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"bio": "Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.",
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"content": "\u003cfigure id=\"attachment_85267\" class=\"wp-caption aligncenter\" style=\"max-width: 1746px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china1chicken_wide-0eb50ac6a248e9f00921ae376d276bf2c25f3915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china1chicken_wide-0eb50ac6a248e9f00921ae376d276bf2c25f3915.jpg\" alt=\"An "Out of Stock" sticker on a menu picture of chicken nuggets at a McDonald's store in Hong Kong on July 25, 2014. A U.S. company that supplies meat to some fast food chains in China has pulled all its products, some of which were chicken nuggets sold in Hong Kong, made by a Chinese subsidiary. Photo: Kin Cheung/AP\" width=\"1746\" height=\"980\" class=\"size-full wp-image-85267\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An \"Out of Stock\" sticker on a menu picture of chicken nuggets at a McDonald's store in Hong Kong on July 25, 2014. A U.S. company that supplies meat to some fast food chains in China has pulled all its products, some of which were chicken nuggets sold in Hong Kong, made by a Chinese subsidiary. Photo: Kin Cheung/AP\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/4458700/anthony-kuhn\" target=\"_blank\">Anthony Kuhn\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/28/336081302/fast-food-scandal-revives-chinas-food-safety-anxieties\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/28/14)\u003c/p>\n\u003cp>A U.S. company that supplies meat to some of the world's largest fast food chains in China has pulled all its products made by a Chinese subsidiary, after reports that it was selling expired products.\u003c/p>\n\u003cp>The food safety scandal that erupted in China in the last week has also spread overseas, affecting chain restaurants in Japan and Hong Kong and prompted calls for tighter food safety regulation in China.\u003c/p>\n\u003cp>The privately held OSI is headquartered in Aurora, Ill., and claims 50 manufacturing facilities worldwide. Its Chinese subsidiary, Shanghai Husi Food Co., Ltd., sells beef patties, chicken nuggets and, according to its \u003ca href=\"http://husi.en.ecplaza.net\">web site\u003c/a>, cooked frozen snail meat. Its customers in China include McDonalds, KFC, Pizza Hut, Papa John's and Starbucks.\u003c/p>\n\u003cp>An \u003ca href=\"https://www.youtube.com/watch?v=bdVrontZXUQ\">expose\u003c/a> that aired July 20 on Shanghai television used a hidden camera to show workers picking meat off the floor and returning it to the production line and handling meat without ungloved hands. It also revealed documentation that the firm was falsifying production dates and selling expired beef and chicken to customers.\u003c/p>\n\u003cfigure id=\"attachment_85268\" class=\"wp-caption aligncenter\" style=\"max-width: 2634px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china2-e1fa0abf7f8d304d8f1880608f50dd5a72f1cf80.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china2-e1fa0abf7f8d304d8f1880608f50dd5a72f1cf80.jpg\" alt=\"Customers eat at a McDonald's restaurant in Hong Kong Friday, July 25, 2014. McDonald's restaurants in Hong Kong have taken chicken nuggets and chicken filet burgers off the menu after a U.S.-owned supplier in mainland China was accused of selling expired meat. Photo: Kin Cheung/AP\" width=\"2634\" height=\"1977\" class=\"size-full wp-image-85268\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers eat at a McDonald's restaurant in Hong Kong Friday, July 25, 2014. McDonald's restaurants in Hong Kong have taken chicken nuggets and chicken filet burgers off the menu after a U.S.-owned supplier in mainland China was accused of selling expired meat. Photo: Kin Cheung/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Following the reports, McDonalds restaurants in Japan have begun to source chicken from Thailand instead of China. Hong Kong McDonalds stopped selling McNuggets and chicken fillets from Husi. And the \u003cem>Wall Street Journal\u003c/em> \u003ca href=\"http://online.wsj.com/articles/mcdonalds-faces-shortage-of-beef-chicken-at-some-china-stores-1406521911?mod=trending_now_10\">reported\u003c/a> Monday that McDonalds outlets in Beijing and Shanghai had run out of both hamburgers and chicken.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I sincerely apologize to all of our customers in China,\" OSI's CEO Sheldon Lavin said in a \u003ca href=\"http://www.osigroup.com/husiShanghai.html\">statement\u003c/a>. \"We will bear the responsibility of these missteps, and will make sure they never happen again.\"\u003c/p>\n\u003cp>This latest scandal joins a long list of similar recent incidents in China. These include \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=94748565\">milk tainted\u003c/a> with the industrial additive melamine, \"gutter oil\" salvaged from drainage ditches and reprocessed into cooking oil, rat meat being sold as lamb and \u003ca href=\"http://www.marketplace.org/topics/world/chinas-toxic-harvest-growing-tainted-food-cancer-villages\">extensive soil poisoning\u003c/a> of agricultural land.\u003c/p>\n\u003cp>Meanwhile, to the fury of many Chinese taxpayers, their nation's leaders are insulated from such risks, as their food \u003ca href=\"http://articles.latimes.com/2011/sep/16/world/la-fg-china-elite-farm-20110917\">is procured\u003c/a> through \"special supply\" channels, grown on pesticide-free, organic farms, according to the \u003cem>Los Angeles Times\u003c/em>.\u003c/p>\n\u003cp>Still, China's government has moved quickly to address the problem, arresting five people, including the head of Husi, and shut down nearly 600 restaurants. China is currently revising its food safety laws, amid calls for stiffer penalties for lawbreakers.\u003c/p>\n\u003cp>Shanghai-based food safety expert Lin Rongquan says the incident is a good opportunity to push for improved food safety management.\u003c/p>\n\u003cp>\"At first, there was a lot of discussion among consumers, who were shocked that such problems could occur at this kind of company,\" he says. \"But I think consumer confidence will recover quickly, and the incident's impact will not be too great.\"\u003c/p>\n\u003cp>Indeed, a weekend meal at a Western fast food restaurant remains a commonplace and attainable symbol that a Chinese family has reached the middle class. Many Chinese consumers expect quality and hygiene standards at these chains to be a cut above their less-standardized Chinese counterparts.\u003c/p>\n\u003cp>Critics in China see the larger issue of food safety problems in the same light as pollution and industrial accidents: part of the high cost of blindly pursuing GDP growth – something China's leaders vowed to end more than a decade ago.\u003c/p>\n\u003cp>China's situation bears some resemblance to what the U.S. went through early in the last century, when shockingly unsanitary conditions in the meatpacking industry became a target of the progressive movement, including the 1906 novel \u003cem>The Jungle\u003c/em> by muckraking journalist and author Upton Sinclair.\u003c/p>\n\u003cp>China's government appears to be giving state-run media limited leeway to rake some muck of their own on the food safety issue, especially when the scandals occur at foreign-owned enterprises.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85267\" class=\"wp-caption aligncenter\" style=\"max-width: 1746px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china1chicken_wide-0eb50ac6a248e9f00921ae376d276bf2c25f3915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china1chicken_wide-0eb50ac6a248e9f00921ae376d276bf2c25f3915.jpg\" alt=\"An "Out of Stock" sticker on a menu picture of chicken nuggets at a McDonald's store in Hong Kong on July 25, 2014. A U.S. company that supplies meat to some fast food chains in China has pulled all its products, some of which were chicken nuggets sold in Hong Kong, made by a Chinese subsidiary. Photo: Kin Cheung/AP\" width=\"1746\" height=\"980\" class=\"size-full wp-image-85267\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An \"Out of Stock\" sticker on a menu picture of chicken nuggets at a McDonald's store in Hong Kong on July 25, 2014. A U.S. company that supplies meat to some fast food chains in China has pulled all its products, some of which were chicken nuggets sold in Hong Kong, made by a Chinese subsidiary. Photo: Kin Cheung/AP\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/4458700/anthony-kuhn\" target=\"_blank\">Anthony Kuhn\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/28/336081302/fast-food-scandal-revives-chinas-food-safety-anxieties\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/28/14)\u003c/p>\n\u003cp>A U.S. company that supplies meat to some of the world's largest fast food chains in China has pulled all its products made by a Chinese subsidiary, after reports that it was selling expired products.\u003c/p>\n\u003cp>The food safety scandal that erupted in China in the last week has also spread overseas, affecting chain restaurants in Japan and Hong Kong and prompted calls for tighter food safety regulation in China.\u003c/p>\n\u003cp>The privately held OSI is headquartered in Aurora, Ill., and claims 50 manufacturing facilities worldwide. Its Chinese subsidiary, Shanghai Husi Food Co., Ltd., sells beef patties, chicken nuggets and, according to its \u003ca href=\"http://husi.en.ecplaza.net\">web site\u003c/a>, cooked frozen snail meat. Its customers in China include McDonalds, KFC, Pizza Hut, Papa John's and Starbucks.\u003c/p>\n\u003cp>An \u003ca href=\"https://www.youtube.com/watch?v=bdVrontZXUQ\">expose\u003c/a> that aired July 20 on Shanghai television used a hidden camera to show workers picking meat off the floor and returning it to the production line and handling meat without ungloved hands. It also revealed documentation that the firm was falsifying production dates and selling expired beef and chicken to customers.\u003c/p>\n\u003cfigure id=\"attachment_85268\" class=\"wp-caption aligncenter\" style=\"max-width: 2634px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china2-e1fa0abf7f8d304d8f1880608f50dd5a72f1cf80.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china2-e1fa0abf7f8d304d8f1880608f50dd5a72f1cf80.jpg\" alt=\"Customers eat at a McDonald's restaurant in Hong Kong Friday, July 25, 2014. McDonald's restaurants in Hong Kong have taken chicken nuggets and chicken filet burgers off the menu after a U.S.-owned supplier in mainland China was accused of selling expired meat. Photo: Kin Cheung/AP\" width=\"2634\" height=\"1977\" class=\"size-full wp-image-85268\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers eat at a McDonald's restaurant in Hong Kong Friday, July 25, 2014. McDonald's restaurants in Hong Kong have taken chicken nuggets and chicken filet burgers off the menu after a U.S.-owned supplier in mainland China was accused of selling expired meat. Photo: Kin Cheung/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Following the reports, McDonalds restaurants in Japan have begun to source chicken from Thailand instead of China. Hong Kong McDonalds stopped selling McNuggets and chicken fillets from Husi. And the \u003cem>Wall Street Journal\u003c/em> \u003ca href=\"http://online.wsj.com/articles/mcdonalds-faces-shortage-of-beef-chicken-at-some-china-stores-1406521911?mod=trending_now_10\">reported\u003c/a> Monday that McDonalds outlets in Beijing and Shanghai had run out of both hamburgers and chicken.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I sincerely apologize to all of our customers in China,\" OSI's CEO Sheldon Lavin said in a \u003ca href=\"http://www.osigroup.com/husiShanghai.html\">statement\u003c/a>. \"We will bear the responsibility of these missteps, and will make sure they never happen again.\"\u003c/p>\n\u003cp>This latest scandal joins a long list of similar recent incidents in China. These include \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=94748565\">milk tainted\u003c/a> with the industrial additive melamine, \"gutter oil\" salvaged from drainage ditches and reprocessed into cooking oil, rat meat being sold as lamb and \u003ca href=\"http://www.marketplace.org/topics/world/chinas-toxic-harvest-growing-tainted-food-cancer-villages\">extensive soil poisoning\u003c/a> of agricultural land.\u003c/p>\n\u003cp>Meanwhile, to the fury of many Chinese taxpayers, their nation's leaders are insulated from such risks, as their food \u003ca href=\"http://articles.latimes.com/2011/sep/16/world/la-fg-china-elite-farm-20110917\">is procured\u003c/a> through \"special supply\" channels, grown on pesticide-free, organic farms, according to the \u003cem>Los Angeles Times\u003c/em>.\u003c/p>\n\u003cp>Still, China's government has moved quickly to address the problem, arresting five people, including the head of Husi, and shut down nearly 600 restaurants. China is currently revising its food safety laws, amid calls for stiffer penalties for lawbreakers.\u003c/p>\n\u003cp>Shanghai-based food safety expert Lin Rongquan says the incident is a good opportunity to push for improved food safety management.\u003c/p>\n\u003cp>\"At first, there was a lot of discussion among consumers, who were shocked that such problems could occur at this kind of company,\" he says. \"But I think consumer confidence will recover quickly, and the incident's impact will not be too great.\"\u003c/p>\n\u003cp>Indeed, a weekend meal at a Western fast food restaurant remains a commonplace and attainable symbol that a Chinese family has reached the middle class. Many Chinese consumers expect quality and hygiene standards at these chains to be a cut above their less-standardized Chinese counterparts.\u003c/p>\n\u003cp>Critics in China see the larger issue of food safety problems in the same light as pollution and industrial accidents: part of the high cost of blindly pursuing GDP growth – something China's leaders vowed to end more than a decade ago.\u003c/p>\n\u003cp>China's situation bears some resemblance to what the U.S. went through early in the last century, when shockingly unsanitary conditions in the meatpacking industry became a target of the progressive movement, including the 1906 novel \u003cem>The Jungle\u003c/em> by muckraking journalist and author Upton Sinclair.\u003c/p>\n\u003cp>China's government appears to be giving state-run media limited leeway to rake some muck of their own on the food safety issue, especially when the scandals occur at foreign-owned enterprises.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Key Chain Blood-Alcohol Testing May Make Quantified Drinking Easy",
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"content": "\u003cfigure id=\"attachment_85257\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/breathalyzer-1b_slide-18cce543d7af2e51b48f9fb6e7d735aa9bf0905f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/breathalyzer-1b_slide-18cce543d7af2e51b48f9fb6e7d735aa9bf0905f.jpg\" alt=\"The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use. Photo: Meredith Rizzo/NPR\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85257\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/25/335317601/keychain-breathalyzers-may-make-quantified-drinking-easy\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/25/14)\u003c/p>\n\u003cp>While testing whether a \u003ca href=\"http://seamus.npr.org/blogs/thesalt/2014/07/02/327854051/alcohol-test-can-you-control-your-intoxication-by-eating-yeast\">dash of yeast\u003c/a> could keep you from getting drunk, we discovered that it's pretty entertaining — and revealing — to track your blood alcohol while drinking.\u003c/p>\n\u003cp>Using a device to test blood-alcohol levels, we watched the alcohol in our bodies soar as we drank two beers on empty stomachs. And we noticed there's a place on the curve — about 0.04 or 0.05 BAC — when the buzz is the sweetest.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/03/12/174058272/self-tracking-apps-to-help-you-quantify-yourself\">quantified self\u003c/a> movement has turned monitoring steps, sleep and other activities with technology into a self-improvement pastime. Could the next frontier be alcohol consumption?\u003c/p>\n\u003cp>It turns out that the industry that makes blood-alcohol testing devices has been trying to turn us into quantified drinkers for years. And new products on the market are making monitoring even easier by linking it to your smartphone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One company, BACtrack, has just released a key chain alcohol test about the size of a lighter for $50.\u003c/p>\n\u003cp>BACtrack claims its newest product, the \u003ca href=\"http://www.bactrack.com/products/bactrack-vio-smartphone-keychain-breathalyzer\">Vio\u003c/a>, will be a \"game changer\" for people who want to drink more responsibly. Technology like this, which can help people find out if they're around or over 0.08 BAC, the limit for driving, might even help make a dent in drunk driving rates and the \u003ca href=\"http://responsibility.org/sites/default/files/files/TCC-AIDF_2012.pdf\">10,000 related deaths\u003c/a> every year, the company's president and CEO \u003ca href=\"http://www.bactrack.com/pages/about-us\">Keith Nothacker\u003c/a> tells us.\u003c/p>\n\u003cp>\"Previously there was a stigma with alcohol testing, and we've been fighting that stigma,\" says Nothacker, who started the company in 2001 as a college senior, and is now based in San Francisco. \"We want people to talk about their BAC and not be embarrassed.\"\u003c/p>\n\u003cp>The BACtrack app that goes with the Vio takes a reading of your BAC after you blow into the device. But it also allows you to text your friends your BAC. \"So someone can say, 'I am two drinks in, I'm not meeting you there, here's my BAC,' \" Nothacker says.\u003c/p>\n\u003cp>Other companies have also begun marketing smartphone blood-alcohol tests to quantified self enthusiasts — any any drinker who wants to be better informed. For example, there's the \u003ca href=\"https://www.breathometer.com/help/faq\">Breathometer\u003c/a>, a device that plugs into the audio jack of the smartphone and connects with an app. It's also about $50.\u003c/p>\n\u003cp>Nothacker might be right that more testing devices in the hands of consumers — rather than just law enforcement — could help bring down consumption of alcohol. But the reading you get will be, at best, a ballpark figure of your actual BAC.\u003c/p>\n\u003cp>None of the smartphone devices are as precise or accurate as what the police will use to test your BAC if they pull you over under suspicion of intoxication. According to Nothacker, those devices can compensate for more variables, such as altitude.\u003c/p>\n\u003cp>But one interesting feature of both the Vio and the Breathometer tells you how long it will take to reach 0.0 BAC from wherever you are over 0. \"So if you're drinking late, you'll see that you won't sober up until the next day in a lot of cases,\" Nothacker says.\u003c/p>\n\u003cp>But these companies are clear in their marketing materials about one thing: Don't use this tool to decide whether you should \"operate a motor vehicle or equipment.\" And it's never safe to drink any amount of alcohol and drive, partly because there's a huge variation in how alcohol impairs individuals, even at very low BAC.\u003c/p>\n\u003cp>So if these devices can't help you decide definitively if you're too drunk to drive, why would you use it?\u003c/p>\n\u003cp>One public health researcher, who's familiar with the technology, says he thinks these new tools could help people make better decisions.\u003c/p>\n\u003cp>\"The key chain Breathalyzer allows people to find out how much they've had to drink objectively. And they can get a pretty good sense of whether it's a good idea to drive,\" \u003ca href=\"https://www.uwpsychiatry.org/ResultsDetail.aspx?EmployeeID=741002171\">Michael McDonell\u003c/a>, an associate professor in the department of psychiatry and behavioral sciences at the University of Washington, tells The Salt. \"In study after study, we see that just objectively tracking your use of [a substance] will reduce your use.\"\u003c/p>\n\u003cp>And while a super accurate blood-alcohol test is essential if you're using it to decide whether to send someone to jail,\u003cstrong> \u003c/strong>knowing your BAC is 0.041 versus 0.047 is less important for a personal tool, says McDonell.\u003c/p>\n\u003cp>\"If the outcome is to help a person stop using or reduce their use of alcohol, accuracy is less important,\" he says. \"And those expensive devices are never going to get out there to everybody.\"\u003c/p>\n\u003cp>McDonell is planning to use the Vio in a study of incentive-based alcohol addiction treatment. He'll give patients the device. They'll measure their BAC and then send it to him through the app. If they blow a 0, they get a reward of some kind.\u003c/p>\n\u003cp>\"It should allow us to deliver alcohol treatment in people's home, without having them come into the clinic. And that's big because we know most people don't come in,\" he says. The clinic is often too far or too time-consuming or they fear the stigma of being there, he says.\u003c/p>\n\u003cp>Our anecdotal playtime with the Vio certainly made us more aware of the degree of our intoxication. Soon, we were able to more accurately guess our BAC, which the Vio asks you to do before every measurement.\u003c/p>\n\u003cp>We also became more aware of just how much the amount of food in your stomach influences the rate at which you absorb alcohol — the more food you eat, and the slower you drink while eating, the slower your BAC will rise. That rate, though, differs person to person. Check out \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/327854051/alcohol-test-does-eating-yeast-keep-you-from-getting-drunk\">the graphs\u003c/a> from our yeast experiment: The variation between three people of about the same age and weight is pretty significant.\u003c/p>\n\u003cp>But these tools are far from perfect. It turns out that it's a bit awkward to operate both blood-alcohol testing device and a smartphone app in a noisy bar with drunk people around you. And if you're lending the tool to a friend who's never used it before, it can be hard to tell if he's blowing hard enough into the device — the likely cause of several faulty readings of 0.0 one of our friends got with the Vio.\u003c/p>\n\u003cp>The Vio is also a bit fussy. We got a lot of error messages. And the company recommends you use it at least once a month to keep it moist and in working order. The texting feature is also a bit clunky, and there's some mixed messages with the marketing of the device. If BACtrack is trying to discourage people from going overboard with alcohol, why encourage them to post pictures of their drunk selves on the Internet through the app?\u003c/p>\n\u003cp>And while BACtrack says to wait at least 20 minutes after eating, drinking or smoking before blowing into the device, that can be inconvenient if you're already intoxicated and need a quick reading. And Nothacker notes it can take up to an hour for alcohol to be absorbed, so your BAC could continue to rise for 40 minutes after a reading.\u003c/p>\n\u003cp>All in all, though, a key chain blood-alcohol reader is a handy tool to have around. And we can easily imagine a future where people sign their texts and emails with their BAC: \"This email was composed at BAC .06.\"\u003c/p>\n\u003cp>Maybe we should even try that here at The Salt: Over and out, with a BAC of 0.0. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Some of us now monitor our steps, sleep and calorie intake with wristbands and apps. So why not track blood-alcohol levels? We explore the next frontier in the self-measurement movement.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85257\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/breathalyzer-1b_slide-18cce543d7af2e51b48f9fb6e7d735aa9bf0905f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/breathalyzer-1b_slide-18cce543d7af2e51b48f9fb6e7d735aa9bf0905f.jpg\" alt=\"The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use. Photo: Meredith Rizzo/NPR\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85257\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/25/335317601/keychain-breathalyzers-may-make-quantified-drinking-easy\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/25/14)\u003c/p>\n\u003cp>While testing whether a \u003ca href=\"http://seamus.npr.org/blogs/thesalt/2014/07/02/327854051/alcohol-test-can-you-control-your-intoxication-by-eating-yeast\">dash of yeast\u003c/a> could keep you from getting drunk, we discovered that it's pretty entertaining — and revealing — to track your blood alcohol while drinking.\u003c/p>\n\u003cp>Using a device to test blood-alcohol levels, we watched the alcohol in our bodies soar as we drank two beers on empty stomachs. And we noticed there's a place on the curve — about 0.04 or 0.05 BAC — when the buzz is the sweetest.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/03/12/174058272/self-tracking-apps-to-help-you-quantify-yourself\">quantified self\u003c/a> movement has turned monitoring steps, sleep and other activities with technology into a self-improvement pastime. Could the next frontier be alcohol consumption?\u003c/p>\n\u003cp>It turns out that the industry that makes blood-alcohol testing devices has been trying to turn us into quantified drinkers for years. And new products on the market are making monitoring even easier by linking it to your smartphone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One company, BACtrack, has just released a key chain alcohol test about the size of a lighter for $50.\u003c/p>\n\u003cp>BACtrack claims its newest product, the \u003ca href=\"http://www.bactrack.com/products/bactrack-vio-smartphone-keychain-breathalyzer\">Vio\u003c/a>, will be a \"game changer\" for people who want to drink more responsibly. Technology like this, which can help people find out if they're around or over 0.08 BAC, the limit for driving, might even help make a dent in drunk driving rates and the \u003ca href=\"http://responsibility.org/sites/default/files/files/TCC-AIDF_2012.pdf\">10,000 related deaths\u003c/a> every year, the company's president and CEO \u003ca href=\"http://www.bactrack.com/pages/about-us\">Keith Nothacker\u003c/a> tells us.\u003c/p>\n\u003cp>\"Previously there was a stigma with alcohol testing, and we've been fighting that stigma,\" says Nothacker, who started the company in 2001 as a college senior, and is now based in San Francisco. \"We want people to talk about their BAC and not be embarrassed.\"\u003c/p>\n\u003cp>The BACtrack app that goes with the Vio takes a reading of your BAC after you blow into the device. But it also allows you to text your friends your BAC. \"So someone can say, 'I am two drinks in, I'm not meeting you there, here's my BAC,' \" Nothacker says.\u003c/p>\n\u003cp>Other companies have also begun marketing smartphone blood-alcohol tests to quantified self enthusiasts — any any drinker who wants to be better informed. For example, there's the \u003ca href=\"https://www.breathometer.com/help/faq\">Breathometer\u003c/a>, a device that plugs into the audio jack of the smartphone and connects with an app. It's also about $50.\u003c/p>\n\u003cp>Nothacker might be right that more testing devices in the hands of consumers — rather than just law enforcement — could help bring down consumption of alcohol. But the reading you get will be, at best, a ballpark figure of your actual BAC.\u003c/p>\n\u003cp>None of the smartphone devices are as precise or accurate as what the police will use to test your BAC if they pull you over under suspicion of intoxication. According to Nothacker, those devices can compensate for more variables, such as altitude.\u003c/p>\n\u003cp>But one interesting feature of both the Vio and the Breathometer tells you how long it will take to reach 0.0 BAC from wherever you are over 0. \"So if you're drinking late, you'll see that you won't sober up until the next day in a lot of cases,\" Nothacker says.\u003c/p>\n\u003cp>But these companies are clear in their marketing materials about one thing: Don't use this tool to decide whether you should \"operate a motor vehicle or equipment.\" And it's never safe to drink any amount of alcohol and drive, partly because there's a huge variation in how alcohol impairs individuals, even at very low BAC.\u003c/p>\n\u003cp>So if these devices can't help you decide definitively if you're too drunk to drive, why would you use it?\u003c/p>\n\u003cp>One public health researcher, who's familiar with the technology, says he thinks these new tools could help people make better decisions.\u003c/p>\n\u003cp>\"The key chain Breathalyzer allows people to find out how much they've had to drink objectively. And they can get a pretty good sense of whether it's a good idea to drive,\" \u003ca href=\"https://www.uwpsychiatry.org/ResultsDetail.aspx?EmployeeID=741002171\">Michael McDonell\u003c/a>, an associate professor in the department of psychiatry and behavioral sciences at the University of Washington, tells The Salt. \"In study after study, we see that just objectively tracking your use of [a substance] will reduce your use.\"\u003c/p>\n\u003cp>And while a super accurate blood-alcohol test is essential if you're using it to decide whether to send someone to jail,\u003cstrong> \u003c/strong>knowing your BAC is 0.041 versus 0.047 is less important for a personal tool, says McDonell.\u003c/p>\n\u003cp>\"If the outcome is to help a person stop using or reduce their use of alcohol, accuracy is less important,\" he says. \"And those expensive devices are never going to get out there to everybody.\"\u003c/p>\n\u003cp>McDonell is planning to use the Vio in a study of incentive-based alcohol addiction treatment. He'll give patients the device. They'll measure their BAC and then send it to him through the app. If they blow a 0, they get a reward of some kind.\u003c/p>\n\u003cp>\"It should allow us to deliver alcohol treatment in people's home, without having them come into the clinic. And that's big because we know most people don't come in,\" he says. The clinic is often too far or too time-consuming or they fear the stigma of being there, he says.\u003c/p>\n\u003cp>Our anecdotal playtime with the Vio certainly made us more aware of the degree of our intoxication. Soon, we were able to more accurately guess our BAC, which the Vio asks you to do before every measurement.\u003c/p>\n\u003cp>We also became more aware of just how much the amount of food in your stomach influences the rate at which you absorb alcohol — the more food you eat, and the slower you drink while eating, the slower your BAC will rise. That rate, though, differs person to person. Check out \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/327854051/alcohol-test-does-eating-yeast-keep-you-from-getting-drunk\">the graphs\u003c/a> from our yeast experiment: The variation between three people of about the same age and weight is pretty significant.\u003c/p>\n\u003cp>But these tools are far from perfect. It turns out that it's a bit awkward to operate both blood-alcohol testing device and a smartphone app in a noisy bar with drunk people around you. And if you're lending the tool to a friend who's never used it before, it can be hard to tell if he's blowing hard enough into the device — the likely cause of several faulty readings of 0.0 one of our friends got with the Vio.\u003c/p>\n\u003cp>The Vio is also a bit fussy. We got a lot of error messages. And the company recommends you use it at least once a month to keep it moist and in working order. The texting feature is also a bit clunky, and there's some mixed messages with the marketing of the device. If BACtrack is trying to discourage people from going overboard with alcohol, why encourage them to post pictures of their drunk selves on the Internet through the app?\u003c/p>\n\u003cp>And while BACtrack says to wait at least 20 minutes after eating, drinking or smoking before blowing into the device, that can be inconvenient if you're already intoxicated and need a quick reading. And Nothacker notes it can take up to an hour for alcohol to be absorbed, so your BAC could continue to rise for 40 minutes after a reading.\u003c/p>\n\u003cp>All in all, though, a key chain blood-alcohol reader is a handy tool to have around. And we can easily imagine a future where people sign their texts and emails with their BAC: \"This email was composed at BAC .06.\"\u003c/p>\n\u003cp>Maybe we should even try that here at The Salt: Over and out, with a BAC of 0.0. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Epic 2,200-Mile Tour De France Is Also A Test Of Epic Eating",
"title": "The Epic 2,200-Mile Tour De France Is Also A Test Of Epic Eating",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85147\" class=\"wp-caption aligncenter\" style=\"max-width: 4399px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tour-de-frane-315525533c88d3f53dd28dc7afe1b6a054866c6f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tour-de-frane-315525533c88d3f53dd28dc7afe1b6a054866c6f.jpg\" alt=\"Spain's Alberto Contador eats a banana in as he rides in the pack during the sixth stage of the Tour de France on July 10, 2014. The cyclists aim to eat up to 350 calories an hour as they ride, and up to 9,000 calories a day. Photo: Laurent Cipriani/AP\" width=\"4399\" height=\"3299\" class=\"size-full wp-image-85147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spain's Alberto Contador eats a banana in as he rides in the pack during the sixth stage of the Tour de France on July 10, 2014. The cyclists aim to eat up to 350 calories an hour as they ride, and up to 9,000 calories a day. Photo: Laurent Cipriani/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/23/334423902/the-epic-2-200-mile-tour-de-france-is-also-a-test-of-epic-eating\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/23/14)\u003c/p>\n\u003cp>The famously grueling cycling race involves about 2,200 miles of furious pedaling, huge mountain climbs and downhill sprints at 50-plus miles per hour. But the Tour de France, now in its final days, is also an epic marathon of eating.\u003c/p>\n\u003cp>The cyclists now competing in the 101\u003csup>st\u003c/sup> rendition of the race are burning an average of 700 calories per hour while riding and, to keep their weight up and maintain their health through the three-week event, they must eat 6,000 to 9,000 calories every day.\u003c/p>\n\u003cp>The almost nonstop eating begins with juice as soon as the athletes wake, according to Nigel Mitchell, head of nutrition for \u003ca href=\"http://www.teamsky.com/\">Team Sky\u003c/a>. After joining their teammates in the hotel dining room, they devour a massive buffet-style breakfast, heavy on carbs and sugar, and moderate in fiber, which can add unwanted bulk to the cyclists' bellies.\u003c/p>\n\u003cp>When they've finished this matinal meal, they pile into a bus, and keep eating, taking in hundreds more calories in energy drinks and bars before arriving at the starting line. Once they begin pedaling, team support vehicles shadow the riders, and assistants hand them \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/16/156854397/some-athletes-reject-high-tech-sports-fuel-in-favor-of-real-food\">energy gel packets\u003c/a>, homemade rice cakes and Panini sandwiches.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, some of the cyclists actually shed pounds during the Tour.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>Mint and melon coulis with blueberries and raspberry and praline \u003ca href=\"https://twitter.com/hashtag/TDF2014?src=hash\">#TDF2014\u003c/a> \u003ca href=\"https://twitter.com/hashtag/killerdesert?src=hash\">#killerdesert\u003c/a> \u003ca href=\"http://t.co/uKUenV0TgH\">pic.twitter.com/uKUenV0TgH\u003c/a>\u003c/p>\n\u003cp>— Sean Fowler (@Larryvich) \u003ca href=\"https://twitter.com/Larryvich/statuses/491327052025724928\">July 21, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Keeping up with the energy demands of the race is a balancing act. Mitchell says 350 calories is about as much energy as an athlete can absorb in one hour, and yet the cyclists are burning up to 1,000 calories an hour — as some of them surely did during Tuesday's arduous 148-mile ride through the Pyrenees. It's the first of three days in the mountain range and one of the hardest days in \u003ca href=\"http://www.letour.com/le-tour/2014/us/overall-route.html\">the whole race\u003c/a>.\u003c/p>\n\u003cp>\"The body uses fat stores while the guys are riding,\" Mitchell says.\u003c/p>\n\u003cp>By the end of the day's ride, the cyclists have built up a major calorie deficit. Back on the bus, they eat boiled potatoes, rice, canned tuna and capsules of fish oil as they're driven to the next hotel.\u003c/p>\n\u003cp>When they arrive, they dig into a 2,000-calorie dinner, always heavy in meat, fish and other sources of protein — important for helping repair and rebuild the athletes' stressed muscles — followed by a fruit-based dessert. Before bed, the cyclists eat a bowl of cereal or yogurt. A few hours sleep is the only break they get from this demanding schedule of eating, Mitchell says.\u003c/p>\n\u003cp>Calories should come from the right mix of sources: fat, protein, carbs and on good days, a little alcohol. \"Traditionally, if you win a stage, you have a bottle of Champagne,\" Mitchell says.\u003c/p>\n\u003cp>Chefs face challenges in cooking for cycling teams, as there may be competitors from multiple nations, each with their own preferences. Mitchell says this year's Team Sky cyclists hail from South America, North America and Europe. (This year, there haven't been any major disagreements over food, he says.)\u003c/p>\n\u003cp>Sports physiologist Allen Lim has worked with Tour de France cyclists since 2005 and makes natural-ingredient sports drinks at his company \u003ca href=\"http://www.skratchlabs.com/pages/about-us\">Skratch Labs\u003c/a>. He says a good chef knows each rider's tastes: what foods they like, what they hate and what they won't eat for health or ethical reasons.\u003c/p>\n\u003cp>Sometimes, Lim says, the dietary choices of the riders prove too challenging — or annoying — for a team's chef. In 2008, when Lim was traveling with the \u003ca href=\"http://www.slipstreamsports.com/\">Garmin\u003c/a> team, all the cyclists decided they would ride the race on a gluten-free diet. The chef — a Frenchman — wasn't happy about this.\u003c/p>\n\u003cp>\"He was angry that the guys wouldn't eat pasta or bread,\" Lim recalls.\u003c/p>\n\u003cp>The Garmin team now works with chef Sean Fowler, an American who lives in Spain. Fowler has been more willing to experiment with fusion recipes and some gluten-free items, Lim says.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>Baked stuffed zucchini with caramelized onions and cabbage topped with goat cheese \u003ca href=\"https://twitter.com/hashtag/TDF2014?src=hash\">#TDF2014\u003c/a> \u003ca href=\"http://t.co/ELMnIfvXaR\">pic.twitter.com/ELMnIfvXaR\u003c/a>\u003c/p>\n\u003cp>— Sean Fowler (@Larryvich) \u003ca href=\"https://twitter.com/Larryvich/statuses/489154857652457472\">July 15, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Fowler \u003ca href=\"https://twitter.com/Larryvich\">is tweeting\u003c/a> his culinary wins on the tour, like gluten-free toast with salmon caviar, baked salmon with avocado mousse, gluten-free coconut cake with sheep's milk yogurt and baked curry with marinated turkey skewers and prunes.\u003c/p>\n\u003cp>While nutritionists like Mitchell accompany the teams to help direct meal prep and make sure all essential vitamins, minerals, fatty acids and other nutrients are served in adequate proportions, Lim says many teams have also hired chefs.\u003c/p>\n\u003cp>\"Unless the cyclists love what they're eating, unless they can celebrate dining with one another and enjoy what they're eating, then they just won't perform,\" Lim says. \"If the food is bad, they won't ride well.\"\u003c/p>\n\u003cp>Staying hydrated is important, too. Lim says there was once a prevailing element of machismo among some professional cyclists who abstained from drinking water as long as possible during a hard ride. Now, they've wised up, he says, and may drink well over two gallons of water and hydrating energy drinks per day. When nature calls during the race, they make a gentlemen's agreement to pull over all at once, drain their bladders and get back on the bikes when all are finished, Lim explains.\u003c/p>\n\u003cp>But there is one thing just as important as eating, Lim says: showering.\u003c/p>\n\u003cp>\"When these guys are done each day, they're so freaking dirty,\" he says. \"They have road dirt all over them. Before eating, they need to wash off.\" Showers, he says, are provided at each team's finish line station. \"If they don't shower right away, it can make them very susceptible to getting sick.\"\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85147\" class=\"wp-caption aligncenter\" style=\"max-width: 4399px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tour-de-frane-315525533c88d3f53dd28dc7afe1b6a054866c6f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tour-de-frane-315525533c88d3f53dd28dc7afe1b6a054866c6f.jpg\" alt=\"Spain's Alberto Contador eats a banana in as he rides in the pack during the sixth stage of the Tour de France on July 10, 2014. The cyclists aim to eat up to 350 calories an hour as they ride, and up to 9,000 calories a day. Photo: Laurent Cipriani/AP\" width=\"4399\" height=\"3299\" class=\"size-full wp-image-85147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spain's Alberto Contador eats a banana in as he rides in the pack during the sixth stage of the Tour de France on July 10, 2014. The cyclists aim to eat up to 350 calories an hour as they ride, and up to 9,000 calories a day. Photo: Laurent Cipriani/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/23/334423902/the-epic-2-200-mile-tour-de-france-is-also-a-test-of-epic-eating\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/23/14)\u003c/p>\n\u003cp>The famously grueling cycling race involves about 2,200 miles of furious pedaling, huge mountain climbs and downhill sprints at 50-plus miles per hour. But the Tour de France, now in its final days, is also an epic marathon of eating.\u003c/p>\n\u003cp>The cyclists now competing in the 101\u003csup>st\u003c/sup> rendition of the race are burning an average of 700 calories per hour while riding and, to keep their weight up and maintain their health through the three-week event, they must eat 6,000 to 9,000 calories every day.\u003c/p>\n\u003cp>The almost nonstop eating begins with juice as soon as the athletes wake, according to Nigel Mitchell, head of nutrition for \u003ca href=\"http://www.teamsky.com/\">Team Sky\u003c/a>. After joining their teammates in the hotel dining room, they devour a massive buffet-style breakfast, heavy on carbs and sugar, and moderate in fiber, which can add unwanted bulk to the cyclists' bellies.\u003c/p>\n\u003cp>When they've finished this matinal meal, they pile into a bus, and keep eating, taking in hundreds more calories in energy drinks and bars before arriving at the starting line. Once they begin pedaling, team support vehicles shadow the riders, and assistants hand them \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/16/156854397/some-athletes-reject-high-tech-sports-fuel-in-favor-of-real-food\">energy gel packets\u003c/a>, homemade rice cakes and Panini sandwiches.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, some of the cyclists actually shed pounds during the Tour.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>Mint and melon coulis with blueberries and raspberry and praline \u003ca href=\"https://twitter.com/hashtag/TDF2014?src=hash\">#TDF2014\u003c/a> \u003ca href=\"https://twitter.com/hashtag/killerdesert?src=hash\">#killerdesert\u003c/a> \u003ca href=\"http://t.co/uKUenV0TgH\">pic.twitter.com/uKUenV0TgH\u003c/a>\u003c/p>\n\u003cp>— Sean Fowler (@Larryvich) \u003ca href=\"https://twitter.com/Larryvich/statuses/491327052025724928\">July 21, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Keeping up with the energy demands of the race is a balancing act. Mitchell says 350 calories is about as much energy as an athlete can absorb in one hour, and yet the cyclists are burning up to 1,000 calories an hour — as some of them surely did during Tuesday's arduous 148-mile ride through the Pyrenees. It's the first of three days in the mountain range and one of the hardest days in \u003ca href=\"http://www.letour.com/le-tour/2014/us/overall-route.html\">the whole race\u003c/a>.\u003c/p>\n\u003cp>\"The body uses fat stores while the guys are riding,\" Mitchell says.\u003c/p>\n\u003cp>By the end of the day's ride, the cyclists have built up a major calorie deficit. Back on the bus, they eat boiled potatoes, rice, canned tuna and capsules of fish oil as they're driven to the next hotel.\u003c/p>\n\u003cp>When they arrive, they dig into a 2,000-calorie dinner, always heavy in meat, fish and other sources of protein — important for helping repair and rebuild the athletes' stressed muscles — followed by a fruit-based dessert. Before bed, the cyclists eat a bowl of cereal or yogurt. A few hours sleep is the only break they get from this demanding schedule of eating, Mitchell says.\u003c/p>\n\u003cp>Calories should come from the right mix of sources: fat, protein, carbs and on good days, a little alcohol. \"Traditionally, if you win a stage, you have a bottle of Champagne,\" Mitchell says.\u003c/p>\n\u003cp>Chefs face challenges in cooking for cycling teams, as there may be competitors from multiple nations, each with their own preferences. Mitchell says this year's Team Sky cyclists hail from South America, North America and Europe. (This year, there haven't been any major disagreements over food, he says.)\u003c/p>\n\u003cp>Sports physiologist Allen Lim has worked with Tour de France cyclists since 2005 and makes natural-ingredient sports drinks at his company \u003ca href=\"http://www.skratchlabs.com/pages/about-us\">Skratch Labs\u003c/a>. He says a good chef knows each rider's tastes: what foods they like, what they hate and what they won't eat for health or ethical reasons.\u003c/p>\n\u003cp>Sometimes, Lim says, the dietary choices of the riders prove too challenging — or annoying — for a team's chef. In 2008, when Lim was traveling with the \u003ca href=\"http://www.slipstreamsports.com/\">Garmin\u003c/a> team, all the cyclists decided they would ride the race on a gluten-free diet. The chef — a Frenchman — wasn't happy about this.\u003c/p>\n\u003cp>\"He was angry that the guys wouldn't eat pasta or bread,\" Lim recalls.\u003c/p>\n\u003cp>The Garmin team now works with chef Sean Fowler, an American who lives in Spain. Fowler has been more willing to experiment with fusion recipes and some gluten-free items, Lim says.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>Baked stuffed zucchini with caramelized onions and cabbage topped with goat cheese \u003ca href=\"https://twitter.com/hashtag/TDF2014?src=hash\">#TDF2014\u003c/a> \u003ca href=\"http://t.co/ELMnIfvXaR\">pic.twitter.com/ELMnIfvXaR\u003c/a>\u003c/p>\n\u003cp>— Sean Fowler (@Larryvich) \u003ca href=\"https://twitter.com/Larryvich/statuses/489154857652457472\">July 15, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Fowler \u003ca href=\"https://twitter.com/Larryvich\">is tweeting\u003c/a> his culinary wins on the tour, like gluten-free toast with salmon caviar, baked salmon with avocado mousse, gluten-free coconut cake with sheep's milk yogurt and baked curry with marinated turkey skewers and prunes.\u003c/p>\n\u003cp>While nutritionists like Mitchell accompany the teams to help direct meal prep and make sure all essential vitamins, minerals, fatty acids and other nutrients are served in adequate proportions, Lim says many teams have also hired chefs.\u003c/p>\n\u003cp>\"Unless the cyclists love what they're eating, unless they can celebrate dining with one another and enjoy what they're eating, then they just won't perform,\" Lim says. \"If the food is bad, they won't ride well.\"\u003c/p>\n\u003cp>Staying hydrated is important, too. Lim says there was once a prevailing element of machismo among some professional cyclists who abstained from drinking water as long as possible during a hard ride. Now, they've wised up, he says, and may drink well over two gallons of water and hydrating energy drinks per day. When nature calls during the race, they make a gentlemen's agreement to pull over all at once, drain their bladders and get back on the bikes when all are finished, Lim explains.\u003c/p>\n\u003cp>But there is one thing just as important as eating, Lim says: showering.\u003c/p>\n\u003cp>\"When these guys are done each day, they're so freaking dirty,\" he says. \"They have road dirt all over them. Before eating, they need to wash off.\" Showers, he says, are provided at each team's finish line station. \"If they don't shower right away, it can make them very susceptible to getting sick.\"\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Fruit Recall Hits Trader Joe's, Costco, Wal-Mart Stores",
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"content": "\u003cfigure id=\"attachment_85143\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sweet-2-eat-recall-cropped.jpg\" alt=\"View photos of recalled products at FDA site\" width=\"250\" class=\"size-full wp-image-85143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">View photos of recalled products at FDA site\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\" target=\"_blank\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/07/22/334111630/fruit-recall-hits-trader-joe-s-costco-walmart-stores\" target=\"_blank\">The Two-Way at NPR News\u003c/a> (7/22/14)\u003c/p>\n\u003cp>Fears of possible listeria contamination have led to a national recall of whole peaches, nectarines and other fruits packed by a California company. No illnesses have been reported, but the Wawona Packing Company has told retailers such as Wal-Mart, Costco and Trader Joe's to pull its products.\u003c/p>\n\u003cp>The recall applies to \"certain lots of whole peaches (white and yellow), nectarines (white and yellow), plums and pluots packed between June 1, 2014 through July 12, 2014,\" according to a recall bulletin from the \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405943.htm\">Food and Drug Administration\u003c/a>.\u003c/p>\n\u003cp>The FDA has posted \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">product images\u003c/a> of the recalled fruits' packaging.\u003c/p>\n\u003cp>\"Fruit sold as individual pieces should have a sticker on it; the recalled product stickers will read 'Sweet2Eat,' \" Wawona says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wawona sells produce to national wholesalers; as of Tuesday, \"\u003ca href=\"http://www.costco.com/wcsstore/CostcoUSBCCatalogAssetStore/Attachment/recalls/140721-Wawona-Packing-Co-FDA-PRESS-RELEASE.pdf\" target=\"_blank\">Costco\u003c/a>, \u003ca href=\"http://www.traderjoes.com/about/customer-updates-responses.asp?i=108\" target=\"_blank\">Trader Joe's\u003c/a>, \u003ca href=\"https://www.kroger.com/recall_alerts\" target=\"_blank\">Kroger\u003c/a> and the \u003ca href=\"http://corporate.walmart.com/recalls\" target=\"_blank\">Walmart Corp\u003c/a>. — which operates Walmart and Sam's Club stores, have all posted notices about the fruit recall on their websites,\" \u003ca href=\"http://www.cnn.com/2014/07/22/health/costco-fruit-recall/index.html?sr=fb072214fruitrecall12pStorylink\">CNN reports\u003c/a>.\u003c/p>\n\u003cp>Wawona reportedly detected listeria in tests of its own equipment after being alerted to a possible contamination by an Australian customer; it says it has eliminated the problem at its plant. The company posted a \u003ca href=\"http://www.wawonapacking.com/RecallDatesAndCodes.pdf\">list of \"lot codes\"\u003c/a> to help identify the produce in question.\u003c/p>\n\u003cp>\"We are aware of no illnesses related to the consumption of these products\" company President Brent Smittcamp said in a news release. \"By taking the precautionary step of recalling product, we will minimize even the slightest risk to public health, and that is our priority.\"\u003c/p>\n\u003cp>\u003cem>Listeria monocytogenes\u003c/em> can cause serious illnesses and even death in those at the most risk: young children and those with weakened immune systems. It can also pose serious risks to pregnant women.\u003c/p>\n\u003cp>In 2011, listeria \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/211784739/listeria-outbreak-still-haunts-colorados-cantaloupe-growers\">killed 33 people in 28 states\u003c/a> — a devastating outbreak that stands as one of the most deadly in U.S. history.\u003c/p>\n\u003cp>As the National Institutes of Health \u003ca href=\"http://www.nlm.nih.gov/medlineplus/listeriainfections.html\">reminds us\u003c/a>, listeria is a bacteria that can pose particular problems because it can keep growing even in foods that are refrigerated.\u003c/p>\n\u003cp>The FDA adds, \"Consumers with questions may contact Wawona Packing at 1-888-232-9912, M-F, 8am-5pm ET, or visit \u003ca href=\"http://www.wawonapacking.com/\" target=\"_blank\">www.wawonapacking.com\u003c/a>.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85143\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sweet-2-eat-recall-cropped.jpg\" alt=\"View photos of recalled products at FDA site\" width=\"250\" class=\"size-full wp-image-85143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">View photos of recalled products at FDA site\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\" target=\"_blank\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/07/22/334111630/fruit-recall-hits-trader-joe-s-costco-walmart-stores\" target=\"_blank\">The Two-Way at NPR News\u003c/a> (7/22/14)\u003c/p>\n\u003cp>Fears of possible listeria contamination have led to a national recall of whole peaches, nectarines and other fruits packed by a California company. No illnesses have been reported, but the Wawona Packing Company has told retailers such as Wal-Mart, Costco and Trader Joe's to pull its products.\u003c/p>\n\u003cp>The recall applies to \"certain lots of whole peaches (white and yellow), nectarines (white and yellow), plums and pluots packed between June 1, 2014 through July 12, 2014,\" according to a recall bulletin from the \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405943.htm\">Food and Drug Administration\u003c/a>.\u003c/p>\n\u003cp>The FDA has posted \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">product images\u003c/a> of the recalled fruits' packaging.\u003c/p>\n\u003cp>\"Fruit sold as individual pieces should have a sticker on it; the recalled product stickers will read 'Sweet2Eat,' \" Wawona says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wawona sells produce to national wholesalers; as of Tuesday, \"\u003ca href=\"http://www.costco.com/wcsstore/CostcoUSBCCatalogAssetStore/Attachment/recalls/140721-Wawona-Packing-Co-FDA-PRESS-RELEASE.pdf\" target=\"_blank\">Costco\u003c/a>, \u003ca href=\"http://www.traderjoes.com/about/customer-updates-responses.asp?i=108\" target=\"_blank\">Trader Joe's\u003c/a>, \u003ca href=\"https://www.kroger.com/recall_alerts\" target=\"_blank\">Kroger\u003c/a> and the \u003ca href=\"http://corporate.walmart.com/recalls\" target=\"_blank\">Walmart Corp\u003c/a>. — which operates Walmart and Sam's Club stores, have all posted notices about the fruit recall on their websites,\" \u003ca href=\"http://www.cnn.com/2014/07/22/health/costco-fruit-recall/index.html?sr=fb072214fruitrecall12pStorylink\">CNN reports\u003c/a>.\u003c/p>\n\u003cp>Wawona reportedly detected listeria in tests of its own equipment after being alerted to a possible contamination by an Australian customer; it says it has eliminated the problem at its plant. The company posted a \u003ca href=\"http://www.wawonapacking.com/RecallDatesAndCodes.pdf\">list of \"lot codes\"\u003c/a> to help identify the produce in question.\u003c/p>\n\u003cp>\"We are aware of no illnesses related to the consumption of these products\" company President Brent Smittcamp said in a news release. \"By taking the precautionary step of recalling product, we will minimize even the slightest risk to public health, and that is our priority.\"\u003c/p>\n\u003cp>\u003cem>Listeria monocytogenes\u003c/em> can cause serious illnesses and even death in those at the most risk: young children and those with weakened immune systems. It can also pose serious risks to pregnant women.\u003c/p>\n\u003cp>In 2011, listeria \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/211784739/listeria-outbreak-still-haunts-colorados-cantaloupe-growers\">killed 33 people in 28 states\u003c/a> — a devastating outbreak that stands as one of the most deadly in U.S. history.\u003c/p>\n\u003cp>As the National Institutes of Health \u003ca href=\"http://www.nlm.nih.gov/medlineplus/listeriainfections.html\">reminds us\u003c/a>, listeria is a bacteria that can pose particular problems because it can keep growing even in foods that are refrigerated.\u003c/p>\n\u003cp>The FDA adds, \"Consumers with questions may contact Wawona Packing at 1-888-232-9912, M-F, 8am-5pm ET, or visit \u003ca href=\"http://www.wawonapacking.com/\" target=\"_blank\">www.wawonapacking.com\u003c/a>.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Some Food Companies Are Quietly Dumping GMO Ingredients",
"title": "Some Food Companies Are Quietly Dumping GMO Ingredients",
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"content": "\u003cfigure id=\"attachment_85088\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheerios-1_slide-f30366d1a215fbeeb5c0cd595fb671088e0eaa1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheerios-1_slide-f30366d1a215fbeeb5c0cd595fb671088e0eaa1a.jpg\" alt=\"General Mills' Original Cheerios are now GMO-free. But you won't find a label on the box highlighting the change. Photo: David Duprey/AP\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">General Mills' Original Cheerios are now GMO-free. But you won't find a label on the box highlighting the change. Photo: David Duprey/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/22/333725880/some-food-producers-are-quietly-dumping-gmo-ingredients\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140722_me_some_food_producers_are_quietly_dumping_gmo_ingredients.mp3\"] \u003c/p>\n\u003cp>by Jane Lindholm, \u003ca href=\"http://www.vpr.net/\">VPR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/22/333725880/some-food-producers-are-quietly-dumping-gmo-ingredients\">The Salt at NPR Food\u003c/a> (7/22/14)\u003c/p>\n\u003cp>A tour of the Ben and Jerry's Factory in Waterbury, Vt., includes a stop at the \"Flavor Graveyard,\" where ice cream combinations that didn't make the cut are put to rest under the shade of big trees.\u003c/p>\n\u003cp>One recently deceased flavor has yet to be memorialized there: Coffee Heath Bar Crunch, one of the company's best sellers. Ben and Jerry's CEO \u003ca href=\"http://www.benjerry.com/about-us/how-were-structured#4timeline\">Jostein Solheim\u003c/a> says the company had to remove the key ingredient, Heath Bars made by Hershey, and rework the flavor. Its replacement is called Coffee Toffee Bar Crunch. (Some fans have blasted the company in online forums, claiming it doesn't taste as good.)\u003c/p>\n\u003cp>The reason for the change? Hershey makes Heath Bars with genetically engineered ingredients, and Ben and Jerry's has made a pledge to remove all GMO ingredients from its ice cream.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The company has taken a vocal stand in recent years in support of states looking at legislation that would require manufacturers to disclose food that is made with genetic engineering. And Vermont \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/24/306442972/bracing-for-a-battle-vermont-passes-gmo-labeling-bill\">recently passed a law\u003c/a> that will require labeling starting in 2015. Ben and Jerry's founder Jerry Greenfield recently launched a campaign to help fill the coffers of Vermont's crowd-sourced defense fund set up to combat lawsuits over its labeling law.\u003c/p>\n\u003cp>The news that Ben and Jerry's is taking a vocal stand on a controversial issue is no surprise; it's part of the company's calling card. But some other mainstream companies are carefully — and much more quietly — calibrating their non-GMO strategies.\u003c/p>\n\u003cp>General Mills' Original plain Cheerios are now GMO-free. But the only announcement was in a company \u003ca href=\"http://www.blog.generalmills.com/2014/01/the-one-and-only-cheerios/\">blog post\u003c/a> in January. And you won't see any label on the box highlighting the change. Grape Nuts, another cereal aisle staple, made by Post, are also non-GMO. And Target has about 80 of its own brand items certified GMO-free.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nongmoproject.org/about/who-we-are/staff/megan-thompson-westgate/\">Megan Westgate\u003c/a> runs the Non-GMO Project, which acts as an independent third-party verifier of GMO-free products, including Target's. She says her organization knows about \"a lot of exciting cool things that are happening that for whatever strategic reasons get kept pretty quiet.\"\u003c/p>\n\u003cp>The Non-GMO Project has certified more than 20,000 products since it launched in 2007 and Westgate says this is one of the fastest growing sectors of the natural food industry, representing $6 billion dollars in annual sales. But just because they're testing the water doesn't mean most mainstream companies are ready to start publicizing their changes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ageconomics.ksu.edu/p.aspx?tabid=13&ItemID=1783&mid=1598&staff_category=Faculty\">Nathan Hendricks\u003c/a>, an agricultural economist at Kansas State University, says big food producers are trying to gauge what direction consumers are headed in. \"Ultimately,\" he says, \"these big companies aren't just friends with Monsanto or something, they want to make a profit and they want to be able to do what's going to make them money.\" So they'd better have a product line in the works if consumer sentiment starts to shift more heavily towards GMO-free food.\u003c/p>\n\u003cp>But even as they create GMO-free products, many of these corporations are fighting state initiatives that would require them to give consumers more information about their ingredients.\u003c/p>\n\u003cp>They often fight those battles through the powerful the Grocery Manufacturers Association, or GMA, a trade group with hundreds of members. It has just filed suit against Vermont over the state's GMO labeling law.\u003c/p>\n\u003cp>Even Ben and Jerry's, so vocal in its anti-GMO stance, has a conflict, of sorts. It may have eliminated GMOs, but it's still owned by Unilever, which put a lot of money towards fighting labeling legislation in California and belongs to the GMA. That might make things sticky for Ben and Jerry's CEO Solheim.\u003c/p>\n\u003cp>But he equivocates. \"You know,\" he shrugs, \"in big companies a lot of things happen behind closed doors. I think we'll leave that conversation behind closed doors.\" But Solheim says a unique agreement between the ice cream maker and Unilever allows Ben and Jerry's to continue its social mission independent of its parent's choices.\u003c/p>\n\u003cp>One reason these large companies might be quietly working to make GMO-free food now is because\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\"> finding ingredients can be a major challenge\u003c/a>. More than 90 percent of all the soybeans and corn grown in the U.S. are genetically engineered. Most of those GMO crops go to producers of eggs, milk and meat who feed their animals with them, but GMO soy oil and corn starch are used in a lot of food manufacturing, too.\u003c/p>\n\u003cp>To ensure non-GMO ingredients, the supply chain has to remain separate and pristine. Crops need to be grown far enough away from genetically engineered seeds to prevent cross-contamination. Harvesting equipment needs to be either used only for non-GMO crops or cleaned extensively before switching. The same is true for processing and manufacturing facilities and transport receptacles like shipping containers.\u003c/p>\n\u003cp>That's why Westgate says a natural foods brand like Kashi, owned by Kellogg's, is transitioning more slowly than many fans would like. She points out that Kashi told consumers it would take a couple of years to switch over all of its ingredients. It's a matter of changing contracts with growers, finding farmland where non-GMOs can be grown successfully, and reworking recipes so the flavors that customers have grown used to aren't drastically changed, like what has happened with Ben and Jerry's new toffee.\u003c/p>\n\u003cp>Right now, non-GMO food fetches a premium. Purdue University agricultural economist \u003ca href=\"https://ag.purdue.edu/agecon/Pages/Profile.aspx?strAlias=hurtc\">Chris Hurt\u003c/a> says that premium is likely to come down if this part of the agricultural sector gains more traction and an efficiency of scale can kick in.\u003c/p>\n\u003cp>Ultimately, the consumer is king. And the question of whether or not consumers will want non-GMO products is still up in the air.\u003c/p>\n\u003cp>At the Ben and Jerry's Factory in Vermont, most tourists seem more interested in getting their free sample than hearing about the brand's stand on genetic engineering. Still, manufacturers are clearly wondering what might happen if more states enact labeling laws and if consumer sentiment begins to shift. So they're hedging their bets: fighting state-by-state labeling initiatives, but quietly introducing their own GMO-free products in the meantime.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2014 \u003ca href=\"http://www.vpr.net\">Vermont Public Radio\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85088\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheerios-1_slide-f30366d1a215fbeeb5c0cd595fb671088e0eaa1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheerios-1_slide-f30366d1a215fbeeb5c0cd595fb671088e0eaa1a.jpg\" alt=\"General Mills' Original Cheerios are now GMO-free. But you won't find a label on the box highlighting the change. Photo: David Duprey/AP\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">General Mills' Original Cheerios are now GMO-free. But you won't find a label on the box highlighting the change. Photo: David Duprey/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/22/333725880/some-food-producers-are-quietly-dumping-gmo-ingredients\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Jane Lindholm, \u003ca href=\"http://www.vpr.net/\">VPR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/22/333725880/some-food-producers-are-quietly-dumping-gmo-ingredients\">The Salt at NPR Food\u003c/a> (7/22/14)\u003c/p>\n\u003cp>A tour of the Ben and Jerry's Factory in Waterbury, Vt., includes a stop at the \"Flavor Graveyard,\" where ice cream combinations that didn't make the cut are put to rest under the shade of big trees.\u003c/p>\n\u003cp>One recently deceased flavor has yet to be memorialized there: Coffee Heath Bar Crunch, one of the company's best sellers. Ben and Jerry's CEO \u003ca href=\"http://www.benjerry.com/about-us/how-were-structured#4timeline\">Jostein Solheim\u003c/a> says the company had to remove the key ingredient, Heath Bars made by Hershey, and rework the flavor. Its replacement is called Coffee Toffee Bar Crunch. (Some fans have blasted the company in online forums, claiming it doesn't taste as good.)\u003c/p>\n\u003cp>The reason for the change? Hershey makes Heath Bars with genetically engineered ingredients, and Ben and Jerry's has made a pledge to remove all GMO ingredients from its ice cream.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The company has taken a vocal stand in recent years in support of states looking at legislation that would require manufacturers to disclose food that is made with genetic engineering. And Vermont \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/24/306442972/bracing-for-a-battle-vermont-passes-gmo-labeling-bill\">recently passed a law\u003c/a> that will require labeling starting in 2015. Ben and Jerry's founder Jerry Greenfield recently launched a campaign to help fill the coffers of Vermont's crowd-sourced defense fund set up to combat lawsuits over its labeling law.\u003c/p>\n\u003cp>The news that Ben and Jerry's is taking a vocal stand on a controversial issue is no surprise; it's part of the company's calling card. But some other mainstream companies are carefully — and much more quietly — calibrating their non-GMO strategies.\u003c/p>\n\u003cp>General Mills' Original plain Cheerios are now GMO-free. But the only announcement was in a company \u003ca href=\"http://www.blog.generalmills.com/2014/01/the-one-and-only-cheerios/\">blog post\u003c/a> in January. And you won't see any label on the box highlighting the change. Grape Nuts, another cereal aisle staple, made by Post, are also non-GMO. And Target has about 80 of its own brand items certified GMO-free.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nongmoproject.org/about/who-we-are/staff/megan-thompson-westgate/\">Megan Westgate\u003c/a> runs the Non-GMO Project, which acts as an independent third-party verifier of GMO-free products, including Target's. She says her organization knows about \"a lot of exciting cool things that are happening that for whatever strategic reasons get kept pretty quiet.\"\u003c/p>\n\u003cp>The Non-GMO Project has certified more than 20,000 products since it launched in 2007 and Westgate says this is one of the fastest growing sectors of the natural food industry, representing $6 billion dollars in annual sales. But just because they're testing the water doesn't mean most mainstream companies are ready to start publicizing their changes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ageconomics.ksu.edu/p.aspx?tabid=13&ItemID=1783&mid=1598&staff_category=Faculty\">Nathan Hendricks\u003c/a>, an agricultural economist at Kansas State University, says big food producers are trying to gauge what direction consumers are headed in. \"Ultimately,\" he says, \"these big companies aren't just friends with Monsanto or something, they want to make a profit and they want to be able to do what's going to make them money.\" So they'd better have a product line in the works if consumer sentiment starts to shift more heavily towards GMO-free food.\u003c/p>\n\u003cp>But even as they create GMO-free products, many of these corporations are fighting state initiatives that would require them to give consumers more information about their ingredients.\u003c/p>\n\u003cp>They often fight those battles through the powerful the Grocery Manufacturers Association, or GMA, a trade group with hundreds of members. It has just filed suit against Vermont over the state's GMO labeling law.\u003c/p>\n\u003cp>Even Ben and Jerry's, so vocal in its anti-GMO stance, has a conflict, of sorts. It may have eliminated GMOs, but it's still owned by Unilever, which put a lot of money towards fighting labeling legislation in California and belongs to the GMA. That might make things sticky for Ben and Jerry's CEO Solheim.\u003c/p>\n\u003cp>But he equivocates. \"You know,\" he shrugs, \"in big companies a lot of things happen behind closed doors. I think we'll leave that conversation behind closed doors.\" But Solheim says a unique agreement between the ice cream maker and Unilever allows Ben and Jerry's to continue its social mission independent of its parent's choices.\u003c/p>\n\u003cp>One reason these large companies might be quietly working to make GMO-free food now is because\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\"> finding ingredients can be a major challenge\u003c/a>. More than 90 percent of all the soybeans and corn grown in the U.S. are genetically engineered. Most of those GMO crops go to producers of eggs, milk and meat who feed their animals with them, but GMO soy oil and corn starch are used in a lot of food manufacturing, too.\u003c/p>\n\u003cp>To ensure non-GMO ingredients, the supply chain has to remain separate and pristine. Crops need to be grown far enough away from genetically engineered seeds to prevent cross-contamination. Harvesting equipment needs to be either used only for non-GMO crops or cleaned extensively before switching. The same is true for processing and manufacturing facilities and transport receptacles like shipping containers.\u003c/p>\n\u003cp>That's why Westgate says a natural foods brand like Kashi, owned by Kellogg's, is transitioning more slowly than many fans would like. She points out that Kashi told consumers it would take a couple of years to switch over all of its ingredients. It's a matter of changing contracts with growers, finding farmland where non-GMOs can be grown successfully, and reworking recipes so the flavors that customers have grown used to aren't drastically changed, like what has happened with Ben and Jerry's new toffee.\u003c/p>\n\u003cp>Right now, non-GMO food fetches a premium. Purdue University agricultural economist \u003ca href=\"https://ag.purdue.edu/agecon/Pages/Profile.aspx?strAlias=hurtc\">Chris Hurt\u003c/a> says that premium is likely to come down if this part of the agricultural sector gains more traction and an efficiency of scale can kick in.\u003c/p>\n\u003cp>Ultimately, the consumer is king. And the question of whether or not consumers will want non-GMO products is still up in the air.\u003c/p>\n\u003cp>At the Ben and Jerry's Factory in Vermont, most tourists seem more interested in getting their free sample than hearing about the brand's stand on genetic engineering. Still, manufacturers are clearly wondering what might happen if more states enact labeling laws and if consumer sentiment begins to shift. So they're hedging their bets: fighting state-by-state labeling initiatives, but quietly introducing their own GMO-free products in the meantime.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2014 \u003ca href=\"http://www.vpr.net\">Vermont Public Radio\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food-Mood Connection: How You Eat Can Amp Up Or Tamp Down Stress",
"title": "Food-Mood Connection: How You Eat Can Amp Up Or Tamp Down Stress",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84863\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/food-stress-2_enl-e10b465c8c6d5c21285ad0000894d9fdec69310a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/food-stress-2_enl-e10b465c8c6d5c21285ad0000894d9fdec69310a.jpg\" alt=\"A nutrient-dense diet may help tamp down stress. And these foods may help boost our moods (clockwise from left): pumpkin seeds, sardines, eggs, salmon, flax seeds, Swiss chard and dark chocolate. Photo: Meredith Rizzo/NPR\" width=\"3500\" height=\"2331\" class=\"size-full wp-image-84863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A nutrient-dense diet may help tamp down stress. And these foods may help boost our moods (clockwise from left): pumpkin seeds, sardines, eggs, salmon, flax seeds, Swiss chard and dark chocolate. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/14/329529110/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140714_me_food-mood_connection_how_you_eat_can_amp_up_or_tamp_down_stress.mp3\"] \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/14/329529110/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress\">The Salt at NPR Food\u003c/a> (7/14/14)\u003c/p>\n\u003cp>Eat more when you're stressed? You're not alone. More than a third of the participants in a \u003ca href=\"http://www.rwjf.org/en/research-publications/find-rwjf-research/2014/07/the-burden-of-stress-in-america.html\">national survey\u003c/a> conducted by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health said they change their diets during stressful times.\u003c/p>\n\u003cp>And many of us are quick to turn to either sugary foods or highly refined carbohydrates such as bagels or white pasta when the stress hits.\u003c/p>\n\u003cp>\"There can be a bit of a vicious cycle,\" says \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a>, a professor of pediatrics and nutrition at Harvard University and a researcher at Boston Children's Hospital. \"When we feel stressed we seek foods that are going to comfort us immediately, but often times those foods lead to surges and crashes in hormones and blood sugar that increase our susceptibility to new stresses.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, of course, we can't control lots of the events and circumstances that lead to stress. But, Ludwig says, \"our body chemistry can very much affect how that stress gets to us.\"\u003c/p>\n\u003cp>He points to a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/10049982\">study\u003c/a> he and some colleagues published in the journal \u003cem>Pediatrics\u003c/em> several years back.\u003c/p>\n\u003cp>They gave teenage boys different types of breakfast meals. One included protein-rich eggs, while another meal included high-fiber, steel-cut oats. A third meal of instant oatmeal was highest on the \u003ca href=\"http://www.health.harvard.edu/newsweek/Glycemic_index_and_glycemic_load_for_100_foods.htm\">glycemic index\u003c/a>, a measure of how quickly sugar is absorbed and how soon a food is likely to make you hungry again.\u003c/p>\n\u003cp>\"After the highly refined instant oatmeal, blood sugar soared but then crashed a few hours later,\" Ludwig says. \"And when that happened the [stress] hormone adrenaline, or epinephrine, surged to very high levels.\"\u003c/p>\n\u003cp>Ludwig says the links between food and mood are complex. And just as there are individual differences in susceptibility to diseases, there are differences in response to food, too. Not all of us are equally sensitive to foods like instant oatmeal, high on the glycemic index.\u003c/p>\n\u003cp>Given what we know about how different foods affect the risk of cardiovascular disease and Type 2 diabetes, \"why should it be so surprising that the nature of the foods we eat can also affect our emotional and mental well-being?\" Ludwig says.\u003c/p>\n\u003cp>So, if eating lots of refined carbs and sugar may exacerbate our responses to stress, are there other types of food that make us more resilient? Researcher \u003ca href=\"http://irp.nih.gov/pi/joseph-hibbeln\">Joe Hibbeln\u003c/a> of the National Institutes of Health believes the answer is yes.\u003c/p>\n\u003cp>\"I think there's a very strong connection between what you eat and your mood,\" Hibbeln says.\u003c/p>\n\u003cp>He has spent the past two decades investigating links between the omega-3 fatty acids found in fish and emotional health.\u003c/p>\n\u003cp>\"One of the most basic ways that omega-3s help to regulate mood is by quieting down the [body's] response to inflammation,\" Hibbeln says.\u003c/p>\n\u003cp>When you get walloped by something, whether it's a virus or an emotional stressor, you want to bounce back as quickly as possible, he notes.\u003c/p>\n\u003cp>\"You can either be good at weathering stress or you can be brittle. And omega-3s make your stress system more flexible,\" Hibbeln says. He points to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24417620\">studies\u003c/a> showing that omega-3s can help protect neurons against the damage that can be done by chronic stress.\u003c/p>\n\u003cp>He also points to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24805797\">clinical trials\u003c/a> that have found that omega-3s may help control depressive symptoms. And a\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22970149\"> study\u003c/a> of schoolchildren in England linked omega-3s to more pro-social behavior.\u003c/p>\n\u003cp>Hibbeln knows that some people shy away from fish due to the cost, so he points to affordable options such as canned light tuna and sardines, which are good sources of omega-3s. There are also plant-based sources of omega-3s, such as flaxseed and chia seeds.\u003c/p>\n\u003cp>Now, clearly, omega-3s aren't the only food that's good for our emotional health.\u003c/p>\n\u003cp>\u003ca href=\"http://asp.cumc.columbia.edu/facdb/profile_list.asp?uni=ar917&DepAffil=Psychiatry\">Drew Ramsey\u003c/a>, a psychiatrist at Columbia University and author of \u003cem>The\u003c/em> \u003cem>Happiness Diet\u003c/em>, says a nutrient-rich diet is best for beating stress.\u003c/p>\n\u003cp>He points to his favorite stress-busting breakfast: scrambled eggs mixed with kale (or other greens) and topped with pumpkin seeds.\u003c/p>\n\u003cp>With this meal, you're covering all your bases, Ramsey says. The eggs are a good source of B vitamins and protein, which can be more satiating than a carb-based breakfast. The greens are incredibly nutrient-dense, and are a good source of vitamin A, vitamin K and potassium.\u003c/p>\n\u003cp>And the pumpkin seeds are a good source of magnesium — which is thought to play a role in \u003ca href=\"http://www.nlm.nih.gov/medlineplus/druginfo/natural/998.html\">fending off anxiety\u003c/a> — and zinc, which may help \u003ca href=\"http://www.nlm.nih.gov/medlineplus/druginfo/natural/982.html\">boost the immune system\u003c/a>.\u003c/p>\n\u003cp>For dessert, go for dark chocolate, which can have \"an acute affect on mood,\" Ramsey says. He points to a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Consumption+of+cocoa+flavanols+results+in+acute+improvements+in+mood+and+cognitive+performance+during+sustained+mental+effort\">study\u003c/a> that found cocoa flavanols can help boost mood and sustain clear thinking among adults who are engaged in intense mental efforts — like students cramming, or journalists on deadline.\u003c/p>\n\u003cp>In addition, dark chocolate has been shown to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">improve vascular health\u003c/a> by increasing blood flow and reducing inflammation.\u003c/p>\n\u003cp>The bottom line? The foods we choose can't magic away stress. But Ramsey says he believes \"there is a very, very strong connection between food and mood.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/14/329529110/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress\">The Salt at NPR Food\u003c/a> (7/14/14)\u003c/p>\n\u003cp>Eat more when you're stressed? You're not alone. More than a third of the participants in a \u003ca href=\"http://www.rwjf.org/en/research-publications/find-rwjf-research/2014/07/the-burden-of-stress-in-america.html\">national survey\u003c/a> conducted by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health said they change their diets during stressful times.\u003c/p>\n\u003cp>And many of us are quick to turn to either sugary foods or highly refined carbohydrates such as bagels or white pasta when the stress hits.\u003c/p>\n\u003cp>\"There can be a bit of a vicious cycle,\" says \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a>, a professor of pediatrics and nutrition at Harvard University and a researcher at Boston Children's Hospital. \"When we feel stressed we seek foods that are going to comfort us immediately, but often times those foods lead to surges and crashes in hormones and blood sugar that increase our susceptibility to new stresses.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, of course, we can't control lots of the events and circumstances that lead to stress. But, Ludwig says, \"our body chemistry can very much affect how that stress gets to us.\"\u003c/p>\n\u003cp>He points to a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/10049982\">study\u003c/a> he and some colleagues published in the journal \u003cem>Pediatrics\u003c/em> several years back.\u003c/p>\n\u003cp>They gave teenage boys different types of breakfast meals. One included protein-rich eggs, while another meal included high-fiber, steel-cut oats. A third meal of instant oatmeal was highest on the \u003ca href=\"http://www.health.harvard.edu/newsweek/Glycemic_index_and_glycemic_load_for_100_foods.htm\">glycemic index\u003c/a>, a measure of how quickly sugar is absorbed and how soon a food is likely to make you hungry again.\u003c/p>\n\u003cp>\"After the highly refined instant oatmeal, blood sugar soared but then crashed a few hours later,\" Ludwig says. \"And when that happened the [stress] hormone adrenaline, or epinephrine, surged to very high levels.\"\u003c/p>\n\u003cp>Ludwig says the links between food and mood are complex. And just as there are individual differences in susceptibility to diseases, there are differences in response to food, too. Not all of us are equally sensitive to foods like instant oatmeal, high on the glycemic index.\u003c/p>\n\u003cp>Given what we know about how different foods affect the risk of cardiovascular disease and Type 2 diabetes, \"why should it be so surprising that the nature of the foods we eat can also affect our emotional and mental well-being?\" Ludwig says.\u003c/p>\n\u003cp>So, if eating lots of refined carbs and sugar may exacerbate our responses to stress, are there other types of food that make us more resilient? Researcher \u003ca href=\"http://irp.nih.gov/pi/joseph-hibbeln\">Joe Hibbeln\u003c/a> of the National Institutes of Health believes the answer is yes.\u003c/p>\n\u003cp>\"I think there's a very strong connection between what you eat and your mood,\" Hibbeln says.\u003c/p>\n\u003cp>He has spent the past two decades investigating links between the omega-3 fatty acids found in fish and emotional health.\u003c/p>\n\u003cp>\"One of the most basic ways that omega-3s help to regulate mood is by quieting down the [body's] response to inflammation,\" Hibbeln says.\u003c/p>\n\u003cp>When you get walloped by something, whether it's a virus or an emotional stressor, you want to bounce back as quickly as possible, he notes.\u003c/p>\n\u003cp>\"You can either be good at weathering stress or you can be brittle. And omega-3s make your stress system more flexible,\" Hibbeln says. He points to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24417620\">studies\u003c/a> showing that omega-3s can help protect neurons against the damage that can be done by chronic stress.\u003c/p>\n\u003cp>He also points to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24805797\">clinical trials\u003c/a> that have found that omega-3s may help control depressive symptoms. And a\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22970149\"> study\u003c/a> of schoolchildren in England linked omega-3s to more pro-social behavior.\u003c/p>\n\u003cp>Hibbeln knows that some people shy away from fish due to the cost, so he points to affordable options such as canned light tuna and sardines, which are good sources of omega-3s. There are also plant-based sources of omega-3s, such as flaxseed and chia seeds.\u003c/p>\n\u003cp>Now, clearly, omega-3s aren't the only food that's good for our emotional health.\u003c/p>\n\u003cp>\u003ca href=\"http://asp.cumc.columbia.edu/facdb/profile_list.asp?uni=ar917&DepAffil=Psychiatry\">Drew Ramsey\u003c/a>, a psychiatrist at Columbia University and author of \u003cem>The\u003c/em> \u003cem>Happiness Diet\u003c/em>, says a nutrient-rich diet is best for beating stress.\u003c/p>\n\u003cp>He points to his favorite stress-busting breakfast: scrambled eggs mixed with kale (or other greens) and topped with pumpkin seeds.\u003c/p>\n\u003cp>With this meal, you're covering all your bases, Ramsey says. The eggs are a good source of B vitamins and protein, which can be more satiating than a carb-based breakfast. The greens are incredibly nutrient-dense, and are a good source of vitamin A, vitamin K and potassium.\u003c/p>\n\u003cp>And the pumpkin seeds are a good source of magnesium — which is thought to play a role in \u003ca href=\"http://www.nlm.nih.gov/medlineplus/druginfo/natural/998.html\">fending off anxiety\u003c/a> — and zinc, which may help \u003ca href=\"http://www.nlm.nih.gov/medlineplus/druginfo/natural/982.html\">boost the immune system\u003c/a>.\u003c/p>\n\u003cp>For dessert, go for dark chocolate, which can have \"an acute affect on mood,\" Ramsey says. He points to a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Consumption+of+cocoa+flavanols+results+in+acute+improvements+in+mood+and+cognitive+performance+during+sustained+mental+effort\">study\u003c/a> that found cocoa flavanols can help boost mood and sustain clear thinking among adults who are engaged in intense mental efforts — like students cramming, or journalists on deadline.\u003c/p>\n\u003cp>In addition, dark chocolate has been shown to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">improve vascular health\u003c/a> by increasing blood flow and reducing inflammation.\u003c/p>\n\u003cp>The bottom line? The foods we choose can't magic away stress. But Ramsey says he believes \"there is a very, very strong connection between food and mood.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Are Organic Vegetables More Nutritious After All?",
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"content": "\u003cfigure id=\"attachment_84858\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/organicveggies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/organicveggies.jpg\" alt=\"Organic fruits and vegetables deliver between 20 and 40 percent more antioxidants than conventional fruits and vegetables, a new study finds. Photo: Molly Marshall/Flickr\" width=\"1120\" height=\"629\" class=\"size-full wp-image-84858\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Organic fruits and vegetables deliver between 20 and 40 percent more antioxidants than conventional fruits and vegetables, a new study finds. Photo: Molly Marshall/\u003ca href=\"https://www.flickr.com/photos/elisharene/\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/11/330760923/are-organic-vegetables-more-nutritious-after-all\">All Things Considered\u003c/a>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140711_atc_organic_nutrition.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/11/330760923/are-organic-vegetables-more-nutritious-after-all\">The Salt at NPR Food\u003c/a> (7/11/14)\u003c/p>\n\u003cp>There may never be an end to arguments over whether organic food is more nutritious. But a new \u003ca href=\"http://csanr.wsu.edu/program-areas/m2m/research-areas/nutritional-quality/bjn-2014/\">study\u003c/a> is the most ambitious attempt so far to resolve the issue — and it concludes that organic fruit and vegetables offer a key benefit.\u003c/p>\n\u003cp>It's a scientific reply to an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/04/160395259/why-organic-food-may-not-be-healthier-for-you\">analysis\u003c/a> that some researchers at Stanford University published two years ago. That paper, which generated lots of media \u003ca href=\"http://opinionator.blogs.nytimes.com/2012/10/02/that-flawed-stanford-study/?_php=true&_type=blogs&_r=0\">coverage\u003c/a> and much \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/07/160681396/when-it-comes-to-buying-organic-science-and-beliefs-dont-always-mesh\">controversy\u003c/a>, reviewed more than 200 studies of organic and conventional food, and concluded that organic foods do not really offer any significant nutritional benefit.\u003c/p>\n\u003cp>This new analysis, from a group of scientists mostly based in Europe, crunched data from an even bigger pile of studies: 343 of them, carried out over the past several decades. It will be published Monday in the \u003cem>British Journal of Nutrition\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new analysis repeats some of the Stanford group's findings. It finds that organic and conventional vegetables offer similar levels of many nutrients, including minerals, vitamin C and vitamin E. Conventional crops are higher in protein. And there are fewer pesticide residues on organic foods, as you'd expect.\u003c/p>\n\u003cp>But the group found a significant difference in the levels of special compounds called antioxidants. \"Across the important antioxidant compounds in fruits and vegetables, organic fruits and vegetables deliver between 20 and 40 percent higher antioxidant activity,\" says \u003ca href=\"http://csanr.wsu.edu/people/chuck-benbrook/\">Charles Benbrook\u003c/a>, from Washington State University's Center for Sustaining Agriculture and Natural Resources, a co-author of the study.\u003c/p>\n\u003cp>These antioxidant compounds, which go by names like flavonoids and carotenoids, are getting a lot of attention lately. Their effects remain somewhat murky, but scientists say they can protect cells from the effects of aging, or from the sort of damage that can lead to cancer.\u003c/p>\n\u003cp>Benbrook says this is a big reason why public health experts want us all to eat more fruits and vegetables: They deliver a good dose of antioxidants. And if organic produce provides more of them, he says, \"we think that's a big deal.\"\u003c/p>\n\u003cp>Benbrook thinks there are a couple of reasons why they're seeing this result.\u003c/p>\n\u003cp>First, plants make these compounds to protect themselves when they run into challenges like insects or diseases. And organic crops, because they aren't protected by as many chemical pesticides, have to fight off more hungry bugs. \"Plants in an organic field are getting chewed on,\" he says.\u003c/p>\n\u003cp>The second reason, Benbrook says, is that organic crops aren't getting as much fertilizer. More heavily fertilized conventional crops may grow faster and get bigger, but as a result, their nutrients may get diluted.\u003c/p>\n\u003cp>\"That's why when you buy these great big juicy apples that are just sweet as sin, it's that extra moisture and carbohydrate that dilutes the vitamin C and the anthocyanins,\" he says.\u003c/p>\n\u003cp>This analysis, however, probably isn't the end of this debate.\u003c/p>\n\u003cp>\u003ca href=\"http://hnrca.tufts.edu/people/scientists/a-j/jeffrey-b-blumberg-ph-d/\">Jeffrey Blumberg\u003c/a>, a professor of nutrition at Tufts University, says attempts to draw conclusions from collections of hundreds of different studies, each one comparing organic and conventional food, are beset by a host of methodological problems. For one thing, there's no single \"organic\" or \"conventional\" production system.\u003c/p>\n\u003cp>Some organic crops get lots of organic fertilizer; some don't. Some are protected with lots of natural pesticides; some are not. Conventional practices vary widely, too. So it's difficult to know, in the end, what you really are comparing. And food that's compared in these studies may not be the same as the food you're buying in the store.\u003c/p>\n\u003cp>In any case, Blumberg says, the difference in nutritional quality between organic and non-organic fruits and vegetables really isn't that big — especially when you consider the gap between what Americans should eat, and what they really consume.\u003c/p>\n\u003cp>\"Most Americans are getting only a couple of servings of fruits and vegetables every day,\" he says. \"We're recommending that they get up to nine servings.\"\u003c/p>\n\u003cp>What really will make a difference in people's health, he says, is just eating more fruits, vegetables and whole grains. If you eat plenty of these foods — whether they're organic or not — you'll get plenty of antioxidants. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "New data show that organic produce has higher levels of antioxidants. But you can get plenty of those compounds just by eating more fruits and vegetables, no matter how they're grown.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84858\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/organicveggies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/organicveggies.jpg\" alt=\"Organic fruits and vegetables deliver between 20 and 40 percent more antioxidants than conventional fruits and vegetables, a new study finds. Photo: Molly Marshall/Flickr\" width=\"1120\" height=\"629\" class=\"size-full wp-image-84858\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Organic fruits and vegetables deliver between 20 and 40 percent more antioxidants than conventional fruits and vegetables, a new study finds. Photo: Molly Marshall/\u003ca href=\"https://www.flickr.com/photos/elisharene/\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/11/330760923/are-organic-vegetables-more-nutritious-after-all\">All Things Considered\u003c/a>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140711_atc_organic_nutrition.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/11/330760923/are-organic-vegetables-more-nutritious-after-all\">The Salt at NPR Food\u003c/a> (7/11/14)\u003c/p>\n\u003cp>There may never be an end to arguments over whether organic food is more nutritious. But a new \u003ca href=\"http://csanr.wsu.edu/program-areas/m2m/research-areas/nutritional-quality/bjn-2014/\">study\u003c/a> is the most ambitious attempt so far to resolve the issue — and it concludes that organic fruit and vegetables offer a key benefit.\u003c/p>\n\u003cp>It's a scientific reply to an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/04/160395259/why-organic-food-may-not-be-healthier-for-you\">analysis\u003c/a> that some researchers at Stanford University published two years ago. That paper, which generated lots of media \u003ca href=\"http://opinionator.blogs.nytimes.com/2012/10/02/that-flawed-stanford-study/?_php=true&_type=blogs&_r=0\">coverage\u003c/a> and much \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/07/160681396/when-it-comes-to-buying-organic-science-and-beliefs-dont-always-mesh\">controversy\u003c/a>, reviewed more than 200 studies of organic and conventional food, and concluded that organic foods do not really offer any significant nutritional benefit.\u003c/p>\n\u003cp>This new analysis, from a group of scientists mostly based in Europe, crunched data from an even bigger pile of studies: 343 of them, carried out over the past several decades. It will be published Monday in the \u003cem>British Journal of Nutrition\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new analysis repeats some of the Stanford group's findings. It finds that organic and conventional vegetables offer similar levels of many nutrients, including minerals, vitamin C and vitamin E. Conventional crops are higher in protein. And there are fewer pesticide residues on organic foods, as you'd expect.\u003c/p>\n\u003cp>But the group found a significant difference in the levels of special compounds called antioxidants. \"Across the important antioxidant compounds in fruits and vegetables, organic fruits and vegetables deliver between 20 and 40 percent higher antioxidant activity,\" says \u003ca href=\"http://csanr.wsu.edu/people/chuck-benbrook/\">Charles Benbrook\u003c/a>, from Washington State University's Center for Sustaining Agriculture and Natural Resources, a co-author of the study.\u003c/p>\n\u003cp>These antioxidant compounds, which go by names like flavonoids and carotenoids, are getting a lot of attention lately. Their effects remain somewhat murky, but scientists say they can protect cells from the effects of aging, or from the sort of damage that can lead to cancer.\u003c/p>\n\u003cp>Benbrook says this is a big reason why public health experts want us all to eat more fruits and vegetables: They deliver a good dose of antioxidants. And if organic produce provides more of them, he says, \"we think that's a big deal.\"\u003c/p>\n\u003cp>Benbrook thinks there are a couple of reasons why they're seeing this result.\u003c/p>\n\u003cp>First, plants make these compounds to protect themselves when they run into challenges like insects or diseases. And organic crops, because they aren't protected by as many chemical pesticides, have to fight off more hungry bugs. \"Plants in an organic field are getting chewed on,\" he says.\u003c/p>\n\u003cp>The second reason, Benbrook says, is that organic crops aren't getting as much fertilizer. More heavily fertilized conventional crops may grow faster and get bigger, but as a result, their nutrients may get diluted.\u003c/p>\n\u003cp>\"That's why when you buy these great big juicy apples that are just sweet as sin, it's that extra moisture and carbohydrate that dilutes the vitamin C and the anthocyanins,\" he says.\u003c/p>\n\u003cp>This analysis, however, probably isn't the end of this debate.\u003c/p>\n\u003cp>\u003ca href=\"http://hnrca.tufts.edu/people/scientists/a-j/jeffrey-b-blumberg-ph-d/\">Jeffrey Blumberg\u003c/a>, a professor of nutrition at Tufts University, says attempts to draw conclusions from collections of hundreds of different studies, each one comparing organic and conventional food, are beset by a host of methodological problems. For one thing, there's no single \"organic\" or \"conventional\" production system.\u003c/p>\n\u003cp>Some organic crops get lots of organic fertilizer; some don't. Some are protected with lots of natural pesticides; some are not. Conventional practices vary widely, too. So it's difficult to know, in the end, what you really are comparing. And food that's compared in these studies may not be the same as the food you're buying in the store.\u003c/p>\n\u003cp>In any case, Blumberg says, the difference in nutritional quality between organic and non-organic fruits and vegetables really isn't that big — especially when you consider the gap between what Americans should eat, and what they really consume.\u003c/p>\n\u003cp>\"Most Americans are getting only a couple of servings of fruits and vegetables every day,\" he says. \"We're recommending that they get up to nine servings.\"\u003c/p>\n\u003cp>What really will make a difference in people's health, he says, is just eating more fruits, vegetables and whole grains. If you eat plenty of these foods — whether they're organic or not — you'll get plenty of antioxidants. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_84787\" class=\"wp-caption aligncenter\" style=\"max-width: 2650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheese-1b312b89388fc5d5f1b2f088046ca7b6828894db.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheese-1b312b89388fc5d5f1b2f088046ca7b6828894db.jpg\" alt=\"You can find wood pulp in several brands of packaged shredded cheese. It helps keep the cheese from clumping. Photo: Maggie Starbard/NPR\" width=\"2650\" height=\"1987\" class=\"size-full wp-image-84787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can find wood pulp in several brands of packaged shredded cheese. It helps keep the cheese from clumping. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/329767647/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140710_me_from_mcdonalds_to_organic_valley_youre_probably_eating_wood_pulp.mp3\"] \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/329767647/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp\">The Salt at NPR\u003c/a> (7/10/14)\u003cbr>\nDo not be alarmed, but you may be eating wood pulp. Or at least an additive that started out as wood.\u003c/p>\n\u003cp>If you buy shredded cheeses, including brands such as Organic Valley and Sargento, or hit the drive-through at McDonald's for a breakfast sandwich or a smoothie, or douse some ribs with bottled barbecue sauce, there's likely some cellulose that's been added to your food.\u003c/p>\n\u003cp>Cellulose is basically plant fiber, and one of the most common sources is wood pulp. Manufacturers grind up the wood and extract the cellulose.\u003c/p>\n\u003cp>It's odd to imagine the same kind of pulp that's used to make paper turning up in our food. So, it's no surprise there's buzz over a spate of recent posts, from \u003ca href=\"http://qz.com/223742/there-is-a-secret-ingredient-in-your-burgers-wood-pulp/\">Quartz\u003c/a> to the \u003ca href=\"http://www.latimes.com/food/dailydish/la-dd-wood-pulp-cellulose-burger-taco-20140630-story.html\">Los Angeles Times\u003c/a>, on the food industry's \u003ca href=\"http://money.msn.com/shopping-deals/who-is-putting-wood-in-your-food-thestreet.aspx?cp-documentid=6792745\">widespread\u003c/a> use of cellulose to help add texture and fiber to foods.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But there's not much new here. The FDA long ago green-lighted the \u003ca href=\"http://www.accessdata.fda.gov/scripts/fcn/fcnDetailNavigation.cfm?rpt=scogsListing&id=289\">use of added cellulose\u003c/a> in foodstuffs. And, in our bodies this cellulose passes right through our GI tracts, virtually unabsorbed.\u003c/p>\n\u003cp>Food scientist \u003ca href=\"http://foodscience.psu.edu/directory/jnc3\">John Coupland\u003c/a> of Penn State says it doesn't matter much where the cellulose comes from. In theory, you could extract it from any plant, from asparagus to onions, but he says that would be a waste of good food.\u003c/p>\n\u003cp>\"A good way to think about it is to ask: Would our food be any better or worse if the cellulose used was sourced from another plant?\" And Coupland says the answer is no. \"Cellulose is just a molecule, and probably one we want more of in our diets.\"\u003c/p>\n\u003cp>\"Ah, yes, the 'wood pulp in cheese' stories,\" Elizabeth Horton of Organic Valley responded to us when we asked her about the headlines.\u003c/p>\n\u003cp>\"Yes, Organic Valley does use cellulose in our shredded cheeses; it's a pretty standard anti-caking agent.\" So, it helps prevent the bits of cheese from clumping together.\u003c/p>\n\u003cp>Horton says there is work in the industry to find other sources allowed for organic use, but \"the challenge is they are not as effective at anti-caking.\"\u003c/p>\n\u003cp>And, perhaps, not as cost-effective either.\u003c/p>\n\u003cp>We reached out to a supplier of cellulose, Sweetener Supply Corp. The company's Jon Bodner told us that there have been efforts to extract cellulose from a wide range of plants including oat and soybean hulls, corn stover and even hemp. \"But establishing a new supply chain system to accumulate the [plant] materials is cost-prohibitive.\"\u003c/p>\n\u003cp>He points to an effort in the late 1990s to \u003ca href=\"http://news.google.com/newspapers?nid=1933&dat=19970908&id=hZsgAAAAIBAJ&sjid=7WgFAAAAIBAJ&pg=1363,1239213\">establish a cellulose pulp plant\u003c/a> using corn stalks, leaves and husks, but it failed.\u003c/p>\n\u003cp>And now, there are additional challenges to using nonwood plants. For instance, lots of customers, Bodner says, are demanding non-genetically modified products. If the cellulose industry were to use corn stalks, leaves and husks or sugar beets, it would be a challenge to keep the supply chain free of genetically modified crop residue.\u003c/p>\n\u003cp>Bodner is accustomed to clearing up misconceptions about his industry. For instance, the idea that cellulose is just like saw dust. Nope. He says sawdust contains only about 40 percent cellulose. Whereas the powdered cellulose used in foods contains about 97 percent cellulose.\u003c/p>\n\u003cp>The baking industry has been\u003ca href=\"http://news.google.com/newspapers?nid=1499&dat=19770831&id=TWIaAAAAIBAJ&sjid=eykEAAAAIBAJ&pg=6960,6707216\"> defending\u003c/a> the use of cellulose for more than 35 years. Back in 1977, the ITT Continental Baking Co. promoted its use of cellulose as a way to boost healthy fiber.\u003c/p>\n\u003cp>\"We feel it's important to get the facts out,\" the baking company's John Colmey told \u003cem>The Milwaukee Journal\u003c/em> back then. And it seems, decades later, the industry is still working to win consumer acceptance. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/329767647/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp\">The Salt at NPR\u003c/a> (7/10/14)\u003cbr>\nDo not be alarmed, but you may be eating wood pulp. Or at least an additive that started out as wood.\u003c/p>\n\u003cp>If you buy shredded cheeses, including brands such as Organic Valley and Sargento, or hit the drive-through at McDonald's for a breakfast sandwich or a smoothie, or douse some ribs with bottled barbecue sauce, there's likely some cellulose that's been added to your food.\u003c/p>\n\u003cp>Cellulose is basically plant fiber, and one of the most common sources is wood pulp. Manufacturers grind up the wood and extract the cellulose.\u003c/p>\n\u003cp>It's odd to imagine the same kind of pulp that's used to make paper turning up in our food. So, it's no surprise there's buzz over a spate of recent posts, from \u003ca href=\"http://qz.com/223742/there-is-a-secret-ingredient-in-your-burgers-wood-pulp/\">Quartz\u003c/a> to the \u003ca href=\"http://www.latimes.com/food/dailydish/la-dd-wood-pulp-cellulose-burger-taco-20140630-story.html\">Los Angeles Times\u003c/a>, on the food industry's \u003ca href=\"http://money.msn.com/shopping-deals/who-is-putting-wood-in-your-food-thestreet.aspx?cp-documentid=6792745\">widespread\u003c/a> use of cellulose to help add texture and fiber to foods.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But there's not much new here. The FDA long ago green-lighted the \u003ca href=\"http://www.accessdata.fda.gov/scripts/fcn/fcnDetailNavigation.cfm?rpt=scogsListing&id=289\">use of added cellulose\u003c/a> in foodstuffs. And, in our bodies this cellulose passes right through our GI tracts, virtually unabsorbed.\u003c/p>\n\u003cp>Food scientist \u003ca href=\"http://foodscience.psu.edu/directory/jnc3\">John Coupland\u003c/a> of Penn State says it doesn't matter much where the cellulose comes from. In theory, you could extract it from any plant, from asparagus to onions, but he says that would be a waste of good food.\u003c/p>\n\u003cp>\"A good way to think about it is to ask: Would our food be any better or worse if the cellulose used was sourced from another plant?\" And Coupland says the answer is no. \"Cellulose is just a molecule, and probably one we want more of in our diets.\"\u003c/p>\n\u003cp>\"Ah, yes, the 'wood pulp in cheese' stories,\" Elizabeth Horton of Organic Valley responded to us when we asked her about the headlines.\u003c/p>\n\u003cp>\"Yes, Organic Valley does use cellulose in our shredded cheeses; it's a pretty standard anti-caking agent.\" So, it helps prevent the bits of cheese from clumping together.\u003c/p>\n\u003cp>Horton says there is work in the industry to find other sources allowed for organic use, but \"the challenge is they are not as effective at anti-caking.\"\u003c/p>\n\u003cp>And, perhaps, not as cost-effective either.\u003c/p>\n\u003cp>We reached out to a supplier of cellulose, Sweetener Supply Corp. The company's Jon Bodner told us that there have been efforts to extract cellulose from a wide range of plants including oat and soybean hulls, corn stover and even hemp. \"But establishing a new supply chain system to accumulate the [plant] materials is cost-prohibitive.\"\u003c/p>\n\u003cp>He points to an effort in the late 1990s to \u003ca href=\"http://news.google.com/newspapers?nid=1933&dat=19970908&id=hZsgAAAAIBAJ&sjid=7WgFAAAAIBAJ&pg=1363,1239213\">establish a cellulose pulp plant\u003c/a> using corn stalks, leaves and husks, but it failed.\u003c/p>\n\u003cp>And now, there are additional challenges to using nonwood plants. For instance, lots of customers, Bodner says, are demanding non-genetically modified products. If the cellulose industry were to use corn stalks, leaves and husks or sugar beets, it would be a challenge to keep the supply chain free of genetically modified crop residue.\u003c/p>\n\u003cp>Bodner is accustomed to clearing up misconceptions about his industry. For instance, the idea that cellulose is just like saw dust. Nope. He says sawdust contains only about 40 percent cellulose. Whereas the powdered cellulose used in foods contains about 97 percent cellulose.\u003c/p>\n\u003cp>The baking industry has been\u003ca href=\"http://news.google.com/newspapers?nid=1499&dat=19770831&id=TWIaAAAAIBAJ&sjid=eykEAAAAIBAJ&pg=6960,6707216\"> defending\u003c/a> the use of cellulose for more than 35 years. Back in 1977, the ITT Continental Baking Co. promoted its use of cellulose as a way to boost healthy fiber.\u003c/p>\n\u003cp>\"We feel it's important to get the facts out,\" the baking company's John Colmey told \u003cem>The Milwaukee Journal\u003c/em> back then. And it seems, decades later, the industry is still working to win consumer acceptance. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Is Foster Farms A Food Safety Pioneer Or A Persistent Offender?",
"title": "Is Foster Farms A Food Safety Pioneer Or A Persistent Offender?",
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"content": "\u003cfigure id=\"attachment_84778\" class=\"wp-caption aligncenter\" style=\"max-width: 2102px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/183732937-a0d19df46131b510ed9fb3baad02dff73a8fff7d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/183732937-a0d19df46131b510ed9fb3baad02dff73a8fff7d.jpg\" alt=\"Foster Farms set up new procedures to deal with salmonella contamination after the USDA threatened to shut down its plants last fall. Photo: Justin Sullivan/Getty Images\" width=\"2102\" height=\"1575\" class=\"size-full wp-image-84778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foster Farms set up new procedures to deal with salmonella contamination after the USDA threatened to shut down its plants last fall. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/09/330160016/is-foster-farms-a-food-safety-pioneer-or-a-persistent-offender\">The Salt at NPR Food\u003c/a> (7/9/14)\u003c/p>\n\u003cp>Foster Farms, a chicken producer in California, just can't seem to stop bleeding bad news.\u003c/p>\n\u003cp>On July 3, it \u003ca href=\"https://fosterfarms.com/about/press/press_release.asp?press_release_id=183\">recalled\u003c/a> several batches of chicken products because a chicken breast from one of those batches is blamed for poisoning someone with salmonella bacteria. The recall came on top of an \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/map.html\">outbreak\u003c/a> of salmonella that's been going on since October 2013. Some of the 621 cases reported in 29 states and Puerto Rico have been linked to Foster Farms chicken products. And let's not forget last fall, when U.S. Department of Agriculture food safety officials \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/salmonella-shutdown-usda-threatens-closure-of-major-chicken-plants/\">threatened\u003c/a> to shut down a Foster Farms processing plant in Fresno, Calif., because of salmonella contamination.\u003c/p>\n\u003cp>But here's the paradox: Foster Farms may now be one of the country's cleanest, safest sources of chicken products. That's according to the USDA, which has been testing chicken parts that are processed at Foster Farms plants.\u003c/p>\n\u003cp>After the USDA threatened to shut down the plants in October, the company called in food safety experts and set up new \u003ca href=\"http://www.fosterfarmsfoodsafety.com/\">procedures\u003c/a> to eliminate salmonella contamination. It's made a difference, the government says. At Foster Farms plants, fewer than 5 percent of chicken parts test positive for salmonella. At other companies, it's typically about 20 percent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In mid-June, in fact, Foster Farms \u003ca href=\"http://www.fosterfarms.com/about/press/press_release.asp?press_release_id=181\">celebrated\u003c/a> this success at a meeting to mark the company's 75th anniversary. Company officials were joined by government officials who sang the company's praises.\u003c/p>\n\u003cp>Sen. Dianne Feinstein of California called on other chicken companies to follow Foster Farms' example. David Acheson, former chief medical officer of the USDA Food Safety and Inspection Service and a former associate commissioner for foods at the Food and Drug Administration, praised the company for being \"willing to devote the time and resources to becoming a world leader in food safety.\"\u003c/p>\n\u003cp>This latest recall, and the Centers for Disease Control and Prevention's reports that Foster Farms chicken is linked to a wider salmonella outbreak, now are raising questions about how effective the company's safety push effort really has been.\u003c/p>\n\u003cp>There's a possible explanation for the conflicting reports from Foster Farms. It's possible that the recent spate of bad news reflects Foster Farms' earlier operations, before the recent improvements. The July recall, for instance, covers chicken products that emerged from a Foster Farms plant back in March. Similarly, even though the CDC continues releasing updates on a large salmonella outbreak, with 621 people sickened, most of those people actually got sick many months ago.\u003c/p>\n\u003cp>In addition, even though the CDC has linked this salmonella outbreak to chicken from Foster Farms, a USDA spokesman says it's possible that the outbreak may come from multiple sources. Some of the cases of salmonella poisoning, for instance, have been reported in places where Foster Farms doesn't even distribute its chicken.\u003c/p>\n\u003cp>According to a statement from the USDA's Food Safety and Inspection Service, \"because our intensified sampling [at Foster Farms facilities] is showing low levels of Salmonella ... FSIS has been investigating whether illnesses are being caused by other sources.\"\u003c/p>\n\u003cp>Finally, even though Foster Farms has reduced salmonella contamination at its plants, it hasn't managed to eliminate it completely. So there's still a risk that the bacteria make somebody sick. Maybe Foster Farms was just really unlucky.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84778\" class=\"wp-caption aligncenter\" style=\"max-width: 2102px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/183732937-a0d19df46131b510ed9fb3baad02dff73a8fff7d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/183732937-a0d19df46131b510ed9fb3baad02dff73a8fff7d.jpg\" alt=\"Foster Farms set up new procedures to deal with salmonella contamination after the USDA threatened to shut down its plants last fall. Photo: Justin Sullivan/Getty Images\" width=\"2102\" height=\"1575\" class=\"size-full wp-image-84778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foster Farms set up new procedures to deal with salmonella contamination after the USDA threatened to shut down its plants last fall. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/09/330160016/is-foster-farms-a-food-safety-pioneer-or-a-persistent-offender\">The Salt at NPR Food\u003c/a> (7/9/14)\u003c/p>\n\u003cp>Foster Farms, a chicken producer in California, just can't seem to stop bleeding bad news.\u003c/p>\n\u003cp>On July 3, it \u003ca href=\"https://fosterfarms.com/about/press/press_release.asp?press_release_id=183\">recalled\u003c/a> several batches of chicken products because a chicken breast from one of those batches is blamed for poisoning someone with salmonella bacteria. The recall came on top of an \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/map.html\">outbreak\u003c/a> of salmonella that's been going on since October 2013. Some of the 621 cases reported in 29 states and Puerto Rico have been linked to Foster Farms chicken products. And let's not forget last fall, when U.S. Department of Agriculture food safety officials \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/salmonella-shutdown-usda-threatens-closure-of-major-chicken-plants/\">threatened\u003c/a> to shut down a Foster Farms processing plant in Fresno, Calif., because of salmonella contamination.\u003c/p>\n\u003cp>But here's the paradox: Foster Farms may now be one of the country's cleanest, safest sources of chicken products. That's according to the USDA, which has been testing chicken parts that are processed at Foster Farms plants.\u003c/p>\n\u003cp>After the USDA threatened to shut down the plants in October, the company called in food safety experts and set up new \u003ca href=\"http://www.fosterfarmsfoodsafety.com/\">procedures\u003c/a> to eliminate salmonella contamination. It's made a difference, the government says. At Foster Farms plants, fewer than 5 percent of chicken parts test positive for salmonella. At other companies, it's typically about 20 percent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In mid-June, in fact, Foster Farms \u003ca href=\"http://www.fosterfarms.com/about/press/press_release.asp?press_release_id=181\">celebrated\u003c/a> this success at a meeting to mark the company's 75th anniversary. Company officials were joined by government officials who sang the company's praises.\u003c/p>\n\u003cp>Sen. Dianne Feinstein of California called on other chicken companies to follow Foster Farms' example. David Acheson, former chief medical officer of the USDA Food Safety and Inspection Service and a former associate commissioner for foods at the Food and Drug Administration, praised the company for being \"willing to devote the time and resources to becoming a world leader in food safety.\"\u003c/p>\n\u003cp>This latest recall, and the Centers for Disease Control and Prevention's reports that Foster Farms chicken is linked to a wider salmonella outbreak, now are raising questions about how effective the company's safety push effort really has been.\u003c/p>\n\u003cp>There's a possible explanation for the conflicting reports from Foster Farms. It's possible that the recent spate of bad news reflects Foster Farms' earlier operations, before the recent improvements. The July recall, for instance, covers chicken products that emerged from a Foster Farms plant back in March. Similarly, even though the CDC continues releasing updates on a large salmonella outbreak, with 621 people sickened, most of those people actually got sick many months ago.\u003c/p>\n\u003cp>In addition, even though the CDC has linked this salmonella outbreak to chicken from Foster Farms, a USDA spokesman says it's possible that the outbreak may come from multiple sources. Some of the cases of salmonella poisoning, for instance, have been reported in places where Foster Farms doesn't even distribute its chicken.\u003c/p>\n\u003cp>According to a statement from the USDA's Food Safety and Inspection Service, \"because our intensified sampling [at Foster Farms facilities] is showing low levels of Salmonella ... FSIS has been investigating whether illnesses are being caused by other sources.\"\u003c/p>\n\u003cp>Finally, even though Foster Farms has reduced salmonella contamination at its plants, it hasn't managed to eliminate it completely. So there's still a risk that the bacteria make somebody sick. Maybe Foster Farms was just really unlucky.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Globe-Trotting GMO Bananas Arrive For Their First Test In Iowa",
"title": "Globe-Trotting GMO Bananas Arrive For Their First Test In Iowa",
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"content": "\u003cfigure id=\"attachment_84705\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana.jpg\" alt=\"Preparing traditional matoke, or plantains, like these in Uganda may one day involve bananas genetically engineered to be high in vitamin A. Photo: Paintarainbow/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-84705\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing traditional \u003cem>matoke\u003c/em>, or plantains, like these in Uganda may one day involve bananas genetically engineered to be high in vitamin A. Photo: \u003ca href=\"https://www.flickr.com/photos/paintingfunkyrainbows/4397222233\">Paintarainbow/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/325796731/globe-trotting-gmo-bananas-arrive-for-their-first-test-in-iowa\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>Somewhere in Iowa, volunteers are earning $900 apiece by providing blood samples after eating bits of a banana kissed with a curious tinge of orange.\u003c/p>\n\u003cp>It's the first human trial of a banana that's been genetically engineered to contain higher levels of beta carotene, the nutrient that our body converts into vitamin A. Researchers want to confirm that eating the fruit does, in fact, lead to higher vitamin A levels in the volunteers' blood.\u003c/p>\n\u003cp>The volunteers in Iowa may not realize it, but they're playing a small part in a story that spans the globe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ctcb.qut.edu.au/about/staff/manage/dalej.jsp\">James Dale\u003c/a>, a researcher at the Queensland University of Technology in Brisbane, Australia, led the \u003ca href=\"http://www.news.qut.edu.au/cgi-bin/WebObjects/News.woa/wa/goNewsPage?newsEventID=74075\">scientific effort\u003c/a> to create these bananas, with funding from the Bill and Melinda Gates Foundation. (The Gates Foundation also contributes to NPR.)\u003c/p>\n\u003cfigure id=\"attachment_84711\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana-research.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana-research-290x217.jpg\" alt=\"Ugandan researcher Stephen Buah and Professor James Dale hold bananas bred to be rich in vitamin A at Queensland University of Technology. Photo: Erika Fish/Courtesy of Queensland University of Technology\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ugandan researcher Stephen Buah and Professor James Dale hold bananas bred to be rich in vitamin A at Queensland University of Technology. Photo: Erika Fish/Courtesy of Queensland University of Technology\u003c/figcaption>\u003c/figure>\n\u003cp>The researchers inserted the new genes at their laboratory in Brisbane, grew the trees at a field station on the northeastern coast of Australia, then harvested the fruit, froze them and flew them to Iowa. Because they are genetically modified, the bananas required special permits from the U.S. Department of Agriculture to enter the country.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These are cooking bananas, common in Africa, typically eaten steamed or fried. And that's where the bananas ultimately are headed, if all goes well. They're intended for Uganda, where bananas are a staple food and many people suffer from vitamin A deficiency.\u003c/p>\n\u003cp>Yet if the experience of similar \"biofortified\" crops is any guide, this banana faces a path strewn with obstacles and uncertainty.\u003c/p>\n\u003cp>More than a decade ago, for instance, researchers created a kind of \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/10/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods/\">golden rice\u003c/a>\" with high levels of beta carotene — and immediately found themselves in the middle of controversy. In the Philippines, anti-biotech activists \u003ca href=\"http://news.sciencemag.org/asiapacific/2013/08/activists-destroy-golden-rice-field-trial\">destroyed\u003c/a> a test plot of the genetically engineered grain. When researchers carried out a feeding trial of golden rice in China, using children as subjects, it turned into a national scandal. The researchers were \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/17/golden-rice-study-violated-ethical-rules-tufts-says/\">denounced\u003c/a> for not disclosing, in all cases, the fact that the new rice was genetically engineered. No government has approved widespread cultivation of golden rice.\u003c/p>\n\u003cp>The trial in Iowa is not likely to stir up similar controversy. Yet \u003ca href=\"http://www.hs.iastate.edu/awards/chs-recipients/chs-2011/wendy-white/\">Wendy White\u003c/a>, the researcher at Iowa State University who is carrying it out, is reluctant to discuss it. In an e-mail to NPR, she wrote that disclosing details about the study \"could preclude me from publishing our findings in a peer-reviewed scientific journal.\"\u003c/p>\n\u003cp>Even if, as expected, the Iowa experiment confirms that beta carotene in the bananas does boost vitamin A levels in the volunteers' blood samples, this doesn't mean that the \"super banana\" really is a solution to the problem of vitamin A deficiency in Uganda.\u003c/p>\n\u003cp>Many regulatory and practical obstacles remain. For the banana to have any impact at all, governments would have to approve it, farmers would have to grow it, and ordinary people would have to be persuaded to eat orange-tinted bananas.\u003c/p>\n\u003cp>Even if all that happened, the benefits of eating high-beta-carotene bananas, in a real-world African village, are likely to be subtle. That impact \"is a very hard thing to measure,\" says \u003ca href=\"http://www.ifpri.org/staffprofile/erick-boy\">Erick Boy\u003c/a>, a specialist on nutrition at the International Food Policy Research Institute. Boy works with an initiative called \u003ca href=\"http://www.harvestplus.org/\">HarvestPlus\u003c/a>, which is working to create biofortified crops through traditional breeding.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=2178\">Michael Grusak\u003c/a>, a specialist on the nutritional quality of food with the USDA's Agricultural Research Service, is convinced that crops with higher nutritional levels are worth the effort, even if their effects are difficult to measure. \"We know that people are not getting enough\" crucial nutrients, such as vitamin A and iron, he says. \"You have to get more in their mouths and hope for the best after that.\"\u003c/p>\n\u003cp>HarvestPlus's biggest success so far is the deep-orange \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/15/158783117/saving-lives-in-africa-with-the-humble-sweet-potato\">sweet potato\u003c/a>, which was introduced in Mozambique and Uganda. That crop requires no regulatory approvals, since it was created by cross-breeding existing varieties, rather than through genetic engineering. This sweet potato also packs a dose of beta carotene several times bigger than what's in the new super banana.\u003c/p>\n\u003cp>A village-by-village promotional campaign succeeded in persuading farmers and consumers to adopt the orange sweet potato. And according to Boy, scientists are now seeing evidence that people who eat it regularly are, in fact, healthier.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84705\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana.jpg\" alt=\"Preparing traditional matoke, or plantains, like these in Uganda may one day involve bananas genetically engineered to be high in vitamin A. Photo: Paintarainbow/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-84705\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing traditional \u003cem>matoke\u003c/em>, or plantains, like these in Uganda may one day involve bananas genetically engineered to be high in vitamin A. Photo: \u003ca href=\"https://www.flickr.com/photos/paintingfunkyrainbows/4397222233\">Paintarainbow/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/325796731/globe-trotting-gmo-bananas-arrive-for-their-first-test-in-iowa\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>Somewhere in Iowa, volunteers are earning $900 apiece by providing blood samples after eating bits of a banana kissed with a curious tinge of orange.\u003c/p>\n\u003cp>It's the first human trial of a banana that's been genetically engineered to contain higher levels of beta carotene, the nutrient that our body converts into vitamin A. Researchers want to confirm that eating the fruit does, in fact, lead to higher vitamin A levels in the volunteers' blood.\u003c/p>\n\u003cp>The volunteers in Iowa may not realize it, but they're playing a small part in a story that spans the globe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ctcb.qut.edu.au/about/staff/manage/dalej.jsp\">James Dale\u003c/a>, a researcher at the Queensland University of Technology in Brisbane, Australia, led the \u003ca href=\"http://www.news.qut.edu.au/cgi-bin/WebObjects/News.woa/wa/goNewsPage?newsEventID=74075\">scientific effort\u003c/a> to create these bananas, with funding from the Bill and Melinda Gates Foundation. (The Gates Foundation also contributes to NPR.)\u003c/p>\n\u003cfigure id=\"attachment_84711\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana-research.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana-research-290x217.jpg\" alt=\"Ugandan researcher Stephen Buah and Professor James Dale hold bananas bred to be rich in vitamin A at Queensland University of Technology. Photo: Erika Fish/Courtesy of Queensland University of Technology\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ugandan researcher Stephen Buah and Professor James Dale hold bananas bred to be rich in vitamin A at Queensland University of Technology. Photo: Erika Fish/Courtesy of Queensland University of Technology\u003c/figcaption>\u003c/figure>\n\u003cp>The researchers inserted the new genes at their laboratory in Brisbane, grew the trees at a field station on the northeastern coast of Australia, then harvested the fruit, froze them and flew them to Iowa. Because they are genetically modified, the bananas required special permits from the U.S. Department of Agriculture to enter the country.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These are cooking bananas, common in Africa, typically eaten steamed or fried. And that's where the bananas ultimately are headed, if all goes well. They're intended for Uganda, where bananas are a staple food and many people suffer from vitamin A deficiency.\u003c/p>\n\u003cp>Yet if the experience of similar \"biofortified\" crops is any guide, this banana faces a path strewn with obstacles and uncertainty.\u003c/p>\n\u003cp>More than a decade ago, for instance, researchers created a kind of \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/10/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods/\">golden rice\u003c/a>\" with high levels of beta carotene — and immediately found themselves in the middle of controversy. In the Philippines, anti-biotech activists \u003ca href=\"http://news.sciencemag.org/asiapacific/2013/08/activists-destroy-golden-rice-field-trial\">destroyed\u003c/a> a test plot of the genetically engineered grain. When researchers carried out a feeding trial of golden rice in China, using children as subjects, it turned into a national scandal. The researchers were \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/17/golden-rice-study-violated-ethical-rules-tufts-says/\">denounced\u003c/a> for not disclosing, in all cases, the fact that the new rice was genetically engineered. No government has approved widespread cultivation of golden rice.\u003c/p>\n\u003cp>The trial in Iowa is not likely to stir up similar controversy. Yet \u003ca href=\"http://www.hs.iastate.edu/awards/chs-recipients/chs-2011/wendy-white/\">Wendy White\u003c/a>, the researcher at Iowa State University who is carrying it out, is reluctant to discuss it. In an e-mail to NPR, she wrote that disclosing details about the study \"could preclude me from publishing our findings in a peer-reviewed scientific journal.\"\u003c/p>\n\u003cp>Even if, as expected, the Iowa experiment confirms that beta carotene in the bananas does boost vitamin A levels in the volunteers' blood samples, this doesn't mean that the \"super banana\" really is a solution to the problem of vitamin A deficiency in Uganda.\u003c/p>\n\u003cp>Many regulatory and practical obstacles remain. For the banana to have any impact at all, governments would have to approve it, farmers would have to grow it, and ordinary people would have to be persuaded to eat orange-tinted bananas.\u003c/p>\n\u003cp>Even if all that happened, the benefits of eating high-beta-carotene bananas, in a real-world African village, are likely to be subtle. That impact \"is a very hard thing to measure,\" says \u003ca href=\"http://www.ifpri.org/staffprofile/erick-boy\">Erick Boy\u003c/a>, a specialist on nutrition at the International Food Policy Research Institute. Boy works with an initiative called \u003ca href=\"http://www.harvestplus.org/\">HarvestPlus\u003c/a>, which is working to create biofortified crops through traditional breeding.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=2178\">Michael Grusak\u003c/a>, a specialist on the nutritional quality of food with the USDA's Agricultural Research Service, is convinced that crops with higher nutritional levels are worth the effort, even if their effects are difficult to measure. \"We know that people are not getting enough\" crucial nutrients, such as vitamin A and iron, he says. \"You have to get more in their mouths and hope for the best after that.\"\u003c/p>\n\u003cp>HarvestPlus's biggest success so far is the deep-orange \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/15/158783117/saving-lives-in-africa-with-the-humble-sweet-potato\">sweet potato\u003c/a>, which was introduced in Mozambique and Uganda. That crop requires no regulatory approvals, since it was created by cross-breeding existing varieties, rather than through genetic engineering. This sweet potato also packs a dose of beta carotene several times bigger than what's in the new super banana.\u003c/p>\n\u003cp>A village-by-village promotional campaign succeeded in persuading farmers and consumers to adopt the orange sweet potato. And according to Boy, scientists are now seeing evidence that people who eat it regularly are, in fact, healthier.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tempeh-Lovers Now Have Two Bay Area-Made Options",
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"content": "\u003cfigure id=\"attachment_83886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/packaging1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/packaging1000.jpg\" alt=\"Alive & Healing, made in Windsor, and rhizocali, made in West Oakland, offer fresh, unpasteurized tempeh. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alive & Healing, made in Windsor, and rhizocali, made in West Oakland, offer fresh, unpasteurized tempeh. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>When Bessie Ongiri and Melissa Lane moved to Oakland, they soon realized the only tempeh they could buy was from across the country.\u003c/p>\n\u003cp>The couple met in Gainesville, Fla., where, as unlikely as it may sound for a small city, tempeh is part of the local culture to the point where it’s a popular pizza topping and is found way beyond the confines of vegetarian restaurants.\u003c/p>\n\u003cfigure id=\"attachment_83891\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rhizo2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rhizo2-1000.jpg\" alt=\"Melissa Lane, left, and Bessie Ongiri of rhizocali make tempeh in a vegan kitchen in West Oakland. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melissa Lane, left, and Bessie Ongiri of rhizocali make tempeh in a vegan kitchen in West Oakland. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Neither Ongiri or Lane are vegetarians, but coming from Gainesville, they were used to cooking a lot of tempeh at home. Once they moved here, they learned that besides an Indonesian restaurant in San Jose, \u003ca href=\"http://www.budimanfood.com/\" target=\"_blank\">Budiman\u003c/a>, no one was making fresh tempeh locally.\u003c/p>\n\u003cp>“The national brands can be pretty good if you doctor them up,” said Lane, but “we were used to one that had intrinsic flavor even really simply prepared.” Given that such a product didn’t exist, they set out to make it themselves.\u003c/p>\n\u003cp>While they were applying for permits and finding kitchen space, another local brand made it to store shelves first: \u003ca href=\"http://www.aliveandhealing.com/\" target=\"_blank\">Alive & Healing\u003c/a>, out of Windsor, in Sonoma County.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While \u003ca href=\"http://en.wikipedia.org/wiki/Tempeh\">tempeh\u003c/a> has its devotees, there are just as many who brand it “hippie food” or have no idea what it is.\u003c/p>\n\u003cp>The soybean block comes from Indonesia, and is widely eaten there as a vegetarian protein source. Unlike tofu, which is made from coagulated soymilk, tempeh is made from cooking pre-cracked soybeans, to which vinegar and a starter culture called \u003ca href=\"http://en.wikipedia.org/wiki/Rhizopus_oligosporus\" target=\"_blank\">Rhizopus oligosporus\u003c/a> are added. In Indonesia, the beans are then pressed together in banana leaves; in the West, the mixture is put into perforated plastic bags. In both cases, the product is left to ferment for 24 to 36 hours at around 87 degrees. The culture causes a soft membrane to form between the beans, turning them into one solid mass.\u003c/p>\n\u003cfigure id=\"attachment_83893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/sliced-rhizo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/sliced-rhizo1000.jpg\" alt=\"Sliced rhizocali tempeh can look like a quartz countertop. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced rhizocali tempeh can look like a quartz countertop. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Fans love it for its earthy taste, and its texture makes it a more toothsome meat substitute than tofu. Also, the fact that it’s fermented makes it easier to digest, and unlike so many meat substitutes which are so highly processed, tempeh is a whole food. Tempeh bacon strips are popular, as are tempeh Reuben sandwiches. It also can be crumbled, to resemble ground beef, and it crisps nicely when sautéed. It is often cubed, in which case, braising after sautéing, as in a coconut curry, or baking in liquid after steaming is recommended, as tempeh soaks up a sauce best once it’s been cooked. \u003c/p>\n\u003cp>As Ongiri and Lane found, until recently, the only tempeh available at local grocery stores was made across the country. In order for it to make the trip and have a stable shelf-life, it must be pasteurized, which affects the flavor and consistency considerably.\u003c/p>\n\u003cp>The local tempehs are not pasteurized, meaning both brands have active live cultures and therefore must be stored in the freezer until ready for use. That’s why they’re not with the other tempehs in the markets.\u003c/p>\n\u003cp>Stem Kent began Alive & Healing in Windsor, in 2012. While interning at \u003ca href=\"http://www.thefarm.org/\" target=\"_blank\">the Farm\u003c/a>, a hippie commune in rural Tennessee, he lived on a steady diet of the fermented foods they made. He saw firsthand how much better he felt.\u003c/p>\n\u003cfigure id=\"attachment_83889\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem1-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem1-700.jpg\" alt=\"Stem Kent of Alive & Healing stirs a pot of soybeans in his shared kitchen space in Windsor. Soon, he’ll be moving to his own kitchen. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-83889\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stem Kent of Alive & Healing stirs a pot of soybeans in his shared kitchen space in Windsor. Soon, he’ll be moving to his own kitchen. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83888\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem2-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem2-700.jpg\" alt=\"Stem Kent flattens out the cooled soybeans into perforated bags before the fermentation process begins. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-83888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stem Kent flattens out the cooled soybeans into perforated bags before the fermentation process begins. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The permaculture designer started Alive & Healing as a way to bring a locally-made meat substitute to the market that wasn’t heavily processed.\u003c/p>\n\u003cp>“The more we learn about how our meat is raised and farmed, it’s great to know about other alternatives that feel sustainable and that we can feel good about,” he said.\u003c/p>\n\u003cp>“It’s a live, cultured food,” said Gwen Weiss, a vegan chef who is Kent’s partner in both life and in the business. “It retains its beneficial bacteria and enzymes and the probiotics that help our gut digest and keep us healthy.”\u003c/p>\n\u003cp>In the two-plus years since he started Alive & Healing, many restaurants in the Santa Rosa and North Bay areas serve it, and he is now talking with vegetarian restaurants in Los Angeles. He is currently moving from a shared kitchen to his own facility in Windsor, where he’ll be able to increase his production. \u003c/p>\n\u003cp>The increased volume will allow a distributor to handle his account, rather than doing the deliveries as he does now. In addition to Weiss and himself, he also has two other part-time employees, to help with the tempeh-making and deliveries, while he oversees the building of the new facility and maintains the business.\u003c/p>\n\u003cp>Alive & Healing offers a maple sausage tempeh in addition to plain, and plans to expand into making non-soy tempehs in the future, such as chick pea for the soy-averse.\u003c/p>\n\u003cp>Meanwhile, in West Oakland, Ongiri and Lane started selling \u003ca href=\"http://www.rhizocalitempeh.com\" target=\"_blank\">rhizocali\u003c/a> at a few local shops last winter and a handful of vegan food trucks began using their product. The name rhizocali is derived from the culture used to make tempeh. Ongiri has a varied background, including a law degree from Hastings, but now works part-time at the California Transplant Donor Network as a surgical technician. Lane, a former massage therapist, works part-time as a nanny. \u003c/p>\n\u003cp>“We didn’t want to take out any loans, but as a result, it’s probably taken us a bit longer,” said Ongiri. “That has its plusses, in that we worked out all the kinks, and we’ve come up with something that is very consistent.”\u003c/p>\n\u003cp>The reason why tempeh is so popular in Gainesville is because a master tempeh craftsman lives there, \u003ca href=\"http://www.tempehshop.com/index.php?news\" target=\"_blank\">Jose Caraballo\u003c/a>, who has been making and selling his tempeh locally since 1985.\u003c/p>\n\u003cp>Once Ongiri and Lane decided to launch a tempeh business, they returned to Gainesville to learn from the master. Kent, too, consulted Caraballo, when deciding whether he could upscale enough to begin selling to Los Angeles.\u003c/p>\n\u003cp>Both companies have also sought guidance from William Shurtleff and Akiko Aoyagi, authors of “\u003ca href=\"http://www.amazon.com/The-Book-Tempeh-William-Shurtleff/dp/1580083358http://\" target=\"_blank\">The Book of Tempeh\u003c/a>,” who live in Lafayette (Shurtleff is director of the \u003ca href=\"http://www.soyinfocenter.com\" target=\"_blank\">SoyInfo Center\u003c/a>, which the couple founded in 1976). \u003c/p>\n\u003cp>Both local tempehs are available at San Francisco’s \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl West\u003c/a>, in addition to other smaller markets. Alive & Healing costs $6.29, while rhizocali comes in at $3.39, both for 8 ounces. Kent says he plans to lower the price once he expands. Both use organic soybeans, but are not certified, though Kent is on his way to being certified both organic and GMO-free.\u003c/p>\n\u003cp>“In Indonesia, this is a staple food,” said Ongiri. “We don’t want it so that only foodie people can eat it. We’re in West Oakland and we want it to be affordable to everyone.”\u003c/p>\n\u003cp>While rhizocali has also made non-soy tempehs by special order for local catering companies, they do not plan to bring such products to market – yet.\u003c/p>\n\u003cfigure id=\"attachment_83901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/comparison1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/comparison1000.jpg\" alt=\"From top to bottom, Alive & Healing, rhizocali and LightLife tempeh show their innards. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From top to bottom, Alive & Healing, rhizocali and LightLife tempeh show their innards. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We tasted the two local brands along with the national brand, \u003ca href=\"http://www.lightlife.com/\" target=\"_blank\">Lightlife\u003c/a>, which is made in Massachusetts (which retails for $3.39 at Berkeley Bowl.) We lightly sautéed it and tasted it with a sprinkling of salt, as we didn’t want to mask the flavors with sauce. Not surprisingly, we found that the two local brands had a fresher, more fermented taste, while Lightlife tasted bland in comparison. The local brands were also more texturally interesting. Alive & Healing tasted a bit nuttier and smokier, while with rhizocali, the soybean flavor was more pronounced, with just a hint of smokiness.\u003c/p>\n\u003cp>Kent said that he welcomed another local tempeh company to the market.\u003c/p>\n\u003cp>“Having another tempeh in the freezer will have people talking about why people should look for it in the freezer section,” he said. “I think we can be mutually supportive in bringing more attention to hand-crafted fermented foods.” \u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.rhizocalitempeh.com/#about\" target=\"_blank\">\u003cstrong>rhizocali tempeh\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rhizocaliTempeh\" target=\"_blank\">Rhizocali Tempeh\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.aliveandhealing.com\" target=\"_blank\">\u003cstrong>Alive & Healing\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliveandHealing\" target=\"_blank\">Alive & Healing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatTempeh\" target=\"_blank\">@EatTempeh\u003c/a>\u003c/p>\n\n",
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"excerpt": "Until recently, the only tempeh available at local grocery stores was pasteurized and made across the country. Meet Alive & Healing and rhizocali, two Bay Area unpasteurized tempehs that can be found in the freezer section. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/packaging1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/packaging1000.jpg\" alt=\"Alive & Healing, made in Windsor, and rhizocali, made in West Oakland, offer fresh, unpasteurized tempeh. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alive & Healing, made in Windsor, and rhizocali, made in West Oakland, offer fresh, unpasteurized tempeh. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>When Bessie Ongiri and Melissa Lane moved to Oakland, they soon realized the only tempeh they could buy was from across the country.\u003c/p>\n\u003cp>The couple met in Gainesville, Fla., where, as unlikely as it may sound for a small city, tempeh is part of the local culture to the point where it’s a popular pizza topping and is found way beyond the confines of vegetarian restaurants.\u003c/p>\n\u003cfigure id=\"attachment_83891\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rhizo2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rhizo2-1000.jpg\" alt=\"Melissa Lane, left, and Bessie Ongiri of rhizocali make tempeh in a vegan kitchen in West Oakland. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melissa Lane, left, and Bessie Ongiri of rhizocali make tempeh in a vegan kitchen in West Oakland. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Neither Ongiri or Lane are vegetarians, but coming from Gainesville, they were used to cooking a lot of tempeh at home. Once they moved here, they learned that besides an Indonesian restaurant in San Jose, \u003ca href=\"http://www.budimanfood.com/\" target=\"_blank\">Budiman\u003c/a>, no one was making fresh tempeh locally.\u003c/p>\n\u003cp>“The national brands can be pretty good if you doctor them up,” said Lane, but “we were used to one that had intrinsic flavor even really simply prepared.” Given that such a product didn’t exist, they set out to make it themselves.\u003c/p>\n\u003cp>While they were applying for permits and finding kitchen space, another local brand made it to store shelves first: \u003ca href=\"http://www.aliveandhealing.com/\" target=\"_blank\">Alive & Healing\u003c/a>, out of Windsor, in Sonoma County.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While \u003ca href=\"http://en.wikipedia.org/wiki/Tempeh\">tempeh\u003c/a> has its devotees, there are just as many who brand it “hippie food” or have no idea what it is.\u003c/p>\n\u003cp>The soybean block comes from Indonesia, and is widely eaten there as a vegetarian protein source. Unlike tofu, which is made from coagulated soymilk, tempeh is made from cooking pre-cracked soybeans, to which vinegar and a starter culture called \u003ca href=\"http://en.wikipedia.org/wiki/Rhizopus_oligosporus\" target=\"_blank\">Rhizopus oligosporus\u003c/a> are added. In Indonesia, the beans are then pressed together in banana leaves; in the West, the mixture is put into perforated plastic bags. In both cases, the product is left to ferment for 24 to 36 hours at around 87 degrees. The culture causes a soft membrane to form between the beans, turning them into one solid mass.\u003c/p>\n\u003cfigure id=\"attachment_83893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/sliced-rhizo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/sliced-rhizo1000.jpg\" alt=\"Sliced rhizocali tempeh can look like a quartz countertop. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced rhizocali tempeh can look like a quartz countertop. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Fans love it for its earthy taste, and its texture makes it a more toothsome meat substitute than tofu. Also, the fact that it’s fermented makes it easier to digest, and unlike so many meat substitutes which are so highly processed, tempeh is a whole food. Tempeh bacon strips are popular, as are tempeh Reuben sandwiches. It also can be crumbled, to resemble ground beef, and it crisps nicely when sautéed. It is often cubed, in which case, braising after sautéing, as in a coconut curry, or baking in liquid after steaming is recommended, as tempeh soaks up a sauce best once it’s been cooked. \u003c/p>\n\u003cp>As Ongiri and Lane found, until recently, the only tempeh available at local grocery stores was made across the country. In order for it to make the trip and have a stable shelf-life, it must be pasteurized, which affects the flavor and consistency considerably.\u003c/p>\n\u003cp>The local tempehs are not pasteurized, meaning both brands have active live cultures and therefore must be stored in the freezer until ready for use. That’s why they’re not with the other tempehs in the markets.\u003c/p>\n\u003cp>Stem Kent began Alive & Healing in Windsor, in 2012. While interning at \u003ca href=\"http://www.thefarm.org/\" target=\"_blank\">the Farm\u003c/a>, a hippie commune in rural Tennessee, he lived on a steady diet of the fermented foods they made. He saw firsthand how much better he felt.\u003c/p>\n\u003cfigure id=\"attachment_83889\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem1-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem1-700.jpg\" alt=\"Stem Kent of Alive & Healing stirs a pot of soybeans in his shared kitchen space in Windsor. Soon, he’ll be moving to his own kitchen. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-83889\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stem Kent of Alive & Healing stirs a pot of soybeans in his shared kitchen space in Windsor. Soon, he’ll be moving to his own kitchen. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83888\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem2-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem2-700.jpg\" alt=\"Stem Kent flattens out the cooled soybeans into perforated bags before the fermentation process begins. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-83888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stem Kent flattens out the cooled soybeans into perforated bags before the fermentation process begins. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The permaculture designer started Alive & Healing as a way to bring a locally-made meat substitute to the market that wasn’t heavily processed.\u003c/p>\n\u003cp>“The more we learn about how our meat is raised and farmed, it’s great to know about other alternatives that feel sustainable and that we can feel good about,” he said.\u003c/p>\n\u003cp>“It’s a live, cultured food,” said Gwen Weiss, a vegan chef who is Kent’s partner in both life and in the business. “It retains its beneficial bacteria and enzymes and the probiotics that help our gut digest and keep us healthy.”\u003c/p>\n\u003cp>In the two-plus years since he started Alive & Healing, many restaurants in the Santa Rosa and North Bay areas serve it, and he is now talking with vegetarian restaurants in Los Angeles. He is currently moving from a shared kitchen to his own facility in Windsor, where he’ll be able to increase his production. \u003c/p>\n\u003cp>The increased volume will allow a distributor to handle his account, rather than doing the deliveries as he does now. In addition to Weiss and himself, he also has two other part-time employees, to help with the tempeh-making and deliveries, while he oversees the building of the new facility and maintains the business.\u003c/p>\n\u003cp>Alive & Healing offers a maple sausage tempeh in addition to plain, and plans to expand into making non-soy tempehs in the future, such as chick pea for the soy-averse.\u003c/p>\n\u003cp>Meanwhile, in West Oakland, Ongiri and Lane started selling \u003ca href=\"http://www.rhizocalitempeh.com\" target=\"_blank\">rhizocali\u003c/a> at a few local shops last winter and a handful of vegan food trucks began using their product. The name rhizocali is derived from the culture used to make tempeh. Ongiri has a varied background, including a law degree from Hastings, but now works part-time at the California Transplant Donor Network as a surgical technician. Lane, a former massage therapist, works part-time as a nanny. \u003c/p>\n\u003cp>“We didn’t want to take out any loans, but as a result, it’s probably taken us a bit longer,” said Ongiri. “That has its plusses, in that we worked out all the kinks, and we’ve come up with something that is very consistent.”\u003c/p>\n\u003cp>The reason why tempeh is so popular in Gainesville is because a master tempeh craftsman lives there, \u003ca href=\"http://www.tempehshop.com/index.php?news\" target=\"_blank\">Jose Caraballo\u003c/a>, who has been making and selling his tempeh locally since 1985.\u003c/p>\n\u003cp>Once Ongiri and Lane decided to launch a tempeh business, they returned to Gainesville to learn from the master. Kent, too, consulted Caraballo, when deciding whether he could upscale enough to begin selling to Los Angeles.\u003c/p>\n\u003cp>Both companies have also sought guidance from William Shurtleff and Akiko Aoyagi, authors of “\u003ca href=\"http://www.amazon.com/The-Book-Tempeh-William-Shurtleff/dp/1580083358http://\" target=\"_blank\">The Book of Tempeh\u003c/a>,” who live in Lafayette (Shurtleff is director of the \u003ca href=\"http://www.soyinfocenter.com\" target=\"_blank\">SoyInfo Center\u003c/a>, which the couple founded in 1976). \u003c/p>\n\u003cp>Both local tempehs are available at San Francisco’s \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl West\u003c/a>, in addition to other smaller markets. Alive & Healing costs $6.29, while rhizocali comes in at $3.39, both for 8 ounces. Kent says he plans to lower the price once he expands. Both use organic soybeans, but are not certified, though Kent is on his way to being certified both organic and GMO-free.\u003c/p>\n\u003cp>“In Indonesia, this is a staple food,” said Ongiri. “We don’t want it so that only foodie people can eat it. We’re in West Oakland and we want it to be affordable to everyone.”\u003c/p>\n\u003cp>While rhizocali has also made non-soy tempehs by special order for local catering companies, they do not plan to bring such products to market – yet.\u003c/p>\n\u003cfigure id=\"attachment_83901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/comparison1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/comparison1000.jpg\" alt=\"From top to bottom, Alive & Healing, rhizocali and LightLife tempeh show their innards. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From top to bottom, Alive & Healing, rhizocali and LightLife tempeh show their innards. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We tasted the two local brands along with the national brand, \u003ca href=\"http://www.lightlife.com/\" target=\"_blank\">Lightlife\u003c/a>, which is made in Massachusetts (which retails for $3.39 at Berkeley Bowl.) We lightly sautéed it and tasted it with a sprinkling of salt, as we didn’t want to mask the flavors with sauce. Not surprisingly, we found that the two local brands had a fresher, more fermented taste, while Lightlife tasted bland in comparison. The local brands were also more texturally interesting. Alive & Healing tasted a bit nuttier and smokier, while with rhizocali, the soybean flavor was more pronounced, with just a hint of smokiness.\u003c/p>\n\u003cp>Kent said that he welcomed another local tempeh company to the market.\u003c/p>\n\u003cp>“Having another tempeh in the freezer will have people talking about why people should look for it in the freezer section,” he said. “I think we can be mutually supportive in bringing more attention to hand-crafted fermented foods.” \u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.rhizocalitempeh.com/#about\" target=\"_blank\">\u003cstrong>rhizocali tempeh\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rhizocaliTempeh\" target=\"_blank\">Rhizocali Tempeh\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.aliveandhealing.com\" target=\"_blank\">\u003cstrong>Alive & Healing\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliveandHealing\" target=\"_blank\">Alive & Healing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatTempeh\" target=\"_blank\">@EatTempeh\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Raw Milk Producers Aim To Regulate Themselves",
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"content": "\u003cfigure id=\"attachment_84586\" class=\"wp-caption aligncenter\" style=\"max-width: 3603px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/charlotte-smith-121878d3a9c2480b0ef1547f5564835b7e59f85a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/charlotte-smith-121878d3a9c2480b0ef1547f5564835b7e59f85a.jpg\" alt=\"Charlotte Smith, of Champoeg Creamery in St. Paul, Ore., says raw milk may offer health benefits. But she also acknowledges its very real dangers. Photo: Courtesy of Champoeg Creamery\" width=\"3603\" height=\"2702\" class=\"size-full wp-image-84586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charlotte Smith, of Champoeg Creamery in St. Paul, Ore., says raw milk may offer health benefits. But she also acknowledges its very real dangers. Photo: Courtesy of Champoeg Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/07/326957043/raw-milk-producers-aim-to-regulate-themselves\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140707_me_raw_milk_producers_aim_to_regulate_themselves.mp3\"] \u003c/p>\n\u003cp>by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/07/326957043/raw-milk-producers-aim-to-regulate-themselves\">The Salt at NPR Food\u003c/a> (7/7/14)\u003c/p>\n\u003cp>A growing number of Americans are buying raw milk. That's milk that has not been pasteurized to kill bacteria.\u003c/p>\n\u003cp>As we've reported, the legal treatment of raw milk varies state by state. In some places like California, it's sold in stores. In other states, it's outlawed entirely — although folks get around regulations by \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=17840865\">buying a \"stake\" in a cow\u003c/a> so they're drinking what amounts to their own milk, or selling it as a \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/13/141249172/a-legal-loophole-for-raw-milk-lovers-call-it-pet-food\">pet food\u003c/a>.\u003c/p>\n\u003cp>But this patchwork of permissions and workarounds means that, as a nation, we don't have any national standards when it comes to raw milk testing and safety.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A new group is trying to change that.\u003c/p>\n\u003cp>Mark McAfee is the CEO of \u003ca href=\"http://www.organicpastures.com/\">Organic Pastures\u003c/a>, California's largest raw milk dairy. And after frustration with the lack of national standards, he founded the \u003ca href=\"http://rawmilkinstitute.net/\">Raw Milk Institute\u003c/a>.\u003c/p>\n\u003cp>\"People are searching for local raw milk,\" McAfee explains. \"But when they go to the farm, or they go to the store, they really don't know what they're getting.\"\u003c/p>\n\u003cp>To create both accountability and transparency, McAfee worked with epidemiologists, biologists and other health professionals to create RAWMI's standards. Instead of just focusing on the end results, like bacteria levels, they also worked up detailed protocols for the entire process — from taking the temperature of the dishwasher used to clean the milk bottles to the distance between the water well and manure pile.\u003c/p>\n\u003cp>The group is also looking at the risk specific to each farm, whether it's a muddy slope with three cows in Oregon or a sunny California farm with a midsize herd.\u003c/p>\n\u003cp>When a farm completes its hazards analysis, planning and testing — and passes a site visit from RAWMI — it is listed on the institute's website. Right now there are half a dozen farms listed, with 10 more in the midst of the process.\u003c/p>\n\u003cp>The first farm to be listed was \u003ca href=\"http://champoegcreamery.com/\">Champoeg Creamery\u003c/a>, a small dairy about 30 miles south of Portland, Ore. Owner Charlotte Smith is a fifth-generation farmer. But when she first started producing raw milk a few years ago, she discovered it was an entirely different animal.\u003c/p>\n\u003cp>\"I could call the extension office, and get some help on what was going on with my vegetables, or what is this beetle eating my tomatoes,\" says Smith. \"But there's no one that will help you with raw milk production.\"\u003c/p>\n\u003cp>And with about 100 families buying her milk — and monitoring an \u003ca href=\"http://www.oregonlive.com/health/index.ssf/2012/04/more_people_stricken_with_e_co.html\">E. coli outbreak\u003c/a> at a neighboring farm that landed kids in the hospital — Smith was committed to getting it right. Because while Smith says raw milk may offer health benefits, she also acknowledges the very real dangers.\u003c/p>\n\u003cp>\"You can bring home a chicken and sell the eggs, and feel pretty safe about it. But raw milk, coming out of a cow, and manure flying during milking time — it is a huge challenge, far different than any other farm animal we have.\"\u003c/p>\n\u003cp>As someone looking for guidance, Smith was a bit surprised that national regulatory agencies wouldn't lend their expertise to establishing safety criteria. To them, she says:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Raw milk is here to stay, whether you want to admit it or not. So why not work together, come up with some very basic things, where if you're going to produce and sell raw milk, you're going to agree that you have met these standards. In my mind, it seems so easy.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But regulatory agencies aren't jumping in. That's because they argue that raw milk is not safe under any circumstances. \u003ca href=\"http://www.cdc.gov/media/spokesperson/sme-bios/tauxe.pdf\">Robert Tauxe\u003c/a> at the Centers for Disease Control and Prevention says that while the safety plans and regular testing advocated by RAWMI can certainly reduce the risk of bacterial contamination, they can't offer any certainty that the particular gallon you grab from the shelf is truly safe.\u003c/p>\n\u003cp>\"A cow can test negative today, and then get infected tomorrow,\" notes Tauxe.\u003c/p>\n\u003cp>Tauxe is not unsympathetic to the reasons people seek out raw milk. \"I understand the interest in having colonies of living bacteria in the food we eat,\" he says. \"The problem is when those living bacteria that are beneficial get mixed up with the living bacteria that cause disease.\"\u003c/p>\n\u003cp>But for raw milk drinkers like Portlander Adrian Hale, getting those living bacteria are worth the risk. And guidelines like those established by the Raw Milk Institute are a part of managing that risk.\u003c/p>\n\u003cp>\"There's a lot of choices we make with food, so I try to make those choices as best I can,\" says Hale. As a \u003ca href=\"http://communaltable.com\">food writer\u003c/a> concerned with healthful choices, Hale looks for the full story behind the food on her table. And as a mother, she's even more concerned. \"I don't want to be a negligent parent. I just wanted that assurance that the person who is producing the milk is paying attention.\"\u003c/p>\n\u003cp>As Hale notes, a lot of food choices can have risk — food outbreaks have struck everything from cantaloupe to spinach, and we take a chance every time we eat a delicious raw oyster. But when the producer — and the consumer — are paying attention, it can create a risk that's a little more manageable.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/07/326957043/raw-milk-producers-aim-to-regulate-themselves\">The Salt at NPR Food\u003c/a> (7/7/14)\u003c/p>\n\u003cp>A growing number of Americans are buying raw milk. That's milk that has not been pasteurized to kill bacteria.\u003c/p>\n\u003cp>As we've reported, the legal treatment of raw milk varies state by state. In some places like California, it's sold in stores. In other states, it's outlawed entirely — although folks get around regulations by \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=17840865\">buying a \"stake\" in a cow\u003c/a> so they're drinking what amounts to their own milk, or selling it as a \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/13/141249172/a-legal-loophole-for-raw-milk-lovers-call-it-pet-food\">pet food\u003c/a>.\u003c/p>\n\u003cp>But this patchwork of permissions and workarounds means that, as a nation, we don't have any national standards when it comes to raw milk testing and safety.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A new group is trying to change that.\u003c/p>\n\u003cp>Mark McAfee is the CEO of \u003ca href=\"http://www.organicpastures.com/\">Organic Pastures\u003c/a>, California's largest raw milk dairy. And after frustration with the lack of national standards, he founded the \u003ca href=\"http://rawmilkinstitute.net/\">Raw Milk Institute\u003c/a>.\u003c/p>\n\u003cp>\"People are searching for local raw milk,\" McAfee explains. \"But when they go to the farm, or they go to the store, they really don't know what they're getting.\"\u003c/p>\n\u003cp>To create both accountability and transparency, McAfee worked with epidemiologists, biologists and other health professionals to create RAWMI's standards. Instead of just focusing on the end results, like bacteria levels, they also worked up detailed protocols for the entire process — from taking the temperature of the dishwasher used to clean the milk bottles to the distance between the water well and manure pile.\u003c/p>\n\u003cp>The group is also looking at the risk specific to each farm, whether it's a muddy slope with three cows in Oregon or a sunny California farm with a midsize herd.\u003c/p>\n\u003cp>When a farm completes its hazards analysis, planning and testing — and passes a site visit from RAWMI — it is listed on the institute's website. Right now there are half a dozen farms listed, with 10 more in the midst of the process.\u003c/p>\n\u003cp>The first farm to be listed was \u003ca href=\"http://champoegcreamery.com/\">Champoeg Creamery\u003c/a>, a small dairy about 30 miles south of Portland, Ore. Owner Charlotte Smith is a fifth-generation farmer. But when she first started producing raw milk a few years ago, she discovered it was an entirely different animal.\u003c/p>\n\u003cp>\"I could call the extension office, and get some help on what was going on with my vegetables, or what is this beetle eating my tomatoes,\" says Smith. \"But there's no one that will help you with raw milk production.\"\u003c/p>\n\u003cp>And with about 100 families buying her milk — and monitoring an \u003ca href=\"http://www.oregonlive.com/health/index.ssf/2012/04/more_people_stricken_with_e_co.html\">E. coli outbreak\u003c/a> at a neighboring farm that landed kids in the hospital — Smith was committed to getting it right. Because while Smith says raw milk may offer health benefits, she also acknowledges the very real dangers.\u003c/p>\n\u003cp>\"You can bring home a chicken and sell the eggs, and feel pretty safe about it. But raw milk, coming out of a cow, and manure flying during milking time — it is a huge challenge, far different than any other farm animal we have.\"\u003c/p>\n\u003cp>As someone looking for guidance, Smith was a bit surprised that national regulatory agencies wouldn't lend their expertise to establishing safety criteria. To them, she says:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Raw milk is here to stay, whether you want to admit it or not. So why not work together, come up with some very basic things, where if you're going to produce and sell raw milk, you're going to agree that you have met these standards. In my mind, it seems so easy.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But regulatory agencies aren't jumping in. That's because they argue that raw milk is not safe under any circumstances. \u003ca href=\"http://www.cdc.gov/media/spokesperson/sme-bios/tauxe.pdf\">Robert Tauxe\u003c/a> at the Centers for Disease Control and Prevention says that while the safety plans and regular testing advocated by RAWMI can certainly reduce the risk of bacterial contamination, they can't offer any certainty that the particular gallon you grab from the shelf is truly safe.\u003c/p>\n\u003cp>\"A cow can test negative today, and then get infected tomorrow,\" notes Tauxe.\u003c/p>\n\u003cp>Tauxe is not unsympathetic to the reasons people seek out raw milk. \"I understand the interest in having colonies of living bacteria in the food we eat,\" he says. \"The problem is when those living bacteria that are beneficial get mixed up with the living bacteria that cause disease.\"\u003c/p>\n\u003cp>But for raw milk drinkers like Portlander Adrian Hale, getting those living bacteria are worth the risk. And guidelines like those established by the Raw Milk Institute are a part of managing that risk.\u003c/p>\n\u003cp>\"There's a lot of choices we make with food, so I try to make those choices as best I can,\" says Hale. As a \u003ca href=\"http://communaltable.com\">food writer\u003c/a> concerned with healthful choices, Hale looks for the full story behind the food on her table. And as a mother, she's even more concerned. \"I don't want to be a negligent parent. I just wanted that assurance that the person who is producing the milk is paying attention.\"\u003c/p>\n\u003cp>As Hale notes, a lot of food choices can have risk — food outbreaks have struck everything from cantaloupe to spinach, and we take a chance every time we eat a delicious raw oyster. But when the producer — and the consumer — are paying attention, it can create a risk that's a little more manageable.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "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.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
"id": "reveal",
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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},
"soldout": {
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