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"content": "\u003cdiv class=\"single-video\">\u003c/div>\n\u003cfigure id=\"attachment_77104\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/AaronWeber.jpg\">\u003cimg class=\"size-thumbnail wp-image-77104\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/AaronWeber-190x190.jpg\" alt=\"Aaron Weber, Della Fattoria\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aaron Weber, Della Fattoria\u003c/figcaption>\u003c/figure>\n\u003cp>What's the difference between whole wheat and white bread? This new video from the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\" rel=\"noopener\">Lexicon of Sustainability\u003c/a>'s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\" rel=\"noopener\">Douglas Gayeton\u003c/a> explores the differences between breads, their nutrients, and varying origins. Featured are David Bauer of \u003ca href=\"http://www.farmandsparrow.com/\" target=\"_blank\" rel=\"noopener\">Farm and Sparrow Bakery\u003c/a> in Asheville, North Carolina and Aaron Weber of Petaluma's \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\" rel=\"noopener\">Della Fattoria\u003c/a>, a family business founded by his parents Edmund and Kathleen in the late 90s.\u003c/p>\n\u003cp>And the \u003ca href=\"http://www.browercenter.org/exhibitions/lexicon/events\" target=\"_blank\" rel=\"noopener\">David Brower Center\u003c/a> in Berkeley is hosting a \u003ca href=\"http://www.brownpapertickets.com/event/552888\" target=\"_blank\" rel=\"noopener\">free afternoon event\u003c/a> on March 1 in conjunction with its ongoing \"Lexicon of Sustainability\" informational artworks exhibit. There will be a whole host of family activities, including a seed swap, an opportunity to talk to grain and urban gardening experts, whole-grain pizza and musical sing-a-longs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX155_KNOWYOURBAKER.jpg\">\u003cimg class=\"alignnone size-full wp-image-77103\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX155_KNOWYOURBAKER.jpg\" alt=\"Della Fattoria\" width=\"1611\" height=\"977\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "Maybe That BPA in Your Canned Food Isn't So Bad After All",
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"content": "\u003cfigure id=\"attachment_78655\" class=\"wp-caption aligncenter\" style=\"max-width: 860px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canned-food-f9f85fdb555a28784a138e12420d221d894cd742.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canned-food-f9f85fdb555a28784a138e12420d221d894cd742.jpg\" alt=\"Should you fear a chemical inside metal food containers like the ones that hold beans? Government scientists say no. Photo: Chip Somodevilla/Getty Images\" width=\"860\" height=\"645\" class=\"size-full wp-image-78655\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Should you fear a chemical inside metal food containers like the ones that hold beans? Government scientists say no. Photo: Chip Somodevilla/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100615/jon-hamilton\" target=\"_blank\">Jon Hamilton\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283030949/government-studies-suggest-bpa-exposure-from-food-isn-t-risky\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283030949/government-studies-suggest-bpa-exposure-from-food-isn-t-risky\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140226_atc_bpa.mp3\"] \u003c/p>\n\u003cp>Maybe BPA isn't so bad after all.\u003c/p>\n\u003cp>The plastic additive has been \u003ca href=\"http://www.ewg.org/New-Research-Fuels-Demand-for-BPA-Free-Food-Cans\">vilified\u003c/a> by environmental advocacy groups. But the chemical had no effect on rats fed thousands of times the amount a typical person ingests, government scientists are \u003ca href=\"http://toxsci.oxfordjournals.org/content/early/2014/02/20/toxsci.kfu022.abstract\">reporting\u003c/a> in the journal \u003cem>Toxicological Sciences\u003c/em>.\u003c/p>\n\u003cp>The results \"both support and extend the conclusion from the U.S. Food and Drug Administration that BPA is safe as currently used,\" says \u003ca href=\"http://toxforum.org/participant/daniel-doerge-fda\">Daniel Doerge\u003c/a>, a research chemist with the FDA's \u003ca href=\"http://www.fda.gov/AboutFDA/CentersOffices/OC/OfficeofScientificandMedicalPrograms/NCTR/\">National Center for Toxicological Research\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Scientists agree that in large doses, BPA can act a bit like the hormone estrogen. But there's been a lot of debate about whether the tiny amounts found in people have the potential to cause problems.\u003c/p>\n\u003cp>BPA has received a lot of attention because the chemical leaches out of many products, including polycarbonate water bottles and the lining of metal food containers. As a result, \"Nearly everyone in the U.S. will have traces of BPA in their urine,\" Doerge says.\u003c/p>\n\u003cp>So Doerge and his colleagues have been working with scientists from the \u003ca href=\"http://ntp.niehs.nih.gov/\">National Toxicology Program\u003c/a> at the National Institutes of Health to see if there are any effects from this low-level exposure.\u003c/p>\n\u003cp>In their most recent study, the researchers exposed rats to BPA starting a few days after conception and continuing through sexual maturity. Doses ranged from about 70 times the amount that Americans typically get through their diet to millions of times that amount.\u003c/p>\n\u003cp>And even when rats got more than 70,000 times what a typical American ingests, there was no change in body weight, reproductive organs or hormone levels, the scientists reported. \"In the low-dose range, there really were no biologically significant changes observed at all,\" Doerge says.\u003c/p>\n\u003cp>It was only when exposures were millions of times higher than what people typically get that the scientists saw changes like those caused by the body's own sex hormones.\u003c/p>\n\u003cp>To double-check the results, the scientists also looked at how BPA was interacting with estrogen receptors — the part of a cell that usually responds to estrogen. And once again it was only the highest doses that produced interactions.\u003c/p>\n\u003cp>The results bolster previous \u003ca href=\"http://www.npr.org/2012/03/30/149668771/how-much-bpa-exposure-is-dangerous\">studies\u003c/a> by government researchers showing that people's exposure to BPA is lower than previously estimated and that the human body is really good at inactivating and eliminating BPA. But they are at odds with some smaller and less rigorous academic studies.\u003c/p>\n\u003cp>Some of the academic scientists who did those studies have already \u003ca href=\"http://www.nano-active.com/2014/02/new-low-dose-bpa-research-in.html\">called\u003c/a> the new government study flawed. They \u003ca href=\"http://www.environmentalhealthnews.org/ehs/news/2014/feb/bpa-low-doses\">say\u003c/a> it failed to look at things like brain development. They also say the results were compromised because even the \"control\" animals in the study had trace amounts of BPA in their bodies.\u003c/p>\n\u003cp>That sort of response is pretty typical in the debate over BPA and other hormonelike chemicals known as endocrine disruptors, says \u003ca href=\"http://www.dropeik.com/\">David Ropeik\u003c/a>, a Harvard instructor and author of the book \u003cem>How Risky is it, Really?\u003c/em> \"The endocrine disruption issue has evoked some of the most visceral and ugly attacks among scientists of any scientific issue recently,\" he says.\u003c/p>\n\u003cp>For example, when the \u003ca href=\"http://www.efsa.europa.eu/\">European Food Safety Authority\u003c/a> concluded a few weeks ago that BPA is far less risky than some advocacy groups had suggested, \"the endocrine disruption movement said, 'Oh my God, they're all corrupt. They're all taking corporate money,' \" Ropeik says.\u003c/p>\n\u003cp>Lively debate is a natural part of science playing out in the public realm. But this sort of allegation may help undermine trust in regulatory agencies and their scientists, Ropeik says.\u003c/p>\n\u003cp>And it may leave consumers perplexed about what chemicals like BPA are actually doing in the body. In that case, Ropeik recommends referring back to the best science available. \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> \u003c/p>\n\u003cp>Maybe BPA isn't so bad after all.\u003c/p>\n\u003cp>The plastic additive has been \u003ca href=\"http://www.ewg.org/New-Research-Fuels-Demand-for-BPA-Free-Food-Cans\">vilified\u003c/a> by environmental advocacy groups. But the chemical had no effect on rats fed thousands of times the amount a typical person ingests, government scientists are \u003ca href=\"http://toxsci.oxfordjournals.org/content/early/2014/02/20/toxsci.kfu022.abstract\">reporting\u003c/a> in the journal \u003cem>Toxicological Sciences\u003c/em>.\u003c/p>\n\u003cp>The results \"both support and extend the conclusion from the U.S. Food and Drug Administration that BPA is safe as currently used,\" says \u003ca href=\"http://toxforum.org/participant/daniel-doerge-fda\">Daniel Doerge\u003c/a>, a research chemist with the FDA's \u003ca href=\"http://www.fda.gov/AboutFDA/CentersOffices/OC/OfficeofScientificandMedicalPrograms/NCTR/\">National Center for Toxicological Research\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Scientists agree that in large doses, BPA can act a bit like the hormone estrogen. But there's been a lot of debate about whether the tiny amounts found in people have the potential to cause problems.\u003c/p>\n\u003cp>BPA has received a lot of attention because the chemical leaches out of many products, including polycarbonate water bottles and the lining of metal food containers. As a result, \"Nearly everyone in the U.S. will have traces of BPA in their urine,\" Doerge says.\u003c/p>\n\u003cp>So Doerge and his colleagues have been working with scientists from the \u003ca href=\"http://ntp.niehs.nih.gov/\">National Toxicology Program\u003c/a> at the National Institutes of Health to see if there are any effects from this low-level exposure.\u003c/p>\n\u003cp>In their most recent study, the researchers exposed rats to BPA starting a few days after conception and continuing through sexual maturity. Doses ranged from about 70 times the amount that Americans typically get through their diet to millions of times that amount.\u003c/p>\n\u003cp>And even when rats got more than 70,000 times what a typical American ingests, there was no change in body weight, reproductive organs or hormone levels, the scientists reported. \"In the low-dose range, there really were no biologically significant changes observed at all,\" Doerge says.\u003c/p>\n\u003cp>It was only when exposures were millions of times higher than what people typically get that the scientists saw changes like those caused by the body's own sex hormones.\u003c/p>\n\u003cp>To double-check the results, the scientists also looked at how BPA was interacting with estrogen receptors — the part of a cell that usually responds to estrogen. And once again it was only the highest doses that produced interactions.\u003c/p>\n\u003cp>The results bolster previous \u003ca href=\"http://www.npr.org/2012/03/30/149668771/how-much-bpa-exposure-is-dangerous\">studies\u003c/a> by government researchers showing that people's exposure to BPA is lower than previously estimated and that the human body is really good at inactivating and eliminating BPA. But they are at odds with some smaller and less rigorous academic studies.\u003c/p>\n\u003cp>Some of the academic scientists who did those studies have already \u003ca href=\"http://www.nano-active.com/2014/02/new-low-dose-bpa-research-in.html\">called\u003c/a> the new government study flawed. They \u003ca href=\"http://www.environmentalhealthnews.org/ehs/news/2014/feb/bpa-low-doses\">say\u003c/a> it failed to look at things like brain development. They also say the results were compromised because even the \"control\" animals in the study had trace amounts of BPA in their bodies.\u003c/p>\n\u003cp>That sort of response is pretty typical in the debate over BPA and other hormonelike chemicals known as endocrine disruptors, says \u003ca href=\"http://www.dropeik.com/\">David Ropeik\u003c/a>, a Harvard instructor and author of the book \u003cem>How Risky is it, Really?\u003c/em> \"The endocrine disruption issue has evoked some of the most visceral and ugly attacks among scientists of any scientific issue recently,\" he says.\u003c/p>\n\u003cp>For example, when the \u003ca href=\"http://www.efsa.europa.eu/\">European Food Safety Authority\u003c/a> concluded a few weeks ago that BPA is far less risky than some advocacy groups had suggested, \"the endocrine disruption movement said, 'Oh my God, they're all corrupt. They're all taking corporate money,' \" Ropeik says.\u003c/p>\n\u003cp>Lively debate is a natural part of science playing out in the public realm. But this sort of allegation may help undermine trust in regulatory agencies and their scientists, Ropeik says.\u003c/p>\n\u003cp>And it may leave consumers perplexed about what chemicals like BPA are actually doing in the body. In that case, Ropeik recommends referring back to the best science available. \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": "Nutrition Labels to Get Long-Overdue Tweaks",
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"content": "\u003cfigure id=\"attachment_78648\" class=\"wp-caption aligncenter\" style=\"max-width: 1276px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap070517042647_wide-182d83b57ae021c697488f57f2ce1e0f158e42ca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap070517042647_wide-182d83b57ae021c697488f57f2ce1e0f158e42ca.jpg\" alt=\"Nutrition labels will be getting a makeover this week to make it easier for consumers to understand the information. Photo: Larry Crowne/AP\" width=\"1276\" height=\"716\" class=\"size-full wp-image-78648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nutrition labels will be getting a makeover this week to make it easier for consumers to understand the information. Photo: Larry Crowne/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/25/282628088/nutrition-labels-to-get-long-overdue-tweaks\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>If you're perplexed about how to make healthy choices when you're shopping for food, you're not alone. We've all puzzled over a food label that was confusing and hard to follow.\u003c/p>\n\u003cp>But some help may be on the way, as I \u003ca href=\"http://www.npr.org/2014/02/25/282589156/new-food-label-aims-to-make-healthy-decisions-easier\">reported\u003c/a> on \u003cem>All Things Considered\u003c/em> Tuesday.\u003c/p>\n\u003cp>The nutrition facts panel, which is required on all packaged foods, is about to get a makeover. The \u003ca href=\"http://www.fda.gov/\" target=\"_blank\">Food and Drug Administration\u003c/a> has drawn up the changes, and the first lady is expected to introduce the new label at the White House early Thursday.\u003c/p>\n\u003cp>The label we're talking about is that familiar grid on the back of packaged foods that lists calories, fats, cholesterol, carbs, protein and more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's no coincidence that the first lady is announcing some changes to it as part of the fourth anniversary celebration of the \u003ca href=\"http://www.letsmove.gov/\" target=\"_blank\">Let's Move Campaign\u003c/a>. She's long been using the power of the White House to tackle the nation's obesity problem.\u003c/p>\n\u003cp>And, in the view of many, the current nutrition label, which hasn't been changed since the early 1990s (save the addition of a line for trans fat), needs some tweaking.\u003c/p>\n\u003cp>Take for instance, calories. At a time when lots of people are trying to trim back on them, advocates say the label could go farther.\u003c/p>\n\u003cp>So, how about putting calories in bigger, bolder print? That's one idea.\u003c/p>\n\u003cp>\"I think calorie count and the serving sizes [listed on the label] are the big issue that trick people up,\" \u003ca href=\"http://www.nokidhungry.org/authors/gsilverman\" target=\"_blank\">Greg Silverman\u003c/a>, a nutrition educator with the group Share Our Strength, tells us. His organization helps low-income families navigate the grocery store and provides hands-on cooking education.\u003c/p>\n\u003cp>Silverman says it's easy to spot the calorie line on the panel since it's near the top.\u003c/p>\n\u003cp>But often times, one package can have two or three servings.\u003c/p>\n\u003cp>\"Repeatedly we find that people are assuming containers are individual portions and not realizing, 'Oh, this is actually for two,'\" Silverman says. \"And therefore, they're getting double the amount of sodium; they're getting double the amount of calories.\"\u003c/p>\n\u003cp>There has been no shortage of suggestions on how to change the label. Everything from simple recommendations, such as highlighting the number of servings in a package, to listing how much of your daily calorie quota of, say, a 2,000-calorie diet you've used up if you eat that packet of ramen.\u003c/p>\n\u003cfigure id=\"attachment_78649\" class=\"wp-caption aligncenter\" style=\"max-width: 1151px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/7369515492_a72467f495_k_custom-f62137a0e22c9bc10882c0c9bb6da8f6b82184d8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/7369515492_a72467f495_k_custom-f62137a0e22c9bc10882c0c9bb6da8f6b82184d8.jpg\" alt=\"This 1986 Kellogg's Bran Flakes box lists many attributes: 100% RDA of Iron, Fiber Rich, No preservatives, natural high fiber cereal, provides 13 essential vitamins and minerals. Under the 1990 Nutrition Labeling and Education Act, many confusing label terms began to be standardized. Photo: US Food and Drug Administration/Flickr\" width=\"1151\" height=\"1367\" class=\"size-full wp-image-78649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This 1986 Kellogg's Bran Flakes box lists many attributes: 100% RDA of Iron, Fiber Rich, No preservatives, natural high fiber cereal, provides 13 essential vitamins and minerals. Under the 1990 Nutrition Labeling and Education Act, many confusing label terms began to be standardized. Photo: US Food and Drug Administration/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>And there are issues beyond just calories. Take sugar.\u003c/p>\n\u003cp>\"The average American is consuming about three times more sugar daily than would be recommended by expert panels,\" says \u003ca href=\"http://profiles.ucsf.edu/laura.schmidt\" target=\"_blank\">Laura Schmidt\u003c/a>, a health policy expert at University of California, San Francisco.\u003c/p>\n\u003cp>She says it's \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">become much clearer\u003c/a> how detrimental too much sugar can be.\u003c/p>\n\u003cp>So some health advocates would like to see manufacturers be required to list how much sugar, including corn syrup, they add to foods. Since many items such as yogurt and cereals contain a mix of added and natural sugars, it's hard for consumers to know exactly what they're getting.\u003c/p>\n\u003cp>The food industry has pushed back against the idea.\u003c/p>\n\u003cp>But one thing the Grocery Manufacturers Association, one industry group, does endorse is a rethinking of the way fat is labeled.\u003c/p>\n\u003cp>\"The public health perspective that led to the Nutrition Facts panel in the early 1990s has shifted over the past twenty years, away from total fat and fatty acids and toward calories,\" \u003ca href=\"http://www.linkedin.com/pub/brian-kennedy/53/117/925\">Brian Kennedy\u003c/a>, a GMA spokesman, told NPR in an email.\u003c/p>\n\u003cp>He says there have been suggestions that it may be appropriate to remove the \"Calories from Fat\" declaration from Nutrition Facts, \"and we think this is consistent with the shift in public health emphasis.\"\u003c/p>\n\u003cp>With so many suggested changes, you can bet that lots of industry insiders and health advocates are eager to see what label changes the first lady unveils. \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_78648\" class=\"wp-caption aligncenter\" style=\"max-width: 1276px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap070517042647_wide-182d83b57ae021c697488f57f2ce1e0f158e42ca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap070517042647_wide-182d83b57ae021c697488f57f2ce1e0f158e42ca.jpg\" alt=\"Nutrition labels will be getting a makeover this week to make it easier for consumers to understand the information. Photo: Larry Crowne/AP\" width=\"1276\" height=\"716\" class=\"size-full wp-image-78648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nutrition labels will be getting a makeover this week to make it easier for consumers to understand the information. Photo: Larry Crowne/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/25/282628088/nutrition-labels-to-get-long-overdue-tweaks\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>If you're perplexed about how to make healthy choices when you're shopping for food, you're not alone. We've all puzzled over a food label that was confusing and hard to follow.\u003c/p>\n\u003cp>But some help may be on the way, as I \u003ca href=\"http://www.npr.org/2014/02/25/282589156/new-food-label-aims-to-make-healthy-decisions-easier\">reported\u003c/a> on \u003cem>All Things Considered\u003c/em> Tuesday.\u003c/p>\n\u003cp>The nutrition facts panel, which is required on all packaged foods, is about to get a makeover. The \u003ca href=\"http://www.fda.gov/\" target=\"_blank\">Food and Drug Administration\u003c/a> has drawn up the changes, and the first lady is expected to introduce the new label at the White House early Thursday.\u003c/p>\n\u003cp>The label we're talking about is that familiar grid on the back of packaged foods that lists calories, fats, cholesterol, carbs, protein and more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's no coincidence that the first lady is announcing some changes to it as part of the fourth anniversary celebration of the \u003ca href=\"http://www.letsmove.gov/\" target=\"_blank\">Let's Move Campaign\u003c/a>. She's long been using the power of the White House to tackle the nation's obesity problem.\u003c/p>\n\u003cp>And, in the view of many, the current nutrition label, which hasn't been changed since the early 1990s (save the addition of a line for trans fat), needs some tweaking.\u003c/p>\n\u003cp>Take for instance, calories. At a time when lots of people are trying to trim back on them, advocates say the label could go farther.\u003c/p>\n\u003cp>So, how about putting calories in bigger, bolder print? That's one idea.\u003c/p>\n\u003cp>\"I think calorie count and the serving sizes [listed on the label] are the big issue that trick people up,\" \u003ca href=\"http://www.nokidhungry.org/authors/gsilverman\" target=\"_blank\">Greg Silverman\u003c/a>, a nutrition educator with the group Share Our Strength, tells us. His organization helps low-income families navigate the grocery store and provides hands-on cooking education.\u003c/p>\n\u003cp>Silverman says it's easy to spot the calorie line on the panel since it's near the top.\u003c/p>\n\u003cp>But often times, one package can have two or three servings.\u003c/p>\n\u003cp>\"Repeatedly we find that people are assuming containers are individual portions and not realizing, 'Oh, this is actually for two,'\" Silverman says. \"And therefore, they're getting double the amount of sodium; they're getting double the amount of calories.\"\u003c/p>\n\u003cp>There has been no shortage of suggestions on how to change the label. Everything from simple recommendations, such as highlighting the number of servings in a package, to listing how much of your daily calorie quota of, say, a 2,000-calorie diet you've used up if you eat that packet of ramen.\u003c/p>\n\u003cfigure id=\"attachment_78649\" class=\"wp-caption aligncenter\" style=\"max-width: 1151px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/7369515492_a72467f495_k_custom-f62137a0e22c9bc10882c0c9bb6da8f6b82184d8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/7369515492_a72467f495_k_custom-f62137a0e22c9bc10882c0c9bb6da8f6b82184d8.jpg\" alt=\"This 1986 Kellogg's Bran Flakes box lists many attributes: 100% RDA of Iron, Fiber Rich, No preservatives, natural high fiber cereal, provides 13 essential vitamins and minerals. Under the 1990 Nutrition Labeling and Education Act, many confusing label terms began to be standardized. Photo: US Food and Drug Administration/Flickr\" width=\"1151\" height=\"1367\" class=\"size-full wp-image-78649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This 1986 Kellogg's Bran Flakes box lists many attributes: 100% RDA of Iron, Fiber Rich, No preservatives, natural high fiber cereal, provides 13 essential vitamins and minerals. Under the 1990 Nutrition Labeling and Education Act, many confusing label terms began to be standardized. Photo: US Food and Drug Administration/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>And there are issues beyond just calories. Take sugar.\u003c/p>\n\u003cp>\"The average American is consuming about three times more sugar daily than would be recommended by expert panels,\" says \u003ca href=\"http://profiles.ucsf.edu/laura.schmidt\" target=\"_blank\">Laura Schmidt\u003c/a>, a health policy expert at University of California, San Francisco.\u003c/p>\n\u003cp>She says it's \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">become much clearer\u003c/a> how detrimental too much sugar can be.\u003c/p>\n\u003cp>So some health advocates would like to see manufacturers be required to list how much sugar, including corn syrup, they add to foods. Since many items such as yogurt and cereals contain a mix of added and natural sugars, it's hard for consumers to know exactly what they're getting.\u003c/p>\n\u003cp>The food industry has pushed back against the idea.\u003c/p>\n\u003cp>But one thing the Grocery Manufacturers Association, one industry group, does endorse is a rethinking of the way fat is labeled.\u003c/p>\n\u003cp>\"The public health perspective that led to the Nutrition Facts panel in the early 1990s has shifted over the past twenty years, away from total fat and fatty acids and toward calories,\" \u003ca href=\"http://www.linkedin.com/pub/brian-kennedy/53/117/925\">Brian Kennedy\u003c/a>, a GMA spokesman, told NPR in an email.\u003c/p>\n\u003cp>He says there have been suggestions that it may be appropriate to remove the \"Calories from Fat\" declaration from Nutrition Facts, \"and we think this is consistent with the shift in public health emphasis.\"\u003c/p>\n\u003cp>With so many suggested changes, you can bet that lots of industry insiders and health advocates are eager to see what label changes the first lady unveils. \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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"content": "\u003cfigure id=\"attachment_78585\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/untitled-21_wide-5be9b37529b81b3518cfbec49f65e2aef17673ff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/untitled-21_wide-5be9b37529b81b3518cfbec49f65e2aef17673ff.jpg\" alt=\"The milk's industry's new campaign, Milk Life, features ordinary people accomplishing all sorts of tasks after jumpstarting their day with a glass of milk. Photo: Courtesy of Milk Processor Education Program\" width=\"1672\" height=\"941\" class=\"size-full wp-image-78585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The milk's industry's new campaign, Milk Life, features ordinary people accomplishing all sorts of tasks after jumpstarting their day with a glass of milk. Photo: Courtesy of Milk Processor Education Program\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/25/282573564/industry-wipes-away-got-milk-mustache-after-sales-take-spill\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>There's a new slogan in town that will replace \"Got Milk?\"\u003c/p>\n\u003cp>The famous tagline that encouraged Americans to consume more dairy has been benched by the \u003ca href=\"http://milkpep.org/\">Milk Processor Education Program,\u003c/a> or MilkPEP, the national group of milk processors that launched the campaign back in 1993. The industry is hoping it can win back consumers with the slogan, \"Milk Life,\" after sales declined, year over year, for the last four years.\u003c/p>\n\u003cp>You can read \"Milk Life\" two ways, says Victor Zaborsy, the marketing director of MilkPEP. \"We want people to milk life, meaning getting the most out of their life, really ringing the last drop out of every single moment so that you can enjoy life to the fullest,\" he says.\u003c/p>\n\u003cp>Or perhaps you'll read it as \"living a milk life\" — with milk as a central part of a healthy life.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=NWQmz3oW1N8]\u003c/p>\n\u003cp>The slogan is part of MilkPEP's new $50 million campaign that uses print and digital ads to promote the frothy drink as a nutritious source of energy and protein. Gone are the star-studded images of celebrities sporting the iconic milk mustaches and replacing them are images of what people can accomplish when they drink milk in the morning.\u003c/p>\n\u003cp>\"Consumers have forgotten, or never knew, the basic things about milk,\" says Zaborsky. \"About how nutritious it is, particularly about milk's protein.\"\u003c/p>\n\u003cp>An 8-ounce glass of milk contains 8 grams of protein. \"So it's the just the perfect time for us to really put a laser focus on that specific benefit,\" he says. \"And help people understand that starting their day with a glass of milk ... can really help jumpstart their day.\"\u003c/p>\n\u003cp>In one poster, a young man is pictured break-dancing; in another, a little girl with wings made of milk fearlessly jump into a swimming pool. Underneath each image, the text starts out with, \"What 8 grams of protein looks like...\"\u003c/p>\n\u003cp>\"It is a departure from the milk mustache which is showing that really cool people – people at the top of their game – drink milk,\" Zaborsky says. \"Now we're showing how milk really impacts everyone and helps you live your best life.\"\u003c/p>\n\u003cp>But Zaborsky notes that while the milk mustaches may no longer be the primary focus, they'll still be used \"tactfully,\" when the occasion calls for it.\u003c/p>\n\u003cp>The new campaign comes at a time when milk consumption has gradually declined thanks to a slew of factors, from the economic recession to the growing number of alternatives to milk and cereal.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.ers.usda.gov/media/1118789/err149.pdf\">U.S. Department of Agriculture\u003c/a>, between 1977 and 2008, the portion of adolescents and adults who did not drink milk on a given day rose from 41 percent to 54 percent, while the number that drank milk three or more times per day dropped from 13 to 4 percent. The number of children drinking milk also dropped off during the same time period.\u003c/p>\n\u003cp>Zaborski says for most people, drinking milk is an \"unconscious\" decision and that they rarely consider the nutritional benefits. The new campaign, he says, will help people again \"make a conscious choice about whether they're drinking milk or not,\" he says. \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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"excerpt": "The milk industry has a new slogan: \"Milk Life.\" Instead of celebrities and milk mustaches, the new campaign reminds consumers that milk is a source of energy and protein.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/NWQmz3oW1N8'\n title='//www.youtube.com/embed/NWQmz3oW1N8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The slogan is part of MilkPEP's new $50 million campaign that uses print and digital ads to promote the frothy drink as a nutritious source of energy and protein. Gone are the star-studded images of celebrities sporting the iconic milk mustaches and replacing them are images of what people can accomplish when they drink milk in the morning.\u003c/p>\n\u003cp>\"Consumers have forgotten, or never knew, the basic things about milk,\" says Zaborsky. \"About how nutritious it is, particularly about milk's protein.\"\u003c/p>\n\u003cp>An 8-ounce glass of milk contains 8 grams of protein. \"So it's the just the perfect time for us to really put a laser focus on that specific benefit,\" he says. \"And help people understand that starting their day with a glass of milk ... can really help jumpstart their day.\"\u003c/p>\n\u003cp>In one poster, a young man is pictured break-dancing; in another, a little girl with wings made of milk fearlessly jump into a swimming pool. Underneath each image, the text starts out with, \"What 8 grams of protein looks like...\"\u003c/p>\n\u003cp>\"It is a departure from the milk mustache which is showing that really cool people – people at the top of their game – drink milk,\" Zaborsky says. \"Now we're showing how milk really impacts everyone and helps you live your best life.\"\u003c/p>\n\u003cp>But Zaborsky notes that while the milk mustaches may no longer be the primary focus, they'll still be used \"tactfully,\" when the occasion calls for it.\u003c/p>\n\u003cp>The new campaign comes at a time when milk consumption has gradually declined thanks to a slew of factors, from the economic recession to the growing number of alternatives to milk and cereal.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.ers.usda.gov/media/1118789/err149.pdf\">U.S. Department of Agriculture\u003c/a>, between 1977 and 2008, the portion of adolescents and adults who did not drink milk on a given day rose from 41 percent to 54 percent, while the number that drank milk three or more times per day dropped from 13 to 4 percent. The number of children drinking milk also dropped off during the same time period.\u003c/p>\n\u003cp>Zaborski says for most people, drinking milk is an \"unconscious\" decision and that they rarely consider the nutritional benefits. The new campaign, he says, will help people again \"make a conscious choice about whether they're drinking milk or not,\" he says. \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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"content": "\u003cfigure id=\"attachment_78570\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/137701430_wide-758eab8ac35396904a7bc09538964228053b8f21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/137701430_wide-758eab8ac35396904a7bc09538964228053b8f21.jpg\" alt=\"Michelle Obama eats lunch with school children at Parklawn Elementary School in Alexandria, Va., in 2012. The first lady unveiled new guidelines Tuesday aimed at cracking down on the marketing of junk food to kids during the school day. Photo: Saul Loeb/AFP/Getty Images\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michelle Obama eats lunch with school children at Parklawn Elementary School in Alexandria, Va., in 2012. The first lady unveiled new guidelines Tuesday aimed at cracking down on the marketing of junk food to kids during the school day. Photo: Saul Loeb/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/25/282507974/new-rules-would-curb-how-kids-are-sold-junk-food-at-school\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>If you want to teach kids to adopt healthier eating habits, it's probably unwise to give them coupons for fast food chains at school.\u003c/p>\n\u003cp>And those advertisements for sugary sodas on the gymnasium scoreboard? Seems like another mixed message schools are sending kids.\u003c/p>\n\u003cp>That's why the White House and U.S. Department of Agriculture proposed new \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2014-04100.pdf\">school wellness guidelines\u003c/a> Tuesday aimed at cracking down on the widespread marketing of less-than-nutritious foods to kids on campus during the school day. Even though 90 percent of school districts are now meeting the overhauled nutrition \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/03/259425775/let-them-eat-sandwiches-usda-eases-school-lunch-restrictions\">standards for school lunches\u003c/a>, students are still being flooded with advertising for junk food in schools, according to first lady Michelle Obama.\u003c/p>\n\u003cp>\"The idea here is simple: Our classrooms should be healthy places where kids aren't bombarded with ads for junk food,\" said Obama, who joined USDA Secretary Tom Vilsack to announce the guidelines. \"Because when parents are working hard to teach their kids healthy habits at home, their work shouldn't be undone by unhealthy messages at school,\" she added in a statement.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And that messaging is everywhere: Food and beverage companies spent $149 million to market their products in schools in 2009, according to the Federal Trade Commission. Advertising for sodas and other sugary drinks accounted for more than \u003ca href=\"http://www.yaleruddcenter.org/resources/upload/docs/what/advertising/Marketing_in_Schools_JAMA_Pediatrics_1.14.pdf\">90 percent\u003c/a> of this spending, followed by fast food.\u003c/p>\n\u003cp>Beverage companies used to sell a lot of sodas in schools. Nowadays, their vending machines are selling juice and water instead. Even so, critics note, the same companies are still selling directly to kids.\u003c/p>\n\u003cp>Meanwhile, nearly two-thirds of elementary-school kids receive coupons for fast food at school through programs such as Pizza Hut's Book It! Program, which uses pizza as a reading incentive, according to \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1812294\">a study\u003c/a> published last month in \u003cem>JAMA Pediatrics\u003c/em>.\u003c/p>\n\u003cp>The proposed rules would limit such exposure by allowing only ads and marketing in schools for foods that meet the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/01/170858564/carrot-juice-instead-of-coke-usda-proposes-new-school-snack-rules\">Smart Snacks in Schools\u003c/a> nutrition guidelines. Those standards, which are set to go in effect in the 2014-2015 school year, stem from the 2010 Healthy Hunger-Free Kids Act. They aim to boost the healthfulness of foods sold through vending machines, snack bars and a la carte in cafeterias.\u003c/p>\n\u003cp>Under the stricter guidelines, vending machines branded with Coke or Pepsi images would no longer be allowed in schools. Same goes for branding for sugary drinks and snacks on posters and cups.\u003c/p>\n\u003cp>The snack rules set limits for how much fat, sugar and sodium snacks can contain. But they only apply during the school day. So foods sold at after-school games, for instance, would be exempt.\u003c/p>\n\u003cp>Tuesday's announcement comes as the first lady's Let's Move! Initiative to combat childhood obesity marks its fourth anniversary this month. Advocates for limiting food marketing to kids hailed the announcement as an important step forward.\u003c/p>\n\u003cp>\"Given the high rates of childhood obesity and children's poor diets, it doesn't make sense to advertise and market unhealthy food to children at all, much less in schools,\" Margo Wootan, nutrition policy director for the Center for Science in the Public Interest, said in a \u003ca href=\"https://www.cspinet.org/new/201402251.html\">statement\u003c/a>. \"Parents know from experience, and studies show, that food marketing affects kids' food preferences, food choices and health.\"\u003c/p>\n\u003cp>Others applauded the new guidelines but worried that they didn't go far enough.\u003c/p>\n\u003cp>For instance, the new rules wouldn't ban charity events linked to fast food chains such as McCare nights — fundraisers in which students and their parents are encouraged to eat at their local McDonald's. The franchise then donates a portion of sales to the school.\u003c/p>\n\u003cp>\"We'd love to see the Let's Move! campaign take on this predatory marketing to kids that happens across the board,\" says\u003cstrong> \u003c/strong>Sriram Madhusoodanan, a senior organizer with Corporate Accountability International, a watchdog group that has been calling on McDonald's to stop such marketing to kids.\u003c/p>\n\u003cp>Indeed, it's still unclear just how the guidelines, which have yet to be finalized, will be applied. In part, that's because schools will be given leeway to decide for themselves what constitutes unacceptable marketing.\u003c/p>\n\u003cp>And the Associated Press \u003ca href=\"http://abcnews.go.com/Health/wireStory/rules-limit-marketing-unhealthy-food-schools-22659127?page=2\">reports\u003c/a> that the rules will make some exemptions for big infrastructure costs:\u003c/p>\n\u003cblockquote>\n\u003cp>\"That scoreboard advertising Coca-Cola, for example, wouldn't have to be immediately torn down. But the school would have to get one with a healthier message the next time it was replaced.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Also announced Tuesday: An expansion of efforts to feed hungry kids through school. Starting on July 1, more than 22,000 schools nationwide serving mostly low-income kids will be allowed to serve all students free breakfasts.\u003c/p>\n\u003cp>\"Right now, millions of children in this country are showing up to school hungry every day,\" the first lady said.\u003c/p>\n\u003cp>As we recently \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/274899069/for-lower-income-students-snow-days-mean-hungry-tummies\">reported\u003c/a>, more than 21 million schoolchildren ate free or reduced-priced lunches last year. Under the expanded program, an additional 9 million kids will be eligible to receive the free meals, Obama says. \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_78570\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/137701430_wide-758eab8ac35396904a7bc09538964228053b8f21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/137701430_wide-758eab8ac35396904a7bc09538964228053b8f21.jpg\" alt=\"Michelle Obama eats lunch with school children at Parklawn Elementary School in Alexandria, Va., in 2012. The first lady unveiled new guidelines Tuesday aimed at cracking down on the marketing of junk food to kids during the school day. Photo: Saul Loeb/AFP/Getty Images\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michelle Obama eats lunch with school children at Parklawn Elementary School in Alexandria, Va., in 2012. The first lady unveiled new guidelines Tuesday aimed at cracking down on the marketing of junk food to kids during the school day. Photo: Saul Loeb/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/25/282507974/new-rules-would-curb-how-kids-are-sold-junk-food-at-school\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>If you want to teach kids to adopt healthier eating habits, it's probably unwise to give them coupons for fast food chains at school.\u003c/p>\n\u003cp>And those advertisements for sugary sodas on the gymnasium scoreboard? Seems like another mixed message schools are sending kids.\u003c/p>\n\u003cp>That's why the White House and U.S. Department of Agriculture proposed new \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2014-04100.pdf\">school wellness guidelines\u003c/a> Tuesday aimed at cracking down on the widespread marketing of less-than-nutritious foods to kids on campus during the school day. Even though 90 percent of school districts are now meeting the overhauled nutrition \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/03/259425775/let-them-eat-sandwiches-usda-eases-school-lunch-restrictions\">standards for school lunches\u003c/a>, students are still being flooded with advertising for junk food in schools, according to first lady Michelle Obama.\u003c/p>\n\u003cp>\"The idea here is simple: Our classrooms should be healthy places where kids aren't bombarded with ads for junk food,\" said Obama, who joined USDA Secretary Tom Vilsack to announce the guidelines. \"Because when parents are working hard to teach their kids healthy habits at home, their work shouldn't be undone by unhealthy messages at school,\" she added in a statement.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that messaging is everywhere: Food and beverage companies spent $149 million to market their products in schools in 2009, according to the Federal Trade Commission. Advertising for sodas and other sugary drinks accounted for more than \u003ca href=\"http://www.yaleruddcenter.org/resources/upload/docs/what/advertising/Marketing_in_Schools_JAMA_Pediatrics_1.14.pdf\">90 percent\u003c/a> of this spending, followed by fast food.\u003c/p>\n\u003cp>Beverage companies used to sell a lot of sodas in schools. Nowadays, their vending machines are selling juice and water instead. Even so, critics note, the same companies are still selling directly to kids.\u003c/p>\n\u003cp>Meanwhile, nearly two-thirds of elementary-school kids receive coupons for fast food at school through programs such as Pizza Hut's Book It! Program, which uses pizza as a reading incentive, according to \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1812294\">a study\u003c/a> published last month in \u003cem>JAMA Pediatrics\u003c/em>.\u003c/p>\n\u003cp>The proposed rules would limit such exposure by allowing only ads and marketing in schools for foods that meet the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/01/170858564/carrot-juice-instead-of-coke-usda-proposes-new-school-snack-rules\">Smart Snacks in Schools\u003c/a> nutrition guidelines. Those standards, which are set to go in effect in the 2014-2015 school year, stem from the 2010 Healthy Hunger-Free Kids Act. They aim to boost the healthfulness of foods sold through vending machines, snack bars and a la carte in cafeterias.\u003c/p>\n\u003cp>Under the stricter guidelines, vending machines branded with Coke or Pepsi images would no longer be allowed in schools. Same goes for branding for sugary drinks and snacks on posters and cups.\u003c/p>\n\u003cp>The snack rules set limits for how much fat, sugar and sodium snacks can contain. But they only apply during the school day. So foods sold at after-school games, for instance, would be exempt.\u003c/p>\n\u003cp>Tuesday's announcement comes as the first lady's Let's Move! Initiative to combat childhood obesity marks its fourth anniversary this month. Advocates for limiting food marketing to kids hailed the announcement as an important step forward.\u003c/p>\n\u003cp>\"Given the high rates of childhood obesity and children's poor diets, it doesn't make sense to advertise and market unhealthy food to children at all, much less in schools,\" Margo Wootan, nutrition policy director for the Center for Science in the Public Interest, said in a \u003ca href=\"https://www.cspinet.org/new/201402251.html\">statement\u003c/a>. \"Parents know from experience, and studies show, that food marketing affects kids' food preferences, food choices and health.\"\u003c/p>\n\u003cp>Others applauded the new guidelines but worried that they didn't go far enough.\u003c/p>\n\u003cp>For instance, the new rules wouldn't ban charity events linked to fast food chains such as McCare nights — fundraisers in which students and their parents are encouraged to eat at their local McDonald's. The franchise then donates a portion of sales to the school.\u003c/p>\n\u003cp>\"We'd love to see the Let's Move! campaign take on this predatory marketing to kids that happens across the board,\" says\u003cstrong> \u003c/strong>Sriram Madhusoodanan, a senior organizer with Corporate Accountability International, a watchdog group that has been calling on McDonald's to stop such marketing to kids.\u003c/p>\n\u003cp>Indeed, it's still unclear just how the guidelines, which have yet to be finalized, will be applied. In part, that's because schools will be given leeway to decide for themselves what constitutes unacceptable marketing.\u003c/p>\n\u003cp>And the Associated Press \u003ca href=\"http://abcnews.go.com/Health/wireStory/rules-limit-marketing-unhealthy-food-schools-22659127?page=2\">reports\u003c/a> that the rules will make some exemptions for big infrastructure costs:\u003c/p>\n\u003cblockquote>\n\u003cp>\"That scoreboard advertising Coca-Cola, for example, wouldn't have to be immediately torn down. But the school would have to get one with a healthier message the next time it was replaced.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Also announced Tuesday: An expansion of efforts to feed hungry kids through school. Starting on July 1, more than 22,000 schools nationwide serving mostly low-income kids will be allowed to serve all students free breakfasts.\u003c/p>\n\u003cp>\"Right now, millions of children in this country are showing up to school hungry every day,\" the first lady said.\u003c/p>\n\u003cp>As we recently \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/274899069/for-lower-income-students-snow-days-mean-hungry-tummies\">reported\u003c/a>, more than 21 million schoolchildren ate free or reduced-priced lunches last year. Under the expanded program, an additional 9 million kids will be eligible to receive the free meals, Obama says. \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": "Why Farmers Can Prevent Global Warming Just as Well as Vegetarians",
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"content": "\u003cfigure id=\"attachment_78565\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/450198019-e4f96fa97e6a7c634b3114ac24d646f349ae1e36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/450198019-e4f96fa97e6a7c634b3114ac24d646f349ae1e36.jpg\" alt=\"Cattle graze at a Brazilian Agricultural Research experimental farm in Planaltina in Goias state. To reduce emissions from deforestation, the Brazilian government is experimenting with grazing on integrated forest and pasture lands. Photo: Evaristo Sa/AFP/Getty Images\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle graze at a Brazilian Agricultural Research experimental farm in Planaltina in Goias state. To reduce emissions from deforestation, the Brazilian government is experimenting with grazing on integrated forest and pasture lands. Photo: Evaristo Sa/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/24/282117840/why-farmers-can-prevent-global-warming-better-than-vegetarians\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>We Americans are \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">heavy consumers\u003c/a> of meat, and we're increasingly reminded that eating less of it will shrink our carbon footprint. Growing the crops to feed all those animals releases lots of greenhouse gases.\u003c/p>\n\u003cp>But a new study argues that eating less meat isn't a very practical climate-protection recipe for developing countries, where demand for meat is rising most quickly. The study's authors say there's a better path: Help farmers produce livestock more efficiently, reducing the incentive to snap up new land to graze their animals.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.pnas.org/cgi/doi/10.1073/pnas.1308044111\">analysis\u003c/a>, which appeared Monday in the \u003cem>Proceedings of the National Academy of Sciences,\u003c/em> starts with the stark reality of rising demand for animal products: It's projected to double by 2050. And given that the livestock industry is already responsible for 12 percent of global greenhouse gas emissions (from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">feeding, raising and transporting\u003c/a> animals), that means it's poised to generate a whole lot more.\u003c/p>\n\u003cp>Can that big increase be avoided? According to the researchers, who hail from agricultural and ecological research institutions around the world, it can. And the key, paradoxically, is to get animals to eat more grain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's why. A whopping 30 percent of the globe's land area already is used, one way or another, to raise livestock. The key is to prevent that area from expanding as countries like China, India and Brazil ramp up their meat production. Converting more land for animals can create a lot of new emissions. For example, significant emissions \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2012/11/27/166024046/brazil-claims-success-in-protecting-amazon-rainforest\">have come\u003c/a> from turning forests or savannahs in Brazil into grazing areas and into fields devoted to growing crops for feed.\u003c/p>\n\u003cp>But according to the researchers, a lot of animals in the poorest corners of the world still eat only grass. This way of producing meat isn't a very efficient use of land, and in the long run, these animals actually emit more greenhouse gases, per pound of meat produced, than an animal raised in an industrial facility on grain.\u003c/p>\n\u003cp>\"If we're able to develop policies to become more efficient producers of these products, we can continue to meet demand while reducing emissions,\" \u003ca href=\"http://www.nrel.colostate.edu/conant-lab/\">Rich Conant\u003c/a>, an ecosystem ecologist at the Natural Resource Ecology Laboratory at Colorado State University and a co-author of the study, tells The Salt. \"We already know there are lots of things producers can do on the farm, and there's a lot of research going on how they can more effectively manage the herd, to how they can get more meat from the animals, to how they manage the waste.\"\u003c/p>\n\u003cp>In fact, the researchers argue that a global tax on meat production for its greenhouse emissions would be misguided. It could make meat too expensive for the poorest people who really need it for nutrition. Instead, the researchers advocate policies that try to limit land-use change by making farmers more productive.\u003c/p>\n\u003cp>So what does this mean for consumers who want to buy the most environmentally sound meat? According to Conant, over the next couple of years we should get a much better idea of how to compare the efficiency of livestock producers and choose accordingly.\u003c/p>\n\u003cp>\u003ca href=\"http://scholar.google.com/citations?user=_vmjCiYAAAAJ&hl=en\">Mario Herrero\u003c/a>, the chief research scientist at Australia's national science agency, the CSIRO, and another of the study's authors, says Brazil has started a certification scheme for meat coming from the Amazon to ensure that it does not come from deforested land. \"This seems to be working,\" Herrero tells us in an email.\u003c/p>\n\u003cp>\"I think there should be tax breaks or incentives (payments for ecosystems services) for farmers to use their land in ways that produce food sustainably,\" he adds. \"These mechanisms are more efficient than taxing the products we should consume less of.\"\u003c/p>\n\u003cp>And \u003ca href=\"http://www.ucsusa.org/about/staff/staff/doug-boucher.html\">Doug Boucher\u003c/a>, who directs climate research and analysis at the Union of Concerned Scientists, says consumers in rich countries where overconsumption of red meat in particular is linked to health epidemics like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/18/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk/\">diabetes\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">cancer\u003c/a> still need to think about cutting back.\u003c/p>\n\u003cp>\"We are already consuming at a level that's harmful to us, and so we might as well shift over to chicken and pork, eggs and milk because they also have much lower greenhouse gas emissions than beef,\" says Boucher. His \u003ca href=\"http://www.nature.com/nclimate/journal/v4/n1/full/nclimate2081.html\">paper\u003c/a>, published in \u003cem>Nature Climate Change\u003c/em> in December, showed that ruminant livestock — including sheep, goats, buffaloes and, most important, cattle — produce significantly more greenhouse gas emissions than poultry, pork or plants.\u003c/p>\n\u003cp>\"It's not a matter of giving up meat. It's a matter of shifting to other kinds that have less climate impacts,\" Boucher says. \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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"excerpt": "A study argues that if we want to cut emissions from meat production, we should help farmers produce more meat with less land. Farmers also need incentives not to cut down forests to graze animals.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78565\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/450198019-e4f96fa97e6a7c634b3114ac24d646f349ae1e36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/450198019-e4f96fa97e6a7c634b3114ac24d646f349ae1e36.jpg\" alt=\"Cattle graze at a Brazilian Agricultural Research experimental farm in Planaltina in Goias state. To reduce emissions from deforestation, the Brazilian government is experimenting with grazing on integrated forest and pasture lands. Photo: Evaristo Sa/AFP/Getty Images\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle graze at a Brazilian Agricultural Research experimental farm in Planaltina in Goias state. To reduce emissions from deforestation, the Brazilian government is experimenting with grazing on integrated forest and pasture lands. Photo: Evaristo Sa/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/24/282117840/why-farmers-can-prevent-global-warming-better-than-vegetarians\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>We Americans are \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">heavy consumers\u003c/a> of meat, and we're increasingly reminded that eating less of it will shrink our carbon footprint. Growing the crops to feed all those animals releases lots of greenhouse gases.\u003c/p>\n\u003cp>But a new study argues that eating less meat isn't a very practical climate-protection recipe for developing countries, where demand for meat is rising most quickly. The study's authors say there's a better path: Help farmers produce livestock more efficiently, reducing the incentive to snap up new land to graze their animals.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.pnas.org/cgi/doi/10.1073/pnas.1308044111\">analysis\u003c/a>, which appeared Monday in the \u003cem>Proceedings of the National Academy of Sciences,\u003c/em> starts with the stark reality of rising demand for animal products: It's projected to double by 2050. And given that the livestock industry is already responsible for 12 percent of global greenhouse gas emissions (from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">feeding, raising and transporting\u003c/a> animals), that means it's poised to generate a whole lot more.\u003c/p>\n\u003cp>Can that big increase be avoided? According to the researchers, who hail from agricultural and ecological research institutions around the world, it can. And the key, paradoxically, is to get animals to eat more grain.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's why. A whopping 30 percent of the globe's land area already is used, one way or another, to raise livestock. The key is to prevent that area from expanding as countries like China, India and Brazil ramp up their meat production. Converting more land for animals can create a lot of new emissions. For example, significant emissions \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2012/11/27/166024046/brazil-claims-success-in-protecting-amazon-rainforest\">have come\u003c/a> from turning forests or savannahs in Brazil into grazing areas and into fields devoted to growing crops for feed.\u003c/p>\n\u003cp>But according to the researchers, a lot of animals in the poorest corners of the world still eat only grass. This way of producing meat isn't a very efficient use of land, and in the long run, these animals actually emit more greenhouse gases, per pound of meat produced, than an animal raised in an industrial facility on grain.\u003c/p>\n\u003cp>\"If we're able to develop policies to become more efficient producers of these products, we can continue to meet demand while reducing emissions,\" \u003ca href=\"http://www.nrel.colostate.edu/conant-lab/\">Rich Conant\u003c/a>, an ecosystem ecologist at the Natural Resource Ecology Laboratory at Colorado State University and a co-author of the study, tells The Salt. \"We already know there are lots of things producers can do on the farm, and there's a lot of research going on how they can more effectively manage the herd, to how they can get more meat from the animals, to how they manage the waste.\"\u003c/p>\n\u003cp>In fact, the researchers argue that a global tax on meat production for its greenhouse emissions would be misguided. It could make meat too expensive for the poorest people who really need it for nutrition. Instead, the researchers advocate policies that try to limit land-use change by making farmers more productive.\u003c/p>\n\u003cp>So what does this mean for consumers who want to buy the most environmentally sound meat? According to Conant, over the next couple of years we should get a much better idea of how to compare the efficiency of livestock producers and choose accordingly.\u003c/p>\n\u003cp>\u003ca href=\"http://scholar.google.com/citations?user=_vmjCiYAAAAJ&hl=en\">Mario Herrero\u003c/a>, the chief research scientist at Australia's national science agency, the CSIRO, and another of the study's authors, says Brazil has started a certification scheme for meat coming from the Amazon to ensure that it does not come from deforested land. \"This seems to be working,\" Herrero tells us in an email.\u003c/p>\n\u003cp>\"I think there should be tax breaks or incentives (payments for ecosystems services) for farmers to use their land in ways that produce food sustainably,\" he adds. \"These mechanisms are more efficient than taxing the products we should consume less of.\"\u003c/p>\n\u003cp>And \u003ca href=\"http://www.ucsusa.org/about/staff/staff/doug-boucher.html\">Doug Boucher\u003c/a>, who directs climate research and analysis at the Union of Concerned Scientists, says consumers in rich countries where overconsumption of red meat in particular is linked to health epidemics like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/18/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk/\">diabetes\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">cancer\u003c/a> still need to think about cutting back.\u003c/p>\n\u003cp>\"We are already consuming at a level that's harmful to us, and so we might as well shift over to chicken and pork, eggs and milk because they also have much lower greenhouse gas emissions than beef,\" says Boucher. His \u003ca href=\"http://www.nature.com/nclimate/journal/v4/n1/full/nclimate2081.html\">paper\u003c/a>, published in \u003cem>Nature Climate Change\u003c/em> in December, showed that ruminant livestock — including sheep, goats, buffaloes and, most important, cattle — produce significantly more greenhouse gas emissions than poultry, pork or plants.\u003c/p>\n\u003cp>\"It's not a matter of giving up meat. It's a matter of shifting to other kinds that have less climate impacts,\" Boucher says. \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": "Alcoholics Learn to Make Their Own Beer in Canadian Program",
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"content": "\u003cfigure id=\"attachment_78492\" class=\"wp-caption aligncenter\" style=\"max-width: 444px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beer-e4efd297e1abf1f2bbc52351c9f96cb8ba13c419.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beer-e4efd297e1abf1f2bbc52351c9f96cb8ba13c419.jpg\" alt=\"Tyler BigChild, a board member of Vancouver's Drug Users Resource Center, is also part of its Brew Co-Op. The group teaches alcoholics how to make beer and wine, in the hopes that they'll stop risky behavior such as drinking rubbing alcohol. Photo: Portland Hotel Society\" width=\"444\" height=\"333\" class=\"size-full wp-image-78492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tyler BigChild, a board member of Vancouver's Drug Users Resource Center, is also part of its Brew Co-Op. The group teaches alcoholics how to make beer and wine, in the hopes that they'll stop risky behavior such as drinking rubbing alcohol. Photo: Portland Hotel Society\u003c/figcaption>\u003c/figure>\n\u003cp>Post 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/2014/02/21/280885577/alcoholics-learn-to-make-their-own-beer-in-canadian-program\" target=\"_blank\">The Two-Way at NPR\u003c/a> (2/22/2014)\u003c/p>\n\u003cp>Call it a new twist on the old \"teach a man to fish\" adage. A group in Vancouver, British Columbia, is teaching inveterate alcoholics to brew their own beer and make their own wine, in an attempt to keep them from drinking unsafe liquids to get an alcoholic high.\u003c/p>\n\u003cp>The project is the work of the \u003ca href=\"http://portlandhotelsociety.tumblr.com/\">Portland Hotel Society\u003c/a>, which works to help people who suffer from mental illness and addictions in downtown Vancouver. News of the beer and wine project is spreading weeks after the publicly funded group's Drug Users Resource Center unveiled a coin-operated machine that \u003ca href=\"http://bc.ctvnews.ca/canada-s-first-crack-pipe-vending-machines-come-to-vancouver-1.1676803\">dispenses crack pipes for 25 cents\u003c/a>.\u003c/p>\n\u003cp>The Portland Hotel Society's leaders say they want to provide safe alternatives to people who might otherwise be forced into risky and unsafe behavior — everything from shoplifting booze to drinking any substance they can find that contains alcohol.\u003c/p>\n\u003cp>\"Obviously, we'd rather they didn't drink,\" the society's executive director, Mark Townsend, tells the \u003ca href=\"http://www.vancouversun.com/health/Vancouver+program+teaches+alcoholics+make+booze/9527571/story.html\">Vancouver Sun\u003c/a>. \"But if they do, we'd rather they didn't drink hand sanitizer.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The brewing program, which began about six months ago, requires participants to make several commitments in exchange for about five liters of home-brewed beer. Townsend says that in addition, they also get a sense of pride and achievement in making their own beer.\u003c/p>\n\u003cp>The brewers each pitch in $10 and work in groups of four to produce beer or wine in a style of their choosing — this week, they were making Dutch lager and a honey lager; a chardonnay was to be uncorked Friday, reports Canada's \u003ca href=\"http://news.nationalpost.com/2014/02/19/vancouver-drug-centre-teaching-alcoholics-to-brew-their-own-beer-so-theyll-stop-drinking-mouthwash\">National Post\u003c/a>. During the process, they're supervised by a brewmaster.\u003c/p>\n\u003cp>The participants must also attend the regular Friday-night meetings of the \"Drinker's Lounge,\" a support group that also includes an alcohol-swapping program that Townsend compares to a gun amnesty system. Members can bring containers of rubbing alcohol, for instance, and exchange them for regular drinks.\u003c/p>\n\u003cp>\"We're just trying to do what we can with no resources to make them a bit safer, make our community a bit safer, hopefully keep them alive for another day,\" Townsend told the \u003cem>Sun,\u003c/em> \"and with a possibility of not drinking in the way they do.\"\u003c/p>\n\u003cp>The brew-your-own program has been a hit. One participant tells the \u003cem>National Post\u003c/em> that it's \"more economically viable than buying it at a liquor store.\"\u003c/p>\n\u003cp>Soon the program will move past the brewing kits it's been getting from a home-brew supply store nearby, and make the beer from scratch. And the folks at the Portland Hotel Society say the brewing program is growing.\u003c/p>\n\u003cp>\"As the drinking community becomes aware of what we're doing, we're obviously having to expand the program,\" Drug Users Resource Center Director Kailin See tells the \u003cem>National Post.\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_78492\" class=\"wp-caption aligncenter\" style=\"max-width: 444px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beer-e4efd297e1abf1f2bbc52351c9f96cb8ba13c419.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beer-e4efd297e1abf1f2bbc52351c9f96cb8ba13c419.jpg\" alt=\"Tyler BigChild, a board member of Vancouver's Drug Users Resource Center, is also part of its Brew Co-Op. The group teaches alcoholics how to make beer and wine, in the hopes that they'll stop risky behavior such as drinking rubbing alcohol. Photo: Portland Hotel Society\" width=\"444\" height=\"333\" class=\"size-full wp-image-78492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tyler BigChild, a board member of Vancouver's Drug Users Resource Center, is also part of its Brew Co-Op. The group teaches alcoholics how to make beer and wine, in the hopes that they'll stop risky behavior such as drinking rubbing alcohol. Photo: Portland Hotel Society\u003c/figcaption>\u003c/figure>\n\u003cp>Post 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/2014/02/21/280885577/alcoholics-learn-to-make-their-own-beer-in-canadian-program\" target=\"_blank\">The Two-Way at NPR\u003c/a> (2/22/2014)\u003c/p>\n\u003cp>Call it a new twist on the old \"teach a man to fish\" adage. A group in Vancouver, British Columbia, is teaching inveterate alcoholics to brew their own beer and make their own wine, in an attempt to keep them from drinking unsafe liquids to get an alcoholic high.\u003c/p>\n\u003cp>The project is the work of the \u003ca href=\"http://portlandhotelsociety.tumblr.com/\">Portland Hotel Society\u003c/a>, which works to help people who suffer from mental illness and addictions in downtown Vancouver. News of the beer and wine project is spreading weeks after the publicly funded group's Drug Users Resource Center unveiled a coin-operated machine that \u003ca href=\"http://bc.ctvnews.ca/canada-s-first-crack-pipe-vending-machines-come-to-vancouver-1.1676803\">dispenses crack pipes for 25 cents\u003c/a>.\u003c/p>\n\u003cp>The Portland Hotel Society's leaders say they want to provide safe alternatives to people who might otherwise be forced into risky and unsafe behavior — everything from shoplifting booze to drinking any substance they can find that contains alcohol.\u003c/p>\n\u003cp>\"Obviously, we'd rather they didn't drink,\" the society's executive director, Mark Townsend, tells the \u003ca href=\"http://www.vancouversun.com/health/Vancouver+program+teaches+alcoholics+make+booze/9527571/story.html\">Vancouver Sun\u003c/a>. \"But if they do, we'd rather they didn't drink hand sanitizer.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The brewing program, which began about six months ago, requires participants to make several commitments in exchange for about five liters of home-brewed beer. Townsend says that in addition, they also get a sense of pride and achievement in making their own beer.\u003c/p>\n\u003cp>The brewers each pitch in $10 and work in groups of four to produce beer or wine in a style of their choosing — this week, they were making Dutch lager and a honey lager; a chardonnay was to be uncorked Friday, reports Canada's \u003ca href=\"http://news.nationalpost.com/2014/02/19/vancouver-drug-centre-teaching-alcoholics-to-brew-their-own-beer-so-theyll-stop-drinking-mouthwash\">National Post\u003c/a>. During the process, they're supervised by a brewmaster.\u003c/p>\n\u003cp>The participants must also attend the regular Friday-night meetings of the \"Drinker's Lounge,\" a support group that also includes an alcohol-swapping program that Townsend compares to a gun amnesty system. Members can bring containers of rubbing alcohol, for instance, and exchange them for regular drinks.\u003c/p>\n\u003cp>\"We're just trying to do what we can with no resources to make them a bit safer, make our community a bit safer, hopefully keep them alive for another day,\" Townsend told the \u003cem>Sun,\u003c/em> \"and with a possibility of not drinking in the way they do.\"\u003c/p>\n\u003cp>The brew-your-own program has been a hit. One participant tells the \u003cem>National Post\u003c/em> that it's \"more economically viable than buying it at a liquor store.\"\u003c/p>\n\u003cp>Soon the program will move past the brewing kits it's been getting from a home-brew supply store nearby, and make the beer from scratch. And the folks at the Portland Hotel Society say the brewing program is growing.\u003c/p>\n\u003cp>\"As the drinking community becomes aware of what we're doing, we're obviously having to expand the program,\" Drug Users Resource Center Director Kailin See tells the \u003cem>National Post.\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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"disqusTitle": "Jennifer LeBarre Leads the Way in Oakland’s School Lunch Progress",
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"content": "\u003cfigure id=\"attachment_78455\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Peaches-659x371.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Peaches-659x371.jpg\" alt=\"Peaches. Photo: North Charleston/Creative Commons\" width=\"659\" height=\"371\" class=\"size-full wp-image-78455\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peaches. Photo: North Charleston/Creative Commons\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jon Leckie, \u003ca href=\"http://oaklandlocal.com/2014/02/jennifer-lebarre-leads-the-way-in-school-lunch-progress/\" target=\"_blank\">Oakland Local\u003c/a> (2/19/2014)\u003c/p>\n\u003cfigure id=\"attachment_78454\" class=\"wp-caption alignright\" style=\"max-width: 186px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/LeBarre-2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/LeBarre-2.png\" alt=\"Jennifer LeBarre. Courtesy photo\" width=\"186\" height=\"216\" class=\"size-full wp-image-78454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jennifer LeBarre. Courtesy photo\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland has been at the forefront of progressive food service since the Black Panthers started the Free Breakfast for Children program in 1969. That history is one reason the city was chosen to host the fifth \u003ca href=\"http://www.schoolfoodfocus.org/\" target=\"_blank\">School Food FOCUS Conference\u003c/a> this February, and why Jennifer Lebarre was tapped as its keynote speaker.\u003c/p>\n\u003cp>Ask LeBarre why she’s OUSD’s Director of Nutrition Services, and she’ll answer with a story.\u003c/p>\n\u003cp>LeBarre was attending a summer high school program that offered peaches to their students. During lunch, a student approached her with a pale, fuzzy peach in his hand and asked, “What is this?”\u003c/p>\n\u003cp>“It’s a peach,” she said, and the boy went on his way, presumably a bit wiser.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For LeBarre, the anecdote underlines a fundamental problem with school lunches: the inability to get fresh food in front of students. Too often, students think of peaches as chopped up bits served in vacuum-sealed, plastic cups. “That,” LeBarre said, “is what we want to change.”\u003c/p>\n\u003cp>LeBarre began working for OUSD’s nutrition services 15 years ago after finding her job in college food service unsuitable for a new mother. Growing up in Bakersfield, Calif., Lebarre always had a packed lunch to bring to her private Catholic school, but what she found in Oakland’s schools opened her eyes to another possibility.\u003c/p>\n\u003cp>“I had a sheltered perspective of what families in America go through,” she said. “Here we had kids that didn’t eat all weekend and relied on us for sustenance. How are we in America where children are going hungry and the only place they get food is in school?”\u003c/p>\n\u003cp>Part of the change LeBarre and her team have been working towards has come in the form of after-school markets. They’ve created 20 markets in needy communities with at least 75 percent of the student population qualifying for free or reduced lunch. Many of the communities have been identified as food desserts, and the markets offer locally grown, organic or pesticide-free produce from small farmers.\u003c/p>\n\u003cp>“Families are able to buy great produce and we’re able to support local farmers and businesses,” she said. “We’re increasing access for parents, students and their siblings.”\u003c/p>\n\u003cp>But increasing access and changing what students eat outside the school is only half of what concerns LeBarre. Inside the school is where the real battle is being played out.\u003c/p>\n\u003cp>LeBarre says one way to change the school food system is to change the places where school food is made.\u003c/p>\n\u003cp>“Parents just think you change the food on the plate, but it’s more difficult than that,” Zenobia Barlow, an \u003ca href=\"http://oaklandlocal.com/2013/11/fresh-locally-sourced-food-in-ousd-school-meal-program-draws-kudos/\" target=\"_blank\">OUSD partner from the Center for Ecoliteracy\u003c/a> said. “Facilities are the biggest issue, and it has become an impenetrable obstacle.”\u003c/p>\n\u003cp>Oakland has 86 schools, and around 30 have cooking kitchens mostly in middle and high schools. Those schools can prepare all the food they need for their kids, but the rest rely on two central kitchens. Originally, the larger of the two kitchens was designed to serve 800 meals a day. Today, it serves 20,000.\u003c/p>\n\u003cp>What that means is that a lot of food has to be prepared beforehand and then packaged before it’s served to students. Food eaten by students on Thursday was prepared on Tuesday and delivered to the school on Wednesday. Menus aren’t dictated by the needs of students, but by the limitations of the school’s facilities.\u003c/p>\n\u003cp>“We’re making our own pasta and hand rolling our own enchiladas,” LeBarre said, “but they’re wrapped in plastic, so interest goes away.”\u003c/p>\n\u003cp>A new, updated central kitchen, along with updates to other school kitchens, could eliminate 80 percent of prepackaged food and make it possible to get fresher, healthier food to students. With that idea in mind, LeBarre went to district officials and sought out the help of Larry Tramutola, a political consultant based in Oakland, in advance of the 2012 electoral season.\u003c/p>\n\u003cp>Tramutola went to work garnering public and institutional support for \u003ca href=\"http://www.ecoliteracy.org/essays/vote-measure-j\" target=\"_blank\">Measure J\u003c/a>, a bond measure that could raise up to $475 million. By the time election day had come and gone, Tramutola, LeBarre and the rest of their team saw 84 percent of voters say yes to healthy schools and secured $40 million dollars for facilities upgrades incorporated into the district’s master plan.\u003c/p>\n\u003cp>“Our stars really aligned,” LeBarre said. “Everybody was thinking at the same time. We were able to get the board to approve our ideas of what the central kitchen needed to be. Whatever changes may come, our central kitchen will be built. It’s an integral part of the plan.”\u003c/p>\n\u003cp>But the project is more than just a new kitchen. Its mission goes well beyond putting good food in students’ stomachs.\u003c/p>\n\u003cp>“To have an effect on school food, we need the meal program and education linked together,” LeBarre said. “We’ll have everything you need, but also an education center on the campus shared with students, community members and professional development for our staff.”\u003c/p>\n\u003cp>The land for the new central kitchen in West Oakland will also include a one-and-a-half acre urban farm, ready for field trips to connect students to where their food is coming from and give them an experience of the entire food process.\u003c/p>\n\u003cp>With the new central kitchen well into the facility development stage, LeBarre couldn’t be happier, but knows there is still more work to be done.\u003c/p>\n\u003cp>“You’re not just the lunch lady anymore,” LeBarre said. “The more we can align our work with the core functions of education, the more we can break down the barriers between school lunches and schools.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We can’t solve it all, but we can take care of some physiological needs, and make sure students are thriving through our food program,” she said. “Unless we take care of the whole child, they won’t be academically successful. Part of that is creating healthy schools.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78455\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Peaches-659x371.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Peaches-659x371.jpg\" alt=\"Peaches. Photo: North Charleston/Creative Commons\" width=\"659\" height=\"371\" class=\"size-full wp-image-78455\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peaches. Photo: North Charleston/Creative Commons\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jon Leckie, \u003ca href=\"http://oaklandlocal.com/2014/02/jennifer-lebarre-leads-the-way-in-school-lunch-progress/\" target=\"_blank\">Oakland Local\u003c/a> (2/19/2014)\u003c/p>\n\u003cfigure id=\"attachment_78454\" class=\"wp-caption alignright\" style=\"max-width: 186px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/LeBarre-2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/LeBarre-2.png\" alt=\"Jennifer LeBarre. Courtesy photo\" width=\"186\" height=\"216\" class=\"size-full wp-image-78454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jennifer LeBarre. Courtesy photo\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland has been at the forefront of progressive food service since the Black Panthers started the Free Breakfast for Children program in 1969. That history is one reason the city was chosen to host the fifth \u003ca href=\"http://www.schoolfoodfocus.org/\" target=\"_blank\">School Food FOCUS Conference\u003c/a> this February, and why Jennifer Lebarre was tapped as its keynote speaker.\u003c/p>\n\u003cp>Ask LeBarre why she’s OUSD’s Director of Nutrition Services, and she’ll answer with a story.\u003c/p>\n\u003cp>LeBarre was attending a summer high school program that offered peaches to their students. During lunch, a student approached her with a pale, fuzzy peach in his hand and asked, “What is this?”\u003c/p>\n\u003cp>“It’s a peach,” she said, and the boy went on his way, presumably a bit wiser.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For LeBarre, the anecdote underlines a fundamental problem with school lunches: the inability to get fresh food in front of students. Too often, students think of peaches as chopped up bits served in vacuum-sealed, plastic cups. “That,” LeBarre said, “is what we want to change.”\u003c/p>\n\u003cp>LeBarre began working for OUSD’s nutrition services 15 years ago after finding her job in college food service unsuitable for a new mother. Growing up in Bakersfield, Calif., Lebarre always had a packed lunch to bring to her private Catholic school, but what she found in Oakland’s schools opened her eyes to another possibility.\u003c/p>\n\u003cp>“I had a sheltered perspective of what families in America go through,” she said. “Here we had kids that didn’t eat all weekend and relied on us for sustenance. How are we in America where children are going hungry and the only place they get food is in school?”\u003c/p>\n\u003cp>Part of the change LeBarre and her team have been working towards has come in the form of after-school markets. They’ve created 20 markets in needy communities with at least 75 percent of the student population qualifying for free or reduced lunch. Many of the communities have been identified as food desserts, and the markets offer locally grown, organic or pesticide-free produce from small farmers.\u003c/p>\n\u003cp>“Families are able to buy great produce and we’re able to support local farmers and businesses,” she said. “We’re increasing access for parents, students and their siblings.”\u003c/p>\n\u003cp>But increasing access and changing what students eat outside the school is only half of what concerns LeBarre. Inside the school is where the real battle is being played out.\u003c/p>\n\u003cp>LeBarre says one way to change the school food system is to change the places where school food is made.\u003c/p>\n\u003cp>“Parents just think you change the food on the plate, but it’s more difficult than that,” Zenobia Barlow, an \u003ca href=\"http://oaklandlocal.com/2013/11/fresh-locally-sourced-food-in-ousd-school-meal-program-draws-kudos/\" target=\"_blank\">OUSD partner from the Center for Ecoliteracy\u003c/a> said. “Facilities are the biggest issue, and it has become an impenetrable obstacle.”\u003c/p>\n\u003cp>Oakland has 86 schools, and around 30 have cooking kitchens mostly in middle and high schools. Those schools can prepare all the food they need for their kids, but the rest rely on two central kitchens. Originally, the larger of the two kitchens was designed to serve 800 meals a day. Today, it serves 20,000.\u003c/p>\n\u003cp>What that means is that a lot of food has to be prepared beforehand and then packaged before it’s served to students. Food eaten by students on Thursday was prepared on Tuesday and delivered to the school on Wednesday. Menus aren’t dictated by the needs of students, but by the limitations of the school’s facilities.\u003c/p>\n\u003cp>“We’re making our own pasta and hand rolling our own enchiladas,” LeBarre said, “but they’re wrapped in plastic, so interest goes away.”\u003c/p>\n\u003cp>A new, updated central kitchen, along with updates to other school kitchens, could eliminate 80 percent of prepackaged food and make it possible to get fresher, healthier food to students. With that idea in mind, LeBarre went to district officials and sought out the help of Larry Tramutola, a political consultant based in Oakland, in advance of the 2012 electoral season.\u003c/p>\n\u003cp>Tramutola went to work garnering public and institutional support for \u003ca href=\"http://www.ecoliteracy.org/essays/vote-measure-j\" target=\"_blank\">Measure J\u003c/a>, a bond measure that could raise up to $475 million. By the time election day had come and gone, Tramutola, LeBarre and the rest of their team saw 84 percent of voters say yes to healthy schools and secured $40 million dollars for facilities upgrades incorporated into the district’s master plan.\u003c/p>\n\u003cp>“Our stars really aligned,” LeBarre said. “Everybody was thinking at the same time. We were able to get the board to approve our ideas of what the central kitchen needed to be. Whatever changes may come, our central kitchen will be built. It’s an integral part of the plan.”\u003c/p>\n\u003cp>But the project is more than just a new kitchen. Its mission goes well beyond putting good food in students’ stomachs.\u003c/p>\n\u003cp>“To have an effect on school food, we need the meal program and education linked together,” LeBarre said. “We’ll have everything you need, but also an education center on the campus shared with students, community members and professional development for our staff.”\u003c/p>\n\u003cp>The land for the new central kitchen in West Oakland will also include a one-and-a-half acre urban farm, ready for field trips to connect students to where their food is coming from and give them an experience of the entire food process.\u003c/p>\n\u003cp>With the new central kitchen well into the facility development stage, LeBarre couldn’t be happier, but knows there is still more work to be done.\u003c/p>\n\u003cp>“You’re not just the lunch lady anymore,” LeBarre said. “The more we can align our work with the core functions of education, the more we can break down the barriers between school lunches and schools.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We can’t solve it all, but we can take care of some physiological needs, and make sure students are thriving through our food program,” she said. “Unless we take care of the whole child, they won’t be academically successful. Part of that is creating healthy schools.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For the Love of Oysters: How a Kiss From the Sea Evokes Passion",
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"content": "\u003cfigure id=\"attachment_78298\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters-de636efa2af93ba326d8c64cf4723b661565b750.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters-de636efa2af93ba326d8c64cf4723b661565b750.jpg\" alt=\"The stories linking oysters and other shellfish to lust go back to at least the ancient Greeks. (Maggie Starbard/NPR)\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78298\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The stories linking oysters and other shellfish to lust go back to at least the ancient Greeks. (Maggie Starbard/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276585292/for-the-love-of-oysters-how-a-kiss-from-the-sea-evokes-passion\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276585292/for-the-love-of-oysters-how-a-kiss-from-the-sea-evokes-passion\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/15/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276585292/for-the-love-of-oysters-how-a-kiss-from-the-sea-evokes-passion\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140214_atc_are_oysters_aphrodisiacs.mp3\"] \u003c/p>\n\u003cp>Question: Which of these foods are said to stir passion? An oyster, an avocado or a turnip? (Scroll down to the bottom for the answer.)\u003c/p>\n\u003cp>One of these, at least, is a gimme. The stories linking oysters and other shellfish to lust go back to at least the ancient Greeks.\u003c/p>\n\u003cp>Think of the image of Aphrodite, the goddess of love, rising out of the sea from the half-shell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's something primal about eating oysters,\" says oyster-lover MJ Gimbar. He describes them as creamy and velvety. \"It's like a kiss from the ocean.\"\u003c/p>\n\u003cfigure id=\"attachment_78299\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mj-420abca270b8400817a73532d777f1ffe59a2290.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mj-420abca270b8400817a73532d777f1ffe59a2290.jpg\" alt=\"Fishmonger MJ Gimbar serves up some oysters at BlackSalt Fish Market & Restaurant in Washington, D.C. (Maggie Starbard/NPR)\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fishmonger MJ Gimbar serves up some oysters at BlackSalt Fish Market & Restaurant in Washington, D.C. (Maggie Starbard/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>It's a good thing his passions run so deep, because part of his job as fishmonger for the Washington, D.C-region's \u003ca href=\"http://www.blackrestaurantgroup.com/\">Black Restaurant Group\u003c/a> is to introduce newbies to the experience of oysters.\u003c/p>\n\u003cp>His trick: Offer up a big range of tastes. As he describes in his blog \u003ca href=\"http://theedibleocean.blogspot.com/2012/09/new-oyster-in-town.html\">The Edible Ocean\u003c/a>, not all oysters are salty.\u003c/p>\n\u003cp>During a tasting, he serves up a Kumamoto Oyster, which is sweet, almost melon-like.\u003c/p>\n\u003cp>Then he introduces a \u003ca href=\"http://barrenislandoysters.com/\">Barren Island Oyster\u003c/a>, which, by contrast, is buttery and mild, with hints of a mineral-like taste. \"The taste is indicative of where [the oyster] grows.\" Barren Island Oysters are harvested in the Chesapeake Bay.\u003c/p>\n\u003cp>Increasingly, fishmongers play up the equivalent of a wine terroir. \"The water [where the oysters are grown] and the species all make a difference\" to the taste, Gimbar says.\u003c/p>\n\u003cp>Now, when it comes to evoking an aphrodisiac effect? Well, if you talk to oyster-lovers like Gimbar, \u003cem>all\u003c/em> oysters seem to have the potential.\u003c/p>\n\u003cp>\"Isn't it the zinc?\" diners have asked Gimbar. Well, maybe. Oysters do contain zinc. And scientists have found a link between zinc and testosterone levels.\u003c/p>\n\u003cp>But this is a long way from proving that eating a plate-full can stir carnal lust.\u003c/p>\n\u003cp>In recent years, scientists have been studying the amino acids in mollusks, including oysters.\u003c/p>\n\u003cfigure id=\"attachment_78297\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters_vert-d5271dac1d26d693de53fc9677e292e12677067e.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters_vert-d5271dac1d26d693de53fc9677e292e12677067e-217x290.jpe\" alt=\"Lunch with oysters and wine by Frans van Mieris, 1635-1681. (Universal Images Group/UIG via Getty Images)\" width=\"217\" height=\"290\" class=\"size-medium wp-image-78297\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lunch with oysters and wine by Frans van Mieris, 1635-1681. (Universal Images Group/UIG via Getty Images)\u003c/figcaption>\u003c/figure>\n\u003cp>One \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=dl-Aspartic+acid+administration+improves+semen+quality+in+rabbit+bucks\">pape\u003c/a>r published a few years ago in the journal \u003cem>Animal Reproductive Science\u003c/em> documented a link between high levels of the amino acid D-Aspartic acid and improved sperm count — in rabbits.\u003c/p>\n\u003cp>Now, it's not clear how much of this amino acid we're getting when we eat a plate of oysters. And the extent to which this could be true in humans begs a \u003cem>lot\u003c/em> more scientific investigation.\u003c/p>\n\u003cp>But it's intriguing that, centuries after the Greeks made the love connection, scientists are still trying to pin down whether there's something to it.\u003c/p>\n\u003cp>Culinary historian \u003ca href=\"http://www.travel-new-england.com/blog/2012/11/19/an-interview-with-kathleen-wall-colonial-foodways-culinarian-for-plimoth-plantation/\">Kathleen Wall\u003c/a> of the Plimoth Plantation in Massachusetts has a different theory as to why the stories connecting love and oysters have amplified over time.\u003c/p>\n\u003cp>\"It's perception,\" Wall says. \"What people think about food has an effect on the body. It's the placebo effect.\" The stories we tell ourselves become true, she says.\u003c/p>\n\u003cp>She points to 17th-century Dutch paintings where scattered oyster shells are a common symbol of lust.\u003c/p>\n\u003cp>And how about the women who sold oysters in Colonial America? \"Oyster wenches were thought to be a little loose because they were so stirred up by the proximity [to the] oysters,\" Wall says.\u003c/p>\n\u003cp>\"We haven't let go of these [associations],\" Wall says. And over time, they've only become stronger.\u003c/p>\n\u003cp>Whether it's love or lust, oysters carry their past with them.\u003c/p>\n\u003cp>And, oh, I won't leave you in the lurch re: the avocado and the turnip. Turns out, they've all been said to stir up, well you know, desire.\u003c/p>\n\u003cp>Really, the turnip? Yes — \u003ca href=\"http://en.wikipedia.org/wiki/Thomas_Elyot\">Thomas Elyot\u003c/a>, an influential health writer from the 16th century, recommended the turnip to promote carnal lust.\u003c/p>\n\u003cp>So if oysters are not in your Valentine's Day budget, hey, maybe look to that root vegetable for an affordable alternative. \u003c/p>\n\u003ch3>How To Shuck An Oyster\u003c/h3>\n\u003cp>\u003cstrong>Step 1:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4146-ba19619501ed429ad30d90d6d108542600921ed7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4146-ba19619501ed429ad30d90d6d108542600921ed7.jpg\" alt=\"Wiggle (don't jab) the knife in from the hinge of the shell.Turn it like a key. Once you have leverage, MJ says you can pop off the top shell. Make sure the cup-side of the shell is on the bottom.\" width=\"1449\" height=\"1086\" class=\"aligncenter size-full wp-image-78294\">\u003c/a>\u003c/p>\n\u003cp>Wiggle (don't jab) the knife in from the hinge of the shell. Turn it like a key. Once you have leverage, MJ says you can pop off the top shell. Make sure the cup-side of the shell is on the bottom.\u003c/p>\n\u003cp>\u003cstrong>Step 2:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4153_wide-21c1ed630febf440050dbf862e04888bbda59663.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4153_wide-21c1ed630febf440050dbf862e04888bbda59663.jpg\" alt=\"Slide the knife along the top to severe the abductor, which is the muscle attached to the shell.\" width=\"1673\" height=\"940\" class=\"aligncenter size-full wp-image-78295\">\u003c/a>\u003c/p>\n\u003cp>Slide the knife along the top to severe the abductor, which is the muscle attached to the shell.\u003c/p>\n\u003cp>\u003cstrong>Step 3:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4160_wide-c5bef6325294058a4c2bab68dd3c4f41947a582d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4160_wide-c5bef6325294058a4c2bab68dd3c4f41947a582d.jpg\" alt=\"Then slice along bottom, make sure you hold steady to preserve the liquor inside. Your oyster will now slide right off.\" width=\"1674\" height=\"940\" class=\"aligncenter size-full wp-image-78296\">\u003c/a>\u003c/p>\n\u003cp>Then slice along bottom, make sure you hold steady to preserve the liquor inside. Your oyster will now slide right off.\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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"excerpt": "Scientists have made some attempts to link mollusks to increased libido. There's even evidence that consuming heavy doses of an amino acid found in oysters can increase sperm count – in rabbits. But do any of these findings actually prove that oysters can — ahem — amp up arousal? Not so much.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78298\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters-de636efa2af93ba326d8c64cf4723b661565b750.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters-de636efa2af93ba326d8c64cf4723b661565b750.jpg\" alt=\"The stories linking oysters and other shellfish to lust go back to at least the ancient Greeks. (Maggie Starbard/NPR)\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78298\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The stories linking oysters and other shellfish to lust go back to at least the ancient Greeks. (Maggie Starbard/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276585292/for-the-love-of-oysters-how-a-kiss-from-the-sea-evokes-passion\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276585292/for-the-love-of-oysters-how-a-kiss-from-the-sea-evokes-passion\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/15/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276585292/for-the-love-of-oysters-how-a-kiss-from-the-sea-evokes-passion\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Question: Which of these foods are said to stir passion? An oyster, an avocado or a turnip? (Scroll down to the bottom for the answer.)\u003c/p>\n\u003cp>One of these, at least, is a gimme. The stories linking oysters and other shellfish to lust go back to at least the ancient Greeks.\u003c/p>\n\u003cp>Think of the image of Aphrodite, the goddess of love, rising out of the sea from the half-shell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There's something primal about eating oysters,\" says oyster-lover MJ Gimbar. He describes them as creamy and velvety. \"It's like a kiss from the ocean.\"\u003c/p>\n\u003cfigure id=\"attachment_78299\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mj-420abca270b8400817a73532d777f1ffe59a2290.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mj-420abca270b8400817a73532d777f1ffe59a2290.jpg\" alt=\"Fishmonger MJ Gimbar serves up some oysters at BlackSalt Fish Market & Restaurant in Washington, D.C. (Maggie Starbard/NPR)\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fishmonger MJ Gimbar serves up some oysters at BlackSalt Fish Market & Restaurant in Washington, D.C. (Maggie Starbard/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>It's a good thing his passions run so deep, because part of his job as fishmonger for the Washington, D.C-region's \u003ca href=\"http://www.blackrestaurantgroup.com/\">Black Restaurant Group\u003c/a> is to introduce newbies to the experience of oysters.\u003c/p>\n\u003cp>His trick: Offer up a big range of tastes. As he describes in his blog \u003ca href=\"http://theedibleocean.blogspot.com/2012/09/new-oyster-in-town.html\">The Edible Ocean\u003c/a>, not all oysters are salty.\u003c/p>\n\u003cp>During a tasting, he serves up a Kumamoto Oyster, which is sweet, almost melon-like.\u003c/p>\n\u003cp>Then he introduces a \u003ca href=\"http://barrenislandoysters.com/\">Barren Island Oyster\u003c/a>, which, by contrast, is buttery and mild, with hints of a mineral-like taste. \"The taste is indicative of where [the oyster] grows.\" Barren Island Oysters are harvested in the Chesapeake Bay.\u003c/p>\n\u003cp>Increasingly, fishmongers play up the equivalent of a wine terroir. \"The water [where the oysters are grown] and the species all make a difference\" to the taste, Gimbar says.\u003c/p>\n\u003cp>Now, when it comes to evoking an aphrodisiac effect? Well, if you talk to oyster-lovers like Gimbar, \u003cem>all\u003c/em> oysters seem to have the potential.\u003c/p>\n\u003cp>\"Isn't it the zinc?\" diners have asked Gimbar. Well, maybe. Oysters do contain zinc. And scientists have found a link between zinc and testosterone levels.\u003c/p>\n\u003cp>But this is a long way from proving that eating a plate-full can stir carnal lust.\u003c/p>\n\u003cp>In recent years, scientists have been studying the amino acids in mollusks, including oysters.\u003c/p>\n\u003cfigure id=\"attachment_78297\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters_vert-d5271dac1d26d693de53fc9677e292e12677067e.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters_vert-d5271dac1d26d693de53fc9677e292e12677067e-217x290.jpe\" alt=\"Lunch with oysters and wine by Frans van Mieris, 1635-1681. (Universal Images Group/UIG via Getty Images)\" width=\"217\" height=\"290\" class=\"size-medium wp-image-78297\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lunch with oysters and wine by Frans van Mieris, 1635-1681. (Universal Images Group/UIG via Getty Images)\u003c/figcaption>\u003c/figure>\n\u003cp>One \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=dl-Aspartic+acid+administration+improves+semen+quality+in+rabbit+bucks\">pape\u003c/a>r published a few years ago in the journal \u003cem>Animal Reproductive Science\u003c/em> documented a link between high levels of the amino acid D-Aspartic acid and improved sperm count — in rabbits.\u003c/p>\n\u003cp>Now, it's not clear how much of this amino acid we're getting when we eat a plate of oysters. And the extent to which this could be true in humans begs a \u003cem>lot\u003c/em> more scientific investigation.\u003c/p>\n\u003cp>But it's intriguing that, centuries after the Greeks made the love connection, scientists are still trying to pin down whether there's something to it.\u003c/p>\n\u003cp>Culinary historian \u003ca href=\"http://www.travel-new-england.com/blog/2012/11/19/an-interview-with-kathleen-wall-colonial-foodways-culinarian-for-plimoth-plantation/\">Kathleen Wall\u003c/a> of the Plimoth Plantation in Massachusetts has a different theory as to why the stories connecting love and oysters have amplified over time.\u003c/p>\n\u003cp>\"It's perception,\" Wall says. \"What people think about food has an effect on the body. It's the placebo effect.\" The stories we tell ourselves become true, she says.\u003c/p>\n\u003cp>She points to 17th-century Dutch paintings where scattered oyster shells are a common symbol of lust.\u003c/p>\n\u003cp>And how about the women who sold oysters in Colonial America? \"Oyster wenches were thought to be a little loose because they were so stirred up by the proximity [to the] oysters,\" Wall says.\u003c/p>\n\u003cp>\"We haven't let go of these [associations],\" Wall says. And over time, they've only become stronger.\u003c/p>\n\u003cp>Whether it's love or lust, oysters carry their past with them.\u003c/p>\n\u003cp>And, oh, I won't leave you in the lurch re: the avocado and the turnip. Turns out, they've all been said to stir up, well you know, desire.\u003c/p>\n\u003cp>Really, the turnip? Yes — \u003ca href=\"http://en.wikipedia.org/wiki/Thomas_Elyot\">Thomas Elyot\u003c/a>, an influential health writer from the 16th century, recommended the turnip to promote carnal lust.\u003c/p>\n\u003cp>So if oysters are not in your Valentine's Day budget, hey, maybe look to that root vegetable for an affordable alternative. \u003c/p>\n\u003ch3>How To Shuck An Oyster\u003c/h3>\n\u003cp>\u003cstrong>Step 1:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4146-ba19619501ed429ad30d90d6d108542600921ed7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4146-ba19619501ed429ad30d90d6d108542600921ed7.jpg\" alt=\"Wiggle (don't jab) the knife in from the hinge of the shell.Turn it like a key. Once you have leverage, MJ says you can pop off the top shell. Make sure the cup-side of the shell is on the bottom.\" width=\"1449\" height=\"1086\" class=\"aligncenter size-full wp-image-78294\">\u003c/a>\u003c/p>\n\u003cp>Wiggle (don't jab) the knife in from the hinge of the shell. Turn it like a key. Once you have leverage, MJ says you can pop off the top shell. Make sure the cup-side of the shell is on the bottom.\u003c/p>\n\u003cp>\u003cstrong>Step 2:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4153_wide-21c1ed630febf440050dbf862e04888bbda59663.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4153_wide-21c1ed630febf440050dbf862e04888bbda59663.jpg\" alt=\"Slide the knife along the top to severe the abductor, which is the muscle attached to the shell.\" width=\"1673\" height=\"940\" class=\"aligncenter size-full wp-image-78295\">\u003c/a>\u003c/p>\n\u003cp>Slide the knife along the top to severe the abductor, which is the muscle attached to the shell.\u003c/p>\n\u003cp>\u003cstrong>Step 3:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4160_wide-c5bef6325294058a4c2bab68dd3c4f41947a582d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4160_wide-c5bef6325294058a4c2bab68dd3c4f41947a582d.jpg\" alt=\"Then slice along bottom, make sure you hold steady to preserve the liquor inside. Your oyster will now slide right off.\" width=\"1674\" height=\"940\" class=\"aligncenter size-full wp-image-78296\">\u003c/a>\u003c/p>\n\u003cp>Then slice along bottom, make sure you hold steady to preserve the liquor inside. Your oyster will now slide right off.\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": "Sexually Transmitted Food Poisoning? A Fish Toxin Could Be To Blame",
"title": "Sexually Transmitted Food Poisoning? A Fish Toxin Could Be To Blame",
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"content": "\u003cfigure id=\"attachment_78239\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000009589335medium-f2bdbaa68c3c0ec1585e4c25cb18d3a0ce51ffcf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000009589335medium-f2bdbaa68c3c0ec1585e4c25cb18d3a0ce51ffcf-1024x768.jpg\" alt=\"Beware of the big guys: Red snappers from tropical waters sometimes accumulate high levels of the neurotoxin ciguatera. Go for the smaller fish to avoid it. (Kamel Adjenef/iStockphoto)\" width=\"1024\" height=\"768\" class=\"size-large wp-image-78239\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beware of the big guys: Red snappers from tropical waters sometimes accumulate high levels of the neurotoxin ciguatera. Go for the smaller fish to avoid it. (Kamel Adjenef/iStockphoto)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276453719/sexually-transmitted-food-poisoning-a-fish-toxin-could-be-to-blame\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/14/2014)\u003c/p>\n\u003cp>Twenty five years ago, two pals went out for a seafood dinner while vacationing in the Bahamas. What could be better than some fresh grouper steaks and a night on the town without the wives?\u003c/p>\n\u003cp>Um, plenty.\u003c/p>\n\u003cp>A few hours after dinner, the men started having stomach pains and diarrhea. Their legs began to tingle and burn. And their sense of temperature went haywire: Ice felt hot while fire felt cool.\u003c/p>\n\u003cfigure id=\"attachment_78240\" class=\"wp-caption alignleft\" style=\"max-width: 187px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/md-06-00456f1_enl-c25a1fa0d8cd623826c56de3adbe07b865a4583e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/md-06-00456f1_enl-c25a1fa0d8cd623826c56de3adbe07b865a4583e-187x290.jpg\" alt=\"Four most wanted: A poster from Florida's Department of Health warns about the dangers of ciguatera in some tropical fish. (W.B. Stephan MPH, Health Educator, FPIC-M/Marine Drugs)\" width=\"187\" height=\"290\" class=\"size-medium wp-image-78240\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Four most wanted: A poster from Florida's Department of Health warns about the dangers of ciguatera in some tropical fish. (W.B. Stephan MPH, Health Educator, FPIC-M/Marine Drugs)\u003c/figcaption>\u003c/figure>\n\u003cp>All the while, their wives were completely fine — until they had sex with their hubbies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The men had ingested a potent fish toxin, a team of doctors \u003ca href=\"http://informahealthcare.com/doi/abs/10.3109/15563658909038583\">wrote\u003c/a> at the time in the journal \u003cem>Clinical Toxicology\u003c/em>. And they had passed the poison along to their wives through their sperm, the doctors hypothesized. For several weeks, the women had terrible pain and burning in their pelvis.\u003c/p>\n\u003cp>With fish \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/14/148605158/fish-and-spices-top-list-of-imported-foods-that-make-us-sick\">now imported\u003c/a> to U.S. from all over the world, the toxin has since appeared outside its endemic tropical regions — in Vermont, North Carolina and \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6204a1.htm\">New York\u003c/a>. Some researchers are now worrying that \u003ca href=\"http://www.plosntds.org/article/info%3Adoi%2F10.1371%2Fjournal.pntd.0001416\">warming seas\u003c/a> could make the poison even more common.\u003c/p>\n\u003cp>The toxin, called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2579736/\">ciguatera\u003c/a>, is one of the most potent poisons on Earth. The molecule pokes little holes in nerves, triggering crazy symptoms: reversal of how you experience temperature, vertigo and the sensation that your teeth are falling out.\u003c/p>\n\u003cp>\"Patients find the symptoms of ciguatera so strange,\" says neuropsychologist \u003ca href=\"http://www.melissafriedman.com/AboutMe.en.html\">Melissa Friedman\u003c/a>, who treats patients for the toxin at Mount Sinai Medical Center in Miami. \"I have heard people say they wake up and step on a cold floor and have a burning or uncomfortable sensation.\"\u003c/p>\n\u003cp>And then there's \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/painful-intercourse/basics/definition/con-20033293\">dyspareunia\u003c/a>, otherwise known as painful sex.\u003c/p>\n\u003cp>This symptom isn't as common as others, because \"it's information people don't normally volunteer to their doctors,\" Friedman tells The Salt.\u003c/p>\n\u003cp>But since the two men in the Bahamas first reported a link between dyspareunia and ciguatera in 1989, a few others have also had the unfortunate symptom. For instance, six of nine people who got the fish poisoning from eating \u003ca href=\"http://www.flmnh.ufl.edu/fish/Gallery/Descript/GreaterAmberjack/GreaterAmberjack.html\">amberjack\u003c/a> in North Carolina in 2007 complained of painful intercourse, the Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5811a3.htm\">reported\u003c/a>. (The Bahamas cases, so far, have been the only ones in which sexual transmission was suspected.)\u003c/p>\n\u003cp>The toxin can also cause hallucinations or \"giddiness,\" Friedman says, if the fish came from the Pacific or Indian Oceans.\u003c/p>\n\u003cp>Although ciguatera is new to most people, poisonings are fairly common in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2579736/table/t1-md-06-00456/\">tropical and subtropical regions\u003c/a>, Friedman says. \"In South Florida, ciguatera is considered endemic. It's not foreign to our emergency rooms here.\" (The CDC says it gets reports of about 30 cases of of poisoning by marine toxins, including ciguatera, each year in the U.S.)\u003c/p>\n\u003cp>Ciguatera is produced by a single-celled \u003ca href=\"http://botany.si.edu/references/dinoflag/Taxa/Gtoxicus.htm\">protozoan\u003c/a> that sticks to algae on tropical reefs. It then moves up the food chain and eventually accumulates in large, predator fish, such as red snapper, grouper, amberjack and barracuda — species that also happen to be quite tasty.\u003c/p>\n\u003cp>There's no cure for the poisoning, and treatments only offer minimum relief. Just a few bites from an infected filet, and you may be stuck with the strange neurological problems — and a restrained sex life — for a few weeks, Friedman says.\u003c/p>\n\u003cp>So what can you do avoid this nasty toxin?\u003c/p>\n\u003cp>Don't order the red snapper or grouper in tropical places \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2579736/table/t1-md-06-00456/\">where outbreaks have occurred\u003c/a>, she recommends. \"You can't detect the toxin by smell or sight. So you really don't know when you're eating it.\"\u003c/p>\n\u003cp>Plus, you can't cook, clean or freeze the toxin away from the fish. \"That's what so frustrating about the illness,\" she says. \"It doesn't occur because of improper cooking, storing or fish handling.\"\u003c/p>\n\u003cp>And when you do eat fin fish that hang around coral reefs, Friedman says, go for the smaller ones, less than about 6 pounds. Or eat a limited portion.\u003c/p>\n\u003cp>\"If you think you have ciguatera fish poisoning, try to save a piece of the fish,\" she adds. \"Then you can send it into the Food and Drug Administration for testing.\"\u003c/p>\n\u003cp>At least then you might have a better chance of finding out if your dinner is to blame for an unwelcome interruption of your sex life.\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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"excerpt": "Tropical fish, like red snapper and grouper, can accumulate one of the most poisonous toxins on Earth, known as ciguatera. A few bites of an infected filet can trigger strange neurological effects: painful intercourse, reversal of how you feel temperature and the sensation of your teeth falling out. And doctors say there's a chance it spreads through sex.",
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"title": "Sexually Transmitted Food Poisoning? A Fish Toxin Could Be To Blame | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78239\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000009589335medium-f2bdbaa68c3c0ec1585e4c25cb18d3a0ce51ffcf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000009589335medium-f2bdbaa68c3c0ec1585e4c25cb18d3a0ce51ffcf-1024x768.jpg\" alt=\"Beware of the big guys: Red snappers from tropical waters sometimes accumulate high levels of the neurotoxin ciguatera. Go for the smaller fish to avoid it. (Kamel Adjenef/iStockphoto)\" width=\"1024\" height=\"768\" class=\"size-large wp-image-78239\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beware of the big guys: Red snappers from tropical waters sometimes accumulate high levels of the neurotoxin ciguatera. Go for the smaller fish to avoid it. (Kamel Adjenef/iStockphoto)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276453719/sexually-transmitted-food-poisoning-a-fish-toxin-could-be-to-blame\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/14/2014)\u003c/p>\n\u003cp>Twenty five years ago, two pals went out for a seafood dinner while vacationing in the Bahamas. What could be better than some fresh grouper steaks and a night on the town without the wives?\u003c/p>\n\u003cp>Um, plenty.\u003c/p>\n\u003cp>A few hours after dinner, the men started having stomach pains and diarrhea. Their legs began to tingle and burn. And their sense of temperature went haywire: Ice felt hot while fire felt cool.\u003c/p>\n\u003cfigure id=\"attachment_78240\" class=\"wp-caption alignleft\" style=\"max-width: 187px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/md-06-00456f1_enl-c25a1fa0d8cd623826c56de3adbe07b865a4583e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/md-06-00456f1_enl-c25a1fa0d8cd623826c56de3adbe07b865a4583e-187x290.jpg\" alt=\"Four most wanted: A poster from Florida's Department of Health warns about the dangers of ciguatera in some tropical fish. (W.B. Stephan MPH, Health Educator, FPIC-M/Marine Drugs)\" width=\"187\" height=\"290\" class=\"size-medium wp-image-78240\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Four most wanted: A poster from Florida's Department of Health warns about the dangers of ciguatera in some tropical fish. (W.B. Stephan MPH, Health Educator, FPIC-M/Marine Drugs)\u003c/figcaption>\u003c/figure>\n\u003cp>All the while, their wives were completely fine — until they had sex with their hubbies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The men had ingested a potent fish toxin, a team of doctors \u003ca href=\"http://informahealthcare.com/doi/abs/10.3109/15563658909038583\">wrote\u003c/a> at the time in the journal \u003cem>Clinical Toxicology\u003c/em>. And they had passed the poison along to their wives through their sperm, the doctors hypothesized. For several weeks, the women had terrible pain and burning in their pelvis.\u003c/p>\n\u003cp>With fish \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/14/148605158/fish-and-spices-top-list-of-imported-foods-that-make-us-sick\">now imported\u003c/a> to U.S. from all over the world, the toxin has since appeared outside its endemic tropical regions — in Vermont, North Carolina and \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6204a1.htm\">New York\u003c/a>. Some researchers are now worrying that \u003ca href=\"http://www.plosntds.org/article/info%3Adoi%2F10.1371%2Fjournal.pntd.0001416\">warming seas\u003c/a> could make the poison even more common.\u003c/p>\n\u003cp>The toxin, called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2579736/\">ciguatera\u003c/a>, is one of the most potent poisons on Earth. The molecule pokes little holes in nerves, triggering crazy symptoms: reversal of how you experience temperature, vertigo and the sensation that your teeth are falling out.\u003c/p>\n\u003cp>\"Patients find the symptoms of ciguatera so strange,\" says neuropsychologist \u003ca href=\"http://www.melissafriedman.com/AboutMe.en.html\">Melissa Friedman\u003c/a>, who treats patients for the toxin at Mount Sinai Medical Center in Miami. \"I have heard people say they wake up and step on a cold floor and have a burning or uncomfortable sensation.\"\u003c/p>\n\u003cp>And then there's \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/painful-intercourse/basics/definition/con-20033293\">dyspareunia\u003c/a>, otherwise known as painful sex.\u003c/p>\n\u003cp>This symptom isn't as common as others, because \"it's information people don't normally volunteer to their doctors,\" Friedman tells The Salt.\u003c/p>\n\u003cp>But since the two men in the Bahamas first reported a link between dyspareunia and ciguatera in 1989, a few others have also had the unfortunate symptom. For instance, six of nine people who got the fish poisoning from eating \u003ca href=\"http://www.flmnh.ufl.edu/fish/Gallery/Descript/GreaterAmberjack/GreaterAmberjack.html\">amberjack\u003c/a> in North Carolina in 2007 complained of painful intercourse, the Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5811a3.htm\">reported\u003c/a>. (The Bahamas cases, so far, have been the only ones in which sexual transmission was suspected.)\u003c/p>\n\u003cp>The toxin can also cause hallucinations or \"giddiness,\" Friedman says, if the fish came from the Pacific or Indian Oceans.\u003c/p>\n\u003cp>Although ciguatera is new to most people, poisonings are fairly common in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2579736/table/t1-md-06-00456/\">tropical and subtropical regions\u003c/a>, Friedman says. \"In South Florida, ciguatera is considered endemic. It's not foreign to our emergency rooms here.\" (The CDC says it gets reports of about 30 cases of of poisoning by marine toxins, including ciguatera, each year in the U.S.)\u003c/p>\n\u003cp>Ciguatera is produced by a single-celled \u003ca href=\"http://botany.si.edu/references/dinoflag/Taxa/Gtoxicus.htm\">protozoan\u003c/a> that sticks to algae on tropical reefs. It then moves up the food chain and eventually accumulates in large, predator fish, such as red snapper, grouper, amberjack and barracuda — species that also happen to be quite tasty.\u003c/p>\n\u003cp>There's no cure for the poisoning, and treatments only offer minimum relief. Just a few bites from an infected filet, and you may be stuck with the strange neurological problems — and a restrained sex life — for a few weeks, Friedman says.\u003c/p>\n\u003cp>So what can you do avoid this nasty toxin?\u003c/p>\n\u003cp>Don't order the red snapper or grouper in tropical places \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2579736/table/t1-md-06-00456/\">where outbreaks have occurred\u003c/a>, she recommends. \"You can't detect the toxin by smell or sight. So you really don't know when you're eating it.\"\u003c/p>\n\u003cp>Plus, you can't cook, clean or freeze the toxin away from the fish. \"That's what so frustrating about the illness,\" she says. \"It doesn't occur because of improper cooking, storing or fish handling.\"\u003c/p>\n\u003cp>And when you do eat fin fish that hang around coral reefs, Friedman says, go for the smaller ones, less than about 6 pounds. Or eat a limited portion.\u003c/p>\n\u003cp>\"If you think you have ciguatera fish poisoning, try to save a piece of the fish,\" she adds. \"Then you can send it into the Food and Drug Administration for testing.\"\u003c/p>\n\u003cp>At least then you might have a better chance of finding out if your dinner is to blame for an unwelcome interruption of your sex life.\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": "How Many Calories Do Winter Olympians Strive For? It Depends",
"title": "How Many Calories Do Winter Olympians Strive For? It Depends",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78213\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/467523103_slide-123a92b6618137f2cea6a5e796f07c8082b1ef53.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/467523103_slide-123a92b6618137f2cea6a5e796f07c8082b1ef53-1024x682.jpg\" alt=\"Peter Frenette of the United States jumps during training for the Men's Normal Hill Individual ahead of the start of the Sochi Games. (Lars Baron/Getty Images)\" width=\"1024\" height=\"682\" class=\"size-large wp-image-78213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peter Frenette of the United States jumps during training for the Men's Normal Hill Individual ahead of the start of the Sochi Games. (Lars Baron/Getty Images)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/276030441/how-many-calories-do-winter-olympians-strive-for-it-depends\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/13/2014)\u003c/p>\n\u003cp>When we imagine Olympic athletes at the table before the most important competition of their lives, we might picture a huge plate of pasta, with Gatorade to wash it down and a well-deserved ice cream sundae for dessert.\u003c/p>\n\u003cp>Turns out, they might be preparing with a salad, a glass of beet juice and some almonds.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/24/157317262/how-many-calories-do-olympic-athletes-need-it-depends\">reported\u003c/a> back in 2012 during the London Games, athletes actually deploy a pretty wide range of fueling strategies to coax peak performance from their bodies. Those strategies depend a lot on the demands of the sport – whether it's endurance or aesthetic – and maybe even a desired body shape (think speed skating).\u003c/p>\n\u003cp>For the Summer Games, there was Michael Phelps' legendary 12,000-calorie binge. On the other end of the spectrum were the wrestlers consuming just 1,200 calories the day of competition to make weight.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Winter athletes are just as likely to have specific calorie needs and goals, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/24/157317262/how-many-calories-do-olympic-athletes-need-it-depends\">Nanna Meyer\u003c/a>, senior sport dietitian for the U.S. Olympic Committee and a professor of sports nutrition at the University of Colorado at Colorado Springs, tells The Salt. In Sochi, Meyer is cooking for and advising the speed skaters. She's also \u003ca href=\"http://www.sochiatuccs.blogspot.com\">blogging\u003c/a> enthusiastically from such venues as the Olympic Dining Hall and the local grocery store. (According to Meyer, the food in Sochi is excellent — better even than in Turin, Italy.)\u003c/p>\n\u003cp>Meyer, who published a \u003ca href=\"http://www.olympiatoppen.no/fagomraader/idrettsernaering/Fagstoff/artikler/media39074.media\">paper\u003c/a> on sports nutrition for winter Olympians in 2011 in the \u003cem>Journal of Sports Science\u003c/em>, says choosing the right fuel is most challenging for cross-country skiers competing in long events. They're advised to load up on the carbs before competition (about 3 to 5 hours beforehand is the recommended timeframe), but they sometimes don't manage to get enough, and their performance suffers. Meanwhile, some ski jumpers are aiming to reduce their body weight. (The lighter the jumper, the longer the jump, the thinking goes.)\u003c/p>\n\u003cp>Meyer helped us put together the table below to show just how much energy winter Olympians aim to take in, by sport. She cautions that many of these numbers are rough estimates, and even within sports, male and female athletes may eat very different amounts.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Screen-Shot-2014-02-13-at-12.52.38-PM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Screen-Shot-2014-02-13-at-12.52.38-PM.png\" alt=\"Screen Shot 2014-02-13 at 12.52.38 PM\" width=\"698\" height=\"747\" class=\"aligncenter size-full wp-image-78223\">\u003c/a>\u003c/p>\n\u003cp>According to Meyer's research, more elite winter athletes have been trying to maintain lean and muscular physiques, and even intentionally low body weight, in recent years. But this has also heightened the risk of eating disorders, which she says have been documented among figure skaters, freestyle aerial skiers, cross-country skiers, biathletes, ski jumpers and Nordic combined athletes.\u003c/p>\n\u003cp>The sports dietician's job is to help bring some order to athletes' diets, whatever their goals. \"We help athletes build their plates, steer them away from McDonalds, and keep them excited with interesting new things in snacks and familiar things shortly before, during and after exercise (which would be their training or competitions),\" writes Meyer on her blog.\u003c/p>\n\u003cfigure id=\"attachment_78214\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/468603929-e4145836159158755a893e8fbf8511e138c7ab62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/468603929-e4145836159158755a893e8fbf8511e138c7ab62-1024x767.jpg\" alt=\"Kikkan Randall of the United States (left) and Denise Herrmann of Germany compete in the finals of the Ladies' Sprint Free during the Sochi 2014 Winter Olympics in Russia. (Richard Heathcote/Getty Images)\" width=\"1024\" height=\"767\" class=\"size-large wp-image-78214\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kikkan Randall of the United States (left) and Denise Herrmann of Germany compete in the finals of the Ladies' Sprint Free during the Sochi 2014 Winter Olympics in Russia. (Richard Heathcote/Getty Images)\u003c/figcaption>\u003c/figure>\n\u003cp>That sometimes means juicing fruits and vegetables, which Meyer was doing last week, or having easy-to-eat processed foods at the ready. \"Specific event needs may be energy bars (either with higher carbohydrate or protein content), gels with concentrated amounts of carbohydrate (some with caffeine), shot blocs (just like gummy bears with a sport nutrition twist), protein bars for recovery, powders for during and after exercise and so forth,\" she says.\u003c/p>\n\u003cp>But don't bet on these regimens sticking around for long. The field of sports nutrition is evolving fast and has come a long way since Meyer's days as a member of the Swiss Alpine Ski Team about 35 years ago.\u003c/p>\n\u003cp>\"When I was an athlete, all we had was bars and a sport drink ... Nowadays, we have anything from gooey, slobbery, sweet, viscous liquid or gummy bears with a touch of salt. Sport nutrition has taken its twists and turns,\" she blogs from Sochi. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"visit%20http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "From cross-country skiers to ski jumpers, elite athletes can have very different fueling priorities. Endurance winter athletes may need up to 5,000 calories on competition day, while ski jumpers hoping to stay light and lithe might limit themselves to 1,800 calories or less a day.",
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"description": "From cross-country skiers to ski jumpers, elite athletes can have very different fueling priorities. Endurance winter athletes may need up to 5,000 calories on competition day, while ski jumpers hoping to stay light and lithe might limit themselves to 1,800 calories or less a day.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78213\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/467523103_slide-123a92b6618137f2cea6a5e796f07c8082b1ef53.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/467523103_slide-123a92b6618137f2cea6a5e796f07c8082b1ef53-1024x682.jpg\" alt=\"Peter Frenette of the United States jumps during training for the Men's Normal Hill Individual ahead of the start of the Sochi Games. (Lars Baron/Getty Images)\" width=\"1024\" height=\"682\" class=\"size-large wp-image-78213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peter Frenette of the United States jumps during training for the Men's Normal Hill Individual ahead of the start of the Sochi Games. (Lars Baron/Getty Images)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/276030441/how-many-calories-do-winter-olympians-strive-for-it-depends\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/13/2014)\u003c/p>\n\u003cp>When we imagine Olympic athletes at the table before the most important competition of their lives, we might picture a huge plate of pasta, with Gatorade to wash it down and a well-deserved ice cream sundae for dessert.\u003c/p>\n\u003cp>Turns out, they might be preparing with a salad, a glass of beet juice and some almonds.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/24/157317262/how-many-calories-do-olympic-athletes-need-it-depends\">reported\u003c/a> back in 2012 during the London Games, athletes actually deploy a pretty wide range of fueling strategies to coax peak performance from their bodies. Those strategies depend a lot on the demands of the sport – whether it's endurance or aesthetic – and maybe even a desired body shape (think speed skating).\u003c/p>\n\u003cp>For the Summer Games, there was Michael Phelps' legendary 12,000-calorie binge. On the other end of the spectrum were the wrestlers consuming just 1,200 calories the day of competition to make weight.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Winter athletes are just as likely to have specific calorie needs and goals, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/24/157317262/how-many-calories-do-olympic-athletes-need-it-depends\">Nanna Meyer\u003c/a>, senior sport dietitian for the U.S. Olympic Committee and a professor of sports nutrition at the University of Colorado at Colorado Springs, tells The Salt. In Sochi, Meyer is cooking for and advising the speed skaters. She's also \u003ca href=\"http://www.sochiatuccs.blogspot.com\">blogging\u003c/a> enthusiastically from such venues as the Olympic Dining Hall and the local grocery store. (According to Meyer, the food in Sochi is excellent — better even than in Turin, Italy.)\u003c/p>\n\u003cp>Meyer, who published a \u003ca href=\"http://www.olympiatoppen.no/fagomraader/idrettsernaering/Fagstoff/artikler/media39074.media\">paper\u003c/a> on sports nutrition for winter Olympians in 2011 in the \u003cem>Journal of Sports Science\u003c/em>, says choosing the right fuel is most challenging for cross-country skiers competing in long events. They're advised to load up on the carbs before competition (about 3 to 5 hours beforehand is the recommended timeframe), but they sometimes don't manage to get enough, and their performance suffers. Meanwhile, some ski jumpers are aiming to reduce their body weight. (The lighter the jumper, the longer the jump, the thinking goes.)\u003c/p>\n\u003cp>Meyer helped us put together the table below to show just how much energy winter Olympians aim to take in, by sport. She cautions that many of these numbers are rough estimates, and even within sports, male and female athletes may eat very different amounts.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Screen-Shot-2014-02-13-at-12.52.38-PM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Screen-Shot-2014-02-13-at-12.52.38-PM.png\" alt=\"Screen Shot 2014-02-13 at 12.52.38 PM\" width=\"698\" height=\"747\" class=\"aligncenter size-full wp-image-78223\">\u003c/a>\u003c/p>\n\u003cp>According to Meyer's research, more elite winter athletes have been trying to maintain lean and muscular physiques, and even intentionally low body weight, in recent years. But this has also heightened the risk of eating disorders, which she says have been documented among figure skaters, freestyle aerial skiers, cross-country skiers, biathletes, ski jumpers and Nordic combined athletes.\u003c/p>\n\u003cp>The sports dietician's job is to help bring some order to athletes' diets, whatever their goals. \"We help athletes build their plates, steer them away from McDonalds, and keep them excited with interesting new things in snacks and familiar things shortly before, during and after exercise (which would be their training or competitions),\" writes Meyer on her blog.\u003c/p>\n\u003cfigure id=\"attachment_78214\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/468603929-e4145836159158755a893e8fbf8511e138c7ab62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/468603929-e4145836159158755a893e8fbf8511e138c7ab62-1024x767.jpg\" alt=\"Kikkan Randall of the United States (left) and Denise Herrmann of Germany compete in the finals of the Ladies' Sprint Free during the Sochi 2014 Winter Olympics in Russia. (Richard Heathcote/Getty Images)\" width=\"1024\" height=\"767\" class=\"size-large wp-image-78214\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kikkan Randall of the United States (left) and Denise Herrmann of Germany compete in the finals of the Ladies' Sprint Free during the Sochi 2014 Winter Olympics in Russia. (Richard Heathcote/Getty Images)\u003c/figcaption>\u003c/figure>\n\u003cp>That sometimes means juicing fruits and vegetables, which Meyer was doing last week, or having easy-to-eat processed foods at the ready. \"Specific event needs may be energy bars (either with higher carbohydrate or protein content), gels with concentrated amounts of carbohydrate (some with caffeine), shot blocs (just like gummy bears with a sport nutrition twist), protein bars for recovery, powders for during and after exercise and so forth,\" she says.\u003c/p>\n\u003cp>But don't bet on these regimens sticking around for long. The field of sports nutrition is evolving fast and has come a long way since Meyer's days as a member of the Swiss Alpine Ski Team about 35 years ago.\u003c/p>\n\u003cp>\"When I was an athlete, all we had was bars and a sport drink ... Nowadays, we have anything from gooey, slobbery, sweet, viscous liquid or gummy bears with a touch of salt. Sport nutrition has taken its twists and turns,\" she blogs from Sochi. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"visit%20http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Full-Fat Paradox: Whole Milk May Keep Us Lean",
"title": "The Full-Fat Paradox: Whole Milk May Keep Us Lean",
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"content": "\u003cfigure id=\"attachment_78059\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/75540976_wide-b8d1f1b6896fddc51d5cdfc21ca43af07f609896.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/75540976_wide-b8d1f1b6896fddc51d5cdfc21ca43af07f609896-1024x575.jpg\" alt=\"A customer shops for milk at a Safeway in Livermore, Calif. Although it may seem counterintuitive, there's growing evidence that full-fat dairy is linked to reduced body weight. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78059\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer shops for milk at a Safeway in Livermore, Calif. Although it may seem counterintuitive, there's growing evidence that full-fat dairy is linked to reduced body weight. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">The Salt at NPR Food\u003c/a> (2/12/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140212_me_the_full-fat_paradox_whole_milk_may_keep_us_lean.mp3\"] \u003c/p>\n\u003cp>I have to admit, I melt at the creaminess of full-fat yogurt.\u003c/p>\n\u003cp>It's an indulgence that we're told to resist. And I try to abide. (Stealing a bite of my daughter's YoBaby doesn't count, does it?)\u003c/p>\n\u003cp>The reason we're told to limit dairy fat seems pretty straight forward. The extra calories packed into the fat is bad for our waistlines. That's the assumption.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But what if dairy fat isn't the dietary demon we've been led to believe? New research suggests we may want to look anew.\u003c/p>\n\u003cp>Consider the findings of two recent studies that conclude the consumption of whole fat dairy is linked to reduced body fat.\u003c/p>\n\u003cp>In one \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23320900\">paper\u003c/a>, published by Swedish researchers in the \u003cem>Scandinavian Journal of Primary Health Care\u003c/em>, middle-aged men who consumed high-fat milk, butter and cream were significantly less likely to become obese over a period of 12 years compared to men who never or rarely ate high-fat dairy.\u003c/p>\n\u003cp>Yep, that's right. The butter and whole-milk eaters did better at keeping the pounds off.\u003c/p>\n\u003cp>\"I would say it's counter-intuitive,\" says \u003ca href=\"http://www.nationaldairycouncil.org/PressandMedia/Spokespeople/Pages/miller.aspx\">Greg Miller\u003c/a>, executive vice president of the National Dairy Council.\u003c/p>\n\u003cp>The second \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22810464\">study\u003c/a>, published in the \u003cem>European Journal of Nutrition\u003c/em>, is a meta-analysis of 16 observational studies. There has been a hypothesis that high-fat dairy foods contribute to obesity and heart disease risk, but the reviewers concluded that the evidence does not support this hypothesis. In fact, the reviewers found that in most of the studies, high-fat dairy was associated with a \u003cem>lower\u003c/em> risk of obesity.\u003c/p>\n\u003cp>\"We continue to see more and more data coming out [finding that] consumption of whole-milk dairy products is associated with reduced body fat,\" Miller says.\u003c/p>\n\u003cp>It's not clear what might explain this phenomenon. Lots of folks point to the satiety factor. The higher levels of fat in whole milk products may make us feel fuller, faster. And as a result, the thinking goes, we may end up eating less.\u003c/p>\n\u003cp>Or the explanation could be more complex. \"There may be bio-active substances in the milk fat that may be altering our metabolism in a way that helps us utilize the fat and burn it for energy, rather than storing it in our bodies,\" Miller says.\u003c/p>\n\u003cp>Whatever the mechanism, this association between higher dairy fat and lower body weight appears to hold up in children, too.\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/20/whole-milk-or-skim-study-links-fattier-milk-to-slimmer-kids/\">reported\u003c/a> last year, a study of children published in the \u003cem>Archives Of Diseases in Childhood\u003c/em>, a sister publication of the \u003cem>British Medical Journal, \u003c/em>concluded that low-fat milk was associated with more weight gain over time.\u003c/p>\n\u003cp>\"It really surprised us,\" study author Mark DeBoer, a pediatrician at the University of Virginia, told us.\u003c/p>\n\u003cp>So, where does this leave us, the \u003cem>rule-followers\u003c/em>, who have complied with the skim-milk-is-best edict?\u003c/p>\n\u003cp>Well, opinions differ. The recommendations that led to the fat-free dairy boom were, in part, born out of concerns about cholesterol.\u003c/p>\n\u003cp>Whole-milk dairy products are relatively high in saturated fat. And eating too much saturated fat can increase the risk of heart disease. So many experts would agree that adults with high cholesterol should continue to limit dairy fat.\u003c/p>\n\u003cp>But it's also becoming clear that there are benefits to full-fat dairy too, at least for some consumers.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/10/fresh-research-finds-organic-milk-packs-in-omega-3s/\">reported\u003c/a>, in addition to the body weight association, organic whole milk contains beneficial omega-3 fatty acids.\u003c/p>\n\u003cp>It's unclear whether more people are opting for whole milk products. Though non-fat and low-fat are still dominating dairy sales, the organic sector is experiencing an uptick in whole-fat sales.\u003c/p>\n\u003cp>\"We definitely in the last few years are seeing a trend toward the whole fat products,\" \u003ca href=\"http://www.organicvalley.coop/?id=688\">George Siemon\u003c/a>, CEO of the farmer-owned Organic Valley, told us. His company's sales of whole-fat milk are up 10 percent, he says. And sales of skim milk have trailed off. Also, there's been a \u003ca href=\"http://articles.latimes.com/2014/jan/07/business/la-fi-mo-butter-20140107\">boom in butter sales\u003c/a>.\u003c/p>\n\u003cp>So, stay tuned. Though it's a \u003cem>sounds-too-good-to-be-true\u003c/em> finding, researchers are continuing to investigate how dairy fat may help people control their weight. \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": "Two recent studies add to the growing evidence that consuming dairy fat may actually fend off weight gain. Experts say it may be time to revisit the assumption that when it comes to dairy, fat free is always best.",
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"description": "Two recent studies add to the growing evidence that consuming dairy fat may actually fend off weight gain. Experts say it may be time to revisit the assumption that when it comes to dairy, fat free is always best.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78059\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/75540976_wide-b8d1f1b6896fddc51d5cdfc21ca43af07f609896.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/75540976_wide-b8d1f1b6896fddc51d5cdfc21ca43af07f609896-1024x575.jpg\" alt=\"A customer shops for milk at a Safeway in Livermore, Calif. Although it may seem counterintuitive, there's growing evidence that full-fat dairy is linked to reduced body weight. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78059\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer shops for milk at a Safeway in Livermore, Calif. Although it may seem counterintuitive, there's growing evidence that full-fat dairy is linked to reduced body weight. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">The Salt at NPR Food\u003c/a> (2/12/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But what if dairy fat isn't the dietary demon we've been led to believe? New research suggests we may want to look anew.\u003c/p>\n\u003cp>Consider the findings of two recent studies that conclude the consumption of whole fat dairy is linked to reduced body fat.\u003c/p>\n\u003cp>In one \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23320900\">paper\u003c/a>, published by Swedish researchers in the \u003cem>Scandinavian Journal of Primary Health Care\u003c/em>, middle-aged men who consumed high-fat milk, butter and cream were significantly less likely to become obese over a period of 12 years compared to men who never or rarely ate high-fat dairy.\u003c/p>\n\u003cp>Yep, that's right. The butter and whole-milk eaters did better at keeping the pounds off.\u003c/p>\n\u003cp>\"I would say it's counter-intuitive,\" says \u003ca href=\"http://www.nationaldairycouncil.org/PressandMedia/Spokespeople/Pages/miller.aspx\">Greg Miller\u003c/a>, executive vice president of the National Dairy Council.\u003c/p>\n\u003cp>The second \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22810464\">study\u003c/a>, published in the \u003cem>European Journal of Nutrition\u003c/em>, is a meta-analysis of 16 observational studies. There has been a hypothesis that high-fat dairy foods contribute to obesity and heart disease risk, but the reviewers concluded that the evidence does not support this hypothesis. In fact, the reviewers found that in most of the studies, high-fat dairy was associated with a \u003cem>lower\u003c/em> risk of obesity.\u003c/p>\n\u003cp>\"We continue to see more and more data coming out [finding that] consumption of whole-milk dairy products is associated with reduced body fat,\" Miller says.\u003c/p>\n\u003cp>It's not clear what might explain this phenomenon. Lots of folks point to the satiety factor. The higher levels of fat in whole milk products may make us feel fuller, faster. And as a result, the thinking goes, we may end up eating less.\u003c/p>\n\u003cp>Or the explanation could be more complex. \"There may be bio-active substances in the milk fat that may be altering our metabolism in a way that helps us utilize the fat and burn it for energy, rather than storing it in our bodies,\" Miller says.\u003c/p>\n\u003cp>Whatever the mechanism, this association between higher dairy fat and lower body weight appears to hold up in children, too.\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/20/whole-milk-or-skim-study-links-fattier-milk-to-slimmer-kids/\">reported\u003c/a> last year, a study of children published in the \u003cem>Archives Of Diseases in Childhood\u003c/em>, a sister publication of the \u003cem>British Medical Journal, \u003c/em>concluded that low-fat milk was associated with more weight gain over time.\u003c/p>\n\u003cp>\"It really surprised us,\" study author Mark DeBoer, a pediatrician at the University of Virginia, told us.\u003c/p>\n\u003cp>So, where does this leave us, the \u003cem>rule-followers\u003c/em>, who have complied with the skim-milk-is-best edict?\u003c/p>\n\u003cp>Well, opinions differ. The recommendations that led to the fat-free dairy boom were, in part, born out of concerns about cholesterol.\u003c/p>\n\u003cp>Whole-milk dairy products are relatively high in saturated fat. And eating too much saturated fat can increase the risk of heart disease. So many experts would agree that adults with high cholesterol should continue to limit dairy fat.\u003c/p>\n\u003cp>But it's also becoming clear that there are benefits to full-fat dairy too, at least for some consumers.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/10/fresh-research-finds-organic-milk-packs-in-omega-3s/\">reported\u003c/a>, in addition to the body weight association, organic whole milk contains beneficial omega-3 fatty acids.\u003c/p>\n\u003cp>It's unclear whether more people are opting for whole milk products. Though non-fat and low-fat are still dominating dairy sales, the organic sector is experiencing an uptick in whole-fat sales.\u003c/p>\n\u003cp>\"We definitely in the last few years are seeing a trend toward the whole fat products,\" \u003ca href=\"http://www.organicvalley.coop/?id=688\">George Siemon\u003c/a>, CEO of the farmer-owned Organic Valley, told us. His company's sales of whole-fat milk are up 10 percent, he says. And sales of skim milk have trailed off. Also, there's been a \u003ca href=\"http://articles.latimes.com/2014/jan/07/business/la-fi-mo-butter-20140107\">boom in butter sales\u003c/a>.\u003c/p>\n\u003cp>So, stay tuned. Though it's a \u003cem>sounds-too-good-to-be-true\u003c/em> finding, researchers are continuing to investigate how dairy fat may help people control their weight. \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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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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"order": 19
},
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
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"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"order": 3
},
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}
},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"order": 1
},
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"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
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},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
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