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"bio": "\u003ca href=\"http://solutionsnaturopathiccare.com/\">Dara Thompson N.D.\u003c/a> is a Naturopathic Doctor practicing in Mill Valley, CA . She is passionate about medicine, and believes that the food we eat is an integral part of healing. Dr. Thompson studied cell and molecular biology at The Massachusetts Institute of Technology and UC Santa Cruz. She received her doctorate in naturopathic medicine at National College of Natural Medicine in Portland, Oregon, where she worked her way through school catering and teaching cooking classes. Dr. Thompson specializes in environmental medicine and providing supportive care for cancer patients. You can follow her \u003ca href=\"http://solutionsnaturopathiccare.com/blog/\">food and nutrition blog\u003c/a>.",
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"disqusTitle": "Avoid Extreme Diets - 5 Warm Weather Foods That Naturally Detox The Body",
"title": "Avoid Extreme Diets - 5 Warm Weather Foods That Naturally Detox The Body",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62354\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/detox-veg1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/detox-veg1000a.jpg\" alt=\"Dextoxifying vegetables and fruit. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dextoxifying vegetables and fruit. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>As the weather warms and the days get longer our bodies naturally gear up for a long-awaited cleanse. Traditional cultures around the globe use spring and summer as a time to shed excess weight and eliminate toxins that have built up during the winter. This can happen naturally as hearty stews are exchanged for fresh salads and cozy days on the couch are replaced with outdoors activities. But this cleansing process can also be gently encouraged with food choices. By selecting foods that support the liver and kidneys, the primary detox organs, cleansing becomes part of a balanced and tasty diet. \u003c/p>\n\u003cp>Some people use extreme diets like fasting and juice cleanses. But these aren’t necessary for most people and may be dangerous without medical supervision. Take juice fasting as an example. The goal in this popular regime is to consume concentrated vitamins and minerals from fruit and vegetable juices and to supply the body with enough sugar to function without having to digest food. But the problem with consuming only juice for any extended length of time is that it lacks protein. All of the liver detox pathways require protein to function properly. In addition, fiber is necessary in order to adequately eliminate toxins from the gut. Liquid diets that eliminate fiber and protein may cause a lot of negative symptoms because toxins cannot be fully processed and excreted.\u003c/p>\n\u003cp>Below is a list of five foods that support the body while cleansing. Most of these foods have a direct benefit on the liver; chemicals need to be processed by the liver in order to be eliminated from the body. It is a huge job and it leaves the liver vulnerable to injury from numerous toxic substances. The good news is that there are many foods that protect the liver from harm. It is not necessary to consume these foods in excess to receive benefit. Normal consumption as part of a healthy diet is all that is needed.*\u003c/p>\n\u003ch2>Garlic\u003c/h2>\n\u003cp>The health benefits of garlic have been known for centuries and modern scientific studies support many of the traditional uses. Not only does garlic make food taste great is has the power to reduce fatty liver disease and improve the production of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23606129\">detox enzymes\u003c/a>. In fact it is so protective to the liver that it can block the development of liver cancer even after exposure to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3596709/\">cancer causing chemicals\u003c/a>. The protective affects of garlic aren’t limited to the liver. It is such a potent antioxidant that it also protects the kidneys from the toxic effects of many \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23626881\">drugs\u003c/a>. Fortunately for people who are sensitive to the heat of raw garlic, most of its beneficial properties are also present in the cooked root.\u003c/p>\n\u003cfigure id=\"attachment_62356\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/garlic1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/garlic1000.jpg\" alt=\"Garlic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62356\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Artichokes\u003c/h2>\n\u003cp>Members of the thistle family (artichoke, blessed thistle, milk thistle, etc.) are traditionally used as liver tonics. But few of them are as tasty as the artichoke. Often thought of as a delicacy, artichokes are powerful medicine. They have the ability to protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23421105\">injury\u003c/a> even when exposed to chemicals known to cause \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22288304\">liver cancer\u003c/a>. Artichokes are often eaten with oily dips like melted butter or mayonnaise. It is a perfect combination because the artichokes help the body to break down the oil and use it appropriately. In fact artichoke extract was shown to work synergistically with omega-3 fatty acids from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22288304\">fish oil\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_62350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/artichoke1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/artichoke1000.jpg\" alt=\"Artichokes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichokes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Lemons\u003c/h2>\n\u003cp>The tart refreshing juice of lemons is often used in cleansing protocols. However the bulk of research focuses on the benefits of citrus peels. The peels are extremely rich in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23561100\">flavinoid\u003c/a> compounds, which reduce inflammation and help to repair damaged tissues. These flavinoids are also potent antioxidants and can protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12551749\">oxidative stress\u003c/a>. Damage from alcohol, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23589408\">toxic mold\u003c/a>, and even excess exercise is blocked by the consumption of citrus peels. Citrus peels are often included in teas and candies, but the versatile zest adds a complex flavor to many dishes, both savory and sweet.\u003c/p>\n\u003cfigure id=\"attachment_62357\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lemons1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lemons1000.jpg\" alt=\"Meyer Lemons. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62357\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer Lemons. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Beets\u003c/h2>\n\u003cp>Table beets, beta vulgaris, have traditionally been used as both liver and gall bladder tonic and for good reason. Both the root and the leaves protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23061292\">alcohol induced damage\u003c/a> and extreme \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17234508\">oxidative stress\u003c/a>. They actually increase the major antioxidant enzymes of the liver glutathione and superoxide dismutase. Beets can be enjoyed in a variety of ways. They are delicious raw, roasted, steamed and marinated. They are naturally sweet so salty and sour flavors complement them. \u003c/p>\n\u003cfigure id=\"attachment_62352\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beets1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beets1000a.jpg\" alt=\"Beets. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62352\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beets. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Radishes\u003c/h2>\n\u003cp>Spicy crunchy radishes are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21535648\">antioxidants\u003c/a>. These phytochemicals are even more concentrated in the radish sprouts than the mature root and are found in virtually all varieties tested. The black radish is particularly well known for its benefits on the liver and gall bladder. It has been shown to increase the production of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17616135\">detoxification enzymes\u003c/a> and prevent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23495001\">gall stones\u003c/a> from forming. Be forewarned though, black radishes are much hotter than the standard red and white globes you may be used to. Radishes are usually eaten raw and they lose all of their heat when cooked. Their satisfying, crisp texture makes them a welcome addition to salads and pickles. \u003c/p>\n\u003cfigure id=\"attachment_62358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/radishes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/radishes1000.jpg\" alt=\"Radishes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radishes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Quick and Easy Radish and Beet Pickle\u003c/h2>\n\u003cp>Prepare this simple pickle about 2 hours before you intend to serve it. Pickled radishes can develop a strong odor if they sit for too long. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 1 1/2 cups\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 cup of radishes (any variety you like) washed well and sliced thinly. Note that certain types with a thick skin may need to be peeled before using them.\u003c/li>\n\u003cli>1/2 cup of cooked beets (steamed or roasted until tender) sliced\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003cli>4 tablespoons of apple cider vinegar or 3 tablespoons of lemon juice\u003c/li>\n\u003cli>1 teaspoon of lemon zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMix all of the ingredients together in a bowl. Let the mixture stand at room temperature covered for approximately 2 hours, stir it every 30 minutes. Serve the pickle immediately or refrigerate it until it is ready to serve. This is a lovely accent to salads, poultry or meat. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* \u003cem>Note: None of the information in this article is intended to diagnose, or treat any disease or health condition.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Some people use extreme diets like fasting and juice cleanses. But these aren’t necessary for most people and may be dangerous without medical supervision. Here are five foods that support the body while cleansing.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62354\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/detox-veg1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/detox-veg1000a.jpg\" alt=\"Dextoxifying vegetables and fruit. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dextoxifying vegetables and fruit. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>As the weather warms and the days get longer our bodies naturally gear up for a long-awaited cleanse. Traditional cultures around the globe use spring and summer as a time to shed excess weight and eliminate toxins that have built up during the winter. This can happen naturally as hearty stews are exchanged for fresh salads and cozy days on the couch are replaced with outdoors activities. But this cleansing process can also be gently encouraged with food choices. By selecting foods that support the liver and kidneys, the primary detox organs, cleansing becomes part of a balanced and tasty diet. \u003c/p>\n\u003cp>Some people use extreme diets like fasting and juice cleanses. But these aren’t necessary for most people and may be dangerous without medical supervision. Take juice fasting as an example. The goal in this popular regime is to consume concentrated vitamins and minerals from fruit and vegetable juices and to supply the body with enough sugar to function without having to digest food. But the problem with consuming only juice for any extended length of time is that it lacks protein. All of the liver detox pathways require protein to function properly. In addition, fiber is necessary in order to adequately eliminate toxins from the gut. Liquid diets that eliminate fiber and protein may cause a lot of negative symptoms because toxins cannot be fully processed and excreted.\u003c/p>\n\u003cp>Below is a list of five foods that support the body while cleansing. Most of these foods have a direct benefit on the liver; chemicals need to be processed by the liver in order to be eliminated from the body. It is a huge job and it leaves the liver vulnerable to injury from numerous toxic substances. The good news is that there are many foods that protect the liver from harm. It is not necessary to consume these foods in excess to receive benefit. Normal consumption as part of a healthy diet is all that is needed.*\u003c/p>\n\u003ch2>Garlic\u003c/h2>\n\u003cp>The health benefits of garlic have been known for centuries and modern scientific studies support many of the traditional uses. Not only does garlic make food taste great is has the power to reduce fatty liver disease and improve the production of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23606129\">detox enzymes\u003c/a>. In fact it is so protective to the liver that it can block the development of liver cancer even after exposure to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3596709/\">cancer causing chemicals\u003c/a>. The protective affects of garlic aren’t limited to the liver. It is such a potent antioxidant that it also protects the kidneys from the toxic effects of many \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23626881\">drugs\u003c/a>. Fortunately for people who are sensitive to the heat of raw garlic, most of its beneficial properties are also present in the cooked root.\u003c/p>\n\u003cfigure id=\"attachment_62356\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/garlic1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/garlic1000.jpg\" alt=\"Garlic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62356\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Artichokes\u003c/h2>\n\u003cp>Members of the thistle family (artichoke, blessed thistle, milk thistle, etc.) are traditionally used as liver tonics. But few of them are as tasty as the artichoke. Often thought of as a delicacy, artichokes are powerful medicine. They have the ability to protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23421105\">injury\u003c/a> even when exposed to chemicals known to cause \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22288304\">liver cancer\u003c/a>. Artichokes are often eaten with oily dips like melted butter or mayonnaise. It is a perfect combination because the artichokes help the body to break down the oil and use it appropriately. In fact artichoke extract was shown to work synergistically with omega-3 fatty acids from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22288304\">fish oil\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_62350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/artichoke1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/artichoke1000.jpg\" alt=\"Artichokes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichokes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Lemons\u003c/h2>\n\u003cp>The tart refreshing juice of lemons is often used in cleansing protocols. However the bulk of research focuses on the benefits of citrus peels. The peels are extremely rich in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23561100\">flavinoid\u003c/a> compounds, which reduce inflammation and help to repair damaged tissues. These flavinoids are also potent antioxidants and can protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12551749\">oxidative stress\u003c/a>. Damage from alcohol, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23589408\">toxic mold\u003c/a>, and even excess exercise is blocked by the consumption of citrus peels. Citrus peels are often included in teas and candies, but the versatile zest adds a complex flavor to many dishes, both savory and sweet.\u003c/p>\n\u003cfigure id=\"attachment_62357\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lemons1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lemons1000.jpg\" alt=\"Meyer Lemons. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62357\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer Lemons. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Beets\u003c/h2>\n\u003cp>Table beets, beta vulgaris, have traditionally been used as both liver and gall bladder tonic and for good reason. Both the root and the leaves protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23061292\">alcohol induced damage\u003c/a> and extreme \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17234508\">oxidative stress\u003c/a>. They actually increase the major antioxidant enzymes of the liver glutathione and superoxide dismutase. Beets can be enjoyed in a variety of ways. They are delicious raw, roasted, steamed and marinated. They are naturally sweet so salty and sour flavors complement them. \u003c/p>\n\u003cfigure id=\"attachment_62352\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beets1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beets1000a.jpg\" alt=\"Beets. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62352\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beets. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Radishes\u003c/h2>\n\u003cp>Spicy crunchy radishes are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21535648\">antioxidants\u003c/a>. These phytochemicals are even more concentrated in the radish sprouts than the mature root and are found in virtually all varieties tested. The black radish is particularly well known for its benefits on the liver and gall bladder. It has been shown to increase the production of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17616135\">detoxification enzymes\u003c/a> and prevent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23495001\">gall stones\u003c/a> from forming. Be forewarned though, black radishes are much hotter than the standard red and white globes you may be used to. Radishes are usually eaten raw and they lose all of their heat when cooked. Their satisfying, crisp texture makes them a welcome addition to salads and pickles. \u003c/p>\n\u003cfigure id=\"attachment_62358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/radishes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/radishes1000.jpg\" alt=\"Radishes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radishes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Quick and Easy Radish and Beet Pickle\u003c/h2>\n\u003cp>Prepare this simple pickle about 2 hours before you intend to serve it. Pickled radishes can develop a strong odor if they sit for too long. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 1 1/2 cups\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 cup of radishes (any variety you like) washed well and sliced thinly. Note that certain types with a thick skin may need to be peeled before using them.\u003c/li>\n\u003cli>1/2 cup of cooked beets (steamed or roasted until tender) sliced\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003cli>4 tablespoons of apple cider vinegar or 3 tablespoons of lemon juice\u003c/li>\n\u003cli>1 teaspoon of lemon zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMix all of the ingredients together in a bowl. Let the mixture stand at room temperature covered for approximately 2 hours, stir it every 30 minutes. Serve the pickle immediately or refrigerate it until it is ready to serve. This is a lovely accent to salads, poultry or meat. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>* \u003cem>Note: None of the information in this article is intended to diagnose, or treat any disease or health condition.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vertical 'Pinkhouses:' The Future Of Urban Farming?",
"title": "Vertical 'Pinkhouses:' The Future Of Urban Farming?",
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"content": "\u003cfigure id=\"attachment_62422\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pinkhouse.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pinkhouse.jpg\" alt='This \"pinkhouse\" at Caliber Biotherapeutics in Bryan, Texas, grows 2.2 million plants under the glow of blue and red LEDs. Photo: Courtesy of Caliber Therapeutics' width=\"666\" height=\"500\" class=\"size-full wp-image-62422\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This \"pinkhouse\" at Caliber Biotherapeutics in Bryan, Texas, grows 2.2 million plants under the glow of blue and red LEDs. Photo: Courtesy of Caliber Therapeutics\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/21/185758529/vertical-pinkhouses-the-future-of-urban-farming\">The Salt at NPR Food\u003c/a> (5/21/13)\u003c/p>\n\u003cp>The idea of vertical farming is all the rage right now. Architects and engineers have come up with spectacular concepts for lofty buildings that could function as urban food centers of the future.\u003c/p>\n\u003cfigure id=\"attachment_62424\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/verticalfarm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/verticalfarm-290x217.jpg\" alt=\"An artist's rendering of what a planned vertical farm in Linkoping, Sweden, will look like. Photo: Courtesy of Plantagon\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62424\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An artist's rendering of what a planned vertical farm in Linkoping, Sweden, will look like.\u003cbr>Photo: Courtesy of Plantagon\u003c/figcaption>\u003c/figure>\n\u003cp>In Sweden, for example, they're planning a \u003ca href=\"http://www.mynewsdesk.com/uk/pressroom/plantagon-international/image/view/plantagon-greenhouse-building-b1-view-1-102239\">177-foot skyscraper\u003c/a> to farm leafy greens at the edge of each floor. But so far, most \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/06/164428031/sky-high-vegetables-vertical-farming-sprouts-in-singapore\">vertical gardens\u003c/a> that are up and running actually look more like large greenhouses than city towers. And many horticulturists don't think sky-high farms in cities are practical.\u003c/p>\n\u003cp>\"The idea of taking a skyscraper and turning it into a vertical farming complex is absolutely ridiculous from an energy perspective,\" says horticulturist \u003ca href=\"https://ag.purdue.edu/hla/Pages/Profile.aspx?strAlias=cmitchel&intDirDeptID=16\">Cary Mitchell\u003c/a> of Purdue University, who's been working on ways to grow plants in space for more than 20 years.\u003c/p>\n\u003cp>The future of vertical farming, Mitchell thinks, lies not in city skyscrapers, but rather in large warehouses located in the suburbs, where real estate and electricity are cheaper.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And oh, yeah, instead of being traditional greenhouses lit by fluorescent lamps, he says these plant factories will probably be \"pinkhouses,\" glowing magenta from the mix of blue and red LEDs.\u003c/p>\n\u003cp>Light is a major problem with vertical farming. When you stack plants on top of each other, the ones at the top shade the ones at the bottom. The only way to get around it is to add artificial light — which is expensive both financially and environmentally.\u003c/p>\n\u003cp>Vertical farmers can lower the energy bill, Mitchell says, by giving plants only the wavelengths of light they need the most: the blue and red.\u003c/p>\n\u003cp>\"Twenty years ago, research showed that you could grow lettuce in just red light,\" Mitchell says. \"If you add a little bit of blue, it grows better.\"\u003c/p>\n\u003cp>Plant's photosynthesis machinery is tuned to absorb red and blue light most efficiently. They have a handful of other pigments in their leaves that catch other wavelengths, but the red and blue wavelengths are the big ones, supplying the majority of the light needed to grow.\u003c/p>\n\u003cfigure id=\"attachment_62421\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/leds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/leds-290x217.jpg\" alt=\"Cary Mitchell and Celina Gomez, of Purdue University, harvest tomatoes grown next to a tower of blue and red LEDs. Photo: Courtesy of Purdue Agricultural Communication photo/Tom Campbell\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cary Mitchell and Celina Gomez, of Purdue University, harvest tomatoes grown next to a tower of blue and red LEDs. Photo: Courtesy of Purdue Agricultural Communication photo/Tom Campbell\u003c/figcaption>\u003c/figure>\n\u003cp>So why LEDs? They're super energy efficient in general, but unlike traditional greenhouse lamps, they can be tuned to specific wavelengths. Why use all of ROYGBIV when just RB will do?\u003c/p>\n\u003cp>And there's another advantage to using LEDs in greenhouses and vertical farming, Mitchell says: Because these lights are cooler, you can place them close to the plants — even stacked plants — and lose even less energy.\u003c/p>\n\u003cp>Recently, Mitchell and his graduate student designed a 9-foot-tall tower of lights and grew tomato plants right up against it. \"As the plants get taller, we turn on the [light] panels higher up,\" he explains. \"It takes about two months before all the panels are on.\"\u003c/p>\n\u003cp>The towers cut energy consumption by about 75 percent, Mitchell and his team reported earlier this year.\u003c/p>\n\u003cp>Right now, experiments are using these specialized LEDs to supplement natural light, not replace it.\u003c/p>\n\u003cp>But as LEDs get more and more efficient, could growers forgo the natural light altogether and grow crops completely in enclosed rooms, where they're protected from temperature changes or damaging pests?\u003c/p>\n\u003cp>That's exactly what Barry Holtz, at \u003ca href=\"http://www.caliberbio.com/\">Caliber Biotherapeutics\u003c/a>, is already doing.\u003c/p>\n\u003cp>His farms have never seen the light of day.\u003c/p>\n\u003cfigure id=\"attachment_62423\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pinkleds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pinkleds-290x217.jpg\" alt=\"Plants at Caliber Biotherapeutics grow under blue and red LEDs, with wavelengths of light that match those that get absorbed by the photosynthetic machinery. Photo: Courtesy of Caliber Biotherapeutics \" width=\"290\" height=\"217\" class=\"size-medium wp-image-62423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plants at Caliber Biotherapeutics grow under blue and red LEDs, with wavelengths of light that match those that get absorbed by the photosynthetic machinery. Photo: Courtesy of Caliber Biotherapeutics\u003c/figcaption>\u003c/figure>\n\u003cp>He and his company have built a 150,000-square-foot \"plant factory\" in Texas that is completely closed off from the outside world. They grow 2.2 million plants, stacked up 50 feet high, all underneath the magenta glow of blue and red LEDS.\u003c/p>\n\u003cp>\"A photon is a terrible thing to waste,\" Holtz tells The Salt. \"So we developed these lights to correctly match the photosynthesis needs of our plants. We get almost 20 percent faster growth rate and save a lot energy.\"\u003c/p>\n\u003cp>Holtz is growing a tobacco-like plant to make new drugs and vaccines. The indoor pinkhouse gives him tight control over the expensive crops, so his team can stop diseases and contamination.\u003c/p>\n\u003cp>Holtz says this type of indoor gardening isn't going to replace traditional farms anytime soon. It's still relatively expensive for growing food. \"We couldn't compete with iceberg lettuce farmers,\" he says, \"but for certain specialty crops, the economics wouldn't be so bad.\"\u003c/p>\n\u003cp>And, he says, the pinkhouse is actually quite efficient when it comes to water and electricity. \"We've done some calculations, and we lose less water in one day than a KFC restaurant uses, because we recycle all of it.\" \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": "Architects have come up with spectacular concepts for vertical farms that would grow crops in city skyscrapers. But many horticulturists think the future of vertical farming isn't in skyscrapers, but rather in large, indoor warehouses lit up magenta by superefficient LEDs.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62422\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pinkhouse.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pinkhouse.jpg\" alt='This \"pinkhouse\" at Caliber Biotherapeutics in Bryan, Texas, grows 2.2 million plants under the glow of blue and red LEDs. Photo: Courtesy of Caliber Therapeutics' width=\"666\" height=\"500\" class=\"size-full wp-image-62422\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This \"pinkhouse\" at Caliber Biotherapeutics in Bryan, Texas, grows 2.2 million plants under the glow of blue and red LEDs. Photo: Courtesy of Caliber Therapeutics\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/21/185758529/vertical-pinkhouses-the-future-of-urban-farming\">The Salt at NPR Food\u003c/a> (5/21/13)\u003c/p>\n\u003cp>The idea of vertical farming is all the rage right now. Architects and engineers have come up with spectacular concepts for lofty buildings that could function as urban food centers of the future.\u003c/p>\n\u003cfigure id=\"attachment_62424\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/verticalfarm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/verticalfarm-290x217.jpg\" alt=\"An artist's rendering of what a planned vertical farm in Linkoping, Sweden, will look like. Photo: Courtesy of Plantagon\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62424\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An artist's rendering of what a planned vertical farm in Linkoping, Sweden, will look like.\u003cbr>Photo: Courtesy of Plantagon\u003c/figcaption>\u003c/figure>\n\u003cp>In Sweden, for example, they're planning a \u003ca href=\"http://www.mynewsdesk.com/uk/pressroom/plantagon-international/image/view/plantagon-greenhouse-building-b1-view-1-102239\">177-foot skyscraper\u003c/a> to farm leafy greens at the edge of each floor. But so far, most \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/06/164428031/sky-high-vegetables-vertical-farming-sprouts-in-singapore\">vertical gardens\u003c/a> that are up and running actually look more like large greenhouses than city towers. And many horticulturists don't think sky-high farms in cities are practical.\u003c/p>\n\u003cp>\"The idea of taking a skyscraper and turning it into a vertical farming complex is absolutely ridiculous from an energy perspective,\" says horticulturist \u003ca href=\"https://ag.purdue.edu/hla/Pages/Profile.aspx?strAlias=cmitchel&intDirDeptID=16\">Cary Mitchell\u003c/a> of Purdue University, who's been working on ways to grow plants in space for more than 20 years.\u003c/p>\n\u003cp>The future of vertical farming, Mitchell thinks, lies not in city skyscrapers, but rather in large warehouses located in the suburbs, where real estate and electricity are cheaper.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And oh, yeah, instead of being traditional greenhouses lit by fluorescent lamps, he says these plant factories will probably be \"pinkhouses,\" glowing magenta from the mix of blue and red LEDs.\u003c/p>\n\u003cp>Light is a major problem with vertical farming. When you stack plants on top of each other, the ones at the top shade the ones at the bottom. The only way to get around it is to add artificial light — which is expensive both financially and environmentally.\u003c/p>\n\u003cp>Vertical farmers can lower the energy bill, Mitchell says, by giving plants only the wavelengths of light they need the most: the blue and red.\u003c/p>\n\u003cp>\"Twenty years ago, research showed that you could grow lettuce in just red light,\" Mitchell says. \"If you add a little bit of blue, it grows better.\"\u003c/p>\n\u003cp>Plant's photosynthesis machinery is tuned to absorb red and blue light most efficiently. They have a handful of other pigments in their leaves that catch other wavelengths, but the red and blue wavelengths are the big ones, supplying the majority of the light needed to grow.\u003c/p>\n\u003cfigure id=\"attachment_62421\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/leds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/leds-290x217.jpg\" alt=\"Cary Mitchell and Celina Gomez, of Purdue University, harvest tomatoes grown next to a tower of blue and red LEDs. Photo: Courtesy of Purdue Agricultural Communication photo/Tom Campbell\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cary Mitchell and Celina Gomez, of Purdue University, harvest tomatoes grown next to a tower of blue and red LEDs. Photo: Courtesy of Purdue Agricultural Communication photo/Tom Campbell\u003c/figcaption>\u003c/figure>\n\u003cp>So why LEDs? They're super energy efficient in general, but unlike traditional greenhouse lamps, they can be tuned to specific wavelengths. Why use all of ROYGBIV when just RB will do?\u003c/p>\n\u003cp>And there's another advantage to using LEDs in greenhouses and vertical farming, Mitchell says: Because these lights are cooler, you can place them close to the plants — even stacked plants — and lose even less energy.\u003c/p>\n\u003cp>Recently, Mitchell and his graduate student designed a 9-foot-tall tower of lights and grew tomato plants right up against it. \"As the plants get taller, we turn on the [light] panels higher up,\" he explains. \"It takes about two months before all the panels are on.\"\u003c/p>\n\u003cp>The towers cut energy consumption by about 75 percent, Mitchell and his team reported earlier this year.\u003c/p>\n\u003cp>Right now, experiments are using these specialized LEDs to supplement natural light, not replace it.\u003c/p>\n\u003cp>But as LEDs get more and more efficient, could growers forgo the natural light altogether and grow crops completely in enclosed rooms, where they're protected from temperature changes or damaging pests?\u003c/p>\n\u003cp>That's exactly what Barry Holtz, at \u003ca href=\"http://www.caliberbio.com/\">Caliber Biotherapeutics\u003c/a>, is already doing.\u003c/p>\n\u003cp>His farms have never seen the light of day.\u003c/p>\n\u003cfigure id=\"attachment_62423\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pinkleds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pinkleds-290x217.jpg\" alt=\"Plants at Caliber Biotherapeutics grow under blue and red LEDs, with wavelengths of light that match those that get absorbed by the photosynthetic machinery. Photo: Courtesy of Caliber Biotherapeutics \" width=\"290\" height=\"217\" class=\"size-medium wp-image-62423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plants at Caliber Biotherapeutics grow under blue and red LEDs, with wavelengths of light that match those that get absorbed by the photosynthetic machinery. Photo: Courtesy of Caliber Biotherapeutics\u003c/figcaption>\u003c/figure>\n\u003cp>He and his company have built a 150,000-square-foot \"plant factory\" in Texas that is completely closed off from the outside world. They grow 2.2 million plants, stacked up 50 feet high, all underneath the magenta glow of blue and red LEDS.\u003c/p>\n\u003cp>\"A photon is a terrible thing to waste,\" Holtz tells The Salt. \"So we developed these lights to correctly match the photosynthesis needs of our plants. We get almost 20 percent faster growth rate and save a lot energy.\"\u003c/p>\n\u003cp>Holtz is growing a tobacco-like plant to make new drugs and vaccines. The indoor pinkhouse gives him tight control over the expensive crops, so his team can stop diseases and contamination.\u003c/p>\n\u003cp>Holtz says this type of indoor gardening isn't going to replace traditional farms anytime soon. It's still relatively expensive for growing food. \"We couldn't compete with iceberg lettuce farmers,\" he says, \"but for certain specialty crops, the economics wouldn't be so bad.\"\u003c/p>\n\u003cp>And, he says, the pinkhouse is actually quite efficient when it comes to water and electricity. \"We've done some calculations, and we lose less water in one day than a KFC restaurant uses, because we recycle all of it.\" \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": "Can A Piece Of Hair Reveal How Much Coke Or Pepsi You Drink?",
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"content": "\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/17/184797227/can-a-piece-of-hair-reveal-how-much-coke-or-pepsi-you-drink\">The Salt at NPR Food\u003c/a> (5/20/13)\u003c/p>\n\u003cfigure id=\"attachment_62280\" class=\"wp-caption alignleft\" style=\"max-width: 224px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sodadrinker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sodadrinker-224x290.jpg\" alt=\"Carbon isotope analysis: a scientific way to know just how much soda kids are drinking behind parents' backs? Photo: iStockphoto.com\" width=\"224\" height=\"290\" class=\"size-medium wp-image-62280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carbon isotope analysis: a scientific way to know just how much soda kids are drinking behind parents' backs?\u003cbr>Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>One way to know how much soda people drink is to ask them.\u003c/p>\n\u003cp>The problem? We tend to underestimate, lie or forget what we've consumed.\u003c/p>\n\u003cp>And this is a challenge for researchers who study the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/22/163260960/swapping-out-sugary-soda-for-diet-drinks-may-help-tip-the-scale-in-your-favor\">links between sugar-sweetened beverages and obesity\u003c/a>.\u003c/p>\n\u003cp>A new \u003ca href=\"http://asn-cdn-remembers.s3.amazonaws.com/e4c90e952b8f2646b5b58555619ecd1a.pdf\">study\u003c/a> published in the \u003cem>Journal of Nutrition\u003c/em> explains a technique that could help researchers get a good measurement of sugary beverage consumption — by analyzing a piece of hair or a blood sample.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Researcher Diane O'Brien of the University of Alaska and her colleagues have used carbon \u003ca href=\"http://en.wikipedia.org/wiki/Isotope_analysis\">isotope analysis\u003c/a> to develop their measuring tool. \"We're isolating the [carbon] isotope ratio in a specific molecule,\" explains O'Brien. The molecule is an amino acid called alanine, which captures carbon from sugars.\u003c/p>\n\u003cp>It turns out that when you consume sweetened soda, slightly more of a particular kind of carbon called C-13 gets trapped in alanine and incorporated into proteins. And proteins hang around in the body much longer than sugar does. So the scientists say they can sample proteins to look for extra amounts of C-13 in alanine. People with a lot of C-13 are likely to be people who have consumed a lot of corn syrup and cane sugar.\u003c/p>\n\u003cp>Using this technique, O'Brien says, you can capture a longer-term picture of sugar consumption compared with urine samples — which only reveal how much sugar a person has consumed in the past day or so.\u003c/p>\n\u003cp>Carbon isotope analysis has helped scientists piece together ancient dietary patterns, explains \u003ca href=\"http://www.nutrisci.wisc.edu/FACULTYPAGES/f_schoeller.html\">Dale Schoeller\u003c/a> of the University of Wisconsin, Madison, in a commentary about the study: \"The use of stable isotope signatures has even provided information about the diet of Otzi [aka The Iceman],the 5,000-year-old natural mummy found in the Alps in 1991.\"\u003c/p>\n\u003cp>And he writes that he thinks the technique will be helpful for researchers studying the obesity epidemic.\u003c/p>\n\u003cp>\"This should be a major step toward resolving the controversy over the role of\u003cbr>caloric sweetener intake in the development of obesity,\" writes Schoeller.\u003c/p>\n\u003cp>Not everyone is convinced.\u003c/p>\n\u003cp>\"This is an interesting, but preliminary, finding,\" says \u003ca href=\"http://childrenshospital.org/cfapps/research/data_admin/Site114/mainpageS114P0.html\">Dr. David Ludwig\u003c/a> of Boston Children's Hospital and director of the New Balance Foundation Obesity Prevention Center, in an email to The Salt.\u003c/p>\n\u003cp>\u003ca href=\"http://www2.sph.unc.edu/index.php?option=com_profiles&profileAction=ProfDetail&pid=704278929\">Barry Popkin\u003c/a> of UNC-Chapel Hill, another obesity researcher, sounds the same note: \"This might be useful,\" Popkin writes in an email. But the big drawback, he says, is that such testing is expensive to carry out.\u003c/p>\n\u003cp>Still, as the mom of a teenage son who has been spotted more than once sneaking off on his bike to the corner store for a big old soft drink in the afternoon, it would be nifty to perform the \u003cem>r-u-drinking-soda\u003c/em>? test.\u003c/p>\n\u003cp>So can O'Brien help?\u003c/p>\n\u003cp>\"Sure, in theory we could run your son's hair and find out if he's quaffing on the sly,\" O'Brien says.\u003c/p>\n\u003cp>Or maybe I should just check the bottles in the recycle bin. ('Fess up, Luke, I'm on to you!)\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>\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/17/184797227/can-a-piece-of-hair-reveal-how-much-coke-or-pepsi-you-drink\">The Salt at NPR Food\u003c/a> (5/20/13)\u003c/p>\n\u003cfigure id=\"attachment_62280\" class=\"wp-caption alignleft\" style=\"max-width: 224px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sodadrinker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sodadrinker-224x290.jpg\" alt=\"Carbon isotope analysis: a scientific way to know just how much soda kids are drinking behind parents' backs? Photo: iStockphoto.com\" width=\"224\" height=\"290\" class=\"size-medium wp-image-62280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carbon isotope analysis: a scientific way to know just how much soda kids are drinking behind parents' backs?\u003cbr>Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>One way to know how much soda people drink is to ask them.\u003c/p>\n\u003cp>The problem? We tend to underestimate, lie or forget what we've consumed.\u003c/p>\n\u003cp>And this is a challenge for researchers who study the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/22/163260960/swapping-out-sugary-soda-for-diet-drinks-may-help-tip-the-scale-in-your-favor\">links between sugar-sweetened beverages and obesity\u003c/a>.\u003c/p>\n\u003cp>A new \u003ca href=\"http://asn-cdn-remembers.s3.amazonaws.com/e4c90e952b8f2646b5b58555619ecd1a.pdf\">study\u003c/a> published in the \u003cem>Journal of Nutrition\u003c/em> explains a technique that could help researchers get a good measurement of sugary beverage consumption — by analyzing a piece of hair or a blood sample.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Researcher Diane O'Brien of the University of Alaska and her colleagues have used carbon \u003ca href=\"http://en.wikipedia.org/wiki/Isotope_analysis\">isotope analysis\u003c/a> to develop their measuring tool. \"We're isolating the [carbon] isotope ratio in a specific molecule,\" explains O'Brien. The molecule is an amino acid called alanine, which captures carbon from sugars.\u003c/p>\n\u003cp>It turns out that when you consume sweetened soda, slightly more of a particular kind of carbon called C-13 gets trapped in alanine and incorporated into proteins. And proteins hang around in the body much longer than sugar does. So the scientists say they can sample proteins to look for extra amounts of C-13 in alanine. People with a lot of C-13 are likely to be people who have consumed a lot of corn syrup and cane sugar.\u003c/p>\n\u003cp>Using this technique, O'Brien says, you can capture a longer-term picture of sugar consumption compared with urine samples — which only reveal how much sugar a person has consumed in the past day or so.\u003c/p>\n\u003cp>Carbon isotope analysis has helped scientists piece together ancient dietary patterns, explains \u003ca href=\"http://www.nutrisci.wisc.edu/FACULTYPAGES/f_schoeller.html\">Dale Schoeller\u003c/a> of the University of Wisconsin, Madison, in a commentary about the study: \"The use of stable isotope signatures has even provided information about the diet of Otzi [aka The Iceman],the 5,000-year-old natural mummy found in the Alps in 1991.\"\u003c/p>\n\u003cp>And he writes that he thinks the technique will be helpful for researchers studying the obesity epidemic.\u003c/p>\n\u003cp>\"This should be a major step toward resolving the controversy over the role of\u003cbr>caloric sweetener intake in the development of obesity,\" writes Schoeller.\u003c/p>\n\u003cp>Not everyone is convinced.\u003c/p>\n\u003cp>\"This is an interesting, but preliminary, finding,\" says \u003ca href=\"http://childrenshospital.org/cfapps/research/data_admin/Site114/mainpageS114P0.html\">Dr. David Ludwig\u003c/a> of Boston Children's Hospital and director of the New Balance Foundation Obesity Prevention Center, in an email to The Salt.\u003c/p>\n\u003cp>\u003ca href=\"http://www2.sph.unc.edu/index.php?option=com_profiles&profileAction=ProfDetail&pid=704278929\">Barry Popkin\u003c/a> of UNC-Chapel Hill, another obesity researcher, sounds the same note: \"This might be useful,\" Popkin writes in an email. But the big drawback, he says, is that such testing is expensive to carry out.\u003c/p>\n\u003cp>Still, as the mom of a teenage son who has been spotted more than once sneaking off on his bike to the corner store for a big old soft drink in the afternoon, it would be nifty to perform the \u003cem>r-u-drinking-soda\u003c/em>? test.\u003c/p>\n\u003cp>So can O'Brien help?\u003c/p>\n\u003cp>\"Sure, in theory we could run your son's hair and find out if he's quaffing on the sly,\" O'Brien says.\u003c/p>\n\u003cp>Or maybe I should just check the bottles in the recycle bin. ('Fess up, Luke, I'm on to you!)\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": "Washington State Butcher Spikes Pig Feed With Weed",
"title": "Washington State Butcher Spikes Pig Feed With Weed",
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"content": "\u003cfigure id=\"attachment_62268\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/weedpig.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/weedpig.jpg\" alt=\"William von Schneidau, who owns the BB Ranch butcher shop at Pike Place Market in Seattle, has made prosciutto from pigs fed marijuana. Photo: Courtesy of BB Ranch\" width=\"667\" height=\"500\" class=\"size-full wp-image-62268\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">William von Schneidau, who owns the BB Ranch butcher shop at Pike Place Market in Seattle, has made prosciutto from pigs fed marijuana. Photo: Courtesy of \u003ca href=\"https://www.facebook.com/photo.php?fbid=563441913676827&set=pb.244462055574816.-2207520000.1369075855.&type=3&theater\">BB Ranch\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/17/184848204/washington-state-butcher-adds-weed-in-the-pig-feed\">The Salt at NPR Food\u003c/a> (5/20/13)\u003c/p>\n\u003cp>William von Schneidau, an intrepid butcher in Seattle, is giving a whole new meaning to \"potbelly pig.\" Lately, he's been feeding marijuana refuse to the pigs he turns into prosciutto for \u003ca href=\"http://bb-ranch.com/\">BB Ranch\u003c/a>, his butcher shop in the city's famous Pike Place Market.\u003c/p>\n\u003cp>Pot-scented bacon? Well, not quite.\u003c/p>\n\u003cp>The stems, leaves and root bulbs von Schneidau recoups from \u003ca href=\"http://topshelforganic.com/\" target=\"_blank\">Top Shelf Organic\u003c/a>, a medical marijuana dispensary, don't season the meat, he says. But the meat from the first few \"pot pigs\" he's butchered has been \"redder and more savory\" than what he usually works with, he says.\u003c/p>\n\u003cp>It's not clear whether the pigs feel anything from the weed in their feed, or how much, if any, THC — the psychoactive substance that gets humans high — ends up in the meat. Rather than an attempt to develop a new meaty treat for stoners, the \"pot pig\" experiment seems mostly to be an (effective) publicity stunt. Von Schneidau's first \u003ca href=\"http://bb-ranch.com/2013/03/pot-pig-gig/\">Pot Pig Gig\u003c/a> event — where he promoted the product, as well as other local foods — sold out quickly. And he says all the media attention he has gotten is generating lots of interest in the next event he's planning.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, von Schneidau's creative reuse of a local waste product is part of a larger trend of small farmers looking for new, free sources of livestock feed, especially since prices for corn and soy have been on the rise. In addition to the pot refuse, von Schneidau has linked up ranchers and farmers in the region with a vodka distillery and with vegetable vendors at Pike Place Market who have waste that would otherwise end up as compost or in the landfill.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/06/160684126/why-we-rarely-feed-animals-food-scraps-even-in-a-drought\">reported\u003c/a>, high feed prices have led some farmers elsewhere to seek out food scraps and even bakery byproduct — bread, dough, pastries and cereal — for their pigs and cattle.\u003c/p>\n\u003cp>Pigs have stomachs pretty similar to humans and can eat just about anything we eat. But we couldn't find any research on what happens when you feed them marijuana.\u003c/p>\n\u003cp>Scientists at the European Union Food Safety Authority \u003ca href=\"http://www.efsa.europa.eu/en/efsajournal/doc/2011.pdf\">looked into\u003c/a> the safety of using hemp, a plant that's a close relative of marijuana, in feed for dairy cows. When the cows were fed hemp plants, enough THC made its way into their milk that the scientists recommended prohibiting its use. (However, feeding the cows hemp seeds was just fine, they found.)\u003c/p>\n\u003cp>Von Schneidau says he's all for finding out what his dietary supplement is doing for his pigs.\u003c/p>\n\u003cp>\"If we had a vet that stepped up to the plate and wanted to check out their joints and mood, and what drugs make pigs happy, that would be great,\" he says. \"But me, I just get out there, and cut them up, and put them on a BBQ, and eat them.\" \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": "Despite its name, the \"pot pig\" experiment isn't an attempt to develop a new meaty treat for stoners. Instead, a Seattle butcher is feeding marijuana seeds, stems and root bulbs to swine as a cheeky money-saving measure.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62268\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/weedpig.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/weedpig.jpg\" alt=\"William von Schneidau, who owns the BB Ranch butcher shop at Pike Place Market in Seattle, has made prosciutto from pigs fed marijuana. Photo: Courtesy of BB Ranch\" width=\"667\" height=\"500\" class=\"size-full wp-image-62268\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">William von Schneidau, who owns the BB Ranch butcher shop at Pike Place Market in Seattle, has made prosciutto from pigs fed marijuana. Photo: Courtesy of \u003ca href=\"https://www.facebook.com/photo.php?fbid=563441913676827&set=pb.244462055574816.-2207520000.1369075855.&type=3&theater\">BB Ranch\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/17/184848204/washington-state-butcher-adds-weed-in-the-pig-feed\">The Salt at NPR Food\u003c/a> (5/20/13)\u003c/p>\n\u003cp>William von Schneidau, an intrepid butcher in Seattle, is giving a whole new meaning to \"potbelly pig.\" Lately, he's been feeding marijuana refuse to the pigs he turns into prosciutto for \u003ca href=\"http://bb-ranch.com/\">BB Ranch\u003c/a>, his butcher shop in the city's famous Pike Place Market.\u003c/p>\n\u003cp>Pot-scented bacon? Well, not quite.\u003c/p>\n\u003cp>The stems, leaves and root bulbs von Schneidau recoups from \u003ca href=\"http://topshelforganic.com/\" target=\"_blank\">Top Shelf Organic\u003c/a>, a medical marijuana dispensary, don't season the meat, he says. But the meat from the first few \"pot pigs\" he's butchered has been \"redder and more savory\" than what he usually works with, he says.\u003c/p>\n\u003cp>It's not clear whether the pigs feel anything from the weed in their feed, or how much, if any, THC — the psychoactive substance that gets humans high — ends up in the meat. Rather than an attempt to develop a new meaty treat for stoners, the \"pot pig\" experiment seems mostly to be an (effective) publicity stunt. Von Schneidau's first \u003ca href=\"http://bb-ranch.com/2013/03/pot-pig-gig/\">Pot Pig Gig\u003c/a> event — where he promoted the product, as well as other local foods — sold out quickly. And he says all the media attention he has gotten is generating lots of interest in the next event he's planning.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, von Schneidau's creative reuse of a local waste product is part of a larger trend of small farmers looking for new, free sources of livestock feed, especially since prices for corn and soy have been on the rise. In addition to the pot refuse, von Schneidau has linked up ranchers and farmers in the region with a vodka distillery and with vegetable vendors at Pike Place Market who have waste that would otherwise end up as compost or in the landfill.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/06/160684126/why-we-rarely-feed-animals-food-scraps-even-in-a-drought\">reported\u003c/a>, high feed prices have led some farmers elsewhere to seek out food scraps and even bakery byproduct — bread, dough, pastries and cereal — for their pigs and cattle.\u003c/p>\n\u003cp>Pigs have stomachs pretty similar to humans and can eat just about anything we eat. But we couldn't find any research on what happens when you feed them marijuana.\u003c/p>\n\u003cp>Scientists at the European Union Food Safety Authority \u003ca href=\"http://www.efsa.europa.eu/en/efsajournal/doc/2011.pdf\">looked into\u003c/a> the safety of using hemp, a plant that's a close relative of marijuana, in feed for dairy cows. When the cows were fed hemp plants, enough THC made its way into their milk that the scientists recommended prohibiting its use. (However, feeding the cows hemp seeds was just fine, they found.)\u003c/p>\n\u003cp>Von Schneidau says he's all for finding out what his dietary supplement is doing for his pigs.\u003c/p>\n\u003cp>\"If we had a vet that stepped up to the plate and wanted to check out their joints and mood, and what drugs make pigs happy, that would be great,\" he says. \"But me, I just get out there, and cut them up, and put them on a BBQ, and eat them.\" \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": "Flax Seed: The Next Superfood For Cows And Beef?",
"title": "Flax Seed: The Next Superfood For Cows And Beef?",
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"content": "\u003cfigure id=\"attachment_62128\" class=\"wp-caption aligncenter\" style=\"max-width: 889px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cows.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cows.jpg\" alt=\"Heifers at Timber Ridge Cattle Co., an operation in Osceola, Iowa, that feeds some of its cattle flax seed. Photo: Courtesy of Timber Ridge Cattle Co.\" width=\"889\" height=\"500\" class=\"size-full wp-image-62128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heifers at Timber Ridge Cattle Co., an operation in Osceola, Iowa, that feeds some of its cattle flax seed.\u003cbr>Photo: Courtesy of Timber Ridge Cattle Co.\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/19/172421803/flax-seed-the-next-superfood-for-cows-and-beef\">The Salt at NPR Food\u003c/a> (5/17/13)\u003c/p>\n\u003cp>Flax is the oily seed usually spotted in the nutritional supplement or cereal aisle. It's marketed as a superfood because of its high levels of omega-3 fatty acids and fiber.\u003c/p>\n\u003cp>Omega-3s may do all kinds of good things for humans – like protect against \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/28/144387007/is-there-really-such-a-thing-as-brain-food\">Alzheimer's\u003c/a>, heart disease and even \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/omega-3/\">cancer\u003c/a> — so it seems reasonable to think they could also protect the health of animals.\u003c/p>\n\u003cp>That's what got \u003ca href=\"http://www.asi.ksu.edu/p.aspx?tabid=13&ItemID=85&mid=74&staff_category=Faculty\">Jim Drouillard\u003c/a>, a professor of animal sciences and industry at Kansas State University, wondering whether flax might be good for beef cattle. In a series of experiments over the last 10 years, he found that feeding flax seed to cattle in the five months before slaughter reduced inflammation and the need for antibiotics, and offset some of the negative effects of a corn-based diet. It also had an unexpected benefit for consumers.\u003c/p>\n\u003cp>\"We were interested in improving the health of the animals, but we also saw that we could get large increase in omega-3s in the [meat],\" Drouillard tells The Salt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Drouillard had stumbled upon omega-3 enriched beef, and some people who sell beef took notice. Their hunch was that consumers might prefer to get their omega-3s from beef rather than salmon, tuna or walnuts. The U.S. Department of Agriculture got on board, too.\u003c/p>\n\u003cp>\"Assuming a lot of people are not going to eat flax or be able to afford salmon, one of our arguments [for flax-fed beef] is that there are a lot of people who like to eat beef,\" says \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=21281\">Scott Kronberg\u003c/a>, a research animal scientist with USDA's Agricultural Research Service who has done his own research on the benefits of \u003ca href=\"http://www.ars.usda.gov/SP2UserFiles/person/21281/FlaxFedBeef.pdf\">flax-fed beef\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_62127\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/groundbeef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/groundbeef-290x217.jpg\" alt=\"NBO3 launched its enriched ground beef at the Tops grocery chain in New York in March. Photo: Courtesy of NBO3\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">NBO3 launched its enriched ground beef at the Tops grocery chain in New York in March. Photo: Courtesy of NBO3\u003c/figcaption>\u003c/figure>\n\u003cp>Earlier this year, a Kansas start-up, \u003ca href=\"http://www.nbo3.com/\">NBO3 Technologies\u003c/a>, launched its GreatO ground beef product at a grocery chain in Buffalo, N.Y. The company says a 4-ounce serving contains 200 to 350 milligrams of omega-3s (that's less than a fifth of the amount of omega-3s found in a similar portion of salmon).\u003c/p>\n\u003cp>And in Osceola, Iowa, \u003ca href=\"http://www.timberridgecattle.com/default.asp\">Peter Woltz\u003c/a> is giving his cattle flax for the omega-3 enriched beef sticks, summer sausage and jerky products he sells online and at farmers markets under the brand name Timber Ridge.\u003c/p>\n\u003cp>Before he got into the flax-fed beef business, Woltz used to raise cattle on a conventional feedlot. But he says he decided to sell it because it required too much crisis management.\u003c/p>\n\u003cp>\"There's always the risk of disease,\" he says, \"so you have a very active antibiotic program, and sometimes you give it to them whether they need it or not. That turned me off.\"\u003c/p>\n\u003cp>When Woltz heard that there were opportunities to produce \"all natural\" beef without hormones, additives or antibiotics, he was intrigued. \"It sounded like a more sane, responsible way of producing beef,\" he says. Drouillard's flax feed also appealed to him as a way to make a niche product.\u003c/p>\n\u003cp>About one-fifth of Woltz's cattle now eat flax in the last 100 days before slaughter, when it makes up about 8 of their feed. And he says those cows are healthier than the ones that don't get flax.\u003c/p>\n\u003cp>\"It was a real surprise to us how big the health benefits to the [flax-fed] herd were,\" he says. \"Pinkeye outbreaks are very common in raising cattle, but in six years of doing this, I have never seen a flax-fed cow with pinkeye.\"\u003c/p>\n\u003cp>Woltz says he believes his herd of flax-fed cattle will continue to grow. \"It's just a question of how fast do we want to expand the herd.\"\u003c/p>\n\u003cp>But Kronberg of the USDA cautions that the economics of flax-fed beef aren't yet well understood. \"Flax is pretty expensive nowadays, and the profitability of beef production is not always so good,\" he says. \"So it will be interesting to see how these companies do.\"\u003c/p>\n\u003cp>Across the pond in Europe, animal science researchers are enthusiastic about flax, too. They're \u003ca href=\"http://www.telegraph.co.uk/earth/earthnews/8411681/Cows-fed-linseed-to-stop-them-belching.html\">feeding it\u003c/a> to dairy cattle to improve their digestive health and reduce methane emissions from their belching.\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": "After years of research, an animal scientist looking for ways to keep inflammation down in cattle came up with a novel approach: feed them flax. The flax in their food helps keep animals healthy and has an added benefit for those who later eat their meat: omega-3 enriched beef.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62128\" class=\"wp-caption aligncenter\" style=\"max-width: 889px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cows.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cows.jpg\" alt=\"Heifers at Timber Ridge Cattle Co., an operation in Osceola, Iowa, that feeds some of its cattle flax seed. Photo: Courtesy of Timber Ridge Cattle Co.\" width=\"889\" height=\"500\" class=\"size-full wp-image-62128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heifers at Timber Ridge Cattle Co., an operation in Osceola, Iowa, that feeds some of its cattle flax seed.\u003cbr>Photo: Courtesy of Timber Ridge Cattle Co.\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/19/172421803/flax-seed-the-next-superfood-for-cows-and-beef\">The Salt at NPR Food\u003c/a> (5/17/13)\u003c/p>\n\u003cp>Flax is the oily seed usually spotted in the nutritional supplement or cereal aisle. It's marketed as a superfood because of its high levels of omega-3 fatty acids and fiber.\u003c/p>\n\u003cp>Omega-3s may do all kinds of good things for humans – like protect against \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/28/144387007/is-there-really-such-a-thing-as-brain-food\">Alzheimer's\u003c/a>, heart disease and even \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/omega-3/\">cancer\u003c/a> — so it seems reasonable to think they could also protect the health of animals.\u003c/p>\n\u003cp>That's what got \u003ca href=\"http://www.asi.ksu.edu/p.aspx?tabid=13&ItemID=85&mid=74&staff_category=Faculty\">Jim Drouillard\u003c/a>, a professor of animal sciences and industry at Kansas State University, wondering whether flax might be good for beef cattle. In a series of experiments over the last 10 years, he found that feeding flax seed to cattle in the five months before slaughter reduced inflammation and the need for antibiotics, and offset some of the negative effects of a corn-based diet. It also had an unexpected benefit for consumers.\u003c/p>\n\u003cp>\"We were interested in improving the health of the animals, but we also saw that we could get large increase in omega-3s in the [meat],\" Drouillard tells The Salt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Drouillard had stumbled upon omega-3 enriched beef, and some people who sell beef took notice. Their hunch was that consumers might prefer to get their omega-3s from beef rather than salmon, tuna or walnuts. The U.S. Department of Agriculture got on board, too.\u003c/p>\n\u003cp>\"Assuming a lot of people are not going to eat flax or be able to afford salmon, one of our arguments [for flax-fed beef] is that there are a lot of people who like to eat beef,\" says \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=21281\">Scott Kronberg\u003c/a>, a research animal scientist with USDA's Agricultural Research Service who has done his own research on the benefits of \u003ca href=\"http://www.ars.usda.gov/SP2UserFiles/person/21281/FlaxFedBeef.pdf\">flax-fed beef\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_62127\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/groundbeef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/groundbeef-290x217.jpg\" alt=\"NBO3 launched its enriched ground beef at the Tops grocery chain in New York in March. Photo: Courtesy of NBO3\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">NBO3 launched its enriched ground beef at the Tops grocery chain in New York in March. Photo: Courtesy of NBO3\u003c/figcaption>\u003c/figure>\n\u003cp>Earlier this year, a Kansas start-up, \u003ca href=\"http://www.nbo3.com/\">NBO3 Technologies\u003c/a>, launched its GreatO ground beef product at a grocery chain in Buffalo, N.Y. The company says a 4-ounce serving contains 200 to 350 milligrams of omega-3s (that's less than a fifth of the amount of omega-3s found in a similar portion of salmon).\u003c/p>\n\u003cp>And in Osceola, Iowa, \u003ca href=\"http://www.timberridgecattle.com/default.asp\">Peter Woltz\u003c/a> is giving his cattle flax for the omega-3 enriched beef sticks, summer sausage and jerky products he sells online and at farmers markets under the brand name Timber Ridge.\u003c/p>\n\u003cp>Before he got into the flax-fed beef business, Woltz used to raise cattle on a conventional feedlot. But he says he decided to sell it because it required too much crisis management.\u003c/p>\n\u003cp>\"There's always the risk of disease,\" he says, \"so you have a very active antibiotic program, and sometimes you give it to them whether they need it or not. That turned me off.\"\u003c/p>\n\u003cp>When Woltz heard that there were opportunities to produce \"all natural\" beef without hormones, additives or antibiotics, he was intrigued. \"It sounded like a more sane, responsible way of producing beef,\" he says. Drouillard's flax feed also appealed to him as a way to make a niche product.\u003c/p>\n\u003cp>About one-fifth of Woltz's cattle now eat flax in the last 100 days before slaughter, when it makes up about 8 of their feed. And he says those cows are healthier than the ones that don't get flax.\u003c/p>\n\u003cp>\"It was a real surprise to us how big the health benefits to the [flax-fed] herd were,\" he says. \"Pinkeye outbreaks are very common in raising cattle, but in six years of doing this, I have never seen a flax-fed cow with pinkeye.\"\u003c/p>\n\u003cp>Woltz says he believes his herd of flax-fed cattle will continue to grow. \"It's just a question of how fast do we want to expand the herd.\"\u003c/p>\n\u003cp>But Kronberg of the USDA cautions that the economics of flax-fed beef aren't yet well understood. \"Flax is pretty expensive nowadays, and the profitability of beef production is not always so good,\" he says. \"So it will be interesting to see how these companies do.\"\u003c/p>\n\u003cp>Across the pond in Europe, animal science researchers are enthusiastic about flax, too. They're \u003ca href=\"http://www.telegraph.co.uk/earth/earthnews/8411681/Cows-fed-linseed-to-stop-them-belching.html\">feeding it\u003c/a> to dairy cattle to improve their digestive health and reduce methane emissions from their belching.\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_62088\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/capital.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/capital-1024x576.jpg\" alt=\"The U.S. Capitol building. Photo: Jewel Samad/AFP/Getty Images\" width=\"1024\" height=\"576\" class=\"size-large wp-image-62088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.S. Capitol building. Photo: Jewel Samad/AFP/Getty Images\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/2013/05/16/184497092/congress-where-food-reforms-go-to-die\">The Salt at NPR Food\u003c/a> (5/16/13)\u003c/p>\n\u003cp>Two seemingly common-sense, bipartisan food reforms have gotten mugged on Capitol Hill in recent days. If you're a loyal reader of The Salt, you've heard of them.\u003c/p>\n\u003cp>First, there's the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/26/145900751/ex-foes-stage-coop-detat-for-egg-laying-chickens\">proposal\u003c/a> — backed by an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/10/146635596/how-two-bitter-adversaries-hatched-a-plan-to-change-the-egg-business\">odd-couple alliance\u003c/a> of egg producers and animal-welfare activists — to set minimum standards for the housing of egg-laying chickens. Second, the Obama administration wants to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/10/as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts/\">change\u003c/a> the way the United States provides food aid to people in foreign countries, buying more of that food close to where it's needed.\u003c/p>\n\u003cp>Neither proposal seems, at first glance, controversial. Changing the rules for food aid should save money, according to most independent analyses, allowing the program to feed more hungry people. Similar reforms, in fact, were proposed by President George W. Bush. The \"egg bill,\" meanwhile, is a remarkable instance of pragmatic compromise between bitter adversaries.\u003c/p>\n\u003cp>Any change, however, threatens somebody, and both of these proposals have run afoul of politically well-connected people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the case of food aid, the skeptics include American shippers and dock workers, who will get slightly less work if the U.S. sends cash to buy food abroad. They, in turn, have a powerful friend in Congress: Sen. Barbara Mikulski, proud native of the port city of Baltimore and chairwoman of the Senate Appropriations Committee. In an e-mail to NPR, Mikulski wrote that \"we need to find a sensible center that will allow us to implement smart reforms without jeopardizing U.S. jobs, particularly those in the maritime industry.\"\u003c/p>\n\u003cp>In part because of Mikulski's resistance, advocates of reform are now trying a different route entirely — a \u003ca href=\"http://foreignaffairs.house.gov/press-release/chairman-royce-subcommittee-ranking-member-bass-move-reform-us-food-aid-delivery-help\">free-standing bill\u003c/a> that's been introduced by Edward Royce, the Republican chairman of the House Foreign Affairs Committee. Its prospects are uncertain.\u003c/p>\n\u003cp>The \"egg bill,\" meanwhile, has some influential supporters. Secretary of Agriculture Tom Vilsack brings it up frequently as an exemplary compromise between large-scale agriculture and its critics. Debbie Stabenow, D-Mich., chairwoman of the Senate Agriculture Committee, actually tried to include it in her draft of the farm bill, which is up for renewal (again) this year.\u003c/p>\n\u003cp>Pork and beef producers, however, object in principle to the notion of federal regulation of farm animal housing — even though, in this case, the egg producers themselves are asking for federal regulations as a way to pre-empt state rules that are more troublesome.\u003c/p>\n\u003cp>When the agriculture committees of both House and Senate finished their versions of the farm bill this week, all mention of guaranteed living space for egg-laying hens had vanished.\u003c/p>\n\u003cp>In fact, the House committee adopted a provision that could make it more difficult for states to set such standards. This amendment, offered by Rep. Steve King, R-Iowa, would prohibit any effort by state governments to control the way that their food is produced by out-of-state farmers. The measure is aimed specifically at California's Proposition 2, which is set to ban farmers in Iowa or Idaho from selling their eggs in California if those eggs come from chickens housed in traditional cages. \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": "As Congress gets to work on the farm bill, two common-sense, bipartisan reform measures seem to have gotten run over somewhere along the way. The first would set minimum standards for housing egg-laying chickens. The second sought to change how the U.S. provides food aid to people in foreign nations.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62088\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/capital.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/capital-1024x576.jpg\" alt=\"The U.S. Capitol building. Photo: Jewel Samad/AFP/Getty Images\" width=\"1024\" height=\"576\" class=\"size-large wp-image-62088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.S. Capitol building. Photo: Jewel Samad/AFP/Getty Images\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/2013/05/16/184497092/congress-where-food-reforms-go-to-die\">The Salt at NPR Food\u003c/a> (5/16/13)\u003c/p>\n\u003cp>Two seemingly common-sense, bipartisan food reforms have gotten mugged on Capitol Hill in recent days. If you're a loyal reader of The Salt, you've heard of them.\u003c/p>\n\u003cp>First, there's the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/26/145900751/ex-foes-stage-coop-detat-for-egg-laying-chickens\">proposal\u003c/a> — backed by an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/10/146635596/how-two-bitter-adversaries-hatched-a-plan-to-change-the-egg-business\">odd-couple alliance\u003c/a> of egg producers and animal-welfare activists — to set minimum standards for the housing of egg-laying chickens. Second, the Obama administration wants to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/10/as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts/\">change\u003c/a> the way the United States provides food aid to people in foreign countries, buying more of that food close to where it's needed.\u003c/p>\n\u003cp>Neither proposal seems, at first glance, controversial. Changing the rules for food aid should save money, according to most independent analyses, allowing the program to feed more hungry people. Similar reforms, in fact, were proposed by President George W. Bush. The \"egg bill,\" meanwhile, is a remarkable instance of pragmatic compromise between bitter adversaries.\u003c/p>\n\u003cp>Any change, however, threatens somebody, and both of these proposals have run afoul of politically well-connected people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the case of food aid, the skeptics include American shippers and dock workers, who will get slightly less work if the U.S. sends cash to buy food abroad. They, in turn, have a powerful friend in Congress: Sen. Barbara Mikulski, proud native of the port city of Baltimore and chairwoman of the Senate Appropriations Committee. In an e-mail to NPR, Mikulski wrote that \"we need to find a sensible center that will allow us to implement smart reforms without jeopardizing U.S. jobs, particularly those in the maritime industry.\"\u003c/p>\n\u003cp>In part because of Mikulski's resistance, advocates of reform are now trying a different route entirely — a \u003ca href=\"http://foreignaffairs.house.gov/press-release/chairman-royce-subcommittee-ranking-member-bass-move-reform-us-food-aid-delivery-help\">free-standing bill\u003c/a> that's been introduced by Edward Royce, the Republican chairman of the House Foreign Affairs Committee. Its prospects are uncertain.\u003c/p>\n\u003cp>The \"egg bill,\" meanwhile, has some influential supporters. Secretary of Agriculture Tom Vilsack brings it up frequently as an exemplary compromise between large-scale agriculture and its critics. Debbie Stabenow, D-Mich., chairwoman of the Senate Agriculture Committee, actually tried to include it in her draft of the farm bill, which is up for renewal (again) this year.\u003c/p>\n\u003cp>Pork and beef producers, however, object in principle to the notion of federal regulation of farm animal housing — even though, in this case, the egg producers themselves are asking for federal regulations as a way to pre-empt state rules that are more troublesome.\u003c/p>\n\u003cp>When the agriculture committees of both House and Senate finished their versions of the farm bill this week, all mention of guaranteed living space for egg-laying hens had vanished.\u003c/p>\n\u003cp>In fact, the House committee adopted a provision that could make it more difficult for states to set such standards. This amendment, offered by Rep. Steve King, R-Iowa, would prohibit any effort by state governments to control the way that their food is produced by out-of-state farmers. The measure is aimed specifically at California's Proposition 2, which is set to ban farmers in Iowa or Idaho from selling their eggs in California if those eggs come from chickens housed in traditional cages. \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": "No More Smuggling: Many Cured Italian Meats Coming To America",
"title": "No More Smuggling: Many Cured Italian Meats Coming To America",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62078\" class=\"wp-caption aligncenter\" style=\"max-width: 335px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sophia-loren.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sophia-loren.jpg\" alt=\"Even Sophia Loren felt compelled to smuggle mortadella, despite a U.S. ban -- well, her character did, anyway, in the 1971 film Lady Liberty. Photo: Warner Bros/The Kobal Collection\" width=\"335\" height=\"500\" class=\"size-full wp-image-62078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even Sophia Loren felt compelled to smuggle mortadella, despite a U.S. ban -- well, her character did, anyway, in the \u003ca href=\"http://en.wikipedia.org/wiki/Lady_Liberty_(film)\">1971 film\u003c/a> \u003cem>Lady Liberty\u003c/em>. Photo: Warner Bros/The Kobal Collection\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/16/184553890/no-more-smuggling-many-cured-italian-meats-coming-to-america\">The Salt at NPR Food\u003c/a> (5/16/13)\u003c/p>\n\u003cp>American gourmets and lovers of Italian food products, your days as food smugglers are over.\u003c/p>\n\u003cp>No more stuffing your suitcases with delicacies bought in Italy, hoping the sniffer dogs at JFK or other American airports won't detect the banned-in-the-USA foodstuffs inside your luggage.\u003c/p>\n\u003cp>In the U.S., they're called cured meats, the French say \u003cem>charcuterie\u003c/em> and in Italy, the word for cured-pork products is \u003cem>salumi. \u003c/em>\u003c/p>\n\u003cp>Starting May 28, a four-decades-old ban on the import of many Italian \u003cem>salumi\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/04/30/dining/ban-on-many-italian-pork-products-to-be-relaxed.html\">will be lifted\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The U.S. Department of Agriculture has announced that the Italian regions of Lombardy, Emilia-Romagna, Veneto and Piedmont, and the provinces of Trento and Bolzano, are free of swine vesicular disease. Imports of pork products from those areas, says the USDA, present a low risk of introducing the disease into the U.S. The disease was first detected in the 1960s and can survive cooking and even long curing.\u003c/p>\n\u003cp>Up to now, only a few Italian pork products were approved for import to the U.S.: prosciutto di Parma and prosciutto di San Daniele, as well as mortadella — which was \u003ca href=\"http://articles.chicagotribune.com/2000-02-16/features/0002160286_1_italian-swine-fever-ban\">also banned until 2000.\u003c/a>\u003c/p>\n\u003cp>Starting soon, as long as they receive USDA approval, hundreds of artisanal products will arrive on American tables. It's not yet clear, however, what standards the producers will have to meet and what the costs will be. But even without a ban, Italian cured meat producers must pay hefty fees as part of the process of getting certified for importation.\u003c/p>\n\u003cp>For centuries, Italians have been making some of the highest-quality cured meats in Europe. It's time to start learning some of their names: \u003cem>sopressata,\u003c/em> a slow-cured dried pork, similar in appearance to salami; \u003cem>pancetta\u003c/em>, bacon made from the pork belly, but unlike the American variety, which is smoked, Italian \u003cem>pancetta\u003c/em> is cured in salt and spices; \u003cem>coppa\u003c/em> or \u003cem>capocollo\u003c/em>, made from pork shoulder or neck and seasoned with wine, salt and spice.\u003c/p>\n\u003cp>What's the secret behind the high quality of Italian \u003cem>salumi\u003c/em>?\u003c/p>\n\u003cp>Many say it's the quality of the pigs, the climate where they're raised and what they're fed.\u003c/p>\n\u003cp>Every Italian region and province, and even many towns have their own distinctive \u003cem>salumi\u003c/em>, many of them celebrated in weeklong folk festivals. There are fans of \u003cem>Coppa Piacentina\u003c/em> or those who swear by \u003cem>Coppa di Parma\u003c/em>; there's an infinite variety of salamis — from Brianza, Vicenza, Cremona and many more, spiced with garlic, juniper and myrtle berries, fennel and red wine.\u003c/p>\n\u003cp>One of the delicacies that may soon reach U.S. shores is \u003cem>salame di Felino\u003c/em>, named after the small town of the same name near Parma.\u003c/p>\n\u003cp>According to the website \u003ca href=\"http://www.prosciuttopedia.com/\">prosciuttopedia\u003c/a>, \u003cem>salame di Felino\u003c/em> traces its origins to the Middle Ages. The oldest pictorial representation is found in the Parma Baptistery, where one can see two salamis draped over a saucepan. And in 1905, the wording \"Salame di Felino\" was officially included in the dictionary of the Italian language.\u003c/p>\n\u003cfigure id=\"attachment_62077\" class=\"wp-caption aligncenter\" style=\"max-width: 749px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancetta.jpg\" alt=\"Various types of pancetta, bacon made from pork belly, on display in Turin, Italy. Unlike the American variety, which is smoked, Italian pancetta is cured in salt and spices. Photo: Giuseppe Cacace/AFP/Getty Images\" width=\"749\" height=\"500\" class=\"size-full wp-image-62077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Various types of pancetta, bacon made from pork belly, on display in Turin, Italy. Unlike the American variety, which is smoked, Italian pancetta is cured in salt and spices. Photo: Giuseppe Cacace/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>But what cured meat aficionados are most eagerly waiting for is the king of Italian \u003cem>salumi\u003c/em>, \u003cem>\u003ca href=\"http://italianfood.about.com/od/italianmeatrecipes/ig/Salumi--Italian-Cold-Cuts/Culatello.htm\">culatello\u003c/a>\u003c/em>, a product of the flatlands of Zibello and neighboring towns near Parma — a product whose secret ingredient is the dense winter fog that hovers at a particular bend in the Po River.\u003c/p>\n\u003cp>\u003cem>Culatello\u003c/em> dates back at least to the 15th century. It's made with the muscular part of the hind leg of pigs born, raised and slaughtered in the Emilia-Romagna and Lombardy regions.\u003c/p>\n\u003cp>The Italian poet \u003ca href=\"http://en.wikipedia.org/wiki/Gabriele_d'Annunzio\">Gabriele D'Annunzio\u003c/a>, a \u003cem>culatello\u003c/em> enthusiast, wrote in 1891, \"It is aged only in the square of land surrounding Zibello, where the air of the Po is often humid and good for the mold that preserves this fatless cut of meat.\"\u003c/p>\n\u003cp>I first experienced \u003cem>culatello\u003c/em> at the \u003ca href=\"http://www.trattorialabuca.com/english/start.htm\">Trattoria La Buca di Zibello\u003c/a>, a long-established restaurant run for four generations solely by women. A huge room is dedicated to curing the \u003cem>zibelli\u003c/em> — hundreds hang from the ceiling. The women told me one of the key steps is a loving massage that helps salt penetrate the meat.\u003c/p>\n\u003cp>\u003cem>Culatello\u003c/em> is an expensive delicacy even in Italy, and of the two \u003cem>culatelli\u003c/em> produced by the same animal, one is always better than the other: It's said that pigs are animals of habit and always sleep on the same side, which ends up being the less tender of the two thighs.\u003c/p>\n\u003cp>But there are some cured pork products that won't soon be imported to the U.S. The region of Tuscany is still on the USDA-restricted list. So, you'll still have to travel there to savor wild boar sausages (my favorite) and\u003cem>\u003ca href=\"http://italianfood.about.com/od/curedmeats/r/blr0699.htm\"> finocchiona\u003c/a>\u003c/em> of Siena, a fennel-flavored salami.\u003c/p>\n\u003cp>And then there's that most sinful of products (sinful for those who have to watch their cholesterol intake), \u003cem>\u003ca href=\"http://italianfood.about.com/od/italianmeatrecipes/ig/Salumi--Italian-Cold-Cuts/Lardo-Di-Colonnata.htm\">lardo di Colonnata\u003c/a>\u003c/em>, the small town perched above the marble quarries of Carrara. That velvety white lard — pork fat from the back of the pig — is cured in marble vats. Locals claim it's the porous quality of the stone that's responsible for its unique, refined taste.\u003c/p>\n\u003cp>Buon appetito. \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": "\u003cem>Culatello. Capocollo. Sopressata.\u003c/em> It will soon be legal to import a whole new world of Italian cured pork products, thanks to the USDA's decision to end a decades-long ban. Every Italian region and province, and even many towns have their own distinctive \u003cem>salumi.\u003c/em>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62078\" class=\"wp-caption aligncenter\" style=\"max-width: 335px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sophia-loren.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sophia-loren.jpg\" alt=\"Even Sophia Loren felt compelled to smuggle mortadella, despite a U.S. ban -- well, her character did, anyway, in the 1971 film Lady Liberty. Photo: Warner Bros/The Kobal Collection\" width=\"335\" height=\"500\" class=\"size-full wp-image-62078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even Sophia Loren felt compelled to smuggle mortadella, despite a U.S. ban -- well, her character did, anyway, in the \u003ca href=\"http://en.wikipedia.org/wiki/Lady_Liberty_(film)\">1971 film\u003c/a> \u003cem>Lady Liberty\u003c/em>. Photo: Warner Bros/The Kobal Collection\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/16/184553890/no-more-smuggling-many-cured-italian-meats-coming-to-america\">The Salt at NPR Food\u003c/a> (5/16/13)\u003c/p>\n\u003cp>American gourmets and lovers of Italian food products, your days as food smugglers are over.\u003c/p>\n\u003cp>No more stuffing your suitcases with delicacies bought in Italy, hoping the sniffer dogs at JFK or other American airports won't detect the banned-in-the-USA foodstuffs inside your luggage.\u003c/p>\n\u003cp>In the U.S., they're called cured meats, the French say \u003cem>charcuterie\u003c/em> and in Italy, the word for cured-pork products is \u003cem>salumi. \u003c/em>\u003c/p>\n\u003cp>Starting May 28, a four-decades-old ban on the import of many Italian \u003cem>salumi\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/04/30/dining/ban-on-many-italian-pork-products-to-be-relaxed.html\">will be lifted\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The U.S. Department of Agriculture has announced that the Italian regions of Lombardy, Emilia-Romagna, Veneto and Piedmont, and the provinces of Trento and Bolzano, are free of swine vesicular disease. Imports of pork products from those areas, says the USDA, present a low risk of introducing the disease into the U.S. The disease was first detected in the 1960s and can survive cooking and even long curing.\u003c/p>\n\u003cp>Up to now, only a few Italian pork products were approved for import to the U.S.: prosciutto di Parma and prosciutto di San Daniele, as well as mortadella — which was \u003ca href=\"http://articles.chicagotribune.com/2000-02-16/features/0002160286_1_italian-swine-fever-ban\">also banned until 2000.\u003c/a>\u003c/p>\n\u003cp>Starting soon, as long as they receive USDA approval, hundreds of artisanal products will arrive on American tables. It's not yet clear, however, what standards the producers will have to meet and what the costs will be. But even without a ban, Italian cured meat producers must pay hefty fees as part of the process of getting certified for importation.\u003c/p>\n\u003cp>For centuries, Italians have been making some of the highest-quality cured meats in Europe. It's time to start learning some of their names: \u003cem>sopressata,\u003c/em> a slow-cured dried pork, similar in appearance to salami; \u003cem>pancetta\u003c/em>, bacon made from the pork belly, but unlike the American variety, which is smoked, Italian \u003cem>pancetta\u003c/em> is cured in salt and spices; \u003cem>coppa\u003c/em> or \u003cem>capocollo\u003c/em>, made from pork shoulder or neck and seasoned with wine, salt and spice.\u003c/p>\n\u003cp>What's the secret behind the high quality of Italian \u003cem>salumi\u003c/em>?\u003c/p>\n\u003cp>Many say it's the quality of the pigs, the climate where they're raised and what they're fed.\u003c/p>\n\u003cp>Every Italian region and province, and even many towns have their own distinctive \u003cem>salumi\u003c/em>, many of them celebrated in weeklong folk festivals. There are fans of \u003cem>Coppa Piacentina\u003c/em> or those who swear by \u003cem>Coppa di Parma\u003c/em>; there's an infinite variety of salamis — from Brianza, Vicenza, Cremona and many more, spiced with garlic, juniper and myrtle berries, fennel and red wine.\u003c/p>\n\u003cp>One of the delicacies that may soon reach U.S. shores is \u003cem>salame di Felino\u003c/em>, named after the small town of the same name near Parma.\u003c/p>\n\u003cp>According to the website \u003ca href=\"http://www.prosciuttopedia.com/\">prosciuttopedia\u003c/a>, \u003cem>salame di Felino\u003c/em> traces its origins to the Middle Ages. The oldest pictorial representation is found in the Parma Baptistery, where one can see two salamis draped over a saucepan. And in 1905, the wording \"Salame di Felino\" was officially included in the dictionary of the Italian language.\u003c/p>\n\u003cfigure id=\"attachment_62077\" class=\"wp-caption aligncenter\" style=\"max-width: 749px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancetta.jpg\" alt=\"Various types of pancetta, bacon made from pork belly, on display in Turin, Italy. Unlike the American variety, which is smoked, Italian pancetta is cured in salt and spices. Photo: Giuseppe Cacace/AFP/Getty Images\" width=\"749\" height=\"500\" class=\"size-full wp-image-62077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Various types of pancetta, bacon made from pork belly, on display in Turin, Italy. Unlike the American variety, which is smoked, Italian pancetta is cured in salt and spices. Photo: Giuseppe Cacace/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>But what cured meat aficionados are most eagerly waiting for is the king of Italian \u003cem>salumi\u003c/em>, \u003cem>\u003ca href=\"http://italianfood.about.com/od/italianmeatrecipes/ig/Salumi--Italian-Cold-Cuts/Culatello.htm\">culatello\u003c/a>\u003c/em>, a product of the flatlands of Zibello and neighboring towns near Parma — a product whose secret ingredient is the dense winter fog that hovers at a particular bend in the Po River.\u003c/p>\n\u003cp>\u003cem>Culatello\u003c/em> dates back at least to the 15th century. It's made with the muscular part of the hind leg of pigs born, raised and slaughtered in the Emilia-Romagna and Lombardy regions.\u003c/p>\n\u003cp>The Italian poet \u003ca href=\"http://en.wikipedia.org/wiki/Gabriele_d'Annunzio\">Gabriele D'Annunzio\u003c/a>, a \u003cem>culatello\u003c/em> enthusiast, wrote in 1891, \"It is aged only in the square of land surrounding Zibello, where the air of the Po is often humid and good for the mold that preserves this fatless cut of meat.\"\u003c/p>\n\u003cp>I first experienced \u003cem>culatello\u003c/em> at the \u003ca href=\"http://www.trattorialabuca.com/english/start.htm\">Trattoria La Buca di Zibello\u003c/a>, a long-established restaurant run for four generations solely by women. A huge room is dedicated to curing the \u003cem>zibelli\u003c/em> — hundreds hang from the ceiling. The women told me one of the key steps is a loving massage that helps salt penetrate the meat.\u003c/p>\n\u003cp>\u003cem>Culatello\u003c/em> is an expensive delicacy even in Italy, and of the two \u003cem>culatelli\u003c/em> produced by the same animal, one is always better than the other: It's said that pigs are animals of habit and always sleep on the same side, which ends up being the less tender of the two thighs.\u003c/p>\n\u003cp>But there are some cured pork products that won't soon be imported to the U.S. The region of Tuscany is still on the USDA-restricted list. So, you'll still have to travel there to savor wild boar sausages (my favorite) and\u003cem>\u003ca href=\"http://italianfood.about.com/od/curedmeats/r/blr0699.htm\"> finocchiona\u003c/a>\u003c/em> of Siena, a fennel-flavored salami.\u003c/p>\n\u003cp>And then there's that most sinful of products (sinful for those who have to watch their cholesterol intake), \u003cem>\u003ca href=\"http://italianfood.about.com/od/italianmeatrecipes/ig/Salumi--Italian-Cold-Cuts/Lardo-Di-Colonnata.htm\">lardo di Colonnata\u003c/a>\u003c/em>, the small town perched above the marble quarries of Carrara. That velvety white lard — pork fat from the back of the pig — is cured in marble vats. Locals claim it's the porous quality of the stone that's responsible for its unique, refined taste.\u003c/p>\n\u003cp>Buon appetito. \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": "For Supreme Court, Monsanto's Win Was More About Patents Than Seeds",
"title": "For Supreme Court, Monsanto's Win Was More About Patents Than Seeds",
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"content": "\u003cfigure id=\"attachment_61955\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/soybeans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/soybeans-1024x575.jpg\" alt=\"A farmer holds Monsanto's "Roundup Ready" soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-61955\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer holds Monsanto's \"Roundup Ready\" soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/14/183729491/Supreme-Court-Sides-With-Monsanto-In-Seed-Patent-Case\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/05/20130513_atc_10.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101289/nina-totenberg\">Nina Totenberg\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/14/183729491/Supreme-Court-Sides-With-Monsanto-In-Seed-Patent-Case\">The Salt at NPR Food\u003c/a> (5/13/13)\u003c/p>\n\u003cp>The U.S. Supreme Court ruled unanimously Monday that when farmers use patented seed for more than one planting in violation of their licensing agreements, they are liable for damages.\u003c/p>\n\u003cp>Billed as David vs. Goliath, the case pitted an Indiana farmer against the agribusiness behemoth Monsanto.\u003c/p>\n\u003cp>Almost all the soybean farmers in the U.S. use seed that is genetically altered to be resistant to weed killers like Roundup. That allows farmers to spray for weeds without killing the soybeans. But the seed is three times more expensive than regular unpatented seed, so some farmers have tried to use regenerated seed to save money.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Case in point, 75-year-old farmer Hugh Bowman, who regularly bought Monsanto's Roundup-resistant soybean seed for his first growth and signed a licensing agreement promising to use all the seed and not to use any regenerated seed for future use. But Bowman also had other riskier, lower-yield plantings, and for those, he wanted \"a cheap source of seed.\"\u003c/p>\n\u003cp>So he went to the local grain elevator where farmers drop off their harvested soybeans, and he bought and planted some of those, knowing that those beans would likely also be Roundup-resistant.\u003c/p>\n\u003cp>He eventually produced eight separate crop yields using the second and third generations of the grain elevator seed, and he was quite open about what he was doing.\u003c/p>\n\u003cp>\"I couldn't imagine that they'd give a rat's behind,\" he said.\u003c/p>\n\u003cp>But they — namely, Monsanto — did. The company sued Bowman, as it has sued other farmers. Bowman lost in the lower courts and was ordered to pay $84,000 in damages to Monsanto. He appealed all the way to the U.S. Supreme Court.\u003c/p>\n\u003cp>There the question before the justices pitted two legal doctrines against each other. One doctrine, known technically as patent exhaustion, says that once you buy a product — say, a cellphone — you can do with it whatever you want. You can use it, sell it, give it to your kids, whatever. But a second patent doctrine says you are forbidden to copy it.\u003c/p>\n\u003cp>So which rule applied in Bowman's case? The Supreme Court said unanimously that Bowman's actions amounted to illegal copying of a patented product, a sort of farming piracy.\u003c/p>\n\u003cp>Writing for the high court, Justice Elena Kagan said that Bowman is perfectly free to purchase grain elevator beans to eat or feed to livestock, or even to resell, but he could not do what he, in fact, did: plant the beans from the grain elevator in his own fields, test them for weed resistance, and then harvest, re-harvest and re-harvest multiple times, without paying Monsanto for use of its patented product.\u003c/p>\n\u003cp>Without this protection for Monsanto, said Kagan, the company would get \"scant benefit\" from its invention, and Bowman and other farmers would reap great rewards from the weed-resistant seed without paying for it.\u003c/p>\n\u003cp>Kagan also rejected Bowman's argument that since soybeans naturally self-replicate by sprouting, it was the soybean, not Bowman himself, that made replications of the Monsanto's patented invention.\u003c/p>\n\u003cp>\"We think the blame-the-bean defense tough to credit,\" said Kagan. Bowman, she noted, \"was not a passive observer of his soybeans multiplication.\" Instead, Bowman himself produced eight separate crop yields using the grain elevator beans to maximize regeneration of the beans.\u003c/p>\n\u003cp>Monsanto and other agribusiness enterprises were predictably pleased by the decision.\u003c/p>\n\u003cp>\"The court's ruling today ensures that long-standing principles of patent law apply to breakthrough 21st century technologies,\" said David Snively, Monsanto's executive vice president and general counsel. \"The ruling also provides assurance to all inventors throughout the public and private sectors that they can and should continue to invest in innovation that feeds people, improves lives, creates jobs and allows America to keep its competitive edge.\"\u003c/p>\n\u003cp>Meanwhile, critics of the industry were just as predictably disappointed. Andrew Kimbrell, director of the Center for Food Safety, called the decision a \"disaster\" for farmers and consumers, because it ensures that Monsanto's soybean seed patent will dominate the market even more, meaning that prices for both farmers and consumers will soar.\u003c/p>\n\u003cp>The court's decision, however, was explicitly limited to cases like Bowman's, where an individual takes steps to replicate a patented product. Justice Kagan said the court was not deciding how to handle all self-replicating products — products that range from patented DNA molecules to computer software.\u003c/p>\n\u003cp>Or as John Whelan, George Washington University associate dean of intellectual property law put it, the court has \"left for another day\" the question of how to treat a product that \"automatically reproduces itself with no intervention.\" In the modern world of complex new inventions, it seems the court is not eager to get ahead of itself. \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_61955\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/soybeans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/soybeans-1024x575.jpg\" alt=\"A farmer holds Monsanto's "Roundup Ready" soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-61955\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer holds Monsanto's \"Roundup Ready\" soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/14/183729491/Supreme-Court-Sides-With-Monsanto-In-Seed-Patent-Case\">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/2101289/nina-totenberg\">Nina Totenberg\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/14/183729491/Supreme-Court-Sides-With-Monsanto-In-Seed-Patent-Case\">The Salt at NPR Food\u003c/a> (5/13/13)\u003c/p>\n\u003cp>The U.S. Supreme Court ruled unanimously Monday that when farmers use patented seed for more than one planting in violation of their licensing agreements, they are liable for damages.\u003c/p>\n\u003cp>Billed as David vs. Goliath, the case pitted an Indiana farmer against the agribusiness behemoth Monsanto.\u003c/p>\n\u003cp>Almost all the soybean farmers in the U.S. use seed that is genetically altered to be resistant to weed killers like Roundup. That allows farmers to spray for weeds without killing the soybeans. But the seed is three times more expensive than regular unpatented seed, so some farmers have tried to use regenerated seed to save money.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Case in point, 75-year-old farmer Hugh Bowman, who regularly bought Monsanto's Roundup-resistant soybean seed for his first growth and signed a licensing agreement promising to use all the seed and not to use any regenerated seed for future use. But Bowman also had other riskier, lower-yield plantings, and for those, he wanted \"a cheap source of seed.\"\u003c/p>\n\u003cp>So he went to the local grain elevator where farmers drop off their harvested soybeans, and he bought and planted some of those, knowing that those beans would likely also be Roundup-resistant.\u003c/p>\n\u003cp>He eventually produced eight separate crop yields using the second and third generations of the grain elevator seed, and he was quite open about what he was doing.\u003c/p>\n\u003cp>\"I couldn't imagine that they'd give a rat's behind,\" he said.\u003c/p>\n\u003cp>But they — namely, Monsanto — did. The company sued Bowman, as it has sued other farmers. Bowman lost in the lower courts and was ordered to pay $84,000 in damages to Monsanto. He appealed all the way to the U.S. Supreme Court.\u003c/p>\n\u003cp>There the question before the justices pitted two legal doctrines against each other. One doctrine, known technically as patent exhaustion, says that once you buy a product — say, a cellphone — you can do with it whatever you want. You can use it, sell it, give it to your kids, whatever. But a second patent doctrine says you are forbidden to copy it.\u003c/p>\n\u003cp>So which rule applied in Bowman's case? The Supreme Court said unanimously that Bowman's actions amounted to illegal copying of a patented product, a sort of farming piracy.\u003c/p>\n\u003cp>Writing for the high court, Justice Elena Kagan said that Bowman is perfectly free to purchase grain elevator beans to eat or feed to livestock, or even to resell, but he could not do what he, in fact, did: plant the beans from the grain elevator in his own fields, test them for weed resistance, and then harvest, re-harvest and re-harvest multiple times, without paying Monsanto for use of its patented product.\u003c/p>\n\u003cp>Without this protection for Monsanto, said Kagan, the company would get \"scant benefit\" from its invention, and Bowman and other farmers would reap great rewards from the weed-resistant seed without paying for it.\u003c/p>\n\u003cp>Kagan also rejected Bowman's argument that since soybeans naturally self-replicate by sprouting, it was the soybean, not Bowman himself, that made replications of the Monsanto's patented invention.\u003c/p>\n\u003cp>\"We think the blame-the-bean defense tough to credit,\" said Kagan. Bowman, she noted, \"was not a passive observer of his soybeans multiplication.\" Instead, Bowman himself produced eight separate crop yields using the grain elevator beans to maximize regeneration of the beans.\u003c/p>\n\u003cp>Monsanto and other agribusiness enterprises were predictably pleased by the decision.\u003c/p>\n\u003cp>\"The court's ruling today ensures that long-standing principles of patent law apply to breakthrough 21st century technologies,\" said David Snively, Monsanto's executive vice president and general counsel. \"The ruling also provides assurance to all inventors throughout the public and private sectors that they can and should continue to invest in innovation that feeds people, improves lives, creates jobs and allows America to keep its competitive edge.\"\u003c/p>\n\u003cp>Meanwhile, critics of the industry were just as predictably disappointed. Andrew Kimbrell, director of the Center for Food Safety, called the decision a \"disaster\" for farmers and consumers, because it ensures that Monsanto's soybean seed patent will dominate the market even more, meaning that prices for both farmers and consumers will soar.\u003c/p>\n\u003cp>The court's decision, however, was explicitly limited to cases like Bowman's, where an individual takes steps to replicate a patented product. Justice Kagan said the court was not deciding how to handle all self-replicating products — products that range from patented DNA molecules to computer software.\u003c/p>\n\u003cp>Or as John Whelan, George Washington University associate dean of intellectual property law put it, the court has \"left for another day\" the question of how to treat a product that \"automatically reproduces itself with no intervention.\" In the modern world of complex new inventions, it seems the court is not eager to get ahead of itself. \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": "In The Land Of Wild Ramps, It's Festival Time",
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"content": "\u003cfigure id=\"attachment_61654\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps-1024x574.jpg\" alt=\"Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. Photo: John Blankenship/The Register-Herald\" width=\"1024\" height=\"574\" class=\"size-large wp-image-61654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. Photo: John Blankenship/The Register-Herald\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jess Schreibstein, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/10/182354602/in-the-land-of-wild-ramps-its-festival-time\">The Salt at NPR Food\u003c/a> (5/10/13)\u003c/p>\n\u003cp>Springtime in Appalachia means ramp festival season. But even as ramp festivals attract record numbers of people seeking a fleeting taste of the seasonal garlic-scented greens, scientists warn that overharvesting is forcing wild populations into decline.\u003c/p>\n\u003cfigure id=\"attachment_61655\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps1.jpg\" alt=\"Apprentice cook Ryan McClung sautées ramps for the 2012 ramp festival in Richwood, West Va. Photo: F. Brian Ferguson/The Register-Herald\" width=\"250\" class=\"size-full wp-image-61655\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apprentice cook Ryan McClung sautées ramps for the 2012 ramp festival in Richwood, West Va.\u003cbr>Photo: F. Brian Ferguson/The Register-Herald\u003c/figcaption>\u003c/figure>\n\u003cp>In the town of Richwood, West Va., the self-proclaimed \"Ramp Capital of the World,\" ramp diggers recently gathered bagfuls of the wild greens from the forest floor, according to Nancy Leffingwell of the Richwood Chamber of Commerce. They loaded them into trucks for the largest and longest-running annual ramp festival in the country.\u003c/p>\n\u003cp> Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. The entire plant is edible and when harvested, it's uprooted from the ground, bulb and all.\u003c/p>\n\u003cp>Chefs and home cooks, especially urbanites who've just discovered ramps, go gaga over them. Their pungent smell and flavor, a cross between garlic and onion, has earned them the nickname \"little stinkers.\" When they're cooked in mass quantities in Richwood, the whole town smells like them, Leffingwell says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She reports that two weeks in advance of the festival, 20 volunteers a day are cleaning, slicing and bagging ramps. For the \"\u003ca href=\"http://www.richwoodchamberofcommerce.org/Feast-of-the-Ramson.html\">Feast of the Ramson\u003c/a>,\" they're served with beans, bacon, ham, potato wedges, cornbread, and ramps fried in bacon fat. Other Richwooders prepare ramp salsa, ramp jelly, and pickled ramps to sell.\u003c/p>\n\u003cp> The festival in Richwood is just \u003ca href=\"http://www.richwooders.com/ramp/ramps.htm\">one of many ramp festivals\u003c/a> held in small towns March through May. The number of festival attendees in Richwood has continued to grow every year, with a noticeable spike in the past two years alone. For its 75th anniversary this year, the Richwood festival served over 1,000 ramp suppers, a record for the town, Leffingwell says.\u003c/p>\n\u003cp>But the demand on ramps is exacting a heavy toll on wild plant populations, especially at the extreme ends of the growing range, scientists say. Until recently, recreational ramp harvests were permitted in most national parks — ramps are one of the only plants with this kind of special treatment because of its deep cultural roots among the communities who harvest it. At the Great Smoky Mountains National Park in North Carolina and Tennessee, the Park Service thought the practice would die out on its own over time. They were wrong.\u003c/p>\n\u003cp>Ramp harvesting in the park was banned in 2002. At the other end of the ramp's territory in Quebec, sales have been banned since 1995 after \u003ca href=\"http://www.sciencedirect.com/science/article/pii/0006320794903409\">a study\u003c/a> highlighted the plant's vulnerability.\u003c/p>\n\u003cp>The problem is exacerbated by the way ramps are harvested. Virtually all of ramp reproduction is not from seeds but from rhizomes, a web of underground stems that connect multiple ramp shoots together, which are uprooted along with the bulbs and leaves. When harvesters pull up the plants, they are also diminishing their potential to reproduce, according to \u003ca href=\"http://www.tiem.utk.edu/~gross/\">Louis Gross\u003c/a>, a professor of ecology and evolutionary biology and mathematics at the University of Tennessee.\u003c/p>\n\u003cp>On average, a 10 percent harvest of ramps \u003ca href=\"http://www.uvm.edu/~bbeckage/Manuscripts/Rock.BiologicalConservation.2004.pdf\">will take 10 years\u003c/a> to grow back, but Gross cautions that that number can be deceiving. \"It could easily be 60 to 80 years recovery, even if you harvest once at 10 percent,\" he tells The Salt. \"And most of these populations aren't harvested once. They're harvested pretty regularly.\"\u003c/p>\n\u003cp>At farmers markets in New York City, ramps are currently selling for up to $6 a bunch and are gone by 10:30 a.m., according to Michael Hurwitz, director of the \u003ca href=\"http://www.grownyc.org/greenmarket\">Greenmarket Program\u003c/a>. Over 90 percent of ramps sold at Greenmarket are harvested from New York state, with the remainder originating from New Jersey or farther north, he adds.\u003c/p>\n\u003cp>\u003ca href=\"http://www.srs.fs.usda.gov/staff/524\">Jim Chamberlain\u003c/a>, a scientist with the U.S. Department of Agriculture Forest Service's Southern Research Station in Blacksburg, Va., is concerned when he hears that some ramp vendors in New York are harvesting 20,000 pounds of ramps a year. \"I cannot believe any claim that the populations are not declining,\" says Chamberlain.\u003c/p>\n\u003cp>As Nancy Shute \u003ca href=\"http://www.npr.org/2011/04/18/135412640/foraging-the-weeds-for-wild-healthy-greens\">reported\u003c/a> for The Salt in 2011, ramp farming is being promoting as a way to feed new ramp enthusiasts without threatening native plant populations. Chamberlain is starting a new study this year to see if the traditional knowledge about replanting rhizomes really works.\u003c/p>\n\u003cp>No matter what, it will take time: Ramps can take up to 18 months to germinate from seed, and five to seven years to mature enough to harvest the root. \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_61654\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps-1024x574.jpg\" alt=\"Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. Photo: John Blankenship/The Register-Herald\" width=\"1024\" height=\"574\" class=\"size-large wp-image-61654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. Photo: John Blankenship/The Register-Herald\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jess Schreibstein, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/10/182354602/in-the-land-of-wild-ramps-its-festival-time\">The Salt at NPR Food\u003c/a> (5/10/13)\u003c/p>\n\u003cp>Springtime in Appalachia means ramp festival season. But even as ramp festivals attract record numbers of people seeking a fleeting taste of the seasonal garlic-scented greens, scientists warn that overharvesting is forcing wild populations into decline.\u003c/p>\n\u003cfigure id=\"attachment_61655\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps1.jpg\" alt=\"Apprentice cook Ryan McClung sautées ramps for the 2012 ramp festival in Richwood, West Va. Photo: F. Brian Ferguson/The Register-Herald\" width=\"250\" class=\"size-full wp-image-61655\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apprentice cook Ryan McClung sautées ramps for the 2012 ramp festival in Richwood, West Va.\u003cbr>Photo: F. Brian Ferguson/The Register-Herald\u003c/figcaption>\u003c/figure>\n\u003cp>In the town of Richwood, West Va., the self-proclaimed \"Ramp Capital of the World,\" ramp diggers recently gathered bagfuls of the wild greens from the forest floor, according to Nancy Leffingwell of the Richwood Chamber of Commerce. They loaded them into trucks for the largest and longest-running annual ramp festival in the country.\u003c/p>\n\u003cp> Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. The entire plant is edible and when harvested, it's uprooted from the ground, bulb and all.\u003c/p>\n\u003cp>Chefs and home cooks, especially urbanites who've just discovered ramps, go gaga over them. Their pungent smell and flavor, a cross between garlic and onion, has earned them the nickname \"little stinkers.\" When they're cooked in mass quantities in Richwood, the whole town smells like them, Leffingwell says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She reports that two weeks in advance of the festival, 20 volunteers a day are cleaning, slicing and bagging ramps. For the \"\u003ca href=\"http://www.richwoodchamberofcommerce.org/Feast-of-the-Ramson.html\">Feast of the Ramson\u003c/a>,\" they're served with beans, bacon, ham, potato wedges, cornbread, and ramps fried in bacon fat. Other Richwooders prepare ramp salsa, ramp jelly, and pickled ramps to sell.\u003c/p>\n\u003cp> The festival in Richwood is just \u003ca href=\"http://www.richwooders.com/ramp/ramps.htm\">one of many ramp festivals\u003c/a> held in small towns March through May. The number of festival attendees in Richwood has continued to grow every year, with a noticeable spike in the past two years alone. For its 75th anniversary this year, the Richwood festival served over 1,000 ramp suppers, a record for the town, Leffingwell says.\u003c/p>\n\u003cp>But the demand on ramps is exacting a heavy toll on wild plant populations, especially at the extreme ends of the growing range, scientists say. Until recently, recreational ramp harvests were permitted in most national parks — ramps are one of the only plants with this kind of special treatment because of its deep cultural roots among the communities who harvest it. At the Great Smoky Mountains National Park in North Carolina and Tennessee, the Park Service thought the practice would die out on its own over time. They were wrong.\u003c/p>\n\u003cp>Ramp harvesting in the park was banned in 2002. At the other end of the ramp's territory in Quebec, sales have been banned since 1995 after \u003ca href=\"http://www.sciencedirect.com/science/article/pii/0006320794903409\">a study\u003c/a> highlighted the plant's vulnerability.\u003c/p>\n\u003cp>The problem is exacerbated by the way ramps are harvested. Virtually all of ramp reproduction is not from seeds but from rhizomes, a web of underground stems that connect multiple ramp shoots together, which are uprooted along with the bulbs and leaves. When harvesters pull up the plants, they are also diminishing their potential to reproduce, according to \u003ca href=\"http://www.tiem.utk.edu/~gross/\">Louis Gross\u003c/a>, a professor of ecology and evolutionary biology and mathematics at the University of Tennessee.\u003c/p>\n\u003cp>On average, a 10 percent harvest of ramps \u003ca href=\"http://www.uvm.edu/~bbeckage/Manuscripts/Rock.BiologicalConservation.2004.pdf\">will take 10 years\u003c/a> to grow back, but Gross cautions that that number can be deceiving. \"It could easily be 60 to 80 years recovery, even if you harvest once at 10 percent,\" he tells The Salt. \"And most of these populations aren't harvested once. They're harvested pretty regularly.\"\u003c/p>\n\u003cp>At farmers markets in New York City, ramps are currently selling for up to $6 a bunch and are gone by 10:30 a.m., according to Michael Hurwitz, director of the \u003ca href=\"http://www.grownyc.org/greenmarket\">Greenmarket Program\u003c/a>. Over 90 percent of ramps sold at Greenmarket are harvested from New York state, with the remainder originating from New Jersey or farther north, he adds.\u003c/p>\n\u003cp>\u003ca href=\"http://www.srs.fs.usda.gov/staff/524\">Jim Chamberlain\u003c/a>, a scientist with the U.S. Department of Agriculture Forest Service's Southern Research Station in Blacksburg, Va., is concerned when he hears that some ramp vendors in New York are harvesting 20,000 pounds of ramps a year. \"I cannot believe any claim that the populations are not declining,\" says Chamberlain.\u003c/p>\n\u003cp>As Nancy Shute \u003ca href=\"http://www.npr.org/2011/04/18/135412640/foraging-the-weeds-for-wild-healthy-greens\">reported\u003c/a> for The Salt in 2011, ramp farming is being promoting as a way to feed new ramp enthusiasts without threatening native plant populations. Chamberlain is starting a new study this year to see if the traditional knowledge about replanting rhizomes really works.\u003c/p>\n\u003cp>No matter what, it will take time: Ramps can take up to 18 months to germinate from seed, and five to seven years to mature enough to harvest the root. \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_61564\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/vegan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/vegan.jpg\" alt=\"Vegetables. Photo: Getty Images\" width=\"200\" class=\"size-full wp-image-61564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetables. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201305090900\">Original Broadcast\u003c/a>: Thursday, May 9, 2013 -- 9:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/05/20130509aforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://markbittman.com/book/vb6/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/vb6-cover1.jpg\" alt=\"VB6 - Eat Vegan Before 6:00 - Mark Bittman\" width=\"140\" height=\"213\" class=\"alignright size-full wp-image-61570\">\u003c/a>Six years ago, \u003ca href=\"https://twitter.com/bittman\">Mark Bittman\u003c/a> was a full-time omnivore. But then a doctor told him to turn vegan for health reasons, and suddenly Mark found himself facing a world void of meat, dairy, or processed foods. So the New York Times food writer decided to personalize his vegan diet and allow for some cheating. He called it \"Vegan Before 6,\" or \"VB6,\" and says it helped him improve his health and focus on cooking at home. Mark Bittman talks about his new book, and how a full-time meat lover adapted to part-time veganism.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://markbittman.com/\">Mark Bittman\u003c/a>, food writer, columnist for The New York Times, and \u003ca href=\"http://www.amazon.com/Mark-Bittman/e/B000APUJB0/ref=sr_tc_2_0?qid=1368062924&sr=8-2-ent\">author of books\u003c/a> including \"\u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740/ref=sr_1_1?ie=UTF8&qid=1368062924&sr=8-1&keywords=mark+bittman\">VB6: Eating Vegan Before 6\u003c/a>,\" \"Food Matters\" and \"How to Cook Everything.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Fplaylists%2F5537506\">\u003c/iframe>\u003c/p>\n\u003cul>\n \u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://science.kqed.org/quest/video/next-meal-engineering-food/\">Next Meal: Engineering Food\u003c/a> : A half-hour documentary from KQED Science\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740\">VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good\u003c/a> : amazon.com\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/09/182562583/wrigley-maybe-we-wont-sell-caffeinated-gum-after-all\">The Salt at NPR Food\u003c/a> (5/9/13)\u003c/p>\n\u003cfigure id=\"attachment_61596\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/wrigleys-gum.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/wrigleys-gum.jpg\" alt=\"Wrigley took its new Alert Energy Caffeine Gum off the market after it prompted FDA scrutiny of caffeinated foods. Photo: Wrigley Incorporated\" width=\"200\" class=\"size-full wp-image-61596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrigley took its new Alert Energy Caffeine Gum off the market after it prompted FDA scrutiny of caffeinated foods. Photo: Wrigley Incorporated\u003c/figcaption>\u003c/figure>\n\u003cp>Less than two weeks after launching its Alert Energy Caffeine Gum, the Wrigley Company decided that maybe the world wasn't ready for amped-up chewing gum after all.\u003c/p>\n\u003cp>On April 30, the day after Alert Energy launched, the Food and Drug Administration said it was going to take a \"\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/30/180063432/caffeine-laced-gum-has-energized-the-fda\">fresh look\u003c/a>\" at caffeinated foods, particularly their effect on children and teenagers.\u003c/p>\n\u003cp>Being out front on caffeinated confections evidently wasn't a comfortable place to be.\u003c/p>\n\u003cp>Yesterday, the Wrigley Co. said it has \"paused\" sales of Alert Energy, which came in brightly-colored packages. Each pellet of gum contained 40 milligrams of caffeine, about the amount in a half-cup of coffee.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"After discussions with the FDA, we have a greater appreciation for its concern about the proliferation of caffeine in the nation's food supply,\" Casey Keller, Wrigley's president for North America, said in a statement.\u003c/p>\n\u003cp>Keller called for \"changes in the regulatory framework to better guide the consumers and the industry about the appropriate level and use of caffeinated products.\"\u003c/p>\n\u003cp>The surge of caffeinated energy drink and, to a lesser extent, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167329109/not-just-for-coffee-anymore-the-rise-of-caffeinated-foods\">food products\u003c/a>, has alarmed pediatricians. In 2011 the American Academy of Pediatrics said that children and teenagers should \u003ca href=\"http://www.npr.org/blogs/health/2011/05/31/136722667/pediatricians-warn-against-energy-and-sports-drinks-for-kids\">avoid caffeinated drinks\u003c/a>, since caffeine boosts heart rate, interferes with sleep, and increases anxiety.\u003c/p>\n\u003cp>Alert Energy was marketed \"in a safe and responsible manner to consumers 25 years and older,\" Keller's statement said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>No word on how that might have been enforced, since nobody's carding kids who buy gum at the local mini-mart.\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/09/182562583/wrigley-maybe-we-wont-sell-caffeinated-gum-after-all\">The Salt at NPR Food\u003c/a> (5/9/13)\u003c/p>\n\u003cfigure id=\"attachment_61596\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/wrigleys-gum.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/wrigleys-gum.jpg\" alt=\"Wrigley took its new Alert Energy Caffeine Gum off the market after it prompted FDA scrutiny of caffeinated foods. Photo: Wrigley Incorporated\" width=\"200\" class=\"size-full wp-image-61596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrigley took its new Alert Energy Caffeine Gum off the market after it prompted FDA scrutiny of caffeinated foods. Photo: Wrigley Incorporated\u003c/figcaption>\u003c/figure>\n\u003cp>Less than two weeks after launching its Alert Energy Caffeine Gum, the Wrigley Company decided that maybe the world wasn't ready for amped-up chewing gum after all.\u003c/p>\n\u003cp>On April 30, the day after Alert Energy launched, the Food and Drug Administration said it was going to take a \"\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/30/180063432/caffeine-laced-gum-has-energized-the-fda\">fresh look\u003c/a>\" at caffeinated foods, particularly their effect on children and teenagers.\u003c/p>\n\u003cp>Being out front on caffeinated confections evidently wasn't a comfortable place to be.\u003c/p>\n\u003cp>Yesterday, the Wrigley Co. said it has \"paused\" sales of Alert Energy, which came in brightly-colored packages. Each pellet of gum contained 40 milligrams of caffeine, about the amount in a half-cup of coffee.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"After discussions with the FDA, we have a greater appreciation for its concern about the proliferation of caffeine in the nation's food supply,\" Casey Keller, Wrigley's president for North America, said in a statement.\u003c/p>\n\u003cp>Keller called for \"changes in the regulatory framework to better guide the consumers and the industry about the appropriate level and use of caffeinated products.\"\u003c/p>\n\u003cp>The surge of caffeinated energy drink and, to a lesser extent, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167329109/not-just-for-coffee-anymore-the-rise-of-caffeinated-foods\">food products\u003c/a>, has alarmed pediatricians. In 2011 the American Academy of Pediatrics said that children and teenagers should \u003ca href=\"http://www.npr.org/blogs/health/2011/05/31/136722667/pediatricians-warn-against-energy-and-sports-drinks-for-kids\">avoid caffeinated drinks\u003c/a>, since caffeine boosts heart rate, interferes with sleep, and increases anxiety.\u003c/p>\n\u003cp>Alert Energy was marketed \"in a safe and responsible manner to consumers 25 years and older,\" Keller's statement said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>No word on how that might have been enforced, since nobody's carding kids who buy gum at the local mini-mart.\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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"content": "\u003cfigure id=\"attachment_61239\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey_wide-76ccc608c063b886118fca73b7c9b87e004d5ab2-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey_wide-76ccc608c063b886118fca73b7c9b87e004d5ab2-s40.jpg\" alt=\"A bottle of Cleveland Whiskey's bourbon sits on a shelf with empty bottles at the company's distillery. Photo: David Kidd\" width=\"1120\" height=\"628\" class=\"size-full wp-image-61239\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bottle of Cleveland Whiskey's bourbon sits on a shelf with empty bottles at the company's distillery. Photo: David Kidd\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/02/180661986/how-a-distillery-ages-bourbon-in-days-not-years\">The Salt from NPR Food\u003c/a> (05/03/13)\u003c/p>\n\u003cp>When it comes to bourbon, Tom Lix doesn't believe in age discrimination. Most bourbons might age in the barrel for eight to 12 years or more, but Lix figures his are ready to drink in less than a week.\u003c/p>\n\u003cp>Lix makes \u003ca href=\"http://www.clevelandwhiskey.com/\">Cleveland Whiskey\u003c/a>, a new brand of bourbon that exemplifies two major trends in American whiskey-making today: the desire to speed up the process and the effort to establish a local identity.\u003c/p>\n\u003cp>His distillery is located far from the rolling hills of Kentucky; it occupies a large, ground floor space in a state-owned \u003ca href=\"http://www.manufacturingsuccess.org/\">manufacturing incubator\u003c/a> in Cleveland that's also home to a couple dozen other companies that make things such as artificial bones. Lix has taken advantage of his mechanical-engineer neighbors to work on the custom machinery that makes his quick-aging product possible.\u003c/p>\n\u003cp>Bourbon is typically aged over a period of time in which fluctuating temperatures throughout the day move distilled liquor in and out of the pores of oak barrels. Lix uses pressure to speed this up. He pours distillate into a stainless steel vat and throws cut-up pieces of barrel in after it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He wouldn't let me see his machinery — \"intellectual property,\" he says — but it sounded something like an overloaded washing machine during the spin cycle. Each beat, Lix says, is roughly the equivalent of 24 hours in a stationary barrel. The agitation squeezes the wood like a sponge and the \"aging\" of each batch is done within a \u003ca href=\"http://dramgoodtime.com/2013/03/07/cleveland-whiskey-breaking-tradition-for-innovation/\">few days\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_61238\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey25-a5322908330adbb430ca816b8729d154b0f10d94-s3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey25-a5322908330adbb430ca816b8729d154b0f10d94-s3.jpg\" alt=\"Cleveland Whiskey founder Tom Lix learned to make spirits when he was in the Navy. Photo: David Kidd\" width=\"250\" class=\"size-full wp-image-61238\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cleveland Whiskey founder Tom Lix learned to make spirits when he was in the Navy. \u003cbr>Photo: David Kidd\u003c/figcaption>\u003c/figure>\n\u003cp>Lix is not the only small distiller seeking to cut the maturation process back as much as possible. Many are using smaller barrels, which work faster but end up costing more. \u003ca href=\"http://www.tuthilltown.com/\">Tuthilltown Spirits\u003c/a>, in Gardiner, N.Y., blasts music through stereo speakers in order to get the barrels vibrating.\u003c/p>\n\u003cp>\"Small distillers are always looking for ways to get their product to market fast,\" says Frank Coleman, senior vice president of the \u003ca href=\"http://www.discus.org/\">Distilled Spirits Council of the United States\u003c/a>, who notes that the number of small distillers has doubled over the last three years. \"There's definitely a gold-rush mentality right now.\"\u003c/p>\n\u003cp>No wonder. Sales of bourbon have increased by 69 percent over the past decade, Coleman says, while sales of so-called super-premium brands have quintupled. Exports of whiskey, especially bourbon, have \u003ca href=\"http://www.bizjournals.com/louisville/blog/2013/04/kentucky-bourbon-advancing-globally.html\">grown exponentially\u003c/a>.\u003c/p>\n\u003cp>That's the market Lix entered into in March, with the release of his first batch of Cleveland Whiskey. Lix, who learned to make spirits during his Navy days, formerly owned \u003ca href=\"http://www2.publicinteractive.com/\">Public Interactive\u003c/a>, which makes Web applications for public radio stations. (I didn't know about this connection before meeting him for this story.)\u003c/p>\n\u003cp>He let me compare a few sips of his product alongside \u003ca href=\"http://www.knobcreek.com/\">Knob Creek\u003c/a>, which is the brand we favor in our house for making \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2010/06/18/cocktail-recipe-bourbon-sidecar-for-two/\">sidecars\u003c/a>. I should say that I don't drink bourbon straight and rarely drink whiskey that isn't Irish. To me, Lix's mix tasted better than the Knob Creek, with less burn and less of an alcohol aftertaste.\u003c/p>\n\u003cp>Not everyone's a fan. Matt Wunderle, a whiskey aficionado from Cleveland who now lives in Columbus, calls it \"a disgustingly dark bourbon\" and likens it to paint thinner.\u003c/p>\n\u003cp>\"It smells like a wood shop,\" Wunderle says. \"It's hard to describe how bad it is.\"\u003c/p>\n\u003cp>\u003ca href=\"http://whiskeyobsessive.blogspot.com/2013/04/elijah-craig-12-versus-18-effects-of.html?utm_source=feedly\">You can't fool Mother Nature\u003c/a>, say the traditionalists. But the collective wisdom of crowds is what matters in sales. Lix sells out of his run of 1,000 bottles a week, which retails for about $35 a bottle. He intends to double production this month. \"It's not nearly enough,\" he says.\u003c/p>\n\u003cp>Sam McNulty, who owns a \u003ca href=\"http://www.cleveland.com/dining/index.ssf/2012/04/market_garden_brewerys_sam_mcn.html\">half-dozen restaurants\u003c/a> in Cleveland, says one or two of his bars will be sold out of Cleveland Whiskey at any given time. \"They're definitely coming back for seconds,\" he says. \"A lot of the traditionalists, quite frankly, are afraid of what Tom is doing because it's a very disruptive technology.\"\u003c/p>\n\u003cp>If Lix's methods are novel, his branding is in keeping with a larger trend. The habit some people have picked up of asking for local beers is starting to catch on with spirits.\u003c/p>\n\u003cp>Lix says he test-marketed the Cleveland name in cities as distant as Boston and Dallas and got a good reception, but it resonates best among the \u003ca href=\"https://twitter.com/galikam/status/328305034209157120\">proud locals\u003c/a>.\u003c/p>\n\u003cp>\"I always wonder what the sales are like in Pittsburgh,\" says Chris Wilson, manager of a local outpost of an Ohio chain of taverns called \u003ca href=\"http://www.winkinglizard.com/\">Winking Lizard\u003c/a>. \"If they came up with a whiskey called Pittsburgh, I sure as hell wouldn't try it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/02/180661986/how-a-distillery-ages-bourbon-in-days-not-years\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"excerpt": "With bourbon sales growing fast, small distillers are looking for ways to get their product to market faster. One Cleveland company has come up with a way to shrink the aging process from years to just days, while also cashing in on the craze for all things local.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61239\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey_wide-76ccc608c063b886118fca73b7c9b87e004d5ab2-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey_wide-76ccc608c063b886118fca73b7c9b87e004d5ab2-s40.jpg\" alt=\"A bottle of Cleveland Whiskey's bourbon sits on a shelf with empty bottles at the company's distillery. Photo: David Kidd\" width=\"1120\" height=\"628\" class=\"size-full wp-image-61239\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bottle of Cleveland Whiskey's bourbon sits on a shelf with empty bottles at the company's distillery. Photo: David Kidd\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/02/180661986/how-a-distillery-ages-bourbon-in-days-not-years\">The Salt from NPR Food\u003c/a> (05/03/13)\u003c/p>\n\u003cp>When it comes to bourbon, Tom Lix doesn't believe in age discrimination. Most bourbons might age in the barrel for eight to 12 years or more, but Lix figures his are ready to drink in less than a week.\u003c/p>\n\u003cp>Lix makes \u003ca href=\"http://www.clevelandwhiskey.com/\">Cleveland Whiskey\u003c/a>, a new brand of bourbon that exemplifies two major trends in American whiskey-making today: the desire to speed up the process and the effort to establish a local identity.\u003c/p>\n\u003cp>His distillery is located far from the rolling hills of Kentucky; it occupies a large, ground floor space in a state-owned \u003ca href=\"http://www.manufacturingsuccess.org/\">manufacturing incubator\u003c/a> in Cleveland that's also home to a couple dozen other companies that make things such as artificial bones. Lix has taken advantage of his mechanical-engineer neighbors to work on the custom machinery that makes his quick-aging product possible.\u003c/p>\n\u003cp>Bourbon is typically aged over a period of time in which fluctuating temperatures throughout the day move distilled liquor in and out of the pores of oak barrels. Lix uses pressure to speed this up. He pours distillate into a stainless steel vat and throws cut-up pieces of barrel in after it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He wouldn't let me see his machinery — \"intellectual property,\" he says — but it sounded something like an overloaded washing machine during the spin cycle. Each beat, Lix says, is roughly the equivalent of 24 hours in a stationary barrel. The agitation squeezes the wood like a sponge and the \"aging\" of each batch is done within a \u003ca href=\"http://dramgoodtime.com/2013/03/07/cleveland-whiskey-breaking-tradition-for-innovation/\">few days\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_61238\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey25-a5322908330adbb430ca816b8729d154b0f10d94-s3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clevelandwhiskey25-a5322908330adbb430ca816b8729d154b0f10d94-s3.jpg\" alt=\"Cleveland Whiskey founder Tom Lix learned to make spirits when he was in the Navy. Photo: David Kidd\" width=\"250\" class=\"size-full wp-image-61238\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cleveland Whiskey founder Tom Lix learned to make spirits when he was in the Navy. \u003cbr>Photo: David Kidd\u003c/figcaption>\u003c/figure>\n\u003cp>Lix is not the only small distiller seeking to cut the maturation process back as much as possible. Many are using smaller barrels, which work faster but end up costing more. \u003ca href=\"http://www.tuthilltown.com/\">Tuthilltown Spirits\u003c/a>, in Gardiner, N.Y., blasts music through stereo speakers in order to get the barrels vibrating.\u003c/p>\n\u003cp>\"Small distillers are always looking for ways to get their product to market fast,\" says Frank Coleman, senior vice president of the \u003ca href=\"http://www.discus.org/\">Distilled Spirits Council of the United States\u003c/a>, who notes that the number of small distillers has doubled over the last three years. \"There's definitely a gold-rush mentality right now.\"\u003c/p>\n\u003cp>No wonder. Sales of bourbon have increased by 69 percent over the past decade, Coleman says, while sales of so-called super-premium brands have quintupled. Exports of whiskey, especially bourbon, have \u003ca href=\"http://www.bizjournals.com/louisville/blog/2013/04/kentucky-bourbon-advancing-globally.html\">grown exponentially\u003c/a>.\u003c/p>\n\u003cp>That's the market Lix entered into in March, with the release of his first batch of Cleveland Whiskey. Lix, who learned to make spirits during his Navy days, formerly owned \u003ca href=\"http://www2.publicinteractive.com/\">Public Interactive\u003c/a>, which makes Web applications for public radio stations. (I didn't know about this connection before meeting him for this story.)\u003c/p>\n\u003cp>He let me compare a few sips of his product alongside \u003ca href=\"http://www.knobcreek.com/\">Knob Creek\u003c/a>, which is the brand we favor in our house for making \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2010/06/18/cocktail-recipe-bourbon-sidecar-for-two/\">sidecars\u003c/a>. I should say that I don't drink bourbon straight and rarely drink whiskey that isn't Irish. To me, Lix's mix tasted better than the Knob Creek, with less burn and less of an alcohol aftertaste.\u003c/p>\n\u003cp>Not everyone's a fan. Matt Wunderle, a whiskey aficionado from Cleveland who now lives in Columbus, calls it \"a disgustingly dark bourbon\" and likens it to paint thinner.\u003c/p>\n\u003cp>\"It smells like a wood shop,\" Wunderle says. \"It's hard to describe how bad it is.\"\u003c/p>\n\u003cp>\u003ca href=\"http://whiskeyobsessive.blogspot.com/2013/04/elijah-craig-12-versus-18-effects-of.html?utm_source=feedly\">You can't fool Mother Nature\u003c/a>, say the traditionalists. But the collective wisdom of crowds is what matters in sales. Lix sells out of his run of 1,000 bottles a week, which retails for about $35 a bottle. He intends to double production this month. \"It's not nearly enough,\" he says.\u003c/p>\n\u003cp>Sam McNulty, who owns a \u003ca href=\"http://www.cleveland.com/dining/index.ssf/2012/04/market_garden_brewerys_sam_mcn.html\">half-dozen restaurants\u003c/a> in Cleveland, says one or two of his bars will be sold out of Cleveland Whiskey at any given time. \"They're definitely coming back for seconds,\" he says. \"A lot of the traditionalists, quite frankly, are afraid of what Tom is doing because it's a very disruptive technology.\"\u003c/p>\n\u003cp>If Lix's methods are novel, his branding is in keeping with a larger trend. The habit some people have picked up of asking for local beers is starting to catch on with spirits.\u003c/p>\n\u003cp>Lix says he test-marketed the Cleveland name in cities as distant as Boston and Dallas and got a good reception, but it resonates best among the \u003ca href=\"https://twitter.com/galikam/status/328305034209157120\">proud locals\u003c/a>.\u003c/p>\n\u003cp>\"I always wonder what the sales are like in Pittsburgh,\" says Chris Wilson, manager of a local outpost of an Ohio chain of taverns called \u003ca href=\"http://www.winkinglizard.com/\">Winking Lizard\u003c/a>. \"If they came up with a whiskey called Pittsburgh, I sure as hell wouldn't try it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/02/180661986/how-a-distillery-ages-bourbon-in-days-not-years\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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},
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"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"meta": {
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"source": "WNYC"
},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
},
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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