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"content": "\u003cp>[aside postID='bayareabites_133954,science_1922099,bayareabites_133521' label='More Food Science News']\u003c/p>\n\u003cp>If everyone around the globe began to eat the recommended amounts of fruits and vegetables, there wouldn't be enough to go around. That's the conclusion of a \u003ca href=\"http://www.thelancet.com/journals/lanplh/article/PIIS2542-5196(19)30095-6/fulltext\">new study published in The Lancet Planetary Health\u003c/a>. \u003c/p>\n\u003cp>Currently, only about 55% of people around the globe live in countries with adequate availability of fruits and vegetables – enough to meet the \u003ca href=\"https://www.who.int/dietphysicalactivity/fruit/en/\">World Health Organization's minimum target of 400 grams per person, per day\u003c/a>. \u003c/p>\n\u003cp>With economic growth, presumably, production will expand. But the researchers project that by 2050, an estimated 1.5 billion more people will live in places with insufficient supply – unless challenges such as food waste and improved productivity are solved.\u003c/p>\n\u003cp>The report comes at a time when poor diets are a leading cause of premature death. In fact, a recent study found\u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/03/709507504/bad-diets-are-responsible-for-more-deaths-than-smoking-global-study-finds\">diets are now responsible for more deaths than smoking\u003c/a> around the globe. And it's become increasingly clear that current dietary patterns are detrimental to the environment, too. Recent studies, including the \u003ca href=\"https://www.npr.org/sections/thesalt/2019/01/27/688765872/this-diet-is-better-for-the-planet-but-is-it-better-for-you-too\">EAT-Lancet study\u003c/a> and the \u003ca href=\"https://globalnutritionreport.org/\">Global Nutrition Report\u003c/a>, have pointed to the need for a radical shift in the food system aimed at nudging people toward more nutritious and sustainable diets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Current diets are detrimental to both human and planetary health and shifting towards more balanced, predominantly plant-based diets is seen as crucial to improving both,\" write the authors of the new \u003cem>Lancet Planetary Health\u003c/em> study. \u003c/p>\n\u003cp>Currently, the global supply of calories is more than enough to meet consumption. But many people eat poor-quality diets \"characterized by cheap calories, highly processed foods and overconsumption,\" the study concludes. These factors promote obesity – so we now live in a world where many people are simultaneously overweight and malnourished. The challenge is to promote a food system that moves \"its focus from quantity toward dietary quality and health,\" The authors conclude. The study authors include researchers from the \u003ca href=\"http://www.ifpri.org/\">International Food Policy Research Institute\u003c/a> in Washington, D.C., and the \u003ca href=\"https://www.csiro.au/\">Commonwealth Scientific and Industrial Research Organisation\u003c/a> in Australia.\u003c/p>\n\u003cp>The authors argue that several actions are needed to meet the challenges: increased investments in fruit and vegetable production; increased efforts to educate people about the importance of healthy diets; and – given that about one-third of food produced globally is wasted – new technologies and practices to reduce food waste.\u003c/p>\n\u003cp>The predictions for fruit and vegetable shortfalls are based on modeling. The researchers draw on food production data, but there is uncertainty in their estimates, given factors such as a lack of data on global waste. \u003c/p>\n\u003cp>Nonetheless, they forecast that several countries will make gains in the availability of produce — such as India and Morocco. But Mexico and several countries in Central and South America, sub-Saharan Africa, Asia and the Pacific region will likely fail to have adequate supplies.\u003c/p>\n\u003cp>Another \u003ca href=\"http://www.sustainablefoodfuture.org/executive-summary-synthesis\">new report released Tuesday\u003c/a>, from the World Resources Institute, focuses on ways to reform the food system to improve the health of the planet. It's a deep-dive that's been years in the making by a group of widely respected, science-based analysts. \u003c/p>\n\u003cp>They argue that we need to close three key gaps in order to feed the projected 9.8 billion people that will inhabit the planet by 2050: the food gap, the land gap and the greenhouse gas gap.\u003c/p>\n\u003cp>Consider this: The difference between the amount of food produced in 2010 and the amount we need by 2050 is an estimated \u003cem>7,400 trillion calories\u003c/em>, according to the report. Yes, the number is so big that it's hard to imagine it. But the bottom line is, we need to get more calories from the world's current cropland.\u003c/p>\n\u003cp>One way to do this is through improvements in breeding and technological advancements. The report spells out other fixes, too, including reducing the use of biofuels that divert edible crops to produce energy and reducing food waste. (The group \u003ca href=\"http://www.refed.com/\">ReFED\u003c/a> has laid out these cost-effective strategies to cut food waste). \u003c/p>\n\u003cp>Yet another proposed fix: Nudge people toward a more plant-centered diet. Currently, agriculture uses nearly half of the globe's vegetated land – and at least 30 percent of all cropland is used to grow feed for animals. The resource intensiveness of meat production is a leading cause of deforestation. If current trends continue, the WRI report estimates that we'd need an extra 593 million hectares – an area that is almost twice the size of India — to feed the population in 2050.\u003c/p>\n\u003cp>Currently, agriculture and the land-use changes associated with producing food — such as plowing and clearing vegetation — generate an estimated 25 percent of annual greenhouse gas emissions, according to WRI. If today's consumption trends continue, but agricultural productivity does not increase (beyond 2010 levels), the report concludes that we would have to clear most of the globe's remaining forests to feed the world. And we'd exceed the greenhouse gas emission targets set by the Paris Agreement, which call for holding global warming below 2 degrees Celsius above pre-industrial temperatures.\u003c/p>\n\u003cp>Ruminant livestock (including cattle, sheep and goats) use an estimated two-thirds of all the land dedicated to agriculture and contribute about half of the greenhouse gas emissions linked to agriculture. Demand for meat is growing as more people, in more countries, can afford it. But the report concludes that cutting back on ruminant meat consumption could have a significant impact. \u003c/p>\n\u003cp>The WRI estimates that if people in the U.S. and other heavy meat-eating countries reduced their consumption of beef (and other meat from ruminants) to \u003ca href=\"https://www.wri.org/blog/2019/04/6-pressing-questions-about-beef-and-climate-change-answered\">about 1.5 burgers per person\u003c/a>, per week, it would \"nearly eliminate the need for additional agricultural expansion (and associated deforestation), even in a world with 10 billion people.\" (The Better Buying Lab, an arm of WRI that focuses on getting people to eat more sustainably, has come up with some \u003ca href=\"https://www.npr.org/sections/thesalt/2019/02/10/692114918/how-to-get-meat-eaters-to-eat-more-plant-based-foods-make-their-mouths-water\">clever research-backed marketing ideas\u003c/a> to get people to make the plant-centric switch.)\u003c/p>\n\u003cp>The WRI's new findings are similar to recommendation made earlier this year by the EAT- Lancet study. A meat industry-funded group has responded to calls for cuts in meat consumption with its own analysis that concludes limiting meat and dairy consumption would have negative consequences. In this \u003ca href=\"https://resources.animalagalliance.org/ClimateFoodFacts/\"> analysis\u003c/a>, the Animal Agriculture Alliance concludes that meat and dairy provide \"unmatched nutrition for healthy bodies, brains and bones.\" The analysis also concludes that \"U.S. farmers and ranchers continue to make huge strides in conserving natural resources and protecting the environment.\"\u003c/p>\n\u003cp>As the population continues to grow, the conversations around how to change the food system to promote good health and environmental sustainability will go on. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/17/742670701/if-we-all-ate-enough-fruits-and-vegetables-thered-be-big-shortages\">NPR.org\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If everyone around the globe began to eat the recommended amounts of fruits and vegetables, there wouldn't be enough to go around. That's the conclusion of a \u003ca href=\"http://www.thelancet.com/journals/lanplh/article/PIIS2542-5196(19)30095-6/fulltext\">new study published in The Lancet Planetary Health\u003c/a>. \u003c/p>\n\u003cp>Currently, only about 55% of people around the globe live in countries with adequate availability of fruits and vegetables – enough to meet the \u003ca href=\"https://www.who.int/dietphysicalactivity/fruit/en/\">World Health Organization's minimum target of 400 grams per person, per day\u003c/a>. \u003c/p>\n\u003cp>With economic growth, presumably, production will expand. But the researchers project that by 2050, an estimated 1.5 billion more people will live in places with insufficient supply – unless challenges such as food waste and improved productivity are solved.\u003c/p>\n\u003cp>The report comes at a time when poor diets are a leading cause of premature death. In fact, a recent study found\u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/03/709507504/bad-diets-are-responsible-for-more-deaths-than-smoking-global-study-finds\">diets are now responsible for more deaths than smoking\u003c/a> around the globe. And it's become increasingly clear that current dietary patterns are detrimental to the environment, too. Recent studies, including the \u003ca href=\"https://www.npr.org/sections/thesalt/2019/01/27/688765872/this-diet-is-better-for-the-planet-but-is-it-better-for-you-too\">EAT-Lancet study\u003c/a> and the \u003ca href=\"https://globalnutritionreport.org/\">Global Nutrition Report\u003c/a>, have pointed to the need for a radical shift in the food system aimed at nudging people toward more nutritious and sustainable diets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Current diets are detrimental to both human and planetary health and shifting towards more balanced, predominantly plant-based diets is seen as crucial to improving both,\" write the authors of the new \u003cem>Lancet Planetary Health\u003c/em> study. \u003c/p>\n\u003cp>Currently, the global supply of calories is more than enough to meet consumption. But many people eat poor-quality diets \"characterized by cheap calories, highly processed foods and overconsumption,\" the study concludes. These factors promote obesity – so we now live in a world where many people are simultaneously overweight and malnourished. The challenge is to promote a food system that moves \"its focus from quantity toward dietary quality and health,\" The authors conclude. The study authors include researchers from the \u003ca href=\"http://www.ifpri.org/\">International Food Policy Research Institute\u003c/a> in Washington, D.C., and the \u003ca href=\"https://www.csiro.au/\">Commonwealth Scientific and Industrial Research Organisation\u003c/a> in Australia.\u003c/p>\n\u003cp>The authors argue that several actions are needed to meet the challenges: increased investments in fruit and vegetable production; increased efforts to educate people about the importance of healthy diets; and – given that about one-third of food produced globally is wasted – new technologies and practices to reduce food waste.\u003c/p>\n\u003cp>The predictions for fruit and vegetable shortfalls are based on modeling. The researchers draw on food production data, but there is uncertainty in their estimates, given factors such as a lack of data on global waste. \u003c/p>\n\u003cp>Nonetheless, they forecast that several countries will make gains in the availability of produce — such as India and Morocco. But Mexico and several countries in Central and South America, sub-Saharan Africa, Asia and the Pacific region will likely fail to have adequate supplies.\u003c/p>\n\u003cp>Another \u003ca href=\"http://www.sustainablefoodfuture.org/executive-summary-synthesis\">new report released Tuesday\u003c/a>, from the World Resources Institute, focuses on ways to reform the food system to improve the health of the planet. It's a deep-dive that's been years in the making by a group of widely respected, science-based analysts. \u003c/p>\n\u003cp>They argue that we need to close three key gaps in order to feed the projected 9.8 billion people that will inhabit the planet by 2050: the food gap, the land gap and the greenhouse gas gap.\u003c/p>\n\u003cp>Consider this: The difference between the amount of food produced in 2010 and the amount we need by 2050 is an estimated \u003cem>7,400 trillion calories\u003c/em>, according to the report. Yes, the number is so big that it's hard to imagine it. But the bottom line is, we need to get more calories from the world's current cropland.\u003c/p>\n\u003cp>One way to do this is through improvements in breeding and technological advancements. The report spells out other fixes, too, including reducing the use of biofuels that divert edible crops to produce energy and reducing food waste. (The group \u003ca href=\"http://www.refed.com/\">ReFED\u003c/a> has laid out these cost-effective strategies to cut food waste). \u003c/p>\n\u003cp>Yet another proposed fix: Nudge people toward a more plant-centered diet. Currently, agriculture uses nearly half of the globe's vegetated land – and at least 30 percent of all cropland is used to grow feed for animals. The resource intensiveness of meat production is a leading cause of deforestation. If current trends continue, the WRI report estimates that we'd need an extra 593 million hectares – an area that is almost twice the size of India — to feed the population in 2050.\u003c/p>\n\u003cp>Currently, agriculture and the land-use changes associated with producing food — such as plowing and clearing vegetation — generate an estimated 25 percent of annual greenhouse gas emissions, according to WRI. If today's consumption trends continue, but agricultural productivity does not increase (beyond 2010 levels), the report concludes that we would have to clear most of the globe's remaining forests to feed the world. And we'd exceed the greenhouse gas emission targets set by the Paris Agreement, which call for holding global warming below 2 degrees Celsius above pre-industrial temperatures.\u003c/p>\n\u003cp>Ruminant livestock (including cattle, sheep and goats) use an estimated two-thirds of all the land dedicated to agriculture and contribute about half of the greenhouse gas emissions linked to agriculture. Demand for meat is growing as more people, in more countries, can afford it. But the report concludes that cutting back on ruminant meat consumption could have a significant impact. \u003c/p>\n\u003cp>The WRI estimates that if people in the U.S. and other heavy meat-eating countries reduced their consumption of beef (and other meat from ruminants) to \u003ca href=\"https://www.wri.org/blog/2019/04/6-pressing-questions-about-beef-and-climate-change-answered\">about 1.5 burgers per person\u003c/a>, per week, it would \"nearly eliminate the need for additional agricultural expansion (and associated deforestation), even in a world with 10 billion people.\" (The Better Buying Lab, an arm of WRI that focuses on getting people to eat more sustainably, has come up with some \u003ca href=\"https://www.npr.org/sections/thesalt/2019/02/10/692114918/how-to-get-meat-eaters-to-eat-more-plant-based-foods-make-their-mouths-water\">clever research-backed marketing ideas\u003c/a> to get people to make the plant-centric switch.)\u003c/p>\n\u003cp>The WRI's new findings are similar to recommendation made earlier this year by the EAT- Lancet study. A meat industry-funded group has responded to calls for cuts in meat consumption with its own analysis that concludes limiting meat and dairy consumption would have negative consequences. In this \u003ca href=\"https://resources.animalagalliance.org/ClimateFoodFacts/\"> analysis\u003c/a>, the Animal Agriculture Alliance concludes that meat and dairy provide \"unmatched nutrition for healthy bodies, brains and bones.\" The analysis also concludes that \"U.S. farmers and ranchers continue to make huge strides in conserving natural resources and protecting the environment.\"\u003c/p>\n\u003cp>As the population continues to grow, the conversations around how to change the food system to promote good health and environmental sustainability will go on. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/17/742670701/if-we-all-ate-enough-fruits-and-vegetables-thered-be-big-shortages\">NPR.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Sun exposure is the leading risk factor for developing melanoma. And there's evidence that \u003ca href=\"https://onlinelibrary.wiley.com/doi/abs/10.1111/bjd.12856\">alcohol consumption is linked to an increased risk of skin cancer\u003c/a>, too.\u003cbr>\n[aside postID='bayareabites_133104' label='No Buzz, No Burn' hero='https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/seedlip_wide-ba818848bbe4eb36c24f427ff47c3e24c9989e38-e1553194545640.jpg']\u003cbr>\nPart of the explanation is that when people drink, they tend to be more lackadaisical: They're less likely to apply sunscreen and more likely to spend too much time in the sun, be it at the beach or pool. But this isn't the whole story.\u003c/p>\n\u003cp>\"The research suggests that alcohol reduces the amount of time you can spend in the sun before you get a burn,\" explains Aaron White, a senior scientific adviser\u003cstrong> \u003c/strong>with the National Institute on Alcohol Abuse and Alcoholism. \u003c/p>\n\u003cp>One line of evidence comes from a\u003ca href=\"https://www.karger.com/Article/Abstract/343908\"> small study of healthy men conducted in Germany\u003c/a>. Researchers measured how much UV light it took to burn their skin after the men consumed about three drinks. It turns out, after drinking alcohol, \"the amount of UV light it took to burn the skin was significantly less,\" White explains. \u003c/p>\n\u003cp>He says the result is surprising, \"because it tells us that alcohol increases the risk of getting a sunburn — not just because people don't tend to put on sunscreen.\"\u003c/p>\n\u003cp>It's not exactly clear why this happens. But scientists have a hunch. As part of the study, the researchers measured the concentration of carotenoids in the participants' bodies. Carotenoids are the yellow, orange, and red pigments that are produced by plants. \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3942711/\">When we consume carotenoids from fruits and vegetables, these pigments exert an antioxidant effect\u003c/a> in our bodies that may help protect against the damage done by the UV light. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the study, the men's carotenoid levels were lower after they consumed alcohol, so the researchers speculate that this decline in antioxidants may make the skin more vulnerable to the effects of the sun. Two prior studies, one from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/19450371\">Japan \u003c/a>and another from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/16034362\">France\u003c/a>, have also shown that people who consume alcohol regularly have lower concentrations of beta-carotene.\u003c/p>\n\u003cp>The decline in antioxidants does not fully explain why drinkers appear to be at higher risk of skin cancers. \"There are [likely] several explanations,\" says researcher Eva Negri of the University of Milan, whose research has documented that regular consumption of alcohol is linked to an increased risk of melanoma. \u003c/p>\n\u003cp>Researchers say alcohol may act on the body — and skin — in multiple ways and activate a chain of reactions that could make people more vulnerable to skin cancer. \u003c/p>\n\u003cp>This research is not new, but White says he was surprised when he stumbled upon these findings in the academic literature, because this connection between alcohol and the hastening of sunburn has not been on the radar of alcohol researchers.\u003c/p>\n\u003cp>More research is needed to fully understand this connection, but White says it's an important one. \"The added risk of sunburn with alcohol is probably one of the contributing factors to the [higher] rates of skin cancer [among] people who drink [alcohol].\"\u003c/p>\n\u003cp>Though all the participants in the German study were Caucasian, \u003ca href=\"https://www.skincancer.org/prevention/skin-cancer-and-skin-of-color\">people with darker skin can get sunburned\u003c/a> and are at risk of skin cancer from UV damage, too, so the concerns about drinking and sunburn apply to people of all skin colors.\u003c/p>\n\u003cp>And while most people have heard the message to use sunscreen — the advice to moderate alcohol consumption may help protect your skin, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/14/741063881/mixing-alcohol-and-sun-beware-a-buzz-begets-a-faster-burn\">NPR.org\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sun exposure is the leading risk factor for developing melanoma. And there's evidence that \u003ca href=\"https://onlinelibrary.wiley.com/doi/abs/10.1111/bjd.12856\">alcohol consumption is linked to an increased risk of skin cancer\u003c/a>, too.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nPart of the explanation is that when people drink, they tend to be more lackadaisical: They're less likely to apply sunscreen and more likely to spend too much time in the sun, be it at the beach or pool. But this isn't the whole story.\u003c/p>\n\u003cp>\"The research suggests that alcohol reduces the amount of time you can spend in the sun before you get a burn,\" explains Aaron White, a senior scientific adviser\u003cstrong> \u003c/strong>with the National Institute on Alcohol Abuse and Alcoholism. \u003c/p>\n\u003cp>One line of evidence comes from a\u003ca href=\"https://www.karger.com/Article/Abstract/343908\"> small study of healthy men conducted in Germany\u003c/a>. Researchers measured how much UV light it took to burn their skin after the men consumed about three drinks. It turns out, after drinking alcohol, \"the amount of UV light it took to burn the skin was significantly less,\" White explains. \u003c/p>\n\u003cp>He says the result is surprising, \"because it tells us that alcohol increases the risk of getting a sunburn — not just because people don't tend to put on sunscreen.\"\u003c/p>\n\u003cp>It's not exactly clear why this happens. But scientists have a hunch. As part of the study, the researchers measured the concentration of carotenoids in the participants' bodies. Carotenoids are the yellow, orange, and red pigments that are produced by plants. \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3942711/\">When we consume carotenoids from fruits and vegetables, these pigments exert an antioxidant effect\u003c/a> in our bodies that may help protect against the damage done by the UV light. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the study, the men's carotenoid levels were lower after they consumed alcohol, so the researchers speculate that this decline in antioxidants may make the skin more vulnerable to the effects of the sun. Two prior studies, one from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/19450371\">Japan \u003c/a>and another from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/16034362\">France\u003c/a>, have also shown that people who consume alcohol regularly have lower concentrations of beta-carotene.\u003c/p>\n\u003cp>The decline in antioxidants does not fully explain why drinkers appear to be at higher risk of skin cancers. \"There are [likely] several explanations,\" says researcher Eva Negri of the University of Milan, whose research has documented that regular consumption of alcohol is linked to an increased risk of melanoma. \u003c/p>\n\u003cp>Researchers say alcohol may act on the body — and skin — in multiple ways and activate a chain of reactions that could make people more vulnerable to skin cancer. \u003c/p>\n\u003cp>This research is not new, but White says he was surprised when he stumbled upon these findings in the academic literature, because this connection between alcohol and the hastening of sunburn has not been on the radar of alcohol researchers.\u003c/p>\n\u003cp>More research is needed to fully understand this connection, but White says it's an important one. \"The added risk of sunburn with alcohol is probably one of the contributing factors to the [higher] rates of skin cancer [among] people who drink [alcohol].\"\u003c/p>\n\u003cp>Though all the participants in the German study were Caucasian, \u003ca href=\"https://www.skincancer.org/prevention/skin-cancer-and-skin-of-color\">people with darker skin can get sunburned\u003c/a> and are at risk of skin cancer from UV damage, too, so the concerns about drinking and sunburn apply to people of all skin colors.\u003c/p>\n\u003cp>And while most people have heard the message to use sunscreen — the advice to moderate alcohol consumption may help protect your skin, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/14/741063881/mixing-alcohol-and-sun-beware-a-buzz-begets-a-faster-burn\">NPR.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside postID='bayareabites_55726,bayareabites_96014,bayareabites_131839' label='More on Chickpeas']\u003c/p>\n\u003cp>Hummus is having a heyday with American consumers, and that could be as good for the soil as it is for our health.\u003c/p>\n\u003cp>Formerly relegated to the snack aisle in U.S. grocery stores, the chickpea-based dip has long starred as the smooth centerpiece of Middle Eastern meals and, increasingly, plant-based diets. Occasionally, it even doubles as\u003ca href=\"https://delightedbyhummus.com/\"> dessert\u003c/a>. Last year, Americans spent four times as much money on grocery store hummus as they did a decade before, according to the latest consumer surveys, and a growing number of snacks and fast-casual concepts also feature the fiber- and protein-rich chickpea as their \u003cem>pièce de résistance.\u003c/em>\u003c/p>\n\u003cp>Part of a subcategory of legumes called pulses, chickpeas — along with lentils, dry peas and several varieties of beans — have been a critical crop and foodstuff for centuries in Middle Eastern and Asian countries. The crops are so promising that the United Nations deemed 2016 the \u003ca href=\"https://www.crops.org/iyp\">Year of Pulses\u003c/a> to expand interest in these ancient foods and their potential to help solve dueling modern-day conundrums: hunger and soil depreciation.\u003c/p>\n\u003cp>Some American farmers were already well on their way to embracing pulses, seeing the role they could play in improving soil health and setting the stage for better harvests of cash crops like wheat. Last year, U.S. farmers planted more chickpeas than ever to satisfy growing demand for plant-based protein alternatives — which, in turn, could help restore soils depleted by decades of intensive farming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Unlike corn or wheat, these pulses fix their own nitrogen from the atmosphere, leaving extra stores of the nutrient in the soil for future crops to consume. For this reason, pulses can play a vital role in crop rotations, especially those that don't rely on chemical fertilizers. What's more, if managed well, these crops can be part of a farming system that sequesters carbon from the atmosphere and helps mitigate climate change.\u003c/p>\n\u003cp>\"I see this diversification and these legumes as a way to get away from the use of synthetic nitrogen,\" says Casey Bailey, a farmer in Fort Benton, Mont., who grows organic chickpeas as the linchpin of a rotational planting program. \"They're a tricky crop to grow, but I'm a huge proponent of trying to figure out how to do it.\"\u003c/p>\n\u003cfigure id=\"attachment_134126\" class=\"wp-caption aligncenter\" style=\"max-width: 1412px\">\u003cimg class=\"size-full wp-image-134126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg\" alt=\"Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States.\" width=\"1412\" height=\"1059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg 1412w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1200x900.jpg 1200w\" sizes=\"(max-width: 1412px) 100vw, 1412px\">\u003cfigcaption class=\"wp-caption-text\">Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States. \u003ccite>(Inga Spence/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He sells about 2,000 pounds of chickpeas each month to\u003ca href=\"http://eatlittlesesame.com/menu/\"> Little Sesame\u003c/a>, a fast-casual concept serving hummus bowls topped with seasonal vegetables at a pair of locations in the District of Columbia. Chef-owners Nick Wiseman and Israeli-born Ronen Tenne soak the dried chickpeas for hours before cooking and blending them (with tahini, garlic, olive oil and lemon juice) into daily batches to satiate the city's lunch and after-work crowds — often without adding meat.\u003c/p>\n\u003cp>\"We don't say it much, but 80% of the menu is always vegan,\" Wiseman says. \"It's awesome to see people who would probably eat meat every day come in here and be satisfied without it.\"\u003c/p>\n\u003cp>For Wiseman, the cherry on top of opening a second location this year is getting to buy more kabuli chickpeas from Bailey, whom he'll visit this summer during a road trip in\u003ca href=\"https://www.instagram.com/p/ByC8GC-Br7U/\"> Little Sesame's 1978 Volkswagen van\u003c/a>. Creating markets for such legumes — particularly those grown without chemicals such as desiccants used to dry chickpeas in the fields — is a growing interest for Wiseman.\u003c/p>\n\u003cp>\"These (chickpeas) are helping restore the grasslands of the West, which are this huge carbon sink,\" Wiseman says over a bowl of hummus topped with snap peas and Aleppo chili oil at his Chinatown location. \"They're a very powerful plant.\"\u003c/p>\n\u003cp>Bailey planted his first few hundred acres of chickpeas a dozen years ago, after a retailer looking to sell more of the healthful legumes reached out to him on LinkedIn, making him a pioneer in Montana's grain-heavy Golden Triangle region. But word was spreading that the chickpea could pull in more money per pound than other legumes, while reducing the need for chemical inputs compared with crops like wheat.\u003c/p>\n\u003cp>When Tim McGreevy started working in 1994 as the CEO of the\u003ca href=\"https://www.usapulses.org/\"> USA Dry Pea & Lentil Council and the American Pulse Association\u003c/a> — a trade group that trumpets the power of chickpeas, lentils, dry peas and beans — the country was harvesting about 30,000 acres of chickpeas annually, primarily in the hilly Palouse agricultural region of Washington, Idaho and Oregon. By last year, that number had swelled to 859,000 acres.\u003c/p>\n\u003cp>\"That's a pretty big difference in 25 years,\" says McGreevy, who also grows chickpeas on a small farm in Eastern Washington.\u003c/p>\n\u003cp>Last year in particular, Bailey says, \"it seemed like the entire state of Montana was chickpeas.\"\u003c/p>\n\u003cp>While about half of the country's chickpea harvest is still shipped overseas, a growing number of chickpeas are going to domestic markets as demand increases. Trade disputes also are making international markets less reliable. In 2019, U.S. farmers reduced for the first time in years the number of acres they planned to plant in chickpeas, down to 519,000 acres. Volatile trade riffs with countries such as India in 2018 left much of that year's harvest\u003ca href=\"https://www.npr.org/2018/12/31/678416352/chickpeas-sit-in-silos-as-trumps-trade-wars-wage-on\"> sitting in silos\u003c/a>, where an oversupply has continued to depress chickpea prices this year.\u003c/p>\n\u003cp>\"The saving grace — and why I'm still optimistic — is the domestic market continues to grow for all pulse crops,\" McGreevy says. He thinks the lower price could also spur even more innovation of chickpea-based foods. \"Chickpeas have, in particular, shown significant growth in sales over the past decade.\"\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-134129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg\" alt=\"Americans spent nearly $800 million on hummus from retail stores in 2018.\" width=\"1600\" height=\"1065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1200x799.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\nAmericans spent nearly $800 million on hummus from retail stores in 2018, McGreevy says. That's compared to just under $200 million in hummus sales a decade before and only $5 million in the mid-1990s, placing the popular dip among food retail's fastest-growing sectors.\u003c/p>\n\u003cp>\u003ca href=\"https://sabra.com/\">Sabra\u003c/a>, an Israeli company that's been partnered with PepsiCo since 2008, has led hummus' parade into U.S. markets over the past decade and is still one of the sector's largest players. A Sabra production plant in Chesterfield County, Va., where the company also has encouraged more farmers to grow chickpeas, was\u003ca href=\"https://www.richmond.com/business/sabra-dipping-co-opens-new-plant-expansion/article_7d6d6ea8-34d9-579b-8695-ade53328cfc5.html\"> expanded in 2014\u003c/a> to produce more than 8,000 tons of hummus a month in anticipation of market growth.\u003c/p>\n\u003cp>The chickpea invasion has gone beyond the dip aisle, too, with crunchy roasted versions from companies like\u003ca href=\"http://hippeas.com/?gclid=Cj0KCQjwpPHoBRC3ARIsALfx-_K9pqlJyXt_pIqdVv2rXLeYa26KQIculY4x0jo-ReOwPC4qC3ASamMaAugcEALw_wcB\"> Hippeas\u003c/a> and\u003ca href=\"http://www.thegoodbean.com/\"> The Good Bean\u003c/a> competing with potato chips as a healthful alternative. The U.S. Dietary Guidelines suggest Americans \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/appendix-3/\">eat 1 ½ cups of cooked pulses per week\u003c/a>, McGreevy notes. High in protein, dietary fiber and essential amino acids, pulses can play an even larger role in diets focused on reducing meat consumption.\u003c/p>\n\u003cp>Hummus already looms large on American snack tables, replacing ranch dressing as a healthier, cut-vegetable accompaniment. And, now, it's staging a takeover of the main meal, too. Hummus-based bowls are the centerpiece of chains like New York City's The Hummus & Pita Co., and a staple ingredient at\u003ca href=\"https://www.businessinsider.com/mediterranean-middle-eastern-food-gaining-popularity-2018-6\"> the ballooning number of fast-casual Mediterranean concepts\u003c/a> such as Cava and Roti. Chickpeas\u003ca href=\"https://www.amny.com/eat-and-drink/chickpea-food-trend-1.33295907\"> are cropping up on menus\u003c/a> in Asian noodle dishes, French fries, soft-serve \"ice cream\" and \u003ca href=\"https://www.bonappetit.com/story/delighted-by-dessert-hummus\">dessert-like frostings\u003c/a>.\u003c/p>\n\u003cp>But perhaps the easiest way to wade into the chickpea fray is to find a really good bowl of hummus — which doubles as the Arabic word for chickpea — and shovel it in.\u003c/p>\n\u003cp>\u003cem>Whitney Pipkin is a freelance journalist living just outside Washington. You can find more of her work \u003c/em>\u003ca href=\"http://www.whitneypipkin.com/\">here\u003c/a>.\u003cem> Follow her on Twitter at \u003c/em>\u003ca href=\"https://twitter.com/Whitneypipkin\">@WhitneyPipkin\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/10/739054484/your-hummus-habit-could-be-good-for-the-earth\">NPR.org\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hummus is having a heyday with American consumers, and that could be as good for the soil as it is for our health.\u003c/p>\n\u003cp>Formerly relegated to the snack aisle in U.S. grocery stores, the chickpea-based dip has long starred as the smooth centerpiece of Middle Eastern meals and, increasingly, plant-based diets. Occasionally, it even doubles as\u003ca href=\"https://delightedbyhummus.com/\"> dessert\u003c/a>. Last year, Americans spent four times as much money on grocery store hummus as they did a decade before, according to the latest consumer surveys, and a growing number of snacks and fast-casual concepts also feature the fiber- and protein-rich chickpea as their \u003cem>pièce de résistance.\u003c/em>\u003c/p>\n\u003cp>Part of a subcategory of legumes called pulses, chickpeas — along with lentils, dry peas and several varieties of beans — have been a critical crop and foodstuff for centuries in Middle Eastern and Asian countries. The crops are so promising that the United Nations deemed 2016 the \u003ca href=\"https://www.crops.org/iyp\">Year of Pulses\u003c/a> to expand interest in these ancient foods and their potential to help solve dueling modern-day conundrums: hunger and soil depreciation.\u003c/p>\n\u003cp>Some American farmers were already well on their way to embracing pulses, seeing the role they could play in improving soil health and setting the stage for better harvests of cash crops like wheat. Last year, U.S. farmers planted more chickpeas than ever to satisfy growing demand for plant-based protein alternatives — which, in turn, could help restore soils depleted by decades of intensive farming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Unlike corn or wheat, these pulses fix their own nitrogen from the atmosphere, leaving extra stores of the nutrient in the soil for future crops to consume. For this reason, pulses can play a vital role in crop rotations, especially those that don't rely on chemical fertilizers. What's more, if managed well, these crops can be part of a farming system that sequesters carbon from the atmosphere and helps mitigate climate change.\u003c/p>\n\u003cp>\"I see this diversification and these legumes as a way to get away from the use of synthetic nitrogen,\" says Casey Bailey, a farmer in Fort Benton, Mont., who grows organic chickpeas as the linchpin of a rotational planting program. \"They're a tricky crop to grow, but I'm a huge proponent of trying to figure out how to do it.\"\u003c/p>\n\u003cfigure id=\"attachment_134126\" class=\"wp-caption aligncenter\" style=\"max-width: 1412px\">\u003cimg class=\"size-full wp-image-134126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg\" alt=\"Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States.\" width=\"1412\" height=\"1059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg 1412w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1200x900.jpg 1200w\" sizes=\"(max-width: 1412px) 100vw, 1412px\">\u003cfigcaption class=\"wp-caption-text\">Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States. \u003ccite>(Inga Spence/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He sells about 2,000 pounds of chickpeas each month to\u003ca href=\"http://eatlittlesesame.com/menu/\"> Little Sesame\u003c/a>, a fast-casual concept serving hummus bowls topped with seasonal vegetables at a pair of locations in the District of Columbia. Chef-owners Nick Wiseman and Israeli-born Ronen Tenne soak the dried chickpeas for hours before cooking and blending them (with tahini, garlic, olive oil and lemon juice) into daily batches to satiate the city's lunch and after-work crowds — often without adding meat.\u003c/p>\n\u003cp>\"We don't say it much, but 80% of the menu is always vegan,\" Wiseman says. \"It's awesome to see people who would probably eat meat every day come in here and be satisfied without it.\"\u003c/p>\n\u003cp>For Wiseman, the cherry on top of opening a second location this year is getting to buy more kabuli chickpeas from Bailey, whom he'll visit this summer during a road trip in\u003ca href=\"https://www.instagram.com/p/ByC8GC-Br7U/\"> Little Sesame's 1978 Volkswagen van\u003c/a>. Creating markets for such legumes — particularly those grown without chemicals such as desiccants used to dry chickpeas in the fields — is a growing interest for Wiseman.\u003c/p>\n\u003cp>\"These (chickpeas) are helping restore the grasslands of the West, which are this huge carbon sink,\" Wiseman says over a bowl of hummus topped with snap peas and Aleppo chili oil at his Chinatown location. \"They're a very powerful plant.\"\u003c/p>\n\u003cp>Bailey planted his first few hundred acres of chickpeas a dozen years ago, after a retailer looking to sell more of the healthful legumes reached out to him on LinkedIn, making him a pioneer in Montana's grain-heavy Golden Triangle region. But word was spreading that the chickpea could pull in more money per pound than other legumes, while reducing the need for chemical inputs compared with crops like wheat.\u003c/p>\n\u003cp>When Tim McGreevy started working in 1994 as the CEO of the\u003ca href=\"https://www.usapulses.org/\"> USA Dry Pea & Lentil Council and the American Pulse Association\u003c/a> — a trade group that trumpets the power of chickpeas, lentils, dry peas and beans — the country was harvesting about 30,000 acres of chickpeas annually, primarily in the hilly Palouse agricultural region of Washington, Idaho and Oregon. By last year, that number had swelled to 859,000 acres.\u003c/p>\n\u003cp>\"That's a pretty big difference in 25 years,\" says McGreevy, who also grows chickpeas on a small farm in Eastern Washington.\u003c/p>\n\u003cp>Last year in particular, Bailey says, \"it seemed like the entire state of Montana was chickpeas.\"\u003c/p>\n\u003cp>While about half of the country's chickpea harvest is still shipped overseas, a growing number of chickpeas are going to domestic markets as demand increases. Trade disputes also are making international markets less reliable. In 2019, U.S. farmers reduced for the first time in years the number of acres they planned to plant in chickpeas, down to 519,000 acres. Volatile trade riffs with countries such as India in 2018 left much of that year's harvest\u003ca href=\"https://www.npr.org/2018/12/31/678416352/chickpeas-sit-in-silos-as-trumps-trade-wars-wage-on\"> sitting in silos\u003c/a>, where an oversupply has continued to depress chickpea prices this year.\u003c/p>\n\u003cp>\"The saving grace — and why I'm still optimistic — is the domestic market continues to grow for all pulse crops,\" McGreevy says. He thinks the lower price could also spur even more innovation of chickpea-based foods. \"Chickpeas have, in particular, shown significant growth in sales over the past decade.\"\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-134129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg\" alt=\"Americans spent nearly $800 million on hummus from retail stores in 2018.\" width=\"1600\" height=\"1065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1200x799.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\nAmericans spent nearly $800 million on hummus from retail stores in 2018, McGreevy says. That's compared to just under $200 million in hummus sales a decade before and only $5 million in the mid-1990s, placing the popular dip among food retail's fastest-growing sectors.\u003c/p>\n\u003cp>\u003ca href=\"https://sabra.com/\">Sabra\u003c/a>, an Israeli company that's been partnered with PepsiCo since 2008, has led hummus' parade into U.S. markets over the past decade and is still one of the sector's largest players. A Sabra production plant in Chesterfield County, Va., where the company also has encouraged more farmers to grow chickpeas, was\u003ca href=\"https://www.richmond.com/business/sabra-dipping-co-opens-new-plant-expansion/article_7d6d6ea8-34d9-579b-8695-ade53328cfc5.html\"> expanded in 2014\u003c/a> to produce more than 8,000 tons of hummus a month in anticipation of market growth.\u003c/p>\n\u003cp>The chickpea invasion has gone beyond the dip aisle, too, with crunchy roasted versions from companies like\u003ca href=\"http://hippeas.com/?gclid=Cj0KCQjwpPHoBRC3ARIsALfx-_K9pqlJyXt_pIqdVv2rXLeYa26KQIculY4x0jo-ReOwPC4qC3ASamMaAugcEALw_wcB\"> Hippeas\u003c/a> and\u003ca href=\"http://www.thegoodbean.com/\"> The Good Bean\u003c/a> competing with potato chips as a healthful alternative. The U.S. Dietary Guidelines suggest Americans \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/appendix-3/\">eat 1 ½ cups of cooked pulses per week\u003c/a>, McGreevy notes. High in protein, dietary fiber and essential amino acids, pulses can play an even larger role in diets focused on reducing meat consumption.\u003c/p>\n\u003cp>Hummus already looms large on American snack tables, replacing ranch dressing as a healthier, cut-vegetable accompaniment. And, now, it's staging a takeover of the main meal, too. Hummus-based bowls are the centerpiece of chains like New York City's The Hummus & Pita Co., and a staple ingredient at\u003ca href=\"https://www.businessinsider.com/mediterranean-middle-eastern-food-gaining-popularity-2018-6\"> the ballooning number of fast-casual Mediterranean concepts\u003c/a> such as Cava and Roti. Chickpeas\u003ca href=\"https://www.amny.com/eat-and-drink/chickpea-food-trend-1.33295907\"> are cropping up on menus\u003c/a> in Asian noodle dishes, French fries, soft-serve \"ice cream\" and \u003ca href=\"https://www.bonappetit.com/story/delighted-by-dessert-hummus\">dessert-like frostings\u003c/a>.\u003c/p>\n\u003cp>But perhaps the easiest way to wade into the chickpea fray is to find a really good bowl of hummus — which doubles as the Arabic word for chickpea — and shovel it in.\u003c/p>\n\u003cp>\u003cem>Whitney Pipkin is a freelance journalist living just outside Washington. You can find more of her work \u003c/em>\u003ca href=\"http://www.whitneypipkin.com/\">here\u003c/a>.\u003cem> Follow her on Twitter at \u003c/em>\u003ca href=\"https://twitter.com/Whitneypipkin\">@WhitneyPipkin\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/10/739054484/your-hummus-habit-could-be-good-for-the-earth\">NPR.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Trying to Go Meatless? Try These 5 SF Restaurants",
"title": "Trying to Go Meatless? Try These 5 SF Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">There are a lot of reasons why going vegetarian or vegan has become more and more popular. One of the most obvious is the reported overall health benefits of reducing meat in one's diet (like a lowered risk in developing certain cancers), but perhaps just as important is the sustainability of having a plant-based eating regiment. \u003c/span>\u003cbr>\n[aside tag='vegan' label='More Meatless Alternatives']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As Beyond Meat and Impossible Foods—the two companies arguably leading the American movement towards lower meat consumption—espouse, the environmental implications of raising livestock for an ever-growing meat-hungry world population are many and are dangerous. A quick look at Beyond Meat's website will tell you, a staggering 66 billion animals are killed per year to satisfy the world's diet for animal proteins, which gives way to over half of the global greenhouse gas emissions. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Both companies have been thrust into the spotlight, given their line of plant-based products that mimic not only the flavor of meat but the texture as well. In the case of Impossible Foods, their product even mimics the bloodiness of animal proteins, thanks to a molecule called \"heme\" which gives blood its red color and is found in animal tissue and plants alike. Their products can now be found in grocery stores and restaurants around the nation, including establishments like White Castle and more recently, Burger King, with their Impossible Whopper. Even KFC has announced plans to have an Impossible chicken sandwich in the United Kingdom.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With mainstream eateries adopting ready-made plant protein products into their menu mainstays, it is safe to say that both companies have crafted a convincing substitute, even for the most discerning carnivores. In fact, \u003c/span>\u003ca href=\"https://www.latimes.com/business/la-fi-impossible-burger-shortages-20190615-story.html\">\u003cspan style=\"font-weight: 400\">there are reports\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that Impossible has had some trouble keeping up with the demand for their product in the aforementioned fast food chains. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Outside of just cooking up burgers, Bay Area chefs have found their groove, using these plant-protein patties in tasty and creative ways to make missing meat a lot less painful. \u003c/span>\u003c/p>\n\u003ch2>VeganBurg\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/VeganBurg+San+Francisco/@37.7702859,-122.4486746,17z/data=!3m1!4b1!4m5!3m4!1s0x808580accd91e783:0xcdbeaf68fb9bc2ae!8m2!3d37.7702859!4d-122.4464859\">\u003cspan style=\"font-weight: 400\">1466 Haight St\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_133996\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133996\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/IMG_7304edit-1-800x525.jpg\" alt=\"\" width=\"800\" height=\"525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/IMG_7304edit-1-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/IMG_7304edit-1-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/IMG_7304edit-1-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/IMG_7304edit-1-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/IMG_7304edit-1-1200x788.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Avocado Beetroot and Creamy Shrooms are two of VeganBurg's crowdpleasers. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">After launching in Singapore in 2010, \u003ca href=\"https://www.veganburg.com/\">VeganBurg\u003c/a> opened its first American outpost in 2015—years before both Impossible and Beyond were publicly available plant-protein options. VeganBurg definitely has its handle on making meat-free burgers, and everything on their menu is vegan (with gluten-free options sprinkled in). Their menu is 95% made in-house, and among that 5% that is not made in-house is the Impossible Burger. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While VeganBurg's traditional burgers are tasty all on their own, the addition of the Impossible Burger adds another dimension with its \"bleeding\" heme-filled plant-protein product. VeganBurg's patty doesn't claim to be true meat replacement, rather a tasty alternative to the usual beef patty; with the Impossible Burger, diners may get a chance to enjoy a burger that both texturally and in flavor copy that of ground beef. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Any of the eight burger options (plus the extra seasonal burger) can come with an Impossible Patty instead of VeganBurg's usual vegan patty for a $3 upcharge. Suggested for first-timers are the Avocado Beetroot and the Creamy Shrooms Burgers. And the customization doesn't stop there; highly recommended are the additions of the vegan bacon and adding an order of their seaweed fries or their Chick'n Tenders with Vegan Ranch. \u003c/span>\u003c/p>\n\u003ch2>The Commissary\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/The+Commissary/@37.7999169,-122.4618155,17z/data=!3m1!4b1!4m5!3m4!1s0x808586d8493b6229:0x7a6eae732e2711!8m2!3d37.7999169!4d-122.4596268\">101 Montgomery St. \u003c/a>\u003c/span>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_133994\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133994\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/19A0706-800x525.jpg\" alt=\"\" width=\"800\" height=\"525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0706-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0706-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0706-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0706-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0706-1200x788.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Try to get one of the albondigas, some of the bombas rice, and a spring veggie all in one bite! \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">While Traci Des Jardin's beloved Jardiniere has now closed, \u003ca href=\"http://www.thecommissarysf.com/\">The Commissary\u003c/a> thankfully remains, nestled in the Presidio serving a full menu of Spanish-influenced Californian cuisine. Included in that menu is the Impossible Albondigas. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Made with the new gluten-free version of the Impossible Foods Burger 2.0 (a recent change in April 2019), the Impossible Albondigas are a convincing alternative to the traditional Spanish, Arab-inspired beef dish. Each serving comes with three of the meatballs, served on a bed of risotto-inspired bomba rice, alongside spring veggies, green garlic, and peas. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133995\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133995\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/19A0712-800x523.jpg\" alt=\"\" width=\"800\" height=\"523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0712-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0712-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0712-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0712-1020x667.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0712-1200x784.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">With a buttermilk aioli, the Patatas Bravas aren't vegan, but still vegetarian and still very tasty. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">They're slightly crisp on the outside and almost unexpectedly moist on the inside. The dish is nicely portioned—it won't leave you feeling heavy or weighed down, and, while there are other tempting meat dishes on the menu, you won't regret ordering this one. If you still have room for more, try the Patatas Bravas. They aren't vegan, but they are vegetarian-friendly and just as delicious as the Albondigas. \u003c/span>\u003c/p>\n\u003ch2>Rosamunde\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/Rosamunde+Sausage+Grill/@37.7516585,-122.4207522,17z/data=!3m1!4b1!4m5!3m4!1s0x808580a6c02ad54d:0xa8dacc04df3a68c8!8m2!3d37.7516585!4d-122.4185635\">3908, 2832 Mission St\u003c/a>\u003cbr>\nSan Francisco (with locations in the Haight and Oakland)\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133997\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133997\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/19A0725-800x525.jpg\" alt=\"\" width=\"800\" height=\"525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0725-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0725-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0725-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0725-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0725-1200x788.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Top off your vegan Beyond Sausage with your favorite toppings, including sauerkraut and hot peppers. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a destination for sausages and a menu that historically has been heavy on the meat, \u003ca href=\"http://www.rosamundesausagegrill.com/\">Rosamunde\u003c/a> now has a few options for vegetarians and vegans out there. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Diners can find the Beyond Meat Sausage on their menu, a product that debuted in December of 2017 and claims to be the world's first plant-based sausage—it is also kosher and gluten-free. You'll have two options if you'd like to go for the Beyond Sausage: the Hot Italian and the Original Brat. Depending on what mood you're in, both are fantastic options and you can choose two toppings to accompany your pick.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Beyond Sausage cooks and sizzles just like traditional pork sausage, and it has a pretty similar taste and texture. Most meat and sausage connoisseurs will be able to tell the Beyond Sausage apart from its real-meat counterpart, but it's not to say the Beyond Sausage isn't worth trying, especially with all the delectable accoutrements that Rosamunde offers.\u003c/span>\u003c/p>\n\u003ch2>Hell’s Ramen\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Hell's+Ramen/@37.7620526,-122.4213848,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7facad51c29f:0x6ecde0f18360c63b!8m2!3d37.7620526!4d-122.4191961\">\u003cspan style=\"font-weight: 400\">2193 Mission St.\u003c/span>\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_133998\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133998\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/19A0735-800x525.jpg\" alt=\"\" width=\"800\" height=\"525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0735-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0735-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0735-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0735-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0735-1200x788.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Tokusei Ramen comes with a sizable dollop hot chili paste. Be prepared for some heat! \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://hellsramen.com/\">Hell's Ramen\u003c/a>, the sister restaurant to Iza Ramen is Iza's spicier sibling. Its menu clearly listing all of their spiciness ratings and heat agents (chili paste, chili flakes, etc.) that will set your mouth on fire.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There are two vegan options on their ramen menu: a \"Special Tomato\" and a \"Tokusei Miso.\" Only the Tokusei Miso variety comes with the Impossible Burger that has been thrown into the broth. Traditional ramen broth is usually made using bones, but this broth is fully vegan and uses ingredients like konbu (kelp) and miso (a traditional Japanese seasoning made of fermented soy beans, salt, and koji—a type of fungus). The end result is a super umami broth, especially considering the lack of bones, dried fish, and other traditional ramen ingredients. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Tokusei—which as explained by the waitstaff, implies \"being deluxe\"—comes with fried eggplant, sauteed corn, bamboo shoots, and, of course, that Impossible Burger swimming around in your bowl. The Burger is definitely delicious and can break apart a bit too easily in the hot broth, but it's a great protein option for vegetarian or vegan ramen seekers. \u003c/span>\u003c/p>\n\u003ch2>Jolene’s Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Jolene%E2%80%99s+Bar+and+Restaurant/@37.7656245,-122.4155919,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f6fd5060f41:0x67b2793bc5c17cf5!8m2!3d37.7656245!4d-122.4134032\">\u003cspan style=\"font-weight: 400\">2700 16th St\u003c/span>\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_133999\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133999\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/IMG_20190615_211557-800x525.jpg\" alt=\"\" width=\"800\" height=\"525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/IMG_20190615_211557-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/IMG_20190615_211557-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/IMG_20190615_211557-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/IMG_20190615_211557-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/IMG_20190615_211557-1200x788.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">With plenty of seating, Jolene's Bar makes it easy to enjoy your meal with a beer (or two). \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"http://www.Jolenesbarsf.com\">Jolene’s Bar\u003c/a> has become a popular and beloved queer destination watering hole, away from the nearby Castro. With a sizeable food menu, you’ll have plenty of options to line your stomach ahead of a night of drinking, including Jolene’s Impossible! Sliders. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The sliders sub out the typical beef patty with an Impossible Burger and come two to an order, with a healthy serving of fries and special vegan sauce for dipping. The sliders also come with your typical burger accessories like lettuce, tomatoes, and pickles. Though they look small, they’re quite filling and are truly a great substitute for those looking to skip the meat. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Sliders are available on Jolene’s non-brunch menu only, with their kitchen open until 1am Thursdays to Saturdays, with plenty of open bar and table space to set-up shop and eat. If you’re looking for a similar offering at another queer-friendly space, \u003c/span>\u003ca href=\"https://www.hitopsbar.com/\">\u003cspan style=\"font-weight: 400\">Hi-Tops\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in the Castro also offers an Impossible Burger. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\n",
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"excerpt": "Thanks to commercially sold, ready-made plant protein products, SF eateries can now craft veg-friendly menu options that will please vegetarians and meat-eaters alike.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">There are a lot of reasons why going vegetarian or vegan has become more and more popular. One of the most obvious is the reported overall health benefits of reducing meat in one's diet (like a lowered risk in developing certain cancers), but perhaps just as important is the sustainability of having a plant-based eating regiment. \u003c/span>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As Beyond Meat and Impossible Foods—the two companies arguably leading the American movement towards lower meat consumption—espouse, the environmental implications of raising livestock for an ever-growing meat-hungry world population are many and are dangerous. A quick look at Beyond Meat's website will tell you, a staggering 66 billion animals are killed per year to satisfy the world's diet for animal proteins, which gives way to over half of the global greenhouse gas emissions. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Both companies have been thrust into the spotlight, given their line of plant-based products that mimic not only the flavor of meat but the texture as well. In the case of Impossible Foods, their product even mimics the bloodiness of animal proteins, thanks to a molecule called \"heme\" which gives blood its red color and is found in animal tissue and plants alike. Their products can now be found in grocery stores and restaurants around the nation, including establishments like White Castle and more recently, Burger King, with their Impossible Whopper. Even KFC has announced plans to have an Impossible chicken sandwich in the United Kingdom.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With mainstream eateries adopting ready-made plant protein products into their menu mainstays, it is safe to say that both companies have crafted a convincing substitute, even for the most discerning carnivores. In fact, \u003c/span>\u003ca href=\"https://www.latimes.com/business/la-fi-impossible-burger-shortages-20190615-story.html\">\u003cspan style=\"font-weight: 400\">there are reports\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that Impossible has had some trouble keeping up with the demand for their product in the aforementioned fast food chains. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Outside of just cooking up burgers, Bay Area chefs have found their groove, using these plant-protein patties in tasty and creative ways to make missing meat a lot less painful. \u003c/span>\u003c/p>\n\u003ch2>VeganBurg\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/VeganBurg+San+Francisco/@37.7702859,-122.4486746,17z/data=!3m1!4b1!4m5!3m4!1s0x808580accd91e783:0xcdbeaf68fb9bc2ae!8m2!3d37.7702859!4d-122.4464859\">\u003cspan style=\"font-weight: 400\">1466 Haight St\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_133996\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133996\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/IMG_7304edit-1-800x525.jpg\" alt=\"\" width=\"800\" height=\"525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/IMG_7304edit-1-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/IMG_7304edit-1-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/IMG_7304edit-1-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/IMG_7304edit-1-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/IMG_7304edit-1-1200x788.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Avocado Beetroot and Creamy Shrooms are two of VeganBurg's crowdpleasers. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">After launching in Singapore in 2010, \u003ca href=\"https://www.veganburg.com/\">VeganBurg\u003c/a> opened its first American outpost in 2015—years before both Impossible and Beyond were publicly available plant-protein options. VeganBurg definitely has its handle on making meat-free burgers, and everything on their menu is vegan (with gluten-free options sprinkled in). Their menu is 95% made in-house, and among that 5% that is not made in-house is the Impossible Burger. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While VeganBurg's traditional burgers are tasty all on their own, the addition of the Impossible Burger adds another dimension with its \"bleeding\" heme-filled plant-protein product. VeganBurg's patty doesn't claim to be true meat replacement, rather a tasty alternative to the usual beef patty; with the Impossible Burger, diners may get a chance to enjoy a burger that both texturally and in flavor copy that of ground beef. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Any of the eight burger options (plus the extra seasonal burger) can come with an Impossible Patty instead of VeganBurg's usual vegan patty for a $3 upcharge. Suggested for first-timers are the Avocado Beetroot and the Creamy Shrooms Burgers. And the customization doesn't stop there; highly recommended are the additions of the vegan bacon and adding an order of their seaweed fries or their Chick'n Tenders with Vegan Ranch. \u003c/span>\u003c/p>\n\u003ch2>The Commissary\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/The+Commissary/@37.7999169,-122.4618155,17z/data=!3m1!4b1!4m5!3m4!1s0x808586d8493b6229:0x7a6eae732e2711!8m2!3d37.7999169!4d-122.4596268\">101 Montgomery St. \u003c/a>\u003c/span>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_133994\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133994\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/19A0706-800x525.jpg\" alt=\"\" width=\"800\" height=\"525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0706-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0706-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0706-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0706-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0706-1200x788.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Try to get one of the albondigas, some of the bombas rice, and a spring veggie all in one bite! \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">While Traci Des Jardin's beloved Jardiniere has now closed, \u003ca href=\"http://www.thecommissarysf.com/\">The Commissary\u003c/a> thankfully remains, nestled in the Presidio serving a full menu of Spanish-influenced Californian cuisine. Included in that menu is the Impossible Albondigas. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Made with the new gluten-free version of the Impossible Foods Burger 2.0 (a recent change in April 2019), the Impossible Albondigas are a convincing alternative to the traditional Spanish, Arab-inspired beef dish. Each serving comes with three of the meatballs, served on a bed of risotto-inspired bomba rice, alongside spring veggies, green garlic, and peas. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133995\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133995\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/19A0712-800x523.jpg\" alt=\"\" width=\"800\" height=\"523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0712-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0712-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0712-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0712-1020x667.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0712-1200x784.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">With a buttermilk aioli, the Patatas Bravas aren't vegan, but still vegetarian and still very tasty. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">They're slightly crisp on the outside and almost unexpectedly moist on the inside. The dish is nicely portioned—it won't leave you feeling heavy or weighed down, and, while there are other tempting meat dishes on the menu, you won't regret ordering this one. If you still have room for more, try the Patatas Bravas. They aren't vegan, but they are vegetarian-friendly and just as delicious as the Albondigas. \u003c/span>\u003c/p>\n\u003ch2>Rosamunde\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/Rosamunde+Sausage+Grill/@37.7516585,-122.4207522,17z/data=!3m1!4b1!4m5!3m4!1s0x808580a6c02ad54d:0xa8dacc04df3a68c8!8m2!3d37.7516585!4d-122.4185635\">3908, 2832 Mission St\u003c/a>\u003cbr>\nSan Francisco (with locations in the Haight and Oakland)\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133997\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133997\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/19A0725-800x525.jpg\" alt=\"\" width=\"800\" height=\"525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0725-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0725-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0725-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0725-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0725-1200x788.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Top off your vegan Beyond Sausage with your favorite toppings, including sauerkraut and hot peppers. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a destination for sausages and a menu that historically has been heavy on the meat, \u003ca href=\"http://www.rosamundesausagegrill.com/\">Rosamunde\u003c/a> now has a few options for vegetarians and vegans out there. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Diners can find the Beyond Meat Sausage on their menu, a product that debuted in December of 2017 and claims to be the world's first plant-based sausage—it is also kosher and gluten-free. You'll have two options if you'd like to go for the Beyond Sausage: the Hot Italian and the Original Brat. Depending on what mood you're in, both are fantastic options and you can choose two toppings to accompany your pick.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Beyond Sausage cooks and sizzles just like traditional pork sausage, and it has a pretty similar taste and texture. Most meat and sausage connoisseurs will be able to tell the Beyond Sausage apart from its real-meat counterpart, but it's not to say the Beyond Sausage isn't worth trying, especially with all the delectable accoutrements that Rosamunde offers.\u003c/span>\u003c/p>\n\u003ch2>Hell’s Ramen\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Hell's+Ramen/@37.7620526,-122.4213848,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7facad51c29f:0x6ecde0f18360c63b!8m2!3d37.7620526!4d-122.4191961\">\u003cspan style=\"font-weight: 400\">2193 Mission St.\u003c/span>\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_133998\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133998\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/19A0735-800x525.jpg\" alt=\"\" width=\"800\" height=\"525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0735-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0735-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0735-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0735-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/19A0735-1200x788.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Tokusei Ramen comes with a sizable dollop hot chili paste. Be prepared for some heat! \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://hellsramen.com/\">Hell's Ramen\u003c/a>, the sister restaurant to Iza Ramen is Iza's spicier sibling. Its menu clearly listing all of their spiciness ratings and heat agents (chili paste, chili flakes, etc.) that will set your mouth on fire.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There are two vegan options on their ramen menu: a \"Special Tomato\" and a \"Tokusei Miso.\" Only the Tokusei Miso variety comes with the Impossible Burger that has been thrown into the broth. Traditional ramen broth is usually made using bones, but this broth is fully vegan and uses ingredients like konbu (kelp) and miso (a traditional Japanese seasoning made of fermented soy beans, salt, and koji—a type of fungus). The end result is a super umami broth, especially considering the lack of bones, dried fish, and other traditional ramen ingredients. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Tokusei—which as explained by the waitstaff, implies \"being deluxe\"—comes with fried eggplant, sauteed corn, bamboo shoots, and, of course, that Impossible Burger swimming around in your bowl. The Burger is definitely delicious and can break apart a bit too easily in the hot broth, but it's a great protein option for vegetarian or vegan ramen seekers. \u003c/span>\u003c/p>\n\u003ch2>Jolene’s Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Jolene%E2%80%99s+Bar+and+Restaurant/@37.7656245,-122.4155919,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f6fd5060f41:0x67b2793bc5c17cf5!8m2!3d37.7656245!4d-122.4134032\">\u003cspan style=\"font-weight: 400\">2700 16th St\u003c/span>\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_133999\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133999\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/IMG_20190615_211557-800x525.jpg\" alt=\"\" width=\"800\" height=\"525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/IMG_20190615_211557-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/IMG_20190615_211557-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/IMG_20190615_211557-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/IMG_20190615_211557-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/IMG_20190615_211557-1200x788.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">With plenty of seating, Jolene's Bar makes it easy to enjoy your meal with a beer (or two). \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"http://www.Jolenesbarsf.com\">Jolene’s Bar\u003c/a> has become a popular and beloved queer destination watering hole, away from the nearby Castro. With a sizeable food menu, you’ll have plenty of options to line your stomach ahead of a night of drinking, including Jolene’s Impossible! Sliders. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The sliders sub out the typical beef patty with an Impossible Burger and come two to an order, with a healthy serving of fries and special vegan sauce for dipping. The sliders also come with your typical burger accessories like lettuce, tomatoes, and pickles. Though they look small, they’re quite filling and are truly a great substitute for those looking to skip the meat. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Sliders are available on Jolene’s non-brunch menu only, with their kitchen open until 1am Thursdays to Saturdays, with plenty of open bar and table space to set-up shop and eat. If you’re looking for a similar offering at another queer-friendly space, \u003c/span>\u003ca href=\"https://www.hitopsbar.com/\">\u003cspan style=\"font-weight: 400\">Hi-Tops\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in the Castro also offers an Impossible Burger. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Swap: Less Processed Meat, More Plant-Based Foods May Boost Longevity",
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"content": "\u003cp>[aside tag='nutrition' label='More Nutrition News]\u003c/p>\n\u003cp>A \u003ca href=\"https://www.bmj.com/content/365/bmj.l2110\">new study\u003c/a> published in \u003cem>The BMJ\u003c/em> can't tell you exactly how much red meat is OK to eat to maintain good health or prevent disease.\u003c/p>\n\u003cp>But it does help sort out a big-picture, and perhaps more important, question: What does a healthy pattern of eating look like?\u003c/p>\n\u003cp>A diet that includes plenty of nuts, seeds, fish, vegetables and whole grains — and \u003ca href=\"https://www.npr.org/sections/thesalt/2015/02/19/387517506/nutrition-panel-egg-with-coffee-is-a-ok-but-skip-the-side-of-bacon\">perhaps up to an egg a day\u003c/a> — appears to be better than a diet rich in red meat, especially processed meats such as bacon and hot dogs.\u003c/p>\n\u003cp>Already a large body of evidence links processed red meats to an \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2885952/\">increased risk of heart disease\u003c/a>, \u003ca href=\"https://www.npr.org/sections/thesalt/2013/06/18/192810562/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk\">Type 2 diabetes\u003c/a> and\u003ca href=\"https://www.npr.org/sections/thesalt/2015/10/26/451211964/bad-day-for-bacon-processed-red-meats-cause-cancer-says-who\"> certain cancers\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And this new study, which included about 80,000 men and women, finds that limiting red and processed meats may help reduce the risk of premature death.\u003c/p>\n\u003cp>\"We tracked the eating habits of our participants for several decades,\" explains study author \u003ca href=\"https://www.hsph.harvard.edu/frank-hu/\">Frank Hu\u003c/a>, chair of the nutrition department at the Harvard T.H. Chan School of Public Health. This allowed Hu and his colleagues to compare people who \u003cem>increased\u003c/em> their red and processed meat intake over time with those who had a relatively stable intake. On average, adults in the U.S. consume about a serving per day. \u003c/p>\n\u003cp>Overall, those who\u003cem> \u003c/em>increased their intake of processed red meat by about 3.5 servings a week had about a 13 percent higher risk of death during the study's eight-year follow-up period. \u003c/p>\n\u003cp>\"We estimated that when people replaced red and processed meat with nuts, seeds, fish [and other alternatives sources of protein, as well as vegetables and whole grains], they experienced more than a 10 percent reduction in their risk of mortality\" during the follow-up period, Hu explains.\u003c/p>\n\u003cp>I asked \u003ca href=\"https://gufaculty360.georgetown.edu/s/contact/00336000014Re56AAC/thomas-sherman\">Tom Sherman\u003c/a>, a professor at Georgetown University who teaches nutrition to medical students, to take a look at the study. \"At first, I thought, 'oh no, another paper showing that eating red meat is bad,' \" Sherman wrote via email. \"But in fact, this one is pretty interesting\" because it looks at changes in behavior.\u003c/p>\n\u003cp>\"Changes in behavior are fairly illuminating, and diagnostic,\" Sherman says. He says changes can signal that a person is starting to pay attention to one's diet — or starting to actively disregard it. And these changes \"have consistently positive or negative impacts, respectively, on their risk for chronic disease: obesity, diabetes, hypertension, cardiovascular disease and cancer,\" he says.\u003c/p>\n\u003cp>This is an observational study, so it can't prove cause and effect between diet and death. But it can establish an association. Sherman says one drawback of all observational nutrition studies is that it's hard to disentangle the independent effect of changes in meat consumption from other lifestyle factors such as body weight, exercise, alcohol consumption, etc. But these new findings are consistent with a larger body of evidence.\u003c/p>\n\u003cp>Hu notes that in this new study, as well as in previous research, the risks associated with red meat consumption are higher — and most pronounced — with \u003cem>processed\u003c/em> red meats.\u003c/p>\n\u003cp>\"Processed meats typically contain high amounts of sodium and preservatives,\" Hu says. In addition, \u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/23/456654768/turning-down-the-heat-when-cooking-meat-may-reduce-cancer-risk\">high-heat cooking methods, such as grilling, can produce carcinogens\u003c/a>. And recent research has linked high red meat consumption — especially processed meats — with less diversity and abundance of healthy bacteria in the gut. \"This may contribute to an increased risk,\" Hu says.\u003c/p>\n\u003cp>Sherman adds, \"I always brace myself before sharing the data on red and processed meat consumption and mortality, CVD [cardiovascular disease] or cancer risks with my students because it sounds so unbelievably scary.\"\u003c/p>\n\u003cp>\"Unfortunately,\" he says, \"it appears to be accurate.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/12/732061499/the-swap-less-processed-meat-more-plant-based-foods-may-boost-longevity\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A \u003ca href=\"https://www.bmj.com/content/365/bmj.l2110\">new study\u003c/a> published in \u003cem>The BMJ\u003c/em> can't tell you exactly how much red meat is OK to eat to maintain good health or prevent disease.\u003c/p>\n\u003cp>But it does help sort out a big-picture, and perhaps more important, question: What does a healthy pattern of eating look like?\u003c/p>\n\u003cp>A diet that includes plenty of nuts, seeds, fish, vegetables and whole grains — and \u003ca href=\"https://www.npr.org/sections/thesalt/2015/02/19/387517506/nutrition-panel-egg-with-coffee-is-a-ok-but-skip-the-side-of-bacon\">perhaps up to an egg a day\u003c/a> — appears to be better than a diet rich in red meat, especially processed meats such as bacon and hot dogs.\u003c/p>\n\u003cp>Already a large body of evidence links processed red meats to an \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2885952/\">increased risk of heart disease\u003c/a>, \u003ca href=\"https://www.npr.org/sections/thesalt/2013/06/18/192810562/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk\">Type 2 diabetes\u003c/a> and\u003ca href=\"https://www.npr.org/sections/thesalt/2015/10/26/451211964/bad-day-for-bacon-processed-red-meats-cause-cancer-says-who\"> certain cancers\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And this new study, which included about 80,000 men and women, finds that limiting red and processed meats may help reduce the risk of premature death.\u003c/p>\n\u003cp>\"We tracked the eating habits of our participants for several decades,\" explains study author \u003ca href=\"https://www.hsph.harvard.edu/frank-hu/\">Frank Hu\u003c/a>, chair of the nutrition department at the Harvard T.H. Chan School of Public Health. This allowed Hu and his colleagues to compare people who \u003cem>increased\u003c/em> their red and processed meat intake over time with those who had a relatively stable intake. On average, adults in the U.S. consume about a serving per day. \u003c/p>\n\u003cp>Overall, those who\u003cem> \u003c/em>increased their intake of processed red meat by about 3.5 servings a week had about a 13 percent higher risk of death during the study's eight-year follow-up period. \u003c/p>\n\u003cp>\"We estimated that when people replaced red and processed meat with nuts, seeds, fish [and other alternatives sources of protein, as well as vegetables and whole grains], they experienced more than a 10 percent reduction in their risk of mortality\" during the follow-up period, Hu explains.\u003c/p>\n\u003cp>I asked \u003ca href=\"https://gufaculty360.georgetown.edu/s/contact/00336000014Re56AAC/thomas-sherman\">Tom Sherman\u003c/a>, a professor at Georgetown University who teaches nutrition to medical students, to take a look at the study. \"At first, I thought, 'oh no, another paper showing that eating red meat is bad,' \" Sherman wrote via email. \"But in fact, this one is pretty interesting\" because it looks at changes in behavior.\u003c/p>\n\u003cp>\"Changes in behavior are fairly illuminating, and diagnostic,\" Sherman says. He says changes can signal that a person is starting to pay attention to one's diet — or starting to actively disregard it. And these changes \"have consistently positive or negative impacts, respectively, on their risk for chronic disease: obesity, diabetes, hypertension, cardiovascular disease and cancer,\" he says.\u003c/p>\n\u003cp>This is an observational study, so it can't prove cause and effect between diet and death. But it can establish an association. Sherman says one drawback of all observational nutrition studies is that it's hard to disentangle the independent effect of changes in meat consumption from other lifestyle factors such as body weight, exercise, alcohol consumption, etc. But these new findings are consistent with a larger body of evidence.\u003c/p>\n\u003cp>Hu notes that in this new study, as well as in previous research, the risks associated with red meat consumption are higher — and most pronounced — with \u003cem>processed\u003c/em> red meats.\u003c/p>\n\u003cp>\"Processed meats typically contain high amounts of sodium and preservatives,\" Hu says. In addition, \u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/23/456654768/turning-down-the-heat-when-cooking-meat-may-reduce-cancer-risk\">high-heat cooking methods, such as grilling, can produce carcinogens\u003c/a>. And recent research has linked high red meat consumption — especially processed meats — with less diversity and abundance of healthy bacteria in the gut. \"This may contribute to an increased risk,\" Hu says.\u003c/p>\n\u003cp>Sherman adds, \"I always brace myself before sharing the data on red and processed meat consumption and mortality, CVD [cardiovascular disease] or cancer risks with my students because it sounds so unbelievably scary.\"\u003c/p>\n\u003cp>\"Unfortunately,\" he says, \"it appears to be accurate.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/12/732061499/the-swap-less-processed-meat-more-plant-based-foods-may-boost-longevity\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How A Fight Over Beef Jerky Reveals Tensions Over SNAP In The Trump Era",
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"content": "\u003cp>For roughly \u003ca href=\"https://www.fns.usda.gov/pd/supplemental-nutrition-assistance-program-snap\">40 million Americans\u003c/a>, SNAP benefits are a lifeline.\u003c/p>\n\u003cp>The Supplemental Nutrition Assistance Program, formerly known as food stamps, delivers about $60 billion in aid each year. And retailers that accept SNAP benefits are required to stock a variety of staple foods — including a minimum number of fruits and vegetables, meat, dairy and grain options.\u003c/p>\n\u003cp>Now, there's a controversy brewing over which foods count as staples. Should beef jerky, spray cheese and \u003cem>queso\u003c/em> dip count? The Trump administration has proposed a rule that would allow retailers to include these items.\u003c/p>\n\u003cp>\"The Trump administration would weaken what stores would have to offer,\" says \u003ca href=\"https://cspinet.org/biography/margo-wootan\">Margo Wootan\u003c/a> of the Center for Science in the Public Interest, a consumer advocacy group. She says this could result in fewer healthy options in convenience and corner stores where SNAP recipients spend about $3 billion in benefits each year. \u003c/p>\n\u003cp>A rule written during the Obama administration would require retailers to stock at least seven different products in each of four key food categories — fruits and vegetables, meat, dairy and grains. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Under the change proposed by the Trump administration, retailers could stock dried meats — such as beef jerky — and shelf-stable, processed cheese products to help them meet their meat and dairy requirements. And this may offset the need to offer as many fresh meat and dairy products. Wootan's complaint about this policy: \"Very few families would serve up a Slim Jim as the main course in a meal,\" she says. It's a snack.\u003c/p>\n\u003cp>As Wootan and I tour a convenience store in Washington, D.C., she points to aisles filled with snack food. \"Almost all of this is chips, snack cakes, candy,\" she says.\u003c/p>\n\u003cp>She says SNAP benefits are intended to provide people with foods they can cook at home. And it would be helpful if convenience stores made it possible for families to do \"a real shop for foods they can prepare into meals,\" Wootan says — more like a grocery store. \u003c/p>\n\u003cp>Studies have shown that a \u003ca href=\"http://thefoodtrust.org/uploads/media_items/access-to-healthy-food.original.pdf\">lack of easy access to healthy foods\u003c/a> — whether it's due to living in an urban \"food desert\" or in a rural area with no supermarket — is one contributor to poor nutrition and obesity.\u003c/p>\n\u003cp>And it's also true that in some areas, convenience stores fill a gap. \"We offer the majority of healthy foods,\" says Robert Forsyth, who operates the MotoMart chain of convenience stores across six Midwestern states, including Illinois, Wisconsin and Ohio. His family has been in the business for decades.\u003c/p>\n\u003cp>He says there was a time when you would only see cigarettes and candy bars at gas station stores. \"We've been in the business so long, we remember before convenience stores were really a thing,\" Forsyth says.\u003c/p>\n\u003cp>Now, people come in \"to buy orange juice and milk and — in our stores — apples, oranges, bananas,\" he says. He also points to an array of nuts, whole-grain breads and yogurts that his stores stock. \"Lots of good, healthy products,\" he says.\u003c/p>\n\u003cp>Forsyth supports the Trump administration's proposed rule changes. In a letter to the USDA, he asked the agency to give retailers even more flexibility in determining which foods meet the requirements. He also defends products such as beef jerky — which he says are popular, nutritious and affordable.\u003c/p>\n\u003cp>\"Affordability is a huge aspect,\" Forsyth says. He says he can only stay in business if he sells items that people want to buy. \"It doesn't do me any good to sell almond milk and goat cheese,\" because he says his customers don't want them. \u003c/p>\n\u003cp>\"You've got to meet SNAP recipients where they are,\" Forsyth says. And he doesn't like the idea of beef jerky or processed cheese being singled out. \"I think it's an elitist attitude.\" He says the rules written during the Obama administration would have hurt his business. \"The situation is the law would have squeezed out convenience store operators\" from being able to accept SNAP benefits. \u003c/p>\n\u003cp>He agrees that people should be taught more about good nutrition. \"We need to educate people on their choices and we need to make sure they have a variety of healthy choices to choose from,\" Forsyth says. But the rules shouldn't be so strict that they undermine his business. He says if convenience stores were squeezed out of some of the small towns where he operates, such as Plover, Wis., and Galion, Ohio, some of his customers who live miles from a major supermarket and don't have easy access to transportation would be left with fewer food-shopping options.\u003c/p>\n\u003cp>The\u003ca href=\"https://www.federalregister.gov/documents/2019/04/05/2019-06597/providing-regulatory-flexibility-for-retailers-in-the-supplemental-nutrition-assistance-program-snap\"> public comment period\u003c/a> on this proposed rule ends Tuesday. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/04/729733146/how-a-fight-over-beef-jerky-reveals-tensions-over-snap-in-the-trump-era\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For roughly \u003ca href=\"https://www.fns.usda.gov/pd/supplemental-nutrition-assistance-program-snap\">40 million Americans\u003c/a>, SNAP benefits are a lifeline.\u003c/p>\n\u003cp>The Supplemental Nutrition Assistance Program, formerly known as food stamps, delivers about $60 billion in aid each year. And retailers that accept SNAP benefits are required to stock a variety of staple foods — including a minimum number of fruits and vegetables, meat, dairy and grain options.\u003c/p>\n\u003cp>Now, there's a controversy brewing over which foods count as staples. Should beef jerky, spray cheese and \u003cem>queso\u003c/em> dip count? The Trump administration has proposed a rule that would allow retailers to include these items.\u003c/p>\n\u003cp>\"The Trump administration would weaken what stores would have to offer,\" says \u003ca href=\"https://cspinet.org/biography/margo-wootan\">Margo Wootan\u003c/a> of the Center for Science in the Public Interest, a consumer advocacy group. She says this could result in fewer healthy options in convenience and corner stores where SNAP recipients spend about $3 billion in benefits each year. \u003c/p>\n\u003cp>A rule written during the Obama administration would require retailers to stock at least seven different products in each of four key food categories — fruits and vegetables, meat, dairy and grains. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Under the change proposed by the Trump administration, retailers could stock dried meats — such as beef jerky — and shelf-stable, processed cheese products to help them meet their meat and dairy requirements. And this may offset the need to offer as many fresh meat and dairy products. Wootan's complaint about this policy: \"Very few families would serve up a Slim Jim as the main course in a meal,\" she says. It's a snack.\u003c/p>\n\u003cp>As Wootan and I tour a convenience store in Washington, D.C., she points to aisles filled with snack food. \"Almost all of this is chips, snack cakes, candy,\" she says.\u003c/p>\n\u003cp>She says SNAP benefits are intended to provide people with foods they can cook at home. And it would be helpful if convenience stores made it possible for families to do \"a real shop for foods they can prepare into meals,\" Wootan says — more like a grocery store. \u003c/p>\n\u003cp>Studies have shown that a \u003ca href=\"http://thefoodtrust.org/uploads/media_items/access-to-healthy-food.original.pdf\">lack of easy access to healthy foods\u003c/a> — whether it's due to living in an urban \"food desert\" or in a rural area with no supermarket — is one contributor to poor nutrition and obesity.\u003c/p>\n\u003cp>And it's also true that in some areas, convenience stores fill a gap. \"We offer the majority of healthy foods,\" says Robert Forsyth, who operates the MotoMart chain of convenience stores across six Midwestern states, including Illinois, Wisconsin and Ohio. His family has been in the business for decades.\u003c/p>\n\u003cp>He says there was a time when you would only see cigarettes and candy bars at gas station stores. \"We've been in the business so long, we remember before convenience stores were really a thing,\" Forsyth says.\u003c/p>\n\u003cp>Now, people come in \"to buy orange juice and milk and — in our stores — apples, oranges, bananas,\" he says. He also points to an array of nuts, whole-grain breads and yogurts that his stores stock. \"Lots of good, healthy products,\" he says.\u003c/p>\n\u003cp>Forsyth supports the Trump administration's proposed rule changes. In a letter to the USDA, he asked the agency to give retailers even more flexibility in determining which foods meet the requirements. He also defends products such as beef jerky — which he says are popular, nutritious and affordable.\u003c/p>\n\u003cp>\"Affordability is a huge aspect,\" Forsyth says. He says he can only stay in business if he sells items that people want to buy. \"It doesn't do me any good to sell almond milk and goat cheese,\" because he says his customers don't want them. \u003c/p>\n\u003cp>\"You've got to meet SNAP recipients where they are,\" Forsyth says. And he doesn't like the idea of beef jerky or processed cheese being singled out. \"I think it's an elitist attitude.\" He says the rules written during the Obama administration would have hurt his business. \"The situation is the law would have squeezed out convenience store operators\" from being able to accept SNAP benefits. \u003c/p>\n\u003cp>He agrees that people should be taught more about good nutrition. \"We need to educate people on their choices and we need to make sure they have a variety of healthy choices to choose from,\" Forsyth says. But the rules shouldn't be so strict that they undermine his business. He says if convenience stores were squeezed out of some of the small towns where he operates, such as Plover, Wis., and Galion, Ohio, some of his customers who live miles from a major supermarket and don't have easy access to transportation would be left with fewer food-shopping options.\u003c/p>\n\u003cp>The\u003ca href=\"https://www.federalregister.gov/documents/2019/04/05/2019-06597/providing-regulatory-flexibility-for-retailers-in-the-supplemental-nutrition-assistance-program-snap\"> public comment period\u003c/a> on this proposed rule ends Tuesday. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/04/729733146/how-a-fight-over-beef-jerky-reveals-tensions-over-snap-in-the-trump-era\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "To Reduce Food Waste, FDA Urges 'Best If Used By' Date Labels",
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"content": "\u003cp>[aside tag='food-waste' label='Cutting Back on Food Waste']\u003c/p>\n\u003cp>The Food and Drug Administration sent a \u003ca href=\"https://www.fda.gov/media/125114/download\">letter\u003c/a> to the food industry on Thursday, urging companies to get behind the initiative to standardize the use of the phrase \"best if used by\" on packaged food labels.\u003c/p>\n\u003cp>\"Consumer research has shown that this phrasing helps consumers understand that the date label is about quality, not safety, and that products do not have to be discarded after the date if they are stored properly,\" says \u003ca href=\"https://www.fda.gov/about-fda/fda-organization/frank-yiannas\">Frank Yiannas\u003c/a>, a deputy commissioner at the FDA.\u003c/p>\n\u003cp>Yiannas says \u003ca href=\"https://www.fda.gov/consumers/consumer-updates/confused-date-labels-packaged-foods\">confusion over competing labels\u003c/a> — such as \"sell by\" or \"use before\" — accounts for about 20% of food waste in Americans' homes. And this message comes at a time when Americans toss out about $161 billion worth of food each year. This equates to about one-third of all food produced in the U.S. being wasted or lost.\u003c/p>\n\u003cp>\"Imagine going to the grocery store and buying three bags of groceries, and as you walk out, you throw one of those bags in the garbage can,\" Yiannas says. \"It sounds ridiculous, but in essence that's what's happening every day.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Leading players in the food industry support the guidance from the FDA. \"We absolutely support the message the FDA is sending out today,\" says Meghan Stasz, vice president of sustainability and packaging at the\u003ca href=\"https://reimagine.gmaonline.org/\"> Grocery Manufacturers Association\u003c/a>.\u003c/p>\n\u003cp>In 2017, the \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/grocery-industry-launches-new-initiative-to-reduce-consumer-confusion-on-pr/\">Grocery Manufacturers Association\u003c/a> and the \u003ca href=\"https://www.fmi.org/newsroom/latest-news/view/2017/02/15/grocery-industry-launches-new-initiative-to-reduce-consumer-confusion-on-product-date-labels\">Food Marketing Institute\u003c/a> introduced a \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/15/515427797/food-companies-may-say-goodbye-to-sell-by-labels\">voluntary initiative to streamline the date labels\u003c/a> on packaged foods. As we've \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/20/552116399/global-plan-to-streamline-use-by-food-labels-aims-to-cut-food-waste\">reported\u003c/a>, there's a similar global effort backed by the \u003ca href=\"http://www.theconsumergoodsforum.com/\">Consumer Goods Forum\u003c/a>, a network of big players in the food industry.\u003c/p>\n\u003cp>Stasz says that her industry tested various date label terms with consumers. \"'Best if used by' was a clear winner,\" she says. And she says it means exactly what it says: The product is at its peak — or freshest — if consumed before that date. \"After that date on the package, [the foods] may taste a little stale, but they're still perfectly safe to consume.\"\u003c/p>\n\u003cp>Stasz says food companies that are members of the Grocery Manufacturers Association have already embraced the guidance to use \"best if used by,\" with more than 80% of the products in the portfolios of GMA members using it. \"We've seen great progress towards adoption,\" Stasz says.\u003c/p>\n\u003cp>There's no federal requirement to put date labels on food packages. The only exception is with infant formula. The FDA mandates that infant formulas be labeled with a \"use by\" date. The food industry uses the \"use by\" date in other instances when food safety is a concern. \"'Use by' is basically a discard date,\" Stasz explains. \"So, after that date on the package, the consumer [should] discard that product.\"\u003c/p>\n\u003cp>This labeling guidance applies to shelf-stable, packaged foods. The U.S. Department of Agriculture has similar \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/food-product-dating/food-product-dating\">recommendations\u003c/a> for the voluntary date labels on perishable products that it regulates, such as meat, poultry and eggs.\u003c/p>\n\u003cp>The federal government has established a goal to reduce food waste by 50% by 2030. \"While we don't have a regulatory mandate [on date labels], we do have a responsibility to play a role in trying to reduce food waste, and that's why the FDA is taking this measure,\" Yiannas says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/23/726079350/to-reduce-food-waste-fda-urges-best-if-used-by-date-labels\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Food and Drug Administration sent a \u003ca href=\"https://www.fda.gov/media/125114/download\">letter\u003c/a> to the food industry on Thursday, urging companies to get behind the initiative to standardize the use of the phrase \"best if used by\" on packaged food labels.\u003c/p>\n\u003cp>\"Consumer research has shown that this phrasing helps consumers understand that the date label is about quality, not safety, and that products do not have to be discarded after the date if they are stored properly,\" says \u003ca href=\"https://www.fda.gov/about-fda/fda-organization/frank-yiannas\">Frank Yiannas\u003c/a>, a deputy commissioner at the FDA.\u003c/p>\n\u003cp>Yiannas says \u003ca href=\"https://www.fda.gov/consumers/consumer-updates/confused-date-labels-packaged-foods\">confusion over competing labels\u003c/a> — such as \"sell by\" or \"use before\" — accounts for about 20% of food waste in Americans' homes. And this message comes at a time when Americans toss out about $161 billion worth of food each year. This equates to about one-third of all food produced in the U.S. being wasted or lost.\u003c/p>\n\u003cp>\"Imagine going to the grocery store and buying three bags of groceries, and as you walk out, you throw one of those bags in the garbage can,\" Yiannas says. \"It sounds ridiculous, but in essence that's what's happening every day.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Leading players in the food industry support the guidance from the FDA. \"We absolutely support the message the FDA is sending out today,\" says Meghan Stasz, vice president of sustainability and packaging at the\u003ca href=\"https://reimagine.gmaonline.org/\"> Grocery Manufacturers Association\u003c/a>.\u003c/p>\n\u003cp>In 2017, the \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/grocery-industry-launches-new-initiative-to-reduce-consumer-confusion-on-pr/\">Grocery Manufacturers Association\u003c/a> and the \u003ca href=\"https://www.fmi.org/newsroom/latest-news/view/2017/02/15/grocery-industry-launches-new-initiative-to-reduce-consumer-confusion-on-product-date-labels\">Food Marketing Institute\u003c/a> introduced a \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/15/515427797/food-companies-may-say-goodbye-to-sell-by-labels\">voluntary initiative to streamline the date labels\u003c/a> on packaged foods. As we've \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/20/552116399/global-plan-to-streamline-use-by-food-labels-aims-to-cut-food-waste\">reported\u003c/a>, there's a similar global effort backed by the \u003ca href=\"http://www.theconsumergoodsforum.com/\">Consumer Goods Forum\u003c/a>, a network of big players in the food industry.\u003c/p>\n\u003cp>Stasz says that her industry tested various date label terms with consumers. \"'Best if used by' was a clear winner,\" she says. And she says it means exactly what it says: The product is at its peak — or freshest — if consumed before that date. \"After that date on the package, [the foods] may taste a little stale, but they're still perfectly safe to consume.\"\u003c/p>\n\u003cp>Stasz says food companies that are members of the Grocery Manufacturers Association have already embraced the guidance to use \"best if used by,\" with more than 80% of the products in the portfolios of GMA members using it. \"We've seen great progress towards adoption,\" Stasz says.\u003c/p>\n\u003cp>There's no federal requirement to put date labels on food packages. The only exception is with infant formula. The FDA mandates that infant formulas be labeled with a \"use by\" date. The food industry uses the \"use by\" date in other instances when food safety is a concern. \"'Use by' is basically a discard date,\" Stasz explains. \"So, after that date on the package, the consumer [should] discard that product.\"\u003c/p>\n\u003cp>This labeling guidance applies to shelf-stable, packaged foods. The U.S. Department of Agriculture has similar \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/food-product-dating/food-product-dating\">recommendations\u003c/a> for the voluntary date labels on perishable products that it regulates, such as meat, poultry and eggs.\u003c/p>\n\u003cp>The federal government has established a goal to reduce food waste by 50% by 2030. \"While we don't have a regulatory mandate [on date labels], we do have a responsibility to play a role in trying to reduce food waste, and that's why the FDA is taking this measure,\" Yiannas says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/23/726079350/to-reduce-food-waste-fda-urges-best-if-used-by-date-labels\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How ‘Lunch Shaming’ Is Facing Scrutiny Around The US",
"title": "How ‘Lunch Shaming’ Is Facing Scrutiny Around The US",
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"content": "\u003cp>NEW YORK (AP) — Denying children a hot meal apparently isn’t a popular way for schools to deal with unpaid lunch money.\u003c/p>\n\u003cp>After a flood of angry Facebook comments and phone calls, a Rhode Island district last week abandoned its plan to serve cold sandwiches to students whose families owe money.\u003c/p>\n\u003cp>“The outcry was global,” said Catherine Bonang of Warwick Public Schools.\u003c/p>\n\u003cp>Such practices aren’t new, but they are facing more scrutiny. As the push against “lunch shaming” gains traction, here’s what you should know:\u003c/p>\n\u003ch2>What happened in Rhode Island?\u003c/h2>\n\u003cp>Previously, students in Warwick with unpaid charges were served cheese sandwiches that are not on the regular menu, which made it clear who owed money, Bonang said. The district was trying to make it less obvious by switching to sunflower butter and jelly sandwiches, since those are offered as a daily option to everyone, she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the \u003ca href=\"https://www.facebook.com/Warwickschools/posts/837912413252413?__tn__=-R\">backlash\u003c/a> prompted officials to go further and say all students would get the choice of a hot meal. A policy of not letting older students with unpaid meal charges take part in activities like dances and field trips was also recently scrapped, the district said.\u003c/p>\n\u003ch2>How common is lunch shaming?\u003c/h2>\n\u003cp>It’s difficult to gauge the prevalence among the nation’s thousands of schools. But in 2011, a majority of districts surveyed said they had unpaid meal charges, according to a \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/SNOPSYear1.pdf\">study\u003c/a> by the U.S. Department of Agriculture, which oversees the federal school lunch program. Among those schools, serving alternative meals was common. Cheese or peanut butter and jelly sandwiches were cited as alternatives.\u003c/p>\n\u003cp>Districts also reported taking other actions to recover costs, such as withholding grades.\u003c/p>\n\u003ch2>Are there rules against lunch shaming?\u003c/h2>\n\u003cp>\u003ca href=\"https://apnews.com/affc45f314114094b01f1e649811c4ad\">New Mexico\u003c/a> passed a law against it in 2017, and several other states including California, Iowa and Oregon have followed suit.\u003c/p>\n\u003cp>The laws generally prohibit practices like stamping students’ hands or making them do chores, though serving alternative meals isn’t always explicitly banned. The laws’ supporters say students should never go hungry at school or be shamed with food.\u003c/p>\n\u003cp>Last month, federal lawmakers introduced “anti-lunch shaming” \u003ca href=\"https://www.tomudall.senate.gov/imo/media/doc/RYA19161.pdf\">legislation\u003c/a> to help shield children with unpaid charges. The USDA also discourages practices that stigmatize students, but lets districts set their own policies.\u003c/p>\n\u003ch2>Aren't alternative meals a form of lunch shaming?\u003c/h2>\n\u003cp>A child can feel shame even if it’s not obvious to others why they’re getting a cold sandwich, said Jennifer Ramo of New Mexico Appleseed, which advocates against the practice.\u003c/p>\n\u003cp>After forgetting to pay for lunches one week, Aniece Germain said her son was given a sun butter sandwich in kindergarten last year. She said her heart broke when she picked him up at school, and he asked why she hadn’t paid for him.\u003c/p>\n\u003cp>She was also charged $2.50 for the sandwich, the same as for a hot meal.\u003c/p>\n\u003cp>“So the purpose of that is to humiliate the kids, shame the kids, to get the parents to pay,” said Germain, who lives in Cranston, Rhode Island, not far from Warwick.\u003c/p>\n\u003cp>Cranston’s school district said it no longer serves alternative meals.\u003c/p>\n\u003ch2>Who's affected by lunch shaming?\u003c/h2>\n\u003cp>The national school lunch program serves around \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/pd/slsummar.pdf\">30 million children\u003c/a>. About 20 million of those students qualify for free lunches, and 2 million qualify for a reduced price lunch of 40 cents.\u003c/p>\n\u003cp>The roughly 8 million remaining pay the regular price determined by local districts. Students with unpaid meal charges are the ones affected by lunch shaming.\u003c/p>\n\u003ch2>Why do families have unpaid charges?\u003c/h2>\n\u003cp>Even if families with unpaid charges could afford to pay, many say children shouldn’t be punished for their failure to do so.\u003c/p>\n\u003cp>Reasons for unpaid charges can also vary. Some families may struggle to make ends meet, even if they’re not eligible for free or reduced-price lunches. Others may feel there’s a stigma to applying, or not realize they qualify.\u003c/p>\n\u003cp>In Warwick, the district said $12,000 of its $77,000 in unpaid charges is owed by children who qualified for free lunch, with charges incurred before their applications were approved.\u003c/p>\n\u003cp>The School Nutrition Association, which represents cafeteria operators and suppliers, said providing free lunches for all students would end confusion about charges.\u003c/p>\n\u003ch2>Are unpaid charges a big problem?\u003c/h2>\n\u003cp>The USDA report from a few years ago said lost revenue from unpaid meals tended to represent a tiny percentage of a school food program’s overall spending. But situations can vary, and the School Nutrition Association said unpaid charges are a widespread issue, with debt esca2lating in places that adopted anti-lunch shaming policies.\u003c/p>\n\u003cp>In Maine, officials estimate the state’s new law will have unknown but ”\u003ca href=\"https://www.apnews.com/5c81a2660e6940598bf3de4a3dabc294\">significant\u003c/a>” costs for local districts.\u003c/p>\n\u003cp>In Cranston, where the debt is at about $90,000, officials in January started using a debt collector. Michael Crudale of Cranston Public Schools said simply getting a letter from a collection agency can sometimes get families to pay.\u003c/p>\n\u003cp>“They feel like it’s been turned up a notch,” he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He said credit scores aren’t affected, but that letters are sent every 30 days until the school year ends. At that point, Crudale said the district eats the cost and the debt is erased.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>NEW YORK (AP) — Denying children a hot meal apparently isn’t a popular way for schools to deal with unpaid lunch money.\u003c/p>\n\u003cp>After a flood of angry Facebook comments and phone calls, a Rhode Island district last week abandoned its plan to serve cold sandwiches to students whose families owe money.\u003c/p>\n\u003cp>“The outcry was global,” said Catherine Bonang of Warwick Public Schools.\u003c/p>\n\u003cp>Such practices aren’t new, but they are facing more scrutiny. As the push against “lunch shaming” gains traction, here’s what you should know:\u003c/p>\n\u003ch2>What happened in Rhode Island?\u003c/h2>\n\u003cp>Previously, students in Warwick with unpaid charges were served cheese sandwiches that are not on the regular menu, which made it clear who owed money, Bonang said. The district was trying to make it less obvious by switching to sunflower butter and jelly sandwiches, since those are offered as a daily option to everyone, she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the \u003ca href=\"https://www.facebook.com/Warwickschools/posts/837912413252413?__tn__=-R\">backlash\u003c/a> prompted officials to go further and say all students would get the choice of a hot meal. A policy of not letting older students with unpaid meal charges take part in activities like dances and field trips was also recently scrapped, the district said.\u003c/p>\n\u003ch2>How common is lunch shaming?\u003c/h2>\n\u003cp>It’s difficult to gauge the prevalence among the nation’s thousands of schools. But in 2011, a majority of districts surveyed said they had unpaid meal charges, according to a \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/SNOPSYear1.pdf\">study\u003c/a> by the U.S. Department of Agriculture, which oversees the federal school lunch program. Among those schools, serving alternative meals was common. Cheese or peanut butter and jelly sandwiches were cited as alternatives.\u003c/p>\n\u003cp>Districts also reported taking other actions to recover costs, such as withholding grades.\u003c/p>\n\u003ch2>Are there rules against lunch shaming?\u003c/h2>\n\u003cp>\u003ca href=\"https://apnews.com/affc45f314114094b01f1e649811c4ad\">New Mexico\u003c/a> passed a law against it in 2017, and several other states including California, Iowa and Oregon have followed suit.\u003c/p>\n\u003cp>The laws generally prohibit practices like stamping students’ hands or making them do chores, though serving alternative meals isn’t always explicitly banned. The laws’ supporters say students should never go hungry at school or be shamed with food.\u003c/p>\n\u003cp>Last month, federal lawmakers introduced “anti-lunch shaming” \u003ca href=\"https://www.tomudall.senate.gov/imo/media/doc/RYA19161.pdf\">legislation\u003c/a> to help shield children with unpaid charges. The USDA also discourages practices that stigmatize students, but lets districts set their own policies.\u003c/p>\n\u003ch2>Aren't alternative meals a form of lunch shaming?\u003c/h2>\n\u003cp>A child can feel shame even if it’s not obvious to others why they’re getting a cold sandwich, said Jennifer Ramo of New Mexico Appleseed, which advocates against the practice.\u003c/p>\n\u003cp>After forgetting to pay for lunches one week, Aniece Germain said her son was given a sun butter sandwich in kindergarten last year. She said her heart broke when she picked him up at school, and he asked why she hadn’t paid for him.\u003c/p>\n\u003cp>She was also charged $2.50 for the sandwich, the same as for a hot meal.\u003c/p>\n\u003cp>“So the purpose of that is to humiliate the kids, shame the kids, to get the parents to pay,” said Germain, who lives in Cranston, Rhode Island, not far from Warwick.\u003c/p>\n\u003cp>Cranston’s school district said it no longer serves alternative meals.\u003c/p>\n\u003ch2>Who's affected by lunch shaming?\u003c/h2>\n\u003cp>The national school lunch program serves around \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/pd/slsummar.pdf\">30 million children\u003c/a>. About 20 million of those students qualify for free lunches, and 2 million qualify for a reduced price lunch of 40 cents.\u003c/p>\n\u003cp>The roughly 8 million remaining pay the regular price determined by local districts. Students with unpaid meal charges are the ones affected by lunch shaming.\u003c/p>\n\u003ch2>Why do families have unpaid charges?\u003c/h2>\n\u003cp>Even if families with unpaid charges could afford to pay, many say children shouldn’t be punished for their failure to do so.\u003c/p>\n\u003cp>Reasons for unpaid charges can also vary. Some families may struggle to make ends meet, even if they’re not eligible for free or reduced-price lunches. Others may feel there’s a stigma to applying, or not realize they qualify.\u003c/p>\n\u003cp>In Warwick, the district said $12,000 of its $77,000 in unpaid charges is owed by children who qualified for free lunch, with charges incurred before their applications were approved.\u003c/p>\n\u003cp>The School Nutrition Association, which represents cafeteria operators and suppliers, said providing free lunches for all students would end confusion about charges.\u003c/p>\n\u003ch2>Are unpaid charges a big problem?\u003c/h2>\n\u003cp>The USDA report from a few years ago said lost revenue from unpaid meals tended to represent a tiny percentage of a school food program’s overall spending. But situations can vary, and the School Nutrition Association said unpaid charges are a widespread issue, with debt esca2lating in places that adopted anti-lunch shaming policies.\u003c/p>\n\u003cp>In Maine, officials estimate the state’s new law will have unknown but ”\u003ca href=\"https://www.apnews.com/5c81a2660e6940598bf3de4a3dabc294\">significant\u003c/a>” costs for local districts.\u003c/p>\n\u003cp>In Cranston, where the debt is at about $90,000, officials in January started using a debt collector. Michael Crudale of Cranston Public Schools said simply getting a letter from a collection agency can sometimes get families to pay.\u003c/p>\n\u003cp>“They feel like it’s been turned up a notch,” he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He said credit scores aren’t affected, but that letters are sent every 30 days until the school year ends. At that point, Crudale said the district eats the cost and the debt is erased.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Can This Breakfast Cereal Help Save The Planet?",
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"content": "\u003cp>This past week in San Francisco, food writers and environmentalists gathered to taste some breakfast cereal. \u003c/p>\n\u003cp>This particular cereal had an ingredient — the milled seeds of a little-known plant called \u003ca href=\"https://landinstitute.org/our-work/perennial-crops/kernza/\">Kernza\u003c/a> — that's the result of a radical campaign to reinvent agriculture and reverse an environmentally disastrous choice made by our distant ancestors.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/wesat/2019/04/20190413_wesat_can_this_breakfast_cereal_help_save_the_planet.mp3\u003cbr>\n[aside postID=\"bayareabites_112980\" label=\"More About Kernza\"]\u003c/p>\n\u003cp>The campaign began 40-some years ago with a scientist-environmentalist named \u003ca href=\"https://landinstitute.org/about-us/staff/wes-jackson/\">Wes Jackson\u003c/a>. He argued that humanity took a wrong turn, thousands of years ago, when it came to rely on crops like wheat and rice for basic sustenance. These \"annual\" crops need replanting each year, \"which means that if you're going to get your seed to germinate, you've got to destroy the vegetation at the surface,\" clearing away anything that might compete with the fragile seedlings, Jackson \u003ca href=\"https://www.youtube.com/watch?v=4hWjj_mQCS0\">said\u003c/a>.\u003c/p>\n\u003cp>As farmers use tillage tools or herbicides to get rid of competing vegetation, they inevitably wipe away habitat for birds and insects. Bare soil washes away and pollutes streams and rivers. Tilling the soil releases vast amounts of carbon dioxide into the atmosphere.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jackson imagined a totally different style of farming. And he founded a small organization called \u003ca href=\"https://landinstitute.org/\">The Land Institute\u003c/a>, in Salina, Kan., to pursue the dream.\u003c/p>\n\u003cp>\u003ca href=\"https://landinstitute.org/about-us/staff/tim-crews/\">Tim Crews\u003c/a>, the institute's director of research, takes me on a little tour of the grounds at The Land Institute, and our first stop is a patch of native prairie. Crews gesture toward the carpet of grass, wildflowers and clover. \"This is the vegetation that actually builds soil. It's what created the rich soils that feed us, across the breadbasket of the Midwest,\" he says.\u003c/p>\n\u003cp>These plants don't require reseeding. Their roots go deep into the earth, live right through the winter, and send up fresh green stems every spring.\u003c/p>\n\u003cp>The Land Institute believes that we should be getting our staple foods from perennial plants like this. And they're feeling pretty excited at the Land Institute these days. They actually have some examples of grain from perennial plants to show off. \u003c/p>\n\u003cfigure id=\"attachment_133362\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85.jpg\" alt=\"Plant breeder Lee DeHaan in a greenhouse at the Land Institute in Salina, Kan. These plants were created by cross-pollinating intermediate wheatgrass and regular wheat.\" width=\"1600\" height=\"550\" class=\"size-full wp-image-133362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-160x55.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-800x275.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-768x264.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-1020x351.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-1200x413.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Plant breeder Lee DeHaan in a greenhouse at the Land Institute in Salina, Kan. These plants were created by cross-pollinating intermediate wheatgrass and regular wheat. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first is Kernza. The plant's real name is intermediate wheatgrass, but that struck people as kind of clunky, so they renamed it. It's a distant relative of regular wheat. It's never been grown as a grain crop because it doesn't produce nearly as much seed as wheat. But it is a perennial.\u003c/p>\n\u003cp>For the past 15 years, plant breeder \u003ca href=\"https://landinstitute.org/about-us/staff/lee-dehaan/\">Lee DeHaan\u003c/a> has been cross-pollinating individual Kernza plants. He grows them in greenhouses and in open fields and selects the best offspring, paying particular attention to the size of the seeds they make. Bigger seeds means a bigger harvest to mill into flour.\u003c/p>\n\u003cp>He opens a paper bag to show me some recent results. \"As you can see, the seed is pretty small. It's about one-fifth the size of wheat,\" he says. \u003c/p>\n\u003cp>But he has been making progress. These seeds are twice as large as when the project started. The Land Institute has recruited farmers to grow Kernza in small fields (small for the Midwest, at least) of 40 acres or so. They're harvesting it with standard farm machinery.\u003c/p>\n\u003cp>DeHaan recalls the day, years ago, when he realized that Kernza might be more than a long-term scientific experiment. He was visiting a farmer who'd grown a field of Kernza. The farmer had just finished his wheat harvest, and DeHaan asked if he'd be willing to try to harvest the Kernza field with his combine. \"He was kind of skeptical, but he was willing to give it a shot,\" DeHaan recalls. \"I'm riding with him in the combine, and it's starting to fill up his bin in the back. He was almost giddy; he was starting to giggle about it. He couldn't believe it was working.\" They ended up with almost a full semitrailer load of Kernza grain.\u003c/p>\n\u003cp>Even more remarkable: General Mills, the company that makes Cheerios and Wheaties, now says it \u003ca href=\"https://www.generalmills.com/en/News/NewsReleases/Library/2017/March/kernza-3-7\">wants\u003c/a> to make cereal out of it. \u003c/p>\n\u003cfigure id=\"attachment_133357\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/img_8512.cr2_enl-ab51cb000fe0265881c100b5a48a2b6b40996849-e1555622794379.jpg\" alt=\"Grain from intermediate wheatgrass, or Kernza. The Land Institute is recruiting farmers to grow larger quantities of the grain for General Mills.\" width=\"1920\" height=\"1182\" class=\"size-full wp-image-133357\">\u003cfigcaption class=\"wp-caption-text\">Grain from intermediate wheatgrass, or Kernza. The Land Institute is recruiting farmers to grow larger quantities of the grain for General Mills. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think the R&D team saw this lovely grain and thought, 'There is something we can do with it,' \" says Maria Carolina Comings, marketing director for General Mills' organic brand, Cascadian Farm. \u003c/p>\n\u003cp>In recent months, General Mills gathered up all the Kernza grain that it could find, milled it, and made 6,000 small boxes of cereal to hand out as samples — and at events like the one this week in San Francisco.\u003c/p>\n\u003cp>There's actually more regular wheat in this cereal than Kernza, and it looks and tastes kind of like Wheaties. It's pretty sweet. \u003c/p>\n\u003cp>But General Mills wants to market Kernza — eventually, when there's more of it available — as the first grain that grows like grass on the prairie, protecting the soil, taking carbon from the air and storing it in the earth. \u003c/p>\n\u003cp>\"We want to scale this and be able to find it on any grocery store, sitting on the same shelves\" alongside every other cereal put out by General Mills' Cascadian Farm brand, Comings says. \"You can start to be part of the solution to climate change by eating a cereal, which is just so lovely.\" \u003c/p>\n\u003cp>The Land Institute is recruiting farmers to grow larger quantities of Kernza, but they're telling people not to expect too much, too soon. \"Commercial production of Kernza in 2019 is akin to taking a car for a test drive when it's halfway down the assembly line,\" says \u003ca href=\"https://landinstitute.org/about-us/staff/fred-iutzi/\">Fred Iutzi\u003c/a>, the institute's president. For one thing, Kernza produces small harvests right now — perhaps 500 pounds per acre. By comparison, the average U.S. field of wheat yields about 4,000 pounds per acre. \u003c/p>\n\u003cp>But long-term, the Land Institute also has grand ambitions. \"Our goal is not for it to be a small-scale, niche thing,\" says Lee DeHaan. \"We have landscape-scale problems,\" and to make a real impact, perennial grains need to cover the landscape. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/13/711144729/can-this-breakfast-cereal-help-save-the-planet\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This past week in San Francisco, food writers and environmentalists gathered to taste some breakfast cereal. \u003c/p>\n\u003cp>This particular cereal had an ingredient — the milled seeds of a little-known plant called \u003ca href=\"https://landinstitute.org/our-work/perennial-crops/kernza/\">Kernza\u003c/a> — that's the result of a radical campaign to reinvent agriculture and reverse an environmentally disastrous choice made by our distant ancestors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The campaign began 40-some years ago with a scientist-environmentalist named \u003ca href=\"https://landinstitute.org/about-us/staff/wes-jackson/\">Wes Jackson\u003c/a>. He argued that humanity took a wrong turn, thousands of years ago, when it came to rely on crops like wheat and rice for basic sustenance. These \"annual\" crops need replanting each year, \"which means that if you're going to get your seed to germinate, you've got to destroy the vegetation at the surface,\" clearing away anything that might compete with the fragile seedlings, Jackson \u003ca href=\"https://www.youtube.com/watch?v=4hWjj_mQCS0\">said\u003c/a>.\u003c/p>\n\u003cp>As farmers use tillage tools or herbicides to get rid of competing vegetation, they inevitably wipe away habitat for birds and insects. Bare soil washes away and pollutes streams and rivers. Tilling the soil releases vast amounts of carbon dioxide into the atmosphere.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jackson imagined a totally different style of farming. And he founded a small organization called \u003ca href=\"https://landinstitute.org/\">The Land Institute\u003c/a>, in Salina, Kan., to pursue the dream.\u003c/p>\n\u003cp>\u003ca href=\"https://landinstitute.org/about-us/staff/tim-crews/\">Tim Crews\u003c/a>, the institute's director of research, takes me on a little tour of the grounds at The Land Institute, and our first stop is a patch of native prairie. Crews gesture toward the carpet of grass, wildflowers and clover. \"This is the vegetation that actually builds soil. It's what created the rich soils that feed us, across the breadbasket of the Midwest,\" he says.\u003c/p>\n\u003cp>These plants don't require reseeding. Their roots go deep into the earth, live right through the winter, and send up fresh green stems every spring.\u003c/p>\n\u003cp>The Land Institute believes that we should be getting our staple foods from perennial plants like this. And they're feeling pretty excited at the Land Institute these days. They actually have some examples of grain from perennial plants to show off. \u003c/p>\n\u003cfigure id=\"attachment_133362\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85.jpg\" alt=\"Plant breeder Lee DeHaan in a greenhouse at the Land Institute in Salina, Kan. These plants were created by cross-pollinating intermediate wheatgrass and regular wheat.\" width=\"1600\" height=\"550\" class=\"size-full wp-image-133362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-160x55.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-800x275.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-768x264.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-1020x351.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-1200x413.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Plant breeder Lee DeHaan in a greenhouse at the Land Institute in Salina, Kan. These plants were created by cross-pollinating intermediate wheatgrass and regular wheat. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first is Kernza. The plant's real name is intermediate wheatgrass, but that struck people as kind of clunky, so they renamed it. It's a distant relative of regular wheat. It's never been grown as a grain crop because it doesn't produce nearly as much seed as wheat. But it is a perennial.\u003c/p>\n\u003cp>For the past 15 years, plant breeder \u003ca href=\"https://landinstitute.org/about-us/staff/lee-dehaan/\">Lee DeHaan\u003c/a> has been cross-pollinating individual Kernza plants. He grows them in greenhouses and in open fields and selects the best offspring, paying particular attention to the size of the seeds they make. Bigger seeds means a bigger harvest to mill into flour.\u003c/p>\n\u003cp>He opens a paper bag to show me some recent results. \"As you can see, the seed is pretty small. It's about one-fifth the size of wheat,\" he says. \u003c/p>\n\u003cp>But he has been making progress. These seeds are twice as large as when the project started. The Land Institute has recruited farmers to grow Kernza in small fields (small for the Midwest, at least) of 40 acres or so. They're harvesting it with standard farm machinery.\u003c/p>\n\u003cp>DeHaan recalls the day, years ago, when he realized that Kernza might be more than a long-term scientific experiment. He was visiting a farmer who'd grown a field of Kernza. The farmer had just finished his wheat harvest, and DeHaan asked if he'd be willing to try to harvest the Kernza field with his combine. \"He was kind of skeptical, but he was willing to give it a shot,\" DeHaan recalls. \"I'm riding with him in the combine, and it's starting to fill up his bin in the back. He was almost giddy; he was starting to giggle about it. He couldn't believe it was working.\" They ended up with almost a full semitrailer load of Kernza grain.\u003c/p>\n\u003cp>Even more remarkable: General Mills, the company that makes Cheerios and Wheaties, now says it \u003ca href=\"https://www.generalmills.com/en/News/NewsReleases/Library/2017/March/kernza-3-7\">wants\u003c/a> to make cereal out of it. \u003c/p>\n\u003cfigure id=\"attachment_133357\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/img_8512.cr2_enl-ab51cb000fe0265881c100b5a48a2b6b40996849-e1555622794379.jpg\" alt=\"Grain from intermediate wheatgrass, or Kernza. The Land Institute is recruiting farmers to grow larger quantities of the grain for General Mills.\" width=\"1920\" height=\"1182\" class=\"size-full wp-image-133357\">\u003cfigcaption class=\"wp-caption-text\">Grain from intermediate wheatgrass, or Kernza. The Land Institute is recruiting farmers to grow larger quantities of the grain for General Mills. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think the R&D team saw this lovely grain and thought, 'There is something we can do with it,' \" says Maria Carolina Comings, marketing director for General Mills' organic brand, Cascadian Farm. \u003c/p>\n\u003cp>In recent months, General Mills gathered up all the Kernza grain that it could find, milled it, and made 6,000 small boxes of cereal to hand out as samples — and at events like the one this week in San Francisco.\u003c/p>\n\u003cp>There's actually more regular wheat in this cereal than Kernza, and it looks and tastes kind of like Wheaties. It's pretty sweet. \u003c/p>\n\u003cp>But General Mills wants to market Kernza — eventually, when there's more of it available — as the first grain that grows like grass on the prairie, protecting the soil, taking carbon from the air and storing it in the earth. \u003c/p>\n\u003cp>\"We want to scale this and be able to find it on any grocery store, sitting on the same shelves\" alongside every other cereal put out by General Mills' Cascadian Farm brand, Comings says. \"You can start to be part of the solution to climate change by eating a cereal, which is just so lovely.\" \u003c/p>\n\u003cp>The Land Institute is recruiting farmers to grow larger quantities of Kernza, but they're telling people not to expect too much, too soon. \"Commercial production of Kernza in 2019 is akin to taking a car for a test drive when it's halfway down the assembly line,\" says \u003ca href=\"https://landinstitute.org/about-us/staff/fred-iutzi/\">Fred Iutzi\u003c/a>, the institute's president. For one thing, Kernza produces small harvests right now — perhaps 500 pounds per acre. By comparison, the average U.S. field of wheat yields about 4,000 pounds per acre. \u003c/p>\n\u003cp>But long-term, the Land Institute also has grand ambitions. \"Our goal is not for it to be a small-scale, niche thing,\" says Lee DeHaan. \"We have landscape-scale problems,\" and to make a real impact, perennial grains need to cover the landscape. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/13/711144729/can-this-breakfast-cereal-help-save-the-planet\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Some In The Beef Industry Are Bucking The Widespread Use Of Antibiotics. Here's How",
"title": "Some In The Beef Industry Are Bucking The Widespread Use Of Antibiotics. Here's How",
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"content": "\u003cp>If you ate a hamburger today, or a high-priced steak, chances are it came from an animal that was fed an antibiotic during the last few months of its life.\u003cbr>\n[aside postID=\"news_11719669,bayareabites_131706\"]\u003cbr>\nThis is one of the most controversial uses of antibiotics in the entire food industry. There's growing pressure on the beef industry to stop doing this.\u003c/p>\n\u003cp>I wanted to know how hard that would be. My questions eventually led me to \u003ca href=\"http://zwtranch.com/pcf_nsb.php\">Phelps County Feeders\u003c/a>, a cattle feedlot near Kearney, Neb.\u003c/p>\n\u003cp>It was cold and wet on the day I visited. The weather had been bad for weeks. Joe Klute, the feedlot's co-owner, was unhappy because he knew his 15,000 cattle were miserable, too. And miserable cattle don't gain weight.\u003c/p>\n\u003cp>\"I mean, you spend all this time and energy and effort and money to put weight on them that you hope to get paid [for], and now it's all going to be gone,\" he said. \"Because of the weather stress.\"\u003c/p>\n\u003cp>We head out to look at the raw ingredients of beef-making: giant bales of hay; piles of chopped up, fermented corn stalks and leaves called silage; steaming, flattened kernels of corn. \"They get corn flakes for breakfast, just like we do,\" he says with a grin.\u003c/p>\n\u003cfigure id=\"attachment_133233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133233\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/4_img_8421.cr2_enl-30f48eba3d80967d047f0d466d3cdee8b4265b67-e1554231360563.jpg\" alt=\"Steamed, flattened corn is fed to cattle to make them gain weight quickly. This diet can also lead to liver abscesses\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">Steamed, flattened corn is fed to cattle to make them gain weight quickly. This diet can also lead to liver abscesses \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then there are the micro-ingredients, like vitamins. They get dissolved in water and mixed into the truckloads of corn and hay. \"On a 20,000-pound load, those micro-ingredients are going to be less than a pound,\" Klute says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of these micro-ingredients is an antibiotic called tylosin. It's in there because when cattle eat a high-calorie diet, with lots of grain — which they do in feedlots, to fatten them up quickly during the last four to six months of their life — many will develop abscesses on the liver.\u003c/p>\n\u003cp>\u003ca href=\"https://www.vet.k-state.edu/education/dmp/faculty-staff/faculty/nagaraja/\">T. G. Nagaraja\u003c/a>, at Kansas State University, has spent most of his life studying this process. Fermenting grain produces acid in the bovine stomach that's called the rumen, Nagaraja explains. When there's lots of it, the acids can damage the rumen wall. This lets bacteria escape into the bloodstream and travel to the liver, where they get trapped, multiply, and cause abscesses.\u003c/p>\n\u003cp>Liver abscesses don't usually kill cattle, but they slow the animals' growth and can make slaughtering operations more complicated.\u003c/p>\n\u003cp>Nagaraja says that when cattle are fed a standard feedlot diet, 20 percent or more of them typically develop liver abscesses. Tylosin cuts that percentage by more than half, to single digits.\u003c/p>\n\u003cp>This is, of course, great for the feedlot, but according to \u003ca href=\"https://publichealth.gwu.edu/departments/environmental-and-occupational-health/lance-price\">Lance Price\u003c/a>, director of the Antibiotic Resistance Action Center at George Washington University in Washington, D.C., it's not good at all for the rest of us.\u003c/p>\n\u003cfigure id=\"attachment_133234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133234\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/22222_img_8399.cr2_enl-2268ebb8cf3d42ae125ef5849b3eb01b16bbf169-e1554231396784.jpg\" alt=\"At Corrin Farms, near Neola, Iowa, the cattle aren't fed antibiotics to control liver abscesses.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">At Corrin Farms, near Neola, Iowa, the cattle aren't fed antibiotics to control liver abscesses. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's basically a public health decision that they're making,\" he says, and it's a bad one, undermining the effectiveness of drugs that people depend on.\u003c/p>\n\u003cp>Tylosin, for instance, is almost the same as an antibiotic that doctors often prescribe, called erythromycin. So when you feed tylosin to cattle, Price says, \"it puts pressure on all the bacteria in and on that animal. Those bacteria respond to the antibiotic and eventually become resistant to it.\"\u003c/p>\n\u003cp>Those antibiotic-resistant bacteria can migrate away from the feedlot, perhaps carried by animal waste. If the bacteria then infect people, they can't be treated with erythromycin.\u003c/p>\n\u003cp>The Food and Drug Administration has banned some uses of antibiotics in animals for exactly this \u003ca href=\"https://www.npr.org/sections/thesalt/2013/07/11/200870193/are-antibiotics-on-the-farm-risky-business\">reason\u003c/a>. Farmers can \u003ca href=\"https://www.fda.gov/animalveterinary/safetyhealth/antimicrobialresistance/\">no longer\u003c/a> use antibiotics to make cattle grow faster. Overall, their use of these drugs is \u003ca href=\"https://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM628538.pdf\">down\u003c/a>. But farmers still can give antibiotics to treat or prevent diseases like liver abscesses.\u003c/p>\n\u003cp>This gets Lance Price kind of angry. \"We are \u003cem>creating\u003c/em> this disease,\" he says. \"We are creating liver abscesses by the way we're raising [cattle].\" Raise them differently, he says, and cattle wouldn't need tylosin.\u003c/p>\n\u003cp>In fact, it's being done. It's even being done at Phelps County Feeders. About 40 percent of the cattle at Joe Klute's cold, wet feedlot are not getting any tylosin, or any growth-promoting hormones. This beef gets sold as an \"all-natural\" product under the company's own brand: \u003ca href=\"https://www.nebraskastarbeef.com/\">Nebraska Star Beef\u003c/a>. The feedlot gets more money for it.\u003c/p>\n\u003cp>\"We decided, hey, it's another avenue of survival. It's another niche. Let's find this niche; let's try to be different,\" Klute says.\u003c/p>\n\u003cp>I also visited another, much smaller, feedlot in Iowa that's completely antibiotic-free. It grows cattle for the company \u003ca href=\"https://www.nimanranch.com/\">Niman Ranch\u003c/a>.\u003c/p>\n\u003cp>In both places, they're doing it pretty much the same way.\u003c/p>\n\u003cp>\"We change how the animals are fed, and we don't have to use tylosin,\" says John Tarpoff, vice president of beef for Niman Ranch.\u003c/p>\n\u003cp>They feed these cattle more hay and silage — and less energy-rich corn. This diet is easier on the animals' stomachs. \"The idea is, you have to protect the whole digestive system,\" Tarpoff says.\u003c/p>\n\u003cfigure id=\"attachment_133235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133235\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/5_img_8466.cr2_enl-64ab32cc475119f4f011f83e8611f660ab135db3-e1554231426574.jpg\" alt=\"At Phelps County Feeders, trucks are loaded with hay, rolled corn kernels, corn silage, and dried distillers grains. The proportion varies, depending on which cattle are getting that feed.\" width=\"1920\" height=\"1182\">\u003cfigcaption class=\"wp-caption-text\">At Phelps County Feeders, trucks are loaded with hay, rolled corn kernels, corn silage, and dried distillers grains. The proportion varies, depending on which cattle are getting that feed. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But there's a trade-off. The animals grow more slowly when their diet is less energy-rich. To gain the same amount of weight, it can take these cattle about five months — as opposed to four months with conventional feeding. And some cattle — less than 10 percent of them — develop liver abscesses under this feeding regimen, too. That's about the same as in feedlots that use a high-energy diet combined with tylosin.\u003c/p>\n\u003cp>Another fly in the antibiotic-free ointment: Occasionally, cattle get sick with other diseases and need antibiotics. In that case, they're treated and their meat is no longer sold as \"natural.\" Tarpoff says this happens to fewer than 1 percent of Niman Ranch's cattle. At Phelps County Feeders, it's between 5 and 10 percent.\u003c/p>\n\u003cp>In case you're wondering, these antibiotic-free cattle still are getting plenty of grain in their diet. That's necessary, Tarpoff says, to produce the tender steaks that many consumers prefer.\u003c/p>\n\u003cp>Because of the longer time and extra feed required to raise cattle this way, it costs more. Tarpoff estimates that it's roughly 15 to 18 percent more. \"We get the complaint all the time, 'Gee, your product costs more than the other guy's,' \" he says. \"Well, yeah, it does.\"\u003c/p>\n\u003cp>Some big customers are \u003ca href=\"https://uspirg.org/sites/pirg/files/ChainReaction4_Report-10_17_18.pdf\">willing to pay\u003c/a> for antibiotic-free production. They include Whole Foods and the fast-food chain Shake Shack.\u003c/p>\n\u003cp>Last December, in perhaps the biggest shift in the industry away from antibiotics, McDonald's \u003ca href=\"https://news.mcdonalds.com/stories/using-our-scale-for-good/antibiotic-policy-beef-2018\">announced\u003c/a> that it's taking steps to cut antibiotic use by its beef suppliers.\u003c/p>\n\u003cp>I asked Tarpoff for his reaction. He sounded cautious.\u003c/p>\n\u003cp>\"It's not so easily done,\" he said. This industry, at least the mass-market part of it, has always been driven to cut costs. Cutting out the antibiotics will raise costs. \"It'll be interesting to see what happens,\" he says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/02/707406946/some-in-the-beef-industry-are-bucking-the-widespread-use-of-antibiotics-heres-ho\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"excerpt": "Most beef cattle receive antibiotics in their feed to prevent liver abscesses while eating a high-energy diet. There's growing pressure on feedlots to stop this — and some have. But it's costly.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you ate a hamburger today, or a high-priced steak, chances are it came from an animal that was fed an antibiotic during the last few months of its life.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis is one of the most controversial uses of antibiotics in the entire food industry. There's growing pressure on the beef industry to stop doing this.\u003c/p>\n\u003cp>I wanted to know how hard that would be. My questions eventually led me to \u003ca href=\"http://zwtranch.com/pcf_nsb.php\">Phelps County Feeders\u003c/a>, a cattle feedlot near Kearney, Neb.\u003c/p>\n\u003cp>It was cold and wet on the day I visited. The weather had been bad for weeks. Joe Klute, the feedlot's co-owner, was unhappy because he knew his 15,000 cattle were miserable, too. And miserable cattle don't gain weight.\u003c/p>\n\u003cp>\"I mean, you spend all this time and energy and effort and money to put weight on them that you hope to get paid [for], and now it's all going to be gone,\" he said. \"Because of the weather stress.\"\u003c/p>\n\u003cp>We head out to look at the raw ingredients of beef-making: giant bales of hay; piles of chopped up, fermented corn stalks and leaves called silage; steaming, flattened kernels of corn. \"They get corn flakes for breakfast, just like we do,\" he says with a grin.\u003c/p>\n\u003cfigure id=\"attachment_133233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133233\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/4_img_8421.cr2_enl-30f48eba3d80967d047f0d466d3cdee8b4265b67-e1554231360563.jpg\" alt=\"Steamed, flattened corn is fed to cattle to make them gain weight quickly. This diet can also lead to liver abscesses\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">Steamed, flattened corn is fed to cattle to make them gain weight quickly. This diet can also lead to liver abscesses \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then there are the micro-ingredients, like vitamins. They get dissolved in water and mixed into the truckloads of corn and hay. \"On a 20,000-pound load, those micro-ingredients are going to be less than a pound,\" Klute says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of these micro-ingredients is an antibiotic called tylosin. It's in there because when cattle eat a high-calorie diet, with lots of grain — which they do in feedlots, to fatten them up quickly during the last four to six months of their life — many will develop abscesses on the liver.\u003c/p>\n\u003cp>\u003ca href=\"https://www.vet.k-state.edu/education/dmp/faculty-staff/faculty/nagaraja/\">T. G. Nagaraja\u003c/a>, at Kansas State University, has spent most of his life studying this process. Fermenting grain produces acid in the bovine stomach that's called the rumen, Nagaraja explains. When there's lots of it, the acids can damage the rumen wall. This lets bacteria escape into the bloodstream and travel to the liver, where they get trapped, multiply, and cause abscesses.\u003c/p>\n\u003cp>Liver abscesses don't usually kill cattle, but they slow the animals' growth and can make slaughtering operations more complicated.\u003c/p>\n\u003cp>Nagaraja says that when cattle are fed a standard feedlot diet, 20 percent or more of them typically develop liver abscesses. Tylosin cuts that percentage by more than half, to single digits.\u003c/p>\n\u003cp>This is, of course, great for the feedlot, but according to \u003ca href=\"https://publichealth.gwu.edu/departments/environmental-and-occupational-health/lance-price\">Lance Price\u003c/a>, director of the Antibiotic Resistance Action Center at George Washington University in Washington, D.C., it's not good at all for the rest of us.\u003c/p>\n\u003cfigure id=\"attachment_133234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133234\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/22222_img_8399.cr2_enl-2268ebb8cf3d42ae125ef5849b3eb01b16bbf169-e1554231396784.jpg\" alt=\"At Corrin Farms, near Neola, Iowa, the cattle aren't fed antibiotics to control liver abscesses.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">At Corrin Farms, near Neola, Iowa, the cattle aren't fed antibiotics to control liver abscesses. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's basically a public health decision that they're making,\" he says, and it's a bad one, undermining the effectiveness of drugs that people depend on.\u003c/p>\n\u003cp>Tylosin, for instance, is almost the same as an antibiotic that doctors often prescribe, called erythromycin. So when you feed tylosin to cattle, Price says, \"it puts pressure on all the bacteria in and on that animal. Those bacteria respond to the antibiotic and eventually become resistant to it.\"\u003c/p>\n\u003cp>Those antibiotic-resistant bacteria can migrate away from the feedlot, perhaps carried by animal waste. If the bacteria then infect people, they can't be treated with erythromycin.\u003c/p>\n\u003cp>The Food and Drug Administration has banned some uses of antibiotics in animals for exactly this \u003ca href=\"https://www.npr.org/sections/thesalt/2013/07/11/200870193/are-antibiotics-on-the-farm-risky-business\">reason\u003c/a>. Farmers can \u003ca href=\"https://www.fda.gov/animalveterinary/safetyhealth/antimicrobialresistance/\">no longer\u003c/a> use antibiotics to make cattle grow faster. Overall, their use of these drugs is \u003ca href=\"https://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM628538.pdf\">down\u003c/a>. But farmers still can give antibiotics to treat or prevent diseases like liver abscesses.\u003c/p>\n\u003cp>This gets Lance Price kind of angry. \"We are \u003cem>creating\u003c/em> this disease,\" he says. \"We are creating liver abscesses by the way we're raising [cattle].\" Raise them differently, he says, and cattle wouldn't need tylosin.\u003c/p>\n\u003cp>In fact, it's being done. It's even being done at Phelps County Feeders. About 40 percent of the cattle at Joe Klute's cold, wet feedlot are not getting any tylosin, or any growth-promoting hormones. This beef gets sold as an \"all-natural\" product under the company's own brand: \u003ca href=\"https://www.nebraskastarbeef.com/\">Nebraska Star Beef\u003c/a>. The feedlot gets more money for it.\u003c/p>\n\u003cp>\"We decided, hey, it's another avenue of survival. It's another niche. Let's find this niche; let's try to be different,\" Klute says.\u003c/p>\n\u003cp>I also visited another, much smaller, feedlot in Iowa that's completely antibiotic-free. It grows cattle for the company \u003ca href=\"https://www.nimanranch.com/\">Niman Ranch\u003c/a>.\u003c/p>\n\u003cp>In both places, they're doing it pretty much the same way.\u003c/p>\n\u003cp>\"We change how the animals are fed, and we don't have to use tylosin,\" says John Tarpoff, vice president of beef for Niman Ranch.\u003c/p>\n\u003cp>They feed these cattle more hay and silage — and less energy-rich corn. This diet is easier on the animals' stomachs. \"The idea is, you have to protect the whole digestive system,\" Tarpoff says.\u003c/p>\n\u003cfigure id=\"attachment_133235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133235\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/5_img_8466.cr2_enl-64ab32cc475119f4f011f83e8611f660ab135db3-e1554231426574.jpg\" alt=\"At Phelps County Feeders, trucks are loaded with hay, rolled corn kernels, corn silage, and dried distillers grains. The proportion varies, depending on which cattle are getting that feed.\" width=\"1920\" height=\"1182\">\u003cfigcaption class=\"wp-caption-text\">At Phelps County Feeders, trucks are loaded with hay, rolled corn kernels, corn silage, and dried distillers grains. The proportion varies, depending on which cattle are getting that feed. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But there's a trade-off. The animals grow more slowly when their diet is less energy-rich. To gain the same amount of weight, it can take these cattle about five months — as opposed to four months with conventional feeding. And some cattle — less than 10 percent of them — develop liver abscesses under this feeding regimen, too. That's about the same as in feedlots that use a high-energy diet combined with tylosin.\u003c/p>\n\u003cp>Another fly in the antibiotic-free ointment: Occasionally, cattle get sick with other diseases and need antibiotics. In that case, they're treated and their meat is no longer sold as \"natural.\" Tarpoff says this happens to fewer than 1 percent of Niman Ranch's cattle. At Phelps County Feeders, it's between 5 and 10 percent.\u003c/p>\n\u003cp>In case you're wondering, these antibiotic-free cattle still are getting plenty of grain in their diet. That's necessary, Tarpoff says, to produce the tender steaks that many consumers prefer.\u003c/p>\n\u003cp>Because of the longer time and extra feed required to raise cattle this way, it costs more. Tarpoff estimates that it's roughly 15 to 18 percent more. \"We get the complaint all the time, 'Gee, your product costs more than the other guy's,' \" he says. \"Well, yeah, it does.\"\u003c/p>\n\u003cp>Some big customers are \u003ca href=\"https://uspirg.org/sites/pirg/files/ChainReaction4_Report-10_17_18.pdf\">willing to pay\u003c/a> for antibiotic-free production. They include Whole Foods and the fast-food chain Shake Shack.\u003c/p>\n\u003cp>Last December, in perhaps the biggest shift in the industry away from antibiotics, McDonald's \u003ca href=\"https://news.mcdonalds.com/stories/using-our-scale-for-good/antibiotic-policy-beef-2018\">announced\u003c/a> that it's taking steps to cut antibiotic use by its beef suppliers.\u003c/p>\n\u003cp>I asked Tarpoff for his reaction. He sounded cautious.\u003c/p>\n\u003cp>\"It's not so easily done,\" he said. This industry, at least the mass-market part of it, has always been driven to cut costs. Cutting out the antibiotics will raise costs. \"It'll be interesting to see what happens,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "To Curb Kids' Sugary Drink Habits, Pediatricians Now Call For Soda Taxes",
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"content": "\u003cp>Pediatricians have long warned parents about the risks of consuming too many sugary drinks — including the link to Type 2 diabetes and obesity.\u003cbr>\n[aside postID=\"news_11727515,news_11727998\"]\u003cbr>\nNow, the nation's leading group of kids' doctors, the American Academy of Pediatrics, together with the American Heart Association, has endorsed a \u003ca href=\"https://pediatrics.aappublications.org/content/early/2019/03/21/peds.2019-0282\">range of strategies designed to curb children's consumption\u003c/a> — including taxes on sugary drinks, limits on marketing sugary drinks to kids and financial incentives to encourage healthier beverage choices.\u003c/p>\n\u003cp>\"For children, the biggest source of added sugars often is not what they eat, it's what they drink,\" says Natalie Muth, a pediatrician and the lead author of the new joint policy statement. By one estimate, kids and teens get about 17 percent of their calories from added sugars — and about half of those calories come from drinks. \u003c/p>\n\u003cp>While consumption of \u003ca href=\"https://academic.oup.com/ajcn/article/98/1/180/4578319\">sugary drinks has declined\u003c/a> in the U.S., kids and teens still consume about 150 calories a day, on average, from them. That's about 12 ounces per day. But the heart association recommends that children consume no more than 8 ounces per week. \u003c/p>\n\u003cp>\"There's a huge difference between what a typical child is drinking ... and what the recommendations are,\" Muth says. By one estimate, \u003ca href=\"https://www.cambridge.org/core/journals/public-health-nutrition/article/to-what-extent-have-sweetened-beverages-contributed-to-the-obesity-epidemic/591E6F0B7DF9ED6D309239AD661C643D\">sweetened beverages account for at least one-fifth of the weight gained\u003c/a> between 1977 and 2007 among people in the U.S. \u003c/p>\n\u003cp>The new statement calls on local, state and national policymakers to consider raising the price of sugary drinks. Muth says taxes on sugary drinks have been shown to be successful. She says taxes are \"a great example of a way to increase the price of sugary drinks, which we know decreases consumption.\" The AAP and the AHA note that such taxes are already in place in U.S. cities including Berkeley, Calif., and Philadelphia.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As we've reported, a study published last year found that Philadelphians were about \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/13/601948072/philadadelphians-drink-less-sugary-soda-more-water-after-tax\">40 percent less likely to drink sweetened beverages daily\u003c/a> after the tax went into effect, compared with people in surrounding areas that didn't have a sugary drink tax. (One caveat: \u003ca href=\"https://www.npr.org/sections/thesalt/2019/02/21/696709717/u-s-soda-taxes-work-studies-suggest-but-maybe-not-as-well-as-hoped\">Other studies suggest\u003c/a> that people in cities with soda taxes will go outside the city to buy sugary drinks.) \u003c/p>\n\u003cp>The soda industry has spent millions of dollars to \u003ca href=\"https://www.npr.org/sections/thesalt/2016/10/20/498589273/trick-or-treat-critics-blast-big-sodas-efforts-to-fend-off-taxes\">fend off soda taxes\u003c/a>. And the American Beverage Association argues there is a better way to reduce the amount of sugar consumers get from beverages. \"We are supporting parents who want less sugar in their kids' diets by creating more drinks than ever before with less or no sugar,\" says William Dermody, spokesperson for the ABA. \"Today, 50 percent of all beverages sold contain zero sugar as we drive toward a goal of reducing beverage calories consumed by 20 percent by 2025.\"\u003cem> \u003c/em>\u003c/p>\n\u003cp>The new joint policy statement also called on federal and state governments to support efforts to decrease the marketing of sugary drinks to children and teens. \"As a nation we have to say 'no' to the onslaught of marketing of sugary drinks to our children,\" Rachel Johnson, a professor emeritus of nutrition at the University of Vermont and the former chair of the AHA's nutrition committee, \u003ca href=\"https://www.aap.org/en-us/about-the-aap/aap-press-room/Pages/AAP-and-AHA-Endorse-Suite-of-Policies-to-Reduce-Kids-Consumption-of-Sugary-Drinks.aspx\">said in a statement\u003c/a>. \"We know what works to protect kids' health and it's time we put effective policies in place that bring down rates of sugary drinks consumption, just like we've done with tobacco.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/25/706635209/to-curb-kids-sugary-drink-habits-pediatricians-now-call-for-soda-taxes\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nNow, the nation's leading group of kids' doctors, the American Academy of Pediatrics, together with the American Heart Association, has endorsed a \u003ca href=\"https://pediatrics.aappublications.org/content/early/2019/03/21/peds.2019-0282\">range of strategies designed to curb children's consumption\u003c/a> — including taxes on sugary drinks, limits on marketing sugary drinks to kids and financial incentives to encourage healthier beverage choices.\u003c/p>\n\u003cp>\"For children, the biggest source of added sugars often is not what they eat, it's what they drink,\" says Natalie Muth, a pediatrician and the lead author of the new joint policy statement. By one estimate, kids and teens get about 17 percent of their calories from added sugars — and about half of those calories come from drinks. \u003c/p>\n\u003cp>While consumption of \u003ca href=\"https://academic.oup.com/ajcn/article/98/1/180/4578319\">sugary drinks has declined\u003c/a> in the U.S., kids and teens still consume about 150 calories a day, on average, from them. That's about 12 ounces per day. But the heart association recommends that children consume no more than 8 ounces per week. \u003c/p>\n\u003cp>\"There's a huge difference between what a typical child is drinking ... and what the recommendations are,\" Muth says. By one estimate, \u003ca href=\"https://www.cambridge.org/core/journals/public-health-nutrition/article/to-what-extent-have-sweetened-beverages-contributed-to-the-obesity-epidemic/591E6F0B7DF9ED6D309239AD661C643D\">sweetened beverages account for at least one-fifth of the weight gained\u003c/a> between 1977 and 2007 among people in the U.S. \u003c/p>\n\u003cp>The new statement calls on local, state and national policymakers to consider raising the price of sugary drinks. Muth says taxes on sugary drinks have been shown to be successful. She says taxes are \"a great example of a way to increase the price of sugary drinks, which we know decreases consumption.\" The AAP and the AHA note that such taxes are already in place in U.S. cities including Berkeley, Calif., and Philadelphia.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As we've reported, a study published last year found that Philadelphians were about \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/13/601948072/philadadelphians-drink-less-sugary-soda-more-water-after-tax\">40 percent less likely to drink sweetened beverages daily\u003c/a> after the tax went into effect, compared with people in surrounding areas that didn't have a sugary drink tax. (One caveat: \u003ca href=\"https://www.npr.org/sections/thesalt/2019/02/21/696709717/u-s-soda-taxes-work-studies-suggest-but-maybe-not-as-well-as-hoped\">Other studies suggest\u003c/a> that people in cities with soda taxes will go outside the city to buy sugary drinks.) \u003c/p>\n\u003cp>The soda industry has spent millions of dollars to \u003ca href=\"https://www.npr.org/sections/thesalt/2016/10/20/498589273/trick-or-treat-critics-blast-big-sodas-efforts-to-fend-off-taxes\">fend off soda taxes\u003c/a>. And the American Beverage Association argues there is a better way to reduce the amount of sugar consumers get from beverages. \"We are supporting parents who want less sugar in their kids' diets by creating more drinks than ever before with less or no sugar,\" says William Dermody, spokesperson for the ABA. \"Today, 50 percent of all beverages sold contain zero sugar as we drive toward a goal of reducing beverage calories consumed by 20 percent by 2025.\"\u003cem> \u003c/em>\u003c/p>\n\u003cp>The new joint policy statement also called on federal and state governments to support efforts to decrease the marketing of sugary drinks to children and teens. \"As a nation we have to say 'no' to the onslaught of marketing of sugary drinks to our children,\" Rachel Johnson, a professor emeritus of nutrition at the University of Vermont and the former chair of the AHA's nutrition committee, \u003ca href=\"https://www.aap.org/en-us/about-the-aap/aap-press-room/Pages/AAP-and-AHA-Endorse-Suite-of-Policies-to-Reduce-Kids-Consumption-of-Sugary-Drinks.aspx\">said in a statement\u003c/a>. \"We know what works to protect kids' health and it's time we put effective policies in place that bring down rates of sugary drinks consumption, just like we've done with tobacco.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/25/706635209/to-curb-kids-sugary-drink-habits-pediatricians-now-call-for-soda-taxes\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Martini glasses emblazoned with the words \"Mommy Juice.\" Hundreds of people lined up in the bitter cold for a Christmas-themed bar. Cocktails, including one at \u003ca href=\"https://www.cookingchanneltv.com/devour/2012/11/worlds-most-expensive-cocktail\">$8,500 a pop\u003c/a>, made with vintage liqueurs.\u003c/p>\n\u003cp>It may seem like we're living in the golden age of cocktails — yet \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2014/09/25/think-you-drink-a-lot-this-chart-will-tell-you/?utm_term=.f17bb7555ca6\">30 percent of Americans don't indulge at all\u003c/a>, while another 30 percent have only two alcoholic drinks per week.\u003cbr>\n[aside postID=\"bayareabites_129981,bayareabites_78032\"]\u003cbr>\nMillennials — who drive so many trends these days — are actually \u003ca href=\"https://www.businessinsider.com/millennials-gen-z-drinks-less-drags-down-alcohol-sales-2019-2\">drinking less\u003c/a>. And while some companies might view that as a problem, many beverage entrepreneurs see it as an opportunity.\u003c/p>\n\u003cp>\"There's a greater movement of people not drinking, for a variety of reasons,\" says Pam Wiznitzer, beverage director of New York City's \u003ca href=\"http://henrynomad.com/\">The Henry at Life Hotel\u003c/a>, which invents specialty cocktails using ingredients from the kitchen and house-made syrups. \"Even people who drink want to have a break sometimes, but the nonalcoholic options weren't particularly creative.\"\u003c/p>\n\u003cp>So when Wiznitzer, a past president of the U.S. Bartender's Guild, heard about \u003ca href=\"https://seedlipdrinks-us.com/shop?gclid=Cj0KCQiAn4PkBRCDARIsAGHmH3fxfusp4-INNmxMD83ZkhAeO_LU97oMoRxihtaZQFWgsOzbabcrS9caAvFeEALw_wcB\">Seedlip Distilled Non-Alcoholic Spirits\u003c/a>, she was, naturally, a little skeptical.\u003c/p>\n\u003cp>\"The idea that you could craft a product that could act in the capacity of alcohol without having alcoholic content seemed contradictory,\" Wiznitzer says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She was won over, however, when she met Ben Branson, who was inspired to create Seedlip when he came across a 17\u003csup>th\u003c/sup>-century book, \u003cem>The Art of Distillation\u003c/em>. Written by physician John French, the volume contained recipes for distilled nonalcoholic remedies for a variety of maladies — from epilepsy to kidney stones. Branson had other ideas.\u003c/p>\n\u003cp>\"I wanted to change the way the world drinks, with grown-up alternatives,\" he says. \"Nobody feels great drinking a Shirley Temple or a club soda when they go out. I wanted to create something without compromise, without trying to copy something else.\"\u003c/p>\n\u003cp>For Branson, that meant creating \"spirits\" that didn't necessarily mimic gin, tequila or another traditional alcohol, but instead using herbs, spices, citrus and even peas from his family farm to create distinct flavor profiles. Bartenders such as Wiznitzer add Seedlip to a variety of mixers to create unique zero-proof cocktails. In fact, Wiznitzer says, \"Quite often, no one knows the difference.\"\u003c/p>\n\u003cp>Zero-proof brands such as Seedlip, Ceder's, Herbie, Whissen and Strykk are aiming to disrupt the way we view traditional liquor-focused cocktails.\u003c/p>\n\u003cp>Indeed, Joanna Carpenter, a self-described \"semi-sober\" bar director at \u003ca href=\"https://seedlipdrinks-us.com/shop?gclid=Cj0KCQiAn4PkBRCDARIsAGHmH3fxfusp4-INNmxMD83ZkhAeO_LU97oMoRxihtaZQFWgsOzbabcrS9caAvFeEALw_wcB\">Town Stages\u003c/a> in Manhattan, says that flavor, not alcohol content, is the true driver behind a great cocktail.\u003c/p>\n\u003cp>\"When you get down to it,\" she says, \"we're selling a toxin. If there's a way to celebrate a flavor and a beautiful experience without always relying on alcohol, then we should be doing it.\"\u003c/p>\n\u003cp>\u003ca href=\"https://curiouselixirs.com/\">Curious Elixirs\u003c/a>, a line of bottled zero-proof cocktails, was dreamt up by former bar owner John Wiseman after a night when he says he consumed some 20 alcoholic drinks — and suffered no ill effects the next day. \"I was trying to chase the dragon,\" he says, \"and that's when I realized it was a problem.\" Coming up with nonalcoholic options to some of his favorite cocktails, such as a classic Negroni or a spicy cross between a Dark 'n' Stormy and a margarita, Wiseman set out to craft alternatives that were less sweet, low-calorie and easy drinking.\u003c/p>\n\u003cp>\"I still like a cocktail,\" Wiseman says, \"but if I'm hanging out with friends for four or five hours and have a couple of traditional cocktails, what am I drinking in between? Customers who don't want alcohol should be able to have something special too.\"\u003c/p>\n\u003cp>The reasons why people choose not to drink alcohol are varied, says Ezra Star, general manager of Boston cocktail bar \u003ca href=\"http://www.drinkfortpoint.com/\">Drink\u003c/a>, such as health, religion or allergies. But several studies, including one funded by Mocktails, a U.K.-based bottled zero-proof cocktail company that Star works with, also found that one compelling reason for the younger generation to abstain was \u003ca href=\"https://www.gq-magazine.co.uk/article/millennial-drinking-habits-2016\">social media\u003c/a>.\u003c/p>\n\u003cp>\"Young people don't want to look ridiculous,\" Star says. \"They want to participate, but they are also very conscious of how they look.\"\u003c/p>\n\u003cp>Not wanting to be blackout drunk is always a good goal, but choosing not to drink when out with friends can sometimes be viewed as social suicide.\u003c/p>\n\u003cp>\"I personally have gotten bullied for being out with large groups and not drinking,\" says Carpenter, the bartender. \"It's important for people to be able to go out to a bar and not feel shamed or judged. You just want someone to be nice to you and give you a sense of belonging.\"\u003c/p>\n\u003cp>That's where a well-crafted zero-proof cocktail comes in — and it might cost close to the same as the alcohol-fueled items on the same menu, because of the labor and the pricier ingredients being used, whether it's exotic fruits or products like Seedlip, which retails for about the same price as many traditional liquor brands.\u003c/p>\n\u003cp>\"I love to cook,\" says Carpenter, \"so I'm making shrubs and bitters and garnishes. There's a lot of labor that goes into those. I use Seedlip for a nonalcoholic Gibson martini with a house-made pickle brine — it's truly a craft cocktail. It just doesn't happen to have alcohol in it.\"\u003c/p>\n\u003cp>In developing recipes for the Mocktails brand, Star focused on building complex flavors that could provide the same experience of traditional favorites, including a sangria made with a blend of grapes sourced from Italy, France and Spain. Bitter orange and juniper lend some traditional flavor to many of the recipes, while ingredients such as carthamus flower and black carrot can add more earthy, vegetal notes, keeping the recipe from skewing too sweet.\u003c/p>\n\u003cp>\"People are shocked that the zero-proof margarita doesn't have tequila in it,\" Star says. \"But complex flavors can mimic spirits.\"\u003c/p>\n\u003cp>Seedlip's Branson agrees, saying, \"If you take the alcohol out, it won't just magically be the same. Ultimately, that drink has to stand on its own.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">\u003cem>Kristen Hartke\u003c/em>\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/21/701177978/now-there-is-zero-proof-that-alcohol-is-what-makes-a-great-cocktail\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Martini glasses emblazoned with the words \"Mommy Juice.\" Hundreds of people lined up in the bitter cold for a Christmas-themed bar. Cocktails, including one at \u003ca href=\"https://www.cookingchanneltv.com/devour/2012/11/worlds-most-expensive-cocktail\">$8,500 a pop\u003c/a>, made with vintage liqueurs.\u003c/p>\n\u003cp>It may seem like we're living in the golden age of cocktails — yet \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2014/09/25/think-you-drink-a-lot-this-chart-will-tell-you/?utm_term=.f17bb7555ca6\">30 percent of Americans don't indulge at all\u003c/a>, while another 30 percent have only two alcoholic drinks per week.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMillennials — who drive so many trends these days — are actually \u003ca href=\"https://www.businessinsider.com/millennials-gen-z-drinks-less-drags-down-alcohol-sales-2019-2\">drinking less\u003c/a>. And while some companies might view that as a problem, many beverage entrepreneurs see it as an opportunity.\u003c/p>\n\u003cp>\"There's a greater movement of people not drinking, for a variety of reasons,\" says Pam Wiznitzer, beverage director of New York City's \u003ca href=\"http://henrynomad.com/\">The Henry at Life Hotel\u003c/a>, which invents specialty cocktails using ingredients from the kitchen and house-made syrups. \"Even people who drink want to have a break sometimes, but the nonalcoholic options weren't particularly creative.\"\u003c/p>\n\u003cp>So when Wiznitzer, a past president of the U.S. Bartender's Guild, heard about \u003ca href=\"https://seedlipdrinks-us.com/shop?gclid=Cj0KCQiAn4PkBRCDARIsAGHmH3fxfusp4-INNmxMD83ZkhAeO_LU97oMoRxihtaZQFWgsOzbabcrS9caAvFeEALw_wcB\">Seedlip Distilled Non-Alcoholic Spirits\u003c/a>, she was, naturally, a little skeptical.\u003c/p>\n\u003cp>\"The idea that you could craft a product that could act in the capacity of alcohol without having alcoholic content seemed contradictory,\" Wiznitzer says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She was won over, however, when she met Ben Branson, who was inspired to create Seedlip when he came across a 17\u003csup>th\u003c/sup>-century book, \u003cem>The Art of Distillation\u003c/em>. Written by physician John French, the volume contained recipes for distilled nonalcoholic remedies for a variety of maladies — from epilepsy to kidney stones. Branson had other ideas.\u003c/p>\n\u003cp>\"I wanted to change the way the world drinks, with grown-up alternatives,\" he says. \"Nobody feels great drinking a Shirley Temple or a club soda when they go out. I wanted to create something without compromise, without trying to copy something else.\"\u003c/p>\n\u003cp>For Branson, that meant creating \"spirits\" that didn't necessarily mimic gin, tequila or another traditional alcohol, but instead using herbs, spices, citrus and even peas from his family farm to create distinct flavor profiles. Bartenders such as Wiznitzer add Seedlip to a variety of mixers to create unique zero-proof cocktails. In fact, Wiznitzer says, \"Quite often, no one knows the difference.\"\u003c/p>\n\u003cp>Zero-proof brands such as Seedlip, Ceder's, Herbie, Whissen and Strykk are aiming to disrupt the way we view traditional liquor-focused cocktails.\u003c/p>\n\u003cp>Indeed, Joanna Carpenter, a self-described \"semi-sober\" bar director at \u003ca href=\"https://seedlipdrinks-us.com/shop?gclid=Cj0KCQiAn4PkBRCDARIsAGHmH3fxfusp4-INNmxMD83ZkhAeO_LU97oMoRxihtaZQFWgsOzbabcrS9caAvFeEALw_wcB\">Town Stages\u003c/a> in Manhattan, says that flavor, not alcohol content, is the true driver behind a great cocktail.\u003c/p>\n\u003cp>\"When you get down to it,\" she says, \"we're selling a toxin. If there's a way to celebrate a flavor and a beautiful experience without always relying on alcohol, then we should be doing it.\"\u003c/p>\n\u003cp>\u003ca href=\"https://curiouselixirs.com/\">Curious Elixirs\u003c/a>, a line of bottled zero-proof cocktails, was dreamt up by former bar owner John Wiseman after a night when he says he consumed some 20 alcoholic drinks — and suffered no ill effects the next day. \"I was trying to chase the dragon,\" he says, \"and that's when I realized it was a problem.\" Coming up with nonalcoholic options to some of his favorite cocktails, such as a classic Negroni or a spicy cross between a Dark 'n' Stormy and a margarita, Wiseman set out to craft alternatives that were less sweet, low-calorie and easy drinking.\u003c/p>\n\u003cp>\"I still like a cocktail,\" Wiseman says, \"but if I'm hanging out with friends for four or five hours and have a couple of traditional cocktails, what am I drinking in between? Customers who don't want alcohol should be able to have something special too.\"\u003c/p>\n\u003cp>The reasons why people choose not to drink alcohol are varied, says Ezra Star, general manager of Boston cocktail bar \u003ca href=\"http://www.drinkfortpoint.com/\">Drink\u003c/a>, such as health, religion or allergies. But several studies, including one funded by Mocktails, a U.K.-based bottled zero-proof cocktail company that Star works with, also found that one compelling reason for the younger generation to abstain was \u003ca href=\"https://www.gq-magazine.co.uk/article/millennial-drinking-habits-2016\">social media\u003c/a>.\u003c/p>\n\u003cp>\"Young people don't want to look ridiculous,\" Star says. \"They want to participate, but they are also very conscious of how they look.\"\u003c/p>\n\u003cp>Not wanting to be blackout drunk is always a good goal, but choosing not to drink when out with friends can sometimes be viewed as social suicide.\u003c/p>\n\u003cp>\"I personally have gotten bullied for being out with large groups and not drinking,\" says Carpenter, the bartender. \"It's important for people to be able to go out to a bar and not feel shamed or judged. You just want someone to be nice to you and give you a sense of belonging.\"\u003c/p>\n\u003cp>That's where a well-crafted zero-proof cocktail comes in — and it might cost close to the same as the alcohol-fueled items on the same menu, because of the labor and the pricier ingredients being used, whether it's exotic fruits or products like Seedlip, which retails for about the same price as many traditional liquor brands.\u003c/p>\n\u003cp>\"I love to cook,\" says Carpenter, \"so I'm making shrubs and bitters and garnishes. There's a lot of labor that goes into those. I use Seedlip for a nonalcoholic Gibson martini with a house-made pickle brine — it's truly a craft cocktail. It just doesn't happen to have alcohol in it.\"\u003c/p>\n\u003cp>In developing recipes for the Mocktails brand, Star focused on building complex flavors that could provide the same experience of traditional favorites, including a sangria made with a blend of grapes sourced from Italy, France and Spain. Bitter orange and juniper lend some traditional flavor to many of the recipes, while ingredients such as carthamus flower and black carrot can add more earthy, vegetal notes, keeping the recipe from skewing too sweet.\u003c/p>\n\u003cp>\"People are shocked that the zero-proof margarita doesn't have tequila in it,\" Star says. \"But complex flavors can mimic spirits.\"\u003c/p>\n\u003cp>Seedlip's Branson agrees, saying, \"If you take the alcohol out, it won't just magically be the same. Ultimately, that drink has to stand on its own.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">\u003cem>Kristen Hartke\u003c/em>\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/21/701177978/now-there-is-zero-proof-that-alcohol-is-what-makes-a-great-cocktail\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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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 />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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},
"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. ",
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
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