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"disqusTitle": "For the Best Store-Bought Bone Broth, Seek Out a Butcher",
"title": "For the Best Store-Bought Bone Broth, Seek Out a Butcher",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_107302\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients.jpg\" alt=\"Three Stone Hearth is one of countless companies now selling bone broth on a growing scale.\" width=\"1920\" height=\"1340\" class=\"size-full wp-image-107302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-1440x1005.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-1180x824.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-960x670.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three Stone Hearth is one of countless companies now selling bone broth on a growing scale. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bone broth — these two words incite equal levels of snickering and admiration as they have grown in use and popularity as quickly as Donald Trump. And I, for one, have tried to deny the existence of the trend. I learned how to make stock from animal bones and regularly use it for cooking, but I would have never thought to pour it into a paper coffee cup and sell it for $8 as a restorative tonic. I know the cold-healing power of a good chicken soup, so I’d never deny the health benefits of mineral- and collagen-rich stock. But still I hesitate when I see so many stocks in grocery stores and butcher shops rebranded as Paleo-friendly bone broth. Are any of them worth the extra price tag that the name engenders? Or are they simply a ploy for our hard-earned dollars? Clearly, I needed to investigate.\u003c/p>\n\u003cp>In the Bay Area, there are what seems like an infinite number of bone broths available. As it was impossible to narrow my list down to a definitive number of local broths, I decided to make the very unscientific decision of tasting broths that were easy for me to purchase at or near my North Berkeley home. (I chose to taste only beef bone broth, as it is the “classic” preparation.) Depending on where you live, you may have access to more or less than these, most of the best broths follow a pattern — they come from butchers, not broth- or Paleo-specific companies. So if you can’t find my favorite bone broths near your home, seek out your local butcher shop, and they’ll likely sell you something good.\u003c/p>\n\u003cp>Or else you can make it yourself. That recipe will be coming soon.\u003c/p>\n\u003cp>\u003cstrong>Best for Sipping:\u003c/strong> \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove & Hoof Beef Bone Broth\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Clove-and-Hoof.jpg\" alt=\"Clove & Hoof Beef Bone Broth.\" width=\"1920\" height=\"2260\" class=\"size-full wp-image-107297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-400x471.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-800x942.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-768x904.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-1440x1695.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-1180x1389.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-960x1130.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove & Hoof Beef Bone Broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was only one bone broth I tasted that I would ever consider drinking from a mug, and that’s the broth from Clove & Hoof. It tastes beefy, for sure, but the rich meatiness is kept in check with a balance of seasonings, aromatics, and vegetables. The broth is neither greasy nor overwhelmingly sticky with gelatin, but it does taste nourishing and pleasantly filling. It tastes, in other words, like a good stock that I would make myself. I drank my full tasting mug of the stuff and then, true to form, used the rest to make stew. At $12 for a quart, Clove & Hoof’s broth is one of the cheapest available. (This doesn’t sound like a bargain, but wait until you see some other prices.) If you live in (or near) Oakland, I would absolutely recommend it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Runner Up, Sipping: \u003c/strong>\u003ca href=\"http://mamatongsoup.com/bone-broth/\" target=\"_blank\">\u003cstrong>Mama Tong Nourishing Beef Bone Broth\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Mama-Tong-vertical.jpg\" alt=\"Mama Tong Nourishing Beef Bone Broth.\" width=\"1920\" height=\"2593\" class=\"size-full wp-image-107299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-400x540.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-800x1080.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-768x1037.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-1440x1945.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-1180x1594.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-960x1297.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mama Tong Nourishing Beef Bone Broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those who don’t believe bone broth is bone broth without your lips and mouth getting coated in sticky gelatin, the bone broth from Mama Tong is for you. It is intensely beefy, but not unpleasant, with some sweetness from the carrots and celery added to the pot. The gelatin and collagen extracted from the bones turns the broth almost creamy, which will either be lovely or unpleasant, depending on your preferences. Like Clove & Hoof, Mama Tong makes a well-balanced bone broth, with a welcome lack of greasiness. It is, however, quite expensive, at $23.99 for one quart. Some of that cost is tied into the ordering method (Good Eggs), but the rest likely comes from the organic and pasture-raised ingredients. That said, other broths below also use high-quality ingredients and are not as pricey.\u003c/p>\n\u003cp>\u003cstrong>Best for Cooking: \u003c/strong>\u003ca href=\"http://thelocalbutchershop.com/at-the-shop/\" target=\"_blank\">\u003cstrong>The Local Butcher Shop Beef Stock\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107298\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Local-Butcher-vertical.jpg\" alt=\"The Local Butcher Shop Beef Stock.\" width=\"1920\" height=\"2456\" class=\"size-full wp-image-107298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-400x512.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-800x1023.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-768x982.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-1440x1842.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-1180x1509.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-960x1228.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Local Butcher Shop Beef Stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Okay, yes, I decided to include a self-identified stock on the list. The Local Butcher has not ever and will likely never call its stocks bone broth, but while doing research on this topic, I encountered a \u003ca href=\"http://sf.eater.com/maps/the-bone-broth-heatmap-5-places-to-find-liquid-gold-in-the-bay-area\">list\u003c/a> that included it amongst other bone broth-centric spots. Plus, The Local Butcher sources excellent meat and their extra-rich stock is exquisite for cooking. The dark stock, likely made from roasted bones, has deep meatiness like a grilled grass-fed burger. It is rich in both collagen and gelatin, which means it adds a succulent texture to sauces. Personally, I couldn’t drink it on its own. Its intensity was too overpowering. But I keep this stock in the freezer for cooking projects and you should too. The price, $7 for 14 ounces or $14 for about a quart, is (shockingly) fairly cheap.\u003c/p>\n\u003cp>\u003cstrong>Runner Up, Cooking: \u003c/strong>\u003ca href=\"http://www.bonafideprovisions.com/our-products/\" target=\"_blank\">\u003cstrong>Bonafide Provisions Beef Bone Broth\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Real-Bone-Broth-vertical.jpg\" alt=\"Real True Foods is now called Bonafide Provisions.\" width=\"1920\" height=\"2326\" class=\"size-full wp-image-107301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-400x485.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-800x969.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-768x930.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-1440x1745.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-1180x1430.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-960x1163.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Real True Foods is now called Bonafide Provisions. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I like Bonafide Provisions for cooking for the opposite reasons. It is a mildly flavored broth with a thinner texture than The Local Butcher. I could tell that the broth was made from beef bones, but it certainly didn’t smack me over the head with grass-fed beefy funk. Bonafide Provisions could be good for sipping for beginners, but in my kitchen, I imagine using it more as a multi-purpose stock. Because the beef flavor isn’t overpowering, it would work well for cooking grains or making a vegetable soup. Plus, at $7.99 for 24 ounces, it is the cheapest bone broth I could find. (Note: The company seems to have rebranded and changed its name from Real True Foods to Bonafide Provisions in the short time since I bought the broth.)\u003c/p>\n\u003cp>\u003cstrong>For the CSA-Devotee: \u003c/strong>\u003ca href=\"http://www.threestonehearth.com/specialties/grassfed-beef-broth/\" target=\"_blank\">\u003cstrong>Three Stone Hearth Grassfed Beef Bone Broth\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107303\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical.jpg\" alt=\"Three Stone Hearth Grassfed Beef Bone Broth.\" width=\"1920\" height=\"2602\" class=\"size-full wp-image-107303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-400x542.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-800x1084.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-768x1041.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-1440x1952.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-1180x1599.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-960x1301.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three Stone Hearth Grassfed Beef Bone Broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three Stone Hearth’s bone broth wasn’t terrible, but it certainly wasn’t any better than some of the more affordable options. And for true bone broth lovers, it couldn’t beat out Mama Tong. It is full of gelatin and strongly beefy, but has a little too much grass-fed funk for my taste. The $14.50 price tag (for the broth and a jar deposit) for a 24-ounce jar also seemed very expensive for a broth that I found lacked depth and balance. On the other hand, it can feel good to purchase a product from the “Community Supported Kitchen,” knowing that the broth was made with health-promoting properties in mind. \u003cem>And\u003c/em>, in a purely selfish aesthetic way, I loved the fact that buying this broth also netted me a tall wide mouth Ball jar (the best Ball jar, IMHO).\u003c/p>\n\u003cp>\u003cstrong>For Beef-Loving Special Dieters: \u003c/strong>\u003ca href=\"http://www.missionheirloom.com/store/c1/Featured_Products.html\" target=\"_blank\">\u003cstrong>Mission Heirloom Beef Bone Broth\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107300\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Mission-Heirloom-vertical.jpg\" alt=\"Mission Heirloom Beef Bone Broth.\" width=\"1920\" height=\"2606\" class=\"size-full wp-image-107300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-400x543.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-800x1086.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-768x1042.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-1440x1955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-1180x1602.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-960x1303.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mission Heirloom Beef Bone Broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Last, we come to Mission Heirloom. The Berkeley Paleo-centric (and strictly organic, grain- and soy-free) cafe opened in the Gourmet Ghetto about 18 months ago, and it has netted both enthusiastic praise from diet-devotees and plenty of head-scratching from others. Kind of like bone broth. The cafe sells prepared meals, broths, and sauces as take-away items in addition to regular table service. Its bone broth is, well, interesting. Unlike all of the other bone broths above, Mission Heirloom explicitly tries not to extract collagen and gelatin from the bones, believing that these lead to an excess of free glutamate (basically MSG) in the broth. So the result is a much thinner broth than all of the others, with none of that mouth-coating texture. Mission Heirloom also adds ginger to their beef broth, which competes, rather than balances its intense beefy flavor. I didn’t find it pleasant to drink, and I would be worried that it would compete with other flavors when using it for cooking. However, if you or anyone you know is concerned about environmental or food-based toxins, or is on a strict grain-free diet and concerned about cross-contamination, Mission Heirloom is your best choice.\u003c/p>\n\u003cul>\n\u003cstrong>Information\u003c/strong>\n\u003cli>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove & Hoof Beef Bone Broth\u003c/a> is available frozen at the Clove & Hoof butcher shop (4001 Broadway, Oakland). $12 for 1 quart.\u003c/li>\n\u003cli>\u003ca href=\"http://mamatongsoup.com\" target=\"_blank\">Mama Tong Nourishing Beef Bone Broth\u003c/a> is available frozen from \u003ca href=\"https://www.goodeggs.com/mamatong\">Good Eggs\u003c/a>. $23.99 for 1 quart.\u003c/li>\n\u003cli>\u003ca href=\"http://thelocalbutchershop.com\" target=\"_blank\">The Local Butcher Shop\u003c/a> Beef Stock is available at The Local Butcher Shop (1600 Shattuck Ave., Ste. 120, Berkeley). $7 for 1 pint or $14 for 1 quart.\u003c/li>\n\u003cli>\u003ca href=\"http://www.bonafideprovisions.com\" target=\"_blank\">Bonafide Provisions\u003c/a> Beef Bone Broth is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>; \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a> in Lafayette and Mill Valley; \u003ca href=\"https://www.nuggetmarket.com\" target=\"_blank\">Nugget Markets\u003c/a> in Tiburon, Corte Madera, and Novato; and \u003ca href=\"http://www.genatural.com\" target=\"_blank\">Good Earth Natural Foods\u003c/a> in Fairfax. $7.99 for 24 ounces.\u003c/li>\n\u003cli>\u003ca href=\"http://www.threestonehearth.com\" target=\"_blank\">Three Stone Hearth\u003c/a> Grassfed Beef Bone Broth is available at Three Stone Hearth (1581 University Ave., Berkeley) and \u003ca href=\"http://www.naturalgrocery.com/retailer/store_templates/shell_id_1.asp?storeID=HEU5FKAQ17S92ND700AKHLBD34WUD8VB\" target=\"_blank\">Natural Grocery\u003c/a> in Berkeley and El Cerrito. $13 plus $1.50 jar deposit for 24 ounces.\u003c/li>\n\u003cli>\u003ca href=\"http://www.missionheirloom.com\" target=\"_blank\">Mission Heirloom Beef Bone Broth\u003c/a> is available at Mission Heirloom (2085 Vine St., Berkeley), \u003ca href=\"https://www.goodeggs.com/missionheirloom\" target=\"_blank\">Good Eggs\u003c/a> and \u003ca href=\"https://www.trycaviar.com/sf-east-bay/mission-heirloom-cafe-1236\" target=\"_blank\">Caviar\u003c/a>. $13 plus $1 jar deposit for 24.4 ounces.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Curious about bone broth? There are countless food companies and butcher shops selling it in the Bay Area, and some are better than others. Kate Williams tasted several offerings in town. Here are her picks for the best you can buy.",
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"description": "Curious about bone broth? There are countless food companies and butcher shops selling it in the Bay Area, and some are better than others. Kate Williams tasted several offerings in town. Here are her picks for the best you can buy.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_107302\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients.jpg\" alt=\"Three Stone Hearth is one of countless companies now selling bone broth on a growing scale.\" width=\"1920\" height=\"1340\" class=\"size-full wp-image-107302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-1440x1005.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-1180x824.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-ingredients-960x670.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three Stone Hearth is one of countless companies now selling bone broth on a growing scale. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bone broth — these two words incite equal levels of snickering and admiration as they have grown in use and popularity as quickly as Donald Trump. And I, for one, have tried to deny the existence of the trend. I learned how to make stock from animal bones and regularly use it for cooking, but I would have never thought to pour it into a paper coffee cup and sell it for $8 as a restorative tonic. I know the cold-healing power of a good chicken soup, so I’d never deny the health benefits of mineral- and collagen-rich stock. But still I hesitate when I see so many stocks in grocery stores and butcher shops rebranded as Paleo-friendly bone broth. Are any of them worth the extra price tag that the name engenders? Or are they simply a ploy for our hard-earned dollars? Clearly, I needed to investigate.\u003c/p>\n\u003cp>In the Bay Area, there are what seems like an infinite number of bone broths available. As it was impossible to narrow my list down to a definitive number of local broths, I decided to make the very unscientific decision of tasting broths that were easy for me to purchase at or near my North Berkeley home. (I chose to taste only beef bone broth, as it is the “classic” preparation.) Depending on where you live, you may have access to more or less than these, most of the best broths follow a pattern — they come from butchers, not broth- or Paleo-specific companies. So if you can’t find my favorite bone broths near your home, seek out your local butcher shop, and they’ll likely sell you something good.\u003c/p>\n\u003cp>Or else you can make it yourself. That recipe will be coming soon.\u003c/p>\n\u003cp>\u003cstrong>Best for Sipping:\u003c/strong> \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove & Hoof Beef Bone Broth\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Clove-and-Hoof.jpg\" alt=\"Clove & Hoof Beef Bone Broth.\" width=\"1920\" height=\"2260\" class=\"size-full wp-image-107297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-400x471.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-800x942.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-768x904.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-1440x1695.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-1180x1389.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Clove-and-Hoof-960x1130.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove & Hoof Beef Bone Broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was only one bone broth I tasted that I would ever consider drinking from a mug, and that’s the broth from Clove & Hoof. It tastes beefy, for sure, but the rich meatiness is kept in check with a balance of seasonings, aromatics, and vegetables. The broth is neither greasy nor overwhelmingly sticky with gelatin, but it does taste nourishing and pleasantly filling. It tastes, in other words, like a good stock that I would make myself. I drank my full tasting mug of the stuff and then, true to form, used the rest to make stew. At $12 for a quart, Clove & Hoof’s broth is one of the cheapest available. (This doesn’t sound like a bargain, but wait until you see some other prices.) If you live in (or near) Oakland, I would absolutely recommend it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Runner Up, Sipping: \u003c/strong>\u003ca href=\"http://mamatongsoup.com/bone-broth/\" target=\"_blank\">\u003cstrong>Mama Tong Nourishing Beef Bone Broth\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Mama-Tong-vertical.jpg\" alt=\"Mama Tong Nourishing Beef Bone Broth.\" width=\"1920\" height=\"2593\" class=\"size-full wp-image-107299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-400x540.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-800x1080.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-768x1037.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-1440x1945.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-1180x1594.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mama-Tong-vertical-960x1297.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mama Tong Nourishing Beef Bone Broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those who don’t believe bone broth is bone broth without your lips and mouth getting coated in sticky gelatin, the bone broth from Mama Tong is for you. It is intensely beefy, but not unpleasant, with some sweetness from the carrots and celery added to the pot. The gelatin and collagen extracted from the bones turns the broth almost creamy, which will either be lovely or unpleasant, depending on your preferences. Like Clove & Hoof, Mama Tong makes a well-balanced bone broth, with a welcome lack of greasiness. It is, however, quite expensive, at $23.99 for one quart. Some of that cost is tied into the ordering method (Good Eggs), but the rest likely comes from the organic and pasture-raised ingredients. That said, other broths below also use high-quality ingredients and are not as pricey.\u003c/p>\n\u003cp>\u003cstrong>Best for Cooking: \u003c/strong>\u003ca href=\"http://thelocalbutchershop.com/at-the-shop/\" target=\"_blank\">\u003cstrong>The Local Butcher Shop Beef Stock\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107298\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Local-Butcher-vertical.jpg\" alt=\"The Local Butcher Shop Beef Stock.\" width=\"1920\" height=\"2456\" class=\"size-full wp-image-107298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-400x512.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-800x1023.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-768x982.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-1440x1842.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-1180x1509.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Local-Butcher-vertical-960x1228.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Local Butcher Shop Beef Stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Okay, yes, I decided to include a self-identified stock on the list. The Local Butcher has not ever and will likely never call its stocks bone broth, but while doing research on this topic, I encountered a \u003ca href=\"http://sf.eater.com/maps/the-bone-broth-heatmap-5-places-to-find-liquid-gold-in-the-bay-area\">list\u003c/a> that included it amongst other bone broth-centric spots. Plus, The Local Butcher sources excellent meat and their extra-rich stock is exquisite for cooking. The dark stock, likely made from roasted bones, has deep meatiness like a grilled grass-fed burger. It is rich in both collagen and gelatin, which means it adds a succulent texture to sauces. Personally, I couldn’t drink it on its own. Its intensity was too overpowering. But I keep this stock in the freezer for cooking projects and you should too. The price, $7 for 14 ounces or $14 for about a quart, is (shockingly) fairly cheap.\u003c/p>\n\u003cp>\u003cstrong>Runner Up, Cooking: \u003c/strong>\u003ca href=\"http://www.bonafideprovisions.com/our-products/\" target=\"_blank\">\u003cstrong>Bonafide Provisions Beef Bone Broth\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Real-Bone-Broth-vertical.jpg\" alt=\"Real True Foods is now called Bonafide Provisions.\" width=\"1920\" height=\"2326\" class=\"size-full wp-image-107301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-400x485.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-800x969.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-768x930.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-1440x1745.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-1180x1430.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Real-Bone-Broth-vertical-960x1163.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Real True Foods is now called Bonafide Provisions. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I like Bonafide Provisions for cooking for the opposite reasons. It is a mildly flavored broth with a thinner texture than The Local Butcher. I could tell that the broth was made from beef bones, but it certainly didn’t smack me over the head with grass-fed beefy funk. Bonafide Provisions could be good for sipping for beginners, but in my kitchen, I imagine using it more as a multi-purpose stock. Because the beef flavor isn’t overpowering, it would work well for cooking grains or making a vegetable soup. Plus, at $7.99 for 24 ounces, it is the cheapest bone broth I could find. (Note: The company seems to have rebranded and changed its name from Real True Foods to Bonafide Provisions in the short time since I bought the broth.)\u003c/p>\n\u003cp>\u003cstrong>For the CSA-Devotee: \u003c/strong>\u003ca href=\"http://www.threestonehearth.com/specialties/grassfed-beef-broth/\" target=\"_blank\">\u003cstrong>Three Stone Hearth Grassfed Beef Bone Broth\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107303\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical.jpg\" alt=\"Three Stone Hearth Grassfed Beef Bone Broth.\" width=\"1920\" height=\"2602\" class=\"size-full wp-image-107303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-400x542.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-800x1084.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-768x1041.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-1440x1952.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-1180x1599.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Three-Stone-Hearth-vertical-960x1301.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three Stone Hearth Grassfed Beef Bone Broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three Stone Hearth’s bone broth wasn’t terrible, but it certainly wasn’t any better than some of the more affordable options. And for true bone broth lovers, it couldn’t beat out Mama Tong. It is full of gelatin and strongly beefy, but has a little too much grass-fed funk for my taste. The $14.50 price tag (for the broth and a jar deposit) for a 24-ounce jar also seemed very expensive for a broth that I found lacked depth and balance. On the other hand, it can feel good to purchase a product from the “Community Supported Kitchen,” knowing that the broth was made with health-promoting properties in mind. \u003cem>And\u003c/em>, in a purely selfish aesthetic way, I loved the fact that buying this broth also netted me a tall wide mouth Ball jar (the best Ball jar, IMHO).\u003c/p>\n\u003cp>\u003cstrong>For Beef-Loving Special Dieters: \u003c/strong>\u003ca href=\"http://www.missionheirloom.com/store/c1/Featured_Products.html\" target=\"_blank\">\u003cstrong>Mission Heirloom Beef Bone Broth\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_107300\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Mission-Heirloom-vertical.jpg\" alt=\"Mission Heirloom Beef Bone Broth.\" width=\"1920\" height=\"2606\" class=\"size-full wp-image-107300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-400x543.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-800x1086.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-768x1042.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-1440x1955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-1180x1602.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Mission-Heirloom-vertical-960x1303.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mission Heirloom Beef Bone Broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last, we come to Mission Heirloom. The Berkeley Paleo-centric (and strictly organic, grain- and soy-free) cafe opened in the Gourmet Ghetto about 18 months ago, and it has netted both enthusiastic praise from diet-devotees and plenty of head-scratching from others. Kind of like bone broth. The cafe sells prepared meals, broths, and sauces as take-away items in addition to regular table service. Its bone broth is, well, interesting. Unlike all of the other bone broths above, Mission Heirloom explicitly tries not to extract collagen and gelatin from the bones, believing that these lead to an excess of free glutamate (basically MSG) in the broth. So the result is a much thinner broth than all of the others, with none of that mouth-coating texture. Mission Heirloom also adds ginger to their beef broth, which competes, rather than balances its intense beefy flavor. I didn’t find it pleasant to drink, and I would be worried that it would compete with other flavors when using it for cooking. However, if you or anyone you know is concerned about environmental or food-based toxins, or is on a strict grain-free diet and concerned about cross-contamination, Mission Heirloom is your best choice.\u003c/p>\n\u003cul>\n\u003cstrong>Information\u003c/strong>\n\u003cli>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove & Hoof Beef Bone Broth\u003c/a> is available frozen at the Clove & Hoof butcher shop (4001 Broadway, Oakland). $12 for 1 quart.\u003c/li>\n\u003cli>\u003ca href=\"http://mamatongsoup.com\" target=\"_blank\">Mama Tong Nourishing Beef Bone Broth\u003c/a> is available frozen from \u003ca href=\"https://www.goodeggs.com/mamatong\">Good Eggs\u003c/a>. $23.99 for 1 quart.\u003c/li>\n\u003cli>\u003ca href=\"http://thelocalbutchershop.com\" target=\"_blank\">The Local Butcher Shop\u003c/a> Beef Stock is available at The Local Butcher Shop (1600 Shattuck Ave., Ste. 120, Berkeley). $7 for 1 pint or $14 for 1 quart.\u003c/li>\n\u003cli>\u003ca href=\"http://www.bonafideprovisions.com\" target=\"_blank\">Bonafide Provisions\u003c/a> Beef Bone Broth is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>; \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a> in Lafayette and Mill Valley; \u003ca href=\"https://www.nuggetmarket.com\" target=\"_blank\">Nugget Markets\u003c/a> in Tiburon, Corte Madera, and Novato; and \u003ca href=\"http://www.genatural.com\" target=\"_blank\">Good Earth Natural Foods\u003c/a> in Fairfax. $7.99 for 24 ounces.\u003c/li>\n\u003cli>\u003ca href=\"http://www.threestonehearth.com\" target=\"_blank\">Three Stone Hearth\u003c/a> Grassfed Beef Bone Broth is available at Three Stone Hearth (1581 University Ave., Berkeley) and \u003ca href=\"http://www.naturalgrocery.com/retailer/store_templates/shell_id_1.asp?storeID=HEU5FKAQ17S92ND700AKHLBD34WUD8VB\" target=\"_blank\">Natural Grocery\u003c/a> in Berkeley and El Cerrito. $13 plus $1.50 jar deposit for 24 ounces.\u003c/li>\n\u003cli>\u003ca href=\"http://www.missionheirloom.com\" target=\"_blank\">Mission Heirloom Beef Bone Broth\u003c/a> is available at Mission Heirloom (2085 Vine St., Berkeley), \u003ca href=\"https://www.goodeggs.com/missionheirloom\" target=\"_blank\">Good Eggs\u003c/a> and \u003ca href=\"https://www.trycaviar.com/sf-east-bay/mission-heirloom-cafe-1236\" target=\"_blank\">Caviar\u003c/a>. $13 plus $1 jar deposit for 24.4 ounces.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Chances are, you've never heard of flubendiamide. It's not among the most toxic insecticides, and it's not among the widely used chemicals, either. In recent years, it has been used on about a quarter of the nation's tobacco and 14 percent of almonds, peppers and watermelons.\u003c/p>\n\u003cp>But flubendiamide is now at the center of a public \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/flubendiamide-notice-intent-cancel-and-other-supporting\">dispute\u003c/a> between the Environmental Protection Agency and the company that sells it, Bayer CropScience. That dispute is arousing fear in the pesticide industry — and hope among activists who are pushing for the EPA to regulate pesticides more tightly.\u003c/p>\n\u003cp>The EPA wants to cancel its approval of this pesticide. The agency says that there is now evidence that this chemical will accumulate in streams and lakes, where it will kill off small, freshwater creatures like snails and crabs that play a crucial role in the entire web of aquatic life.\u003c/p>\n\u003cp>But the real reason that this decision is attracting so much attention is that flubendiamide is just one of thousands of pesticides that the EPA approved on a \"conditional\" basis, pending the results of further studies that were required to assure that agency of the chemicals' safety. The pesticide industry fears — and anti-pesticide groups hope — that many other chemicals, also approved conditionally, soon could face increased EPA scrutiny as well.\u003c/p>\n\u003cp>\"We're really encouraged that the EPA went for cancellation\" of flubendiamide's approval, rather than a lengthy process known as a \"special review,\" says Kristin Schafer, policy director at the Pesticide Action Network, or PAN.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Conditional approvals allow the EPA to OK a pesticide when the benefits of using it outweigh any apparent risks — such as in a public health emergency. But pesticide critics such as PAN and the Natural Resources Defense Council have criticized the EPA's heavy reliance on this process. They \u003ca href=\"http://www.nrdc.org/media/2013/130327.asp\">say\u003c/a> it has turned into an easy way for companies to start selling their products without really proving that their products meet legal safety requirements — and that the EPA seldom follows up.\u003c/p>\n\u003cp>In the case of flubendiamide, the EPA was concerned, from the beginning, about the possibility that the chemical would accumulate in water. The agency has now \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/flubendiamide-notice-intent-cancel-and-other-supporting\">concluded\u003c/a> that this is likely.\u003c/p>\n\u003cp>The company that sells the pesticide, Bayer CropScience, is refusing, so far, to stop selling the chemical. The company \u003ca href=\"https://www.cropscience.bayer.us/news/press-releases/2016/02052016-bayer-contests-epas-decision-on-valuable-insecticide-for-farmers\">says\u003c/a> that the EPA is relying on computer models that overstate the environmental risks, rather than observations of flubendiamide in the real world.\u003c/p>\n\u003cp>The company is insisting on a hearing before an administrative law judge at the EPA in order to make its case.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The pesticide got \"conditional\" approval eight years ago, but the EPA now says it could poison aquatic life. The move is raising hope among activists who want tighter regulation of pesticides.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chances are, you've never heard of flubendiamide. It's not among the most toxic insecticides, and it's not among the widely used chemicals, either. In recent years, it has been used on about a quarter of the nation's tobacco and 14 percent of almonds, peppers and watermelons.\u003c/p>\n\u003cp>But flubendiamide is now at the center of a public \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/flubendiamide-notice-intent-cancel-and-other-supporting\">dispute\u003c/a> between the Environmental Protection Agency and the company that sells it, Bayer CropScience. That dispute is arousing fear in the pesticide industry — and hope among activists who are pushing for the EPA to regulate pesticides more tightly.\u003c/p>\n\u003cp>The EPA wants to cancel its approval of this pesticide. The agency says that there is now evidence that this chemical will accumulate in streams and lakes, where it will kill off small, freshwater creatures like snails and crabs that play a crucial role in the entire web of aquatic life.\u003c/p>\n\u003cp>But the real reason that this decision is attracting so much attention is that flubendiamide is just one of thousands of pesticides that the EPA approved on a \"conditional\" basis, pending the results of further studies that were required to assure that agency of the chemicals' safety. The pesticide industry fears — and anti-pesticide groups hope — that many other chemicals, also approved conditionally, soon could face increased EPA scrutiny as well.\u003c/p>\n\u003cp>\"We're really encouraged that the EPA went for cancellation\" of flubendiamide's approval, rather than a lengthy process known as a \"special review,\" says Kristin Schafer, policy director at the Pesticide Action Network, or PAN.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Conditional approvals allow the EPA to OK a pesticide when the benefits of using it outweigh any apparent risks — such as in a public health emergency. But pesticide critics such as PAN and the Natural Resources Defense Council have criticized the EPA's heavy reliance on this process. They \u003ca href=\"http://www.nrdc.org/media/2013/130327.asp\">say\u003c/a> it has turned into an easy way for companies to start selling their products without really proving that their products meet legal safety requirements — and that the EPA seldom follows up.\u003c/p>\n\u003cp>In the case of flubendiamide, the EPA was concerned, from the beginning, about the possibility that the chemical would accumulate in water. The agency has now \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/flubendiamide-notice-intent-cancel-and-other-supporting\">concluded\u003c/a> that this is likely.\u003c/p>\n\u003cp>The company that sells the pesticide, Bayer CropScience, is refusing, so far, to stop selling the chemical. The company \u003ca href=\"https://www.cropscience.bayer.us/news/press-releases/2016/02052016-bayer-contests-epas-decision-on-valuable-insecticide-for-farmers\">says\u003c/a> that the EPA is relying on computer models that overstate the environmental risks, rather than observations of flubendiamide in the real world.\u003c/p>\n\u003cp>The company is insisting on a hearing before an administrative law judge at the EPA in order to make its case.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What You Need to Know About Artificial Food Coloring Phase-Outs",
"title": "What You Need to Know About Artificial Food Coloring Phase-Outs",
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"content": "\u003cp>Artificial colors are so last year. Or that’s what the recent \u003ca href=\"http://www.mars.com/global/press-center/press-list/news-releases.aspx?SiteId=94&Id=6984\">announcement from Mars, Inc.\u003c/a>—the maker of colorful candy brands such as M&Ms, LifeSavers, and Skittles—suggests. With it, Mars joined a growing number of large food companies, including \u003ca href=\"http://blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">General Mills\u003c/a>, Kellogg’s, \u003ca href=\"http://www.kraftmacandcheese.com/FAQs\">Kraft,\u003c/a> Mondelez, and \u003ca href=\"http://www.nestleusa.com/media/pressreleases/nestl%C3%A9-usa-commits-to-removing-artificial-flavors-and-fda-certified-colors-from-all-nestl%C3%A9-chocolate-candy-by-the-end-of-20\">Nestlé\u003c/a>, which are all in the process of eliminating artificial food coloring.\u003cspan id=\"more-23971\">\u003c/span>\u003c/p>\n\u003cp>The company says it is making the change, expected to take five years, “to meet evolving consumer preferences,” not for any scientific reason.\u003c/p>\n\u003cp>“Artificial colors pose no known risks to human health or safety, but consumers today are calling on food manufacturers to use more natural ingredients in their products,” said Mars in its announcement. This sentiment echoes the other big food producers that have made the change. In fact, the companies we spoke to echoed much of the same sentiment.\u003c/p>\n\u003cp>Mondelez International—manufacturer of brands that include Oreos and Ritz crackers—told Civil Eats that consumers are asking for “simpler ingredients and no artificial colors or flavors.” Or as Nestlé put it, “we are on a journey to simplify our recipes and ingredient labels and offer more choices to meet consumers’ evolving preferences.” Kellogg’s said, “We know consumers are looking for foods with simpler ingredients and work is well underway to answer that call.”\u003c/p>\n\u003cp>What these companies don’t mention, however, is that these artificial colors have been\u003ca href=\"http://www.fda.gov/AdvisoryCommittees/CommitteesMeetingMaterials/FoodAdvisoryCommittee/ucm149740.htm\">under scrutiny since the 1970s\u003c/a> for their potential role in contributing to the rise in rates of \u003ca href=\"http://www.thelancet.com/journals/lancet/article/PIIS0140673607613063/abstract\">attention deficit hyperactivity disorder (ADHD) in children\u003c/a>. They also don’t mention the fact that studies demonstrating such links prompted the European Union to require\u003ca href=\"https://www.food.gov.uk/science/additives/foodcolours\">warning labels on products\u003c/a> containing these dyes beginning in 2010.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nor that \u003ca href=\"ews.bbc.co.uk:2:hi:health:7725316.stm\">the U.K. banned\u003c/a> these food additives in 2008—a move that led to the reformulation of many products also sold in the U.S. The companies also fail to mention that \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24764054\">recent studies\u003c/a> suggest many children may be consuming far more dyes via the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21127082\">food\u003c/a>and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24037921\">drinks\u003c/a> they consume than previously thought.\u003c/p>\n\u003cp>\u003cstrong>FDA: ‘Food Coloring is Safe’\u003c/strong>\u003c/p>\n\u003cp>So why are American children eating far more artificially colored food than their European counterparts?\u003c/p>\n\u003cp>First, when a company like Mars says “artificial colors pose no known risks to human health or safety,” it is largely reflecting what the U.S. Food and Drug Administration (FDA) has said. “Color additives are very safe when used properly,” Linda Katz, director of the FDA’s Center for Food Safety and Applied Nutrition Office of Cosmetics and Colors, said \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm048951.htm\">in a statement\u003c/a> on the FDA website.\u003c/p>\n\u003cp>While the FDA considers all substances used to change the color of food “additives,” the colors in the hot seat are nine synthetic dyes derived from petroleum rather than plant-based materials. These dyes show up on ingredient labels with names that include FD&C Blue No. 1, FD&C Yellow No. 5 and 6, and FD&C Red No. 40. Their approval by the FDA \u003ca href=\"http://www.fda.gov/ForIndustry/ColorAdditives/ColorAdditiveInventories/ucm115641.htm#table1B\">dates back to the 1960s, 70s and 80s\u003c/a>.\u003c/p>\n\u003cp>And the agency must “certify” each “batch” of one of these dyes before it’s approved for use. In addition, the FDA must approve any new food coloring additives before they go on the market. That said, all but two artificial food dyes now in use can essentially be added to any and all food.\u003c/p>\n\u003cp>\u003cstrong>Kids Are Eating Much More Food Dye Than You’d Think\u003c/strong>\u003c/p>\n\u003cp>Based on experiments done with lab animals, the FDA set what it calls “\u003ca href=\"http://www.fda.gov/downloads/AdvisoryCommittees/CommitteesMeetingMaterials/FoodAdvisoryCommittee/UCM248549.pdf\">acceptable daily intakes\u003c/a>” in the 1960s, 70s, and 80s, based on how many milligrams of a dye is safe to eat in a day based on human body weight.\u003c/p>\n\u003cp>For example, the average 65-pound child would have to eat 150 mg of Yellow No. 5, to exceed this recommended limit. This probably isn’t a problem if they eat only one serving of a food that contains the dye. But even if that child stays away from brightly colored foods like popsicles and candy, the milligrams can add up quickly.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24764054\">data compiled\u003c/a> by Perdue University Department of Foods & Nutrition researcher, Laura J. Stevens and colleagues, a serving of Apple Jacks (10 mg), a packet of peanut butter cheese crackers (15) and a cup of cherry Kool Aid (52), a serving of Hamburger Helper (8), a couple tablespoons of colored salad dressing (5), two cups of orange drink (41), and three strawberry Twizzlers (13), plus a few Vlasic pickle slices would put the child over the 100 mg mark.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/updatedcolorchart.jpg\" alt=\"Chart\" width=\"997\" height=\"389\" class=\"aligncenter size-full wp-image-107001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/updatedcolorchart.jpg 997w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/updatedcolorchart-400x156.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/updatedcolorchart-800x312.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/updatedcolorchart-768x300.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/updatedcolorchart-960x375.jpg 960w\" sizes=\"(max-width: 997px) 100vw, 997px\">\u003c/p>\n\u003cp>“We don’t really know for sure exactly how many children are being affected,” says Stevens, referring to hyperactivity caused by food coloring. But the numbers are not insignificant. Studies looking at this connection have found that, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21127082\">nearly 90 percent\u003c/a> of children tested had adverse reactions when they ate 100 mg or more of these colors. And around 8 percent of all U.S. children—or almost \u003ca href=\"http://www.cdc.gov/ncbddd/adhd/data.html\">6.4 million as of 2011\u003c/a>—are estimated to suffer from ADHD symptoms that Stevens says may be exacerbated by food dyes.\u003c/p>\n\u003cp>In 2011, the last time the FDA convened a formal committee to review the science on these colors, it concluded that for “certain susceptible children,” behavior problems might be exacerbated by synthetic colors. In other words, explains \u003ca href=\"https://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a> (CSPI) senior scientist Lisa Lefferts, “Even the FDA concedes that some children are sensitive.”\u003c/p>\n\u003cp>But because the agency couldn’t prove a definitive causal link—absolute cause and effect—between these dyes and behavioral impacts, it recommended more study rather than precautionary action.\u003c/p>\n\u003cp>CSPI recently released a report called “\u003ca href=\"http://cspinet.org/new/201601191.html\">Seeing Red\u003c/a>,” which takes the FDA to task for failing to take decisive and precautionary action on food dyes and for failing to set protective enough safety limits. “The underlying science has not been critically re-examined with reference to health outcomes that include behavioral impacts,” says CSPI director of regulatory affairs Laura MacCleery.\u003c/p>\n\u003cp>What’s come to light in the past 15 years, CSPI points out—including the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17825405\">studies that prompted regulatory action\u003c/a> in Europe—has not changed regulations created here several decades ago.\u003c/p>\n\u003cp>Meanwhile, whether they acknowledge the links to behavior problems explicitly or not, food manufacturers worldwide are responding to consumers who are voicing their preference for food without artificial colors. In fact, a \u003ca href=\"http://www.nielsen.com/content/dam/nielsenglobal/eu/nielseninsights/pdfs/Nielsen%20Global%20Health%20and%20Wellness%20Report%20-%20January%202015.pdf\">2014 Nielsen global survey\u003c/a> found artificial color to be the third highest consumer concern when it came to food and health.\u003c/p>\n\u003cp>So what’s a parent to do? “[Food coloring] is hard to avoid entirely so it’s a matter of minimizing,” says MacCleery. “Kids are getting way too much,” she says so “anything you can do to reduce this, they’ll be better off.”\u003c/p>\n\u003cp>Key to doing this is reading labels, since even the food manufacturers who have decided to eliminate these FD&C colors, are still in the midst of changing their ingredients. “You have to read every label,” said Stevens. And for those tempted by “red velvet” cupcake recipes? Try one made with \u003ca href=\"http://cooking.nytimes.com/recipes/1016333-beet-red-velvet-cake\">beets\u003c/a> instead of Red No. 40. Or \u003ca href=\"http://www.houseandgarden.co.uk/recipes/desserts-cakes/red-wine-velvet-cake-smitten-kitchen\">this one\u003c/a> MacCleery recommends, which calls for red wine.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nElizabeth Grossman is a senior reporter for Civil Eats focused on environmental and science issues. She is the author of \u003cem>Chasing Molecules\u003c/em>, \u003cem>High Tech Trash\u003c/em>,\u003cem>Watershed\u003c/em> and other books. Her work has appeared in a variety of publications, including \u003cem>Scientific American\u003c/em>, \u003cem>Environmental Health Perspectives\u003c/em>, Yale e360, Ensia,\u003cem>High Country News\u003c/em>, The Pump Handle, Chemical Watch, \u003cem>The Washington Post\u003c/em>,\u003ca href=\"http://theatlantic.com/\">TheAtlantic.com\u003c/a>, Salon, \u003cem>The Nation\u003c/em>, and \u003cem>Mother Jones\u003c/em>.\u003c/p>\n\n",
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"excerpt": "As Mars joins the growing group of multinational food companies pledging to phase out artificial food coloring, its use remains widespread. Here’s why it matters.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Artificial colors are so last year. Or that’s what the recent \u003ca href=\"http://www.mars.com/global/press-center/press-list/news-releases.aspx?SiteId=94&Id=6984\">announcement from Mars, Inc.\u003c/a>—the maker of colorful candy brands such as M&Ms, LifeSavers, and Skittles—suggests. With it, Mars joined a growing number of large food companies, including \u003ca href=\"http://blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">General Mills\u003c/a>, Kellogg’s, \u003ca href=\"http://www.kraftmacandcheese.com/FAQs\">Kraft,\u003c/a> Mondelez, and \u003ca href=\"http://www.nestleusa.com/media/pressreleases/nestl%C3%A9-usa-commits-to-removing-artificial-flavors-and-fda-certified-colors-from-all-nestl%C3%A9-chocolate-candy-by-the-end-of-20\">Nestlé\u003c/a>, which are all in the process of eliminating artificial food coloring.\u003cspan id=\"more-23971\">\u003c/span>\u003c/p>\n\u003cp>The company says it is making the change, expected to take five years, “to meet evolving consumer preferences,” not for any scientific reason.\u003c/p>\n\u003cp>“Artificial colors pose no known risks to human health or safety, but consumers today are calling on food manufacturers to use more natural ingredients in their products,” said Mars in its announcement. This sentiment echoes the other big food producers that have made the change. In fact, the companies we spoke to echoed much of the same sentiment.\u003c/p>\n\u003cp>Mondelez International—manufacturer of brands that include Oreos and Ritz crackers—told Civil Eats that consumers are asking for “simpler ingredients and no artificial colors or flavors.” Or as Nestlé put it, “we are on a journey to simplify our recipes and ingredient labels and offer more choices to meet consumers’ evolving preferences.” Kellogg’s said, “We know consumers are looking for foods with simpler ingredients and work is well underway to answer that call.”\u003c/p>\n\u003cp>What these companies don’t mention, however, is that these artificial colors have been\u003ca href=\"http://www.fda.gov/AdvisoryCommittees/CommitteesMeetingMaterials/FoodAdvisoryCommittee/ucm149740.htm\">under scrutiny since the 1970s\u003c/a> for their potential role in contributing to the rise in rates of \u003ca href=\"http://www.thelancet.com/journals/lancet/article/PIIS0140673607613063/abstract\">attention deficit hyperactivity disorder (ADHD) in children\u003c/a>. They also don’t mention the fact that studies demonstrating such links prompted the European Union to require\u003ca href=\"https://www.food.gov.uk/science/additives/foodcolours\">warning labels on products\u003c/a> containing these dyes beginning in 2010.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nor that \u003ca href=\"ews.bbc.co.uk:2:hi:health:7725316.stm\">the U.K. banned\u003c/a> these food additives in 2008—a move that led to the reformulation of many products also sold in the U.S. The companies also fail to mention that \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24764054\">recent studies\u003c/a> suggest many children may be consuming far more dyes via the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21127082\">food\u003c/a>and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24037921\">drinks\u003c/a> they consume than previously thought.\u003c/p>\n\u003cp>\u003cstrong>FDA: ‘Food Coloring is Safe’\u003c/strong>\u003c/p>\n\u003cp>So why are American children eating far more artificially colored food than their European counterparts?\u003c/p>\n\u003cp>First, when a company like Mars says “artificial colors pose no known risks to human health or safety,” it is largely reflecting what the U.S. Food and Drug Administration (FDA) has said. “Color additives are very safe when used properly,” Linda Katz, director of the FDA’s Center for Food Safety and Applied Nutrition Office of Cosmetics and Colors, said \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm048951.htm\">in a statement\u003c/a> on the FDA website.\u003c/p>\n\u003cp>While the FDA considers all substances used to change the color of food “additives,” the colors in the hot seat are nine synthetic dyes derived from petroleum rather than plant-based materials. These dyes show up on ingredient labels with names that include FD&C Blue No. 1, FD&C Yellow No. 5 and 6, and FD&C Red No. 40. Their approval by the FDA \u003ca href=\"http://www.fda.gov/ForIndustry/ColorAdditives/ColorAdditiveInventories/ucm115641.htm#table1B\">dates back to the 1960s, 70s and 80s\u003c/a>.\u003c/p>\n\u003cp>And the agency must “certify” each “batch” of one of these dyes before it’s approved for use. In addition, the FDA must approve any new food coloring additives before they go on the market. That said, all but two artificial food dyes now in use can essentially be added to any and all food.\u003c/p>\n\u003cp>\u003cstrong>Kids Are Eating Much More Food Dye Than You’d Think\u003c/strong>\u003c/p>\n\u003cp>Based on experiments done with lab animals, the FDA set what it calls “\u003ca href=\"http://www.fda.gov/downloads/AdvisoryCommittees/CommitteesMeetingMaterials/FoodAdvisoryCommittee/UCM248549.pdf\">acceptable daily intakes\u003c/a>” in the 1960s, 70s, and 80s, based on how many milligrams of a dye is safe to eat in a day based on human body weight.\u003c/p>\n\u003cp>For example, the average 65-pound child would have to eat 150 mg of Yellow No. 5, to exceed this recommended limit. This probably isn’t a problem if they eat only one serving of a food that contains the dye. But even if that child stays away from brightly colored foods like popsicles and candy, the milligrams can add up quickly.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24764054\">data compiled\u003c/a> by Perdue University Department of Foods & Nutrition researcher, Laura J. Stevens and colleagues, a serving of Apple Jacks (10 mg), a packet of peanut butter cheese crackers (15) and a cup of cherry Kool Aid (52), a serving of Hamburger Helper (8), a couple tablespoons of colored salad dressing (5), two cups of orange drink (41), and three strawberry Twizzlers (13), plus a few Vlasic pickle slices would put the child over the 100 mg mark.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/updatedcolorchart.jpg\" alt=\"Chart\" width=\"997\" height=\"389\" class=\"aligncenter size-full wp-image-107001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/updatedcolorchart.jpg 997w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/updatedcolorchart-400x156.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/updatedcolorchart-800x312.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/updatedcolorchart-768x300.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/updatedcolorchart-960x375.jpg 960w\" sizes=\"(max-width: 997px) 100vw, 997px\">\u003c/p>\n\u003cp>“We don’t really know for sure exactly how many children are being affected,” says Stevens, referring to hyperactivity caused by food coloring. But the numbers are not insignificant. Studies looking at this connection have found that, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21127082\">nearly 90 percent\u003c/a> of children tested had adverse reactions when they ate 100 mg or more of these colors. And around 8 percent of all U.S. children—or almost \u003ca href=\"http://www.cdc.gov/ncbddd/adhd/data.html\">6.4 million as of 2011\u003c/a>—are estimated to suffer from ADHD symptoms that Stevens says may be exacerbated by food dyes.\u003c/p>\n\u003cp>In 2011, the last time the FDA convened a formal committee to review the science on these colors, it concluded that for “certain susceptible children,” behavior problems might be exacerbated by synthetic colors. In other words, explains \u003ca href=\"https://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a> (CSPI) senior scientist Lisa Lefferts, “Even the FDA concedes that some children are sensitive.”\u003c/p>\n\u003cp>But because the agency couldn’t prove a definitive causal link—absolute cause and effect—between these dyes and behavioral impacts, it recommended more study rather than precautionary action.\u003c/p>\n\u003cp>CSPI recently released a report called “\u003ca href=\"http://cspinet.org/new/201601191.html\">Seeing Red\u003c/a>,” which takes the FDA to task for failing to take decisive and precautionary action on food dyes and for failing to set protective enough safety limits. “The underlying science has not been critically re-examined with reference to health outcomes that include behavioral impacts,” says CSPI director of regulatory affairs Laura MacCleery.\u003c/p>\n\u003cp>What’s come to light in the past 15 years, CSPI points out—including the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17825405\">studies that prompted regulatory action\u003c/a> in Europe—has not changed regulations created here several decades ago.\u003c/p>\n\u003cp>Meanwhile, whether they acknowledge the links to behavior problems explicitly or not, food manufacturers worldwide are responding to consumers who are voicing their preference for food without artificial colors. In fact, a \u003ca href=\"http://www.nielsen.com/content/dam/nielsenglobal/eu/nielseninsights/pdfs/Nielsen%20Global%20Health%20and%20Wellness%20Report%20-%20January%202015.pdf\">2014 Nielsen global survey\u003c/a> found artificial color to be the third highest consumer concern when it came to food and health.\u003c/p>\n\u003cp>So what’s a parent to do? “[Food coloring] is hard to avoid entirely so it’s a matter of minimizing,” says MacCleery. “Kids are getting way too much,” she says so “anything you can do to reduce this, they’ll be better off.”\u003c/p>\n\u003cp>Key to doing this is reading labels, since even the food manufacturers who have decided to eliminate these FD&C colors, are still in the midst of changing their ingredients. “You have to read every label,” said Stevens. And for those tempted by “red velvet” cupcake recipes? Try one made with \u003ca href=\"http://cooking.nytimes.com/recipes/1016333-beet-red-velvet-cake\">beets\u003c/a> instead of Red No. 40. Or \u003ca href=\"http://www.houseandgarden.co.uk/recipes/desserts-cakes/red-wine-velvet-cake-smitten-kitchen\">this one\u003c/a> MacCleery recommends, which calls for red wine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nElizabeth Grossman is a senior reporter for Civil Eats focused on environmental and science issues. She is the author of \u003cem>Chasing Molecules\u003c/em>, \u003cem>High Tech Trash\u003c/em>,\u003cem>Watershed\u003c/em> and other books. Her work has appeared in a variety of publications, including \u003cem>Scientific American\u003c/em>, \u003cem>Environmental Health Perspectives\u003c/em>, Yale e360, Ensia,\u003cem>High Country News\u003c/em>, The Pump Handle, Chemical Watch, \u003cem>The Washington Post\u003c/em>,\u003ca href=\"http://theatlantic.com/\">TheAtlantic.com\u003c/a>, Salon, \u003cem>The Nation\u003c/em>, and \u003cem>Mother Jones\u003c/em>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Diet High In Fiber May Help Protect Against Breast Cancer",
"title": "A Diet High In Fiber May Help Protect Against Breast Cancer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to NPR's Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/02/20160201_me_a_diet_high_in_fiber_may_help_prevent_against_breast_cancer.mp3\u003c/p>\n\u003cp>If the advice to eat more fiber seems easy to ignore, you're not alone. Most Americans don't get the 25 to 38 grams a day that's recommended, depending on age and gender.\u003c/p>\n\u003cp>But if you're skimping on fiber, the health stakes are high, especially if you're a teenage girl.\u003c/p>\n\u003cp>A study published Monday in the journal \u003cem>Pediatrics \u003c/em>concludes that eating lots of fiber-rich foods during high school years may significantly reduce a woman's risk of developing breast cancer.\u003c/p>\n\u003cp>The findings are based on a long-term study of 44,000 women who were surveyed about their eating habits in high school. The women also completed detailed questionnaires about their dietary habits every four years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers found that women who consumed high levels of fiber (28 grams per day, on average) had a 24 percent lower risk of developing breast cancer before menopause, compared with women who ate low levels of fiber (14 grams per day, on average). For the women on the high-fiber diet, the lifetime risk of developing breast cancer was also cut by 16 percent.\u003c/p>\n\u003cp>Of course, the idea that high-fiber diets can help keep us healthy is not new. It's \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/fiber/art-20043983\">well-known\u003c/a> that fiber can prevent constipation and keep the bowel moving by making stools bulkier and absorbing water. Prior studies have shown dietary fiber can \u003ca href=\"https://lup.lub.lu.se/search/publication/312647\">protect against\u003c/a> colorectal cancer and may lower the risks of diabetes and heart disease. There's also a growing body of evidence linking fiber to weight management.\u003c/p>\n\u003cp>This new study provides some evidence of yet another potential benefit.\u003c/p>\n\u003cp>\"This is a really important study ... [suggesting] that the more fiber you eat during your high school years, the lower your risk is in developing breast cancer,\" says \u003ca href=\"https://medicine.duke.edu/faculty/kimberly-lynn-blackwell-md\">Kimberly Blackwell,\u003c/a> a breast cancer specialist at the Duke Cancer Center.\u003c/p>\n\u003cp>In a commentary accompanying the study in \u003cem>Pediatrics,\u003c/em> Blackwell writes, \"There is longstanding evidence that dietary fibers may reduce circulating estrogen levels.\" And this may help explain the reduced risk of breast cancer.\u003c/p>\n\u003cp>The authors point to other possible explanations, too. For instance, high-fiber diets may reduce the risk of breast cancer by improving insulin sensitivity, since fiber can slow down the absorption of sugars and help keep blood sugar levels more stable.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hsph.harvard.edu/maryam-farvid/\">Maryam Farvid\u003c/a>, a fellow at the Harvard School of Public Health who is lead author of the study, says the influence of fiber on cancer risk may be time-sensitive. Adolescence is \"a period when breast cancer risk factors appear to be particularly important,\" she says.\u003c/p>\n\u003cp>One limitation of this new study is that it relies on data from women who had to recall what they ate during high school. They were in their 30s and 40 when asked, so there could be \"recall bias\" — the women's memories may be foggy.\u003c/p>\n\u003cp>\"The recollection of dietary habits more than a decade earlier must be questioned,\" writes Blackwell. On the other hand, she says, \"people's dietary habits don't really change a lot. ... In general, what you eat as a teenager is really formative as to what you eat later in life.\"\u003c/p>\n\u003cp>So, how might the message of this new study linking high-fiber diets to a lower risk of breast cancer be communicated to teenagers?\u003c/p>\n\u003cp>This is a question Kristi King, a dietitian at Texas Children's Hospital, has thought about a lot.\u003c/p>\n\u003cp>She says it can be hard to get the attention of teenagers about healthy eating. \"Unfortunately for teenagers, they're [into] instant gratification,\" and they're not necessarily focused on how their actions today will influence their future health, she says.\u003c/p>\n\u003cp>But, she says, explaining that dietary choices may influence their risk of breast cancer may grab their attention. \"Most teenage girls do know someone that has been affected by breast cancer,\" says King. \"So I feel like that touches a nerve with them.\"\u003c/p>\n\u003cp>Given the known benefits of high-fiber diets and the growing evidence that fiber may play a role in preventing disease, the government's Dietary Guidelines for Americans also \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">say\u003c/a> most people need to consume more.\u003c/p>\n\u003cp>Women are \u003ca href=\"http://iom.nationalacademies.org/Reports/2002/Dietary-Reference-Intakes-for-Energy-Carbohydrate-Fiber-Fat-Fatty-Acids-Cholesterol-Protein-and-Amino-Acids.aspx#sthash.I9GeGlel.dpuf\">advised\u003c/a> to consume 25 grams a day. Men are advised to consume 38 grams a day.\u003c/p>\n\u003cp>So, how best to reach these targets? \"Add fiber at each meal,\" says King, in the form of fruits, vegetables, whole grains, beans, nuts or seeds. Pears are a great bet with 7 grams of fiber apiece.\u003c/p>\n\u003cp>And check out fiber-rich snacks, like popcorn and edamame. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to NPR's Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/02/20160201_me_a_diet_high_in_fiber_may_help_prevent_against_breast_cancer.mp3\u003c/p>\n\u003cp>If the advice to eat more fiber seems easy to ignore, you're not alone. Most Americans don't get the 25 to 38 grams a day that's recommended, depending on age and gender.\u003c/p>\n\u003cp>But if you're skimping on fiber, the health stakes are high, especially if you're a teenage girl.\u003c/p>\n\u003cp>A study published Monday in the journal \u003cem>Pediatrics \u003c/em>concludes that eating lots of fiber-rich foods during high school years may significantly reduce a woman's risk of developing breast cancer.\u003c/p>\n\u003cp>The findings are based on a long-term study of 44,000 women who were surveyed about their eating habits in high school. The women also completed detailed questionnaires about their dietary habits every four years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The researchers found that women who consumed high levels of fiber (28 grams per day, on average) had a 24 percent lower risk of developing breast cancer before menopause, compared with women who ate low levels of fiber (14 grams per day, on average). For the women on the high-fiber diet, the lifetime risk of developing breast cancer was also cut by 16 percent.\u003c/p>\n\u003cp>Of course, the idea that high-fiber diets can help keep us healthy is not new. It's \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/fiber/art-20043983\">well-known\u003c/a> that fiber can prevent constipation and keep the bowel moving by making stools bulkier and absorbing water. Prior studies have shown dietary fiber can \u003ca href=\"https://lup.lub.lu.se/search/publication/312647\">protect against\u003c/a> colorectal cancer and may lower the risks of diabetes and heart disease. There's also a growing body of evidence linking fiber to weight management.\u003c/p>\n\u003cp>This new study provides some evidence of yet another potential benefit.\u003c/p>\n\u003cp>\"This is a really important study ... [suggesting] that the more fiber you eat during your high school years, the lower your risk is in developing breast cancer,\" says \u003ca href=\"https://medicine.duke.edu/faculty/kimberly-lynn-blackwell-md\">Kimberly Blackwell,\u003c/a> a breast cancer specialist at the Duke Cancer Center.\u003c/p>\n\u003cp>In a commentary accompanying the study in \u003cem>Pediatrics,\u003c/em> Blackwell writes, \"There is longstanding evidence that dietary fibers may reduce circulating estrogen levels.\" And this may help explain the reduced risk of breast cancer.\u003c/p>\n\u003cp>The authors point to other possible explanations, too. For instance, high-fiber diets may reduce the risk of breast cancer by improving insulin sensitivity, since fiber can slow down the absorption of sugars and help keep blood sugar levels more stable.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hsph.harvard.edu/maryam-farvid/\">Maryam Farvid\u003c/a>, a fellow at the Harvard School of Public Health who is lead author of the study, says the influence of fiber on cancer risk may be time-sensitive. Adolescence is \"a period when breast cancer risk factors appear to be particularly important,\" she says.\u003c/p>\n\u003cp>One limitation of this new study is that it relies on data from women who had to recall what they ate during high school. They were in their 30s and 40 when asked, so there could be \"recall bias\" — the women's memories may be foggy.\u003c/p>\n\u003cp>\"The recollection of dietary habits more than a decade earlier must be questioned,\" writes Blackwell. On the other hand, she says, \"people's dietary habits don't really change a lot. ... In general, what you eat as a teenager is really formative as to what you eat later in life.\"\u003c/p>\n\u003cp>So, how might the message of this new study linking high-fiber diets to a lower risk of breast cancer be communicated to teenagers?\u003c/p>\n\u003cp>This is a question Kristi King, a dietitian at Texas Children's Hospital, has thought about a lot.\u003c/p>\n\u003cp>She says it can be hard to get the attention of teenagers about healthy eating. \"Unfortunately for teenagers, they're [into] instant gratification,\" and they're not necessarily focused on how their actions today will influence their future health, she says.\u003c/p>\n\u003cp>But, she says, explaining that dietary choices may influence their risk of breast cancer may grab their attention. \"Most teenage girls do know someone that has been affected by breast cancer,\" says King. \"So I feel like that touches a nerve with them.\"\u003c/p>\n\u003cp>Given the known benefits of high-fiber diets and the growing evidence that fiber may play a role in preventing disease, the government's Dietary Guidelines for Americans also \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">say\u003c/a> most people need to consume more.\u003c/p>\n\u003cp>Women are \u003ca href=\"http://iom.nationalacademies.org/Reports/2002/Dietary-Reference-Intakes-for-Energy-Carbohydrate-Fiber-Fat-Fatty-Acids-Cholesterol-Protein-and-Amino-Acids.aspx#sthash.I9GeGlel.dpuf\">advised\u003c/a> to consume 25 grams a day. Men are advised to consume 38 grams a day.\u003c/p>\n\u003cp>So, how best to reach these targets? \"Add fiber at each meal,\" says King, in the form of fruits, vegetables, whole grains, beans, nuts or seeds. Pears are a great bet with 7 grams of fiber apiece.\u003c/p>\n\u003cp>And check out fiber-rich snacks, like popcorn and edamame. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Flip through the pages of \u003cem>Mi Comida Latina \u003c/em>and you may quickly fall under its spell. The pages of this cookbook beckon with vibrant watercolor illustrations and recipes written in the kind of delicate hand lettering that make us mourn penmanship as a dying art. The end result combines the charm of a children's book, the promise of a tasty meal and the intimacy of a journal.\u003c/p>\n\u003cp>Which makes sense, because the book was inspired by the sketchbooks that author and illustrator \u003ca href=\"http://marcellakriebel.com/\">Marcella Kriebel\u003c/a> kept starting in 2004, when she took her first of many trips to Latin American countries. She started going to improve her Spanish, but kept returning after she fell in love with the cultures she encountered. And for her, food became an important way to connect with those cultures. As she watched family cooks prepare meals in their homes, she jotted down notes and illustrations.\u003c/p>\n\u003cfigure id=\"attachment_106388\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/9781941868010_custom-4501f80f7eae906897072ee1cb07637535bad766-s300-c85.jpg\" alt=\"Mi Comida Latina\" width=\"300\" height=\"373\" class=\"size-full wp-image-106388\">\u003cfigcaption class=\"wp-caption-text\">Mi Comida Latina \u003ccite>(Marcella Kriebel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Once I got there, I became incredibly inspired by the warmth of the people ... and the vibrancy of the cultures [that] can be found in many different things — the visuals and the smells and the cuisine itself,\" she says.\u003c/p>\n\u003cp>Those journals might have remained private had Kriebel not lost her job as an art installation technician in a D.C. museum in 2012. That provided the catalyst for her to transform her travel notes into a cookbook, published last year. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The pages of \u003cem>Mi Comida Latina\u003c/em> document recipes from her travels throughout much of Latin America, including Ecuador, Peru, Colombia, Puerto Rico and Mexico, to name a few, along with recipes from family and friends in the United States. Kriebel — who is not Latin American — hopes readers who pick up the book will see food as she does: as an invitation to explore the world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I recently chatted with Kriebel. Highlights from our conversation follow, edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>What is your most vivid food-related memory from your travels?\u003c/strong>\u003c/p>\n\u003cp>Well there's one that I'm reminded of every time I cut an onion. One of my host parents in Quito, Ecuador, his name was Marco Fiallo, he taught me an efficient way to cut an onion, and it's a skill that I use all the time. So the memory is that, you know, I wasn't cutting an onion correctly, or so he said, so he took the knife from my hand and showed me this sequence of steps. And it was kind of that magic moment, that, \"Aha! Here's how easy it can be\" moment. That memory in particular is something that is really important for me, because it's a skill I use [practically] every day.\u003c/p>\n\u003cfigure id=\"attachment_106383\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/mi-comida-latina_-thebestwaytocutanonion_efficientavocadocut_edited_enl-6f3c6f6e50290daa2873a2b112e1311162702be9-800x496.jpg\" alt='An illustrated guide demonstrating \"An Efficient Way to Enjoy and Avocado\" and \"The Best Way to Cut an Onion.\"' width=\"800\" height=\"496\" class=\"size-medium wp-image-106383\">\u003cfigcaption class=\"wp-caption-text\">An illustrated guide demonstrating \"An Efficient Way to Enjoy and Avocado\" and \"The Best Way to Cut an Onion.\" \u003ccite>(Marcella Kriebel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Do you have a favorite recipe from the book?\u003c/strong>\u003c/p>\n\u003cp>They're all my favorite recipes because they're in the book, you know. ... All of them are things I make here on a regular basis. But one thing in particular that I think is pretty distinctive and is really colorful and beautiful is \u003cem>llapingacho\u003c/em>. That is [an Ecuadorian] potato pancake that's fried, and there's cheese in the middle and it melts, and then it's served with a fried egg on top with a marinated beet salad, hot sauce and avocado. It's also often accompanied by a sausage.\u003c/p>\n\u003cfigure id=\"attachment_106381\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-800x496.jpg\" alt=\"<em>Llapingacho</em> is one of Marcella Kriebel's favorite recipes from her travels. It is an Ecuadorian cheese-stuffed potato pancake. Juxtaposed is c<em>ausa</em>, a Peruvian dish of layered potato, shrimp and avocado.\" width=\"800\" height=\"496\" class=\"size-medium wp-image-106381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-800x496.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-400x248.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-768x477.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-1440x894.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-1180x732.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-960x596.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Llapingacho\u003c/em> is one of Marcella Kriebel's favorite recipes from her travels. It is an Ecuadorian cheese-stuffed potato pancake. Juxtaposed is c\u003cem>ausa\u003c/em>, a Peruvian dish of layered potato, shrimp and avocado. \u003ccite>(Marcella Kriebel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why the decision to do all the hand lettering and hand illustration? I imagine that was pretty labor intensive.\u003c/strong>\u003c/p>\n\u003cp>I think it's because it started as a journal project. I think it's pretty accurate that it's really a refined version of this sketchbook journal experience. So I wanted to retain that level of authenticity and first-person [point of view]. But as you can imagine, it was an incredible task to hand write a whole book, and the editing really was a meticulous task. I mean, it's very much equal parts art project and cookbook. As a person who is first and foremost an artist, and someone that loves to cook and loves to share recipes, it really is a very special thing for me to share with the world.\u003c/p>\n\u003cfigure id=\"attachment_106390\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/mi-comida-latina_aguafresca_refrescos_edited_custom-2665ee2b480c4af7a06f01501e63aefe6e8280b4-s700-c85.jpg\" alt=\"Recipes for agua fresca, beverages made with fresh fruit, and refrescos like iced ginger and iced hibiscus teas.\" width=\"700\" height=\"434\" class=\"size-full wp-image-106390\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_aguafresca_refrescos_edited_custom-2665ee2b480c4af7a06f01501e63aefe6e8280b4-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_aguafresca_refrescos_edited_custom-2665ee2b480c4af7a06f01501e63aefe6e8280b4-s700-c85-400x248.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Recipes for agua fresca, beverages made with fresh fruit, and refrescos like iced ginger and iced hibiscus teas. \u003ccite>(Marcella Kriebel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What do you want readers to take away from the book?\u003c/strong>\u003c/p>\n\u003cp>I want them to be inspired to travel and to try new foods. I hope that people realize that with Latin American cooking, it's not as absolute in terms of the portions of salt and spice. So I want to inspire people to get in the kitchen and experiment and try new things. There's a whole world out there, and it's exciting that food can kind of be a motivator to experience the world and learn about people. Food is a lens to experience culture.\u003c/p>\n\u003cfigure id=\"attachment_106385\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-800x497.jpg\" alt='A guide for \"how to select the best, most beautiful, juicy, flavorful piece of fruit in the pile.\"' width=\"800\" height=\"497\" class=\"size-medium wp-image-106385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-400x248.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-768x477.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-1180x733.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-960x596.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A guide for \"how to select the best, most beautiful, juicy, flavorful piece of fruit in the pile.\" \u003ccite>(Marcella Kriebel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Are there any other long-term projects that you're working on?\u003c/strong>\u003c/p>\n\u003cp>I just signed a contract to do another book, and I'm doing lots of research right now. I'm going to do a book about Cuba. I've never been to Cuba and I'm set to go in March. It's actually going to be a collaboration between Maria Gonzalez and myself. She is a Cuban-American who will be doing the technical writing of all of the signature dishes of Cuba. And so it'll be still through my lens, but I'm excited to bring on Maria to kind of illuminate all of these classic Cuban dishes. It will be heavily illustrated, watercolor and all about Cuba. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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>Flip through the pages of \u003cem>Mi Comida Latina \u003c/em>and you may quickly fall under its spell. The pages of this cookbook beckon with vibrant watercolor illustrations and recipes written in the kind of delicate hand lettering that make us mourn penmanship as a dying art. The end result combines the charm of a children's book, the promise of a tasty meal and the intimacy of a journal.\u003c/p>\n\u003cp>Which makes sense, because the book was inspired by the sketchbooks that author and illustrator \u003ca href=\"http://marcellakriebel.com/\">Marcella Kriebel\u003c/a> kept starting in 2004, when she took her first of many trips to Latin American countries. She started going to improve her Spanish, but kept returning after she fell in love with the cultures she encountered. And for her, food became an important way to connect with those cultures. As she watched family cooks prepare meals in their homes, she jotted down notes and illustrations.\u003c/p>\n\u003cfigure id=\"attachment_106388\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/9781941868010_custom-4501f80f7eae906897072ee1cb07637535bad766-s300-c85.jpg\" alt=\"Mi Comida Latina\" width=\"300\" height=\"373\" class=\"size-full wp-image-106388\">\u003cfigcaption class=\"wp-caption-text\">Mi Comida Latina \u003ccite>(Marcella Kriebel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Once I got there, I became incredibly inspired by the warmth of the people ... and the vibrancy of the cultures [that] can be found in many different things — the visuals and the smells and the cuisine itself,\" she says.\u003c/p>\n\u003cp>Those journals might have remained private had Kriebel not lost her job as an art installation technician in a D.C. museum in 2012. That provided the catalyst for her to transform her travel notes into a cookbook, published last year. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The pages of \u003cem>Mi Comida Latina\u003c/em> document recipes from her travels throughout much of Latin America, including Ecuador, Peru, Colombia, Puerto Rico and Mexico, to name a few, along with recipes from family and friends in the United States. Kriebel — who is not Latin American — hopes readers who pick up the book will see food as she does: as an invitation to explore the world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I recently chatted with Kriebel. Highlights from our conversation follow, edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>What is your most vivid food-related memory from your travels?\u003c/strong>\u003c/p>\n\u003cp>Well there's one that I'm reminded of every time I cut an onion. One of my host parents in Quito, Ecuador, his name was Marco Fiallo, he taught me an efficient way to cut an onion, and it's a skill that I use all the time. So the memory is that, you know, I wasn't cutting an onion correctly, or so he said, so he took the knife from my hand and showed me this sequence of steps. And it was kind of that magic moment, that, \"Aha! Here's how easy it can be\" moment. That memory in particular is something that is really important for me, because it's a skill I use [practically] every day.\u003c/p>\n\u003cfigure id=\"attachment_106383\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/mi-comida-latina_-thebestwaytocutanonion_efficientavocadocut_edited_enl-6f3c6f6e50290daa2873a2b112e1311162702be9-800x496.jpg\" alt='An illustrated guide demonstrating \"An Efficient Way to Enjoy and Avocado\" and \"The Best Way to Cut an Onion.\"' width=\"800\" height=\"496\" class=\"size-medium wp-image-106383\">\u003cfigcaption class=\"wp-caption-text\">An illustrated guide demonstrating \"An Efficient Way to Enjoy and Avocado\" and \"The Best Way to Cut an Onion.\" \u003ccite>(Marcella Kriebel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Do you have a favorite recipe from the book?\u003c/strong>\u003c/p>\n\u003cp>They're all my favorite recipes because they're in the book, you know. ... All of them are things I make here on a regular basis. But one thing in particular that I think is pretty distinctive and is really colorful and beautiful is \u003cem>llapingacho\u003c/em>. That is [an Ecuadorian] potato pancake that's fried, and there's cheese in the middle and it melts, and then it's served with a fried egg on top with a marinated beet salad, hot sauce and avocado. It's also often accompanied by a sausage.\u003c/p>\n\u003cfigure id=\"attachment_106381\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-800x496.jpg\" alt=\"<em>Llapingacho</em> is one of Marcella Kriebel's favorite recipes from her travels. It is an Ecuadorian cheese-stuffed potato pancake. Juxtaposed is c<em>ausa</em>, a Peruvian dish of layered potato, shrimp and avocado.\" width=\"800\" height=\"496\" class=\"size-medium wp-image-106381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-800x496.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-400x248.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-768x477.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-1440x894.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-1180x732.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_llapingacho_-causa_edited_enl-e1ad792e3e74012e72d43df086d7aa2cef10cb0e-960x596.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Llapingacho\u003c/em> is one of Marcella Kriebel's favorite recipes from her travels. It is an Ecuadorian cheese-stuffed potato pancake. Juxtaposed is c\u003cem>ausa\u003c/em>, a Peruvian dish of layered potato, shrimp and avocado. \u003ccite>(Marcella Kriebel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why the decision to do all the hand lettering and hand illustration? I imagine that was pretty labor intensive.\u003c/strong>\u003c/p>\n\u003cp>I think it's because it started as a journal project. I think it's pretty accurate that it's really a refined version of this sketchbook journal experience. So I wanted to retain that level of authenticity and first-person [point of view]. But as you can imagine, it was an incredible task to hand write a whole book, and the editing really was a meticulous task. I mean, it's very much equal parts art project and cookbook. As a person who is first and foremost an artist, and someone that loves to cook and loves to share recipes, it really is a very special thing for me to share with the world.\u003c/p>\n\u003cfigure id=\"attachment_106390\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/mi-comida-latina_aguafresca_refrescos_edited_custom-2665ee2b480c4af7a06f01501e63aefe6e8280b4-s700-c85.jpg\" alt=\"Recipes for agua fresca, beverages made with fresh fruit, and refrescos like iced ginger and iced hibiscus teas.\" width=\"700\" height=\"434\" class=\"size-full wp-image-106390\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_aguafresca_refrescos_edited_custom-2665ee2b480c4af7a06f01501e63aefe6e8280b4-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_aguafresca_refrescos_edited_custom-2665ee2b480c4af7a06f01501e63aefe6e8280b4-s700-c85-400x248.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Recipes for agua fresca, beverages made with fresh fruit, and refrescos like iced ginger and iced hibiscus teas. \u003ccite>(Marcella Kriebel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What do you want readers to take away from the book?\u003c/strong>\u003c/p>\n\u003cp>I want them to be inspired to travel and to try new foods. I hope that people realize that with Latin American cooking, it's not as absolute in terms of the portions of salt and spice. So I want to inspire people to get in the kitchen and experiment and try new things. There's a whole world out there, and it's exciting that food can kind of be a motivator to experience the world and learn about people. Food is a lens to experience culture.\u003c/p>\n\u003cfigure id=\"attachment_106385\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-800x497.jpg\" alt='A guide for \"how to select the best, most beautiful, juicy, flavorful piece of fruit in the pile.\"' width=\"800\" height=\"497\" class=\"size-medium wp-image-106385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-400x248.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-768x477.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-1180x733.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b-960x596.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/mi-comida-latina_select-the-best-fruit_web_edited_enl-76faa85fec1c1fcd3b80a7c149c1f9087363099b.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A guide for \"how to select the best, most beautiful, juicy, flavorful piece of fruit in the pile.\" \u003ccite>(Marcella Kriebel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Are there any other long-term projects that you're working on?\u003c/strong>\u003c/p>\n\u003cp>I just signed a contract to do another book, and I'm doing lots of research right now. I'm going to do a book about Cuba. I've never been to Cuba and I'm set to go in March. It's actually going to be a collaboration between Maria Gonzalez and myself. She is a Cuban-American who will be doing the technical writing of all of the signature dishes of Cuba. And so it'll be still through my lens, but I'm excited to bring on Maria to kind of illuminate all of these classic Cuban dishes. It will be heavily illustrated, watercolor and all about Cuba. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "President Obama Wants More Funds To Feed Low-Income Kids In Summer",
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"content": "\u003cp>It's a challenge making sure that low-income children who get free- and reduced-priced meals during the school year continue to get fed during the summer.\u003c/p>\n\u003cp>Government meal programs served 3.8 million children on an average summer day last year — far fewer than the 22 million children who got subsidized meals during the school year.\u003c/p>\n\u003cp>Now, the Obama administration wants to change that. The president will propose in his 2017 budget next month that families who qualify for subsidized school meals be given a special electronic benefits card that will allow them to buy an additional $45 in groceries per child each month when school is out.\u003c/p>\n\u003cp>\"The reality is, obviously, we still have millions of kids that are not getting the help and assistance they need,\" says Agriculture Secretary Tom Vilsack, who oversees the program.\u003c/p>\n\u003cp>Vilsack says there are many reasons for the summertime drop-off in participation. It's hard to find sites where kids can be fed during the summer, when they're home and schools are closed. This is especially difficult in rural areas, where children live far from any church or public space where meals can be served. They often lack the transportation needed to get there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The USDA, states and nonprofit groups have been trying for several years now to figure out how to boost participation in a summer feeding program. They've experimented with offering free meals at camps and libraries, where children are likely to show up. And they're using food trucks \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/23/334041056/summer-program-for-hungry-kids-gets-creative-with-food-delivery\">to deliver meals\u003c/a> to more remote areas.\u003c/p>\n\u003cp>Some states have also tried electronic benefit transfer, or EBT, cards to give families extra money for food in the summertime. It's this pilot program that the administration would like to expand to every state over the next 10 years.\u003c/p>\n\u003cp>\"The president is suggesting the time has come to make a longer term, permanent commitment to making sure that all kids have access to meals during the summer,\" says Vilsack.\u003c/p>\n\u003cp>But that commitment would be costly — an estimated $12 billion over the next 10 years. That's unlikely to attract much support in the Republican-led Congress, which has been trying to cut back on such spending in recent years.\u003c/p>\n\u003cp>In fact, leading Republicans, such as House Speaker Paul Ryan and several presidential candidates, say they'd like to combine food aid and other safety net programs into block grants, and give states more flexibility over how to spend the money. They say the current programs discourage people from working and getting off government aid.\u003c/p>\n\u003cp>\"I'd combine a lot of them and send that money back to the states for better poverty-fighting solutions: Require everyone who can to work. Let states and communities try different ideas. And then test the results,\" Ryan said in a speech last month.\u003c/p>\n\u003cp>Still, historically, there's been bipartisan support for programs to feed needy children. The Senate Agriculture Committee approved a more limited version of the EBT plan this month, at an estimated cost of about $50 million a year. The House has yet to weigh in.\u003c/p>\n\u003cp>Vilsack also announced that the administration is doing something else to boost participation in the free and reduced-price lunch program. It plans to allow states to start using Medicaid data to automatically enroll qualified low-income children into the program. The idea is to reduce some of the administrative paperwork in signing kids up for food aid, and to identify those who are qualified for subsidized meals, but for one reason or another haven't been getting them.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"\">NPR.\u003c/a>\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's a challenge making sure that low-income children who get free- and reduced-priced meals during the school year continue to get fed during the summer.\u003c/p>\n\u003cp>Government meal programs served 3.8 million children on an average summer day last year — far fewer than the 22 million children who got subsidized meals during the school year.\u003c/p>\n\u003cp>Now, the Obama administration wants to change that. The president will propose in his 2017 budget next month that families who qualify for subsidized school meals be given a special electronic benefits card that will allow them to buy an additional $45 in groceries per child each month when school is out.\u003c/p>\n\u003cp>\"The reality is, obviously, we still have millions of kids that are not getting the help and assistance they need,\" says Agriculture Secretary Tom Vilsack, who oversees the program.\u003c/p>\n\u003cp>Vilsack says there are many reasons for the summertime drop-off in participation. It's hard to find sites where kids can be fed during the summer, when they're home and schools are closed. This is especially difficult in rural areas, where children live far from any church or public space where meals can be served. They often lack the transportation needed to get there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The USDA, states and nonprofit groups have been trying for several years now to figure out how to boost participation in a summer feeding program. They've experimented with offering free meals at camps and libraries, where children are likely to show up. And they're using food trucks \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/23/334041056/summer-program-for-hungry-kids-gets-creative-with-food-delivery\">to deliver meals\u003c/a> to more remote areas.\u003c/p>\n\u003cp>Some states have also tried electronic benefit transfer, or EBT, cards to give families extra money for food in the summertime. It's this pilot program that the administration would like to expand to every state over the next 10 years.\u003c/p>\n\u003cp>\"The president is suggesting the time has come to make a longer term, permanent commitment to making sure that all kids have access to meals during the summer,\" says Vilsack.\u003c/p>\n\u003cp>But that commitment would be costly — an estimated $12 billion over the next 10 years. That's unlikely to attract much support in the Republican-led Congress, which has been trying to cut back on such spending in recent years.\u003c/p>\n\u003cp>In fact, leading Republicans, such as House Speaker Paul Ryan and several presidential candidates, say they'd like to combine food aid and other safety net programs into block grants, and give states more flexibility over how to spend the money. They say the current programs discourage people from working and getting off government aid.\u003c/p>\n\u003cp>\"I'd combine a lot of them and send that money back to the states for better poverty-fighting solutions: Require everyone who can to work. Let states and communities try different ideas. And then test the results,\" Ryan said in a speech last month.\u003c/p>\n\u003cp>Still, historically, there's been bipartisan support for programs to feed needy children. The Senate Agriculture Committee approved a more limited version of the EBT plan this month, at an estimated cost of about $50 million a year. The House has yet to weigh in.\u003c/p>\n\u003cp>Vilsack also announced that the administration is doing something else to boost participation in the free and reduced-price lunch program. It plans to allow states to start using Medicaid data to automatically enroll qualified low-income children into the program. The idea is to reduce some of the administrative paperwork in signing kids up for food aid, and to identify those who are qualified for subsidized meals, but for one reason or another haven't been getting them.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"\">NPR.\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Last summer, cases of particular strain of Listeria started popping up in six states in the Northeast and Midwest U.S.\u003c/p>\n\u003cp>The Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/listeria/outbreaks/bagged-salads-01-16/index.html\">says\u003c/a> since July 2015, 12 people have been sickened and one person from Michigan has died in this outbreak. And the agency recently confirmed that five of the people who got sick reported eating packaged salad. Two of them specified that they ate Dole brand packaged salad.\u003c/p>\n\u003cp>Why are investigators only connecting the dots between the outbreak and its source?\u003c/p>\n\u003cp>Well, it wasn't until last week that DNA \"fingerprinting\" tests on a bag of salad greens packaged at a Dole facility in Springfield, Ohio conducted by the Ohio Department of Agriculture came back. The lab tests \"showed that the Listeria isolate from the packaged salad was highly related genetically to isolates from ill people,\" according to a CDC release.\u003c/p>\n\u003cp>Dole Fresh Vegetables \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm482822.htm\">told\u003c/a> the Food and Drug Administration on Friday it was temporarily suspending operations at the Springfield processing facility. The company also voluntarily withdrew from the market all of its Dole-branded and private label packaged salads processed at that location. (They include Fresh Selections, Simple Truth, Marketside, The Little Salad Bar and President's Choice Organics brands.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Each year in the U.S., the CDC estimates that 1,600 people get sick from Listeria infections and 260 people die.\u003c/p>\n\u003cp>As the CDC \u003ca href=\"http://www.cdc.gov/listeria/risk.html\">notes\u003c/a>, pregnant women, elderly people and those with compromised immune systems are most at risk. The CDC says at least 90 percent of people sickened by Listeria infections are in one of these higher-risk categories. In this outbreak, the mean age of the people who got sick is 66.\u003c/p>\n\u003cp>Meanwhile, some healthy people who are exposed to the bacteria never end up getting sick – or have just minor symptoms.\u003c/p>\n\u003cp>So, how do the guts of healthy people help fend off dangerous bacteria such as listeria? As we \u003ca href=\"http://www.npr.org/sections/thesalt/2011/10/11/141233998/listeria-outbreak-why-more-of-us-didnt-get-sick\">reported\u003c/a> a few years back, the immune system of healthy people can protect against pathogens. Soon after Listeria invade our gut, white blood cells are dispatched to the scene. Each one acts as a little foot soldier battling it out with the bacteria.\u003c/p>\n\u003cp>For those who are infected, symptoms may \u003ca href=\"http://www.cdc.gov/listeria/definition.html\">include\u003c/a> a fever, muscle aches and a stiff neck. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Last summer, cases of particular strain of Listeria started popping up in six states in the Northeast and Midwest U.S.\u003c/p>\n\u003cp>The Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/listeria/outbreaks/bagged-salads-01-16/index.html\">says\u003c/a> since July 2015, 12 people have been sickened and one person from Michigan has died in this outbreak. And the agency recently confirmed that five of the people who got sick reported eating packaged salad. Two of them specified that they ate Dole brand packaged salad.\u003c/p>\n\u003cp>Why are investigators only connecting the dots between the outbreak and its source?\u003c/p>\n\u003cp>Well, it wasn't until last week that DNA \"fingerprinting\" tests on a bag of salad greens packaged at a Dole facility in Springfield, Ohio conducted by the Ohio Department of Agriculture came back. The lab tests \"showed that the Listeria isolate from the packaged salad was highly related genetically to isolates from ill people,\" according to a CDC release.\u003c/p>\n\u003cp>Dole Fresh Vegetables \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm482822.htm\">told\u003c/a> the Food and Drug Administration on Friday it was temporarily suspending operations at the Springfield processing facility. The company also voluntarily withdrew from the market all of its Dole-branded and private label packaged salads processed at that location. (They include Fresh Selections, Simple Truth, Marketside, The Little Salad Bar and President's Choice Organics brands.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Each year in the U.S., the CDC estimates that 1,600 people get sick from Listeria infections and 260 people die.\u003c/p>\n\u003cp>As the CDC \u003ca href=\"http://www.cdc.gov/listeria/risk.html\">notes\u003c/a>, pregnant women, elderly people and those with compromised immune systems are most at risk. The CDC says at least 90 percent of people sickened by Listeria infections are in one of these higher-risk categories. In this outbreak, the mean age of the people who got sick is 66.\u003c/p>\n\u003cp>Meanwhile, some healthy people who are exposed to the bacteria never end up getting sick – or have just minor symptoms.\u003c/p>\n\u003cp>So, how do the guts of healthy people help fend off dangerous bacteria such as listeria? As we \u003ca href=\"http://www.npr.org/sections/thesalt/2011/10/11/141233998/listeria-outbreak-why-more-of-us-didnt-get-sick\">reported\u003c/a> a few years back, the immune system of healthy people can protect against pathogens. Soon after Listeria invade our gut, white blood cells are dispatched to the scene. Each one acts as a little foot soldier battling it out with the bacteria.\u003c/p>\n\u003cp>For those who are infected, symptoms may \u003ca href=\"http://www.cdc.gov/listeria/definition.html\">include\u003c/a> a fever, muscle aches and a stiff neck. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>As researchers have searched for ways to explain the childhood obesity epidemic in the U.S., many have posited that a child's race or ethnicity alone can put them at greater risk of becoming overweight or obese.\u003c/p>\n\u003cp>\u003ca href=\"http://www.umcvc.org/kim-eagle-md-macc\">Kim Eagle\u003c/a>, a professor of internal medicine and health management and policy at the University of Michigan, was skeptical of this thinking. His hunch was that poverty was a much more important part of the equation.\u003c/p>\n\u003cp>And he saw an opportunity to parse the connections between childhood obesity, poverty and race in Massachusetts, where public health officials have been collecting race, body mass index and other data on about 112,000 students from about 70 of the state's school districts. Eagle and colleagues decided to compare those data to students' eligibility for free school lunch programs, an indicator of poverty, to find out what predicts whether a child might become overweight or obese.\u003c/p>\n\u003cp>\"At first glance it looked like childhood obesity was more common among African-Americans or Hispanics,\" Eagle says. When they accounted for poverty, though, the trend vanished. What his \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/26562758\">findings\u003c/a>, which appeared in December in the journal \u003cem>Childhood Obesity\u003c/em>, show is that \"[obesity] is not about our race or ethnicity at all — it's about resources,\" he says.\u003c/p>\n\u003cp>It's far from the first study to reach this conclusion. A 2012 \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0002870312001743\">paper\u003c/a> published in the \u003cem>American Heart Journal\u003c/em> that also looked at kids in Massachusetts found that prevalence of obesity and overweight in children rose in communities with lower household income.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While not entirely surprising, this is an important insight for our understanding of attitudes about childhood obesity. \"When you have particular groups with higher rates of a problem, people start to think that they're doing something wrong that's specific to them,\" says \u003ca href=\"https://www.chip.uconn.edu/chipweb/bio.php?id=878\">Marlene Schwartz\u003c/a>, director of the Rudd Center for Food Policy and Obesity at the University of Connecticut. \"This [finding] helps fight against that bias.\"\u003c/p>\n\u003cp>For Eagle and his colleagues, understanding that it's poverty, not race, that can help explain obesity rates is also useful for addressing the crisis. Viewed through the lens of genetics or culture, the issue can feel intractable, Eagle says, but reframing it as a matter of resources points toward tangible solutions. \"This is something communities can wrap their arms around,\" he says. \"It's not something a child is born with.\"\u003c/p>\n\u003cp>In 2004, Eagle founded \u003ca href=\"http://www.projecthealthyschools.org/\">Project Healthy Schools\u003c/a>, a curriculum-based program aimed at curbing obesity in middle schoolers. Kids learn about nutrition, but they also get healthier options at school: Eagle's team has taken on vending machines and cafeteria menus — nixing two-for-one hot dog days and Pop-Tarts for breakfast. They also work on sports programs and school gardens.\u003c/p>\n\u003cp>Eagle says students at first complained about salad carts and yogurt in the cafeteria, but over time, they've turned out to be hugely popular. \"It's not that students want to eat unhealthfully,\" he says. \"A lot of times [unhealthy food is] all they have.\"\u003c/p>\n\u003cp>The program is now at more than 50 middle schools in Michigan. Eagle says while most kids of all income levels benefit within three months, he sees the most dramatic improvements in low-income students. And, he says, being vulnerable doesn't mean you're destined to be overweight and in poor health — if you intervene in communities with few resources, health outcomes can improve. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While not entirely surprising, this is an important insight for our understanding of attitudes about childhood obesity. \"When you have particular groups with higher rates of a problem, people start to think that they're doing something wrong that's specific to them,\" says \u003ca href=\"https://www.chip.uconn.edu/chipweb/bio.php?id=878\">Marlene Schwartz\u003c/a>, director of the Rudd Center for Food Policy and Obesity at the University of Connecticut. \"This [finding] helps fight against that bias.\"\u003c/p>\n\u003cp>For Eagle and his colleagues, understanding that it's poverty, not race, that can help explain obesity rates is also useful for addressing the crisis. Viewed through the lens of genetics or culture, the issue can feel intractable, Eagle says, but reframing it as a matter of resources points toward tangible solutions. \"This is something communities can wrap their arms around,\" he says. \"It's not something a child is born with.\"\u003c/p>\n\u003cp>In 2004, Eagle founded \u003ca href=\"http://www.projecthealthyschools.org/\">Project Healthy Schools\u003c/a>, a curriculum-based program aimed at curbing obesity in middle schoolers. Kids learn about nutrition, but they also get healthier options at school: Eagle's team has taken on vending machines and cafeteria menus — nixing two-for-one hot dog days and Pop-Tarts for breakfast. They also work on sports programs and school gardens.\u003c/p>\n\u003cp>Eagle says students at first complained about salad carts and yogurt in the cafeteria, but over time, they've turned out to be hugely popular. \"It's not that students want to eat unhealthfully,\" he says. \"A lot of times [unhealthy food is] all they have.\"\u003c/p>\n\u003cp>The program is now at more than 50 middle schools in Michigan. Eagle says while most kids of all income levels benefit within three months, he sees the most dramatic improvements in low-income students. And, he says, being vulnerable doesn't mean you're destined to be overweight and in poor health — if you intervene in communities with few resources, health outcomes can improve. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/01/20160121_atc_hillary_hot_peppers_and_immunity.mp3\u003c/p>\n\u003cp>If you're a \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/03/383364416/love-hot-sauce-your-personality-may-be-a-good-predictor\">chili head\u003c/a>, you may have more in common with Hillary Clinton than you knew.\u003c/p>\n\u003cp>Turns out, the presidential hopeful has a serious jalapeno habit. She \u003ca href=\"http://www.npr.org/2016/01/20/463728689/hillary-clinton-and-jeb-bush-agree-on-at-least-one-thing\">told\u003c/a> \u003cem>All Things Considered\u003c/em> host Ari Shapiro it started back in 1992, when it was her husband, Bill Clinton, who was running for the White House.\u003c/p>\n\u003cp>\"I read an article about the special immune-boosting characteristics of hot peppers and I thought, well, that's interesting because, you know, campaigning is pretty demanding,\" Clinton told NPR.\u003c/p>\n\u003cp>Now, Clinton says she eats a fresh, hot pepper every day and it's \"maybe ... one of the reasons I'm so healthy, and I have so much stamina and endurance.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, hot peppers as a health elixir? \"It's not an entirely crazy idea,\" says John Hayes, who teaches food science at Penn State University.\u003c/p>\n\u003cp>\"It's certainly possible that some of the compounds found in chili peppers could be protective of health,\" Hayes tells us.\u003c/p>\n\u003cp>Chili peppers are loaded with vitamins, such as vitamin C, and a host of other potentially beneficial plant compounds.\u003c/p>\n\u003cp>\"The most famous compound in chilies is a chemical called capsaicin,\" Hayes says. Capsaicin is what causes that burning, warming sensation in the mouth when you eat a pepper.\u003c/p>\n\u003cp>\"Many potential benefits have been suggested for chili or its bioactive compound, capsaicin,\" wrote \u003ca href=\"http://www.mrc-epid.cam.ac.uk/people/nita-forouhi/\">Nita Forouhi\u003c/a>, a nutritional epidemiologist at the University of Cambridge, in an editorial published in \u003cem>The BMJ\u003c/em>. Lab studies suggest that capsaicin has both anti-inflammatory and anticancer properties.\u003c/p>\n\u003cp>To evaluate the impact of capsaicin and other spicy foods, a team of researchers recently studied the eating habits of about a half-million people in China. The study lasted seven years.\u003c/p>\n\u003cp>The study found \"regular consumption of chilies and chili-containing foods [was associated] with a decreased risk of premature death,\" says Hayes.\u003c/p>\n\u003cp>The study was published in \u003cem>The BMJ \u003c/em>last summer. \"Participants who ate spicy foods almost every day had a relative 14% lower risk of [premature] death compared to those who consumed spicy foods less than once a week,\" \u003ca href=\"http://www.bmj.com/company/wp-content/uploads/2015/08/spicy-foods.pdf\">concludes \u003c/a>a BMJ release that summarized the findings.\u003c/p>\n\u003cp>So, maybe Hillary Clinton is onto something? I ask Hayes. \"She may be,\" he replies.\u003c/p>\n\u003cp>Now, it's hard to say whether the potential benefit of a daily jalapeno can trump all the potentially unhealthy habits that come along with life on the campaign trail.\u003c/p>\n\u003cp>And certainly, there's no study that can answer this question.\u003c/p>\n\u003cp>But, if the campaign trail is as stressful and as exhausting for candidates as it appears to be — well, this can't be good for candidates' health. Studies clearly show that a lack of sleep, coupled with stress, is a bad combination.\u003c/p>\n\u003cp>For instance, a recent study\u003ca href=\"http://www.journalsleep.org/ViewAbstract.aspx?pid=30153\"> documented\u003c/a> that missing out on a few hours of sleep each night can \u003ca href=\"http://www.npr.org/sections/health-shots/2015/09/01/436385137/aim-for-at-least-7-hours-of-sleep-nightly-to-fend-off-a-cold\">quadruple the risk of catching the common cold. \u003c/a>And, as we've \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6797207\">reported\u003c/a>, chronic stress \u003ca href=\"http://www.cmu.edu/homepage/health/2012/spring/stress-on-disease.shtml\"> increases the risk\u003c/a> of getting sick.\u003c/p>\n\u003cp>\"There's a set of pillars for health. ... Diet is one of them. Exercise is another. And sleep is a third critical pillar,\" says \u003ca href=\"http://lppiweb.ucsf.edu/faculty.aspx?id=7825\">Aric Prather\u003c/a>, a psychologist at the University of California, San Francisco, who studies how lifestyle factors affect health.\u003c/p>\n\u003cp>So if candidates want to maximize the likelihood of staying healthy on the campaign trail, they may want to consider all of these factors. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The presidential candidate says a jalapeno a day helps keep her healthy on the campaign trail. Turns out, she could be onto something. A large recent study linked a spicy food habit to longevity.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/01/20160121_atc_hillary_hot_peppers_and_immunity.mp3\u003c/p>\n\u003cp>If you're a \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/03/383364416/love-hot-sauce-your-personality-may-be-a-good-predictor\">chili head\u003c/a>, you may have more in common with Hillary Clinton than you knew.\u003c/p>\n\u003cp>Turns out, the presidential hopeful has a serious jalapeno habit. She \u003ca href=\"http://www.npr.org/2016/01/20/463728689/hillary-clinton-and-jeb-bush-agree-on-at-least-one-thing\">told\u003c/a> \u003cem>All Things Considered\u003c/em> host Ari Shapiro it started back in 1992, when it was her husband, Bill Clinton, who was running for the White House.\u003c/p>\n\u003cp>\"I read an article about the special immune-boosting characteristics of hot peppers and I thought, well, that's interesting because, you know, campaigning is pretty demanding,\" Clinton told NPR.\u003c/p>\n\u003cp>Now, Clinton says she eats a fresh, hot pepper every day and it's \"maybe ... one of the reasons I'm so healthy, and I have so much stamina and endurance.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, hot peppers as a health elixir? \"It's not an entirely crazy idea,\" says John Hayes, who teaches food science at Penn State University.\u003c/p>\n\u003cp>\"It's certainly possible that some of the compounds found in chili peppers could be protective of health,\" Hayes tells us.\u003c/p>\n\u003cp>Chili peppers are loaded with vitamins, such as vitamin C, and a host of other potentially beneficial plant compounds.\u003c/p>\n\u003cp>\"The most famous compound in chilies is a chemical called capsaicin,\" Hayes says. Capsaicin is what causes that burning, warming sensation in the mouth when you eat a pepper.\u003c/p>\n\u003cp>\"Many potential benefits have been suggested for chili or its bioactive compound, capsaicin,\" wrote \u003ca href=\"http://www.mrc-epid.cam.ac.uk/people/nita-forouhi/\">Nita Forouhi\u003c/a>, a nutritional epidemiologist at the University of Cambridge, in an editorial published in \u003cem>The BMJ\u003c/em>. Lab studies suggest that capsaicin has both anti-inflammatory and anticancer properties.\u003c/p>\n\u003cp>To evaluate the impact of capsaicin and other spicy foods, a team of researchers recently studied the eating habits of about a half-million people in China. The study lasted seven years.\u003c/p>\n\u003cp>The study found \"regular consumption of chilies and chili-containing foods [was associated] with a decreased risk of premature death,\" says Hayes.\u003c/p>\n\u003cp>The study was published in \u003cem>The BMJ \u003c/em>last summer. \"Participants who ate spicy foods almost every day had a relative 14% lower risk of [premature] death compared to those who consumed spicy foods less than once a week,\" \u003ca href=\"http://www.bmj.com/company/wp-content/uploads/2015/08/spicy-foods.pdf\">concludes \u003c/a>a BMJ release that summarized the findings.\u003c/p>\n\u003cp>So, maybe Hillary Clinton is onto something? I ask Hayes. \"She may be,\" he replies.\u003c/p>\n\u003cp>Now, it's hard to say whether the potential benefit of a daily jalapeno can trump all the potentially unhealthy habits that come along with life on the campaign trail.\u003c/p>\n\u003cp>And certainly, there's no study that can answer this question.\u003c/p>\n\u003cp>But, if the campaign trail is as stressful and as exhausting for candidates as it appears to be — well, this can't be good for candidates' health. Studies clearly show that a lack of sleep, coupled with stress, is a bad combination.\u003c/p>\n\u003cp>For instance, a recent study\u003ca href=\"http://www.journalsleep.org/ViewAbstract.aspx?pid=30153\"> documented\u003c/a> that missing out on a few hours of sleep each night can \u003ca href=\"http://www.npr.org/sections/health-shots/2015/09/01/436385137/aim-for-at-least-7-hours-of-sleep-nightly-to-fend-off-a-cold\">quadruple the risk of catching the common cold. \u003c/a>And, as we've \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6797207\">reported\u003c/a>, chronic stress \u003ca href=\"http://www.cmu.edu/homepage/health/2012/spring/stress-on-disease.shtml\"> increases the risk\u003c/a> of getting sick.\u003c/p>\n\u003cp>\"There's a set of pillars for health. ... Diet is one of them. Exercise is another. And sleep is a third critical pillar,\" says \u003ca href=\"http://lppiweb.ucsf.edu/faculty.aspx?id=7825\">Aric Prather\u003c/a>, a psychologist at the University of California, San Francisco, who studies how lifestyle factors affect health.\u003c/p>\n\u003cp>So if candidates want to maximize the likelihood of staying healthy on the campaign trail, they may want to consider all of these factors. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>For years, Americans cycled through one brand-name diet after another, each promising a sure method to lose weight. Along the way, Jenny Craig, Weight Watchers and Lean Cuisine made fortunes off their low-calorie, low-fat diet programs and products.\u003c/p>\n\u003cp>But it seems those days are over, according to industry analysts and nutritionists. \"Dieting is not a fashionable word these days,\" says \u003ca href=\"http://hnrca.tufts.edu/people/scientists/q-z/susan-b-roberts-ph-d/\">Susan Roberts\u003c/a>, a professor of nutrition and psychiatry at Tufts University. \"[Consumers] equate the word diet with deprivation, and they know deprivation doesn't work.\"\u003c/p>\n\u003cp>According to Mintel, a market research firm, few people are purchasing diet products anymore. A \u003ca href=\"http://store.mintel.com/diet-trends-us-october-2015\">survey\u003c/a> of 2,000 people released by the firm in October found that 94 percent of respondents no longer saw themselves as dieters. They were also disillusioned with the industry: 77 percent of the consumers surveyed said that diet products are not as healthy as they claim to be, and 61 percent said most diets are not actually healthy.\u003c/p>\n\u003cp>\"Consumers are not dieting in the traditional sense anymore – being on programs or buying foods specific to programs,\" says Marissa Gilbert, an analyst from Mintel who worked on the report. \"And there's greater societal acceptance of different body sizes.\"\u003c/p>\n\u003cp>That's really hurt the dieting industry, Gilbert says. From summer 2014 to summer 2015, Lean Cuisine's frozen meal sales dropped from around $700 million to about $600 million, or about 15 percent. Weight Watchers, Medifast and Jenny Craig have also seen revenues wither over the past few years. Sales of diet pills have dropped 20 percent in the last year, according to the Mintel report.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Roberts says it's likely because many people who wanted to lose weight tried these diets and programs but weren't successful. \"They've tried Weight Watchers and Jenny Craig and books and things of their own design,\" she says. \"It didn't work.\"\u003c/p>\n\u003cp>As Jean Fain, a Harvard Medical School-affiliated psychotherapist and author, has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/09/455322454/is-the-weight-watchers-oprah-winfrey-partnership-good-for-dieters\">noted\u003c/a>, programs like Weight Watchers typically are just \"a short-term fix and conditional support for long-standing eating issues\" and can even exacerbate them.\u003c/p>\n\u003cp>With each subsequent failure, people become more skeptical about the products. Some give up on losing weight altogether, Roberts adds.\u003c/p>\n\u003cp>But many people do still want to lose weight, and increasingly they're hoping good nutrition and \"healthy eating\" will get them there, says R.J. Hottovy, a senior equity analyst with market research firm Morningstar. \"Consumers are looking for a more holistic, more health and wellness approach,\" he says. \"The shift in food trends is toward fresher and more natural ingredients.\"\u003c/p>\n\u003cp>The problem is there's a lot of disagreement over what a healthy, well-balanced meal looks like. Half of the people in Mintel's survey said they didn't know what to think about nutrition and wellness information.\u003c/p>\n\u003cp>As we've reported, even the federal government isn't sure what \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/11/455506222/whats-natural-food-the-government-isnt-sure-and-wants-your-input\">\"natural\u003c/a>\" means. And increasingly consumers have to contend with terms like \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">gluten-free\u003c/a>, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/29/426743443/to-shed-pounds-going-vegetarian-or-vegan-may-help\">vegan\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/19/432774389/gmos-are-becoming-a-proxy-for-bigger-concerns-about-the-food-system\">non-GMO\u003c/a> in the grocery store. These and other restrictive notions of eating have been quick to catch on, but often don't have consistent scientific evidence backing them up as healthful or effective for weight loss.\u003c/p>\n\u003cp>Roberts, who also founded a weight loss start-up called \u003ca href=\"https://www.theidiet.com/\">iDiet \u003c/a>but says she doesn't currently make money from it, observes that food companies are taking advantage of the chaos. \"Companies are bombarding [consumers] with gluten-free, sugar-free, cholesterol-free, and it's got us to a very bad place because people don't know what to think anymore,\" she says. \"I think what [consumers] want to do is lose weight by eating sensibly. That's the holy grail of weight loss, and\u003cstrong> \u003c/strong>the companies say, 'We'll lock into that.' \"\u003c/p>\n\u003cp>And while Weight Watchers' point system emphasizes \"natural\" fare and home-cooked meals, \u003ca href=\"http://www.eatyourbest.com/\">it's still manufacturing\u003c/a> processed, high-sodium, low-fiber products.\u003c/p>\n\u003cp>According to Julie Lehman, marketing director for Lean Cuisine, the company, which is owned by Nestle, has put new labels on products that were already cholesterol-free or gluten-free without changing their formulations. \"Lean Cuisine is an emblem of the diet culture that we've all grown up with. We know that and we want to walk away from that and focus on eating well and eating healthy,\" she says. The brand has added \"No Preservatives\" and \"Gluten-Free\" and \"Non-GMO\" labels and a new line of frozen meals, certified organic by the nonprofit Oregon Tilth. \"Consumers are demanding some of these things, and we want to offer it to them,\" Lehman says.\u003c/p>\n\u003cp>Roberts is unconvinced. She doesn't see the products getting any healthier. \"They can relabel them, but the meals are not any different. If you open a box of Lean Cuisine or something like that, you'll see about a quarter cup of veggies in there. Is that an outstandingly healthy meal? By my standards, it's not.\"\u003c/p>\n\u003cp>People will still be hungry and still feel deprived, and may ultimately not meet weight loss goals, she says. \"They'll give healthy eating a bad name just as they gave dieting a bad name.\"\u003c/p>\n\u003cp>Meanwhile, the evidence suggests that a variety of different strategies may help individuals lose weight. For some people, a pattern of eating like \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/05/462036387/best-diets-2016-from-fastest-weight-loss-to-conquering-cravings\">DASH \u003c/a>might be best. Others are arguing for \u003ca href=\"http://www.npr.org/sections/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">low glycemic foods and eating slowly\u003c/a>. \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/15/463071516/place-a-bet-on-your-weight-loss-goal-and-you-may-win-twice\">Financial incentives\u003c/a> like a wager on weight seem to work, too. Still others see hope in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/12/30/461382451/the-joy-of-half-a-cookie-and-other-mindful-mantras-for-weight-loss\">mindfulness strategies\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/12/376712920/minifasting-how-occasionally-skipping-meals-may-boost-health\">intermittent minifasting\u003c/a>. But if there's a consensus, it's that \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">fat-free\u003c/a>, high-sugar products are out. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For years, Americans cycled through one brand-name diet after another, each promising a sure method to lose weight. Along the way, Jenny Craig, Weight Watchers and Lean Cuisine made fortunes off their low-calorie, low-fat diet programs and products.\u003c/p>\n\u003cp>But it seems those days are over, according to industry analysts and nutritionists. \"Dieting is not a fashionable word these days,\" says \u003ca href=\"http://hnrca.tufts.edu/people/scientists/q-z/susan-b-roberts-ph-d/\">Susan Roberts\u003c/a>, a professor of nutrition and psychiatry at Tufts University. \"[Consumers] equate the word diet with deprivation, and they know deprivation doesn't work.\"\u003c/p>\n\u003cp>According to Mintel, a market research firm, few people are purchasing diet products anymore. A \u003ca href=\"http://store.mintel.com/diet-trends-us-october-2015\">survey\u003c/a> of 2,000 people released by the firm in October found that 94 percent of respondents no longer saw themselves as dieters. They were also disillusioned with the industry: 77 percent of the consumers surveyed said that diet products are not as healthy as they claim to be, and 61 percent said most diets are not actually healthy.\u003c/p>\n\u003cp>\"Consumers are not dieting in the traditional sense anymore – being on programs or buying foods specific to programs,\" says Marissa Gilbert, an analyst from Mintel who worked on the report. \"And there's greater societal acceptance of different body sizes.\"\u003c/p>\n\u003cp>That's really hurt the dieting industry, Gilbert says. From summer 2014 to summer 2015, Lean Cuisine's frozen meal sales dropped from around $700 million to about $600 million, or about 15 percent. Weight Watchers, Medifast and Jenny Craig have also seen revenues wither over the past few years. Sales of diet pills have dropped 20 percent in the last year, according to the Mintel report.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Roberts says it's likely because many people who wanted to lose weight tried these diets and programs but weren't successful. \"They've tried Weight Watchers and Jenny Craig and books and things of their own design,\" she says. \"It didn't work.\"\u003c/p>\n\u003cp>As Jean Fain, a Harvard Medical School-affiliated psychotherapist and author, has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/09/455322454/is-the-weight-watchers-oprah-winfrey-partnership-good-for-dieters\">noted\u003c/a>, programs like Weight Watchers typically are just \"a short-term fix and conditional support for long-standing eating issues\" and can even exacerbate them.\u003c/p>\n\u003cp>With each subsequent failure, people become more skeptical about the products. Some give up on losing weight altogether, Roberts adds.\u003c/p>\n\u003cp>But many people do still want to lose weight, and increasingly they're hoping good nutrition and \"healthy eating\" will get them there, says R.J. Hottovy, a senior equity analyst with market research firm Morningstar. \"Consumers are looking for a more holistic, more health and wellness approach,\" he says. \"The shift in food trends is toward fresher and more natural ingredients.\"\u003c/p>\n\u003cp>The problem is there's a lot of disagreement over what a healthy, well-balanced meal looks like. Half of the people in Mintel's survey said they didn't know what to think about nutrition and wellness information.\u003c/p>\n\u003cp>As we've reported, even the federal government isn't sure what \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/11/455506222/whats-natural-food-the-government-isnt-sure-and-wants-your-input\">\"natural\u003c/a>\" means. And increasingly consumers have to contend with terms like \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">gluten-free\u003c/a>, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/29/426743443/to-shed-pounds-going-vegetarian-or-vegan-may-help\">vegan\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/19/432774389/gmos-are-becoming-a-proxy-for-bigger-concerns-about-the-food-system\">non-GMO\u003c/a> in the grocery store. These and other restrictive notions of eating have been quick to catch on, but often don't have consistent scientific evidence backing them up as healthful or effective for weight loss.\u003c/p>\n\u003cp>Roberts, who also founded a weight loss start-up called \u003ca href=\"https://www.theidiet.com/\">iDiet \u003c/a>but says she doesn't currently make money from it, observes that food companies are taking advantage of the chaos. \"Companies are bombarding [consumers] with gluten-free, sugar-free, cholesterol-free, and it's got us to a very bad place because people don't know what to think anymore,\" she says. \"I think what [consumers] want to do is lose weight by eating sensibly. That's the holy grail of weight loss, and\u003cstrong> \u003c/strong>the companies say, 'We'll lock into that.' \"\u003c/p>\n\u003cp>And while Weight Watchers' point system emphasizes \"natural\" fare and home-cooked meals, \u003ca href=\"http://www.eatyourbest.com/\">it's still manufacturing\u003c/a> processed, high-sodium, low-fiber products.\u003c/p>\n\u003cp>According to Julie Lehman, marketing director for Lean Cuisine, the company, which is owned by Nestle, has put new labels on products that were already cholesterol-free or gluten-free without changing their formulations. \"Lean Cuisine is an emblem of the diet culture that we've all grown up with. We know that and we want to walk away from that and focus on eating well and eating healthy,\" she says. The brand has added \"No Preservatives\" and \"Gluten-Free\" and \"Non-GMO\" labels and a new line of frozen meals, certified organic by the nonprofit Oregon Tilth. \"Consumers are demanding some of these things, and we want to offer it to them,\" Lehman says.\u003c/p>\n\u003cp>Roberts is unconvinced. She doesn't see the products getting any healthier. \"They can relabel them, but the meals are not any different. If you open a box of Lean Cuisine or something like that, you'll see about a quarter cup of veggies in there. Is that an outstandingly healthy meal? By my standards, it's not.\"\u003c/p>\n\u003cp>People will still be hungry and still feel deprived, and may ultimately not meet weight loss goals, she says. \"They'll give healthy eating a bad name just as they gave dieting a bad name.\"\u003c/p>\n\u003cp>Meanwhile, the evidence suggests that a variety of different strategies may help individuals lose weight. For some people, a pattern of eating like \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/05/462036387/best-diets-2016-from-fastest-weight-loss-to-conquering-cravings\">DASH \u003c/a>might be best. Others are arguing for \u003ca href=\"http://www.npr.org/sections/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">low glycemic foods and eating slowly\u003c/a>. \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/15/463071516/place-a-bet-on-your-weight-loss-goal-and-you-may-win-twice\">Financial incentives\u003c/a> like a wager on weight seem to work, too. Still others see hope in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/12/30/461382451/the-joy-of-half-a-cookie-and-other-mindful-mantras-for-weight-loss\">mindfulness strategies\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/12/376712920/minifasting-how-occasionally-skipping-meals-may-boost-health\">intermittent minifasting\u003c/a>. But if there's a consensus, it's that \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">fat-free\u003c/a>, high-sugar products are out. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Wheels, Pyramids And Plates: USDA's Struggles To Illustrate Good Diet",
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"content": "\u003cp>The U.S. Department of Agriculture's first stab at offering nutrition advice came in 1894, when W. O. Atwater, a chemist and pioneering nutrition investigator for the agency, published this warning in a \u003cem>Farmer's Bulletin\u003c/em>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Unless care is exercised in selecting food, a diet may result which is one-sided or badly balanced. ... The evils of overeating may not be felt at once, but sooner or later they are sure to appear...\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Thus began the USDA's long struggle to craft eating advice based on the latest scientific evidence. That science, of course, has evolved quite a bit since 1894 – a time when micronutrients like vitamins \u003ca href=\"http://www.clinchem.org/content/43/4/680.full\">hadn't even been discovered\u003c/a>.\u003c/p>\n\u003cp>As the science changed, so did the USDA's efforts to represent its best advice with visuals – sometimes, with amusing results to our modern eyes.\u003c/p>\n\u003ch3>\u003cstrong>1943: The Basic 7\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105966\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5.jpg\" alt=\"The Basic 7: In 1943, the USDA introduced this food guide. Released during World War II, it was aimed at helping to maintain nutrition standards amid wartime food shortages. Notice butter's place of visual prominence.\" width=\"1024\" height=\"1293\" class=\"size-full wp-image-105966\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-400x505.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-768x970.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-960x1212.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Basic 7: In 1943, the USDA introduced this food guide. Released during World War II, it was aimed at helping to maintain nutrition standards amid wartime food shortages. Notice butter's place of visual prominence. \u003ccite>(U.S. National Archives and Records/USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with margarine, butter gets a place of prominence in this food wheel from 1943 — when wartime butter shortages prompted many consumers to switch to margarine. It's hard to imagine either one playing a starring role in today's Dietary Guidelines, which still urge limits on saturated fats in foods like butter, and frown on \u003ca href=\"http://health.clevelandclinic.org/2014/01/margarine-or-butter-the-heart-healthiest-spreads-infographic/\">margarine\u003c/a>, which can be high in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/16/414906829/fda-to-food-companies-this-time-zero-means-zero-trans-fats\">trans fats\u003c/a>.\u003c/p>\n\u003cp>At first blush, butter is as prominent as the vegetables next to it. But look closely and you'll see fruits and vegetables in not one but three separate categories. While these guidelines were criticized at the time for lacking specific information on serving sizes, visually, at least, they seem to place a healthy emphasis on produce.\u003c/p>\n\u003ch3>\u003cstrong>1956: The Basic 4\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105967\" class=\"wp-caption aligncenter\" style=\"max-width: 473px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/1966basicfour_enl-fe86a70f781a860d5cb9c55e4b87e3106f91885c.jpg\" alt=\"This version of the Basic 4 was published in 1966.\" width=\"473\" height=\"610\" class=\"size-full wp-image-105967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/1966basicfour_enl-fe86a70f781a860d5cb9c55e4b87e3106f91885c.jpg 473w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/1966basicfour_enl-fe86a70f781a860d5cb9c55e4b87e3106f91885c-400x516.jpg 400w\" sizes=\"(max-width: 473px) 100vw, 473px\">\u003cfigcaption class=\"wp-caption-text\">This version of the Basic 4 was published in 1966. \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the 1950s, the USDA put the Basic 7 on a diet and slimmed it down to the Basic 4 – which did offer recommended minimum servings. Widely used into the 1970s, this diet guide was designed to meet basic nutritional needs – the assumption was that Americans would eat more than what was laid out here.\u003c/p>\n\u003ch3>\u003cstrong>1980: The Food Wheel\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105968\" class=\"wp-caption aligncenter\" style=\"max-width: 833px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8.jpg\" alt=\"The Food Wheel: The Dietary Guidelines for America were first released in 1980. Its nutrition advice was visualized as a food wheel. The pyramid many of us grew up with came later.\" width=\"833\" height=\"1260\" class=\"size-full wp-image-105968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8.jpg 833w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8-400x605.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8-800x1210.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8-768x1162.jpg 768w\" sizes=\"(max-width: 833px) 100vw, 833px\">\u003cfigcaption class=\"wp-caption-text\">The Food Wheel: The Dietary Guidelines for America were first released in 1980. Its nutrition advice was visualized as a food wheel. The pyramid many of us grew up with came later. \u003ccite>(American Red Cross/USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the late 1970s, the focus of Uncle Sam's guidelines shifted – from getting enough of the right nutrients, to avoiding the wrong ones — as \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">concerns rose\u003c/a> about the links between diet and disease. Though there weren't a lot of data available, fat became a prime nutrient of concern.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Dietary Guidelines as we know them today were born of this era. First published in 1980, they were (and still are) supposed to be based on a review of the latest nutritional science. Back then, they emphasized a diet low in fat, saturated fat and cholesterol. First visualized as a food wheel, the guidelines later took the form of the food pyramid many of us grew up with.\u003c/p>\n\u003ch3>\u003cstrong>1992: The Food Pyramid\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105969\" class=\"wp-caption aligncenter\" style=\"max-width: 730px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/usda_food_pyramid_enl-269f45594d5051adbfafec4881a755e9da8e657b.jpg\" alt=\"1992 Food Pyramid: Carbs were the base of this pyramid, sending the message to eat all you want.\" width=\"730\" height=\"568\" class=\"size-full wp-image-105969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/usda_food_pyramid_enl-269f45594d5051adbfafec4881a755e9da8e657b.jpg 730w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/usda_food_pyramid_enl-269f45594d5051adbfafec4881a755e9da8e657b-400x311.jpg 400w\" sizes=\"(max-width: 730px) 100vw, 730px\">\u003cfigcaption class=\"wp-caption-text\">1992 Food Pyramid: Carbs were the base of this pyramid, sending the message to eat all you want. \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Carbs were the base of this pyramid, sending the message to eat all you want. And Americans did, gobbling up refined grains and processed snacks like SnackWell cookies — that staple of the low-fat craze — in their quest to avoid the dreaded dietary fat.\u003c/p>\n\u003cp>We know now that \"carbohydrates worsen glucose and insulin — they have negative effects on blood cholesterol levels,\" as \u003ca href=\"http://www.nutrition.tufts.edu/about/welcome-dean-mozaffarian\">Dariush Mozaffarian\u003c/a>, dean of the Friedman School of Nutrition Science and Policy at Tufts University, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">told us\u003c/a> back in 2014. In other words, he told us, replacing saturated fats with refined carbs \"has not been useful advice.\"\u003c/p>\n\u003ch3>2005: My Pyramid\u003c/h3>\n\u003cfigure id=\"attachment_105970\" class=\"wp-caption aligncenter\" style=\"max-width: 1423px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f.jpg\" alt=\"2005 My Pyramid\" width=\"1423\" height=\"1098\" class=\"size-full wp-image-105970\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f.jpg 1423w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-400x309.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-800x617.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-768x593.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-1180x910.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-960x741.jpg 960w\" sizes=\"(max-width: 1423px) 100vw, 1423px\">\u003cfigcaption class=\"wp-caption-text\">2005 My Pyramid \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the obesity epidemic in full swing, this update to the food pyramid tried to emphasize the importance of exercise along with a healthy diet. The vertical wedges were supposed to indicate how much to eat of each food groups, but visually, it's a jumble: It looks like someone spilled the contents of a dinner table on the floor. Even worse was \u003ca href=\"https://en.wikipedia.org/wiki/MyPyramid#/media/File:MyPyramid.svg\">this bare-bones version \u003c/a>of MyPyramid, which ditches the food images altogether. Without visual or written cues, just how are you supposed to know that blue is for milk?\u003c/p>\n\u003ch3>\u003cstrong>2011: MyPlate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105971\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784.jpg\" alt=\"The MyPlate icon is the visual centerpiece of the USDA's advice for healthy eating aimed at the general public.\" width=\"1100\" height=\"1000\" class=\"size-full wp-image-105971\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784.jpg 1100w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-400x364.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-800x727.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-768x698.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-960x873.jpg 960w\" sizes=\"(max-width: 1100px) 100vw, 1100px\">\u003cfigcaption class=\"wp-caption-text\">The MyPlate icon is the visual centerpiece of the USDA's advice for healthy eating aimed at the general public. \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By comparison, MyPlate, the latest visualization of the food guide, is sleek, and definitely a step in the right directly. The plate makes it clear, for instance, that fruits and veggies should be half of each meal.\u003c/p>\n\u003cp>Not that Americans are necessarily absorbing the message. According to USDA data, most of us \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/19/441494432/the-u-s-doesnt-have-enough-of-the-vegetables-were-supposed-to-eat\">don't eat\u003c/a> the daily recommended amount of produce. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"headline": "Wheels, Pyramids And Plates: USDA's Struggles To Illustrate Good Diet",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The U.S. Department of Agriculture's first stab at offering nutrition advice came in 1894, when W. O. Atwater, a chemist and pioneering nutrition investigator for the agency, published this warning in a \u003cem>Farmer's Bulletin\u003c/em>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Unless care is exercised in selecting food, a diet may result which is one-sided or badly balanced. ... The evils of overeating may not be felt at once, but sooner or later they are sure to appear...\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Thus began the USDA's long struggle to craft eating advice based on the latest scientific evidence. That science, of course, has evolved quite a bit since 1894 – a time when micronutrients like vitamins \u003ca href=\"http://www.clinchem.org/content/43/4/680.full\">hadn't even been discovered\u003c/a>.\u003c/p>\n\u003cp>As the science changed, so did the USDA's efforts to represent its best advice with visuals – sometimes, with amusing results to our modern eyes.\u003c/p>\n\u003ch3>\u003cstrong>1943: The Basic 7\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105966\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5.jpg\" alt=\"The Basic 7: In 1943, the USDA introduced this food guide. Released during World War II, it was aimed at helping to maintain nutrition standards amid wartime food shortages. Notice butter's place of visual prominence.\" width=\"1024\" height=\"1293\" class=\"size-full wp-image-105966\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-400x505.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-768x970.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-960x1212.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Basic 7: In 1943, the USDA introduced this food guide. Released during World War II, it was aimed at helping to maintain nutrition standards amid wartime food shortages. Notice butter's place of visual prominence. \u003ccite>(U.S. National Archives and Records/USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with margarine, butter gets a place of prominence in this food wheel from 1943 — when wartime butter shortages prompted many consumers to switch to margarine. It's hard to imagine either one playing a starring role in today's Dietary Guidelines, which still urge limits on saturated fats in foods like butter, and frown on \u003ca href=\"http://health.clevelandclinic.org/2014/01/margarine-or-butter-the-heart-healthiest-spreads-infographic/\">margarine\u003c/a>, which can be high in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/16/414906829/fda-to-food-companies-this-time-zero-means-zero-trans-fats\">trans fats\u003c/a>.\u003c/p>\n\u003cp>At first blush, butter is as prominent as the vegetables next to it. But look closely and you'll see fruits and vegetables in not one but three separate categories. While these guidelines were criticized at the time for lacking specific information on serving sizes, visually, at least, they seem to place a healthy emphasis on produce.\u003c/p>\n\u003ch3>\u003cstrong>1956: The Basic 4\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105967\" class=\"wp-caption aligncenter\" style=\"max-width: 473px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/1966basicfour_enl-fe86a70f781a860d5cb9c55e4b87e3106f91885c.jpg\" alt=\"This version of the Basic 4 was published in 1966.\" width=\"473\" height=\"610\" class=\"size-full wp-image-105967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/1966basicfour_enl-fe86a70f781a860d5cb9c55e4b87e3106f91885c.jpg 473w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/1966basicfour_enl-fe86a70f781a860d5cb9c55e4b87e3106f91885c-400x516.jpg 400w\" sizes=\"(max-width: 473px) 100vw, 473px\">\u003cfigcaption class=\"wp-caption-text\">This version of the Basic 4 was published in 1966. \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the 1950s, the USDA put the Basic 7 on a diet and slimmed it down to the Basic 4 – which did offer recommended minimum servings. Widely used into the 1970s, this diet guide was designed to meet basic nutritional needs – the assumption was that Americans would eat more than what was laid out here.\u003c/p>\n\u003ch3>\u003cstrong>1980: The Food Wheel\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105968\" class=\"wp-caption aligncenter\" style=\"max-width: 833px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8.jpg\" alt=\"The Food Wheel: The Dietary Guidelines for America were first released in 1980. Its nutrition advice was visualized as a food wheel. The pyramid many of us grew up with came later.\" width=\"833\" height=\"1260\" class=\"size-full wp-image-105968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8.jpg 833w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8-400x605.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8-800x1210.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8-768x1162.jpg 768w\" sizes=\"(max-width: 833px) 100vw, 833px\">\u003cfigcaption class=\"wp-caption-text\">The Food Wheel: The Dietary Guidelines for America were first released in 1980. Its nutrition advice was visualized as a food wheel. The pyramid many of us grew up with came later. \u003ccite>(American Red Cross/USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the late 1970s, the focus of Uncle Sam's guidelines shifted – from getting enough of the right nutrients, to avoiding the wrong ones — as \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">concerns rose\u003c/a> about the links between diet and disease. Though there weren't a lot of data available, fat became a prime nutrient of concern.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Dietary Guidelines as we know them today were born of this era. First published in 1980, they were (and still are) supposed to be based on a review of the latest nutritional science. Back then, they emphasized a diet low in fat, saturated fat and cholesterol. First visualized as a food wheel, the guidelines later took the form of the food pyramid many of us grew up with.\u003c/p>\n\u003ch3>\u003cstrong>1992: The Food Pyramid\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105969\" class=\"wp-caption aligncenter\" style=\"max-width: 730px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/usda_food_pyramid_enl-269f45594d5051adbfafec4881a755e9da8e657b.jpg\" alt=\"1992 Food Pyramid: Carbs were the base of this pyramid, sending the message to eat all you want.\" width=\"730\" height=\"568\" class=\"size-full wp-image-105969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/usda_food_pyramid_enl-269f45594d5051adbfafec4881a755e9da8e657b.jpg 730w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/usda_food_pyramid_enl-269f45594d5051adbfafec4881a755e9da8e657b-400x311.jpg 400w\" sizes=\"(max-width: 730px) 100vw, 730px\">\u003cfigcaption class=\"wp-caption-text\">1992 Food Pyramid: Carbs were the base of this pyramid, sending the message to eat all you want. \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Carbs were the base of this pyramid, sending the message to eat all you want. And Americans did, gobbling up refined grains and processed snacks like SnackWell cookies — that staple of the low-fat craze — in their quest to avoid the dreaded dietary fat.\u003c/p>\n\u003cp>We know now that \"carbohydrates worsen glucose and insulin — they have negative effects on blood cholesterol levels,\" as \u003ca href=\"http://www.nutrition.tufts.edu/about/welcome-dean-mozaffarian\">Dariush Mozaffarian\u003c/a>, dean of the Friedman School of Nutrition Science and Policy at Tufts University, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">told us\u003c/a> back in 2014. In other words, he told us, replacing saturated fats with refined carbs \"has not been useful advice.\"\u003c/p>\n\u003ch3>2005: My Pyramid\u003c/h3>\n\u003cfigure id=\"attachment_105970\" class=\"wp-caption aligncenter\" style=\"max-width: 1423px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f.jpg\" alt=\"2005 My Pyramid\" width=\"1423\" height=\"1098\" class=\"size-full wp-image-105970\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f.jpg 1423w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-400x309.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-800x617.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-768x593.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-1180x910.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-960x741.jpg 960w\" sizes=\"(max-width: 1423px) 100vw, 1423px\">\u003cfigcaption class=\"wp-caption-text\">2005 My Pyramid \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the obesity epidemic in full swing, this update to the food pyramid tried to emphasize the importance of exercise along with a healthy diet. The vertical wedges were supposed to indicate how much to eat of each food groups, but visually, it's a jumble: It looks like someone spilled the contents of a dinner table on the floor. Even worse was \u003ca href=\"https://en.wikipedia.org/wiki/MyPyramid#/media/File:MyPyramid.svg\">this bare-bones version \u003c/a>of MyPyramid, which ditches the food images altogether. Without visual or written cues, just how are you supposed to know that blue is for milk?\u003c/p>\n\u003ch3>\u003cstrong>2011: MyPlate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105971\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784.jpg\" alt=\"The MyPlate icon is the visual centerpiece of the USDA's advice for healthy eating aimed at the general public.\" width=\"1100\" height=\"1000\" class=\"size-full wp-image-105971\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784.jpg 1100w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-400x364.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-800x727.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-768x698.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-960x873.jpg 960w\" sizes=\"(max-width: 1100px) 100vw, 1100px\">\u003cfigcaption class=\"wp-caption-text\">The MyPlate icon is the visual centerpiece of the USDA's advice for healthy eating aimed at the general public. \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By comparison, MyPlate, the latest visualization of the food guide, is sleek, and definitely a step in the right directly. The plate makes it clear, for instance, that fruits and veggies should be half of each meal.\u003c/p>\n\u003cp>Not that Americans are necessarily absorbing the message. According to USDA data, most of us \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/19/441494432/the-u-s-doesnt-have-enough-of-the-vegetables-were-supposed-to-eat\">don't eat\u003c/a> the daily recommended amount of produce. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "More Hospitals Are Ditching Antibiotics In The Meat They Serve",
"title": "More Hospitals Are Ditching Antibiotics In The Meat They Serve",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Every year some 2 million Americans get infections from antibiotic-resistant bacteria, and 23,000 of them die from these superbugs.\u003c/p>\n\u003cp>Superbugs are mostly a hospital problem: They're where these pathogens are often born and spread, and where the infected come for help. But hospitals are not where the majority of antibiotics sold in the U.S. are used.\u003c/p>\n\u003cp>Food and Drug Administration \u003ca href=\"http://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM476258.pdf\">data show\u003c/a> that 62 percent of antibiotics important for human health are sold to food animal producers and used on farms. And in December, the agency \u003ca href=\"http://www.npr.org/sections/thesalt/2015/12/11/459274335/antibiotic-use-on-farms-is-up-despite-promises-to-kick-the-drugs\">noted\u003c/a> that antibiotics for use on the farm increased in 2014, including antibiotics important in human medicine.\u003c/p>\n\u003cp>Concern about the livestock industry's overuse of antibiotics has led a number of health care institutions to start choosing meat from animals raised without antibiotics whenever they can. According to Practice Greenhealth, a nonprofit that's helping the health care industry on this issue, more than 400 U.S. hospitals are working toward a goal of making 20 percent of their meat purchases \"antibiotic-free.\" And around a dozen hospitals have already switched the majority of their chicken purchases to antibiotic-free.\u003c/p>\n\u003cp>\"Health care is really voicing their demand for [antibiotic-free meat] products,\" says Hillary Bisnett, a food expert for Practice Greenhealth and Health Care Without Harm. \"Hospitals understand antibiotic resistance, and they're being asked to steward their own use of antibiotics. So it's very easy for them to say, 'Livestock producers need to be doing their part, too.' \"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Is meat from animals raised without antibiotics really better? Public health groups who follow this issue, like the Pew Charitable Trusts, say it can be safer. Of greatest concern is that when chicken, hog or cattle farmers use drugs to promote growth or prevent disease in their animals, they'll overuse the drugs and create resistant bacteria, like \u003cem>Salmonella\u003c/em> and \u003cem>Campylobacter,\u003c/em> that could make people sick.\u003c/p>\n\u003cp>Various studies, including \u003ca href=\"http://cid.oxfordjournals.org/content/early/2015/07/09/cid.civ428.full\">ones\u003c/a> by George Washington University microbiologist Lance Price and advocacy groups like \u003ca href=\"ConsumerReports.org/cro/beefsafety\">Consumer Reports\u003c/a> and the \u003ca href=\"http://www.ewg.org/meateatersguide/superbugs/\">Environmental Working Group\u003c/a>, have found resistant bacteria on samples of beef, pork, turkey and chicken from supermarkets. If meat contaminated this way isn't cooked properly, the resistant bacteria can infect humans. And if the pathogens are resistant to antibiotics designed to kill them, then doctors may have few tools to treat the infections.\u003c/p>\n\u003cp>Among the hospitals that have made antibiotic-free meat a priority for their food services is \u003ca href=\"http://www.hackensackumc.org/\">Hackensack University Medical Center\u003c/a> in New Jersey. But according to Kyle Tafuri, senior sustainability adviser at the hospital, it wasn't easy to figure out how to switch 100 percent of their chicken purchases to antibiotic-free.\u003c/p>\n\u003cfigure id=\"attachment_105944\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-400x361.jpg\" alt=\"Perdue's Harvestland brand, antibiotic-free chicken served at Overlake Medical Center in Bellevue, Wash.\" width=\"400\" height=\"361\" class=\"size-thumbnail wp-image-105944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-400x361.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-800x722.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-768x693.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-1440x1300.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-1180x1065.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-960x867.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Perdue's Harvestland brand, antibiotic-free chicken served at Overlake Medical Center in Bellevue, Wash. \u003ccite>(Courtesy of Overlake Medical Center)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At first, the hospital's distributor said it didn't have enough antibiotic-free chicken to sell the hospital. But over the course of a few years, and after several meetings with the distributor and a group purchasing organization, they were able to find away to make it work.\u003c/p>\n\u003cp>Eventually, Tafuri says, the supplier, Perdue, agreed to specially ship the chicken up to the distributor's warehouse just for the hospital. \"It took a lot of work to make this happen and a lot of pushing, but hospitals should be inclined to push the industry to make a change,\" he says.\u003c/p>\n\u003cp>His hospital pays 30 percent more for Perdue's antibiotic-free chicken under its Harvestland brand, but Tafuri says it's worth it to his institution to be able to offer a \"higher quality and healthier product.\" He's now working on sourcing more antibiotic-free pork and beef, but he says they're dramatically more expensive, and more difficult to source.\u003c/p>\n\u003cp>\u003ca href=\"https://www.linkedin.com/in/chris-linaman-1734b946\">Chris Linamen\u003c/a>, executive chef at \u003ca href=\"http://www.overlakehospital.org/\">Overlake Medical Center\u003c/a> in Bellevue, Wash., says he's managed to find antibiotic-free sources for 79 percent of his total meat purchases.\u003c/p>\n\u003cp>\"The biggest challenge is budget,\" says Linamen. He's also struggled to find antibiotic-free sources for specific items, like chicken strips, sausage patties, duck and lamb.\u003c/p>\n\u003cp>Part of what explains Linamen and Tafuri's success in getting more antibiotic-free meat on the plates they serve is the fact that neither of their institutions is locked into a contract with a big food service management company, like Aramark, Sodexo or Compass, says Bisnett of Practice Greenhealth. Many other hospitals tell her they would like to source more antibiotic-free meat but can't, because their contracts do not allow them to.\u003c/p>\n\u003cp>The biggest food-service management companies have very limited supply of these items. And the hospitals \"don't have flexibility in changing vendors or supply,\" says Bisnett.\u003c/p>\n\u003cp>\"That's why it's really important that the food service sector get more involved with this issue, too, since one third of hospitals in the U.S. have food service managed by Sodexo, Compass or Aramark,\" she says.\u003c/p>\n\u003cp>Hospitals are far from the only big buyers to get interested in sourcing antibiotic-free meat and apply pressure to biggest meat producers, like Perdue, Tyson, JBS and Smithfield, to make more of it available. Several restaurant and retail chains in 2015 committed to sourcing more antibiotic-free meat, including \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\">McDonald's,\u003c/a> \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/20/450314991/subway-joins-the-fast-food-antibiotic-free-meat-club\">Subway\u003c/a>, Panera, Costco and Chick-fil-A. Some have committed to sourcing antibiotic-free poultry, while others have also given suppliers of beef and pork a mandatory timetable to go antibiotic-free as well. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Hospitals are on the front lines of the battle against antibiotic resistance. Increasingly, they're trying to walk the talk by purchasing meat from animals raised without antibiotics.",
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"description": "Hospitals are on the front lines of the battle against antibiotic resistance. Increasingly, they're trying to walk the talk by purchasing meat from animals raised without antibiotics.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every year some 2 million Americans get infections from antibiotic-resistant bacteria, and 23,000 of them die from these superbugs.\u003c/p>\n\u003cp>Superbugs are mostly a hospital problem: They're where these pathogens are often born and spread, and where the infected come for help. But hospitals are not where the majority of antibiotics sold in the U.S. are used.\u003c/p>\n\u003cp>Food and Drug Administration \u003ca href=\"http://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM476258.pdf\">data show\u003c/a> that 62 percent of antibiotics important for human health are sold to food animal producers and used on farms. And in December, the agency \u003ca href=\"http://www.npr.org/sections/thesalt/2015/12/11/459274335/antibiotic-use-on-farms-is-up-despite-promises-to-kick-the-drugs\">noted\u003c/a> that antibiotics for use on the farm increased in 2014, including antibiotics important in human medicine.\u003c/p>\n\u003cp>Concern about the livestock industry's overuse of antibiotics has led a number of health care institutions to start choosing meat from animals raised without antibiotics whenever they can. According to Practice Greenhealth, a nonprofit that's helping the health care industry on this issue, more than 400 U.S. hospitals are working toward a goal of making 20 percent of their meat purchases \"antibiotic-free.\" And around a dozen hospitals have already switched the majority of their chicken purchases to antibiotic-free.\u003c/p>\n\u003cp>\"Health care is really voicing their demand for [antibiotic-free meat] products,\" says Hillary Bisnett, a food expert for Practice Greenhealth and Health Care Without Harm. \"Hospitals understand antibiotic resistance, and they're being asked to steward their own use of antibiotics. So it's very easy for them to say, 'Livestock producers need to be doing their part, too.' \"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Is meat from animals raised without antibiotics really better? Public health groups who follow this issue, like the Pew Charitable Trusts, say it can be safer. Of greatest concern is that when chicken, hog or cattle farmers use drugs to promote growth or prevent disease in their animals, they'll overuse the drugs and create resistant bacteria, like \u003cem>Salmonella\u003c/em> and \u003cem>Campylobacter,\u003c/em> that could make people sick.\u003c/p>\n\u003cp>Various studies, including \u003ca href=\"http://cid.oxfordjournals.org/content/early/2015/07/09/cid.civ428.full\">ones\u003c/a> by George Washington University microbiologist Lance Price and advocacy groups like \u003ca href=\"ConsumerReports.org/cro/beefsafety\">Consumer Reports\u003c/a> and the \u003ca href=\"http://www.ewg.org/meateatersguide/superbugs/\">Environmental Working Group\u003c/a>, have found resistant bacteria on samples of beef, pork, turkey and chicken from supermarkets. If meat contaminated this way isn't cooked properly, the resistant bacteria can infect humans. And if the pathogens are resistant to antibiotics designed to kill them, then doctors may have few tools to treat the infections.\u003c/p>\n\u003cp>Among the hospitals that have made antibiotic-free meat a priority for their food services is \u003ca href=\"http://www.hackensackumc.org/\">Hackensack University Medical Center\u003c/a> in New Jersey. But according to Kyle Tafuri, senior sustainability adviser at the hospital, it wasn't easy to figure out how to switch 100 percent of their chicken purchases to antibiotic-free.\u003c/p>\n\u003cfigure id=\"attachment_105944\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-400x361.jpg\" alt=\"Perdue's Harvestland brand, antibiotic-free chicken served at Overlake Medical Center in Bellevue, Wash.\" width=\"400\" height=\"361\" class=\"size-thumbnail wp-image-105944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-400x361.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-800x722.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-768x693.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-1440x1300.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-1180x1065.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-960x867.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Perdue's Harvestland brand, antibiotic-free chicken served at Overlake Medical Center in Bellevue, Wash. \u003ccite>(Courtesy of Overlake Medical Center)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At first, the hospital's distributor said it didn't have enough antibiotic-free chicken to sell the hospital. But over the course of a few years, and after several meetings with the distributor and a group purchasing organization, they were able to find away to make it work.\u003c/p>\n\u003cp>Eventually, Tafuri says, the supplier, Perdue, agreed to specially ship the chicken up to the distributor's warehouse just for the hospital. \"It took a lot of work to make this happen and a lot of pushing, but hospitals should be inclined to push the industry to make a change,\" he says.\u003c/p>\n\u003cp>His hospital pays 30 percent more for Perdue's antibiotic-free chicken under its Harvestland brand, but Tafuri says it's worth it to his institution to be able to offer a \"higher quality and healthier product.\" He's now working on sourcing more antibiotic-free pork and beef, but he says they're dramatically more expensive, and more difficult to source.\u003c/p>\n\u003cp>\u003ca href=\"https://www.linkedin.com/in/chris-linaman-1734b946\">Chris Linamen\u003c/a>, executive chef at \u003ca href=\"http://www.overlakehospital.org/\">Overlake Medical Center\u003c/a> in Bellevue, Wash., says he's managed to find antibiotic-free sources for 79 percent of his total meat purchases.\u003c/p>\n\u003cp>\"The biggest challenge is budget,\" says Linamen. He's also struggled to find antibiotic-free sources for specific items, like chicken strips, sausage patties, duck and lamb.\u003c/p>\n\u003cp>Part of what explains Linamen and Tafuri's success in getting more antibiotic-free meat on the plates they serve is the fact that neither of their institutions is locked into a contract with a big food service management company, like Aramark, Sodexo or Compass, says Bisnett of Practice Greenhealth. Many other hospitals tell her they would like to source more antibiotic-free meat but can't, because their contracts do not allow them to.\u003c/p>\n\u003cp>The biggest food-service management companies have very limited supply of these items. And the hospitals \"don't have flexibility in changing vendors or supply,\" says Bisnett.\u003c/p>\n\u003cp>\"That's why it's really important that the food service sector get more involved with this issue, too, since one third of hospitals in the U.S. have food service managed by Sodexo, Compass or Aramark,\" she says.\u003c/p>\n\u003cp>Hospitals are far from the only big buyers to get interested in sourcing antibiotic-free meat and apply pressure to biggest meat producers, like Perdue, Tyson, JBS and Smithfield, to make more of it available. Several restaurant and retail chains in 2015 committed to sourcing more antibiotic-free meat, including \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\">McDonald's,\u003c/a> \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/20/450314991/subway-joins-the-fast-food-antibiotic-free-meat-club\">Subway\u003c/a>, Panera, Costco and Chick-fil-A. Some have committed to sourcing antibiotic-free poultry, while others have also given suppliers of beef and pork a mandatory timetable to go antibiotic-free as well. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"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 />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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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.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/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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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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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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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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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",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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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/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"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",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"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": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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