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"content": "\u003cfigure id=\"attachment_68196\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5115793807_9e843d90db_z.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5115793807_9e843d90db_z.jpg\" alt=\"Chipotle Mexican Grill. Photo: Aranami/Flickr\" width=\"640\" height=\"358\" class=\"size-full wp-image-68196\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chipotle Mexican Grill. Photo: Aranami/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211717907/chipotle-changes-antibiotic-free-policy-oops-no-it-doesnt\">The Salt at NPR Food \u003c/a>(8/13/2013)\u003c/p>\n\u003cp>For a few hours Tuesday, it appeared that Chipotle Mexican Grill, an ever expanding source of fast food for the ethically conscious consumer, had softened its hard line against antibiotics in meat production.\u003c/p>\n\u003cp>Bloomberg News \"broke\" \u003ca href=\"http://www.businessweek.com/news/2013-08-12/chipotle-changing-beef-antibiotics-standards-amid-u-dot-s-dot-shortage\">the story\u003c/a>, as we journalists (rather weirdly) like to say. Relying on an email from Chipotle spokesman Chris Arnold, it reported that the restaurant chain no longer would ban all meat from animals treated with antibiotics. Such beef is growing increasingly scarce and expensive. Under the new policy, Bloomberg reported, Chipotle would allow beef producers to use antibiotics to treat disease, but routine use of antibiotics to prevent diseases or promote faster growth still would be banned.\u003c/p>\n\u003cp>The \"\u003ca href=\"http://www.salon.com/2013/08/13/chipotle_is_lowering_its_beef_standards/\">burrito bombshell\u003c/a>\" (Salon.com) flashed 'round the food world on tweeted wings. Many news outlets picked it up. Here at The Salt at NPR, we tried to confirm it. And eventually, we got our own email from Chris Arnold. Update! Chipotle has made no such change in its policies. \"I gave Bloomberg incorrect information,\" Arnold wrote us, manfully taking responsibility.\u003c/p>\n\u003cp>In fact, according to an official statement from Chipotle, the chain's antibiotic ban still stands. For now. Chipotle admits that it is considering a change: \"The company is currently evaluating if this strict 'never-ever' antibiotic protocol is best for the animals, or whether animals can be treated when necessary and allowed to remain in the herd.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Actually, Chipotle's ban was never absolute. Occasionally, some Chipotle restaurants do run out of meat that's been raised completely without antibiotics. In those cases, according to company policy, the restaurants may serve conventional meat, accompanied by a small sign informing consumers of this fact.\u003c/p>\n\u003cp>In any case, stay tuned! Arnold's premature announcement may yet turn out to be true. For now, though, he's suffering through a bad day at the office. \"Tough to un-ring the bell,\" he confessed ruefully. \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": "Chipotle isn't changing its ban on meat raised with antibiotics after all, despite headlines to the contrary, a spokesman for the Mexican-fast-food chain tells NPR. According to an official statement from Chipotle, the chain's antibiotic ban still stands. For now.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68196\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5115793807_9e843d90db_z.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5115793807_9e843d90db_z.jpg\" alt=\"Chipotle Mexican Grill. Photo: Aranami/Flickr\" width=\"640\" height=\"358\" class=\"size-full wp-image-68196\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chipotle Mexican Grill. Photo: Aranami/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211717907/chipotle-changes-antibiotic-free-policy-oops-no-it-doesnt\">The Salt at NPR Food \u003c/a>(8/13/2013)\u003c/p>\n\u003cp>For a few hours Tuesday, it appeared that Chipotle Mexican Grill, an ever expanding source of fast food for the ethically conscious consumer, had softened its hard line against antibiotics in meat production.\u003c/p>\n\u003cp>Bloomberg News \"broke\" \u003ca href=\"http://www.businessweek.com/news/2013-08-12/chipotle-changing-beef-antibiotics-standards-amid-u-dot-s-dot-shortage\">the story\u003c/a>, as we journalists (rather weirdly) like to say. Relying on an email from Chipotle spokesman Chris Arnold, it reported that the restaurant chain no longer would ban all meat from animals treated with antibiotics. Such beef is growing increasingly scarce and expensive. Under the new policy, Bloomberg reported, Chipotle would allow beef producers to use antibiotics to treat disease, but routine use of antibiotics to prevent diseases or promote faster growth still would be banned.\u003c/p>\n\u003cp>The \"\u003ca href=\"http://www.salon.com/2013/08/13/chipotle_is_lowering_its_beef_standards/\">burrito bombshell\u003c/a>\" (Salon.com) flashed 'round the food world on tweeted wings. Many news outlets picked it up. Here at The Salt at NPR, we tried to confirm it. And eventually, we got our own email from Chris Arnold. Update! Chipotle has made no such change in its policies. \"I gave Bloomberg incorrect information,\" Arnold wrote us, manfully taking responsibility.\u003c/p>\n\u003cp>In fact, according to an official statement from Chipotle, the chain's antibiotic ban still stands. For now. Chipotle admits that it is considering a change: \"The company is currently evaluating if this strict 'never-ever' antibiotic protocol is best for the animals, or whether animals can be treated when necessary and allowed to remain in the herd.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Actually, Chipotle's ban was never absolute. Occasionally, some Chipotle restaurants do run out of meat that's been raised completely without antibiotics. In those cases, according to company policy, the restaurants may serve conventional meat, accompanied by a small sign informing consumers of this fact.\u003c/p>\n\u003cp>In any case, stay tuned! Arnold's premature announcement may yet turn out to be true. For now, though, he's suffering through a bad day at the office. \"Tough to un-ring the bell,\" he confessed ruefully. \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": "Can Chocolate Boost Brain Health? Don't Binge Just Yet",
"title": "Can Chocolate Boost Brain Health? Don't Binge Just Yet",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67895\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/chocolate-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/chocolate-full.jpg\" alt=\"Researchers say one particular flavanol, (-)epicatechin, may be the source of the brain benefits seen from consuming cocoa. Photo: Philippe Huguen/AFP/Getty Images\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Researchers say one particular flavanol, (-)epicatechin, may be the source of the brain benefits seen from consuming cocoa. Photo: Philippe Huguen/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/07/209943266/can-chocolate-boost-brain-health-don-t-binge-just-yet\">The Salt at NPR Food\u003c/a> (8/8/2013)\u003c/p>\n\u003cp>Wouldn't it be grand (and delicious) if we could boost our brain power with a daily dose of chocolate?\u003c/p>\n\u003cp>At first blush, a \u003ca href=\"http://www.neurology.org/content/early/2013/08/07/WNL.0b013e3182a351aa.short?sid=084a882f-8469-41dc-bca1-b05af9921880\">study\u003c/a> published in the journal \u003cem>Neurology\u003c/em> this week appears to offer tantalizing evidence that this may be the case, at least when it comes to seniors.\u003c/p>\n\u003cp>In the study, older adults (average age 73) who drank two cups of cocoa daily for one month showed improvements in how quickly they completed a set of cognitive tests. Brain imaging showed these patients also experienced better blood flow to the brain, the authors reported. Dozens of media outlets jumped on the news, with headlines blaring that cocoa \u003ca href=\"http://www.cbsnews.com/8301-204_162-57597454/two-cups-of-hot-cocoa-a-day-sharpen-seniors-brains-study-suggests/\">\"sharpens seniors' brains\u003c/a>.\"\u003c/p>\n\u003cp>Sounds like a good excuse to down a cup of hot chocolate, right?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not so fast, says Catherine Kwik-Uribe. She's the director of research and development for \u003ca href=\"http://www.marssymbioscience.com/\">Mars Symbioscience\u003c/a> – a unit of the candy-making giant that studies flavanols, a type of antioxidant in cocoa beans.\u003c/p>\n\u003cp>As she notes, there's a solid \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=5053576\">body of research\u003c/a> showing that cocoa flavanols can help control \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/14/158761362/daily-dose-of-dark-chocolate-may-help-lower-blood-pressure\">blood pressure\u003c/a> and generally improve cardiovascular health. Plenty of evidence has linked cardiovascular health to cognition and, more recently, researchers have been asking whether cocoa flavanols can also boost brain health.\u003c/p>\n\u003cp>\"Our knowledge is just beginning to emerge,\" says Kwik-Uribe. But you can't conclude much from the \u003cem>Neurology \u003c/em>study, Kwik-Uribe told me.\u003c/p>\n\u003cp>The researchers in the study, she notes, didn't find a difference between those who drank cocoa with high levels of flavanols and those with very low levels. The authors also failed to keep track of what else the participants were eating that might have influenced their improved cognitive test scores.\u003c/p>\n\u003cp>In fact, cocoa's impact on the brain wasn't really the main point of the study anyway, as study author \u003ca href=\"http://physiciandirectory.brighamandwomens.org/Details/1452\">Farzaneh Sorond\u003c/a>, a neurologist at Brigham and Women's Hospital in Boston, points out. She and her colleagues were mostly interested in investigating the link between poorer performance on thinking and memory tests and lower blood flow to the brain. The chocolate bit was really more of an aside.\u003c/p>\n\u003cfigure id=\"attachment_67893\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/chocolate2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/chocolate2.jpg\" alt=\"Cocoa beans are naturally rich in flavanols, but these compounds can get stripped out by the time you get to a chocolate bar. Researchers use cocoa powder specially prepared to preserve the flavanols to figure out how they affect the brain. Photo: Courtesy of Mars\" width=\"1120\" height=\"745\" class=\"size-full wp-image-67893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cocoa beans are naturally rich in flavanols, but these compounds can get stripped out by the time you get to a chocolate bar. Researchers use cocoa powder specially prepared to preserve the flavanols to figure out how they affect the brain. Photo: Courtesy of Mars\u003c/figcaption>\u003c/figure>\n\u003cp>\"I do not recommend that people add chocolate or cocoa to their diet at this point,\" Sorond told The Salt via email. \"Our results are preliminary and adding the extra calories, sugar and fat that comes with chocolate and cocoa carries additional health hazards which may offset any possible brain benefits.\"\u003c/p>\n\u003cp>But don't fret just yet, chocoholics: While this study may not tell us all that much, other research on cocoa flavanols and brain health, while preliminary, is more promising.\u003c/p>\n\u003cp>Scientists have homed in on one particular flavanol, (-)epicatechin (it's pronounced minus epicatechin), as the likely source of the brain benefits seen from cocoa. For example, studies have found that \u003ca href=\"http://www.jneurosci.org/content/27/22/5869.full\">mice fed (-)epicatechin\u003c/a> had better spatial memory and formed more new blood vessels than mice who weren't given the compound. And research in \u003ca href=\"http://jeb.biologists.org/content/215/20/3566.full\">snails\u003c/a> has found the slimy crawlers were able to remember a trained task for at least a day when given the flavanol, compared to less than three hours without it.\u003c/p>\n\u003cp>As for humans, last year, Kwik-Uribe and her colleagues published a \u003ca href=\"http://hyper.ahajournals.org/content/early/2012/08/14/HYPERTENSIONAHA.112.193060\">study\u003c/a> that looked at 90 elderly patients with mild memory problems. Those who drank cocoa with medium levels (520 mg) to high levels (990 mg) of flavanols daily for eight weeks showed major improvements on tests that measured factors such as attention, verbal fluency and working memory, compared to those whose cocoa had low flavanol levels (45 mg).\u003c/p>\n\u003cp>So how do cocoa flavanols confer their brain benefits? Researchers don't know for sure, though there are plenty of ideas.\u003c/p>\n\u003cp>It might be that flavanols promote better brain blood flow and help generate new blood vessels (the more oxygen your noggin gets, the better it performs). Or maybe flavanols encourage the expression of proteins that protect the brain and promote neuron connections. Cocoa flavanols also help control blood sugar, which might be protecting the brain from \u003ca href=\"http://www.uphs.upenn.edu/news/News_Releases/2012/03/insulin/\">declines associated with insulin resistance\u003c/a>.\u003c/p>\n\u003cp>The data, says Kwik-Uribe, is still emerging: \"You have to stay tuned.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67895\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/chocolate-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/chocolate-full.jpg\" alt=\"Researchers say one particular flavanol, (-)epicatechin, may be the source of the brain benefits seen from consuming cocoa. Photo: Philippe Huguen/AFP/Getty Images\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Researchers say one particular flavanol, (-)epicatechin, may be the source of the brain benefits seen from consuming cocoa. Photo: Philippe Huguen/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/07/209943266/can-chocolate-boost-brain-health-don-t-binge-just-yet\">The Salt at NPR Food\u003c/a> (8/8/2013)\u003c/p>\n\u003cp>Wouldn't it be grand (and delicious) if we could boost our brain power with a daily dose of chocolate?\u003c/p>\n\u003cp>At first blush, a \u003ca href=\"http://www.neurology.org/content/early/2013/08/07/WNL.0b013e3182a351aa.short?sid=084a882f-8469-41dc-bca1-b05af9921880\">study\u003c/a> published in the journal \u003cem>Neurology\u003c/em> this week appears to offer tantalizing evidence that this may be the case, at least when it comes to seniors.\u003c/p>\n\u003cp>In the study, older adults (average age 73) who drank two cups of cocoa daily for one month showed improvements in how quickly they completed a set of cognitive tests. Brain imaging showed these patients also experienced better blood flow to the brain, the authors reported. Dozens of media outlets jumped on the news, with headlines blaring that cocoa \u003ca href=\"http://www.cbsnews.com/8301-204_162-57597454/two-cups-of-hot-cocoa-a-day-sharpen-seniors-brains-study-suggests/\">\"sharpens seniors' brains\u003c/a>.\"\u003c/p>\n\u003cp>Sounds like a good excuse to down a cup of hot chocolate, right?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not so fast, says Catherine Kwik-Uribe. She's the director of research and development for \u003ca href=\"http://www.marssymbioscience.com/\">Mars Symbioscience\u003c/a> – a unit of the candy-making giant that studies flavanols, a type of antioxidant in cocoa beans.\u003c/p>\n\u003cp>As she notes, there's a solid \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=5053576\">body of research\u003c/a> showing that cocoa flavanols can help control \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/14/158761362/daily-dose-of-dark-chocolate-may-help-lower-blood-pressure\">blood pressure\u003c/a> and generally improve cardiovascular health. Plenty of evidence has linked cardiovascular health to cognition and, more recently, researchers have been asking whether cocoa flavanols can also boost brain health.\u003c/p>\n\u003cp>\"Our knowledge is just beginning to emerge,\" says Kwik-Uribe. But you can't conclude much from the \u003cem>Neurology \u003c/em>study, Kwik-Uribe told me.\u003c/p>\n\u003cp>The researchers in the study, she notes, didn't find a difference between those who drank cocoa with high levels of flavanols and those with very low levels. The authors also failed to keep track of what else the participants were eating that might have influenced their improved cognitive test scores.\u003c/p>\n\u003cp>In fact, cocoa's impact on the brain wasn't really the main point of the study anyway, as study author \u003ca href=\"http://physiciandirectory.brighamandwomens.org/Details/1452\">Farzaneh Sorond\u003c/a>, a neurologist at Brigham and Women's Hospital in Boston, points out. She and her colleagues were mostly interested in investigating the link between poorer performance on thinking and memory tests and lower blood flow to the brain. The chocolate bit was really more of an aside.\u003c/p>\n\u003cfigure id=\"attachment_67893\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/chocolate2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/chocolate2.jpg\" alt=\"Cocoa beans are naturally rich in flavanols, but these compounds can get stripped out by the time you get to a chocolate bar. Researchers use cocoa powder specially prepared to preserve the flavanols to figure out how they affect the brain. Photo: Courtesy of Mars\" width=\"1120\" height=\"745\" class=\"size-full wp-image-67893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cocoa beans are naturally rich in flavanols, but these compounds can get stripped out by the time you get to a chocolate bar. Researchers use cocoa powder specially prepared to preserve the flavanols to figure out how they affect the brain. Photo: Courtesy of Mars\u003c/figcaption>\u003c/figure>\n\u003cp>\"I do not recommend that people add chocolate or cocoa to their diet at this point,\" Sorond told The Salt via email. \"Our results are preliminary and adding the extra calories, sugar and fat that comes with chocolate and cocoa carries additional health hazards which may offset any possible brain benefits.\"\u003c/p>\n\u003cp>But don't fret just yet, chocoholics: While this study may not tell us all that much, other research on cocoa flavanols and brain health, while preliminary, is more promising.\u003c/p>\n\u003cp>Scientists have homed in on one particular flavanol, (-)epicatechin (it's pronounced minus epicatechin), as the likely source of the brain benefits seen from cocoa. For example, studies have found that \u003ca href=\"http://www.jneurosci.org/content/27/22/5869.full\">mice fed (-)epicatechin\u003c/a> had better spatial memory and formed more new blood vessels than mice who weren't given the compound. And research in \u003ca href=\"http://jeb.biologists.org/content/215/20/3566.full\">snails\u003c/a> has found the slimy crawlers were able to remember a trained task for at least a day when given the flavanol, compared to less than three hours without it.\u003c/p>\n\u003cp>As for humans, last year, Kwik-Uribe and her colleagues published a \u003ca href=\"http://hyper.ahajournals.org/content/early/2012/08/14/HYPERTENSIONAHA.112.193060\">study\u003c/a> that looked at 90 elderly patients with mild memory problems. Those who drank cocoa with medium levels (520 mg) to high levels (990 mg) of flavanols daily for eight weeks showed major improvements on tests that measured factors such as attention, verbal fluency and working memory, compared to those whose cocoa had low flavanol levels (45 mg).\u003c/p>\n\u003cp>So how do cocoa flavanols confer their brain benefits? Researchers don't know for sure, though there are plenty of ideas.\u003c/p>\n\u003cp>It might be that flavanols promote better brain blood flow and help generate new blood vessels (the more oxygen your noggin gets, the better it performs). Or maybe flavanols encourage the expression of proteins that protect the brain and promote neuron connections. Cocoa flavanols also help control blood sugar, which might be protecting the brain from \u003ca href=\"http://www.uphs.upenn.edu/news/News_Releases/2012/03/insulin/\">declines associated with insulin resistance\u003c/a>.\u003c/p>\n\u003cp>The data, says Kwik-Uribe, is still emerging: \"You have to stay tuned.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Long Awaited Lab-Grown Burger Is Unveiled In London",
"title": "Long Awaited Lab-Grown Burger Is Unveiled In London",
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"content": "\u003cfigure id=\"attachment_67638\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/culture-beef-large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/culture-beef-large.jpg\" alt=\"The burger developed by Professor Mark Post of Maastricht University in the Netherlands. Photo: David Parry / PA Wire\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The burger developed by Professor Mark Post of Maastricht University in the Netherlands. Photo: David Parry / PA Wire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209163204/long-awaited-lab-grown-burger-is-unveiled-in-london\">The Salt, NPR Food\u003c/a> (8/5/2013)\u003c/p>\n\u003cp>After three months, $330,000 and a high-profile media blitz, the world's first hamburger grown in a lab made its worldwide debut Monday.\u003c/p>\n\u003cp>The unveiling of \"\u003ca href=\"http://culturedbeef.net/\">cultured beef\u003c/a>,\" as the burger is branded, was a production worthy of the Food Network era, complete with chatty host, live-streamed video, hand-picked taste testers, a top London chef and an eager audience (made up mostly of journalists). Rarely has a single food gotten such star treatment.\u003c/p>\n\u003cp>But this was no ordinary food launch, of course. The burger, which began as just a few stem cells extracted from a cow's shoulder, represents a technology potentially so disruptive that it has attracted the support of Google co-founder Sergei Brin.\u003c/p>\n\u003cp>\"Sometimes a new technology comes along and it has the capability to transform how we view the world,\" Brin says in a promotional video released Monday, the same day he was unmasked as the anonymous donor who ponied up money to grow the burger.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It took three months to culture the 20,000 individual muscle fibers that make up one single patty. But the technology behind this burger builds upon a decade of research by Dutch scientists, who applied some of the same techniques used to develop \u003ca href=\"http://www.npr.org/blogs/health/2013/07/04/198110553/scientists-grow-simple-human-liver-in-a-petri-dish\">artificial livers\u003c/a> and \u003ca href=\"http://www.npr.org/2011/07/11/137770068/windpipe-grown-from-stem-cells-implanted-in-man\">windpipes\u003c/a>. In the last few years, \u003ca href=\"http://www.fys.unimaas.nl/post.html\">Mark Post\u003c/a>, a vascular physiologist at Maastricht University in the Netherlands, has taken the lead. And it was Post who presented the burger at the launch event.\u003c/p>\n\u003cfigure id=\"attachment_67639\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cultured-beed2-large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cultured-beed2-large.jpg\" alt=\"Scientists say commercial production of cultured beef could begin within 10 to 20 years. Photo: David Parry / PA Wire\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists say commercial production of cultured beef could begin within 10 to 20 years. Photo: David Parry / PA Wire\u003c/figcaption>\u003c/figure>\n\u003cp>The chosen tasters, who appeared to be supportive of the technology, were Austrian food scientist \u003ca href=\"http://www.futurefoodstudio.at/index_en.html\">Hanni Rützler\u003c/a> and \u003ca href=\"http://www.joshschonwald.com/\">Josh Schonwald\u003c/a>, a Chicago-based journalist and author of \u003cem>The Taste of Tomorrow: Dispatches From The Future of Food\u003c/em>. No one on stage seemed to see the technology as \"inherently creepy,\" as New Yorker writer Michael Specter \u003ca href=\"http://www.npr.org/2011/08/30/139786731/tube-burgers-the-world-of-in-vitro-meat\">called it\u003c/a> on \u003cem>Fresh Air\u003c/em> in 2011.\u003c/p>\n\u003cp>Chef Richard McGeown of London's \u003ca href=\"http://www.couchspolperro.com/\">Couch's\u003c/a> Great House Restaurant praised the burger's nice color as he browned it in sunflower oil and butter. It was up to Rützler and Schonwald to describe the taste of this burger, composed entirely of muscle and served without salt, pepper or condiments. The verdict?\u003c/p>\n\u003cp>\"It has the texture, the mouthfeel like meat,\" Schonwald put it. \"But the absence is fat. The bite feels like a conventional hamburger, but it's kind of an unnatural experience, because fat is a big part of what makes it juicy.\"\u003c/p>\n\u003cp>Rützler agreed the burger was edible, but not delectable. \"It has quite an intense texture, very close to meat,\" she said. \"I thought it would be softer.\"\u003c/p>\n\u003cp>But flavor, at this stage, is almost beside the point.\u003c/p>\n\u003cp>Monday's demonstration was really more of a proof of concept that meat can indeed be grown in a petri dish. The idea that humans might one day be able to produce large quantities of meat from very few animals is potentially game-changing, especially for those deeply worried about the environmental and animal welfare costs of industrial meat production.\u003c/p>\n\u003cp>\"Our current meat production is at a maximum and it's not going to be sustainable,\" Post said. \"We need to come up with an alternative.\"\u003c/p>\n\u003cp>To create his alternative, Post first removed tissue from a cow with a syringe. Then he separated out the stem cells that specifically make new muscle when the cow is injured. He put those stem cells in a growth medium with antibiotics (to prevent contamination from bacteria). Over time, the cells divide, and with the help of some scaffolding provided by the researchers, \"the cells will self-organize into muscle fibers,\" Post explains in the promo video.\u003c/p>\n\u003cp>This was no small feat. As synthetic biologist Christina Agapakis pointed out in a \u003ca href=\"http://blogs.discovermagazine.com/crux/2012/04/24/steak-of-the-art-the-fatal-flaws-of-in-vitro-meat/#.Uf_LnqwaHka\">blog post\u003c/a> for \u003cem>Discover\u003c/em> in 2012, \"Cell culture is one of the most expensive and resource-intensive techniques in modern biology. Keeping the cells warm, healthy, well-fed, and free of contamination takes incredible labor and energy, even when scaled to the 10,000-liter vats that biotech companies use.\" Hence this burger's hefty pricetag.\u003c/p>\n\u003cp>And while the technique for growing cow cells avoids animal slaughter, it still requires animal inputs that \u003ca href=\"http://igitur-archive.library.uu.nl/vet/2006-0816-200033/valk_04_thehumanecollection.pdf\">raise ethical concerns\u003c/a>. As Agapakis notes, the burger cells are grown in a medium \"supplemented with fetal bovine serum—literally the blood of unborn cows.\" Post says he is working on a non-animal based growth medium.\u003c/p>\n\u003cp>It will be a longtime yet before the average consumer gets to sample an in vitro burger. First, Post says he has to bring down the pricetag — currently about $154 a pound – as well as the time it takes to grow one burger.\u003c/p>\n\u003cp>\"We need to show that we can make it more efficient,\" he says, \"but we think we can have a more affordable price and have this in supermarkets in 10 to 20 years.\"\u003c/p>\n\u003cp>For that, Post and his colleagues will need more research funding – they're hoping to attract the interest of food companies. Agapakis is among those who question how scalable the technology can really be.\u003c/p>\n\u003cp>And there's another major hurdle: Researchers are still figuring out how to grow fat to mix in with the muscle to improve the flavor and texture.\u003c/p>\n\u003cp>So will an in vitro steak also be on the menu? Post says it's theoretically possible, but even more technically challenging than a burger and not a priority for the moment.\u003c/p>\n\u003cp>Also not on Post's to-do list: in vitro chicken, pork or fish – he's focusing on replacing conventional beef because \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">it requires more resources\u003c/a> than any other meat to produce.\u003c/p>\n\u003cp>Still, science alone can't address what is possibly the biggest hurdle facing in vitro meat: the perception that food grown in a petri dish is gross.\u003c/p>\n\u003cp>For now, Post and others are betting that as consumers becomes more aware of meat production practices, they'll be more open to trying an alternative with fewer ethical or environmental strings attached. In vitro meat advocates like to say, \"If you visited a slaughterhouse and visited a lab, the cultured meat would be the obvious choice.\"\u003c/p>\n\u003cp>And Brin of Google seems to think that some opposition to a new idea is natural, and even encouraging. \"If some people don't see this as science fiction, it's probably not transformative enough,\" he said.\u003c/p>\n\u003cp>\u003cem>What do you think? Would you try or buy a lab-grown hamburger if you could?\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\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_67638\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/culture-beef-large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/culture-beef-large.jpg\" alt=\"The burger developed by Professor Mark Post of Maastricht University in the Netherlands. Photo: David Parry / PA Wire\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The burger developed by Professor Mark Post of Maastricht University in the Netherlands. Photo: David Parry / PA Wire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209163204/long-awaited-lab-grown-burger-is-unveiled-in-london\">The Salt, NPR Food\u003c/a> (8/5/2013)\u003c/p>\n\u003cp>After three months, $330,000 and a high-profile media blitz, the world's first hamburger grown in a lab made its worldwide debut Monday.\u003c/p>\n\u003cp>The unveiling of \"\u003ca href=\"http://culturedbeef.net/\">cultured beef\u003c/a>,\" as the burger is branded, was a production worthy of the Food Network era, complete with chatty host, live-streamed video, hand-picked taste testers, a top London chef and an eager audience (made up mostly of journalists). Rarely has a single food gotten such star treatment.\u003c/p>\n\u003cp>But this was no ordinary food launch, of course. The burger, which began as just a few stem cells extracted from a cow's shoulder, represents a technology potentially so disruptive that it has attracted the support of Google co-founder Sergei Brin.\u003c/p>\n\u003cp>\"Sometimes a new technology comes along and it has the capability to transform how we view the world,\" Brin says in a promotional video released Monday, the same day he was unmasked as the anonymous donor who ponied up money to grow the burger.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It took three months to culture the 20,000 individual muscle fibers that make up one single patty. But the technology behind this burger builds upon a decade of research by Dutch scientists, who applied some of the same techniques used to develop \u003ca href=\"http://www.npr.org/blogs/health/2013/07/04/198110553/scientists-grow-simple-human-liver-in-a-petri-dish\">artificial livers\u003c/a> and \u003ca href=\"http://www.npr.org/2011/07/11/137770068/windpipe-grown-from-stem-cells-implanted-in-man\">windpipes\u003c/a>. In the last few years, \u003ca href=\"http://www.fys.unimaas.nl/post.html\">Mark Post\u003c/a>, a vascular physiologist at Maastricht University in the Netherlands, has taken the lead. And it was Post who presented the burger at the launch event.\u003c/p>\n\u003cfigure id=\"attachment_67639\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cultured-beed2-large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cultured-beed2-large.jpg\" alt=\"Scientists say commercial production of cultured beef could begin within 10 to 20 years. Photo: David Parry / PA Wire\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists say commercial production of cultured beef could begin within 10 to 20 years. Photo: David Parry / PA Wire\u003c/figcaption>\u003c/figure>\n\u003cp>The chosen tasters, who appeared to be supportive of the technology, were Austrian food scientist \u003ca href=\"http://www.futurefoodstudio.at/index_en.html\">Hanni Rützler\u003c/a> and \u003ca href=\"http://www.joshschonwald.com/\">Josh Schonwald\u003c/a>, a Chicago-based journalist and author of \u003cem>The Taste of Tomorrow: Dispatches From The Future of Food\u003c/em>. No one on stage seemed to see the technology as \"inherently creepy,\" as New Yorker writer Michael Specter \u003ca href=\"http://www.npr.org/2011/08/30/139786731/tube-burgers-the-world-of-in-vitro-meat\">called it\u003c/a> on \u003cem>Fresh Air\u003c/em> in 2011.\u003c/p>\n\u003cp>Chef Richard McGeown of London's \u003ca href=\"http://www.couchspolperro.com/\">Couch's\u003c/a> Great House Restaurant praised the burger's nice color as he browned it in sunflower oil and butter. It was up to Rützler and Schonwald to describe the taste of this burger, composed entirely of muscle and served without salt, pepper or condiments. The verdict?\u003c/p>\n\u003cp>\"It has the texture, the mouthfeel like meat,\" Schonwald put it. \"But the absence is fat. The bite feels like a conventional hamburger, but it's kind of an unnatural experience, because fat is a big part of what makes it juicy.\"\u003c/p>\n\u003cp>Rützler agreed the burger was edible, but not delectable. \"It has quite an intense texture, very close to meat,\" she said. \"I thought it would be softer.\"\u003c/p>\n\u003cp>But flavor, at this stage, is almost beside the point.\u003c/p>\n\u003cp>Monday's demonstration was really more of a proof of concept that meat can indeed be grown in a petri dish. The idea that humans might one day be able to produce large quantities of meat from very few animals is potentially game-changing, especially for those deeply worried about the environmental and animal welfare costs of industrial meat production.\u003c/p>\n\u003cp>\"Our current meat production is at a maximum and it's not going to be sustainable,\" Post said. \"We need to come up with an alternative.\"\u003c/p>\n\u003cp>To create his alternative, Post first removed tissue from a cow with a syringe. Then he separated out the stem cells that specifically make new muscle when the cow is injured. He put those stem cells in a growth medium with antibiotics (to prevent contamination from bacteria). Over time, the cells divide, and with the help of some scaffolding provided by the researchers, \"the cells will self-organize into muscle fibers,\" Post explains in the promo video.\u003c/p>\n\u003cp>This was no small feat. As synthetic biologist Christina Agapakis pointed out in a \u003ca href=\"http://blogs.discovermagazine.com/crux/2012/04/24/steak-of-the-art-the-fatal-flaws-of-in-vitro-meat/#.Uf_LnqwaHka\">blog post\u003c/a> for \u003cem>Discover\u003c/em> in 2012, \"Cell culture is one of the most expensive and resource-intensive techniques in modern biology. Keeping the cells warm, healthy, well-fed, and free of contamination takes incredible labor and energy, even when scaled to the 10,000-liter vats that biotech companies use.\" Hence this burger's hefty pricetag.\u003c/p>\n\u003cp>And while the technique for growing cow cells avoids animal slaughter, it still requires animal inputs that \u003ca href=\"http://igitur-archive.library.uu.nl/vet/2006-0816-200033/valk_04_thehumanecollection.pdf\">raise ethical concerns\u003c/a>. As Agapakis notes, the burger cells are grown in a medium \"supplemented with fetal bovine serum—literally the blood of unborn cows.\" Post says he is working on a non-animal based growth medium.\u003c/p>\n\u003cp>It will be a longtime yet before the average consumer gets to sample an in vitro burger. First, Post says he has to bring down the pricetag — currently about $154 a pound – as well as the time it takes to grow one burger.\u003c/p>\n\u003cp>\"We need to show that we can make it more efficient,\" he says, \"but we think we can have a more affordable price and have this in supermarkets in 10 to 20 years.\"\u003c/p>\n\u003cp>For that, Post and his colleagues will need more research funding – they're hoping to attract the interest of food companies. Agapakis is among those who question how scalable the technology can really be.\u003c/p>\n\u003cp>And there's another major hurdle: Researchers are still figuring out how to grow fat to mix in with the muscle to improve the flavor and texture.\u003c/p>\n\u003cp>So will an in vitro steak also be on the menu? Post says it's theoretically possible, but even more technically challenging than a burger and not a priority for the moment.\u003c/p>\n\u003cp>Also not on Post's to-do list: in vitro chicken, pork or fish – he's focusing on replacing conventional beef because \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">it requires more resources\u003c/a> than any other meat to produce.\u003c/p>\n\u003cp>Still, science alone can't address what is possibly the biggest hurdle facing in vitro meat: the perception that food grown in a petri dish is gross.\u003c/p>\n\u003cp>For now, Post and others are betting that as consumers becomes more aware of meat production practices, they'll be more open to trying an alternative with fewer ethical or environmental strings attached. In vitro meat advocates like to say, \"If you visited a slaughterhouse and visited a lab, the cultured meat would be the obvious choice.\"\u003c/p>\n\u003cp>And Brin of Google seems to think that some opposition to a new idea is natural, and even encouraging. \"If some people don't see this as science fiction, it's probably not transformative enough,\" he said.\u003c/p>\n\u003cp>\u003cem>What do you think? Would you try or buy a lab-grown hamburger if you could?\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_67414\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free.jpg\" alt='The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP' width=\"1120\" height=\"839\" class=\"size-full wp-image-67414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Dan Charles and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/208024023/fda-approves-gluten-free-label\">The Salt at NPR Food\u003c/a> (8/2/13)\u003c/p>\n\u003cp>The Food and Drug Administration issued Friday the first legally binding rules for what food companies can legally label \"gluten-free.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm363069.htm\">rules\u003c/a> should help millions of Americans who can't tolerate gluten in their diet.\u003c/p>\n\u003cp>Gluten is a protein in wheat, barley and rye. Bakers appreciate its gluey texture for making bread. But when people with celiac disease eat it, it causes their immune systems to attack their small intestines.\u003c/p>\n\u003cp>About 3 million people in the U.S. have celiac disease. But they're not the only ones seeking gluten-free food, which has rapidly grown into \u003ca href=\"http://articles.latimes.com/2012/oct/24/business/la-fi-gluten-free-20121024\">$4.2 billion market\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A small number of children and adults have wheat allergy. And 18 million Americans who have neither celiac or wheat allergy experience symptoms from eating wheat — called \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">gluten sensitivity\u003c/a>. And still others may buy gluten-free food because they're \u003ca href=\"http://www.npr.org/blogs/health/2012/06/02/154166626/the-paleo-diet-moves-from-the-gym-to-the-doctors-office\">paleo\u003c/a>, or following another \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">diet\u003c/a>.\u003c/p>\n\u003cp>Many products, from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/25/170259193/a-quest-for-real-beer-without-the-gluten\">beer\u003c/a> to \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/17/141359188/look-whos-going-gluten-free\">flour\u003c/a>, already carry the gluten-free label. But until now there's been no official standard for exactly how free of gluten such foods have to be, though the FDA has been pondering how to set one since 2004.\u003c/p>\n\u003cp>The FDA's new rule says gluten free foods can't contain more than 20 parts per million of gluten. Below that level, gluten can't be detected reliably and only very rare individuals would react to it.\u003c/p>\n\u003cp>According to the FDA, most gluten-free food on the market already meets this standard. It goes into effect one year from now.\u003c/p>\n\u003cp>Andrea Levario, executive director of the American Celiac Disease Alliance, called the label a \"tool that has been desperately needed,\" in a statement.\u003c/p>\n\u003cp>Doctors who treat people with celiac and gluten sensitivity were also enthusiastic.\u003c/p>\n\u003cp>\"This is a really valuable step forward,\" says \u003ca href=\"http://www.uofmhealth.org/profile/731/william-d-chey-md\">William Chey\u003c/a>, a gastroenterologist at the University of Michigan. \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_67414\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free.jpg\" alt='The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP' width=\"1120\" height=\"839\" class=\"size-full wp-image-67414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Dan Charles and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/208024023/fda-approves-gluten-free-label\">The Salt at NPR Food\u003c/a> (8/2/13)\u003c/p>\n\u003cp>The Food and Drug Administration issued Friday the first legally binding rules for what food companies can legally label \"gluten-free.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm363069.htm\">rules\u003c/a> should help millions of Americans who can't tolerate gluten in their diet.\u003c/p>\n\u003cp>Gluten is a protein in wheat, barley and rye. Bakers appreciate its gluey texture for making bread. But when people with celiac disease eat it, it causes their immune systems to attack their small intestines.\u003c/p>\n\u003cp>About 3 million people in the U.S. have celiac disease. But they're not the only ones seeking gluten-free food, which has rapidly grown into \u003ca href=\"http://articles.latimes.com/2012/oct/24/business/la-fi-gluten-free-20121024\">$4.2 billion market\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A small number of children and adults have wheat allergy. And 18 million Americans who have neither celiac or wheat allergy experience symptoms from eating wheat — called \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">gluten sensitivity\u003c/a>. And still others may buy gluten-free food because they're \u003ca href=\"http://www.npr.org/blogs/health/2012/06/02/154166626/the-paleo-diet-moves-from-the-gym-to-the-doctors-office\">paleo\u003c/a>, or following another \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">diet\u003c/a>.\u003c/p>\n\u003cp>Many products, from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/25/170259193/a-quest-for-real-beer-without-the-gluten\">beer\u003c/a> to \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/17/141359188/look-whos-going-gluten-free\">flour\u003c/a>, already carry the gluten-free label. But until now there's been no official standard for exactly how free of gluten such foods have to be, though the FDA has been pondering how to set one since 2004.\u003c/p>\n\u003cp>The FDA's new rule says gluten free foods can't contain more than 20 parts per million of gluten. Below that level, gluten can't be detected reliably and only very rare individuals would react to it.\u003c/p>\n\u003cp>According to the FDA, most gluten-free food on the market already meets this standard. It goes into effect one year from now.\u003c/p>\n\u003cp>Andrea Levario, executive director of the American Celiac Disease Alliance, called the label a \"tool that has been desperately needed,\" in a statement.\u003c/p>\n\u003cp>Doctors who treat people with celiac and gluten sensitivity were also enthusiastic.\u003c/p>\n\u003cp>\"This is a really valuable step forward,\" says \u003ca href=\"http://www.uofmhealth.org/profile/731/william-d-chey-md\">William Chey\u003c/a>, a gastroenterologist at the University of Michigan. \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": "What Poisoned Pomegranates Tell Us About Food Safety",
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"content": "\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/207953614/what-poisoned-pomegranates-tell-us-about-food-safety\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130801_atc_15.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/207953614/what-poisoned-pomegranates-tell-us-about-food-safety\">The Salt at NPR Food\u003c/a> (8/1/13)\u003c/p>\n\u003cfigure id=\"attachment_67273\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm359141.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pom--290x217.jpg\" alt=\"The label for the berry blend recalled in June because of pomegranates linked to a hepatitis A outbreak. Photo: Food and Drug Administration\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67273\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The label for the berry blend recalled in June because of pomegranates linked to a hepatitis A outbreak. Photo: \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm359141.htm\">Food and Drug Administration\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Imported food is getting the kind of attention these days that no product wants. Health officials in Iowa and Nebraska are blaming salad greens for making \u003ca href=\"http://www.cdc.gov/parasites/cyclosporiasis/outbreaks/investigation-2013.html\">hundreds of people\u003c/a> sick with a parasite called cyclospora. That parasite usually comes from the tropics, so it's likely the salad did, too. Earlier this summer, pomegranate seeds from Turkey were \u003ca href=\"http://www.cdc.gov/hepatitis/outbreaks/2013/a1b-03-31/index.html\">linked\u003c/a> to an outbreak of hepatitis A.\u003c/p>\n\u003cp>Last week, the Food and Drug Administration \u003ca href=\"http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm362610.htm\">announced\u003c/a> a plan to prevent such problems. Michael Taylor, the FDA's deputy commissioner for foods, said that the hepatitis outbreak showed exactly why new rules are needed. \"That sort of incident is exactly the sort of problem that this new system is intended to address,\" he said.\u003c/p>\n\u003cp>But the case of the poisoned pomegranates actually teaches a more complicated lesson: That safety systems, however helpful, are not foolproof.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The outbreak began in the spring and mainly affected consumers in Western states. Michael Walters, who lives in Foxfield, Colo., first felt symptoms while visiting Yellowstone in late May.\u003c/p>\n\u003cp>Walters had been on a health kick. He was eating superfoods: smoothies made from spinach, kale and avocado. To add a bit of sweetness, he added some frozen berries — a product called Organic Antioxidant Blend — that he picked up at Costco. \"I was really loading up on what I thought were very healthy, natural kinds of foods,\" he says.\u003c/p>\n\u003cp>The disease hit with a feeling of overwhelming fatigue. Walters didn't know it yet, but more than 100 other people were getting it, too. And investigators found a link between them. They'd all bought that frozen berry mix.\u003c/p>\n\u003cp>Costco recalled the product. Walters' daughter saw the warning on the Internet and called her sick father. \"We went online to the Costco website. They had a picture of the product,\" recalls Walters. \"We went to our freezer. There was the bag!\"\u003c/p>\n\u003cp>Walters ended up in the hospital for four days. Today, two months later, he's still trying to get his strength back.\u003c/p>\n\u003cp>In that bag of frozen berries, only one thing came from a part of the world where you find this strain of hepatitis A: pomegranate seeds from Turkey.\u003c/p>\n\u003cp>So how will the FDA's new rules try to prevent this sort of thing? FDA officials describe their proposal as a fundamental shift in approach. Instead of just trying to catch contaminated food at the border, they'll require safety checks throughout the supply chain, all the way back to the fields and orchards overseas.\u003c/p>\n\u003cp>If the rules go into effect, U.S. companies that import food will be legally required to show proof that their foreign suppliers are operating just as safely as suppliers in the U.S. \"It really boils down to expecting our importers to know their supplier, to know the food and its potential hazards, and to verify that preventive steps had been taken to minimize those hazards,\" says the FDA's Taylor.\u003c/p>\n\u003cp>But here's the twist in the pomegranate story: The companies that imported the pomegranates apparently were doing exactly this already.\u003c/p>\n\u003cp>Costco requires that its suppliers are audited for safety by outside experts. So does Townsend Farms, the Oregon company that actually packed the berry mix. And the Turkish processing plant that handled these pomegranates was following the rules of an international code of safety called \u003ca href=\"http://www.saiglobal.com/Assurance/food-safety/GMA-SAFE.htm\">GMA-SAFE\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://cit.msu.edu/faculty/Bourquin.html\">Les Bourquin\u003c/a>, a professor of food science at Michigan State University, has encountered GMA-SAFE frequently while working with food companies in foreign countries, helping them to develop food safety systems. He says that this certification generally satisfies the FDA's demands. \"It may not hit all the points of the new requirements, but it would be close,\" he says.\u003c/p>\n\u003cp>Bourquin says we don't know yet exactly how this contamination happened — whether the safety rules weren't good enough or whether somebody broke the rules.\u003c/p>\n\u003cp>But it's a reminder that it's really hard to guarantee safety in a system that stretches from pomegranate orchards in Turkey to your local grocery store. \"Failures do occur, even in good companies that are doing a very good job,\" he says.\u003c/p>\n\u003cp>Still, Bourquin says, the FDA's proposed rules will have a big impact, especially on companies that have not been insisting on safety audits at their foreign suppliers. \"There are companies that don't do this,\" he says. The FDA rules \"will make some companies take it much more seriously.\" Even companies that are carrying out safety audits and testing, Bourquin says, like the plant in Turkey, can always find ways to do it even better.\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": "The Food and Drug Administration recently announced a plan to try and prevent American food companies from importing contaminated produce from abroad. The case of the poisoned pomegranates from Turkey shows that our safety systems for imported food, however helpful, are not foolproof.",
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"description": "The Food and Drug Administration recently announced a plan to try and prevent American food companies from importing contaminated produce from abroad. The case of the poisoned pomegranates from Turkey shows that our safety systems for imported food, however helpful, are not foolproof.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/207953614/what-poisoned-pomegranates-tell-us-about-food-safety\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/207953614/what-poisoned-pomegranates-tell-us-about-food-safety\">The Salt at NPR Food\u003c/a> (8/1/13)\u003c/p>\n\u003cfigure id=\"attachment_67273\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm359141.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pom--290x217.jpg\" alt=\"The label for the berry blend recalled in June because of pomegranates linked to a hepatitis A outbreak. Photo: Food and Drug Administration\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67273\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The label for the berry blend recalled in June because of pomegranates linked to a hepatitis A outbreak. Photo: \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm359141.htm\">Food and Drug Administration\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Imported food is getting the kind of attention these days that no product wants. Health officials in Iowa and Nebraska are blaming salad greens for making \u003ca href=\"http://www.cdc.gov/parasites/cyclosporiasis/outbreaks/investigation-2013.html\">hundreds of people\u003c/a> sick with a parasite called cyclospora. That parasite usually comes from the tropics, so it's likely the salad did, too. Earlier this summer, pomegranate seeds from Turkey were \u003ca href=\"http://www.cdc.gov/hepatitis/outbreaks/2013/a1b-03-31/index.html\">linked\u003c/a> to an outbreak of hepatitis A.\u003c/p>\n\u003cp>Last week, the Food and Drug Administration \u003ca href=\"http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm362610.htm\">announced\u003c/a> a plan to prevent such problems. Michael Taylor, the FDA's deputy commissioner for foods, said that the hepatitis outbreak showed exactly why new rules are needed. \"That sort of incident is exactly the sort of problem that this new system is intended to address,\" he said.\u003c/p>\n\u003cp>But the case of the poisoned pomegranates actually teaches a more complicated lesson: That safety systems, however helpful, are not foolproof.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The outbreak began in the spring and mainly affected consumers in Western states. Michael Walters, who lives in Foxfield, Colo., first felt symptoms while visiting Yellowstone in late May.\u003c/p>\n\u003cp>Walters had been on a health kick. He was eating superfoods: smoothies made from spinach, kale and avocado. To add a bit of sweetness, he added some frozen berries — a product called Organic Antioxidant Blend — that he picked up at Costco. \"I was really loading up on what I thought were very healthy, natural kinds of foods,\" he says.\u003c/p>\n\u003cp>The disease hit with a feeling of overwhelming fatigue. Walters didn't know it yet, but more than 100 other people were getting it, too. And investigators found a link between them. They'd all bought that frozen berry mix.\u003c/p>\n\u003cp>Costco recalled the product. Walters' daughter saw the warning on the Internet and called her sick father. \"We went online to the Costco website. They had a picture of the product,\" recalls Walters. \"We went to our freezer. There was the bag!\"\u003c/p>\n\u003cp>Walters ended up in the hospital for four days. Today, two months later, he's still trying to get his strength back.\u003c/p>\n\u003cp>In that bag of frozen berries, only one thing came from a part of the world where you find this strain of hepatitis A: pomegranate seeds from Turkey.\u003c/p>\n\u003cp>So how will the FDA's new rules try to prevent this sort of thing? FDA officials describe their proposal as a fundamental shift in approach. Instead of just trying to catch contaminated food at the border, they'll require safety checks throughout the supply chain, all the way back to the fields and orchards overseas.\u003c/p>\n\u003cp>If the rules go into effect, U.S. companies that import food will be legally required to show proof that their foreign suppliers are operating just as safely as suppliers in the U.S. \"It really boils down to expecting our importers to know their supplier, to know the food and its potential hazards, and to verify that preventive steps had been taken to minimize those hazards,\" says the FDA's Taylor.\u003c/p>\n\u003cp>But here's the twist in the pomegranate story: The companies that imported the pomegranates apparently were doing exactly this already.\u003c/p>\n\u003cp>Costco requires that its suppliers are audited for safety by outside experts. So does Townsend Farms, the Oregon company that actually packed the berry mix. And the Turkish processing plant that handled these pomegranates was following the rules of an international code of safety called \u003ca href=\"http://www.saiglobal.com/Assurance/food-safety/GMA-SAFE.htm\">GMA-SAFE\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://cit.msu.edu/faculty/Bourquin.html\">Les Bourquin\u003c/a>, a professor of food science at Michigan State University, has encountered GMA-SAFE frequently while working with food companies in foreign countries, helping them to develop food safety systems. He says that this certification generally satisfies the FDA's demands. \"It may not hit all the points of the new requirements, but it would be close,\" he says.\u003c/p>\n\u003cp>Bourquin says we don't know yet exactly how this contamination happened — whether the safety rules weren't good enough or whether somebody broke the rules.\u003c/p>\n\u003cp>But it's a reminder that it's really hard to guarantee safety in a system that stretches from pomegranate orchards in Turkey to your local grocery store. \"Failures do occur, even in good companies that are doing a very good job,\" he says.\u003c/p>\n\u003cp>Still, Bourquin says, the FDA's proposed rules will have a big impact, especially on companies that have not been insisting on safety audits at their foreign suppliers. \"There are companies that don't do this,\" he says. The FDA rules \"will make some companies take it much more seriously.\" Even companies that are carrying out safety audits and testing, Bourquin says, like the plant in Turkey, can always find ways to do it even better.\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": "Buttermilk Makes Everything Taste A Little Better",
"title": "Buttermilk Makes Everything Taste A Little Better",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67132\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk1-fullsize.jpg\">\u003cimg class=\"size-full wp-image-67132\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk1-fullsize.jpg\" alt=\"Double Fluffy Buttermilk Biscuits. Photo: T. Susan Chang\" width=\"1120\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double Fluffy Buttermilk Biscuits. Photo: T. Susan Chang\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2013/07/31/207060436/buttermilk-makes-everything-taste-a-little-better\">Kitchen Window at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#biscuits\">Double Fluffy Buttermilk Biscuits\u003c/a>, \u003ca href=\"#icecream\">Buttermilk Ice Cream\u003c/a> and \u003ca href=\"#chicken\">Buttermilk Roast Chicken\u003c/a>\u003c/p>\n\u003cp>It started happening about 15 years ago. I'd be paging through a new cookbook or browsing through recipes online, and I'd suddenly stop. \"Mmm, buttermilk biscuits. Doesn't that sound good?\" I'd bookmark the site or dog-ear the page. The next week I'd see a recipe for waffles — buttermilk waffles, as it happened. What a splendid idea. Out came the yellow stickies.\u003c/p>\n\u003cp>Then it was fried chicken, first bathed in buttermilk brine. Buttermilk pork chops and buttermilk cornbread. Buttermilk ice cream and buttermilk panna cotta. Buttermilk \u003cem>okra\u003c/em>. It became apparent I was developing a \u003cem>thing\u003c/em> for buttermilk.\u003c/p>\n\u003cp>Yet I couldn't quite put my finger on the cause. It's not like having a \u003cem>thing\u003c/em> for chocolate, where the chocolate always plays more or less the same irresistible role, like a kind of confectionary Hugh Grant. No, buttermilk is subtle and chameleon-like — a supporting actor that makes ensembles shine and quietly steals every scene, until years later you realize it's been shamefully ignored and is overdue for its Lifetime Achievement Oscar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some of its miraculous properties are purely physical. Mildly acidic buttermilk activates meat's own enzymes, gently sundering protein links without leaving the surface flaccid, as stronger acids can. Like a dairy Delilah, buttermilk saps the Samson-like strength of gluten, too, making baked goods more tender even as it makes them more moist.\u003c/p>\n\u003cp>Personally, I just like the taste of buttermilk — the way it evokes cream without cream's over-the-top heft; the way its tanginess goes up to the threshold of yogurt and stops just shy. Buttermilk somehow seems perpetually cool and unruffled — in custardy icebox desserts, it seems to drop the temperature by 10 degrees just by being there. It's tart but not biting, rich yet understated. Never mind wanting to eat and drink buttermilk all day long — I want to \u003cem>be\u003c/em> buttermilk.\u003c/p>\n\u003cp>Buttermilk purists will tell you that you should really make your own buttermilk — simply mix one part of active, cultured buttermilk with three parts of regular milk, shake and leave it out on the counter for a day before refrigerating. Or you can culture it with cream and make your own butter, too, in the food processor. For that matter, you can go ahead and buy a dairy cow, milk it, hand-churn the cream into butter and siphon off the left-behind buttermilk. People will tell you that store buttermilk is a sleazy substitute for the real thing, and that true buttermilk makes the store kind look like a dime-store floozy.\u003c/p>\n\u003cp>I've tried making \"real\" buttermilk with the 3:1 method, and it's true that it's spectacular. But does it matter that much? You may not have a cow. You may not have a churn. You may not even have an extra 24 hours. But don't let that stop you — no matter where you get it and no matter how you cook it, a little bit of buttermilk has 1,000 ways of making life taste better.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"biscuits\">\u003c/a>Recipe: Double Fluffy Buttermilk Biscuits\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>This recipe appears in Nathalie Dupree's and Cynthia Graubart's \u003cstrong>Southern Biscuits\u003c/strong> (Gibbs Smith, 2011). It seems long, but it's not really — it's just that Dupree and Graubart offer particularly thoughtful and detailed directions. It's good to pay attention to the details — they'll pay you back tenfold. You'll get different levels of rise and texture with different types of fat, but all are good.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 14 (2 1/2-inch) biscuits\u003c/em>\u003c/p>\n\u003cp>2 1/4 cups self-rising flour, divided\u003c/p>\n\u003cp>1/4 cup chilled vegetable shortening, butter, lard or a mixture, roughly cut into 1/4-inch pieces, plus 1/4 cup chilled shortening, roughly cut into 1/2-inch pieces\u003c/p>\n\u003cp>1 1/4 cups buttermilk, divided\u003c/p>\n\u003cp>Softened butter, for brushing\u003c/p>\n\u003cp>Preheat oven to 400 degrees. Select the baking pan by determining if a soft or crisp exterior is desired. For a soft exterior, use an 8- or 9-inch cake pan, pizza pan or ovenproof skillet where the biscuits will nestle together snugly, creating the soft exterior while baking. For a crisp exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.\u003c/p>\n\u003cp>Whisk 2 cups of flour in a large bowl, preferably wider than it is deep, and set aside the remaining 1/4 cup of flour. Scatter the 1/4-inch-size pieces of chilled shortening over the flour and work in by rubbing fingers with the fat and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese. Scatter the 1/2-inch-size pieces of chilled fat over the flour mixture and continue snapping thumb and fingers together until no pieces remain larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. If this method took longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to rechill the fat.\u003c/p>\n\u003cp>Make a deep hollow in the center of the flour with the back of your hand. Pour 1 cup of the buttermilk into the hollow, reserving 1/4 cup buttermilk, and stir with a rubber spatula, using broad circular strokes to quickly pull the flour into the buttermilk. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1-4 tablespoons of reserved buttermilk, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping.\u003c/p>\n\u003cp>Lightly sprinkle a clean surface using some of the reserved flour. Turn the dough out onto it and sprinkle the top lightly with flour. With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch thick round. Flour again if necessary and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough out into a 1/2- to 3/4-inch thick round. Brush off any visible flour from the top.\u003c/p>\n\u003cp>For each biscuit, dip a 2 1/2-inch biscuit cutter into the reserved flour and cut out, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although they will be tougher.\u003c/p>\n\u003cp>Using a metal spatula if necessary, move the biscuits to the pan or baking sheet. Bake the biscuits on the top rack of the oven for 10 to 14 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 4 to 8 minutes until the biscuits are light golden brown. When the biscuits are done, remove from the oven and lightly brush the tops with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"icecream\">\u003c/a>Recipe: Buttermilk Ice Cream\u003c/h3>\n\u003cp>\u003cem>This subtly tart and swooningly creamy recipe — perfect for savoring with fresh blueberries — is adapted from Sweet Cream and Sugar Cones by Kris Hoogerhyde, Anne Walker and Dabney Gough, (10 Speed Press, 2012). But I use a technique from \u003cstrong>Jeni's Splendid Ice Creams at Home\u003c/strong> (Artisan, 2011) to cool down the custard base quickly: Fill a deep, 2-quart vessel with ice water. Carefully tip the warm ice cream custard base into a sturdy freezer-grade sealable bag and place the bag in the ice water (with the opening kept well clear above the water level). Stir occasionally and gently, over the course of 10 minutes until the base is cool. It's much, much faster than the bowl-within-a-bowl technique.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_67133\" class=\"wp-caption aligncenter\" style=\"max-width: 413px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk2.jpg\" alt=\"Buttermilk Ice Cream. Photo: T. Susan Chang\" width=\"413\" height=\"500\" class=\"size-full wp-image-67133\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk Ice Cream. Photo: T. Susan Chang\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 very scant quart\u003c/em>\u003c/p>\n\u003cp>5 large egg yolks\u003c/p>\n\u003cp>3/4 cup sugar\u003c/p>\n\u003cp>1 1/2 cups heavy cream\u003c/p>\n\u003cp>1/2 cup 1- or 2-percent milk\u003c/p>\n\u003cp>1 cup buttermilk\u003c/p>\n\u003cp>1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>For the base, in a medium heatproof bowl, whisk the yolks to just break them up, then whisk in half the sugar (6 tablespoons). Set aside.\u003c/p>\n\u003cp>In a heavy stainless steel pan, stir together the cream, milk and the remaining sugar (6 tablespoons) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.\u003c/p>\n\u003cp>Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatula to stir the cream as you slowly pour the egg and cream mixture back into the pan.\u003c/p>\n\u003cp>Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.\u003c/p>\n\u003cp>Strain the base through a fine-mesh strainer and into a clean container. Set the bowl into an ice bath, wash your spatula and use it to stir the base occasionally until it is cool. Cover with plastic wrap and refrigerate the base for at least 2 hours or overnight. (In this recipe, it's particularly important that the base is cold before proceeding to the next step or the buttermilk will cause the mixture to \"break\" and lose its emulsion.)\u003c/p>\n\u003cp>Add the buttermilk and vanilla to the cold base and whisk to blend.\u003c/p>\n\u003cp>Freeze in ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"chicken\">\u003c/a>Recipe: Buttermilk Roast Chicken\u003c/h3>\n\u003cp>\u003cem>This is very loosely adapted from a recipe originally found in \u003cstrong>Nigella Express\u003c/strong> (Hyperion, 2007). For speedier results, you could use chicken parts such as thighs or drumsticks, which would take a half-hour or so in the oven. The potatoes are my addition and they're not to be missed.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_67134\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk3.jpg\" alt=\"Buttermilk Roast Chicken. Photo: T. Susan Chang\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67134\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk Roast Chicken. Photo: T. Susan Chang\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes one chicken\u003c/em>\u003c/p>\n\u003cp>2 cups buttermilk\u003c/p>\n\u003cp>1/4 cup plus 2 tablespoons vegetable oil\u003c/p>\n\u003cp>2 cloves garlic, bruised and skins removed\u003c/p>\n\u003cp>1 tablespoon crushed peppercorns\u003c/p>\n\u003cp>1 tablespoon Maldon salt, sea salt or 1 1/2 teaspoons table salt\u003c/p>\n\u003cp>1 teaspoon ground cumin\u003c/p>\n\u003cp>1 tablespoon maple syrup\u003c/p>\n\u003cp>1 whole chicken, split in half or butterflied (backbone removed)\u003c/p>\n\u003cp>4 large Yukon gold potatoes, chopped into 3/4-inch cubes\u003c/p>\n\u003cp>For the marinade, in a large freezer bag, combine the buttermilk, 1/4 cup of oil, the bruised garlic, the crushed peppercorns and salt. Sprinkle in the ground cumin and add the maple syrup, then squish everything around to mix. Add the chicken halves, massaging the marinade into the meat through the layer of plastic bag. Leave the buttermilk marinated chicken in the refrigerator ideally overnight or unrefrigerated for at least 30 minutes and up to 2 hours.\u003c/p>\n\u003cp>Preheat the oven to 425 degrees. Film a cast iron skillet with 1/2 tablespoon of the remaining oil and scatter the potato dice over the base of the skillet. Place an oven-safe wire rack over the skillet. Take the chicken out of the bag, shaking off the excess marinade, and then arrange on the rack. Drizzle over the 1 1/2 remaining tablespoons of oil. Working carefully — the rack/skillet arrangement may be slippery — transfer the pan to the oven and roast for about 40-45 minutes, or until brown, even scorched in parts, and juicily cooked through. Serve hot or warm, scraping the potatoes out with a metal spatula and spooning over the juices.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\nT. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe,\u003c/em> \u003ca href=\"http://npr.org/\" target=\"_blank\">NPR.org\u003c/a> and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a> and has just released the \u003ca href=\"http://itunes.apple.com/us/app/cookshelf-cookbook-rating/id638554845?mt=8\">CookShelf cookbook-rating app\u003c/a>, which is available on iPhone, iPad and Android devices. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Buttermilk somehow seems perpetually cool and unruffled. It evokes cream without cream's over-the-top heft; its tanginess goes up to the threshold of yogurt and stops just shy. No matter how you cook it, a little bit of buttermilk has a thousand ways of making life taste better.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67132\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk1-fullsize.jpg\">\u003cimg class=\"size-full wp-image-67132\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk1-fullsize.jpg\" alt=\"Double Fluffy Buttermilk Biscuits. Photo: T. Susan Chang\" width=\"1120\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double Fluffy Buttermilk Biscuits. Photo: T. Susan Chang\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2013/07/31/207060436/buttermilk-makes-everything-taste-a-little-better\">Kitchen Window at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#biscuits\">Double Fluffy Buttermilk Biscuits\u003c/a>, \u003ca href=\"#icecream\">Buttermilk Ice Cream\u003c/a> and \u003ca href=\"#chicken\">Buttermilk Roast Chicken\u003c/a>\u003c/p>\n\u003cp>It started happening about 15 years ago. I'd be paging through a new cookbook or browsing through recipes online, and I'd suddenly stop. \"Mmm, buttermilk biscuits. Doesn't that sound good?\" I'd bookmark the site or dog-ear the page. The next week I'd see a recipe for waffles — buttermilk waffles, as it happened. What a splendid idea. Out came the yellow stickies.\u003c/p>\n\u003cp>Then it was fried chicken, first bathed in buttermilk brine. Buttermilk pork chops and buttermilk cornbread. Buttermilk ice cream and buttermilk panna cotta. Buttermilk \u003cem>okra\u003c/em>. It became apparent I was developing a \u003cem>thing\u003c/em> for buttermilk.\u003c/p>\n\u003cp>Yet I couldn't quite put my finger on the cause. It's not like having a \u003cem>thing\u003c/em> for chocolate, where the chocolate always plays more or less the same irresistible role, like a kind of confectionary Hugh Grant. No, buttermilk is subtle and chameleon-like — a supporting actor that makes ensembles shine and quietly steals every scene, until years later you realize it's been shamefully ignored and is overdue for its Lifetime Achievement Oscar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some of its miraculous properties are purely physical. Mildly acidic buttermilk activates meat's own enzymes, gently sundering protein links without leaving the surface flaccid, as stronger acids can. Like a dairy Delilah, buttermilk saps the Samson-like strength of gluten, too, making baked goods more tender even as it makes them more moist.\u003c/p>\n\u003cp>Personally, I just like the taste of buttermilk — the way it evokes cream without cream's over-the-top heft; the way its tanginess goes up to the threshold of yogurt and stops just shy. Buttermilk somehow seems perpetually cool and unruffled — in custardy icebox desserts, it seems to drop the temperature by 10 degrees just by being there. It's tart but not biting, rich yet understated. Never mind wanting to eat and drink buttermilk all day long — I want to \u003cem>be\u003c/em> buttermilk.\u003c/p>\n\u003cp>Buttermilk purists will tell you that you should really make your own buttermilk — simply mix one part of active, cultured buttermilk with three parts of regular milk, shake and leave it out on the counter for a day before refrigerating. Or you can culture it with cream and make your own butter, too, in the food processor. For that matter, you can go ahead and buy a dairy cow, milk it, hand-churn the cream into butter and siphon off the left-behind buttermilk. People will tell you that store buttermilk is a sleazy substitute for the real thing, and that true buttermilk makes the store kind look like a dime-store floozy.\u003c/p>\n\u003cp>I've tried making \"real\" buttermilk with the 3:1 method, and it's true that it's spectacular. But does it matter that much? You may not have a cow. You may not have a churn. You may not even have an extra 24 hours. But don't let that stop you — no matter where you get it and no matter how you cook it, a little bit of buttermilk has 1,000 ways of making life taste better.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"biscuits\">\u003c/a>Recipe: Double Fluffy Buttermilk Biscuits\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>This recipe appears in Nathalie Dupree's and Cynthia Graubart's \u003cstrong>Southern Biscuits\u003c/strong> (Gibbs Smith, 2011). It seems long, but it's not really — it's just that Dupree and Graubart offer particularly thoughtful and detailed directions. It's good to pay attention to the details — they'll pay you back tenfold. You'll get different levels of rise and texture with different types of fat, but all are good.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 14 (2 1/2-inch) biscuits\u003c/em>\u003c/p>\n\u003cp>2 1/4 cups self-rising flour, divided\u003c/p>\n\u003cp>1/4 cup chilled vegetable shortening, butter, lard or a mixture, roughly cut into 1/4-inch pieces, plus 1/4 cup chilled shortening, roughly cut into 1/2-inch pieces\u003c/p>\n\u003cp>1 1/4 cups buttermilk, divided\u003c/p>\n\u003cp>Softened butter, for brushing\u003c/p>\n\u003cp>Preheat oven to 400 degrees. Select the baking pan by determining if a soft or crisp exterior is desired. For a soft exterior, use an 8- or 9-inch cake pan, pizza pan or ovenproof skillet where the biscuits will nestle together snugly, creating the soft exterior while baking. For a crisp exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.\u003c/p>\n\u003cp>Whisk 2 cups of flour in a large bowl, preferably wider than it is deep, and set aside the remaining 1/4 cup of flour. Scatter the 1/4-inch-size pieces of chilled shortening over the flour and work in by rubbing fingers with the fat and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese. Scatter the 1/2-inch-size pieces of chilled fat over the flour mixture and continue snapping thumb and fingers together until no pieces remain larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. If this method took longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to rechill the fat.\u003c/p>\n\u003cp>Make a deep hollow in the center of the flour with the back of your hand. Pour 1 cup of the buttermilk into the hollow, reserving 1/4 cup buttermilk, and stir with a rubber spatula, using broad circular strokes to quickly pull the flour into the buttermilk. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1-4 tablespoons of reserved buttermilk, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping.\u003c/p>\n\u003cp>Lightly sprinkle a clean surface using some of the reserved flour. Turn the dough out onto it and sprinkle the top lightly with flour. With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch thick round. Flour again if necessary and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough out into a 1/2- to 3/4-inch thick round. Brush off any visible flour from the top.\u003c/p>\n\u003cp>For each biscuit, dip a 2 1/2-inch biscuit cutter into the reserved flour and cut out, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although they will be tougher.\u003c/p>\n\u003cp>Using a metal spatula if necessary, move the biscuits to the pan or baking sheet. Bake the biscuits on the top rack of the oven for 10 to 14 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 4 to 8 minutes until the biscuits are light golden brown. When the biscuits are done, remove from the oven and lightly brush the tops with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"icecream\">\u003c/a>Recipe: Buttermilk Ice Cream\u003c/h3>\n\u003cp>\u003cem>This subtly tart and swooningly creamy recipe — perfect for savoring with fresh blueberries — is adapted from Sweet Cream and Sugar Cones by Kris Hoogerhyde, Anne Walker and Dabney Gough, (10 Speed Press, 2012). But I use a technique from \u003cstrong>Jeni's Splendid Ice Creams at Home\u003c/strong> (Artisan, 2011) to cool down the custard base quickly: Fill a deep, 2-quart vessel with ice water. Carefully tip the warm ice cream custard base into a sturdy freezer-grade sealable bag and place the bag in the ice water (with the opening kept well clear above the water level). Stir occasionally and gently, over the course of 10 minutes until the base is cool. It's much, much faster than the bowl-within-a-bowl technique.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_67133\" class=\"wp-caption aligncenter\" style=\"max-width: 413px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk2.jpg\" alt=\"Buttermilk Ice Cream. Photo: T. Susan Chang\" width=\"413\" height=\"500\" class=\"size-full wp-image-67133\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk Ice Cream. Photo: T. Susan Chang\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 very scant quart\u003c/em>\u003c/p>\n\u003cp>5 large egg yolks\u003c/p>\n\u003cp>3/4 cup sugar\u003c/p>\n\u003cp>1 1/2 cups heavy cream\u003c/p>\n\u003cp>1/2 cup 1- or 2-percent milk\u003c/p>\n\u003cp>1 cup buttermilk\u003c/p>\n\u003cp>1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>For the base, in a medium heatproof bowl, whisk the yolks to just break them up, then whisk in half the sugar (6 tablespoons). Set aside.\u003c/p>\n\u003cp>In a heavy stainless steel pan, stir together the cream, milk and the remaining sugar (6 tablespoons) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.\u003c/p>\n\u003cp>Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatula to stir the cream as you slowly pour the egg and cream mixture back into the pan.\u003c/p>\n\u003cp>Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.\u003c/p>\n\u003cp>Strain the base through a fine-mesh strainer and into a clean container. Set the bowl into an ice bath, wash your spatula and use it to stir the base occasionally until it is cool. Cover with plastic wrap and refrigerate the base for at least 2 hours or overnight. (In this recipe, it's particularly important that the base is cold before proceeding to the next step or the buttermilk will cause the mixture to \"break\" and lose its emulsion.)\u003c/p>\n\u003cp>Add the buttermilk and vanilla to the cold base and whisk to blend.\u003c/p>\n\u003cp>Freeze in ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"chicken\">\u003c/a>Recipe: Buttermilk Roast Chicken\u003c/h3>\n\u003cp>\u003cem>This is very loosely adapted from a recipe originally found in \u003cstrong>Nigella Express\u003c/strong> (Hyperion, 2007). For speedier results, you could use chicken parts such as thighs or drumsticks, which would take a half-hour or so in the oven. The potatoes are my addition and they're not to be missed.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_67134\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk3.jpg\" alt=\"Buttermilk Roast Chicken. Photo: T. Susan Chang\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67134\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk Roast Chicken. Photo: T. Susan Chang\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes one chicken\u003c/em>\u003c/p>\n\u003cp>2 cups buttermilk\u003c/p>\n\u003cp>1/4 cup plus 2 tablespoons vegetable oil\u003c/p>\n\u003cp>2 cloves garlic, bruised and skins removed\u003c/p>\n\u003cp>1 tablespoon crushed peppercorns\u003c/p>\n\u003cp>1 tablespoon Maldon salt, sea salt or 1 1/2 teaspoons table salt\u003c/p>\n\u003cp>1 teaspoon ground cumin\u003c/p>\n\u003cp>1 tablespoon maple syrup\u003c/p>\n\u003cp>1 whole chicken, split in half or butterflied (backbone removed)\u003c/p>\n\u003cp>4 large Yukon gold potatoes, chopped into 3/4-inch cubes\u003c/p>\n\u003cp>For the marinade, in a large freezer bag, combine the buttermilk, 1/4 cup of oil, the bruised garlic, the crushed peppercorns and salt. Sprinkle in the ground cumin and add the maple syrup, then squish everything around to mix. Add the chicken halves, massaging the marinade into the meat through the layer of plastic bag. Leave the buttermilk marinated chicken in the refrigerator ideally overnight or unrefrigerated for at least 30 minutes and up to 2 hours.\u003c/p>\n\u003cp>Preheat the oven to 425 degrees. Film a cast iron skillet with 1/2 tablespoon of the remaining oil and scatter the potato dice over the base of the skillet. Place an oven-safe wire rack over the skillet. Take the chicken out of the bag, shaking off the excess marinade, and then arrange on the rack. Drizzle over the 1 1/2 remaining tablespoons of oil. Working carefully — the rack/skillet arrangement may be slippery — transfer the pan to the oven and roast for about 40-45 minutes, or until brown, even scorched in parts, and juicily cooked through. Serve hot or warm, scraping the potatoes out with a metal spatula and spooning over the juices.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\nT. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe,\u003c/em> \u003ca href=\"http://npr.org/\" target=\"_blank\">NPR.org\u003c/a> and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a> and has just released the \u003ca href=\"http://itunes.apple.com/us/app/cookshelf-cookbook-rating/id638554845?mt=8\">CookShelf cookbook-rating app\u003c/a>, which is available on iPhone, iPad and Android devices. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Can The Smell Of Oranges Help Dieters Resist Sweet Treats?",
"title": "Can The Smell Of Oranges Help Dieters Resist Sweet Treats?",
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"content": "\u003cfigure id=\"attachment_67128\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smelllingorange.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smelllingorange.jpg\" alt=\"Women in a recent study who were trying to diet ate about 60 percent less chocolate after smelling oranges. Photo: GrenouilleFilms/iStockphoto.com\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women in a recent study who were trying to diet ate about 60 percent less chocolate after smelling oranges. Photo: GrenouilleFilms/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/207060110/can-the-smell-of-oranges-help-dieters-resist-sweet-treats\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cp>Whenever we give in to temptation, be it for a helping of something divine, like fine chocolate, or just a so-so piece of saltwater taffy abandoned next to the office coffeepot, there's something more than self-control at work.\u003c/p>\n\u003cp>Woven into the complexities of food choices and eating behaviors are all sorts of subtle factors that we're likely not even aware of.\u003c/p>\n\u003cp>Scientists who study these subtle influences are gathered in New Orleans this week at a conference of the \u003ca href=\"http://www.ssib.org/web/\">Society for the Study of Ingestive Behavior\u003c/a> to present fresh research from the field.\u003c/p>\n\u003cp>As I \u003ca href=\"http://hereandnow.wbur.org/2013/07/31/subtle-factors-eating\">discuss Wednesday on \u003cem>Here & Now\u003c/em>\u003c/a>, one fascinating study presented by a researcher from the University of Leeds in the U.K. highlights the potential of an overlooked sensory cue: smell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Researcher \u003ca href=\"http://leeds.academia.edu/NicolaBuckland\">Nicola Buckland\u003c/a> was curious to know whether smell could help fend off temptation, so she designed a nifty little experiment: She asked women to smell fresh oranges and chocolate.\u003c/p>\n\u003cp>Later, she told them to help themselves to the aromatic fruit and chocolate treats. It turns out that women in the study who were trying to diet ate about 60 percent less chocolate after smelling the oranges (compared with how much they ate after smelling the chocolate).\u003c/p>\n\u003cp>\"It might be that the smell of fresh oranges reminded dieters to limit intake of a tempting and diet-forbidden snack,\" Buckland told me by email. But that might just be in the short term. The \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1471015313000263\">study\u003c/a> was published in the journal \u003cem>Eating Behaviors\u003c/em>, and was funded by Coca-Cola.\u003c/p>\n\u003cp>Now, of course, when it comes to eating, smell is just one player in this complicated decision-making process. The influences on our preferences seem to begin as early as in the womb.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/2011/08/08/139033757/babys-palate-and-food-memories-shaped-before-birth\">reported\u003c/a>, amniotic fluid can transfer flavor aromas from mom to baby. So perhaps toddlers who like garlic are the kids of garlic-loving moms and were exposed in the first months of life.\u003c/p>\n\u003cp>Sound — or perhaps background noise or music — is another factor that seems to influence our eating.\u003c/p>\n\u003cp>As I \u003ca href=\"http://www.npr.org/2011/01/01/132443631/year-in-dieting-distraction-noise-cause-overeating\">reported\u003c/a> a few years back, in a study from the University of Manchester in the U.K. and Unilever, researcher Andy Woods experimented with varying levels of background noise in a dining room. He found that as it gets louder, people lose their ability to perceive saltiness and sweetness.\u003c/p>\n\u003cp>\"We also found an intriguing link between food liking and background noise preference, such that when the person quite liked the background noise, they reported the food was more liked,\" Woods told me back in 2011.\u003c/p>\n\u003cp>But there's only so much distraction that we can take as we're chowing down — especially if we're trying to be mindful about what we eat.\u003c/p>\n\u003cp>A study by \u003ca href=\"http://www.birmingham.ac.uk/schools/psychology/people/profile.aspx?ReferenceId=10174\">Suzanne Higgs\u003c/a> at the University of Birmingham found that people who ate lunch while watching TV or working on their computers were more likely to snack on cookies in the afternoon.\u003c/p>\n\u003cp>So perhaps this helps make the case that it's best to slow down and savor food to reinforce good habits.\u003c/p>\n\u003cp>And more evidence to this end? \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/10/144980187/how-to-eat-out-without-putting-on-the-pounds\">One study\u003c/a> found that a six-week mindful eating program helped women learn to eat less while dining 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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67128\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smelllingorange.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smelllingorange.jpg\" alt=\"Women in a recent study who were trying to diet ate about 60 percent less chocolate after smelling oranges. Photo: GrenouilleFilms/iStockphoto.com\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women in a recent study who were trying to diet ate about 60 percent less chocolate after smelling oranges. Photo: GrenouilleFilms/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/207060110/can-the-smell-of-oranges-help-dieters-resist-sweet-treats\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cp>Whenever we give in to temptation, be it for a helping of something divine, like fine chocolate, or just a so-so piece of saltwater taffy abandoned next to the office coffeepot, there's something more than self-control at work.\u003c/p>\n\u003cp>Woven into the complexities of food choices and eating behaviors are all sorts of subtle factors that we're likely not even aware of.\u003c/p>\n\u003cp>Scientists who study these subtle influences are gathered in New Orleans this week at a conference of the \u003ca href=\"http://www.ssib.org/web/\">Society for the Study of Ingestive Behavior\u003c/a> to present fresh research from the field.\u003c/p>\n\u003cp>As I \u003ca href=\"http://hereandnow.wbur.org/2013/07/31/subtle-factors-eating\">discuss Wednesday on \u003cem>Here & Now\u003c/em>\u003c/a>, one fascinating study presented by a researcher from the University of Leeds in the U.K. highlights the potential of an overlooked sensory cue: smell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Researcher \u003ca href=\"http://leeds.academia.edu/NicolaBuckland\">Nicola Buckland\u003c/a> was curious to know whether smell could help fend off temptation, so she designed a nifty little experiment: She asked women to smell fresh oranges and chocolate.\u003c/p>\n\u003cp>Later, she told them to help themselves to the aromatic fruit and chocolate treats. It turns out that women in the study who were trying to diet ate about 60 percent less chocolate after smelling the oranges (compared with how much they ate after smelling the chocolate).\u003c/p>\n\u003cp>\"It might be that the smell of fresh oranges reminded dieters to limit intake of a tempting and diet-forbidden snack,\" Buckland told me by email. But that might just be in the short term. The \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1471015313000263\">study\u003c/a> was published in the journal \u003cem>Eating Behaviors\u003c/em>, and was funded by Coca-Cola.\u003c/p>\n\u003cp>Now, of course, when it comes to eating, smell is just one player in this complicated decision-making process. The influences on our preferences seem to begin as early as in the womb.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/2011/08/08/139033757/babys-palate-and-food-memories-shaped-before-birth\">reported\u003c/a>, amniotic fluid can transfer flavor aromas from mom to baby. So perhaps toddlers who like garlic are the kids of garlic-loving moms and were exposed in the first months of life.\u003c/p>\n\u003cp>Sound — or perhaps background noise or music — is another factor that seems to influence our eating.\u003c/p>\n\u003cp>As I \u003ca href=\"http://www.npr.org/2011/01/01/132443631/year-in-dieting-distraction-noise-cause-overeating\">reported\u003c/a> a few years back, in a study from the University of Manchester in the U.K. and Unilever, researcher Andy Woods experimented with varying levels of background noise in a dining room. He found that as it gets louder, people lose their ability to perceive saltiness and sweetness.\u003c/p>\n\u003cp>\"We also found an intriguing link between food liking and background noise preference, such that when the person quite liked the background noise, they reported the food was more liked,\" Woods told me back in 2011.\u003c/p>\n\u003cp>But there's only so much distraction that we can take as we're chowing down — especially if we're trying to be mindful about what we eat.\u003c/p>\n\u003cp>A study by \u003ca href=\"http://www.birmingham.ac.uk/schools/psychology/people/profile.aspx?ReferenceId=10174\">Suzanne Higgs\u003c/a> at the University of Birmingham found that people who ate lunch while watching TV or working on their computers were more likely to snack on cookies in the afternoon.\u003c/p>\n\u003cp>So perhaps this helps make the case that it's best to slow down and savor food to reinforce good habits.\u003c/p>\n\u003cp>And more evidence to this end? \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/10/144980187/how-to-eat-out-without-putting-on-the-pounds\">One study\u003c/a> found that a six-week mindful eating program helped women learn to eat less while dining 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": "Despite Legal Blow, New York To Keep Up Sugary Drink Fight",
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"content": "\u003cfigure id=\"attachment_66894\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/subway-soda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/subway-soda.jpg\" alt=\"On Tuesday, a state appeals court called New York City's ban on supersized soda unconstitutional. Photo: Allison Joyce/Getty Images News\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On Tuesday, a state appeals court called New York City's ban on supersized soda unconstitutional. Photo: Allison Joyce/Getty Images News\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/207026680/despite-legal-blow-new-york-to-keep-up-sugary-drink-fight\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>A state appeals court on Tuesday rejected New York City Mayor Michael Bloomberg's attempt to limit the size of sugary beverages sold in his city. But in a statement, Bloomberg and the city's top lawyer, Michael Cardozo, called the decision a \"temporary setback\" and vowed to appeal.\u003c/p>\n\u003cp>\"The Board of Health overstepped the boundaries of its lawfully delegated authority when it promulgated the portion cap rule to curtail the consumption of soda drinks,\" Justice Dianne T. Renwick wrote in the \u003ca href=\"http://www.nycourts.gov/reporter/3dseries/2013/2013_05505.htm\">appeals court ruling\u003c/a>. \"It therefore violated the state principle of separation of powers.\"\u003c/p>\n\u003cp>The decision was a blow for the city's Board of Health, which had met significant opposition from the food and beverage industry for its move to change unhealthful food habits through portion-size regulation.\u003c/p>\n\u003cp>A lower court judge \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\">overturned\u003c/a> the ban in March on the grounds that Bloomberg's regulations of the sale of the drinks at restaurants, movie theaters and other food service establishments were \"arbitrary and capricious.\" City officials immediately appealed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In May 2012, Bloomberg introduced the limits, which would have required food service establishments to cap sugary beverages at 16 ounces. Though the industry called the regulations flawed, some researchers who study the effect of sugar and sugary beverages on health \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">say\u003c/a> the government must intervene if sugar consumption is to be cut in the U.S.\u003c/p>\n\u003cp>More than half of adults in New York City are obese or overweight, Dr. Thomas Farley, the city's health commissioner, has said. He blames sweetened drinks for rising obesity rates. Harvard's Walter Willett concurs. As he \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/16/169504113/cutting-sugar-consumption-helps-keep-extra-weight-off\">told\u003c/a> The Salt in January, \"It's impossible to eat 17 teaspoons of sugar, but it's very easy to drink at 20-ounce soda with 17 teaspoons of sugar.\"\u003c/p>\n\u003cp>While they wait for the next appeals process to be resolved, major soda drinkers might consider switching to diet soda. As Allison Aubrey \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/22/163260960/swapping-out-sugary-soda-for-diet-drinks-may-help-tip-the-scale-in-your-favor\">reported\u003c/a>, two recent studies show that swapping Coke for Diet Coke may make a difference for people trying to manage their weight. \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 appeals court ruled Tuesday that the ban on big, sugary drinks was unconstitutional. The decision is a blow for the city's Board of Health, which has argued that regulation is an effective means of changing unhealthful behaviors. Mayor Michael Bloomberg and his legal team say they will appeal.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66894\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/subway-soda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/subway-soda.jpg\" alt=\"On Tuesday, a state appeals court called New York City's ban on supersized soda unconstitutional. Photo: Allison Joyce/Getty Images News\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On Tuesday, a state appeals court called New York City's ban on supersized soda unconstitutional. Photo: Allison Joyce/Getty Images News\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/207026680/despite-legal-blow-new-york-to-keep-up-sugary-drink-fight\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>A state appeals court on Tuesday rejected New York City Mayor Michael Bloomberg's attempt to limit the size of sugary beverages sold in his city. But in a statement, Bloomberg and the city's top lawyer, Michael Cardozo, called the decision a \"temporary setback\" and vowed to appeal.\u003c/p>\n\u003cp>\"The Board of Health overstepped the boundaries of its lawfully delegated authority when it promulgated the portion cap rule to curtail the consumption of soda drinks,\" Justice Dianne T. Renwick wrote in the \u003ca href=\"http://www.nycourts.gov/reporter/3dseries/2013/2013_05505.htm\">appeals court ruling\u003c/a>. \"It therefore violated the state principle of separation of powers.\"\u003c/p>\n\u003cp>The decision was a blow for the city's Board of Health, which had met significant opposition from the food and beverage industry for its move to change unhealthful food habits through portion-size regulation.\u003c/p>\n\u003cp>A lower court judge \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\">overturned\u003c/a> the ban in March on the grounds that Bloomberg's regulations of the sale of the drinks at restaurants, movie theaters and other food service establishments were \"arbitrary and capricious.\" City officials immediately appealed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In May 2012, Bloomberg introduced the limits, which would have required food service establishments to cap sugary beverages at 16 ounces. Though the industry called the regulations flawed, some researchers who study the effect of sugar and sugary beverages on health \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">say\u003c/a> the government must intervene if sugar consumption is to be cut in the U.S.\u003c/p>\n\u003cp>More than half of adults in New York City are obese or overweight, Dr. Thomas Farley, the city's health commissioner, has said. He blames sweetened drinks for rising obesity rates. Harvard's Walter Willett concurs. As he \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/16/169504113/cutting-sugar-consumption-helps-keep-extra-weight-off\">told\u003c/a> The Salt in January, \"It's impossible to eat 17 teaspoons of sugar, but it's very easy to drink at 20-ounce soda with 17 teaspoons of sugar.\"\u003c/p>\n\u003cp>While they wait for the next appeals process to be resolved, major soda drinkers might consider switching to diet soda. As Allison Aubrey \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/22/163260960/swapping-out-sugary-soda-for-diet-drinks-may-help-tip-the-scale-in-your-favor\">reported\u003c/a>, two recent studies show that swapping Coke for Diet Coke may make a difference for people trying to manage their weight. \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": "Palm Oil In The Food Supply: What You Should Know",
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"content": "\u003cfigure id=\"attachment_66404\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/palmoil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/palmoil.jpg\" alt=\"Much of the palm oil imported into the U.S. ends up in snack foods such as cookies, crackers and microwave popcorn. Photo: Heather Rousseau/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Much of the palm oil imported into the U.S. ends up in snack foods such as cookies, crackers and microwave popcorn. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205486197/palm-oil-in-the-food-supply-what-you-should-know\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130725_atc_07.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205486197/palm-oil-in-the-food-supply-what-you-should-know\">The Salt at NPR Food\u003c/a> (7/26/13)\u003c/p>\n\u003cp>Remember the battle over trans fats? Yeah, the fats that did our hearts no favors.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/09/146634026/trans-fats-are-leaving-the-food-supply-and-the-body-study-finds\">reported\u003c/a>, the push to get these cholesterol-raising fats out of the food supply has been pretty successful. And now most packaged snacks are labeled as having zero grams of trans fat.\u003c/p>\n\u003cp>So what are food manufacturers using instead? One alternative is palm oil. But it's not an ideal replacement.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=90714122\">environmental concerns\u003c/a> about how palm oil is produced. And what's more, from a health perspective, palm oil is high in saturated fat.\u003c/p>\n\u003cp>In one \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16825681\">study\u003c/a>, people who were put on a diet rich in palm oil for about five weeks saw their LDL cholesterol (that's considered the bad cholesterol) rise. This is very similar to what happens on a diet high in partially hydrogenated oils, which contain trans fats.\u003c/p>\n\u003cp>So what's the better alternative?\u003c/p>\n\u003cp>\"Optimally, the substitution [for partially hydrogenated oils] wouldn't be palm oil. \"It would be a vegetable oil\" such as canola or soybean oil, says \u003ca href=\"http://nutrition.tufts.edu/faculty/lichtenstein-alice\">Alice Lichtenstein\u003c/a>, professor of nutrition at Tufts University. These oils contain more unsaturated fat.\u003c/p>\n\u003cp>So how much palm oil is in our food supply? According to \u003ca href=\"http://www.ers.usda.gov/data-products/oil-crops-yearbook.aspx#.UfE3tay9tnE\">USDA data\u003c/a>, U.S. imports of palm oil more than doubled between 2005 and 2012. Last year we imported about 2.7 billion pounds.\u003c/p>\n\u003cp>As my colleague Richard Harris estimates, this is about 380 million gallons, which is is enough to fill more than 500 Olympic swimming pools and, he points out, is more oil than BP spilled in the Gulf during the Deepwater Horizon disaster.\u003c/p>\n\u003cp>Much of the palm oil ends up in snack foods such as cookies, crackers and microwave popcorn. And a number of manufacturers are using a mix of oils in many of their products. For instance, it's typical now for crackers to contain a little palm oil as well as soybean, canola or cottonseed oil.\u003c/p>\n\u003cp>It's impossible to know exactly how much palm oil is in a food just by reading the label. But here's one rule of thumb: The more palm oil a packaged food contains, the higher the saturated fat content. So if you see palm oil listed as an ingredient but the saturated fat is low, you can assume that it has been mixed with other, unsaturated fat oils.\u003c/p>\n\u003cp>It's important to note that palm oil shouldn't be vilified. It contains about as much saturated fat as butter.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And both of these fats, let's face it, are found in calorie-dense foods that we're told to eat sparingly.\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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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205486197/palm-oil-in-the-food-supply-what-you-should-know\">The Salt at NPR Food\u003c/a> (7/26/13)\u003c/p>\n\u003cp>Remember the battle over trans fats? Yeah, the fats that did our hearts no favors.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/09/146634026/trans-fats-are-leaving-the-food-supply-and-the-body-study-finds\">reported\u003c/a>, the push to get these cholesterol-raising fats out of the food supply has been pretty successful. And now most packaged snacks are labeled as having zero grams of trans fat.\u003c/p>\n\u003cp>So what are food manufacturers using instead? One alternative is palm oil. But it's not an ideal replacement.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=90714122\">environmental concerns\u003c/a> about how palm oil is produced. And what's more, from a health perspective, palm oil is high in saturated fat.\u003c/p>\n\u003cp>In one \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16825681\">study\u003c/a>, people who were put on a diet rich in palm oil for about five weeks saw their LDL cholesterol (that's considered the bad cholesterol) rise. This is very similar to what happens on a diet high in partially hydrogenated oils, which contain trans fats.\u003c/p>\n\u003cp>So what's the better alternative?\u003c/p>\n\u003cp>\"Optimally, the substitution [for partially hydrogenated oils] wouldn't be palm oil. \"It would be a vegetable oil\" such as canola or soybean oil, says \u003ca href=\"http://nutrition.tufts.edu/faculty/lichtenstein-alice\">Alice Lichtenstein\u003c/a>, professor of nutrition at Tufts University. These oils contain more unsaturated fat.\u003c/p>\n\u003cp>So how much palm oil is in our food supply? According to \u003ca href=\"http://www.ers.usda.gov/data-products/oil-crops-yearbook.aspx#.UfE3tay9tnE\">USDA data\u003c/a>, U.S. imports of palm oil more than doubled between 2005 and 2012. Last year we imported about 2.7 billion pounds.\u003c/p>\n\u003cp>As my colleague Richard Harris estimates, this is about 380 million gallons, which is is enough to fill more than 500 Olympic swimming pools and, he points out, is more oil than BP spilled in the Gulf during the Deepwater Horizon disaster.\u003c/p>\n\u003cp>Much of the palm oil ends up in snack foods such as cookies, crackers and microwave popcorn. And a number of manufacturers are using a mix of oils in many of their products. For instance, it's typical now for crackers to contain a little palm oil as well as soybean, canola or cottonseed oil.\u003c/p>\n\u003cp>It's impossible to know exactly how much palm oil is in a food just by reading the label. But here's one rule of thumb: The more palm oil a packaged food contains, the higher the saturated fat content. So if you see palm oil listed as an ingredient but the saturated fat is low, you can assume that it has been mixed with other, unsaturated fat oils.\u003c/p>\n\u003cp>It's important to note that palm oil shouldn't be vilified. It contains about as much saturated fat as butter.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And both of these fats, let's face it, are found in calorie-dense foods that we're told to eat sparingly.\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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"disqusTitle": "The FDA Doesn't Want Chickens To Explore The Great Outdoors",
"title": "The FDA Doesn't Want Chickens To Explore The Great Outdoors",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_66278\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/chicken-istockphoto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/chicken-istockphoto1000.jpg\" alt=\"Barred rock chicken in free range yard. Photo: iStock\" width=\"1000\" height=\"826\" class=\"size-full wp-image-66278\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barred rock chicken in free range yard. Photo: iStock\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/24/205230655/the-fda-doesnt-want-chickens-to-explore-the-great-outdoors\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/25/13)\u003c/p>\n\u003cp>Organic egg farmers are divided in their reaction to a new FDA \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Eggs/ucm360028.htm#Other\">proposal\u003c/a> that's intended to reduce the risk of salmonella infection among free-roaming chickens. They even disagree about what the document, called \"Guidance for Industry,\" actually requires.\u003c/p>\n\u003cp>On the face of it, the document seems to demand that egg producers keep their chickens strictly separate from any wildlife. That's because \u003ca href=\"http://www.jstor.org/discover/10.2307/1593118?uid=3739584&uid=2&uid=4&uid=3739256&sid=21102491944361\">studies\u003c/a> show that wildlife and their droppings often carry salmonella bacteria. For that reason, the FDA issued rules back in 2009 ordering farms to keep all mice, rats and wild birds out of chicken houses. The rules now apply to all farms with more than 3,000 laying hens.\u003c/p>\n\u003cp>That puts organic producers in a bind because the rules for organic production require egg-laying chickens to have \"access to the outdoors\" whenever the weather allows it. Inevitably, those chickens will encounter wild birds or mice.\u003c/p>\n\u003cp>So what's an organic producer supposed to do? The FDA guidance proposes a number of answers: Fences to exclude cats and other animals, traps or bait to control mice and voles, and roofing or netting to keep out wild birds. Egg producers also could confine their chickens inside during times when migratory birds insist on entering grazing areas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>How onerous is this requirement? The Cornucopia Institute, which has been campaigning to keep organic farming true to its alternative roots, \u003ca href=\"http://www.cornucopia.org/2013/07/fdausda-collude-to-eliminate-true-organic-egg-production/\">called\u003c/a> the draft regulations a plot by the FDA and the USDA to \"eliminate true organic production,\" with chickens grazing on pastures.\u003c/p>\n\u003cp>Cameron Molberg, general manager of egg production at Coyote Creek Farm in Elgin, Texas, says the rules could even destroy his business. At Molberg's operation, called \u003ca href=\"http://coyotecreekfarm.org/eggs/\">World's Best Eggs\u003c/a>, 10,000 egg-laying chickens graze on 60 acres of pasture, where they scratch in the dirt for worms and bugs.\u003c/p>\n\u003cp>Building a canopy over the pasture, Molberg says, isn't financially feasible. Even protecting a small part of it \"would cost 10 times more than our entire profit last year.\" Also, any structure that cuts off sun or rain would quickly turn a grass-covered pasture into dry dirt. \"It kind of defeats the purpose of pastured eggs, to be honest,\" he says.\u003c/p>\n\u003cp>Molberg is convinced that the new rules aren't necessary. He tests his farm's eggs for salmonella and has found none. \"A hen in a natural environment is less stressed, and she's less likely to get sick,\" he says.\u003c/p>\n\u003cp>On the other hand, David Bruce, who's in charge of egg production at Organic Valley, doesn't think that the FDA guidance will create any problems at all.\u003c/p>\n\u003cp>According to Bruce, the FDA's \"guidance\" document is simply a recommendation, but it does not have the legal force of an actual regulation. \"It's not something that they're going to enforce,\" he says. \"What they're trying to do is make sure that you aren't being sloppy. That you have a plan\" to manage the risks that wildlife can pose.\u003c/p>\n\u003cp>Some large-scale organic producers have their chickens go \"outdoors\" by moving to \"porches\" or \"runs\" that are next to chicken houses. These areas often are much smaller than the houses, and frequently are covered and enclosed by screens.\u003c/p>\n\u003cp>Bruce says that such hen houses make up only a small portion — less than 10 percent — of Organic Valley's egg production. The rest of the hens, he says, do graze outside. Bruce says the company has no plans to enclose them.\u003c/p>\n\u003cp>There's little solid evidence that eggs from chickens on pasture are more likely to carry salmonella. A \u003ca href=\"http://veterinaryrecord.bmj.com/content/166/19/579.abstract\">study\u003c/a> in Great Britain, in fact, found less salmonella contamination in eggs from non-caged chickens. (Many \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">cage-free chickens\u003c/a>, however, are kept indoors.)\u003c/p>\n\u003cp>As it happens, the release of the FDA guidance coincides with a related dispute that has divided organic egg producers.\u003c/p>\n\u003cp>The Organic Standards Board recently considered a proposal, backed by the Cornucopia Institute, that would have required organic egg producers to provide at least 5 square feet of outdoor space per hen. The institute has put together a \u003ca href=\"http://www.cornucopia.org/photo-gallery/?album=2&gallery=20\">rogue's gallery\u003c/a> of organic henhouses that offer chickens only limited access to the outdoors.\u003c/p>\n\u003cp>Large-scale organic producers, however, succeeded in defeating the proposal, arguing that it would have driven some of them out of the organic side of the egg business. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n",
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"excerpt": "The FDA's new proposal aims to reduce the risk that chickens will pick up salmonella from wildlife and lay contaminated eggs. But some farmers worry that the guidance could make it much harder for them to let their birds range freely on pastures.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66278\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/chicken-istockphoto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/chicken-istockphoto1000.jpg\" alt=\"Barred rock chicken in free range yard. Photo: iStock\" width=\"1000\" height=\"826\" class=\"size-full wp-image-66278\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barred rock chicken in free range yard. Photo: iStock\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/24/205230655/the-fda-doesnt-want-chickens-to-explore-the-great-outdoors\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/25/13)\u003c/p>\n\u003cp>Organic egg farmers are divided in their reaction to a new FDA \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Eggs/ucm360028.htm#Other\">proposal\u003c/a> that's intended to reduce the risk of salmonella infection among free-roaming chickens. They even disagree about what the document, called \"Guidance for Industry,\" actually requires.\u003c/p>\n\u003cp>On the face of it, the document seems to demand that egg producers keep their chickens strictly separate from any wildlife. That's because \u003ca href=\"http://www.jstor.org/discover/10.2307/1593118?uid=3739584&uid=2&uid=4&uid=3739256&sid=21102491944361\">studies\u003c/a> show that wildlife and their droppings often carry salmonella bacteria. For that reason, the FDA issued rules back in 2009 ordering farms to keep all mice, rats and wild birds out of chicken houses. The rules now apply to all farms with more than 3,000 laying hens.\u003c/p>\n\u003cp>That puts organic producers in a bind because the rules for organic production require egg-laying chickens to have \"access to the outdoors\" whenever the weather allows it. Inevitably, those chickens will encounter wild birds or mice.\u003c/p>\n\u003cp>So what's an organic producer supposed to do? The FDA guidance proposes a number of answers: Fences to exclude cats and other animals, traps or bait to control mice and voles, and roofing or netting to keep out wild birds. Egg producers also could confine their chickens inside during times when migratory birds insist on entering grazing areas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>How onerous is this requirement? The Cornucopia Institute, which has been campaigning to keep organic farming true to its alternative roots, \u003ca href=\"http://www.cornucopia.org/2013/07/fdausda-collude-to-eliminate-true-organic-egg-production/\">called\u003c/a> the draft regulations a plot by the FDA and the USDA to \"eliminate true organic production,\" with chickens grazing on pastures.\u003c/p>\n\u003cp>Cameron Molberg, general manager of egg production at Coyote Creek Farm in Elgin, Texas, says the rules could even destroy his business. At Molberg's operation, called \u003ca href=\"http://coyotecreekfarm.org/eggs/\">World's Best Eggs\u003c/a>, 10,000 egg-laying chickens graze on 60 acres of pasture, where they scratch in the dirt for worms and bugs.\u003c/p>\n\u003cp>Building a canopy over the pasture, Molberg says, isn't financially feasible. Even protecting a small part of it \"would cost 10 times more than our entire profit last year.\" Also, any structure that cuts off sun or rain would quickly turn a grass-covered pasture into dry dirt. \"It kind of defeats the purpose of pastured eggs, to be honest,\" he says.\u003c/p>\n\u003cp>Molberg is convinced that the new rules aren't necessary. He tests his farm's eggs for salmonella and has found none. \"A hen in a natural environment is less stressed, and she's less likely to get sick,\" he says.\u003c/p>\n\u003cp>On the other hand, David Bruce, who's in charge of egg production at Organic Valley, doesn't think that the FDA guidance will create any problems at all.\u003c/p>\n\u003cp>According to Bruce, the FDA's \"guidance\" document is simply a recommendation, but it does not have the legal force of an actual regulation. \"It's not something that they're going to enforce,\" he says. \"What they're trying to do is make sure that you aren't being sloppy. That you have a plan\" to manage the risks that wildlife can pose.\u003c/p>\n\u003cp>Some large-scale organic producers have their chickens go \"outdoors\" by moving to \"porches\" or \"runs\" that are next to chicken houses. These areas often are much smaller than the houses, and frequently are covered and enclosed by screens.\u003c/p>\n\u003cp>Bruce says that such hen houses make up only a small portion — less than 10 percent — of Organic Valley's egg production. The rest of the hens, he says, do graze outside. Bruce says the company has no plans to enclose them.\u003c/p>\n\u003cp>There's little solid evidence that eggs from chickens on pasture are more likely to carry salmonella. A \u003ca href=\"http://veterinaryrecord.bmj.com/content/166/19/579.abstract\">study\u003c/a> in Great Britain, in fact, found less salmonella contamination in eggs from non-caged chickens. (Many \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">cage-free chickens\u003c/a>, however, are kept indoors.)\u003c/p>\n\u003cp>As it happens, the release of the FDA guidance coincides with a related dispute that has divided organic egg producers.\u003c/p>\n\u003cp>The Organic Standards Board recently considered a proposal, backed by the Cornucopia Institute, that would have required organic egg producers to provide at least 5 square feet of outdoor space per hen. The institute has put together a \u003ca href=\"http://www.cornucopia.org/photo-gallery/?album=2&gallery=20\">rogue's gallery\u003c/a> of organic henhouses that offer chickens only limited access to the outdoors.\u003c/p>\n\u003cp>Large-scale organic producers, however, succeeded in defeating the proposal, arguing that it would have driven some of them out of the organic side of the egg business. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Taco Bell Says Adios To Kids' Meals And Toys",
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"content": "\u003cfigure id=\"attachment_66202\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tacobell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tacobell.jpg\" alt=\"Taco Bell. Photo: Getty\" width=\"640\" height=\"357\" class=\"size-full wp-image-66202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taco Bell. Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/23/204899615/taco-bell-says-adios-to-kids-meals-and-toys\">The Salt at NPR Food\u003c/a> (7/23/13)\u003c/p>\n\u003cp>That Crunchy Taco will no longer come with a side of toy.\u003c/p>\n\u003cp>Taco Bell announced Tuesday that it is ditching kids' meals and the trinkets that come with them at its U.S. locations. The items will begin to come off menus starting this month, the company says, and should be completely gone by January 2014.\u003c/p>\n\u003cp>\"As we continue our journey of being a better, more relevant Taco Bell, kids' meals and toys simply no longer make sense for us to put resources behind,\" Greg Creed, chief executive officer of Taco Bell, said in a \u003ca href=\"http://www.tacobell.com/Company/newsreleases/Kids_Meals_Discontinued\">statement\u003c/a> announcing the move.\u003c/p>\n\u003cp>The decision may be a financial one, but nutrition advocates have been calling on fast food chains to drop the use of toys in menu items aimed at kids for years. Critics have long argued that such toy accompaniments serve as a lure to hook young eaters on food that's often loaded with calories, fat and salt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few years ago, the city of San Francisco passed an ordinance banning freebie toys that come with meals that fail to meet nutritional standards set by the city. But as our colleagues at \u003ca href=\"http://ww2.kqed.org/news/2011/11/30/mcwork-around-fast-food-chain-thumbs-nose-at-sf-happy-meal-toy-ban/\">KQED reported\u003c/a>, McDonald's found a way around the ban by charging parents 10 cents for the trinkets.\u003c/p>\n\u003cp>With Tuesday's announcement, Taco Bell becomes the first nationwide chain to voluntarily stop selling kids' meals with toys, though regional chain Jack in the Box nixed the plastic playthings in its meals for children in 2011.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cspinet.org/about/margo-wootan.html\">Margo Wootan\u003c/a>, nutrition policy director for the Center for Science in the Public Interest, was among the advocates who praised Taco Bell's decision.\u003c/p>\n\u003cp>\"We urge McDonald's, Burger King, Wendy's, and others to follow Taco Bell's lead and stop using toys or other premiums to lure kids to meals of poor nutritional quality,\" Wootan said in a statement.\u003c/p>\n\u003cp>In 2009, fast food restaurants spent $714 million on marketing to kids, according to \u003ca href=\"http://www.ftc.gov/os/2012/12/121221foodmarketingreport.pdf\">a Federal Trade Commission report\u003c/a> released last year. A 2008 study from the FTC estimated that the fast food industry sells more than 1.2 billion kids' meals each year.\u003c/p>\n\u003cp>Saying adios to kids' meals is probably a lot less financially painful for Taco Bell than it would be for McDonald's, whose Happy Meals are rumored to account for about \u003ca href=\"http://www.npr.org/2011/07/27/138722037/mcdonalds-move-may-make-healthy-business-sense\">10 percent of sales\u003c/a>, as NPR has reported. By contrast, kids' meals account for just half of 1 percent of Taco Bell's overall sales, \u003ca href=\"http://www.usatoday.com/story/money/business/2013/07/22/taco-bell-kids-meals-toys-fast-food/2574959/\">according to\u003c/a> \u003cem>USA Today\u003c/em>.\u003c/p>\n\u003cp>And as Wootan notes, items that used to be on the Taco Bell kids' meal menu will still be available a la carte on the regular menu.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Dropping the kids' menu may lead parents to order higher calorie meals off the regular menu, and it's not as if its adult menu is full of health food,\" she says.\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": "Kids' meals have never been a huge moneymaker for Taco Bell, so the move is probably a lot less financially painful for the company than it would be for, say, McDonald's. Nutrition advocates have long criticized the plastic playthings included in fast food kids' meals.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66202\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tacobell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tacobell.jpg\" alt=\"Taco Bell. Photo: Getty\" width=\"640\" height=\"357\" class=\"size-full wp-image-66202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taco Bell. Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/23/204899615/taco-bell-says-adios-to-kids-meals-and-toys\">The Salt at NPR Food\u003c/a> (7/23/13)\u003c/p>\n\u003cp>That Crunchy Taco will no longer come with a side of toy.\u003c/p>\n\u003cp>Taco Bell announced Tuesday that it is ditching kids' meals and the trinkets that come with them at its U.S. locations. The items will begin to come off menus starting this month, the company says, and should be completely gone by January 2014.\u003c/p>\n\u003cp>\"As we continue our journey of being a better, more relevant Taco Bell, kids' meals and toys simply no longer make sense for us to put resources behind,\" Greg Creed, chief executive officer of Taco Bell, said in a \u003ca href=\"http://www.tacobell.com/Company/newsreleases/Kids_Meals_Discontinued\">statement\u003c/a> announcing the move.\u003c/p>\n\u003cp>The decision may be a financial one, but nutrition advocates have been calling on fast food chains to drop the use of toys in menu items aimed at kids for years. Critics have long argued that such toy accompaniments serve as a lure to hook young eaters on food that's often loaded with calories, fat and salt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few years ago, the city of San Francisco passed an ordinance banning freebie toys that come with meals that fail to meet nutritional standards set by the city. But as our colleagues at \u003ca href=\"http://ww2.kqed.org/news/2011/11/30/mcwork-around-fast-food-chain-thumbs-nose-at-sf-happy-meal-toy-ban/\">KQED reported\u003c/a>, McDonald's found a way around the ban by charging parents 10 cents for the trinkets.\u003c/p>\n\u003cp>With Tuesday's announcement, Taco Bell becomes the first nationwide chain to voluntarily stop selling kids' meals with toys, though regional chain Jack in the Box nixed the plastic playthings in its meals for children in 2011.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cspinet.org/about/margo-wootan.html\">Margo Wootan\u003c/a>, nutrition policy director for the Center for Science in the Public Interest, was among the advocates who praised Taco Bell's decision.\u003c/p>\n\u003cp>\"We urge McDonald's, Burger King, Wendy's, and others to follow Taco Bell's lead and stop using toys or other premiums to lure kids to meals of poor nutritional quality,\" Wootan said in a statement.\u003c/p>\n\u003cp>In 2009, fast food restaurants spent $714 million on marketing to kids, according to \u003ca href=\"http://www.ftc.gov/os/2012/12/121221foodmarketingreport.pdf\">a Federal Trade Commission report\u003c/a> released last year. A 2008 study from the FTC estimated that the fast food industry sells more than 1.2 billion kids' meals each year.\u003c/p>\n\u003cp>Saying adios to kids' meals is probably a lot less financially painful for Taco Bell than it would be for McDonald's, whose Happy Meals are rumored to account for about \u003ca href=\"http://www.npr.org/2011/07/27/138722037/mcdonalds-move-may-make-healthy-business-sense\">10 percent of sales\u003c/a>, as NPR has reported. By contrast, kids' meals account for just half of 1 percent of Taco Bell's overall sales, \u003ca href=\"http://www.usatoday.com/story/money/business/2013/07/22/taco-bell-kids-meals-toys-fast-food/2574959/\">according to\u003c/a> \u003cem>USA Today\u003c/em>.\u003c/p>\n\u003cp>And as Wootan notes, items that used to be on the Taco Bell kids' meal menu will still be available a la carte on the regular menu.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Dropping the kids' menu may lead parents to order higher calorie meals off the regular menu, and it's not as if its adult menu is full of health food,\" she says.\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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"disqusTitle": "Why Skipping Breakfast Might Raise Risk Of Heart Disease",
"title": "Why Skipping Breakfast Might Raise Risk Of Heart Disease",
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"content": "\u003cfigure id=\"attachment_66055\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/breakfast-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/breakfast-lg.jpg\" alt=\"Skipping breakfast is risky. Photo: iphoto\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skipping breakfast is risky. Photo: iphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/23/204567839/SKIPPING-BREAKFAST-IS-RISKY\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130723_me_16.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/2013/07/23/204567839/SKIPPING-BREAKFAST-IS-RISKY\">The Salt at NPR Food\u003c/a> (7/23/13)\u003c/p>\n\u003cp>Breakfast has long gotten a good rap for everything from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Does+skipping+breakfast+lead+to+weight+gain\">aiding weight loss\u003c/a> to improving \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Does+skipping+breakfast+lead+to+weight+gain\">focus in the classroom\u003c/a>.\u003c/p>\n\u003cp>And ever since the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1477675/\">Alameda County study\u003c/a> in California back in the 1960s linked breakfast — along with a host of other habits — to a longer lifespan, there's been a societal push towards breaking the fast.\u003c/p>\n\u003cp>\"It's such a simple lifestyle change that people can make,\" says researcher \u003ca href=\"http://www.hsph.harvard.edu/eric-rimm/\">Eric Rimm\u003c/a> of the Harvard School of Public Health.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rimm is the co-author of fresh research that links yet another significant benefit to eating a morning meal: reducing the risk of heart attack.\u003c/p>\n\u003cp>The new study, published in the journal \u003cem>Circulation\u003c/em>, finds that men who routinely skipped breakfast had a 27 percent higher risk of having a heart attack or dying from coronary heart disease compared to men who ate breakfast.\u003c/p>\n\u003cp>The long-term, 16-year study included nearly 27,000 men.\u003c/p>\n\u003cp>\"Don't skip breakfast,\" concludes study author \u003ca href=\"http://www.hsph.harvard.edu/leah-cahill/\">Leah Cahill\u003c/a>, a research fellow at the Harvard School of Public Health.\u003c/p>\n\u003cp>Now a lot of folks may be wondering: Is there something truly beneficial about the timing of breakfast? Or is it just the case that people who eat a morning meal also tend to have a lot of other good habits, such as exercising more and smoking less, compared to those who skip?\u003c/p>\n\u003cp>Rimm and his colleagues took pains to account for the fact that the breakfast eaters in their study were different. Still, the findings held.\u003c/p>\n\u003cp>\"It was somewhat surprising to us that even after we statistically accounted for differences in diet, smoking patterns and exercise patterns ... you still see an elevated risk of heart attack [among the non-breakfast eaters],\" Rimm says.\u003c/p>\n\u003cp>The researchers aren't certain what accounts for the benefits, but they believe several biological mechanisms could be at play.\u003c/p>\n\u003cp>Cahill says when you prolong fasting by skipping breakfast you can put a strain on the body. \"And over many years ... it can lead to insulin sensitivity, which can lead to [type-2] diabetes, [and] it can lead to high blood pressure,\" she says, which over time can lead to heart disease.\u003c/p>\n\u003cp>In other words, she's making the case that the timing of meals really does seem to matter.\u003c/p>\n\u003cp>\"We really saw that breakfast itself was important,\" concludes Cahill. Whether it's skipping breakfast in the morning or eating very late at night, this pattern of eating may lead to adverse metabolic effects that set the stage for heart disease.\u003c/p>\n\u003cp>Researchers who study circadian rhythms say these findings make sense, given that the act of eating plays a critical role in resetting our internal clocks.\u003c/p>\n\u003cp>\"For a very long time we thought that light is the cue that resets the brain clock,\" says \u003ca href=\"http://www.salk.edu/faculty/panda.html\">Satchin Panda\u003c/a>, an associate professor in the Regulatory Biology Laboratory at the Salk Institute. \"But slowly we are learning that actually it's food that's the biggest cue to reset the clock.\"\u003c/p>\n\u003cp>He says the resetting of the clock is key since it helps our bodies perform optimally.\u003c/p>\n\u003cp>If you change the timing of food on different days, then the clock is not getting the same cue everyday Panda says, so \"the clock goes haywire and our body becomes less efficient in processing the food.\"\u003c/p>\n\u003cp>Now, there are plenty of healthy people out there who don't eat a meal right after waking up.\u003c/p>\n\u003cp> \"I don't tend to wake up real hungry,\" says \u003ca href=\"http://www.uvm.edu/nfs/?Page=johnson.php&SM=peoplesubmenu.html\">Rachel Johnson\u003c/a>, a professor of nutrition at the University of Vermont and a spokesperson for the American Heart Association.\u003c/p>\n\u003cp>Johnson says she usually eats a mid-morning breakfast, and this is OK. She says she is convinced by the body of evidence that breakfast has its benefits, but her advice: Don't force it.\u003c/p>\n\u003cp>\"If you're not a breakfast eater, don't just add the calories on top of what you're doing and expect you're going to be be miraculously healthier,\" says Johnson.\u003c/p>\n\u003cp>She says when it comes to eating in the morning, let hunger pangs be your guide.\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>\u003c/p>\n\u003cp>Rimm is the co-author of fresh research that links yet another significant benefit to eating a morning meal: reducing the risk of heart attack.\u003c/p>\n\u003cp>The new study, published in the journal \u003cem>Circulation\u003c/em>, finds that men who routinely skipped breakfast had a 27 percent higher risk of having a heart attack or dying from coronary heart disease compared to men who ate breakfast.\u003c/p>\n\u003cp>The long-term, 16-year study included nearly 27,000 men.\u003c/p>\n\u003cp>\"Don't skip breakfast,\" concludes study author \u003ca href=\"http://www.hsph.harvard.edu/leah-cahill/\">Leah Cahill\u003c/a>, a research fellow at the Harvard School of Public Health.\u003c/p>\n\u003cp>Now a lot of folks may be wondering: Is there something truly beneficial about the timing of breakfast? Or is it just the case that people who eat a morning meal also tend to have a lot of other good habits, such as exercising more and smoking less, compared to those who skip?\u003c/p>\n\u003cp>Rimm and his colleagues took pains to account for the fact that the breakfast eaters in their study were different. Still, the findings held.\u003c/p>\n\u003cp>\"It was somewhat surprising to us that even after we statistically accounted for differences in diet, smoking patterns and exercise patterns ... you still see an elevated risk of heart attack [among the non-breakfast eaters],\" Rimm says.\u003c/p>\n\u003cp>The researchers aren't certain what accounts for the benefits, but they believe several biological mechanisms could be at play.\u003c/p>\n\u003cp>Cahill says when you prolong fasting by skipping breakfast you can put a strain on the body. \"And over many years ... it can lead to insulin sensitivity, which can lead to [type-2] diabetes, [and] it can lead to high blood pressure,\" she says, which over time can lead to heart disease.\u003c/p>\n\u003cp>In other words, she's making the case that the timing of meals really does seem to matter.\u003c/p>\n\u003cp>\"We really saw that breakfast itself was important,\" concludes Cahill. Whether it's skipping breakfast in the morning or eating very late at night, this pattern of eating may lead to adverse metabolic effects that set the stage for heart disease.\u003c/p>\n\u003cp>Researchers who study circadian rhythms say these findings make sense, given that the act of eating plays a critical role in resetting our internal clocks.\u003c/p>\n\u003cp>\"For a very long time we thought that light is the cue that resets the brain clock,\" says \u003ca href=\"http://www.salk.edu/faculty/panda.html\">Satchin Panda\u003c/a>, an associate professor in the Regulatory Biology Laboratory at the Salk Institute. \"But slowly we are learning that actually it's food that's the biggest cue to reset the clock.\"\u003c/p>\n\u003cp>He says the resetting of the clock is key since it helps our bodies perform optimally.\u003c/p>\n\u003cp>If you change the timing of food on different days, then the clock is not getting the same cue everyday Panda says, so \"the clock goes haywire and our body becomes less efficient in processing the food.\"\u003c/p>\n\u003cp>Now, there are plenty of healthy people out there who don't eat a meal right after waking up.\u003c/p>\n\u003cp> \"I don't tend to wake up real hungry,\" says \u003ca href=\"http://www.uvm.edu/nfs/?Page=johnson.php&SM=peoplesubmenu.html\">Rachel Johnson\u003c/a>, a professor of nutrition at the University of Vermont and a spokesperson for the American Heart Association.\u003c/p>\n\u003cp>Johnson says she usually eats a mid-morning breakfast, and this is OK. She says she is convinced by the body of evidence that breakfast has its benefits, but her advice: Don't force it.\u003c/p>\n\u003cp>\"If you're not a breakfast eater, don't just add the calories on top of what you're doing and expect you're going to be be miraculously healthier,\" says Johnson.\u003c/p>\n\u003cp>She says when it comes to eating in the morning, let hunger pangs be your guide.\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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"order": 1
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
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