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"disqusTitle": "Summer BBQ Recipe: Throw Your Corn On The Grill!",
"title": "Summer BBQ Recipe: Throw Your Corn On The Grill!",
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"content": "\u003cfigure id=\"attachment_84219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\">\u003cimg class=\"size-full wp-image-84219\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says “It’s Summer!!” like sweet ears of corn charred with grill marks. I’ve long been a fan of squeezing lime over my corn; the acid of the lime highlights the sweetness of the corn. You don’t even need butter! (Not that I don’t love a good ear of corn slathered in butter and sprinkled with salt.)\u003c/p>\n\u003cp>I’ve also been a longtime fan of elotes, or Mexican Street Corn. You know those corncobs on a stick that have been grilled then spread with a mayo-crema-chili-cilantro mixture and coated with crumbled cotija cheese? Helllloooooo. Yum!\u003c/p>\n\u003cp>You might have figured out by now that I really love grilled corn-on-the-cob, just about any way you serve it. But sometimes you get tired of having the same thing, so I came up with a fun Mexican-style twist on pesto that can be slathered all over succulent grilled corn and then eaten with gusto.\u003c/p>\n\u003cp>Enter cilantro-lime-toasted almond pesto. I swear I could just get a spoon and eat it straight from the bowl. It’s soooo good. It’s salty and earthy and tangy and the perfect counterpoint to sweet corn. But don’t stop there. You can toss it with some cooked pasta or spoon it onto thick slices of grilled bread with chopped cherry tomatoes.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_84215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-ingredients1000.jpg\" alt=\"Ingredients for Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn-On-The-Cob with Lime-Cilantro Pesto\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ears corn, husked and silk removed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the Pesto:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup chopped fresh cilantro leaves\u003c/li>\n\u003cli>1/3 cup slivered almonds, lightly toasted\u003c/li>\n\u003cli>Zest and juice of 1 large lime\u003c/li>\n\u003cli>1 clove garlic\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Queso fresco or feta cheese, crumbled, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for direct heat grilling. Bring a large pot of salted water to a boil over high heat. While you are waiting for the water to boil, make the pesto.\u003c/li>\n\u003cli>In a food processor, with the processor on, drop the garlic clove through the feed tube to chop. Add the cilantro, almonds, lime zest and juice, and a pinch of kosher salt and pulse until finely chopped, scraping down the sides. Turn the processor on and slowly add the olive oil through the feed tube. Spoon the pesto into a bowl and set aside. (The pesto can be stored in an airtight container for up to 1 week. It may discolor.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84240\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-pesto1000.jpg\">\u003cimg class=\"size-full wp-image-84240\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-pesto1000.jpg\" alt=\"The consistency of the finished Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The consistency of the finished Lime-Cilantro Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drop the corn into the water and blanch, turning, for 2 minutes. Transfer to a plate.\u003c/li>\n\u003cli>Brush and oil the grill grate. Grill the corn until tender and nicely covered with grill marks, turning often, about 5 minutes. Transfer to a plate.\u003c/li>\n\u003cli>Spread each ear of corn with some pesto and sprinkle with cheese. Serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84237\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished700.jpg\">\u003cimg class=\"size-full wp-image-84237\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished700.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Sweet smoky corn-on-the-cob is a grill’s best friend in the summer. It’s quick, easy, and when you slather it with homemade cilantro-lime pesto, it’s out of this world.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\">\u003cimg class=\"size-full wp-image-84219\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says “It’s Summer!!” like sweet ears of corn charred with grill marks. I’ve long been a fan of squeezing lime over my corn; the acid of the lime highlights the sweetness of the corn. You don’t even need butter! (Not that I don’t love a good ear of corn slathered in butter and sprinkled with salt.)\u003c/p>\n\u003cp>I’ve also been a longtime fan of elotes, or Mexican Street Corn. You know those corncobs on a stick that have been grilled then spread with a mayo-crema-chili-cilantro mixture and coated with crumbled cotija cheese? Helllloooooo. Yum!\u003c/p>\n\u003cp>You might have figured out by now that I really love grilled corn-on-the-cob, just about any way you serve it. But sometimes you get tired of having the same thing, so I came up with a fun Mexican-style twist on pesto that can be slathered all over succulent grilled corn and then eaten with gusto.\u003c/p>\n\u003cp>Enter cilantro-lime-toasted almond pesto. I swear I could just get a spoon and eat it straight from the bowl. It’s soooo good. It’s salty and earthy and tangy and the perfect counterpoint to sweet corn. But don’t stop there. You can toss it with some cooked pasta or spoon it onto thick slices of grilled bread with chopped cherry tomatoes.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_84215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-ingredients1000.jpg\" alt=\"Ingredients for Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn-On-The-Cob with Lime-Cilantro Pesto\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ears corn, husked and silk removed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the Pesto:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup chopped fresh cilantro leaves\u003c/li>\n\u003cli>1/3 cup slivered almonds, lightly toasted\u003c/li>\n\u003cli>Zest and juice of 1 large lime\u003c/li>\n\u003cli>1 clove garlic\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Queso fresco or feta cheese, crumbled, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for direct heat grilling. Bring a large pot of salted water to a boil over high heat. While you are waiting for the water to boil, make the pesto.\u003c/li>\n\u003cli>In a food processor, with the processor on, drop the garlic clove through the feed tube to chop. Add the cilantro, almonds, lime zest and juice, and a pinch of kosher salt and pulse until finely chopped, scraping down the sides. Turn the processor on and slowly add the olive oil through the feed tube. Spoon the pesto into a bowl and set aside. (The pesto can be stored in an airtight container for up to 1 week. It may discolor.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84240\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-pesto1000.jpg\">\u003cimg class=\"size-full wp-image-84240\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-pesto1000.jpg\" alt=\"The consistency of the finished Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The consistency of the finished Lime-Cilantro Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drop the corn into the water and blanch, turning, for 2 minutes. Transfer to a plate.\u003c/li>\n\u003cli>Brush and oil the grill grate. Grill the corn until tender and nicely covered with grill marks, turning often, about 5 minutes. Transfer to a plate.\u003c/li>\n\u003cli>Spread each ear of corn with some pesto and sprinkle with cheese. Serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84237\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished700.jpg\">\u003cimg class=\"size-full wp-image-84237\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished700.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "School Nutrition Fight Widens As School Board Members Join In",
"title": "School Nutrition Fight Widens As School Board Members Join In",
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"content": "\u003cfigure id=\"attachment_83816\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/first-lady-roundtable.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/first-lady-roundtable.jpg\" alt=\"First Lady Michelle Obama at a roundtable for reporters in her office in the East Wing of the White House, on June 18. Photo: Chuck Kennedy/The White House\" width=\"1120\" height=\"841\" class=\"size-full wp-image-83816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First Lady Michelle Obama at a roundtable for reporters in her office in the East Wing of the White House, on June 18. Photo: Chuck Kennedy/The White House\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/23/324802957/first-lady-not-alone-in-crying-foul-on-school-nutrition-politics\">The Salt at NPR Food\u003c/a> (6/23/14)\u003c/p>\n\u003cp>The political food fight over rolling back school nutrition standards is at an impasse for the moment. But advocates on both sides aren't backing off, and there are new players in the game.\u003c/p>\n\u003cp>When First Lady Michelle Obama \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">spoke up\u003c/a> up to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/11/320882341/school-lunch-debate-whats-at-stake\">question proposals \u003c/a>that would relax requirements — such as the mandate that kids take a fruit or vegetable with their lunch — she had by her side \u003ca href=\"http://www.aap.org/en-us/about-the-aap/aap-press-room/aap-press-room-media-center/Pages/James-M-Perrin-MD-FAAP-Bio.aspx\">James Perrin\u003c/a>, the president of the American Academy of Pediatrics.\u003c/p>\n\u003cp>\"Children typically consume up to half of their daily calories in school,\" Perrin said, so it's important that they get high-quality calories at school. \"Rolling back the standards is the wrong choice for children\" he said — a choice that would \"put politics ahead of science.\"\u003c/p>\n\u003cp>The First Lady's push on this issue has helped put the School Nutrition Association association on the defense. And SNA leaders are \u003ca href=\"http://docs.schoolnutrition.org/files/SNA%20June%2019%20Letter%20to%20First%20Lady%20Sec%20Vilsack.pdf\">asking \u003c/a>to meet with the administration to better explain their \u003ca href=\"http://www.schoolnutrition.org/uploadedFiles/School_Nutrition/11_News/protect%20school%20meals.pdf?n=729\">specific requests \u003c/a> for schools, in terms of more time and flexibility in meeting the new standards.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now leaders of the National School Board Association are weighing in with their concerns over what they say is \"federal overreach on school meals.\" (The NSBA \u003ca href=\"http://www.nsba.org/sites/default/files/reports/NSBA-Issue-Brief-on-School-Nutrition.pdf\">has previously stated\u003c/a> its concerns about the cost of implementing the standards for a few months now.)\u003c/p>\n\u003cp>School board members from New York, Alabama and Pennsylvania told reporters they need \"greater local flexibility rather than the trend towards top down federal requirements\" to implement the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy, Hunger Free Kids Act.\u003c/a>\u003c/p>\n\u003cp>But the First Lady says now is not the time to turn back the standards that have already been passed into law.\u003c/p>\n\u003cp>She points out that over 90 percent of schools report that they are successfully meeting — or are in the process of meeting — the updated nutrition standards.\u003c/p>\n\u003cp>And as for the complaints that some kids just won't eat their vegetables, it's not surprising that some kids resist, at least at first. \"We just didn't expect the grown-ups to go along,\" Mrs. Obama said June 18 at a small roundtable discussion with reporters at the White House.\u003c/p>\n\u003cp>As we've reported, the U.S. Department of Agriculture, which oversees the school feeding programs, has offered technical assistance and grants to schools that are having trouble making changes in their cafeterias.\u003c/p>\n\u003cp>And, along the way, Agriculture Secretary Tom Vilsack has tried to dispel what he says are myths about the HHFKA. Here are a few:\u003c/p>\n\u003cul>\n\u003cli>Myth 1: Kids are not eating more fruits and vegetables. Vilsack says that's not accurate. Specifically, \"a recent Harvard study has concluded that, under the updated standards, kids are now eating 16 percent more vegetables and 23 percent more fruit at lunch\" compared to before the HHFKA was implemented, according to the USDA \u003ca href=\"http://www.fns.usda.gov/pressrelease/2014/009814\">fact sheet\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Myth 2: Schools Are Losing Money. The SNA says about one million fewer kids are buying school lunch, which is leading to economic hardship. But Vilsack says, though some districts may be struggling, the system as a whole is seeing more revenue. In fact, a USDA analysis suggests that in the first year after implementation, schools saw a net nationwide increase in revenue from school lunches of approximately $200 million.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Myth 3: The new nutrition standards are leading to more plate waste. As we've reported, some school food directors are reporting that students are tossing away foods they don't want to eat. But the USDA says there's no evidence that plate waste has increased. The agency points to a \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797%2813%2900635-1/abstract\">recent study\u003c/a> by the Harvard School of Public health that showed the new school meal standards did not result in increased plate waste.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83816\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/first-lady-roundtable.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/first-lady-roundtable.jpg\" alt=\"First Lady Michelle Obama at a roundtable for reporters in her office in the East Wing of the White House, on June 18. Photo: Chuck Kennedy/The White House\" width=\"1120\" height=\"841\" class=\"size-full wp-image-83816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First Lady Michelle Obama at a roundtable for reporters in her office in the East Wing of the White House, on June 18. Photo: Chuck Kennedy/The White House\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/23/324802957/first-lady-not-alone-in-crying-foul-on-school-nutrition-politics\">The Salt at NPR Food\u003c/a> (6/23/14)\u003c/p>\n\u003cp>The political food fight over rolling back school nutrition standards is at an impasse for the moment. But advocates on both sides aren't backing off, and there are new players in the game.\u003c/p>\n\u003cp>When First Lady Michelle Obama \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">spoke up\u003c/a> up to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/11/320882341/school-lunch-debate-whats-at-stake\">question proposals \u003c/a>that would relax requirements — such as the mandate that kids take a fruit or vegetable with their lunch — she had by her side \u003ca href=\"http://www.aap.org/en-us/about-the-aap/aap-press-room/aap-press-room-media-center/Pages/James-M-Perrin-MD-FAAP-Bio.aspx\">James Perrin\u003c/a>, the president of the American Academy of Pediatrics.\u003c/p>\n\u003cp>\"Children typically consume up to half of their daily calories in school,\" Perrin said, so it's important that they get high-quality calories at school. \"Rolling back the standards is the wrong choice for children\" he said — a choice that would \"put politics ahead of science.\"\u003c/p>\n\u003cp>The First Lady's push on this issue has helped put the School Nutrition Association association on the defense. And SNA leaders are \u003ca href=\"http://docs.schoolnutrition.org/files/SNA%20June%2019%20Letter%20to%20First%20Lady%20Sec%20Vilsack.pdf\">asking \u003c/a>to meet with the administration to better explain their \u003ca href=\"http://www.schoolnutrition.org/uploadedFiles/School_Nutrition/11_News/protect%20school%20meals.pdf?n=729\">specific requests \u003c/a> for schools, in terms of more time and flexibility in meeting the new standards.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now leaders of the National School Board Association are weighing in with their concerns over what they say is \"federal overreach on school meals.\" (The NSBA \u003ca href=\"http://www.nsba.org/sites/default/files/reports/NSBA-Issue-Brief-on-School-Nutrition.pdf\">has previously stated\u003c/a> its concerns about the cost of implementing the standards for a few months now.)\u003c/p>\n\u003cp>School board members from New York, Alabama and Pennsylvania told reporters they need \"greater local flexibility rather than the trend towards top down federal requirements\" to implement the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy, Hunger Free Kids Act.\u003c/a>\u003c/p>\n\u003cp>But the First Lady says now is not the time to turn back the standards that have already been passed into law.\u003c/p>\n\u003cp>She points out that over 90 percent of schools report that they are successfully meeting — or are in the process of meeting — the updated nutrition standards.\u003c/p>\n\u003cp>And as for the complaints that some kids just won't eat their vegetables, it's not surprising that some kids resist, at least at first. \"We just didn't expect the grown-ups to go along,\" Mrs. Obama said June 18 at a small roundtable discussion with reporters at the White House.\u003c/p>\n\u003cp>As we've reported, the U.S. Department of Agriculture, which oversees the school feeding programs, has offered technical assistance and grants to schools that are having trouble making changes in their cafeterias.\u003c/p>\n\u003cp>And, along the way, Agriculture Secretary Tom Vilsack has tried to dispel what he says are myths about the HHFKA. Here are a few:\u003c/p>\n\u003cul>\n\u003cli>Myth 1: Kids are not eating more fruits and vegetables. Vilsack says that's not accurate. Specifically, \"a recent Harvard study has concluded that, under the updated standards, kids are now eating 16 percent more vegetables and 23 percent more fruit at lunch\" compared to before the HHFKA was implemented, according to the USDA \u003ca href=\"http://www.fns.usda.gov/pressrelease/2014/009814\">fact sheet\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Myth 2: Schools Are Losing Money. The SNA says about one million fewer kids are buying school lunch, which is leading to economic hardship. But Vilsack says, though some districts may be struggling, the system as a whole is seeing more revenue. In fact, a USDA analysis suggests that in the first year after implementation, schools saw a net nationwide increase in revenue from school lunches of approximately $200 million.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Myth 3: The new nutrition standards are leading to more plate waste. As we've reported, some school food directors are reporting that students are tossing away foods they don't want to eat. But the USDA says there's no evidence that plate waste has increased. The agency points to a \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797%2813%2900635-1/abstract\">recent study\u003c/a> by the Harvard School of Public health that showed the new school meal standards did not result in increased plate waste.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Both my dad and my husband (father to our 2-year-old daughter) are meat-and-potato guys at heart. This is not to say they don’t love fresh vegetables and seafood and fruit. But if I’m planning a Father’s Day menu that I know they will love, it’s going to include meat. And potatoes. And ideally a summery day and a smoking grill. Rather than sticking to the same old burgers and potato salad, I thought I’d give each of them a little smoke and spice. This menu might appear to be classic, but each of these recipes has a little twist: deviled eggs with a hint of lemon, spicy beer cocktails, grilled potato salad with bacon, chili burgers with avocado, and even homemade burger buns. Finish the meal off with creamy orange-vanilla ice cream pops that the kiddos will also love.\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_83112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/fathers-day-recipe-a-grown-up-twist-on-deviled-eggs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\" alt=\"Deviled Eggs with Lemon and Herbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/fathers-day-recipe-a-grown-up-twist-on-deviled-eggs/\">\u003cstrong>Deviled Eggs with Lemon and Herbs\u003c/strong>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83171\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger1000.jpg\" alt=\"Chili burgers with Chipotle Mayo, Pepper Jack cheese, Roasted Green Chiles, and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cstrong>Chili burgers with Chipotle Mayo, Pepper Jack cheese, Roasted Green Chiles, and Avocado\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\" alt=\"DIY Burger Buns fresh out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83338\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">\u003cstrong>Homemade DIY Burger Buns\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cstrong>Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/dreamy-creamy-orange-and-vanilla-creamsicles/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicles1000.jpg\" alt=\"Dreamy, Creamy, Orange and Vanilla Creamsicles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/dreamy-creamy-orange-and-vanilla-creamsicles/\">\u003cstrong>Dreamy, Creamy, Orange and Vanilla Creamsicles\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\" alt=\"Toasting with Micheladas - The Perfect Beer Cocktail. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day/\">\u003cstrong>Spicy Micheladas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Both my dad and my husband (father to our 2-year-old daughter) are meat-and-potato guys at heart. This is not to say they don’t love fresh vegetables and seafood and fruit. But if I’m planning a Father’s Day menu that I know they will love, it’s going to include meat. And potatoes. And ideally a summery day and a smoking grill. Rather than sticking to the same old burgers and potato salad, I thought I’d give each of them a little smoke and spice. This menu might appear to be classic, but each of these recipes has a little twist: deviled eggs with a hint of lemon, spicy beer cocktails, grilled potato salad with bacon, chili burgers with avocado, and even homemade burger buns. Finish the meal off with creamy orange-vanilla ice cream pops that the kiddos will also love.\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_83112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/fathers-day-recipe-a-grown-up-twist-on-deviled-eggs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\" alt=\"Deviled Eggs with Lemon and Herbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/fathers-day-recipe-a-grown-up-twist-on-deviled-eggs/\">\u003cstrong>Deviled Eggs with Lemon and Herbs\u003c/strong>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83171\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger1000.jpg\" alt=\"Chili burgers with Chipotle Mayo, Pepper Jack cheese, Roasted Green Chiles, and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cstrong>Chili burgers with Chipotle Mayo, Pepper Jack cheese, Roasted Green Chiles, and Avocado\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\" alt=\"DIY Burger Buns fresh out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83338\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">\u003cstrong>Homemade DIY Burger Buns\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cstrong>Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/dreamy-creamy-orange-and-vanilla-creamsicles/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicles1000.jpg\" alt=\"Dreamy, Creamy, Orange and Vanilla Creamsicles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/dreamy-creamy-orange-and-vanilla-creamsicles/\">\u003cstrong>Dreamy, Creamy, Orange and Vanilla Creamsicles\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\" alt=\"Toasting with Micheladas - The Perfect Beer Cocktail. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/14/make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day/\">\u003cstrong>Spicy Micheladas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Dreamy, Creamy, Orange and Vanilla Creamsicles",
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"content": "\u003cfigure id=\"attachment_83467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicles1000.jpg\" alt=\"Dreamy, Creamy, Orange and Vanilla Creamsicles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dreamy, Creamy, Orange and Vanilla Creamsicles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a long history of love for the classic combination of creamy vanilla and tangy orange. And whether you first tried it as an Orange Creamsicle Popsicle or even an Orange Julius, now you can create your own creamy-tangy pops from scratch.\u003c/p>\n\u003cp>This recipe really couldn’t be simpler. In fact, there are only two ingredients: ice cream and orange juice concentrate. Because of that, choose the best quality that you can find. Use your favorite premium ice cream made with cream and vanilla bean or pure vanilla extract. My favorites are San Francisco’s local \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell’s\u003c/a> or \u003ca href=\"http://biritecreamery.com/\">Bi-Rite’s\u003c/a> vanilla ice creams, or if I don’t have time to go to their storefronts, \u003ca href=\"http://strausfamilycreamery.com/products/organic-ice-cream\">Straus Organic\u003c/a>. \u003c/p>\n\u003cp>Normally I’m not a fan of orange juice concentrate, but for this it works magically. Again, be sure to choose a good quality version, ideally something organic. \u003c/p>\n\u003cp>The other great thing about this recipe is that you don’t need any fancy pop molds or even sticks. All you need are paper cups and plastic spoons, things you might already have in your pantry! (In fact, fancy pop molds don’t really work well with these; I know, because I tried to make them in mine and they wouldn’t come out of the mold!)\u003c/p>\n\u003cp>This recipe makes 6, but it’s easy to double (or triple) if you are having a party. Not only will this be a HUGE hit with the kiddos, but I suspect there will be plenty of adults angling for them. Slurp!\u003c/p>\n\u003cfigure id=\"attachment_83461\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-ingredients700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-ingredients700.jpg\" alt=\"Creamsicle ingredients. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-83461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamsicle ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Dreamy, Creamy, Orange and Vanilla Creamsicles\u003c/h3>\n\u003cp>\u003cem>Makes 6 creamsicles\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 quart of your favorite vanilla bean ice cream\u003c/li>\n\u003cli>1/2 cup best-quality organic orange juice concentrate, partially thawed, plus a few extra tablespoons for drizzling\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong> \n\u003cli>6 small paper cups (I used 9-ounce and only filled them halfway, but you can also use 5-ounce and fill them completely)\u003c/li>\n\u003cli>6 plastic spoons or wooden popsicle sticks\u003c/li>\n\u003cli>6 small squares of plastic wrap\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Let the ice cream sit out until softened, about 20 minutes depending on the heat of the day. Have ready the cups and spoons or sticks.\u003c/li>\n\u003cli> In a mixing bowl, stir together the ice cream and 1/2 cup concentrate. Drizzle a little more concentrate over the top of the mixture (this will enable you to “swirl” it in as you pack it). Working quickly so the ice cream doesn’t become soup, pack it into the cups using a kitchen spoon. Tap the cups on the table to remove air bubbles, and insert the spoons or sticks. Cover with a small piece of plastic wrap, pressing so the spoon or stick pushes through the plastic.\u003c/li>\n\u003cfigure id=\"attachment_83464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-swirl1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-swirl1000.jpg\" alt=\"Mix together ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83464\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mix together ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp> [gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83463,83468,83469\"] \u003c/p>\n\u003cli>Freeze until solid, at least 4 hours or overnight. To remove from the cups, tear away the cup and discard. Eat and enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83466\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicle1000.jpg\" alt=\"The finished frozen Dreamy Creamy Creamsicle. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished frozen Dreamy Creamy Creamsicle. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Just thinking about these creamy orange-and-vanilla pops makes me want one right now. You’ll want to make a batch of these for the next beautiful sunny summer day!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicles1000.jpg\" alt=\"Dreamy, Creamy, Orange and Vanilla Creamsicles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dreamy, Creamy, Orange and Vanilla Creamsicles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a long history of love for the classic combination of creamy vanilla and tangy orange. And whether you first tried it as an Orange Creamsicle Popsicle or even an Orange Julius, now you can create your own creamy-tangy pops from scratch.\u003c/p>\n\u003cp>This recipe really couldn’t be simpler. In fact, there are only two ingredients: ice cream and orange juice concentrate. Because of that, choose the best quality that you can find. Use your favorite premium ice cream made with cream and vanilla bean or pure vanilla extract. My favorites are San Francisco’s local \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell’s\u003c/a> or \u003ca href=\"http://biritecreamery.com/\">Bi-Rite’s\u003c/a> vanilla ice creams, or if I don’t have time to go to their storefronts, \u003ca href=\"http://strausfamilycreamery.com/products/organic-ice-cream\">Straus Organic\u003c/a>. \u003c/p>\n\u003cp>Normally I’m not a fan of orange juice concentrate, but for this it works magically. Again, be sure to choose a good quality version, ideally something organic. \u003c/p>\n\u003cp>The other great thing about this recipe is that you don’t need any fancy pop molds or even sticks. All you need are paper cups and plastic spoons, things you might already have in your pantry! (In fact, fancy pop molds don’t really work well with these; I know, because I tried to make them in mine and they wouldn’t come out of the mold!)\u003c/p>\n\u003cp>This recipe makes 6, but it’s easy to double (or triple) if you are having a party. Not only will this be a HUGE hit with the kiddos, but I suspect there will be plenty of adults angling for them. Slurp!\u003c/p>\n\u003cfigure id=\"attachment_83461\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-ingredients700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-ingredients700.jpg\" alt=\"Creamsicle ingredients. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-83461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamsicle ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Dreamy, Creamy, Orange and Vanilla Creamsicles\u003c/h3>\n\u003cp>\u003cem>Makes 6 creamsicles\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 quart of your favorite vanilla bean ice cream\u003c/li>\n\u003cli>1/2 cup best-quality organic orange juice concentrate, partially thawed, plus a few extra tablespoons for drizzling\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong> \n\u003cli>6 small paper cups (I used 9-ounce and only filled them halfway, but you can also use 5-ounce and fill them completely)\u003c/li>\n\u003cli>6 plastic spoons or wooden popsicle sticks\u003c/li>\n\u003cli>6 small squares of plastic wrap\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Let the ice cream sit out until softened, about 20 minutes depending on the heat of the day. Have ready the cups and spoons or sticks.\u003c/li>\n\u003cli> In a mixing bowl, stir together the ice cream and 1/2 cup concentrate. Drizzle a little more concentrate over the top of the mixture (this will enable you to “swirl” it in as you pack it). Working quickly so the ice cream doesn’t become soup, pack it into the cups using a kitchen spoon. Tap the cups on the table to remove air bubbles, and insert the spoons or sticks. Cover with a small piece of plastic wrap, pressing so the spoon or stick pushes through the plastic.\u003c/li>\n\u003cfigure id=\"attachment_83464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-swirl1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-swirl1000.jpg\" alt=\"Mix together ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83464\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mix together ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_83447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\" alt=\"Toasting with Micheladas - The Perfect Beer Cocktail. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toasting with Micheladas - The Perfect Beer Cocktail. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, it’s true. The first time I heard about a Michelada I thought: GROSS! A beer cocktail? Blech. Clamato? Ew!!!! But the moment I tried one—a good one, in San Pancho, Mexico—I was hooked. It was like a lighter version of a Bloody Mary, Mexican style. Just enough spice. And you don’t get wasted like you do after you drink a pint of vodka with a little tomato juice and pickled veg added. (Don’t get me wrong, I also really like Bloody Mary’s; in fact, \u003ca href=\"https://twitter.com/UniversalCafeSF\">Universal Café\u003c/a> has an excellent one made with sake. And the bloody vodka bomb at \u003ca href=\"https://twitter.com/zeitgeistsf\">Zeitgeist\u003c/a> can’t be beat, if you are in the right, um, frame of mind.) \u003c/p>\n\u003cp>Let’s talk about \u003ca href=\"http://en.wikipedia.org/wiki/Clamato\">Clamato\u003c/a>. First of all, it doesn’t taste like fish, which is what I always thought. But then I tried it. It’s really just salty tomato juice. It’s actually quite good, especially in this concoction. But if you are still freaked out by that ingredient, just use tomato juice.\u003c/p>\n\u003cp>These are best served on a hot, hot day. Ideally when sitting on the beach. \u003c/p>\n\u003cp>A note on \u003ca href=\"http://blogs.transparent.com/dutch/demystifying-the-brown-bottle-maggi-seasoning-sauce/\">Maggi Seasoning\u003c/a>: This umami flavor enhancer—like a dark brown soy sauce—is the “secret” ingredient in lots of yummy dishes, particularly Asian. It has an impassioned following, but it’s also loaded with sodium and MSG, so some folks might not be overly keen on using it. Maggi is traditional in Micheladas, but if you don’t have it, or don’t want to use it, I’ve given you quite a few alternatives. I used tamari, just because that’s what I had on hand. \u003c/p>\n\u003cfigure id=\"attachment_83444\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-ingredients1000.jpg\" alt=\"Ingredients to make Micheladas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients to make Micheladas. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spicy Micheladas\u003c/h3>\n\u003cp>\u003cem>Makes about 8 beer cocktails\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 cups (32 oz) ice-cold Clamato or tomato juice\u003c/li>\n\u003cli>1/2 cup fresh lime juice\u003c/li>\n\u003cli>2 teaspoons your favorite hot sauce, such as \u003ca href=\"http://www.cholula.com/\">Cholula\u003c/a> (or as much as you want to amp up the spice!)\u003c/li>\n\u003cli>2 teaspoons Worcestershire sauce\u003c/li>\n\u003cli>1 teaspoon Maggi Seasoning, \u003ca href=\"http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html\">Bragg’s liquid aminos\u003c/a>, soy sauce, or tamari\u003c/li>\n\u003cli>3 tablespoons kosher salt\u003c/li>\n\u003cli>1 1/2 teaspoons chili powder\u003c/li>\n\u003cli>Lots of lime wedges (for the glasses and serving)\u003c/li>\n\u003cli>Three 12-ounce bottles ice-cold Mexican lager, such as \u003ca href=\"http://www.crownimportsllc.com/ourbrands/pacifico.htm\">Pacifico\u003c/a>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large pitcher, whisk together the Clamato, lime juice, hot sauce, Worcestershire, and Maggi Seasoning.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83452,83441,83453\"] \u003c/p>\n\u003cli>On a small plate, stir together the salt and chili powder. Rub the rims of 8 pint glasses with wedges of lime, then dip each one in the salt mixture.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83448,83443,83451\"] \u003c/p>\n\u003cli>Fill the glasses with some ice, then fill about halfway with the Clamato mixture. Top with beer and a wedge of lime. (Stir the beer and Clamato mixture together before drinking.) Enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83442\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-micheladas700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-micheladas700.jpg\" alt=\"Enjoy a Spicy Michelada! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-83442\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy a Spicy Michelada! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "If you’ve never heard of a Michelada, you are in for a treat! It’s like a Bloody Mary ran into a Mexican lager and had a party. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\" alt=\"Toasting with Micheladas - The Perfect Beer Cocktail. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toasting with Micheladas - The Perfect Beer Cocktail. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, it’s true. The first time I heard about a Michelada I thought: GROSS! A beer cocktail? Blech. Clamato? Ew!!!! But the moment I tried one—a good one, in San Pancho, Mexico—I was hooked. It was like a lighter version of a Bloody Mary, Mexican style. Just enough spice. And you don’t get wasted like you do after you drink a pint of vodka with a little tomato juice and pickled veg added. (Don’t get me wrong, I also really like Bloody Mary’s; in fact, \u003ca href=\"https://twitter.com/UniversalCafeSF\">Universal Café\u003c/a> has an excellent one made with sake. And the bloody vodka bomb at \u003ca href=\"https://twitter.com/zeitgeistsf\">Zeitgeist\u003c/a> can’t be beat, if you are in the right, um, frame of mind.) \u003c/p>\n\u003cp>Let’s talk about \u003ca href=\"http://en.wikipedia.org/wiki/Clamato\">Clamato\u003c/a>. First of all, it doesn’t taste like fish, which is what I always thought. But then I tried it. It’s really just salty tomato juice. It’s actually quite good, especially in this concoction. But if you are still freaked out by that ingredient, just use tomato juice.\u003c/p>\n\u003cp>These are best served on a hot, hot day. Ideally when sitting on the beach. \u003c/p>\n\u003cp>A note on \u003ca href=\"http://blogs.transparent.com/dutch/demystifying-the-brown-bottle-maggi-seasoning-sauce/\">Maggi Seasoning\u003c/a>: This umami flavor enhancer—like a dark brown soy sauce—is the “secret” ingredient in lots of yummy dishes, particularly Asian. It has an impassioned following, but it’s also loaded with sodium and MSG, so some folks might not be overly keen on using it. Maggi is traditional in Micheladas, but if you don’t have it, or don’t want to use it, I’ve given you quite a few alternatives. I used tamari, just because that’s what I had on hand. \u003c/p>\n\u003cfigure id=\"attachment_83444\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-ingredients1000.jpg\" alt=\"Ingredients to make Micheladas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients to make Micheladas. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spicy Micheladas\u003c/h3>\n\u003cp>\u003cem>Makes about 8 beer cocktails\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 cups (32 oz) ice-cold Clamato or tomato juice\u003c/li>\n\u003cli>1/2 cup fresh lime juice\u003c/li>\n\u003cli>2 teaspoons your favorite hot sauce, such as \u003ca href=\"http://www.cholula.com/\">Cholula\u003c/a> (or as much as you want to amp up the spice!)\u003c/li>\n\u003cli>2 teaspoons Worcestershire sauce\u003c/li>\n\u003cli>1 teaspoon Maggi Seasoning, \u003ca href=\"http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html\">Bragg’s liquid aminos\u003c/a>, soy sauce, or tamari\u003c/li>\n\u003cli>3 tablespoons kosher salt\u003c/li>\n\u003cli>1 1/2 teaspoons chili powder\u003c/li>\n\u003cli>Lots of lime wedges (for the glasses and serving)\u003c/li>\n\u003cli>Three 12-ounce bottles ice-cold Mexican lager, such as \u003ca href=\"http://www.crownimportsllc.com/ourbrands/pacifico.htm\">Pacifico\u003c/a>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large pitcher, whisk together the Clamato, lime juice, hot sauce, Worcestershire, and Maggi Seasoning.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cli>Fill the glasses with some ice, then fill about halfway with the Clamato mixture. Top with beer and a wedge of lime. (Stir the beer and Clamato mixture together before drinking.) Enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83442\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-micheladas700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-micheladas700.jpg\" alt=\"Enjoy a Spicy Michelada! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-83442\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy a Spicy Michelada! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "How to Make Your Next BBQ Exceptional: Do-It-Yourself Burger Buns",
"title": "How to Make Your Next BBQ Exceptional: Do-It-Yourself Burger Buns",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\" alt=\"DIY Burger Buns fresh out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83338\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY Burger Buns fresh out of the oven. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I know it sounds like a lot of work, but baking your own burger buns is really no big deal. With very little hands on time (mostly just waiting around for the dough to rise and then rise again), you’ll be rewarded with quite possibly the best-tasting buns you can imagine. Tender and buttery but sturdy enough to soak up those yummy meaty juices, I will always choose these over store-bought buns.\u003c/p>\n\u003cp>This recipe started as dinner rolls, but I now turn it into burger buns most often. However, it’s such a versatile dough, you can easily turn it into rolls or even hot dog buns! \u003c/p>\n\u003cp>\u003cstrong>For pull apart dinner rolls:\u003c/strong> Follow the recipe, but divide the dough into 18 equal pieces, forming it into rounds as instructed with the burger buns. Grease two 9-inch round cake pans, and place half of the rolls in each pan, spacing them evenly. Loosely cover with plastic wrap and proceed with the burger buns recipe from here on out. \u003c/p>\n\u003cp>\u003cstrong>For hot dog buns:\u003c/strong> Follow the recipe, dividing the dough into 8 or 10 equal pieces. Roll each piece into a log 4 to 6 inches long. Proceed with the recipe as written from here on out.\u003c/p>\n\u003cp>These would make an excellent addition to your Father’s Day BBQ, especially with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">Chili Burgers\u003c/a>! \u003c/p>\n\u003cfigure id=\"attachment_83322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/buns-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/buns-ingredients1000.jpg\" alt=\"Ingredients for homemade burger buns. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for homemade burger buns. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Burger Buns\u003c/h3>\n\u003cp>\u003cem>Makes 8 burger buns\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>6 tablespoons unsalted butter, plus 3 tablespoons, melted and cooled\u003c/li>\n\u003cli>1 tablespoon honey\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>1 package active dry yeast\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a saucepan, melt the 6 tablespoons butter with the honey over low heat. Stir in the milk and gently warm the mixture to 110°F (43°C)—it will warm up quickly so keep an eye on it. Pour the milk mixture into the bowl of a stand mixer (or a mixing bowl). Stir in the yeast and let it stand until it started to get foamy, 5–10 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83327,83318,83319,83342,83340,83339\"] \u003c/p>\n\u003cli>Stir in the egg, flour, and salt. Attach the dough hook and knead the dough on medium speed for about 10 minutes, or until the dough is supple and smooth (it will be soft and slightly sticky). Alternatively, you can make the dough in a mixing bowl using a wooden spoon, then knead it on a work surface until supple.\u003c/li>\n\u003cp> \u003cbr>\n[youtube //www.youtube.com/watch?v=8HmAAteH-BA]\u003c/p>\n\u003cli>Transfer to a greased mixing bowl and cover the bowl loosely with plastic wrap and a kitchen town. Let the dough rise in a warm, draft-free spot (such as your turned off oven) until doubled, about 1 hour depending upon how warm it is that day.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83333,83328,83331\"] \u003c/p>\n\u003cli>Line a large rimmed baking sheet with parchment paper. Dump the dough onto a lightly floured work surface. Divide the dough into 8 equal pieces, each about 4 ounces. (This is when a scale comes in handy!) Roll each piece into a ball and place them on the baking sheet, spacing them evenly and pressing to flatten the balls slightly. (If you want smaller burger buns, go ahead and divide them into 10 equal pieces.)\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83330,83329,83335\"] \u003cbr>\n[youtube //www.youtube.com/watch?v=29K9S5LHCRA]\u003c/p>\n\u003cli>Brush the dough balls generously with about 2 tablespoons of the melted butter. Cover loosely with plastic wrap and let stand until puffy, about 1 hour. (When you gently poke your finger into the side of a bun it should retain the indent and not pop back up quickly; if it deflates they are overproofed so get them into the oven fast but know that they will like deflate in the oven.)\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83320,83325,83324\"] \u003c/p>\n\u003cli>About 15 minutes before the buns are finished proofing, position a rack in the middle of the oven and preheat to 375°F (190°C). Bake until the buns are golden, 15 to 18 minutes. Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven. Let cool to room temperature before splitting and eating.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83337\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns700.jpg\" alt=\" Brush with the remaining melted butter as soon as they come out of the oven. Let cool to room temperature before splitting and eating. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-83337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brush with the remaining melted butter as soon as they come out of the oven. Let cool to room temperature before splitting and eating. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\" alt=\"DIY Burger Buns fresh out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83338\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY Burger Buns fresh out of the oven. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I know it sounds like a lot of work, but baking your own burger buns is really no big deal. With very little hands on time (mostly just waiting around for the dough to rise and then rise again), you’ll be rewarded with quite possibly the best-tasting buns you can imagine. Tender and buttery but sturdy enough to soak up those yummy meaty juices, I will always choose these over store-bought buns.\u003c/p>\n\u003cp>This recipe started as dinner rolls, but I now turn it into burger buns most often. However, it’s such a versatile dough, you can easily turn it into rolls or even hot dog buns! \u003c/p>\n\u003cp>\u003cstrong>For pull apart dinner rolls:\u003c/strong> Follow the recipe, but divide the dough into 18 equal pieces, forming it into rounds as instructed with the burger buns. Grease two 9-inch round cake pans, and place half of the rolls in each pan, spacing them evenly. Loosely cover with plastic wrap and proceed with the burger buns recipe from here on out. \u003c/p>\n\u003cp>\u003cstrong>For hot dog buns:\u003c/strong> Follow the recipe, dividing the dough into 8 or 10 equal pieces. Roll each piece into a log 4 to 6 inches long. Proceed with the recipe as written from here on out.\u003c/p>\n\u003cp>These would make an excellent addition to your Father’s Day BBQ, especially with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">Chili Burgers\u003c/a>! \u003c/p>\n\u003cfigure id=\"attachment_83322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/buns-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/buns-ingredients1000.jpg\" alt=\"Ingredients for homemade burger buns. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for homemade burger buns. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Burger Buns\u003c/h3>\n\u003cp>\u003cem>Makes 8 burger buns\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>6 tablespoons unsalted butter, plus 3 tablespoons, melted and cooled\u003c/li>\n\u003cli>1 tablespoon honey\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>1 package active dry yeast\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a saucepan, melt the 6 tablespoons butter with the honey over low heat. Stir in the milk and gently warm the mixture to 110°F (43°C)—it will warm up quickly so keep an eye on it. Pour the milk mixture into the bowl of a stand mixer (or a mixing bowl). Stir in the yeast and let it stand until it started to get foamy, 5–10 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cli>Stir in the egg, flour, and salt. Attach the dough hook and knead the dough on medium speed for about 10 minutes, or until the dough is supple and smooth (it will be soft and slightly sticky). Alternatively, you can make the dough in a mixing bowl using a wooden spoon, then knead it on a work surface until supple.\u003c/li>\n\u003cp> \u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/8HmAAteH-BA'\n title='//www.youtube.com/embed/8HmAAteH-BA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cli>Transfer to a greased mixing bowl and cover the bowl loosely with plastic wrap and a kitchen town. Let the dough rise in a warm, draft-free spot (such as your turned off oven) until doubled, about 1 hour depending upon how warm it is that day.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cli>Line a large rimmed baking sheet with parchment paper. Dump the dough onto a lightly floured work surface. Divide the dough into 8 equal pieces, each about 4 ounces. (This is when a scale comes in handy!) Roll each piece into a ball and place them on the baking sheet, spacing them evenly and pressing to flatten the balls slightly. (If you want smaller burger buns, go ahead and divide them into 10 equal pieces.)\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/29K9S5LHCRA'\n title='//www.youtube.com/embed/29K9S5LHCRA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cli>Brush the dough balls generously with about 2 tablespoons of the melted butter. Cover loosely with plastic wrap and let stand until puffy, about 1 hour. (When you gently poke your finger into the side of a bun it should retain the indent and not pop back up quickly; if it deflates they are overproofed so get them into the oven fast but know that they will like deflate in the oven.)\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cli>About 15 minutes before the buns are finished proofing, position a rack in the middle of the oven and preheat to 375°F (190°C). Bake until the buns are golden, 15 to 18 minutes. Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven. Let cool to room temperature before splitting and eating.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83337\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns700.jpg\" alt=\" Brush with the remaining melted butter as soon as they come out of the oven. Let cool to room temperature before splitting and eating. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-83337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brush with the remaining melted butter as soon as they come out of the oven. Let cool to room temperature before splitting and eating. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Father's Day Recipe: Throw Your Potato Salad On The Grill",
"title": "Father's Day Recipe: Throw Your Potato Salad On The Grill",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-potatoes1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-potatoes1000a.jpg\" alt=\"Grilled potato salad with warm bacon vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled potato salad with warm bacon vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve grown up with potato salad—as most Americans have I presume—and my mom makes a pretty mean one. The totally classic version with chopped hard-boiled eggs, diced bread-n-butter pickles, French’s mustard, and plenty of mayo. I think it’s probably one of my dad’s favorite things to eat in the universe. My husband also lights up anytime I make it (I swear he can eat an entire bowl all to himself). So let’s just say that the men in my family are big, big fans. \u003c/p>\n\u003cp>So potato salad seems a natural if you are planning a Father’s Day BBQ. Right? Except I get tired of the same version—not that I don’t like it mind you. But I thought, as we are already lighting the grill to make burgers, why not throw the potatoes on there and amp up the smoky effect. And as I like to take things over the top, how about we do away with the mayo and add a warm, bacony vinaigrette, heavy on the bacon?!\u003c/p>\n\u003cfigure id=\"attachment_83255\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/grilled-potatoes-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/grilled-potatoes-grill1000.jpg\" alt=\"Why not throw your potato salad on the grill? Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Why not throw your potato salad on the grill?\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of roasted and grilled potato salads out there, but I’m pretty taken with this version. It is soooooooo good. It’s definitely not for the faint of heart, but certainly worthy of a celebration or a fun gathering. \u003c/p>\n\u003cfigure id=\"attachment_83260\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/potato-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/potato-ingredients1000.jpg\" alt=\"Grilled potato salad with warm bacon vinaigrette ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83260\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled potato salad with warm bacon vinaigrette ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 lbs small red potatoes\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>4 thick slices applewood smoked bacon, chopped\u003c/li>\n\u003cli>1/2 red onion, finely chopped\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1/3 cup red wine vinegar\u003c/li>\n\u003cli>1 tablespoon grainy mustard\u003c/li>\n\u003cli>2 small celery stalks, finely chopped\u003c/li>\n\u003cli>2 tablespoons finely chopped fresh flat-leaf parsley\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until just tender, about 15 minutes. Drain the potatoes and let cool completely, then cut them in half lengthwise.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83247,83262,83256\"] \u003c/p>\n\u003cli>Prepare a charcoal or gas grill for direct heat grilling (or warm a cast-iron grill pan on the stovetop). Place the potatoes in a large bowl and drizzle with some olive oil. Gently toss to evenly coat the potatoes. Brush and oil the grill grate, then place the potatoes cut side down onto the grill. Grill, turning once, until tender and nicely browned with grill marks. Transfer the potatoes to a shallow serving bowl.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83258,83261,83255\"] \u003c/p>\n\u003cli>Warm a cast-iron frying pan over medium heat. Add the bacon and cook, stirring, until the bacon starts to crisp, about 4 minutes. Add the red onion and garlic and cook until slightly wilted, about 2 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83259,83244,83263\"] \u003c/p>\n\u003cli>In a bowl, whisk together the vinegar, mustard, and a pinch of salt and pepper. Add the celery. Stir the vinegar mixture into the bacon mixture. Pour the warm bacon vinaigrette over the grilled potatoes. Add the parsley and toss to coat evenly. Let sit at room temperature for about 15 minutes before serving, stirring a few times to coat the potatoes with the vinaigrette.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-potatoes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-potatoes1000.jpg\" alt=\"Pour the warm bacon vinaigrette over the grilled potatoes, add parsley, let rest 15 min, stir before serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the warm bacon vinaigrette over the grilled potatoes, add parsley, let rest 15 min, stir before serving.\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Grilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-potatoes1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-potatoes1000a.jpg\" alt=\"Grilled potato salad with warm bacon vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled potato salad with warm bacon vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve grown up with potato salad—as most Americans have I presume—and my mom makes a pretty mean one. The totally classic version with chopped hard-boiled eggs, diced bread-n-butter pickles, French’s mustard, and plenty of mayo. I think it’s probably one of my dad’s favorite things to eat in the universe. My husband also lights up anytime I make it (I swear he can eat an entire bowl all to himself). So let’s just say that the men in my family are big, big fans. \u003c/p>\n\u003cp>So potato salad seems a natural if you are planning a Father’s Day BBQ. Right? Except I get tired of the same version—not that I don’t like it mind you. But I thought, as we are already lighting the grill to make burgers, why not throw the potatoes on there and amp up the smoky effect. And as I like to take things over the top, how about we do away with the mayo and add a warm, bacony vinaigrette, heavy on the bacon?!\u003c/p>\n\u003cfigure id=\"attachment_83255\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/grilled-potatoes-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/grilled-potatoes-grill1000.jpg\" alt=\"Why not throw your potato salad on the grill? Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Why not throw your potato salad on the grill?\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of roasted and grilled potato salads out there, but I’m pretty taken with this version. It is soooooooo good. It’s definitely not for the faint of heart, but certainly worthy of a celebration or a fun gathering. \u003c/p>\n\u003cfigure id=\"attachment_83260\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/potato-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/potato-ingredients1000.jpg\" alt=\"Grilled potato salad with warm bacon vinaigrette ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83260\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled potato salad with warm bacon vinaigrette ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 lbs small red potatoes\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>4 thick slices applewood smoked bacon, chopped\u003c/li>\n\u003cli>1/2 red onion, finely chopped\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1/3 cup red wine vinegar\u003c/li>\n\u003cli>1 tablespoon grainy mustard\u003c/li>\n\u003cli>2 small celery stalks, finely chopped\u003c/li>\n\u003cli>2 tablespoons finely chopped fresh flat-leaf parsley\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until just tender, about 15 minutes. Drain the potatoes and let cool completely, then cut them in half lengthwise.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cli>Prepare a charcoal or gas grill for direct heat grilling (or warm a cast-iron grill pan on the stovetop). Place the potatoes in a large bowl and drizzle with some olive oil. Gently toss to evenly coat the potatoes. Brush and oil the grill grate, then place the potatoes cut side down onto the grill. Grill, turning once, until tender and nicely browned with grill marks. Transfer the potatoes to a shallow serving bowl.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cli>Warm a cast-iron frying pan over medium heat. Add the bacon and cook, stirring, until the bacon starts to crisp, about 4 minutes. Add the red onion and garlic and cook until slightly wilted, about 2 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cli>In a bowl, whisk together the vinegar, mustard, and a pinch of salt and pepper. Add the celery. Stir the vinegar mixture into the bacon mixture. Pour the warm bacon vinaigrette over the grilled potatoes. Add the parsley and toss to coat evenly. Let sit at room temperature for about 15 minutes before serving, stirring a few times to coat the potatoes with the vinaigrette.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-potatoes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-potatoes1000.jpg\" alt=\"Pour the warm bacon vinaigrette over the grilled potatoes, add parsley, let rest 15 min, stir before serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the warm bacon vinaigrette over the grilled potatoes, add parsley, let rest 15 min, stir before serving.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Lobbyists Loom Behind The Scenes Of School Nutrition Fight",
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"content": "\u003cfigure id=\"attachment_83213\" class=\"wp-caption aligncenter\" style=\"max-width: 2941px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/schwan-pizza-d1f8ac165fe755069a4d9b6e453bcfb3c8856d33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/schwan-pizza-d1f8ac165fe755069a4d9b6e453bcfb3c8856d33.jpg\" alt=\"Patrick McCoy (right) and Harry Fowler of the Schwan Food Co. show off their company's Big Daddy's pizza at the School Nutrition Association's national conference in Chicago in 2007. Photo: Brian Kersey/AP\" width=\"2941\" height=\"2208\" class=\"size-full wp-image-83213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patrick McCoy (right) and Harry Fowler of the Schwan Food Co. show off their company's Big Daddy's pizza at the School Nutrition Association's national conference in Chicago in 2007. Photo: Brian Kersey/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/11/320753007/behind-the-scenes-of-school-nutrition-fight-big-food-money-flows\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140611_me_behind_the_scenes_of_school_nutrition_fight_big_food_money_flows.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2778302/peter-overby\">Peter Overby\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/11/320753007/behind-the-scenes-of-school-nutrition-fight-big-food-money-flows\">The Salt at NPR Food\u003c/a> (6/11/14)\u003c/p>\n\u003cp>The \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a> — what you might call the national organization for lunch ladies (and gents) — says it was trying to improve the healthfulness of school lunches.\u003c/p>\n\u003cp>But it says the U.S. Agriculture Department didn't help when things got tough, so it went to Congress. House Republicans provided help, but they also put the group in the middle of a partisan battle over what to feed America's school students.\u003c/p>\n\u003cp>Alabama Republican Rep. Robert Aderholt, who chairs the subcommittee that decides how much money the school nutrition program gets each year, is not a fan of the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy Hunger-Free Kids Act,\u003c/a> as it stands. \"This is where the heavy hand of the government is coming down and trying to dictate to local school systems,\" he said at a meeting of the House Appropriations Committee in May.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/30/317161292/health-advocates-lament-gop-move-to-relax-school-lunch-rules\">reported\u003c/a>, he is pushing for a one-year waiver of the new nutrition rules if a district can show the standards cost too much. \"It only gives the schools more time to adjust,\" he says.\u003c/p>\n\u003cp>But the proposal goes beyond what the School Nutrition Association initially asked for.\u003c/p>\n\u003cp>Under Aderholt's provision, school districts can get a yearlong waiver from all of the standards set by the new standards — even those already in effect.\u003c/p>\n\u003cp>Democrats say Republicans just want to kill off the nutrition standards next year. During the May committee meeting, Florida Rep. Debbie Wasserman Schultz asked Aderholt if Republicans intended to eliminate the nutrition standards.\u003c/p>\n\u003cp>\"Not in this bill,\" he said, prompting other lawmakers to laugh. \"There are movements out there that would like to change it ... but this does not do that.\"\u003c/p>\n\u003cp>Back in 2010, the SNA vigorously supported the Healthy Hunger-Free Kids Act. Now it embraces Aderholt's provision, although president Leah Schmidt, a nutritionist from Kansas City, Mo., says the group only asked for help on four specific issues.\u003c/p>\n\u003cp>\"The waiver was not one of our original asks,\" she says.\u003c/p>\n\u003cp>In the past, those issues might have been fixed in talks with the USDA, but the association dismissed a lobbyist with good USDA connections last year. The new lobbyists have good connections with congressional Republicans, and now Schmidt sounds a lot like Aderholt.\u003c/p>\n\u003cp>\"These overprescriptive regulations have made it really difficult for a lot of our members. And we are in this for our members,\" she says.\u003c/p>\n\u003cp>As the Environmental Working Group noted Tuesday in a \u003ca href=\"http://www.ewg.org/agmag/2014/06/pizza-and-french-fry-lobbyists-also-speak-lunch-ladies#.U5dIRL9MuTI.twitter\">blog post\u003c/a>, \u003ca href=\"http://990s.foundationcenter.org/990_pdf_archive/840/840445578/840445578_201207_990O.pdf\">tax records\u003c/a> show that $6.7 million of $10.5 million the School Nutrition Association collected in 2012 came from \u003ca href=\"http://docs.schoolnutrition.org/meetingsandevents/anc2014/sponsors.asp\">sponsorship fees\u003c/a> from food companies like Schwan's Food Service, a \u003ca href=\"http://www.mprnews.org/story/2011/11/18/schwan-foods-pizza-as-vegetable-minnesota-delegation\">major provider\u003c/a> of pizza to schools.\u003c/p>\n\u003cp>And the SNA may also be getting some corporate lobbying help. Schwan's Food Service reported that it was lobbying on the school nutrition issue. Company officials didn't respond to NPR's phone calls.\u003c/p>\n\u003cp>Two other big players in school nutrition — ConAgra and the American Frozen Food Institute — tell NPR they're sitting out the fight over the waiver.\u003c/p>\n\u003cp>The shift in SNA's approach also means it is up against its old liberal-leaning allies who want the nutrition standards to stay, including the Center for Science in the Public Interest.\u003c/p>\n\u003cp>\"Instead of working cooperatively to try to help those schools that are struggling, SNA is working with a number of conservatives that completely oppose the school nutrition standards and are trying to gut them,\" says Margo Wootan, the center's director of food policy.\u003c/p>\n\u003cp>And the pressure is on. First lady Michelle Obama is \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/27/first-lady-fights-to-keep-healthful-school-lunch-law-intact/\">stepping up\u003c/a> her efforts to save the standards, and 19 former presidents of the SNA are asking Congress to reject the waiver. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "School food service administrators once supported new healthy food requirements on the nation's school lunch program. But now, they want the rules delayed. And they're getting swept up in politics.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83213\" class=\"wp-caption aligncenter\" style=\"max-width: 2941px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/schwan-pizza-d1f8ac165fe755069a4d9b6e453bcfb3c8856d33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/schwan-pizza-d1f8ac165fe755069a4d9b6e453bcfb3c8856d33.jpg\" alt=\"Patrick McCoy (right) and Harry Fowler of the Schwan Food Co. show off their company's Big Daddy's pizza at the School Nutrition Association's national conference in Chicago in 2007. Photo: Brian Kersey/AP\" width=\"2941\" height=\"2208\" class=\"size-full wp-image-83213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patrick McCoy (right) and Harry Fowler of the Schwan Food Co. show off their company's Big Daddy's pizza at the School Nutrition Association's national conference in Chicago in 2007. Photo: Brian Kersey/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/11/320753007/behind-the-scenes-of-school-nutrition-fight-big-food-money-flows\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2778302/peter-overby\">Peter Overby\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/11/320753007/behind-the-scenes-of-school-nutrition-fight-big-food-money-flows\">The Salt at NPR Food\u003c/a> (6/11/14)\u003c/p>\n\u003cp>The \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a> — what you might call the national organization for lunch ladies (and gents) — says it was trying to improve the healthfulness of school lunches.\u003c/p>\n\u003cp>But it says the U.S. Agriculture Department didn't help when things got tough, so it went to Congress. House Republicans provided help, but they also put the group in the middle of a partisan battle over what to feed America's school students.\u003c/p>\n\u003cp>Alabama Republican Rep. Robert Aderholt, who chairs the subcommittee that decides how much money the school nutrition program gets each year, is not a fan of the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy Hunger-Free Kids Act,\u003c/a> as it stands. \"This is where the heavy hand of the government is coming down and trying to dictate to local school systems,\" he said at a meeting of the House Appropriations Committee in May.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/30/317161292/health-advocates-lament-gop-move-to-relax-school-lunch-rules\">reported\u003c/a>, he is pushing for a one-year waiver of the new nutrition rules if a district can show the standards cost too much. \"It only gives the schools more time to adjust,\" he says.\u003c/p>\n\u003cp>But the proposal goes beyond what the School Nutrition Association initially asked for.\u003c/p>\n\u003cp>Under Aderholt's provision, school districts can get a yearlong waiver from all of the standards set by the new standards — even those already in effect.\u003c/p>\n\u003cp>Democrats say Republicans just want to kill off the nutrition standards next year. During the May committee meeting, Florida Rep. Debbie Wasserman Schultz asked Aderholt if Republicans intended to eliminate the nutrition standards.\u003c/p>\n\u003cp>\"Not in this bill,\" he said, prompting other lawmakers to laugh. \"There are movements out there that would like to change it ... but this does not do that.\"\u003c/p>\n\u003cp>Back in 2010, the SNA vigorously supported the Healthy Hunger-Free Kids Act. Now it embraces Aderholt's provision, although president Leah Schmidt, a nutritionist from Kansas City, Mo., says the group only asked for help on four specific issues.\u003c/p>\n\u003cp>\"The waiver was not one of our original asks,\" she says.\u003c/p>\n\u003cp>In the past, those issues might have been fixed in talks with the USDA, but the association dismissed a lobbyist with good USDA connections last year. The new lobbyists have good connections with congressional Republicans, and now Schmidt sounds a lot like Aderholt.\u003c/p>\n\u003cp>\"These overprescriptive regulations have made it really difficult for a lot of our members. And we are in this for our members,\" she says.\u003c/p>\n\u003cp>As the Environmental Working Group noted Tuesday in a \u003ca href=\"http://www.ewg.org/agmag/2014/06/pizza-and-french-fry-lobbyists-also-speak-lunch-ladies#.U5dIRL9MuTI.twitter\">blog post\u003c/a>, \u003ca href=\"http://990s.foundationcenter.org/990_pdf_archive/840/840445578/840445578_201207_990O.pdf\">tax records\u003c/a> show that $6.7 million of $10.5 million the School Nutrition Association collected in 2012 came from \u003ca href=\"http://docs.schoolnutrition.org/meetingsandevents/anc2014/sponsors.asp\">sponsorship fees\u003c/a> from food companies like Schwan's Food Service, a \u003ca href=\"http://www.mprnews.org/story/2011/11/18/schwan-foods-pizza-as-vegetable-minnesota-delegation\">major provider\u003c/a> of pizza to schools.\u003c/p>\n\u003cp>And the SNA may also be getting some corporate lobbying help. Schwan's Food Service reported that it was lobbying on the school nutrition issue. Company officials didn't respond to NPR's phone calls.\u003c/p>\n\u003cp>Two other big players in school nutrition — ConAgra and the American Frozen Food Institute — tell NPR they're sitting out the fight over the waiver.\u003c/p>\n\u003cp>The shift in SNA's approach also means it is up against its old liberal-leaning allies who want the nutrition standards to stay, including the Center for Science in the Public Interest.\u003c/p>\n\u003cp>\"Instead of working cooperatively to try to help those schools that are struggling, SNA is working with a number of conservatives that completely oppose the school nutrition standards and are trying to gut them,\" says Margo Wootan, the center's director of food policy.\u003c/p>\n\u003cp>And the pressure is on. First lady Michelle Obama is \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/27/first-lady-fights-to-keep-healthful-school-lunch-law-intact/\">stepping up\u003c/a> her efforts to save the standards, and 19 former presidents of the SNA are asking Congress to reject the waiver. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fire Up the Grill for Spicy Chili Burgers",
"title": "Fire Up the Grill for Spicy Chili Burgers",
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"content": "\u003cfigure id=\"attachment_83171\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger1000.jpg\">\u003cimg class=\"size-full wp-image-83171\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger1000.jpg\" alt=\"Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently my husband and I took a little trip down to the central coast of California—a place I’d never really visited (a surprise since I’ve lived in California for 20 years!). It was a gorgeous, sunny, meandering trip filled with lazy afternoons wine tasting in Paso Robles and walking on the beach. One morning we decided to tour Hearst Castle, as we’d never been. It was both breathtaking and, well, crazy. And the long bus ride and stroll around the palatial grounds caused us to work up an appetite, so as soon as we returned to the visitor center we hightailed it over to \u003ca href=\"http://www.yelp.com/biz/sebastians-store-san-simeon\">Sebastian’s Store\u003c/a> across Highway 1.\u003c/p>\n\u003cp>Now, if you have never been to Sebastian’s Store, I highly recommend it. They make colossal sandwiches, burgers, and salads. And they are GOOD. The downside is the wait. It took us an hour to get our meals. But at first bite, it was worth the wait. I ordered—and I highly recommend this if you go—the black bean veggie burger with the works: roasted Ortega green chiles, avocado, Monterey jack and cheddar cheese, and tomato all stacked high on a whole-wheat bun.\u003c/p>\n\u003cp>While I’ll never be able to re-create the amazing chili-spiked black bean patty that Sebastian’s serves, I decided to build a beef burger as an ode to this memorable dish. Laced with chili powder and with a sprinkle of sweet onions, the burgers are topped with roasted Hatch chiles and slices of ripe avocado and smeared with a swipe of spicy chipotle mayo (which you might want to put on just about everything).\u003c/p>\n\u003cp>I highly recommend \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">making your own burger buns\u003c/a> for the ultimate burger experience!\u003c/p>\n\u003cfigure id=\"attachment_83160\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/burger-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-83160\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/burger-ingredients1000.jpg\" alt=\"Ingredients for Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chipotle mayo\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>1 chipotle pepper in adobo (seeded if you like), finely minced, plus 1 tablespoon adobo sauce\u003c/li>\n\u003cli>Juice of 1/2 lime\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chili burgers\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 lb ground beef chuck (ideally 85% lean, grass-fed, and organic)\u003c/li>\n\u003cli>1/4 cup finely chopped yellow onion\u003c/li>\n\u003cli>3 teaspoons chili powder\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>8 large slices pepper jack cheese\u003c/li>\n\u003cli>8 burger buns, preferable \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">homemade\u003c/a>\u003c/li>\n\u003cli>2 (4 oz) cans whole peeled roasted green Hatch or Ortega chiles, drained and divided into 8 equal pieces (mild or spicy)\u003c/li>\n\u003cli>2 large, ripe avocados, peeled, pitted, and sliced\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for direct heat grilling. In a bowl, stir together the mayo, chipotle pepper plus adobo sauce, and lime juice until well combined. Cover and refrigerate until ready to use.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83166,83168,83169\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, gently mix together the ground beef, onion, chili powder, and 2 teaspoons salt. Divide the beef mixture into 8 equal pieces (about 1/3 lb each) and shape into patties that are roughly 1/2-inch thick (or as thick or thin as you like them). Be careful not to compact the meat too much.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83174,83173,83172\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush and oil the grill grate. Place the patties on the grill directly over the fire and cook, turning once, until they are cooked to your liking (about 3 or 4 minutes per side for medium-rare to medium). During the last 2 minutes of cooking, add a cheese slice to each patty and place the buns, cut side down, around the outer edge of the grill to warm and toast lightly.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83159,83163,83164,83162,83161,83158\"]\u003c/p>\n\u003col>\n\u003cli>Place the toasted bun bottoms on a platter (or individual plates) and smear with some of the chipotle mayo. Top with a cheesy patty. Top each with green chilies, then avocado slices, dividing them evenly between the patties. Smear the top buns with the remaining chipotle mayo and set on top of the burgers. Serve right away.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger-dressed1000.jpg\">\u003cimg class=\"size-full wp-image-83180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger-dressed1000.jpg\" alt=\"Serve chili burger with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve chili burger with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "If you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83171\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger1000.jpg\">\u003cimg class=\"size-full wp-image-83171\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger1000.jpg\" alt=\"Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently my husband and I took a little trip down to the central coast of California—a place I’d never really visited (a surprise since I’ve lived in California for 20 years!). It was a gorgeous, sunny, meandering trip filled with lazy afternoons wine tasting in Paso Robles and walking on the beach. One morning we decided to tour Hearst Castle, as we’d never been. It was both breathtaking and, well, crazy. And the long bus ride and stroll around the palatial grounds caused us to work up an appetite, so as soon as we returned to the visitor center we hightailed it over to \u003ca href=\"http://www.yelp.com/biz/sebastians-store-san-simeon\">Sebastian’s Store\u003c/a> across Highway 1.\u003c/p>\n\u003cp>Now, if you have never been to Sebastian’s Store, I highly recommend it. They make colossal sandwiches, burgers, and salads. And they are GOOD. The downside is the wait. It took us an hour to get our meals. But at first bite, it was worth the wait. I ordered—and I highly recommend this if you go—the black bean veggie burger with the works: roasted Ortega green chiles, avocado, Monterey jack and cheddar cheese, and tomato all stacked high on a whole-wheat bun.\u003c/p>\n\u003cp>While I’ll never be able to re-create the amazing chili-spiked black bean patty that Sebastian’s serves, I decided to build a beef burger as an ode to this memorable dish. Laced with chili powder and with a sprinkle of sweet onions, the burgers are topped with roasted Hatch chiles and slices of ripe avocado and smeared with a swipe of spicy chipotle mayo (which you might want to put on just about everything).\u003c/p>\n\u003cp>I highly recommend \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">making your own burger buns\u003c/a> for the ultimate burger experience!\u003c/p>\n\u003cfigure id=\"attachment_83160\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/burger-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-83160\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/burger-ingredients1000.jpg\" alt=\"Ingredients for Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chipotle mayo\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>1 chipotle pepper in adobo (seeded if you like), finely minced, plus 1 tablespoon adobo sauce\u003c/li>\n\u003cli>Juice of 1/2 lime\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chili burgers\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 lb ground beef chuck (ideally 85% lean, grass-fed, and organic)\u003c/li>\n\u003cli>1/4 cup finely chopped yellow onion\u003c/li>\n\u003cli>3 teaspoons chili powder\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>8 large slices pepper jack cheese\u003c/li>\n\u003cli>8 burger buns, preferable \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">homemade\u003c/a>\u003c/li>\n\u003cli>2 (4 oz) cans whole peeled roasted green Hatch or Ortega chiles, drained and divided into 8 equal pieces (mild or spicy)\u003c/li>\n\u003cli>2 large, ripe avocados, peeled, pitted, and sliced\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for direct heat grilling. In a bowl, stir together the mayo, chipotle pepper plus adobo sauce, and lime juice until well combined. Cover and refrigerate until ready to use.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>Place the toasted bun bottoms on a platter (or individual plates) and smear with some of the chipotle mayo. Top with a cheesy patty. Top each with green chilies, then avocado slices, dividing them evenly between the patties. Smear the top buns with the remaining chipotle mayo and set on top of the burgers. Serve right away.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger-dressed1000.jpg\">\u003cimg class=\"size-full wp-image-83180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger-dressed1000.jpg\" alt=\"Serve chili burger with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve chili burger with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Grown-Up Twist on Deviled Eggs",
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"content": "\u003cfigure id=\"attachment_83113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000a.jpg\">\u003cimg class=\"size-full wp-image-83113\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000a.jpg\" alt=\"Deviled Eggs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled Eggs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I looooove deviled eggs, but I find them a bit of a pain. Half the time I end up with cratered eggs that I don’t even want to serve to myself (yes, of course I eat ALL of them). So I did a little research and after a bit of trial and error, came up with a nearly foolproof way to boil perfect eggs. Here’s my advice: use older eggs, start in cold water, don’t overcook the eggs, cool the eggs completely before peeling, and crack the shells all over before you peel. I’ve given you detailed directions below on this. And it really works!\u003c/p>\n\u003cp>Now, don’t get me wrong, I love classic deviled eggs, with the tang of French’s yellow mustard and the sweetness of chopped bread and butter pickles (or sweet pickle relish if that’s what you love), and a sprinkle of paprika on top. Yum! But this updated version has also captured my heart. Fresh herbs—parsley and chives—that I picked from my garden, bright sunny lemon zest, and spicy tangy Dijon mustard all whizzed up to create a flavor explosion in your mouth.\u003c/p>\n\u003cfigure id=\"attachment_83115\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-83115\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-ingredients1000.jpg\" alt=\"Deviled Egg ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled Egg ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Deviled eggs with lemon and herbs\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 dozen large eggs\u003c/li>\n\u003cli>1/4 cup mayonnaise\u003c/li>\n\u003cli>1 tablespoon country Dijon mustard\u003c/li>\n\u003cli>Finely grated zest of 1 large lemon\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh flat-leaf parsley leaves, plus more for garnish\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh chives, plus more for garnish\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place the eggs in a large saucepan and fill with enough cool water to cover the eggs. Bring to a boil over medium-high heat. As soon as the water comes to a rolling boil, turn off the heat and cover the pan; let sit for 15 minutes. Drain the eggs, then transfer to a bowl of ice water. Let cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83106,83104,83107\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Gently bash the eggs on the countertop all over, then roll them between your hands. Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83109,83102,83100\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Mash the yolks with a fork, then stir in the lemon zest, parsley, and chives. Add the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined. (You can taste the mixture and add salt if you want, but I find the mayo adds enough salt for me.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83101,83103,83099,83105,83118,83110\"]\u003c/p>\n\u003col>\n\u003cli>Arrange the egg white halves cut side up on a serving plate. Fill a piping bag fitted with a medium tip (plain or star tip is fine, depending on how you like it to look). Pipe the filling into the egg white hollows. You can also use a small spoon to fill each one. Sprinkle with herbs and a little pepper. Dive in and watch them get eaten up in less than 5 minutes.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\">\u003cimg class=\"size-full wp-image-83112\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\" alt=\"Deviled Eggs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled Eggs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Classic deviled eggs are always scrumptious, but this updated version kicks the pickle relish to the curb and replaces it with lemon zest and fresh herbs.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000a.jpg\">\u003cimg class=\"size-full wp-image-83113\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000a.jpg\" alt=\"Deviled Eggs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled Eggs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I looooove deviled eggs, but I find them a bit of a pain. Half the time I end up with cratered eggs that I don’t even want to serve to myself (yes, of course I eat ALL of them). So I did a little research and after a bit of trial and error, came up with a nearly foolproof way to boil perfect eggs. Here’s my advice: use older eggs, start in cold water, don’t overcook the eggs, cool the eggs completely before peeling, and crack the shells all over before you peel. I’ve given you detailed directions below on this. And it really works!\u003c/p>\n\u003cp>Now, don’t get me wrong, I love classic deviled eggs, with the tang of French’s yellow mustard and the sweetness of chopped bread and butter pickles (or sweet pickle relish if that’s what you love), and a sprinkle of paprika on top. Yum! But this updated version has also captured my heart. Fresh herbs—parsley and chives—that I picked from my garden, bright sunny lemon zest, and spicy tangy Dijon mustard all whizzed up to create a flavor explosion in your mouth.\u003c/p>\n\u003cfigure id=\"attachment_83115\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-83115\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-ingredients1000.jpg\" alt=\"Deviled Egg ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled Egg ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Deviled eggs with lemon and herbs\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 dozen large eggs\u003c/li>\n\u003cli>1/4 cup mayonnaise\u003c/li>\n\u003cli>1 tablespoon country Dijon mustard\u003c/li>\n\u003cli>Finely grated zest of 1 large lemon\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh flat-leaf parsley leaves, plus more for garnish\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh chives, plus more for garnish\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place the eggs in a large saucepan and fill with enough cool water to cover the eggs. Bring to a boil over medium-high heat. As soon as the water comes to a rolling boil, turn off the heat and cover the pan; let sit for 15 minutes. Drain the eggs, then transfer to a bowl of ice water. Let cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>Arrange the egg white halves cut side up on a serving plate. Fill a piping bag fitted with a medium tip (plain or star tip is fine, depending on how you like it to look). Pipe the filling into the egg white hollows. You can also use a small spoon to fill each one. Sprinkle with herbs and a little pepper. Dive in and watch them get eaten up in less than 5 minutes.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\">\u003cimg class=\"size-full wp-image-83112\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\" alt=\"Deviled Eggs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled Eggs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Could A 6-Cent Tax Sour Us On Soda And Sugary Drinks? ",
"title": "Could A 6-Cent Tax Sour Us On Soda And Sugary Drinks? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82812\" class=\"wp-caption alignleft\" style=\"max-width: 184px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/soda_can_label_custom-f16f277957c91fc3aa06c850b18a91ce30a55372.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/soda_can_label_custom-f16f277957c91fc3aa06c850b18a91ce30a55372-184x290.jpg\" alt=\"A mock up of a warning label for sodas and sugary drinks proposed in California by public health advocates. Image: California Center for Public Health Advocacy\" width=\"184\" height=\"290\" class=\"size-medium wp-image-82812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A mock up of a warning label for sodas and sugary drinks proposed in California by public health advocates. Image: California Center for Public Health Advocacy\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/03/318223640/could-a-six-cents-tax-sour-us-on-soda-and-sugary-drinks\">The Salt at NPR Food\u003c/a> (6/3/14)\u003c/p>\n\u003cp>These days, sugar may be the new tobacco.\u003c/p>\n\u003cp>With so many studies linking Americans' collective sweet tooth to diseases including \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/02/sugars-role-in-rise-of-diabetes-gets-clearer/\">type 2 diabetes\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadl\">heart disease\u003c/a> and obesity, there's a lot of talk about policies to nudge consumers to consume less sugar.\u003c/p>\n\u003cp>A \u003ca href=\"http://ajae.oxfordjournals.org/content/early/2014/05/31/ajae.aau052.abstract?sid=1f3044c7-6745-4fbd-9e5b-bb46b85e6f8b\">new study\u003c/a> published in the \u003cem>American Journal of Agricultural Economics\u003c/em> concludes that a tax on sodas and other sugary beverages could be the way to go. Specifically, the authors argue that taxing by the calorie would prompt consumers to cut back.\u003c/p>\n\u003cp>The authors calculated that a .04 cent per calorie tax — equivalent to a 6-cent tax per 12-ounce can of Coke or Pepsi — would lead consumers to consume about 5,800 fewer calories from sugary drinks per year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It seems quite intuitive,\" says study author \u003ca href=\"http://www.rti.org/newsroom/experts.cfm?obj=99140178-5056-B100-31B9616BA3B22BCD\">Chen Zhen\u003c/a>, a food and nutrition policy research economist at the Research Triangle Institute. Taxing calories directly, he finds, would lead people to purchase lower-calorie drinks. At least, that's what his modeling shows.\u003c/p>\n\u003cp>He and his colleagues used supermarket sales data to understand how price fluctuations influence consumer purchases. Then they modeled how various forms of taxing would change decision making. The studied was funded by a grant from the Robert Wood Johnson Foundation and the National Institutes of Health.\u003c/p>\n\u003cp>So, any chance of soda taxes becoming law? If past efforts are any indication, there are some pretty major hurdles.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">reported\u003c/a>, a tax proposal in Massachusetts that would have extended the state's 6.5-percent sales tax to include candy and sugary drinks failed to get traction. And an effort in Florida in 2012 that would have restricted the use of food stamps to buy sugary treats and junk food failed, too.\u003c/p>\n\u003cp>The convenience store industry lobbied hard against the Florida measure. And the American Beverage Association has been a vocal opponent of measures that target sugary drinks.\u003c/p>\n\u003cp>\"Taxes don't make people healthy,\" the ABA's Chris Gindlesperger told us when we were reporting on the debate over these efforts.\u003c/p>\n\u003cp>But this doesn't mean that policymakers won't try again. And, as more Americans become aware of the link between heavy sugar consumption and health risks, public health advocates say there may be more public support for such measures.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://www.calendow.org/uploadedFiles/Rls2461.pdf\">Field Poll\u003c/a> found 74 percent of California voters support efforts that would warn consumers about the potential harms of sugary drinks.\u003c/p>\n\u003cp>And last week, the California Senate passed the Sugar-Sweetened Beverage Safety Warning Act, that would mandate a warning label on the front of all bottles and cans of sugary drinks sold in the state that contain 75 calories or more per 12 fluid ounces.\u003c/p>\n\u003cp>It would read:\u003c/p>\n\u003cfigure id=\"attachment_82813\" class=\"wp-caption aligncenter\" style=\"max-width: 5712px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/warning-label-poster_custom-88fa86807624473ee175b181f4e573aba02a4584.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/warning-label-poster_custom-88fa86807624473ee175b181f4e573aba02a4584.jpg\" alt=\"Warning label mock-up. Image: California Center for Public Health Advocacy\" width=\"5712\" height=\"1410\" class=\"size-full wp-image-82813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warning label mock-up. Image: California Center for Public Health Advocacy\u003c/figcaption>\u003c/figure>\n\u003cp>\"SB 1000 [the act] supports consumers' right to know the facts about diabetes, undiluted by beverage industry spin,\" wrote \u003ca href=\"http://www.publichealthadvocacy.org/staff.html\">Dr. Harold Goldstein\u003c/a> of the California Center for Public Health Advocacy, which is a co-sponsor of the bill along with the California Medical Association, the Latino Coalition for a Healthy California and the California Black Health Network.\u003c/p>\n\u003cp>The group wants consumers to understand that when excess sugar enters the bloodstream \"it overloads the pancreas and causes the liver to store the sugar as fat.\" Over time, this can increase the risk of fatty liver disease and type 2 diabetes.\u003c/p>\n\u003cp>Policymakers in the U.S. are not alone in their efforts to warn consumers about sugar. \"France, Hungary, Finland and Mexico are all targeting sugar through various interventions,\" \u003ca href=\"http://www.liv.ac.uk/psychology-health-and-society/staff/simon-capewell/\">Simon Capewell\u003c/a>, a professor of epidemiology at the University of Liverpool, tells us by email. Capewell authored a recent \u003ca href=\"http://www.bmj.com/content/348/bmj.g3428\">commentary\u003c/a> in the \u003cem>British Medical Journal\u003c/em> in which he argued in favor of warning labels.\u003c/p>\n\u003cp>\"Many other potentially harmful products already carry effective health warnings,\" like insecticides and cigarettes, Capewell wrote. \"Cigarettes have gone from being socially acceptable to quite unacceptable after warning labels were implemented.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A new study argues that taxing sodas and sugary drinks by the calorie would spur consumers to cut back. A 6-cent tax per 12-ounce can would lead to 5,800 fewer calories consumed per year, it found.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82812\" class=\"wp-caption alignleft\" style=\"max-width: 184px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/soda_can_label_custom-f16f277957c91fc3aa06c850b18a91ce30a55372.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/soda_can_label_custom-f16f277957c91fc3aa06c850b18a91ce30a55372-184x290.jpg\" alt=\"A mock up of a warning label for sodas and sugary drinks proposed in California by public health advocates. Image: California Center for Public Health Advocacy\" width=\"184\" height=\"290\" class=\"size-medium wp-image-82812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A mock up of a warning label for sodas and sugary drinks proposed in California by public health advocates. Image: California Center for Public Health Advocacy\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/03/318223640/could-a-six-cents-tax-sour-us-on-soda-and-sugary-drinks\">The Salt at NPR Food\u003c/a> (6/3/14)\u003c/p>\n\u003cp>These days, sugar may be the new tobacco.\u003c/p>\n\u003cp>With so many studies linking Americans' collective sweet tooth to diseases including \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/02/sugars-role-in-rise-of-diabetes-gets-clearer/\">type 2 diabetes\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadl\">heart disease\u003c/a> and obesity, there's a lot of talk about policies to nudge consumers to consume less sugar.\u003c/p>\n\u003cp>A \u003ca href=\"http://ajae.oxfordjournals.org/content/early/2014/05/31/ajae.aau052.abstract?sid=1f3044c7-6745-4fbd-9e5b-bb46b85e6f8b\">new study\u003c/a> published in the \u003cem>American Journal of Agricultural Economics\u003c/em> concludes that a tax on sodas and other sugary beverages could be the way to go. Specifically, the authors argue that taxing by the calorie would prompt consumers to cut back.\u003c/p>\n\u003cp>The authors calculated that a .04 cent per calorie tax — equivalent to a 6-cent tax per 12-ounce can of Coke or Pepsi — would lead consumers to consume about 5,800 fewer calories from sugary drinks per year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It seems quite intuitive,\" says study author \u003ca href=\"http://www.rti.org/newsroom/experts.cfm?obj=99140178-5056-B100-31B9616BA3B22BCD\">Chen Zhen\u003c/a>, a food and nutrition policy research economist at the Research Triangle Institute. Taxing calories directly, he finds, would lead people to purchase lower-calorie drinks. At least, that's what his modeling shows.\u003c/p>\n\u003cp>He and his colleagues used supermarket sales data to understand how price fluctuations influence consumer purchases. Then they modeled how various forms of taxing would change decision making. The studied was funded by a grant from the Robert Wood Johnson Foundation and the National Institutes of Health.\u003c/p>\n\u003cp>So, any chance of soda taxes becoming law? If past efforts are any indication, there are some pretty major hurdles.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">reported\u003c/a>, a tax proposal in Massachusetts that would have extended the state's 6.5-percent sales tax to include candy and sugary drinks failed to get traction. And an effort in Florida in 2012 that would have restricted the use of food stamps to buy sugary treats and junk food failed, too.\u003c/p>\n\u003cp>The convenience store industry lobbied hard against the Florida measure. And the American Beverage Association has been a vocal opponent of measures that target sugary drinks.\u003c/p>\n\u003cp>\"Taxes don't make people healthy,\" the ABA's Chris Gindlesperger told us when we were reporting on the debate over these efforts.\u003c/p>\n\u003cp>But this doesn't mean that policymakers won't try again. And, as more Americans become aware of the link between heavy sugar consumption and health risks, public health advocates say there may be more public support for such measures.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://www.calendow.org/uploadedFiles/Rls2461.pdf\">Field Poll\u003c/a> found 74 percent of California voters support efforts that would warn consumers about the potential harms of sugary drinks.\u003c/p>\n\u003cp>And last week, the California Senate passed the Sugar-Sweetened Beverage Safety Warning Act, that would mandate a warning label on the front of all bottles and cans of sugary drinks sold in the state that contain 75 calories or more per 12 fluid ounces.\u003c/p>\n\u003cp>It would read:\u003c/p>\n\u003cfigure id=\"attachment_82813\" class=\"wp-caption aligncenter\" style=\"max-width: 5712px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/warning-label-poster_custom-88fa86807624473ee175b181f4e573aba02a4584.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/warning-label-poster_custom-88fa86807624473ee175b181f4e573aba02a4584.jpg\" alt=\"Warning label mock-up. Image: California Center for Public Health Advocacy\" width=\"5712\" height=\"1410\" class=\"size-full wp-image-82813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warning label mock-up. Image: California Center for Public Health Advocacy\u003c/figcaption>\u003c/figure>\n\u003cp>\"SB 1000 [the act] supports consumers' right to know the facts about diabetes, undiluted by beverage industry spin,\" wrote \u003ca href=\"http://www.publichealthadvocacy.org/staff.html\">Dr. Harold Goldstein\u003c/a> of the California Center for Public Health Advocacy, which is a co-sponsor of the bill along with the California Medical Association, the Latino Coalition for a Healthy California and the California Black Health Network.\u003c/p>\n\u003cp>The group wants consumers to understand that when excess sugar enters the bloodstream \"it overloads the pancreas and causes the liver to store the sugar as fat.\" Over time, this can increase the risk of fatty liver disease and type 2 diabetes.\u003c/p>\n\u003cp>Policymakers in the U.S. are not alone in their efforts to warn consumers about sugar. \"France, Hungary, Finland and Mexico are all targeting sugar through various interventions,\" \u003ca href=\"http://www.liv.ac.uk/psychology-health-and-society/staff/simon-capewell/\">Simon Capewell\u003c/a>, a professor of epidemiology at the University of Liverpool, tells us by email. Capewell authored a recent \u003ca href=\"http://www.bmj.com/content/348/bmj.g3428\">commentary\u003c/a> in the \u003cem>British Medical Journal\u003c/em> in which he argued in favor of warning labels.\u003c/p>\n\u003cp>\"Many other potentially harmful products already carry effective health warnings,\" like insecticides and cigarettes, Capewell wrote. \"Cigarettes have gone from being socially acceptable to quite unacceptable after warning labels were implemented.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Health Advocates Lament GOP Move To Relax School Lunch Rules",
"title": "Health Advocates Lament GOP Move To Relax School Lunch Rules",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82726\" class=\"wp-caption aligncenter\" style=\"max-width: 959px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/school-lunch-cb813530da2fb1d1fb944edcf5760c2af53ebead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/school-lunch-cb813530da2fb1d1fb944edcf5760c2af53ebead.jpg\" alt='Currently, half of all products served in the school lunch program must be \"whole-grain rich,\" which USDA defines as products made of at least 50 percent whole grain. According to the new standards, by the start of the next school year, schools must use only products that are whole-grain rich. Photo: Rogelio V. Solis/AP' width=\"959\" height=\"719\" class=\"size-full wp-image-82726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Currently, half of all products served in the school lunch program must be \"whole-grain rich,\" which USDA defines as products made of at least 50 percent whole grain. According to the new standards, by the start of the next school year, schools must use only products that are whole-grain rich. Photo: Rogelio V. Solis/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/30/317161292/health-advocates-lament-gop-move-to-relax-school-lunch-rules\">The Salt at NPR Food\u003c/a> (5/30/14)\u003c/p>\n\u003cp>We \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/21/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools/\">told you\u003c/a> about lawmakers' proposal to give some school districts a way to temporarily opt out of the new, federal healthy school lunch standards.\u003c/p>\n\u003cp>The waiver provision was put forward by Alabama Republican Robert Aderholt, who says he supports healthy meals for school kids, but has heard complaints from schools in his district about the challenges of mandating kids to eat more fruits, vegetables and whole grains at lunch.\u003c/p>\n\u003cp>This week, the waiver provision moved a step closer to passage when the House Appropriations Committee approved the measure as part of the Appropriations Bill. An amendment offered by California Democrat Sam Farr to block the waiver failed in a straight party-line vote.\u003c/p>\n\u003cfigure id=\"attachment_82727\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-aderholt-90ba8962c0644490a6215581cbb32648cb4111c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-aderholt-90ba8962c0644490a6215581cbb32648cb4111c7-290x217.jpg\" alt=\"Rep. Robert Aderholt (R-AL), right, listens to Rep. Hal Rogers (R-KY) during the testimony of Secretary of Agriculture Tom Vilsack in Washington on March 14. Photo: Gary Cameron/Reuters/Landov\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82727\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rep. Robert Aderholt (R-AL), right, listens to Rep. Hal Rogers (R-KY) during the testimony of Secretary of Agriculture Tom Vilsack in Washington on March 14. Photo: Gary Cameron/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Lawmakers' attempts to use the appropriations process to tweak the rules put in place by the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy, Hunger Free Kids Act\u003c/a> has left many healthy advocates crying foul.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"By giving special interests a seat at the school lunch table, some members of Congress are putting politics before the health of our children,\" \u003ca href=\"http://newsroom.heart.org/news/american-heart-association-presses-congress-to-keep-special-interests-off-school-menus\">wrote\u003c/a> Nancy Brown, CEO of the American Heart Association.\u003c/p>\n\u003cp>Margo Wootan of the Center For Science In The Public Interest echoed this criticism in a \u003ca href=\"https://www.cspinet.org/new/201405291.html\">statement\u003c/a>: \"The House waiver proposal is an attack on kids' health dressed up as a favor to schools.\"\u003c/p>\n\u003cp>She adds: \"Perhaps it's more a favor to the pizza companies, French fry makers, steel can manufacturers, and any number of \u003ca href=\"http://www.schoolnutrition.org/Content.aspx?id=1996\">corporate special interests\u003c/a> that think the school lunch program is their own ATM.\"\u003c/p>\n\u003cp>The School Nutrition Association, which represents school food managers and is financially supported by food service manufacturers, \u003ca href=\"http://schoolnutrition.org/Blog2.aspx?id=18981&blogid=564&terms=barnes\">hired\u003c/a> the lobbying firm Barnes & Thornburg LLP to help make its case on Capitol Hill for the waiver. The firm also helped push for additional \u003ca href=\"http://www.schoolnutrition.org/uploadedFiles/School_Nutrition/11_News/protect%20school%20meals.pdf?n=729\">delays\u003c/a> in implementing sodium and whole grain standards.\u003c/p>\n\u003cp>After the vote, the SNA \u003ca href=\"http://www.schoolnutrition.org/Blog2.aspx?id=20506&blogid=564\">applauded\u003c/a> the action on the House Appropriations Bill. The group says they're not looking to roll back nutrition standards.\u003c/p>\n\u003cp>\"This will not halt the progress in school cafeterias; it is a temporary reprieve to allow schools to catch up,\" SNA President Leah Schmidt said in a statement.\u003c/p>\n\u003cp>The SNA says the waiver is aimed at helping school cafeterias that are operating at a net loss. Since the standards were put in place in 2012, more than a million fewer students choose school lunch each day. And this lower participation rate may play a role in putting some school cafeterias in the red, the group says.\u003c/p>\n\u003cp>The USDA, which administers the school food programs, says it's working hard to accommodate schools that are struggling to implement the changes. For instance, there's grant money available as well as technical assistance.\u003c/p>\n\u003cp>And in a call Thursday with reporters, Agriculture Secretary Tom Vilsack expressed strong opposition to the waiver.\u003c/p>\n\u003cp>\"What is ill-advised is a waiver process that would open up the Healthy, Hunger-Free Kids Act to a reversal,\" Vilsack says.\u003c/p>\n\u003cp>\"[A waiver] would be an implementation nightmare — to audit the books of school districts\" to determine if they're struggling financially, he says. \"It's not workable.\"\u003c/p>\n\u003cp>Vilsack says 90 percent of schools are already in compliance with the HHFKA, and he says it's a myth that the school food system as a whole is losing money.\u003c/p>\n\u003cp>\"School districts are seeing an increase of $200 million dollars,\" Vilsack says, compared to what they were receiving before the enactment of the new standards. And he points to the extra six cents per meal that schools get in reimbursement from the federal government.\u003c/p>\n\u003cp>The waiver has several more legislative hurdles before it could pass. The House of Representatives will consider the bill in the coming weeks. And, ultimately, the waiver proposal would need to make it through the House-Senate appropriations conference. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A House committee Thursday approved a measure that would give schools a way to opt out of new, federal healthy school lunch standards. But advocates say kids' health should take precedence.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82726\" class=\"wp-caption aligncenter\" style=\"max-width: 959px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/school-lunch-cb813530da2fb1d1fb944edcf5760c2af53ebead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/school-lunch-cb813530da2fb1d1fb944edcf5760c2af53ebead.jpg\" alt='Currently, half of all products served in the school lunch program must be \"whole-grain rich,\" which USDA defines as products made of at least 50 percent whole grain. According to the new standards, by the start of the next school year, schools must use only products that are whole-grain rich. Photo: Rogelio V. Solis/AP' width=\"959\" height=\"719\" class=\"size-full wp-image-82726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Currently, half of all products served in the school lunch program must be \"whole-grain rich,\" which USDA defines as products made of at least 50 percent whole grain. According to the new standards, by the start of the next school year, schools must use only products that are whole-grain rich. Photo: Rogelio V. Solis/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/30/317161292/health-advocates-lament-gop-move-to-relax-school-lunch-rules\">The Salt at NPR Food\u003c/a> (5/30/14)\u003c/p>\n\u003cp>We \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/21/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools/\">told you\u003c/a> about lawmakers' proposal to give some school districts a way to temporarily opt out of the new, federal healthy school lunch standards.\u003c/p>\n\u003cp>The waiver provision was put forward by Alabama Republican Robert Aderholt, who says he supports healthy meals for school kids, but has heard complaints from schools in his district about the challenges of mandating kids to eat more fruits, vegetables and whole grains at lunch.\u003c/p>\n\u003cp>This week, the waiver provision moved a step closer to passage when the House Appropriations Committee approved the measure as part of the Appropriations Bill. An amendment offered by California Democrat Sam Farr to block the waiver failed in a straight party-line vote.\u003c/p>\n\u003cfigure id=\"attachment_82727\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-aderholt-90ba8962c0644490a6215581cbb32648cb4111c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-aderholt-90ba8962c0644490a6215581cbb32648cb4111c7-290x217.jpg\" alt=\"Rep. Robert Aderholt (R-AL), right, listens to Rep. Hal Rogers (R-KY) during the testimony of Secretary of Agriculture Tom Vilsack in Washington on March 14. Photo: Gary Cameron/Reuters/Landov\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82727\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rep. Robert Aderholt (R-AL), right, listens to Rep. Hal Rogers (R-KY) during the testimony of Secretary of Agriculture Tom Vilsack in Washington on March 14. Photo: Gary Cameron/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Lawmakers' attempts to use the appropriations process to tweak the rules put in place by the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy, Hunger Free Kids Act\u003c/a> has left many healthy advocates crying foul.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"By giving special interests a seat at the school lunch table, some members of Congress are putting politics before the health of our children,\" \u003ca href=\"http://newsroom.heart.org/news/american-heart-association-presses-congress-to-keep-special-interests-off-school-menus\">wrote\u003c/a> Nancy Brown, CEO of the American Heart Association.\u003c/p>\n\u003cp>Margo Wootan of the Center For Science In The Public Interest echoed this criticism in a \u003ca href=\"https://www.cspinet.org/new/201405291.html\">statement\u003c/a>: \"The House waiver proposal is an attack on kids' health dressed up as a favor to schools.\"\u003c/p>\n\u003cp>She adds: \"Perhaps it's more a favor to the pizza companies, French fry makers, steel can manufacturers, and any number of \u003ca href=\"http://www.schoolnutrition.org/Content.aspx?id=1996\">corporate special interests\u003c/a> that think the school lunch program is their own ATM.\"\u003c/p>\n\u003cp>The School Nutrition Association, which represents school food managers and is financially supported by food service manufacturers, \u003ca href=\"http://schoolnutrition.org/Blog2.aspx?id=18981&blogid=564&terms=barnes\">hired\u003c/a> the lobbying firm Barnes & Thornburg LLP to help make its case on Capitol Hill for the waiver. The firm also helped push for additional \u003ca href=\"http://www.schoolnutrition.org/uploadedFiles/School_Nutrition/11_News/protect%20school%20meals.pdf?n=729\">delays\u003c/a> in implementing sodium and whole grain standards.\u003c/p>\n\u003cp>After the vote, the SNA \u003ca href=\"http://www.schoolnutrition.org/Blog2.aspx?id=20506&blogid=564\">applauded\u003c/a> the action on the House Appropriations Bill. The group says they're not looking to roll back nutrition standards.\u003c/p>\n\u003cp>\"This will not halt the progress in school cafeterias; it is a temporary reprieve to allow schools to catch up,\" SNA President Leah Schmidt said in a statement.\u003c/p>\n\u003cp>The SNA says the waiver is aimed at helping school cafeterias that are operating at a net loss. Since the standards were put in place in 2012, more than a million fewer students choose school lunch each day. And this lower participation rate may play a role in putting some school cafeterias in the red, the group says.\u003c/p>\n\u003cp>The USDA, which administers the school food programs, says it's working hard to accommodate schools that are struggling to implement the changes. For instance, there's grant money available as well as technical assistance.\u003c/p>\n\u003cp>And in a call Thursday with reporters, Agriculture Secretary Tom Vilsack expressed strong opposition to the waiver.\u003c/p>\n\u003cp>\"What is ill-advised is a waiver process that would open up the Healthy, Hunger-Free Kids Act to a reversal,\" Vilsack says.\u003c/p>\n\u003cp>\"[A waiver] would be an implementation nightmare — to audit the books of school districts\" to determine if they're struggling financially, he says. \"It's not workable.\"\u003c/p>\n\u003cp>Vilsack says 90 percent of schools are already in compliance with the HHFKA, and he says it's a myth that the school food system as a whole is losing money.\u003c/p>\n\u003cp>\"School districts are seeing an increase of $200 million dollars,\" Vilsack says, compared to what they were receiving before the enactment of the new standards. And he points to the extra six cents per meal that schools get in reimbursement from the federal government.\u003c/p>\n\u003cp>The waiver has several more legislative hurdles before it could pass. The House of Representatives will consider the bill in the coming weeks. And, ultimately, the waiver proposal would need to make it through the House-Senate appropriations conference. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"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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