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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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"disqusTitle": "Raising Kids Gluten-Free in an \"Eat your Wheaties\" Culture",
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"content": "\u003cfigure id=\"attachment_72289\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kids-pancakes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kids-pancakes1000.jpg\" alt=\"Children eating a gluten-free pancake breakfast. Photo: Dara Thompson\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72289\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Children eating a gluten-free pancake breakfast. Photo: Dara Thompson\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>In a culture where we have been told for decades to “eat your Wheaties” raising children gluten-free requires a new paradigm.\u003c/strong>\u003c/p>\n\u003cp>Wheat is one of our staple food crops and for many years whole wheat was synonymous with health food. These days, however, it is out of favor. A growing body of evidence suggests wheat and specifically gluten, the major protein of wheat, can be damaging to some people’s health. Conditions such as celiac disease, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23937528\">non-celiac gluten sensitivity\u003c/a> (NCGS) and wheat allergy are becoming increasingly common. These conditions affect adults and children alike, but for children the transition to a gluten-free diet can be especially challenging. \u003c/p>\n\u003cp>Many children seem to live on pasta and bread. Parents may be afraid that without these favorite foods their kids will go hungry. Social gatherings and holidays are especially awkward and having to refuse or substitute food at birthday parties is a constant chore. Luckily resources are available and with increased public awareness, nourishing our children regardless of their dietary restrictions is getting easier. (\u003cem>See our list of resources for gluten-free kids below.\u003c/em>)\u003c/p>\n\u003cfigure id=\"attachment_72290\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Sergio-Headshot1000-photoAlselino-Feliciano-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Sergio-Headshot1000-photoAlselino-Feliciano--290x193.jpg\" alt=\"Dr. Sergio Azzolino. Photo: Alselino Feliciano\" width=\"290\" height=\"193\" class=\"size-medium wp-image-72290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Sergio Azzolino. Photo: Alselino Feliciano\u003c/figcaption>\u003c/figure>\n\u003cp>To find out more about the benefits of gluten-free diets for kids I spoke with my colleague \u003ca href=\"http://www.azzolino.com/staff.html#sergio\">Dr. Sergio Azzolino\u003c/a>, executive director of \u003ca href=\"http://www.brainbalancecenters.com/\">Brain Balance Achievement Centers of San Francisco\u003c/a>, a center dedicated to helping children with developmental and neurobehavioral disorders. Optimal nutrition is a cornerstone of the program and gluten-free diets are often used.\u003c/p>\n\u003cp> (\u003cem>Note: the following interview has been edited for length and clarity\u003c/em>) \u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What sort of changes do you see in children who go on a gluten-free diet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> I see very similar changes to what I see in adults. Most of the world is looking at the effects of gluten on the gastrointestinal system. But those of us who have been gluten free talk about our minds being clearer, having more energy and things of that nature. With children we see more clarity, better focus, and an overall reduction in negative behaviors. \u003c/p>\n\u003cp>\u003cstrong>Do you think it is important for children to eat a gluten-free diet even if they don’t have celiac disease?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> I think there is some danger in everyone jumping on the gluten-free bandwagon without adequate testing. But I do think, especially in San Francisco with the lack of vitamin D and all of the immunological challenges and toxicity, that there is too much gluten in children’s diets. When we work with autistic children at Brain Balance its usually not gluten that is causing their autism. These children have neurophysiologic delays that affect the immune system and that in turn weakens the gut barrier. With a faulty gut barrier system they become intolerant to many foods, similar to an adult who becomes chemically sensitive. There are a lot of people with gluten sensitivity who do not have celiac, so I’m a big fan of \u003ca href=\"http://www.cyrexlabs.com/\">Cyrex labs\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>So you think the Cyrex labs testing helps in diagnosing gluten sensitivity that wouldn’t be picked up on a normal celiac panel?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> Yes, I’ve seen hundreds of tests where people’s sensitivities have been missed because they weren’t reacting against the specific alpha gliadin-33 protein that is commonly screened in celiac profiles. Cyrex labs tests 24 different markers and when we run the panel we see that people who tested negative for celiac are negative for that specific marker, but they have positive antibodies for one of the other proteins in gluten. Another important test is the cross-reactive foods panel. This test looks for reactivity to foods with very similar proteins to those found in gluten, so they practice molecular mimicry. A lot of people think that they are practicing a gluten-free lifestyle but they are sensitive to one of these cross-reactive foods. \u003c/p>\n\u003cp>\u003cstrong>Is there any practical advice that you would give to parents who are trying to raise their kids without gluten?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> Absolutely, it's something I have a lot of experience with. My kids have been gluten-free for the past 5 years. Many parents will feel overwhelmed; that it is impossible. I tell them to start by purging their kitchen and laying all of the foods with gluten out on the counter. Once you look at it you realize that most of it is food that you shouldn’t be eating anyway, at least it shouldn’t be the mainstay of your diet. Food should come from your fridge or your fruit basket. I’m not one who advocates going gluten-free and replacing all of the doughnuts in your house with gluten-free doughnuts. However, if you need to do that as a special treat there are plenty of options. I regularly shop at Costco, Real Foods, Safeway, \u003ca href=\"http://www.traderjoes.com/pdf/lists/list-no-gluten.pdf\">Trader Joes\u003c/a> and Whole Foods. I am able to find gluten-free cereals, pasta, bread; there are lots of healthy alternatives for my kids. Then it becomes very easy for the children because it really comes down to what they are used to. \u003c/p>\n\u003cp>I’m also a strong advocate of having the whole family tested if you find that one child is gluten intolerant. They all have similar genes and there is a strong chance the other family members are reactive even if they aren’t showing obvious symptoms. Because we know the long-term health implications of untreated gluten intolerance, there is such a benefit to treating it at an early age. \u003c/p>\n\u003cp>It is clear that the healthiest diet for children and adults is one that is based on whole unprocessed foods. But it is also important to balance optimal nutrition with the need to socialize and have fun.\u003c/p>\n\u003ch3>For those times when a gluten-free child needs his or her favorite comfort food, some resources are listed below:\u003c/h3>\n\u003cp>(\u003cem>Please note: Some of the products listed below are not manufactured in certified gluten-free facilities\u003c/em>).\u003c/p>\n\u003ch3>Birthday cakes, cookies and cupcakes\u003c/h3>\n\u003cul>\n\u003cstrong>For prepared pastries try these local bakeries:\u003c/strong>\n\u003cli>\u003ca href=\"http://flourchylde.com/\">Flour Chylde Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariposabaking.com/\">Mariposa Baking Co.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourcraftbakery.com/\">Flour Craft Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.karascupcakes.com/\">Kara’s Cupcakes\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.migletsgf.com/\">Midglet’s gluten-free\u003c/a>\u003c/li>\n\u003cli>or buy ready-made products and baking mixes from \u003ca href=\"http://pamelasproducts.com/\">Pamela’s gluten-free foods\u003c/a> at your local market.\u003c/li>\n\u003c/ul>\n\u003ch3>Pizza\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\">Many pizzerias in the Bay Area\u003c/a> are now offering gluten-free crust as an option. Be sure to ask at your favorite local pizza place.\u003c/p>\n\u003cul>\n\u003cstrong>For frozen pizza try:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.amys.com/products/product-detail/gluten-free/000100\">Amy’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.glutino.com/products/pizzas/\">Glutino\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://udisglutenfree.com/product-category/pizza-crust/\">Udi’s\u003c/a>\u003c/li>\n\u003cli>or do it yourself with \u003ca href=\"http://www.mariposabaking.com/products/pizza-crust\">Mariposa baking company’s premade crusts\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>Cereal\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.nanajoes.com/\">Nana Joes Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://shop.naturespath.com/Gluten-Free/c/NaturesPath@GlutenFree\">Nature’s Path\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.attunefoods.com/products/Gluten-Free-Breakfast\">Erewhon\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeoats.com/\">GF Harvest\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>Pasta\u003c/h3>\n\u003cp> For plain pasta the gluten-free options are plentiful.\u003c/p>\n\u003cul>\n\u003cstrong> My favorites are:\u003c/strong>\n\u003cli> \u003ca href=\"http://www.tinkyada.com/\">Tinkyada\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.quinoa.net/145/163.html\">Ancient Harvest\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.andeandream.com/OtherProducts.html\">Andean Dream\u003c/a>\u003c/li>\n\u003cli>For that time honored kid’s favorite, try \u003ca href=\"http://www.amys.com/products/product-detail/entrees/000045\">Amy’s frozen Rice Mac and Cheese\u003c/a> or \u003ca href=\"http://www.annies.com/products/Gluten-Free-Pasta-Snacks\">Annie’s gluten-free Rice Pasta and Cheddar\u003c/a> from the box.\u003c/li>\n\u003c/ul>\n\u003ch3>Crackers\u003c/h3>\n\u003cp>Children need frequent snacks and crackers are one of the easiest portable foods.\u003c/p>\n\u003cul>\n\u003cli>For gluten-free oatcakes try \u003ca href=\"http://www.nairns-oatcakes.com/gluten-free\">Nairn’s\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.glutino.com/products/crackers/\">Glutino\u003c/a> has a full line of cracker to replace those familiar staples such as Ritz and Saltines.\u003c/li>\n\u003cli>And who knew that Pepperidge Farms is now making \u003ca href=\"http://www.pepperidgefarm.com/ProductDetail.aspx?catID=2335\">gluten-free goldfish\u003c/a>! You can even \u003ca href=\"http://www.adventuresofaglutenfreemom.com/2011/12/reconstructing-goldfish-crackers-gluten-free-style/\">make your own goldfish at home\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cstrong>On Tuesday October 22, Dr. Thompson will be giving a free community lecture on controlling inflammation with diet, lifestyle and other natural therapies.\u003c/strong>\u003cbr>\n\u003ca href=\"https://foundationsofhealth.eventbrite.com/\">\u003cstrong>Get Information and Register for the Event.\u003c/strong>\u003c/a>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Please note: The information in this article is not meant as medical advice or to diagnose or treat any condition.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72289\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kids-pancakes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kids-pancakes1000.jpg\" alt=\"Children eating a gluten-free pancake breakfast. Photo: Dara Thompson\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72289\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Children eating a gluten-free pancake breakfast. Photo: Dara Thompson\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>In a culture where we have been told for decades to “eat your Wheaties” raising children gluten-free requires a new paradigm.\u003c/strong>\u003c/p>\n\u003cp>Wheat is one of our staple food crops and for many years whole wheat was synonymous with health food. These days, however, it is out of favor. A growing body of evidence suggests wheat and specifically gluten, the major protein of wheat, can be damaging to some people’s health. Conditions such as celiac disease, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23937528\">non-celiac gluten sensitivity\u003c/a> (NCGS) and wheat allergy are becoming increasingly common. These conditions affect adults and children alike, but for children the transition to a gluten-free diet can be especially challenging. \u003c/p>\n\u003cp>Many children seem to live on pasta and bread. Parents may be afraid that without these favorite foods their kids will go hungry. Social gatherings and holidays are especially awkward and having to refuse or substitute food at birthday parties is a constant chore. Luckily resources are available and with increased public awareness, nourishing our children regardless of their dietary restrictions is getting easier. (\u003cem>See our list of resources for gluten-free kids below.\u003c/em>)\u003c/p>\n\u003cfigure id=\"attachment_72290\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Sergio-Headshot1000-photoAlselino-Feliciano-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Sergio-Headshot1000-photoAlselino-Feliciano--290x193.jpg\" alt=\"Dr. Sergio Azzolino. Photo: Alselino Feliciano\" width=\"290\" height=\"193\" class=\"size-medium wp-image-72290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Sergio Azzolino. Photo: Alselino Feliciano\u003c/figcaption>\u003c/figure>\n\u003cp>To find out more about the benefits of gluten-free diets for kids I spoke with my colleague \u003ca href=\"http://www.azzolino.com/staff.html#sergio\">Dr. Sergio Azzolino\u003c/a>, executive director of \u003ca href=\"http://www.brainbalancecenters.com/\">Brain Balance Achievement Centers of San Francisco\u003c/a>, a center dedicated to helping children with developmental and neurobehavioral disorders. Optimal nutrition is a cornerstone of the program and gluten-free diets are often used.\u003c/p>\n\u003cp> (\u003cem>Note: the following interview has been edited for length and clarity\u003c/em>) \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What sort of changes do you see in children who go on a gluten-free diet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> I see very similar changes to what I see in adults. Most of the world is looking at the effects of gluten on the gastrointestinal system. But those of us who have been gluten free talk about our minds being clearer, having more energy and things of that nature. With children we see more clarity, better focus, and an overall reduction in negative behaviors. \u003c/p>\n\u003cp>\u003cstrong>Do you think it is important for children to eat a gluten-free diet even if they don’t have celiac disease?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> I think there is some danger in everyone jumping on the gluten-free bandwagon without adequate testing. But I do think, especially in San Francisco with the lack of vitamin D and all of the immunological challenges and toxicity, that there is too much gluten in children’s diets. When we work with autistic children at Brain Balance its usually not gluten that is causing their autism. These children have neurophysiologic delays that affect the immune system and that in turn weakens the gut barrier. With a faulty gut barrier system they become intolerant to many foods, similar to an adult who becomes chemically sensitive. There are a lot of people with gluten sensitivity who do not have celiac, so I’m a big fan of \u003ca href=\"http://www.cyrexlabs.com/\">Cyrex labs\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>So you think the Cyrex labs testing helps in diagnosing gluten sensitivity that wouldn’t be picked up on a normal celiac panel?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> Yes, I’ve seen hundreds of tests where people’s sensitivities have been missed because they weren’t reacting against the specific alpha gliadin-33 protein that is commonly screened in celiac profiles. Cyrex labs tests 24 different markers and when we run the panel we see that people who tested negative for celiac are negative for that specific marker, but they have positive antibodies for one of the other proteins in gluten. Another important test is the cross-reactive foods panel. This test looks for reactivity to foods with very similar proteins to those found in gluten, so they practice molecular mimicry. A lot of people think that they are practicing a gluten-free lifestyle but they are sensitive to one of these cross-reactive foods. \u003c/p>\n\u003cp>\u003cstrong>Is there any practical advice that you would give to parents who are trying to raise their kids without gluten?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> Absolutely, it's something I have a lot of experience with. My kids have been gluten-free for the past 5 years. Many parents will feel overwhelmed; that it is impossible. I tell them to start by purging their kitchen and laying all of the foods with gluten out on the counter. Once you look at it you realize that most of it is food that you shouldn’t be eating anyway, at least it shouldn’t be the mainstay of your diet. Food should come from your fridge or your fruit basket. I’m not one who advocates going gluten-free and replacing all of the doughnuts in your house with gluten-free doughnuts. However, if you need to do that as a special treat there are plenty of options. I regularly shop at Costco, Real Foods, Safeway, \u003ca href=\"http://www.traderjoes.com/pdf/lists/list-no-gluten.pdf\">Trader Joes\u003c/a> and Whole Foods. I am able to find gluten-free cereals, pasta, bread; there are lots of healthy alternatives for my kids. Then it becomes very easy for the children because it really comes down to what they are used to. \u003c/p>\n\u003cp>I’m also a strong advocate of having the whole family tested if you find that one child is gluten intolerant. They all have similar genes and there is a strong chance the other family members are reactive even if they aren’t showing obvious symptoms. Because we know the long-term health implications of untreated gluten intolerance, there is such a benefit to treating it at an early age. \u003c/p>\n\u003cp>It is clear that the healthiest diet for children and adults is one that is based on whole unprocessed foods. But it is also important to balance optimal nutrition with the need to socialize and have fun.\u003c/p>\n\u003ch3>For those times when a gluten-free child needs his or her favorite comfort food, some resources are listed below:\u003c/h3>\n\u003cp>(\u003cem>Please note: Some of the products listed below are not manufactured in certified gluten-free facilities\u003c/em>).\u003c/p>\n\u003ch3>Birthday cakes, cookies and cupcakes\u003c/h3>\n\u003cul>\n\u003cstrong>For prepared pastries try these local bakeries:\u003c/strong>\n\u003cli>\u003ca href=\"http://flourchylde.com/\">Flour Chylde Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariposabaking.com/\">Mariposa Baking Co.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourcraftbakery.com/\">Flour Craft Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.karascupcakes.com/\">Kara’s Cupcakes\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.migletsgf.com/\">Midglet’s gluten-free\u003c/a>\u003c/li>\n\u003cli>or buy ready-made products and baking mixes from \u003ca href=\"http://pamelasproducts.com/\">Pamela’s gluten-free foods\u003c/a> at your local market.\u003c/li>\n\u003c/ul>\n\u003ch3>Pizza\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\">Many pizzerias in the Bay Area\u003c/a> are now offering gluten-free crust as an option. Be sure to ask at your favorite local pizza place.\u003c/p>\n\u003cul>\n\u003cstrong>For frozen pizza try:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.amys.com/products/product-detail/gluten-free/000100\">Amy’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.glutino.com/products/pizzas/\">Glutino\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://udisglutenfree.com/product-category/pizza-crust/\">Udi’s\u003c/a>\u003c/li>\n\u003cli>or do it yourself with \u003ca href=\"http://www.mariposabaking.com/products/pizza-crust\">Mariposa baking company’s premade crusts\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>Cereal\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.nanajoes.com/\">Nana Joes Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://shop.naturespath.com/Gluten-Free/c/NaturesPath@GlutenFree\">Nature’s Path\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.attunefoods.com/products/Gluten-Free-Breakfast\">Erewhon\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeoats.com/\">GF Harvest\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>Pasta\u003c/h3>\n\u003cp> For plain pasta the gluten-free options are plentiful.\u003c/p>\n\u003cul>\n\u003cstrong> My favorites are:\u003c/strong>\n\u003cli> \u003ca href=\"http://www.tinkyada.com/\">Tinkyada\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.quinoa.net/145/163.html\">Ancient Harvest\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.andeandream.com/OtherProducts.html\">Andean Dream\u003c/a>\u003c/li>\n\u003cli>For that time honored kid’s favorite, try \u003ca href=\"http://www.amys.com/products/product-detail/entrees/000045\">Amy’s frozen Rice Mac and Cheese\u003c/a> or \u003ca href=\"http://www.annies.com/products/Gluten-Free-Pasta-Snacks\">Annie’s gluten-free Rice Pasta and Cheddar\u003c/a> from the box.\u003c/li>\n\u003c/ul>\n\u003ch3>Crackers\u003c/h3>\n\u003cp>Children need frequent snacks and crackers are one of the easiest portable foods.\u003c/p>\n\u003cul>\n\u003cli>For gluten-free oatcakes try \u003ca href=\"http://www.nairns-oatcakes.com/gluten-free\">Nairn’s\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.glutino.com/products/crackers/\">Glutino\u003c/a> has a full line of cracker to replace those familiar staples such as Ritz and Saltines.\u003c/li>\n\u003cli>And who knew that Pepperidge Farms is now making \u003ca href=\"http://www.pepperidgefarm.com/ProductDetail.aspx?catID=2335\">gluten-free goldfish\u003c/a>! You can even \u003ca href=\"http://www.adventuresofaglutenfreemom.com/2011/12/reconstructing-goldfish-crackers-gluten-free-style/\">make your own goldfish at home\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cstrong>On Tuesday October 22, Dr. Thompson will be giving a free community lecture on controlling inflammation with diet, lifestyle and other natural therapies.\u003c/strong>\u003cbr>\n\u003ca href=\"https://foundationsofhealth.eventbrite.com/\">\u003cstrong>Get Information and Register for the Event.\u003c/strong>\u003c/a>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Meal Train: Food and Community for the Sick",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/choco-strawbs-MealTrain-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/choco-strawbs-MealTrain-new.jpg\" alt=\"Meal Train: Support friends, Strengthen communities. Photo courtesy of Meal Train\" width=\"720\" height=\"540\" class=\"aligncenter size-full wp-image-72259\">\u003c/a>\u003c/p>\n\u003cp>When I found out I had breast cancer in September I made a beeline from the hospital to get some Mitchell’s ice cream. I needed to feel alive and cared for and the chocolate cone was as sweet as it was filling and calming—just enough to get me through the shock. Now that I’m three weeks into the diagnosis and have started chemo treatments, I remain comfortable talking about food over the nitty gritty of what it’s like to actually have cancer. Why make everyone feel as tired as I do? It’s so much easier to talk baked goods, or chicken soup with crusty bread—topics that will always be near and dear to my heart...or belly, as it were. Friends have said, “let me know what I can do” when they find out this bit of bad news. Then a friend offered: “let me know if you want me to set up a \u003ca href=\"http://www.mealtrain.com/\">\u003cstrong>Meal Train\u003c/strong>\u003c/a>, for people to bring you food.” That got my attention. \u003c/p>\n\u003cp>Meal Train is a sizable online entity that serves folks with challenging medical, life or financial circumstances: from newborn babies to cancer, deployment or natural disaster—-basically the sort of surprise “oh shit” moments where folks quickly find they could lean on others. Meal Train gifts me food from friends—a diverse group of carnivores, vegetarians and everything in between. I pick the dates and times and detail desired dishes. So far that's meant goodies that definitely helps me feel less weak: beef stew, roasted chicken, lentil veggie \u003cem>daal\u003c/em> and black bean soup with mini corn muffins—-even stuffed crust pizza from the award winning Zachary’s. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mealTrain-screen-shot800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mealTrain-screen-shot800.jpg\" alt=\"Meal Train website\" width=\"500\" class=\"aligncenter size-full wp-image-72264\">\u003c/a>\u003c/p>\n\u003cp>Turning to \u003ca href=\"http://www.mealtrain.com/\">Meal Train\u003c/a> is a first, and meals are something I definitely anticipate. Given my food background, I do miss shopping, prepping, cooking and the spiritual sustenance it provides. But it’s tough to walk even a few blocks, and I realized I need to accept my changing health status and take it easy until things improve. Using this setup helps my friends as well--my friend Judy told me that \"it's a blessing because we can sign up and feel like we're doing something to help you.\" The feeling that I am a part of a community has really deepened and I feel both helped and, cheesy as it may sound, loved by many.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I got in touch with Meal Train co-founder Michael Laramee to find out more about the service and how it works. His comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nMeal Train is easy to use and takes the discomfort out of asking for help. What are the ideals behind Meal Train?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> We strive to simplify and promote interpersonal relationships between friends, families, and neighbors through meals. The concept of a meal train is rooted in the idea that the meal is symbolic of the willingness to help a friend. The meal is the vehicle that allows the giving party the opportunity to show they care and this outreach is a true interpersonal connection. A \"showing up\" that helps foster interdependence, dialogue, and compassion. Unlike communities created by social media tools, Meal Train creates and strengthens physical communities, enabling giving by reducing the information gap between those in need and those with the capacity to help. \u003c/p>\n\u003cp>\u003cstrong>You started Meal Train with your wife as a way to coordinate meals for a neighbor who had a newborn baby. How does the technology work?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> If you have ever organized a group event, you know the potential headaches. First you send an email announcement and then try to make sense of the confusing email replies, reply-alls, double-date booking, phone calls, cancellations, meal questions and voicemail messages. With Meal Train, you eliminate confusion by creating a shared calendar and answering questions in advance like: What do they like? When are they available? What have they already had? Meal Train includes: a real-time meal calendar; the ability to customize dates, times, and meal preferences; invitations via email and Facebook; with reminder emails so no one forgets. These benefits ensure that everyone has the necessary information so they can focus on supporting friends with meals. \u003c/p>\n\u003cp>\u003cstrong>The numbers of users is staggering: over 1,300,000 meals for 130,000 families around the world.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> Recently we heard from a family of six who had to take a child for medical care to a facility five hours away and would be there for two months. This left just one parent and three children at home trying to manage all of the challenges of daily life while being preoccupied with the well-being of their missing family members. One neighbor noticed that this family might benefit from a Meal Train and set it up, invited friends and neighbors and within hours, over 60 meals scheduled to be made and delivered by friends. It is amazing to hear and to know that on any given night, over 2500 people are cooking and delivering a meal for a friend. \u003c/p>\n\u003cp>\u003cstrong>Can you share some Meal Train insights?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> First of all, it is completely free to use the site. We put no limits on organizing a classic meal train. Also, being that this is a new spin on an old concept, many people are looking for a little more guidance. For that reason, we have an etiquette section on the site which includes a few basic guidelines like:\u003c/p>\n\u003cul>\n\u003cli>When dropping off a meal, plan not to stay more than 10-15 minutes. This will obviously depend on your existing relationship, but it is safer to expect that the meal recipient is not ready to entertain yet.\u003c/li>\n\u003cli>Arrive at the requested time.\u003c/li>\n\u003cli>Make enough for leftovers. Freezable meals are also nice.\u003c/li>\n\u003cli>Don't forget the extras: drinks, condiments, salad dressing, and dessert.\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/choco-strawbs-MealTrain-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/choco-strawbs-MealTrain-new.jpg\" alt=\"Meal Train: Support friends, Strengthen communities. Photo courtesy of Meal Train\" width=\"720\" height=\"540\" class=\"aligncenter size-full wp-image-72259\">\u003c/a>\u003c/p>\n\u003cp>When I found out I had breast cancer in September I made a beeline from the hospital to get some Mitchell’s ice cream. I needed to feel alive and cared for and the chocolate cone was as sweet as it was filling and calming—just enough to get me through the shock. Now that I’m three weeks into the diagnosis and have started chemo treatments, I remain comfortable talking about food over the nitty gritty of what it’s like to actually have cancer. Why make everyone feel as tired as I do? It’s so much easier to talk baked goods, or chicken soup with crusty bread—topics that will always be near and dear to my heart...or belly, as it were. Friends have said, “let me know what I can do” when they find out this bit of bad news. Then a friend offered: “let me know if you want me to set up a \u003ca href=\"http://www.mealtrain.com/\">\u003cstrong>Meal Train\u003c/strong>\u003c/a>, for people to bring you food.” That got my attention. \u003c/p>\n\u003cp>Meal Train is a sizable online entity that serves folks with challenging medical, life or financial circumstances: from newborn babies to cancer, deployment or natural disaster—-basically the sort of surprise “oh shit” moments where folks quickly find they could lean on others. Meal Train gifts me food from friends—a diverse group of carnivores, vegetarians and everything in between. I pick the dates and times and detail desired dishes. So far that's meant goodies that definitely helps me feel less weak: beef stew, roasted chicken, lentil veggie \u003cem>daal\u003c/em> and black bean soup with mini corn muffins—-even stuffed crust pizza from the award winning Zachary’s. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mealTrain-screen-shot800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mealTrain-screen-shot800.jpg\" alt=\"Meal Train website\" width=\"500\" class=\"aligncenter size-full wp-image-72264\">\u003c/a>\u003c/p>\n\u003cp>Turning to \u003ca href=\"http://www.mealtrain.com/\">Meal Train\u003c/a> is a first, and meals are something I definitely anticipate. Given my food background, I do miss shopping, prepping, cooking and the spiritual sustenance it provides. But it’s tough to walk even a few blocks, and I realized I need to accept my changing health status and take it easy until things improve. Using this setup helps my friends as well--my friend Judy told me that \"it's a blessing because we can sign up and feel like we're doing something to help you.\" The feeling that I am a part of a community has really deepened and I feel both helped and, cheesy as it may sound, loved by many.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I got in touch with Meal Train co-founder Michael Laramee to find out more about the service and how it works. His comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nMeal Train is easy to use and takes the discomfort out of asking for help. What are the ideals behind Meal Train?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> We strive to simplify and promote interpersonal relationships between friends, families, and neighbors through meals. The concept of a meal train is rooted in the idea that the meal is symbolic of the willingness to help a friend. The meal is the vehicle that allows the giving party the opportunity to show they care and this outreach is a true interpersonal connection. A \"showing up\" that helps foster interdependence, dialogue, and compassion. Unlike communities created by social media tools, Meal Train creates and strengthens physical communities, enabling giving by reducing the information gap between those in need and those with the capacity to help. \u003c/p>\n\u003cp>\u003cstrong>You started Meal Train with your wife as a way to coordinate meals for a neighbor who had a newborn baby. How does the technology work?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> If you have ever organized a group event, you know the potential headaches. First you send an email announcement and then try to make sense of the confusing email replies, reply-alls, double-date booking, phone calls, cancellations, meal questions and voicemail messages. With Meal Train, you eliminate confusion by creating a shared calendar and answering questions in advance like: What do they like? When are they available? What have they already had? Meal Train includes: a real-time meal calendar; the ability to customize dates, times, and meal preferences; invitations via email and Facebook; with reminder emails so no one forgets. These benefits ensure that everyone has the necessary information so they can focus on supporting friends with meals. \u003c/p>\n\u003cp>\u003cstrong>The numbers of users is staggering: over 1,300,000 meals for 130,000 families around the world.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> Recently we heard from a family of six who had to take a child for medical care to a facility five hours away and would be there for two months. This left just one parent and three children at home trying to manage all of the challenges of daily life while being preoccupied with the well-being of their missing family members. One neighbor noticed that this family might benefit from a Meal Train and set it up, invited friends and neighbors and within hours, over 60 meals scheduled to be made and delivered by friends. It is amazing to hear and to know that on any given night, over 2500 people are cooking and delivering a meal for a friend. \u003c/p>\n\u003cp>\u003cstrong>Can you share some Meal Train insights?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> First of all, it is completely free to use the site. We put no limits on organizing a classic meal train. Also, being that this is a new spin on an old concept, many people are looking for a little more guidance. For that reason, we have an etiquette section on the site which includes a few basic guidelines like:\u003c/p>\n\u003cul>\n\u003cli>When dropping off a meal, plan not to stay more than 10-15 minutes. This will obviously depend on your existing relationship, but it is safer to expect that the meal recipient is not ready to entertain yet.\u003c/li>\n\u003cli>Arrive at the requested time.\u003c/li>\n\u003cli>Make enough for leftovers. Freezable meals are also nice.\u003c/li>\n\u003cli>Don't forget the extras: drinks, condiments, salad dressing, and dessert.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Post by Kate Woodsome, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/12/232306911/feminist-hulk-smash-shutdown-rescue-women-on-food-aid\">The Salt at NPR Food\u003c/a> (10/12/13)\u003c/p>\n\u003cfigure id=\"attachment_72152\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feminist-hulk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feminist-hulk.jpg\" alt=\"Feminist Hulk. Courtesy Jessica Lawson\" width=\"300\" class=\"size-full wp-image-72152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feminist Hulk. Courtesy Jessica Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The government shutdown is frustrating enough for furloughed workers, but for families dependent on federal food assistance, it's infuriating.\u003c/p>\n\u003cp>Enter the \u003ca href=\"http://www.feministhulk.net/index.html\" target=\"_blank\">Feminist Hulk\u003c/a>.\u003c/p>\n\u003cp>The Twitter monster is smashing the shutdown's threats to the Women, Infants and Children (WIC) Food and Nutrition program, which provides food aid to pregnant women and mothers of young children deemed to be at risk of malnutrition. And she's urging her nearly 74,000 followers to help.\u003c/p>\n\u003cp>Feminist Hulk is Jessica Lawson, a doctoral student in English literature at the University of Iowa who's also a mother and WIC aid recipient. She first started tweeting against sexism in 2010 – her \u003ca href=\"https://twitter.com/feministhulk\" target=\"_blank\">Twitter profile\u003c/a> reads \"HULK SAYS F*** PATRIARCHY. HULK SMASH GENDER BINARY.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since then, she's been \u003ca href=\"http://msmagazine.com/blog/2011/08/22/whos-behind-the-mask-of-feminist-hulk-only-the-ms-blog-knows/\" target=\"_blank\">called \"the biggest superhero\"\u003c/a> of online feminism. And she's collected a massive social media fan club with tweets about motherhood, patriarchy and kale — which she's using for good during the shutdown, setting up \u003ca href=\"http://www.feministhulk.net/wic-and-shutdown-where-to-get-baby-food-and-formula.html\" target=\"_blank\">this online resource\u003c/a> to help families find baby food and formula.\u003c/p>\n\u003cp>We asked Lawson why the government shutdown has energized her inner Hulk. Below is our email exchange, edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Q: How has the government shutdown affected you and other mothers you know?\u003c/strong>\u003c/p>\n\u003cp>One of my closest friends is a foster parent on WIC. She can't afford to accept a child placement right now, because WIC's funding beyond this month is uncertain. Since I began this website, I've received a lot of emails from new parents who are terrified about making it through the week. While being a grad student is financially challenging, it provides me with a measure of predictability that makes me less vulnerable to the immediate impact the shutdown will have in the next few weeks (though it will definitely hurt us in the long term). My heart goes out to families who don't have as much certainty.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Q: Why did you get so revved up about the potential defunding of WIC?\u003c/strong>\u003c/p>\n\u003cp>There's nothing potential about it: WIC is not getting regular funding right now. When the government shut down, some WIC offices immediately closed, others' services were reduced. We got word at the end of last week that contingency funding had been made available to make sure WIC could get through the rest of the month. Offices reopened, and business continues, but most state offices will tell you that November remains pretty uncertain. And even with these new sources of help, North Carolina WIC stopped issuing new vouchers for a few days, though they have resumed offering them. The folks at WIC deserve serious applause for the services they are continuing to provide in this climate.\u003c/p>\n\u003cp>\u003cstrong>Q: Why are you on WIC? What do you say to folks who think it should be defunded?\u003c/strong>\u003c/p>\n\u003cp>As a graduate student, I've supported myself the last several years on a combination of part-time teaching, student loans, food assistance, and very careful balancing. WIC was especially important during my pregnancy, as I was trying to stretch out a summer budget while still preparing for the uncertainty that childbirth can bring, and WIC continued to help during some of the scary budget crunches between semesters. And, again, I benefit from a lot of privileges that other WIC parents often don't have, so mine is actually a best-case scenario.\u003c/p>\n\u003cp>I get weary when I hear people urging poor families to simply lift themselves up by their bootstraps. Just to get from day to day when you are hungry and scared takes extraordinary energy — those bootstraps are already stretched to the max for the task of daily survival. I want to assume good will, and hope that the people who oppose WIC have simply never been in the position to direly need it.\u003c/p>\n\u003cp>\u003cstrong>Q: What kind of response are you getting to the infant formula drive? Who is helping? \u003c/strong>\u003c/p>\n\u003cp>I could not have done this alone. Many people I know, and lots of people I don't, have helped by sharing the link to the website, calling their local food banks to see who has formula, sending me information, and making donations themselves. While some organizations have reached out to me, and some wonderful news outlets have given me a boost, most of the response is coming from individuals who take a few minutes out of their day to help the work along. And this work is still underway – there are lots of resources out there that need donations or want to offer help, and I am finding them and adding them as fast as I can.\u003c/p>\n\u003cp>\u003cstrong>Q: What's your endgame with FEMINIST HULK and the formula drive? \u003c/strong>\u003c/p>\n\u003cp>To create a central hub of information about WIC offices and, as we wait to see how this shutdown will go, alternative resources for the services WIC provides. So far, that has mostly included sources for formula and baby food, since many local food pantries don't regularly stock these items, and it's crucial to connect the ones that do with the people who need help. Several lactation consultants, midwives, and community activists have also reached out offer other support services, in the instance that WIC can no longer provide them.\u003c/p>\n\u003cp>My endgame depends on the shutdown's endgame. It would be a relief to have the government resume, WIC's stability restored, and my site reduced to a useful novelty. I hope that happens, and that it happens soon.\u003c/p>\n\u003cp>\u003cstrong>Q: Please share with other parents: How did you distract your 2-year-old long enough to answer these questions?\u003c/strong>\u003c/p>\n\u003cp>Hah, I didn't. These answers have been interrupted by nursing sessions, bath times, toddler renditions of Janelle Monae songs, and a mercifully early bedtime. I played with my kid and flew to and from the computer and got through the way parents always get through: by taking every opportunity we can get. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Twitter icon Feminist Hulk is pummeling away at the shutdown's funding threats to WIC, the federal program that provides essential food aid to pregnant women and mothers with young children. And she's using her nearly 74,000 followers to help – setting up an online resource to help families left in the lurch find baby food and formula.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Kate Woodsome, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/12/232306911/feminist-hulk-smash-shutdown-rescue-women-on-food-aid\">The Salt at NPR Food\u003c/a> (10/12/13)\u003c/p>\n\u003cfigure id=\"attachment_72152\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feminist-hulk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feminist-hulk.jpg\" alt=\"Feminist Hulk. Courtesy Jessica Lawson\" width=\"300\" class=\"size-full wp-image-72152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feminist Hulk. Courtesy Jessica Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The government shutdown is frustrating enough for furloughed workers, but for families dependent on federal food assistance, it's infuriating.\u003c/p>\n\u003cp>Enter the \u003ca href=\"http://www.feministhulk.net/index.html\" target=\"_blank\">Feminist Hulk\u003c/a>.\u003c/p>\n\u003cp>The Twitter monster is smashing the shutdown's threats to the Women, Infants and Children (WIC) Food and Nutrition program, which provides food aid to pregnant women and mothers of young children deemed to be at risk of malnutrition. And she's urging her nearly 74,000 followers to help.\u003c/p>\n\u003cp>Feminist Hulk is Jessica Lawson, a doctoral student in English literature at the University of Iowa who's also a mother and WIC aid recipient. She first started tweeting against sexism in 2010 – her \u003ca href=\"https://twitter.com/feministhulk\" target=\"_blank\">Twitter profile\u003c/a> reads \"HULK SAYS F*** PATRIARCHY. HULK SMASH GENDER BINARY.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since then, she's been \u003ca href=\"http://msmagazine.com/blog/2011/08/22/whos-behind-the-mask-of-feminist-hulk-only-the-ms-blog-knows/\" target=\"_blank\">called \"the biggest superhero\"\u003c/a> of online feminism. And she's collected a massive social media fan club with tweets about motherhood, patriarchy and kale — which she's using for good during the shutdown, setting up \u003ca href=\"http://www.feministhulk.net/wic-and-shutdown-where-to-get-baby-food-and-formula.html\" target=\"_blank\">this online resource\u003c/a> to help families find baby food and formula.\u003c/p>\n\u003cp>We asked Lawson why the government shutdown has energized her inner Hulk. Below is our email exchange, edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Q: How has the government shutdown affected you and other mothers you know?\u003c/strong>\u003c/p>\n\u003cp>One of my closest friends is a foster parent on WIC. She can't afford to accept a child placement right now, because WIC's funding beyond this month is uncertain. Since I began this website, I've received a lot of emails from new parents who are terrified about making it through the week. While being a grad student is financially challenging, it provides me with a measure of predictability that makes me less vulnerable to the immediate impact the shutdown will have in the next few weeks (though it will definitely hurt us in the long term). My heart goes out to families who don't have as much certainty.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Q: Why did you get so revved up about the potential defunding of WIC?\u003c/strong>\u003c/p>\n\u003cp>There's nothing potential about it: WIC is not getting regular funding right now. When the government shut down, some WIC offices immediately closed, others' services were reduced. We got word at the end of last week that contingency funding had been made available to make sure WIC could get through the rest of the month. Offices reopened, and business continues, but most state offices will tell you that November remains pretty uncertain. And even with these new sources of help, North Carolina WIC stopped issuing new vouchers for a few days, though they have resumed offering them. The folks at WIC deserve serious applause for the services they are continuing to provide in this climate.\u003c/p>\n\u003cp>\u003cstrong>Q: Why are you on WIC? What do you say to folks who think it should be defunded?\u003c/strong>\u003c/p>\n\u003cp>As a graduate student, I've supported myself the last several years on a combination of part-time teaching, student loans, food assistance, and very careful balancing. WIC was especially important during my pregnancy, as I was trying to stretch out a summer budget while still preparing for the uncertainty that childbirth can bring, and WIC continued to help during some of the scary budget crunches between semesters. And, again, I benefit from a lot of privileges that other WIC parents often don't have, so mine is actually a best-case scenario.\u003c/p>\n\u003cp>I get weary when I hear people urging poor families to simply lift themselves up by their bootstraps. Just to get from day to day when you are hungry and scared takes extraordinary energy — those bootstraps are already stretched to the max for the task of daily survival. I want to assume good will, and hope that the people who oppose WIC have simply never been in the position to direly need it.\u003c/p>\n\u003cp>\u003cstrong>Q: What kind of response are you getting to the infant formula drive? Who is helping? \u003c/strong>\u003c/p>\n\u003cp>I could not have done this alone. Many people I know, and lots of people I don't, have helped by sharing the link to the website, calling their local food banks to see who has formula, sending me information, and making donations themselves. While some organizations have reached out to me, and some wonderful news outlets have given me a boost, most of the response is coming from individuals who take a few minutes out of their day to help the work along. And this work is still underway – there are lots of resources out there that need donations or want to offer help, and I am finding them and adding them as fast as I can.\u003c/p>\n\u003cp>\u003cstrong>Q: What's your endgame with FEMINIST HULK and the formula drive? \u003c/strong>\u003c/p>\n\u003cp>To create a central hub of information about WIC offices and, as we wait to see how this shutdown will go, alternative resources for the services WIC provides. So far, that has mostly included sources for formula and baby food, since many local food pantries don't regularly stock these items, and it's crucial to connect the ones that do with the people who need help. Several lactation consultants, midwives, and community activists have also reached out offer other support services, in the instance that WIC can no longer provide them.\u003c/p>\n\u003cp>My endgame depends on the shutdown's endgame. It would be a relief to have the government resume, WIC's stability restored, and my site reduced to a useful novelty. I hope that happens, and that it happens soon.\u003c/p>\n\u003cp>\u003cstrong>Q: Please share with other parents: How did you distract your 2-year-old long enough to answer these questions?\u003c/strong>\u003c/p>\n\u003cp>Hah, I didn't. These answers have been interrupted by nursing sessions, bath times, toddler renditions of Janelle Monae songs, and a mercifully early bedtime. I played with my kid and flew to and from the computer and got through the way parents always get through: by taking every opportunity we can get. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \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_71979\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fosterfarms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fosterfarms.jpg\" alt=\"Foster Farms, the chicken processor at the center of a major salmonella outbreak, now faces the threat of a shutdown at its facilities. Photo: PR Newswire\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71979\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foster Farms, the chicken processor at the center of a major salmonella outbreak, now faces the threat of a shutdown at its facilities. Photo: PR Newswire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/10/231451717/salmonella-shutdown-usda-threatens-closure-of-major-chicken-plants\">The Salt at NPR Food\u003c/a> (10/10/13)\u003c/p>\n\u003cp>The company at the center of a large-scale salmonella outbreak, Foster Farms, faces a big deadline today.\u003c/p>\n\u003cp>The California-based poultry producer must deliver plans to the U.S. Department of Agriculture's Food Safety and Inspection Service to fix the problems that USDA inspectors have uncovered at three of its four production facilities — namely, evidence of \u003cem>Salmonella Heidelberg\u003c/em>.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/08/amid-big-salmonella-outbreak-usda-says-its-on-the-job/\">reported\u003c/a>, the outbreak has sickened 278 people in multiple states, and 42 percent of those who got sick have been hospitalized. And according to the Centers for Disease Control and Prevention, some of the strains of \u003cem>Salmonella Heidelberg \u003c/em>making people sick in this outbreak are resistant to several commonly used antibiotics.\u003c/p>\n\u003cp>Earlier this week, the USDA delivered a Notice of Intended Enforcement to Foster Farms. The letter explained that inspections would be suspended at Foster Farms' operations — in effect, shutting the plants down — if the company doesn't produce plans to correct problems at each of the three plants by the end of the day Thursday.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As of noon Eastern time, FSIS has received one of the company's proposed action plans.\u003c/p>\n\u003cp>And now, FSIS officials \"will start the evaluation process to ensure that [Foster Farms is] taking the necessary steps to prevent the persistent recurrence of Salmonella in their facilities,\" Aaron Lavallee of the USDA's FSIS told The Salt in an email.\u003c/p>\n\u003cp>Foster Farms released a \u003ca href=\"http://fosterfarms.com/\">statement\u003c/a> on its website saying that as soon as the company was alerted to concerns over salmonella, \"we brought in national food safety experts to assess our processes and have reinforced our processes with new technologies proven to be effective.\" The note came from Ron Foster, president of Foster Farms, who pledged to resolve the issues.\u003c/p>\n\u003cp>Food safety expert Caroline Smith DeWaal with the Center for Science in the Public Interest says the stakes are high here.\u003c/p>\n\u003cp>\"Antibiotic-resistant Salmonella is simply too hot to handle in [consumers'] kitchens,\" Smith DeWaal told me in an email. \"The USDA should direct Foster Farms to recall all potentially contaminated chicken from the market.\"\u003c/p>\n\u003cp>On Capitol Hill, representatives Louise Slaughter, D-N.Y., and Rosa DeLauro, D-Conn., are calling on Congress to take action on what they describe as a problem of overuse of antibiotics in agriculture.\u003c/p>\n\u003cp>A statement released by Slaughter says antibiotics are routinely given to healthy animals, often to promote growth: \"As a result, bacteria become resistant to these overused antibiotics.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \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_71979\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fosterfarms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fosterfarms.jpg\" alt=\"Foster Farms, the chicken processor at the center of a major salmonella outbreak, now faces the threat of a shutdown at its facilities. Photo: PR Newswire\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71979\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foster Farms, the chicken processor at the center of a major salmonella outbreak, now faces the threat of a shutdown at its facilities. Photo: PR Newswire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/10/231451717/salmonella-shutdown-usda-threatens-closure-of-major-chicken-plants\">The Salt at NPR Food\u003c/a> (10/10/13)\u003c/p>\n\u003cp>The company at the center of a large-scale salmonella outbreak, Foster Farms, faces a big deadline today.\u003c/p>\n\u003cp>The California-based poultry producer must deliver plans to the U.S. Department of Agriculture's Food Safety and Inspection Service to fix the problems that USDA inspectors have uncovered at three of its four production facilities — namely, evidence of \u003cem>Salmonella Heidelberg\u003c/em>.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/08/amid-big-salmonella-outbreak-usda-says-its-on-the-job/\">reported\u003c/a>, the outbreak has sickened 278 people in multiple states, and 42 percent of those who got sick have been hospitalized. And according to the Centers for Disease Control and Prevention, some of the strains of \u003cem>Salmonella Heidelberg \u003c/em>making people sick in this outbreak are resistant to several commonly used antibiotics.\u003c/p>\n\u003cp>Earlier this week, the USDA delivered a Notice of Intended Enforcement to Foster Farms. The letter explained that inspections would be suspended at Foster Farms' operations — in effect, shutting the plants down — if the company doesn't produce plans to correct problems at each of the three plants by the end of the day Thursday.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As of noon Eastern time, FSIS has received one of the company's proposed action plans.\u003c/p>\n\u003cp>And now, FSIS officials \"will start the evaluation process to ensure that [Foster Farms is] taking the necessary steps to prevent the persistent recurrence of Salmonella in their facilities,\" Aaron Lavallee of the USDA's FSIS told The Salt in an email.\u003c/p>\n\u003cp>Foster Farms released a \u003ca href=\"http://fosterfarms.com/\">statement\u003c/a> on its website saying that as soon as the company was alerted to concerns over salmonella, \"we brought in national food safety experts to assess our processes and have reinforced our processes with new technologies proven to be effective.\" The note came from Ron Foster, president of Foster Farms, who pledged to resolve the issues.\u003c/p>\n\u003cp>Food safety expert Caroline Smith DeWaal with the Center for Science in the Public Interest says the stakes are high here.\u003c/p>\n\u003cp>\"Antibiotic-resistant Salmonella is simply too hot to handle in [consumers'] kitchens,\" Smith DeWaal told me in an email. \"The USDA should direct Foster Farms to recall all potentially contaminated chicken from the market.\"\u003c/p>\n\u003cp>On Capitol Hill, representatives Louise Slaughter, D-N.Y., and Rosa DeLauro, D-Conn., are calling on Congress to take action on what they describe as a problem of overuse of antibiotics in agriculture.\u003c/p>\n\u003cp>A statement released by Slaughter says antibiotics are routinely given to healthy animals, often to promote growth: \"As a result, bacteria become resistant to these overused antibiotics.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>I never mean for it to happen. I make enough pasta for two meals, and the idea is, I’ll eat half the bowl, and save the rest for tomorrow. What happens is, I’m watching TV, and then at some point, I look down and realize I ate everything. I also notice I can barely breathe because I ate too much. “I can’t do this again!” I tell myself. Of course, it happens again.\u003c/p>\n\u003cp>It’s funny, but I’m really troubled about my lack of control. Why can’t I will myself to eat just enough and no more? What does it say about me that I can’t? How can I change my relationship with food?\u003c/p>\n\u003cp>Of all the Food & Spirituality stories I’m producing for KQED News this fall, the feature on \u003ca href=\"https://soundcloud.com/rmyrow/the-science-and-practice-of\" target=\"_blank\" rel=\"noopener noreferrer\">Mindful Eating\u003c/a> hits closest to home. While I’m not a Buddhist, I genuinely believe that distress is an invitation to pay attention, and then engage.\u003c/p>\n\u003cfigure id=\"attachment_71684\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/meditation-hall-fruit-nuts600.jpg\">\u003cimg class=\"size-full wp-image-71684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/meditation-hall-fruit-nuts600.jpg\" alt=\"At Spirit Rock Meditation Center for “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Spirit Rock Meditation Center for “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>So, earlier this year I went to \u003ca href=\"http://www.spiritrock.org\">Spirit Rock Meditation Center\u003c/a> in Marin for a retreat called “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Of all the Mindful Eating retreats in the Bay Area -- and you know there are a lot -- this particular one caught my eye because it featured three experts, each in a different field: psychology, biology, and Buddhism.\u003c/p>\n\u003cp>\u003ca href=\"http://inspirecoaching.vpweb.com/About-Us.html\">Andrea Lieberstein\u003c/a> was the lead teacher. She trains people in Mindful Eating in her private practice, and directs Mind, Body, Spirit Programs at \u003ca href=\"https://healthy.kaiserpermanente.org/health/care/!ut/p/c4/LYtLDsIgFEXX4gLI46UWqLOKdQMOFGcvlLSk_NIS168k5o7Oybnwht8SffxC1edEAV5gbE7VpXqxgY6Dza6SD_Bs5VYejna7gmlUdloigUmZWbKra-7_9TOYXqIaeq0Zv3aCIU7IBpQT02oUQnLk59sdSoyqi-PpCySeYu8!/\">Kaiser Permanente San Francisco\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“Eating is a wonderful tool to awaken,” she tells the class of about 100 people; “To remember who we are, to remember our connection with all of life.\"\u003c/p>\u003c/blockquote>\n\u003cp>That is not, of course, what I use eating for. I use it to feel relief from hunger. I use it to bury boredom, and stave off exhaustion. I use it because it’s readily available, and legal. Even when I’m being a good girl and passing up the mango ice cream pops in the freezer...you should see the way I eat frozen blueberries. It’s compulsive. I don’t stop till I get to the bottom of the plastic clam shell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lieberstein is a registered dietitian nutritionist as well as a mindfulness-based coach, but she says the practice of mindfulness does not require following a particular diet. It includes being knowledgeable about healthy eating and choosing to eat in a way that makes sense for you.The key is training yourself to be conscious about eating.\u003c/p>\n\u003cp>Turn off the TV set. Put away the \u003ca href=\"http://www.newyorker.com/\">New Yorker\u003c/a> magazine. Sit with your food. Appreciate the journey it took to get to your table. Appreciate its color, smell, texture, taste. Be in the proverbial moment.\u003c/p>\n\u003cblockquote>\u003cp>\"In slowing down,\" Lieberstein says, \"There's more space. We touch that place of inner wisdom, where we're not at the mercy of the automaticity of all our habits and our thoughts and our beliefs. We can pause and notice that impulse to eat -- and in that space, make a different choice.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_71688\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-mindful-eating600.jpg\">\u003cimg class=\"size-full wp-image-71688\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-mindful-eating600.jpg\" alt=\"Rachael Myrow contemplates lunch at the Mindful Eating retreat at Spirit Rock. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rachael Myrow contemplates lunch at the Mindful Eating retreat at Spirit Rock. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Lieberstein has the class conduct an experiment. Attendants pass out \u003ca href=\"http://www.dovechocolate.com/product/listing?c_id=2\">Dove chocolate squares\u003c/a>. We’re encouraged to take two or three. We draw out the moment as long as possible, until every cell in our bodies is focused on the promise of chocolate.\u003c/p>\n\u003cp>“And then,” Leiberstein intones, “Slowly begin to bite into it, noticing the flavor, the taste of that first bite.”\u003c/p>\n\u003cp>It’s like...a nuclear explosion, the most satisfying experience imaginable...rich, silky...just like the commercial promises.\u003c/p>\n\u003cp>Then we’re invited to have a second square.\u003c/p>\n\u003cp>It’s the same chocolate, but the intensity of the satisfaction is...weaker. I suddenly realize that I could have been just as happy eating one chocolate. If you’re really paying attention as you eat, you enjoy it more. It satisfies earlier in the process.\u003c/p>\n\u003cp>Also, my brain has registered that I’ve had enough. So says \u003ca href=\"http://psych.ucsf.edu/faculty.aspx?id=616\">Elissa Epel\u003c/a>, a health psychology researcher at UC San Francisco.\u003c/p>\n\u003cblockquote>\u003cp>“When we are splitting our attention, which is what we do most of the time, we’re reading something while we’re eating or we’re walking or talking or driving, that is automatic attention. That is, we’re giving very little attention to the experience of eating. That also means that eating is not being registered in our satiety center, our reward center. It’s just automatic behavior that is often leading to excess calories.”\u003c/p>\u003c/blockquote>\n\u003cp>Sound familiar?\u003c/p>\n\u003cp>But there’s another driver, another reason food is so compulsive for many of us is its connection with our reward center. “We are hardwired to have many, many triggers to eat, just to make sure we get enough to survive,” Epel says.\u003c/p>\n\u003cblockquote>\u003cp>“The pleasure center in the brain is one of the most powerful motivators of human behavior. We do things to stimulate that center and get dopamine, and that includes sex, drugs, love, and highly palatable food.”\u003c/p>\u003c/blockquote>\n\u003cp>“Highly palatable” is science-speak for sugar, fat and salt. Why doesn’t will power work? Because you’re fighting your hard-wiring. This is a core truth employed by processed food makers with their legions of scientists in white lab coats -- but also home cooks with an apple pie in the oven: sugar, fat and salt entice and satisfy humans like nothing else.\u003c/p>\n\u003cp>It doesn’t help that we’re surrounded by an embarrassment of riches on that score. Whether it’s a Big Mac you crave or a clever cocktail at your favorite SOMA bar, temptation is all around. “We are not in full control of our behavior, as much as we think we are,\" Epel says. \"And until we realize that as a society we’re kind of screwed because we don’t do anything to help our environment support us in a healthy lifestyle, meeting our goals.”\u003c/p>\n\u003cp>There’s a third major driver feeding our drive to over-eat: chronic stress. That's because anything that draws on your body’s resources sends a signal to the brain, and the brain wants to restore balance to the system, so it tells you to eat. It also rewards you for obeying. Have you noticed what happens after you eat? You feel a mild rush of \u003ca href=\"http://en.wikipedia.org/wiki/Endorphins\">endorphins\u003c/a>. Your shoulders drop. You calm down. You might even feel compelled to nap.\u003c/p>\n\u003cp>Epel says “Eating improves mood in all of our studies.\" Your body knows this whether you're aware of it consciously or not. \"When we feel negative emotions, our immediate response is to get rid of them, and eating is the easiest, often most accessible, quickest way.”\u003c/p>\n\u003cp>Let’s try another experiment. Don’t think about the ice cream in your freezer right now. How’s that working for you? “Suppression actually causes more anxiety and depression,” Epel says.\u003c/p>\n\u003cp>This is a powerful, sophisticated system of signals. You think you’re going to off-set it with a little will power? As Epel says in this TED talk, \"We have vastly overestimated our ability to control conscious behavior.\"\u003cbr>\n[youtube //www.youtube.com/watch?v=UhfXa6IaY5U]\u003cbr>\nThis is where Buddhism comes in -- a practice designed to help us grapple with desire. Long before anybody conducted a scientific test, Buddhists have been trying to come to terms with the human condition by cultivating habits that encourage us to a) witness our experience dispassionately; b) cultivate compassion for ourselves and others; and c) challenge ourselves to move toward a more harmonious way of being.\u003c/p>\n\u003cp>The Venerable \u003ca href=\"http://www.spiritrock.org/InstructorDetails?calendarinstructorid=185112\">Jampa Sangmo\u003c/a> is a Tibetan buddhist nun in the \u003ca href=\"http://www.jangchuplamrim.org/jangchup-lamrim/gelug-tradition/\">Gelugpa\u003c/a> tradition, the same one followed by the Dalai Lama.\u003c/p>\n\u003cblockquote>\u003cp>“I love that science has discovered what the Buddha discovered almost 2,600 years ago, that we awaken to what really is,” she tells the class.\u003c/p>\u003c/blockquote>\n\u003cp>You could also say the best way to displace the compulsion to over-eat is with a new habit: meditation.\u003c/p>\n\u003cp>“The first thing we find is it is so busy, right? The mind will wander to the future and the past. It will wander to your physical sensations. But then...you awaken to the present moment.”\u003c/p>\n\u003cfigure id=\"attachment_71703\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Jampa-Sangmo1000.jpg\">\u003cimg class=\"size-full wp-image-71703\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Jampa-Sangmo1000.jpg\" alt=\"The Venerable Jampa Sangmo at Spirit Rock. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Venerable Jampa Sangmo at Spirit Rock. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Science tells us that feeling full is a relatively weak signal, but if you pay more attention, if you \u003cem>savor\u003c/em> more, you encourage your brain to recalibrate the way it responds to food.\u003c/p>\n\u003cp>Changing the way I eat turns out to be about changing the way I live, making life itself the meditation. This is not going to be easy, but given how central food is to my experience, isn't the challenge worth it? Now, to make some \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/08/pasta-puttanesca/\">Pasta Puttanesca\u003c/a> and repeat the test...\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Sampler Platter of Places Offering Mindful Eating Sessions in California:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.spiritrock.org/\">Spirit Rock Meditation Center\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://inspirecoaching.vpweb.com/Program-Schedules.html\">Andrea Lieberstein - Inspire Coaching - Retreat Schedule\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.medicinebuddha.org/\">Land of Medicine Buddha\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.vajrapani.org/\">Vajrapani Institute\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://gyalwagyatso.org/\">Ocean of Compassion Buddhist Center\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.esalen.org/\">Esalen Institute\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I never mean for it to happen. I make enough pasta for two meals, and the idea is, I’ll eat half the bowl, and save the rest for tomorrow. What happens is, I’m watching TV, and then at some point, I look down and realize I ate everything. I also notice I can barely breathe because I ate too much. “I can’t do this again!” I tell myself. Of course, it happens again.\u003c/p>\n\u003cp>It’s funny, but I’m really troubled about my lack of control. Why can’t I will myself to eat just enough and no more? What does it say about me that I can’t? How can I change my relationship with food?\u003c/p>\n\u003cp>Of all the Food & Spirituality stories I’m producing for KQED News this fall, the feature on \u003ca href=\"https://soundcloud.com/rmyrow/the-science-and-practice-of\" target=\"_blank\" rel=\"noopener noreferrer\">Mindful Eating\u003c/a> hits closest to home. While I’m not a Buddhist, I genuinely believe that distress is an invitation to pay attention, and then engage.\u003c/p>\n\u003cfigure id=\"attachment_71684\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/meditation-hall-fruit-nuts600.jpg\">\u003cimg class=\"size-full wp-image-71684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/meditation-hall-fruit-nuts600.jpg\" alt=\"At Spirit Rock Meditation Center for “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Spirit Rock Meditation Center for “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>So, earlier this year I went to \u003ca href=\"http://www.spiritrock.org\">Spirit Rock Meditation Center\u003c/a> in Marin for a retreat called “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Of all the Mindful Eating retreats in the Bay Area -- and you know there are a lot -- this particular one caught my eye because it featured three experts, each in a different field: psychology, biology, and Buddhism.\u003c/p>\n\u003cp>\u003ca href=\"http://inspirecoaching.vpweb.com/About-Us.html\">Andrea Lieberstein\u003c/a> was the lead teacher. She trains people in Mindful Eating in her private practice, and directs Mind, Body, Spirit Programs at \u003ca href=\"https://healthy.kaiserpermanente.org/health/care/!ut/p/c4/LYtLDsIgFEXX4gLI46UWqLOKdQMOFGcvlLSk_NIS168k5o7Oybnwht8SffxC1edEAV5gbE7VpXqxgY6Dza6SD_Bs5VYejna7gmlUdloigUmZWbKra-7_9TOYXqIaeq0Zv3aCIU7IBpQT02oUQnLk59sdSoyqi-PpCySeYu8!/\">Kaiser Permanente San Francisco\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“Eating is a wonderful tool to awaken,” she tells the class of about 100 people; “To remember who we are, to remember our connection with all of life.\"\u003c/p>\u003c/blockquote>\n\u003cp>That is not, of course, what I use eating for. I use it to feel relief from hunger. I use it to bury boredom, and stave off exhaustion. I use it because it’s readily available, and legal. Even when I’m being a good girl and passing up the mango ice cream pops in the freezer...you should see the way I eat frozen blueberries. It’s compulsive. I don’t stop till I get to the bottom of the plastic clam shell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lieberstein is a registered dietitian nutritionist as well as a mindfulness-based coach, but she says the practice of mindfulness does not require following a particular diet. It includes being knowledgeable about healthy eating and choosing to eat in a way that makes sense for you.The key is training yourself to be conscious about eating.\u003c/p>\n\u003cp>Turn off the TV set. Put away the \u003ca href=\"http://www.newyorker.com/\">New Yorker\u003c/a> magazine. Sit with your food. Appreciate the journey it took to get to your table. Appreciate its color, smell, texture, taste. Be in the proverbial moment.\u003c/p>\n\u003cblockquote>\u003cp>\"In slowing down,\" Lieberstein says, \"There's more space. We touch that place of inner wisdom, where we're not at the mercy of the automaticity of all our habits and our thoughts and our beliefs. We can pause and notice that impulse to eat -- and in that space, make a different choice.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_71688\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-mindful-eating600.jpg\">\u003cimg class=\"size-full wp-image-71688\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-mindful-eating600.jpg\" alt=\"Rachael Myrow contemplates lunch at the Mindful Eating retreat at Spirit Rock. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rachael Myrow contemplates lunch at the Mindful Eating retreat at Spirit Rock. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Lieberstein has the class conduct an experiment. Attendants pass out \u003ca href=\"http://www.dovechocolate.com/product/listing?c_id=2\">Dove chocolate squares\u003c/a>. We’re encouraged to take two or three. We draw out the moment as long as possible, until every cell in our bodies is focused on the promise of chocolate.\u003c/p>\n\u003cp>“And then,” Leiberstein intones, “Slowly begin to bite into it, noticing the flavor, the taste of that first bite.”\u003c/p>\n\u003cp>It’s like...a nuclear explosion, the most satisfying experience imaginable...rich, silky...just like the commercial promises.\u003c/p>\n\u003cp>Then we’re invited to have a second square.\u003c/p>\n\u003cp>It’s the same chocolate, but the intensity of the satisfaction is...weaker. I suddenly realize that I could have been just as happy eating one chocolate. If you’re really paying attention as you eat, you enjoy it more. It satisfies earlier in the process.\u003c/p>\n\u003cp>Also, my brain has registered that I’ve had enough. So says \u003ca href=\"http://psych.ucsf.edu/faculty.aspx?id=616\">Elissa Epel\u003c/a>, a health psychology researcher at UC San Francisco.\u003c/p>\n\u003cblockquote>\u003cp>“When we are splitting our attention, which is what we do most of the time, we’re reading something while we’re eating or we’re walking or talking or driving, that is automatic attention. That is, we’re giving very little attention to the experience of eating. That also means that eating is not being registered in our satiety center, our reward center. It’s just automatic behavior that is often leading to excess calories.”\u003c/p>\u003c/blockquote>\n\u003cp>Sound familiar?\u003c/p>\n\u003cp>But there’s another driver, another reason food is so compulsive for many of us is its connection with our reward center. “We are hardwired to have many, many triggers to eat, just to make sure we get enough to survive,” Epel says.\u003c/p>\n\u003cblockquote>\u003cp>“The pleasure center in the brain is one of the most powerful motivators of human behavior. We do things to stimulate that center and get dopamine, and that includes sex, drugs, love, and highly palatable food.”\u003c/p>\u003c/blockquote>\n\u003cp>“Highly palatable” is science-speak for sugar, fat and salt. Why doesn’t will power work? Because you’re fighting your hard-wiring. This is a core truth employed by processed food makers with their legions of scientists in white lab coats -- but also home cooks with an apple pie in the oven: sugar, fat and salt entice and satisfy humans like nothing else.\u003c/p>\n\u003cp>It doesn’t help that we’re surrounded by an embarrassment of riches on that score. Whether it’s a Big Mac you crave or a clever cocktail at your favorite SOMA bar, temptation is all around. “We are not in full control of our behavior, as much as we think we are,\" Epel says. \"And until we realize that as a society we’re kind of screwed because we don’t do anything to help our environment support us in a healthy lifestyle, meeting our goals.”\u003c/p>\n\u003cp>There’s a third major driver feeding our drive to over-eat: chronic stress. That's because anything that draws on your body’s resources sends a signal to the brain, and the brain wants to restore balance to the system, so it tells you to eat. It also rewards you for obeying. Have you noticed what happens after you eat? You feel a mild rush of \u003ca href=\"http://en.wikipedia.org/wiki/Endorphins\">endorphins\u003c/a>. Your shoulders drop. You calm down. You might even feel compelled to nap.\u003c/p>\n\u003cp>Epel says “Eating improves mood in all of our studies.\" Your body knows this whether you're aware of it consciously or not. \"When we feel negative emotions, our immediate response is to get rid of them, and eating is the easiest, often most accessible, quickest way.”\u003c/p>\n\u003cp>Let’s try another experiment. Don’t think about the ice cream in your freezer right now. How’s that working for you? “Suppression actually causes more anxiety and depression,” Epel says.\u003c/p>\n\u003cp>This is a powerful, sophisticated system of signals. You think you’re going to off-set it with a little will power? As Epel says in this TED talk, \"We have vastly overestimated our ability to control conscious behavior.\"\u003cbr>\n\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/UhfXa6IaY5U'\n title='//www.youtube.com/embed/UhfXa6IaY5U'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nThis is where Buddhism comes in -- a practice designed to help us grapple with desire. Long before anybody conducted a scientific test, Buddhists have been trying to come to terms with the human condition by cultivating habits that encourage us to a) witness our experience dispassionately; b) cultivate compassion for ourselves and others; and c) challenge ourselves to move toward a more harmonious way of being.\u003c/p>\n\u003cp>The Venerable \u003ca href=\"http://www.spiritrock.org/InstructorDetails?calendarinstructorid=185112\">Jampa Sangmo\u003c/a> is a Tibetan buddhist nun in the \u003ca href=\"http://www.jangchuplamrim.org/jangchup-lamrim/gelug-tradition/\">Gelugpa\u003c/a> tradition, the same one followed by the Dalai Lama.\u003c/p>\n\u003cblockquote>\u003cp>“I love that science has discovered what the Buddha discovered almost 2,600 years ago, that we awaken to what really is,” she tells the class.\u003c/p>\u003c/blockquote>\n\u003cp>You could also say the best way to displace the compulsion to over-eat is with a new habit: meditation.\u003c/p>\n\u003cp>“The first thing we find is it is so busy, right? The mind will wander to the future and the past. It will wander to your physical sensations. But then...you awaken to the present moment.”\u003c/p>\n\u003cfigure id=\"attachment_71703\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Jampa-Sangmo1000.jpg\">\u003cimg class=\"size-full wp-image-71703\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Jampa-Sangmo1000.jpg\" alt=\"The Venerable Jampa Sangmo at Spirit Rock. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Venerable Jampa Sangmo at Spirit Rock. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Science tells us that feeling full is a relatively weak signal, but if you pay more attention, if you \u003cem>savor\u003c/em> more, you encourage your brain to recalibrate the way it responds to food.\u003c/p>\n\u003cp>Changing the way I eat turns out to be about changing the way I live, making life itself the meditation. This is not going to be easy, but given how central food is to my experience, isn't the challenge worth it? Now, to make some \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/08/pasta-puttanesca/\">Pasta Puttanesca\u003c/a> and repeat the test...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sampler Platter of Places Offering Mindful Eating Sessions in California:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.spiritrock.org/\">Spirit Rock Meditation Center\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://inspirecoaching.vpweb.com/Program-Schedules.html\">Andrea Lieberstein - Inspire Coaching - Retreat Schedule\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.medicinebuddha.org/\">Land of Medicine Buddha\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.vajrapani.org/\">Vajrapani Institute\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://gyalwagyatso.org/\">Ocean of Compassion Buddhist Center\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.esalen.org/\">Esalen Institute\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Amid Big Salmonella Outbreak, USDA Says It's On The Job",
"title": "Amid Big Salmonella Outbreak, USDA Says It's On The Job",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71887\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fosterfarms-chix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fosterfarms-chix.jpg\" alt=\"A salmonella outbreak that has sickened more than 270 people has been linked to raw chicken produced at three Foster Farms facilities in California. Photo: PR Newswire\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A salmonella outbreak that has sickened more than 270 people has been linked to raw chicken produced at three Foster Farms facilities in California. Photo: PR Newswire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/08/230486409/amidst-big-salmonella-outbreak-usda-says-it-s-on-the-job\">The Salt at NPR Food\u003c/a> (10/8/13)\u003c/p>\n\u003cp>The U.S. Department of Agriculture has issued a \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-and-transcripts/news-release-archives-by-year/archive/2013/pha-10071\">health alert\u003c/a> warning that an estimated 278 illnesses caused by \u003cem>Salmonella Heidelberg\u003c/em> are associated with raw chicken produced by Foster Farms at three facilities in California.\u003c/p>\n\u003cp>The Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/index.html\">says\u003c/a> illnesses have been reported in 17 states, with the vast majority — 78 percent — in California. The outbreak is ongoing, so it's possible that people are still being sickened by the chicken.\u003c/p>\n\u003cp>The CDC says about 42 percent of the people who've gotten sick (among those for whom information is available) have been hospitalized. The strains of \u003cem>Salmonella Heidelberg\u003c/em> that have made people sick are resistant to several commonly prescribed antibiotics. And according to the CDC, the resistance may increase the risk of hospitalization or make the illness tougher to treat.\u003c/p>\n\u003cp>News of the outbreak has gotten a lot of attention since it comes during the federal government shutdown. Many stories have raised the specter that no one's on the job at a critical time. But the USDA tells The Salt that its work has not been at all slowed down — since its inspectors and investigators have stayed on the job.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/04/228895455/cdc-shutdown-strains-foodborne-illness-tracking\">reported\u003c/a>, the CDC unit that tracks outbreaks has been working with less than half its normal staff. To help handle the current outbreak, the agency tells NPR it has called back about 30 furloughed workers, including 10 who work in the foodborne division.\u003c/p>\n\u003cp>\"This is the kind of thing that you've got to get information into consumers' hands,\" says Caroline Smith DeWaal, food safety director for the \u003ca href=\"http://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>And she says that since the communications staffs of both CDC and USDA are working at reduced capacity, it's a concern. \"The agency's ability to push out the information is a lot more limited than it would be otherwise.\"\u003c/p>\n\u003cp>CDC has been monitoring this outbreak since July. It's likely that this outbreak is connected to a prior cluster of illnesses in 2012, also linked to raw chicken produced by Foster Farms.\u003c/p>\n\u003cp>Foster Farms has issued a \u003ca href=\"http://www.fosterfarms.com/faq/faqfoodsafety.asp\">statement\u003c/a> on its website stating that it is working with the USDA and the CDC to address salmonella associated with raw poultry reportedly linked to three of its facilities in California. The statement says that no recall is in effect and that \"products are safe to consume if properly handled and fully cooked.\"\u003c/p>\n\u003cp>So, how did the USDA investigators begin narrowing in on Foster Farms?\u003c/p>\n\u003cp>Well, they received a call from CDC officials in July explaining that they were monitoring a cluster of illnesses from \u003cem>Salmonella Heidelberg\u003c/em> on the West Coast — and epidemiologists were finding a link to chicken.\u003c/p>\n\u003cp>Acting on this information, says David Goldman of the USDA's Food Safety and Inspection Service, \"we decided to do some intensive sampling [for salmonella] in four different Foster Farms plants.\"\u003c/p>\n\u003cp>What they found is that three of the Foster Farms plants were producing products that were contaminated with \u003cem>Salmonella Heidelberg\u003c/em>. And the chicken \"contained the outbreak strains [of salmonella] that the CDC had identified to us as causing the illnesses,\" says Goldman.\u003c/p>\n\u003cp>You can tell if you have a package of chicken produced in one of these facilities by looking for one of these codes on the packaging:\u003c/p>\n\u003cul>\n\u003cli>P6137\u003c/li>\n\u003cli>P6137A\u003c/li>\n\u003cli>P7632\u003c/li>\n\u003c/ul>\n\u003cp>As always, the USDA is reminding consumers to be careful when handling raw poultry, to use clean surfaces and not let raw chicken contact other food, and to cook to an \u003ca href=\"http://www.foodsafety.gov/keep/charts/mintemp.html\">internal temperature\u003c/a> of 165 degrees F. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "An estimated 278 people in multiple states have been sickened by an outbreak of antibiotic-resistant salmonella linked to raw chicken. Despite stories suggesting otherwise, USDA says its work on the outbreak hasn't been hampered by the federal government shutdown. CDC is calling back about 30 furloughed staffers to help with its response.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71887\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fosterfarms-chix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fosterfarms-chix.jpg\" alt=\"A salmonella outbreak that has sickened more than 270 people has been linked to raw chicken produced at three Foster Farms facilities in California. Photo: PR Newswire\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A salmonella outbreak that has sickened more than 270 people has been linked to raw chicken produced at three Foster Farms facilities in California. Photo: PR Newswire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/08/230486409/amidst-big-salmonella-outbreak-usda-says-it-s-on-the-job\">The Salt at NPR Food\u003c/a> (10/8/13)\u003c/p>\n\u003cp>The U.S. Department of Agriculture has issued a \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-and-transcripts/news-release-archives-by-year/archive/2013/pha-10071\">health alert\u003c/a> warning that an estimated 278 illnesses caused by \u003cem>Salmonella Heidelberg\u003c/em> are associated with raw chicken produced by Foster Farms at three facilities in California.\u003c/p>\n\u003cp>The Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/index.html\">says\u003c/a> illnesses have been reported in 17 states, with the vast majority — 78 percent — in California. The outbreak is ongoing, so it's possible that people are still being sickened by the chicken.\u003c/p>\n\u003cp>The CDC says about 42 percent of the people who've gotten sick (among those for whom information is available) have been hospitalized. The strains of \u003cem>Salmonella Heidelberg\u003c/em> that have made people sick are resistant to several commonly prescribed antibiotics. And according to the CDC, the resistance may increase the risk of hospitalization or make the illness tougher to treat.\u003c/p>\n\u003cp>News of the outbreak has gotten a lot of attention since it comes during the federal government shutdown. Many stories have raised the specter that no one's on the job at a critical time. But the USDA tells The Salt that its work has not been at all slowed down — since its inspectors and investigators have stayed on the job.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/04/228895455/cdc-shutdown-strains-foodborne-illness-tracking\">reported\u003c/a>, the CDC unit that tracks outbreaks has been working with less than half its normal staff. To help handle the current outbreak, the agency tells NPR it has called back about 30 furloughed workers, including 10 who work in the foodborne division.\u003c/p>\n\u003cp>\"This is the kind of thing that you've got to get information into consumers' hands,\" says Caroline Smith DeWaal, food safety director for the \u003ca href=\"http://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>And she says that since the communications staffs of both CDC and USDA are working at reduced capacity, it's a concern. \"The agency's ability to push out the information is a lot more limited than it would be otherwise.\"\u003c/p>\n\u003cp>CDC has been monitoring this outbreak since July. It's likely that this outbreak is connected to a prior cluster of illnesses in 2012, also linked to raw chicken produced by Foster Farms.\u003c/p>\n\u003cp>Foster Farms has issued a \u003ca href=\"http://www.fosterfarms.com/faq/faqfoodsafety.asp\">statement\u003c/a> on its website stating that it is working with the USDA and the CDC to address salmonella associated with raw poultry reportedly linked to three of its facilities in California. The statement says that no recall is in effect and that \"products are safe to consume if properly handled and fully cooked.\"\u003c/p>\n\u003cp>So, how did the USDA investigators begin narrowing in on Foster Farms?\u003c/p>\n\u003cp>Well, they received a call from CDC officials in July explaining that they were monitoring a cluster of illnesses from \u003cem>Salmonella Heidelberg\u003c/em> on the West Coast — and epidemiologists were finding a link to chicken.\u003c/p>\n\u003cp>Acting on this information, says David Goldman of the USDA's Food Safety and Inspection Service, \"we decided to do some intensive sampling [for salmonella] in four different Foster Farms plants.\"\u003c/p>\n\u003cp>What they found is that three of the Foster Farms plants were producing products that were contaminated with \u003cem>Salmonella Heidelberg\u003c/em>. And the chicken \"contained the outbreak strains [of salmonella] that the CDC had identified to us as causing the illnesses,\" says Goldman.\u003c/p>\n\u003cp>You can tell if you have a package of chicken produced in one of these facilities by looking for one of these codes on the packaging:\u003c/p>\n\u003cul>\n\u003cli>P6137\u003c/li>\n\u003cli>P6137A\u003c/li>\n\u003cli>P7632\u003c/li>\n\u003c/ul>\n\u003cp>As always, the USDA is reminding consumers to be careful when handling raw poultry, to use clean surfaces and not let raw chicken contact other food, and to cook to an \u003ca href=\"http://www.foodsafety.gov/keep/charts/mintemp.html\">internal temperature\u003c/a> of 165 degrees F. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For Boys With Eating Disorders, Finding Treatment Can Be Hard",
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"content": "\u003cp>Post by Rhitu Chatterjee, \u003ca href=\"http://www.npr.org/blogs/health/2013/10/07/229164585/for-boys-with-eating-disorders-finding-treatment-can-be-hard\">Shots at NPR Health\u003c/a> (10/7/13)\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=229164585&mediaId=229962709\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cem>Video Credit: Maggie Starbard, Rhitu Chatterjee, Ben de la Cruz, Alison Richards/NPR\u003c/em>\u003c/p>\n\u003cp>Last year, Kathy Noyes began to notice that her 12-year-old son, Jonathan, was eating more than usual. She caught him eating late at night. She found empty peanut butter jars and chip and cookie bags stashed around the house.\u003c/p>\n\u003cp>She didn't know what to make of it. Her friends said, \"Well, my boys eat a lot too. They're growing boys. Just wait till you get your grocery bill when they're 16.\"\u003c/p>\n\u003cp>But Jonathan soon started to be sent home from school frequently because he was sick.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"He started vomiting a lot,\" recalls Noyes. \"And then afterward he'd be fine. He wasn't feverish, he wasn't pale. So I'd send him back to school and he'd be sick again.\"\u003c/p>\n\u003cp>That's when she realized something was seriously wrong. She took Jonathan to a doctor who diagnosed him with the eating disorder \u003ca href=\"http://www.nationaleatingdisorders.org/bulimia-nervosa-males\">bulimia nervosa\u003c/a>.\u003c/p>\n\u003cp>Eating disorders are commonly thought to be a problem for girls and women, but an estimated \u003ca href=\"http://www.nationaleatingdisorders.org/silent-epidemic\">10 million American men\u003c/a> have an eating disorder at some point in their lives, according to the \u003ca href=\"http://www.nationaleatingdisorders.org/males-and-eating-disorders\">National Eating Disorders Association\u003c/a>. Psychologists and psychiatrists who treat eating disorders say those numbers are on the rise. The condition can be life-threatening.\u003c/p>\n\u003cp>\"Over the last five, six years, I've been seeing younger and younger boys who are struggling with these problems,\" says \u003ca href=\"http://connects.catalyst.harvard.edu/Profiles/display/Person/49525\">Roberto Olivardia\u003c/a>, a clinical psychologist affiliated with Harvard Medical School, who has been working with boys and men with eating disorders for nearly two decades.\u003c/p>\n\u003cp>Like girls with eating disorders, the boys tend to be perfectionists and may have mental health problems, including obsessive compulsive disorder, anxiety or depression. Eating disorders tend to kick in during especially difficult life changes.\u003c/p>\n\u003cp>Jonathan Noyes began binge eating three years ago, when he was 10. He and his family had returned from a vacation when his whole life seemed to fall apart. His father lost his job, which added stress to his parents' relationship. His grandmother got diagnosed with cancer and moved in with his family. And his cat died.\u003c/p>\n\u003cp>The first food he binged on was peanut butter.\u003c/p>\n\u003cp>\"At first I thought I could stop doing it whenever I want; it's not a big deal,\" Jonathan says. \"You know, it's just a thing I do.\" But soon he realized \"I can't stop this. I'm helpless. I need peanut butter.\"\u003c/p>\n\u003cp>That need brought with it an overwhelming sense of guilt, he says. So he started purging. Every time he felt he had overeaten, he says he would lock himself in the bathroom and stick his fingers in his throat until he threw up.\u003c/p>\n\u003cp>\"I felt the relief, but there was still the guilt and pain there,\" Jonathan says.\u003c/p>\n\u003cp>He has always been a little chubby and has been bullied at school for it. \"I'm the butt of jokes,\" he says. \"I'm the guy that everyone makes fun of.\"\u003c/p>\n\u003cp>Increased social pressure for boys and men to be lean and muscular is at least partly responsible for the rise in males with eating disorders, Olivardia says. \"In the early '80s, there was this real significant increase of advertising showing shirtless men, where the body became more of a commodity.\"\u003c/p>\n\u003cp>Even comic-book superheroes and GI Joe toys have become more muscular in recent years, Olivardia says.\u003c/p>\n\u003cp>And though eating disorders in boys share many similarities with those in girls, treatment programs tailored to girls may not feel like the right fit.\u003c/p>\n\u003cp>Jonathan was the only male patient at an eating disorder program at \u003ca href=\"http://www.harthosp.org/instituteofliving/default.aspx\">Hartford Hospital\u003c/a> in Connecticut. \"A lot of the stuff didn't really apply to me,\" he says. \"Like the stuff about body image, and how you feel, and what's going on in your head and stuff.\"\u003c/p>\n\u003cp>\"I don't know what it is, but something about having an eating disorder as a boy and having an eating disorder as a girl makes it very different.\"\u003c/p>\n\u003cp>Still, the program helped. Jonathan feels better about his own body. He no longer purges, and for the most part doesn't binge.\u003c/p>\n\u003cfigure id=\"attachment_71744\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/collin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/collin.jpg\" alt=\"Collin Schuster lived with eating disorders for six years before finding a treatment program designed for boys and men. Photo: Courtesy of Collin Schuster \" width=\"300\" class=\"size-full wp-image-71744\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Collin Schuster lived with eating disorders for six years before finding a treatment program designed for boys and men. Photo: Courtesy of Collin Schuster\u003c/figcaption>\u003c/figure>\n\u003cp>The lack of eating disorders treatment tailored for boys and men is all too familiar to psychiatrist Theodore Weltzin, the director of the nation's only residential program for boys and men, at \u003ca href=\"http://rogershospital.org/\">Rogers Memorial Hospital\u003c/a>, a nonprofit psychiatric hospital in Oconomowoc, Wis.\u003c/p>\n\u003cp>\"One of the biggest concerns for men is they feel a little bit like a fish out of water when they go and seek treatment for an eating disorder,\" says Weltzin.\u003c/p>\n\u003cp>Collin Schuster entered the program at Rogers Memorial Hospital after six years of bingeing. When he first walked into a room full of boys and men, he felt a weight lift off his shoulders.\u003c/p>\n\u003cp>\"I didn't realize that there were other guys out there who were struggling with similar issues,\" says Schuster, 18. \"That was the start of, OK, maybe this is something that's more common or more manageable than I thought.\"\u003c/p>\n\u003cp>Earlier this year, Schuster returned home from the program to Old Saybrook, Conn. When he learned that another boy in his hometown was also struggling with an eating disorder, Schuster reached out to him; he called Jonathan Noyes.\u003c/p>\n\u003cp>The two now meet regularly. Over video games they talk about their struggles with eating disorders. Schuster has become a friend and a mentor to Noyes, now 13.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Jonathan says that friendship has made him much more confident that he will recover. \"It's been difficult, but I'll make it through. I know I will.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Anorexia and bulimia, eating disorders once thought to affect only girls and women, affect a growing number of boys and men. Boys as young as 9 and 10 are feeling the pressure to be ripped and muscular, psychologists say. But they can have a hard time finding a treatment program geared to males.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Rhitu Chatterjee, \u003ca href=\"http://www.npr.org/blogs/health/2013/10/07/229164585/for-boys-with-eating-disorders-finding-treatment-can-be-hard\">Shots at NPR Health\u003c/a> (10/7/13)\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=229164585&mediaId=229962709\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cem>Video Credit: Maggie Starbard, Rhitu Chatterjee, Ben de la Cruz, Alison Richards/NPR\u003c/em>\u003c/p>\n\u003cp>Last year, Kathy Noyes began to notice that her 12-year-old son, Jonathan, was eating more than usual. She caught him eating late at night. She found empty peanut butter jars and chip and cookie bags stashed around the house.\u003c/p>\n\u003cp>She didn't know what to make of it. Her friends said, \"Well, my boys eat a lot too. They're growing boys. Just wait till you get your grocery bill when they're 16.\"\u003c/p>\n\u003cp>But Jonathan soon started to be sent home from school frequently because he was sick.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"He started vomiting a lot,\" recalls Noyes. \"And then afterward he'd be fine. He wasn't feverish, he wasn't pale. So I'd send him back to school and he'd be sick again.\"\u003c/p>\n\u003cp>That's when she realized something was seriously wrong. She took Jonathan to a doctor who diagnosed him with the eating disorder \u003ca href=\"http://www.nationaleatingdisorders.org/bulimia-nervosa-males\">bulimia nervosa\u003c/a>.\u003c/p>\n\u003cp>Eating disorders are commonly thought to be a problem for girls and women, but an estimated \u003ca href=\"http://www.nationaleatingdisorders.org/silent-epidemic\">10 million American men\u003c/a> have an eating disorder at some point in their lives, according to the \u003ca href=\"http://www.nationaleatingdisorders.org/males-and-eating-disorders\">National Eating Disorders Association\u003c/a>. Psychologists and psychiatrists who treat eating disorders say those numbers are on the rise. The condition can be life-threatening.\u003c/p>\n\u003cp>\"Over the last five, six years, I've been seeing younger and younger boys who are struggling with these problems,\" says \u003ca href=\"http://connects.catalyst.harvard.edu/Profiles/display/Person/49525\">Roberto Olivardia\u003c/a>, a clinical psychologist affiliated with Harvard Medical School, who has been working with boys and men with eating disorders for nearly two decades.\u003c/p>\n\u003cp>Like girls with eating disorders, the boys tend to be perfectionists and may have mental health problems, including obsessive compulsive disorder, anxiety or depression. Eating disorders tend to kick in during especially difficult life changes.\u003c/p>\n\u003cp>Jonathan Noyes began binge eating three years ago, when he was 10. He and his family had returned from a vacation when his whole life seemed to fall apart. His father lost his job, which added stress to his parents' relationship. His grandmother got diagnosed with cancer and moved in with his family. And his cat died.\u003c/p>\n\u003cp>The first food he binged on was peanut butter.\u003c/p>\n\u003cp>\"At first I thought I could stop doing it whenever I want; it's not a big deal,\" Jonathan says. \"You know, it's just a thing I do.\" But soon he realized \"I can't stop this. I'm helpless. I need peanut butter.\"\u003c/p>\n\u003cp>That need brought with it an overwhelming sense of guilt, he says. So he started purging. Every time he felt he had overeaten, he says he would lock himself in the bathroom and stick his fingers in his throat until he threw up.\u003c/p>\n\u003cp>\"I felt the relief, but there was still the guilt and pain there,\" Jonathan says.\u003c/p>\n\u003cp>He has always been a little chubby and has been bullied at school for it. \"I'm the butt of jokes,\" he says. \"I'm the guy that everyone makes fun of.\"\u003c/p>\n\u003cp>Increased social pressure for boys and men to be lean and muscular is at least partly responsible for the rise in males with eating disorders, Olivardia says. \"In the early '80s, there was this real significant increase of advertising showing shirtless men, where the body became more of a commodity.\"\u003c/p>\n\u003cp>Even comic-book superheroes and GI Joe toys have become more muscular in recent years, Olivardia says.\u003c/p>\n\u003cp>And though eating disorders in boys share many similarities with those in girls, treatment programs tailored to girls may not feel like the right fit.\u003c/p>\n\u003cp>Jonathan was the only male patient at an eating disorder program at \u003ca href=\"http://www.harthosp.org/instituteofliving/default.aspx\">Hartford Hospital\u003c/a> in Connecticut. \"A lot of the stuff didn't really apply to me,\" he says. \"Like the stuff about body image, and how you feel, and what's going on in your head and stuff.\"\u003c/p>\n\u003cp>\"I don't know what it is, but something about having an eating disorder as a boy and having an eating disorder as a girl makes it very different.\"\u003c/p>\n\u003cp>Still, the program helped. Jonathan feels better about his own body. He no longer purges, and for the most part doesn't binge.\u003c/p>\n\u003cfigure id=\"attachment_71744\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/collin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/collin.jpg\" alt=\"Collin Schuster lived with eating disorders for six years before finding a treatment program designed for boys and men. Photo: Courtesy of Collin Schuster \" width=\"300\" class=\"size-full wp-image-71744\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Collin Schuster lived with eating disorders for six years before finding a treatment program designed for boys and men. Photo: Courtesy of Collin Schuster\u003c/figcaption>\u003c/figure>\n\u003cp>The lack of eating disorders treatment tailored for boys and men is all too familiar to psychiatrist Theodore Weltzin, the director of the nation's only residential program for boys and men, at \u003ca href=\"http://rogershospital.org/\">Rogers Memorial Hospital\u003c/a>, a nonprofit psychiatric hospital in Oconomowoc, Wis.\u003c/p>\n\u003cp>\"One of the biggest concerns for men is they feel a little bit like a fish out of water when they go and seek treatment for an eating disorder,\" says Weltzin.\u003c/p>\n\u003cp>Collin Schuster entered the program at Rogers Memorial Hospital after six years of bingeing. When he first walked into a room full of boys and men, he felt a weight lift off his shoulders.\u003c/p>\n\u003cp>\"I didn't realize that there were other guys out there who were struggling with similar issues,\" says Schuster, 18. \"That was the start of, OK, maybe this is something that's more common or more manageable than I thought.\"\u003c/p>\n\u003cp>Earlier this year, Schuster returned home from the program to Old Saybrook, Conn. When he learned that another boy in his hometown was also struggling with an eating disorder, Schuster reached out to him; he called Jonathan Noyes.\u003c/p>\n\u003cp>The two now meet regularly. Over video games they talk about their struggles with eating disorders. Schuster has become a friend and a mentor to Noyes, now 13.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Jonathan says that friendship has made him much more confident that he will recover. \"It's been difficult, but I'll make it through. I know I will.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \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_71642\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eggrecall.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eggrecall.jpg\" alt=\"The Centers for Disease Control and Prevention's PulseNet service monitors clusters of sickness linked to potentially dangerous strains of foodborne pathogens such as E.coli or salmonella. Photo: Reed Saxon/AP\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71642\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Centers for Disease Control and Prevention's PulseNet service monitors clusters of sickness linked to potentially dangerous strains of foodborne pathogens such as E.coli or salmonella. Photo: Reed Saxon/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228895455/cdc-shutdown-strains-foodborne-illness-tracking\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/10/20131003_atc_04.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228895455/cdc-shutdown-strains-foodborne-illness-tracking\">The Salt at NPR Food\u003c/a> (10/3/13)\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/01/shutdown-leaves-program-feeding-women-and-infants-in-lurch/\">reported\u003c/a> Tuesday, the government shutdown is pushing the nation's food safety system to its limits.\u003c/p>\n\u003cp>For instance, there is normally a team of eight people overseeing the critical foodborne illness tracking database \u003ca href=\"http://www.cdc.gov/pulsenet\">PulseNet\u003c/a>. This team identifies clusters of sickness linked to potentially dangerous strains of pathogens such as E. coli or salmonella.\u003c/p>\n\u003cp>But with the shutdown, more than half of this staff has been sent home\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We have three people right now,\" says \u003ca href=\"http://www.cdc.gov/media/subtopic/sme/braden.htm\">Chris Braden\u003c/a>, director of the Division of Foodborne, Waterborne and Environmental Diseases at the CDC.\u003c/p>\n\u003cp>Given that the CDC is currently monitoring about 30 clusters of foodborne illnesses around the country, which is typical at any given time, we asked Braden if he was worried about keeping up with them.\u003c/p>\n\u003cp>\"We are focusing on those areas that we have identified at greatest risk, but it does concern me that we could miss something,\" Braden says.\u003c/p>\n\u003cp>For now, Braden says they will continue to monitor clusters that they already know about.\u003c/p>\n\u003cp>But \"if one of those clusters blows up into something big\" such as a multistate outbreak, then Braden says \"we would be beyond our capacity.\"\u003c/p>\n\u003cp>It's not just the PulseNet staff who have been furloughed, but also half the CDC staffers involved in surveillance and outbreak response.\u003c/p>\n\u003cp>Braden says he does have the authority to bring this staff back to work if it seems that lives are threatened.\u003c/p>\n\u003cp>But, he says, \"it would it would take us some time to bring people off furlough and to ramp up to respond to it.\"\u003c/p>\n\u003cp>Food safety advocates say this is far from ideal.\u003c/p>\n\u003cp>\"If an outbreak does occur during this government shutdown, it's likely it's going to go on longer and affect more people,\" says \u003ca href=\"http://www.cspinet.org/foodsafety/\">Caroline Smith DeWaal\u003c/a> of the Center for Science in the Public Interest.\u003c/p>\n\u003cp>This is why she says it's imperative for lawmakers to end the shutdown. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \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_71642\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eggrecall.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eggrecall.jpg\" alt=\"The Centers for Disease Control and Prevention's PulseNet service monitors clusters of sickness linked to potentially dangerous strains of foodborne pathogens such as E.coli or salmonella. Photo: Reed Saxon/AP\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71642\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Centers for Disease Control and Prevention's PulseNet service monitors clusters of sickness linked to potentially dangerous strains of foodborne pathogens such as E.coli or salmonella. Photo: Reed Saxon/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228895455/cdc-shutdown-strains-foodborne-illness-tracking\">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 Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228895455/cdc-shutdown-strains-foodborne-illness-tracking\">The Salt at NPR Food\u003c/a> (10/3/13)\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/01/shutdown-leaves-program-feeding-women-and-infants-in-lurch/\">reported\u003c/a> Tuesday, the government shutdown is pushing the nation's food safety system to its limits.\u003c/p>\n\u003cp>For instance, there is normally a team of eight people overseeing the critical foodborne illness tracking database \u003ca href=\"http://www.cdc.gov/pulsenet\">PulseNet\u003c/a>. This team identifies clusters of sickness linked to potentially dangerous strains of pathogens such as E. coli or salmonella.\u003c/p>\n\u003cp>But with the shutdown, more than half of this staff has been sent home\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We have three people right now,\" says \u003ca href=\"http://www.cdc.gov/media/subtopic/sme/braden.htm\">Chris Braden\u003c/a>, director of the Division of Foodborne, Waterborne and Environmental Diseases at the CDC.\u003c/p>\n\u003cp>Given that the CDC is currently monitoring about 30 clusters of foodborne illnesses around the country, which is typical at any given time, we asked Braden if he was worried about keeping up with them.\u003c/p>\n\u003cp>\"We are focusing on those areas that we have identified at greatest risk, but it does concern me that we could miss something,\" Braden says.\u003c/p>\n\u003cp>For now, Braden says they will continue to monitor clusters that they already know about.\u003c/p>\n\u003cp>But \"if one of those clusters blows up into something big\" such as a multistate outbreak, then Braden says \"we would be beyond our capacity.\"\u003c/p>\n\u003cp>It's not just the PulseNet staff who have been furloughed, but also half the CDC staffers involved in surveillance and outbreak response.\u003c/p>\n\u003cp>Braden says he does have the authority to bring this staff back to work if it seems that lives are threatened.\u003c/p>\n\u003cp>But, he says, \"it would it would take us some time to bring people off furlough and to ramp up to respond to it.\"\u003c/p>\n\u003cp>Food safety advocates say this is far from ideal.\u003c/p>\n\u003cp>\"If an outbreak does occur during this government shutdown, it's likely it's going to go on longer and affect more people,\" says \u003ca href=\"http://www.cspinet.org/foodsafety/\">Caroline Smith DeWaal\u003c/a> of the Center for Science in the Public Interest.\u003c/p>\n\u003cp>This is why she says it's imperative for lawmakers to end the shutdown. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Is It Time To Cool It On Kale Already?",
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"content": "\u003cfigure id=\"attachment_71584\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kalepot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kalepot.jpg\" alt=\"Are we putting too much pressure on this little superfood that could? Photo: Peet Sneekes/Flickr\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Are we putting too much pressure on this little superfood that could? Photo: Peet Sneekes/\u003ca href=\"http://www.flickr.com/photos/p8/5110164265/sizes/l/in/photolist-8MyVNr-7KvYnn-cUitGS-f1z9GK-cewrxS-927UJi-a237YC-eAoZgT-eAoZ7c-dAb32G-aTxp8g-7AMDX3-dAmZk6-dAmZhn-82qcZx-dA5zqz-82tk8A-9PyjgD-7RDaFD-c6Leqd-91CGKK-cSZGGN-a2rJuD-ajWNqt-g1gBfL-bQzTjK-8rWmSK-dA\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy and Eliza Bareclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/228499704/is-it-time-to-cool-it-on-kale-already\">The Salt at NPR Food\u003c/a> (10/2/13)\u003c/p>\n\u003cp>Let's start by agreeing to this premise: Kale is very good for you.\u003c/p>\n\u003cp>And yes, we here at The Salt have been known to indulge in — nay, \u003cem>crave\u003c/em> — kale chips and kale salads on a not infrequent basis.\u003c/p>\n\u003cp>Still, when we found out that Wednesday is \u003ca href=\"http://nationalkaleday.org/\">National Kale Day\u003c/a> — featuring a kale dance party (we kid you not) — we couldn't help but think: Come on, people, the kale love has officially Gone. Too. Far.\u003c/p>\n\u003cp>Turns out, the ringleader of this spanking new holiday is \u003ca href=\"http://asp.cumc.columbia.edu/facdb/profile_list.asp?uni=ar917&DepAffil=Psychiatry\">Drew Ramsey\u003c/a>, a psychiatrist at Columbia University who wears his passion for the dark, leafy green on his sleeve — or perhaps more aptly, on his book jacket: He's the author, most recently, of the cheekily named \u003cem>50 Shades of Kale\u003c/em>, a book of recipes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ramsey specializes in the link between nutrition and mental health, and says kale first drew his attention because of its excellent concentration of nutrients, including vitamin C, vitamin A, vitamin K and omega-3 fatty acids. And he became convinced that advising patients to eat kale was one of the most important pieces of advice he could give them.\u003c/p>\n\u003cp>\"Food is a big part of my practice, and I realized that the standard messaging — telling people to avoid fat and cholesterol — was unhelpful because it doesn't help people fill their plate,\" Ramsey tells The Salt. \"Instead we need to be telling people what foods we want them to eat — nutrient-dense foods like kale, mussels and farm-fresh eggs.\"\u003c/p>\n\u003cp>As Ramsey sees it, kale is also an ideal antidote to a public health crisis. And his kale evangelism has been growing ever more fervent in preparation for National Kale Day. Ramsey's \u003ca href=\"http://nationalkaleday.org/events-on-october-2\">\"festival of kale\"\u003c/a> includes several scheduled Google+ Hangouts and a kale health summit. Then there's the aforementioned kale dance party, complete with kale cocktails, at Seasonal Whispers in Soho in New York City (You can dance along at home via the magic of Google+ Hangout).\u003c/p>\n\u003cp>\"Our goal is to get more converts,\" he says, \"especially kids in school and kale newbies who have heard about it but haven't actually tried it.\"\u003c/p>\n\u003cp>All of which is laudable — except there's a small problem with superfood evangelism. As we've reported many times, it can be dangerous to fixate on individual foods as curative sustenance, because your diet's influence on your health is an incredibly complex equation.\u003c/p>\n\u003cp>The dangers of elevating this cabbage cousin to canonization status were brilliantly illuminated recently by food blogger Melissa McEwen. In a \u003ca href=\"http://huntgatherlove.com/content/just-kale-me-how-your-kale-habit-slowly-destroying-your-health-and-world\">satirical post\u003c/a> on her blog Hunt Gather Love, she enumerated the \"dangers\" of eating kale, including its \"horrific effects on livestock\" and that it's laden with pesticides.\u003c/p>\n\u003cp>The post, by the way, was meant to show how easy it is to demonize a food by selective citation of scientific studies, but it also does a good job of noting the dangers of focusing your diet almost exclusively on one ingredient — \"which I think anyone will agree is a bad idea,\" McEwen writes.\u003c/p>\n\u003cp>Besides, the health of humanity seems like an awfully big burden to place on the fragile shoulders of little ol' kale. As we make kale the health halo food du jour, we risk turning it into the Gwyneth Paltrow of the vegetable world — a perceived goody two-shoes that, deservedly or not, everyone loves to \u003ca href=\"http://www.thedailybeast.com/articles/2013/05/02/why-do-we-still-hate-gwyneth-paltrow.html\">hate on\u003c/a>. (Hat tip to \u003cem>Modern Farmer\u003c/em> for \u003ca href=\"http://modernfarmer.com/2013/09/modern-farmer-celebrity-vegetable-chart/\">pointing out\u003c/a> this celebrity/cultivar comparison.)\u003c/p>\n\u003cp>And as a recent \u003cem>New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/09/22/dining/in-paris-the-kale-crusader.html?pagewanted=all\">article\u003c/a> reminded us, kale is not universal. In France, where kale is often seen as a reminder of the dietary deprivations of World War II, an American woman named Kristen Beddard is waging a crusade to put this trendy green on menus far and wide. (Not surprisingly, Beddard happens to be on the board of National Kale Day.) A noble quest, perhaps, but is it also a necessary one to save the French?\u003c/p>\n\u003cp>As French food writer Sanaë Lemoine noted to the \u003cem>Times,\u003c/em> \"They don't need magical vegetables or superfoods. They already have a tradition of eating balanced meals. In a strange way, kale is superfluous.\"\u003c/p>\n\u003cp>Still, such snickering will not deter kale crusader Ramsey. To all the naysayers, Ramsey has this to say: \"Eat more kale to improve your attitude.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \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_71584\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kalepot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kalepot.jpg\" alt=\"Are we putting too much pressure on this little superfood that could? Photo: Peet Sneekes/Flickr\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Are we putting too much pressure on this little superfood that could? Photo: Peet Sneekes/\u003ca href=\"http://www.flickr.com/photos/p8/5110164265/sizes/l/in/photolist-8MyVNr-7KvYnn-cUitGS-f1z9GK-cewrxS-927UJi-a237YC-eAoZgT-eAoZ7c-dAb32G-aTxp8g-7AMDX3-dAmZk6-dAmZhn-82qcZx-dA5zqz-82tk8A-9PyjgD-7RDaFD-c6Leqd-91CGKK-cSZGGN-a2rJuD-ajWNqt-g1gBfL-bQzTjK-8rWmSK-dA\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy and Eliza Bareclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/228499704/is-it-time-to-cool-it-on-kale-already\">The Salt at NPR Food\u003c/a> (10/2/13)\u003c/p>\n\u003cp>Let's start by agreeing to this premise: Kale is very good for you.\u003c/p>\n\u003cp>And yes, we here at The Salt have been known to indulge in — nay, \u003cem>crave\u003c/em> — kale chips and kale salads on a not infrequent basis.\u003c/p>\n\u003cp>Still, when we found out that Wednesday is \u003ca href=\"http://nationalkaleday.org/\">National Kale Day\u003c/a> — featuring a kale dance party (we kid you not) — we couldn't help but think: Come on, people, the kale love has officially Gone. Too. Far.\u003c/p>\n\u003cp>Turns out, the ringleader of this spanking new holiday is \u003ca href=\"http://asp.cumc.columbia.edu/facdb/profile_list.asp?uni=ar917&DepAffil=Psychiatry\">Drew Ramsey\u003c/a>, a psychiatrist at Columbia University who wears his passion for the dark, leafy green on his sleeve — or perhaps more aptly, on his book jacket: He's the author, most recently, of the cheekily named \u003cem>50 Shades of Kale\u003c/em>, a book of recipes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ramsey specializes in the link between nutrition and mental health, and says kale first drew his attention because of its excellent concentration of nutrients, including vitamin C, vitamin A, vitamin K and omega-3 fatty acids. And he became convinced that advising patients to eat kale was one of the most important pieces of advice he could give them.\u003c/p>\n\u003cp>\"Food is a big part of my practice, and I realized that the standard messaging — telling people to avoid fat and cholesterol — was unhelpful because it doesn't help people fill their plate,\" Ramsey tells The Salt. \"Instead we need to be telling people what foods we want them to eat — nutrient-dense foods like kale, mussels and farm-fresh eggs.\"\u003c/p>\n\u003cp>As Ramsey sees it, kale is also an ideal antidote to a public health crisis. And his kale evangelism has been growing ever more fervent in preparation for National Kale Day. Ramsey's \u003ca href=\"http://nationalkaleday.org/events-on-october-2\">\"festival of kale\"\u003c/a> includes several scheduled Google+ Hangouts and a kale health summit. Then there's the aforementioned kale dance party, complete with kale cocktails, at Seasonal Whispers in Soho in New York City (You can dance along at home via the magic of Google+ Hangout).\u003c/p>\n\u003cp>\"Our goal is to get more converts,\" he says, \"especially kids in school and kale newbies who have heard about it but haven't actually tried it.\"\u003c/p>\n\u003cp>All of which is laudable — except there's a small problem with superfood evangelism. As we've reported many times, it can be dangerous to fixate on individual foods as curative sustenance, because your diet's influence on your health is an incredibly complex equation.\u003c/p>\n\u003cp>The dangers of elevating this cabbage cousin to canonization status were brilliantly illuminated recently by food blogger Melissa McEwen. In a \u003ca href=\"http://huntgatherlove.com/content/just-kale-me-how-your-kale-habit-slowly-destroying-your-health-and-world\">satirical post\u003c/a> on her blog Hunt Gather Love, she enumerated the \"dangers\" of eating kale, including its \"horrific effects on livestock\" and that it's laden with pesticides.\u003c/p>\n\u003cp>The post, by the way, was meant to show how easy it is to demonize a food by selective citation of scientific studies, but it also does a good job of noting the dangers of focusing your diet almost exclusively on one ingredient — \"which I think anyone will agree is a bad idea,\" McEwen writes.\u003c/p>\n\u003cp>Besides, the health of humanity seems like an awfully big burden to place on the fragile shoulders of little ol' kale. As we make kale the health halo food du jour, we risk turning it into the Gwyneth Paltrow of the vegetable world — a perceived goody two-shoes that, deservedly or not, everyone loves to \u003ca href=\"http://www.thedailybeast.com/articles/2013/05/02/why-do-we-still-hate-gwyneth-paltrow.html\">hate on\u003c/a>. (Hat tip to \u003cem>Modern Farmer\u003c/em> for \u003ca href=\"http://modernfarmer.com/2013/09/modern-farmer-celebrity-vegetable-chart/\">pointing out\u003c/a> this celebrity/cultivar comparison.)\u003c/p>\n\u003cp>And as a recent \u003cem>New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/09/22/dining/in-paris-the-kale-crusader.html?pagewanted=all\">article\u003c/a> reminded us, kale is not universal. In France, where kale is often seen as a reminder of the dietary deprivations of World War II, an American woman named Kristen Beddard is waging a crusade to put this trendy green on menus far and wide. (Not surprisingly, Beddard happens to be on the board of National Kale Day.) A noble quest, perhaps, but is it also a necessary one to save the French?\u003c/p>\n\u003cp>As French food writer Sanaë Lemoine noted to the \u003cem>Times,\u003c/em> \"They don't need magical vegetables or superfoods. They already have a tradition of eating balanced meals. In a strange way, kale is superfluous.\"\u003c/p>\n\u003cp>Still, such snickering will not deter kale crusader Ramsey. To all the naysayers, Ramsey has this to say: \"Eat more kale to improve your attitude.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \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_71082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-vs-spicy-Collage.jpg\">\u003cimg class=\"size-full wp-image-71082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-vs-spicy-Collage.jpg\" alt=\"In summertime, some like it cold and some like it hot. Left photo: Managementboy, wikimedia commons; Right photo: McKay Savage, Flickr\" width=\"1000\" height=\"690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In summertime, some like it cold and some like it hot. Left photo: Managementboy, \u003ca href=\"http://commons.wikimedia.org/wiki/File:Ice_cream_cone_.jpg\">wikimedia commons\u003c/a>; Right photo: McKay Savage, \u003ca href=\"http://commons.wikimedia.org/wiki/File:India_-_Koyambedu_Market_-_Chili_Peppers_01_(3986954258).jpg\">wikimedia commons\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Like a dripping popsicle in an overheated toddler’s hand, I’m melting in Kyoto’s sultry, summer streets. Luckily, my friend Tomoko knows the perfect thing to revive me: a cooling lunch of icy noodles at a restaurant perched atop a cascading mountain stream. The only hitch -- and part of the fun -- is that we’ll have to catch our somen noodles (with chopsticks, of course) as they whiz down the cold water rushing through a bamboo tube. \u003cem>Nagashi Somen\u003c/em> or “flowing noodles” is a traditional treat to cope with Japan’s sauna-like summers. Some families erect a backyard bamboo course to delight the kids -- \u003ca href=\"http://vimeo.com/47912950\">as in this video.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_71083\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nagashi-somen-Collage.jpg\">\u003cimg class=\"size-full wp-image-71083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nagashi-somen-Collage.jpg\" alt=\"Catch your noodles before they get away. Nagashi Somen, Kibune, Japan. Photo: Anna Mindess\" width=\"1000\" height=\"798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catch your noodles before they slip away. Nagashi Somen, Kibune, Japan. Photos: Anna Mindess, Tomoko Yoshihara\u003c/figcaption>\u003c/figure>\n\u003cp>Near Kyoto, \u003ca href=\"http://hirobun.co.jp/\">only one restaurant\u003c/a> serves this summertime-only, snatch-your-noodle-experience. Tomoko and I take a 20-minute train ride and a 10-minute bus ride to the village of Kibune, nestled in a forested valley. Then we walk up a narrow mountain road, past picturesque inns and high-end kaiseki restaurants set on platforms over the gushing river. Even though it’s an uphill trek to the last eating spot at the top of the path, the forest's shaded greenery, undulating thrum of cicadas and refreshing river air feels revitalizing -- plus it’s twenty degrees cooler than in the city.\u003c/p>\n\u003cp>This popular restaurant adds a stainless steel gutter inside the traditional bamboo pipe -- perhaps for ease of cleanup or added speed? The crowd of diners are seated ten at a time at the noodle bar and treated to bracing breezes from nearby dramatic waterfalls. As the server brings us each a bowl of dipping sauce and pair of chopsticks to nab our noodles, she points out which of the several pipelines are assigned to which diners and the fun begins as slippery strands zoom by hungry patrons. Squeals of delight or frustration are heard all around, followed by murmurs of enjoyment.\u003c/p>\n\u003cp>Tomoko is seated \"downstream\" from me, so she can snag a clump of noodles if I miss it, which I do on the first round. Then she shares her strategy: stand the ends of the chopsticks in the water to act as a dainty dam. It works! My chilled nest of noodles, dipped in tangy sauce, tastes even better for having caught it. Once we all get the hang of it, the challenge is to grab your noodles, take a photo, dip and eat before the next bundle comes whizzing by. You can watch all the diners attempting this juggling act. After a dozen or so rounds, a last tangle of pink noodles silently slides by to announce the final serving.\u003c/p>\n\u003cp>On our journey back to the city, I ask Tomoko what other foods are eaten in \u003cstrong>Japan\u003c/strong>’s meltingly hot summers. Besides cold noodles (somen, \u003ca href=\"http://www.japanfoodaddict.com/noodles/hiayshi-chuka-reimen/\">reimen\u003c/a> and soba), she tells me that unagi is supposed to supply strength to withstand the withering weather. Plus cooling sweets such as \u003cem>mizu-yokan\u003c/em> (a jelly made with red adzuki beans) and shaved iced desserts like \u003cem>kakigori,\u003c/em> flavored\u003cem> \u003c/em>with green tea or other syrups.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even though our rare Bay Area hot spells are short and blessedly dry,” I start to wonder about \"cooling foods\" in other cultures. So I ask a few Bay Area connections to share their wisdom. (This is just a sampling of cultures. Please feel free to add your favorites).\u003c/p>\n\u003cfigure id=\"attachment_71084\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-desserts-Collage.jpg\">\u003cimg class=\"size-full wp-image-71084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-desserts-Collage.jpg\" alt=\"Sweet and Icy. Left: Halo-halo, photo: tumbler??. Center: Kakigori, photo: Chris 73, wikimedia commons. Right: Ice Kachang, photo: Anna Mindess\" width=\"1000\" height=\"430\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet and Icy. Left: Halo-halo, photo: \u003ca href=\"http://25.media.tumblr.com/tumblr_lju93jDC5M1qhl5rgo1_500.jpg\">tumblr\u003c/a>. Center: Kakigori, photo: Chris 73, \u003ca href=\"http://commons.wikimedia.org/wiki/File:Macha_kakigori_snow_cone.jpg\">wikimedia commons\u003c/a>. Right: Ice Kachang, photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Sweet and Icy\u003c/h3>\n\u003cp>Aileen Suzara, educator, natural chef and environmental justice advocate, who often writes about \u003cstrong>Filipino\u003c/strong> cuisine at \u003ca href=\"http://www.kitchenkwento.typepad.com/\">Kitchen Kwento, \u003c/a> suggests the classic Filipino icy treat, \u003cem>halo-halo\u003c/em>, “literally a mix-mix\" with a range of possible ingredients. The layered medley may include jackfruit, kaong palm fruit, pineapple gelatin, red beans, a scoop of shaved ice, toasted rice pinipig or \u003cem>ube\u003c/em> (purple yam) ice cream, topped with evaporated milk, leche flan and strands of coconut.\u003c/p>\n\u003cp>This reminds me of Ice Kachang, a mountain of shaved ice, doused with syrups and toppings, which I sampled \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/17/sweet-treats-in-food-obsessed-singapore/\">on a trip to \u003cstrong>Singapore\u003c/strong>\u003c/a>, another steamy city. \u003cstrong>Korean\u003c/strong> \u003cem>Pat-bing-soo\u003c/em> also features shaved ice, topped with sweet red bean paste and mochi. And of course, even a day in the 70’s would be an excuse for San Franciscans to head over to \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> for a scoop of their salted caramel or balsamic strawberry ice cream. Ironically, this\u003ca href=\"http://healthland.time.com/2013/06/15/surprising-foods-that-toy-with-body-temperature/\"> article in Time\u003c/a> reveals that slurping ice cream actually heats up the body, thanks to its fat content. (Oh, now I know why SF is such an ice cream-crazed city -- it makes us warmer!)\u003c/p>\n\u003ch3>Soup (cold or hot)\u003c/h3>\n\u003cp>While we’re on the subject of chilled dishes, people in many countries enjoy cold soups during the hottest months -- think \u003cstrong>Spanish\u003c/strong> gazpachos, \u003cstrong>Swedish\u003c/strong> fruit soups, and \u003cstrong>French\u003c/strong>-inspired vichyssoise. Yet, on the opposite end of the culinary continuum, diners in other cultures prefer to sip hot summer soups for their cooling properties.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://articles.chicagotribune.com/2013-07-25/features/ct-dining-0725-korean-summer-20130725_1_korean-dishes-broth-whole-bird\">article in the Chicago Tribune\u003c/a> featured \u003cstrong>Korean\u003c/strong> summer foods, like \u003cem>Sam gye tang\u003c/em> (Ginseng Chicken Soup).\u003c/p>\n\u003cblockquote>\u003cp>\"Boiled chicken in a steaming stone bowl may sound like the last thing you crave on a sweltering, 90 percent humidity afternoon. But that's exactly what Koreans line up for during the summer doldrums. Sam gye tang is young chicken or hen stuffed with glutinous rice, garlic, jujube (a prune-y maroon date), ginseng and sometimes ginger, then simmered in its own fat and juices. The two vital \"warming\" ingredients, ginseng and garlic, are meant to inject you with nutrients lost to excessive sweating, as well as regulate blood flow and metabolism.\"\u003c/p>\u003c/blockquote>\n\u003cp>Wok-wizard and acclaimed cookbook author, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, grew up in a traditional \u003cstrong>Chinese\u003c/strong> home in San Francisco. In \u003ca href=\"http://www.amazon.com/Wisdom-Chinese-Kitchen-Grace-Young/dp/0684847396/ref=sr_1_1?s=books&ie=UTF8&qid=1380343667&sr=1-1&keywords=the+wisdom+of+the+chinese+kitchen\">The Wisdom of the Chinese Kitchen\u003c/a> she presents “the brilliant harmony of Chinese cooking” as an ingenious system to mitigate the effects of external as well as internal heat. “Unlike the Western practice of drinking iced beverages to cool the body,\" Young explains, \"hot soups are often drunk in the summer in China.”\u003c/p>\n\u003cp>Young includes recipes her mother and aunt would routinely make during hot weather, including Herbal Winter Melon Soup with adzuki beans, and Soybean and Sparerib Soup with ginger. She explains that these soups are \"tonics\" and sipped for their healing properties, rather than consumed as a meal. Young recalls that growing up in her Cantonese family's home, a bowl or two was drunk at mealtimes, in place of water, milk or soda. She also notes that these “yin-yang concoctions” are \"an acquired taste\" and change with the seasons.\u003c/p>\n\u003ch3>Heat from Spice is Nice\u003c/h3>\n\u003cp>It’s not just the warm temperature of the food, but the heat from spices (especially peppers) that many cultures employ to beat the heat. Vinita Jacinto, chef and cooking teacher, who writes at \u003ca href=\"http://spicewhisperer.wordpress.com/\">The Spice Whisperer\u003c/a> shares that in \u003cstrong>India\u003c/strong>, certain herbs and spices (like cumin and cayenne) promote perspiration to naturally cool the body. \"Spicy food is a natural way to keep cool in the tropics,\" she says. One of her favorite hot weather beverages is \u003cem> Jal-Jeera, \u003c/em>a spiced lemonade she prepares with toasted cumin powder, mint, cilantro, black salt and raw sugar or agave.\u003c/p>\n\u003cfigure id=\"attachment_71087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/spice-whisperer-collage.jpg\">\u003cimg class=\"size-full wp-image-71087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/spice-whisperer-collage.jpg\" alt=\"Vinita Jacinto, the Spice Whisperer\" width=\"1000\" height=\"608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinita Jacinto, the Spice Whisperer, photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Because of its replenishing, high water content, watermelon is a natural hot weather favorite around the world. Jacinto amps up watermelon's cooling capabilities by sprinkling chunks of fruit with a mixture of dry mango powder, black salt, ginger powder and garnishing with chopped mint. An additional summer drink she suggests is a salted buttermilk lassi with toasted cumin and muddled mint. \"Its protein fights off heat exhaustion as it rehydrates the body,\" counsels Jacinto.\u003c/p>\n\u003cp>Another devotee of the power of peppers is Nico Vera, who chronicles the drinks and cuisine of \u003cstrong>Peru\u003c/strong> in his blog \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a>. \"During Peruvian summers [November-March], when Lima is hot and humid,\" Vera says, “the most cooling dish for lunch is ceviche: fresh fish, lime juice, onions, salt, hot peppers, and a cold beer make quite the combination. I suspect that the hot peppers also act as cooling agents, in that they make one perspire and cool off.”\u003c/p>\n\u003cfigure id=\"attachment_71086\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ceviche-nikkei.jpg\">\u003cimg class=\"size-full wp-image-71086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ceviche-nikkei.jpg\" alt=\"Japanese inspired Peruvian Ceviche by Nico Vera\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Japanese inspired Peruvian Ceviche, photo by Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>Traveling full circle back to Japan, Vera comments that, “Peru has a tremendous abundance and variety of fish. But not until the arrival of the Japanese 100 years ago, did Peruvians truly become interested in seafood. Thanks in large part to their profound appreciation for fish, the Japanese transformed how Peruvians prepared and ate Ceviche, making it one of Peru’s most culturally significant dishes.” \u003ca href=\"http://www.piscotrail.com/2011/07/02/recipes/ceviche-nikkei/\">Here is his recipe\u003c/a> for Ceviche Nikkei.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>With our quirky Bay Area weather patterns, we often get our warmest days in early fall, so you might just want to keep some ice and spice handy.\u003c/p>\n\n",
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"excerpt": "While the Bay Area doesn't get the swoon-inducing heat and humidity of Japan, Peru, India or the Philippines, we can still partake of their edible solutions for cooling relief. Some like it cold and icy with mounds of shaved ice doused with syrups, while others turn to peppers and spice to induce a natural cooling response.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-vs-spicy-Collage.jpg\">\u003cimg class=\"size-full wp-image-71082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-vs-spicy-Collage.jpg\" alt=\"In summertime, some like it cold and some like it hot. Left photo: Managementboy, wikimedia commons; Right photo: McKay Savage, Flickr\" width=\"1000\" height=\"690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In summertime, some like it cold and some like it hot. Left photo: Managementboy, \u003ca href=\"http://commons.wikimedia.org/wiki/File:Ice_cream_cone_.jpg\">wikimedia commons\u003c/a>; Right photo: McKay Savage, \u003ca href=\"http://commons.wikimedia.org/wiki/File:India_-_Koyambedu_Market_-_Chili_Peppers_01_(3986954258).jpg\">wikimedia commons\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Like a dripping popsicle in an overheated toddler’s hand, I’m melting in Kyoto’s sultry, summer streets. Luckily, my friend Tomoko knows the perfect thing to revive me: a cooling lunch of icy noodles at a restaurant perched atop a cascading mountain stream. The only hitch -- and part of the fun -- is that we’ll have to catch our somen noodles (with chopsticks, of course) as they whiz down the cold water rushing through a bamboo tube. \u003cem>Nagashi Somen\u003c/em> or “flowing noodles” is a traditional treat to cope with Japan’s sauna-like summers. Some families erect a backyard bamboo course to delight the kids -- \u003ca href=\"http://vimeo.com/47912950\">as in this video.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_71083\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nagashi-somen-Collage.jpg\">\u003cimg class=\"size-full wp-image-71083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nagashi-somen-Collage.jpg\" alt=\"Catch your noodles before they get away. Nagashi Somen, Kibune, Japan. Photo: Anna Mindess\" width=\"1000\" height=\"798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catch your noodles before they slip away. Nagashi Somen, Kibune, Japan. Photos: Anna Mindess, Tomoko Yoshihara\u003c/figcaption>\u003c/figure>\n\u003cp>Near Kyoto, \u003ca href=\"http://hirobun.co.jp/\">only one restaurant\u003c/a> serves this summertime-only, snatch-your-noodle-experience. Tomoko and I take a 20-minute train ride and a 10-minute bus ride to the village of Kibune, nestled in a forested valley. Then we walk up a narrow mountain road, past picturesque inns and high-end kaiseki restaurants set on platforms over the gushing river. Even though it’s an uphill trek to the last eating spot at the top of the path, the forest's shaded greenery, undulating thrum of cicadas and refreshing river air feels revitalizing -- plus it’s twenty degrees cooler than in the city.\u003c/p>\n\u003cp>This popular restaurant adds a stainless steel gutter inside the traditional bamboo pipe -- perhaps for ease of cleanup or added speed? The crowd of diners are seated ten at a time at the noodle bar and treated to bracing breezes from nearby dramatic waterfalls. As the server brings us each a bowl of dipping sauce and pair of chopsticks to nab our noodles, she points out which of the several pipelines are assigned to which diners and the fun begins as slippery strands zoom by hungry patrons. Squeals of delight or frustration are heard all around, followed by murmurs of enjoyment.\u003c/p>\n\u003cp>Tomoko is seated \"downstream\" from me, so she can snag a clump of noodles if I miss it, which I do on the first round. Then she shares her strategy: stand the ends of the chopsticks in the water to act as a dainty dam. It works! My chilled nest of noodles, dipped in tangy sauce, tastes even better for having caught it. Once we all get the hang of it, the challenge is to grab your noodles, take a photo, dip and eat before the next bundle comes whizzing by. You can watch all the diners attempting this juggling act. After a dozen or so rounds, a last tangle of pink noodles silently slides by to announce the final serving.\u003c/p>\n\u003cp>On our journey back to the city, I ask Tomoko what other foods are eaten in \u003cstrong>Japan\u003c/strong>’s meltingly hot summers. Besides cold noodles (somen, \u003ca href=\"http://www.japanfoodaddict.com/noodles/hiayshi-chuka-reimen/\">reimen\u003c/a> and soba), she tells me that unagi is supposed to supply strength to withstand the withering weather. Plus cooling sweets such as \u003cem>mizu-yokan\u003c/em> (a jelly made with red adzuki beans) and shaved iced desserts like \u003cem>kakigori,\u003c/em> flavored\u003cem> \u003c/em>with green tea or other syrups.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Even though our rare Bay Area hot spells are short and blessedly dry,” I start to wonder about \"cooling foods\" in other cultures. So I ask a few Bay Area connections to share their wisdom. (This is just a sampling of cultures. Please feel free to add your favorites).\u003c/p>\n\u003cfigure id=\"attachment_71084\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-desserts-Collage.jpg\">\u003cimg class=\"size-full wp-image-71084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-desserts-Collage.jpg\" alt=\"Sweet and Icy. Left: Halo-halo, photo: tumbler??. Center: Kakigori, photo: Chris 73, wikimedia commons. Right: Ice Kachang, photo: Anna Mindess\" width=\"1000\" height=\"430\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet and Icy. Left: Halo-halo, photo: \u003ca href=\"http://25.media.tumblr.com/tumblr_lju93jDC5M1qhl5rgo1_500.jpg\">tumblr\u003c/a>. Center: Kakigori, photo: Chris 73, \u003ca href=\"http://commons.wikimedia.org/wiki/File:Macha_kakigori_snow_cone.jpg\">wikimedia commons\u003c/a>. Right: Ice Kachang, photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Sweet and Icy\u003c/h3>\n\u003cp>Aileen Suzara, educator, natural chef and environmental justice advocate, who often writes about \u003cstrong>Filipino\u003c/strong> cuisine at \u003ca href=\"http://www.kitchenkwento.typepad.com/\">Kitchen Kwento, \u003c/a> suggests the classic Filipino icy treat, \u003cem>halo-halo\u003c/em>, “literally a mix-mix\" with a range of possible ingredients. The layered medley may include jackfruit, kaong palm fruit, pineapple gelatin, red beans, a scoop of shaved ice, toasted rice pinipig or \u003cem>ube\u003c/em> (purple yam) ice cream, topped with evaporated milk, leche flan and strands of coconut.\u003c/p>\n\u003cp>This reminds me of Ice Kachang, a mountain of shaved ice, doused with syrups and toppings, which I sampled \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/17/sweet-treats-in-food-obsessed-singapore/\">on a trip to \u003cstrong>Singapore\u003c/strong>\u003c/a>, another steamy city. \u003cstrong>Korean\u003c/strong> \u003cem>Pat-bing-soo\u003c/em> also features shaved ice, topped with sweet red bean paste and mochi. And of course, even a day in the 70’s would be an excuse for San Franciscans to head over to \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> for a scoop of their salted caramel or balsamic strawberry ice cream. Ironically, this\u003ca href=\"http://healthland.time.com/2013/06/15/surprising-foods-that-toy-with-body-temperature/\"> article in Time\u003c/a> reveals that slurping ice cream actually heats up the body, thanks to its fat content. (Oh, now I know why SF is such an ice cream-crazed city -- it makes us warmer!)\u003c/p>\n\u003ch3>Soup (cold or hot)\u003c/h3>\n\u003cp>While we’re on the subject of chilled dishes, people in many countries enjoy cold soups during the hottest months -- think \u003cstrong>Spanish\u003c/strong> gazpachos, \u003cstrong>Swedish\u003c/strong> fruit soups, and \u003cstrong>French\u003c/strong>-inspired vichyssoise. Yet, on the opposite end of the culinary continuum, diners in other cultures prefer to sip hot summer soups for their cooling properties.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://articles.chicagotribune.com/2013-07-25/features/ct-dining-0725-korean-summer-20130725_1_korean-dishes-broth-whole-bird\">article in the Chicago Tribune\u003c/a> featured \u003cstrong>Korean\u003c/strong> summer foods, like \u003cem>Sam gye tang\u003c/em> (Ginseng Chicken Soup).\u003c/p>\n\u003cblockquote>\u003cp>\"Boiled chicken in a steaming stone bowl may sound like the last thing you crave on a sweltering, 90 percent humidity afternoon. But that's exactly what Koreans line up for during the summer doldrums. Sam gye tang is young chicken or hen stuffed with glutinous rice, garlic, jujube (a prune-y maroon date), ginseng and sometimes ginger, then simmered in its own fat and juices. The two vital \"warming\" ingredients, ginseng and garlic, are meant to inject you with nutrients lost to excessive sweating, as well as regulate blood flow and metabolism.\"\u003c/p>\u003c/blockquote>\n\u003cp>Wok-wizard and acclaimed cookbook author, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, grew up in a traditional \u003cstrong>Chinese\u003c/strong> home in San Francisco. In \u003ca href=\"http://www.amazon.com/Wisdom-Chinese-Kitchen-Grace-Young/dp/0684847396/ref=sr_1_1?s=books&ie=UTF8&qid=1380343667&sr=1-1&keywords=the+wisdom+of+the+chinese+kitchen\">The Wisdom of the Chinese Kitchen\u003c/a> she presents “the brilliant harmony of Chinese cooking” as an ingenious system to mitigate the effects of external as well as internal heat. “Unlike the Western practice of drinking iced beverages to cool the body,\" Young explains, \"hot soups are often drunk in the summer in China.”\u003c/p>\n\u003cp>Young includes recipes her mother and aunt would routinely make during hot weather, including Herbal Winter Melon Soup with adzuki beans, and Soybean and Sparerib Soup with ginger. She explains that these soups are \"tonics\" and sipped for their healing properties, rather than consumed as a meal. Young recalls that growing up in her Cantonese family's home, a bowl or two was drunk at mealtimes, in place of water, milk or soda. She also notes that these “yin-yang concoctions” are \"an acquired taste\" and change with the seasons.\u003c/p>\n\u003ch3>Heat from Spice is Nice\u003c/h3>\n\u003cp>It’s not just the warm temperature of the food, but the heat from spices (especially peppers) that many cultures employ to beat the heat. Vinita Jacinto, chef and cooking teacher, who writes at \u003ca href=\"http://spicewhisperer.wordpress.com/\">The Spice Whisperer\u003c/a> shares that in \u003cstrong>India\u003c/strong>, certain herbs and spices (like cumin and cayenne) promote perspiration to naturally cool the body. \"Spicy food is a natural way to keep cool in the tropics,\" she says. One of her favorite hot weather beverages is \u003cem> Jal-Jeera, \u003c/em>a spiced lemonade she prepares with toasted cumin powder, mint, cilantro, black salt and raw sugar or agave.\u003c/p>\n\u003cfigure id=\"attachment_71087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/spice-whisperer-collage.jpg\">\u003cimg class=\"size-full wp-image-71087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/spice-whisperer-collage.jpg\" alt=\"Vinita Jacinto, the Spice Whisperer\" width=\"1000\" height=\"608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinita Jacinto, the Spice Whisperer, photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Because of its replenishing, high water content, watermelon is a natural hot weather favorite around the world. Jacinto amps up watermelon's cooling capabilities by sprinkling chunks of fruit with a mixture of dry mango powder, black salt, ginger powder and garnishing with chopped mint. An additional summer drink she suggests is a salted buttermilk lassi with toasted cumin and muddled mint. \"Its protein fights off heat exhaustion as it rehydrates the body,\" counsels Jacinto.\u003c/p>\n\u003cp>Another devotee of the power of peppers is Nico Vera, who chronicles the drinks and cuisine of \u003cstrong>Peru\u003c/strong> in his blog \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a>. \"During Peruvian summers [November-March], when Lima is hot and humid,\" Vera says, “the most cooling dish for lunch is ceviche: fresh fish, lime juice, onions, salt, hot peppers, and a cold beer make quite the combination. I suspect that the hot peppers also act as cooling agents, in that they make one perspire and cool off.”\u003c/p>\n\u003cfigure id=\"attachment_71086\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ceviche-nikkei.jpg\">\u003cimg class=\"size-full wp-image-71086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ceviche-nikkei.jpg\" alt=\"Japanese inspired Peruvian Ceviche by Nico Vera\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Japanese inspired Peruvian Ceviche, photo by Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>Traveling full circle back to Japan, Vera comments that, “Peru has a tremendous abundance and variety of fish. But not until the arrival of the Japanese 100 years ago, did Peruvians truly become interested in seafood. Thanks in large part to their profound appreciation for fish, the Japanese transformed how Peruvians prepared and ate Ceviche, making it one of Peru’s most culturally significant dishes.” \u003ca href=\"http://www.piscotrail.com/2011/07/02/recipes/ceviche-nikkei/\">Here is his recipe\u003c/a> for Ceviche Nikkei.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With our quirky Bay Area weather patterns, we often get our warmest days in early fall, so you might just want to keep some ice and spice handy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kombucha: Magical Health Elixir Or Just Funky Tea?",
"title": "Kombucha: Magical Health Elixir Or Just Funky Tea?",
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"content": "\u003cfigure id=\"attachment_71291\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha.jpg\" alt=\"Kombucha made by artisan tea brewer Bill Bond in Akron, Ohio, comes in an array of flavors, such as lemongrass, ginger, blueberry and watermelon. Photo: Peggy Turbett/The Plain Dealer /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kombucha made by artisan tea brewer Bill Bond in Akron, Ohio, comes in an array of flavors, such as lemongrass, ginger, blueberry and watermelon. Photo: Peggy Turbett/The Plain Dealer /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226531998/kombucha-magical-health-elixir-or-just-funky-tea\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130930_me_07.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226531998/kombucha-magical-health-elixir-or-just-funky-tea\">The Salt at NPR Food\u003c/a> (9/30/13)\u003c/p>\n\u003cp>Chances are, you've seen it in your local grocery store. Maybe you've even mustered the courage to taste it — or at least take a whiff.\u003c/p>\n\u003cp>Once mostly a product of health food stores and hippies' kitchens, \u003ca href=\"http://www.mayoclinic.com/health/kombucha-tea/AN01658\">kombucha tea\u003c/a> is now commercially available in many major grocery stores.\u003c/p>\n\u003cp>And people aren't necessarily scooping it up for its flavor. Its taste has been described as somewhere between vinegar soda and carbonated apple cider.\u003c/p>\n\u003cfigure id=\"attachment_71292\" class=\"wp-caption alignleft\" style=\"max-width: 374px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha-SCOBY.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha-SCOBY.jpg\" alt='The SCOBY: Bill Bond, of Bucha Bill Raw Kombucha, shows off the \"symbiotic colony of bacteria and yeast\" in his fermented tea. The microorganisms of the SCOBY convert the sweetened tea into the fizzy elixir. Photo: Peggy Turbett/The Plain Dealer /Landov' width=\"374\" height=\"500\" class=\"size-full wp-image-71292\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The SCOBY: Bill Bond, of Bucha Bill Raw Kombucha, shows off the \"symbiotic colony of bacteria and yeast\" in his fermented tea. The microorganisms of the SCOBY convert the sweetened tea into the fizzy elixir. Photo: Peggy Turbett/The Plain Dealer /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>So why shell out \u003ca href=\"http://www.foodservicedirect.com/product.cfm/p/167642/GTs-Enlightened-Organic-Raw-Kombucha.htm\">$4\u003c/a> bucks for a small bottle of the stinky tea?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many folks are banking on the potential health benefits of kombucha, including disease prevention, energy improvement and perhaps even turning back the clock and inhibiting aging.\u003c/p>\n\u003cp>\"I've seen claims that kombucha might help kill cancer, is a powerful detoxifier, even a fountain of youth,\" says \u003ca href=\"http://www.quickanddirtytips.com/nutrition-diva\">Monica Reinagel\u003c/a>, a nutritionist and creator of the podcast Nutrition Diva.\u003c/p>\n\u003cp>Sound fantastical? Well, it probably is.\u003c/p>\n\u003cp>The bottom line is that we know very little about kombucha and how it may affect health.\u003c/p>\n\u003cp>\"There is really very little evidence to support any kind of claims about kombucha tea,\" says \u003ca href=\"http://www.eatright.org/Media/Spokespeople.aspx?id=6963\">Andrea Giancoli\u003c/a>, spokesperson for the Academy of Nutrition and Dietetics. \"So we don't know if it does anything at all.\"\u003c/p>\n\u003cp>Nevertheless, most kombucha drinks contain live bacteria. And evidence is mounting that friendly bacteria or \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=156461382\">probiotics\u003c/a> aide digestion and possibly even strengthens the immune system.\u003c/p>\n\u003cp>These good bugs \"actually live inside of us and help digest our food, digesting particles we can't digest on our own,\" nutritionist Reinagel says. \"And they actually produce certain nutrients for us, which is a very nice trick.\"\u003c/p>\n\u003cp>Kombucha was popular back in the early '90s, when health-minded consumers produced the tea in their home kitchens. Many HIV-positive individuals consumed it in hopes of boosting their immune systems.\u003c/p>\n\u003cp>The process of making kombucha is fairly simple. Black or green tea is sweetened with sugar. A concoction of bacteria and yeast is added. The mixture is then fermented in a glass or ceramic container for at least a week.\u003c/p>\n\u003cp>During this time, microbe production speeds up as the bacteria feast on the added sugar, grow and multiply. The end result looks like a rubbery disc that forms on top of the tea, called the SCOBY, or \"symbiotic colony of bacteria and yeast.\"\u003c/p>\n\u003cp>It's a thriving colony of microorganisms — billions of them, \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0023643897903546\">converting\u003c/a> sugar into vinegar and other aromatic compounds. The sheer number of bacteria makes it very difficult to know for sure if the concoction includes only the friendly, good bacteria.\u003c/p>\n\u003cp>One of the most popular brands of kombucha tea, \u003ca href=\"http://www.synergydrinks.com/\">GT's Kombucha\u003c/a>, sells millions of bottles a year. Officials say they test their tea and know it contains at least two important strains of good bacteria.\u003c/p>\n\u003cp>But that may not be the case for all products now available in supermarkets.\u003c/p>\n\u003cp>And if you brew it at home, dietitian Giancoli has a warning: \"You've got to have really very sanitary conditions and know what you're doing.\" Otherwise, she says, your tea could get contaminated by not so friendly — or even \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/00039742.htm\">harmful\u003c/a> — bacteria.\u003c/p>\n\u003cp>In stores, the bottled versions are produced in carefully controlled environments and are likely safe. So if you like the idea of kombucha and if it makes you feel better or more energetic, then there's probably \"no harm\" in drinking it, nutritionist Reinagel says.\u003c/p>\n\u003cp>As for the extraordinary health claims — we'll just have to wait until researchers test them out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "It smells like vinegar and tastes like spoiled cider. But fans of the fermented tea say that kombucha helps fight off diseases and aging. Sounds fantastical? Well, it probably is. At this point, scientists still know little about kombucha's health effects.",
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"description": "It smells like vinegar and tastes like spoiled cider. But fans of the fermented tea say that kombucha helps fight off diseases and aging. Sounds fantastical? Well, it probably is. At this point, scientists still know little about kombucha's health effects.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71291\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha.jpg\" alt=\"Kombucha made by artisan tea brewer Bill Bond in Akron, Ohio, comes in an array of flavors, such as lemongrass, ginger, blueberry and watermelon. Photo: Peggy Turbett/The Plain Dealer /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kombucha made by artisan tea brewer Bill Bond in Akron, Ohio, comes in an array of flavors, such as lemongrass, ginger, blueberry and watermelon. Photo: Peggy Turbett/The Plain Dealer /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226531998/kombucha-magical-health-elixir-or-just-funky-tea\">Morning Edition\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/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226531998/kombucha-magical-health-elixir-or-just-funky-tea\">The Salt at NPR Food\u003c/a> (9/30/13)\u003c/p>\n\u003cp>Chances are, you've seen it in your local grocery store. Maybe you've even mustered the courage to taste it — or at least take a whiff.\u003c/p>\n\u003cp>Once mostly a product of health food stores and hippies' kitchens, \u003ca href=\"http://www.mayoclinic.com/health/kombucha-tea/AN01658\">kombucha tea\u003c/a> is now commercially available in many major grocery stores.\u003c/p>\n\u003cp>And people aren't necessarily scooping it up for its flavor. Its taste has been described as somewhere between vinegar soda and carbonated apple cider.\u003c/p>\n\u003cfigure id=\"attachment_71292\" class=\"wp-caption alignleft\" style=\"max-width: 374px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha-SCOBY.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha-SCOBY.jpg\" alt='The SCOBY: Bill Bond, of Bucha Bill Raw Kombucha, shows off the \"symbiotic colony of bacteria and yeast\" in his fermented tea. The microorganisms of the SCOBY convert the sweetened tea into the fizzy elixir. Photo: Peggy Turbett/The Plain Dealer /Landov' width=\"374\" height=\"500\" class=\"size-full wp-image-71292\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The SCOBY: Bill Bond, of Bucha Bill Raw Kombucha, shows off the \"symbiotic colony of bacteria and yeast\" in his fermented tea. The microorganisms of the SCOBY convert the sweetened tea into the fizzy elixir. Photo: Peggy Turbett/The Plain Dealer /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>So why shell out \u003ca href=\"http://www.foodservicedirect.com/product.cfm/p/167642/GTs-Enlightened-Organic-Raw-Kombucha.htm\">$4\u003c/a> bucks for a small bottle of the stinky tea?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many folks are banking on the potential health benefits of kombucha, including disease prevention, energy improvement and perhaps even turning back the clock and inhibiting aging.\u003c/p>\n\u003cp>\"I've seen claims that kombucha might help kill cancer, is a powerful detoxifier, even a fountain of youth,\" says \u003ca href=\"http://www.quickanddirtytips.com/nutrition-diva\">Monica Reinagel\u003c/a>, a nutritionist and creator of the podcast Nutrition Diva.\u003c/p>\n\u003cp>Sound fantastical? Well, it probably is.\u003c/p>\n\u003cp>The bottom line is that we know very little about kombucha and how it may affect health.\u003c/p>\n\u003cp>\"There is really very little evidence to support any kind of claims about kombucha tea,\" says \u003ca href=\"http://www.eatright.org/Media/Spokespeople.aspx?id=6963\">Andrea Giancoli\u003c/a>, spokesperson for the Academy of Nutrition and Dietetics. \"So we don't know if it does anything at all.\"\u003c/p>\n\u003cp>Nevertheless, most kombucha drinks contain live bacteria. And evidence is mounting that friendly bacteria or \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=156461382\">probiotics\u003c/a> aide digestion and possibly even strengthens the immune system.\u003c/p>\n\u003cp>These good bugs \"actually live inside of us and help digest our food, digesting particles we can't digest on our own,\" nutritionist Reinagel says. \"And they actually produce certain nutrients for us, which is a very nice trick.\"\u003c/p>\n\u003cp>Kombucha was popular back in the early '90s, when health-minded consumers produced the tea in their home kitchens. Many HIV-positive individuals consumed it in hopes of boosting their immune systems.\u003c/p>\n\u003cp>The process of making kombucha is fairly simple. Black or green tea is sweetened with sugar. A concoction of bacteria and yeast is added. The mixture is then fermented in a glass or ceramic container for at least a week.\u003c/p>\n\u003cp>During this time, microbe production speeds up as the bacteria feast on the added sugar, grow and multiply. The end result looks like a rubbery disc that forms on top of the tea, called the SCOBY, or \"symbiotic colony of bacteria and yeast.\"\u003c/p>\n\u003cp>It's a thriving colony of microorganisms — billions of them, \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0023643897903546\">converting\u003c/a> sugar into vinegar and other aromatic compounds. The sheer number of bacteria makes it very difficult to know for sure if the concoction includes only the friendly, good bacteria.\u003c/p>\n\u003cp>One of the most popular brands of kombucha tea, \u003ca href=\"http://www.synergydrinks.com/\">GT's Kombucha\u003c/a>, sells millions of bottles a year. Officials say they test their tea and know it contains at least two important strains of good bacteria.\u003c/p>\n\u003cp>But that may not be the case for all products now available in supermarkets.\u003c/p>\n\u003cp>And if you brew it at home, dietitian Giancoli has a warning: \"You've got to have really very sanitary conditions and know what you're doing.\" Otherwise, she says, your tea could get contaminated by not so friendly — or even \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/00039742.htm\">harmful\u003c/a> — bacteria.\u003c/p>\n\u003cp>In stores, the bottled versions are produced in carefully controlled environments and are likely safe. So if you like the idea of kombucha and if it makes you feel better or more energetic, then there's probably \"no harm\" in drinking it, nutritionist Reinagel says.\u003c/p>\n\u003cp>As for the extraordinary health claims — we'll just have to wait until researchers test them out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "To Get The Benefits of Olive Oil, Fresh May Be Best",
"title": "To Get The Benefits of Olive Oil, Fresh May Be Best",
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"content": "\u003cfigure id=\"attachment_71264\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/oil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/oil.jpg\" alt=\"Experts say lots of factors determine how quickly an oil deteriorates — from the variety of the olives, to how the oil is produced and stored. Photo: Matthias Schrader/AP\" width=\"1120\" height=\"840\" class=\"size-full wp-image-71264\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Experts say lots of factors determine how quickly an oil deteriorates — from the variety of the olives, to how the oil is produced and stored. Photo: Matthias Schrader/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130930_me_06.mp3\"] \u003c/p>\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/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">The Salt at NPR Food\u003c/a> (9/30/13)\u003c/p>\n\u003cp>The Mediterranean diet is a pattern of eating that lately has become a darling of medical researchers. It includes vegetables and grains, not so much meat and, of course, generous portions of olive oil.\u003c/p>\n\u003cp>Mary Flynn, an associate professor of medicine at Brown University, says the evidence that olive oil is good for your heart has never been more clear. \"Olive oil is a very healthy food,\" she says. \"I consider it more medicine than food.\"\u003c/p>\n\u003cp>She points to a big \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303\">study\u003c/a> published earlier this year in the \u003cem>New England Journal of Medicine\u003c/em> where researchers in Spain had men and women in their 50s, 60s and 70s who were at risk of heart disease follow one of three diets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some ate a low-fat diet, another group ate a Mediterranean diet with nuts. And a third group ate a Mediterranean diet that included almost four tablespoons of extra-virgin olive oil per day.\u003c/p>\n\u003cp>\"So, they could compare the three diets: Was it nuts, was it olive oil or was the low-fat diet beneficial?\" says Flynn.\u003c/p>\n\u003cp>And \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/25/spanish-test-mediterranean-diet-shines-in-clinical-study/\">what researchers found\u003c/a> was that a Mediterranean diet rich in olive oil cut the risk of heart attacks and strokes by 30 percent. The nut group, which was consuming olive oil as well, did well, too.\u003c/p>\n\u003cp>\"The fact is, there are a huge range of benefits of real extra-virgin olive oil,\" notes \u003ca href=\"http://www.truthinoliveoil.com/\">Tom Mueller\u003c/a>, who has spent the last six years investigating and writing about olive oil. He says olive oil is good for two reasons: It's mostly unsaturated fat, and extra-virgin oil, which is the highest-grade and least-processed form of olive oil, contains a whole range of other beneficial plant compounds called polyphenols.\u003c/p>\n\u003cp>But here's the catch: Unfortunately, it turns out that more than half of the extra-virgin olive oil imported into the U.S. has been shown to be substandard.\u003c/p>\n\u003cp>\"The fact is, it's quite often just very low-grade oil that doesn't give you the taste of the health benefits that extra virgin should give you,\" Mueller says.\u003c/p>\n\u003cfigure id=\"attachment_71265\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/oil-harvestdate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/oil-harvestdate-217x290.jpg\" alt=\"A bottle of California Olive Ranch oil with the harvest date. Photo: Courtesy of Alexandra Molinaro\" width=\"217\" height=\"290\" class=\"size-medium wp-image-71265\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bottle of California Olive Ranch oil with the harvest date. Photo: Courtesy of Alexandra Molinaro\u003c/figcaption>\u003c/figure>\n\u003cp>In fact, a \u003ca href=\"http://olivecenter.ucdavis.edu/publications/olive%20oil%20final%20071410%20updated.pdf\">study\u003c/a> from the University of California, Davis, found that 69 percent of imports tested failed to meet a U.S. Department of Agriculture quality standard.\u003c/p>\n\u003cp>And Mueller says in some cases the oil is just too old. By the time imported olive oil reaches us, it has often been shipped from place to place and sometimes not stored well. Even if it's not noticeably rancid, many of the heart-healthy compounds have degraded and fizzled.\u003c/p>\n\u003cp>\"Extra-virgin olive oil is fresh-squeezed juice — it's a fruit juice — therefore freshness is a critical question,\" he says.\u003c/p>\n\u003cp>Mueller says the U.S. Food and Drug Administration used to police olive oil imports to ensure producers were meeting quality and freshness standards. But those efforts have fallen off.\u003c/p>\n\u003cp>So, where does that leave those of us who want to get our hands on the healthy stuff?\u003c/p>\n\u003cp>Well, for starters, Mueller says look for brands that carry a harvest date on the bottle. \u003ca href=\"http://www.californiaoliveranch.com\">California Olive Ranch oil\u003c/a>, which is sold in lots of chain supermarkets nationwide, has a date clearly stamped on the back of the bottle.\u003c/p>\n\u003cp>Gregg Kelley of California Olive Ranch says every single bottle produced by his company includes the date that olives were harvested to produce the oil in the bottle.\u003c/p>\n\u003cp>And he says the olives were pressed very quickly, so the oil is really fresh.\u003c/p>\n\u003cp>\"The most important thing for consumers to remember when they're purchasing extra-virgin olive oil is that it is not wine: It does not get better with age. It's never better than the day it was produced,\" Kelley says.\u003c/p>\n\u003cp>Now, as long as the olive oil is properly stored, the freshness will hold in the bottle at least for a while. Some bottles now carry an expiration date.\u003c/p>\n\u003cfigure id=\"attachment_71263\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/oil-texas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/oil-texas-290x192.jpg\" alt=\"Surprise: Some of the best-tasting extra-virgin olive oils are now being produced domestically. Think Texas, California, Florida. Photo: Karen Castillo Farfan/NPR\" width=\"290\" height=\"192\" class=\"size-medium wp-image-71263\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Surprise: Some of the best-tasting extra-virgin olive oils are now being produced domestically. Think Texas, California, Florida. Photo: Karen Castillo Farfan/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But as soon as you open the bottle and expose the oil to oxygen and light, it will slowly start to degrade. So, Mueller says, don't make the same mistake his family made.\u003c/p>\n\u003cp>\"I grew up with terrible oil; I had a huge tin in my grandparents' cabin and that was olive oil for me — it was moldy and fusty and there for years,\" he says.\u003c/p>\n\u003cp>Experts say \u003ca href=\"https://rirdc.infoservices.com.au/items/12-008\">a lot of factors\u003c/a> determine how quickly an oil deteriorates: everything from the variety of the olives, to how the oil is produced and stored\u003c/p>\n\u003cp>But generally speaking, \"we usually see that oil is no longer good after four to six months after opening,\" says \u003ca href=\"http://www.olivecenter.ucdavis.edu/who-we-are\">Selena Wang\u003c/a> of the UC-Davis Olive Center.\u003c/p>\n\u003cp>Oils with the highest levels of heart-healthy compounds tend to be pungent and peppery. Mueller says if the oil stings the back of your throat a little that tells you the beneficial polyphenols really are there.\u003c/p>\n\u003cp>\"Once you have that taste, you get used to the bitterness and pungency, you never go back,\" says Mueller. \"It's a completely different experience.\"\u003c/p>\n\u003cp>And a healthy one, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Increasingly, high quality oils have a harvest date stamped on the label. Why? Olive oil goes rancid and loses many of the beneficial compounds in just a few months. If the oil stings the back of your throat, the beneficial compounds are there, experts say.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\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/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">The Salt at NPR Food\u003c/a> (9/30/13)\u003c/p>\n\u003cp>The Mediterranean diet is a pattern of eating that lately has become a darling of medical researchers. It includes vegetables and grains, not so much meat and, of course, generous portions of olive oil.\u003c/p>\n\u003cp>Mary Flynn, an associate professor of medicine at Brown University, says the evidence that olive oil is good for your heart has never been more clear. \"Olive oil is a very healthy food,\" she says. \"I consider it more medicine than food.\"\u003c/p>\n\u003cp>She points to a big \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303\">study\u003c/a> published earlier this year in the \u003cem>New England Journal of Medicine\u003c/em> where researchers in Spain had men and women in their 50s, 60s and 70s who were at risk of heart disease follow one of three diets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some ate a low-fat diet, another group ate a Mediterranean diet with nuts. And a third group ate a Mediterranean diet that included almost four tablespoons of extra-virgin olive oil per day.\u003c/p>\n\u003cp>\"So, they could compare the three diets: Was it nuts, was it olive oil or was the low-fat diet beneficial?\" says Flynn.\u003c/p>\n\u003cp>And \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/25/spanish-test-mediterranean-diet-shines-in-clinical-study/\">what researchers found\u003c/a> was that a Mediterranean diet rich in olive oil cut the risk of heart attacks and strokes by 30 percent. The nut group, which was consuming olive oil as well, did well, too.\u003c/p>\n\u003cp>\"The fact is, there are a huge range of benefits of real extra-virgin olive oil,\" notes \u003ca href=\"http://www.truthinoliveoil.com/\">Tom Mueller\u003c/a>, who has spent the last six years investigating and writing about olive oil. He says olive oil is good for two reasons: It's mostly unsaturated fat, and extra-virgin oil, which is the highest-grade and least-processed form of olive oil, contains a whole range of other beneficial plant compounds called polyphenols.\u003c/p>\n\u003cp>But here's the catch: Unfortunately, it turns out that more than half of the extra-virgin olive oil imported into the U.S. has been shown to be substandard.\u003c/p>\n\u003cp>\"The fact is, it's quite often just very low-grade oil that doesn't give you the taste of the health benefits that extra virgin should give you,\" Mueller says.\u003c/p>\n\u003cfigure id=\"attachment_71265\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/oil-harvestdate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/oil-harvestdate-217x290.jpg\" alt=\"A bottle of California Olive Ranch oil with the harvest date. Photo: Courtesy of Alexandra Molinaro\" width=\"217\" height=\"290\" class=\"size-medium wp-image-71265\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bottle of California Olive Ranch oil with the harvest date. Photo: Courtesy of Alexandra Molinaro\u003c/figcaption>\u003c/figure>\n\u003cp>In fact, a \u003ca href=\"http://olivecenter.ucdavis.edu/publications/olive%20oil%20final%20071410%20updated.pdf\">study\u003c/a> from the University of California, Davis, found that 69 percent of imports tested failed to meet a U.S. Department of Agriculture quality standard.\u003c/p>\n\u003cp>And Mueller says in some cases the oil is just too old. By the time imported olive oil reaches us, it has often been shipped from place to place and sometimes not stored well. Even if it's not noticeably rancid, many of the heart-healthy compounds have degraded and fizzled.\u003c/p>\n\u003cp>\"Extra-virgin olive oil is fresh-squeezed juice — it's a fruit juice — therefore freshness is a critical question,\" he says.\u003c/p>\n\u003cp>Mueller says the U.S. Food and Drug Administration used to police olive oil imports to ensure producers were meeting quality and freshness standards. But those efforts have fallen off.\u003c/p>\n\u003cp>So, where does that leave those of us who want to get our hands on the healthy stuff?\u003c/p>\n\u003cp>Well, for starters, Mueller says look for brands that carry a harvest date on the bottle. \u003ca href=\"http://www.californiaoliveranch.com\">California Olive Ranch oil\u003c/a>, which is sold in lots of chain supermarkets nationwide, has a date clearly stamped on the back of the bottle.\u003c/p>\n\u003cp>Gregg Kelley of California Olive Ranch says every single bottle produced by his company includes the date that olives were harvested to produce the oil in the bottle.\u003c/p>\n\u003cp>And he says the olives were pressed very quickly, so the oil is really fresh.\u003c/p>\n\u003cp>\"The most important thing for consumers to remember when they're purchasing extra-virgin olive oil is that it is not wine: It does not get better with age. It's never better than the day it was produced,\" Kelley says.\u003c/p>\n\u003cp>Now, as long as the olive oil is properly stored, the freshness will hold in the bottle at least for a while. Some bottles now carry an expiration date.\u003c/p>\n\u003cfigure id=\"attachment_71263\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/oil-texas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/oil-texas-290x192.jpg\" alt=\"Surprise: Some of the best-tasting extra-virgin olive oils are now being produced domestically. Think Texas, California, Florida. Photo: Karen Castillo Farfan/NPR\" width=\"290\" height=\"192\" class=\"size-medium wp-image-71263\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Surprise: Some of the best-tasting extra-virgin olive oils are now being produced domestically. Think Texas, California, Florida. Photo: Karen Castillo Farfan/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But as soon as you open the bottle and expose the oil to oxygen and light, it will slowly start to degrade. So, Mueller says, don't make the same mistake his family made.\u003c/p>\n\u003cp>\"I grew up with terrible oil; I had a huge tin in my grandparents' cabin and that was olive oil for me — it was moldy and fusty and there for years,\" he says.\u003c/p>\n\u003cp>Experts say \u003ca href=\"https://rirdc.infoservices.com.au/items/12-008\">a lot of factors\u003c/a> determine how quickly an oil deteriorates: everything from the variety of the olives, to how the oil is produced and stored\u003c/p>\n\u003cp>But generally speaking, \"we usually see that oil is no longer good after four to six months after opening,\" says \u003ca href=\"http://www.olivecenter.ucdavis.edu/who-we-are\">Selena Wang\u003c/a> of the UC-Davis Olive Center.\u003c/p>\n\u003cp>Oils with the highest levels of heart-healthy compounds tend to be pungent and peppery. Mueller says if the oil stings the back of your throat a little that tells you the beneficial polyphenols really are there.\u003c/p>\n\u003cp>\"Once you have that taste, you get used to the bitterness and pungency, you never go back,\" says Mueller. \"It's a completely different experience.\"\u003c/p>\n\u003cp>And a healthy one, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \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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"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.",
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"possible": {
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"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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"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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},
"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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"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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},
"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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