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"disqusTitle": "Red Meat Allergies Caused By Tick Bites Are On The Rise",
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"content": "\u003cp>Tick bites can cause all sorts of nasty afflictions. And if you're bitten by a Lone Star tick, here's one more to add to the list: a red meat allergy.\u003c/p>\n\u003cp>Laura Stirling, 51, a Realtor who lives in Severna Park, Md., was diagnosed with the allergy last year. She got a tick bite while walking on a trail with her dog, Gunner, near her home.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/06/20180625_me_red_meat_allergies_caused_by_tick_bites_are_on_the_rise.mp3\u003c/p>\n\u003cp>\"I found [the tick] 3 or 4 inches to the left of my hip bone,\" Stirling recalls. At the time, she say, she didn't think much of it. \"I just took it off and threw it away.\"\u003c/p>\n\u003cp>Then, three weeks later, after she ate an Italian-style pork sausage for dinner, she had a horrible reaction. The reaction began about six hours after her meal, which is typical of this allergy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It was the middle of the night. I woke up covered in hives,\" Stirling recalls. She woke her husband with all her itching and scratching. She felt lightheaded, and she experienced stomachaches and other gastrointestinal troubles.\u003c/p>\n\u003cp>An allergist gave her a blood test to check for an \u003ca href=\"https://acaai.org/allergies/types/food-allergies/types-food-allergy/meat-allergy\">alpha-gal\u003c/a> meat allergy. When the test came back positive, she was told to avoid all red meat, including beef, pork and lamb. (Despite a long-running campaign marketing it as \"\u003ca href=\"https://www.pork.org/about/towm/\">The Other White Meat\u003c/a>,\" pork is \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/fresh-pork-from-farm-to-table/CT_Index\">classified \u003c/a>as a red meat.) Some people who develop the allergy can no longer tolerate dairy products.\u003c/p>\n\u003cp>Stirling was surprised when she first got the news. \"I thought it was completely crazy, because I've eaten dairy and red meat all my life,\" she says. But she quickly realized the diagnosis was spot on. Meat and dairy did trigger her symptoms.\u003c/p>\n\u003cp>\"Her story is really interesting,\" says Dr. \u003ca href=\"https://www.med.unc.edu/tarc/people/scott-p-commins-md-phd\">Scott Commins\u003c/a>, an allergist and associate professor of medicine at the University of North Carolina, Chapel Hill. He says it is a meat allergy, but about 15 to 20 percent of patients with the alpha-gal allergy also report getting symptoms from dairy, especially high-fat dairy such as ice cream.\u003c/p>\n\u003cp>About 10 years ago, Commins was among the first physicians to identify the allergy in patients with tick bites. Back then, there were just a few dozen known cases.\u003c/p>\n\u003cp>That has increased dramatically. \"We're confident the number is over 5,000 [cases], and that's in the U.S. alone,\" Commins says. There are also cases in Sweden, Germany and Australia — likely linked to other species of ticks.\u003c/p>\n\u003cp>In the U.S., the Lone Star tick has expanded its range beyond the Southeast, and there are documented cases of alpha gal meat allergies farther north — including New York, Maine and Minnesota.\u003c/p>\n\u003cp>\"The range of the tick is expanding,\" says Commins. So is awareness about the red meat allergy it can cause. \"We have a blood test, and the word is getting out.\"\u003c/p>\n\u003cp>Commins first began trying to solve the mystery of what was causing a red meat allergy in 2007, when he was at a University of Virginia allergy clinic. \"We had a growing population of people reporting these reactions [to meat],\" he recalls.\u003c/p>\n\u003cp>Early on, ticks were not on his radar. \"We thought it was a parasite,\" Commins explains. But then he and his colleagues realized that many of the patients were outdoorsy types who spent time hiking. And eventually they pieced together the tick bite connection.\u003c/p>\n\u003cp>One hint came from mapping newfound cases of the meat allergy. When he compared that with the geographic distribution of Rocky Mountain spotted fever, also caused by the Lone Star tick, he saw striking similarities. \"That map overlapped very nicely with the states where we were finding these emerging reactions to beef, pork and lamb,\" he says.\u003c/p>\n\u003cp>There's still a lot to learn about the alpha-gal allergy. Alpha gal is a sugar that animals — including cows, pigs and lamb — make in their bodies. \"As humans, we don't make this alpha gal sugar,\" Commins explains. \"We all make an immune response to it.\" So, how does a tick bite cause the allergy?\u003c/p>\n\u003cp>It's possible that ticks inject humans with alpha gal when they bite. The ticks likely get it from feeding off wild animals, such as mice or squirrels, that also carry alpha gal. Or it's possible that ticks activate the response in another way.\u003c/p>\n\u003cp>\"Whatever the tick is doing, it seems that it's a very potent awakener for our immune system to produce antibodies, \"Commins says. \"And in this case, it's antibodies to this very particular sugar in red meat.\"\u003c/p>\n\u003cp>Laura Stirling now avoids all red meat and dairy. \"As soon as I stopped, I was fine, I felt great,\" she says.\u003c/p>\n\u003cp>\"I get enough poultry and seafood in my diet,\" she says, so she's not pining for beef. And with all the nondairy options now available, she says it's not hard to avoid milk. \"But I kind of miss having, you know, a bowl of ice cream or really good cheese.\"\u003c/p>\n\u003cp>She looks forward to the day when she may be able to eat foods such as prosciutto and salami — and ice cream — again. And there's a good chance she will outgrow the allergy.\u003c/p>\n\u003cp>\"It can resolve,\" Commins says. But he adds a caveat: \"We need people to avoid additional tick bites for the allergic response to wane.\" For people who like to be outside, this can present a challenge.\u003c/p>\n\u003cp>\"I wear bug spray and I'm very cautious,\" Stirling says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \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>Tick bites can cause all sorts of nasty afflictions. And if you're bitten by a Lone Star tick, here's one more to add to the list: a red meat allergy.\u003c/p>\n\u003cp>Laura Stirling, 51, a Realtor who lives in Severna Park, Md., was diagnosed with the allergy last year. She got a tick bite while walking on a trail with her dog, Gunner, near her home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It was the middle of the night. I woke up covered in hives,\" Stirling recalls. She woke her husband with all her itching and scratching. She felt lightheaded, and she experienced stomachaches and other gastrointestinal troubles.\u003c/p>\n\u003cp>An allergist gave her a blood test to check for an \u003ca href=\"https://acaai.org/allergies/types/food-allergies/types-food-allergy/meat-allergy\">alpha-gal\u003c/a> meat allergy. When the test came back positive, she was told to avoid all red meat, including beef, pork and lamb. (Despite a long-running campaign marketing it as \"\u003ca href=\"https://www.pork.org/about/towm/\">The Other White Meat\u003c/a>,\" pork is \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/fresh-pork-from-farm-to-table/CT_Index\">classified \u003c/a>as a red meat.) Some people who develop the allergy can no longer tolerate dairy products.\u003c/p>\n\u003cp>Stirling was surprised when she first got the news. \"I thought it was completely crazy, because I've eaten dairy and red meat all my life,\" she says. But she quickly realized the diagnosis was spot on. Meat and dairy did trigger her symptoms.\u003c/p>\n\u003cp>\"Her story is really interesting,\" says Dr. \u003ca href=\"https://www.med.unc.edu/tarc/people/scott-p-commins-md-phd\">Scott Commins\u003c/a>, an allergist and associate professor of medicine at the University of North Carolina, Chapel Hill. He says it is a meat allergy, but about 15 to 20 percent of patients with the alpha-gal allergy also report getting symptoms from dairy, especially high-fat dairy such as ice cream.\u003c/p>\n\u003cp>About 10 years ago, Commins was among the first physicians to identify the allergy in patients with tick bites. Back then, there were just a few dozen known cases.\u003c/p>\n\u003cp>That has increased dramatically. \"We're confident the number is over 5,000 [cases], and that's in the U.S. alone,\" Commins says. There are also cases in Sweden, Germany and Australia — likely linked to other species of ticks.\u003c/p>\n\u003cp>In the U.S., the Lone Star tick has expanded its range beyond the Southeast, and there are documented cases of alpha gal meat allergies farther north — including New York, Maine and Minnesota.\u003c/p>\n\u003cp>\"The range of the tick is expanding,\" says Commins. So is awareness about the red meat allergy it can cause. \"We have a blood test, and the word is getting out.\"\u003c/p>\n\u003cp>Commins first began trying to solve the mystery of what was causing a red meat allergy in 2007, when he was at a University of Virginia allergy clinic. \"We had a growing population of people reporting these reactions [to meat],\" he recalls.\u003c/p>\n\u003cp>Early on, ticks were not on his radar. \"We thought it was a parasite,\" Commins explains. But then he and his colleagues realized that many of the patients were outdoorsy types who spent time hiking. And eventually they pieced together the tick bite connection.\u003c/p>\n\u003cp>One hint came from mapping newfound cases of the meat allergy. When he compared that with the geographic distribution of Rocky Mountain spotted fever, also caused by the Lone Star tick, he saw striking similarities. \"That map overlapped very nicely with the states where we were finding these emerging reactions to beef, pork and lamb,\" he says.\u003c/p>\n\u003cp>There's still a lot to learn about the alpha-gal allergy. Alpha gal is a sugar that animals — including cows, pigs and lamb — make in their bodies. \"As humans, we don't make this alpha gal sugar,\" Commins explains. \"We all make an immune response to it.\" So, how does a tick bite cause the allergy?\u003c/p>\n\u003cp>It's possible that ticks inject humans with alpha gal when they bite. The ticks likely get it from feeding off wild animals, such as mice or squirrels, that also carry alpha gal. Or it's possible that ticks activate the response in another way.\u003c/p>\n\u003cp>\"Whatever the tick is doing, it seems that it's a very potent awakener for our immune system to produce antibodies, \"Commins says. \"And in this case, it's antibodies to this very particular sugar in red meat.\"\u003c/p>\n\u003cp>Laura Stirling now avoids all red meat and dairy. \"As soon as I stopped, I was fine, I felt great,\" she says.\u003c/p>\n\u003cp>\"I get enough poultry and seafood in my diet,\" she says, so she's not pining for beef. And with all the nondairy options now available, she says it's not hard to avoid milk. \"But I kind of miss having, you know, a bowl of ice cream or really good cheese.\"\u003c/p>\n\u003cp>She looks forward to the day when she may be able to eat foods such as prosciutto and salami — and ice cream — again. And there's a good chance she will outgrow the allergy.\u003c/p>\n\u003cp>\"It can resolve,\" Commins says. But he adds a caveat: \"We need people to avoid additional tick bites for the allergic response to wane.\" For people who like to be outside, this can present a challenge.\u003c/p>\n\u003cp>\"I wear bug spray and I'm very cautious,\" Stirling says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Aid To Puerto Rico Is Salty, Sugary, And Unbalanced, Researcher Says",
"title": "Food Aid To Puerto Rico Is Salty, Sugary, And Unbalanced, Researcher Says",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>After Hurricane Maria hit, many people were left without access to water, food and power. But when food came, it raised a host of health concerns.\u003c/p>\n\u003cp>As food aid began to arrive last fall, Twitter was full of complaints from recipients and their families expressing shock that the contents of relief boxes appear to be stuffed with items like candy bars, potted meat and cheese crackers.\u003c/p>\n\u003cp>\"Who in their right mind would think this qualifies as a meal?\" tweeted CBS correspondent \u003ca href=\"https://twitter.com/DavidBegnaud\">David Begnaud\u003c/a>, quoting a Puerto Rican resident named Pedro who found candy and chips in his box.\u003c/p>\n\u003cp>After seeing a flood of such \u003ca href=\"https://twitter.com/lanenaborikua/status/929867765212626944\">social media posts\u003c/a>, \u003ca href=\"https://publichealth.gwu.edu/departments/global-health/uriyoan-colon-ramos\">Uriyoán Colón-Ramos\u003c/a>, a professor of public health at George Washington University, and a group of researchers went down to Puerto Rico to check it out. Colón-Ramos and her group analyzed 10 days' worth of food shipments found at a FEMA distribution center in Barranquitas, Puerto Rico, six weeks after Hurricane Maria hit.\u003c/p>\n\u003cp>https://twitter.com/sujeilugo/status/929115537497640961\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They found that 11 of the 107 different food items in the warehouse were candy and chips, including M&Ms and Twizzlers. And every item in the fruit category, which included sweetened fruit cups and applesauce, exceeded the \u003ca href=\"https://www.choosemyplate.gov/dietary-guidelines\">Dietary Guidelines for Americans'\u003c/a> recommendations for added sugars. Eighty-three percent of veggies, which were all canned, exceeded the recommended content of sodium.\u003c/p>\n\u003cp>Some of the items analyzed were low-sugar and low-sodium, like canned sardines and fruit pouches packed in water, but these were in the minority, Colón-Ramos says.\u003c/p>\n\u003cp>Even when she excluded candy and chips, Colón-Ramos found that meals made with the foods provided would exceed the upper limit recommended for daily sodium, added sugars or saturated fats.\u003c/p>\n\u003cp>\"As a public health nutritionist, I just don't know why we are providing these foods,\" she says. \"How did these foods end up there, and who was monitoring them?\"\u003c/p>\n\u003cp>Colón-Ramos presented this data on June 11 at the \u003ca href=\"https://www.eventscribe.com/2018/Nutrition2018/fsPopup.asp?Mode=presInfo&PresentationID=407548\">Nutrition 2018\u003c/a> meeting in Boston. The \u003ca href=\"https://www.choosemyplate.gov/dietary-guidelines\">Dietary Guidelines for Americans\u003c/a> says to keep \u003ca href=\"https://www.npr.org/sections/thesalt/2016/06/01/480309272/fda-guidelines-target-the-sodium-hiding-in-our-diets\">sodium below 2,300 milligrams\u003c/a> per day and that less than 10 percent of your daily calories should come from saturated fats or added sugar.\u003c/p>\n\u003cp>https://twitter.com/Lucysbabygirl/status/929903722326568961\u003c/p>\n\u003cp>A typical meal plan using the foods found in the FEMA warehouse could include a ready-to-eat cereal and milk for breakfast, a morning and afternoon snack like dried peanuts or a cereal bar, tuna salad and crackers for lunch and a pre-packaged pasta dinner, Colón-Ramos says.\u003c/p>\n\u003cp>Following the meal plan with these foods would meet the DGA food group recommendations but exceed the dietary limits for salt, saturated fat, or added sugars.\u003c/p>\n\u003cp>In a situation where disaster has wiped out food options, people are happy for help. And who would deny a child who has been through a hurricane a piece of candy? But it doesn't make for a healthy eating plan in the long-term, which is what some food assistance operations in disaster zones sometimes become. As NPR has reported, the island is \u003ca href=\"https://www.npr.org/2018/03/20/595123550/6-months-after-hurricane-maria-puerto-rico-has-a-long-recovery-ahead\">still struggling\u003c/a> to access power and rebuild.\u003c/p>\n\u003cp>\"In the past and traditionally, not just in the U.S. but globally, food aid has been focused on providing enough calories and enough water,\" Colón-Ramos says. \"It makes perfect sense: You don't want people to be hungry, and you don't want people to die out of dehydration.\"\u003c/p>\n\u003cp>But now, this type of aid may be outdated and unhealthy. \u003ca href=\"https://www.cdc.gov/obesity/data/prevalence-maps.html\">Thirty to 35 percent\u003c/a> of Puerto Rican adults already are obese.\u003c/p>\n\u003cp>Ursula Marcos Tovar, a Manati, Puerto Rico, resident, received a FEMA box in October. She says the contents of the box were applesauce cups, animal-shaped cookies, beef jerky, canned pasta, bottled water and plastic cutlery. At that time, she and her family did not have power or water.\u003c/p>\n\u003cp>The box, which were handed out to each of the homes in her community, was too small to sustain her family of four for long, but luckily food stores in the area were starting to open. Marcos Tovar says at the time, there was only dry food available and the ATMs weren't working due to power outages.\u003c/p>\n\u003cp>For the first two to three months after Maria, this was all the food her family could access. She only received one box of FEMA food aid during this time.\u003c/p>\n\u003cp>\"I'm thankful for [the food], it was a terrible time after Maria,\" she says. \"It was a little, but it was something.\"\u003c/p>\n\u003cp>In the municipality where Colón-Ramos did her analysis, she found that there was extremely low access to healthy food even before the hurricane. There was only one major grocery store in the entire municipality, with the rest being small corner shops.\u003c/p>\n\u003cp>Colón-Ramos says food aid should increase accessibility to nutritious food for survivors. People in the area already had access to candy and chips through local stores, but none of them had options like nonfat milk. Fruits and vegetables were limited, as well as low-sodium protein options. Those are the kinds of things that FEMA should have been providing, she says.\u003c/p>\n\u003cp>\"Any foods that are distributed by the federal programs need to abide by the U.S. dietary guidelines,\" she says, including limits on salt, sugar and fat.\u003c/p>\n\u003cp>Colón-Ramos says the federal government also offers \u003ca href=\"https://www.fns.usda.gov/disaster/commonwealth-puerto-rico-disaster-nutrition-assistance\">emergency SNAP programs\u003c/a> that allow survivors to purchase their own food. But in a situation like this, where grocery stores are limited, people could only get more of the same high-sodium and sugar snacks.\u003c/p>\n\u003cp>FEMA said in an email to NPR that food aid meals meet guidelines developed in consultation with various groups, including the U.S. Department of Agriculture. In a short shelf-life meal, there would be a fat content of 47 grams or less and a sodium limit of 800 milligrams, FEMA says. FEMA did not mention any requirements on sugar content.\u003c/p>\n\u003cp>While individual meals or snacks may fall under the fat or sodium content, Colón-Ramos found that many could not simultaneously fit the food groups in the Dietary Guidelines' daily recommendations.\u003c/p>\n\u003cp>For example, one \u003ca href=\"https://www.chefboyardee.com/products/ravioli/beef-ravioli-15-oz\">serving of canned Chef Boyardee ravioli\u003c/a> that could be found in these boxes has a full meal's worth of sodium and seven grams of fat.\u003c/p>\n\u003cp>FEMA manages multiple contractors, and according to\u003cem> The\u003c/em> \u003cem>Washington Post\u003c/em>, is \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/10/24/why-fema-sent-junk-food-to-puerto-rican-hurricane-survivors/?utm_term=.07acfcceac55\">moving away from MREs \u003c/a>and snacks and towards grocery boxes and hot meals.\u003c/p>\n\u003cp>The food aid nutrition challenge isn't new. \u003ca href=\"http://fic.tufts.edu/team/gregory-gottlieb/\">Greg Gottlieb\u003c/a>, a professor in nutrition and human security at Tufts who was not involved in the research, says that in the late 1990s, he ran into a problem like this one when delivering aid to the Soviet Union.\u003c/p>\n\u003cp>\"When we opened up some of those packages, they were candy,\" he says. \"There were Twizzlers.\"\u003c/p>\n\u003cp>Dried fruits like raisins and apricots could be a healthier option, but it's also important to analyze what people actually eat where the aid is being delivered, he says. On top of that, it's hard to escape sodium in things like canned tuna and vegetables.\u003c/p>\n\u003cp>Colón-Ramos says there is a need for better monitoring of food aid and its health value, as well as more specific guidelines for those providing help.\u003c/p>\n\u003cp>\"We're seeing a larger prevalence of chronic diseases that are diet-related, and we're taking that in to consideration in food aid,\" she says. \"And we should, because those are now the most vulnerable populations to these kinds of disasters. The repercussions of what we may provide ... it could have repercussions on people's health.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \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>After Hurricane Maria hit, many people were left without access to water, food and power. But when food came, it raised a host of health concerns.\u003c/p>\n\u003cp>As food aid began to arrive last fall, Twitter was full of complaints from recipients and their families expressing shock that the contents of relief boxes appear to be stuffed with items like candy bars, potted meat and cheese crackers.\u003c/p>\n\u003cp>\"Who in their right mind would think this qualifies as a meal?\" tweeted CBS correspondent \u003ca href=\"https://twitter.com/DavidBegnaud\">David Begnaud\u003c/a>, quoting a Puerto Rican resident named Pedro who found candy and chips in his box.\u003c/p>\n\u003cp>After seeing a flood of such \u003ca href=\"https://twitter.com/lanenaborikua/status/929867765212626944\">social media posts\u003c/a>, \u003ca href=\"https://publichealth.gwu.edu/departments/global-health/uriyoan-colon-ramos\">Uriyoán Colón-Ramos\u003c/a>, a professor of public health at George Washington University, and a group of researchers went down to Puerto Rico to check it out. Colón-Ramos and her group analyzed 10 days' worth of food shipments found at a FEMA distribution center in Barranquitas, Puerto Rico, six weeks after Hurricane Maria hit.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They found that 11 of the 107 different food items in the warehouse were candy and chips, including M&Ms and Twizzlers. And every item in the fruit category, which included sweetened fruit cups and applesauce, exceeded the \u003ca href=\"https://www.choosemyplate.gov/dietary-guidelines\">Dietary Guidelines for Americans'\u003c/a> recommendations for added sugars. Eighty-three percent of veggies, which were all canned, exceeded the recommended content of sodium.\u003c/p>\n\u003cp>Some of the items analyzed were low-sugar and low-sodium, like canned sardines and fruit pouches packed in water, but these were in the minority, Colón-Ramos says.\u003c/p>\n\u003cp>Even when she excluded candy and chips, Colón-Ramos found that meals made with the foods provided would exceed the upper limit recommended for daily sodium, added sugars or saturated fats.\u003c/p>\n\u003cp>\"As a public health nutritionist, I just don't know why we are providing these foods,\" she says. \"How did these foods end up there, and who was monitoring them?\"\u003c/p>\n\u003cp>Colón-Ramos presented this data on June 11 at the \u003ca href=\"https://www.eventscribe.com/2018/Nutrition2018/fsPopup.asp?Mode=presInfo&PresentationID=407548\">Nutrition 2018\u003c/a> meeting in Boston. The \u003ca href=\"https://www.choosemyplate.gov/dietary-guidelines\">Dietary Guidelines for Americans\u003c/a> says to keep \u003ca href=\"https://www.npr.org/sections/thesalt/2016/06/01/480309272/fda-guidelines-target-the-sodium-hiding-in-our-diets\">sodium below 2,300 milligrams\u003c/a> per day and that less than 10 percent of your daily calories should come from saturated fats or added sugar.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>A typical meal plan using the foods found in the FEMA warehouse could include a ready-to-eat cereal and milk for breakfast, a morning and afternoon snack like dried peanuts or a cereal bar, tuna salad and crackers for lunch and a pre-packaged pasta dinner, Colón-Ramos says.\u003c/p>\n\u003cp>Following the meal plan with these foods would meet the DGA food group recommendations but exceed the dietary limits for salt, saturated fat, or added sugars.\u003c/p>\n\u003cp>In a situation where disaster has wiped out food options, people are happy for help. And who would deny a child who has been through a hurricane a piece of candy? But it doesn't make for a healthy eating plan in the long-term, which is what some food assistance operations in disaster zones sometimes become. As NPR has reported, the island is \u003ca href=\"https://www.npr.org/2018/03/20/595123550/6-months-after-hurricane-maria-puerto-rico-has-a-long-recovery-ahead\">still struggling\u003c/a> to access power and rebuild.\u003c/p>\n\u003cp>\"In the past and traditionally, not just in the U.S. but globally, food aid has been focused on providing enough calories and enough water,\" Colón-Ramos says. \"It makes perfect sense: You don't want people to be hungry, and you don't want people to die out of dehydration.\"\u003c/p>\n\u003cp>But now, this type of aid may be outdated and unhealthy. \u003ca href=\"https://www.cdc.gov/obesity/data/prevalence-maps.html\">Thirty to 35 percent\u003c/a> of Puerto Rican adults already are obese.\u003c/p>\n\u003cp>Ursula Marcos Tovar, a Manati, Puerto Rico, resident, received a FEMA box in October. She says the contents of the box were applesauce cups, animal-shaped cookies, beef jerky, canned pasta, bottled water and plastic cutlery. At that time, she and her family did not have power or water.\u003c/p>\n\u003cp>The box, which were handed out to each of the homes in her community, was too small to sustain her family of four for long, but luckily food stores in the area were starting to open. Marcos Tovar says at the time, there was only dry food available and the ATMs weren't working due to power outages.\u003c/p>\n\u003cp>For the first two to three months after Maria, this was all the food her family could access. She only received one box of FEMA food aid during this time.\u003c/p>\n\u003cp>\"I'm thankful for [the food], it was a terrible time after Maria,\" she says. \"It was a little, but it was something.\"\u003c/p>\n\u003cp>In the municipality where Colón-Ramos did her analysis, she found that there was extremely low access to healthy food even before the hurricane. There was only one major grocery store in the entire municipality, with the rest being small corner shops.\u003c/p>\n\u003cp>Colón-Ramos says food aid should increase accessibility to nutritious food for survivors. People in the area already had access to candy and chips through local stores, but none of them had options like nonfat milk. Fruits and vegetables were limited, as well as low-sodium protein options. Those are the kinds of things that FEMA should have been providing, she says.\u003c/p>\n\u003cp>\"Any foods that are distributed by the federal programs need to abide by the U.S. dietary guidelines,\" she says, including limits on salt, sugar and fat.\u003c/p>\n\u003cp>Colón-Ramos says the federal government also offers \u003ca href=\"https://www.fns.usda.gov/disaster/commonwealth-puerto-rico-disaster-nutrition-assistance\">emergency SNAP programs\u003c/a> that allow survivors to purchase their own food. But in a situation like this, where grocery stores are limited, people could only get more of the same high-sodium and sugar snacks.\u003c/p>\n\u003cp>FEMA said in an email to NPR that food aid meals meet guidelines developed in consultation with various groups, including the U.S. Department of Agriculture. In a short shelf-life meal, there would be a fat content of 47 grams or less and a sodium limit of 800 milligrams, FEMA says. FEMA did not mention any requirements on sugar content.\u003c/p>\n\u003cp>While individual meals or snacks may fall under the fat or sodium content, Colón-Ramos found that many could not simultaneously fit the food groups in the Dietary Guidelines' daily recommendations.\u003c/p>\n\u003cp>For example, one \u003ca href=\"https://www.chefboyardee.com/products/ravioli/beef-ravioli-15-oz\">serving of canned Chef Boyardee ravioli\u003c/a> that could be found in these boxes has a full meal's worth of sodium and seven grams of fat.\u003c/p>\n\u003cp>FEMA manages multiple contractors, and according to\u003cem> The\u003c/em> \u003cem>Washington Post\u003c/em>, is \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/10/24/why-fema-sent-junk-food-to-puerto-rican-hurricane-survivors/?utm_term=.07acfcceac55\">moving away from MREs \u003c/a>and snacks and towards grocery boxes and hot meals.\u003c/p>\n\u003cp>The food aid nutrition challenge isn't new. \u003ca href=\"http://fic.tufts.edu/team/gregory-gottlieb/\">Greg Gottlieb\u003c/a>, a professor in nutrition and human security at Tufts who was not involved in the research, says that in the late 1990s, he ran into a problem like this one when delivering aid to the Soviet Union.\u003c/p>\n\u003cp>\"When we opened up some of those packages, they were candy,\" he says. \"There were Twizzlers.\"\u003c/p>\n\u003cp>Dried fruits like raisins and apricots could be a healthier option, but it's also important to analyze what people actually eat where the aid is being delivered, he says. On top of that, it's hard to escape sodium in things like canned tuna and vegetables.\u003c/p>\n\u003cp>Colón-Ramos says there is a need for better monitoring of food aid and its health value, as well as more specific guidelines for those providing help.\u003c/p>\n\u003cp>\"We're seeing a larger prevalence of chronic diseases that are diet-related, and we're taking that in to consideration in food aid,\" she says. \"And we should, because those are now the most vulnerable populations to these kinds of disasters. The repercussions of what we may provide ... it could have repercussions on people's health.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drinking Alcohol Can Raise Cancer Risk. How Much Is Too Much?",
"title": "Drinking Alcohol Can Raise Cancer Risk. How Much Is Too Much?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A little bit of alcohol has been shown to be protective of heart health. But how does drinking influence cancer risk?\u003c/p>\n\u003cp>A new study finds that light drinkers have the lowest combined risk of developing cancer and dying prematurely — even lower than people who don't drink at all. But here's the rub: In this study, \"light\" drinking is defined as one to five drinks per week.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/06/20180619_atc_drinking_alcohol_can_raise_cancer_risk_how_much_is_too_much.mp3\u003c/p>\n\u003cp>\"It seems to reassure light drinkers,\" says study co-author \u003ca href=\"https://pure.qub.ac.uk/portal/en/persons/andrew-kunzmann(ded9b936-b41a-479c-aea9-1237615a8f73).html\">Andrew Kunzmann\u003c/a>, a researcher at Queen's University Belfast.\u003c/p>\n\u003cp>Researchers studied about 100,000 adults who lived in cities across the U.S., including Birmingham, Ala.; Boulder, Colo.; Los Angeles; and Pittsburgh. The participants were in their mid-50s to early 70s when the study began, and they each completed a survey about their alcohol consumption. Researchers tracked their health for about nine years, and they found that the more a person drank, the higher their risk of getting cancer and dying.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We definitely think [the findings] give a bigger picture of what's going on,\" Kunzmann says. For this study, he collaborated with researchers at the National Cancer Institute in the U.S. The \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002585\">study is published\u003c/a> in the scientific journal \u003cem>PLOS Medicine.\u003c/em>\u003c/p>\n\u003cp>The study adds to the evidence that cancer risk may rise when people drink more than one drink per day, but the increase is modest. Moderate drinkers in the study had about a 10 percent increased risk of getting cancer.\u003c/p>\n\u003cp>Not surprisingly, the study finds that heavy drinkers are most at risk. For instance, men who drank three or more drinks per day were three to four times more likely to develop cancer of the esophagus and liver cancer. Other alcohol-related cancers include colorectal cancer and breast cancer in women.\u003c/p>\n\u003cp>\"This study reinforces [the evidence] that people who drink a lot have higher rates of cancer and higher rates of dying from those cancers,\" says \u003ca href=\"https://www.uwhealth.org/findadoctor/profile/noelle-k-loconte-md/6732\">Noelle LoConte\u003c/a>, an oncologist and associate professor at the University of Wisconsin. She was not involved in the study, but NPR asked her to review the evidence.\u003c/p>\n\u003cp>The study comes at a time when the American Society of Clinical Oncology, a group of cancer doctors, is trying to spread awareness about the risks of excessive alcohol consumption. LoConte is the lead author of the group's \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/JCO.2017.76.1155\">recent statement\u003c/a> calling for policies aimed at reducing alcohol consumption.\u003c/p>\n\u003cp>\"We're not proponents of complete abstinence. There probably is an amount of drinking that's OK,\" LoConte says. \"But from a cancer-prevention standpoint, drinking the least amount of alcohol possible would be the best strategy.\"\u003c/p>\n\u003cp>Many studies have pointed to the risks of excessive drinking, yet \"we do not think that most Americans are aware of the link between alcohol and cancer,\" LoConte says.\u003c/p>\n\u003cp>Most people know that too much sun exposure increases the risk of skin cancer and that smoking increases the risk of lung cancer. But a survey done by ASCO last year found that 7 in 10 adults did not recognize drinking alcohol as a risk factor for cancer.\u003c/p>\n\u003cp>When it comes to the lifestyle factors and habits that people can control — or change — to reduce their risk of disease, alcohol is pretty high up on the list. \"Alcohol is estimated to be the third-largest modifiable risk factor for cancer,\" says \u003ca href=\"https://www.cancer.org/research/acs-researchers/susan-gapstur-bio.html\">Susan Gapstur\u003c/a>, an epidemiologist with the American Cancer Society.\u003c/p>\n\u003cp>About 19 percent of cancers are linked to smoking, 8 percent are linked to obesity or excess body weight — and about 5 percent are linked to alcohol.\u003c/p>\n\u003cp>Alcohol is also estimated to be the third-largest contributor to overall cancer deaths in both men and women, Gapstur says. \"Strikingly, alcohol is estimated to account for 39,060 breast cancers [in the U.S.] per year in women,\" she says.\u003c/p>\n\u003cp>One step toward cutting back is to be more aware — and more realistic — about how much you drink. \"The first thing we need to talk about is: What is a drink?\" says LoConte.\u003c/p>\n\u003cp>A drink is a single shot of liquor, 5 ounces of wine or 12 ounces of beer. It's easy to consume more than you realize. Some mixed drinks contain multiple shots of liquor, and some craft beers have higher concentrations of alcohol.\u003c/p>\n\u003cp>Current guidelines recommend that women consume no more than one drink per day, and men consume no more than two drinks per day.\u003c/p>\n\u003cp>But LoConte says this may turn out to be too much. \"I think this study, as I reviewed it, looked like a safer amount would be one drink a day for everybody, regardless of gender,\" LoConte says.\u003c/p>\n\u003cp>At least that's what the study suggests. More research is underway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \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>A little bit of alcohol has been shown to be protective of heart health. But how does drinking influence cancer risk?\u003c/p>\n\u003cp>A new study finds that light drinkers have the lowest combined risk of developing cancer and dying prematurely — even lower than people who don't drink at all. But here's the rub: In this study, \"light\" drinking is defined as one to five drinks per week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It seems to reassure light drinkers,\" says study co-author \u003ca href=\"https://pure.qub.ac.uk/portal/en/persons/andrew-kunzmann(ded9b936-b41a-479c-aea9-1237615a8f73).html\">Andrew Kunzmann\u003c/a>, a researcher at Queen's University Belfast.\u003c/p>\n\u003cp>Researchers studied about 100,000 adults who lived in cities across the U.S., including Birmingham, Ala.; Boulder, Colo.; Los Angeles; and Pittsburgh. The participants were in their mid-50s to early 70s when the study began, and they each completed a survey about their alcohol consumption. Researchers tracked their health for about nine years, and they found that the more a person drank, the higher their risk of getting cancer and dying.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We definitely think [the findings] give a bigger picture of what's going on,\" Kunzmann says. For this study, he collaborated with researchers at the National Cancer Institute in the U.S. The \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002585\">study is published\u003c/a> in the scientific journal \u003cem>PLOS Medicine.\u003c/em>\u003c/p>\n\u003cp>The study adds to the evidence that cancer risk may rise when people drink more than one drink per day, but the increase is modest. Moderate drinkers in the study had about a 10 percent increased risk of getting cancer.\u003c/p>\n\u003cp>Not surprisingly, the study finds that heavy drinkers are most at risk. For instance, men who drank three or more drinks per day were three to four times more likely to develop cancer of the esophagus and liver cancer. Other alcohol-related cancers include colorectal cancer and breast cancer in women.\u003c/p>\n\u003cp>\"This study reinforces [the evidence] that people who drink a lot have higher rates of cancer and higher rates of dying from those cancers,\" says \u003ca href=\"https://www.uwhealth.org/findadoctor/profile/noelle-k-loconte-md/6732\">Noelle LoConte\u003c/a>, an oncologist and associate professor at the University of Wisconsin. She was not involved in the study, but NPR asked her to review the evidence.\u003c/p>\n\u003cp>The study comes at a time when the American Society of Clinical Oncology, a group of cancer doctors, is trying to spread awareness about the risks of excessive alcohol consumption. LoConte is the lead author of the group's \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/JCO.2017.76.1155\">recent statement\u003c/a> calling for policies aimed at reducing alcohol consumption.\u003c/p>\n\u003cp>\"We're not proponents of complete abstinence. There probably is an amount of drinking that's OK,\" LoConte says. \"But from a cancer-prevention standpoint, drinking the least amount of alcohol possible would be the best strategy.\"\u003c/p>\n\u003cp>Many studies have pointed to the risks of excessive drinking, yet \"we do not think that most Americans are aware of the link between alcohol and cancer,\" LoConte says.\u003c/p>\n\u003cp>Most people know that too much sun exposure increases the risk of skin cancer and that smoking increases the risk of lung cancer. But a survey done by ASCO last year found that 7 in 10 adults did not recognize drinking alcohol as a risk factor for cancer.\u003c/p>\n\u003cp>When it comes to the lifestyle factors and habits that people can control — or change — to reduce their risk of disease, alcohol is pretty high up on the list. \"Alcohol is estimated to be the third-largest modifiable risk factor for cancer,\" says \u003ca href=\"https://www.cancer.org/research/acs-researchers/susan-gapstur-bio.html\">Susan Gapstur\u003c/a>, an epidemiologist with the American Cancer Society.\u003c/p>\n\u003cp>About 19 percent of cancers are linked to smoking, 8 percent are linked to obesity or excess body weight — and about 5 percent are linked to alcohol.\u003c/p>\n\u003cp>Alcohol is also estimated to be the third-largest contributor to overall cancer deaths in both men and women, Gapstur says. \"Strikingly, alcohol is estimated to account for 39,060 breast cancers [in the U.S.] per year in women,\" she says.\u003c/p>\n\u003cp>One step toward cutting back is to be more aware — and more realistic — about how much you drink. \"The first thing we need to talk about is: What is a drink?\" says LoConte.\u003c/p>\n\u003cp>A drink is a single shot of liquor, 5 ounces of wine or 12 ounces of beer. It's easy to consume more than you realize. Some mixed drinks contain multiple shots of liquor, and some craft beers have higher concentrations of alcohol.\u003c/p>\n\u003cp>Current guidelines recommend that women consume no more than one drink per day, and men consume no more than two drinks per day.\u003c/p>\n\u003cp>But LoConte says this may turn out to be too much. \"I think this study, as I reviewed it, looked like a safer amount would be one drink a day for everybody, regardless of gender,\" LoConte says.\u003c/p>\n\u003cp>At least that's what the study suggests. More research is underway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \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>Plants need carbon dioxide to live, but its effects on them are complicated.\u003c/p>\n\u003cp>As the level of carbon dioxide in the air continues to rise because of human activity, scientists are trying to pin down how the plants we eat are being affected.\u003c/p>\n\u003cp>Mounting evidence suggests that many key plants lose nutritional value at higher CO\u003csub>2\u003c/sub> levels, and scientists are running experiments all over the world to try to tease out the effects.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/06/20180619_me_as_carbon_dioxide_levels_rise_major_crops_are_losing_nutrients.mp3\u003c/p>\n\u003cp>Rows of controlled chambers that look kind of like industrial refrigerators are testing how plants react to different levels of CO\u003csub>2\u003c/sub> at the U.S. Department of Agriculture's Adaptive Cropping Systems Laboratory outside of Washington, D.C.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On a recent afternoon, \u003ca href=\"https://www.ars.usda.gov/northeast-area/beltsville-md-barc/beltsville-agricultural-research-center/adaptive-cropping-systems-laboratory/people/lewis-ziska/\">Lewis Ziska\u003c/a>, who's a plant physiologist with the U.S. Department of Agriculture, demonstrates an experiment there with a crop important to many of us — coffee.\u003c/p>\n\u003cp>The chamber is really bright to mimic the sun. A few neat rows of green coffee plants are growing. The air that they're absorbing has about the same amount of CO\u003csub>2\u003c/sub> as in the preindustrial age, about 250 years ago.\u003c/p>\n\u003cp>Across the hall, we can see a possible glimpse of the plant's future. Here, there's a chamber with plants growing at CO\u003csub>2\u003c/sub> levels projected for the end of this century.\u003c/p>\n\u003cp>\"Some of the varieties, you ought to see that they're bigger,\" says Ziska. They've all been growing for the same amount of time, but the high CO\u003csub>2\u003c/sub> coffee plants are larger. The extra CO\u003csub>2\u003c/sub> seems to be making them grow faster.\u003c/p>\n\u003cp>Scientists have noticed that in many kinds of plants, higher CO\u003csub>2\u003c/sub> produces bigger crops. That sounds like a good thing.\u003c/p>\n\u003cp>But there's a problem. Bigger doesn't necessarily mean better. And while they're still testing what this means for coffee's quality, scientists have seen that other crops have lost some of their nutritional value under higher CO\u003csub>2\u003c/sub> conditions.\u003c/p>\n\u003cp>One example is rice, a primary food source for more than 2 billion people.\u003c/p>\n\u003cp>Ziska recently teamed up with an international group of scientists to study whether high CO\u003csub>2\u003c/sub> had an effect on the rice's nutrition. \"Was it changing not just how the plant grew, but the quality of the plant?\" he asked.\u003c/p>\n\u003cp>They tested how 18 different kinds of rice responded to CO\u003csub>2\u003c/sub> levels that are projected by the end of the century, based on conservative estimates, Ziska says.\u003c/p>\n\u003cp>The technique they used, called free-air CO\u003csub>2\u003c/sub> enrichment, allowed them to grow the rice and add CO\u003csub>2\u003c/sub> to the air immediately surrounding the plants using a big hoop in the middle of a field, Ziska explains. They did this over multiple years in facilities in Japan and China.\u003c/p>\n\u003cp>And the effect was clear: Higher CO\u003csub>2\u003c/sub> reduced multiple key measures of rice's nutritional value. Across the different types of rice, they observed average decreases of 10 percent in protein, 8 percent in iron and 5 percent in zinc. Four important B vitamins decreased between 13 and 30 percent. The research was recently \u003ca href=\"http://advances.sciencemag.org/content/4/5/eaaq1012\">published in Science Advances\u003c/a>.\u003c/p>\n\u003cp>Higher carbon dioxide is not just affecting rice. There's evidence that the scope of this is much bigger. Harvard's \u003ca href=\"http://environment.harvard.edu/about/faculty/samuel-myers\">Sam Myers\u003c/a>, who studies the impact of climate change on nutrition, has tested CO\u003csub>2\u003c/sub>'s impact on the protein, iron and zinc of \u003ca href=\"https://www.npr.org/sections/thesalt/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">a number of staple crops\u003c/a> using the same free-air CO\u003csub>2\u003c/sub> enrichment technique.\u003c/p>\n\u003cp>\"Most of the food crops that we consume showed these nutrient reductions,\" Myers says.\u003c/p>\n\u003cp>The effects varied somewhat — he says wheat showed declines in protein, iron and zinc, and soybeans and field peas showed declines in iron and zinc. Maize and sorghum were less affected.\u003c/p>\n\u003cp>These studies are enough to raise concerns about the impact on human health, he says.\u003c/p>\n\u003cp>\"Under what circumstances would this be a big problem?\" Most likely, he says, it would be in situations where someone is \"living relatively near a threshold of nutrient insufficiencies, so you're just barely getting enough of that particular nutrient.\" And secondly, it would more harmful when that person gets a meaningful amount of a nutrient from the crop that's losing nutritional value.\u003c/p>\n\u003cp>\"There's quite high global vulnerability to these effects, and we're likely to see really significant health impacts from these nutrient changes,\" he adds.\u003c/p>\n\u003cp>At the same time, the exact health effects of this are still unclear, says \u003ca href=\"https://www.ars.usda.gov/people-locations/person/?person-id=50648\">Naomi Fukagawa\u003c/a>, the director of the USDA's Beltsville Human Nutrition Research Center, who was part of the team researching rice. She says it's hard to know how a person's health will be affected by changes to the nutritional quality of a specific food in a mixed diet. \"We don't quite have all the answers yet,\" she says.\u003c/p>\n\u003cp>But if this is indeed found to negatively impact people's health, she says, \"what we need to then know, is what else do we have that's part of their diet that's culturally sensitive that can make up for those differences?\"\u003c/p>\n\u003cp>Scientists also don't understand what it is about higher CO\u003csub>2\u003c/sub> that causes plants to become less nutritious, Ziska says, though they have some theories.\u003c/p>\n\u003cp>\"We don't have one simple explanation as to what might be happening,\" he says. One possibility is that it could be a simple dilution effect – \"as the plants grow more, they become carbon-rich but nutrient-poor.\"\u003c/p>\n\u003cp>However, Myers notes that if this were the cause, all of the nutrients would be decreasing at approximately the same rate. And that's not necessarily the case. For example, with the recent rice study, most of the minerals and vitamins tested went down, but vitamin E went up.\u003c/p>\n\u003cp>Another theory, Ziska says, is that the rising carbon dioxide levels change how water moves through the plant, which could also affect some of the nutrients.\u003c/p>\n\u003cp>\"There's a lot about this that we don't understand yet,\" he says. \"And the need to understand this in terms of the potential implications for food quality, and of course for human health, are imperative.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rows of controlled chambers that look kind of like industrial refrigerators are testing how plants react to different levels of CO\u003csub>2\u003c/sub> at the U.S. Department of Agriculture's Adaptive Cropping Systems Laboratory outside of Washington, D.C.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On a recent afternoon, \u003ca href=\"https://www.ars.usda.gov/northeast-area/beltsville-md-barc/beltsville-agricultural-research-center/adaptive-cropping-systems-laboratory/people/lewis-ziska/\">Lewis Ziska\u003c/a>, who's a plant physiologist with the U.S. Department of Agriculture, demonstrates an experiment there with a crop important to many of us — coffee.\u003c/p>\n\u003cp>The chamber is really bright to mimic the sun. A few neat rows of green coffee plants are growing. The air that they're absorbing has about the same amount of CO\u003csub>2\u003c/sub> as in the preindustrial age, about 250 years ago.\u003c/p>\n\u003cp>Across the hall, we can see a possible glimpse of the plant's future. Here, there's a chamber with plants growing at CO\u003csub>2\u003c/sub> levels projected for the end of this century.\u003c/p>\n\u003cp>\"Some of the varieties, you ought to see that they're bigger,\" says Ziska. They've all been growing for the same amount of time, but the high CO\u003csub>2\u003c/sub> coffee plants are larger. The extra CO\u003csub>2\u003c/sub> seems to be making them grow faster.\u003c/p>\n\u003cp>Scientists have noticed that in many kinds of plants, higher CO\u003csub>2\u003c/sub> produces bigger crops. That sounds like a good thing.\u003c/p>\n\u003cp>But there's a problem. Bigger doesn't necessarily mean better. And while they're still testing what this means for coffee's quality, scientists have seen that other crops have lost some of their nutritional value under higher CO\u003csub>2\u003c/sub> conditions.\u003c/p>\n\u003cp>One example is rice, a primary food source for more than 2 billion people.\u003c/p>\n\u003cp>Ziska recently teamed up with an international group of scientists to study whether high CO\u003csub>2\u003c/sub> had an effect on the rice's nutrition. \"Was it changing not just how the plant grew, but the quality of the plant?\" he asked.\u003c/p>\n\u003cp>They tested how 18 different kinds of rice responded to CO\u003csub>2\u003c/sub> levels that are projected by the end of the century, based on conservative estimates, Ziska says.\u003c/p>\n\u003cp>The technique they used, called free-air CO\u003csub>2\u003c/sub> enrichment, allowed them to grow the rice and add CO\u003csub>2\u003c/sub> to the air immediately surrounding the plants using a big hoop in the middle of a field, Ziska explains. They did this over multiple years in facilities in Japan and China.\u003c/p>\n\u003cp>And the effect was clear: Higher CO\u003csub>2\u003c/sub> reduced multiple key measures of rice's nutritional value. Across the different types of rice, they observed average decreases of 10 percent in protein, 8 percent in iron and 5 percent in zinc. Four important B vitamins decreased between 13 and 30 percent. The research was recently \u003ca href=\"http://advances.sciencemag.org/content/4/5/eaaq1012\">published in Science Advances\u003c/a>.\u003c/p>\n\u003cp>Higher carbon dioxide is not just affecting rice. There's evidence that the scope of this is much bigger. Harvard's \u003ca href=\"http://environment.harvard.edu/about/faculty/samuel-myers\">Sam Myers\u003c/a>, who studies the impact of climate change on nutrition, has tested CO\u003csub>2\u003c/sub>'s impact on the protein, iron and zinc of \u003ca href=\"https://www.npr.org/sections/thesalt/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">a number of staple crops\u003c/a> using the same free-air CO\u003csub>2\u003c/sub> enrichment technique.\u003c/p>\n\u003cp>\"Most of the food crops that we consume showed these nutrient reductions,\" Myers says.\u003c/p>\n\u003cp>The effects varied somewhat — he says wheat showed declines in protein, iron and zinc, and soybeans and field peas showed declines in iron and zinc. Maize and sorghum were less affected.\u003c/p>\n\u003cp>These studies are enough to raise concerns about the impact on human health, he says.\u003c/p>\n\u003cp>\"Under what circumstances would this be a big problem?\" Most likely, he says, it would be in situations where someone is \"living relatively near a threshold of nutrient insufficiencies, so you're just barely getting enough of that particular nutrient.\" And secondly, it would more harmful when that person gets a meaningful amount of a nutrient from the crop that's losing nutritional value.\u003c/p>\n\u003cp>\"There's quite high global vulnerability to these effects, and we're likely to see really significant health impacts from these nutrient changes,\" he adds.\u003c/p>\n\u003cp>At the same time, the exact health effects of this are still unclear, says \u003ca href=\"https://www.ars.usda.gov/people-locations/person/?person-id=50648\">Naomi Fukagawa\u003c/a>, the director of the USDA's Beltsville Human Nutrition Research Center, who was part of the team researching rice. She says it's hard to know how a person's health will be affected by changes to the nutritional quality of a specific food in a mixed diet. \"We don't quite have all the answers yet,\" she says.\u003c/p>\n\u003cp>But if this is indeed found to negatively impact people's health, she says, \"what we need to then know, is what else do we have that's part of their diet that's culturally sensitive that can make up for those differences?\"\u003c/p>\n\u003cp>Scientists also don't understand what it is about higher CO\u003csub>2\u003c/sub> that causes plants to become less nutritious, Ziska says, though they have some theories.\u003c/p>\n\u003cp>\"We don't have one simple explanation as to what might be happening,\" he says. One possibility is that it could be a simple dilution effect – \"as the plants grow more, they become carbon-rich but nutrient-poor.\"\u003c/p>\n\u003cp>However, Myers notes that if this were the cause, all of the nutrients would be decreasing at approximately the same rate. And that's not necessarily the case. For example, with the recent rice study, most of the minerals and vitamins tested went down, but vitamin E went up.\u003c/p>\n\u003cp>Another theory, Ziska says, is that the rising carbon dioxide levels change how water moves through the plant, which could also affect some of the nutrients.\u003c/p>\n\u003cp>\"There's a lot about this that we don't understand yet,\" he says. \"And the need to understand this in terms of the potential implications for food quality, and of course for human health, are imperative.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "To Rinse Or Not To Rinse: How Washing Some Foods Can Help You Avoid Illness",
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"content": "\u003cp>This spring, millions of Americans worried that salad was no longer safe to eat: The U.S. was hit by the largest E. coli outbreak in a decade, with 172 people in 32 states sickened by contaminated romaine lettuce. Eighty-nine of those individuals were hospitalized, and at least five died.\u003c/p>\n\u003cp>Would rinsing lettuce have prevented the outbreak? Likely not, because the E. coli organism that caused the outbreak is so hardy that only a few bacteria are necessary to cause illness. And E. coli can survive in frozen or refrigerated temperatures. It is only destroyed through cooking or pasteurization, according to Colorado State University.\u003c/p>\n\u003cp>Rinsing does help prevent other illnesses associated with food. But it can sometimes cause more problems by splashing bacteria onto sinks and countertops. As summer and outdoor eating events beckon, here are some tips on what foods to rinse, how to rinse, and why.\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Rinse your rice.\u003c/strong> Rice is grown in flooded paddy fields, and naturally takes up arsenic in the water and soil. According to plant and soil scientist Andrew Meharg, author of the book \u003ca href=\"https://www.amazon.com/Arsenic-Rice-Andrew-Meharg-ebook/dp/B00A27DM4C\">Arsenic & Rice\u003c/a>, soaking rice overnight, then rinsing thoroughly, reduces arsenic \u003ca href=\"https://www.huffingtonpost.ca/2017/03/20/arsenic-rice_n_15490252.html\">by up to half\u003c/a>. If you wish to flush out another 30 percent of the remaining arsenic, cook the rice \u003ca href=\"https://www.nature.com/news/simple-cooking-methods-flush-arsenic-out-of-rice-1.18034\">in five parts water to one part rice\u003c/a>. In addition, rinsing rice helps remove some of the starch that can cause it to get gummy when cooking. Keep in mind that \u003ca href=\"https://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm319948.htm\">rinsing\u003c/a> rice may reduce the levels of folate, iron, niacin and thiamin, by 50 to 70 percent, according to the Food and Drug Administration, and that the largest risk for arsenic exposure from rice is for those who eat it several times a day.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Rinse beans and grains\u003c/strong>, especially if you suffer from celiac disease. Rinsing grains removes debris and dirt. Rinsing is especially important for those suffering from celiac disease. Recent studies, which NPR \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/03/598990638/when-going-gluten-free-is-not-enough-new-tests-detect-hidden-exposure\">reported on last April\u003c/a>, suggest that accidental gluten exposure, even among celiacs following a gluten-free diet, is more common than thought. One way to be \"glutened\" is through inadvertent cross contamination of a gluten-free food. Grains and beans may be grown near wheat, barley, or rye; they may also be rotated with those gluten-containing crops; or they may become contaminated during processing, transport and packaging. In fact, it's even legal for some beans to contain stray grains: The Grain Inspection, Packers & Stockyards Administration allows lentils to contain a \u003ca href=\"https://www.glutenfreewatchdog.org/news/more-foreign-grain-found-in-edison-grainery-lentils/\">percentage of foreign grains\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Wash your produce thoroughly.\u003c/strong> Back in 2005, dietitian Sandria Goodwin and her colleagues at Tennessee State University examined different home washing methods for produce. They found that soaking apples, tomatoes and lettuce in water and then rinsing thoroughly under running water significantly reduced the amount of microorganisms present. However, Goodwin tells NPR that, \"Nothing makes produce completely harmless except sterilization (which changes quality characteristics), so if people want to consume raw foods, there is always a risk.\" Case in point: the E. coli outbreak we mentioned above.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Don't rinse your chicken.\u003c/strong> As NPR reported \u003ca href=\"https://www.npr.org/sections/thesalt/2013/08/27/213578553/julia-child-was-wrong-don-t-wash-your-raw-chicken-folks\">five years ago\u003c/a>, rinsing raw chicken before cooking it is a \"\u003ca href=\"https://www.npr.org/sections/thesalt/2013/08/31/216948010/dont-panic-your-questions-on-not-washing-raw-chickens\">bad idea\u003c/a>, because it raises the risk of spreading dangerous bacteria found on raw poultry all over your kitchen\" Back then, the advice provoked a \"small #chickensh*tstorm,\" since chicken washing was so common — even Julia Child recommended it, saying she thought it was safer. The advice not to rinse your chicken still holds today, according to Cleveland Clinic dietitian \u003ca href=\"https://health.clevelandclinic.org/should-i-rinse-that-first-8-food-prep-dos-and-donts/\">Laura Jeffers\u003c/a>, who writes in a list of food prep do's and don't's: \"Any bacteria will be killed during the cooking process.\" Cooking the bird to an internal temperature of 165 degrees is sufficient. Similar rules apply for all raw meat and for eggs: Don't wash, but do cook \u003ca href=\"https://www.usda.gov/media/.../cooking-meat-check-new-recommended-temperatures\">to the appropriate temperature\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Other useful advice:\u003c/strong> Clean your counter tops, cutting boards and utensils with hot soapy water before peeling or cutting produce. Wash your own hands with warm, soapy water for at least 20 seconds before preparing food. Use a vegetable brush to scrub produce with a hard rind or firm skin, such as potatoes, carrots, melons and apples. Make sure your washing water is at least 10 degrees colder than your produce, to inhibit bacteria further. Patting dry with paper towels helps reduce bacterial load. Chemical washes, bleaches or detergents are not recommended by the FDA, as produce may absorb them.\u003c/li>\n\u003c/ul>\n\u003cp>While our food supply is among the safest in the world, bad things sometimes happen. Most healthy people will completely recover from a foodborne illness within a short period of time. \u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Rinsing foods doesn't always prevent foodborne illness and can sometimes make the risks worse. Here's what the science says about which foods you should run water over and why.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This spring, millions of Americans worried that salad was no longer safe to eat: The U.S. was hit by the largest E. coli outbreak in a decade, with 172 people in 32 states sickened by contaminated romaine lettuce. Eighty-nine of those individuals were hospitalized, and at least five died.\u003c/p>\n\u003cp>Would rinsing lettuce have prevented the outbreak? Likely not, because the E. coli organism that caused the outbreak is so hardy that only a few bacteria are necessary to cause illness. And E. coli can survive in frozen or refrigerated temperatures. It is only destroyed through cooking or pasteurization, according to Colorado State University.\u003c/p>\n\u003cp>Rinsing does help prevent other illnesses associated with food. But it can sometimes cause more problems by splashing bacteria onto sinks and countertops. As summer and outdoor eating events beckon, here are some tips on what foods to rinse, how to rinse, and why.\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Rinse your rice.\u003c/strong> Rice is grown in flooded paddy fields, and naturally takes up arsenic in the water and soil. According to plant and soil scientist Andrew Meharg, author of the book \u003ca href=\"https://www.amazon.com/Arsenic-Rice-Andrew-Meharg-ebook/dp/B00A27DM4C\">Arsenic & Rice\u003c/a>, soaking rice overnight, then rinsing thoroughly, reduces arsenic \u003ca href=\"https://www.huffingtonpost.ca/2017/03/20/arsenic-rice_n_15490252.html\">by up to half\u003c/a>. If you wish to flush out another 30 percent of the remaining arsenic, cook the rice \u003ca href=\"https://www.nature.com/news/simple-cooking-methods-flush-arsenic-out-of-rice-1.18034\">in five parts water to one part rice\u003c/a>. In addition, rinsing rice helps remove some of the starch that can cause it to get gummy when cooking. Keep in mind that \u003ca href=\"https://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm319948.htm\">rinsing\u003c/a> rice may reduce the levels of folate, iron, niacin and thiamin, by 50 to 70 percent, according to the Food and Drug Administration, and that the largest risk for arsenic exposure from rice is for those who eat it several times a day.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Rinse beans and grains\u003c/strong>, especially if you suffer from celiac disease. Rinsing grains removes debris and dirt. Rinsing is especially important for those suffering from celiac disease. Recent studies, which NPR \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/03/598990638/when-going-gluten-free-is-not-enough-new-tests-detect-hidden-exposure\">reported on last April\u003c/a>, suggest that accidental gluten exposure, even among celiacs following a gluten-free diet, is more common than thought. One way to be \"glutened\" is through inadvertent cross contamination of a gluten-free food. Grains and beans may be grown near wheat, barley, or rye; they may also be rotated with those gluten-containing crops; or they may become contaminated during processing, transport and packaging. In fact, it's even legal for some beans to contain stray grains: The Grain Inspection, Packers & Stockyards Administration allows lentils to contain a \u003ca href=\"https://www.glutenfreewatchdog.org/news/more-foreign-grain-found-in-edison-grainery-lentils/\">percentage of foreign grains\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Wash your produce thoroughly.\u003c/strong> Back in 2005, dietitian Sandria Goodwin and her colleagues at Tennessee State University examined different home washing methods for produce. They found that soaking apples, tomatoes and lettuce in water and then rinsing thoroughly under running water significantly reduced the amount of microorganisms present. However, Goodwin tells NPR that, \"Nothing makes produce completely harmless except sterilization (which changes quality characteristics), so if people want to consume raw foods, there is always a risk.\" Case in point: the E. coli outbreak we mentioned above.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Don't rinse your chicken.\u003c/strong> As NPR reported \u003ca href=\"https://www.npr.org/sections/thesalt/2013/08/27/213578553/julia-child-was-wrong-don-t-wash-your-raw-chicken-folks\">five years ago\u003c/a>, rinsing raw chicken before cooking it is a \"\u003ca href=\"https://www.npr.org/sections/thesalt/2013/08/31/216948010/dont-panic-your-questions-on-not-washing-raw-chickens\">bad idea\u003c/a>, because it raises the risk of spreading dangerous bacteria found on raw poultry all over your kitchen\" Back then, the advice provoked a \"small #chickensh*tstorm,\" since chicken washing was so common — even Julia Child recommended it, saying she thought it was safer. The advice not to rinse your chicken still holds today, according to Cleveland Clinic dietitian \u003ca href=\"https://health.clevelandclinic.org/should-i-rinse-that-first-8-food-prep-dos-and-donts/\">Laura Jeffers\u003c/a>, who writes in a list of food prep do's and don't's: \"Any bacteria will be killed during the cooking process.\" Cooking the bird to an internal temperature of 165 degrees is sufficient. Similar rules apply for all raw meat and for eggs: Don't wash, but do cook \u003ca href=\"https://www.usda.gov/media/.../cooking-meat-check-new-recommended-temperatures\">to the appropriate temperature\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Other useful advice:\u003c/strong> Clean your counter tops, cutting boards and utensils with hot soapy water before peeling or cutting produce. Wash your own hands with warm, soapy water for at least 20 seconds before preparing food. Use a vegetable brush to scrub produce with a hard rind or firm skin, such as potatoes, carrots, melons and apples. Make sure your washing water is at least 10 degrees colder than your produce, to inhibit bacteria further. Patting dry with paper towels helps reduce bacterial load. Chemical washes, bleaches or detergents are not recommended by the FDA, as produce may absorb them.\u003c/li>\n\u003c/ul>\n\u003cp>While our food supply is among the safest in the world, bad things sometimes happen. Most healthy people will completely recover from a foodborne illness within a short period of time. \u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Hey, Salad Lovers: It's OK To Eat Romaine Lettuce Again",
"title": "Hey, Salad Lovers: It's OK To Eat Romaine Lettuce Again",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you've avoided romaine lettuce because of the \u003cem>E. coli \u003c/em>outbreak, you can start buying it again.\u003c/p>\n\u003cp>After weeks of warnings from the Centers for Disease Control and Prevention to toss out romaine grown in the Yuma, Ariz., region, the CDC says there are no longer any greens coming from this region.\u003c/p>\n\u003cp>The romaine that's for sale now in restaurants and supermarkets nationwide is coming from California's Salinas Valley.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180522_me_cdc_gives_the_all-clear_to_start_eating_romaine_lettuce_again.mp3\u003c/p>\n\u003cp>In late March, officials at the state health department in New Jersey detected an increase in \u003cem>E. coli\u003c/em> illnesses. When they interviewed people who had become ill, many said they had eaten chopped romaine salads. \u003ca href=\"https://www.cdc.gov/ncezid/dfwed/orpb/ort.html\">Laura Gieraltowski\u003c/a>, who heads up the CDC's foodborne outbreak response team, says New Jersey was quick to share this information.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When they reached out to CDC, we looked into our surveillance system and saw that we had \u003cem>E.coli\u003c/em> illnesses with the same DNA fingerprint from other states,\" she says. And they had similar reports from people in other states who said they had eaten romaine before getting sick.\"\u003c/p>\n\u003cp>At that point, the Food and Drug Administration began a trace back and determined that the contaminated lettuce was grown in the Yuma region. But investigators could not nail down an exact source.\u003c/p>\n\u003cp>\"Unfortunately, they weren't able to get it back to a single supplier, or distribution center, or a single farm. That's why we kept our messaging broad,\" Gieraltowski says.\u003c/p>\n\u003cp>The CDC's announcement in mid-April to avoid romaine from Yuma brought chaos to Taylor Farms, a large salad producer with operations in both Arizona and Salinas Valley, Calif.\u003c/p>\n\u003cp>\"It blindsided us, and immediately a number of customers called,\" says \u003ca href=\"https://www.linkedin.com/in/demcdonald\">Drew McDonald\u003c/a>, vice president of quality and food safety. He says his company took action right away. \"Immediately, we stopped all shipment of romaine coming out of the desert.\"\u003c/p>\n\u003cp>McDonald says the industry was right in the middle of its seasonal transition: The harvest season was winding down in Arizona — the last shipments of romaine from the region were harvested April 16, so that lettuce is now well beyond its 21-day shelf life.\u003c/p>\n\u003cp>The week the CDC issued its warning, Taylor Farms had just begun to harvest and ship out greens grown in its California fields. These greens have not been linked to any contamination. But people were confused: How were they supposed to know where their greens were coming from?\u003c/p>\n\u003cp>\"It was easier, in many cases, for our customers just to stop [buying] romaine,\" McDonald says. After talking to his customers — who buy greens for chains and institutions — he was able to reassure them, he says.\u003c/p>\n\u003cp>After a big foodborne illness outbreak linked to baby spinach back in 2006, the leafy greens industry put in place a number of procedures to prevent contamination. \"Prevention became the major focus after that outbreak,\" says \u003ca href=\"https://www.wifss.ucdavis.edu/michele-jay-russell/\">Michele Jay-Russell\u003c/a>, a food safety researcher at the University of California, Davis.\u003c/p>\n\u003cp>\"They set up intensive testing protocols to monitor water quality,\" Jay-Russell says. The industry also agreed on standardized setbacks — or buffers — to separate growing fields from livestock operations, which can be a source of \u003cem>E.coli\u003c/em> contamination. \"You want a safe distance from where you're growing fresh produce and where you have concentrations of animals, like on a feedlot or dairy,\" she says.\u003c/p>\n\u003cp>As a result of these protocols, the safety record has improved. \"The reality is [when] you're growing produce outside, you can't make it entirely sterile, so there's always some level of risk,\" Jay-Russell says. But the protocols in place help reduce the risk.\u003c/p>\n\u003cp>\"The amount of food safety attention [in the leafy greens industry] over the last 10 years is remarkable,\" McDonald says. \"It's our singular focus.\"\u003c/p>\n\u003cp>Investigators still don't know what happened in the Yuma region. Their investigation continues. It's possible that runoff from a livestock operation contaminated a water supply, but that's just one theory.\u003c/p>\n\u003cp>The CDC's Gieraltowski says the source can be hard to nail down. \"There's so many points in the distribution chain that leafy greens go through,\" she says. From the farm to processors to shippers, \"there's a lot of different places for contamination to occur.\"\u003c/p>\n\u003cp>But now that lettuce grown in the Yuma region is likely no longer being sold in supermarkets or served in restaurants, Gieraltowski says, \"We hope people can enjoy their romaine lettuce again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
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"excerpt": "The romaine that sickened 172 people in 32 states came from Yuma, Ariz., and is likely completely gone from the food supply. What's now for sale is fresh supplies from California.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you've avoided romaine lettuce because of the \u003cem>E. coli \u003c/em>outbreak, you can start buying it again.\u003c/p>\n\u003cp>After weeks of warnings from the Centers for Disease Control and Prevention to toss out romaine grown in the Yuma, Ariz., region, the CDC says there are no longer any greens coming from this region.\u003c/p>\n\u003cp>The romaine that's for sale now in restaurants and supermarkets nationwide is coming from California's Salinas Valley.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In late March, officials at the state health department in New Jersey detected an increase in \u003cem>E. coli\u003c/em> illnesses. When they interviewed people who had become ill, many said they had eaten chopped romaine salads. \u003ca href=\"https://www.cdc.gov/ncezid/dfwed/orpb/ort.html\">Laura Gieraltowski\u003c/a>, who heads up the CDC's foodborne outbreak response team, says New Jersey was quick to share this information.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When they reached out to CDC, we looked into our surveillance system and saw that we had \u003cem>E.coli\u003c/em> illnesses with the same DNA fingerprint from other states,\" she says. And they had similar reports from people in other states who said they had eaten romaine before getting sick.\"\u003c/p>\n\u003cp>At that point, the Food and Drug Administration began a trace back and determined that the contaminated lettuce was grown in the Yuma region. But investigators could not nail down an exact source.\u003c/p>\n\u003cp>\"Unfortunately, they weren't able to get it back to a single supplier, or distribution center, or a single farm. That's why we kept our messaging broad,\" Gieraltowski says.\u003c/p>\n\u003cp>The CDC's announcement in mid-April to avoid romaine from Yuma brought chaos to Taylor Farms, a large salad producer with operations in both Arizona and Salinas Valley, Calif.\u003c/p>\n\u003cp>\"It blindsided us, and immediately a number of customers called,\" says \u003ca href=\"https://www.linkedin.com/in/demcdonald\">Drew McDonald\u003c/a>, vice president of quality and food safety. He says his company took action right away. \"Immediately, we stopped all shipment of romaine coming out of the desert.\"\u003c/p>\n\u003cp>McDonald says the industry was right in the middle of its seasonal transition: The harvest season was winding down in Arizona — the last shipments of romaine from the region were harvested April 16, so that lettuce is now well beyond its 21-day shelf life.\u003c/p>\n\u003cp>The week the CDC issued its warning, Taylor Farms had just begun to harvest and ship out greens grown in its California fields. These greens have not been linked to any contamination. But people were confused: How were they supposed to know where their greens were coming from?\u003c/p>\n\u003cp>\"It was easier, in many cases, for our customers just to stop [buying] romaine,\" McDonald says. After talking to his customers — who buy greens for chains and institutions — he was able to reassure them, he says.\u003c/p>\n\u003cp>After a big foodborne illness outbreak linked to baby spinach back in 2006, the leafy greens industry put in place a number of procedures to prevent contamination. \"Prevention became the major focus after that outbreak,\" says \u003ca href=\"https://www.wifss.ucdavis.edu/michele-jay-russell/\">Michele Jay-Russell\u003c/a>, a food safety researcher at the University of California, Davis.\u003c/p>\n\u003cp>\"They set up intensive testing protocols to monitor water quality,\" Jay-Russell says. The industry also agreed on standardized setbacks — or buffers — to separate growing fields from livestock operations, which can be a source of \u003cem>E.coli\u003c/em> contamination. \"You want a safe distance from where you're growing fresh produce and where you have concentrations of animals, like on a feedlot or dairy,\" she says.\u003c/p>\n\u003cp>As a result of these protocols, the safety record has improved. \"The reality is [when] you're growing produce outside, you can't make it entirely sterile, so there's always some level of risk,\" Jay-Russell says. But the protocols in place help reduce the risk.\u003c/p>\n\u003cp>\"The amount of food safety attention [in the leafy greens industry] over the last 10 years is remarkable,\" McDonald says. \"It's our singular focus.\"\u003c/p>\n\u003cp>Investigators still don't know what happened in the Yuma region. Their investigation continues. It's possible that runoff from a livestock operation contaminated a water supply, but that's just one theory.\u003c/p>\n\u003cp>The CDC's Gieraltowski says the source can be hard to nail down. \"There's so many points in the distribution chain that leafy greens go through,\" she says. From the farm to processors to shippers, \"there's a lot of different places for contamination to occur.\"\u003c/p>\n\u003cp>But now that lettuce grown in the Yuma region is likely no longer being sold in supermarkets or served in restaurants, Gieraltowski says, \"We hope people can enjoy their romaine lettuce again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Washington Politics Adding To Mental Health Crisis Among Farmers",
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"content": "\u003cp>Suicide rates among farmers are higher than any other profession in the United States and now some experts and Senators worry Washington politics could be making farmland stresses even worse.\u003c/p>\n\u003cp>The House is set to vote by Friday on a controversial farm bill that includes major changes to work requirements for people on food stamps. The issue is dividing Republicans and Democrats and threatens to undermine support for the bill in Washington. Now farmers fear the bill, which includes safety net programs to keep farmers in business in bad economic times, is at risk because of the unrelated fight.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/05/20180516_atc_suicide_is_rising_among_american_farmers_as_they_struggle_to_keep_afloat.mp3\u003c/p>\n\u003cp>Bob Worth, a soybean farmer in Minnesota, said the frustration is growing in rural America.\u003c/p>\n\u003cp>\"It bothers me a lot that they can play games with other parts of the bill that has nothing to do with farming,\" Worth said in an interview from inside his tractor while sowing soybeans on his farm. \"We need the safety net, we need our exports, we need a lot of things that are created and somewhat destroyed in Washington, D.C. So yeah, it is a big concern for us what's happening in Washington today.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Economic stress and suicide are deeply personal issues for Worth, who runs a family farm with his son. He has personally seen the toll that low crop prices and an unstable future are taking on farmers.\u003c/p>\n\u003cfigure id=\"attachment_128391\" class=\"wp-caption aligncenter\" style=\"max-width: 1488px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM.png\" alt=\"Source: Centers for Disease Control and Prevention\" width=\"1488\" height=\"1606\" class=\"size-full wp-image-128391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM.png 1488w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-160x173.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-800x863.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-768x829.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1020x1101.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1112x1200.png 1112w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1180x1274.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-960x1036.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-240x259.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-375x405.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-520x561.png 520w\" sizes=\"(max-width: 1488px) 100vw, 1488px\">\u003cfigcaption class=\"wp-caption-text\">Source: \u003ca href=\"https://www.cdc.gov/mmwr/volumes/65/wr/mm6525a1.htm?s_cid=mm6525a1_w\">Centers for Disease Control and Prevention\u003c/a> \u003ccite>(Brittany Mayes/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I've had a couple of good friends that have taken their life,\" Worth said in an interview from inside his tractor on planting day. \"And it's all financial.\"\u003c/p>\n\u003cp>Worth said farmers are closely watching the news in hopes they'll see signs that things will improve.\u003c/p>\n\u003cp>For the past several years, farmers have seen uncontrollable factors like droughts and storms and commodity prices threaten their livelihoods. In recent months, President Trump's trade policies have added fears of a trade war with China, the loss of friendly trade agreements and instability around the farm bill to the list.\u003c/p>\n\u003cp>The string of political shifts have shaken farm country. Matt Purdue of the National Farmers Union say the instability comes at a time when farmers are already in crisis.\u003c/p>\n\u003cp>\"Farmers and ranchers have highest rate of suicide by any occupational group,\" Purdue said. \"The rate of suicide is higher than veterans returning from war.\"\u003c/p>\n\u003cp>\u003cstrong>Crop insurance struggles\u003c/strong>\u003c/p>\n\u003cp>Purdue and other experts say the farm economy operates in a unique bind. Crops and livestock have extremely tight profit margins, in part because commodity markets are vulnerable to outside forces like weather and politics.\u003c/p>\n\u003cp>It all comes at a time when the U.S. Department of Agriculture is projecting net farm income could fall to a 12 year low. Those slipping prices have meant existing crop insurance programs, which guarantee farmers a minimum price for what they plant, aren't helping to keep farmers solvent.\u003c/p>\n\u003cp>The current farm bill was passed four years ago when crop prices were higher and farmers were faring better. That bill is set to expire at the end of September. Although many of the programs would continue even if Congress fails to act, the lack of a long-term bill would create further uncertainty for farmers as they begin to plan for the next planting season and apply for loans to put crops in the ground.\u003c/p>\n\u003cfigure id=\"attachment_128379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/gettyimages-598860174_slide-21507c72f0f4ced1081fdae903811f4dae1dc9bf-e1526920251805.jpg\" alt=\"\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128379\">\u003cfigcaption class=\"wp-caption-text\">A file photo of farmland near Denver in 2016. \u003ccite>(Robyn Beck/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The safety net which we have in the farm bill right now, which really helps farmers make ends meet during stressful times, is inadequate,\" Purdue said. \"A lot of farmers are concerned that without improvements to that safety net, they're not going to be able to continue their operation.\"\u003c/p>\n\u003cp>\u003cstrong>Trump supporters worry Trump is making challenges worse\u003c/strong>\u003c/p>\n\u003cp>Many of President Trump's farm state supporters in the Senate are starting to worry that the president's policies and the political fight in the House are taking their toll on farmers.\u003c/p>\n\u003cp>\"A lot of these folks are really concerned and it's gotten to the point where in some areas there's been suicide hotlines that have now been established for more than a year,\" said South Dakota Senator Mike Rounds. \"They want the president to succeed, they want him to be strong but they want to know what his end game is.\"\u003c/p>\n\u003cp>Rounds said farmers are generally big supporters of President Trump. But he said many are scared about the future and the stress and financial pressure in his home state of South Dakota may be causing the worst farm crisis since the 1980's.\u003c/p>\n\u003cp>\"They still want to know what are you going to do with the farm bill,\" Rounds said. \"Are you going to provide us with protections in the farm bill so we know that if we are hurt by the negotiations with regard to tariffs with China, is there something that is going to be able to get us by.\"\u003c/p>\n\u003cp>Those fears have senators like Rounds and Senate Agriculture Committee Chairman Pat Roberts frustrated that Republicans in the House are insisting on picking a fight with Democrats over food stamp funding in the farm bill.\u003c/p>\n\u003cp>\"This farm bill means everything — more especially crop insurance,\" Roberts said. \"There are too many questions unanswered right now. That's why we need to bring certainty and predictability so at least farmers can say, 'well at least I know I have that.'\"\u003c/p>\n\u003cp>Roberts is working with committee Democrats on a bipartisan bill that he hopes to release in the coming weeks. And he's told Trump how critical the Farm Bill programs are in his home state.\u003c/p>\n\u003cp>Republican Senator John Thune says he hopes Trump and the rest of Washington realize the stakes.\u003c/p>\n\u003cp>\"People are getting a little panicky out there,\" Thune said. \"I think it's an issue the administration needs to pay careful attention to because if they get it wrong it could complicate an already very serious economic crisis in agriculture.\"\u003c/p>\n\u003cp>Farmers like Worth are certainly paying attention. He said he talks about politics with his friends now and they worry a lot about what's going on in Washington.\u003c/p>\n\u003cp>\"You know, rural America really did elect President Trump and as of today, we're not mad at him,\" Worth said. \"He's done a lot of great things for us. He created some he's also created some hardship for us too.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \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>Suicide rates among farmers are higher than any other profession in the United States and now some experts and Senators worry Washington politics could be making farmland stresses even worse.\u003c/p>\n\u003cp>The House is set to vote by Friday on a controversial farm bill that includes major changes to work requirements for people on food stamps. The issue is dividing Republicans and Democrats and threatens to undermine support for the bill in Washington. Now farmers fear the bill, which includes safety net programs to keep farmers in business in bad economic times, is at risk because of the unrelated fight.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bob Worth, a soybean farmer in Minnesota, said the frustration is growing in rural America.\u003c/p>\n\u003cp>\"It bothers me a lot that they can play games with other parts of the bill that has nothing to do with farming,\" Worth said in an interview from inside his tractor while sowing soybeans on his farm. \"We need the safety net, we need our exports, we need a lot of things that are created and somewhat destroyed in Washington, D.C. So yeah, it is a big concern for us what's happening in Washington today.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Economic stress and suicide are deeply personal issues for Worth, who runs a family farm with his son. He has personally seen the toll that low crop prices and an unstable future are taking on farmers.\u003c/p>\n\u003cfigure id=\"attachment_128391\" class=\"wp-caption aligncenter\" style=\"max-width: 1488px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM.png\" alt=\"Source: Centers for Disease Control and Prevention\" width=\"1488\" height=\"1606\" class=\"size-full wp-image-128391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM.png 1488w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-160x173.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-800x863.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-768x829.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1020x1101.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1112x1200.png 1112w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1180x1274.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-960x1036.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-240x259.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-375x405.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-520x561.png 520w\" sizes=\"(max-width: 1488px) 100vw, 1488px\">\u003cfigcaption class=\"wp-caption-text\">Source: \u003ca href=\"https://www.cdc.gov/mmwr/volumes/65/wr/mm6525a1.htm?s_cid=mm6525a1_w\">Centers for Disease Control and Prevention\u003c/a> \u003ccite>(Brittany Mayes/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I've had a couple of good friends that have taken their life,\" Worth said in an interview from inside his tractor on planting day. \"And it's all financial.\"\u003c/p>\n\u003cp>Worth said farmers are closely watching the news in hopes they'll see signs that things will improve.\u003c/p>\n\u003cp>For the past several years, farmers have seen uncontrollable factors like droughts and storms and commodity prices threaten their livelihoods. In recent months, President Trump's trade policies have added fears of a trade war with China, the loss of friendly trade agreements and instability around the farm bill to the list.\u003c/p>\n\u003cp>The string of political shifts have shaken farm country. Matt Purdue of the National Farmers Union say the instability comes at a time when farmers are already in crisis.\u003c/p>\n\u003cp>\"Farmers and ranchers have highest rate of suicide by any occupational group,\" Purdue said. \"The rate of suicide is higher than veterans returning from war.\"\u003c/p>\n\u003cp>\u003cstrong>Crop insurance struggles\u003c/strong>\u003c/p>\n\u003cp>Purdue and other experts say the farm economy operates in a unique bind. Crops and livestock have extremely tight profit margins, in part because commodity markets are vulnerable to outside forces like weather and politics.\u003c/p>\n\u003cp>It all comes at a time when the U.S. Department of Agriculture is projecting net farm income could fall to a 12 year low. Those slipping prices have meant existing crop insurance programs, which guarantee farmers a minimum price for what they plant, aren't helping to keep farmers solvent.\u003c/p>\n\u003cp>The current farm bill was passed four years ago when crop prices were higher and farmers were faring better. That bill is set to expire at the end of September. Although many of the programs would continue even if Congress fails to act, the lack of a long-term bill would create further uncertainty for farmers as they begin to plan for the next planting season and apply for loans to put crops in the ground.\u003c/p>\n\u003cfigure id=\"attachment_128379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/gettyimages-598860174_slide-21507c72f0f4ced1081fdae903811f4dae1dc9bf-e1526920251805.jpg\" alt=\"\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128379\">\u003cfigcaption class=\"wp-caption-text\">A file photo of farmland near Denver in 2016. \u003ccite>(Robyn Beck/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The safety net which we have in the farm bill right now, which really helps farmers make ends meet during stressful times, is inadequate,\" Purdue said. \"A lot of farmers are concerned that without improvements to that safety net, they're not going to be able to continue their operation.\"\u003c/p>\n\u003cp>\u003cstrong>Trump supporters worry Trump is making challenges worse\u003c/strong>\u003c/p>\n\u003cp>Many of President Trump's farm state supporters in the Senate are starting to worry that the president's policies and the political fight in the House are taking their toll on farmers.\u003c/p>\n\u003cp>\"A lot of these folks are really concerned and it's gotten to the point where in some areas there's been suicide hotlines that have now been established for more than a year,\" said South Dakota Senator Mike Rounds. \"They want the president to succeed, they want him to be strong but they want to know what his end game is.\"\u003c/p>\n\u003cp>Rounds said farmers are generally big supporters of President Trump. But he said many are scared about the future and the stress and financial pressure in his home state of South Dakota may be causing the worst farm crisis since the 1980's.\u003c/p>\n\u003cp>\"They still want to know what are you going to do with the farm bill,\" Rounds said. \"Are you going to provide us with protections in the farm bill so we know that if we are hurt by the negotiations with regard to tariffs with China, is there something that is going to be able to get us by.\"\u003c/p>\n\u003cp>Those fears have senators like Rounds and Senate Agriculture Committee Chairman Pat Roberts frustrated that Republicans in the House are insisting on picking a fight with Democrats over food stamp funding in the farm bill.\u003c/p>\n\u003cp>\"This farm bill means everything — more especially crop insurance,\" Roberts said. \"There are too many questions unanswered right now. That's why we need to bring certainty and predictability so at least farmers can say, 'well at least I know I have that.'\"\u003c/p>\n\u003cp>Roberts is working with committee Democrats on a bipartisan bill that he hopes to release in the coming weeks. And he's told Trump how critical the Farm Bill programs are in his home state.\u003c/p>\n\u003cp>Republican Senator John Thune says he hopes Trump and the rest of Washington realize the stakes.\u003c/p>\n\u003cp>\"People are getting a little panicky out there,\" Thune said. \"I think it's an issue the administration needs to pay careful attention to because if they get it wrong it could complicate an already very serious economic crisis in agriculture.\"\u003c/p>\n\u003cp>Farmers like Worth are certainly paying attention. He said he talks about politics with his friends now and they worry a lot about what's going on in Washington.\u003c/p>\n\u003cp>\"You know, rural America really did elect President Trump and as of today, we're not mad at him,\" Worth said. \"He's done a lot of great things for us. He created some he's also created some hardship for us too.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "USDA Unveils Prototypes For GMO Food Labels, And They're ... Confusing",
"title": "USDA Unveils Prototypes For GMO Food Labels, And They're ... Confusing",
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"content": "\u003cp>Foods that contains genetically modified ingredients will soon have a special label.\u003c/p>\n\u003cp>We recently got the first glimpse of what that label might look like, when the U.S. Department of Agriculture \u003ca href=\"https://www.federalregister.gov/documents/2018/05/04/2018-09389/national-bioengineered-food-disclosure-standard\">released its proposed guidelines\u003c/a>.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/wesat/2018/05/20180519_wesat_usda_unveils_prototypes_for_gmo_food_labels_and_theyre_confusing.mp3\u003c/p>\n\u003cp>This is the product of a decades-long fight between anti-GMO campaigners and Big Agriculture companies, which left neither side completely satisfied, \u003ca href=\"https://www.npr.org/sections/thesalt/2016/07/14/486060866/congress-just-passed-a-gmo-labeling-bill-nobodys-super-happy-about-it\">as NPR has reported\u003c/a>.\u003c/p>\n\u003cp>After Congress passed a bill in 2016 requiring labels on foods containing GMO ingredients, the USDA launched a long process to figure out the specifics. When it asked for feedback, it received 112,000 responses from consumers, farmers and manufacturers, among others.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The result?\u003c/p>\n\u003cp>There are a few options, and they look kind of like the labels you'd see on health food. They're brightly colored, with greens and blues and yellows. They feature the letters B-E. Below that, some of them have a curved line.\u003c/p>\n\u003cp>\"I mean, they look like a little smiley face,\" says George Kimbrell, the legal director for the Center for Food Safety, which has pushed for labeling. \"They're very pro-biotech, cartoonishly so, and to that extent are, you know, not just imparting information but instead are essentially propaganda for the industry.\"\u003c/p>\n\u003cp>Other options include a smiling sun, or a circle with growing plants.\u003c/p>\n\u003cp>The letters B-E stand for bioengineered — a term critics say is unfamiliar to the U.S. consumer, compared to more commonly used phrases like genetically engineered or GMO.\u003c/p>\n\u003cp>Grocery store shelves already have a lot of products with the label non-GMO, \u003ca href=\"https://www.nongmoproject.org/\">many of which\u003c/a> include an image of a butterfly on a blade of grass.\u003c/p>\n\u003cp>\"It's misleading and confusing to consumers to now switch that up and use a totally different term, bioengineered, that has not been the standard commonplace nomenclature for all of this time,\" says Kimbrell. He says he'd prefer these foods to be labeled with a circle saying \"G\" or \"GMO.\"\u003c/p>\n\u003cp>The USDA said it was not able to speak about the labels until they are finalized. \u003c/p>\n\u003cp>And industry representatives such as Nathan Fields, the director of biotechnology and crop inputs at the National Corn Growers Association, say the new term provides a clean slate.\u003c/p>\n\u003cp>\"There's some connotations around some of the terms that have been used that do cast the technology in a negative light,\" says Fields. \u003ca href=\"https://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-us/recent-trends-in-ge-adoption.aspx\">More than 90 percent\u003c/a> of the corn grown in the U.S. is genetically engineered, though Fields says he does not expect the labels to negatively impact the industry.\u003c/p>\n\u003cp>The National Corn Growers Association \u003ca href=\"http://www.ncga.com/news-and-resources/news-stories/article/2016/07/ncga-thanks-house-urges-presidential-action\">was supportive\u003c/a> when Congress passed the mandatory disclosure standards, in part because states such as Vermont were creating their own rules about labeling genetically engineered foods. Fields says they were concerned about a state-by-state patchwork of laws, preferring a single national standard.\u003c/p>\n\u003cp>Farmers have also grown more comfortable over time with the idea of labels, says \u003ca href=\"https://soygrowers.com/boardofdirectors/john-heisdorffer/\">John Heisdorffer\u003c/a>, a soybean producer and the director of the American Soybean Association, which has in the past come out against the idea. Soy, like corn, is also more than 90 percent genetically engineered. \"The product has been around for a long time,\" Heisdorffer says. \"You don't hear of any folks getting sick, or beyond that, through biotech.\u003cstrong>\"\u003c/strong>\u003c/p>\n\u003cp>Although long term risks are hard to pin down, scientists have not found hard evidence that GMO crops are any less healthy for humans to consume than other crops. That's what the National Academies of Sciences, Engineering, and Medicine \u003ca href=\"http://nas-sites.org/ge-crops/\">concluded in 2016\u003c/a> after reviewing more than 900 research papers on the topic.\u003c/p>\n\u003cp>Nevertheless, the public wants these labels. Polls show that a majority of Americans want to know whether their food is genetically engineered.\u003c/p>\n\u003cp>People make choices about what they eat for many reasons. \"The whole idea that people make decisions about what to put in their mouths simply on the basis of safety is, of course, ludicrous,\" says Glenn Stone, \u003ca href=\"https://anthropology.artsci.wustl.edu/stone_glenn\">a Washington University in St. Louis anthropology professor\u003c/a> who focuses on genetically modified crops.\u003c/p>\n\u003cp>This fight, he says, is about \"clashing visions of agriculture,\" where people concerned about the practices of powerful corporations such as Monsanto should be able to easily choose not to purchase those products.\u003c/p>\n\u003cp>That's a crucial point in the broader question about which products are going to be labeled. Genetically modified ingredients, says Kimbrell, are the \"tip of the spear as to the future of our food and the debate as a society that we're having about it, and how we produce it.\"\u003c/p>\n\u003cp>He and other labeling advocates want mandatory disclosures on products that contain \u003cem>highly refined \u003c/em>ingredients made with genetically engineered crops. For example, foods with canola oil or corn starch, where modified genetic material could not ultimately be detected. The USDA is still deciding.\u003c/p>\n\u003cp>But Kimbrell says that this would allow a huge number of products that use GMO-derived ingredients to not have a label. He says it doesn't matter what's detectable in the final product. It's how it was made to begin with.\u003c/p>\n\u003cp>Fields, from the National Corn Growers Association, has a different view. He thinks labeling highly refined products as GMO \"isn't necessarily completely honest, because there's nothing to trace back to bioengineering that occurred with that specific product.\"\u003c/p>\n\u003cp>It's also not certain that the USDA will require the label to actually say \"bioengineered.\" The proposal say that companies could simply use a QR code, a kind of barcode that a phone can scan, to disclose info about the product. Industry professionals say they are clear and easy to use.\u003c/p>\n\u003cp>But critics say scanning a code would be one more obstacle for people who want to know how their food is made.\u003c/p>\n\u003cp>\"People who aren't in a place where there's good wi-fi won't know if it's a GMO, and people who don't use smartphones won't know if it's a GMO and also people who are in a hurry won't know if it's a GMO,\" says Stone.\u003c/p>\n\u003cp>The public \u003ca href=\"https://www.usda.gov/media/press-releases/2018/05/03/usda-seeks-comments-proposed-rule-national-bioengineered-food\">has until July 3 to submit comments \u003c/a>on the USDA's proposal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018\u003ca href=\"http://www.npr.org/\"> NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The result?\u003c/p>\n\u003cp>There are a few options, and they look kind of like the labels you'd see on health food. They're brightly colored, with greens and blues and yellows. They feature the letters B-E. Below that, some of them have a curved line.\u003c/p>\n\u003cp>\"I mean, they look like a little smiley face,\" says George Kimbrell, the legal director for the Center for Food Safety, which has pushed for labeling. \"They're very pro-biotech, cartoonishly so, and to that extent are, you know, not just imparting information but instead are essentially propaganda for the industry.\"\u003c/p>\n\u003cp>Other options include a smiling sun, or a circle with growing plants.\u003c/p>\n\u003cp>The letters B-E stand for bioengineered — a term critics say is unfamiliar to the U.S. consumer, compared to more commonly used phrases like genetically engineered or GMO.\u003c/p>\n\u003cp>Grocery store shelves already have a lot of products with the label non-GMO, \u003ca href=\"https://www.nongmoproject.org/\">many of which\u003c/a> include an image of a butterfly on a blade of grass.\u003c/p>\n\u003cp>\"It's misleading and confusing to consumers to now switch that up and use a totally different term, bioengineered, that has not been the standard commonplace nomenclature for all of this time,\" says Kimbrell. He says he'd prefer these foods to be labeled with a circle saying \"G\" or \"GMO.\"\u003c/p>\n\u003cp>The USDA said it was not able to speak about the labels until they are finalized. \u003c/p>\n\u003cp>And industry representatives such as Nathan Fields, the director of biotechnology and crop inputs at the National Corn Growers Association, say the new term provides a clean slate.\u003c/p>\n\u003cp>\"There's some connotations around some of the terms that have been used that do cast the technology in a negative light,\" says Fields. \u003ca href=\"https://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-us/recent-trends-in-ge-adoption.aspx\">More than 90 percent\u003c/a> of the corn grown in the U.S. is genetically engineered, though Fields says he does not expect the labels to negatively impact the industry.\u003c/p>\n\u003cp>The National Corn Growers Association \u003ca href=\"http://www.ncga.com/news-and-resources/news-stories/article/2016/07/ncga-thanks-house-urges-presidential-action\">was supportive\u003c/a> when Congress passed the mandatory disclosure standards, in part because states such as Vermont were creating their own rules about labeling genetically engineered foods. Fields says they were concerned about a state-by-state patchwork of laws, preferring a single national standard.\u003c/p>\n\u003cp>Farmers have also grown more comfortable over time with the idea of labels, says \u003ca href=\"https://soygrowers.com/boardofdirectors/john-heisdorffer/\">John Heisdorffer\u003c/a>, a soybean producer and the director of the American Soybean Association, which has in the past come out against the idea. Soy, like corn, is also more than 90 percent genetically engineered. \"The product has been around for a long time,\" Heisdorffer says. \"You don't hear of any folks getting sick, or beyond that, through biotech.\u003cstrong>\"\u003c/strong>\u003c/p>\n\u003cp>Although long term risks are hard to pin down, scientists have not found hard evidence that GMO crops are any less healthy for humans to consume than other crops. That's what the National Academies of Sciences, Engineering, and Medicine \u003ca href=\"http://nas-sites.org/ge-crops/\">concluded in 2016\u003c/a> after reviewing more than 900 research papers on the topic.\u003c/p>\n\u003cp>Nevertheless, the public wants these labels. Polls show that a majority of Americans want to know whether their food is genetically engineered.\u003c/p>\n\u003cp>People make choices about what they eat for many reasons. \"The whole idea that people make decisions about what to put in their mouths simply on the basis of safety is, of course, ludicrous,\" says Glenn Stone, \u003ca href=\"https://anthropology.artsci.wustl.edu/stone_glenn\">a Washington University in St. Louis anthropology professor\u003c/a> who focuses on genetically modified crops.\u003c/p>\n\u003cp>This fight, he says, is about \"clashing visions of agriculture,\" where people concerned about the practices of powerful corporations such as Monsanto should be able to easily choose not to purchase those products.\u003c/p>\n\u003cp>That's a crucial point in the broader question about which products are going to be labeled. Genetically modified ingredients, says Kimbrell, are the \"tip of the spear as to the future of our food and the debate as a society that we're having about it, and how we produce it.\"\u003c/p>\n\u003cp>He and other labeling advocates want mandatory disclosures on products that contain \u003cem>highly refined \u003c/em>ingredients made with genetically engineered crops. For example, foods with canola oil or corn starch, where modified genetic material could not ultimately be detected. The USDA is still deciding.\u003c/p>\n\u003cp>But Kimbrell says that this would allow a huge number of products that use GMO-derived ingredients to not have a label. He says it doesn't matter what's detectable in the final product. It's how it was made to begin with.\u003c/p>\n\u003cp>Fields, from the National Corn Growers Association, has a different view. He thinks labeling highly refined products as GMO \"isn't necessarily completely honest, because there's nothing to trace back to bioengineering that occurred with that specific product.\"\u003c/p>\n\u003cp>It's also not certain that the USDA will require the label to actually say \"bioengineered.\" The proposal say that companies could simply use a QR code, a kind of barcode that a phone can scan, to disclose info about the product. Industry professionals say they are clear and easy to use.\u003c/p>\n\u003cp>But critics say scanning a code would be one more obstacle for people who want to know how their food is made.\u003c/p>\n\u003cp>\"People who aren't in a place where there's good wi-fi won't know if it's a GMO, and people who don't use smartphones won't know if it's a GMO and also people who are in a hurry won't know if it's a GMO,\" says Stone.\u003c/p>\n\u003cp>The public \u003ca href=\"https://www.usda.gov/media/press-releases/2018/05/03/usda-seeks-comments-proposed-rule-national-bioengineered-food\">has until July 3 to submit comments \u003c/a>on the USDA's proposal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018\u003ca href=\"http://www.npr.org/\"> NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Frozen Food Fan? As Sales Rise, Studies Show Frozen Produce Is As Healthy As Fresh",
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"content": "\u003cp>Americans are rediscovering the coldest aisle in the supermarket.\u003c/p>\n\u003cp>According to a new report, sales of frozen foods, including vegetables and prepared foods, are now on the rise following a multi-year slump.\u003c/p>\n\u003cp>The uptick is new — and modest. But growth \"is accelerating as consumers begin to see freezing as a way to preserve food with fewer negatives,\" concludes a report from RBC Capital Markets.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/05/20180517_atc_frozen_food_sales_on_the_rise.mp3\u003c/p>\n\u003cp>At a time when two-thirds of Americans say they \u003cem>want\u003c/em> to eat more vegetables, 85 percent of consumers fail to eat the minimum recommended amount. It's \"one of the widest disconnects in the world of eating,\" concludes the RBC report. Perhaps innovations in the frozen aisle could help narrow this divide.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Frozen produce already has several factors going for it: \"its affordability and its convenience,\" says Phil Lempert, editor of Supermarketguru.com. And given that the typical American family \u003ca href=\"https://www.npr.org/sections/thesalt/2015/09/23/441460163/don-t-toss-that-sour-milk-10-tips-cut-food-waste-in-your-kitchen\">tosses out\u003c/a> $1,500 worth of food yearly — normally after it goes bad in the fridge — frozen foods, which have a much longer shelf life, could help cut back on waste. \"People are more concerned about waste than ever before,\" Lempert says.\u003c/p>\n\u003cp>Big food companies are offering up new options in the frozen aisle. The RBC report points to the development of products such as veggie tots, an alternative to carbohydrate-heavy tater tots, and veggie rice, which is seen as a healthier alternative to white rice, which is a refined starch that can spike blood sugar.\u003c/p>\n\u003cp>Pinnacle Foods, which owns Birds Eye, has \u003ca href=\"https://www.birdseye.com/product/zucchini-lentil-pasta-3/\">launched\u003c/a> new pastas made from vegetables. And Green Giant, owned by B&G Foods, has\u003ca href=\"https://www.greengiant.com/veggie-spirals/\"> introduced\u003c/a> Veggie Spirals, made from beets, butternut squash, zucchini and carrots. Options like these may help \"increase vegetable eating occasions\" — and help maintain the growth momentum for frozen foods, the report concludes.\u003c/p>\n\u003cp>But, there are still headwinds facing the frozen food sector. Many Americans have heard the message that fresh is best. And the texture of frozen vegetables turns some people off.\u003c/p>\n\u003cp>\"Fresh and local is what they say tends to be healthier,\" shopper Olivia Mitchell told me as she shopped the aisles of a Trader Joe's with her baby in tow. Mitchell says she prefers to buy fresh produce, and she recently joined a CSA, so she's looking forward to deliveries of local produce this summer.\u003c/p>\n\u003cp>However, with two kids and a busy schedule, Mitchell acknowledges the convenience of frozen food. \"I buy frozen peas and okra,\" she says. She also buys frozen entrees that her husband takes for lunch.\u003c/p>\n\u003cp>As for the assumption that fresh is healthiest, it turns out that frozen produce can pack a punch when it comes to nutrition.\u003c/p>\n\u003cp>When you freeze fruits and vegetables, it locks in nutrients, and several studies have shown that this helps retain high levels of vitamins.\u003c/p>\n\u003cp>\"You can store them in the freezer for a year and the nutrient level pretty much stays the same,\" says plant scientist \u003ca href=\"https://www.mactavishwest.com.au/\">Hazel MacTavish-West\u003c/a>, who is a food industry consultant.\u003ca href=\"https://twitter.com/vegdoctor?lang=en\">\u003c/a>\u003c/p>\n\u003cp>She says many factors \u003ca href=\"http://www.fstjournal.org/features/28-2/fresh-vs-frozen-vegetables\">influence\u003c/a> the nutritional content of fruits and vegetables, but frozen produce tends to hold up pretty well.\u003c/p>\n\u003cp>Food scientists at the University of California, Davis, designed a study to compare the nutritional value of fresh and frozen produce. They measured the nutrients in samples of eight different kinds of fresh and frozen fruits and vegetables — including carrots, broccoli, spinach, peas and berries.\u003c/p>\n\u003cp>\"We were quite surprised to find there were no significant differences,\" says study author \u003ca href=\"https://foodscience.ucdavis.edu/people/diane-barrett\">Diane Barrett\u003c/a>, an emerita professor in the Department of Food Science & Technology at UC Davis.\u003c/p>\n\u003cp>\"Overall, the \u003ca href=\"http://www.affi.org/assets/resources/public/2014-bouzari-et-al-vitamin-retention-in-8-f-v-140.pdf\">frozen was as good as fresh,\u003c/a> and in some cases the frozen fruits and vegetables were better than fresh,\" Barrett says. For instance, most of the frozen fruits and vegetables had higher levels of vitamin E.\u003c/p>\n\u003cp>That study was funded by the Frozen Food Foundation, part of the American Frozen Food Institute. However, Barrett says the foundation did not dictate any of the parameters of the study. \"I designed the study, determined which analytical procedures to use, and interpreted the results,\" Barrett explains.\u003c/p>\n\u003cp>Barrett says frozen produce does lose some nutrients during processing, when it's blanched or steamed. But she says part of the reason the nutrition holds up well in frozen fruits and vegetables can be explained by how quickly it's frozen after harvest. \"Typically, the freezing facilities are very close to where the vegetables are grown, so within hours, [the vegetables] are frozen,\" she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Frozen produce already has several factors going for it: \"its affordability and its convenience,\" says Phil Lempert, editor of Supermarketguru.com. And given that the typical American family \u003ca href=\"https://www.npr.org/sections/thesalt/2015/09/23/441460163/don-t-toss-that-sour-milk-10-tips-cut-food-waste-in-your-kitchen\">tosses out\u003c/a> $1,500 worth of food yearly — normally after it goes bad in the fridge — frozen foods, which have a much longer shelf life, could help cut back on waste. \"People are more concerned about waste than ever before,\" Lempert says.\u003c/p>\n\u003cp>Big food companies are offering up new options in the frozen aisle. The RBC report points to the development of products such as veggie tots, an alternative to carbohydrate-heavy tater tots, and veggie rice, which is seen as a healthier alternative to white rice, which is a refined starch that can spike blood sugar.\u003c/p>\n\u003cp>Pinnacle Foods, which owns Birds Eye, has \u003ca href=\"https://www.birdseye.com/product/zucchini-lentil-pasta-3/\">launched\u003c/a> new pastas made from vegetables. And Green Giant, owned by B&G Foods, has\u003ca href=\"https://www.greengiant.com/veggie-spirals/\"> introduced\u003c/a> Veggie Spirals, made from beets, butternut squash, zucchini and carrots. Options like these may help \"increase vegetable eating occasions\" — and help maintain the growth momentum for frozen foods, the report concludes.\u003c/p>\n\u003cp>But, there are still headwinds facing the frozen food sector. Many Americans have heard the message that fresh is best. And the texture of frozen vegetables turns some people off.\u003c/p>\n\u003cp>\"Fresh and local is what they say tends to be healthier,\" shopper Olivia Mitchell told me as she shopped the aisles of a Trader Joe's with her baby in tow. Mitchell says she prefers to buy fresh produce, and she recently joined a CSA, so she's looking forward to deliveries of local produce this summer.\u003c/p>\n\u003cp>However, with two kids and a busy schedule, Mitchell acknowledges the convenience of frozen food. \"I buy frozen peas and okra,\" she says. She also buys frozen entrees that her husband takes for lunch.\u003c/p>\n\u003cp>As for the assumption that fresh is healthiest, it turns out that frozen produce can pack a punch when it comes to nutrition.\u003c/p>\n\u003cp>When you freeze fruits and vegetables, it locks in nutrients, and several studies have shown that this helps retain high levels of vitamins.\u003c/p>\n\u003cp>\"You can store them in the freezer for a year and the nutrient level pretty much stays the same,\" says plant scientist \u003ca href=\"https://www.mactavishwest.com.au/\">Hazel MacTavish-West\u003c/a>, who is a food industry consultant.\u003ca href=\"https://twitter.com/vegdoctor?lang=en\">\u003c/a>\u003c/p>\n\u003cp>She says many factors \u003ca href=\"http://www.fstjournal.org/features/28-2/fresh-vs-frozen-vegetables\">influence\u003c/a> the nutritional content of fruits and vegetables, but frozen produce tends to hold up pretty well.\u003c/p>\n\u003cp>Food scientists at the University of California, Davis, designed a study to compare the nutritional value of fresh and frozen produce. They measured the nutrients in samples of eight different kinds of fresh and frozen fruits and vegetables — including carrots, broccoli, spinach, peas and berries.\u003c/p>\n\u003cp>\"We were quite surprised to find there were no significant differences,\" says study author \u003ca href=\"https://foodscience.ucdavis.edu/people/diane-barrett\">Diane Barrett\u003c/a>, an emerita professor in the Department of Food Science & Technology at UC Davis.\u003c/p>\n\u003cp>\"Overall, the \u003ca href=\"http://www.affi.org/assets/resources/public/2014-bouzari-et-al-vitamin-retention-in-8-f-v-140.pdf\">frozen was as good as fresh,\u003c/a> and in some cases the frozen fruits and vegetables were better than fresh,\" Barrett says. For instance, most of the frozen fruits and vegetables had higher levels of vitamin E.\u003c/p>\n\u003cp>That study was funded by the Frozen Food Foundation, part of the American Frozen Food Institute. However, Barrett says the foundation did not dictate any of the parameters of the study. \"I designed the study, determined which analytical procedures to use, and interpreted the results,\" Barrett explains.\u003c/p>\n\u003cp>Barrett says frozen produce does lose some nutrients during processing, when it's blanched or steamed. But she says part of the reason the nutrition holds up well in frozen fruits and vegetables can be explained by how quickly it's frozen after harvest. \"Typically, the freezing facilities are very close to where the vegetables are grown, so within hours, [the vegetables] are frozen,\" she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gels, Foams and Purees: Cookbooks Serve Up Recipes For Those Who Struggle To Swallow",
"title": "Gels, Foams and Purees: Cookbooks Serve Up Recipes For Those Who Struggle To Swallow",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In 2007 Diane Wolff, an Asian scholar about to move from California to New York City, got a call from her mother: Dementia had made it hard to take care of herself. Couldn't Diane move to Florida instead of New York? \"My mother was beautiful and headstrong, and even in her old age I thought of her like Scarlett O'Hara,\" says Wolff. \"She needed me, and I packed up and moved to Florida.\"\u003c/p>\n\u003cp>In 2010, however, her mother's dementia led to a swallowing disorder called dysphagia. When Wolff tried to source soft foods, or recipes for those with dysphagia, she came up virtually empty handed. \"Commercially available pureed foods were horrible. One caregiver compared them to dog food, and I think that was being kind.\"\u003c/p>\n\u003cp>Working with dieticians and speech pathologists, Wolff — who cared for her mother until her death in 2013 — began to develop a suite of techniques and recipes for pureeing delicious, nutritious foods, from pizza to roast chicken. Today she is known as \"The Queen of Puree.\" With 12 self-published books — including \u003ca href=\"https://essentialpuree.com/\">The Essential Puree: The A to Z Guidebook\u003c/a> — a blog, and a busy schedule training caregivers and medical professionals, she is helping pioneer a new approach to an increasingly common disorder. The essence: simple, intensely flavorful food that is easy on the throat and packed with good nutrition.\u003c/p>\n\u003cp>Each year \u003ca href=\"https://www.asha.org/PRPSpecificTopic.aspx?folderid=8589942550§ion=Incidence_and_Prevalence\">1 in 25 adults\u003c/a> experience a swallowing disorder. Dsyphagia has many causes — ranging from dementia to stroke, surgery and neurological disorders — but no matter the origin, the ability to safely consume foods is essential, according to speech pathologist David Fagen, at Fawcett Memorial Hospital in Port Charlotte, Fla. Some \u003ca href=\"file:///C:UsershpDropbox%20(Personal)NPR%20The%20SaltDisabled%20Foods%20Chefvitalcaretech.com\">60,000 dysphagia sufferers die each year\u003c/a>, mostly from aspiration pneumonia, which is caused when food or saliva is inhaled into the lungs. Those with dysphagia can also lose interest in eating if foods are too bland or swallowing is too difficult, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3426263/\">leading to weight loss and poor nutrition.\u003c/a>\u003c/p>\n\u003cp>Wolff says there are essential tricks to a successful puree. One key is the careful application of flavor through sauces. \"When you puree a food,\" she explains, \"you increase the surface area by a factor of thousands, and you lose flavor. It tastes bland. Sauce becomes the all-important medium to carry flavor. A simple half-cup of sauce can make a puree delicious.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>High-fiber foods will need to be strained after pureeing, and swapping ingredients can be essential. (A polenta pizza crust works well, whereas a traditional wheat flour crust does not). High-speed blenders are best for breaking down the cell walls of fruits and vegetables and liberating the nutrients within. Thickeners such as xanthan gum can be purchased either in gel or powder form; they allow liquids and purees to be thickened according to the patient's ability to swallow, as determined by a speech language pathologist.\u003c/p>\n\u003cfigure id=\"attachment_128149\" class=\"wp-caption aligncenter\" style=\"max-width: 2361px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062.jpg\" alt=\"Left: shredded chicken and ginger congee. Right: a grape slushy. Both recipes come from Peter Morgan-Jones, executive chef at the HammondCare Foundation in Australia. He believes the visual impression a food makes is essential.\" width=\"2361\" height=\"1498\" class=\"size-full wp-image-128149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062.jpg 2361w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-1200x761.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-1180x749.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-520x330.jpg 520w\" sizes=\"(max-width: 2361px) 100vw, 2361px\">\u003cfigcaption class=\"wp-caption-text\">Left: shredded chicken and ginger congee. Right: a grape slushy. Both recipes come from Peter Morgan-Jones, executive chef at the HammondCare Foundation in Australia. He believes the visual impression a food makes is essential. \u003ccite>(Matt Jewell/HammondCare)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another tip for caregivers: Before cooking, bring ingredients, such as vegetables and fruits, in to the patient, so they can see and smell them. Present the entire dish before it is pureed, as well. Prepare seasonal foods — the iconic dishes of summer, fall, winter and spring. \"Engage all their senses during meal preparation. Just because the form of the food has changed, doesn't mean eating has to be boring and tasteless,\" says Wolff.\u003c/p>\n\u003cp>Wolff isn't the only food professional addressing dysphagia. Peter Morgan-Jones is executive chef at the HammondCare Foundation in Australia, which operates facilities for patients with dementia, aged, and palliative care needs. He has published \u003ca href=\"http://www.hammond.com.au/services/food-culture/dont-give-me-eggs-that-bounce\">three cookbooks\u003c/a> for people who have trouble chewing and swallowing, or even using cutlery; his fourth — coauthored with palliative care specialist \u003ca href=\"http://sydney.edu.au/medicine/people/academics/profiles/rod.macleod.php\">Roderick MacLeod\u003c/a> of the University of Sydney — is forthcoming in late May. Many of his ingenious recipes draw on molecular gastronomy, utilizing whipping cream canisters to create \"molecular foams\" soaked in flavor but as light as air, dissolving on the tongue.\u003c/p>\n\u003cp>\"I first tried a foam on my friend's son, who had been on a feeding tube for eight years,\" he explains. Morgan-Jones blended fresh strawberries and ice cream, passed them through a strainer, and added a binding agent. He then frothed the liquid into a foam. \"I put the bubble on his tongue and though it was full of fragrance and flavor, it just disappeared without swallowing. His eyes lit up.\"\u003c/p>\n\u003cp>Morgan-Jones utilizes thickening agents, such as agar-agar and xanthan gum, to create gels that can be easily consumed. He offers recipes for finger food, since some individuals suffering from dementia, arthritis or neurological conditions have difficulty using cutlery. His ingenuity extends to beverages: vodka and tonic ice blocks, a jellied mulled-wine ice cube, and a jelled Scotch-on-the-rocks that can be consumed by dipping cotton swabs into the blend, freezing them and then sucking gently. \"It's a new way of having a favorite tipple,\" he says.\u003c/p>\n\u003cp>Morgan-Jones believes the visual impression a food makes is essential: \"If you present someone with dementia a bowl of orange mush, they won't know if it's pumpkin, carrot, or squash. But if you mold it into the shape of a carrot, or pour a puree of pear into a pear-shaped mold, it will look familiar.\"\u003c/p>\n\u003cp>Using Morgan-Jones' books, Peter Welfare, a HammondCare chef, created a chicken drumstick satay and a pureed fruit salad for a 51-year-old mother of two with early onset dementia. She was living on ice cream, custard and fruit, and was facing a possible feeding tube because of her difficulty eating. The pureed chicken was molded into the shape of drumsticks; similarly, the pureed fruit was set on yogurt and sculpted to look like the fruits themselves. \"It was a smashing success. She ate it all,\" reports Welfare.\u003c/p>\n\u003cp>Individuals with swallowing difficulties are often presented with a difficult choice, says Prudence Ellis, a senior speech pathologist with HammondCare. \"They can eat and drink safely but lose the pleasure of food, or they can choose quality of life with delicious meals that may trigger choking or aspiration,\" Ellis says.\u003c/p>\n\u003cp>With cookbooks dedicated to dysphagia, that impossible choice may be changing. Ellis recalls treating a passionate wine lover with dysphagia. \"All he wanted for Christmas was a Shiraz, which is a popular wine made from a dark-skinned grape.\" By modifying Morgan-Jones' Scotch cotton swabs, Ellis was able to provide the patient a Christmas drink. \"I brought him joy, instead of taking from him something he loved.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Swallowing disorders are becoming increasingly common. Some chefs are now whipping up nutritious recipes that are not only easy on the throat, but help restore the joy of eating.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In 2007 Diane Wolff, an Asian scholar about to move from California to New York City, got a call from her mother: Dementia had made it hard to take care of herself. Couldn't Diane move to Florida instead of New York? \"My mother was beautiful and headstrong, and even in her old age I thought of her like Scarlett O'Hara,\" says Wolff. \"She needed me, and I packed up and moved to Florida.\"\u003c/p>\n\u003cp>In 2010, however, her mother's dementia led to a swallowing disorder called dysphagia. When Wolff tried to source soft foods, or recipes for those with dysphagia, she came up virtually empty handed. \"Commercially available pureed foods were horrible. One caregiver compared them to dog food, and I think that was being kind.\"\u003c/p>\n\u003cp>Working with dieticians and speech pathologists, Wolff — who cared for her mother until her death in 2013 — began to develop a suite of techniques and recipes for pureeing delicious, nutritious foods, from pizza to roast chicken. Today she is known as \"The Queen of Puree.\" With 12 self-published books — including \u003ca href=\"https://essentialpuree.com/\">The Essential Puree: The A to Z Guidebook\u003c/a> — a blog, and a busy schedule training caregivers and medical professionals, she is helping pioneer a new approach to an increasingly common disorder. The essence: simple, intensely flavorful food that is easy on the throat and packed with good nutrition.\u003c/p>\n\u003cp>Each year \u003ca href=\"https://www.asha.org/PRPSpecificTopic.aspx?folderid=8589942550§ion=Incidence_and_Prevalence\">1 in 25 adults\u003c/a> experience a swallowing disorder. Dsyphagia has many causes — ranging from dementia to stroke, surgery and neurological disorders — but no matter the origin, the ability to safely consume foods is essential, according to speech pathologist David Fagen, at Fawcett Memorial Hospital in Port Charlotte, Fla. Some \u003ca href=\"file:///C:UsershpDropbox%20(Personal)NPR%20The%20SaltDisabled%20Foods%20Chefvitalcaretech.com\">60,000 dysphagia sufferers die each year\u003c/a>, mostly from aspiration pneumonia, which is caused when food or saliva is inhaled into the lungs. Those with dysphagia can also lose interest in eating if foods are too bland or swallowing is too difficult, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3426263/\">leading to weight loss and poor nutrition.\u003c/a>\u003c/p>\n\u003cp>Wolff says there are essential tricks to a successful puree. One key is the careful application of flavor through sauces. \"When you puree a food,\" she explains, \"you increase the surface area by a factor of thousands, and you lose flavor. It tastes bland. Sauce becomes the all-important medium to carry flavor. A simple half-cup of sauce can make a puree delicious.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>High-fiber foods will need to be strained after pureeing, and swapping ingredients can be essential. (A polenta pizza crust works well, whereas a traditional wheat flour crust does not). High-speed blenders are best for breaking down the cell walls of fruits and vegetables and liberating the nutrients within. Thickeners such as xanthan gum can be purchased either in gel or powder form; they allow liquids and purees to be thickened according to the patient's ability to swallow, as determined by a speech language pathologist.\u003c/p>\n\u003cfigure id=\"attachment_128149\" class=\"wp-caption aligncenter\" style=\"max-width: 2361px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062.jpg\" alt=\"Left: shredded chicken and ginger congee. Right: a grape slushy. Both recipes come from Peter Morgan-Jones, executive chef at the HammondCare Foundation in Australia. He believes the visual impression a food makes is essential.\" width=\"2361\" height=\"1498\" class=\"size-full wp-image-128149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062.jpg 2361w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-1200x761.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-1180x749.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/untitled-1_custom-96cce3988785de7cea8540e9ff79fe2752ff7062-520x330.jpg 520w\" sizes=\"(max-width: 2361px) 100vw, 2361px\">\u003cfigcaption class=\"wp-caption-text\">Left: shredded chicken and ginger congee. Right: a grape slushy. Both recipes come from Peter Morgan-Jones, executive chef at the HammondCare Foundation in Australia. He believes the visual impression a food makes is essential. \u003ccite>(Matt Jewell/HammondCare)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another tip for caregivers: Before cooking, bring ingredients, such as vegetables and fruits, in to the patient, so they can see and smell them. Present the entire dish before it is pureed, as well. Prepare seasonal foods — the iconic dishes of summer, fall, winter and spring. \"Engage all their senses during meal preparation. Just because the form of the food has changed, doesn't mean eating has to be boring and tasteless,\" says Wolff.\u003c/p>\n\u003cp>Wolff isn't the only food professional addressing dysphagia. Peter Morgan-Jones is executive chef at the HammondCare Foundation in Australia, which operates facilities for patients with dementia, aged, and palliative care needs. He has published \u003ca href=\"http://www.hammond.com.au/services/food-culture/dont-give-me-eggs-that-bounce\">three cookbooks\u003c/a> for people who have trouble chewing and swallowing, or even using cutlery; his fourth — coauthored with palliative care specialist \u003ca href=\"http://sydney.edu.au/medicine/people/academics/profiles/rod.macleod.php\">Roderick MacLeod\u003c/a> of the University of Sydney — is forthcoming in late May. Many of his ingenious recipes draw on molecular gastronomy, utilizing whipping cream canisters to create \"molecular foams\" soaked in flavor but as light as air, dissolving on the tongue.\u003c/p>\n\u003cp>\"I first tried a foam on my friend's son, who had been on a feeding tube for eight years,\" he explains. Morgan-Jones blended fresh strawberries and ice cream, passed them through a strainer, and added a binding agent. He then frothed the liquid into a foam. \"I put the bubble on his tongue and though it was full of fragrance and flavor, it just disappeared without swallowing. His eyes lit up.\"\u003c/p>\n\u003cp>Morgan-Jones utilizes thickening agents, such as agar-agar and xanthan gum, to create gels that can be easily consumed. He offers recipes for finger food, since some individuals suffering from dementia, arthritis or neurological conditions have difficulty using cutlery. His ingenuity extends to beverages: vodka and tonic ice blocks, a jellied mulled-wine ice cube, and a jelled Scotch-on-the-rocks that can be consumed by dipping cotton swabs into the blend, freezing them and then sucking gently. \"It's a new way of having a favorite tipple,\" he says.\u003c/p>\n\u003cp>Morgan-Jones believes the visual impression a food makes is essential: \"If you present someone with dementia a bowl of orange mush, they won't know if it's pumpkin, carrot, or squash. But if you mold it into the shape of a carrot, or pour a puree of pear into a pear-shaped mold, it will look familiar.\"\u003c/p>\n\u003cp>Using Morgan-Jones' books, Peter Welfare, a HammondCare chef, created a chicken drumstick satay and a pureed fruit salad for a 51-year-old mother of two with early onset dementia. She was living on ice cream, custard and fruit, and was facing a possible feeding tube because of her difficulty eating. The pureed chicken was molded into the shape of drumsticks; similarly, the pureed fruit was set on yogurt and sculpted to look like the fruits themselves. \"It was a smashing success. She ate it all,\" reports Welfare.\u003c/p>\n\u003cp>Individuals with swallowing difficulties are often presented with a difficult choice, says Prudence Ellis, a senior speech pathologist with HammondCare. \"They can eat and drink safely but lose the pleasure of food, or they can choose quality of life with delicious meals that may trigger choking or aspiration,\" Ellis says.\u003c/p>\n\u003cp>With cookbooks dedicated to dysphagia, that impossible choice may be changing. Ellis recalls treating a passionate wine lover with dysphagia. \"All he wanted for Christmas was a Shiraz, which is a popular wine made from a dark-skinned grape.\" By modifying Morgan-Jones' Scotch cotton swabs, Ellis was able to provide the patient a Christmas drink. \"I brought him joy, instead of taking from him something he loved.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Guide: Healthy and Hearty Springtime Recipes for Outdoor Grilling and Potluck Gatherings",
"title": "Guide: Healthy and Hearty Springtime Recipes for Outdoor Grilling and Potluck Gatherings",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_131944' label='More Recipes to Try']\u003cbr>\nSpring in the Bay Area is prime time for outdoor cooking and indulgent potluck gatherings. So, break out the grill, visit the farmers' market, and enjoy all the seasonal foods that are so plentiful in California. Here are some of Bay Area Bites favorite recipes for warm-weather eating!\u003c/p>\n\u003cfigure id=\"attachment_128110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95122/springtime-vegetable-ragout\">\u003cimg class=\"size-full wp-image-128110\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/veg-ragu-final3.jpg\" alt=\"Springtime Vegetable Ragout with Asparagus, New Potatoes, Baby Carrots, Fennel, Fresh Peas, and Herbs\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Springtime Vegetable Ragout with Asparagus, New Potatoes, Baby Carrots, Fennel, Fresh Peas, and Herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95122/springtime-vegetable-ragout\">Springtime Vegetable Ragout!\u003c/a>\u003cbr>\nThis springtime ragout makes full use of the season’s bounty. Light and elegant, it’s full of fresh flavor.\u003c/p>\n\u003cfigure id=\"attachment_128114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/94568/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops\">\u003cimg class=\"size-full wp-image-128114\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/lambchops-final.jpg\" alt=\"Five-spice lamb chops\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Five-spice lamb chops \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/94568/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops\">Springtime Grilling: Grilled, Marinated Five-Spice Spring Lamb Chops\u003c/a>\u003cbr>\nThese succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.\u003c/p>\n\u003cfigure id=\"attachment_128118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/94566/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise\">\u003cimg class=\"size-full wp-image-128118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/artichokes-fried-final1.jpg\" alt=\"Fried Baby Artichokes with Homemade Meyer Lemon Mayo\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Baby Artichokes with Homemade Meyer Lemon Mayo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/94566/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise\">It’s a Decadent Springtime Feast: Fried Baby Artichokes With DIY Meyer Lemon Mayonnaise\u003c/a>\u003cbr>\nCrispy, crunchy, earthy, tender baby artichokes are taken to a whole new level when shallow fried and served with cool, creamy Meyer lemon mayo alongside.\u003c/p>\n\u003cfigure id=\"attachment_128121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/109085/springtime-avocado-toast-with-green-olive-relish-and-lemon\">\u003cimg class=\"size-full wp-image-128121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/avocado-toast-final-close.jpg\" alt=\"Avocado Toast with Green Olive Relish and Lemon\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado Toast with Green Olive Relish and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/109085/springtime-avocado-toast-with-green-olive-relish-and-lemon\">Springtime Avocado Toast with Green Olive Relish and Lemon\u003c/a>\u003cbr>\nNot all avocado toast is created alike. This version tops off layers of silky avocado with piquant olive and caper relish with a healthy dose of lemon.\u003c/p>\n\u003cfigure id=\"attachment_128125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95118/fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley\">\u003cimg class=\"size-full wp-image-128125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/shaved-salad-final.jpg\" alt=\"Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95118/fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley\">Fresh Spring Salad: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\u003c/a>\u003cbr>\nQuick, easy, and elegant, this raw shaved springtime salad is the epitome of freshness.\u003c/p>\n\u003cfigure id=\"attachment_128132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce\">\u003cimg class=\"size-full wp-image-128132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce\">Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_128136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/99992/fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel\">\u003cimg class=\"size-full wp-image-128136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/potato-salad-finish-side1.jpg\" alt=\"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/99992/fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel\">Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\u003c/a>\u003cbr>\nBriny, sweet, and piquant Provencal flavors turn this potato salad into something extra special.\u003c/p>\n\u003cfigure id=\"attachment_128140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/116877/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad\">\u003cimg class=\"size-full wp-image-128140\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/lamb-burgers-final.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/116877/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad\">Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad\u003c/a>\u003cbr>\nThis is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/p>\n\u003cfigure id=\"attachment_128129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets\">\u003cimg class=\"size-full wp-image-128129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/rhubarb-final.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets\">Springtime Delight: Rhubarb Puff-Tart Pockets\u003c/a>\u003cbr>\nLike a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/p>\n\u003cfigure id=\"attachment_128143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/98043/feed-your-chocolate-obsession-with-double-chocolate-brownies\">\u003cimg class=\"size-full wp-image-128143\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/brownies-final.jpg\" alt=\"Double Chocolate Brownies\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double Chocolate Brownies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/98043/feed-your-chocolate-obsession-with-double-chocolate-brownies\">Feed Your Chocolate Obsession with Double Chocolate Brownies\u003c/a>\u003cbr>\nThese perfectly rich, uber-chocolatey treats can be served simply or embellished with toasted nuts, swirls of jam, or chopped chocolate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Spring in the Bay Area is prime time for outdoor cooking and indulgent potluck gatherings. So, break out the grill, visit the farmers' market, and enjoy all the seasonal foods that are so plentiful in California. Here are some of Bay Area Bites favorite recipes for warm-weather eating!\r\n",
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"description": "Spring in the Bay Area is prime time for outdoor cooking and indulgent potluck gatherings. So, break out the grill, visit the farmers' market, and enjoy all the seasonal foods that are so plentiful in California. Here are some of Bay Area Bites favorite recipes for warm-weather eating!\r\n",
"title": "Guide: Healthy and Hearty Springtime Recipes for Outdoor Grilling and Potluck Gatherings | KQED",
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"headline": "Guide: Healthy and Hearty Springtime Recipes for Outdoor Grilling and Potluck Gatherings",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nSpring in the Bay Area is prime time for outdoor cooking and indulgent potluck gatherings. So, break out the grill, visit the farmers' market, and enjoy all the seasonal foods that are so plentiful in California. Here are some of Bay Area Bites favorite recipes for warm-weather eating!\u003c/p>\n\u003cfigure id=\"attachment_128110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95122/springtime-vegetable-ragout\">\u003cimg class=\"size-full wp-image-128110\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/veg-ragu-final3.jpg\" alt=\"Springtime Vegetable Ragout with Asparagus, New Potatoes, Baby Carrots, Fennel, Fresh Peas, and Herbs\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Springtime Vegetable Ragout with Asparagus, New Potatoes, Baby Carrots, Fennel, Fresh Peas, and Herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95122/springtime-vegetable-ragout\">Springtime Vegetable Ragout!\u003c/a>\u003cbr>\nThis springtime ragout makes full use of the season’s bounty. Light and elegant, it’s full of fresh flavor.\u003c/p>\n\u003cfigure id=\"attachment_128114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/94568/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops\">\u003cimg class=\"size-full wp-image-128114\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/lambchops-final.jpg\" alt=\"Five-spice lamb chops\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Five-spice lamb chops \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/94568/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops\">Springtime Grilling: Grilled, Marinated Five-Spice Spring Lamb Chops\u003c/a>\u003cbr>\nThese succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.\u003c/p>\n\u003cfigure id=\"attachment_128118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/94566/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise\">\u003cimg class=\"size-full wp-image-128118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/artichokes-fried-final1.jpg\" alt=\"Fried Baby Artichokes with Homemade Meyer Lemon Mayo\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Baby Artichokes with Homemade Meyer Lemon Mayo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/94566/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise\">It’s a Decadent Springtime Feast: Fried Baby Artichokes With DIY Meyer Lemon Mayonnaise\u003c/a>\u003cbr>\nCrispy, crunchy, earthy, tender baby artichokes are taken to a whole new level when shallow fried and served with cool, creamy Meyer lemon mayo alongside.\u003c/p>\n\u003cfigure id=\"attachment_128121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/109085/springtime-avocado-toast-with-green-olive-relish-and-lemon\">\u003cimg class=\"size-full wp-image-128121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/avocado-toast-final-close.jpg\" alt=\"Avocado Toast with Green Olive Relish and Lemon\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado Toast with Green Olive Relish and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/109085/springtime-avocado-toast-with-green-olive-relish-and-lemon\">Springtime Avocado Toast with Green Olive Relish and Lemon\u003c/a>\u003cbr>\nNot all avocado toast is created alike. This version tops off layers of silky avocado with piquant olive and caper relish with a healthy dose of lemon.\u003c/p>\n\u003cfigure id=\"attachment_128125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95118/fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley\">\u003cimg class=\"size-full wp-image-128125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/shaved-salad-final.jpg\" alt=\"Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95118/fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley\">Fresh Spring Salad: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\u003c/a>\u003cbr>\nQuick, easy, and elegant, this raw shaved springtime salad is the epitome of freshness.\u003c/p>\n\u003cfigure id=\"attachment_128132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce\">\u003cimg class=\"size-full wp-image-128132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce\">Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_128136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/99992/fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel\">\u003cimg class=\"size-full wp-image-128136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/potato-salad-finish-side1.jpg\" alt=\"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/99992/fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel\">Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\u003c/a>\u003cbr>\nBriny, sweet, and piquant Provencal flavors turn this potato salad into something extra special.\u003c/p>\n\u003cfigure id=\"attachment_128140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/116877/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad\">\u003cimg class=\"size-full wp-image-128140\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/lamb-burgers-final.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/116877/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad\">Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad\u003c/a>\u003cbr>\nThis is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/p>\n\u003cfigure id=\"attachment_128129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets\">\u003cimg class=\"size-full wp-image-128129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/rhubarb-final.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets\">Springtime Delight: Rhubarb Puff-Tart Pockets\u003c/a>\u003cbr>\nLike a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/p>\n\u003cfigure id=\"attachment_128143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/98043/feed-your-chocolate-obsession-with-double-chocolate-brownies\">\u003cimg class=\"size-full wp-image-128143\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/brownies-final.jpg\" alt=\"Double Chocolate Brownies\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double Chocolate Brownies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/98043/feed-your-chocolate-obsession-with-double-chocolate-brownies\">Feed Your Chocolate Obsession with Double Chocolate Brownies\u003c/a>\u003cbr>\nThese perfectly rich, uber-chocolatey treats can be served simply or embellished with toasted nuts, swirls of jam, or chopped chocolate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Korean Culinary Cures: From Tummy Aches To Hangovers, Here's How Moms Cook Up Relief",
"title": "Korean Culinary Cures: From Tummy Aches To Hangovers, Here's How Moms Cook Up Relief",
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"content": "\u003cp>In first grade, I was hospitalized with pneumonia for over a week. I remember having to take an antibiotic syrup that gave me acid reflux. Immediately after I swallowed it, my Korean immigrant mother spoon-fed me a homemade liquid with small pieces of boiled Korean pear (\u003cem>bae\u003c/em>), spices, and honey. This was her take on \u003cem>baesuk, \u003c/em>a Korean fruit punch/tea, that she brought to the hospital in a thermos. I remember it lulled my stomach and soothed my throat and chest. The Korean-American pediatrician who oversaw my treatment at the hospital told my mom that he wished he had thought about feeding me this concoction first. \u003c/p>\n\u003cp> After I was discharged, I vomited for several days with an upset stomach from all the medicines I had to take. My mom would stay up late, soaking rice in water to make me \u003cem>jook,\u003c/em> Korean rice porridge, in the morning. I always associated \u003cem>jook\u003c/em> with medicine, as it always magically made my stomach feel better. My mom trusted Western medicine, but she also looked to Korean food remedies to help with prevention and treating my symptoms. \u003c/p>\n\u003cp> Cooking foods to soothe sick children is a ritual for mothers around the world. But in Korea, some foods are widely believed to help treat ailments, boost health and prevent disease.\u003c/p>\n\u003cp>Koreans have been using foods as remedies since the days when monarchs ruled Korea. The best-known written documentation of these culinary remedies is found in \u003cem>Donguibogam\u003c/em> (동의보감), edited by the royal physician Heo Jun during the Joseon dynasty in the 17\u003csup>th\u003c/sup> century. \u003cem>Donguibogam\u003c/em>, which translates as \"a priceless book of medicines,\" consists of 25 volumes — an encyclopedia of sorts — that explore how ailments affect organs and what can be done to treat and prevent diseases. This book is still highly regarded and widely used by Eastern Medicine doctors all over Asia and was \u003ca href=\"http://www.unesco.org/new/en/communication-and-information/memory-of-the-world/register/full-list-of-registered-heritage/registered-heritage-page-2/donguibogam-principles-and-practice-of-eastern-medicine/\">added\u003c/a> to the UNESCO Memory of the World Register in 2009.\u003c/p>\n\u003cp>While the research on the medicinal powers of many of these foods is scant, belief in their curative properties is widespread. Here's a look at some of the most popular Korean healing dishes.\u003c/p>\n\u003cfigure id=\"attachment_127991\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85.jpg\" alt=\"\" width=\"2500\" height=\"1665\" class=\"size-full wp-image-127991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85.jpg 2500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-520x346.jpg 520w\" sizes=\"(max-width: 2500px) 100vw, 2500px\">\u003cfigcaption class=\"wp-caption-text\">Samgyetang (삼계탕), chicken with ginseng soup \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Samgyetang \u003c/em>\u003c/strong>(\u003cstrong>삼계탕), chicken with ginseng soup: \u003c/strong>\u003cem>Samgyetang\u003c/em> is a soup made with a whole small chicken stuffed with glutinous rice, garlic, red dates (jujube), peeled chestnuts, and ginseng. (\u003cem>Scroll down for the recipe\u003c/em>.) It is traditionally consumed hot by Koreans in the summer on the warmest days of the year, because it is believed to help regulate body temperatures. (There is some science to \u003ca href=\"https://www.npr.org/sections/thesalt/2012/07/11/156378713/cool-down-with-a-hot-drink-its-not-as-crazy-as-you-think\">back up this idea\u003c/a>.) Many Koreans strongly believe that ginseng warms up the body, especially the stomach, though \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4331477/\">the science\u003c/a> doesn't seem to support this claim.\u003c/p>\n\u003cfigure id=\"attachment_127992\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85.jpg\" alt=\"Kongnamul-guk, soybean sprout soup\" width=\"2500\" height=\"1664\" class=\"size-full wp-image-127992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85.jpg 2500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-520x346.jpg 520w\" sizes=\"(max-width: 2500px) 100vw, 2500px\">\u003cfigcaption class=\"wp-caption-text\">Kongnamul-guk, soybean sprout soup \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Kongnamul-guk\u003c/em> (콩나물국)\u003c/strong>\u003cstrong>, soybean sprout soup: \u003c/strong>This can be served two ways, with Korean chili flakes for a spicy kick or without. It is commonly believed to help cure hangovers in adults. My mom always said the saltiness of the soup, combined with the natural vitamins found in soybean sprouts, helped \"clean\" the liver and stomach. While the idea of \u003ca href=\"https://www.npr.org/sections/thesalt/2012/02/15/146927835/can-a-diet-clean-out-toxins-in-the-body\">detox diets isn't backed up\u003c/a> by science, scientists in Korea have \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/20041794\">found some evidence\u003c/a> — in rats — that soybeans reduce blood concentrations of acetaldehyde (what alcohol breaks down to as you metabolize it).\u003c/p>\n\u003cfigure id=\"attachment_127993\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85.jpg\" alt=\"The author's mother washes seaweed to make miyeok-guk (미역국), seaweed soup.\" width=\"2500\" height=\"1665\" class=\"size-full wp-image-127993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85.jpg 2500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-520x346.jpg 520w\" sizes=\"(max-width: 2500px) 100vw, 2500px\">\u003cfigcaption class=\"wp-caption-text\">The author's mother washes seaweed to make miyeok-guk (미역국), seaweed soup. \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Miyeok-guk \u003c/em>\u003c/strong>\u003cstrong>(미역국), seaweed soup:\u003c/strong> \u003cem>Miyeok-guk \u003c/em>is made with a protein broth, most commonly beef broth, and \u003cem>miyeok \u003c/em>(미역)\u003cem>,\u003c/em> or seaweed. In Korea, new moms are given this as part of their recovery diet in the hospital. (It's why \u003cem>miyeok \u003c/em>is symbolically enjoyed on birthdays.) As certified food scientist \u003ca href=\"https://www.jessicagavin.com/about/\">Jessica Gavin\u003c/a> notes, seaweeds can be rich in minerals like calcium, phosphorus, iron and iodine – all of which are indeed \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5713811/\">considered important during pregnancy and lactation\u003c/a>.\u003cstrong> \u003c/strong>In the U.S., my mom has brought thermoses to the hospital filled with this soup to my aunts after childbirth — and I am sure she's not the only Korean immigrant who's done this.\u003c/p>\n\u003cfigure id=\"attachment_127994\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85.jpg\" alt=\"Jook (죽), or rice porridge\" width=\"2500\" height=\"1664\" class=\"size-full wp-image-127994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85.jpg 2500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-520x346.jpg 520w\" sizes=\"(max-width: 2500px) 100vw, 2500px\">\u003cfigcaption class=\"wp-caption-text\">Jook (죽), or rice porridge \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Jook\u003c/em>\u003c/strong>\u003cstrong> (죽), rice porridge: \u003c/strong>You could compare \u003cem>jook\u003c/em> to chicken noodle soup. It's a Korean staple for the sick, especially those with stomachaches. It's made by slow-boiling rice that's been left out to soak in water for many hours. The soft, moist texture of the porridge is easily swallowed and digested — my mother would force-feed me this whenever I was nauseous and couldn't keep other foods down. Jook would always calm my stomach. Many Koreans mix in different ingredients, such as pumpkin and abalone, and it is often enjoyed for breakfast or when recovering in the hospital.\u003c/p>\n\u003cfigure id=\"attachment_127987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/kimchi_custom-d8f8268da6927a301f10b00aed197edaa995f7e1-e1525993493349.jpg\" alt=\"A wall of kimchi options at H Mart in Bellevue, Wash.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-127987\">\u003cfigcaption class=\"wp-caption-text\">A wall of kimchi options at H Mart in Bellevue, Wash. \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Kimchi\u003c/em>\u003c/strong>\u003cstrong> (김치), Korean fermented vegetables: \u003c/strong>Kimchi comes in hundreds of variations. Two types commonly consumed for health benefits are \u003cem>ggakdugi\u003c/em>, or spicy radish kimchi, and \u003cem>mul-kimchi, \u003c/em>or water kimchi. \u003cem>Mul-kimchi \u003c/em>is often served in the summer, chilled, and the light but salty brine is drunk as a refreshment — it is said to hydrate and replenish the body with salts you sweat out. (American athletes have been known to do something similar, \u003ca href=\"https://www.washingtonpost.com/sports/highschools/science-be-damned-football-players-are-drinking-pickle-juice-to-try-to-ward-off-cramps/2016/09/22/fe60fa50-7b65-11e6-bd86-b7bbd53d2b5d_story.html?noredirect=on&utm_term=.9ec2fadd84b6\">despite a lack of scientific evidence\u003c/a> to back up the practice.) \u003cem>Ggakdugi\u003c/em> often accompanies soups, such as \u003cem>seolleongtang,\u003c/em> or oxtail soup, consumed when hungover. My mom always says the spice of kimchi will \"wake up your body and mind.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Baesuk\u003c/em>\u003c/strong>\u003cstrong> (배숙), Korean pear punch/tea: \u003c/strong>\u003cem>Baesuk\u003c/em> is a traditional Korean punch/tea made by poaching or steaming Korean pear (bae; 배) with black peppercorns, honey, and ginger. If served hot, it is commonly used as a remedy for the common cold, sore throat, or cough. The ginger is believed to aid with keeping the body warm, the honey is thought to soothe the throat, and the Korean pear is said to help with digestion. As The Salt \u003ca href=\"https://www.npr.org/sections/thesalt/2018/02/23/586515159/tea-honey-and-lemon-does-this-classic-trifecta-actually-help-a-sore-throat\">has reported\u003c/a>, there's not much science into the healing properties of tea with honey, but doctors speculate that warm drinks might be comforting because they loosen throat phlegm.\u003c/p>\n\u003cfigure id=\"attachment_127988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/yujacha-3_custom-0dc383fcc0f3c033777cd9ea1f68850862d8008e-e1525993480626.jpg\" alt=\"Yuja-cha (유자차), or yuja tea, made with the yuja fruit, is especially high in vitamin C. The tea pictured was made with store-bought yuja marmalade.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-127988\">\u003cfigcaption class=\"wp-caption-text\">Yuja-cha (유자차), or yuja tea, made with the yuja fruit, is especially high in vitamin C. The tea pictured was made with store-bought yuja marmalade. \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Yuja-cha \u003c/em>\u003c/strong>\u003cstrong>(유자차), \u003c/strong>\u003cstrong>\u003cem>yuja\u003c/em>\u003c/strong>\u003cstrong> tea:\u003c/strong> \u003cem>Yuja-cha\u003c/em> is a tea made with yuja marmalade in hot water. \u003cem>Yuja\u003c/em> (\u003cstrong>유자) \u003c/strong>the fruit is mostly cultivated in Asia, but the marmalade, called \u003cem>yuja-cheong,\u003c/em> can be easily found at Korean grocery stores or on Amazon. Yuja fruit tastes a bit like a hybrid between a lemon, an orange and grapefruit; yuja marmalade is both sweet and bitter. The tea is often enjoyed in the winter, to warm you up, or when you are sick with a cold, because it is believed to be especially high in vitamin C. My mother made her own variation of the marmalade at home, substituting lemons for \u003cem>yuja,\u003c/em> because according to her, if it was \"fresh\" it had more vitamin C. (On this point, mom was wrong: According to Gavin, yuja has 2.3 times as much vitamin C as the equivalent amount of raw lemon juice.)\u003c/p>\n\u003cfigure id=\"attachment_127989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/doraji-with-mom_custom-b8a76b25c8c47dcaaaacc342bf72ae779df1bcd0-e1525993457866.jpg\" alt=\"The author's mother prepares doraji (도라지), or bellflower root. In Korea, it's often culturally associated with cough relief.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-127989\">\u003cfigcaption class=\"wp-caption-text\">The author's mother prepares doraji (도라지), or bellflower root. In Korea, it's often culturally associated with cough relief. \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Doraji\u003c/em>\u003c/strong>\u003cstrong> (도라지), bellflower root: \u003c/strong> My mother used to feed me \u003cem>doraji\u003c/em> root cut up into tiny cubes and drowned in honey. When raw,\u003cem> doraji\u003c/em> has an incredibly bitter taste and smells somewhat like ginseng. Many grocery and departments stores in Korea sell \u003cem>doraji\u003c/em> paste in jars, and it's often culturally associated with cough relief. Mom made me down a spoonful every day to combat my severe asthma. (My mother might've been onto something here: \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/?term=Platycodon+grandiflorum\">Research\u003c/a> into the therapeutic potential of bioactive isolates derived from bellflower root has been increasing.) In Korea, \u003cem>doraji\u003c/em> is cooked in myriad ways. It's believed to help with maintaining a healthy diet and often used in herbal medicines. If you like Korean bibimbap, you've most likely eaten \u003cem>doraji\u003c/em> – it's one of the seasoned vegetables commonly used in the dish. (Once cooked and seasoned, it is no longer bitter.)\u003c/p>\n\u003cp>As a child, I questioned why my mother was feeding me all these unusual Korean dishes. But now, I see the true healing properties she stirred into her Korean food remedies: selfless love.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Jenna Cho's \u003c/strong>\u003cstrong>Samgyetang Recipe\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>(courtesy of the author's mother)\u003c/em>\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 \"young chicken\" (we use Cornish hen)\u003c/p>\n\u003cp>1 cup glutinous rice, rinse and soak in water for at least 1 hour!\u003c/p>\n\u003cp>Small piece of 1 ginseng root (fresh preferred)\u003c/p>\n\u003cp>5 small dried jujubes\u003c/p>\n\u003cp>5 garlic cloves\u003c/p>\n\u003cp>2 peeled Korean chestnuts\u003c/p>\n\u003cp>Black pepper\u003c/p>\n\u003cp>Salt for dipping\u003c/p>\n\u003cp>Green onion, chopped (optional)\u003c/p>\n\u003cp>(Note: Most Korean grocery stores sell a \u003cem>samgyetang\u003c/em> dry kit with jujubes, rice, chestnuts and dried ginseng — you just need the chicken and garlic cloves.)\u003c/p>\n\u003cp>Directions:\u003c/p>\n\u003col>\n\u003cli>Strain glutinous rice that has been soaked for an hour. Set aside.\u003c/li>\n\u003cli>Remove inside (giblets) of young chicken and wash the chicken, especially the inside, thoroughly.\u003c/li>\n\u003cli>Stuff the chicken with prepared rice, 3 jujubes, 3 garlic cloves, 2 peeled chestnuts and the piece of ginseng. The chicken will be well stuffed, but if you have rice left over, feel free to add it to the broth.\u003c/li>\n\u003cli>Once chicken is stuffed, use wooden toothpick to close the chicken shut. (Sew the toothpick through. You can use multiple toothpicks.)\u003c/li>\n\u003cli>Place the prepared, stuffed chicken in a pot. Add 1 liter of water (until chicken is covered) and throw in the remaining jujubes and garlic cloves. Cover and cook on medium heat for 25 minutes.\u003c/li>\n\u003cli>Turn down the heat and cook for an additional 20 minutes. You can check to see if it is ready by seeing how cooked the rice is — the rice should be soft.\u003c/li>\n\u003cli>Remove the toothpick(s) from the chicken. Garnish with chopped green onion (optional) and black pepper. Serve the soup with chicken in a bowl, with a side of salt to dip the chicken meat. Kimchi is never a bad idea.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://www.eileenwcho.com\">Eileen W. Cho\u003c/a>\u003cem> is a Korean-American photographer and writer based in Paris, France. \u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/em> \u003c/p>\n\n",
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"excerpt": "Cooking to soothe sick children is a ritual for moms around the world. In Korea, some foods are widely believed to help treat ailments and boost health. Here's a look at some popular healing dishes.",
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"description": "Cooking to soothe sick children is a ritual for moms around the world. In Korea, some foods are widely believed to help treat ailments and boost health. Here's a look at some popular healing dishes.",
"title": "Korean Culinary Cures: From Tummy Aches To Hangovers, Here's How Moms Cook Up Relief | KQED",
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"headline": "Korean Culinary Cures: From Tummy Aches To Hangovers, Here's How Moms Cook Up Relief",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In first grade, I was hospitalized with pneumonia for over a week. I remember having to take an antibiotic syrup that gave me acid reflux. Immediately after I swallowed it, my Korean immigrant mother spoon-fed me a homemade liquid with small pieces of boiled Korean pear (\u003cem>bae\u003c/em>), spices, and honey. This was her take on \u003cem>baesuk, \u003c/em>a Korean fruit punch/tea, that she brought to the hospital in a thermos. I remember it lulled my stomach and soothed my throat and chest. The Korean-American pediatrician who oversaw my treatment at the hospital told my mom that he wished he had thought about feeding me this concoction first. \u003c/p>\n\u003cp> After I was discharged, I vomited for several days with an upset stomach from all the medicines I had to take. My mom would stay up late, soaking rice in water to make me \u003cem>jook,\u003c/em> Korean rice porridge, in the morning. I always associated \u003cem>jook\u003c/em> with medicine, as it always magically made my stomach feel better. My mom trusted Western medicine, but she also looked to Korean food remedies to help with prevention and treating my symptoms. \u003c/p>\n\u003cp> Cooking foods to soothe sick children is a ritual for mothers around the world. But in Korea, some foods are widely believed to help treat ailments, boost health and prevent disease.\u003c/p>\n\u003cp>Koreans have been using foods as remedies since the days when monarchs ruled Korea. The best-known written documentation of these culinary remedies is found in \u003cem>Donguibogam\u003c/em> (동의보감), edited by the royal physician Heo Jun during the Joseon dynasty in the 17\u003csup>th\u003c/sup> century. \u003cem>Donguibogam\u003c/em>, which translates as \"a priceless book of medicines,\" consists of 25 volumes — an encyclopedia of sorts — that explore how ailments affect organs and what can be done to treat and prevent diseases. This book is still highly regarded and widely used by Eastern Medicine doctors all over Asia and was \u003ca href=\"http://www.unesco.org/new/en/communication-and-information/memory-of-the-world/register/full-list-of-registered-heritage/registered-heritage-page-2/donguibogam-principles-and-practice-of-eastern-medicine/\">added\u003c/a> to the UNESCO Memory of the World Register in 2009.\u003c/p>\n\u003cp>While the research on the medicinal powers of many of these foods is scant, belief in their curative properties is widespread. Here's a look at some of the most popular Korean healing dishes.\u003c/p>\n\u003cfigure id=\"attachment_127991\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85.jpg\" alt=\"\" width=\"2500\" height=\"1665\" class=\"size-full wp-image-127991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85.jpg 2500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/samgaetang-2_custom-9d838ba7509b04594d862c16b73da100983cd27b-s2500-c85-520x346.jpg 520w\" sizes=\"(max-width: 2500px) 100vw, 2500px\">\u003cfigcaption class=\"wp-caption-text\">Samgyetang (삼계탕), chicken with ginseng soup \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Samgyetang \u003c/em>\u003c/strong>(\u003cstrong>삼계탕), chicken with ginseng soup: \u003c/strong>\u003cem>Samgyetang\u003c/em> is a soup made with a whole small chicken stuffed with glutinous rice, garlic, red dates (jujube), peeled chestnuts, and ginseng. (\u003cem>Scroll down for the recipe\u003c/em>.) It is traditionally consumed hot by Koreans in the summer on the warmest days of the year, because it is believed to help regulate body temperatures. (There is some science to \u003ca href=\"https://www.npr.org/sections/thesalt/2012/07/11/156378713/cool-down-with-a-hot-drink-its-not-as-crazy-as-you-think\">back up this idea\u003c/a>.) Many Koreans strongly believe that ginseng warms up the body, especially the stomach, though \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4331477/\">the science\u003c/a> doesn't seem to support this claim.\u003c/p>\n\u003cfigure id=\"attachment_127992\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85.jpg\" alt=\"Kongnamul-guk, soybean sprout soup\" width=\"2500\" height=\"1664\" class=\"size-full wp-image-127992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85.jpg 2500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/soybean-sprout-soup-with-rice_custom-d08a2081d909174b77e3651afd4ffa98dda03295-s2500-c85-520x346.jpg 520w\" sizes=\"(max-width: 2500px) 100vw, 2500px\">\u003cfigcaption class=\"wp-caption-text\">Kongnamul-guk, soybean sprout soup \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Kongnamul-guk\u003c/em> (콩나물국)\u003c/strong>\u003cstrong>, soybean sprout soup: \u003c/strong>This can be served two ways, with Korean chili flakes for a spicy kick or without. It is commonly believed to help cure hangovers in adults. My mom always said the saltiness of the soup, combined with the natural vitamins found in soybean sprouts, helped \"clean\" the liver and stomach. While the idea of \u003ca href=\"https://www.npr.org/sections/thesalt/2012/02/15/146927835/can-a-diet-clean-out-toxins-in-the-body\">detox diets isn't backed up\u003c/a> by science, scientists in Korea have \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/20041794\">found some evidence\u003c/a> — in rats — that soybeans reduce blood concentrations of acetaldehyde (what alcohol breaks down to as you metabolize it).\u003c/p>\n\u003cfigure id=\"attachment_127993\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85.jpg\" alt=\"The author's mother washes seaweed to make miyeok-guk (미역국), seaweed soup.\" width=\"2500\" height=\"1665\" class=\"size-full wp-image-127993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85.jpg 2500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/miyeok-or-seaweed-washing-for-soup_custom-0eb913c0abf9aab3948d74e3145c461a2d48ea6d-s2500-c85-520x346.jpg 520w\" sizes=\"(max-width: 2500px) 100vw, 2500px\">\u003cfigcaption class=\"wp-caption-text\">The author's mother washes seaweed to make miyeok-guk (미역국), seaweed soup. \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Miyeok-guk \u003c/em>\u003c/strong>\u003cstrong>(미역국), seaweed soup:\u003c/strong> \u003cem>Miyeok-guk \u003c/em>is made with a protein broth, most commonly beef broth, and \u003cem>miyeok \u003c/em>(미역)\u003cem>,\u003c/em> or seaweed. In Korea, new moms are given this as part of their recovery diet in the hospital. (It's why \u003cem>miyeok \u003c/em>is symbolically enjoyed on birthdays.) As certified food scientist \u003ca href=\"https://www.jessicagavin.com/about/\">Jessica Gavin\u003c/a> notes, seaweeds can be rich in minerals like calcium, phosphorus, iron and iodine – all of which are indeed \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5713811/\">considered important during pregnancy and lactation\u003c/a>.\u003cstrong> \u003c/strong>In the U.S., my mom has brought thermoses to the hospital filled with this soup to my aunts after childbirth — and I am sure she's not the only Korean immigrant who's done this.\u003c/p>\n\u003cfigure id=\"attachment_127994\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85.jpg\" alt=\"Jook (죽), or rice porridge\" width=\"2500\" height=\"1664\" class=\"size-full wp-image-127994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85.jpg 2500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rice-porridge-with-juk-3_custom-fce7be541b082533cb581b351d0efc5990c4a5b2-s2500-c85-520x346.jpg 520w\" sizes=\"(max-width: 2500px) 100vw, 2500px\">\u003cfigcaption class=\"wp-caption-text\">Jook (죽), or rice porridge \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Jook\u003c/em>\u003c/strong>\u003cstrong> (죽), rice porridge: \u003c/strong>You could compare \u003cem>jook\u003c/em> to chicken noodle soup. It's a Korean staple for the sick, especially those with stomachaches. It's made by slow-boiling rice that's been left out to soak in water for many hours. The soft, moist texture of the porridge is easily swallowed and digested — my mother would force-feed me this whenever I was nauseous and couldn't keep other foods down. Jook would always calm my stomach. Many Koreans mix in different ingredients, such as pumpkin and abalone, and it is often enjoyed for breakfast or when recovering in the hospital.\u003c/p>\n\u003cfigure id=\"attachment_127987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/kimchi_custom-d8f8268da6927a301f10b00aed197edaa995f7e1-e1525993493349.jpg\" alt=\"A wall of kimchi options at H Mart in Bellevue, Wash.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-127987\">\u003cfigcaption class=\"wp-caption-text\">A wall of kimchi options at H Mart in Bellevue, Wash. \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Kimchi\u003c/em>\u003c/strong>\u003cstrong> (김치), Korean fermented vegetables: \u003c/strong>Kimchi comes in hundreds of variations. Two types commonly consumed for health benefits are \u003cem>ggakdugi\u003c/em>, or spicy radish kimchi, and \u003cem>mul-kimchi, \u003c/em>or water kimchi. \u003cem>Mul-kimchi \u003c/em>is often served in the summer, chilled, and the light but salty brine is drunk as a refreshment — it is said to hydrate and replenish the body with salts you sweat out. (American athletes have been known to do something similar, \u003ca href=\"https://www.washingtonpost.com/sports/highschools/science-be-damned-football-players-are-drinking-pickle-juice-to-try-to-ward-off-cramps/2016/09/22/fe60fa50-7b65-11e6-bd86-b7bbd53d2b5d_story.html?noredirect=on&utm_term=.9ec2fadd84b6\">despite a lack of scientific evidence\u003c/a> to back up the practice.) \u003cem>Ggakdugi\u003c/em> often accompanies soups, such as \u003cem>seolleongtang,\u003c/em> or oxtail soup, consumed when hungover. My mom always says the spice of kimchi will \"wake up your body and mind.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Baesuk\u003c/em>\u003c/strong>\u003cstrong> (배숙), Korean pear punch/tea: \u003c/strong>\u003cem>Baesuk\u003c/em> is a traditional Korean punch/tea made by poaching or steaming Korean pear (bae; 배) with black peppercorns, honey, and ginger. If served hot, it is commonly used as a remedy for the common cold, sore throat, or cough. The ginger is believed to aid with keeping the body warm, the honey is thought to soothe the throat, and the Korean pear is said to help with digestion. As The Salt \u003ca href=\"https://www.npr.org/sections/thesalt/2018/02/23/586515159/tea-honey-and-lemon-does-this-classic-trifecta-actually-help-a-sore-throat\">has reported\u003c/a>, there's not much science into the healing properties of tea with honey, but doctors speculate that warm drinks might be comforting because they loosen throat phlegm.\u003c/p>\n\u003cfigure id=\"attachment_127988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/yujacha-3_custom-0dc383fcc0f3c033777cd9ea1f68850862d8008e-e1525993480626.jpg\" alt=\"Yuja-cha (유자차), or yuja tea, made with the yuja fruit, is especially high in vitamin C. The tea pictured was made with store-bought yuja marmalade.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-127988\">\u003cfigcaption class=\"wp-caption-text\">Yuja-cha (유자차), or yuja tea, made with the yuja fruit, is especially high in vitamin C. The tea pictured was made with store-bought yuja marmalade. \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Yuja-cha \u003c/em>\u003c/strong>\u003cstrong>(유자차), \u003c/strong>\u003cstrong>\u003cem>yuja\u003c/em>\u003c/strong>\u003cstrong> tea:\u003c/strong> \u003cem>Yuja-cha\u003c/em> is a tea made with yuja marmalade in hot water. \u003cem>Yuja\u003c/em> (\u003cstrong>유자) \u003c/strong>the fruit is mostly cultivated in Asia, but the marmalade, called \u003cem>yuja-cheong,\u003c/em> can be easily found at Korean grocery stores or on Amazon. Yuja fruit tastes a bit like a hybrid between a lemon, an orange and grapefruit; yuja marmalade is both sweet and bitter. The tea is often enjoyed in the winter, to warm you up, or when you are sick with a cold, because it is believed to be especially high in vitamin C. My mother made her own variation of the marmalade at home, substituting lemons for \u003cem>yuja,\u003c/em> because according to her, if it was \"fresh\" it had more vitamin C. (On this point, mom was wrong: According to Gavin, yuja has 2.3 times as much vitamin C as the equivalent amount of raw lemon juice.)\u003c/p>\n\u003cfigure id=\"attachment_127989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/doraji-with-mom_custom-b8a76b25c8c47dcaaaacc342bf72ae779df1bcd0-e1525993457866.jpg\" alt=\"The author's mother prepares doraji (도라지), or bellflower root. In Korea, it's often culturally associated with cough relief.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-127989\">\u003cfigcaption class=\"wp-caption-text\">The author's mother prepares doraji (도라지), or bellflower root. In Korea, it's often culturally associated with cough relief. \u003ccite>(Eileen Cho/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Doraji\u003c/em>\u003c/strong>\u003cstrong> (도라지), bellflower root: \u003c/strong> My mother used to feed me \u003cem>doraji\u003c/em> root cut up into tiny cubes and drowned in honey. When raw,\u003cem> doraji\u003c/em> has an incredibly bitter taste and smells somewhat like ginseng. Many grocery and departments stores in Korea sell \u003cem>doraji\u003c/em> paste in jars, and it's often culturally associated with cough relief. Mom made me down a spoonful every day to combat my severe asthma. (My mother might've been onto something here: \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/?term=Platycodon+grandiflorum\">Research\u003c/a> into the therapeutic potential of bioactive isolates derived from bellflower root has been increasing.) In Korea, \u003cem>doraji\u003c/em> is cooked in myriad ways. It's believed to help with maintaining a healthy diet and often used in herbal medicines. If you like Korean bibimbap, you've most likely eaten \u003cem>doraji\u003c/em> – it's one of the seasoned vegetables commonly used in the dish. (Once cooked and seasoned, it is no longer bitter.)\u003c/p>\n\u003cp>As a child, I questioned why my mother was feeding me all these unusual Korean dishes. But now, I see the true healing properties she stirred into her Korean food remedies: selfless love.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Jenna Cho's \u003c/strong>\u003cstrong>Samgyetang Recipe\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>(courtesy of the author's mother)\u003c/em>\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 \"young chicken\" (we use Cornish hen)\u003c/p>\n\u003cp>1 cup glutinous rice, rinse and soak in water for at least 1 hour!\u003c/p>\n\u003cp>Small piece of 1 ginseng root (fresh preferred)\u003c/p>\n\u003cp>5 small dried jujubes\u003c/p>\n\u003cp>5 garlic cloves\u003c/p>\n\u003cp>2 peeled Korean chestnuts\u003c/p>\n\u003cp>Black pepper\u003c/p>\n\u003cp>Salt for dipping\u003c/p>\n\u003cp>Green onion, chopped (optional)\u003c/p>\n\u003cp>(Note: Most Korean grocery stores sell a \u003cem>samgyetang\u003c/em> dry kit with jujubes, rice, chestnuts and dried ginseng — you just need the chicken and garlic cloves.)\u003c/p>\n\u003cp>Directions:\u003c/p>\n\u003col>\n\u003cli>Strain glutinous rice that has been soaked for an hour. Set aside.\u003c/li>\n\u003cli>Remove inside (giblets) of young chicken and wash the chicken, especially the inside, thoroughly.\u003c/li>\n\u003cli>Stuff the chicken with prepared rice, 3 jujubes, 3 garlic cloves, 2 peeled chestnuts and the piece of ginseng. The chicken will be well stuffed, but if you have rice left over, feel free to add it to the broth.\u003c/li>\n\u003cli>Once chicken is stuffed, use wooden toothpick to close the chicken shut. (Sew the toothpick through. You can use multiple toothpicks.)\u003c/li>\n\u003cli>Place the prepared, stuffed chicken in a pot. Add 1 liter of water (until chicken is covered) and throw in the remaining jujubes and garlic cloves. Cover and cook on medium heat for 25 minutes.\u003c/li>\n\u003cli>Turn down the heat and cook for an additional 20 minutes. You can check to see if it is ready by seeing how cooked the rice is — the rice should be soft.\u003c/li>\n\u003cli>Remove the toothpick(s) from the chicken. Garnish with chopped green onion (optional) and black pepper. Serve the soup with chicken in a bowl, with a side of salt to dip the chicken meat. Kimchi is never a bad idea.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://www.eileenwcho.com\">Eileen W. Cho\u003c/a>\u003cem> is a Korean-American photographer and writer based in Paris, France. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"snap-judgment": {
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