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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"content": "\u003cfigure id=\"attachment_61918\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/salt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/salt.jpg\" alt=\"Eat less salt, but not too much less. Photo: iStockPhoto.com\" width=\"666\" height=\"500\" class=\"size-full wp-image-61918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eat less salt, but not too much less. Photo: iStockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183883415/eating-much-less-salt-may-be-risky-in-an-over-salted-world\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130515_me_16.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183883415/eating-much-less-salt-may-be-risky-in-an-over-salted-world\">The Salt at NPR Food\u003c/a> (5/15/13)\u003c/p>\n\u003cp>Americans are repeatedly told to cut back on salt to reduce the risk of heart disease. But there are new questions being raised about the possible risks of reducing sodium too much.\u003c/p>\n\u003cp>So, how low should we go? Currently, the government \u003ca href=\"http://www.cdc.gov/salt/pdfs/Sodium_Dietary_Guidelines.pdf\">recommends\u003c/a> that Americans should aim for 2,300 milligrams per day. And people older than 50, as well as those with high blood pressure, diabetes or kidney disease are advised to reduce sodium even further, down to 1,500 mg per day.\u003c/p>\n\u003cp>But a panel of experts convened by the Institute of Medicine concludes in a \u003ca href=\"http://www.nap.edu/catalog.php?record_id=18311\">new report\u003c/a> that \"the evidence on direct health outcomes does not support recommendations to lower sodium intake ... to or even below 1,500 mg per day.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why? We asked the committee chairman, \u003ca href=\"http://www.med.upenn.edu/apps/faculty/index.php/g275/p12954\">Brian Strom\u003c/a>, a dean and professor of public health at the University of Pennsylvania, to summarize the panel's findings for us. \"The net conclusion is that people who are eating too much sodium should lower their sodium, but it is possible that if you lower it too much you may do harm.\"\u003c/p>\n\u003cp>Strom says a lot more research is needed to better understand how ultra-low-sodium diets may be beneficial or harmful. Strom pointed to an \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Paterna+Medium+term+effects+of+different+dosage+of+diuretic\">Italian study\u003c/a> of people with congestive heart failure as an example of research that has hinted that diets too low in sodium may be problematic for certain people.\u003c/p>\n\u003cp>\"The people on the low-sodium diet actually did worse [compared to those on medium-sodium diets],\" says Strom. \"They had more hospital re-admissions and they had a higher mortality rate.\" He says it's unclear if the results would be the same for Americans with congestive heart failure, since treatments here are different than they are in Italy. But, he says, the findings raise questions.\u003c/p>\n\u003cp>The American Heart Association, which recommends a low-sodium (1,500 mg) diet for all Americans, released a \u003ca href=\"http://newsroom.heart.org/news/new-iom-report-an-incomplete-review-of-sodiums-impact-says-american-heart-association\">statement\u003c/a> stating that it disagrees with the key findings of the new report.\u003c/p>\n\u003cp>And some preventive health experts are critical, too. The World Health Organization \u003ca href=\"http://www.who.int/healthinfo/global_burden_disease\">has concluded\u003c/a> that elevated blood pressure is the leading cause of preventable death, which suggests that staving off high blood pressure with low-sodium diets is an important strategy.\u003c/p>\n\u003cp>\"Sodium reduction remains a critically important component of public health efforts designed to ... prevent cardiovascular disease,\" \u003ca href=\"http://www.hopkinsmedicine.org/gim/faculty/appel.html\">Lawrence Appel\u003c/a> of Johns Hopkins University writes in an email.\u003c/p>\n\u003cp>Appel points out that the studies that suggest that low-sodium diets are harmful tend to focus on \"sick populations in which illness leads to low sodium intake rather than the reverse.\"\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Some groups of Americans, including older adults and African-Americans, are especially sensitive to the blood-pressure lowering effects of cutting sodium, Appel says. So the strategy of aiming for low-salt diets has \"tremendous potential to reduce racial disparities in blood pressure-related cardiovascular disease.\"\u003c/p>\n\u003cp>The bottom line, according to \u003ca href=\"http://www.cspinet.org/about/cspi_staff.html\">Bonnie Liebman\u003c/a>, director of nutrition for the Center for Science in the Public Interest, is that Americans are eating way too much salt, on average about 3,400 milligrams a day.\u003c/p>\n\u003cp>\"And we know that too much is harmful,\" she says. \"It increases blood pressure, which increases the risk of heart attack and stroke.\"\u003c/p>\n\u003cp>And she says focusing on the potential risks of a very-low-sodium diet distracts from the more important conversation about how to get Americans to start consuming less.\u003c/p>\n\u003cp>To better understand just how much salt is found in the typical lunch out, I met Liebman at a food court.\u003c/p>\n\u003cp> Our first stop was McDonalds, where it turns out burgers \u003ca href=\"http://nutrition.mcdonalds.com/getnutrition/nutritionfacts.pdf\">have about twice as much salt\u003c/a> as the fries: 1,000 mg, and up to 2,000 if you get the Angus bacon burger, Liebman says.\u003c/p>\n\u003cp>Put the burger and fries together and you've already reached the recommended daily sodium intake. Liebman says it's a similar story at every chain, from Subway to Chipotle to Pizzeria Uno. (McDonalds has pledged to reduce sodium 15 percent across its menu by 2015.)\u003c/p>\n\u003cp>So even though the new study raises questions about potential harms of ultra-low-sodium diets, with a food supply like ours, most of us consume way too much salt, not too little.\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": "A low-sodium diet may cause more health problems than a medium-sodium diet, a new report found. But some health advocates say focusing on the potential risks of a low-sodium diet distracts from the more important conversation about how to get Americans to start consuming less salt.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Why? We asked the committee chairman, \u003ca href=\"http://www.med.upenn.edu/apps/faculty/index.php/g275/p12954\">Brian Strom\u003c/a>, a dean and professor of public health at the University of Pennsylvania, to summarize the panel's findings for us. \"The net conclusion is that people who are eating too much sodium should lower their sodium, but it is possible that if you lower it too much you may do harm.\"\u003c/p>\n\u003cp>Strom says a lot more research is needed to better understand how ultra-low-sodium diets may be beneficial or harmful. Strom pointed to an \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Paterna+Medium+term+effects+of+different+dosage+of+diuretic\">Italian study\u003c/a> of people with congestive heart failure as an example of research that has hinted that diets too low in sodium may be problematic for certain people.\u003c/p>\n\u003cp>\"The people on the low-sodium diet actually did worse [compared to those on medium-sodium diets],\" says Strom. \"They had more hospital re-admissions and they had a higher mortality rate.\" He says it's unclear if the results would be the same for Americans with congestive heart failure, since treatments here are different than they are in Italy. But, he says, the findings raise questions.\u003c/p>\n\u003cp>The American Heart Association, which recommends a low-sodium (1,500 mg) diet for all Americans, released a \u003ca href=\"http://newsroom.heart.org/news/new-iom-report-an-incomplete-review-of-sodiums-impact-says-american-heart-association\">statement\u003c/a> stating that it disagrees with the key findings of the new report.\u003c/p>\n\u003cp>And some preventive health experts are critical, too. The World Health Organization \u003ca href=\"http://www.who.int/healthinfo/global_burden_disease\">has concluded\u003c/a> that elevated blood pressure is the leading cause of preventable death, which suggests that staving off high blood pressure with low-sodium diets is an important strategy.\u003c/p>\n\u003cp>\"Sodium reduction remains a critically important component of public health efforts designed to ... prevent cardiovascular disease,\" \u003ca href=\"http://www.hopkinsmedicine.org/gim/faculty/appel.html\">Lawrence Appel\u003c/a> of Johns Hopkins University writes in an email.\u003c/p>\n\u003cp>Appel points out that the studies that suggest that low-sodium diets are harmful tend to focus on \"sick populations in which illness leads to low sodium intake rather than the reverse.\"\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Some groups of Americans, including older adults and African-Americans, are especially sensitive to the blood-pressure lowering effects of cutting sodium, Appel says. So the strategy of aiming for low-salt diets has \"tremendous potential to reduce racial disparities in blood pressure-related cardiovascular disease.\"\u003c/p>\n\u003cp>The bottom line, according to \u003ca href=\"http://www.cspinet.org/about/cspi_staff.html\">Bonnie Liebman\u003c/a>, director of nutrition for the Center for Science in the Public Interest, is that Americans are eating way too much salt, on average about 3,400 milligrams a day.\u003c/p>\n\u003cp>\"And we know that too much is harmful,\" she says. \"It increases blood pressure, which increases the risk of heart attack and stroke.\"\u003c/p>\n\u003cp>And she says focusing on the potential risks of a very-low-sodium diet distracts from the more important conversation about how to get Americans to start consuming less.\u003c/p>\n\u003cp>To better understand just how much salt is found in the typical lunch out, I met Liebman at a food court.\u003c/p>\n\u003cp> Our first stop was McDonalds, where it turns out burgers \u003ca href=\"http://nutrition.mcdonalds.com/getnutrition/nutritionfacts.pdf\">have about twice as much salt\u003c/a> as the fries: 1,000 mg, and up to 2,000 if you get the Angus bacon burger, Liebman says.\u003c/p>\n\u003cp>Put the burger and fries together and you've already reached the recommended daily sodium intake. Liebman says it's a similar story at every chain, from Subway to Chipotle to Pizzeria Uno. (McDonalds has pledged to reduce sodium 15 percent across its menu by 2015.)\u003c/p>\n\u003cp>So even though the new study raises questions about potential harms of ultra-low-sodium diets, with a food supply like ours, most of us consume way too much salt, not too little.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_61770\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimolette.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimolette-1024x767.jpg\" alt=\"Microscopic bugs called cheese mites are responsible for giving Mimolette its distinctive rind and flavor. Photo: Chris Waits/Flickr\" width=\"1024\" height=\"767\" class=\"size-large wp-image-61770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Microscopic bugs called cheese mites are responsible for giving Mimolette its distinctive rind and flavor. Photo: \u003ca href=\"http://www.flickr.com/photos/chriswaits/5854866302/\">Chris Waits/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/11/180570160/tiny-mites-spark-big-battle-over-imports-of-french-cheese\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/05/20130511_wesat_07.mp3\"] \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/11/180570160/tiny-mites-spark-big-battle-over-imports-of-french-cheese\">The Salt at NPR Food\u003c/a> (5/11/13)\u003c/p>\n\u003cp>The Food and Drug Administration is currently embroiled in a surprisingly heated culinary standoff — pitting French cheese-makers (and American cheese-lovers) against regulators, all because of one very small problem: cheese mites.\u003c/p>\n\u003cp>Cheese mites are microscopic little bugs that live on the surfaces of aged cheeses, munching the microscopic molds that grow there. For many aged cheeses, they're something of an industry nuisance, gently brushed off the cheeses. But for Mimolette, a bright orange French cheese, they're actually encouraged.\u003c/p>\n\u003cp>The mites munch on the rind for a few years and then are removed — usually with a blast of compressed air and a bit of hand-brushing — before Mimolette is sold. But there are always a few hiding behind. And now the FDA is cracking down.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to the FDA's Patricia El-Hinnawy, there's no official limit, but the target is no more than six mites per square inch. For Mimolette, that's a near impossible standard.\u003c/p>\n\u003cp>Benoit de Vitton is the North American representative for \u003ca href=\"http://www.isigny-ste-mere.com/\">Isigny\u003c/a>, one of the largest producers of Mimolette. In March, de Vitton began receiving letters from each of the dozen importers he works with, saying that their Mimolette shipments had been detained.\u003c/p>\n\u003cp>De Vitton estimates that he now has about a ton of cheese sitting in FDA warehouses in New Jersey. \"They say the product, because of the mites, it is not proper for human consumption,\" de Vitton sighs.\u003c/p>\n\u003cp>Ironically, de Vitton notes that Mimolette itself is rumored to have been created because of import issues in the 17th century. \"The French were at war with Holland, and the king didn't want any more Dutch Gouda coming to France. So he asked to create kind of the same cheese.\"\u003c/p>\n\u003cp>But in the 21st century, do we need a cheese ban? Microbiologist Rachel Dutton runs a \u003ca href=\"https://sites.google.com/site/theduttonlab/\">cheese lab\u003c/a> at Harvard University, and we checked in with her about the dangers of mites. Dutton notes that there have been some reports of mite allergies, but they seem to be restricted to people who have come into contact with large numbers of mites.\u003c/p>\n\u003cp>And Dutton says that while we may not like to think about bugs, they're a part of what makes cheese so delicious.\u003c/p>\n\u003cp>\"Cheese is absolutely alive,\" Dutton laughs. And all of that life — the molds, bacteria, yeasts and mites — help make cheese what it is. Dutton says that the mites on Mimolette can contribute flavors of their own (they have a somewhat earthy smell), and by eating into the rind, they can also increase aeration — and the surface area in which the other microbes can do their work.\u003c/p>\n\u003cp>Dutton understands that this doesn't sound appealing, but implores people to realize the good work of these bugs. \"There definitely are microbes that can spoil food and make either it bad for you to eat or just sort of gross. But any time you eat a piece of cheese or a bite of yogurt, have a piece of bread or a glass of wine — these are all examples of foods fermented by different types of microbes.\"\u003c/p>\n\u003cp>Throughout France, cheese lovers have been rallying in support of Mimolette. There are \u003ca href=\"http://www.franceinter.fr/emission-lactualite-du-bout-du-monde-avec-cecile-delarue-a-los-angeles\">radio stories\u003c/a>, \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=HlTqY9cXtcY\">YouTube videos\u003c/a> — there's even an ex-pat \u003ca href=\"https://www.facebook.com/SaveTheMimolette\">Save the Mimolette\u003c/a> Facebook campaign (of course).\u003c/p>\n\u003cp>In America, the response is a bit more subdued. Some cheesemongers are buying up the limited supply, but most are content to shrug it off. Sasha Davies, of \u003ca href=\"http://cyrilspdx.com/\">Cyril's\u003c/a> cheese/wine bar in Portland, is nervous about what the mite crackdown could mean for other aged cheeses, but in general is fine reaching for an aged Gouda instead of Mimolette.\u003c/p>\n\u003cp>\"I find I can scratch the itch I feel for Mimolette with a lot of other cheeses,\" she admits.\u003c/p>\n\u003cp>Davies says that the fervor for Mimolette isn't just about its caramel notes or lactic tang or bright orange color.\u003c/p>\n\u003cp>\"There are cheeses that — even though I think they taste delicious, they tug at my heartstrings, either because I love the person that makes them, or I have this great memory of being in a special place,\" she says. \"Food is never really just food.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And for many French people, Mimolette brings a taste of memory, family and home — as well as mites.\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": "Microscopic bugs called cheese mites are responsible for the distinctive rind and flavor of the bright orange French cheese Mimolette. But now, the FDA has blocked more than a ton of Mimolette from entering the country, because the agency says the mites left on it make it unfit for consumption.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61770\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimolette.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimolette-1024x767.jpg\" alt=\"Microscopic bugs called cheese mites are responsible for giving Mimolette its distinctive rind and flavor. Photo: Chris Waits/Flickr\" width=\"1024\" height=\"767\" class=\"size-large wp-image-61770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Microscopic bugs called cheese mites are responsible for giving Mimolette its distinctive rind and flavor. Photo: \u003ca href=\"http://www.flickr.com/photos/chriswaits/5854866302/\">Chris Waits/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/11/180570160/tiny-mites-spark-big-battle-over-imports-of-french-cheese\">Weekend Edition Saturday\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/11/180570160/tiny-mites-spark-big-battle-over-imports-of-french-cheese\">The Salt at NPR Food\u003c/a> (5/11/13)\u003c/p>\n\u003cp>The Food and Drug Administration is currently embroiled in a surprisingly heated culinary standoff — pitting French cheese-makers (and American cheese-lovers) against regulators, all because of one very small problem: cheese mites.\u003c/p>\n\u003cp>Cheese mites are microscopic little bugs that live on the surfaces of aged cheeses, munching the microscopic molds that grow there. For many aged cheeses, they're something of an industry nuisance, gently brushed off the cheeses. But for Mimolette, a bright orange French cheese, they're actually encouraged.\u003c/p>\n\u003cp>The mites munch on the rind for a few years and then are removed — usually with a blast of compressed air and a bit of hand-brushing — before Mimolette is sold. But there are always a few hiding behind. And now the FDA is cracking down.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to the FDA's Patricia El-Hinnawy, there's no official limit, but the target is no more than six mites per square inch. For Mimolette, that's a near impossible standard.\u003c/p>\n\u003cp>Benoit de Vitton is the North American representative for \u003ca href=\"http://www.isigny-ste-mere.com/\">Isigny\u003c/a>, one of the largest producers of Mimolette. In March, de Vitton began receiving letters from each of the dozen importers he works with, saying that their Mimolette shipments had been detained.\u003c/p>\n\u003cp>De Vitton estimates that he now has about a ton of cheese sitting in FDA warehouses in New Jersey. \"They say the product, because of the mites, it is not proper for human consumption,\" de Vitton sighs.\u003c/p>\n\u003cp>Ironically, de Vitton notes that Mimolette itself is rumored to have been created because of import issues in the 17th century. \"The French were at war with Holland, and the king didn't want any more Dutch Gouda coming to France. So he asked to create kind of the same cheese.\"\u003c/p>\n\u003cp>But in the 21st century, do we need a cheese ban? Microbiologist Rachel Dutton runs a \u003ca href=\"https://sites.google.com/site/theduttonlab/\">cheese lab\u003c/a> at Harvard University, and we checked in with her about the dangers of mites. Dutton notes that there have been some reports of mite allergies, but they seem to be restricted to people who have come into contact with large numbers of mites.\u003c/p>\n\u003cp>And Dutton says that while we may not like to think about bugs, they're a part of what makes cheese so delicious.\u003c/p>\n\u003cp>\"Cheese is absolutely alive,\" Dutton laughs. And all of that life — the molds, bacteria, yeasts and mites — help make cheese what it is. Dutton says that the mites on Mimolette can contribute flavors of their own (they have a somewhat earthy smell), and by eating into the rind, they can also increase aeration — and the surface area in which the other microbes can do their work.\u003c/p>\n\u003cp>Dutton understands that this doesn't sound appealing, but implores people to realize the good work of these bugs. \"There definitely are microbes that can spoil food and make either it bad for you to eat or just sort of gross. But any time you eat a piece of cheese or a bite of yogurt, have a piece of bread or a glass of wine — these are all examples of foods fermented by different types of microbes.\"\u003c/p>\n\u003cp>Throughout France, cheese lovers have been rallying in support of Mimolette. There are \u003ca href=\"http://www.franceinter.fr/emission-lactualite-du-bout-du-monde-avec-cecile-delarue-a-los-angeles\">radio stories\u003c/a>, \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=HlTqY9cXtcY\">YouTube videos\u003c/a> — there's even an ex-pat \u003ca href=\"https://www.facebook.com/SaveTheMimolette\">Save the Mimolette\u003c/a> Facebook campaign (of course).\u003c/p>\n\u003cp>In America, the response is a bit more subdued. Some cheesemongers are buying up the limited supply, but most are content to shrug it off. Sasha Davies, of \u003ca href=\"http://cyrilspdx.com/\">Cyril's\u003c/a> cheese/wine bar in Portland, is nervous about what the mite crackdown could mean for other aged cheeses, but in general is fine reaching for an aged Gouda instead of Mimolette.\u003c/p>\n\u003cp>\"I find I can scratch the itch I feel for Mimolette with a lot of other cheeses,\" she admits.\u003c/p>\n\u003cp>Davies says that the fervor for Mimolette isn't just about its caramel notes or lactic tang or bright orange color.\u003c/p>\n\u003cp>\"There are cheeses that — even though I think they taste delicious, they tug at my heartstrings, either because I love the person that makes them, or I have this great memory of being in a special place,\" she says. \"Food is never really just food.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And for many French people, Mimolette brings a taste of memory, family and home — as well as mites.\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": "Is It Safe To Use Compost Made From Treated Human Waste? ",
"title": "Is It Safe To Use Compost Made From Treated Human Waste? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61759\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/biosolids.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/biosolids-1024x768.jpg\" alt=\"Through the City Land Application of Biosolids Program in Geneva, Ill., the fertilizer supplement is provided to local farmers at no cost. Photo: City of Geneva/Flickr\" width=\"1024\" height=\"768\" class=\"size-large wp-image-61759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Through the City Land Application of Biosolids Program in Geneva, Ill., the fertilizer supplement is provided to local farmers at no cost. Photo: \u003ca href=\"http://www.flickr.com/photos/cityofgeneva/4111259626/\">City of Geneva/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/07/182010827/is-it-safe-to-use-compost-made-from-treated-human-waste\">The Salt at NPR Food\u003c/a> (5/12/13)\u003c/p>\n\u003cp>Any gardener will tell you that compost is \"black gold,\" essential to cultivating vigorous, flavorful crops. But it always feels like there's never enough, and its weight and bulk make it tough stuff to cart around.\u003c/p>\n\u003cp>I belong to a community garden in Washington, D.C., that can't get its hands on enough compost. So you can imagine my delight when I learned that the U.S. Composting Council was connecting community gardeners with free material from local facilities through its \u003ca href=\"http://buy-compost.com/\" target=\"_blank\">Million Tomato Compost Campaign\u003c/a>.\u003c/p>\n\u003cp>I signed us up last month, and was promptly contacted by Clara Mills, the environmental coordinator for Spotsylvania County in central Virginia. Mills volunteered to deliver a dump truck full of compost to our garden from her facility, an hour away. It sounded too good to be true. Then one of my fellow gardeners noticed the source of the \u003ca href=\"http://www.spotsylvania.va.us/content/2614/147/2742/8795/default.aspx\">Spotsylvania compost\u003c/a>: biosolids, or human poop that's been treated and transformed into organic fertilizer.\u003c/p>\n\u003cp>About 50 percent of the biosolids produced in the U.S. are returned to farmland through a process that is heavily regulated by the Environmental Protection Agency. Even so, some people – including the \u003ca href=\"http://www.sierraclub.org/policy/conservation/compost.pdf\">Sierra Club\u003c/a> — remain skeptical of the use of this waste product in food production. They worry that heavy metals, pathogens or pharmaceuticals might survive the treatment process and contaminate crops. So what's an urban gardener to do in light of mixed perceptions about whether it's OK to use poop to grow your food?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I set out to investigate this, hoping that whatever I learned would help my garden decide whether to accept the donation or not.\u003c/p>\n\u003cp>First, remember that for thousands of years, before the invention of synthetic fertilizer in 1913, many farmers utilized their decomposed sewage, sometimes called \"night soil,\" to replenish the soil with nutrients lost in farming. The Chinese were especially adept at using human waste this way – one \u003ca href=\"http://www.agriculturesnetwork.org/magazines/global/wastes-wanted/safe-use-of-treated-night-soil/at_download/article_pdf\">historical account\u003c/a> notes that in 1908, a contractor paid the city of Shanghai $31,000 in gold for the privilege of collecting 78,000 tons of human waste and carting it off to spread on fields.\u003c/p>\n\u003cp>When growing urban areas required that sewage be piped outside of the city, the practice dropped off and attention turned to improving wastewater treatment to avoid polluting waterways. Raw waste is, of course, nasty stuff until all the dangerous bacteria have been killed off, either by heat or \u003ca href=\"http://www.epa.gov/agstar/anaerobic/index.html\">anaerobic digestion\u003c/a>.\u003c/p>\n\u003cp>But the sludge was still piling up in landfills, so scientists began testing how to use it in agriculture safely; the waste was a free source of nutrients like nitrogen and phosphorus, afterall. And letting it sit in landfills or incinerating it created its own environmental issues. By the 1990s, the Environmental Protection Agency created \u003ca href=\"water.epa.gov/polwaste/wastewater/treatment/biosolids/genqa.cfm\">strict standards with two tiers\u003c/a> for biosolids still in use today. To sell Class A biosolids to farmers and gardeners, facilities have to ensure that there are no dangerous heavy metals or bacteria in the end product.\u003c/p>\n\u003cp>The ick factor, however, has not faded entirely. While plenty of large-scale farms like \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/10/176822392/cities-turn-sewage-into-black-gold-for-local-farms\">this one\u003c/a> in Kansas City, Mo., use biosolids, they are not officially allowed in organic agriculture. Bowing to public input, the U.S. Department of Agriculture decided in 2000 to prohibit the use of sludge in the National Organic Program. This was in spite of the fact that \"there is no current scientific evidence that use of sewage sludge in the production of foods presents unacceptable risks to the environment or human health,\" USDA spokesman Samuel Jones tells The Salt.\u003c/p>\n\u003cp>A handful of activists \u003ca href=\"http://www.sludgefacts.org/\">have also sounded the alarm\u003c/a> on the widespread use of biosolids in conventional agriculture. They allege, among other things, that the EPA-approved treatment of biosolids doesn't address all the possible contaminants in the waste.\u003c/p>\n\u003cp>A National Academy of Sciences \u003ca href=\"http://www.nap.edu/openbook.php?record_id=10426&page=7\">report\u003c/a> in 2002 also stated that while there have been some anecdotal stories of adverse health effects from exposure to biosolids, there are no studies that prove a causal link. Still, the NAS said that since biosolids may contain substances like chemicals and pharmaceuticals, more epidemiological research was needed to explore possible health effects of using them to grow food. (Currently, the U.S. Geological Service \u003ca href=\"http://toxics.usgs.gov/regional/emc/municipal_biosolids.html\">is investigating\u003c/a> exactly what happens to plants when biosolids are applied to soil.)\u003c/p>\n\u003cp>Still, some scientists argue that over the years, the biosolids industry has gotten much better at keeping contaminants out of the final product.\u003c/p>\n\u003cp>\"We have systemically looked at all kinds of potential hazards,\" says \u003ca href=\"http://ag.arizona.edu/swes/people/cv/pepper.htm\">Ian Pepper\u003c/a>, a professor and director of the Environmental Research Laboratory at the University of Arizona who has been studying biosolids for 30 years. \"Invariably we've found that the risks are much lower than those suggested by environmental activists.\"\u003c/p>\n\u003cp>And other proponents say that it's hard to prove that biosolids are a significant source of contaminants.\u003c/p>\n\u003cp>\"These compounds are ubiquitous in the environment – in the soil, water, within our bodies,\" says Neil Zahradka, who overseas biosolids for the state of Virginia's department of environmental quality. \"So the question is: If it's in the biosolids, then is that a problem? None of studies so far have been able to conclusively say that yes there's an issue here.\"\u003c/p>\n\u003cp>As for the pathogens, Zahradka contends that \u003ca href=\"http://water.epa.gov/scitech/wastetech/upload/2002_10_15_mtb_combioman.pdf\">the composting process\u003c/a>, one of a few different treatment methods (and the one used in Spotsylvania County, which offered compost to my garden), eliminates them.\u003c/p>\n\u003cp>Here's how it works: Spotsylvania receives the raw sewage and mixes it with mulch. The carbon in the mulch speeds up the decomposition process, and generates heat. The material reaches 160 plus degrees for 21 days, says Mills. That's enough to kill all harmful bacteria, she says. But the facility also tests the material regularly to be sure the pathogens and dangerous heavy metals are below detectable levels.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So will my garden be using these biosolids anytime soon? We'll have to take a vote to decide. In the meantime, it's interesting to see \u003ca href=\"http://urbanfoodproducer.blogspot.com/2010/05/why-i-love-biosolids.html\">other urban gardeners\u003c/a> getting on board with biosolids.\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": "Treated human waste has been used on farmland for decades, but the ick factor has not entirely faded. Some environmentalists think the treatment process may not get rid of all the harmful contaminants that could be in the waste.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61759\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/biosolids.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/biosolids-1024x768.jpg\" alt=\"Through the City Land Application of Biosolids Program in Geneva, Ill., the fertilizer supplement is provided to local farmers at no cost. Photo: City of Geneva/Flickr\" width=\"1024\" height=\"768\" class=\"size-large wp-image-61759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Through the City Land Application of Biosolids Program in Geneva, Ill., the fertilizer supplement is provided to local farmers at no cost. Photo: \u003ca href=\"http://www.flickr.com/photos/cityofgeneva/4111259626/\">City of Geneva/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/07/182010827/is-it-safe-to-use-compost-made-from-treated-human-waste\">The Salt at NPR Food\u003c/a> (5/12/13)\u003c/p>\n\u003cp>Any gardener will tell you that compost is \"black gold,\" essential to cultivating vigorous, flavorful crops. But it always feels like there's never enough, and its weight and bulk make it tough stuff to cart around.\u003c/p>\n\u003cp>I belong to a community garden in Washington, D.C., that can't get its hands on enough compost. So you can imagine my delight when I learned that the U.S. Composting Council was connecting community gardeners with free material from local facilities through its \u003ca href=\"http://buy-compost.com/\" target=\"_blank\">Million Tomato Compost Campaign\u003c/a>.\u003c/p>\n\u003cp>I signed us up last month, and was promptly contacted by Clara Mills, the environmental coordinator for Spotsylvania County in central Virginia. Mills volunteered to deliver a dump truck full of compost to our garden from her facility, an hour away. It sounded too good to be true. Then one of my fellow gardeners noticed the source of the \u003ca href=\"http://www.spotsylvania.va.us/content/2614/147/2742/8795/default.aspx\">Spotsylvania compost\u003c/a>: biosolids, or human poop that's been treated and transformed into organic fertilizer.\u003c/p>\n\u003cp>About 50 percent of the biosolids produced in the U.S. are returned to farmland through a process that is heavily regulated by the Environmental Protection Agency. Even so, some people – including the \u003ca href=\"http://www.sierraclub.org/policy/conservation/compost.pdf\">Sierra Club\u003c/a> — remain skeptical of the use of this waste product in food production. They worry that heavy metals, pathogens or pharmaceuticals might survive the treatment process and contaminate crops. So what's an urban gardener to do in light of mixed perceptions about whether it's OK to use poop to grow your food?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I set out to investigate this, hoping that whatever I learned would help my garden decide whether to accept the donation or not.\u003c/p>\n\u003cp>First, remember that for thousands of years, before the invention of synthetic fertilizer in 1913, many farmers utilized their decomposed sewage, sometimes called \"night soil,\" to replenish the soil with nutrients lost in farming. The Chinese were especially adept at using human waste this way – one \u003ca href=\"http://www.agriculturesnetwork.org/magazines/global/wastes-wanted/safe-use-of-treated-night-soil/at_download/article_pdf\">historical account\u003c/a> notes that in 1908, a contractor paid the city of Shanghai $31,000 in gold for the privilege of collecting 78,000 tons of human waste and carting it off to spread on fields.\u003c/p>\n\u003cp>When growing urban areas required that sewage be piped outside of the city, the practice dropped off and attention turned to improving wastewater treatment to avoid polluting waterways. Raw waste is, of course, nasty stuff until all the dangerous bacteria have been killed off, either by heat or \u003ca href=\"http://www.epa.gov/agstar/anaerobic/index.html\">anaerobic digestion\u003c/a>.\u003c/p>\n\u003cp>But the sludge was still piling up in landfills, so scientists began testing how to use it in agriculture safely; the waste was a free source of nutrients like nitrogen and phosphorus, afterall. And letting it sit in landfills or incinerating it created its own environmental issues. By the 1990s, the Environmental Protection Agency created \u003ca href=\"water.epa.gov/polwaste/wastewater/treatment/biosolids/genqa.cfm\">strict standards with two tiers\u003c/a> for biosolids still in use today. To sell Class A biosolids to farmers and gardeners, facilities have to ensure that there are no dangerous heavy metals or bacteria in the end product.\u003c/p>\n\u003cp>The ick factor, however, has not faded entirely. While plenty of large-scale farms like \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/10/176822392/cities-turn-sewage-into-black-gold-for-local-farms\">this one\u003c/a> in Kansas City, Mo., use biosolids, they are not officially allowed in organic agriculture. Bowing to public input, the U.S. Department of Agriculture decided in 2000 to prohibit the use of sludge in the National Organic Program. This was in spite of the fact that \"there is no current scientific evidence that use of sewage sludge in the production of foods presents unacceptable risks to the environment or human health,\" USDA spokesman Samuel Jones tells The Salt.\u003c/p>\n\u003cp>A handful of activists \u003ca href=\"http://www.sludgefacts.org/\">have also sounded the alarm\u003c/a> on the widespread use of biosolids in conventional agriculture. They allege, among other things, that the EPA-approved treatment of biosolids doesn't address all the possible contaminants in the waste.\u003c/p>\n\u003cp>A National Academy of Sciences \u003ca href=\"http://www.nap.edu/openbook.php?record_id=10426&page=7\">report\u003c/a> in 2002 also stated that while there have been some anecdotal stories of adverse health effects from exposure to biosolids, there are no studies that prove a causal link. Still, the NAS said that since biosolids may contain substances like chemicals and pharmaceuticals, more epidemiological research was needed to explore possible health effects of using them to grow food. (Currently, the U.S. Geological Service \u003ca href=\"http://toxics.usgs.gov/regional/emc/municipal_biosolids.html\">is investigating\u003c/a> exactly what happens to plants when biosolids are applied to soil.)\u003c/p>\n\u003cp>Still, some scientists argue that over the years, the biosolids industry has gotten much better at keeping contaminants out of the final product.\u003c/p>\n\u003cp>\"We have systemically looked at all kinds of potential hazards,\" says \u003ca href=\"http://ag.arizona.edu/swes/people/cv/pepper.htm\">Ian Pepper\u003c/a>, a professor and director of the Environmental Research Laboratory at the University of Arizona who has been studying biosolids for 30 years. \"Invariably we've found that the risks are much lower than those suggested by environmental activists.\"\u003c/p>\n\u003cp>And other proponents say that it's hard to prove that biosolids are a significant source of contaminants.\u003c/p>\n\u003cp>\"These compounds are ubiquitous in the environment – in the soil, water, within our bodies,\" says Neil Zahradka, who overseas biosolids for the state of Virginia's department of environmental quality. \"So the question is: If it's in the biosolids, then is that a problem? None of studies so far have been able to conclusively say that yes there's an issue here.\"\u003c/p>\n\u003cp>As for the pathogens, Zahradka contends that \u003ca href=\"http://water.epa.gov/scitech/wastetech/upload/2002_10_15_mtb_combioman.pdf\">the composting process\u003c/a>, one of a few different treatment methods (and the one used in Spotsylvania County, which offered compost to my garden), eliminates them.\u003c/p>\n\u003cp>Here's how it works: Spotsylvania receives the raw sewage and mixes it with mulch. The carbon in the mulch speeds up the decomposition process, and generates heat. The material reaches 160 plus degrees for 21 days, says Mills. That's enough to kill all harmful bacteria, she says. But the facility also tests the material regularly to be sure the pathogens and dangerous heavy metals are below detectable levels.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So will my garden be using these biosolids anytime soon? We'll have to take a vote to decide. In the meantime, it's interesting to see \u003ca href=\"http://urbanfoodproducer.blogspot.com/2010/05/why-i-love-biosolids.html\">other urban gardeners\u003c/a> getting on board with biosolids.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_61564\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/vegan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/vegan.jpg\" alt=\"Vegetables. Photo: Getty Images\" width=\"200\" class=\"size-full wp-image-61564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetables. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201305090900\">Original Broadcast\u003c/a>: Thursday, May 9, 2013 -- 9:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/05/20130509aforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://markbittman.com/book/vb6/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/vb6-cover1.jpg\" alt=\"VB6 - Eat Vegan Before 6:00 - Mark Bittman\" width=\"140\" height=\"213\" class=\"alignright size-full wp-image-61570\">\u003c/a>Six years ago, \u003ca href=\"https://twitter.com/bittman\">Mark Bittman\u003c/a> was a full-time omnivore. But then a doctor told him to turn vegan for health reasons, and suddenly Mark found himself facing a world void of meat, dairy, or processed foods. So the New York Times food writer decided to personalize his vegan diet and allow for some cheating. He called it \"Vegan Before 6,\" or \"VB6,\" and says it helped him improve his health and focus on cooking at home. Mark Bittman talks about his new book, and how a full-time meat lover adapted to part-time veganism.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://markbittman.com/\">Mark Bittman\u003c/a>, food writer, columnist for The New York Times, and \u003ca href=\"http://www.amazon.com/Mark-Bittman/e/B000APUJB0/ref=sr_tc_2_0?qid=1368062924&sr=8-2-ent\">author of books\u003c/a> including \"\u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740/ref=sr_1_1?ie=UTF8&qid=1368062924&sr=8-1&keywords=mark+bittman\">VB6: Eating Vegan Before 6\u003c/a>,\" \"Food Matters\" and \"How to Cook Everything.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Fplaylists%2F5537506\">\u003c/iframe>\u003c/p>\n\u003cul>\n \u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://science.kqed.org/quest/video/next-meal-engineering-food/\">Next Meal: Engineering Food\u003c/a> : A half-hour documentary from KQED Science\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740\">VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good\u003c/a> : amazon.com\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://markbittman.com/book/vb6/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/vb6-cover1.jpg\" alt=\"VB6 - Eat Vegan Before 6:00 - Mark Bittman\" width=\"140\" height=\"213\" class=\"alignright size-full wp-image-61570\">\u003c/a>Six years ago, \u003ca href=\"https://twitter.com/bittman\">Mark Bittman\u003c/a> was a full-time omnivore. But then a doctor told him to turn vegan for health reasons, and suddenly Mark found himself facing a world void of meat, dairy, or processed foods. So the New York Times food writer decided to personalize his vegan diet and allow for some cheating. He called it \"Vegan Before 6,\" or \"VB6,\" and says it helped him improve his health and focus on cooking at home. Mark Bittman talks about his new book, and how a full-time meat lover adapted to part-time veganism.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://markbittman.com/\">Mark Bittman\u003c/a>, food writer, columnist for The New York Times, and \u003ca href=\"http://www.amazon.com/Mark-Bittman/e/B000APUJB0/ref=sr_tc_2_0?qid=1368062924&sr=8-2-ent\">author of books\u003c/a> including \"\u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740/ref=sr_1_1?ie=UTF8&qid=1368062924&sr=8-1&keywords=mark+bittman\">VB6: Eating Vegan Before 6\u003c/a>,\" \"Food Matters\" and \"How to Cook Everything.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Fplaylists%2F5537506\">\u003c/iframe>\u003c/p>\n\u003cul>\n \u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://science.kqed.org/quest/video/next-meal-engineering-food/\">Next Meal: Engineering Food\u003c/a> : A half-hour documentary from KQED Science\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740\">VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good\u003c/a> : amazon.com\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/09/182562583/wrigley-maybe-we-wont-sell-caffeinated-gum-after-all\">The Salt at NPR Food\u003c/a> (5/9/13)\u003c/p>\n\u003cfigure id=\"attachment_61596\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/wrigleys-gum.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/wrigleys-gum.jpg\" alt=\"Wrigley took its new Alert Energy Caffeine Gum off the market after it prompted FDA scrutiny of caffeinated foods. Photo: Wrigley Incorporated\" width=\"200\" class=\"size-full wp-image-61596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrigley took its new Alert Energy Caffeine Gum off the market after it prompted FDA scrutiny of caffeinated foods. Photo: Wrigley Incorporated\u003c/figcaption>\u003c/figure>\n\u003cp>Less than two weeks after launching its Alert Energy Caffeine Gum, the Wrigley Company decided that maybe the world wasn't ready for amped-up chewing gum after all.\u003c/p>\n\u003cp>On April 30, the day after Alert Energy launched, the Food and Drug Administration said it was going to take a \"\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/30/180063432/caffeine-laced-gum-has-energized-the-fda\">fresh look\u003c/a>\" at caffeinated foods, particularly their effect on children and teenagers.\u003c/p>\n\u003cp>Being out front on caffeinated confections evidently wasn't a comfortable place to be.\u003c/p>\n\u003cp>Yesterday, the Wrigley Co. said it has \"paused\" sales of Alert Energy, which came in brightly-colored packages. Each pellet of gum contained 40 milligrams of caffeine, about the amount in a half-cup of coffee.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"After discussions with the FDA, we have a greater appreciation for its concern about the proliferation of caffeine in the nation's food supply,\" Casey Keller, Wrigley's president for North America, said in a statement.\u003c/p>\n\u003cp>Keller called for \"changes in the regulatory framework to better guide the consumers and the industry about the appropriate level and use of caffeinated products.\"\u003c/p>\n\u003cp>The surge of caffeinated energy drink and, to a lesser extent, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167329109/not-just-for-coffee-anymore-the-rise-of-caffeinated-foods\">food products\u003c/a>, has alarmed pediatricians. In 2011 the American Academy of Pediatrics said that children and teenagers should \u003ca href=\"http://www.npr.org/blogs/health/2011/05/31/136722667/pediatricians-warn-against-energy-and-sports-drinks-for-kids\">avoid caffeinated drinks\u003c/a>, since caffeine boosts heart rate, interferes with sleep, and increases anxiety.\u003c/p>\n\u003cp>Alert Energy was marketed \"in a safe and responsible manner to consumers 25 years and older,\" Keller's statement said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>No word on how that might have been enforced, since nobody's carding kids who buy gum at the local mini-mart.\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>\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/09/182562583/wrigley-maybe-we-wont-sell-caffeinated-gum-after-all\">The Salt at NPR Food\u003c/a> (5/9/13)\u003c/p>\n\u003cfigure id=\"attachment_61596\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/wrigleys-gum.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/wrigleys-gum.jpg\" alt=\"Wrigley took its new Alert Energy Caffeine Gum off the market after it prompted FDA scrutiny of caffeinated foods. Photo: Wrigley Incorporated\" width=\"200\" class=\"size-full wp-image-61596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrigley took its new Alert Energy Caffeine Gum off the market after it prompted FDA scrutiny of caffeinated foods. Photo: Wrigley Incorporated\u003c/figcaption>\u003c/figure>\n\u003cp>Less than two weeks after launching its Alert Energy Caffeine Gum, the Wrigley Company decided that maybe the world wasn't ready for amped-up chewing gum after all.\u003c/p>\n\u003cp>On April 30, the day after Alert Energy launched, the Food and Drug Administration said it was going to take a \"\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/30/180063432/caffeine-laced-gum-has-energized-the-fda\">fresh look\u003c/a>\" at caffeinated foods, particularly their effect on children and teenagers.\u003c/p>\n\u003cp>Being out front on caffeinated confections evidently wasn't a comfortable place to be.\u003c/p>\n\u003cp>Yesterday, the Wrigley Co. said it has \"paused\" sales of Alert Energy, which came in brightly-colored packages. Each pellet of gum contained 40 milligrams of caffeine, about the amount in a half-cup of coffee.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"After discussions with the FDA, we have a greater appreciation for its concern about the proliferation of caffeine in the nation's food supply,\" Casey Keller, Wrigley's president for North America, said in a statement.\u003c/p>\n\u003cp>Keller called for \"changes in the regulatory framework to better guide the consumers and the industry about the appropriate level and use of caffeinated products.\"\u003c/p>\n\u003cp>The surge of caffeinated energy drink and, to a lesser extent, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167329109/not-just-for-coffee-anymore-the-rise-of-caffeinated-foods\">food products\u003c/a>, has alarmed pediatricians. In 2011 the American Academy of Pediatrics said that children and teenagers should \u003ca href=\"http://www.npr.org/blogs/health/2011/05/31/136722667/pediatricians-warn-against-energy-and-sports-drinks-for-kids\">avoid caffeinated drinks\u003c/a>, since caffeine boosts heart rate, interferes with sleep, and increases anxiety.\u003c/p>\n\u003cp>Alert Energy was marketed \"in a safe and responsible manner to consumers 25 years and older,\" Keller's statement said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>No word on how that might have been enforced, since nobody's carding kids who buy gum at the local mini-mart.\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": "Next Meal: Engineering Food",
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"content": "\u003cfigure id=\"attachment_61466\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Tom-Llewellyn-chants-at-a-Prop-37-rally.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Tom-Llewellyn-chants-at-a-Prop-37-rally-e1367948797406.jpg\" alt=\"Prop 37 rally\" width=\"1000\" class=\"size-full wp-image-61466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Llewellyn, a volunteer with the Proposition 37 campaign, chants at a rally in Santa Cruz on Nov. 4, 2012, two days before the election. Prop 37 lost with 49 percent of the vote. Credit: Gabriela Quirós, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Genetically engineered foods, also referred to as genetically modified organisms (GMO), genetically modified foods or biotech foods, has sparked plenty of debate in recent years. Last November, California voters failed to pass \u003ca href=\"http://www.kqed.org/news/politics/election2012/statepropositions-guide.jsp#8\">Proposition 37\u003c/a>, which would have required all genetically engineered foods to be labeled in the state. But Senator Barbara Boxer and Congressman Peter DeFazio are \u003ca href=\"http://www.boxer.senate.gov/en/press/releases/042413.cfm\" target=\"_blank\">introducing a bill\u003c/a> that would require similar labeling by the FDA. Their joint statement says, \"According to surveys, more than 90 percent of Americans support the labeling of genetically engineered foods. In fact, many consumers are surprised to learn that GE foods are not already labeled.\" \u003c/p>\n\u003cfigure id=\"attachment_61439\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Genetically-engineered-rice-at-UC-Davis-e1367897194573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Genetically-engineered-rice-at-UC-Davis-e1367897194573.jpg\" alt=\"genetically engineered rice\" width=\"1000\" class=\"size-full wp-image-61439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This rice at UC Davis has been genetically engineered to tolerate the droughts that are already becoming more common with climate change. Credit: Gabriela Quirós, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Gabriela Quirós, the producer of a special half-hour documentary, \u003ca href=\"http://science.kqed.org/quest/video/next-meal-engineering-food/\">\u003cem>Next Meal: Engineering Food\u003c/em>\u003c/a>, commented via email about why this subject generates so much discussion with the public. \u003c/p>\n\u003cblockquote>\u003cp>\"Many people are very interested in knowing where their food comes from and how it’s made. In the particular case of genetically engineered crops, in the past 15 years, U.S. farmers have rapidly started growing genetically engineered crops to the point where about 90 percent of all the soybeans, cotton, corn and sugarbeets grown in the United States are now genetically engineered. But the farmers and the seed companies didn’t ask consumers what they thought about genetically engineered food – these seeds were just adopted like any other farming technology. And so I think that some consumers are wary, in part because there wasn’t much of a discussion before the technology was rolled out.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>In the course of producing \u003cem>Next Meal\u003c/em>, which explores how genetically engineered crops are made as well as their benefits and drawbacks, Gabriela discovered more facts about a unique tomato: Flavr Savr.\u003c/p>\n\u003cp>\"The Flavr Savr tomato was the first genetically engineered food to be sold to consumers. A company in Davis flipped a tomato gene around so that tomatoes would stay firm on the vine for longer. The idea was for the tomatoes to get flavorful but not become mushy when they were transported. What I didn’t know was that these tomatoes were very popular with consumers when they were first sold, in 1994. What made them disappear wasn’t opposition to the tomatoes; it was a series of bad business decisions by the company that designed them, and the fact that the genetic engineering didn’t quite work -- the tomatoes didn’t stay firm for longer on the vine and ended up requiring careful transportation, just like any other tomato.\"\u003c/p>\n\u003cp>The main challenge of working on the special was the enormous scope of the topic. \"I would have liked to have more time. The documentary is 30 minutes long. Genetically engineered crops touch on science, of course, but also on environmental, legal and social issues, just to name a few. We didn’t have time to go as in-depth into some aspects of the story. That said, we did cover a lot of ground!\" \u003c/p>\n\u003cfigure id=\"attachment_61467\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Peggy-Lemaux-is-engineering-sorghum_01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Peggy-Lemaux-is-engineering-sorghum_01-e1367948903381.jpg\" alt=\"sorghum\" width=\"1000\" class=\"size-full wp-image-61467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">UC Berkeley biologist Peggy Lemaux is genetically engineering sorghum to make it more easily digestible. Sorghum, a cereal related to corn, is a staple food for 300 million people in Africa. Credit: Arwen Curry, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Gabriela also noted that one of her favorite moments was filming \"the process of genetically engineering a cereal called sorghum, at UC Berkeley. I think viewers will enjoy this scene in the film. You see the little sorghum embryos being plucked out of the immature seeds.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://plus.google.com/+KQEDSCIENCE/\" target=\"_blank\">KQED Science on Google+\u003c/a> is hosting a Hangout on Air about genetically engineered food 5/8 at 11am (PST). Gabriela will be joined by UC Berkeley biologist Peggy Lemaux and UC Davis biologist Eduardo Blumwald. \u003ca href=\"https://plus.google.com/events/c7t8cu8r628bci1v1v9q69gr2k0\" target=\"_blank\">\u003cstrong>RSVP for the online round table discussion\u003c/strong>\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Watch the archived Google+ Hangout from 5/8/13:\u003c/strong>\u003cbr>\n[youtube http://www.youtube.com/watch?v=ydOIGtPRQZo]\u003c/p>\n\u003cp>And \u003cem>Next Meal: Engineering Food\u003c/em> will premiere tomorrow night (5/8) on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=15151\">KQED Channel 9\u003c/a> at 7:30pm (PST). Starting on May 9, the program airs on PBS stations throughout California. In October, it airs again on KQED and on five PBS stations nationwide in Seattle, Wisconsin, Cleveland, North Carolina and Nebraska.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003cem>Next Meal: Engineering Food\u003c/em> online:\u003c/strong>\u003cbr>\n[youtube http://www.youtube.com/watch?v=KMdj5YycqdU]\u003c/p>\n\n",
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"excerpt": "Are the benefits of genetically engineered foods worth the risks? Check out this half-hour special from QUEST Northern California that explores the pros and cons of genetically engineered crops and what the future holds for research and regulations. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61466\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Tom-Llewellyn-chants-at-a-Prop-37-rally.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Tom-Llewellyn-chants-at-a-Prop-37-rally-e1367948797406.jpg\" alt=\"Prop 37 rally\" width=\"1000\" class=\"size-full wp-image-61466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Llewellyn, a volunteer with the Proposition 37 campaign, chants at a rally in Santa Cruz on Nov. 4, 2012, two days before the election. Prop 37 lost with 49 percent of the vote. Credit: Gabriela Quirós, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Genetically engineered foods, also referred to as genetically modified organisms (GMO), genetically modified foods or biotech foods, has sparked plenty of debate in recent years. Last November, California voters failed to pass \u003ca href=\"http://www.kqed.org/news/politics/election2012/statepropositions-guide.jsp#8\">Proposition 37\u003c/a>, which would have required all genetically engineered foods to be labeled in the state. But Senator Barbara Boxer and Congressman Peter DeFazio are \u003ca href=\"http://www.boxer.senate.gov/en/press/releases/042413.cfm\" target=\"_blank\">introducing a bill\u003c/a> that would require similar labeling by the FDA. Their joint statement says, \"According to surveys, more than 90 percent of Americans support the labeling of genetically engineered foods. In fact, many consumers are surprised to learn that GE foods are not already labeled.\" \u003c/p>\n\u003cfigure id=\"attachment_61439\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Genetically-engineered-rice-at-UC-Davis-e1367897194573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Genetically-engineered-rice-at-UC-Davis-e1367897194573.jpg\" alt=\"genetically engineered rice\" width=\"1000\" class=\"size-full wp-image-61439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This rice at UC Davis has been genetically engineered to tolerate the droughts that are already becoming more common with climate change. Credit: Gabriela Quirós, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Gabriela Quirós, the producer of a special half-hour documentary, \u003ca href=\"http://science.kqed.org/quest/video/next-meal-engineering-food/\">\u003cem>Next Meal: Engineering Food\u003c/em>\u003c/a>, commented via email about why this subject generates so much discussion with the public. \u003c/p>\n\u003cblockquote>\u003cp>\"Many people are very interested in knowing where their food comes from and how it’s made. In the particular case of genetically engineered crops, in the past 15 years, U.S. farmers have rapidly started growing genetically engineered crops to the point where about 90 percent of all the soybeans, cotton, corn and sugarbeets grown in the United States are now genetically engineered. But the farmers and the seed companies didn’t ask consumers what they thought about genetically engineered food – these seeds were just adopted like any other farming technology. And so I think that some consumers are wary, in part because there wasn’t much of a discussion before the technology was rolled out.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>In the course of producing \u003cem>Next Meal\u003c/em>, which explores how genetically engineered crops are made as well as their benefits and drawbacks, Gabriela discovered more facts about a unique tomato: Flavr Savr.\u003c/p>\n\u003cp>\"The Flavr Savr tomato was the first genetically engineered food to be sold to consumers. A company in Davis flipped a tomato gene around so that tomatoes would stay firm on the vine for longer. The idea was for the tomatoes to get flavorful but not become mushy when they were transported. What I didn’t know was that these tomatoes were very popular with consumers when they were first sold, in 1994. What made them disappear wasn’t opposition to the tomatoes; it was a series of bad business decisions by the company that designed them, and the fact that the genetic engineering didn’t quite work -- the tomatoes didn’t stay firm for longer on the vine and ended up requiring careful transportation, just like any other tomato.\"\u003c/p>\n\u003cp>The main challenge of working on the special was the enormous scope of the topic. \"I would have liked to have more time. The documentary is 30 minutes long. Genetically engineered crops touch on science, of course, but also on environmental, legal and social issues, just to name a few. We didn’t have time to go as in-depth into some aspects of the story. That said, we did cover a lot of ground!\" \u003c/p>\n\u003cfigure id=\"attachment_61467\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Peggy-Lemaux-is-engineering-sorghum_01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Peggy-Lemaux-is-engineering-sorghum_01-e1367948903381.jpg\" alt=\"sorghum\" width=\"1000\" class=\"size-full wp-image-61467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">UC Berkeley biologist Peggy Lemaux is genetically engineering sorghum to make it more easily digestible. Sorghum, a cereal related to corn, is a staple food for 300 million people in Africa. Credit: Arwen Curry, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Gabriela also noted that one of her favorite moments was filming \"the process of genetically engineering a cereal called sorghum, at UC Berkeley. I think viewers will enjoy this scene in the film. You see the little sorghum embryos being plucked out of the immature seeds.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://plus.google.com/+KQEDSCIENCE/\" target=\"_blank\">KQED Science on Google+\u003c/a> is hosting a Hangout on Air about genetically engineered food 5/8 at 11am (PST). Gabriela will be joined by UC Berkeley biologist Peggy Lemaux and UC Davis biologist Eduardo Blumwald. \u003ca href=\"https://plus.google.com/events/c7t8cu8r628bci1v1v9q69gr2k0\" target=\"_blank\">\u003cstrong>RSVP for the online round table discussion\u003c/strong>\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Watch the archived Google+ Hangout from 5/8/13:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ydOIGtPRQZo'\n title='//www.youtube.com/embed/ydOIGtPRQZo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>And \u003cem>Next Meal: Engineering Food\u003c/em> will premiere tomorrow night (5/8) on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=15151\">KQED Channel 9\u003c/a> at 7:30pm (PST). Starting on May 9, the program airs on PBS stations throughout California. In October, it airs again on KQED and on five PBS stations nationwide in Seattle, Wisconsin, Cleveland, North Carolina and Nebraska.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003cem>Next Meal: Engineering Food\u003c/em> online:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/KMdj5YycqdU'\n title='//www.youtube.com/embed/KMdj5YycqdU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Berkeley School Cooking and Gardening Programs in Jeopardy",
"title": "Berkeley School Cooking and Gardening Programs in Jeopardy",
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"content": "\u003cfigure id=\"attachment_61403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000.jpg\" alt=\"If they grow it and cook it they will eat it Part One: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\" width=\"1000\" height=\"664\" class=\"size-full wp-image-61403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part One: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley's beloved \u003ca href=\"http://www.berkeleyschools.net/departments/nutrition-services/cooking-garden-nutrition-program/\">school gardening and cooking program\u003c/a>, where public school children plant peas, cook kale, and chase chickens--all while discovering connections to nature, science, language, math, health, nutrition and other life lessons--is in dire straits due to pending federal funding cuts.\u003c/p>\n\u003cp>Come October, the Berkeley Unified School District's (BUSD) edible education efforts will lose $1.9 million of U.S. Department of Agriculture financing (administered through the Network for a Healthy California) for 14 school cooking and garden programs, from the preschool through high school level. Unless replacement income is found, such cuts would essentially gut the district program, considered a model around the country. \u003c/p>\n\u003cp>\"BUSD schools are deeply committed to saving their garden and cooking programs and are working closely with their principals, PTAs, the school district, and the extended community to raise funds for the coming year and beyond,\" says Marian Mabel, a parent at Malcolm X Elementary and member of a group called the \u003ca href=\"https://www.facebook.com/BerkeleySchoolGardeningandCookingAlliance\">Berkeley Schools Gardening and Cooking Alliance\u003c/a>, which was launched last year when Malcolm X, along with two other schools, \u003ca href=\"http://www.berkeleyside.com/2012/03/23/school-gardening-and-cooking-program-may-face-cuts/\">looked set to lose their federal funds\u003c/a>. (The alliance successfully lobbied the school board for a year of bridge funding, which, ultimately, wasn’t needed when a \u003ca href=\"http://www.berkeleyside.com/2012/06/14/school-edible-programs-get-reprieve-from-the-feds/\">one-year extension of federal monies was granted\u003c/a>.)\u003c/p>\n\u003cp>Now, district officials, individual schools, and a core of parent volunteers are scrambling to try and save the program, which began as a community effort 15 years ago. And prominent local restaurateurs and chefs have stepped up to show their support too. \u003c/p>\n\u003cp>The cooking and gardening movement in Berkeley's schools, documented in a series of short videos under the \u003ca href=\"http://www.lunchlovecommunity.org/index.html\">Lunch Love Community\u003c/a> umbrella (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">featured in a 2011 BAB post\u003c/a>), has received federal funds for 12 years. But recent changes in federal funding priorities and state administering of these monies, along with changing demographics in BUSD schools, has lead to a pending shift in the allocation of resources. Despite last year's one-year reprieve from the feds, no such extension of support is expected for the next school year, given changes to U.S. government guidelines with the passage of the \u003ca href=\"http://www.fns.usda.gov/cnd/governance/legislation/cnr_2010.htm\">Healthy, Hunger-Free Kids Act of 2010\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_61407\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lunchlove500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lunchlove500.jpg\" alt=\"If they grow it and cook it they will eat it Part Two: Students at Le Conte Elementary School in Berkeley. Photo: Sophie Constantinou\" width=\"500\" height=\"281\" class=\"size-full wp-image-61407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Two: Students at Le Conte Elementary School in Berkeley. Photo: Sophie Constantinou\u003c/figcaption>\u003c/figure>\n\u003cp>The school district saw the cuts coming. So last November, the superintendent convened an advisory committee on garden and cooking to identify and secure both short-term bridge funding and long-term sustainable funding, through major donor and corporate giving campaigns, public-private partnerships, and other fundraising efforts, all of which are either in the works or being explored. At a school board meeting on Wednesday, committee members will make a case for a commitment of $300,000 a year for two years to help maintain the program, according to Melanie Parker, interim supervisor for the BUSD's Gardening and Cooking Nutrition Program. (Last year \u003ca href=\"http://www.berkeleyside.com/2012/04/12/berkeley-district-votes-to-fund-at-risk-edible-programs/\">the district pledged up to $350,000\u003c/a> for the three schools facing cuts to their programs for this school year.) \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The committee has outlined four tiers of funding options for the immediate future. These range from a fully-funded program costing $2 million a year, to a worst case scenario situation of part-time staff offering limited instruction and charged with keeping the gardens alive at about $250,000 a year. The largest cost of the program, not surprisingly, is salaries and benefits for cooking and gardening teachers and assistants. While most of these employees work part-time, they are paid the full-time equivalent of between $25,000 and $50,000. Many of these instructors, adored by students, parents, and school officials alike, have been working in the schools since the start of this program and the thought of losing their educational experience and institutional wisdom is viewed as a potentially devastating blow to the program.\u003c/p>\n\u003cp>The BUSD committee is recommending funding at a reduced level, what they're calling a \"tier two scenario\" or a 50 percent cut in program costs for a total of $1.04 million a year, which translates into fewer students receiving instruction and reduced staffing hours. \"The committee felt it was important to be realistic about how much money we could raise -- and raising $4 million over the next two years to maintain our current programs felt incredibly challenging,\" says Parker, who noted a recent $100,000 infusion of state funds that has been committed to the cause courtesy of the City of Berkeley's Public Health Department. Still, she acknowledges, there is a long way to go to secure full funding for next fall.\u003c/p>\n\u003cp>Fourteen of Berkeley's 19 schools have gotten federal funding in the past, money designed to benefit schools with significant low-income populations. The programs slated to lose their funding come October include Berkeley High School, Berkeley Technology Academy, Longfellow and Willard middle schools. Seven elementary schools face cuts, including Emerson, John Muir, LeConte, Malcolm X, Rosa Parks, Thousand Oaks and Washington. Hopkins, Franklin and King preschools will also be impacted by the loss of income. \u003c/p>\n\u003cp>The community is gearing up to raise funds and awareness on many levels. A \u003ca href=\"http://www.change.org/petitions/berkeley-unified-school-district-board-of-education-save-berkeley-school-garden-and-cooking-programs-3\">Change.org petition\u003c/a> is gathering signatures in support of the campaign. Individual schools are writing grant proposals and holding plant sales, movie nights, and fun runs to support cooking and gardening instruction. Meanwhile, a city-wide \u003ca href=\"http://berkeleydineout.com/\">Dine Out event\u003c/a> is slated for May 30, with prominent local food businesses and restaurants in the mix such as the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a>, \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a>, \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>, \u003ca href=\"http://www.ippukuberkeley.com/\">Ippuku\u003c/a>, \u003ca href=\"http://www.lanoterestaurant.com/\">La Note\u003c/a>, and \u003ca href=\"http://revivalbarandkitchen.com/\">Revival Bar + Kitchen\u003c/a>, who are all donating a percentage of sales to the classroom campaign. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BerkeleyDineOut600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BerkeleyDineOut600.jpg\" alt=\"Berkeley Dine Out\" width=\"400\" class=\"aligncenter size-full wp-image-61416\">\u003c/a>\u003c/p>\n\u003cp>For some who have signed on in support it's both a professional and personal cause. \"My three kids have benefited from the cooking and gardening programs at BUSD; my oldest daughter says the garden program at Willard was the only thing that got her through middle school,\" says Christian Geideman, owner-chef of the critically-acclaimed Ippuku, featuring \u003ca href=\"http://www.berkeleyside.com/2012/09/07/ippukus-owner-on-his-casual-japanese-cuisine/\">izakaya-style dining\u003c/a> in downtown Berkeley. \"And my youngest still talks about Farmer Ben and the chickens at Le Conte Elementary.\" Geideman sees the benefits of such programs beyond the school years. \"The restaurant industry is a major employer in our area, imagine how much teenagers could learn in four years that could prepare them for culinary careers,\" he says. \"I know that as a troubled teen I could have benefited from such a program; it should be expanded at Berkeley High, not cut.\"\u003c/p>\n\u003cp>Geideman's partner in work and life, Erinn Geideman, discovered first hand the positive effects of the program when she worked as an assistant to Washington Elementary's cooking teacher Carrie Fehr. \"At the elementary school age it's mostly about giving them access to the process: peeling, chopping and handling food,\" says Erinn Giedeman. \"When you teach a small child how to cut their own food it gives them a real sense of accomplishment. And when they taste what they've created it's exciting and fills the kids with pride.\" Many students, Erinn Geideman also noted, mentioned sharing the recipes at home with their families, an important aspect of a program that emphasizes healthy, seasonal eating geared towards fruit, vegetable, and whole grain recipes, designed with obesity and diabetes prevention in mind. The value of such edible education programs are hard to quantify in terms of test scores but one measure in a \u003ca href=\"http://www.theatlantic.com/health/archive/2010/09/berkeleys-new-school-food-study-a-victory-for-alice-waters/63465/\">UC Berkeley study\u003c/a> found that young students routinely exposed to fruits and vegetables through cooking and gardening instruction ate 1.5 more servings of produce a day compared with kids with fewer opportunities to dig in the dirt and work the stove at school.\u003c/p>\n\u003cp>The best known cooking and gardening program in Berkeley schools, King Middle School’s \u003ca href=\"http://edibleschoolyard.org/berkeley\">Edible Schoolyard\u003c/a>, is not impacted by the cuts, as its programs are paid for by the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a>, founded by \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Chez Panisse owner Alice Waters\u003c/a>. But the ESP (formerly the Chez Panisse Foundation) project staff are working with the BUSD community to come up with a financial plan for the future of its imperiled programs. \"The loss of federal funding to support BUSD's garden and cooking programs is a tragedy and ample evidence, if any were needed, that the call for this transformational change--to bring kids in the public schools into a healthy and delicious relationship with food--needs to get still louder,\" says \u003ca href=\"http://www.berkeleyside.com/2012/10/26/katrina-heron-new-director-of-edible-schoolyard-project/\">Katrina Heron\u003c/a>, executive director of ESP.\u003c/p>\n\u003cp>Kyle Cornforth, director of ESY Berkeley, is on the superintendent's advisory committee and active in the Berkeley Schools Gardening and Cooking Alliance and the alliance's Marian Mabel says Cornforth has been instrumental in providing assistance to help strengthen the curriculum components of the BUSD's cooking and gardening instruction to make the strongest possible case that such programs are indispensable to students. To that end, the committee is re-envisioning the program at a district-wide level (for all schools, including four elementary schools currently ineligible for federal funds) and seek to integrate the program into \u003ca href=\"http://www.berkeleyschools.net/teaching-and-learning-2/curriculum-standards/common-core-state-standards/\">Common Core State Standards\u003c/a> and what's known as \u003ca href=\"http://www.berkeleyschools.net/about-the-district/2020vision/\">2020 Vision\u003c/a>, Berkeley's effort to end racial disparities in academic achievement. \u003c/p>\n\u003cfigure id=\"attachment_61425\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000a.jpg\" alt=\"If they grow it and cook it they will eat it Part Three: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\" width=\"1000\" height=\"664\" class=\"size-full wp-image-61425\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Three: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\u003c/figcaption>\u003c/figure>\n\u003cp>Mindful of what is happening across the bay in Berkeley, \u003ca href=\"http://www.educationoutside.org/\">Education Outside\u003c/a> (formerly the San Francisco Green Schoolyard Alliance) is working hard to tie outdoor education in San Francisco public schools to core curriculum such as science, in a program launched three years ago. It's also trying to keep costs in check, by hiring young, service corps members for $25,000 a year to run these programs, set to be in 21 K-5 schools this fall. \"What is happening in Berkeley is instructive, it shows how easily these kinds of programs can be cut or lopped off, that's why we're focusing on making them an integral part of every student's day,\" says Arden Bucklin-Sporer, Education Outside's executive director. \"We never use the term 'gardening' or 'cooking,' which suggest that they're extra programs not integral to curriculum.\"\u003c/p>\n\u003cp>Back in the East Bay, another relatively new model for providing edible education is coming to Oakland schools this fall, via a national program known as \u003ca href=\"https://foodcorps.org/\">FoodCorps\u003c/a>, which places a service member in a school for a year to help tend or build a school garden, improve school cafeteria food, and talk up healthy eating with students. It costs FoodCorps about $32,500 to put a service member in a school, including a $15,000 stipend, a $5,550 Americorps award, and health benefits. FoodCorps has partnered with the Edible Schoolyard Project for a summer academy geared towards FoodCorps fellows, service members with one year of experience, who are training to become peer-mentors at sites around the country.\u003c/p>\n\u003cp>For now, in Berkeley the focus remains on saving a lauded program many years in the making. \"What's in jeopardy is losing the groundwork from developing a nationally-recognized program,\" says Willard Middle School parent Cindy Tsai Schultz, who is on \u003ca href=\"http://saveourgarden.blogspot.com/2013_03_01_archive.html\">the school's gardening and cooking committee\u003c/a>. \"In 1995 at Willard, Matt Tsang, our gardening coordinator, started with two small planter boxes. Today we have a model program with a flourishing garden, six chickens, and gardening and cooking classes that integrate nutrition education with math and science,\" she adds. \"Our garden produces enough food for cooking classes for over 500 children. The garden also provides a safe and peaceful place and offers students a sense of security. We can't lose the last 15 years of hard work and kids' strong connection with the program. We can't let all that nurturing turn to weeds.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Donations to the BUSD Garden and Cooking Program can be made through the \u003ca href=\"https://www.bpef-online.org/donate/online-donation/\">Berkeley Public Education Foundation\u003c/a>, when making a donation through BPEF, specify that the contribution is earmarked for the BUSD Garden and Cooking Program. For information on volunteer opportunities for the Dine Out fundraiser, to offer suggestions for major funders, or to donate email: berkeleyfundraiser@gmail.com.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61414\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivkamason.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivkamason.jpg\" alt=\"If they grow it and cook it they will eat it Part Four: Students at Malcolm X Elementary School in Berkeley. Photo: Rivka Mason\" width=\"720\" height=\"540\" class=\"size-full wp-image-61414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Four: Students at Malcolm X Elementary School in Berkeley.\u003cbr>Photo: Rivka Mason\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_61418\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivka_.mason600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivka_.mason600.jpg\" alt=\"A thriving sanctuary at school. Photo: Rivka Mason\" width=\"400\" class=\"size-full wp-image-61418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A thriving sanctuary at school. Photo: Rivka Mason\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Berkeley public schools are in danger of losing their gardening and cooking classes due to federal funding cuts. Sarah Henry reports on how that community is trying to save their edible education program.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000.jpg\" alt=\"If they grow it and cook it they will eat it Part One: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\" width=\"1000\" height=\"664\" class=\"size-full wp-image-61403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part One: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley's beloved \u003ca href=\"http://www.berkeleyschools.net/departments/nutrition-services/cooking-garden-nutrition-program/\">school gardening and cooking program\u003c/a>, where public school children plant peas, cook kale, and chase chickens--all while discovering connections to nature, science, language, math, health, nutrition and other life lessons--is in dire straits due to pending federal funding cuts.\u003c/p>\n\u003cp>Come October, the Berkeley Unified School District's (BUSD) edible education efforts will lose $1.9 million of U.S. Department of Agriculture financing (administered through the Network for a Healthy California) for 14 school cooking and garden programs, from the preschool through high school level. Unless replacement income is found, such cuts would essentially gut the district program, considered a model around the country. \u003c/p>\n\u003cp>\"BUSD schools are deeply committed to saving their garden and cooking programs and are working closely with their principals, PTAs, the school district, and the extended community to raise funds for the coming year and beyond,\" says Marian Mabel, a parent at Malcolm X Elementary and member of a group called the \u003ca href=\"https://www.facebook.com/BerkeleySchoolGardeningandCookingAlliance\">Berkeley Schools Gardening and Cooking Alliance\u003c/a>, which was launched last year when Malcolm X, along with two other schools, \u003ca href=\"http://www.berkeleyside.com/2012/03/23/school-gardening-and-cooking-program-may-face-cuts/\">looked set to lose their federal funds\u003c/a>. (The alliance successfully lobbied the school board for a year of bridge funding, which, ultimately, wasn’t needed when a \u003ca href=\"http://www.berkeleyside.com/2012/06/14/school-edible-programs-get-reprieve-from-the-feds/\">one-year extension of federal monies was granted\u003c/a>.)\u003c/p>\n\u003cp>Now, district officials, individual schools, and a core of parent volunteers are scrambling to try and save the program, which began as a community effort 15 years ago. And prominent local restaurateurs and chefs have stepped up to show their support too. \u003c/p>\n\u003cp>The cooking and gardening movement in Berkeley's schools, documented in a series of short videos under the \u003ca href=\"http://www.lunchlovecommunity.org/index.html\">Lunch Love Community\u003c/a> umbrella (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">featured in a 2011 BAB post\u003c/a>), has received federal funds for 12 years. But recent changes in federal funding priorities and state administering of these monies, along with changing demographics in BUSD schools, has lead to a pending shift in the allocation of resources. Despite last year's one-year reprieve from the feds, no such extension of support is expected for the next school year, given changes to U.S. government guidelines with the passage of the \u003ca href=\"http://www.fns.usda.gov/cnd/governance/legislation/cnr_2010.htm\">Healthy, Hunger-Free Kids Act of 2010\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_61407\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lunchlove500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lunchlove500.jpg\" alt=\"If they grow it and cook it they will eat it Part Two: Students at Le Conte Elementary School in Berkeley. Photo: Sophie Constantinou\" width=\"500\" height=\"281\" class=\"size-full wp-image-61407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Two: Students at Le Conte Elementary School in Berkeley. Photo: Sophie Constantinou\u003c/figcaption>\u003c/figure>\n\u003cp>The school district saw the cuts coming. So last November, the superintendent convened an advisory committee on garden and cooking to identify and secure both short-term bridge funding and long-term sustainable funding, through major donor and corporate giving campaigns, public-private partnerships, and other fundraising efforts, all of which are either in the works or being explored. At a school board meeting on Wednesday, committee members will make a case for a commitment of $300,000 a year for two years to help maintain the program, according to Melanie Parker, interim supervisor for the BUSD's Gardening and Cooking Nutrition Program. (Last year \u003ca href=\"http://www.berkeleyside.com/2012/04/12/berkeley-district-votes-to-fund-at-risk-edible-programs/\">the district pledged up to $350,000\u003c/a> for the three schools facing cuts to their programs for this school year.) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The committee has outlined four tiers of funding options for the immediate future. These range from a fully-funded program costing $2 million a year, to a worst case scenario situation of part-time staff offering limited instruction and charged with keeping the gardens alive at about $250,000 a year. The largest cost of the program, not surprisingly, is salaries and benefits for cooking and gardening teachers and assistants. While most of these employees work part-time, they are paid the full-time equivalent of between $25,000 and $50,000. Many of these instructors, adored by students, parents, and school officials alike, have been working in the schools since the start of this program and the thought of losing their educational experience and institutional wisdom is viewed as a potentially devastating blow to the program.\u003c/p>\n\u003cp>The BUSD committee is recommending funding at a reduced level, what they're calling a \"tier two scenario\" or a 50 percent cut in program costs for a total of $1.04 million a year, which translates into fewer students receiving instruction and reduced staffing hours. \"The committee felt it was important to be realistic about how much money we could raise -- and raising $4 million over the next two years to maintain our current programs felt incredibly challenging,\" says Parker, who noted a recent $100,000 infusion of state funds that has been committed to the cause courtesy of the City of Berkeley's Public Health Department. Still, she acknowledges, there is a long way to go to secure full funding for next fall.\u003c/p>\n\u003cp>Fourteen of Berkeley's 19 schools have gotten federal funding in the past, money designed to benefit schools with significant low-income populations. The programs slated to lose their funding come October include Berkeley High School, Berkeley Technology Academy, Longfellow and Willard middle schools. Seven elementary schools face cuts, including Emerson, John Muir, LeConte, Malcolm X, Rosa Parks, Thousand Oaks and Washington. Hopkins, Franklin and King preschools will also be impacted by the loss of income. \u003c/p>\n\u003cp>The community is gearing up to raise funds and awareness on many levels. A \u003ca href=\"http://www.change.org/petitions/berkeley-unified-school-district-board-of-education-save-berkeley-school-garden-and-cooking-programs-3\">Change.org petition\u003c/a> is gathering signatures in support of the campaign. Individual schools are writing grant proposals and holding plant sales, movie nights, and fun runs to support cooking and gardening instruction. Meanwhile, a city-wide \u003ca href=\"http://berkeleydineout.com/\">Dine Out event\u003c/a> is slated for May 30, with prominent local food businesses and restaurants in the mix such as the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a>, \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a>, \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>, \u003ca href=\"http://www.ippukuberkeley.com/\">Ippuku\u003c/a>, \u003ca href=\"http://www.lanoterestaurant.com/\">La Note\u003c/a>, and \u003ca href=\"http://revivalbarandkitchen.com/\">Revival Bar + Kitchen\u003c/a>, who are all donating a percentage of sales to the classroom campaign. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BerkeleyDineOut600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BerkeleyDineOut600.jpg\" alt=\"Berkeley Dine Out\" width=\"400\" class=\"aligncenter size-full wp-image-61416\">\u003c/a>\u003c/p>\n\u003cp>For some who have signed on in support it's both a professional and personal cause. \"My three kids have benefited from the cooking and gardening programs at BUSD; my oldest daughter says the garden program at Willard was the only thing that got her through middle school,\" says Christian Geideman, owner-chef of the critically-acclaimed Ippuku, featuring \u003ca href=\"http://www.berkeleyside.com/2012/09/07/ippukus-owner-on-his-casual-japanese-cuisine/\">izakaya-style dining\u003c/a> in downtown Berkeley. \"And my youngest still talks about Farmer Ben and the chickens at Le Conte Elementary.\" Geideman sees the benefits of such programs beyond the school years. \"The restaurant industry is a major employer in our area, imagine how much teenagers could learn in four years that could prepare them for culinary careers,\" he says. \"I know that as a troubled teen I could have benefited from such a program; it should be expanded at Berkeley High, not cut.\"\u003c/p>\n\u003cp>Geideman's partner in work and life, Erinn Geideman, discovered first hand the positive effects of the program when she worked as an assistant to Washington Elementary's cooking teacher Carrie Fehr. \"At the elementary school age it's mostly about giving them access to the process: peeling, chopping and handling food,\" says Erinn Giedeman. \"When you teach a small child how to cut their own food it gives them a real sense of accomplishment. And when they taste what they've created it's exciting and fills the kids with pride.\" Many students, Erinn Geideman also noted, mentioned sharing the recipes at home with their families, an important aspect of a program that emphasizes healthy, seasonal eating geared towards fruit, vegetable, and whole grain recipes, designed with obesity and diabetes prevention in mind. The value of such edible education programs are hard to quantify in terms of test scores but one measure in a \u003ca href=\"http://www.theatlantic.com/health/archive/2010/09/berkeleys-new-school-food-study-a-victory-for-alice-waters/63465/\">UC Berkeley study\u003c/a> found that young students routinely exposed to fruits and vegetables through cooking and gardening instruction ate 1.5 more servings of produce a day compared with kids with fewer opportunities to dig in the dirt and work the stove at school.\u003c/p>\n\u003cp>The best known cooking and gardening program in Berkeley schools, King Middle School’s \u003ca href=\"http://edibleschoolyard.org/berkeley\">Edible Schoolyard\u003c/a>, is not impacted by the cuts, as its programs are paid for by the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a>, founded by \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Chez Panisse owner Alice Waters\u003c/a>. But the ESP (formerly the Chez Panisse Foundation) project staff are working with the BUSD community to come up with a financial plan for the future of its imperiled programs. \"The loss of federal funding to support BUSD's garden and cooking programs is a tragedy and ample evidence, if any were needed, that the call for this transformational change--to bring kids in the public schools into a healthy and delicious relationship with food--needs to get still louder,\" says \u003ca href=\"http://www.berkeleyside.com/2012/10/26/katrina-heron-new-director-of-edible-schoolyard-project/\">Katrina Heron\u003c/a>, executive director of ESP.\u003c/p>\n\u003cp>Kyle Cornforth, director of ESY Berkeley, is on the superintendent's advisory committee and active in the Berkeley Schools Gardening and Cooking Alliance and the alliance's Marian Mabel says Cornforth has been instrumental in providing assistance to help strengthen the curriculum components of the BUSD's cooking and gardening instruction to make the strongest possible case that such programs are indispensable to students. To that end, the committee is re-envisioning the program at a district-wide level (for all schools, including four elementary schools currently ineligible for federal funds) and seek to integrate the program into \u003ca href=\"http://www.berkeleyschools.net/teaching-and-learning-2/curriculum-standards/common-core-state-standards/\">Common Core State Standards\u003c/a> and what's known as \u003ca href=\"http://www.berkeleyschools.net/about-the-district/2020vision/\">2020 Vision\u003c/a>, Berkeley's effort to end racial disparities in academic achievement. \u003c/p>\n\u003cfigure id=\"attachment_61425\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000a.jpg\" alt=\"If they grow it and cook it they will eat it Part Three: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\" width=\"1000\" height=\"664\" class=\"size-full wp-image-61425\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Three: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\u003c/figcaption>\u003c/figure>\n\u003cp>Mindful of what is happening across the bay in Berkeley, \u003ca href=\"http://www.educationoutside.org/\">Education Outside\u003c/a> (formerly the San Francisco Green Schoolyard Alliance) is working hard to tie outdoor education in San Francisco public schools to core curriculum such as science, in a program launched three years ago. It's also trying to keep costs in check, by hiring young, service corps members for $25,000 a year to run these programs, set to be in 21 K-5 schools this fall. \"What is happening in Berkeley is instructive, it shows how easily these kinds of programs can be cut or lopped off, that's why we're focusing on making them an integral part of every student's day,\" says Arden Bucklin-Sporer, Education Outside's executive director. \"We never use the term 'gardening' or 'cooking,' which suggest that they're extra programs not integral to curriculum.\"\u003c/p>\n\u003cp>Back in the East Bay, another relatively new model for providing edible education is coming to Oakland schools this fall, via a national program known as \u003ca href=\"https://foodcorps.org/\">FoodCorps\u003c/a>, which places a service member in a school for a year to help tend or build a school garden, improve school cafeteria food, and talk up healthy eating with students. It costs FoodCorps about $32,500 to put a service member in a school, including a $15,000 stipend, a $5,550 Americorps award, and health benefits. FoodCorps has partnered with the Edible Schoolyard Project for a summer academy geared towards FoodCorps fellows, service members with one year of experience, who are training to become peer-mentors at sites around the country.\u003c/p>\n\u003cp>For now, in Berkeley the focus remains on saving a lauded program many years in the making. \"What's in jeopardy is losing the groundwork from developing a nationally-recognized program,\" says Willard Middle School parent Cindy Tsai Schultz, who is on \u003ca href=\"http://saveourgarden.blogspot.com/2013_03_01_archive.html\">the school's gardening and cooking committee\u003c/a>. \"In 1995 at Willard, Matt Tsang, our gardening coordinator, started with two small planter boxes. Today we have a model program with a flourishing garden, six chickens, and gardening and cooking classes that integrate nutrition education with math and science,\" she adds. \"Our garden produces enough food for cooking classes for over 500 children. The garden also provides a safe and peaceful place and offers students a sense of security. We can't lose the last 15 years of hard work and kids' strong connection with the program. We can't let all that nurturing turn to weeds.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Donations to the BUSD Garden and Cooking Program can be made through the \u003ca href=\"https://www.bpef-online.org/donate/online-donation/\">Berkeley Public Education Foundation\u003c/a>, when making a donation through BPEF, specify that the contribution is earmarked for the BUSD Garden and Cooking Program. For information on volunteer opportunities for the Dine Out fundraiser, to offer suggestions for major funders, or to donate email: berkeleyfundraiser@gmail.com.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61414\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivkamason.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivkamason.jpg\" alt=\"If they grow it and cook it they will eat it Part Four: Students at Malcolm X Elementary School in Berkeley. Photo: Rivka Mason\" width=\"720\" height=\"540\" class=\"size-full wp-image-61414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Four: Students at Malcolm X Elementary School in Berkeley.\u003cbr>Photo: Rivka Mason\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_61418\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivka_.mason600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivka_.mason600.jpg\" alt=\"A thriving sanctuary at school. Photo: Rivka Mason\" width=\"400\" class=\"size-full wp-image-61418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A thriving sanctuary at school. Photo: Rivka Mason\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Antibiotic-Resistant Bugs Turn Up Again In Turkey Meat",
"title": "Antibiotic-Resistant Bugs Turn Up Again In Turkey Meat",
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"content": "\u003cfigure id=\"attachment_61150\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cargil-turkeys-9a1a2131a1ebd652a8e1bb4e792c314db5afd794-s51.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cargil-turkeys-9a1a2131a1ebd652a8e1bb4e792c314db5afd794-s51.jpg\" alt=\"A truckload of live turkeys arrives at the Cargill plant in Springdale, Ark., Thursday, Aug. 4, 2011. Photo: Danny Johnston/AP\" width=\"666\" height=\"500\" class=\"size-full wp-image-61150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A truckload of live turkeys arrives at the Cargill plant in Springdale, Ark., Thursday, Aug. 4, 2011. Photo: Danny Johnston/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/04/07/176463491/why-you-shouldnt-wrinkle-your-nose-at-fermentation\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130501_me_04.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/01/180045788/antibiotic-resistant-bugs-turn-up-again-in-turkey-meat\">The Salt at NPR\u003c/a> (05/01/13)\u003c/p>\n\u003cp>Consumer groups are stepping up pressure on animal producers and their practice of giving antibiotics to healthy animals to prevent disease. In two new reports, the groups say they're worried that the preventive use of antibiotics is contributing to the development of antibiotic-resistant bacteria, which get harder to treat in humans and animals over time.\u003c/p>\n\u003cp>This week, \u003cem>Consumer Reports\u003c/em> released a \u003ca href=\"http://www.consumerreports.org/turkey0613\">report\u003c/a> looking at bacteria on turkey meat that are resistant to medicines used for humans. Scientists there tested 257 samples of raw ground turkey meat that they purchased at grocery stores around the country. They conclude that turkey meat that came from turkeys raised organically without antibiotics was significantly less likely to harbor resistant bacteria compared with meat from conventional turkeys that were given antibiotics.\u003c/p>\n\u003cp>\"We think these findings underscore a very important [government] recommendation that we don't need to feed healthy animals antibiotics every day to promote their growth and prevent disease,\" says Urvashi Rangan, director of the food safety and sustainability group at \u003cem>Consumer Reports.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The findings came on the heels of a \u003ca href=\"http:/www.ewg.org/meateatersguide/superbugs/\">report\u003c/a> from another consumer advocacy organization, the Environmental Working Group, which analyzed data collected by the federal government's \u003ca href=\"http://www.fda.gov/downloads/AnimalVeterinary/SafetyHealth/AntimicrobialResistance/NationalAntimicrobialResistanceMonitoringSystem/UCM334834.pdf\">National Antimicrobial Resistance Monitoring System.\u003c/a> It also documented high levels of antibiotic-resistant bacteria in store-bought meats.\u003c/p>\n\u003cp>The Food and Drug Administration \u003ca href=\"http://www.fda.gov/AnimalVeterinary/NewsEvents/CVMUpdates/ucm348794\">took issue\u003c/a> with this EWG analysis, saying it came to \"misleading conclusions.\" But meanwhile, the agency has weighed in on the complex problem of antibiotic resistance by calling for the \u003ca href=\"http://www.fda.gov/newsevents/newsroom/pressannouncements/ucm217464.htm\">judicious use \u003c/a>of antibiotics in food-producing animals.\u003c/p>\n\u003cp>\"One way FDA is working to address this issue [of resistance] is to phase out the use of antibiotics in food animals for growth promotion and feed efficiency,\" says Jalil Isa, a spokesman for the agency. \"FDA believes these drugs should be used only in situations where they are necessary for ensuring animal health, and done so under the oversight of a veterinarian.\"\u003c/p>\n\u003cp>The most recent \u003ca href=\"http://www.fda.gov/AnimalVeterinary/NewsEvents/CVMUpdates/ucm338178.htm\">data\u003c/a> from the FDA show that about 30 million pounds of antibiotics each year are purchased for use in farm animals. That's about \u003ca href=\"http://www.pewhealth.org/other-resource/record-high-antibiotic-sales-for-meat-and-poultry-production-85899449119\">four times more\u003c/a> than what doctors prescribe to people.\u003c/p>\n\u003cp>Around 74 percent of those drugs aren't used to treat sick animals. Instead, farmers administer them at low doses to help animals grow faster and prevent infections.\u003c/p>\n\u003cp>Diana Goodpasture of Akron, Ohio, knows what it's like to be sickened by a strain of salmonella bacteria that's resistant to antibiotic treatment. In June 2011, after she ate a turkey burger that she had grilled, she became so sick that she was hospitalized for five days.\u003c/p>\n\u003cp>\"It was terrible; it was the worst thing I ever experienced in my life,\" Goodpasture tells The Salt. She was infected with \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg/\">salmonella Heidelberg\u003c/a> that was resistant to three types of antibiotics: ampicillin, streptomycin and tetracycline. The tainted meat was part of a massive \u003ca href=\"http://www.npr.org/2011/08/05/139014983/salmonella-strain-in-turkey-recall-resists-antibiotics\">ground turkey recall. \u003c/a>\u003c/p>\n\u003cp>\u003cem>Consumer Reports\u003c/em> briefed several government agencies on its findings, which were released April 30, on bacteria in ground turkey meat. In an email, the FDA's Isa says the report leaves out information that would have been helpful, such as \"details about which types of bacteria were found to be resistant to which antibiotics.\"\u003c/p>\n\u003cp>\u003cstrong>UPDATE, Wednesday, May 1, 12:30 p.m.\u003c/strong>\u003c/p>\n\u003cp>The FDA acknowledges that it overlooked \u003ca href=\"http://www.consumerreports.org/content/dam/cro/magazine-articles/2013/June/Consumer_Reports_Ground_Turkey_Drug_Resistance_6-13.pdf\">a table\u003c/a> in the report that does include the details on which bacteria were resistant to individual antibiotics.\u003c/p>\n\u003cp>\u003cem>And the original post continues...\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.eatturkey.com/home.html\">National Turkey Federation\u003c/a>, meanwhile, says it believes turkey producers are using antibiotics judiciously — and that their practices help keep turkey flocks healthy. They point out that in general, the antibiotics used most in raising turkeys are not the same antibiotics that are relied upon to treat people.\u003c/p>\n\u003cp>NTF President Joel Brandenberger says animal agriculture is only one piece of the puzzle in the problem of antibiotic resistance, but he recognizes FDA's efforts to work with producers to restrict their use of the drugs.\u003c/p>\n\u003cp>\"The National Turkey Federation has been cautiously supportive of FDA's strategy,\" says Brandenberger.\u003c/p>\n\u003cp>According to poultry scientist \u003ca href=\"http://animalscience.psu.edu/directory/mrh4\">Michael Hulet\u003c/a> at Penn State University, the poultry industry has already stopped using a lot of the drugs that are still used to treat infections in humans, like ciprofloxacin. And, he says, when the industry does use the same drugs that doctors prescribe to sick people — drugs like tetracycline — it's usually only to treat animals that are truly sick, not to prevent disease.\u003c/p>\n\u003cp>\"The industry has really cut back on the number of drugs used [for routine prevention of disease in healthy animals] because of some of the concern about resistance,\" Hulet says.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.pewhealth.org/experts/gail-hansen-85899367309\">Gail Hansen\u003c/a> with the Pew Campaign on Human Health and Industrial Farming says it's impossible to confirm whether the poultry industry's claims are true, because there are no publicly available data on how the drugs are actually used. \"So far, all we really have is 'trust' and no way to verify,\" says Hansen.\u003c/p>\n\u003cp>Lawmakers on Capitol Hill have proposed new legislation that would restrict the use of antibiotics in food animals and eight classes of antibiotics for human use only.\u003c/p>\n\u003cp>\"We need to take action to confront this growing public health crisis before routine infections like strep throat become fatal,\" Democratic New York Rep. Louise Slaughter, author of the \u003ca href=\"http://www.louise.house.gov/index.php?option=com_content&view=article&id=2873:slaughter-introduces-preservation-of-antibiotics-for-medical-treatment-act&catid=103:2013-press-releases&Itemid=55\">legislation,\u003c/a> said in a statement.\u003cstrong>\u003cbr>\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/01/180045788/antibiotic-resistant-bugs-turn-up-again-in-turkey-meat\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "\u003cem>Consumer Reports\u003c/em> found that turkey meat that came from birds raised without antibiotics was significantly less likely to harbor antibiotic-resistant bacteria, compared with meat from conventional turkeys that were given antibiotics. But turkey producers contend that they use antibiotics judiciously to help keep their flocks healthy.",
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"description": "Consumer Reports found that turkey meat that came from birds raised without antibiotics was significantly less likely to harbor antibiotic-resistant bacteria, compared with meat from conventional turkeys that were given antibiotics. But turkey producers contend that they use antibiotics judiciously to help keep their flocks healthy.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61150\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cargil-turkeys-9a1a2131a1ebd652a8e1bb4e792c314db5afd794-s51.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cargil-turkeys-9a1a2131a1ebd652a8e1bb4e792c314db5afd794-s51.jpg\" alt=\"A truckload of live turkeys arrives at the Cargill plant in Springdale, Ark., Thursday, Aug. 4, 2011. Photo: Danny Johnston/AP\" width=\"666\" height=\"500\" class=\"size-full wp-image-61150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A truckload of live turkeys arrives at the Cargill plant in Springdale, Ark., Thursday, Aug. 4, 2011. Photo: Danny Johnston/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/04/07/176463491/why-you-shouldnt-wrinkle-your-nose-at-fermentation\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/01/180045788/antibiotic-resistant-bugs-turn-up-again-in-turkey-meat\">The Salt at NPR\u003c/a> (05/01/13)\u003c/p>\n\u003cp>Consumer groups are stepping up pressure on animal producers and their practice of giving antibiotics to healthy animals to prevent disease. In two new reports, the groups say they're worried that the preventive use of antibiotics is contributing to the development of antibiotic-resistant bacteria, which get harder to treat in humans and animals over time.\u003c/p>\n\u003cp>This week, \u003cem>Consumer Reports\u003c/em> released a \u003ca href=\"http://www.consumerreports.org/turkey0613\">report\u003c/a> looking at bacteria on turkey meat that are resistant to medicines used for humans. Scientists there tested 257 samples of raw ground turkey meat that they purchased at grocery stores around the country. They conclude that turkey meat that came from turkeys raised organically without antibiotics was significantly less likely to harbor resistant bacteria compared with meat from conventional turkeys that were given antibiotics.\u003c/p>\n\u003cp>\"We think these findings underscore a very important [government] recommendation that we don't need to feed healthy animals antibiotics every day to promote their growth and prevent disease,\" says Urvashi Rangan, director of the food safety and sustainability group at \u003cem>Consumer Reports.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The findings came on the heels of a \u003ca href=\"http:/www.ewg.org/meateatersguide/superbugs/\">report\u003c/a> from another consumer advocacy organization, the Environmental Working Group, which analyzed data collected by the federal government's \u003ca href=\"http://www.fda.gov/downloads/AnimalVeterinary/SafetyHealth/AntimicrobialResistance/NationalAntimicrobialResistanceMonitoringSystem/UCM334834.pdf\">National Antimicrobial Resistance Monitoring System.\u003c/a> It also documented high levels of antibiotic-resistant bacteria in store-bought meats.\u003c/p>\n\u003cp>The Food and Drug Administration \u003ca href=\"http://www.fda.gov/AnimalVeterinary/NewsEvents/CVMUpdates/ucm348794\">took issue\u003c/a> with this EWG analysis, saying it came to \"misleading conclusions.\" But meanwhile, the agency has weighed in on the complex problem of antibiotic resistance by calling for the \u003ca href=\"http://www.fda.gov/newsevents/newsroom/pressannouncements/ucm217464.htm\">judicious use \u003c/a>of antibiotics in food-producing animals.\u003c/p>\n\u003cp>\"One way FDA is working to address this issue [of resistance] is to phase out the use of antibiotics in food animals for growth promotion and feed efficiency,\" says Jalil Isa, a spokesman for the agency. \"FDA believes these drugs should be used only in situations where they are necessary for ensuring animal health, and done so under the oversight of a veterinarian.\"\u003c/p>\n\u003cp>The most recent \u003ca href=\"http://www.fda.gov/AnimalVeterinary/NewsEvents/CVMUpdates/ucm338178.htm\">data\u003c/a> from the FDA show that about 30 million pounds of antibiotics each year are purchased for use in farm animals. That's about \u003ca href=\"http://www.pewhealth.org/other-resource/record-high-antibiotic-sales-for-meat-and-poultry-production-85899449119\">four times more\u003c/a> than what doctors prescribe to people.\u003c/p>\n\u003cp>Around 74 percent of those drugs aren't used to treat sick animals. Instead, farmers administer them at low doses to help animals grow faster and prevent infections.\u003c/p>\n\u003cp>Diana Goodpasture of Akron, Ohio, knows what it's like to be sickened by a strain of salmonella bacteria that's resistant to antibiotic treatment. In June 2011, after she ate a turkey burger that she had grilled, she became so sick that she was hospitalized for five days.\u003c/p>\n\u003cp>\"It was terrible; it was the worst thing I ever experienced in my life,\" Goodpasture tells The Salt. She was infected with \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg/\">salmonella Heidelberg\u003c/a> that was resistant to three types of antibiotics: ampicillin, streptomycin and tetracycline. The tainted meat was part of a massive \u003ca href=\"http://www.npr.org/2011/08/05/139014983/salmonella-strain-in-turkey-recall-resists-antibiotics\">ground turkey recall. \u003c/a>\u003c/p>\n\u003cp>\u003cem>Consumer Reports\u003c/em> briefed several government agencies on its findings, which were released April 30, on bacteria in ground turkey meat. In an email, the FDA's Isa says the report leaves out information that would have been helpful, such as \"details about which types of bacteria were found to be resistant to which antibiotics.\"\u003c/p>\n\u003cp>\u003cstrong>UPDATE, Wednesday, May 1, 12:30 p.m.\u003c/strong>\u003c/p>\n\u003cp>The FDA acknowledges that it overlooked \u003ca href=\"http://www.consumerreports.org/content/dam/cro/magazine-articles/2013/June/Consumer_Reports_Ground_Turkey_Drug_Resistance_6-13.pdf\">a table\u003c/a> in the report that does include the details on which bacteria were resistant to individual antibiotics.\u003c/p>\n\u003cp>\u003cem>And the original post continues...\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.eatturkey.com/home.html\">National Turkey Federation\u003c/a>, meanwhile, says it believes turkey producers are using antibiotics judiciously — and that their practices help keep turkey flocks healthy. They point out that in general, the antibiotics used most in raising turkeys are not the same antibiotics that are relied upon to treat people.\u003c/p>\n\u003cp>NTF President Joel Brandenberger says animal agriculture is only one piece of the puzzle in the problem of antibiotic resistance, but he recognizes FDA's efforts to work with producers to restrict their use of the drugs.\u003c/p>\n\u003cp>\"The National Turkey Federation has been cautiously supportive of FDA's strategy,\" says Brandenberger.\u003c/p>\n\u003cp>According to poultry scientist \u003ca href=\"http://animalscience.psu.edu/directory/mrh4\">Michael Hulet\u003c/a> at Penn State University, the poultry industry has already stopped using a lot of the drugs that are still used to treat infections in humans, like ciprofloxacin. And, he says, when the industry does use the same drugs that doctors prescribe to sick people — drugs like tetracycline — it's usually only to treat animals that are truly sick, not to prevent disease.\u003c/p>\n\u003cp>\"The industry has really cut back on the number of drugs used [for routine prevention of disease in healthy animals] because of some of the concern about resistance,\" Hulet says.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.pewhealth.org/experts/gail-hansen-85899367309\">Gail Hansen\u003c/a> with the Pew Campaign on Human Health and Industrial Farming says it's impossible to confirm whether the poultry industry's claims are true, because there are no publicly available data on how the drugs are actually used. \"So far, all we really have is 'trust' and no way to verify,\" says Hansen.\u003c/p>\n\u003cp>Lawmakers on Capitol Hill have proposed new legislation that would restrict the use of antibiotics in food animals and eight classes of antibiotics for human use only.\u003c/p>\n\u003cp>\"We need to take action to confront this growing public health crisis before routine infections like strep throat become fatal,\" Democratic New York Rep. Louise Slaughter, author of the \u003ca href=\"http://www.louise.house.gov/index.php?option=com_content&view=article&id=2873:slaughter-introduces-preservation-of-antibiotics-for-medical-treatment-act&catid=103:2013-press-releases&Itemid=55\">legislation,\u003c/a> said in a statement.\u003cstrong>\u003cbr>\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/01/180045788/antibiotic-resistant-bugs-turn-up-again-in-turkey-meat\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Caffeine In Coffee Is A Miracle Drug For The Tired",
"title": "Why Caffeine In Coffee Is A Miracle Drug For The Tired",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60941\" class=\"wp-caption aligncenter\" style=\"max-width: 888px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeaddict.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeaddict.jpg\" alt=\"Many believe that humanity's caffeine addiction has wrought a lot of good. Photo: istockphoto.com\" width=\"888\" height=\"500\" class=\"size-full wp-image-60941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many believe that humanity's caffeine addiction has wrought a lot of good. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/23/178627908/why-caffeine-in-coffee-is-a-miracle-drug-for-the-tired\">The Salt at NPR Food\u003c/a> (4/26/13)\u003c/p>\n\u003cp>NPR's \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=178007479\">Coffee Week\u003c/a> is winding down, but we'd be remiss if we didn't give some space to caffeine, the most widely used stimulant drug in the world.\u003c/p>\n\u003cp>As much as we may enjoy the nutty dark roast aromas and the sensations of a warm beverage, coffee is often just a caffeine delivery system for a groggy brain. Approximately 80 percent of caffeine is consumed in the form of coffee, and in the U.S., we average about two cups of coffee per day. That 200 milligrams of caffeine affects our brains, our performance, and maybe even our health.\u003c/p>\n\u003cp>Many believe that humanity's caffeine addiction has wrought a lot of benefits. Earlier in the week, historian Mark Pendergrast \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178625554/how-coffee-influenced-the-course-of-history\">told\u003c/a> us about how coffee (and caffeine) helped Western civilization \"sober up\" enough to get down to business. And Jerry Seinfeld \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/26/179049781/so-jerry-seinfeld-called-us-to-talk-about-coffee\">claimed\u003c/a> coffee has made us a more productive society.\u003c/p>\n\u003cp>But is there any science behind the idea that caffeine, by way of coffee, makes us better workers? And what exactly is caffeine doing to our tired brains?\u003c/p>\n\u003cfigure id=\"attachment_60942\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-espressoxing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-espressoxing.jpg\" alt=\"For some, coffee is simply a a caffeine delivery system for a groggy brain. Photo: Andrew Moor\" width=\"300\" class=\"size-full wp-image-60942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For some, coffee is simply a a caffeine delivery system for a groggy brain. Photo: \u003ca href=\"http://www.flickr.com/photos/drewott/3686375352/in/photostream/\">Andrew Moor/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For these questions, we turned to \u003ca href=\"http://braunmedicalmedia.com/index.html\">Stephen Braun\u003c/a>, a medical writer who sifted through the research on caffeine in his book \u003cem>Buzz\u003c/em>: \u003cem>The Science and Lore of Alcohol and Caffeine. \u003c/em>(It came out in 1997, but it's still among the best resources on the topic.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to Braun, caffeine works by blocking receptors for adenosine, a compound in the brain that makes you feel sleepy. In other words, he writes in the book, consuming caffeine is like \"putting a block of wood under one of the brain's primary brake pedals.\"\u003c/p>\n\u003cp>Of course, there's a huge amount of variation in how caffeine affects individuals, which depends on genetics, tolerance and other factors. But several small studies \u003ca href=\"http://www.coffeeandhealth.org/research-centre/overview/references/\">have shown\u003c/a> that at low doses (between 100 and 250 mg), caffeine improves alertness and mental performance, especially in people who are already tired. Neuroscientists \u003ca href=\"http://www.coffeeandhealth.org/abstract/tse-ws-et-al-2009-caffeinated-coffee-enhances-co-operative-behavior-in-the-mixed-motive-game-in-healthy-volunteers-nutr-neurosci1221-7/\">report\u003c/a> that it makes us more supportive of each other in social situations. And \u003ca href=\"http://www.coffeeandhealth.org/abstract/smith-ap-2005-caffeine-at-work-hum-psychopharmacol20441-5/\">one study\u003c/a> even found that higher caffeine consumption helped reduce the risk of workplace accidents.\u003c/p>\n\u003cp>\"Its indirect action on arousal, mood and concentration contributes in large part to its cognitive enhancing properties,\" according to a review \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20182035\">article\u003c/a> in the \u003cem>Journal of Alzheimers Disease\u003c/em>.\u003c/p>\n\u003cp>As Allison Aubrey \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/07/173465469/if-caffeine-can-boost-the-memory-of-bees-can-it-help-us-too\">reported\u003c/a> last month, caffeine also seems to improve short-term memory — if you're exhausted. But researchers said it didn't have any beneficial effects on memory among people who are well rested.\u003c/p>\n\u003cp>As with all drugs, there is such a thing as too much caffeine. According to a 2001 Institute of Medicine \u003ca href=\"http://www.nap.edu/catalog.php?record_id=10219\">report\u003c/a>, 600 mg of caffeine (or six cups of coffee) will bring on negative cognitive effects, otherwise known as the jitters, in most people — including Kramer from \u003cem>Seinfeld\u003c/em>. And some people are so sensitive to caffeine that one cup will bring on nervousness and irritability, rather than the alertness that most of us feel.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=12jwC65KD70]\u003c/p>\n\u003cp>\"We also know that caffeine is bad for people with anxiety — for them, it's likely to hurt productivity,\" Braun tells The Salt. \"But for people on the more depressive end, caffeine would improve productivity. The effect of the drug really depends on the brain into which it's being infused.\"\u003c/p>\n\u003cp>Increasingly, medical researchers \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/14/169161207/young-adults-swapping-soda-for-the-super-buzz-of-coffee\">are worried\u003c/a> about about how teens' overuse of caffeine is keeping them from getting the restorative sleep they need. That goes for some adults, too.\u003c/p>\n\u003cp>As psychologist Harris Lieberman of the Army Research Institute of Environmental Medicine \u003ca href=\"http://www.npr.org/2011/06/06/136921303/think-twice-before-reaching-for-a-caffeine-boost\">told\u003c/a> NPR back in 2011, modern life has made us more dependent on the drug. \"It's a combination of driving ourselves and having high expectations of ourselves, but also of society making a lot of demands on us, so they kind of add up to give us insufficient time to sleep.\"\u003c/p>\n\u003cp>Braun has a theory on how to get the most out of caffeine, and it involves taking regular \"caffeine holidays\" five or six times a year.\u003c/p>\n\u003cp>\"I find it to be most useful when I start at a virgin state, so I taper down slowly,\" he says. \"I switch from coffee to black tea, and then peppermint tea. So when I get that first cup of java again, it's such a great feeling.\"\u003c/p>\n\u003cp>Tapering down also reminds him that he can function perfectly well — and sleep better — without caffeine. \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": "Historians tell us that caffeine in coffee helped Western civilization \"sober up\" and get down to business. Now scientific research shows that at low doses, caffeine improves performance on mental tasks, especially in people who are already tired.",
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"description": "Historians tell us that caffeine in coffee helped Western civilization "sober up" and get down to business. Now scientific research shows that at low doses, caffeine improves performance on mental tasks, especially in people who are already tired.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60941\" class=\"wp-caption aligncenter\" style=\"max-width: 888px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeaddict.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffeeaddict.jpg\" alt=\"Many believe that humanity's caffeine addiction has wrought a lot of good. Photo: istockphoto.com\" width=\"888\" height=\"500\" class=\"size-full wp-image-60941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many believe that humanity's caffeine addiction has wrought a lot of good. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/23/178627908/why-caffeine-in-coffee-is-a-miracle-drug-for-the-tired\">The Salt at NPR Food\u003c/a> (4/26/13)\u003c/p>\n\u003cp>NPR's \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=178007479\">Coffee Week\u003c/a> is winding down, but we'd be remiss if we didn't give some space to caffeine, the most widely used stimulant drug in the world.\u003c/p>\n\u003cp>As much as we may enjoy the nutty dark roast aromas and the sensations of a warm beverage, coffee is often just a caffeine delivery system for a groggy brain. Approximately 80 percent of caffeine is consumed in the form of coffee, and in the U.S., we average about two cups of coffee per day. That 200 milligrams of caffeine affects our brains, our performance, and maybe even our health.\u003c/p>\n\u003cp>Many believe that humanity's caffeine addiction has wrought a lot of benefits. Earlier in the week, historian Mark Pendergrast \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178625554/how-coffee-influenced-the-course-of-history\">told\u003c/a> us about how coffee (and caffeine) helped Western civilization \"sober up\" enough to get down to business. And Jerry Seinfeld \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/26/179049781/so-jerry-seinfeld-called-us-to-talk-about-coffee\">claimed\u003c/a> coffee has made us a more productive society.\u003c/p>\n\u003cp>But is there any science behind the idea that caffeine, by way of coffee, makes us better workers? And what exactly is caffeine doing to our tired brains?\u003c/p>\n\u003cfigure id=\"attachment_60942\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-espressoxing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-espressoxing.jpg\" alt=\"For some, coffee is simply a a caffeine delivery system for a groggy brain. Photo: Andrew Moor\" width=\"300\" class=\"size-full wp-image-60942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For some, coffee is simply a a caffeine delivery system for a groggy brain. Photo: \u003ca href=\"http://www.flickr.com/photos/drewott/3686375352/in/photostream/\">Andrew Moor/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For these questions, we turned to \u003ca href=\"http://braunmedicalmedia.com/index.html\">Stephen Braun\u003c/a>, a medical writer who sifted through the research on caffeine in his book \u003cem>Buzz\u003c/em>: \u003cem>The Science and Lore of Alcohol and Caffeine. \u003c/em>(It came out in 1997, but it's still among the best resources on the topic.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to Braun, caffeine works by blocking receptors for adenosine, a compound in the brain that makes you feel sleepy. In other words, he writes in the book, consuming caffeine is like \"putting a block of wood under one of the brain's primary brake pedals.\"\u003c/p>\n\u003cp>Of course, there's a huge amount of variation in how caffeine affects individuals, which depends on genetics, tolerance and other factors. But several small studies \u003ca href=\"http://www.coffeeandhealth.org/research-centre/overview/references/\">have shown\u003c/a> that at low doses (between 100 and 250 mg), caffeine improves alertness and mental performance, especially in people who are already tired. Neuroscientists \u003ca href=\"http://www.coffeeandhealth.org/abstract/tse-ws-et-al-2009-caffeinated-coffee-enhances-co-operative-behavior-in-the-mixed-motive-game-in-healthy-volunteers-nutr-neurosci1221-7/\">report\u003c/a> that it makes us more supportive of each other in social situations. And \u003ca href=\"http://www.coffeeandhealth.org/abstract/smith-ap-2005-caffeine-at-work-hum-psychopharmacol20441-5/\">one study\u003c/a> even found that higher caffeine consumption helped reduce the risk of workplace accidents.\u003c/p>\n\u003cp>\"Its indirect action on arousal, mood and concentration contributes in large part to its cognitive enhancing properties,\" according to a review \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20182035\">article\u003c/a> in the \u003cem>Journal of Alzheimers Disease\u003c/em>.\u003c/p>\n\u003cp>As Allison Aubrey \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/07/173465469/if-caffeine-can-boost-the-memory-of-bees-can-it-help-us-too\">reported\u003c/a> last month, caffeine also seems to improve short-term memory — if you're exhausted. But researchers said it didn't have any beneficial effects on memory among people who are well rested.\u003c/p>\n\u003cp>As with all drugs, there is such a thing as too much caffeine. According to a 2001 Institute of Medicine \u003ca href=\"http://www.nap.edu/catalog.php?record_id=10219\">report\u003c/a>, 600 mg of caffeine (or six cups of coffee) will bring on negative cognitive effects, otherwise known as the jitters, in most people — including Kramer from \u003cem>Seinfeld\u003c/em>. And some people are so sensitive to caffeine that one cup will bring on nervousness and irritability, rather than the alertness that most of us feel.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/12jwC65KD70'\n title='//www.youtube.com/embed/12jwC65KD70'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\"We also know that caffeine is bad for people with anxiety — for them, it's likely to hurt productivity,\" Braun tells The Salt. \"But for people on the more depressive end, caffeine would improve productivity. The effect of the drug really depends on the brain into which it's being infused.\"\u003c/p>\n\u003cp>Increasingly, medical researchers \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/14/169161207/young-adults-swapping-soda-for-the-super-buzz-of-coffee\">are worried\u003c/a> about about how teens' overuse of caffeine is keeping them from getting the restorative sleep they need. That goes for some adults, too.\u003c/p>\n\u003cp>As psychologist Harris Lieberman of the Army Research Institute of Environmental Medicine \u003ca href=\"http://www.npr.org/2011/06/06/136921303/think-twice-before-reaching-for-a-caffeine-boost\">told\u003c/a> NPR back in 2011, modern life has made us more dependent on the drug. \"It's a combination of driving ourselves and having high expectations of ourselves, but also of society making a lot of demands on us, so they kind of add up to give us insufficient time to sleep.\"\u003c/p>\n\u003cp>Braun has a theory on how to get the most out of caffeine, and it involves taking regular \"caffeine holidays\" five or six times a year.\u003c/p>\n\u003cp>\"I find it to be most useful when I start at a virgin state, so I taper down slowly,\" he says. \"I switch from coffee to black tea, and then peppermint tea. So when I get that first cup of java again, it's such a great feeling.\"\u003c/p>\n\u003cp>Tapering down also reminds him that he can function perfectly well — and sleep better — without caffeine. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177644483/study-finds-no-harm-in-occasional-drink-during-pregnancy\">The Salt at NPR Food\u003c/a> (4/18/13)\u003c/p>\n\u003cfigure id=\"attachment_60249\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pregnant-drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pregnant-drinking-290x217.jpg\" alt=\"A pregnant woman holds a glass of wine. Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-60249\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pregnant woman holds a glass of wine.\u003cbr> Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Is the occasional glass of wine or beer OK for moms-to-be?\u003c/p>\n\u003cp>According to a new \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/1471-0528.12246/abstract\">study\u003c/a> published in \u003cem>BJOG: An International Journal of Obstetrics and Gynaecology\u003c/em>, there doesn't seem to be any measurable risk.\u003c/p>\n\u003cp>The study found that drinking up to two alcoholic beverages per week during pregnancy is not linked to developmental problems in children. But even the study's authors caution that abstaining from alcohol is still best for mothers-to-be.\u003c/p>\n\u003cp>The research was done at the University College London, using data collected as part of the Millennium Cohort Study. The researchers looked at about 10,000 children born in the U.K. between 2000 and 2001. When the children were 7 years old, they were given math, reading and spatial skills tests. And parents completed questionnaires about the children's emotional and social development.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers found that children born to women who consumed a little alcohol during pregnancy had higher test scores on some tests compared with children of nondrinkers. But the researchers conclude that most of these differences were too small to be statistically significant.\u003c/p>\n\u003cp>\"While we have followed these children for the first seven years of their lives, further research is needed to detect whether any adverse effects of low levels of alcohol consumption in pregnancy emerge later in childhood,\" professor \u003ca href=\"http://www.ucl.ac.uk/ucl-iris-project/iris/staffprofile.php?ref=YKELL78\">Yvonne Kelly\u003c/a>, of the International Centre for Lifecourse Studies (\u003ca href=\"http://www.ucl.ac.uk/icls\">ICLS)\u003c/a> at University College London, and co-author of the study, said in a statement released by the journal.\u003c/p>\n\u003cp>The Department of Health in the U.K. recommends that pregnant women avoid alcohol altogether. But if moms-to-be do choose to drink, the government's advice is \"to not have more than one to two units of alcohol once or twice a week, and not to get drunk,\" according to \u003ca href=\"http://www.nhs.uk/chq/Pages/2270.aspx?CategoryID=54#close\">this\u003c/a> U.K. government site. Under the British government's definition, a small 4-ounce glass of wine is about one-and-a-half units.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Experts on fetal alcohol syndrome in the U.S. aren't so convinced by the new findings. \"Failure to see an effect doesn't mean that there isn't one, or that drinking in pregnancy is safe,\" says \u003ca href=\"http://www.med.wayne.edu/prb/fellowship_faculty_sokol.htm\">Dr. Robert Sokol\u003c/a>, director of the C.S. Mott Center for Human Growth and Development at Wayne State University, in an email to The Salt. He explains that the ability to detect effects of low levels of alcohol exposure depends largely on what's measured.\u003c/p>\n\u003cp>Another shortcoming of the study is that people tend to under-report alcohol consumption when they're questioned about it, says \u003ca href=\"http://www.einstein.yu.edu/faculty/10126/david-garry/\">Dr. David Garry\u003c/a> of the Albert Einstein College of Medicine at Yeshiva University. And in this study, women weren't asked to recall how much alcohol they drank until their child was 9 months old, so memories may not have been so clear. It's \"not a convincing study,\" says Garry.\u003c/p>\n\u003cp>\"If a woman has had some drinks in pregnancy, I would reassure her that the [child's] development is likely to be normal,\" writes Garry in an email to The Salt. But overall, he says, drinking does pose a risk and should be avoided during pregnancy.\u003c/p>\n\u003cp>Robert Sokol agrees. \"It's still the case that it's safest not to drink during pregnancy,\" Sokol says. \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>\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177644483/study-finds-no-harm-in-occasional-drink-during-pregnancy\">The Salt at NPR Food\u003c/a> (4/18/13)\u003c/p>\n\u003cfigure id=\"attachment_60249\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pregnant-drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pregnant-drinking-290x217.jpg\" alt=\"A pregnant woman holds a glass of wine. Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-60249\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pregnant woman holds a glass of wine.\u003cbr> Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Is the occasional glass of wine or beer OK for moms-to-be?\u003c/p>\n\u003cp>According to a new \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/1471-0528.12246/abstract\">study\u003c/a> published in \u003cem>BJOG: An International Journal of Obstetrics and Gynaecology\u003c/em>, there doesn't seem to be any measurable risk.\u003c/p>\n\u003cp>The study found that drinking up to two alcoholic beverages per week during pregnancy is not linked to developmental problems in children. But even the study's authors caution that abstaining from alcohol is still best for mothers-to-be.\u003c/p>\n\u003cp>The research was done at the University College London, using data collected as part of the Millennium Cohort Study. The researchers looked at about 10,000 children born in the U.K. between 2000 and 2001. When the children were 7 years old, they were given math, reading and spatial skills tests. And parents completed questionnaires about the children's emotional and social development.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The researchers found that children born to women who consumed a little alcohol during pregnancy had higher test scores on some tests compared with children of nondrinkers. But the researchers conclude that most of these differences were too small to be statistically significant.\u003c/p>\n\u003cp>\"While we have followed these children for the first seven years of their lives, further research is needed to detect whether any adverse effects of low levels of alcohol consumption in pregnancy emerge later in childhood,\" professor \u003ca href=\"http://www.ucl.ac.uk/ucl-iris-project/iris/staffprofile.php?ref=YKELL78\">Yvonne Kelly\u003c/a>, of the International Centre for Lifecourse Studies (\u003ca href=\"http://www.ucl.ac.uk/icls\">ICLS)\u003c/a> at University College London, and co-author of the study, said in a statement released by the journal.\u003c/p>\n\u003cp>The Department of Health in the U.K. recommends that pregnant women avoid alcohol altogether. But if moms-to-be do choose to drink, the government's advice is \"to not have more than one to two units of alcohol once or twice a week, and not to get drunk,\" according to \u003ca href=\"http://www.nhs.uk/chq/Pages/2270.aspx?CategoryID=54#close\">this\u003c/a> U.K. government site. Under the British government's definition, a small 4-ounce glass of wine is about one-and-a-half units.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Experts on fetal alcohol syndrome in the U.S. aren't so convinced by the new findings. \"Failure to see an effect doesn't mean that there isn't one, or that drinking in pregnancy is safe,\" says \u003ca href=\"http://www.med.wayne.edu/prb/fellowship_faculty_sokol.htm\">Dr. Robert Sokol\u003c/a>, director of the C.S. Mott Center for Human Growth and Development at Wayne State University, in an email to The Salt. He explains that the ability to detect effects of low levels of alcohol exposure depends largely on what's measured.\u003c/p>\n\u003cp>Another shortcoming of the study is that people tend to under-report alcohol consumption when they're questioned about it, says \u003ca href=\"http://www.einstein.yu.edu/faculty/10126/david-garry/\">Dr. David Garry\u003c/a> of the Albert Einstein College of Medicine at Yeshiva University. And in this study, women weren't asked to recall how much alcohol they drank until their child was 9 months old, so memories may not have been so clear. It's \"not a convincing study,\" says Garry.\u003c/p>\n\u003cp>\"If a woman has had some drinks in pregnancy, I would reassure her that the [child's] development is likely to be normal,\" writes Garry in an email to The Salt. But overall, he says, drinking does pose a risk and should be avoided during pregnancy.\u003c/p>\n\u003cp>Robert Sokol agrees. \"It's still the case that it's safest not to drink during pregnancy,\" Sokol says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_60154\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/MaryRoach2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/MaryRoach2.jpg\" alt=\"Mary Roach. Photo: Wikimedia Commons\" width=\"248\" height=\"140\" class=\"size-full wp-image-60154\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mary Roach. Photo: Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201304171000\">Original Broadcast\u003c/a>:\u003cbr>\nWednesday, Apr 17, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/04/20130417bforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.maryroach.net/gulp.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Gulp-cover-350.jpg\" alt=\"Gulp-cover-350\" width=\"100\" class=\"alignright size-full wp-image-60156\">\u003c/a>How does saliva work? Why doesn't your stomach digest itself? And did constipation really kill Elvis? In her new book \"Gulp: Adventures on the Alimentary Canal,\" Mary Roach chronicles the surprisingly exciting journey that food undertakes in the human body. Roach joins KQED's Forum to talk about everything you ever wanted to know -- or might be disgusted to know -- about the digestive process.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong>\u003c/p>\n\u003cli>Mary Roach, author of \"\u003ca href=\"http://www.maryroach.net/gulp.html\">Gulp\u003c/a>\" and other books including \"Stiff,\" \"Spook,\" \"Bonk\" and \"Packing for Mars\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.maryroach.net/\">About Mary Roach (MaryRoach.net)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/04/01/175381702/in-digestion-mary-roach-explains-what-happens-to-the-food-we-eat\">Mary Roach on NPR's \"Fresh Air\"\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.maryroach.net/gulp.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Gulp-cover-350.jpg\" alt=\"Gulp-cover-350\" width=\"100\" class=\"alignright size-full wp-image-60156\">\u003c/a>How does saliva work? Why doesn't your stomach digest itself? And did constipation really kill Elvis? In her new book \"Gulp: Adventures on the Alimentary Canal,\" Mary Roach chronicles the surprisingly exciting journey that food undertakes in the human body. Roach joins KQED's Forum to talk about everything you ever wanted to know -- or might be disgusted to know -- about the digestive process.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong>\u003c/p>\n\u003cli>Mary Roach, author of \"\u003ca href=\"http://www.maryroach.net/gulp.html\">Gulp\u003c/a>\" and other books including \"Stiff,\" \"Spook,\" \"Bonk\" and \"Packing for Mars\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.maryroach.net/\">About Mary Roach (MaryRoach.net)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/04/01/175381702/in-digestion-mary-roach-explains-what-happens-to-the-food-we-eat\">Mary Roach on NPR's \"Fresh Air\"\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>[youtube http://www.youtube.com/watch?v=m4YEKSrZHJ4]\u003cbr>\nA precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height's Holly Park in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover-190x190.jpg\" alt=\"Baby & Toddler On The Go: fresh, homemade foods for a busy life.\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-60073\">\u003c/a>This seriously cute video is the promo for author and BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>'s new book \u003ca href=\"http://www.weldonowen.com/food-drink/family/baby-toddler-go\">Baby & Toddler On The Go: fresh, homemade foods for a busy life\u003c/a>.\u003c/p>\n\u003cp>The book will be available \u003ca href=\"http://www.amazon.com/Baby-Toddler-On-The-Go/dp/1616284994/ref=sr_1_1?ie=UTF8&qid=1366142727&sr=8-1&keywords=baby+and+toddler+on+the+go\">April 30\u003c/a> and offers up 75 simple-to-prepare and easy-to-transport recipes made with fresh ingredients for the busy 4-month to 3-year-old child. \u003c/p>\n\u003cp>Kim Laidlaw took some time out to share information about her new book.\u003c/p>\n\u003cp>\u003cstrong>The toddler in the video is your daughter. How have you introduced her to your world of cooking and food?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has been watching me cook and bake since she was born, and now that she’s a bit older she is starting to “help” me cook and bake, which is a lot of fun. I also take her to the farmers’ market every Saturday morning and we talk about all the seasonal fruits and veggies and we try lots of samples. Oh, and we set up a little play kitchen in the kitchen so we can cook together.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What motivated you to write this book?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I had just started to feed her solid food when I started writing the book, so I “learned” how to feed her by doing all the research and writing all the recipes for the book. Plus lots and lots of input from my mom and friends.\u003c/p>\n\u003cp>\u003cstrong>The book is designed to feed 4-month to 3-year-old children. 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Then I just tried to get as many age-appropriate veggies, fruits, meats and dairy into the recipes to keep them healthy but friendly.\u003c/p>\n\u003cfigure id=\"attachment_60093\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1-190x190.jpg\" alt=\"Author Kim Laidlaw and her daughter\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-60093\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Kim Laidlaw and her daughter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Did you test the recipes on your daughter?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has tried everything in the book at this point. I also passed the recipes around to lots of friends with babies and toddlers and they tried them out as well. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What motivated you to write this book?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I had just started to feed her solid food when I started writing the book, so I “learned” how to feed her by doing all the research and writing all the recipes for the book. Plus lots and lots of input from my mom and friends.\u003c/p>\n\u003cp>\u003cstrong>The book is designed to feed 4-month to 3-year-old children. How did you tailor your recipes nutritionally and tastewise to this age group?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I did quite a lot of research, and also used the sister book \u003ca href=\"http://www.amazon.com/Baby-Toddler-Cookbook-Homemade-Healthy/dp/1740899806\">Baby & Toddler Cookbook\u003c/a> as my starting point. Then I just tried to get as many age-appropriate veggies, fruits, meats and dairy into the recipes to keep them healthy but friendly.\u003c/p>\n\u003cfigure id=\"attachment_60093\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1-190x190.jpg\" alt=\"Author Kim Laidlaw and her daughter\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-60093\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Kim Laidlaw and her daughter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Did you test the recipes on your daughter?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has tried everything in the book at this point. I also passed the recipes around to lots of friends with babies and toddlers and they tried them out as well. And my husband tried plenty of recipes too!\u003c/p>\n\u003cp>\u003cstrong>Economically speaking, how do costs compare preparing fresh foods for kids versus buying healthy store bought alternatives?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> Well, I think if you can buy seasonal fruits and veggies you will save a lot of money, and many of the purees and minis can be made in bulk and frozen. Making your own food is definitely cheaper than buying individually-sized pre-packaged foods.\u003c/p>\n\u003cp>\u003cstrong>Sometimes kids are picky about eating diverse types of healthy food. What are 3 tips you can share with parents about teaching kids to be food-curious.\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Laidlaw:\u003c/strong> \n\u003cli>Take your kids to the farmers’ market or the grocery store and let them help you pick things out that look good to them.\u003c/li>\n\u003cli>Then, let them help you cook so they can see you making the things you picked out together.\u003c/li>\n\u003cli>Finally, eat together at the table as much as you can (my daughter always wants to eat what I’m eating).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Take a Sneak Peek and Get Recipes\u003c/strong>\u003cbr>\n\u003ciframe class=\"scribd_iframe_embed\" src=\"http://www.scribd.com/embeds/130453778/content?start_page=1&view_mode=scroll\" data-auto-height=\"false\" data-aspect-ratio=\"undefined\" scrolling=\"no\" id=\"doc_29739\" width=\"100%\" height=\"600\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: In addition to Kim Laidlaw being a BAB blogger she and her daughter are personal friends.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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