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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"bio": "\u003ca href=\"http://solutionsnaturopathiccare.com/\">Dara Thompson N.D.\u003c/a> is a Naturopathic Doctor practicing in Mill Valley, CA . She is passionate about medicine, and believes that the food we eat is an integral part of healing. Dr. Thompson studied cell and molecular biology at The Massachusetts Institute of Technology and UC Santa Cruz. She received her doctorate in naturopathic medicine at National College of Natural Medicine in Portland, Oregon, where she worked her way through school catering and teaching cooking classes. Dr. Thompson specializes in environmental medicine and providing supportive care for cancer patients. You can follow her \u003ca href=\"http://solutionsnaturopathiccare.com/blog/\">food and nutrition blog\u003c/a>.",
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"content": "\u003cfigure id=\"attachment_76930\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/oliveoilnute-84a76669634f6eb69b247b9938e9332c05b3784f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/oliveoilnute-84a76669634f6eb69b247b9938e9332c05b3784f-1024x768.jpg\" alt=\"A study found that a Mediterranean diet with extra nuts and olive oil was associated with a lower risk of a cardiovascular condition called peripheral artery disease. Photo: Heather Rousseau/NPR\" width=\"1024\" height=\"768\" class=\"size-large wp-image-76930\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A study found that a Mediterranean diet with extra nuts and olive oil was associated with a lower risk of a cardiovascular condition called peripheral artery disease. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/22/264584979/more-signs-a-mediterranean-diet-helps-prevent-cardiovascular-ills\">The Salt at NPR Food\u003c/a> (1/22/14)\u003c/p>\n\u003cp>There's fresh evidence that a Mediterranean diet can help cut the risk of \u003ca href=\"http://www.nhlbi.nih.gov/health/health-topics/topics/atherosclerosis/\">atherosclerosis\u003c/a>, a disease caused by the build up of plaque in the arteries.\u003c/p>\n\u003cp> A new analysis, published in the \u003cem>Journal of the American Medical Association\u003c/em>, builds on the work of a \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303\">prior study\u003c/a>, which looked at how diet rich in fruits, vegetables, whole grains, nuts, fish and healthy oils — namely olive oil — cuts the risk of heart attacks and strokes. That earlier study found that the risk was 30 percent lower for people eating the Mediterranean diet compared to those on a standard low-fat diet.\u003c/p>\n\u003cp>The \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=1817779\">new analysis\u003c/a> looked specifically at how a Mediterranean diet influences the development of peripheral artery disease. This is a common condition among older men and women in which arteries narrowed by atherosclerosis cut off the flow of blood to limbs such as legs and feet.\u003c/p>\n\u003cp>The study, which included some 8,000 men and women in their 60s and 70s, had participants follow either a Mediterranean diet with extra olive oil, a Mediterranean diet with extra nuts or a standard low-fat diet. The researchers found that the people on the Mediterranean diets had less build-up of fatty deposits in their arteries that leads to peripheral artery disease compared to the men and women on the low-fat diet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We were surprised because of the great magnitude\" of the association between the diet and the reduced risk of PAD, study author \u003ca href=\"http://www.unav.edu/departamento/preventiva/martinez_gonzalez\">Miguel Martínez-Gonzalez\u003c/a>, a researcher at the University of Navarra in Spain, tells us in an email. \"This is a very important step in confirming a truly causal relationship between the [Mediterranean-style diet] and cardiovascular protection.\"\u003c/p>\n\u003cp>As we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/30/to-get-the-benefits-of-olive-oil-fresh-may-be-best/\">reported\u003c/a>, there are a host of beneficial compounds in olive oil that may play a role in reducing inflammation and build up of fatty deposits. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003c/em>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76930\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/oliveoilnute-84a76669634f6eb69b247b9938e9332c05b3784f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/oliveoilnute-84a76669634f6eb69b247b9938e9332c05b3784f-1024x768.jpg\" alt=\"A study found that a Mediterranean diet with extra nuts and olive oil was associated with a lower risk of a cardiovascular condition called peripheral artery disease. Photo: Heather Rousseau/NPR\" width=\"1024\" height=\"768\" class=\"size-large wp-image-76930\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A study found that a Mediterranean diet with extra nuts and olive oil was associated with a lower risk of a cardiovascular condition called peripheral artery disease. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/22/264584979/more-signs-a-mediterranean-diet-helps-prevent-cardiovascular-ills\">The Salt at NPR Food\u003c/a> (1/22/14)\u003c/p>\n\u003cp>There's fresh evidence that a Mediterranean diet can help cut the risk of \u003ca href=\"http://www.nhlbi.nih.gov/health/health-topics/topics/atherosclerosis/\">atherosclerosis\u003c/a>, a disease caused by the build up of plaque in the arteries.\u003c/p>\n\u003cp> A new analysis, published in the \u003cem>Journal of the American Medical Association\u003c/em>, builds on the work of a \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303\">prior study\u003c/a>, which looked at how diet rich in fruits, vegetables, whole grains, nuts, fish and healthy oils — namely olive oil — cuts the risk of heart attacks and strokes. That earlier study found that the risk was 30 percent lower for people eating the Mediterranean diet compared to those on a standard low-fat diet.\u003c/p>\n\u003cp>The \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=1817779\">new analysis\u003c/a> looked specifically at how a Mediterranean diet influences the development of peripheral artery disease. This is a common condition among older men and women in which arteries narrowed by atherosclerosis cut off the flow of blood to limbs such as legs and feet.\u003c/p>\n\u003cp>The study, which included some 8,000 men and women in their 60s and 70s, had participants follow either a Mediterranean diet with extra olive oil, a Mediterranean diet with extra nuts or a standard low-fat diet. The researchers found that the people on the Mediterranean diets had less build-up of fatty deposits in their arteries that leads to peripheral artery disease compared to the men and women on the low-fat diet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We were surprised because of the great magnitude\" of the association between the diet and the reduced risk of PAD, study author \u003ca href=\"http://www.unav.edu/departamento/preventiva/martinez_gonzalez\">Miguel Martínez-Gonzalez\u003c/a>, a researcher at the University of Navarra in Spain, tells us in an email. \"This is a very important step in confirming a truly causal relationship between the [Mediterranean-style diet] and cardiovascular protection.\"\u003c/p>\n\u003cp>As we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/30/to-get-the-benefits-of-olive-oil-fresh-may-be-best/\">reported\u003c/a>, there are a host of beneficial compounds in olive oil that may play a role in reducing inflammation and build up of fatty deposits. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003c/em>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Whole Foods Bans Produce Grown With Sludge. But Who Wins?",
"title": "Whole Foods Bans Produce Grown With Sludge. But Who Wins?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76896\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/wf_51950427_wide-327e60c65a4130217492b7586ccd1be9d85621e6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/wf_51950427_wide-327e60c65a4130217492b7586ccd1be9d85621e6-1024x575.jpg\" alt=\"A woman shops in the produce section at Whole Foods in New York City. The company recently announced it would prohibit produce farmed using biosolids in its stores. Photo: Stephen Chernin/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman shops in the produce section at Whole Foods in New York City. The company recently announced it would prohibit produce farmed using biosolids in its stores. Photo: Stephen Chernin/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/263370333/whole-foods-bans-produce-grown-with-sludge-but-who-wins\">The Salt at NPR Food\u003c/a> (1/21/14) \u003c/p>\n\u003cp>If you've ever shopped at Whole Foods, you've probably noticed that some of the foods it sells claim all kinds of health and environmental virtues. From its lengthy list of \u003ca href=\"http://www.wholefoodsmarket.com/about-our-products/quality-standards/unacceptable-ingredients-food\">unacceptable ingredients for food\u003c/a> to its strict rules for how seafood is caught and meat is raised, the company sets a pretty high bar for what is permitted on its coveted shelves.\u003c/p>\n\u003cp>Now, Whole Foods is dictating what kind of fertilizer the farmers that grow its produce can use. Specifically, the company recently confirmed that the \u003ca href=\"http://media.wholefoodsmarket.com/news/produce-rating-release\">produce rating system\u003c/a> it's launching in September will prohibit produce farmed using sludge.\u003c/p>\n\u003cp>Sludge? This doesn't exactly sound like something you'd want near your food. Also known as biosolids, it's a type of fertilizer \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/07/182010827/is-it-safe-to-use-compost-made-from-treated-human-waste\">made\u003c/a> from treated municipal waste and derived, in part, from poop. And though many farmers gladly accept sludge to enrich their soil, it's a product with a pretty big PR problem.\u003c/p>\n\u003cp>You see, for several years now, a small group of activists has claimed that biosolids are toxic and full of heavy metals, pharmaceuticals and other chemicals. They argue that when farmers use biosolids to nourish their soils, they're putting consumers at risk of getting sick.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But scientists who study sludge and waste experts say that this form of fertilizer actually delivers big environmental benefits.\u003c/p>\n\u003cp>The de facto leader of the sludge opposition is \u003ca href=\"http://www.prwatch.org/users/4/john-stauber\">John Stauber\u003c/a>, author of the 1995 book \u003cem>Toxic Sludge Is Good For You! Lies, Damn Lies and the Public Relations Industry\u003c/em>.\u003c/p>\n\u003cp>Last week, one of the three groups Stauber founded, the Center for Media and Democracy, \u003ca href=\"http://www.prwatch.org/news/2014/01/12359/whole-foods-agrees-stop-selling-produce-grown-sewage-sludge\">posted\u003c/a> an article cheering the Whole Foods decision and claiming credit for pressuring the company into it.\u003c/p>\n\u003cp>Whole Foods spokeswoman Lindsay Robison tells The Salt that biosolids were banned in the name of transparency and being consistent with the U.S. Department of Agriculture's National Organic Program, which doesn't allow the material on fields where any certified organic product is grown. But, she adds, the company's new biosolids ban won't actually impact any of the company's growers because, as far as the company knows, none of them use the material.\u003c/p>\n\u003cp>According to Rebekah Wilce of CMD, who wrote the article, Whole Foods' move is a victory for consumers. \"The assumption has been that biosolids are safe, but there's been very little scientific research on that,\" Wilce tells The Salt.\u003c/p>\n\u003cp>Actually, as we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/13/is-it-safe-to-use-compost-made-from-treated-human-waste/\">reported\u003c/a> back in May, biosolids are heavily regulated by the Environmental Protection Agency, and have been ever since the 1980s, when the agency cracked down on wastewater treatment facilities and what they could discharge.\u003c/p>\n\u003cp>When the EPA developed the standards for biosolids, it identified the chemicals and metals that are the greatest risk to human health and the environment and set strict concentration limits on them. (As we recently \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/22/organic-farmers-bash-fda-restrictions-on-manure-use/\">reported\u003c/a>, the government has less strict standards for organic farmers who want to put untreated animal manure on their fields.)\u003c/p>\n\u003cp>Still, Wilce's group isn't happy with the standards for biosolids — she says they're insufficient. But when we asked for specific examples of facilities handing out biosolids with excessive amounts of dangerous chemicals or examples of people getting sick directly from them, Wilce did not supply us with any.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dcwater.com/about/management/peot.cfm\">Chris Peot\u003c/a>, director of resource recovery for the District of Columbia Water and Sewer Authority, argues that biosolids are actually a very safe material. His treatment plant has been turning the city's waste into biosolids since the 1990s, and giving them away to farmers in the mid-Atlantic to use as fertilizer. And he's confident that his bisolids don't pose a risk to anyone eating produce grown with them — because he's constantly testing them, per EPA rules.\u003c/p>\n\u003cp>\"Our material is extremely clean, and the metals that are in there are at extremely low levels,\" Peot tells The Salt. \"There are trace amounts of flame retardants, but they're ubiquitous in the home now, where you're much more likely to be exposed to dangerous levels of them. Still, we need to be ever vigilant, and continue to look for new chemicals that might be risky, so we do.\"\u003c/p>\n\u003cp>Scientists and waste experts say there's actually a large net environmental benefit to farmers and gardeners recycling the material as a soil amendment. They say it returns valuable nutrients like nitrogen back to the land and keeps the sludge out of landfills and waterways. And even though the small group of activists has raised consumers' fears, scientists say that the evidence overwhelmingly suggests that sludge is safe and useful.\u003c/p>\n\u003cp>\"This is a resource that's really undervalued,\" says \u003ca href=\"http://faculty.washington.edu/slb/\">Sally Brown\u003c/a>, a soil scientist at the University of Washington who has been studying biosolids for over a decade. \"If you do the carbon accounting, you see that biosolids actually capture carbon, unlike synthetic fertilizer, which is what farmers would otherwise be using.\"\u003c/p>\n\u003cp>The opposition to biosolids comes from the fact that people are still uncomfortable with any material made from human waste, even if it's been heavily processed and treated, Brown notes.\u003c/p>\n\u003cp>\"People have been taught that poop is dangerous and it makes you sick, and so they're suspicious of it,\" she says. \"And municipalities have done a terrible job of communicating what they do and what wastewater treatment really is.\"\u003c/p>\n\u003cp>So where does the Whole Foods ban come in?\u003c/p>\n\u003cp>\"Whole Foods,\" says Brown, \"made a business decision rather than a sustainability or environmentally based decision.\" \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": "Whole Foods recently decided it would not buy produce from farmers who used treated sewage sludge, also known as biosolids, on their fields. But scientists say this is a mistake — the material is safe and benefits the environment in lots of different ways.",
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"description": "Whole Foods recently decided it would not buy produce from farmers who used treated sewage sludge, also known as biosolids, on their fields. But scientists say this is a mistake — the material is safe and benefits the environment in lots of different ways.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76896\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/wf_51950427_wide-327e60c65a4130217492b7586ccd1be9d85621e6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/wf_51950427_wide-327e60c65a4130217492b7586ccd1be9d85621e6-1024x575.jpg\" alt=\"A woman shops in the produce section at Whole Foods in New York City. The company recently announced it would prohibit produce farmed using biosolids in its stores. Photo: Stephen Chernin/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman shops in the produce section at Whole Foods in New York City. The company recently announced it would prohibit produce farmed using biosolids in its stores. Photo: Stephen Chernin/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/263370333/whole-foods-bans-produce-grown-with-sludge-but-who-wins\">The Salt at NPR Food\u003c/a> (1/21/14) \u003c/p>\n\u003cp>If you've ever shopped at Whole Foods, you've probably noticed that some of the foods it sells claim all kinds of health and environmental virtues. From its lengthy list of \u003ca href=\"http://www.wholefoodsmarket.com/about-our-products/quality-standards/unacceptable-ingredients-food\">unacceptable ingredients for food\u003c/a> to its strict rules for how seafood is caught and meat is raised, the company sets a pretty high bar for what is permitted on its coveted shelves.\u003c/p>\n\u003cp>Now, Whole Foods is dictating what kind of fertilizer the farmers that grow its produce can use. Specifically, the company recently confirmed that the \u003ca href=\"http://media.wholefoodsmarket.com/news/produce-rating-release\">produce rating system\u003c/a> it's launching in September will prohibit produce farmed using sludge.\u003c/p>\n\u003cp>Sludge? This doesn't exactly sound like something you'd want near your food. Also known as biosolids, it's a type of fertilizer \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/07/182010827/is-it-safe-to-use-compost-made-from-treated-human-waste\">made\u003c/a> from treated municipal waste and derived, in part, from poop. And though many farmers gladly accept sludge to enrich their soil, it's a product with a pretty big PR problem.\u003c/p>\n\u003cp>You see, for several years now, a small group of activists has claimed that biosolids are toxic and full of heavy metals, pharmaceuticals and other chemicals. They argue that when farmers use biosolids to nourish their soils, they're putting consumers at risk of getting sick.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But scientists who study sludge and waste experts say that this form of fertilizer actually delivers big environmental benefits.\u003c/p>\n\u003cp>The de facto leader of the sludge opposition is \u003ca href=\"http://www.prwatch.org/users/4/john-stauber\">John Stauber\u003c/a>, author of the 1995 book \u003cem>Toxic Sludge Is Good For You! Lies, Damn Lies and the Public Relations Industry\u003c/em>.\u003c/p>\n\u003cp>Last week, one of the three groups Stauber founded, the Center for Media and Democracy, \u003ca href=\"http://www.prwatch.org/news/2014/01/12359/whole-foods-agrees-stop-selling-produce-grown-sewage-sludge\">posted\u003c/a> an article cheering the Whole Foods decision and claiming credit for pressuring the company into it.\u003c/p>\n\u003cp>Whole Foods spokeswoman Lindsay Robison tells The Salt that biosolids were banned in the name of transparency and being consistent with the U.S. Department of Agriculture's National Organic Program, which doesn't allow the material on fields where any certified organic product is grown. But, she adds, the company's new biosolids ban won't actually impact any of the company's growers because, as far as the company knows, none of them use the material.\u003c/p>\n\u003cp>According to Rebekah Wilce of CMD, who wrote the article, Whole Foods' move is a victory for consumers. \"The assumption has been that biosolids are safe, but there's been very little scientific research on that,\" Wilce tells The Salt.\u003c/p>\n\u003cp>Actually, as we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/13/is-it-safe-to-use-compost-made-from-treated-human-waste/\">reported\u003c/a> back in May, biosolids are heavily regulated by the Environmental Protection Agency, and have been ever since the 1980s, when the agency cracked down on wastewater treatment facilities and what they could discharge.\u003c/p>\n\u003cp>When the EPA developed the standards for biosolids, it identified the chemicals and metals that are the greatest risk to human health and the environment and set strict concentration limits on them. (As we recently \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/22/organic-farmers-bash-fda-restrictions-on-manure-use/\">reported\u003c/a>, the government has less strict standards for organic farmers who want to put untreated animal manure on their fields.)\u003c/p>\n\u003cp>Still, Wilce's group isn't happy with the standards for biosolids — she says they're insufficient. But when we asked for specific examples of facilities handing out biosolids with excessive amounts of dangerous chemicals or examples of people getting sick directly from them, Wilce did not supply us with any.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dcwater.com/about/management/peot.cfm\">Chris Peot\u003c/a>, director of resource recovery for the District of Columbia Water and Sewer Authority, argues that biosolids are actually a very safe material. His treatment plant has been turning the city's waste into biosolids since the 1990s, and giving them away to farmers in the mid-Atlantic to use as fertilizer. And he's confident that his bisolids don't pose a risk to anyone eating produce grown with them — because he's constantly testing them, per EPA rules.\u003c/p>\n\u003cp>\"Our material is extremely clean, and the metals that are in there are at extremely low levels,\" Peot tells The Salt. \"There are trace amounts of flame retardants, but they're ubiquitous in the home now, where you're much more likely to be exposed to dangerous levels of them. Still, we need to be ever vigilant, and continue to look for new chemicals that might be risky, so we do.\"\u003c/p>\n\u003cp>Scientists and waste experts say there's actually a large net environmental benefit to farmers and gardeners recycling the material as a soil amendment. They say it returns valuable nutrients like nitrogen back to the land and keeps the sludge out of landfills and waterways. And even though the small group of activists has raised consumers' fears, scientists say that the evidence overwhelmingly suggests that sludge is safe and useful.\u003c/p>\n\u003cp>\"This is a resource that's really undervalued,\" says \u003ca href=\"http://faculty.washington.edu/slb/\">Sally Brown\u003c/a>, a soil scientist at the University of Washington who has been studying biosolids for over a decade. \"If you do the carbon accounting, you see that biosolids actually capture carbon, unlike synthetic fertilizer, which is what farmers would otherwise be using.\"\u003c/p>\n\u003cp>The opposition to biosolids comes from the fact that people are still uncomfortable with any material made from human waste, even if it's been heavily processed and treated, Brown notes.\u003c/p>\n\u003cp>\"People have been taught that poop is dangerous and it makes you sick, and so they're suspicious of it,\" she says. \"And municipalities have done a terrible job of communicating what they do and what wastewater treatment really is.\"\u003c/p>\n\u003cp>So where does the Whole Foods ban come in?\u003c/p>\n\u003cp>\"Whole Foods,\" says Brown, \"made a business decision rather than a sustainability or environmentally based decision.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Foods that Boost Immunity and May Help Prevent Colds and Flu",
"title": "5 Foods that Boost Immunity and May Help Prevent Colds and Flu",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Cold and flu season is upon us and as the old adage goes, “\u003ca href=\"http://www.ushistory.org/franklin/quotable/quote67.htm\">An ounce of prevention is worth a pound of cure\u003c/a>.” We all know that it is much better to avoid getting sick than to try to shake a bug once it has taken hold. Unfortunately, even with the best personal hygiene, such as frequent hand washing, it can be difficult to avoid germs. That is why it is so important to have a strong immune system. \u003c/p>\n\u003cp>The immune system is made up of cells and proteins that fight off foreign invaders like viruses and bacteria and prevent infection. These cells work together as a team and they have a long memory. Ideally this coordinated defense prevents an illness before it takes hold. But even if you do get sick, the immune system remembers the virus and can fight it off more effectively in the future. Luckily for us, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/9250133\">diet has a big impact on immune function\u003c/a>, and optimizing nutrition is one of the most important things we can do to boost our defenses.\u003c/p>\n\u003cp>\u003cstrong>Here are five foods or food groups that benefit the immune system.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_76608\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/chix-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/chix-soup1000.jpg\" alt=\"Chicken soup with egg noodles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken soup with egg noodles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chicken soup and other foods high in protein\u003c/h3>\n\u003cp>Grandma was right, high quality complete proteins are \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/02652039009373853#.UsJz7Si9xqE\">essential for the immune system to function\u003c/a>. The truth is that all of our immune cells and antibodies are made up primarily of proteins. When we don’t get enough dietary protein or we are unable to absorb the protein from our diets the \u003ca href=\"http://jid.oxfordjournals.org/content/early/2012/09/20/infdis.jis527.full\">immune system suffers\u003c/a>. The nice thing about chicken soup is that it is both a complete protein, meaning that it contains all of the essential amino acids, and it is easy to digest because the meat has been cooked until it is soft and falling apart. However vegetarians and chicken soup haters need not despair, all high protein foods are helpful. Meat, eggs and beans are also good sources. \u003c/p>\n\u003cfigure id=\"attachment_76618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/mushroom-gravy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/mushroom-gravy1.jpg\" alt=\"Maitake mushroom surrounded by Trumpet and button mushrooms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maitake mushroom surrounded by Trumpet and button mushrooms. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Medicinal mushrooms\u003c/h3>\n\u003cp>Many medicinal mushrooms are also edible and delicious. They can be sauté roasted and added to soups or gravies, but they should not be eaten raw. Shiitake and Maitake mushrooms are commonly available at stores and farmers markets around the Bay Area. These fungi are immune super foods with properties ranging from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22433044\">increasing white blood cell numbers\u003c/a> to supporting \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23280601\">anticancer effects\u003c/a>. Most people agree that the medicinal components of these mushrooms are best absorbed when they are extracted in hot water. This means that soups or teas are the ideal way to eat them. In fact certain mushrooms like \u003ca href=\"http://en.wikipedia.org/wiki/Lingzhi_mushroom\">Reishi\u003c/a> are so hard and woody that they cannot be eaten directly but are commonly simmered in broth and then removed. However they are prepared, mushrooms add both health benefits and a rich, savory flavor to any dish.\u003c/p>\n\u003cfigure id=\"attachment_76716\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus1000.jpg\" alt=\"Tangerines, Cara cara and navel oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76716\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tangerines, Cara cara and navel oranges. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Tangerines, kiwis and other foods high in vitamin C\u003c/h3>\n\u003cp>Vitamin C is a powerful immune tonic. It increases \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16373990\">white blood cell numbers\u003c/a> and improves the function of these important immune cells.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It is an essential nutrient meaning that humans cannot make their own; they must consume it in food or supplements. It is best absorbed in small frequent doses, which is easy to do this time of year when oranges, tangerines and kiwis abound. Vitamin C is heat sensitive, and it can be destroyed by cooking. The best way to eat foods rich in vitamin C is fresh and raw. \u003c/p>\n\u003cfigure id=\"attachment_76616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/garlic1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/garlic1000.jpg\" alt=\"Heads of Garlic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heads of Garlic. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic\u003c/h3>\n\u003cp>We often use garlic for colds and flus because it has direct anti-viral properties. But garlic is also a potent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23700562\">regulator of the immune system\u003c/a>. Garlic doesn’t just stimulate immune cells it also reduces \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24237225\">inappropriate inflammation\u003c/a> so the immune system can focus on the real invaders. For its antimicrobial properties garlic must be consumed raw and freshly crushed. For example fresh, crushed garlic can be mixed with honey for sore throats. But for immune balancing, dried and aged extracts have been frequently researched. Based on those studies, soups, sautés and sauces should all be beneficial.\u003c/p>\n\u003cfigure id=\"attachment_76717\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/kraut-yogurt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/kraut-yogurt1000.jpg\" alt=\"Raw Khitchari Kraut and organic yogurt. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76717\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raw Khitchari Kraut and organic yogurt. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Yogurt, Sauerkraut and other cultured foods\u003c/h3>\n\u003cp>We are not sterile creatures. There are bacteria that populate our skin, nasal passages, genitalia and most importantly our gastrointestinal tract. We are coming to realize that the difference between having the right bacteria in our guts and the wrong bacteria can be the difference between health and disease. That is why beneficial bacteria (AKA probiotics) are so important in the human diet. These probiotics don’t just improve the health of the gut. They directly \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24376446\">improve gut\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3864895/\">systemic immunity\u003c/a>. One of the best ways to consume probiotics is in cultured foods such as yogurt, kefir, sauerkraut, and miso. Because these beneficial foods contain live bacteria and yeast they should not be cooked or excessively heated.\u003c/p>\n\u003cp>Below is one of my favorite warming winter soups. It is incredibly delicious with Chantrelle mushrooms. However, Shiitake and or Maitake also give it a lovely flavor with an added immune kick. Be sure to use unpasteurized miso and add it at the end for a live cultured food.\u003c/p>\n\u003ch3>Creamy Mushroom Soup with Fresh Shiitakes\u003c/h3>\n\u003cp>\u003cem>Makes 6-8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 medium onion diced\u003c/li>\n\u003cli>2 cloves of garlic, peeled and minced\u003c/li>\n\u003cli>4 cups of shiitake mushrooms, stems removed and sliced (you may use other mushrooms if desired such as maitake or oyster)\u003c/li>\n\u003cli>3 tablespoons of extra virgin olive oil\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>6 cups of water\u003c/li>\n\u003cli>1 cup of cashews\u003c/li>\n\u003cli>2 tablespoons of chickpea miso\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the olive oil in a heavy bottom stockpot. Add the onion and sauté it over medium-low heat for 5 minutes or until it begins to brown. Stir it frequently to prevent it from burning.\u003c/li>\n\u003cli>Add the garlic and continue to sauté for 1 minute stirring frequently.\u003c/li>\n\u003cli>Mix in the mushrooms, and sauté for five more minutes.\u003c/li>\n\u003cli>Add 3 cups of water and 1/2 teaspoon of salt to the pot and stir well, scraping the bottom with a wooden spoon to remove and caramelized vegetables.\u003c/li>\n\u003cli>Cover the pot and allow it to simmer for 10 minutes.\u003c/li>\n\u003cli>While the soup is simmering place the cashews and 1 cup of water in a blender. Make sure the lid is secure and start the blender on low, slowly increasing to the highest speed. While blending gradually add 1 more cup of water, 1/4 cup at a time every time the mixture gets too thick to process. You should end up with a smooth cashew cream at the end. In small blenders this often works better in two batches. The cashews will puree more easily if they are presoaked in water to cover overnight. If you do this be sure to drain and rinse them well before making cashew cream.\u003c/li>\n\u003cli>\n\tPour the cashew cream into the soup pot while stirring and mix it well. Rinse the blender out with 1/2 cup water and add that to the pot as well. The cashew cream will thicken as it comes to a simmer, so stir the soup frequently during this step. Once the cream has thickened and the soup has come back to full simmer, remove it from the heat.\u003c/li>\n\u003cli>In a small bowl dissolve the miso into the last 1/2 cup of water.\u003c/li>\n\u003cli>Stir the miso into the soup and taste it. Add the last 1/2 teaspoon of salt if desired.\u003c/li>\n\u003cli>Serve the soup warm.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>* Note: None of the information in this article is intended to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Hedge your bets during cold and flu season with these immune boosting foods.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cold and flu season is upon us and as the old adage goes, “\u003ca href=\"http://www.ushistory.org/franklin/quotable/quote67.htm\">An ounce of prevention is worth a pound of cure\u003c/a>.” We all know that it is much better to avoid getting sick than to try to shake a bug once it has taken hold. Unfortunately, even with the best personal hygiene, such as frequent hand washing, it can be difficult to avoid germs. That is why it is so important to have a strong immune system. \u003c/p>\n\u003cp>The immune system is made up of cells and proteins that fight off foreign invaders like viruses and bacteria and prevent infection. These cells work together as a team and they have a long memory. Ideally this coordinated defense prevents an illness before it takes hold. But even if you do get sick, the immune system remembers the virus and can fight it off more effectively in the future. Luckily for us, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/9250133\">diet has a big impact on immune function\u003c/a>, and optimizing nutrition is one of the most important things we can do to boost our defenses.\u003c/p>\n\u003cp>\u003cstrong>Here are five foods or food groups that benefit the immune system.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_76608\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/chix-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/chix-soup1000.jpg\" alt=\"Chicken soup with egg noodles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken soup with egg noodles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chicken soup and other foods high in protein\u003c/h3>\n\u003cp>Grandma was right, high quality complete proteins are \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/02652039009373853#.UsJz7Si9xqE\">essential for the immune system to function\u003c/a>. The truth is that all of our immune cells and antibodies are made up primarily of proteins. When we don’t get enough dietary protein or we are unable to absorb the protein from our diets the \u003ca href=\"http://jid.oxfordjournals.org/content/early/2012/09/20/infdis.jis527.full\">immune system suffers\u003c/a>. The nice thing about chicken soup is that it is both a complete protein, meaning that it contains all of the essential amino acids, and it is easy to digest because the meat has been cooked until it is soft and falling apart. However vegetarians and chicken soup haters need not despair, all high protein foods are helpful. Meat, eggs and beans are also good sources. \u003c/p>\n\u003cfigure id=\"attachment_76618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/mushroom-gravy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/mushroom-gravy1.jpg\" alt=\"Maitake mushroom surrounded by Trumpet and button mushrooms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maitake mushroom surrounded by Trumpet and button mushrooms. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Medicinal mushrooms\u003c/h3>\n\u003cp>Many medicinal mushrooms are also edible and delicious. They can be sauté roasted and added to soups or gravies, but they should not be eaten raw. Shiitake and Maitake mushrooms are commonly available at stores and farmers markets around the Bay Area. These fungi are immune super foods with properties ranging from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22433044\">increasing white blood cell numbers\u003c/a> to supporting \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23280601\">anticancer effects\u003c/a>. Most people agree that the medicinal components of these mushrooms are best absorbed when they are extracted in hot water. This means that soups or teas are the ideal way to eat them. In fact certain mushrooms like \u003ca href=\"http://en.wikipedia.org/wiki/Lingzhi_mushroom\">Reishi\u003c/a> are so hard and woody that they cannot be eaten directly but are commonly simmered in broth and then removed. However they are prepared, mushrooms add both health benefits and a rich, savory flavor to any dish.\u003c/p>\n\u003cfigure id=\"attachment_76716\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus1000.jpg\" alt=\"Tangerines, Cara cara and navel oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76716\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tangerines, Cara cara and navel oranges. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Tangerines, kiwis and other foods high in vitamin C\u003c/h3>\n\u003cp>Vitamin C is a powerful immune tonic. It increases \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16373990\">white blood cell numbers\u003c/a> and improves the function of these important immune cells.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It is an essential nutrient meaning that humans cannot make their own; they must consume it in food or supplements. It is best absorbed in small frequent doses, which is easy to do this time of year when oranges, tangerines and kiwis abound. Vitamin C is heat sensitive, and it can be destroyed by cooking. The best way to eat foods rich in vitamin C is fresh and raw. \u003c/p>\n\u003cfigure id=\"attachment_76616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/garlic1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/garlic1000.jpg\" alt=\"Heads of Garlic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heads of Garlic. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic\u003c/h3>\n\u003cp>We often use garlic for colds and flus because it has direct anti-viral properties. But garlic is also a potent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23700562\">regulator of the immune system\u003c/a>. Garlic doesn’t just stimulate immune cells it also reduces \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24237225\">inappropriate inflammation\u003c/a> so the immune system can focus on the real invaders. For its antimicrobial properties garlic must be consumed raw and freshly crushed. For example fresh, crushed garlic can be mixed with honey for sore throats. But for immune balancing, dried and aged extracts have been frequently researched. Based on those studies, soups, sautés and sauces should all be beneficial.\u003c/p>\n\u003cfigure id=\"attachment_76717\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/kraut-yogurt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/kraut-yogurt1000.jpg\" alt=\"Raw Khitchari Kraut and organic yogurt. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76717\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raw Khitchari Kraut and organic yogurt. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Yogurt, Sauerkraut and other cultured foods\u003c/h3>\n\u003cp>We are not sterile creatures. There are bacteria that populate our skin, nasal passages, genitalia and most importantly our gastrointestinal tract. We are coming to realize that the difference between having the right bacteria in our guts and the wrong bacteria can be the difference between health and disease. That is why beneficial bacteria (AKA probiotics) are so important in the human diet. These probiotics don’t just improve the health of the gut. They directly \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24376446\">improve gut\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3864895/\">systemic immunity\u003c/a>. One of the best ways to consume probiotics is in cultured foods such as yogurt, kefir, sauerkraut, and miso. Because these beneficial foods contain live bacteria and yeast they should not be cooked or excessively heated.\u003c/p>\n\u003cp>Below is one of my favorite warming winter soups. It is incredibly delicious with Chantrelle mushrooms. However, Shiitake and or Maitake also give it a lovely flavor with an added immune kick. Be sure to use unpasteurized miso and add it at the end for a live cultured food.\u003c/p>\n\u003ch3>Creamy Mushroom Soup with Fresh Shiitakes\u003c/h3>\n\u003cp>\u003cem>Makes 6-8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 medium onion diced\u003c/li>\n\u003cli>2 cloves of garlic, peeled and minced\u003c/li>\n\u003cli>4 cups of shiitake mushrooms, stems removed and sliced (you may use other mushrooms if desired such as maitake or oyster)\u003c/li>\n\u003cli>3 tablespoons of extra virgin olive oil\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>6 cups of water\u003c/li>\n\u003cli>1 cup of cashews\u003c/li>\n\u003cli>2 tablespoons of chickpea miso\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the olive oil in a heavy bottom stockpot. Add the onion and sauté it over medium-low heat for 5 minutes or until it begins to brown. Stir it frequently to prevent it from burning.\u003c/li>\n\u003cli>Add the garlic and continue to sauté for 1 minute stirring frequently.\u003c/li>\n\u003cli>Mix in the mushrooms, and sauté for five more minutes.\u003c/li>\n\u003cli>Add 3 cups of water and 1/2 teaspoon of salt to the pot and stir well, scraping the bottom with a wooden spoon to remove and caramelized vegetables.\u003c/li>\n\u003cli>Cover the pot and allow it to simmer for 10 minutes.\u003c/li>\n\u003cli>While the soup is simmering place the cashews and 1 cup of water in a blender. Make sure the lid is secure and start the blender on low, slowly increasing to the highest speed. While blending gradually add 1 more cup of water, 1/4 cup at a time every time the mixture gets too thick to process. You should end up with a smooth cashew cream at the end. In small blenders this often works better in two batches. The cashews will puree more easily if they are presoaked in water to cover overnight. If you do this be sure to drain and rinse them well before making cashew cream.\u003c/li>\n\u003cli>\n\tPour the cashew cream into the soup pot while stirring and mix it well. Rinse the blender out with 1/2 cup water and add that to the pot as well. The cashew cream will thicken as it comes to a simmer, so stir the soup frequently during this step. Once the cream has thickened and the soup has come back to full simmer, remove it from the heat.\u003c/li>\n\u003cli>In a small bowl dissolve the miso into the last 1/2 cup of water.\u003c/li>\n\u003cli>Stir the miso into the soup and taste it. Add the last 1/2 teaspoon of salt if desired.\u003c/li>\n\u003cli>Serve the soup warm.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Why Sugar Makes Us Feel So Good",
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"content": "\u003cp>[youtube //www.youtube.com/watch?v=lEXBxijQREo]\u003c/p>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/16/262741403/why-sugar-makes-us-feel-so-good\">The Salt at NPR Food\u003c/a> (1/16/14)\u003c/p>\n\u003cp>Last week, I \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260781785/is-sugar-addiction-why-so-many-january-diets-fail\">reported\u003c/a> that scientists are working their way toward a consensus that sugar is addictive. While some researchers are still hesitant to liken sweet stuff to drugs or alcohol, the evidence is accumulating to explain why some of us really struggle to resist or moderate our sugar intake. (I count myself among them.)\u003c/p>\n\u003cp>I mentioned a new book called \u003cem>Why Diets Fail\u003c/em> by \u003ca href=\"http://www.drnicoleavena.com/\">Nicole Avena\u003c/a>, a neuroscientist and research psychologist at Columbia University who has done a lot of work in this area. She's particularly interested in the neurotransmitters and brain receptors involved in eating. In lab experiments with rats, she's shown how overeating tasty foods (like sugar) can produce changes in the brain and behavior that resemble addiction. \u003c/p>\n\u003cp>Avena has also just put out a clever TED-Ed video with colorful visuals to help explain the details of just why sugar makes our brains go bonkers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As the video shows, the key player in the reward system of our brain — where we get that feeling of pleasure — is dopamine. Dopamine receptors are all over our brain. And doing a drug like heroin brings on a deluge of dopamine.\u003c/p>\n\u003cp>Guess what happens when we eat sugar? Yes, those dopamine levels also surge — though not nearly as much as they do with heroin.\u003c/p>\n\u003cfigure id=\"attachment_76638\" class=\"wp-caption aligncenter\" style=\"max-width: 595px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sugar-video1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sugar-video1.jpg\" alt=\"How sugar affects the brain - Nicole Avena, animation by STK Films.\" width=\"595\" height=\"296\" class=\"size-full wp-image-76638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How sugar affects the brain - Nicole Avena, animation by STK Films.\u003c/figcaption>\u003c/figure>\n\u003cp>Still, too much sugar too can steer the brain into overdrive, the video says. And that kickstarts a series of \"unfortunate events\" — loss of control, cravings and increased tolerance to sugar. All of those effects can be physically and psychologically taxing over time, leading to weight gain and dependence.\u003c/p>\n\u003cp>The takeaway is pretty clear: If you're sensitive to sugar and inclined to indulge in a super sugary treat, do it rarely and cautiously. Otherwise, there's a pretty good chance that your brain is going to start demanding sugar loudly and often. And we're probably better off without that extra voice in our head. \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": "Why does sugar leave our brains crying, \"More! More! More!\"? A neuroscientist and research psychologist who studies sugar addiction breaks it down for us in a clever new TED-Ed video.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/lEXBxijQREo'\n title='//www.youtube.com/embed/lEXBxijQREo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/16/262741403/why-sugar-makes-us-feel-so-good\">The Salt at NPR Food\u003c/a> (1/16/14)\u003c/p>\n\u003cp>Last week, I \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260781785/is-sugar-addiction-why-so-many-january-diets-fail\">reported\u003c/a> that scientists are working their way toward a consensus that sugar is addictive. While some researchers are still hesitant to liken sweet stuff to drugs or alcohol, the evidence is accumulating to explain why some of us really struggle to resist or moderate our sugar intake. (I count myself among them.)\u003c/p>\n\u003cp>I mentioned a new book called \u003cem>Why Diets Fail\u003c/em> by \u003ca href=\"http://www.drnicoleavena.com/\">Nicole Avena\u003c/a>, a neuroscientist and research psychologist at Columbia University who has done a lot of work in this area. She's particularly interested in the neurotransmitters and brain receptors involved in eating. In lab experiments with rats, she's shown how overeating tasty foods (like sugar) can produce changes in the brain and behavior that resemble addiction. \u003c/p>\n\u003cp>Avena has also just put out a clever TED-Ed video with colorful visuals to help explain the details of just why sugar makes our brains go bonkers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As the video shows, the key player in the reward system of our brain — where we get that feeling of pleasure — is dopamine. Dopamine receptors are all over our brain. And doing a drug like heroin brings on a deluge of dopamine.\u003c/p>\n\u003cp>Guess what happens when we eat sugar? Yes, those dopamine levels also surge — though not nearly as much as they do with heroin.\u003c/p>\n\u003cfigure id=\"attachment_76638\" class=\"wp-caption aligncenter\" style=\"max-width: 595px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sugar-video1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sugar-video1.jpg\" alt=\"How sugar affects the brain - Nicole Avena, animation by STK Films.\" width=\"595\" height=\"296\" class=\"size-full wp-image-76638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How sugar affects the brain - Nicole Avena, animation by STK Films.\u003c/figcaption>\u003c/figure>\n\u003cp>Still, too much sugar too can steer the brain into overdrive, the video says. And that kickstarts a series of \"unfortunate events\" — loss of control, cravings and increased tolerance to sugar. All of those effects can be physically and psychologically taxing over time, leading to weight gain and dependence.\u003c/p>\n\u003cp>The takeaway is pretty clear: If you're sensitive to sugar and inclined to indulge in a super sugary treat, do it rarely and cautiously. Otherwise, there's a pretty good chance that your brain is going to start demanding sugar loudly and often. And we're probably better off without that extra voice in our head. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_76568\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/176501052-334a838b26938916d37d3e139e56be5d7336129a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/176501052-334a838b26938916d37d3e139e56be5d7336129a-1024x767.jpg\" alt=\"The U.K. has plenty of fresh produce available, such as these vegetables on display at a garden show in Southport, England. But these healthy options cost more in the U.K. than in any other country in Western Europe. Photo: Christopher Furlong/Getty Images\" width=\"1024\" height=\"767\" class=\"size-large wp-image-76568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.K. has plenty of fresh produce available, such as these vegetables on display at a garden show in Southport, England. But these healthy options cost more in the U.K. than in any other country in Western Europe. Photo: Christopher Furlong/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/14/262465619/where-in-the-world-is-the-best-place-for-healthy-eating\">The Salt at NPR Food\u003c/a> (1/15/14)\u003c/p>\n\u003cp>The Dutch are known for their lax drug laws, tall statures and proficient language skills.\u003c/p>\n\u003cp>Perhaps we should add stellar eating habits to that list, as well.\u003c/p>\n\u003cp>The Netherlands ranked as the easiest country in the world in which to find a balanced, nutritious diet, the advocacy group Oxfam \u003ca href=\"http://www.oxfamamerica.org/press/publications/good-enough-to-eat\">reported\u003c/a> Tuesday.\u003c/p>\n\u003cp>France and Switzerland shared the second slot. And Western Europe nearly swept the top 20 positions, with Australia just edging into a tie for 8th.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Where did the U.S. land?\u003c/p>\n\u003cp>We tied with Japan for 21st place, despite the fact that we have the most cheap food available. Our friendly neighbors to the north, Canada, took the 25th position out of 125 countries.\u003c/p>\n\u003cblockquote>\n\u003ch3>The Healthy Food Rankings\u003c/h3>\n\u003cp>According to the advocacy group , here are the easiest and hardest countries in the world to find a nutritious and diverse diet.\u003c/p>\n\u003cp>\u003cstrong>Best:\u003c/strong>\u003cbr>\n1. Netherlands\u003cbr>\n2. France, Switzerland\u003cbr>\n4. Denmark, Sweden, Austria, Belgium\u003cbr>\n8. Ireland, Italy, Portugal, Luxembourg, Australia\u003c/p>\n\u003cp>\u003cstrong>Worst:\u003c/strong>\u003cbr>\n121. Yemen\u003cbr>\n122. Madagascar\u003cbr>\n123. Ethiopia, Angola\u003cbr>\n125. Chad\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_76569\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/103402910-a647eb882e3c794690b1e75078a0b4baea44a495.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/103402910-a647eb882e3c794690b1e75078a0b4baea44a495-290x217.jpg\" alt=\"A banana seller makes his way to the market in Burundi's capital, Bujumbura. The small country in eastern Africa ranked last in terms of malnutrition in children. Photo: Roberto Schmidt/AFP/Getty Images\" width=\"290\" height=\"217\" class=\"size-medium wp-image-76569\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A banana seller makes his way to the market in Burundi's capital, Bujumbura. The small country in eastern Africa ranked last in terms of malnutrition in children. Photo: Roberto Schmidt/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>A group of researchers at \u003ca href=\"http://www.oxfam.org/\">Oxfam\u003c/a>, an anti-poverty nonprofit based in Oxford, England, concocted the ranking scheme to measure the best and worst places to eat around the world.\u003c/p>\n\u003cp>We're not talking about the density of Michelin-starred restaurants or whether you can get wild salmon versus farmed-raised fish at the grocery store.\u003c/p>\n\u003cp>Instead, the ranking considers whether families have sufficient access to fresh produce, nutritious proteins and clean water — and whether these options are affordable compared with less healthful options.\u003c/p>\n\u003cp>The team's conclusion?\u003c/p>\n\u003cp>\"Basically, if you arrive from Mars and design a food system, you probably couldn't design a worse one than what we have today on Earth,\" Oxfam's \u003ca href=\"http://policy-practice.oxfam.org.uk/our-people/advocacy/max-lawson\">Max Lawson\u003c/a> tells The Salt. \"There is enough food overall in the world to feed everyone. But 900 million people still don't have enough to eat, and 1 billion people are obese. It's a crazy situation.\"\u003c/p>\n\u003cp>To compile the rankings, Lawson and his colleagues spent a few months analyzing eight reports from the World Health Organization, the \u003ca href=\"http://www.fao.org/home/en/\">Food and Agriculture Organization of the U.N.\u003c/a> and the \u003ca href=\"http://www.ilo.org/global/lang--en/index.htm\">International Labor Organization\u003c/a>.\u003c/p>\n\u003cp>A country's score depends on how much food is available (so richer countries have an advantage), the nutritional value of that food and how diet helps or harms the nation's health.\u003c/p>\n\u003cp>The team measured that last metric by looking at diabetes and \u003ca href=\"http://www.npr.org/blogs/health/2014/01/02/259115022/overweight-people-in-developing-world-outnumber-those-in-rich-countries\">obesity\u003c/a> rates in each country. Not surprisingly, that's where the U.S. stumbles: We ranked 120th out of 125 countries in terms of how diet influences health.\u003c/p>\n\u003cp>The problem is linked to poverty, Lawson says.\u003c/p>\n\u003cp>\"Food is very, very cheap in the U.S. compared to most countries,\" he explains. \"But the fact is you end up with people malnourished in one of the richest countries because they don't have access to fresh vegetables at a cheap enough price to make a balanced diet.\"\u003c/p>\n\u003cp>At the other end of the spectrum are countries that struggle just to get enough food on each family's table each day. Chad, Ethiopia and Angola ranked at the overall bottom of Oxfam's list, in large part because of high malnutrition rates and the relatively high cost of foods in these countries.\u003c/p>\n\u003cp>\"People think that hunger is inevitable, but that's just not true,\" Lawson says. \"There is enough food in the world to ensure that nobody goes to bed hungry.\"\u003c/p>\n\u003cp>The problem, in large part, is getting fresh fruits, vegetables and whole grains to people who need it, he says. \"Even in countries with famines, there's still often enough food. Someone is hoarding it, or it hasn't been distributed.\"\u003c/p>\n\u003cp>And that problem isn't new. \"Very famously,\" he says, \"during the Irish potato famine, the British were exporting Irish wheat to the U.K.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76568\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/176501052-334a838b26938916d37d3e139e56be5d7336129a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/176501052-334a838b26938916d37d3e139e56be5d7336129a-1024x767.jpg\" alt=\"The U.K. has plenty of fresh produce available, such as these vegetables on display at a garden show in Southport, England. But these healthy options cost more in the U.K. than in any other country in Western Europe. Photo: Christopher Furlong/Getty Images\" width=\"1024\" height=\"767\" class=\"size-large wp-image-76568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.K. has plenty of fresh produce available, such as these vegetables on display at a garden show in Southport, England. But these healthy options cost more in the U.K. than in any other country in Western Europe. Photo: Christopher Furlong/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/14/262465619/where-in-the-world-is-the-best-place-for-healthy-eating\">The Salt at NPR Food\u003c/a> (1/15/14)\u003c/p>\n\u003cp>The Dutch are known for their lax drug laws, tall statures and proficient language skills.\u003c/p>\n\u003cp>Perhaps we should add stellar eating habits to that list, as well.\u003c/p>\n\u003cp>The Netherlands ranked as the easiest country in the world in which to find a balanced, nutritious diet, the advocacy group Oxfam \u003ca href=\"http://www.oxfamamerica.org/press/publications/good-enough-to-eat\">reported\u003c/a> Tuesday.\u003c/p>\n\u003cp>France and Switzerland shared the second slot. And Western Europe nearly swept the top 20 positions, with Australia just edging into a tie for 8th.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Where did the U.S. land?\u003c/p>\n\u003cp>We tied with Japan for 21st place, despite the fact that we have the most cheap food available. Our friendly neighbors to the north, Canada, took the 25th position out of 125 countries.\u003c/p>\n\u003cblockquote>\n\u003ch3>The Healthy Food Rankings\u003c/h3>\n\u003cp>According to the advocacy group , here are the easiest and hardest countries in the world to find a nutritious and diverse diet.\u003c/p>\n\u003cp>\u003cstrong>Best:\u003c/strong>\u003cbr>\n1. Netherlands\u003cbr>\n2. France, Switzerland\u003cbr>\n4. Denmark, Sweden, Austria, Belgium\u003cbr>\n8. Ireland, Italy, Portugal, Luxembourg, Australia\u003c/p>\n\u003cp>\u003cstrong>Worst:\u003c/strong>\u003cbr>\n121. Yemen\u003cbr>\n122. Madagascar\u003cbr>\n123. Ethiopia, Angola\u003cbr>\n125. Chad\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_76569\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/103402910-a647eb882e3c794690b1e75078a0b4baea44a495.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/103402910-a647eb882e3c794690b1e75078a0b4baea44a495-290x217.jpg\" alt=\"A banana seller makes his way to the market in Burundi's capital, Bujumbura. The small country in eastern Africa ranked last in terms of malnutrition in children. Photo: Roberto Schmidt/AFP/Getty Images\" width=\"290\" height=\"217\" class=\"size-medium wp-image-76569\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A banana seller makes his way to the market in Burundi's capital, Bujumbura. The small country in eastern Africa ranked last in terms of malnutrition in children. Photo: Roberto Schmidt/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>A group of researchers at \u003ca href=\"http://www.oxfam.org/\">Oxfam\u003c/a>, an anti-poverty nonprofit based in Oxford, England, concocted the ranking scheme to measure the best and worst places to eat around the world.\u003c/p>\n\u003cp>We're not talking about the density of Michelin-starred restaurants or whether you can get wild salmon versus farmed-raised fish at the grocery store.\u003c/p>\n\u003cp>Instead, the ranking considers whether families have sufficient access to fresh produce, nutritious proteins and clean water — and whether these options are affordable compared with less healthful options.\u003c/p>\n\u003cp>The team's conclusion?\u003c/p>\n\u003cp>\"Basically, if you arrive from Mars and design a food system, you probably couldn't design a worse one than what we have today on Earth,\" Oxfam's \u003ca href=\"http://policy-practice.oxfam.org.uk/our-people/advocacy/max-lawson\">Max Lawson\u003c/a> tells The Salt. \"There is enough food overall in the world to feed everyone. But 900 million people still don't have enough to eat, and 1 billion people are obese. It's a crazy situation.\"\u003c/p>\n\u003cp>To compile the rankings, Lawson and his colleagues spent a few months analyzing eight reports from the World Health Organization, the \u003ca href=\"http://www.fao.org/home/en/\">Food and Agriculture Organization of the U.N.\u003c/a> and the \u003ca href=\"http://www.ilo.org/global/lang--en/index.htm\">International Labor Organization\u003c/a>.\u003c/p>\n\u003cp>A country's score depends on how much food is available (so richer countries have an advantage), the nutritional value of that food and how diet helps or harms the nation's health.\u003c/p>\n\u003cp>The team measured that last metric by looking at diabetes and \u003ca href=\"http://www.npr.org/blogs/health/2014/01/02/259115022/overweight-people-in-developing-world-outnumber-those-in-rich-countries\">obesity\u003c/a> rates in each country. Not surprisingly, that's where the U.S. stumbles: We ranked 120th out of 125 countries in terms of how diet influences health.\u003c/p>\n\u003cp>The problem is linked to poverty, Lawson says.\u003c/p>\n\u003cp>\"Food is very, very cheap in the U.S. compared to most countries,\" he explains. \"But the fact is you end up with people malnourished in one of the richest countries because they don't have access to fresh vegetables at a cheap enough price to make a balanced diet.\"\u003c/p>\n\u003cp>At the other end of the spectrum are countries that struggle just to get enough food on each family's table each day. Chad, Ethiopia and Angola ranked at the overall bottom of Oxfam's list, in large part because of high malnutrition rates and the relatively high cost of foods in these countries.\u003c/p>\n\u003cp>\"People think that hunger is inevitable, but that's just not true,\" Lawson says. \"There is enough food in the world to ensure that nobody goes to bed hungry.\"\u003c/p>\n\u003cp>The problem, in large part, is getting fresh fruits, vegetables and whole grains to people who need it, he says. \"Even in countries with famines, there's still often enough food. Someone is hoarding it, or it hasn't been distributed.\"\u003c/p>\n\u003cp>And that problem isn't new. \"Very famously,\" he says, \"during the Irish potato famine, the British were exporting Irish wheat to the U.K.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_76419\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/mg_0043-2c1442c9cadd25596069339a8a0b10fb961a18f1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/mg_0043-2c1442c9cadd25596069339a8a0b10fb961a18f1-1024x767.jpg\" alt=\"A barista makes coffee using the pour-over method at Artifact Coffee in Baltimore. Photo: NPR/Benjamin Morris\" width=\"1024\" height=\"767\" class=\"size-large wp-image-76419\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A barista makes coffee using the pour-over method at Artifact Coffee in Baltimore. Photo: NPR/Benjamin Morris\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/13/262175623/coffee-myth-busting-cup-of-joe-may-help-hydration-and-memory\">The Salt at NPR Food\u003c/a> (1/13/14)\u003c/p>\n\u003cp>Despite caffeine's \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">many benefits\u003c/a>, there's a belief out there that a daily coffee habit can cause dehydration.\u003c/p>\n\u003cp>So is it true? Not according to the findings of a \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0084154\">new study\u003c/a>.\u003c/p>\n\u003cp>Researchers at the University of Birmingham in the U.K. studied the fluid levels of 50 men who had a habit of consuming about 3 to 6 cups of coffee each day.\u003c/p>\n\u003cp>With this kind of moderate coffee consumption, the authors conclude that \"coffee ... provides similar hydrating qualities to water.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To compare the hydrating effects of coffee directly with water, each participant completed two phases of the study. In one phase, they drank coffee as their main source of hydration. In the other phase, the participants went off coffee and drank equal amounts of water.\u003c/p>\n\u003cp>\"Caffeine really had absolutely no influence on hydration status,\" concludes \u003ca href=\"http://www.education.uconn.edu/directory/details.cfm?id=15\">Douglas Casa\u003c/a> of the University of Connecticut, a researcher we asked to review the paper. In other words, the coffee didn't prompt the body to pee (or flush out) more fluid.\u003c/p>\n\u003cp>\"It's well understood that if you drink coffee habitually you can develop a tolerance to the potential diuretic effects of coffee,\" says study author \u003ca href=\"https://twitter.com/Sophie_Killer\">Sophie Killer\u003c/a>, a doctoral researcher at Birmingham.\u003c/p>\n\u003cp>Prior research has already chipped away at the dehydrating myth. For instance, one \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/15467100\">study\u003c/a> found that caffeine didn't hinder hydration among athletes who consumed caffeinated beverages to rehydrate throughout practices in the heat.\u003c/p>\n\u003cp>This new study adds to the evidence, that among everyday coffee drinkers — say, those of us who routinely sip a cup of Joe or two at the office — the wives' tale that coffee will lead to dehydration is really just that: a tale.\u003c/p>\n\u003cp>But it would be an overreach to interpret these findings as coffee-is-the-same-as-water when it comes to overall health. Too much coffee can lead to jitters. And most experts agree that water or sports drinks are best for re-hydrating after fluids have been depleted.\u003c/p>\n\u003cp>Bottom line: A daily coffee habit won't lead to dehydration. But it's best to limit caffeine to moderate levels in order to steer clear of jitters and interruptions to sleep.\u003c/p>\n\u003cp>And, oh, I should mention another new \u003ca href=\"http://www.nature.com/neuro/journal/vaop/ncurrent/full/nn.3623.html\">study\u003c/a> that links caffeine to enhanced memory.\u003c/p>\n\u003cp>The research, published in \u003cem>Nature Neuroscience\u003c/em>, evaluated the effects of placebo tablets compared to 200 milligrams of caffeine tablets (about as much caffeine as a large cup of coffee) on the memories of participants who were shown a series of images.\u003c/p>\n\u003cp>One day after the initial viewing of the images, the participants who had been given the caffeine tables were more likely to distinguish between the images they had already viewed and new, similar images that had been added to the mix.\u003c/p>\n\u003cp>\"We've always known that caffeine has cognitive enhancing effects, but its particular effects on strengthening memories and making them resistant to forgetting has never been examined in detail in humans,\" wrote \u003ca href=\"http://pbs.jhu.edu/research/Yassa/directory/yassa.html\">Michael Yassa \u003c/a>of Johns Hopkins University in a \u003ca href=\"http://hub.jhu.edu/2014/01/12/caffeine-enhances-memory\">release\u003c/a> about the study.\u003c/p>\n\u003cp>\"We report for the first time a specific effect of caffeine on reducing forgetting over 24 hours,\" wrote Yassa.\u003c/p>\n\u003cp>There are certainly a lot of questions yet to be answered. For instance, caffeine may help to consolidate memories in the short-term. But is it useful in helping us retrieve memories? This study suggests not.\u003c/p>\n\u003cp>As we've reported, caffeine-containing nectar has been shown to improve the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/07/173465469/if-caffeine-can-boost-the-memory-of-bees-can-it-help-us-too\">memories of honeybees\u003c/a>, so stay-tuned — there may be more buzz about the effects of caffeine on memory in research still to come. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76419\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/mg_0043-2c1442c9cadd25596069339a8a0b10fb961a18f1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/mg_0043-2c1442c9cadd25596069339a8a0b10fb961a18f1-1024x767.jpg\" alt=\"A barista makes coffee using the pour-over method at Artifact Coffee in Baltimore. Photo: NPR/Benjamin Morris\" width=\"1024\" height=\"767\" class=\"size-large wp-image-76419\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A barista makes coffee using the pour-over method at Artifact Coffee in Baltimore. Photo: NPR/Benjamin Morris\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/13/262175623/coffee-myth-busting-cup-of-joe-may-help-hydration-and-memory\">The Salt at NPR Food\u003c/a> (1/13/14)\u003c/p>\n\u003cp>Despite caffeine's \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">many benefits\u003c/a>, there's a belief out there that a daily coffee habit can cause dehydration.\u003c/p>\n\u003cp>So is it true? Not according to the findings of a \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0084154\">new study\u003c/a>.\u003c/p>\n\u003cp>Researchers at the University of Birmingham in the U.K. studied the fluid levels of 50 men who had a habit of consuming about 3 to 6 cups of coffee each day.\u003c/p>\n\u003cp>With this kind of moderate coffee consumption, the authors conclude that \"coffee ... provides similar hydrating qualities to water.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To compare the hydrating effects of coffee directly with water, each participant completed two phases of the study. In one phase, they drank coffee as their main source of hydration. In the other phase, the participants went off coffee and drank equal amounts of water.\u003c/p>\n\u003cp>\"Caffeine really had absolutely no influence on hydration status,\" concludes \u003ca href=\"http://www.education.uconn.edu/directory/details.cfm?id=15\">Douglas Casa\u003c/a> of the University of Connecticut, a researcher we asked to review the paper. In other words, the coffee didn't prompt the body to pee (or flush out) more fluid.\u003c/p>\n\u003cp>\"It's well understood that if you drink coffee habitually you can develop a tolerance to the potential diuretic effects of coffee,\" says study author \u003ca href=\"https://twitter.com/Sophie_Killer\">Sophie Killer\u003c/a>, a doctoral researcher at Birmingham.\u003c/p>\n\u003cp>Prior research has already chipped away at the dehydrating myth. For instance, one \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/15467100\">study\u003c/a> found that caffeine didn't hinder hydration among athletes who consumed caffeinated beverages to rehydrate throughout practices in the heat.\u003c/p>\n\u003cp>This new study adds to the evidence, that among everyday coffee drinkers — say, those of us who routinely sip a cup of Joe or two at the office — the wives' tale that coffee will lead to dehydration is really just that: a tale.\u003c/p>\n\u003cp>But it would be an overreach to interpret these findings as coffee-is-the-same-as-water when it comes to overall health. Too much coffee can lead to jitters. And most experts agree that water or sports drinks are best for re-hydrating after fluids have been depleted.\u003c/p>\n\u003cp>Bottom line: A daily coffee habit won't lead to dehydration. But it's best to limit caffeine to moderate levels in order to steer clear of jitters and interruptions to sleep.\u003c/p>\n\u003cp>And, oh, I should mention another new \u003ca href=\"http://www.nature.com/neuro/journal/vaop/ncurrent/full/nn.3623.html\">study\u003c/a> that links caffeine to enhanced memory.\u003c/p>\n\u003cp>The research, published in \u003cem>Nature Neuroscience\u003c/em>, evaluated the effects of placebo tablets compared to 200 milligrams of caffeine tablets (about as much caffeine as a large cup of coffee) on the memories of participants who were shown a series of images.\u003c/p>\n\u003cp>One day after the initial viewing of the images, the participants who had been given the caffeine tables were more likely to distinguish between the images they had already viewed and new, similar images that had been added to the mix.\u003c/p>\n\u003cp>\"We've always known that caffeine has cognitive enhancing effects, but its particular effects on strengthening memories and making them resistant to forgetting has never been examined in detail in humans,\" wrote \u003ca href=\"http://pbs.jhu.edu/research/Yassa/directory/yassa.html\">Michael Yassa \u003c/a>of Johns Hopkins University in a \u003ca href=\"http://hub.jhu.edu/2014/01/12/caffeine-enhances-memory\">release\u003c/a> about the study.\u003c/p>\n\u003cp>\"We report for the first time a specific effect of caffeine on reducing forgetting over 24 hours,\" wrote Yassa.\u003c/p>\n\u003cp>There are certainly a lot of questions yet to be answered. For instance, caffeine may help to consolidate memories in the short-term. But is it useful in helping us retrieve memories? This study suggests not.\u003c/p>\n\u003cp>As we've reported, caffeine-containing nectar has been shown to improve the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/07/173465469/if-caffeine-can-boost-the-memory-of-bees-can-it-help-us-too\">memories of honeybees\u003c/a>, so stay-tuned — there may be more buzz about the effects of caffeine on memory in research still to come. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A View Inside the World of Marijuana-Laced Cookies and Edibles",
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"content": "\u003cfigure id=\"attachment_76270\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Chocolate_Chipotle-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Chocolate_Chipotle-700.jpg\" alt=\"Double chocolate chipotle Baked cookie Photo credit: Nicole Rosario\" width=\"500\" class=\"size-full wp-image-76270\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double chocolate chipotle Baked cookie. Photo credit: Nicole Rosario\u003c/figcaption>\u003c/figure>\n\u003cp>Lately I’ve been dabbling in pot goodies and have gotten advice from the potheads in my life. When I was \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/17/meal-train-food-and-community-for-the-sick/\">diagnosed with breast cancer\u003c/a> last September (in the early and treatable stages), I decided to venture to my local marijuana dispensary. Although I’m not usually a pot smoker, I was open to the idea of eating sweets and baked goods that have medicinal marijuana, to help potentially aid with any sleeplessness, pain and anxiety from cancer. \u003c/p>\n\u003cp>First, I bought an Auntie Dolores chocolate cookie, and completely forgot to eat a small portion of the cookie in the privacy of my own living room. It’s a cookie—-my natural instinct is to eat the whole thing, which I did. Slowly, because the pot taste seemed to coat my tongue and linger after any swallowing. Within fifteen minutes, I was buzzy and a little dizzy. It was tough to walk to the bathroom without putting my hands on the walls and I was giggle-cringing the whole route. Rather than have the desired mellow and easy night, I tossed and turned with vivid and bizarre dreams. The next day I was still a little dizzy and felt hung over. We almost cancelled whale watching plans but I guzzled water to get the sweet pot taste out of my mouth. It took a few hours out of the morning for me to feel better. I had a similar reaction when I ate only half of a cookie.\u003c/p>\n\u003cfigure id=\"attachment_76271\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lavender_Chamomile-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lavender_Chamomile-700.jpg\" alt=\"Chamomile lavender Baked cookie. Photo credit: Nicole Rosario\" width=\"500\" class=\"size-full wp-image-76271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chamomile lavender Baked cookie. Photo credit: Nicole Rosario\u003c/figcaption>\u003c/figure>\n\u003cp>I did hear that a natural chef friend of mine, J.C., was making pot cookies so I happily took him up on his offer to sample some. He promised that his line of Baked cookies (get it?)—which come in gourmet flavors like cashew butter cardamom, blackstrap molasses, and lemon Matcha, would offer the mellower marijuana experience I was after. I have cooked and catered with him often enough to know he has a good palate and intuitive sense of how to make things healthy while remaining delicious. J.C., a private chef, is still in the early stages of developing his Baked cookies and was able to share his process of baking with medicinal marijuana. I enjoyed that I was able to eat half a cookie, enjoy a gourmet treat, and not feel drained or hungover. His comments have been edited for clarity and length. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How and why did you start baking pot cookies?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>J.C.:\u003c/strong> It kind of started as a joke. My partner is a card-carrying cannabis client and wanted to do a cooking project with me that incorporated medical marijuana. I’m a natural chef into the therapeutics of food so I started reading and learning about the medicinal properties of cannabis. There can be a fun element to something that may not be so fun—getting positive relief from the symptoms of being sick.\u003c/p>\n\u003cp>Right now I’m making the cookies for my partner and testing recipes with some card-carrying friends. I want it to be 100% legit. I want to sell to dispensaries, that’s my goal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where did you get your recipes?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> I’ve been making them up. I took a basic concept like a peanut butter cookie and then improvised to make a cashew butter with cardamom recipe. I started with a basic sugar cookie recipe and it evolved into the lemon Matcha cookie. I’m not a baker, and am much more interested in being playful with the flavors. I kind of want to hide the flavor of the marijuana.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Your cookies are mellower than others on the market. That is a good thing but why go more mellow?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> My whole goal is to give you something you can eat, enjoy the flavor, and benefit from the effects of the medical marijuana. I find that edibles are usually way too strong and twice I’ve had a feeling that was almost “cracked out.” I want people to enjoy their cookie, like a really nice glass of wine. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about the trial and error process of creating the cookies.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> The process has been about making the butter with marijuana. Doing that is something I’m still not 100% comfortable with and right now I’m looking for someone who’s established and is making the butter. For a cookie to work, it really depends on the strain and the potency of the marijuana in the butter.\u003c/p>\n\u003cp>The original idea was to do Toll House-style cookie dough. You buy the dough in a package of six and they’re ready to bake off. Just keep the cookie dough in the fridge 7-14 days. Then put it in the freezer if you can’t use it.\u003c/p>\n\u003cp>I’ve been playing with how potent the cookies are, and how well they freeze. The first few times I made the double chocolates ones the texture was too doughy. I’ve been reading Cooks Illustrated on how to make chewy cookies and researching different baking textures. It’s been fun having the cookie dough in the house, ready to bake for people in need. I love that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your plans for the New Year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> My personal goal is to have the business roll out in some form: find some packaging, and launch in some capacity. I was doing catering and extra work. Now that I have my private chef business set up and have time to focus on projects, I can do just that.\u003c/p>\n\u003cp>I am also interesting in producing non-medicinal cookies for places like Whole Foods and Bi-Rite Market, for people that don’t desire the marijuana high.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>One thing that is really important to me is: life is too short to not enjoy good food. My goal with sweet or savory recipes is to make them more nutritious and have fun experimenting with flavors. I am working on creating medicinal products that both taste good and are beneficial to health and happiness.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76270\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Chocolate_Chipotle-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Chocolate_Chipotle-700.jpg\" alt=\"Double chocolate chipotle Baked cookie Photo credit: Nicole Rosario\" width=\"500\" class=\"size-full wp-image-76270\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double chocolate chipotle Baked cookie. Photo credit: Nicole Rosario\u003c/figcaption>\u003c/figure>\n\u003cp>Lately I’ve been dabbling in pot goodies and have gotten advice from the potheads in my life. When I was \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/17/meal-train-food-and-community-for-the-sick/\">diagnosed with breast cancer\u003c/a> last September (in the early and treatable stages), I decided to venture to my local marijuana dispensary. Although I’m not usually a pot smoker, I was open to the idea of eating sweets and baked goods that have medicinal marijuana, to help potentially aid with any sleeplessness, pain and anxiety from cancer. \u003c/p>\n\u003cp>First, I bought an Auntie Dolores chocolate cookie, and completely forgot to eat a small portion of the cookie in the privacy of my own living room. It’s a cookie—-my natural instinct is to eat the whole thing, which I did. Slowly, because the pot taste seemed to coat my tongue and linger after any swallowing. Within fifteen minutes, I was buzzy and a little dizzy. It was tough to walk to the bathroom without putting my hands on the walls and I was giggle-cringing the whole route. Rather than have the desired mellow and easy night, I tossed and turned with vivid and bizarre dreams. The next day I was still a little dizzy and felt hung over. We almost cancelled whale watching plans but I guzzled water to get the sweet pot taste out of my mouth. It took a few hours out of the morning for me to feel better. I had a similar reaction when I ate only half of a cookie.\u003c/p>\n\u003cfigure id=\"attachment_76271\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lavender_Chamomile-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lavender_Chamomile-700.jpg\" alt=\"Chamomile lavender Baked cookie. Photo credit: Nicole Rosario\" width=\"500\" class=\"size-full wp-image-76271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chamomile lavender Baked cookie. Photo credit: Nicole Rosario\u003c/figcaption>\u003c/figure>\n\u003cp>I did hear that a natural chef friend of mine, J.C., was making pot cookies so I happily took him up on his offer to sample some. He promised that his line of Baked cookies (get it?)—which come in gourmet flavors like cashew butter cardamom, blackstrap molasses, and lemon Matcha, would offer the mellower marijuana experience I was after. I have cooked and catered with him often enough to know he has a good palate and intuitive sense of how to make things healthy while remaining delicious. J.C., a private chef, is still in the early stages of developing his Baked cookies and was able to share his process of baking with medicinal marijuana. I enjoyed that I was able to eat half a cookie, enjoy a gourmet treat, and not feel drained or hungover. His comments have been edited for clarity and length. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How and why did you start baking pot cookies?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>J.C.:\u003c/strong> It kind of started as a joke. My partner is a card-carrying cannabis client and wanted to do a cooking project with me that incorporated medical marijuana. I’m a natural chef into the therapeutics of food so I started reading and learning about the medicinal properties of cannabis. There can be a fun element to something that may not be so fun—getting positive relief from the symptoms of being sick.\u003c/p>\n\u003cp>Right now I’m making the cookies for my partner and testing recipes with some card-carrying friends. I want it to be 100% legit. I want to sell to dispensaries, that’s my goal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where did you get your recipes?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> I’ve been making them up. I took a basic concept like a peanut butter cookie and then improvised to make a cashew butter with cardamom recipe. I started with a basic sugar cookie recipe and it evolved into the lemon Matcha cookie. I’m not a baker, and am much more interested in being playful with the flavors. I kind of want to hide the flavor of the marijuana.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Your cookies are mellower than others on the market. That is a good thing but why go more mellow?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> My whole goal is to give you something you can eat, enjoy the flavor, and benefit from the effects of the medical marijuana. I find that edibles are usually way too strong and twice I’ve had a feeling that was almost “cracked out.” I want people to enjoy their cookie, like a really nice glass of wine. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about the trial and error process of creating the cookies.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> The process has been about making the butter with marijuana. Doing that is something I’m still not 100% comfortable with and right now I’m looking for someone who’s established and is making the butter. For a cookie to work, it really depends on the strain and the potency of the marijuana in the butter.\u003c/p>\n\u003cp>The original idea was to do Toll House-style cookie dough. You buy the dough in a package of six and they’re ready to bake off. Just keep the cookie dough in the fridge 7-14 days. Then put it in the freezer if you can’t use it.\u003c/p>\n\u003cp>I’ve been playing with how potent the cookies are, and how well they freeze. The first few times I made the double chocolates ones the texture was too doughy. I’ve been reading Cooks Illustrated on how to make chewy cookies and researching different baking textures. It’s been fun having the cookie dough in the house, ready to bake for people in need. I love that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your plans for the New Year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> My personal goal is to have the business roll out in some form: find some packaging, and launch in some capacity. I was doing catering and extra work. Now that I have my private chef business set up and have time to focus on projects, I can do just that.\u003c/p>\n\u003cp>I am also interesting in producing non-medicinal cookies for places like Whole Foods and Bi-Rite Market, for people that don’t desire the marijuana high.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One thing that is really important to me is: life is too short to not enjoy good food. My goal with sweet or savory recipes is to make them more nutritious and have fun experimenting with flavors. I am working on creating medicinal products that both taste good and are beneficial to health and happiness.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Whole-Grain Mornings: A Wholesome Start to the New Year",
"title": "Whole-Grain Mornings: A Wholesome Start to the New Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Whole-Grain-Mornings-Breakfast-Recipes-Seasons/dp/1607745003\">\u003cimg class=\"aligncenter size-full wp-image-76232\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gord_WholeGrainMornings1000.jpg\" alt=\"Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons. Author: Megan Gordon\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>It was a love thang that made Megan Gordon \u003ca href=\"http://australiandictionary.net/pull%20up%20stumps\">pull up stumps\u003c/a>, as we say in the old country, and relocate from Oakland to Seattle in the winter of 2012. That proved to be a good move on both the personal and professional front.\u003c/p>\n\u003cp>Fast forward to today and the newly-engaged Gordon, who writes regularly for \u003ca href=\"http://www.thekitchn.com/authors/megang\">The Kitchn\u003c/a> and on her popular, whimsical blog \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>, is also a new cookbook author, with the release of \u003cem>\u003ca href=\"http://www.amazon.com/Whole-Grain-Mornings-Breakfast-Recipes-Seasons/dp/1607745003\">Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The \u003ca href=\"http://wholegrainmornings.com/\">cookbook\u003c/a> reflects Gordon's sunny, healthful, can-do sensibility and thoughtful approach to pretty much every thing she takes on. That includes her granola business, \u003ca href=\"http://margegranola.com/\">Marge\u003c/a>, which has gone gangbusters since she headed further north and has received nice nods from \u003cem>The Wall Street Journal\u003c/em> and \u003cem>Sunset\u003c/em>.\u003c/p>\n\u003cp>Gordon, a former \u003ca href=\"http://ww2.kqed.org/bayareabites/author/megangordon/\">regular contributor to this column\u003c/a>, is also my friend (full disclosure). My son misses her occasional fruit pies and pop tarts, treats that found their way into our home courtesy of her recipe development work. And I miss my galpal, colleague, and hiking buddy. We may have lost Megan to \u003ca href=\"http://neversinkcreative.com/\">Sam\u003c/a> and Seattle but every time I whip up a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/17/baking-with-olive-oil-granola-and-beyond/\">granola\u003c/a>, pretty much weekly these days, I think of Megan, happily ensconced in her new home in the Pacific Northwest.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thankfully, she's headed down to the Bay Area soon on her book tour, so catch her while you can at the events listed here. Below, Gordon muses on starting the day right and the particular pleasures of breakfast. She also shares a savory and sweet recipe from her cookbook. Here's to a hearty and healthy new year all.\u003c/p>\n\u003cfigure id=\"attachment_76233\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gordon_Megan1000.jpg\">\u003cimg class=\"size-full wp-image-76233\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gordon_Megan1000.jpg\" alt=\"Cookbook author and granola maker Megan Gordon. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cookbook author and granola maker Megan Gordon. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's the philosophy behind your new cookbook? \u003c/strong>\u003c/p>\n\u003cp>I hope to introduce new grains and make them approachable for the home cook. Whole grains can still have connotations of dusty bulk bins and hippy grocery stores. In this book I seek to change that by introducing home cooks to grains that may be new to them (millet, farro, amaranth) with recipes that appeal to both sweet and savory breakfast eaters.\u003c/p>\n\u003cp>Whole grains are the center of each recipe – they’re how I like to start my day because they’re filling, yet don’t weigh me down, and are packed with protein and fiber. But that being said, you won’t find recipes lacking in indulgence either: There's Cheesy Chive Millet Grits, Quick Breakfast Fried Rice, and a Strawberry Oat Breakfast Crisp. I’m more of a savory kind of breakfast person these days so you’ll find recipes in this book that, for some folks, might be unexpected at the breakfast table. Dishes like Zucchini Farro Cakes, savory tarts, frittatas, and a buckwheat hash.\u003c/p>\n\u003cp>This book recognizes that what we eat on a workday Wednesday morning looks drastically different from what we might prepare on a leisurely Sunday. And similarly, my morning meals on a cold, blustery January morning look a lot different than they do in the bright morning light of July. I recognize the different way we eat with a seasonal organization and categories within each season that include “Busy Weekdays,” “Slow Sundays” and “Brunch.” In this way, I hope the book becomes a truly useful morning resource (with sections on storing and cooking grains as well as useful information on building a whole-grain pantry) for home cooks looking for something healthy and delicious to prepare for themselves, their families, or their friends.\u003c/p>\n\u003cp>I also want readers to feel empowered to take a recipe or idea from this book and make it their own. We’re all different kinds of cooks and eaters and in \u003cem>Whole-Grain Mornings\u003c/em> I’ve given readers numerous ideas for ways to think beyond the recipe. Also, there are dozens of “make ahead” suggestions aiming to make morning meals more do-able on a daily basis without major prep or cook time.\u003c/p>\n\u003cp>\u003cstrong>Is this a health cookbook?\u003c/strong>\u003c/p>\n\u003cp>I don’t consider it a “health book” or a reference on whole-grain cooking. You’ll find cheese and butter and even bacon in these pages. But each recipe features whole grains as the star because they’re a nourishing way to start the morning.\u003c/p>\n\u003cp>\u003cstrong>Are you a \"breakfast is the most important meal of the day\" kinda gal?\u003c/strong>\u003c/p>\n\u003cp>Breakfast is the cornerstone of the day. Even if it’s small and effortless--a bowl of my Triple-Coconut Quinoa Porridge on the way out the door—it’s giving your body the nutrition you need to get the day started. And, I think, it sends the message that, amidst all the craziness in our day-to-day lives, feeding yourself well is important.\u003c/p>\n\u003cp>\u003ca href=\"http://margegranola.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/marge-granola-screenshot1.jpg\" alt=\"Marge Granola website\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you start your own granola company?\u003c/strong>\u003c/p>\n\u003cp>I began Marge Granola largely by accident. I was a high school English teacher and was laid off, so I started working at a restaurant in their catering department, became curious with what was going on in the bakery, and began helping out. Soon I decided that was really what I wanted to do full time – on my own. I began Marge as a baking business in the Bay Area that sold mostly pies and some granola at farmers' markets and to private clients. But the granola was what people were talking about, what got covered in the press, and what I most enjoyed making. So when I moved up to Seattle, it’s what I decided to focus on full time. Now, it's distributed up and down the West Coast and moving East, we do a brisk online business, and I'm selling it at Seattle farmers' markets, which is a great way to connect to my new community.\u003c/p>\n\u003cp>\u003cstrong>Is granola your standard breakfast then?\u003c/strong>\u003c/p>\n\u003cp>In the warmer months, absolutely. I love to dress up plain yogurt with Marge granola and seasonal berries. It’s a great travel snack and I’ve started to fold granola into cookies and bars to amp up the texture, crunch, and nutrition. In the winter months, I’m an oatmeal gal. But always whole grains, regardless of the season.\u003c/p>\n\u003cp>\u003cstrong>Is there anything about winter that impacts what's at the breakfast table in your home?\u003c/strong>\u003c/p>\n\u003cp>Winter is a time that welcomes turning inward and slowing down a bit. While the reality of hectic weekdays simply doesn’t allow for that terribly often, I love to try new recipes and ways to prepare old favorites in the winter. That's reflected in my book in my take on muffins: Pear Hazelnut Oat; porridge: Savory Barley with Mushrooms and Parmesan; and baked goods: Whole-Grain Gingerbread. Winter tends to be a time, too, when the indulgence of the holidays becomes apparent and cleaner, lighter meals are welcome. That's why I focus on whole, unprocessed ingredients and natural sugars in my healthy spins on comfort staples such as whole-grain pancake mix, homemade almond milk, infused honeys, and DIY yogurt.\u003c/p>\n\u003cp>\u003cstrong>Did you discover anything surprising while researching whole-grain recipes for this book? \u003c/strong>\u003c/p>\n\u003cp>Yes, new preparations for grains, for example, baking quinoa with honey and seeds to create a crunchy topping for yogurt. Or frying up farro and shredded zucchini to make breakfast fritters. I learned to love millet, my new go-to grain of choice. It’s often dismissed as bird seed but it has a mild flavor that’s reminiscent of corn and is quick-cooking and delicious as a simple porridge, grits, or in grain bowls. I also learned something I’d always suspected was true: simplicity rules. When I first got my book contract I went out and bought a fancy rice cooker that had settings to cook all different kinds of grains. Ultimately I returned it and used the sturdy pot I’ve had since college. The fewer bells and whistles in the morning hours, the better!\u003c/p>\n\u003ch3>Events\u003c/h3>\n\u003cul>\n\u003cli>Book signing & granola tasting: \u003ca href=\"http://www.fourthstreetshop.com/pages/anthropologie.html\">Anthropologie\u003c/a>, February 7, 11am-1pm, Berkeley\u003c/li>\n\u003cli>Book signing: \u003ca href=\"http://healdsburgshed.com/\">Healdsburg Shed\u003c/a>, February 8, 10am, Healdsburg\u003c/li>\n\u003cli>Better breakfasts cooking class: \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, February 8, 3:30pm-6:30pm, San Francisco\u003c/li>\n\u003cli>Book talk, signing & granola tasting: \u003ca href=\"http://www.bookpassage.com/\">Book Passage\u003c/a>, February 9, 1pm, Corte Madera\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Apricot Pistachio Granola\u003c/h3>\n\u003cp>This is a version of the granola that the \u003cem>Wall Street Journal\u003c/em> wrote about on a Saturday morning in early June of 2012. Once you develop product flavors for a business, you don’t get to continue altering them once the packaging is printed and customers fall in love with it. However, I’ve taken to adding sunflower seeds and crystallized ginger when I make this at home.\u003c/p>\n\u003cfigure id=\"attachment_76234\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Apricot-Pistachio-Granola700.jpg\">\u003cimg class=\"size-full wp-image-76234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Apricot-Pistachio-Granola700.jpg\" alt=\"Apricot Pistachio Granola. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apricot Pistachio Granola. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 8 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Morning Notes:\u003c/strong> Buying apricots from bulk bins with a high turnover is always a good bet because they’re likely much fresher than packaged dried fruits. You can also buy diced dried apricots, which is what I do for Marge.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 cups / 300 g rolled oats\u003c/li>\n\u003cli>1 cup / 130 g raw pistachios, coarsely chopped\u003c/li>\n\u003cli>1 cup / 130 g raw pepitas\u003c/li>\n\u003cli>1⁄2 cup / 60 g raw sesame seeds\u003c/li>\n\u003cli>1⁄2 cup / 60 g raw sunflower seeds\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>1⁄4 teaspoon ground cinnamon\u003c/li>\n\u003cli>1⁄2 teaspoon ground cardamom\u003c/li>\n\u003cli>1⁄2 teaspoon pure vanilla extract\u003c/li>\n\u003cli>1⁄2 cup / 120 ml extra-virgin olive oil\u003c/li>\n\u003cli>1⁄2 cup / 120 ml maple syrup\u003c/li>\n\u003cli>1⁄2 cup / 75 g finely chopped dried apricots (about 10 dried apricots)\u003c/li>\n\u003cli>1⁄4 cup / 25 g diced crystallized ginger\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 325°F. Line a large rimmed baking sheet with parchment paper\u003cbr>\nor a silicone mat.\u003c/li>\n\u003cli>In a large bowl, stir together the oats, pistachios, pepitas, sesame seeds, sunflower seeds, salt, cinnamon, and cardamom.\u003c/li>\n\u003cli>Add the vanilla, olive oil, and maple syrup and stir to combine. I use my hands at this point so that all of the wet and dry ingredients are evenly mixed together. Turn the mixture out onto the prepared baking sheet and spread in an even layer.\u003c/li>\n\u003cli>Bake until fragrant and golden brown, 35 to 40 minutes. Stir every 15 to 20 minutes to ensure the granola bakes evenly. Remove from the oven and let cool completely on the baking sheet. If the granola doesn’t seem as toasty and crunchy as you’d like, it will firm up considerably as it cools. Stir in the apricots and crystallized ginger once the granola has cooled. Store in an airtight container for 3 to 4 weeks or refrigerate for up to 6 weeks (if refrigerating, keep the apricots in a separate sealed bag and add them as you enjoy your granola so they don’t become hard and dry.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Greens \u003cem>and\u003c/em> Grains Scramble\u003c/h3>\n\u003cp>This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it’s usually a dish we whip up as a late breakfast on weekdays when we’re both working from home and most emails have been returned. It’s wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.\u003c/p>\n\u003cfigure id=\"attachment_76235\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Greens-and-Grains-Scramble700.jpg\">\u003cimg class=\"size-full wp-image-76235\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Greens-and-Grains-Scramble700.jpg\" alt=\"Greens and Grains Scramble. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Greens \u003cem>and\u003c/em> Grains Scramble. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 2, heartily\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 large eggs, beaten\u003c/li>\n\u003cli>1 tablespoon milk\u003c/li>\n\u003cli>1⁄4 teaspoon kosher salt\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 green onion, white and light green parts, finely chopped (about 1 tablespoon)\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 heaping cup / 240 ml well-packed chopped leafy greens (such as kale, Swiss chard leaves without ribs, or spinach)\u003c/li>\n\u003cli>1⁄2 cup / 120 ml cooked whole grains (wheat berries, farro, barley, or millet)\u003c/li>\n\u003cli>1 tablespoon chopped fresh chives\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Flaky salt\u003c/li>\n\u003cli>Crusty bread, toasted English muffins, or warm corn tortillas, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.\u003c/li>\n\u003cli>Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they’re softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.\u003c/li>\n\u003cli>Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Make It Your Own:\u003c/strong> Stirring in grated Parmesan cheese or a creamy chèvre is always nice. For a splurge in the late fall or early winter, I can’t think of a much better way to begin the morning than cooking up a handful of chanterelles in a bit of butter and folding them into the eggs.\u003c/p>\n\n",
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"excerpt": "Made New Year's resolutions to eat better? You know you have. Cookbook author Megan Gordon to the rescue with her new release Whole-Grain Mornings. Gordon talks with Sarah Henry about granola and ancient grains.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Whole-Grain-Mornings-Breakfast-Recipes-Seasons/dp/1607745003\">\u003cimg class=\"aligncenter size-full wp-image-76232\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gord_WholeGrainMornings1000.jpg\" alt=\"Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons. Author: Megan Gordon\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>It was a love thang that made Megan Gordon \u003ca href=\"http://australiandictionary.net/pull%20up%20stumps\">pull up stumps\u003c/a>, as we say in the old country, and relocate from Oakland to Seattle in the winter of 2012. That proved to be a good move on both the personal and professional front.\u003c/p>\n\u003cp>Fast forward to today and the newly-engaged Gordon, who writes regularly for \u003ca href=\"http://www.thekitchn.com/authors/megang\">The Kitchn\u003c/a> and on her popular, whimsical blog \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>, is also a new cookbook author, with the release of \u003cem>\u003ca href=\"http://www.amazon.com/Whole-Grain-Mornings-Breakfast-Recipes-Seasons/dp/1607745003\">Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The \u003ca href=\"http://wholegrainmornings.com/\">cookbook\u003c/a> reflects Gordon's sunny, healthful, can-do sensibility and thoughtful approach to pretty much every thing she takes on. That includes her granola business, \u003ca href=\"http://margegranola.com/\">Marge\u003c/a>, which has gone gangbusters since she headed further north and has received nice nods from \u003cem>The Wall Street Journal\u003c/em> and \u003cem>Sunset\u003c/em>.\u003c/p>\n\u003cp>Gordon, a former \u003ca href=\"http://ww2.kqed.org/bayareabites/author/megangordon/\">regular contributor to this column\u003c/a>, is also my friend (full disclosure). My son misses her occasional fruit pies and pop tarts, treats that found their way into our home courtesy of her recipe development work. And I miss my galpal, colleague, and hiking buddy. We may have lost Megan to \u003ca href=\"http://neversinkcreative.com/\">Sam\u003c/a> and Seattle but every time I whip up a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/17/baking-with-olive-oil-granola-and-beyond/\">granola\u003c/a>, pretty much weekly these days, I think of Megan, happily ensconced in her new home in the Pacific Northwest.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thankfully, she's headed down to the Bay Area soon on her book tour, so catch her while you can at the events listed here. Below, Gordon muses on starting the day right and the particular pleasures of breakfast. She also shares a savory and sweet recipe from her cookbook. Here's to a hearty and healthy new year all.\u003c/p>\n\u003cfigure id=\"attachment_76233\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gordon_Megan1000.jpg\">\u003cimg class=\"size-full wp-image-76233\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gordon_Megan1000.jpg\" alt=\"Cookbook author and granola maker Megan Gordon. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cookbook author and granola maker Megan Gordon. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's the philosophy behind your new cookbook? \u003c/strong>\u003c/p>\n\u003cp>I hope to introduce new grains and make them approachable for the home cook. Whole grains can still have connotations of dusty bulk bins and hippy grocery stores. In this book I seek to change that by introducing home cooks to grains that may be new to them (millet, farro, amaranth) with recipes that appeal to both sweet and savory breakfast eaters.\u003c/p>\n\u003cp>Whole grains are the center of each recipe – they’re how I like to start my day because they’re filling, yet don’t weigh me down, and are packed with protein and fiber. But that being said, you won’t find recipes lacking in indulgence either: There's Cheesy Chive Millet Grits, Quick Breakfast Fried Rice, and a Strawberry Oat Breakfast Crisp. I’m more of a savory kind of breakfast person these days so you’ll find recipes in this book that, for some folks, might be unexpected at the breakfast table. Dishes like Zucchini Farro Cakes, savory tarts, frittatas, and a buckwheat hash.\u003c/p>\n\u003cp>This book recognizes that what we eat on a workday Wednesday morning looks drastically different from what we might prepare on a leisurely Sunday. And similarly, my morning meals on a cold, blustery January morning look a lot different than they do in the bright morning light of July. I recognize the different way we eat with a seasonal organization and categories within each season that include “Busy Weekdays,” “Slow Sundays” and “Brunch.” In this way, I hope the book becomes a truly useful morning resource (with sections on storing and cooking grains as well as useful information on building a whole-grain pantry) for home cooks looking for something healthy and delicious to prepare for themselves, their families, or their friends.\u003c/p>\n\u003cp>I also want readers to feel empowered to take a recipe or idea from this book and make it their own. We’re all different kinds of cooks and eaters and in \u003cem>Whole-Grain Mornings\u003c/em> I’ve given readers numerous ideas for ways to think beyond the recipe. Also, there are dozens of “make ahead” suggestions aiming to make morning meals more do-able on a daily basis without major prep or cook time.\u003c/p>\n\u003cp>\u003cstrong>Is this a health cookbook?\u003c/strong>\u003c/p>\n\u003cp>I don’t consider it a “health book” or a reference on whole-grain cooking. You’ll find cheese and butter and even bacon in these pages. But each recipe features whole grains as the star because they’re a nourishing way to start the morning.\u003c/p>\n\u003cp>\u003cstrong>Are you a \"breakfast is the most important meal of the day\" kinda gal?\u003c/strong>\u003c/p>\n\u003cp>Breakfast is the cornerstone of the day. Even if it’s small and effortless--a bowl of my Triple-Coconut Quinoa Porridge on the way out the door—it’s giving your body the nutrition you need to get the day started. And, I think, it sends the message that, amidst all the craziness in our day-to-day lives, feeding yourself well is important.\u003c/p>\n\u003cp>\u003ca href=\"http://margegranola.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/marge-granola-screenshot1.jpg\" alt=\"Marge Granola website\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you start your own granola company?\u003c/strong>\u003c/p>\n\u003cp>I began Marge Granola largely by accident. I was a high school English teacher and was laid off, so I started working at a restaurant in their catering department, became curious with what was going on in the bakery, and began helping out. Soon I decided that was really what I wanted to do full time – on my own. I began Marge as a baking business in the Bay Area that sold mostly pies and some granola at farmers' markets and to private clients. But the granola was what people were talking about, what got covered in the press, and what I most enjoyed making. So when I moved up to Seattle, it’s what I decided to focus on full time. Now, it's distributed up and down the West Coast and moving East, we do a brisk online business, and I'm selling it at Seattle farmers' markets, which is a great way to connect to my new community.\u003c/p>\n\u003cp>\u003cstrong>Is granola your standard breakfast then?\u003c/strong>\u003c/p>\n\u003cp>In the warmer months, absolutely. I love to dress up plain yogurt with Marge granola and seasonal berries. It’s a great travel snack and I’ve started to fold granola into cookies and bars to amp up the texture, crunch, and nutrition. In the winter months, I’m an oatmeal gal. But always whole grains, regardless of the season.\u003c/p>\n\u003cp>\u003cstrong>Is there anything about winter that impacts what's at the breakfast table in your home?\u003c/strong>\u003c/p>\n\u003cp>Winter is a time that welcomes turning inward and slowing down a bit. While the reality of hectic weekdays simply doesn’t allow for that terribly often, I love to try new recipes and ways to prepare old favorites in the winter. That's reflected in my book in my take on muffins: Pear Hazelnut Oat; porridge: Savory Barley with Mushrooms and Parmesan; and baked goods: Whole-Grain Gingerbread. Winter tends to be a time, too, when the indulgence of the holidays becomes apparent and cleaner, lighter meals are welcome. That's why I focus on whole, unprocessed ingredients and natural sugars in my healthy spins on comfort staples such as whole-grain pancake mix, homemade almond milk, infused honeys, and DIY yogurt.\u003c/p>\n\u003cp>\u003cstrong>Did you discover anything surprising while researching whole-grain recipes for this book? \u003c/strong>\u003c/p>\n\u003cp>Yes, new preparations for grains, for example, baking quinoa with honey and seeds to create a crunchy topping for yogurt. Or frying up farro and shredded zucchini to make breakfast fritters. I learned to love millet, my new go-to grain of choice. It’s often dismissed as bird seed but it has a mild flavor that’s reminiscent of corn and is quick-cooking and delicious as a simple porridge, grits, or in grain bowls. I also learned something I’d always suspected was true: simplicity rules. When I first got my book contract I went out and bought a fancy rice cooker that had settings to cook all different kinds of grains. Ultimately I returned it and used the sturdy pot I’ve had since college. The fewer bells and whistles in the morning hours, the better!\u003c/p>\n\u003ch3>Events\u003c/h3>\n\u003cul>\n\u003cli>Book signing & granola tasting: \u003ca href=\"http://www.fourthstreetshop.com/pages/anthropologie.html\">Anthropologie\u003c/a>, February 7, 11am-1pm, Berkeley\u003c/li>\n\u003cli>Book signing: \u003ca href=\"http://healdsburgshed.com/\">Healdsburg Shed\u003c/a>, February 8, 10am, Healdsburg\u003c/li>\n\u003cli>Better breakfasts cooking class: \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, February 8, 3:30pm-6:30pm, San Francisco\u003c/li>\n\u003cli>Book talk, signing & granola tasting: \u003ca href=\"http://www.bookpassage.com/\">Book Passage\u003c/a>, February 9, 1pm, Corte Madera\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Apricot Pistachio Granola\u003c/h3>\n\u003cp>This is a version of the granola that the \u003cem>Wall Street Journal\u003c/em> wrote about on a Saturday morning in early June of 2012. Once you develop product flavors for a business, you don’t get to continue altering them once the packaging is printed and customers fall in love with it. However, I’ve taken to adding sunflower seeds and crystallized ginger when I make this at home.\u003c/p>\n\u003cfigure id=\"attachment_76234\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Apricot-Pistachio-Granola700.jpg\">\u003cimg class=\"size-full wp-image-76234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Apricot-Pistachio-Granola700.jpg\" alt=\"Apricot Pistachio Granola. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apricot Pistachio Granola. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 8 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Morning Notes:\u003c/strong> Buying apricots from bulk bins with a high turnover is always a good bet because they’re likely much fresher than packaged dried fruits. You can also buy diced dried apricots, which is what I do for Marge.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 cups / 300 g rolled oats\u003c/li>\n\u003cli>1 cup / 130 g raw pistachios, coarsely chopped\u003c/li>\n\u003cli>1 cup / 130 g raw pepitas\u003c/li>\n\u003cli>1⁄2 cup / 60 g raw sesame seeds\u003c/li>\n\u003cli>1⁄2 cup / 60 g raw sunflower seeds\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>1⁄4 teaspoon ground cinnamon\u003c/li>\n\u003cli>1⁄2 teaspoon ground cardamom\u003c/li>\n\u003cli>1⁄2 teaspoon pure vanilla extract\u003c/li>\n\u003cli>1⁄2 cup / 120 ml extra-virgin olive oil\u003c/li>\n\u003cli>1⁄2 cup / 120 ml maple syrup\u003c/li>\n\u003cli>1⁄2 cup / 75 g finely chopped dried apricots (about 10 dried apricots)\u003c/li>\n\u003cli>1⁄4 cup / 25 g diced crystallized ginger\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 325°F. Line a large rimmed baking sheet with parchment paper\u003cbr>\nor a silicone mat.\u003c/li>\n\u003cli>In a large bowl, stir together the oats, pistachios, pepitas, sesame seeds, sunflower seeds, salt, cinnamon, and cardamom.\u003c/li>\n\u003cli>Add the vanilla, olive oil, and maple syrup and stir to combine. I use my hands at this point so that all of the wet and dry ingredients are evenly mixed together. Turn the mixture out onto the prepared baking sheet and spread in an even layer.\u003c/li>\n\u003cli>Bake until fragrant and golden brown, 35 to 40 minutes. Stir every 15 to 20 minutes to ensure the granola bakes evenly. Remove from the oven and let cool completely on the baking sheet. If the granola doesn’t seem as toasty and crunchy as you’d like, it will firm up considerably as it cools. Stir in the apricots and crystallized ginger once the granola has cooled. Store in an airtight container for 3 to 4 weeks or refrigerate for up to 6 weeks (if refrigerating, keep the apricots in a separate sealed bag and add them as you enjoy your granola so they don’t become hard and dry.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Greens \u003cem>and\u003c/em> Grains Scramble\u003c/h3>\n\u003cp>This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it’s usually a dish we whip up as a late breakfast on weekdays when we’re both working from home and most emails have been returned. It’s wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.\u003c/p>\n\u003cfigure id=\"attachment_76235\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Greens-and-Grains-Scramble700.jpg\">\u003cimg class=\"size-full wp-image-76235\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Greens-and-Grains-Scramble700.jpg\" alt=\"Greens and Grains Scramble. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Greens \u003cem>and\u003c/em> Grains Scramble. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 2, heartily\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 large eggs, beaten\u003c/li>\n\u003cli>1 tablespoon milk\u003c/li>\n\u003cli>1⁄4 teaspoon kosher salt\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 green onion, white and light green parts, finely chopped (about 1 tablespoon)\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 heaping cup / 240 ml well-packed chopped leafy greens (such as kale, Swiss chard leaves without ribs, or spinach)\u003c/li>\n\u003cli>1⁄2 cup / 120 ml cooked whole grains (wheat berries, farro, barley, or millet)\u003c/li>\n\u003cli>1 tablespoon chopped fresh chives\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Flaky salt\u003c/li>\n\u003cli>Crusty bread, toasted English muffins, or warm corn tortillas, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.\u003c/li>\n\u003cli>Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they’re softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.\u003c/li>\n\u003cli>Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Make It Your Own:\u003c/strong> Stirring in grated Parmesan cheese or a creamy chèvre is always nice. For a splurge in the late fall or early winter, I can’t think of a much better way to begin the morning than cooking up a handful of chanterelles in a bit of butter and folding them into the eggs.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "This GMO Apple Won't Brown. Will That Sour The Fruit's Image?",
"title": "This GMO Apple Won't Brown. Will That Sour The Fruit's Image?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76212\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3306-2-84c22cdc79fc9e599fd91bfc7fe997c45619cb0b-e1389221903818.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3306-2-84c22cdc79fc9e599fd91bfc7fe997c45619cb0b-e1389221903818.jpg\" alt=\"Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking. Photo courtesy of Okanagan Specialty Fruits Inc.\" width=\"640\" height=\"480\" class=\"size-full wp-image-76212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking. Photo courtesy of Okanagan Specialty Fruits Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140108_atc_gmo_apple.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">The Salt at NPR Food\u003c/a> (1/8/14)\u003c/p>\n\u003cp>If you (or your children) turn up your nose at brown apple slices, would you prefer fresh-looking ones that have been genetically engineered?\u003c/p>\n\u003cp>Neal Carter, president of \u003ca href=\"http://www.okspecialtyfruits.com/\">Okanagan Specialty Fruits\u003c/a>, in British Columbia, Canada, certainly hopes so. His company has created the new, non-browning, \u003ca href=\"http://www.arcticapples.com/\">\"Arctic\" apples\u003c/a>, and he's hoping for big orders from despairing parents and food service companies alike. Food service companies, he says, would no longer have to treat their sliced apples with antioxidant chemicals like calcium ascorbate to keep them looking fresh.\u003c/p>\n\u003cp>The cost savings \"can be huge,\" he says. \"Right now, to make fresh-cut apple slices and put them in the bag, 35 or 40 percent of the cost is the antioxident treatment. So you could make a fresh-cut apple slice 30 percent cheaper.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new apples are waiting for approval from the U.S. Department of Agriculture. But they face opposition — including from apple producers who worry that this new product will taint the apple's wholesome, all-natural image.\u003c/p>\n\u003cp>\"Our concern is marketing,\" says Christian Schlect, president of the \u003ca href=\"http://www.nwhort.org/\">Northwest Horticultural Council\u003c/a>, which represents apple growers in the major apple-producing areas of the Pacific Northwest.\u003c/p>\n\u003cp>Schlect sees a risk that consumers who are viscerally opposed to genetic engineering will avoid apples entirely, and the industry will have to spend precious time and money keeping GMO apples separate from their conventional cousins.\u003c/p>\n\u003cp>The non-browning trait was created by inserting extra copies of genes that the apple already possessed. These genes normally create an enzyme called polyphenol oxidase, which is responsible for the chemical reaction that causes browning.\u003c/p>\n\u003cp>Yet when extra copies of the gene are added, the apple reacts by shutting down all of them, stopping production of the enzyme and preventing the browning reaction. (Like any apple, these apples eventually will go brown from normal rotting. It's the immediate \"enzymatic browning\" that's blocked.)\u003c/p>\n\u003cp>Okanagan Specialty Fruits licensed this technique from the Australian research institute where it was first discovered.\u003c/p>\n\u003cp>At the moment, there are non-browning versions of Golden Delicious and Granny Smith apples. The U.S. Department of Agriculture has allowed Okanagan Specialty Fruits to produce them in test plots covering a few acres in the states of New York and Washington. Carter says his company now is working to put the trait in Fuji and Gala apples, too.\u003c/p>\n\u003cp>The USDA has studied the apple and released a \u003ca href=\"http://www.regulations.gov/#!documentDetail;D=APHIS-2012-0025-1937\">preliminary conclusion\u003c/a> that Arctic apples are pretty much as harmless as conventional ones. That assessment is now open for public comment, and thousands of people have taken advantage of the opportunity — most of them fiercely opposed to it.\u003c/p>\n\u003cp>Even if the USDA approved the apples within a few months, as Carter hopes, it would take several years before commercial quantities of non-browning apples could show up in grocery stores.\u003c/p>\n\u003cp>Okanagan Specialty Fruits does not plan to grow large quantities of apples itself. It will license its variety to commercial growers, charging them a one-time fee of $1,500 per acre of trees. Carter says this is comparable to the license fees that growers currently pay for the right to produce patented varieties such as Gala or Fuji.\u003c/p>\n\u003cp>Carter is convinced that most consumers will be curious to try the apple. The company conducted focus groups in four U.S. cities, from San Francisco to Raleigh, N.C. The company showed consumers the apple, explained that it was genetically engineered, and asked them, \"Would you buy it?\"\u003c/p>\n\u003cp>\"Typically, it's about 80-20,\" says Carter. \"80 percent say, 'Fantastic, bring it on.' And 20 percent say, 'Hmm. I don't think I like genetic engineering.' But they all eat it. Even if they were a nay-sayer that was never going to eat any GM fruit, they will eat a slice. It's not like we have to ask them to eat a slice. They will ask if they can eat a slice.\"\u003c/p>\n\u003cp>Carter thinks it may be more difficult convincing grocery stores to stock the new apple. Even if only a minority of their customers are viscerally opposed to it, grocery stores are risk-averse, and don't want to drive away any business at all.\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": "A small Canadian company has created a genetically engineered apple that doesn't go brown when you slice it. It's waiting for approval from the U.S. Department of Agriculture. But some apple producers are worried that this new product will taint the apple's wholesome, all-natural image.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76212\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3306-2-84c22cdc79fc9e599fd91bfc7fe997c45619cb0b-e1389221903818.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3306-2-84c22cdc79fc9e599fd91bfc7fe997c45619cb0b-e1389221903818.jpg\" alt=\"Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking. Photo courtesy of Okanagan Specialty Fruits Inc.\" width=\"640\" height=\"480\" class=\"size-full wp-image-76212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking. Photo courtesy of Okanagan Specialty Fruits Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">The Salt at NPR Food\u003c/a> (1/8/14)\u003c/p>\n\u003cp>If you (or your children) turn up your nose at brown apple slices, would you prefer fresh-looking ones that have been genetically engineered?\u003c/p>\n\u003cp>Neal Carter, president of \u003ca href=\"http://www.okspecialtyfruits.com/\">Okanagan Specialty Fruits\u003c/a>, in British Columbia, Canada, certainly hopes so. His company has created the new, non-browning, \u003ca href=\"http://www.arcticapples.com/\">\"Arctic\" apples\u003c/a>, and he's hoping for big orders from despairing parents and food service companies alike. Food service companies, he says, would no longer have to treat their sliced apples with antioxidant chemicals like calcium ascorbate to keep them looking fresh.\u003c/p>\n\u003cp>The cost savings \"can be huge,\" he says. \"Right now, to make fresh-cut apple slices and put them in the bag, 35 or 40 percent of the cost is the antioxident treatment. So you could make a fresh-cut apple slice 30 percent cheaper.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new apples are waiting for approval from the U.S. Department of Agriculture. But they face opposition — including from apple producers who worry that this new product will taint the apple's wholesome, all-natural image.\u003c/p>\n\u003cp>\"Our concern is marketing,\" says Christian Schlect, president of the \u003ca href=\"http://www.nwhort.org/\">Northwest Horticultural Council\u003c/a>, which represents apple growers in the major apple-producing areas of the Pacific Northwest.\u003c/p>\n\u003cp>Schlect sees a risk that consumers who are viscerally opposed to genetic engineering will avoid apples entirely, and the industry will have to spend precious time and money keeping GMO apples separate from their conventional cousins.\u003c/p>\n\u003cp>The non-browning trait was created by inserting extra copies of genes that the apple already possessed. These genes normally create an enzyme called polyphenol oxidase, which is responsible for the chemical reaction that causes browning.\u003c/p>\n\u003cp>Yet when extra copies of the gene are added, the apple reacts by shutting down all of them, stopping production of the enzyme and preventing the browning reaction. (Like any apple, these apples eventually will go brown from normal rotting. It's the immediate \"enzymatic browning\" that's blocked.)\u003c/p>\n\u003cp>Okanagan Specialty Fruits licensed this technique from the Australian research institute where it was first discovered.\u003c/p>\n\u003cp>At the moment, there are non-browning versions of Golden Delicious and Granny Smith apples. The U.S. Department of Agriculture has allowed Okanagan Specialty Fruits to produce them in test plots covering a few acres in the states of New York and Washington. Carter says his company now is working to put the trait in Fuji and Gala apples, too.\u003c/p>\n\u003cp>The USDA has studied the apple and released a \u003ca href=\"http://www.regulations.gov/#!documentDetail;D=APHIS-2012-0025-1937\">preliminary conclusion\u003c/a> that Arctic apples are pretty much as harmless as conventional ones. That assessment is now open for public comment, and thousands of people have taken advantage of the opportunity — most of them fiercely opposed to it.\u003c/p>\n\u003cp>Even if the USDA approved the apples within a few months, as Carter hopes, it would take several years before commercial quantities of non-browning apples could show up in grocery stores.\u003c/p>\n\u003cp>Okanagan Specialty Fruits does not plan to grow large quantities of apples itself. It will license its variety to commercial growers, charging them a one-time fee of $1,500 per acre of trees. Carter says this is comparable to the license fees that growers currently pay for the right to produce patented varieties such as Gala or Fuji.\u003c/p>\n\u003cp>Carter is convinced that most consumers will be curious to try the apple. The company conducted focus groups in four U.S. cities, from San Francisco to Raleigh, N.C. The company showed consumers the apple, explained that it was genetically engineered, and asked them, \"Would you buy it?\"\u003c/p>\n\u003cp>\"Typically, it's about 80-20,\" says Carter. \"80 percent say, 'Fantastic, bring it on.' And 20 percent say, 'Hmm. I don't think I like genetic engineering.' But they all eat it. Even if they were a nay-sayer that was never going to eat any GM fruit, they will eat a slice. It's not like we have to ask them to eat a slice. They will ask if they can eat a slice.\"\u003c/p>\n\u003cp>Carter thinks it may be more difficult convincing grocery stores to stock the new apple. Even if only a minority of their customers are viscerally opposed to it, grocery stores are risk-averse, and don't want to drive away any business at all.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Smithfield Prods Its Pork Suppliers To Dump Pig Crates",
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"content": "\u003cfigure id=\"attachment_76187\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pig-crate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pig-crate.jpg\" alt=\"Breeding sows in crates at a subsidiary of Smithfield Foods in 2010. The photo was shot by the Humane Society as part of an undercover investigation. Photo: Humane Society/Associated Press\" width=\"624\" height=\"351\" class=\"size-full wp-image-76187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breeding sows in crates at a subsidiary of Smithfield Foods in 2010. The photo was shot by the Humane Society as part of an undercover investigation. Photo: Humane Society/Associated Press\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/07/260439063/smithfield-prods-its-pork-suppliers-to-dump-pig-crates\">The Salt at NPR Food\u003c/a> (1/7/14)\u003c/p>\n\u003cp>Smithfield, the world's largest hog and pork buyer, announced Tuesday that it's asking the independent farmers with whom it has contracts to get rid of stalls for pregnant sows to improve the animals' living conditions.\u003c/p>\n\u003cp>To nudge these farmers to make the changes to their facilities by 2022, Smithfield is offering to extend their contracts once they've converted their gestational stalls into group houses, which are generally considered more humane.\u003c/p>\n\u003cp>The move is significant because 40 percent of Smithfield sows are raised on farms owned by independent farmers. The company has contracts with 2,100 farms across 12 states.\u003c/p>\n\u003cp>Smithfield, best known for its ham products, says it has already moved 54 percent of pregnant sows on its company-owned farms in the U.S. out of the the narrow stalls, known as gestation crates, and into group housing, per a \u003ca href=\"http://investors.smithfieldfoods.com/releasedetail.cfm?releaseid=295899\">commitment\u003c/a> it made in 2007 to phase out the crates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The hog industry's standard practice for years has been to confine pregnant sows in the 2-foot-wide steel crates for the length of their four-month pregnancies. The idea behind the crates is to keep the sows from squashing their babies, fighting and stealing each others' food.\u003c/p>\n\u003cp>But animal welfare groups have long called the crates cruel and unnecessary, and pressured big producers like Smithfield to end the practice. Advocates argue that the crates restrict the animals' movement too much — the sows can't turn around at all — and are simply devices to pack as many animals into a house as possible. (Smithfield alone used 15.8 million hogs in 2012.) Group houses, by contrast, are bigger, and allow pregnant sows to come and go from their stalls.\u003c/p>\n\u003cp>Smithfield's announcement comes as 60 of the world's largest food retailers – from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/14/146863301/mcdonalds-teams-up-with-humane-society-to-phase-out-pig-crates\">McDonald's\u003c/a> to Safeway, Costco and Oscar Mayer – have said they won't tolerate gestation crates in their supply chains anymore, either.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.globenewswire.com/news-release/2014/01/07/600779/10063123/en/Smithfield-Foods-Recommends-Its-Contract-Growers-Convert-to-Group-Housing-for-Pregnant-Sows.html\">press release\u003c/a>, Smithfield said that the change it is requesting is not required, but contract extensions \"will be less likely\" for farmers who keep gestation crates.\u003c/p>\n\u003cp>\"We recognize that these projects require a significant investment on the part of our growers,\" C. Larry Pope, president and chief executive officer of Smithfield Foods, said in a statement. \"But a well-planned renovation to a group housing system will help maintain the farms' value for years to come, while at the same time supporting our companywide commitment to animal care.\"\u003c/p>\n\u003cp>The Humane Society of the U.S. says that Smithfield's announcement spells the eventual end of the gestation crate.\u003c/p>\n\u003cp>\"Smithfield's announcement means certain death for the gestation crate in pork production,\" \u003ca href=\"http://www.humanesociety.org/about/leadership/subject_experts/matthew-prescott.html\">Matthew Prescott\u003c/a>, food policy director for HSUS, tells The Salt. \"For the millions of pigs currently locked inside these cruel boxes, that demise will be most welcomed.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76187\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pig-crate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pig-crate.jpg\" alt=\"Breeding sows in crates at a subsidiary of Smithfield Foods in 2010. The photo was shot by the Humane Society as part of an undercover investigation. Photo: Humane Society/Associated Press\" width=\"624\" height=\"351\" class=\"size-full wp-image-76187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breeding sows in crates at a subsidiary of Smithfield Foods in 2010. The photo was shot by the Humane Society as part of an undercover investigation. Photo: Humane Society/Associated Press\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/07/260439063/smithfield-prods-its-pork-suppliers-to-dump-pig-crates\">The Salt at NPR Food\u003c/a> (1/7/14)\u003c/p>\n\u003cp>Smithfield, the world's largest hog and pork buyer, announced Tuesday that it's asking the independent farmers with whom it has contracts to get rid of stalls for pregnant sows to improve the animals' living conditions.\u003c/p>\n\u003cp>To nudge these farmers to make the changes to their facilities by 2022, Smithfield is offering to extend their contracts once they've converted their gestational stalls into group houses, which are generally considered more humane.\u003c/p>\n\u003cp>The move is significant because 40 percent of Smithfield sows are raised on farms owned by independent farmers. The company has contracts with 2,100 farms across 12 states.\u003c/p>\n\u003cp>Smithfield, best known for its ham products, says it has already moved 54 percent of pregnant sows on its company-owned farms in the U.S. out of the the narrow stalls, known as gestation crates, and into group housing, per a \u003ca href=\"http://investors.smithfieldfoods.com/releasedetail.cfm?releaseid=295899\">commitment\u003c/a> it made in 2007 to phase out the crates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The hog industry's standard practice for years has been to confine pregnant sows in the 2-foot-wide steel crates for the length of their four-month pregnancies. The idea behind the crates is to keep the sows from squashing their babies, fighting and stealing each others' food.\u003c/p>\n\u003cp>But animal welfare groups have long called the crates cruel and unnecessary, and pressured big producers like Smithfield to end the practice. Advocates argue that the crates restrict the animals' movement too much — the sows can't turn around at all — and are simply devices to pack as many animals into a house as possible. (Smithfield alone used 15.8 million hogs in 2012.) Group houses, by contrast, are bigger, and allow pregnant sows to come and go from their stalls.\u003c/p>\n\u003cp>Smithfield's announcement comes as 60 of the world's largest food retailers – from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/14/146863301/mcdonalds-teams-up-with-humane-society-to-phase-out-pig-crates\">McDonald's\u003c/a> to Safeway, Costco and Oscar Mayer – have said they won't tolerate gestation crates in their supply chains anymore, either.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.globenewswire.com/news-release/2014/01/07/600779/10063123/en/Smithfield-Foods-Recommends-Its-Contract-Growers-Convert-to-Group-Housing-for-Pregnant-Sows.html\">press release\u003c/a>, Smithfield said that the change it is requesting is not required, but contract extensions \"will be less likely\" for farmers who keep gestation crates.\u003c/p>\n\u003cp>\"We recognize that these projects require a significant investment on the part of our growers,\" C. Larry Pope, president and chief executive officer of Smithfield Foods, said in a statement. \"But a well-planned renovation to a group housing system will help maintain the farms' value for years to come, while at the same time supporting our companywide commitment to animal care.\"\u003c/p>\n\u003cp>The Humane Society of the U.S. says that Smithfield's announcement spells the eventual end of the gestation crate.\u003c/p>\n\u003cp>\"Smithfield's announcement means certain death for the gestation crate in pork production,\" \u003ca href=\"http://www.humanesociety.org/about/leadership/subject_experts/matthew-prescott.html\">Matthew Prescott\u003c/a>, food policy director for HSUS, tells The Salt. \"For the millions of pigs currently locked inside these cruel boxes, that demise will be most welcomed.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Jamie Oliver's Edible Schoolyard Adventure",
"title": "Jamie Oliver's Edible Schoolyard Adventure",
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"content": "\u003cfigure id=\"attachment_76138\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8252-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8252-2.jpg\" alt=\"Jamie Oliver swings by the Edible Schoolyard in Berkeley for a tour will fellow school food advocate Alice Waters. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver swings by the Edible Schoolyard in Berkeley for a tour will fellow school food advocate Alice Waters.\u003cbr>Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Without fuss or fanfare, Brit school food rock star \u003ca href=\"http://www.jamieoliver.com/\">Jamie Oliver\u003c/a>, best known in the United States for his Emmy-award winning ABC TV series \u003cem>\u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Food Revolution\u003c/a>\u003c/em>, slipped into the first cooking class of the new year at the \u003ca href=\"https://edibleschoolyard.org/node/91\">Edible Schoolyard\u003c/a> in Berkeley, where black-eyed peas were on the menu.\u003c/p>\n\u003cp>Despite frequent meetings with U.S. school food crusader \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> over the years, this was Oliver's first trip to the renowned school cooking and gardening program at Martin Luther King, Jr. Middle School in Berkeley. Oliver seemed a little confused about where he was -- with his references to \"San Fran\" and high schoolers, common and understandable cultural gaffes. Nonetheless he won over the 7th graders, who seemed suitably unfazed (we're talking teens after all) that a celebrity chef was quizzing them about ingredients and techniques and making a video on the fly with a group of students who walked him through the recipe and how it related to classroom curriculum. \u003c/p>\n\u003cp>A father of four and something of a ham in front of the camera, Oliver seemed especially jazzed when connecting with the adolescents around the table and in front of a smartphone. \"It's great to finally have the chance to see this program in action,\" said Oliver. \"It's a beautiful and lovely thing and every school child should have access to this kind of education,\" said the restaurateur who launched \u003ca href=\"http://www.jamieoliver.com/kitchen-garden-project/\">similar programming in Britain\u003c/a> and won a \u003ca href=\"http://www.ted.com/pages/prizewinner_jamie_oliver\">Ted Prize award\u003c/a> for his work to educate kids about food, inspire families to return to cooking at home, and empower those fighting against obesity. Oliver's considerable edible entrepreneurial empire includes books, TV series, restaurants, food and homeware products, and a party planning business.\u003c/p>\n\u003cfigure id=\"attachment_76142\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8293.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8293.jpg\" alt=\"Edible Schoolyard in Berkeley. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76142\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver gets hands-on and interactive with students in the kitchen at the Edible Schoolyard in Berkeley.\u003cbr>Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Teacher Julie Searle's history classes have been learning about the Columbian Exchange, the widespread transfer of goods, culture, people (including slaves), technology, and ideas between the Americas and the Afro-Eurasian countries following Christopher Columbus's voyage in 1492. Longtime cooking teacher, Esther Cook, explained to students how foods like tomatoes came to Italy as the result of the opening of trade routes. For several years now, proponents of edible education have worked to closely align cooking instruction with academic learning. \"I wish we could just explore food for food's sake in this classroom, but it's not where we're at in the current state of education,\" said school principal Janet Levenson. \"That said, linking cooking experience with classroom learning creates a buzz around school and reinforces the curriculum. They're both good things.\"\u003c/p>\n\u003cfigure id=\"attachment_76180\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8028.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8028.jpg\" alt=\"Esther Cook has been the lead cooking teacher at the Edible Schoolyard since it opened, 17 years ago. Photo: Erin Scott\" width=\"700\" height=\"467\" class=\"size-full wp-image-76180\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Esther Cook has been the lead cooking teacher at the Edible Schoolyard since it opened, 17 years ago. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Cook went on to talk about how black-eyed peas, a popular African food, came to be a Southern tradition in the U.S. among slaves and freed black folk alike. \"When you're far from home, the taste of something familiar is so powerful,\" she said. The recipes for the day (see below) were adapted and inspired by New York chef \u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, who Cook called his own \"personal Columbian Exchange,\" since he hails from Ethiopia, was adopted by a Swedish couple, went to school in London, and moved to the U.S. where he opened the restaurant \u003ca href=\"http://redroosterharlem.com/\">Red Rooster Harlem\u003c/a>. \"He draws on a lot of global inspiration in how he approaches food.\"\u003c/p>\n\u003cfigure id=\"attachment_76135\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-7998.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-7998.jpg\" alt=\"Black-eyed peas and greens are a New Year's Day tradition for many, considered good luck by some. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76135\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black-eyed peas and greens are a New Year's Day tradition for many, considered good luck by some. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Oliver is in the Bay Area for meetings with like-minded food reformers and the staff who run his U.S. campaign \u003ca href=\"http://www.jamieoliver.com/us/foundation/jamies-food-revolution/home\">Food Revolution\u003c/a>. The campaign launched in conjunction with his TV shows that focused on improving school food and the eating habits of American families in \u003ca href=\"http://www.nytimes.com/2009/10/11/magazine/11Oliver-t.html?pagewanted=all&_r=0\">Huntington, West Virginia\u003c/a> and \u003ca href=\"http://latimesblogs.latimes.com/showtracker/2011/06/jamie-olivers-food-revolution-makes-its-case-with-teenagers.html\">Los Angeles\u003c/a>. He won't make stops in those locations but will fly up to Seattle to meet with representatives from the \u003ca href=\"http://www.gatesfoundation.org/\">Bill & Melinda Gates Foundation\u003c/a>, said an aide. While in town he stopped by a San Francisco classic, \u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a>, and dined at stylish newbie \u003ca href=\"http://thecavaliersf.com/\">The Cavalier\u003c/a> on Monday night, with lunch the same day at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a>, of course. Today, he's scheduled to have meetings in Sacramento, including with Governor Jerry Brown. His \u003ca href=\"http://jamieoliverfoodfoundation.org/\">Jamie Oliver Food Foundation\u003c/a> has partnered with \u003ca href=\"http://www.calendow.org/\">The California Endowment\u003c/a> to bring food education and free cooking classes to underserved Californians via his \u003ca href=\"http://www.jamieoliver.com/us/foundation/jamies-food-revolution/truck\">Big Rig Mobile Kitchen Classroom\u003c/a>, launched last September in Madera, California. The moveable cooking classroom starts the new year in Sacramento and then heads to Merced, Los Angeles, and San Diego. The rig offers a five-week course in affordable meals made with fresh whole ingredients. Oliver conceived the mobile truck idea as part of his TED Prize; TED supporters coughed up $500,000 to build the rig.\u003c/p>\n\u003cfigure id=\"attachment_76141\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8285.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8285.jpg\" alt=\"Alice Waters and Jamie Oliver welcome the opportunity to collaborate more closely. Photo: Erin Scott\" width=\"400\" class=\"size-full wp-image-76141\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters and Jamie Oliver welcome the opportunity to collaborate more closely. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Waters and Oliver welcome the opportunity to collaborate more closely. \"Jamie Oliver is particularly skilled at teaching and working with food service staff to engage with children, we'd love for him to come and hold a masterclass for them here,\" said Edible Schoolyard director Katrina Heron. \"Anyone who works with food service in a school setting is an educator in our minds. We need to honor our food service staff.\" For his part, Oliver said it's important for many chefs with varying talents and similar goals to come together around improving the eating habits of children and adults alike. \"In some ways it's easier to make a difference in the U.K., we are a fraction of the size and have a quarter of the population and we don't have to contend with the big agri-farming companies in the U.S.,\" said Oliver. \"But we're starting to see significant change here in the U.S., and it takes a ton of people working in complementary but also different ways to get things done.\"\u003c/p>\n\u003cfigure id=\"attachment_76158\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8187.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8187.jpg\" alt=\"Jamie Oliver listens to students talk about the program in the garden. Photo: Erin Scott\" width=\"1000\" height=\"563\" class=\"size-full wp-image-76158\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver listens to students talk about the program in the garden. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>After a quick spin through the garden, where the smell of roasting vegetables wafted in the air, it was back into the kitchen classroom to see what the kids had cooked up. This being the Edible Schoolyard, the black-eyed peas were accompanied by collard greens, kale, and chard. \"You know us, unless we're making a cup of tea we put greens in everything,\" joked Cook. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Oliver declared the nicely-spiced dish \"absolutely delicious.\" And it was.\u003c/p>\n\u003cfigure id=\"attachment_76181\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8308.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8308.jpg\" alt=\"Jamie Oliver tucks into a bowl of black-eyed peas. Photo: Erin Scott\" width=\"700\" height=\"537\" class=\"size-full wp-image-76181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver tucks into a bowl of black-eyed peas. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Ghanian Black-Eyed Peas\u003c/h3>\n\u003cp>\u003cem>Recipes courtesy of Edible Schoolyard, adapted from recipes by Marcus Samuelsson.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup spiced butter* (\u003cem>recipe below\u003c/em>) - or 1/2 stick of butter\u003c/li>\n\u003cli>1 medium red onion, peeled and diced\u003c/li>\n\u003cli>2 cups chopped tomatoes\u003c/li>\n\u003cli>1/4 teaspoon chili flakes\u003c/li>\n\u003cli>4 garlic cloves, peeled and minced\u003c/li>\n\u003cli>3 tablespoons ginger, peeled and minced\u003c/li>\n\u003cli>1 tablespoon Berbere* (\u003cem>recipe below\u003c/em>) or chili powder\u003c/li>\n\u003cli>2 cups coconut milk\u003c/li>\n\u003cli>1 teaspoon turmeric\u003c/li>\n\u003cli>4 cups cooked black eyed peas\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>2 sprigs cilantro, chopped\u003c/li>\n\u003cli>3 scallions, thinly sliced\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Melt butter over medium heat in a heavy-bottomed pot.\u003c/li>\n\u003cli>Add onion and sauté for 2-3 minutes.\u003c/li>\n\u003cli>Add tomatoes and chili flakes, stir well, and cook for a few more minutes.\u003c/li>\n\u003cli>Add garlic, ginger, Berbere, coconut milk, and turmeric and bring to a simmer.\u003c/li>\n\u003cli>Add black eyed peas, water, and salt to simmering mixture.\u003c/li>\n\u003cli>Cook on simmer for 8-10 minutes.\u003c/li>\n\u003cli>Stir in cilantro and scallions before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>Spiced Butter\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pound unsalted butter\u003c/li>\n\u003cli>1/2 red onion, coarsely chopped\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>1 3-inch piece ginger, peeled and chopped\u003c/li>\n\u003cli>1 teaspoon fenugreek seeds\u003c/li>\n\u003cli>1 teaspoon ground cumin\u003c/li>\n\u003cli>1 teaspoon cardamom seeds\u003c/li>\n\u003cli>1 teaspoon dried oregano\u003c/li>\n\u003cli>1/2 teaspoon ground turmeric\u003c/li>\n\u003cli>8 basil leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Melt the butter in a medium saucepan over low heat, stirring frequently.\u003c/li>\n\u003cli>Skim and discard foam as it rises to the top.\u003c/li>\n\u003cli>Continue cooking, without letting the butter brown, until no more foam appears.\u003c/li>\n\u003cli>Add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil.\u003c/li>\n\u003cli>Continue cooking for 15 minutes, stirring occasionally.\u003c/li>\n\u003cli>Remove from heat and let stand until the spices settle.\u003c/li>\n\u003cli>\nStrain through a fine-mesh sieve before using.\u003c/li>\n\u003c/ol>\n\u003ch3>Berbere\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Makes one cup.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 teaspoon fenugreek seeds\u003c/li>\n\u003cli>1/2 cup ground dried serrano chilies\u003c/li>\n\u003cli>1/2 cup paprika\u003c/li>\n\u003cli>2 tablespoons salt\u003c/li>\n\u003cli>2 teaspoons ground ginger\u003c/li>\n\u003cli>2 teaspoons onion powder\u003c/li>\n\u003cli>1 teaspoon ground cardamom\u003c/li>\n\u003cli>1 teaspoon ground nutmeg\u003c/li>\n\u003cli>1/2 teaspoon garlic powder\u003c/li>\n\u003cli>1/4 teaspoon ground cloves\u003c/li>\n\u003cli>1/4 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground allspice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Finely grind the fenugreek seeds with a mortar and pestle.\u003c/li>\n\u003cli>Stir together with the remaining ingredients in a small bowl until well combined.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Real food crusader Jamie Oliver visits the Edible Schoolyard for the first time. Schoolchildren serve him up black-eyed peas he dubs \"delicious.\" Sarah Henry reports on why the British chef swung by the Bay Area and beyond.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76138\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8252-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8252-2.jpg\" alt=\"Jamie Oliver swings by the Edible Schoolyard in Berkeley for a tour will fellow school food advocate Alice Waters. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver swings by the Edible Schoolyard in Berkeley for a tour will fellow school food advocate Alice Waters.\u003cbr>Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Without fuss or fanfare, Brit school food rock star \u003ca href=\"http://www.jamieoliver.com/\">Jamie Oliver\u003c/a>, best known in the United States for his Emmy-award winning ABC TV series \u003cem>\u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Food Revolution\u003c/a>\u003c/em>, slipped into the first cooking class of the new year at the \u003ca href=\"https://edibleschoolyard.org/node/91\">Edible Schoolyard\u003c/a> in Berkeley, where black-eyed peas were on the menu.\u003c/p>\n\u003cp>Despite frequent meetings with U.S. school food crusader \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> over the years, this was Oliver's first trip to the renowned school cooking and gardening program at Martin Luther King, Jr. Middle School in Berkeley. Oliver seemed a little confused about where he was -- with his references to \"San Fran\" and high schoolers, common and understandable cultural gaffes. Nonetheless he won over the 7th graders, who seemed suitably unfazed (we're talking teens after all) that a celebrity chef was quizzing them about ingredients and techniques and making a video on the fly with a group of students who walked him through the recipe and how it related to classroom curriculum. \u003c/p>\n\u003cp>A father of four and something of a ham in front of the camera, Oliver seemed especially jazzed when connecting with the adolescents around the table and in front of a smartphone. \"It's great to finally have the chance to see this program in action,\" said Oliver. \"It's a beautiful and lovely thing and every school child should have access to this kind of education,\" said the restaurateur who launched \u003ca href=\"http://www.jamieoliver.com/kitchen-garden-project/\">similar programming in Britain\u003c/a> and won a \u003ca href=\"http://www.ted.com/pages/prizewinner_jamie_oliver\">Ted Prize award\u003c/a> for his work to educate kids about food, inspire families to return to cooking at home, and empower those fighting against obesity. Oliver's considerable edible entrepreneurial empire includes books, TV series, restaurants, food and homeware products, and a party planning business.\u003c/p>\n\u003cfigure id=\"attachment_76142\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8293.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8293.jpg\" alt=\"Edible Schoolyard in Berkeley. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76142\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver gets hands-on and interactive with students in the kitchen at the Edible Schoolyard in Berkeley.\u003cbr>Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Teacher Julie Searle's history classes have been learning about the Columbian Exchange, the widespread transfer of goods, culture, people (including slaves), technology, and ideas between the Americas and the Afro-Eurasian countries following Christopher Columbus's voyage in 1492. Longtime cooking teacher, Esther Cook, explained to students how foods like tomatoes came to Italy as the result of the opening of trade routes. For several years now, proponents of edible education have worked to closely align cooking instruction with academic learning. \"I wish we could just explore food for food's sake in this classroom, but it's not where we're at in the current state of education,\" said school principal Janet Levenson. \"That said, linking cooking experience with classroom learning creates a buzz around school and reinforces the curriculum. They're both good things.\"\u003c/p>\n\u003cfigure id=\"attachment_76180\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8028.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8028.jpg\" alt=\"Esther Cook has been the lead cooking teacher at the Edible Schoolyard since it opened, 17 years ago. Photo: Erin Scott\" width=\"700\" height=\"467\" class=\"size-full wp-image-76180\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Esther Cook has been the lead cooking teacher at the Edible Schoolyard since it opened, 17 years ago. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Cook went on to talk about how black-eyed peas, a popular African food, came to be a Southern tradition in the U.S. among slaves and freed black folk alike. \"When you're far from home, the taste of something familiar is so powerful,\" she said. The recipes for the day (see below) were adapted and inspired by New York chef \u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, who Cook called his own \"personal Columbian Exchange,\" since he hails from Ethiopia, was adopted by a Swedish couple, went to school in London, and moved to the U.S. where he opened the restaurant \u003ca href=\"http://redroosterharlem.com/\">Red Rooster Harlem\u003c/a>. \"He draws on a lot of global inspiration in how he approaches food.\"\u003c/p>\n\u003cfigure id=\"attachment_76135\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-7998.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-7998.jpg\" alt=\"Black-eyed peas and greens are a New Year's Day tradition for many, considered good luck by some. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76135\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black-eyed peas and greens are a New Year's Day tradition for many, considered good luck by some. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Oliver is in the Bay Area for meetings with like-minded food reformers and the staff who run his U.S. campaign \u003ca href=\"http://www.jamieoliver.com/us/foundation/jamies-food-revolution/home\">Food Revolution\u003c/a>. The campaign launched in conjunction with his TV shows that focused on improving school food and the eating habits of American families in \u003ca href=\"http://www.nytimes.com/2009/10/11/magazine/11Oliver-t.html?pagewanted=all&_r=0\">Huntington, West Virginia\u003c/a> and \u003ca href=\"http://latimesblogs.latimes.com/showtracker/2011/06/jamie-olivers-food-revolution-makes-its-case-with-teenagers.html\">Los Angeles\u003c/a>. He won't make stops in those locations but will fly up to Seattle to meet with representatives from the \u003ca href=\"http://www.gatesfoundation.org/\">Bill & Melinda Gates Foundation\u003c/a>, said an aide. While in town he stopped by a San Francisco classic, \u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a>, and dined at stylish newbie \u003ca href=\"http://thecavaliersf.com/\">The Cavalier\u003c/a> on Monday night, with lunch the same day at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a>, of course. Today, he's scheduled to have meetings in Sacramento, including with Governor Jerry Brown. His \u003ca href=\"http://jamieoliverfoodfoundation.org/\">Jamie Oliver Food Foundation\u003c/a> has partnered with \u003ca href=\"http://www.calendow.org/\">The California Endowment\u003c/a> to bring food education and free cooking classes to underserved Californians via his \u003ca href=\"http://www.jamieoliver.com/us/foundation/jamies-food-revolution/truck\">Big Rig Mobile Kitchen Classroom\u003c/a>, launched last September in Madera, California. The moveable cooking classroom starts the new year in Sacramento and then heads to Merced, Los Angeles, and San Diego. The rig offers a five-week course in affordable meals made with fresh whole ingredients. Oliver conceived the mobile truck idea as part of his TED Prize; TED supporters coughed up $500,000 to build the rig.\u003c/p>\n\u003cfigure id=\"attachment_76141\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8285.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8285.jpg\" alt=\"Alice Waters and Jamie Oliver welcome the opportunity to collaborate more closely. Photo: Erin Scott\" width=\"400\" class=\"size-full wp-image-76141\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters and Jamie Oliver welcome the opportunity to collaborate more closely. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Waters and Oliver welcome the opportunity to collaborate more closely. \"Jamie Oliver is particularly skilled at teaching and working with food service staff to engage with children, we'd love for him to come and hold a masterclass for them here,\" said Edible Schoolyard director Katrina Heron. \"Anyone who works with food service in a school setting is an educator in our minds. We need to honor our food service staff.\" For his part, Oliver said it's important for many chefs with varying talents and similar goals to come together around improving the eating habits of children and adults alike. \"In some ways it's easier to make a difference in the U.K., we are a fraction of the size and have a quarter of the population and we don't have to contend with the big agri-farming companies in the U.S.,\" said Oliver. \"But we're starting to see significant change here in the U.S., and it takes a ton of people working in complementary but also different ways to get things done.\"\u003c/p>\n\u003cfigure id=\"attachment_76158\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8187.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8187.jpg\" alt=\"Jamie Oliver listens to students talk about the program in the garden. Photo: Erin Scott\" width=\"1000\" height=\"563\" class=\"size-full wp-image-76158\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver listens to students talk about the program in the garden. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>After a quick spin through the garden, where the smell of roasting vegetables wafted in the air, it was back into the kitchen classroom to see what the kids had cooked up. This being the Edible Schoolyard, the black-eyed peas were accompanied by collard greens, kale, and chard. \"You know us, unless we're making a cup of tea we put greens in everything,\" joked Cook. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Oliver declared the nicely-spiced dish \"absolutely delicious.\" And it was.\u003c/p>\n\u003cfigure id=\"attachment_76181\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8308.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8308.jpg\" alt=\"Jamie Oliver tucks into a bowl of black-eyed peas. Photo: Erin Scott\" width=\"700\" height=\"537\" class=\"size-full wp-image-76181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver tucks into a bowl of black-eyed peas. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Ghanian Black-Eyed Peas\u003c/h3>\n\u003cp>\u003cem>Recipes courtesy of Edible Schoolyard, adapted from recipes by Marcus Samuelsson.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup spiced butter* (\u003cem>recipe below\u003c/em>) - or 1/2 stick of butter\u003c/li>\n\u003cli>1 medium red onion, peeled and diced\u003c/li>\n\u003cli>2 cups chopped tomatoes\u003c/li>\n\u003cli>1/4 teaspoon chili flakes\u003c/li>\n\u003cli>4 garlic cloves, peeled and minced\u003c/li>\n\u003cli>3 tablespoons ginger, peeled and minced\u003c/li>\n\u003cli>1 tablespoon Berbere* (\u003cem>recipe below\u003c/em>) or chili powder\u003c/li>\n\u003cli>2 cups coconut milk\u003c/li>\n\u003cli>1 teaspoon turmeric\u003c/li>\n\u003cli>4 cups cooked black eyed peas\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>2 sprigs cilantro, chopped\u003c/li>\n\u003cli>3 scallions, thinly sliced\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Melt butter over medium heat in a heavy-bottomed pot.\u003c/li>\n\u003cli>Add onion and sauté for 2-3 minutes.\u003c/li>\n\u003cli>Add tomatoes and chili flakes, stir well, and cook for a few more minutes.\u003c/li>\n\u003cli>Add garlic, ginger, Berbere, coconut milk, and turmeric and bring to a simmer.\u003c/li>\n\u003cli>Add black eyed peas, water, and salt to simmering mixture.\u003c/li>\n\u003cli>Cook on simmer for 8-10 minutes.\u003c/li>\n\u003cli>Stir in cilantro and scallions before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>Spiced Butter\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pound unsalted butter\u003c/li>\n\u003cli>1/2 red onion, coarsely chopped\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>1 3-inch piece ginger, peeled and chopped\u003c/li>\n\u003cli>1 teaspoon fenugreek seeds\u003c/li>\n\u003cli>1 teaspoon ground cumin\u003c/li>\n\u003cli>1 teaspoon cardamom seeds\u003c/li>\n\u003cli>1 teaspoon dried oregano\u003c/li>\n\u003cli>1/2 teaspoon ground turmeric\u003c/li>\n\u003cli>8 basil leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Melt the butter in a medium saucepan over low heat, stirring frequently.\u003c/li>\n\u003cli>Skim and discard foam as it rises to the top.\u003c/li>\n\u003cli>Continue cooking, without letting the butter brown, until no more foam appears.\u003c/li>\n\u003cli>Add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil.\u003c/li>\n\u003cli>Continue cooking for 15 minutes, stirring occasionally.\u003c/li>\n\u003cli>Remove from heat and let stand until the spices settle.\u003c/li>\n\u003cli>\nStrain through a fine-mesh sieve before using.\u003c/li>\n\u003c/ol>\n\u003ch3>Berbere\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes one cup.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 teaspoon fenugreek seeds\u003c/li>\n\u003cli>1/2 cup ground dried serrano chilies\u003c/li>\n\u003cli>1/2 cup paprika\u003c/li>\n\u003cli>2 tablespoons salt\u003c/li>\n\u003cli>2 teaspoons ground ginger\u003c/li>\n\u003cli>2 teaspoons onion powder\u003c/li>\n\u003cli>1 teaspoon ground cardamom\u003c/li>\n\u003cli>1 teaspoon ground nutmeg\u003c/li>\n\u003cli>1/2 teaspoon garlic powder\u003c/li>\n\u003cli>1/4 teaspoon ground cloves\u003c/li>\n\u003cli>1/4 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground allspice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Finely grind the fenugreek seeds with a mortar and pestle.\u003c/li>\n\u003cli>Stir together with the remaining ingredients in a small bowl until well combined.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Overweight People In Developing World Outnumber Those In Rich Countries",
"title": "Overweight People In Developing World Outnumber Those In Rich Countries",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76038\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/15528842_h23829988toned_wide-420e44db633d373890f356d7801465ec65a26c67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/15528842_h23829988toned_wide-420e44db633d373890f356d7801465ec65a26c67-1024x575.jpg\" alt=\"Government workers exercise at their office in Mexico City, August 2013. To counter the obesity epidemic, the city requires all government employees to do at least 20 minutes of exercise each day. Photo: Tomas Bravo/Reuters /Landov\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76038\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Government workers exercise at their office in Mexico City, August 2013. To counter the obesity epidemic, the city requires all government employees to do at least 20 minutes of exercise each day. Photo: Tomas Bravo/Reuters /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/health/2014/01/02/259115022/overweight-people-in-developing-world-outnumber-those-in-rich-countries\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140103_atc_global_obesity.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100218/jason-beaubien\">Jason Beaubien\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2014/01/02/259115022/overweight-people-in-developing-world-outnumber-those-in-rich-countries\">Shots at NPR Health\u003c/a> (1/3/14)\u003c/p>\n\u003cp>People are getting fatter around the world. And the problem is growing most rapidly in developing countries, researchers reported Friday.\u003c/p>\n\u003cp>\"Over the last 30 years, the number of people who are overweight and obese in the developing world has tripled,\" says \u003ca href=\"http://www.odi.org.uk/about/staff/92-steve-wiggins\">Steve Wiggins\u003c/a>, of the Overseas Development Institute in London.\u003c/p>\n\u003cp>One-third of adults globally are now overweight compared with fewer than 23 percent in 1980, the report \u003ca href=\"http://www.odi.org.uk/sites/odi.org.uk/files/odi-assets/publications-opinion-files/8776.pdf\">found\u003c/a>. And the number of overweight and obese people in the developing world now far overshadows the number in rich countries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"As countries go from being low-income to middle-income, and heading towards high-income, people earn more [money], and they can eat the foods that they find tasty,\" says Wiggins, who co-authored the report.\u003c/p>\n\u003cp>Many foods people find tasty are also often the most fattening. Globalization has made high-calorie snack foods readily available at low cost almost everywhere.\u003c/p>\n\u003cp>Take \u003ca href=\"http://www.npr.org/blogs/parallels/2013/10/24/240340885/following-bloombergs-lead-mexico-aims-to-fight-fat\">Mexico\u003c/a>, for instance, which Wiggins calls a \"poster child\" for the global obesity problem.\u003c/p>\n\u003cp>\"If you walk into a Mexican village store,\" he says, \"you'll be confronted with lots of tasty offerings of potato chips, nice cookies with lots of fat and sugar in them and lots of sweetened carbonated drinks — all kinds of stuff, which is terrific in small quantities, but not when you start to eat it in large quantities.\"\u003c/p>\n\u003cp>In 1980, less than 40 percent of Mexican women were overweight. By 2008, almost 70 percent were.\u003c/p>\n\u003cp>In some Pacific Island nations, more than 90 percent of men are now considered overweight. The Middle East is also seeing a boom in chubbiness.\u003c/p>\n\u003cp>\"It's something like 3 out of every 4 adult Egyptian women are now overweight or obese,\" Wiggins says.\u003c/p>\n\u003cp>This rapid growth in waist sizes poses huge challenges for health systems, especially those that are already overburdened in poorer countries.\u003c/p>\n\u003cp>Excessive consumption of fat, salt and sugar are \"significant contributory factors to some cancers, cardiovascular disease and diabetes,\" the report noted. These diseases are costly to emerging economies, not only because of increased health care expenses, but also because of lost productivity.\u003c/p>\n\u003cp>\"It's a personal and societal problem of considerable magnitude,\" Wiggins says.\u003c/p>\n\u003cp>Reversing this global trend, he says, could be accomplished with small changes to people's diets. In particular, public health campaigns could encourage families to substitute fruits and vegetables for high-calorie snacks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But, the report concludes, there's been little political will in developing nations — where workers are finally enjoying a bit of disposable income — to tell people what they should or shouldn't be eating.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "One-third of adults worldwide are overweight. Globalization has made high-calorie foods readily available at low cost almost everywhere. In 1980, less than 40 percent of Mexican women were overweight. By 2008, almost 70 percent were.",
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"description": "One-third of adults worldwide are overweight. Globalization has made high-calorie foods readily available at low cost almost everywhere. In 1980, less than 40 percent of Mexican women were overweight. By 2008, almost 70 percent were.",
"title": "Overweight People In Developing World Outnumber Those In Rich Countries | KQED",
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"headline": "Overweight People In Developing World Outnumber Those In Rich Countries",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76038\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/15528842_h23829988toned_wide-420e44db633d373890f356d7801465ec65a26c67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/15528842_h23829988toned_wide-420e44db633d373890f356d7801465ec65a26c67-1024x575.jpg\" alt=\"Government workers exercise at their office in Mexico City, August 2013. To counter the obesity epidemic, the city requires all government employees to do at least 20 minutes of exercise each day. Photo: Tomas Bravo/Reuters /Landov\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76038\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Government workers exercise at their office in Mexico City, August 2013. To counter the obesity epidemic, the city requires all government employees to do at least 20 minutes of exercise each day. Photo: Tomas Bravo/Reuters /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/health/2014/01/02/259115022/overweight-people-in-developing-world-outnumber-those-in-rich-countries\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100218/jason-beaubien\">Jason Beaubien\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2014/01/02/259115022/overweight-people-in-developing-world-outnumber-those-in-rich-countries\">Shots at NPR Health\u003c/a> (1/3/14)\u003c/p>\n\u003cp>People are getting fatter around the world. And the problem is growing most rapidly in developing countries, researchers reported Friday.\u003c/p>\n\u003cp>\"Over the last 30 years, the number of people who are overweight and obese in the developing world has tripled,\" says \u003ca href=\"http://www.odi.org.uk/about/staff/92-steve-wiggins\">Steve Wiggins\u003c/a>, of the Overseas Development Institute in London.\u003c/p>\n\u003cp>One-third of adults globally are now overweight compared with fewer than 23 percent in 1980, the report \u003ca href=\"http://www.odi.org.uk/sites/odi.org.uk/files/odi-assets/publications-opinion-files/8776.pdf\">found\u003c/a>. And the number of overweight and obese people in the developing world now far overshadows the number in rich countries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"As countries go from being low-income to middle-income, and heading towards high-income, people earn more [money], and they can eat the foods that they find tasty,\" says Wiggins, who co-authored the report.\u003c/p>\n\u003cp>Many foods people find tasty are also often the most fattening. Globalization has made high-calorie snack foods readily available at low cost almost everywhere.\u003c/p>\n\u003cp>Take \u003ca href=\"http://www.npr.org/blogs/parallels/2013/10/24/240340885/following-bloombergs-lead-mexico-aims-to-fight-fat\">Mexico\u003c/a>, for instance, which Wiggins calls a \"poster child\" for the global obesity problem.\u003c/p>\n\u003cp>\"If you walk into a Mexican village store,\" he says, \"you'll be confronted with lots of tasty offerings of potato chips, nice cookies with lots of fat and sugar in them and lots of sweetened carbonated drinks — all kinds of stuff, which is terrific in small quantities, but not when you start to eat it in large quantities.\"\u003c/p>\n\u003cp>In 1980, less than 40 percent of Mexican women were overweight. By 2008, almost 70 percent were.\u003c/p>\n\u003cp>In some Pacific Island nations, more than 90 percent of men are now considered overweight. The Middle East is also seeing a boom in chubbiness.\u003c/p>\n\u003cp>\"It's something like 3 out of every 4 adult Egyptian women are now overweight or obese,\" Wiggins says.\u003c/p>\n\u003cp>This rapid growth in waist sizes poses huge challenges for health systems, especially those that are already overburdened in poorer countries.\u003c/p>\n\u003cp>Excessive consumption of fat, salt and sugar are \"significant contributory factors to some cancers, cardiovascular disease and diabetes,\" the report noted. These diseases are costly to emerging economies, not only because of increased health care expenses, but also because of lost productivity.\u003c/p>\n\u003cp>\"It's a personal and societal problem of considerable magnitude,\" Wiggins says.\u003c/p>\n\u003cp>Reversing this global trend, he says, could be accomplished with small changes to people's diets. In particular, public health campaigns could encourage families to substitute fruits and vegetables for high-calorie snacks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But, the report concludes, there's been little political will in developing nations — where workers are finally enjoying a bit of disposable income — to tell people what they should or shouldn't be eating.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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