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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"bio": "\u003ca href=\"http://solutionsnaturopathiccare.com/\">Dara Thompson N.D.\u003c/a> is a Naturopathic Doctor practicing in Mill Valley, CA . She is passionate about medicine, and believes that the food we eat is an integral part of healing. Dr. Thompson studied cell and molecular biology at The Massachusetts Institute of Technology and UC Santa Cruz. She received her doctorate in naturopathic medicine at National College of Natural Medicine in Portland, Oregon, where she worked her way through school catering and teaching cooking classes. Dr. Thompson specializes in environmental medicine and providing supportive care for cancer patients. You can follow her \u003ca href=\"http://solutionsnaturopathiccare.com/blog/\">food and nutrition blog\u003c/a>.",
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"content": "\u003cfigure id=\"attachment_73766\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie_fehr-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie_fehr-2.jpg\" alt=\"Berkeley schools culinary instructor Carrie Fehr. Photo: Pete Rosos \" width=\"400\" class=\"size-full wp-image-73766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley schools culinary instructor Carrie Fehr. Photo: \u003ca href=\"http://2812photo.photoshelter.com/#!/index\">Pete Rosos\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It's a sad sign of the times people when a long-time culinary instructor from the \u003ca href=\"http://www.berkeleyschools.net/\">Berkeley Unified School District\u003c/a>'s \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/07/berkeley-school-cooking-and-gardening-programs-in-jeopardy/\">Gardening and Cooking Program\u003c/a> has to start hawking real estate to earn enough to pay her own mortgage because of budget cuts in the classroom.\u003c/p>\n\u003cp>But that's the status quo for \u003ca href=\"http://carriefehr.com/\">Carrie Fehr\u003c/a>, a 14-year veteran of the BUSD's program, once widely touted as a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">model for the nation\u003c/a>. Fehr, a former restaurateur who ran her own joint in the French Alps, has been reassigned to new schools in Berkeley due to the financial crisis, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/07/berkeley-school-cooking-and-gardening-programs-in-jeopardy/\">we reported on here back in May\u003c/a>. Gone is her full-time gig at Washington and Rosa Parks elementary schools, she's now providing part-time instruction at Longfellow Middle School and Jefferson, an elementary school that has not previously offered cooking curriculum. She's operating out of a space barely big enough to swing a cat, let alone teach young children how to use a knife. And yet she still lights up when she talks about explaining to students the significance of the \"\u003ca href=\"http://www.ecoliteracy.org/essays/three-sisters-ancient-garden-trio\">The Three Sisters\u003c/a>\" -- that's corn, beans, and squash -- and their rich cultural and culinary history.\u003c/p>\n\u003cp>Many would find the current work conditions untenable. But Fehr's blessed with a sunny disposition. Where others see obstacles she sees possibilities. And, of course, there are all those eager students who are hungry for nourishing stories and delicious samples. On Tuesday night, the \u003ca href=\"http://www.gourmetghetto.org/\">North Shattuck Association\u003c/a> and the BUSD will co-host \u003ca href=\"https://www.facebook.com/events/165063930360378/?ref=22\">a Taste of North Berkeley\u003c/a> to benefit the struggling program. Trust me, there are worse ways to spend 30 bucks. Plus there's stuff to snack on: curry butternut squash & pear soup from \u003ca href=\"http://www.sooptogo.com/\">SOOP\u003c/a>, a charcuterie plate courtesy of \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher Shop\u003c/a>, shrimp dumplings thanks to \u003ca href=\"http://kiralaberkeley.com/\">Kirala 2\u003c/a>, frangipane galette from \u003ca href=\"http://www.gregoirerestaurant.com/\">Gregoire\u003c/a>, gelato from \u003ca href=\"http://www.lushgelato.com/\">Lush\u003c/a>, apple cider and (it's Berkeley, folks) a free class pass from \u003ca href=\"http://yogakula.com/\">Yogakula\u003c/a>, and more. \u003c/p>\n\u003cp>Fehr, who helped raise $25,000 for the program through a \u003ca href=\"http://berkeleydineout.com/\">Dine Out event\u003c/a> last spring, filled BAB in on the current state of play at Berkeley schools.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownpapertickets.com/event/493199\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/taste-of-berkeley.jpg\" alt=\"Taste of North Berkeley event flyer\" width=\"400\" class=\"aligncenter size-full wp-image-73771\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What's happened to the BUSD Gardening & Cooking program since we last reported on it?\u003c/strong>\u003c/p>\n\u003cp>With the loss of federal funds, the program downsized from nearly $2 million to $600,000 this year. Many cooking and gardening jobs have been cut, due to the dramatic loss of funds, and the remaining staff is working more hours to achieve similar results, with reduced \u003ca href=\"http://en.wikipedia.org/wiki/Full-time_equivalent\">FTEs\u003c/a>. All cooking instructors have lost the support of their assistants, giving rise to a new set of challenges that truncate the overall classroom experience. As a result, students receive less one-to-one assistance, less instruction for tools/skills, less \"lesson\" content, and their classroom teachers are required to assume responsibilities, such as set up and breakdown, previously managed by assistants. The cooking and gardening staff is admirably working through this new set of challenges, while the impending sense of uncertainty continues.\u003c/p>\n\u003cp>\u003cstrong>What does that mean for you personally?\u003c/strong>\u003c/p>\n\u003cp>It means a longer work day that is filled with new challenges for less money. In addition to working at two new schools, I have accepted a position as a real estate agent. It is an economic necessity and has made sense for me, given my love of design. It's an aesthetic I have brought to the cooking classroom, transforming an ordinary classroom into a vibrant cooking lab in a matter of minutes. Setting the culinary stage is important because it announces the drama of the cooking adventure, and hooks students instantly. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/busd.kids_.cover_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/busd.kids_.cover_.jpg\" alt=\"California Teacher Magazine\" width=\"400\" class=\"aligncenter size-full wp-image-73770\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What are kids missing out on with these cuts?\u003c/strong>\u003c/p>\n\u003cp>Learning opportunities: Cooking and gardening classes support all learning modalities, so each child is given every opportunity to succeed and practice application of their academic skills taught in the traditional classroom. It is a level playing ground that serves as a springboard for children to explore real-life opportunities. Students become trusting of new food experiences, proud and confident of their kitchen skills, and discover connections to their academic subjects. Education is key. It is crucial that every child is given access to the tools that will help enable them to lead a healthier life. \u003c/p>\n\u003cp>\u003cstrong>What's the goal for Tuesday's Gourmet Ghetto event?\u003c/strong>\u003c/p>\n\u003cp>To bring together the community, and to help raise awareness and money for our program. To support and show appreciation for the culinary collaboration of the North Berkeley community and to have fun in the process. To stand up for the integrity of food education.\u003c/p>\n\u003cp>\u003cstrong>Despite all the difficulties, why do you keep doing what you do?\u003c/strong>\u003c/p>\n\u003cp>This deep and meaningful work nourishes children on the inside and is a vital link to our educational system, community and health. Across the nation there is currently a lot of momentum behind food education at school--teaching kids about food, where it comes from and its impact on their health. It is important to keep this conversation alive. In a world of fast food and obesity we have a responsibility to help shape a healthier future for our children. It’s an investment that will pay dividends for generations to come.\u003c/p>\n\u003cfigure id=\"attachment_73768\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie.fehr_.squash700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie.fehr_.squash700.jpg\" alt=\"Gardening and cooking curriculum focuses on the local harvest. Photo: Carrie Fehr\" width=\"400\" class=\"size-full wp-image-73768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gardening and cooking curriculum focuses on the local harvest. Photo: Carrie Fehr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/165063930360378/\">A Taste of North Berkeley\u003c/a>\u003cbr>\nTuesday, November 12\u003cbr>\n5:30 p.m.-8:30 p.m.\u003cbr>\n$30, more than 20 participating restaurants and shops\u003cbr>\n\u003ca href=\"http://www.brownpapertickets.com/event/493199\">Tickets available online\u003c/a>\u003cbr>\nOr at ACCI Gallery, 1652 Shattuck Ave. or M. Lowe & Co., 1519 Shattuck Ave.\u003cbr>\nAll proceeds benefit BUSD Cooking and Gardening Program. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73766\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie_fehr-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie_fehr-2.jpg\" alt=\"Berkeley schools culinary instructor Carrie Fehr. Photo: Pete Rosos \" width=\"400\" class=\"size-full wp-image-73766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley schools culinary instructor Carrie Fehr. Photo: \u003ca href=\"http://2812photo.photoshelter.com/#!/index\">Pete Rosos\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It's a sad sign of the times people when a long-time culinary instructor from the \u003ca href=\"http://www.berkeleyschools.net/\">Berkeley Unified School District\u003c/a>'s \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/07/berkeley-school-cooking-and-gardening-programs-in-jeopardy/\">Gardening and Cooking Program\u003c/a> has to start hawking real estate to earn enough to pay her own mortgage because of budget cuts in the classroom.\u003c/p>\n\u003cp>But that's the status quo for \u003ca href=\"http://carriefehr.com/\">Carrie Fehr\u003c/a>, a 14-year veteran of the BUSD's program, once widely touted as a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">model for the nation\u003c/a>. Fehr, a former restaurateur who ran her own joint in the French Alps, has been reassigned to new schools in Berkeley due to the financial crisis, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/07/berkeley-school-cooking-and-gardening-programs-in-jeopardy/\">we reported on here back in May\u003c/a>. Gone is her full-time gig at Washington and Rosa Parks elementary schools, she's now providing part-time instruction at Longfellow Middle School and Jefferson, an elementary school that has not previously offered cooking curriculum. She's operating out of a space barely big enough to swing a cat, let alone teach young children how to use a knife. And yet she still lights up when she talks about explaining to students the significance of the \"\u003ca href=\"http://www.ecoliteracy.org/essays/three-sisters-ancient-garden-trio\">The Three Sisters\u003c/a>\" -- that's corn, beans, and squash -- and their rich cultural and culinary history.\u003c/p>\n\u003cp>Many would find the current work conditions untenable. But Fehr's blessed with a sunny disposition. Where others see obstacles she sees possibilities. And, of course, there are all those eager students who are hungry for nourishing stories and delicious samples. On Tuesday night, the \u003ca href=\"http://www.gourmetghetto.org/\">North Shattuck Association\u003c/a> and the BUSD will co-host \u003ca href=\"https://www.facebook.com/events/165063930360378/?ref=22\">a Taste of North Berkeley\u003c/a> to benefit the struggling program. Trust me, there are worse ways to spend 30 bucks. Plus there's stuff to snack on: curry butternut squash & pear soup from \u003ca href=\"http://www.sooptogo.com/\">SOOP\u003c/a>, a charcuterie plate courtesy of \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher Shop\u003c/a>, shrimp dumplings thanks to \u003ca href=\"http://kiralaberkeley.com/\">Kirala 2\u003c/a>, frangipane galette from \u003ca href=\"http://www.gregoirerestaurant.com/\">Gregoire\u003c/a>, gelato from \u003ca href=\"http://www.lushgelato.com/\">Lush\u003c/a>, apple cider and (it's Berkeley, folks) a free class pass from \u003ca href=\"http://yogakula.com/\">Yogakula\u003c/a>, and more. \u003c/p>\n\u003cp>Fehr, who helped raise $25,000 for the program through a \u003ca href=\"http://berkeleydineout.com/\">Dine Out event\u003c/a> last spring, filled BAB in on the current state of play at Berkeley schools.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownpapertickets.com/event/493199\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/taste-of-berkeley.jpg\" alt=\"Taste of North Berkeley event flyer\" width=\"400\" class=\"aligncenter size-full wp-image-73771\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What's happened to the BUSD Gardening & Cooking program since we last reported on it?\u003c/strong>\u003c/p>\n\u003cp>With the loss of federal funds, the program downsized from nearly $2 million to $600,000 this year. Many cooking and gardening jobs have been cut, due to the dramatic loss of funds, and the remaining staff is working more hours to achieve similar results, with reduced \u003ca href=\"http://en.wikipedia.org/wiki/Full-time_equivalent\">FTEs\u003c/a>. All cooking instructors have lost the support of their assistants, giving rise to a new set of challenges that truncate the overall classroom experience. As a result, students receive less one-to-one assistance, less instruction for tools/skills, less \"lesson\" content, and their classroom teachers are required to assume responsibilities, such as set up and breakdown, previously managed by assistants. The cooking and gardening staff is admirably working through this new set of challenges, while the impending sense of uncertainty continues.\u003c/p>\n\u003cp>\u003cstrong>What does that mean for you personally?\u003c/strong>\u003c/p>\n\u003cp>It means a longer work day that is filled with new challenges for less money. In addition to working at two new schools, I have accepted a position as a real estate agent. It is an economic necessity and has made sense for me, given my love of design. It's an aesthetic I have brought to the cooking classroom, transforming an ordinary classroom into a vibrant cooking lab in a matter of minutes. Setting the culinary stage is important because it announces the drama of the cooking adventure, and hooks students instantly. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/busd.kids_.cover_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/busd.kids_.cover_.jpg\" alt=\"California Teacher Magazine\" width=\"400\" class=\"aligncenter size-full wp-image-73770\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What are kids missing out on with these cuts?\u003c/strong>\u003c/p>\n\u003cp>Learning opportunities: Cooking and gardening classes support all learning modalities, so each child is given every opportunity to succeed and practice application of their academic skills taught in the traditional classroom. It is a level playing ground that serves as a springboard for children to explore real-life opportunities. Students become trusting of new food experiences, proud and confident of their kitchen skills, and discover connections to their academic subjects. Education is key. It is crucial that every child is given access to the tools that will help enable them to lead a healthier life. \u003c/p>\n\u003cp>\u003cstrong>What's the goal for Tuesday's Gourmet Ghetto event?\u003c/strong>\u003c/p>\n\u003cp>To bring together the community, and to help raise awareness and money for our program. To support and show appreciation for the culinary collaboration of the North Berkeley community and to have fun in the process. To stand up for the integrity of food education.\u003c/p>\n\u003cp>\u003cstrong>Despite all the difficulties, why do you keep doing what you do?\u003c/strong>\u003c/p>\n\u003cp>This deep and meaningful work nourishes children on the inside and is a vital link to our educational system, community and health. Across the nation there is currently a lot of momentum behind food education at school--teaching kids about food, where it comes from and its impact on their health. It is important to keep this conversation alive. In a world of fast food and obesity we have a responsibility to help shape a healthier future for our children. It’s an investment that will pay dividends for generations to come.\u003c/p>\n\u003cfigure id=\"attachment_73768\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie.fehr_.squash700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie.fehr_.squash700.jpg\" alt=\"Gardening and cooking curriculum focuses on the local harvest. Photo: Carrie Fehr\" width=\"400\" class=\"size-full wp-image-73768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gardening and cooking curriculum focuses on the local harvest. Photo: Carrie Fehr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/165063930360378/\">A Taste of North Berkeley\u003c/a>\u003cbr>\nTuesday, November 12\u003cbr>\n5:30 p.m.-8:30 p.m.\u003cbr>\n$30, more than 20 participating restaurants and shops\u003cbr>\n\u003ca href=\"http://www.brownpapertickets.com/event/493199\">Tickets available online\u003c/a>\u003cbr>\nOr at ACCI Gallery, 1652 Shattuck Ave. or M. Lowe & Co., 1519 Shattuck Ave.\u003cbr>\nAll proceeds benefit BUSD Cooking and Gardening Program. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kraft Dims That Mac And Cheese Artificially Orange Glow",
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"content": "\u003cfigure id=\"attachment_73229\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/kraftmac.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/kraftmac.jpg\" alt=\"Some Kraft mac and cheese will no longer sport that startlingly orange glow. Photo: Matt York/AP\" width=\"624\" height=\"351\" class=\"size-full wp-image-73229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some Kraft mac and cheese will no longer sport that startlingly orange glow. Photo: Matt York/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Yu, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/01/242412024/kraft-dims-that-mac-and-cheese-artificially-orange-glow\">The Salt at NPR Food\u003c/a> (11/1/13)\u003c/p>\n\u003cp>One of the iconic foods of American childhood is becoming a bit less startlingly orange.\u003c/p>\n\u003cp>Kraft Foods plans to \u003ca href=\"http://bigstory.ap.org/article/kraft-remove-artificial-dyes-3-products\">remove\u003c/a> artificial food coloring from mac and cheese products that are marketed for children, starting early next year.\u003c/p>\n\u003cp>Company spokesperson Lynne Galia told The Salt that the artificial dyes will be replaced with colors from spices such as paprika, annatto and turmeric. But she denies this is a response to an online \u003ca href=\"http://www.change.org/petitions/kraft-stop-using-dangerous-food-dyes-in-our-mac-cheese\">petition\u003c/a> asking the company to stop using the dyes in mac and cheese.\u003c/p>\n\u003cp>\"We've been working on this relaunch for quite some time,\" Galia says. \"It is completely in line with our company's ongoing effort to deliver better nutrition in our products.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She points out Kraft will also add more whole grain to the \"Shapes\" products, which are marketed for children, and also reduce sodium and saturated fat.\u003c/p>\n\u003cp>This is part of a continued rollout of products with natural or no food coloring over several years, naming \u003ca href=\"http://www.kraftfoodsgroup.com/SiteCollectionDocuments/pdf/KMC_Letter_to_Fans.pdf\">14 examples\u003c/a>, including the \"Organic,\" \"Deluxe\" and \"Homestyle\" varieties, Galia says.\u003c/p>\n\u003cp>Vani Hari, a \u003ca href=\"http://foodbabe.com/\">blogger\u003c/a> in Charlotte, N.C., who started the petition, says she expected this move.\u003c/p>\n\u003cp>\"Like a corporation, they're not going to say that it was because of us,\" Hari told The Salt. \"They're going to try and act like they were planning to do it all along.\"\u003c/p>\n\u003cp>The Change.org \u003ca href=\"http://www.change.org/petitions/kraft-stop-using-dangerous-food-dyes-in-our-mac-cheese\">petition \u003c/a>called on Kraft to take artificial food dyes out of all mac and cheese products.\u003c/p>\n\u003cp>But fierce fans of that Day-Glo orange processed powdered cheese need not despair. Kraft will continue to use artificial dyes in the plain mac and cheese with \"original flavor\", \u003ca href=\"http://bigstory.ap.org/article/kraft-remove-artificial-dyes-3-products\">according \u003c/a>to the Associated Press.\u003c/p>\n\u003cp>Another \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/236221076/moms-petition-mars-to-remove-artificial-dyes-from-m-ms\">petition\u003c/a> on Change.org is asking the candy company Mars to produce its iconic M&Ms without artificial dyes, saying they can make children hyperactive.\u003c/p>\n\u003cp>There is growing evidence that artificial food coloring can affect a child's behavior, according to Andrew Adesman, chief of developmental and behavioral pediatrics at the Steven & Alexandra Cohen Children's Medical Center of New York. \"On the other hand, these effects are relatively modest,\" he \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/236221076/moms-petition-mars-to-remove-artificial-dyes-from-m-ms\">told\u003c/a> NPR's Allison Aubrey. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Kraft will produce mac and cheese without artificial dyes, the food processing giant says. But the change affects only a line marketed specifically for children. Aficionados will still be able to purchase the luridly orange \"original\" version. A Change.org petition had asked Kraft to remove dyes from all mac and cheese products.",
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"description": "Kraft will produce mac and cheese without artificial dyes, the food processing giant says. But the change affects only a line marketed specifically for children. Aficionados will still be able to purchase the luridly orange "original" version. A Change.org petition had asked Kraft to remove dyes from all mac and cheese products.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73229\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/kraftmac.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/kraftmac.jpg\" alt=\"Some Kraft mac and cheese will no longer sport that startlingly orange glow. Photo: Matt York/AP\" width=\"624\" height=\"351\" class=\"size-full wp-image-73229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some Kraft mac and cheese will no longer sport that startlingly orange glow. Photo: Matt York/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Yu, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/01/242412024/kraft-dims-that-mac-and-cheese-artificially-orange-glow\">The Salt at NPR Food\u003c/a> (11/1/13)\u003c/p>\n\u003cp>One of the iconic foods of American childhood is becoming a bit less startlingly orange.\u003c/p>\n\u003cp>Kraft Foods plans to \u003ca href=\"http://bigstory.ap.org/article/kraft-remove-artificial-dyes-3-products\">remove\u003c/a> artificial food coloring from mac and cheese products that are marketed for children, starting early next year.\u003c/p>\n\u003cp>Company spokesperson Lynne Galia told The Salt that the artificial dyes will be replaced with colors from spices such as paprika, annatto and turmeric. But she denies this is a response to an online \u003ca href=\"http://www.change.org/petitions/kraft-stop-using-dangerous-food-dyes-in-our-mac-cheese\">petition\u003c/a> asking the company to stop using the dyes in mac and cheese.\u003c/p>\n\u003cp>\"We've been working on this relaunch for quite some time,\" Galia says. \"It is completely in line with our company's ongoing effort to deliver better nutrition in our products.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She points out Kraft will also add more whole grain to the \"Shapes\" products, which are marketed for children, and also reduce sodium and saturated fat.\u003c/p>\n\u003cp>This is part of a continued rollout of products with natural or no food coloring over several years, naming \u003ca href=\"http://www.kraftfoodsgroup.com/SiteCollectionDocuments/pdf/KMC_Letter_to_Fans.pdf\">14 examples\u003c/a>, including the \"Organic,\" \"Deluxe\" and \"Homestyle\" varieties, Galia says.\u003c/p>\n\u003cp>Vani Hari, a \u003ca href=\"http://foodbabe.com/\">blogger\u003c/a> in Charlotte, N.C., who started the petition, says she expected this move.\u003c/p>\n\u003cp>\"Like a corporation, they're not going to say that it was because of us,\" Hari told The Salt. \"They're going to try and act like they were planning to do it all along.\"\u003c/p>\n\u003cp>The Change.org \u003ca href=\"http://www.change.org/petitions/kraft-stop-using-dangerous-food-dyes-in-our-mac-cheese\">petition \u003c/a>called on Kraft to take artificial food dyes out of all mac and cheese products.\u003c/p>\n\u003cp>But fierce fans of that Day-Glo orange processed powdered cheese need not despair. Kraft will continue to use artificial dyes in the plain mac and cheese with \"original flavor\", \u003ca href=\"http://bigstory.ap.org/article/kraft-remove-artificial-dyes-3-products\">according \u003c/a>to the Associated Press.\u003c/p>\n\u003cp>Another \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/236221076/moms-petition-mars-to-remove-artificial-dyes-from-m-ms\">petition\u003c/a> on Change.org is asking the candy company Mars to produce its iconic M&Ms without artificial dyes, saying they can make children hyperactive.\u003c/p>\n\u003cp>There is growing evidence that artificial food coloring can affect a child's behavior, according to Andrew Adesman, chief of developmental and behavioral pediatrics at the Steven & Alexandra Cohen Children's Medical Center of New York. \"On the other hand, these effects are relatively modest,\" he \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/236221076/moms-petition-mars-to-remove-artificial-dyes-from-m-ms\">told\u003c/a> NPR's Allison Aubrey. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Raising Kids Gluten-Free in an \"Eat your Wheaties\" Culture",
"title": "Raising Kids Gluten-Free in an \"Eat your Wheaties\" Culture",
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"content": "\u003cfigure id=\"attachment_72289\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kids-pancakes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kids-pancakes1000.jpg\" alt=\"Children eating a gluten-free pancake breakfast. Photo: Dara Thompson\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72289\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Children eating a gluten-free pancake breakfast. Photo: Dara Thompson\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>In a culture where we have been told for decades to “eat your Wheaties” raising children gluten-free requires a new paradigm.\u003c/strong>\u003c/p>\n\u003cp>Wheat is one of our staple food crops and for many years whole wheat was synonymous with health food. These days, however, it is out of favor. A growing body of evidence suggests wheat and specifically gluten, the major protein of wheat, can be damaging to some people’s health. Conditions such as celiac disease, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23937528\">non-celiac gluten sensitivity\u003c/a> (NCGS) and wheat allergy are becoming increasingly common. These conditions affect adults and children alike, but for children the transition to a gluten-free diet can be especially challenging. \u003c/p>\n\u003cp>Many children seem to live on pasta and bread. Parents may be afraid that without these favorite foods their kids will go hungry. Social gatherings and holidays are especially awkward and having to refuse or substitute food at birthday parties is a constant chore. Luckily resources are available and with increased public awareness, nourishing our children regardless of their dietary restrictions is getting easier. (\u003cem>See our list of resources for gluten-free kids below.\u003c/em>)\u003c/p>\n\u003cfigure id=\"attachment_72290\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Sergio-Headshot1000-photoAlselino-Feliciano-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Sergio-Headshot1000-photoAlselino-Feliciano--290x193.jpg\" alt=\"Dr. Sergio Azzolino. Photo: Alselino Feliciano\" width=\"290\" height=\"193\" class=\"size-medium wp-image-72290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Sergio Azzolino. Photo: Alselino Feliciano\u003c/figcaption>\u003c/figure>\n\u003cp>To find out more about the benefits of gluten-free diets for kids I spoke with my colleague \u003ca href=\"http://www.azzolino.com/staff.html#sergio\">Dr. Sergio Azzolino\u003c/a>, executive director of \u003ca href=\"http://www.brainbalancecenters.com/\">Brain Balance Achievement Centers of San Francisco\u003c/a>, a center dedicated to helping children with developmental and neurobehavioral disorders. Optimal nutrition is a cornerstone of the program and gluten-free diets are often used.\u003c/p>\n\u003cp> (\u003cem>Note: the following interview has been edited for length and clarity\u003c/em>) \u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What sort of changes do you see in children who go on a gluten-free diet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> I see very similar changes to what I see in adults. Most of the world is looking at the effects of gluten on the gastrointestinal system. But those of us who have been gluten free talk about our minds being clearer, having more energy and things of that nature. With children we see more clarity, better focus, and an overall reduction in negative behaviors. \u003c/p>\n\u003cp>\u003cstrong>Do you think it is important for children to eat a gluten-free diet even if they don’t have celiac disease?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> I think there is some danger in everyone jumping on the gluten-free bandwagon without adequate testing. But I do think, especially in San Francisco with the lack of vitamin D and all of the immunological challenges and toxicity, that there is too much gluten in children’s diets. When we work with autistic children at Brain Balance its usually not gluten that is causing their autism. These children have neurophysiologic delays that affect the immune system and that in turn weakens the gut barrier. With a faulty gut barrier system they become intolerant to many foods, similar to an adult who becomes chemically sensitive. There are a lot of people with gluten sensitivity who do not have celiac, so I’m a big fan of \u003ca href=\"http://www.cyrexlabs.com/\">Cyrex labs\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>So you think the Cyrex labs testing helps in diagnosing gluten sensitivity that wouldn’t be picked up on a normal celiac panel?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> Yes, I’ve seen hundreds of tests where people’s sensitivities have been missed because they weren’t reacting against the specific alpha gliadin-33 protein that is commonly screened in celiac profiles. Cyrex labs tests 24 different markers and when we run the panel we see that people who tested negative for celiac are negative for that specific marker, but they have positive antibodies for one of the other proteins in gluten. Another important test is the cross-reactive foods panel. This test looks for reactivity to foods with very similar proteins to those found in gluten, so they practice molecular mimicry. A lot of people think that they are practicing a gluten-free lifestyle but they are sensitive to one of these cross-reactive foods. \u003c/p>\n\u003cp>\u003cstrong>Is there any practical advice that you would give to parents who are trying to raise their kids without gluten?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> Absolutely, it's something I have a lot of experience with. My kids have been gluten-free for the past 5 years. Many parents will feel overwhelmed; that it is impossible. I tell them to start by purging their kitchen and laying all of the foods with gluten out on the counter. Once you look at it you realize that most of it is food that you shouldn’t be eating anyway, at least it shouldn’t be the mainstay of your diet. Food should come from your fridge or your fruit basket. I’m not one who advocates going gluten-free and replacing all of the doughnuts in your house with gluten-free doughnuts. However, if you need to do that as a special treat there are plenty of options. I regularly shop at Costco, Real Foods, Safeway, \u003ca href=\"http://www.traderjoes.com/pdf/lists/list-no-gluten.pdf\">Trader Joes\u003c/a> and Whole Foods. I am able to find gluten-free cereals, pasta, bread; there are lots of healthy alternatives for my kids. Then it becomes very easy for the children because it really comes down to what they are used to. \u003c/p>\n\u003cp>I’m also a strong advocate of having the whole family tested if you find that one child is gluten intolerant. They all have similar genes and there is a strong chance the other family members are reactive even if they aren’t showing obvious symptoms. Because we know the long-term health implications of untreated gluten intolerance, there is such a benefit to treating it at an early age. \u003c/p>\n\u003cp>It is clear that the healthiest diet for children and adults is one that is based on whole unprocessed foods. But it is also important to balance optimal nutrition with the need to socialize and have fun.\u003c/p>\n\u003ch3>For those times when a gluten-free child needs his or her favorite comfort food, some resources are listed below:\u003c/h3>\n\u003cp>(\u003cem>Please note: Some of the products listed below are not manufactured in certified gluten-free facilities\u003c/em>).\u003c/p>\n\u003ch3>Birthday cakes, cookies and cupcakes\u003c/h3>\n\u003cul>\n\u003cstrong>For prepared pastries try these local bakeries:\u003c/strong>\n\u003cli>\u003ca href=\"http://flourchylde.com/\">Flour Chylde Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariposabaking.com/\">Mariposa Baking Co.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourcraftbakery.com/\">Flour Craft Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.karascupcakes.com/\">Kara’s Cupcakes\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.migletsgf.com/\">Midglet’s gluten-free\u003c/a>\u003c/li>\n\u003cli>or buy ready-made products and baking mixes from \u003ca href=\"http://pamelasproducts.com/\">Pamela’s gluten-free foods\u003c/a> at your local market.\u003c/li>\n\u003c/ul>\n\u003ch3>Pizza\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\">Many pizzerias in the Bay Area\u003c/a> are now offering gluten-free crust as an option. Be sure to ask at your favorite local pizza place.\u003c/p>\n\u003cul>\n\u003cstrong>For frozen pizza try:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.amys.com/products/product-detail/gluten-free/000100\">Amy’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.glutino.com/products/pizzas/\">Glutino\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://udisglutenfree.com/product-category/pizza-crust/\">Udi’s\u003c/a>\u003c/li>\n\u003cli>or do it yourself with \u003ca href=\"http://www.mariposabaking.com/products/pizza-crust\">Mariposa baking company’s premade crusts\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>Cereal\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.nanajoes.com/\">Nana Joes Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://shop.naturespath.com/Gluten-Free/c/NaturesPath@GlutenFree\">Nature’s Path\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.attunefoods.com/products/Gluten-Free-Breakfast\">Erewhon\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeoats.com/\">GF Harvest\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>Pasta\u003c/h3>\n\u003cp> For plain pasta the gluten-free options are plentiful.\u003c/p>\n\u003cul>\n\u003cstrong> My favorites are:\u003c/strong>\n\u003cli> \u003ca href=\"http://www.tinkyada.com/\">Tinkyada\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.quinoa.net/145/163.html\">Ancient Harvest\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.andeandream.com/OtherProducts.html\">Andean Dream\u003c/a>\u003c/li>\n\u003cli>For that time honored kid’s favorite, try \u003ca href=\"http://www.amys.com/products/product-detail/entrees/000045\">Amy’s frozen Rice Mac and Cheese\u003c/a> or \u003ca href=\"http://www.annies.com/products/Gluten-Free-Pasta-Snacks\">Annie’s gluten-free Rice Pasta and Cheddar\u003c/a> from the box.\u003c/li>\n\u003c/ul>\n\u003ch3>Crackers\u003c/h3>\n\u003cp>Children need frequent snacks and crackers are one of the easiest portable foods.\u003c/p>\n\u003cul>\n\u003cli>For gluten-free oatcakes try \u003ca href=\"http://www.nairns-oatcakes.com/gluten-free\">Nairn’s\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.glutino.com/products/crackers/\">Glutino\u003c/a> has a full line of cracker to replace those familiar staples such as Ritz and Saltines.\u003c/li>\n\u003cli>And who knew that Pepperidge Farms is now making \u003ca href=\"http://www.pepperidgefarm.com/ProductDetail.aspx?catID=2335\">gluten-free goldfish\u003c/a>! You can even \u003ca href=\"http://www.adventuresofaglutenfreemom.com/2011/12/reconstructing-goldfish-crackers-gluten-free-style/\">make your own goldfish at home\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cstrong>On Tuesday October 22, Dr. Thompson will be giving a free community lecture on controlling inflammation with diet, lifestyle and other natural therapies.\u003c/strong>\u003cbr>\n\u003ca href=\"https://foundationsofhealth.eventbrite.com/\">\u003cstrong>Get Information and Register for the Event.\u003c/strong>\u003c/a>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Please note: The information in this article is not meant as medical advice or to diagnose or treat any condition.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72289\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kids-pancakes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kids-pancakes1000.jpg\" alt=\"Children eating a gluten-free pancake breakfast. Photo: Dara Thompson\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72289\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Children eating a gluten-free pancake breakfast. Photo: Dara Thompson\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>In a culture where we have been told for decades to “eat your Wheaties” raising children gluten-free requires a new paradigm.\u003c/strong>\u003c/p>\n\u003cp>Wheat is one of our staple food crops and for many years whole wheat was synonymous with health food. These days, however, it is out of favor. A growing body of evidence suggests wheat and specifically gluten, the major protein of wheat, can be damaging to some people’s health. Conditions such as celiac disease, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23937528\">non-celiac gluten sensitivity\u003c/a> (NCGS) and wheat allergy are becoming increasingly common. These conditions affect adults and children alike, but for children the transition to a gluten-free diet can be especially challenging. \u003c/p>\n\u003cp>Many children seem to live on pasta and bread. Parents may be afraid that without these favorite foods their kids will go hungry. Social gatherings and holidays are especially awkward and having to refuse or substitute food at birthday parties is a constant chore. Luckily resources are available and with increased public awareness, nourishing our children regardless of their dietary restrictions is getting easier. (\u003cem>See our list of resources for gluten-free kids below.\u003c/em>)\u003c/p>\n\u003cfigure id=\"attachment_72290\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Sergio-Headshot1000-photoAlselino-Feliciano-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Sergio-Headshot1000-photoAlselino-Feliciano--290x193.jpg\" alt=\"Dr. Sergio Azzolino. Photo: Alselino Feliciano\" width=\"290\" height=\"193\" class=\"size-medium wp-image-72290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Sergio Azzolino. Photo: Alselino Feliciano\u003c/figcaption>\u003c/figure>\n\u003cp>To find out more about the benefits of gluten-free diets for kids I spoke with my colleague \u003ca href=\"http://www.azzolino.com/staff.html#sergio\">Dr. Sergio Azzolino\u003c/a>, executive director of \u003ca href=\"http://www.brainbalancecenters.com/\">Brain Balance Achievement Centers of San Francisco\u003c/a>, a center dedicated to helping children with developmental and neurobehavioral disorders. Optimal nutrition is a cornerstone of the program and gluten-free diets are often used.\u003c/p>\n\u003cp> (\u003cem>Note: the following interview has been edited for length and clarity\u003c/em>) \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What sort of changes do you see in children who go on a gluten-free diet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> I see very similar changes to what I see in adults. Most of the world is looking at the effects of gluten on the gastrointestinal system. But those of us who have been gluten free talk about our minds being clearer, having more energy and things of that nature. With children we see more clarity, better focus, and an overall reduction in negative behaviors. \u003c/p>\n\u003cp>\u003cstrong>Do you think it is important for children to eat a gluten-free diet even if they don’t have celiac disease?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> I think there is some danger in everyone jumping on the gluten-free bandwagon without adequate testing. But I do think, especially in San Francisco with the lack of vitamin D and all of the immunological challenges and toxicity, that there is too much gluten in children’s diets. When we work with autistic children at Brain Balance its usually not gluten that is causing their autism. These children have neurophysiologic delays that affect the immune system and that in turn weakens the gut barrier. With a faulty gut barrier system they become intolerant to many foods, similar to an adult who becomes chemically sensitive. There are a lot of people with gluten sensitivity who do not have celiac, so I’m a big fan of \u003ca href=\"http://www.cyrexlabs.com/\">Cyrex labs\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>So you think the Cyrex labs testing helps in diagnosing gluten sensitivity that wouldn’t be picked up on a normal celiac panel?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> Yes, I’ve seen hundreds of tests where people’s sensitivities have been missed because they weren’t reacting against the specific alpha gliadin-33 protein that is commonly screened in celiac profiles. Cyrex labs tests 24 different markers and when we run the panel we see that people who tested negative for celiac are negative for that specific marker, but they have positive antibodies for one of the other proteins in gluten. Another important test is the cross-reactive foods panel. This test looks for reactivity to foods with very similar proteins to those found in gluten, so they practice molecular mimicry. A lot of people think that they are practicing a gluten-free lifestyle but they are sensitive to one of these cross-reactive foods. \u003c/p>\n\u003cp>\u003cstrong>Is there any practical advice that you would give to parents who are trying to raise their kids without gluten?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> Absolutely, it's something I have a lot of experience with. My kids have been gluten-free for the past 5 years. Many parents will feel overwhelmed; that it is impossible. I tell them to start by purging their kitchen and laying all of the foods with gluten out on the counter. Once you look at it you realize that most of it is food that you shouldn’t be eating anyway, at least it shouldn’t be the mainstay of your diet. Food should come from your fridge or your fruit basket. I’m not one who advocates going gluten-free and replacing all of the doughnuts in your house with gluten-free doughnuts. However, if you need to do that as a special treat there are plenty of options. I regularly shop at Costco, Real Foods, Safeway, \u003ca href=\"http://www.traderjoes.com/pdf/lists/list-no-gluten.pdf\">Trader Joes\u003c/a> and Whole Foods. I am able to find gluten-free cereals, pasta, bread; there are lots of healthy alternatives for my kids. Then it becomes very easy for the children because it really comes down to what they are used to. \u003c/p>\n\u003cp>I’m also a strong advocate of having the whole family tested if you find that one child is gluten intolerant. They all have similar genes and there is a strong chance the other family members are reactive even if they aren’t showing obvious symptoms. Because we know the long-term health implications of untreated gluten intolerance, there is such a benefit to treating it at an early age. \u003c/p>\n\u003cp>It is clear that the healthiest diet for children and adults is one that is based on whole unprocessed foods. But it is also important to balance optimal nutrition with the need to socialize and have fun.\u003c/p>\n\u003ch3>For those times when a gluten-free child needs his or her favorite comfort food, some resources are listed below:\u003c/h3>\n\u003cp>(\u003cem>Please note: Some of the products listed below are not manufactured in certified gluten-free facilities\u003c/em>).\u003c/p>\n\u003ch3>Birthday cakes, cookies and cupcakes\u003c/h3>\n\u003cul>\n\u003cstrong>For prepared pastries try these local bakeries:\u003c/strong>\n\u003cli>\u003ca href=\"http://flourchylde.com/\">Flour Chylde Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariposabaking.com/\">Mariposa Baking Co.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourcraftbakery.com/\">Flour Craft Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.karascupcakes.com/\">Kara’s Cupcakes\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.migletsgf.com/\">Midglet’s gluten-free\u003c/a>\u003c/li>\n\u003cli>or buy ready-made products and baking mixes from \u003ca href=\"http://pamelasproducts.com/\">Pamela’s gluten-free foods\u003c/a> at your local market.\u003c/li>\n\u003c/ul>\n\u003ch3>Pizza\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\">Many pizzerias in the Bay Area\u003c/a> are now offering gluten-free crust as an option. Be sure to ask at your favorite local pizza place.\u003c/p>\n\u003cul>\n\u003cstrong>For frozen pizza try:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.amys.com/products/product-detail/gluten-free/000100\">Amy’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.glutino.com/products/pizzas/\">Glutino\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://udisglutenfree.com/product-category/pizza-crust/\">Udi’s\u003c/a>\u003c/li>\n\u003cli>or do it yourself with \u003ca href=\"http://www.mariposabaking.com/products/pizza-crust\">Mariposa baking company’s premade crusts\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>Cereal\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.nanajoes.com/\">Nana Joes Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://shop.naturespath.com/Gluten-Free/c/NaturesPath@GlutenFree\">Nature’s Path\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.attunefoods.com/products/Gluten-Free-Breakfast\">Erewhon\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeoats.com/\">GF Harvest\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>Pasta\u003c/h3>\n\u003cp> For plain pasta the gluten-free options are plentiful.\u003c/p>\n\u003cul>\n\u003cstrong> My favorites are:\u003c/strong>\n\u003cli> \u003ca href=\"http://www.tinkyada.com/\">Tinkyada\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.quinoa.net/145/163.html\">Ancient Harvest\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.andeandream.com/OtherProducts.html\">Andean Dream\u003c/a>\u003c/li>\n\u003cli>For that time honored kid’s favorite, try \u003ca href=\"http://www.amys.com/products/product-detail/entrees/000045\">Amy’s frozen Rice Mac and Cheese\u003c/a> or \u003ca href=\"http://www.annies.com/products/Gluten-Free-Pasta-Snacks\">Annie’s gluten-free Rice Pasta and Cheddar\u003c/a> from the box.\u003c/li>\n\u003c/ul>\n\u003ch3>Crackers\u003c/h3>\n\u003cp>Children need frequent snacks and crackers are one of the easiest portable foods.\u003c/p>\n\u003cul>\n\u003cli>For gluten-free oatcakes try \u003ca href=\"http://www.nairns-oatcakes.com/gluten-free\">Nairn’s\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.glutino.com/products/crackers/\">Glutino\u003c/a> has a full line of cracker to replace those familiar staples such as Ritz and Saltines.\u003c/li>\n\u003cli>And who knew that Pepperidge Farms is now making \u003ca href=\"http://www.pepperidgefarm.com/ProductDetail.aspx?catID=2335\">gluten-free goldfish\u003c/a>! You can even \u003ca href=\"http://www.adventuresofaglutenfreemom.com/2011/12/reconstructing-goldfish-crackers-gluten-free-style/\">make your own goldfish at home\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cstrong>On Tuesday October 22, Dr. Thompson will be giving a free community lecture on controlling inflammation with diet, lifestyle and other natural therapies.\u003c/strong>\u003cbr>\n\u003ca href=\"https://foundationsofhealth.eventbrite.com/\">\u003cstrong>Get Information and Register for the Event.\u003c/strong>\u003c/a>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Frighteningly Easy Halloween Bentos: Tips and Tricks for Healthy Treats",
"title": "Frighteningly Easy Halloween Bentos: Tips and Tricks for Healthy Treats",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72189\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/frank-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/frank-new.jpg\" alt=\"Frankenstein bento, with cheese ghost and persimmon pumpkin. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72189\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frankenstein bento, with cheese ghost and persimmon pumpkin. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve always loved the spooky aspects of Halloween -- its spiders and skeletons -- and reveled in the creative challenge of sewing costumes and constructing decorations. But I’ve never been crazy about the forced candy overdose. When my daughter Lila was little, I tried various ideas to part her from her ton of sugar. (Did you know there’s a Candy Monster who will buy back your trick-or-treat loot if you leave it on your doorstep overnight?)\u003c/p>\n\u003cp>Lila has always appreciated my cute culinary creations. Now she’s away at college, but I still enjoy playing with food and I finally discovered the perfect antidote to candy mania: Halloween bento boxes -- whimsical, packed lunches with healthy, attractive food that tempts your kids to taste new things and eat their veggies.\u003c/p>\n\u003cfigure id=\"attachment_72195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/vampire-bunny1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/vampire-bunny1a.jpg\" alt=\"Vampire egg bunny and sausage fingers with red pepper nails. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"668\" class=\"size-full wp-image-72195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vampire egg bunny and sausage fingers with red pepper nails. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Tradition\u003c/h3>\n\u003cp>In Japan, the tradition of charmingly aesthetic food fabrication is taken quite seriously (with more women in the work force, it will be interesting to see if this cultural trend continues). You can read more about this Japanese tradition and view slides at \u003ca href=\"http://www.pbs.org/opb/meaningoffood/food_and_family/obento/\">PBS's The Meaning of Food\u003c/a>. A brief excerpt:\u003c/p>\n\u003cblockquote>\u003cp>A typical mother spends almost an hour crafting every lunch into a healthful, beguiling blend of cartoon characters, flora and fauna — anything that will make the food appeal to her child. The teacher judges whether the lunch box is prepared according to obento rules (e.g., the food must be as handmade as possible, and it must be appetizing and aesthetically appealing to the child).\u003c/p>\u003c/blockquote>\n\u003cp>Bentos often highlight the season or a coming holiday. Although Halloween trick or treating is not practiced in Japan, the nation that is wild for \u003ca href=\"http://en.wikipedia.org/wiki/Cosplay\">cosplay\u003c/a> loves to dress up and Halloween is sneaking into advertisements and decorations, thanks in part to \u003ca href=\"http://kotaku.com/5954768/why-halloween-became-a-thing-in-japan\">Disneyland and Universal Studio\u003c/a> parks in Japan.\u003c/p>\n\u003cp>Here's a video that tells a short history of bento boxes, a vital part of Japanese culture.\u003cbr>\n[youtube //www.youtube.com/watch?v=0qkSh5ylLDQ]\u003c/p>\n\u003cfigure id=\"attachment_72188\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/boo1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/boo1.jpg\" alt=\"Boo!: nori black cat, soba noodles, olives and pickle. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"710\" class=\"size-full wp-image-72188\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boo!: nori black cat, soba noodles, olives and pickle. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Not just for kids\u003c/h3>\n\u003cp>The practice of bento lunchbox making has now been adopted around the world. Bentos' popularity is due, in part, to the fact that they encourage healthy, mindful eating and are environmentally friendly -- since there is no extra packaging to throw away. Adults often appreciate the portion control in pre-made lunches for weight loss. And taking the time to prepare an attractive meal definitely is a sign of love,(even for yourself).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Surfing the Internet, I discovered a true lunchbox artist, who goes by the name \u003ca href=\"http://bentozen.wordpress.com/\">Gamene\u003c/a>. Although she has a different job now, the former Manhattan attorney explained her motivation for making these edible works of art:\u003c/p>\n\u003cblockquote>\u003cp>“...while at the law firm, Gamene found the work environment to be chaotic and often stressful… by taking the time to prepare healthy, colorful, and artistic lunch boxes, she guaranteed herself at least one moment of harmony during her busy work day.”\u003c/p>\u003c/blockquote>\n\u003ch3>Tools\u003c/h3>\n\u003cp>Really, you don’t need any special tools or equipment, just a sharp knife and a little patience. That said, there is a ton of stuff out there either made specifically for bentos or available at your local art, hardware or dollar store. \u003cem>Optional helpers:\u003c/em> cookie cutters, hard-boiled egg molds, rice molds, divided boxes, silicone containers, fancy toothpicks.\u003c/p>\n\u003cfigure id=\"attachment_72194\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tools1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tools1.jpg\" alt=\"Optional tools include an Exacto knife, cookie cutters, egg mold and containers. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"574\" class=\"size-full wp-image-72194\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Optional tools include an Exacto knife, cookie cutters, egg mold and containers. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Locally, a cheap place to buy bento-paraphernalia is the\u003ca href=\"http://www.daiso-sangyo.co.jp/english/\"> $1.50 store, Daiso\u003c/a>. There's one in Berkeley, one in SF Japantown and others in the larger Bay Area.\u003c/p>\n\u003cp>A little more classy assortment can be found at Berkeley's \u003ca href=\"http://www.tokyofish.net/gift_shop.php\">Tokyo Fish Market Gift Shop\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72193\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mummy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mummy1.jpg\" alt=\"Mummy of cheese-wrapped raisin bread, turkey patty witch. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mummy of cheese-wrapped raisin bread, turkey patty witch. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>If the Internet doesn’t provide enough inspiration, Amazon lists hundreds of books on the subject. Number one on their list is \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1568363931/ref=nosim/wwwmakikoitoc-20\">The Just Bento Cookbook\u003c/a> by Makiko Itoh, whose twin websites, \u003ca href=\"http://justbento.com/\">Just Bento\u003c/a> and \u003ca href=\"http://justhungry.com/\">Just Hungry\u003c/a>, I visit often. They have deservingly won wide acclaim. \u003ca href=\"http://justbento.com/handbook/bento-idea-week-start-page/great-bento-ideas-more-halloween-bentos\">Here is a Halloween related post by Makiko\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72191\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/graveyard1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/graveyard1.jpg\" alt=\"Graveyard with rice cracker tombstones set in hummus, jicama bones. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Graveyard with rice cracker tombstones set in hummus, jicama bones. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>You don’t have to make special food items for bentos; left-overs often serve well, with a little decoration. The unwritten rule seems to be that each bento should contain a well-rounded meal with protein, carbs, fruit and veggies.\u003c/p>\n\u003cp>\u003cstrong>In making my Halloween bentos, I found the following tips to be useful:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Persimmons sliced through the middle make great pumkpins\u003c/li>\n\u003cli>Pre-sliced jicama is perfect for bones and picket fences\u003c/li>\n\u003cli>Nori (dried seaweed) can be used for the bats, black cats, eyes and other accents (most easily cut with a very sharp pair of sewing scissors)\u003c/li>\n\u003cli>Olives, pickles, grapes, pimentos can make assorted facial features\u003c/li>\n\u003cli>Hummus works well as \"glue\"\u003c/li>\n\u003cli>Even though I don't usually buy them, sliced cheese in pre-wrapped squares comes in handy\u003c/li>\n\u003cli>A slice of red pepper studded with teeth (of cheese or slivered almonds) looks just like \"wax lips\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Happy Halloween Lunch making! (Hmm...I wonder if Lila would appreciate a bunny hard boiled egg when she comes home for Winter break?)\u003c/p>\n\u003cfigure id=\"attachment_72192\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/monster1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/monster1.jpg\" alt=\"Avocado monster with cheese accents. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"673\" class=\"size-full wp-image-72192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado monster with cheese accents. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Eerie, severed fingers made of chicken sausages, a Frankenstein avocado sandwich, a cheese-wrapped mummy -- it must be Halloween and you can make these quick, creepy food creations to fill lunch boxes in the Japanese bento tradition. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72189\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/frank-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/frank-new.jpg\" alt=\"Frankenstein bento, with cheese ghost and persimmon pumpkin. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72189\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frankenstein bento, with cheese ghost and persimmon pumpkin. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve always loved the spooky aspects of Halloween -- its spiders and skeletons -- and reveled in the creative challenge of sewing costumes and constructing decorations. But I’ve never been crazy about the forced candy overdose. When my daughter Lila was little, I tried various ideas to part her from her ton of sugar. (Did you know there’s a Candy Monster who will buy back your trick-or-treat loot if you leave it on your doorstep overnight?)\u003c/p>\n\u003cp>Lila has always appreciated my cute culinary creations. Now she’s away at college, but I still enjoy playing with food and I finally discovered the perfect antidote to candy mania: Halloween bento boxes -- whimsical, packed lunches with healthy, attractive food that tempts your kids to taste new things and eat their veggies.\u003c/p>\n\u003cfigure id=\"attachment_72195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/vampire-bunny1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/vampire-bunny1a.jpg\" alt=\"Vampire egg bunny and sausage fingers with red pepper nails. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"668\" class=\"size-full wp-image-72195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vampire egg bunny and sausage fingers with red pepper nails. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Tradition\u003c/h3>\n\u003cp>In Japan, the tradition of charmingly aesthetic food fabrication is taken quite seriously (with more women in the work force, it will be interesting to see if this cultural trend continues). You can read more about this Japanese tradition and view slides at \u003ca href=\"http://www.pbs.org/opb/meaningoffood/food_and_family/obento/\">PBS's The Meaning of Food\u003c/a>. A brief excerpt:\u003c/p>\n\u003cblockquote>\u003cp>A typical mother spends almost an hour crafting every lunch into a healthful, beguiling blend of cartoon characters, flora and fauna — anything that will make the food appeal to her child. The teacher judges whether the lunch box is prepared according to obento rules (e.g., the food must be as handmade as possible, and it must be appetizing and aesthetically appealing to the child).\u003c/p>\u003c/blockquote>\n\u003cp>Bentos often highlight the season or a coming holiday. Although Halloween trick or treating is not practiced in Japan, the nation that is wild for \u003ca href=\"http://en.wikipedia.org/wiki/Cosplay\">cosplay\u003c/a> loves to dress up and Halloween is sneaking into advertisements and decorations, thanks in part to \u003ca href=\"http://kotaku.com/5954768/why-halloween-became-a-thing-in-japan\">Disneyland and Universal Studio\u003c/a> parks in Japan.\u003c/p>\n\u003cp>Here's a video that tells a short history of bento boxes, a vital part of Japanese culture.\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/0qkSh5ylLDQ'\n title='//www.youtube.com/embed/0qkSh5ylLDQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_72188\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/boo1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/boo1.jpg\" alt=\"Boo!: nori black cat, soba noodles, olives and pickle. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"710\" class=\"size-full wp-image-72188\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boo!: nori black cat, soba noodles, olives and pickle. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Not just for kids\u003c/h3>\n\u003cp>The practice of bento lunchbox making has now been adopted around the world. Bentos' popularity is due, in part, to the fact that they encourage healthy, mindful eating and are environmentally friendly -- since there is no extra packaging to throw away. Adults often appreciate the portion control in pre-made lunches for weight loss. And taking the time to prepare an attractive meal definitely is a sign of love,(even for yourself).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Surfing the Internet, I discovered a true lunchbox artist, who goes by the name \u003ca href=\"http://bentozen.wordpress.com/\">Gamene\u003c/a>. Although she has a different job now, the former Manhattan attorney explained her motivation for making these edible works of art:\u003c/p>\n\u003cblockquote>\u003cp>“...while at the law firm, Gamene found the work environment to be chaotic and often stressful… by taking the time to prepare healthy, colorful, and artistic lunch boxes, she guaranteed herself at least one moment of harmony during her busy work day.”\u003c/p>\u003c/blockquote>\n\u003ch3>Tools\u003c/h3>\n\u003cp>Really, you don’t need any special tools or equipment, just a sharp knife and a little patience. That said, there is a ton of stuff out there either made specifically for bentos or available at your local art, hardware or dollar store. \u003cem>Optional helpers:\u003c/em> cookie cutters, hard-boiled egg molds, rice molds, divided boxes, silicone containers, fancy toothpicks.\u003c/p>\n\u003cfigure id=\"attachment_72194\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tools1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tools1.jpg\" alt=\"Optional tools include an Exacto knife, cookie cutters, egg mold and containers. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"574\" class=\"size-full wp-image-72194\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Optional tools include an Exacto knife, cookie cutters, egg mold and containers. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Locally, a cheap place to buy bento-paraphernalia is the\u003ca href=\"http://www.daiso-sangyo.co.jp/english/\"> $1.50 store, Daiso\u003c/a>. There's one in Berkeley, one in SF Japantown and others in the larger Bay Area.\u003c/p>\n\u003cp>A little more classy assortment can be found at Berkeley's \u003ca href=\"http://www.tokyofish.net/gift_shop.php\">Tokyo Fish Market Gift Shop\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72193\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mummy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mummy1.jpg\" alt=\"Mummy of cheese-wrapped raisin bread, turkey patty witch. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mummy of cheese-wrapped raisin bread, turkey patty witch. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>If the Internet doesn’t provide enough inspiration, Amazon lists hundreds of books on the subject. Number one on their list is \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1568363931/ref=nosim/wwwmakikoitoc-20\">The Just Bento Cookbook\u003c/a> by Makiko Itoh, whose twin websites, \u003ca href=\"http://justbento.com/\">Just Bento\u003c/a> and \u003ca href=\"http://justhungry.com/\">Just Hungry\u003c/a>, I visit often. They have deservingly won wide acclaim. \u003ca href=\"http://justbento.com/handbook/bento-idea-week-start-page/great-bento-ideas-more-halloween-bentos\">Here is a Halloween related post by Makiko\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72191\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/graveyard1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/graveyard1.jpg\" alt=\"Graveyard with rice cracker tombstones set in hummus, jicama bones. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Graveyard with rice cracker tombstones set in hummus, jicama bones. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>You don’t have to make special food items for bentos; left-overs often serve well, with a little decoration. The unwritten rule seems to be that each bento should contain a well-rounded meal with protein, carbs, fruit and veggies.\u003c/p>\n\u003cp>\u003cstrong>In making my Halloween bentos, I found the following tips to be useful:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Persimmons sliced through the middle make great pumkpins\u003c/li>\n\u003cli>Pre-sliced jicama is perfect for bones and picket fences\u003c/li>\n\u003cli>Nori (dried seaweed) can be used for the bats, black cats, eyes and other accents (most easily cut with a very sharp pair of sewing scissors)\u003c/li>\n\u003cli>Olives, pickles, grapes, pimentos can make assorted facial features\u003c/li>\n\u003cli>Hummus works well as \"glue\"\u003c/li>\n\u003cli>Even though I don't usually buy them, sliced cheese in pre-wrapped squares comes in handy\u003c/li>\n\u003cli>A slice of red pepper studded with teeth (of cheese or slivered almonds) looks just like \"wax lips\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Happy Halloween Lunch making! (Hmm...I wonder if Lila would appreciate a bunny hard boiled egg when she comes home for Winter break?)\u003c/p>\n\u003cfigure id=\"attachment_72192\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/monster1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/monster1.jpg\" alt=\"Avocado monster with cheese accents. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"673\" class=\"size-full wp-image-72192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado monster with cheese accents. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_70098\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/micheleobama-watertown.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/micheleobama-watertown.jpg\" alt=\"First lady Michelle Obama participates in an event at Watertown High School to encourage people to drink more water. Photo: Morry Gash/AP\" width=\"624\" height=\"351\" class=\"size-full wp-image-70098\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First lady Michelle Obama participates in an event at Watertown High School to encourage people to drink more water. Photo: Morry Gash/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/13/222062826/directive-from-the-white-house-drink-more-water\">The Salt at NPR Food\u003c/a> (9/13/13)\u003c/p>\n\u003cp>Over the years, we've done lots of stories about the importance of \u003ca href=\"http://m.npr.org/story/11744838\">drinking water\u003c/a> to stay hydrated.\u003c/p>\n\u003cp>It's such a simple directive. Does it really need repeating?\u003c/p>\n\u003cp>Well, first lady Michelle Obama and the \u003ca href=\"http://ahealthieramerica.org/\">Partnership for a Healthier America\u003c/a> believe it does. And so does the beverage industry, which has seen a flattening out of demand in the U.S. for its traditional, caloric drinks.\u003c/p>\n\u003cp>At a time when many kids get way too many calories from sugary sodas and juices, water's image may need a boost. So it's getting a new logo: Drink Up.\u003c/p>\n\u003cfigure id=\"attachment_70097\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/michelle-obamadrink-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/michelle-obamadrink-up.jpg\" alt=\"The Drink Up logo will appear on bottled water, outdoor taps and reusable bottles. Image: Partnership for a Healthier America \" width=\"250\" class=\"size-full wp-image-70097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Drink Up logo will appear on bottled water, outdoor taps and reusable bottles. Image: Partnership for a Healthier America\u003c/figcaption>\u003c/figure>\n\u003cp>At a high school in Watertown, Wis., the first lady said Thursday that drinking a little more H20 is an easy step to improve your health.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Drink just one more glass of water a day, and you can make a real difference for your health, your energy and the way you feel,\" the first lady \u003ca href=\"http://www.whitehouse.gov/the-press-office/2013/09/12/first-lady-michelle-obama-ask-everyone-drink-more-water\">said\u003c/a>.\u003c/p>\n\u003cp>The Partnership for a Healthier America has brought several industry supporters to the new logo and promotion initiative. For instance, Brita will feature the Drink Up logo on packages of its reusable filtering bottles.\u003c/p>\n\u003cp>And many players in the beverage industry are taking part, too. Bottled water is a lucrative and growing business — with $11.3 billion in sales in the U.S. in 2012. And companies such as Nestle, Deer Park and Poland Springs plan to integrate the Drink Up logo on packaging and delivery trucks. They also plan to talk up the message using social media.\u003c/p>\n\u003cp>Relying on the private sector to sell us water, however, is not everyone's idea of a good way to hydrate. As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/12/146692656/battling-the-bottle-students-and-industry-face-off-over-water\">reported\u003c/a> in 2012, more than 20 colleges and universities have complete or partial bans on bottled water because of environmental and health concerns about the industry.\u003c/p>\n\u003cp>\u003ca href=\"http://www.globaltap.org/\">GlobalTap\u003c/a> is another supporter in the Partnership for a Healthier America initiative. This group is installing a new generation of drinking fountains — or taps, to be more accurate — in public spaces and schools around the world. Instead of leaning over to take a sip, the idea is more of a free filling station for your water bottle.\u003c/p>\n\u003cp>Not everyone is so impressed by the Drink Up campaign. \u003ca href=\"http://www.cspinet.org/about/\">Michael Jacobson\u003c/a> of the Center for Science in the Public Interest says there's not exactly a hydration crisis that needs solving. He says soda and sugary drinks are one of the biggest promoters of obesity and diabetes.\u003c/p>\n\u003cp>\"Advocating drinking more actual water and \u003cem>less \u003c/em>sugar water is one of the most important messages that [the first lady's] Let's Move could deliver,\" Jacobson said in a \u003ca href=\"http://www.cspinet.org/new/201309121.html\">statement\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70098\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/micheleobama-watertown.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/micheleobama-watertown.jpg\" alt=\"First lady Michelle Obama participates in an event at Watertown High School to encourage people to drink more water. Photo: Morry Gash/AP\" width=\"624\" height=\"351\" class=\"size-full wp-image-70098\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First lady Michelle Obama participates in an event at Watertown High School to encourage people to drink more water. Photo: Morry Gash/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/13/222062826/directive-from-the-white-house-drink-more-water\">The Salt at NPR Food\u003c/a> (9/13/13)\u003c/p>\n\u003cp>Over the years, we've done lots of stories about the importance of \u003ca href=\"http://m.npr.org/story/11744838\">drinking water\u003c/a> to stay hydrated.\u003c/p>\n\u003cp>It's such a simple directive. Does it really need repeating?\u003c/p>\n\u003cp>Well, first lady Michelle Obama and the \u003ca href=\"http://ahealthieramerica.org/\">Partnership for a Healthier America\u003c/a> believe it does. And so does the beverage industry, which has seen a flattening out of demand in the U.S. for its traditional, caloric drinks.\u003c/p>\n\u003cp>At a time when many kids get way too many calories from sugary sodas and juices, water's image may need a boost. So it's getting a new logo: Drink Up.\u003c/p>\n\u003cfigure id=\"attachment_70097\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/michelle-obamadrink-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/michelle-obamadrink-up.jpg\" alt=\"The Drink Up logo will appear on bottled water, outdoor taps and reusable bottles. Image: Partnership for a Healthier America \" width=\"250\" class=\"size-full wp-image-70097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Drink Up logo will appear on bottled water, outdoor taps and reusable bottles. Image: Partnership for a Healthier America\u003c/figcaption>\u003c/figure>\n\u003cp>At a high school in Watertown, Wis., the first lady said Thursday that drinking a little more H20 is an easy step to improve your health.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Drink just one more glass of water a day, and you can make a real difference for your health, your energy and the way you feel,\" the first lady \u003ca href=\"http://www.whitehouse.gov/the-press-office/2013/09/12/first-lady-michelle-obama-ask-everyone-drink-more-water\">said\u003c/a>.\u003c/p>\n\u003cp>The Partnership for a Healthier America has brought several industry supporters to the new logo and promotion initiative. For instance, Brita will feature the Drink Up logo on packages of its reusable filtering bottles.\u003c/p>\n\u003cp>And many players in the beverage industry are taking part, too. Bottled water is a lucrative and growing business — with $11.3 billion in sales in the U.S. in 2012. And companies such as Nestle, Deer Park and Poland Springs plan to integrate the Drink Up logo on packaging and delivery trucks. They also plan to talk up the message using social media.\u003c/p>\n\u003cp>Relying on the private sector to sell us water, however, is not everyone's idea of a good way to hydrate. As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/12/146692656/battling-the-bottle-students-and-industry-face-off-over-water\">reported\u003c/a> in 2012, more than 20 colleges and universities have complete or partial bans on bottled water because of environmental and health concerns about the industry.\u003c/p>\n\u003cp>\u003ca href=\"http://www.globaltap.org/\">GlobalTap\u003c/a> is another supporter in the Partnership for a Healthier America initiative. This group is installing a new generation of drinking fountains — or taps, to be more accurate — in public spaces and schools around the world. Instead of leaning over to take a sip, the idea is more of a free filling station for your water bottle.\u003c/p>\n\u003cp>Not everyone is so impressed by the Drink Up campaign. \u003ca href=\"http://www.cspinet.org/about/\">Michael Jacobson\u003c/a> of the Center for Science in the Public Interest says there's not exactly a hydration crisis that needs solving. He says soda and sugary drinks are one of the biggest promoters of obesity and diabetes.\u003c/p>\n\u003cp>\"Advocating drinking more actual water and \u003cem>less \u003c/em>sugar water is one of the most important messages that [the first lady's] Let's Move could deliver,\" Jacobson said in a \u003ca href=\"http://www.cspinet.org/new/201309121.html\">statement\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_70008\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/allergyalert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/allergyalert.jpg\" alt=\"SafetyTat, the inventor of children's safety tattoos, offers a line of allergy tattoos to help children with food allergies. Photo: Courtesy of SafetyTat\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SafetyTat, the inventor of children's safety tattoos, offers a line of allergy tattoos to help children with food allergies. Photo: Courtesy of SafetyTat\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/10/221119528/doctors-lean-towards-introducing-allergenic-foods-to-kids-early\">The Salt at NPR Food\u003c/a> (9/12/13)\u003c/p>\n\u003cp>It's an anxiety that lots of us parents live with: With all the talk about the \u003ca href=\"http://www.npr.org/blogs/health/2011/06/20/137295285/study-food-allergies-affect-1-in-13-kids\">high rates\u003c/a> of food allergies, will \u003cem>my\u003c/em> baby or toddler be next?\u003c/p>\n\u003cp>There's a lot that doctors are still trying to understand about how to treat food allergies in kids. But a committee of experts from the \u003ca href=\"http://www.aaaai.org/home.aspx\">American Academy of Allergy, Asthma and Immunology\u003c/a> is weighing in with new guidelines aimed at preventing allergies to \u003ca href=\"http://www.mayoclinic.com/health/food-allergies/AA00057\">the most common allergenic foods\u003c/a>.\u003c/p>\n\u003cp>The guidelines represent a shift in thinking about when it's best to introduce babies and toddlers to the foods that are most likely to cause allergic reactions.\u003c/p>\n\u003cp>For years the parents of infants were told that delaying the introduction of certain foods may help prevent allergic disease.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For instance, parents were told to hold off on introducing eggs until kids turned 2. Doctors recommended against adding fish and nuts until age 3. But, increasingly, the evidence is pointing in a new direction.\u003c/p>\n\u003cp>In fact, in the new guidelines, the committee of allergists cites seven studies that suggest that delaying beyond 4 to 6 months of age the introduction of solid foods, especially highly allergenic foods, may actually \u003cem>increase\u003c/em> the risk of food allergies or eczema.\u003c/p>\n\u003cp>Instead, they suggest introducing \u003ca href=\"http://www.jaci-inpractice.org/article/S2213-2198%2812%2900014-1/fulltext#sec4.2\">some foods\u003c/a> that can cause allergies between 4 and 6 months of age, at a rate not faster than one new food every three to five days.\u003c/p>\n\u003cp>The details of the guidelines are included in this \u003ca href=\"http://www.jaci-inpractice.org/article/S2213-2198%2812%2900014-1/fulltext\">paper\u003c/a>, first published in January. Allergist \u003ca href=\"http://www.nationaljewish.org/about/people-search/detail/?id=207\">David Fleischer\u003c/a>, of National Jewish Health, will present the guidelines in October at a \u003ca href=\"http://www.aapexperience.org/\">meeting\u003c/a> of pediatricians in Orlando, Fla.\u003c/p>\n\u003cp>If you listen to \u003ca href=\"http://hereandnow.wbur.org/\">my story\u003c/a> on \u003cem>Here & Now\u003c/em>, you'll hear Dr. Fleischer explain why there's still a lot to learn.\u003c/p>\n\u003cp>Many of the studies evaluating the timing of introducing foods are suggestive, but not conclusive. And many studies are still ongoing.\u003c/p>\n\u003cp>For instance, allergists don't yet know whether holding off on introducing peanut butter until the toddler years will result in fewer peanut allergies among kids.\u003c/p>\n\u003cp>There are currently studies underway here in the U.S. and in the United Kingdom that will help answer this question.\u003c/p>\n\u003cp>Experts say babies with severe eczema or early allergic reactions to food should develop a personalized plan to introduce foods with an allergist.\u003c/p>\n\u003cp>The shift in thinking about the timing of introducing allergenic foods has been gradual. Back in 2008, the American Academy of Pediatrics changed its \u003ca href=\"http://pediatrics.aappublications.org/content/121/1/183.short\">policy\u003c/a>.\u003c/p>\n\u003cp>A committee within the AAP concluded that there was no evidence that delaying the introduction of allergenic foods such as fish, eggs and peanuts beyond 4 to 6 months of age protects against the development of allergies.\u003c/p>\n\u003cp>So, on this topic, stay tuned: There are plenty of questions yet to unravel.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Food allergy experts now recommend that some parents introduce toddlers and babies to the foods beginning at around 4 to 6 months of age. It's a shift away from earlier advice to delay the introduction of the foods to help prevent allergies.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70008\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/allergyalert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/allergyalert.jpg\" alt=\"SafetyTat, the inventor of children's safety tattoos, offers a line of allergy tattoos to help children with food allergies. Photo: Courtesy of SafetyTat\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SafetyTat, the inventor of children's safety tattoos, offers a line of allergy tattoos to help children with food allergies. Photo: Courtesy of SafetyTat\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/10/221119528/doctors-lean-towards-introducing-allergenic-foods-to-kids-early\">The Salt at NPR Food\u003c/a> (9/12/13)\u003c/p>\n\u003cp>It's an anxiety that lots of us parents live with: With all the talk about the \u003ca href=\"http://www.npr.org/blogs/health/2011/06/20/137295285/study-food-allergies-affect-1-in-13-kids\">high rates\u003c/a> of food allergies, will \u003cem>my\u003c/em> baby or toddler be next?\u003c/p>\n\u003cp>There's a lot that doctors are still trying to understand about how to treat food allergies in kids. But a committee of experts from the \u003ca href=\"http://www.aaaai.org/home.aspx\">American Academy of Allergy, Asthma and Immunology\u003c/a> is weighing in with new guidelines aimed at preventing allergies to \u003ca href=\"http://www.mayoclinic.com/health/food-allergies/AA00057\">the most common allergenic foods\u003c/a>.\u003c/p>\n\u003cp>The guidelines represent a shift in thinking about when it's best to introduce babies and toddlers to the foods that are most likely to cause allergic reactions.\u003c/p>\n\u003cp>For years the parents of infants were told that delaying the introduction of certain foods may help prevent allergic disease.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For instance, parents were told to hold off on introducing eggs until kids turned 2. Doctors recommended against adding fish and nuts until age 3. But, increasingly, the evidence is pointing in a new direction.\u003c/p>\n\u003cp>In fact, in the new guidelines, the committee of allergists cites seven studies that suggest that delaying beyond 4 to 6 months of age the introduction of solid foods, especially highly allergenic foods, may actually \u003cem>increase\u003c/em> the risk of food allergies or eczema.\u003c/p>\n\u003cp>Instead, they suggest introducing \u003ca href=\"http://www.jaci-inpractice.org/article/S2213-2198%2812%2900014-1/fulltext#sec4.2\">some foods\u003c/a> that can cause allergies between 4 and 6 months of age, at a rate not faster than one new food every three to five days.\u003c/p>\n\u003cp>The details of the guidelines are included in this \u003ca href=\"http://www.jaci-inpractice.org/article/S2213-2198%2812%2900014-1/fulltext\">paper\u003c/a>, first published in January. Allergist \u003ca href=\"http://www.nationaljewish.org/about/people-search/detail/?id=207\">David Fleischer\u003c/a>, of National Jewish Health, will present the guidelines in October at a \u003ca href=\"http://www.aapexperience.org/\">meeting\u003c/a> of pediatricians in Orlando, Fla.\u003c/p>\n\u003cp>If you listen to \u003ca href=\"http://hereandnow.wbur.org/\">my story\u003c/a> on \u003cem>Here & Now\u003c/em>, you'll hear Dr. Fleischer explain why there's still a lot to learn.\u003c/p>\n\u003cp>Many of the studies evaluating the timing of introducing foods are suggestive, but not conclusive. And many studies are still ongoing.\u003c/p>\n\u003cp>For instance, allergists don't yet know whether holding off on introducing peanut butter until the toddler years will result in fewer peanut allergies among kids.\u003c/p>\n\u003cp>There are currently studies underway here in the U.S. and in the United Kingdom that will help answer this question.\u003c/p>\n\u003cp>Experts say babies with severe eczema or early allergic reactions to food should develop a personalized plan to introduce foods with an allergist.\u003c/p>\n\u003cp>The shift in thinking about the timing of introducing allergenic foods has been gradual. Back in 2008, the American Academy of Pediatrics changed its \u003ca href=\"http://pediatrics.aappublications.org/content/121/1/183.short\">policy\u003c/a>.\u003c/p>\n\u003cp>A committee within the AAP concluded that there was no evidence that delaying the introduction of allergenic foods such as fish, eggs and peanuts beyond 4 to 6 months of age protects against the development of allergies.\u003c/p>\n\u003cp>So, on this topic, stay tuned: There are plenty of questions yet to unravel.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin",
"title": "Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_66944\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\" alt=\"A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, founder of Edible Excursions. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, owner of Edible Excursions. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In today's \u003cem>\u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?ref=dining\">New York Times\u003c/a>\u003c/em> food section Jeff Gordinier checks in with local \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a> owner Lisa Rogovin about what to look for when choosing a food tour here or abroad. Rogovin spent seven years in sales with \u003cem>Gourmet\u003c/em> magazine before launching her own food tour company in 2004. She's been pounding the pavement introducing guests to restaurants, cafes, and food producers in San Francisco, the East Bay, and Marin for the past nine years. Currently, a dozen guides lead 25-40 intimate food forays a month that showcase culinary picks in the city's \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, \u003ca href=\"http://www.sfweekly.com/bestof/2011/award/best-way-to-eat-your-way-through-the-mission-2481708/\">Mission District\u003c/a>, and \u003ca href=\"http://sfjapantown.org/\">Japantown\u003c/a>, as well as Berkeley's \u003ca href=\"http://www.gourmetghetto.org/\">Gourmet Ghetto\u003c/a> and Oakland's \u003ca href=\"http://www.modernluxury.com/san-francisco/story/best-of-the-bay-2013-food\">Temescal neighborhood\u003c/a>.\u003c/p>\n\u003cp>Rogovin, 43, lives with her husband and two children in Glen Park. She spoke with BAB's Sarah Henry about what her job entails and why there's such a demand for food tours. (Full disclosure: Henry met Rogovin three years ago, when she interviewed her for a \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">story\u003c/a>. For the past two years she's led East Bay jaunts for Edible Excursions and curated the latest tour \u003ca href=\"http://www.forbes.com/sites/melaniehaiken/2013/05/31/5-hot-new-food-tours-and-foodie-meccas-for-summer/\">Temescal Tastes\u003c/a>.)\u003c/p>\n\u003cp>The edible entrepreneur shares some of her favorite local dining destinations, chimes in on what she thinks of terms like \"foodie,\" and offers a sneak peek into her new tours. Cocktails anyone?\u003c/p>\n\u003cfigure id=\"attachment_66942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\" alt=\"Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\" width=\"1000\" height=\"713\" class=\"size-full wp-image-66942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is the biggest myth about your day job?\u003c/strong>\u003c/p>\n\u003cp>People think that I eat all day. It's true I eat out a ton but I also run a business, with all that that entails. Even when I lead a tour I don't eat at every stop or I'd end up in a food coma.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Do you eat on tours you lead?\u003c/strong>\u003c/p>\n\u003cp>There's usually at least one or two stops I can't resist on every tour: Sake Onigiri at Kissako Tea in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">Japantown\u003c/a>, the \u003ca href=\"http://thelocalbutchershop.com/sandwiches/\">Local Butcher Shop sandwich\u003c/a> and everything and anything from \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> in Berkeley, \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> for pastrami on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">Mission 24th tour\u003c/a>, \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> on the Mission 18th tour.\u003c/p>\n\u003cp>\u003cstrong>What does a typical work week look like for you?\u003c/strong>\u003c/p>\n\u003cp>I lead private and Japantown tours. Last week I lead a group of Genentech employees through the Ferry Building and a Contiki group through the Mission. I spent most of Wednesday scouting locations for an upcoming Oakland tour, followed by drinks with girlfriends at \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, owned by my friend \u003ca href=\"http://bsidebbq.com/\">Tanya Holland\u003c/a>. We took Tanya to \u003ca href=\"http://duendeoakland.com/\">Duende\u003c/a> in Uptown for dinner. I recommend the \u003cem>arroz negro\u003c/em>. I had business meetings at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> twice last week and two meals at \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>. From around six in the morning to about 11 at night I'm continually fielding questions and requests from my tour coordinator, guides, and guests. I make a point of staying connected with my existing food partners, building and maintaining those relationships and making sure things are working for them in relation to our tours. There's also website updating and social media to do. Last week I also worked on proposals for potential tours, one for next year's \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a>, one for a Google group, and another for a delegation of dentists from Korea coming to San Francisco for a convention. I met with UC Berkeley contacts about offering tours to different departments there and I interviewed a potential new guide. I go over scheduling, invoicing, and other administrative stuff like handling fundraising requests with my operations manager.\u003c/p>\n\u003cp>My husband and I celebrated the eighth anniversary of our meeting with dinner at \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and dessert at \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> in Cole Valley (malted milkshake and brownie sundae.) I'm a mom, so there's the care, feeding, and transporting of children too. It's important to me that we have family meals together. That's how childhood memories are made. We took the kids to \u003ca href=\"http://www.sundaystreetssf.com/\">Sunday Streets\u003c/a> in the Mission and had lunch at \u003ca href=\"http://www.missionpicnic.com/\">Mission Picnic\u003c/a>. I try to exercise five times a week—running, Zumba, working out with a personal trainer--it's necessary in this job to burn calories. I exercise to eat.\u003c/p>\n\u003cfigure id=\"attachment_66934\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\" alt=\"Lisa Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\" width=\"400\" class=\"size-full wp-image-66934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How often do you eat out and do you ever tire of restaurant food? \u003c/strong>\u003c/p>\n\u003cp>I eat at restaurants about seven times a week. Eating out is my sport of choice. I love variety so I enjoy both hole-in-the-walls such as \u003ca href=\"http://basaseafoodexpress.net/\">Basa Seafood\u003c/a> for clam chowder or \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a> for \u003cem>al pastor\u003c/em> tacos. I like neighborhood joints like \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a> as much if not more than sleek and trendy spots. I'm not really into the three-hour, high-end dining experiences like I used to do at \u003cem>Gourmet\u003c/em>. I'm just not into the pomp and circumstance. There was a time when I went to places like \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> or \u003ca href=\"http://quincerestaurant.com/\">Quince\u003c/a> for dinners three times a week but now I choose simpler dining experiences. I did have an impressive meal recently at \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a>. They're crazy talented and creative in the kitchen. I ate Fort Bragg sea urchin with Delta asparagus. My most memorable meal lately was at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. The dining experience is executed in a unique way I found exciting. The menu changes all night long: What's available at 6 may not be available at 9. We had a smoked sturgeon pancake with horseradish schmear that was delicious.\u003c/p>\n\u003cp>\u003cstrong>What kind of home cook are you and what's your go-to family dinner?\u003c/strong>\u003c/p>\n\u003cp>Cooking at home has changed drastically since my little ones (Livia, 2 and Matthew, 4) came along. Popping corn for my kids is considered cooking these days. I enjoy cooking but I have five minutes max of uninterrupted kitchen time. Now I cook about once a week when a recipe I read inspires me. I love \u003cem>Bon Appetit\u003c/em> since Adam Rapoport came on as editor-in-chief. I just bought ingredients for Corn Maque Choux from the July issue. I hope I find time to make the dish or else I'll throw the corn and some protein on the grill. We just started having a personal chef, \u003ca href=\"http://www.kitchit.com/profiles/chefs/joshua-clever\">Joshua Clever\u003c/a>, who also happens to be one of my guides, come to our house twice a month and he cooks entrees and sides and fixes salads. My husband and I love salads: Micro greens, arugula, toasted nuts, dried or fresh seasonal fruit and some Israeli feta or blue or shaved aged goat. \u003c/p>\n\u003cp>\u003cstrong>What do you think of the terms \"foodie\" and \"gourmet\" and do these labels describe you?\u003c/strong>\u003c/p>\n\u003cp>Gourmet feels stodgy. Old school. Foodie is ubiquitous these days. What does that word even mean? I don't spend a moment thinking about these words. Maybe \"food obsessed\" is a better label for me. \u003c/p>\n\u003cfigure id=\"attachment_66941\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\" alt=\"Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the culinary landscape evolved in the nine years you've lead food tours?\u003c/strong>\u003c/p>\n\u003cp>There's been great food in the Bay Area for decades, thanks to the California Cuisine movement a la \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> and its many disciples. But I think there's lots more of it now and it has spread way beyond Berkeley's Gourmet Ghetto and San Francisco's Ferry Building. \u003c/p>\n\u003cp>\u003cstrong>Did you coin the term \"epicurean concierge\" and what does it mean to you?\u003c/strong>\u003c/p>\n\u003cp>When I worked for \u003cem>Gourmet\u003c/em> a colleague who worked for \u003cem>Vanity Fair\u003c/em> thought I should call myself an \"epicurean concierge.\" I love the title. You turn to a hotel concierge to find out about a region and what to do. Guests can turn to Edible Excursions guides to learn about the food scene here. That's one of the cool things about having your own business. You can call yourself whatever you want. \u003c/p>\n\u003cp>\u003cstrong>Why do you think there's so much interest now in the Bay Area in what we eat?\u003c/strong>\u003c/p>\n\u003cp>Bay Area people have been focused on what they eat for decades. In part, it has to do with our access to high quality ingredients year round growing within close proximity to the public. In recent years, the number of farmers' markets have grown so you can find a market six days a week. People aren't waiting for Saturday to head to the Ferry Plaza they're going to the Fillmore, Castro, Civic Center, Noe Valley and Glen Park. \u003c/p>\n\u003cp>Food TV, Instagram, Twitter, Facebook, Pinterest, Meetup and a slew of other social media have put a magnifying glass over what and where people eat. I get it. I love to look at food. I follow \u003ca href=\"http://instagram.com/offalchris#\">Chris Cosentino\u003c/a> of \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> on Instagram to see what dishes he's prepared for his menu. He can make something like offal, which may not initially sound appealing, come to life with Gravenstein apples and toasted walnuts. I grew up with a dad who loved to take pictures of food. One of my favorite photos from my childhood is a plate of perfectly charred steak at \u003ca href=\"http://www.peterluger.com/brooklyn.cfm\">Peter Lugar's in Brooklyn\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\" alt=\"The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-66940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What do you want guests to take away from a food tour?\u003c/strong>\u003c/p>\n\u003cp>People get so much more than food on an Edible Excursion tour. They also glean insights and information about the people making or growing the food, regional history, and local culture. Hopefully, that experience will help shape the way people shop for food or select a restaurant. \u003c/p>\n\u003cp>\u003cstrong>Who takes your tours?\u003c/strong>\u003c/p>\n\u003cp>Family, friends, and coworkers. Lawyers, builders, doctors, retired grandmas, finance people, high-school sweethearts, activists, and moms who met when their kids were in preschool but are now in college or married with kids of their own. We offer \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">sign-language tours to the deaf community\u003c/a> too. Some guests are just there to take it all in. Others think they are the world's foremost authorities about everything and want to share their knowledge with the rest of the group. As their guides, it's our job to manage the more challenging personalities so they're not interfering with other guests' experiences. Another typical personality we come across is someone who just can't get enough info and fires off question after question. It's great to have engaged customers but we're on a tight timeline so we know how to move things along gently so as not to offend or dismiss anyone. \u003c/p>\n\u003cfigure id=\"attachment_67069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\" alt=\"Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What qualities do you look for in a guide?\u003c/strong>\u003c/p>\n\u003cp>A genuine desire to educate guests about the local food scene and the surrounding community. A great anticipator: A person who has a calm and collected demeanor in the face of disaster and difficult personalities who can adapt depending on the group, weather, or what's going on for our partner businesses. Someone who can build a strong rapport with guests and merchants. There's definitely a performance aspect to it: A guide needs to be on for three hours, even when most peoples' attention spans wane around the 30 minute mark. That's why we keep things moving.\u003c/p>\n\u003cp>\u003cstrong>What's next for Edible Excursions?\u003c/strong>\u003c/p>\n\u003cp>New tours, in no particular order: A San Francisco Cocktail Tour: The drinks menu has become an increasingly creative place and we want to spotlight the bartenders who are crafting these specialty sips. And, maybe because I'm a mom, I really look forward to a cocktail at the end of the day. More Oakland tours, in Uptown, Old Oakland, and beyond because the food scene there is exploding. There's incredible local pride along with a lot of chefs who might have opened in San Francisco who are heading to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/24/chef-preeti-mistry-juhu-beach-club-in-temescal/\">Oakland\u003c/a> instead. It's perhaps the most exciting and talked about food scene locally. And Dogpatch in the city, because it's a hidden gem yet to get the attention it deserves. \u003c/p>\n\u003cp>I also want to offer culinary excursions for young families. So many kids are picky eaters and I think if they're given a fun way to explore other foods and flavors they might buy into it. Kids who are picky are more likely to try new things if the idea doesn't originate from their parents. Food tours are a great thing to do with terrible teens too; food really does help break down barriers and connect people.\u003c/p>\n\u003cp>\u003cstrong>If you could choose ahead, what would your Last Supper look like?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I could see going out with a smile after eating a Reuben sandwich from \u003ca href=\"http://stagslunchette.com/\">Stag's Lunchette\u003c/a>. But I'd need some clean greens on the side for a balance so maybe steamed broccoli rabe too. Oh, and a tequila cocktail to round out the mix.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66944\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\" alt=\"A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, founder of Edible Excursions. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, owner of Edible Excursions. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In today's \u003cem>\u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?ref=dining\">New York Times\u003c/a>\u003c/em> food section Jeff Gordinier checks in with local \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a> owner Lisa Rogovin about what to look for when choosing a food tour here or abroad. Rogovin spent seven years in sales with \u003cem>Gourmet\u003c/em> magazine before launching her own food tour company in 2004. She's been pounding the pavement introducing guests to restaurants, cafes, and food producers in San Francisco, the East Bay, and Marin for the past nine years. Currently, a dozen guides lead 25-40 intimate food forays a month that showcase culinary picks in the city's \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, \u003ca href=\"http://www.sfweekly.com/bestof/2011/award/best-way-to-eat-your-way-through-the-mission-2481708/\">Mission District\u003c/a>, and \u003ca href=\"http://sfjapantown.org/\">Japantown\u003c/a>, as well as Berkeley's \u003ca href=\"http://www.gourmetghetto.org/\">Gourmet Ghetto\u003c/a> and Oakland's \u003ca href=\"http://www.modernluxury.com/san-francisco/story/best-of-the-bay-2013-food\">Temescal neighborhood\u003c/a>.\u003c/p>\n\u003cp>Rogovin, 43, lives with her husband and two children in Glen Park. She spoke with BAB's Sarah Henry about what her job entails and why there's such a demand for food tours. (Full disclosure: Henry met Rogovin three years ago, when she interviewed her for a \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">story\u003c/a>. For the past two years she's led East Bay jaunts for Edible Excursions and curated the latest tour \u003ca href=\"http://www.forbes.com/sites/melaniehaiken/2013/05/31/5-hot-new-food-tours-and-foodie-meccas-for-summer/\">Temescal Tastes\u003c/a>.)\u003c/p>\n\u003cp>The edible entrepreneur shares some of her favorite local dining destinations, chimes in on what she thinks of terms like \"foodie,\" and offers a sneak peek into her new tours. Cocktails anyone?\u003c/p>\n\u003cfigure id=\"attachment_66942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\" alt=\"Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\" width=\"1000\" height=\"713\" class=\"size-full wp-image-66942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is the biggest myth about your day job?\u003c/strong>\u003c/p>\n\u003cp>People think that I eat all day. It's true I eat out a ton but I also run a business, with all that that entails. Even when I lead a tour I don't eat at every stop or I'd end up in a food coma.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Do you eat on tours you lead?\u003c/strong>\u003c/p>\n\u003cp>There's usually at least one or two stops I can't resist on every tour: Sake Onigiri at Kissako Tea in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">Japantown\u003c/a>, the \u003ca href=\"http://thelocalbutchershop.com/sandwiches/\">Local Butcher Shop sandwich\u003c/a> and everything and anything from \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> in Berkeley, \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> for pastrami on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">Mission 24th tour\u003c/a>, \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> on the Mission 18th tour.\u003c/p>\n\u003cp>\u003cstrong>What does a typical work week look like for you?\u003c/strong>\u003c/p>\n\u003cp>I lead private and Japantown tours. Last week I lead a group of Genentech employees through the Ferry Building and a Contiki group through the Mission. I spent most of Wednesday scouting locations for an upcoming Oakland tour, followed by drinks with girlfriends at \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, owned by my friend \u003ca href=\"http://bsidebbq.com/\">Tanya Holland\u003c/a>. We took Tanya to \u003ca href=\"http://duendeoakland.com/\">Duende\u003c/a> in Uptown for dinner. I recommend the \u003cem>arroz negro\u003c/em>. I had business meetings at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> twice last week and two meals at \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>. From around six in the morning to about 11 at night I'm continually fielding questions and requests from my tour coordinator, guides, and guests. I make a point of staying connected with my existing food partners, building and maintaining those relationships and making sure things are working for them in relation to our tours. There's also website updating and social media to do. Last week I also worked on proposals for potential tours, one for next year's \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a>, one for a Google group, and another for a delegation of dentists from Korea coming to San Francisco for a convention. I met with UC Berkeley contacts about offering tours to different departments there and I interviewed a potential new guide. I go over scheduling, invoicing, and other administrative stuff like handling fundraising requests with my operations manager.\u003c/p>\n\u003cp>My husband and I celebrated the eighth anniversary of our meeting with dinner at \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and dessert at \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> in Cole Valley (malted milkshake and brownie sundae.) I'm a mom, so there's the care, feeding, and transporting of children too. It's important to me that we have family meals together. That's how childhood memories are made. We took the kids to \u003ca href=\"http://www.sundaystreetssf.com/\">Sunday Streets\u003c/a> in the Mission and had lunch at \u003ca href=\"http://www.missionpicnic.com/\">Mission Picnic\u003c/a>. I try to exercise five times a week—running, Zumba, working out with a personal trainer--it's necessary in this job to burn calories. I exercise to eat.\u003c/p>\n\u003cfigure id=\"attachment_66934\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\" alt=\"Lisa Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\" width=\"400\" class=\"size-full wp-image-66934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How often do you eat out and do you ever tire of restaurant food? \u003c/strong>\u003c/p>\n\u003cp>I eat at restaurants about seven times a week. Eating out is my sport of choice. I love variety so I enjoy both hole-in-the-walls such as \u003ca href=\"http://basaseafoodexpress.net/\">Basa Seafood\u003c/a> for clam chowder or \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a> for \u003cem>al pastor\u003c/em> tacos. I like neighborhood joints like \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a> as much if not more than sleek and trendy spots. I'm not really into the three-hour, high-end dining experiences like I used to do at \u003cem>Gourmet\u003c/em>. I'm just not into the pomp and circumstance. There was a time when I went to places like \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> or \u003ca href=\"http://quincerestaurant.com/\">Quince\u003c/a> for dinners three times a week but now I choose simpler dining experiences. I did have an impressive meal recently at \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a>. They're crazy talented and creative in the kitchen. I ate Fort Bragg sea urchin with Delta asparagus. My most memorable meal lately was at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. The dining experience is executed in a unique way I found exciting. The menu changes all night long: What's available at 6 may not be available at 9. We had a smoked sturgeon pancake with horseradish schmear that was delicious.\u003c/p>\n\u003cp>\u003cstrong>What kind of home cook are you and what's your go-to family dinner?\u003c/strong>\u003c/p>\n\u003cp>Cooking at home has changed drastically since my little ones (Livia, 2 and Matthew, 4) came along. Popping corn for my kids is considered cooking these days. I enjoy cooking but I have five minutes max of uninterrupted kitchen time. Now I cook about once a week when a recipe I read inspires me. I love \u003cem>Bon Appetit\u003c/em> since Adam Rapoport came on as editor-in-chief. I just bought ingredients for Corn Maque Choux from the July issue. I hope I find time to make the dish or else I'll throw the corn and some protein on the grill. We just started having a personal chef, \u003ca href=\"http://www.kitchit.com/profiles/chefs/joshua-clever\">Joshua Clever\u003c/a>, who also happens to be one of my guides, come to our house twice a month and he cooks entrees and sides and fixes salads. My husband and I love salads: Micro greens, arugula, toasted nuts, dried or fresh seasonal fruit and some Israeli feta or blue or shaved aged goat. \u003c/p>\n\u003cp>\u003cstrong>What do you think of the terms \"foodie\" and \"gourmet\" and do these labels describe you?\u003c/strong>\u003c/p>\n\u003cp>Gourmet feels stodgy. Old school. Foodie is ubiquitous these days. What does that word even mean? I don't spend a moment thinking about these words. Maybe \"food obsessed\" is a better label for me. \u003c/p>\n\u003cfigure id=\"attachment_66941\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\" alt=\"Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the culinary landscape evolved in the nine years you've lead food tours?\u003c/strong>\u003c/p>\n\u003cp>There's been great food in the Bay Area for decades, thanks to the California Cuisine movement a la \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> and its many disciples. But I think there's lots more of it now and it has spread way beyond Berkeley's Gourmet Ghetto and San Francisco's Ferry Building. \u003c/p>\n\u003cp>\u003cstrong>Did you coin the term \"epicurean concierge\" and what does it mean to you?\u003c/strong>\u003c/p>\n\u003cp>When I worked for \u003cem>Gourmet\u003c/em> a colleague who worked for \u003cem>Vanity Fair\u003c/em> thought I should call myself an \"epicurean concierge.\" I love the title. You turn to a hotel concierge to find out about a region and what to do. Guests can turn to Edible Excursions guides to learn about the food scene here. That's one of the cool things about having your own business. You can call yourself whatever you want. \u003c/p>\n\u003cp>\u003cstrong>Why do you think there's so much interest now in the Bay Area in what we eat?\u003c/strong>\u003c/p>\n\u003cp>Bay Area people have been focused on what they eat for decades. In part, it has to do with our access to high quality ingredients year round growing within close proximity to the public. In recent years, the number of farmers' markets have grown so you can find a market six days a week. People aren't waiting for Saturday to head to the Ferry Plaza they're going to the Fillmore, Castro, Civic Center, Noe Valley and Glen Park. \u003c/p>\n\u003cp>Food TV, Instagram, Twitter, Facebook, Pinterest, Meetup and a slew of other social media have put a magnifying glass over what and where people eat. I get it. I love to look at food. I follow \u003ca href=\"http://instagram.com/offalchris#\">Chris Cosentino\u003c/a> of \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> on Instagram to see what dishes he's prepared for his menu. He can make something like offal, which may not initially sound appealing, come to life with Gravenstein apples and toasted walnuts. I grew up with a dad who loved to take pictures of food. One of my favorite photos from my childhood is a plate of perfectly charred steak at \u003ca href=\"http://www.peterluger.com/brooklyn.cfm\">Peter Lugar's in Brooklyn\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\" alt=\"The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-66940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What do you want guests to take away from a food tour?\u003c/strong>\u003c/p>\n\u003cp>People get so much more than food on an Edible Excursion tour. They also glean insights and information about the people making or growing the food, regional history, and local culture. Hopefully, that experience will help shape the way people shop for food or select a restaurant. \u003c/p>\n\u003cp>\u003cstrong>Who takes your tours?\u003c/strong>\u003c/p>\n\u003cp>Family, friends, and coworkers. Lawyers, builders, doctors, retired grandmas, finance people, high-school sweethearts, activists, and moms who met when their kids were in preschool but are now in college or married with kids of their own. We offer \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">sign-language tours to the deaf community\u003c/a> too. Some guests are just there to take it all in. Others think they are the world's foremost authorities about everything and want to share their knowledge with the rest of the group. As their guides, it's our job to manage the more challenging personalities so they're not interfering with other guests' experiences. Another typical personality we come across is someone who just can't get enough info and fires off question after question. It's great to have engaged customers but we're on a tight timeline so we know how to move things along gently so as not to offend or dismiss anyone. \u003c/p>\n\u003cfigure id=\"attachment_67069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\" alt=\"Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What qualities do you look for in a guide?\u003c/strong>\u003c/p>\n\u003cp>A genuine desire to educate guests about the local food scene and the surrounding community. A great anticipator: A person who has a calm and collected demeanor in the face of disaster and difficult personalities who can adapt depending on the group, weather, or what's going on for our partner businesses. Someone who can build a strong rapport with guests and merchants. There's definitely a performance aspect to it: A guide needs to be on for three hours, even when most peoples' attention spans wane around the 30 minute mark. That's why we keep things moving.\u003c/p>\n\u003cp>\u003cstrong>What's next for Edible Excursions?\u003c/strong>\u003c/p>\n\u003cp>New tours, in no particular order: A San Francisco Cocktail Tour: The drinks menu has become an increasingly creative place and we want to spotlight the bartenders who are crafting these specialty sips. And, maybe because I'm a mom, I really look forward to a cocktail at the end of the day. More Oakland tours, in Uptown, Old Oakland, and beyond because the food scene there is exploding. There's incredible local pride along with a lot of chefs who might have opened in San Francisco who are heading to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/24/chef-preeti-mistry-juhu-beach-club-in-temescal/\">Oakland\u003c/a> instead. It's perhaps the most exciting and talked about food scene locally. And Dogpatch in the city, because it's a hidden gem yet to get the attention it deserves. \u003c/p>\n\u003cp>I also want to offer culinary excursions for young families. So many kids are picky eaters and I think if they're given a fun way to explore other foods and flavors they might buy into it. Kids who are picky are more likely to try new things if the idea doesn't originate from their parents. Food tours are a great thing to do with terrible teens too; food really does help break down barriers and connect people.\u003c/p>\n\u003cp>\u003cstrong>If you could choose ahead, what would your Last Supper look like?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I could see going out with a smile after eating a Reuben sandwich from \u003ca href=\"http://stagslunchette.com/\">Stag's Lunchette\u003c/a>. But I'd need some clean greens on the side for a balance so maybe steamed broccoli rabe too. Oh, and a tequila cocktail to round out the mix.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Taco Bell Says Adios To Kids' Meals And Toys",
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"content": "\u003cfigure id=\"attachment_66202\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tacobell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tacobell.jpg\" alt=\"Taco Bell. Photo: Getty\" width=\"640\" height=\"357\" class=\"size-full wp-image-66202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taco Bell. Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/23/204899615/taco-bell-says-adios-to-kids-meals-and-toys\">The Salt at NPR Food\u003c/a> (7/23/13)\u003c/p>\n\u003cp>That Crunchy Taco will no longer come with a side of toy.\u003c/p>\n\u003cp>Taco Bell announced Tuesday that it is ditching kids' meals and the trinkets that come with them at its U.S. locations. The items will begin to come off menus starting this month, the company says, and should be completely gone by January 2014.\u003c/p>\n\u003cp>\"As we continue our journey of being a better, more relevant Taco Bell, kids' meals and toys simply no longer make sense for us to put resources behind,\" Greg Creed, chief executive officer of Taco Bell, said in a \u003ca href=\"http://www.tacobell.com/Company/newsreleases/Kids_Meals_Discontinued\">statement\u003c/a> announcing the move.\u003c/p>\n\u003cp>The decision may be a financial one, but nutrition advocates have been calling on fast food chains to drop the use of toys in menu items aimed at kids for years. Critics have long argued that such toy accompaniments serve as a lure to hook young eaters on food that's often loaded with calories, fat and salt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few years ago, the city of San Francisco passed an ordinance banning freebie toys that come with meals that fail to meet nutritional standards set by the city. But as our colleagues at \u003ca href=\"http://ww2.kqed.org/news/2011/11/30/mcwork-around-fast-food-chain-thumbs-nose-at-sf-happy-meal-toy-ban/\">KQED reported\u003c/a>, McDonald's found a way around the ban by charging parents 10 cents for the trinkets.\u003c/p>\n\u003cp>With Tuesday's announcement, Taco Bell becomes the first nationwide chain to voluntarily stop selling kids' meals with toys, though regional chain Jack in the Box nixed the plastic playthings in its meals for children in 2011.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cspinet.org/about/margo-wootan.html\">Margo Wootan\u003c/a>, nutrition policy director for the Center for Science in the Public Interest, was among the advocates who praised Taco Bell's decision.\u003c/p>\n\u003cp>\"We urge McDonald's, Burger King, Wendy's, and others to follow Taco Bell's lead and stop using toys or other premiums to lure kids to meals of poor nutritional quality,\" Wootan said in a statement.\u003c/p>\n\u003cp>In 2009, fast food restaurants spent $714 million on marketing to kids, according to \u003ca href=\"http://www.ftc.gov/os/2012/12/121221foodmarketingreport.pdf\">a Federal Trade Commission report\u003c/a> released last year. A 2008 study from the FTC estimated that the fast food industry sells more than 1.2 billion kids' meals each year.\u003c/p>\n\u003cp>Saying adios to kids' meals is probably a lot less financially painful for Taco Bell than it would be for McDonald's, whose Happy Meals are rumored to account for about \u003ca href=\"http://www.npr.org/2011/07/27/138722037/mcdonalds-move-may-make-healthy-business-sense\">10 percent of sales\u003c/a>, as NPR has reported. By contrast, kids' meals account for just half of 1 percent of Taco Bell's overall sales, \u003ca href=\"http://www.usatoday.com/story/money/business/2013/07/22/taco-bell-kids-meals-toys-fast-food/2574959/\">according to\u003c/a> \u003cem>USA Today\u003c/em>.\u003c/p>\n\u003cp>And as Wootan notes, items that used to be on the Taco Bell kids' meal menu will still be available a la carte on the regular menu.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Dropping the kids' menu may lead parents to order higher calorie meals off the regular menu, and it's not as if its adult menu is full of health food,\" she says.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Kids' meals have never been a huge moneymaker for Taco Bell, so the move is probably a lot less financially painful for the company than it would be for, say, McDonald's. Nutrition advocates have long criticized the plastic playthings included in fast food kids' meals.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66202\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tacobell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tacobell.jpg\" alt=\"Taco Bell. Photo: Getty\" width=\"640\" height=\"357\" class=\"size-full wp-image-66202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taco Bell. Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/23/204899615/taco-bell-says-adios-to-kids-meals-and-toys\">The Salt at NPR Food\u003c/a> (7/23/13)\u003c/p>\n\u003cp>That Crunchy Taco will no longer come with a side of toy.\u003c/p>\n\u003cp>Taco Bell announced Tuesday that it is ditching kids' meals and the trinkets that come with them at its U.S. locations. The items will begin to come off menus starting this month, the company says, and should be completely gone by January 2014.\u003c/p>\n\u003cp>\"As we continue our journey of being a better, more relevant Taco Bell, kids' meals and toys simply no longer make sense for us to put resources behind,\" Greg Creed, chief executive officer of Taco Bell, said in a \u003ca href=\"http://www.tacobell.com/Company/newsreleases/Kids_Meals_Discontinued\">statement\u003c/a> announcing the move.\u003c/p>\n\u003cp>The decision may be a financial one, but nutrition advocates have been calling on fast food chains to drop the use of toys in menu items aimed at kids for years. Critics have long argued that such toy accompaniments serve as a lure to hook young eaters on food that's often loaded with calories, fat and salt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few years ago, the city of San Francisco passed an ordinance banning freebie toys that come with meals that fail to meet nutritional standards set by the city. But as our colleagues at \u003ca href=\"http://ww2.kqed.org/news/2011/11/30/mcwork-around-fast-food-chain-thumbs-nose-at-sf-happy-meal-toy-ban/\">KQED reported\u003c/a>, McDonald's found a way around the ban by charging parents 10 cents for the trinkets.\u003c/p>\n\u003cp>With Tuesday's announcement, Taco Bell becomes the first nationwide chain to voluntarily stop selling kids' meals with toys, though regional chain Jack in the Box nixed the plastic playthings in its meals for children in 2011.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cspinet.org/about/margo-wootan.html\">Margo Wootan\u003c/a>, nutrition policy director for the Center for Science in the Public Interest, was among the advocates who praised Taco Bell's decision.\u003c/p>\n\u003cp>\"We urge McDonald's, Burger King, Wendy's, and others to follow Taco Bell's lead and stop using toys or other premiums to lure kids to meals of poor nutritional quality,\" Wootan said in a statement.\u003c/p>\n\u003cp>In 2009, fast food restaurants spent $714 million on marketing to kids, according to \u003ca href=\"http://www.ftc.gov/os/2012/12/121221foodmarketingreport.pdf\">a Federal Trade Commission report\u003c/a> released last year. A 2008 study from the FTC estimated that the fast food industry sells more than 1.2 billion kids' meals each year.\u003c/p>\n\u003cp>Saying adios to kids' meals is probably a lot less financially painful for Taco Bell than it would be for McDonald's, whose Happy Meals are rumored to account for about \u003ca href=\"http://www.npr.org/2011/07/27/138722037/mcdonalds-move-may-make-healthy-business-sense\">10 percent of sales\u003c/a>, as NPR has reported. By contrast, kids' meals account for just half of 1 percent of Taco Bell's overall sales, \u003ca href=\"http://www.usatoday.com/story/money/business/2013/07/22/taco-bell-kids-meals-toys-fast-food/2574959/\">according to\u003c/a> \u003cem>USA Today\u003c/em>.\u003c/p>\n\u003cp>And as Wootan notes, items that used to be on the Taco Bell kids' meal menu will still be available a la carte on the regular menu.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Dropping the kids' menu may lead parents to order higher calorie meals off the regular menu, and it's not as if its adult menu is full of health food,\" she says.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Experimental Treatment For Milk Allergy May Not Last",
"title": "Experimental Treatment For Milk Allergy May Not Last",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_64379\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/milkallergy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/milkallergy.jpg\" alt=\"Researchers are learning more about how to treat milk allergy by giving kids a small amount of milk protein, but it needs further study. Photo: Michael Probst/Associated Press\" width=\"624\" height=\"468\" class=\"size-full wp-image-64379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Researchers are learning more about how to treat milk allergy by giving kids a small amount of milk protein, but it needs further study. Photo: Michael Probst/Associated Press\u003c/figcaption>\u003c/figure>\n\u003cp>Post by by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/01/197606669/experimental-treatment-for-milk-allergy-may-not-last\">The Salt at NPR Food\u003c/a> (7/1/13)\u003c/p>\n\u003cp>One out of every 13 children \u003ca href=\"http://www.npr.org/blogs/health/2011/06/20/137295285/study-food-allergies-affect-1-in-13-kids\">has\u003c/a> a food allergy, but the affliction still regularly stumps doctors. As Kari Nadeau, director of the Stanford Alliance for Food Allergy Research, \u003ca href=\"http://www.npr.org/2013/04/15/177319365/the-doctor-trying-to-solve-the-mystery-of-food-allergies\">told\u003c/a> Terry Gross in April on \u003cem>Fresh Air\u003c/em>, researchers still don't understand what \"flips the switch between a food allergen versus a food nutrient in children.\"\u003c/p>\n\u003cp>While the origins of food allergies remain unclear, scientists are learning how to treat them. An emerging body of research shows that kids may be able to kick a food allergy by regularly consuming — under doctor supervision — a small amount of the food every day for a set amount of time, at a dose that increases over time.\u003c/p>\n\u003cp>The idea behind \"oral immunotherapy\" is that you can teach an allergic child's immune system to ignore the food protein that pushes it into overdrive. It's the same principle that has dictated how people with environmental allergies have been treated for decades – they are given shots with small amounts of the allergen.\u003c/p>\n\u003cp>Preliminary experiments involving milk, peanuts and other allergenic foods \u003ca href=\"http://www.hopkinschildrens.org/drinking-milk-to-ease-milk-allergy.aspx\">have shown\u003c/a> this strategy works. The most common problematic foods among kids with allergies are peanuts (25 percent), milk (21 percent) and shellfish (17 percent). More than a third of kids with food allergies are allergic to more than one food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopkinschildrens.org/Robert-Wood/\">Robert Wood\u003c/a>, director of the Division of Pediatric Allergy and Immunology at the Johns Hopkins Children's Center, has conducted some of the studies of milk and other allergens. He says that the success of the early trials suggested that the benefits of oral immunotherapy would last.\u003c/p>\n\u003cp>Not so, according to the first long-term study of children allergic to milk who received the treatment.\u003c/p>\n\u003cp>Wood and his colleagues tracked 32 children who'd received oral immunotherapy for milk allergy in two separate studies at Johns Hopkins and Duke University. Three to five years after the treatment, eight children remained symptom-free long term, but 12 other children were once again experiencing frequent symptoms when they consumed milk. Six children had serious allergic reactions, and three of them reported having to use injectable epinephrine — or an EpiPen — at least once to deal with a life-threatening allergic reaction. The \u003ca href=\"http://www.jacionline.org/article/S0091-6749%2813%2900768-9/fulltext\">results\u003c/a> appear online in the \u003cem>Journal of Allergy and Clinical Immunology\u003c/em>.\u003c/p>\n\u003cp>\"At the end of our first study, we thought the milk allergy might be completely cured,\" Wood tells The Salt. \"But some kids went back to avoiding milk and then had very severe reactions.\"\u003c/p>\n\u003cp>Three to five years after the treatment, Wood says it was hard for most of the kids to keep milk in their diet on a regular basis. \"So we think this lack of continuous exposure is the main underlying factor of why people lose protection to the allergen,\" he says.\u003c/p>\n\u003cp>So how long might people have to be exposed to oral immunotherapy before kicking a food allergy? Researchers are still figuring that out, Wood says. \"I would guess that it ranges from six months to life, but that a majority [of people] could get there with five years of consistent intake,\" Wood says.\u003c/p>\n\u003cp>He and his colleagues also want to look at whether kids get more lasting protection if, in the initial treatment, they receive higher doses of the allergen over a longer period of time.\u003c/p>\n\u003cp>But Wood stresses that this is definitely not something any child — or parent — should try at home. \"This treatment is not ready for prime time,\" he notes. Kids should only receive oral immunotherapy if they're enrolled in a research trial approved by the Food and Drug Administration.\u003c/p>\n\u003cp>If you're curious about food allergies and oral immunotherapy research, check out the \u003ca href=\"http://www.nytimes.com/2013/03/10/magazine/can-a-radical-new-treatment-save-children-with-severe-allergies.html?pagewanted=all\">excellent piece\u003c/a> on Dr. Kari Nadeau's work in \u003cem>The New York Times Magazine\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Scientists have completed the first long-term study of children allergic to milk who were treated with an experimental therapy based on giving them small doses of milk. Three to five years later, some kids remained free of allergic symptoms. But for others, severe reactions to milk had resumed.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64379\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/milkallergy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/milkallergy.jpg\" alt=\"Researchers are learning more about how to treat milk allergy by giving kids a small amount of milk protein, but it needs further study. Photo: Michael Probst/Associated Press\" width=\"624\" height=\"468\" class=\"size-full wp-image-64379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Researchers are learning more about how to treat milk allergy by giving kids a small amount of milk protein, but it needs further study. Photo: Michael Probst/Associated Press\u003c/figcaption>\u003c/figure>\n\u003cp>Post by by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/01/197606669/experimental-treatment-for-milk-allergy-may-not-last\">The Salt at NPR Food\u003c/a> (7/1/13)\u003c/p>\n\u003cp>One out of every 13 children \u003ca href=\"http://www.npr.org/blogs/health/2011/06/20/137295285/study-food-allergies-affect-1-in-13-kids\">has\u003c/a> a food allergy, but the affliction still regularly stumps doctors. As Kari Nadeau, director of the Stanford Alliance for Food Allergy Research, \u003ca href=\"http://www.npr.org/2013/04/15/177319365/the-doctor-trying-to-solve-the-mystery-of-food-allergies\">told\u003c/a> Terry Gross in April on \u003cem>Fresh Air\u003c/em>, researchers still don't understand what \"flips the switch between a food allergen versus a food nutrient in children.\"\u003c/p>\n\u003cp>While the origins of food allergies remain unclear, scientists are learning how to treat them. An emerging body of research shows that kids may be able to kick a food allergy by regularly consuming — under doctor supervision — a small amount of the food every day for a set amount of time, at a dose that increases over time.\u003c/p>\n\u003cp>The idea behind \"oral immunotherapy\" is that you can teach an allergic child's immune system to ignore the food protein that pushes it into overdrive. It's the same principle that has dictated how people with environmental allergies have been treated for decades – they are given shots with small amounts of the allergen.\u003c/p>\n\u003cp>Preliminary experiments involving milk, peanuts and other allergenic foods \u003ca href=\"http://www.hopkinschildrens.org/drinking-milk-to-ease-milk-allergy.aspx\">have shown\u003c/a> this strategy works. The most common problematic foods among kids with allergies are peanuts (25 percent), milk (21 percent) and shellfish (17 percent). More than a third of kids with food allergies are allergic to more than one food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopkinschildrens.org/Robert-Wood/\">Robert Wood\u003c/a>, director of the Division of Pediatric Allergy and Immunology at the Johns Hopkins Children's Center, has conducted some of the studies of milk and other allergens. He says that the success of the early trials suggested that the benefits of oral immunotherapy would last.\u003c/p>\n\u003cp>Not so, according to the first long-term study of children allergic to milk who received the treatment.\u003c/p>\n\u003cp>Wood and his colleagues tracked 32 children who'd received oral immunotherapy for milk allergy in two separate studies at Johns Hopkins and Duke University. Three to five years after the treatment, eight children remained symptom-free long term, but 12 other children were once again experiencing frequent symptoms when they consumed milk. Six children had serious allergic reactions, and three of them reported having to use injectable epinephrine — or an EpiPen — at least once to deal with a life-threatening allergic reaction. The \u003ca href=\"http://www.jacionline.org/article/S0091-6749%2813%2900768-9/fulltext\">results\u003c/a> appear online in the \u003cem>Journal of Allergy and Clinical Immunology\u003c/em>.\u003c/p>\n\u003cp>\"At the end of our first study, we thought the milk allergy might be completely cured,\" Wood tells The Salt. \"But some kids went back to avoiding milk and then had very severe reactions.\"\u003c/p>\n\u003cp>Three to five years after the treatment, Wood says it was hard for most of the kids to keep milk in their diet on a regular basis. \"So we think this lack of continuous exposure is the main underlying factor of why people lose protection to the allergen,\" he says.\u003c/p>\n\u003cp>So how long might people have to be exposed to oral immunotherapy before kicking a food allergy? Researchers are still figuring that out, Wood says. \"I would guess that it ranges from six months to life, but that a majority [of people] could get there with five years of consistent intake,\" Wood says.\u003c/p>\n\u003cp>He and his colleagues also want to look at whether kids get more lasting protection if, in the initial treatment, they receive higher doses of the allergen over a longer period of time.\u003c/p>\n\u003cp>But Wood stresses that this is definitely not something any child — or parent — should try at home. \"This treatment is not ready for prime time,\" he notes. Kids should only receive oral immunotherapy if they're enrolled in a research trial approved by the Food and Drug Administration.\u003c/p>\n\u003cp>If you're curious about food allergies and oral immunotherapy research, check out the \u003ca href=\"http://www.nytimes.com/2013/03/10/magazine/can-a-radical-new-treatment-save-children-with-severe-allergies.html?pagewanted=all\">excellent piece\u003c/a> on Dr. Kari Nadeau's work in \u003cem>The New York Times Magazine\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "He's An Impostor, The Navy Says About Cap'n Crunch ",
"title": "He's An Impostor, The Navy Says About Cap'n Crunch ",
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"content": "\u003cfigure id=\"attachment_63823\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/capn-crunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/capn-crunch-1024x575.jpg\" alt=\"Say it ain't so, Cap'n. Photo: Quaker Oats Company/PepsiCo\" width=\"1024\" height=\"575\" class=\"size-large wp-image-63823\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Say it ain't so, Cap'n. Photo: Quaker Oats Company/PepsiCo\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eyder Peralta, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/06/20/193875243/hes-an-impostor-the-navy-says-about-capn-crunch\">The Two-Way at NPR Food\u003c/a> (6/20/13)\u003c/p>\n\u003cp>We don't know how, but we missed a major scandal brewing in the Navy for decades. It's important, so even if we're a little late to the story we still wanted to point it out: Cap'n Crunch is an impostor.\u003c/p>\n\u003cp>The Cap'n \u003ca href=\"http://foodbeast.com/content/2013/06/14/today-i-learned-captain-crunch-is-a-liar-and-a-fraud/#.UcMb6vbSPnV\">was unmasked on June 14 by a food blogger\u003c/a>, who noticed the uniform he wears on cereal boxes had the stripes of a commander, not a captain. That is: A captain has four stripes on his sleeve, while a commander has three.\u003c/p>\n\u003cp>As the story spread, the Navy confirmed what you might be fearing: Cap'n Crunch is a fraud, tricking innocent children since his introduction in 1963.\u003c/p>\n\u003cp>The Navy \u003ca href=\"http://www.foreignpolicy.com/articles/2013/06/19/navy_responds_to_crunch_scandal\">told Foreign Policy\u003c/a> (paywall):\u003c/p>\n\u003cblockquote>\n\u003cp>\" 'You are correct that Cap'n Crunch appears to be wearing the rank of a U.S. Navy commander,' Lt. Cmdr. Sarah Flaherty, a U.S. Navy spokeswoman, tells Foreign Policy. 'Oddly, our personnel records do not show a \"Cap'n Crunch\" who currently serves or has served in the Navy.' \"\u003c/p>\n\u003c/blockquote>\n\u003cp>What's more: We put our investigative reporter hat on and went digging. We pulled up \u003ca href=\"http://www.google.com/imgres?imgurl=http://3.bp.blogspot.com/_Y8m29ZLX5ag/SRvKPKzBDPI/AAAAAAAABww/VMtqNNLW0OI/s400/CAP'N%2BCRUNCH%2BB%2526W.jpg&imgrefurl=http://powsley.blogspot.com/2008_11_01_archive.html&h=400&w=344&sz=28&tbnid=LDc8GtbZ6s0tOM:&tbnh=85&tbnw=73&zoom=1&usg=__9LlZy8PCcyG5t9RMATLCtxm8lJ8=&docid=h-jSfAbBHptMzM&sa=X&ei=pR7DUfq_HLWj4AOlpYHoAw&ved=0CFgQ9QEwBw&dur=45#imgdii=LDc8GtbZ6s0tOM%3A%3BRsbLXXlF0y8m8M%3BLDc8GtbZ6s0tOM%3A\">historical images of the Cap'n,\u003c/a> and they showed that on some occasions he sported one stripe, on others two.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cap'n Crunch is trying to \u003ca href=\"https://twitter.com/RealCapnCrunch\">tweet away the crisis\u003c/a>. \u003ca href=\"https://twitter.com/RealCapnCrunch/status/347063263651065856\">He said\u003c/a>:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>So much fuss about my name. O, be some other name. What’s in a name? That which we call Cap’n Crunch, by any other name would taste as sweet\u003c/p>\n\u003cp>— Cap'n Crunch (@RealCapnCrunch) \u003ca href=\"https://twitter.com/RealCapnCrunch/statuses/347063263651065856\">June 18, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63823\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/capn-crunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/capn-crunch-1024x575.jpg\" alt=\"Say it ain't so, Cap'n. Photo: Quaker Oats Company/PepsiCo\" width=\"1024\" height=\"575\" class=\"size-large wp-image-63823\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Say it ain't so, Cap'n. Photo: Quaker Oats Company/PepsiCo\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eyder Peralta, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/06/20/193875243/hes-an-impostor-the-navy-says-about-capn-crunch\">The Two-Way at NPR Food\u003c/a> (6/20/13)\u003c/p>\n\u003cp>We don't know how, but we missed a major scandal brewing in the Navy for decades. It's important, so even if we're a little late to the story we still wanted to point it out: Cap'n Crunch is an impostor.\u003c/p>\n\u003cp>The Cap'n \u003ca href=\"http://foodbeast.com/content/2013/06/14/today-i-learned-captain-crunch-is-a-liar-and-a-fraud/#.UcMb6vbSPnV\">was unmasked on June 14 by a food blogger\u003c/a>, who noticed the uniform he wears on cereal boxes had the stripes of a commander, not a captain. That is: A captain has four stripes on his sleeve, while a commander has three.\u003c/p>\n\u003cp>As the story spread, the Navy confirmed what you might be fearing: Cap'n Crunch is a fraud, tricking innocent children since his introduction in 1963.\u003c/p>\n\u003cp>The Navy \u003ca href=\"http://www.foreignpolicy.com/articles/2013/06/19/navy_responds_to_crunch_scandal\">told Foreign Policy\u003c/a> (paywall):\u003c/p>\n\u003cblockquote>\n\u003cp>\" 'You are correct that Cap'n Crunch appears to be wearing the rank of a U.S. Navy commander,' Lt. Cmdr. Sarah Flaherty, a U.S. Navy spokeswoman, tells Foreign Policy. 'Oddly, our personnel records do not show a \"Cap'n Crunch\" who currently serves or has served in the Navy.' \"\u003c/p>\n\u003c/blockquote>\n\u003cp>What's more: We put our investigative reporter hat on and went digging. We pulled up \u003ca href=\"http://www.google.com/imgres?imgurl=http://3.bp.blogspot.com/_Y8m29ZLX5ag/SRvKPKzBDPI/AAAAAAAABww/VMtqNNLW0OI/s400/CAP'N%2BCRUNCH%2BB%2526W.jpg&imgrefurl=http://powsley.blogspot.com/2008_11_01_archive.html&h=400&w=344&sz=28&tbnid=LDc8GtbZ6s0tOM:&tbnh=85&tbnw=73&zoom=1&usg=__9LlZy8PCcyG5t9RMATLCtxm8lJ8=&docid=h-jSfAbBHptMzM&sa=X&ei=pR7DUfq_HLWj4AOlpYHoAw&ved=0CFgQ9QEwBw&dur=45#imgdii=LDc8GtbZ6s0tOM%3A%3BRsbLXXlF0y8m8M%3BLDc8GtbZ6s0tOM%3A\">historical images of the Cap'n,\u003c/a> and they showed that on some occasions he sported one stripe, on others two.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cap'n Crunch is trying to \u003ca href=\"https://twitter.com/RealCapnCrunch\">tweet away the crisis\u003c/a>. \u003ca href=\"https://twitter.com/RealCapnCrunch/status/347063263651065856\">He said\u003c/a>:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>So much fuss about my name. O, be some other name. What’s in a name? That which we call Cap’n Crunch, by any other name would taste as sweet\u003c/p>\n\u003cp>— Cap'n Crunch (@RealCapnCrunch) \u003ca href=\"https://twitter.com/RealCapnCrunch/statuses/347063263651065856\">June 18, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "LGBT Pride Profile: Jennifer Johnson & Serafina Palandech of Hip Chick Farms",
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"content": "\u003cfigure id=\"attachment_63685\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/480991_479286822126526_1584879025_n.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/480991_479286822126526_1584879025_n.png\" alt=\"Hip Chick Farms travel: Jennifer Johnson and Serafina Palandech at the Expo West tradeshow in March, 2013. Photo courtesy of Hip Chick Farms\" width=\"480\" height=\"640\" class=\"size-full wp-image-63685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hip Chick Farms travel: Jennifer Johnson and Serafina Palandech at the Expo West tradeshow in March, 2013. Photo courtesy of Hip Chick Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2010/05/26/what-obama-ate-in-san-francisco-at-last-nights-17600-a-plate-dinner/\">Jennifer Johnson\u003c/a> & Serafina Palandech are partners in life and business: the duo co-founded \u003ca href=\"http://hipchickfarms.com/\">Hip Chick Farms\u003c/a>, a small batch company that fills a real need: chicken fingers, meatballs and wings that are quick-frozen minus hormones and fillers. Johnson brings culinary experience to the mix and Palandech's background is in event planning. Anyone who’s ever felt guilty over the “I’m a busy parent, here’s another quesadilla” dinner routine may find relief and surprisingly good—even for adults--flavor in Hip Chick’s products. The company’s Kickstarter campaign says it well: “Our goal is to raise, process, and distribute our chicken products and manage the process from beginning to end. There are no preservatives, hormones, antibiotics, or filler in our products, and by freezing them, we can ensure their quality and purity. With your help, we can fulfill our goal of providing families with products kids will love that are lovingly made -- from the way the chicken is raised to the way we cook them.” \u003c/p>\n\u003cp>Chef Jen Johnson’s current full-time gig is cooking for the Getty family in San Francisco while Palandech manages many of the operational aspects of Hip Chick Farms. While it is a Bay Area start up, the couple are also gearing up for the next round of growth that may likely include funding from investors. \u003c/p>\n\u003cp>June is LGBT Pride Month and there is so much energy focused on equal rights for the LGBT community right now, especially in California. The Supreme Court is set to rule on Prop 8, California’s same-sex marriage ban this month as well as DOMA (Defense of Marriage Act), the federal law that defines marriage as only between a man and a woman. Regarding employment, professions that have been slow to open the closet doors are gradually yielding to the pressure and challenging homophobia within their systems. With that in mind, I asked Johnson and Palandech about their experiences. Their comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Chef Jen recently met President Obama via her work as a private chef in San Francisco. What was that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> President Obama came to a fundraiser at the home Jen cooks at a couple of months ago. Jen was invited to meet the President and have her picture taken with him, and carefully considered what she wanted to say to him. We love the President and his family, and are happy that he supports pro-gay marriage. When she met him, she said “Mr. President, my wife and my daughter and I love you and your family.” She had her photo taken with him, and as she was leaving, he pulled her back in and said “Hey, you tell your wife and daughter, 'hi' from the President.” He got it!\u003c/p>\n\u003cfigure id=\"attachment_63684\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/72648_493504560704752_128158937_n.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/72648_493504560704752_128158937_n.jpg\" alt=\"President Obama with Chef Jennifer Johnson. Photo courtesy of Hip Chick Farms\" width=\"400\" height=\"600\" class=\"size-full wp-image-63684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Obama with Chef Jennifer Johnson. Photo courtesy of Hip Chick Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> Jen and I met at a fundraiser in San Francisco over five years ago. Three months prior to our meeting, my best friend came over to my house, and told me all about this amazing woman she had met the night before at the Lexington Club. My friend was convinced that this women was “the One” for me. At the time, I was in a relationship and was unwilling to hear anymore about it. A few months later, this same friend and I went to a fundraiser and met Jen. Jen and I immediately connected in an intense way. At the end of the night, my friend remembered where she had met Jen before -- and we realized that Jen was “the One” she had met months ago. My friend was right -- she was the One for me. I went home from that night, broke up with the person I was with, and we were engaged three months later.\u003c/p>\n\u003cp>We have been married for four years and had our daughter, Rubyrose, almost three years ago. After we moved from San Francisco to our lovely little farm in Sebastopol, we started \u003ca href=\"http://hipchickfarms.com/\">Hip Chick Farms\u003c/a>. We wanted to live our beliefs about sustainable food systems and make a line of products from Jen’s amazing recipes made with impeccable ingredients. We love working together. It is intense and amazing and really hard work. But we are really proud of what we have built together in the past year and a half.\u003c/p>\n\u003cfigure id=\"attachment_63715\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/family-ponies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/family-ponies.jpg\" alt=\"Serafina Palandech, Jennifer Johnson and their daughter Rubyrose at Hip Chick Farms. Photo courtesy of Hip Chick Farms.\" width=\"900\" height=\"600\" class=\"size-full wp-image-63715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serafina Palandech, Jennifer Johnson and their daughter Rubyrose at Hip Chick Farms. Photo courtesy of Hip Chick Farms.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How do you support each other at home and in life?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> Gosh, I’m Jen’s biggest fan. I just think that she’s amazing and such a creative talented person and she works so hard. We have this shared vision of what we want our lives to be like and we’re taking this big risk together. It’s really stressful and we just try to support each other through this -- she’s commuting and working a full-time job while we have Hip Chick Farms. We try to take care of each others’ strengths and weaknesses. When I get stressed out, she calms me down and I do the same for her. Our ultimate goal is that we’re all together. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You two are building a business together and recently traveled to tradeshows. What is it like to market and promote yourselves and your product?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> We really believe in transparency with our business. It’s important to us for people to know that we are a family business. It’s not like it’s a priority to be a \"gay business\" but it’s the truth that that’s what we are. \u003c/p>\n\u003cp>We’ve gotten really positive feedback. With Jen’s amazing background people are impressed. It’s important for them to know where the product is sourced. Having Hip Chick Farms has really been positive experience. For us, that’s been wonderful. \u003c/p>\n\u003cp>We went to the \u003ca href=\"https://www.unfi.com/Pages/default.aspx\">UNFI\u003c/a> tradeshow in Portland for a major natural food distributor. People love it and get what we’re about there. The other show was for \u003ca href=\"http://www.tonysfinefoods.com/\">Tony’s Fine Foods\u003c/a>, which was different and more mainstream, and interesting. People like that Hip Chick Farms has a natural product and seem to respond really well to the fact that there’s real people behind it. We haven’t really gotten anything negative around it -- and we’re promoting it as a family business. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is a typical week like for you with Hip Chick Farms?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> I work from home and for a typical week, I am managing the manufacturing and work really closely with the factory as well as the people providing the ingredients. There’s a lot of selling in my job: talking to stores, and doing product demos, which are a very important part of our business right now. We have to meet and educate our consumers and tell people our story. I’m doing sales calls, and on the manufacturing side, I’m working with our distributors. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You two have a young daughter and are still building a business. What’s that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> I have a lot of meetings while I’m holding her in my lap. I’ve had potential investors come in since we’re trying to raise capital. As a startup, we’ve bootstrapped our financing to date so now we’re trying to generate investors. We place so much value on being together as a family. I think it’s hard to do it all and it’s really important to me for our daughter to be a part of this as much as possible. My mom was just here for a week visiting from up North. For the Tony show, my Mom stayed with Rubyrose, our biggest fan. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Johnson:\u003c/strong> I basically came out when I started working at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> in 1991 at age 24. As you can imagine, I was met with open, loving arms at work. At home, coming out to my family was definitely more challenging and terrifying. I think working in the Bay Area and working with people who really believe in sustainable cooking and living -- they tend to be a lot more open-minded then maybe other restaurant cooks that are less about the food and more about the show...in more macho kitchens is where I saw a lot more homophobia. So, I basically knew in my gut to stay far away from those kitchens and restaurants. I truly feel that when chefs are connected to their food and where it was raised or grown they just naturally tend to be more open-minded and welcoming -- \"family table,\" come one, come all. Since 1991, the changes have been mind-blowing and yet there still needs to be more change, more awareness, and more tolerance! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite places to eat and drink?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Johnson:\u003c/strong> We live In such a glorious bubble that I feel like most or all restaurants are very open and welcoming of all clientele. I tend to eat at the same places (which is not often): \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>, Chez Panisse, \u003ca href=\"http://www.toscacafesf.com/\">Tosca\u003c/a> for drinks, and \u003ca href=\"http://tommasos.com/\">Tomasso's\u003c/a>. I also seek out hole-in-the-wall dive bars and am always trying to find the best pho and spring rolls in town! \u003c/p>\n\u003cp>My gorgeous wife and our adorable three-year-old daughter just celebrated Pride in Guerneville by walking in the parade with a bunch of queer families. I had to laugh and reminisce that prior to being a “wusband” and parent, gay Pride weekend was always a blast and ended with a pretty good hangover! I love my life and I love how I've been able to celebrate my life in so many different wonderful crazy ways. Professionally, me being present and being my authentic self is my way of celebrating my gay Pride every day!\u003c/p>\n\u003ch2>Here’s The Story of Hip Chick Farms\u003c/h2>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=UisqXbqXjRI]\u003c/p>\n\n",
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"excerpt": "One lesbian couple is learning what it's like first hand to start a food business in Sonoma County while raising a young child. Chef Jennifer Johnson is the \"wusband\" to Serafina Palandech. The two run Hip Chick Farms and fell in love at the Lexington Club in San Francisco. They work together to provide a product without preservatives, hormones, antibiotics or fillers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63685\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/480991_479286822126526_1584879025_n.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/480991_479286822126526_1584879025_n.png\" alt=\"Hip Chick Farms travel: Jennifer Johnson and Serafina Palandech at the Expo West tradeshow in March, 2013. Photo courtesy of Hip Chick Farms\" width=\"480\" height=\"640\" class=\"size-full wp-image-63685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hip Chick Farms travel: Jennifer Johnson and Serafina Palandech at the Expo West tradeshow in March, 2013. Photo courtesy of Hip Chick Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2010/05/26/what-obama-ate-in-san-francisco-at-last-nights-17600-a-plate-dinner/\">Jennifer Johnson\u003c/a> & Serafina Palandech are partners in life and business: the duo co-founded \u003ca href=\"http://hipchickfarms.com/\">Hip Chick Farms\u003c/a>, a small batch company that fills a real need: chicken fingers, meatballs and wings that are quick-frozen minus hormones and fillers. Johnson brings culinary experience to the mix and Palandech's background is in event planning. Anyone who’s ever felt guilty over the “I’m a busy parent, here’s another quesadilla” dinner routine may find relief and surprisingly good—even for adults--flavor in Hip Chick’s products. The company’s Kickstarter campaign says it well: “Our goal is to raise, process, and distribute our chicken products and manage the process from beginning to end. There are no preservatives, hormones, antibiotics, or filler in our products, and by freezing them, we can ensure their quality and purity. With your help, we can fulfill our goal of providing families with products kids will love that are lovingly made -- from the way the chicken is raised to the way we cook them.” \u003c/p>\n\u003cp>Chef Jen Johnson’s current full-time gig is cooking for the Getty family in San Francisco while Palandech manages many of the operational aspects of Hip Chick Farms. While it is a Bay Area start up, the couple are also gearing up for the next round of growth that may likely include funding from investors. \u003c/p>\n\u003cp>June is LGBT Pride Month and there is so much energy focused on equal rights for the LGBT community right now, especially in California. The Supreme Court is set to rule on Prop 8, California’s same-sex marriage ban this month as well as DOMA (Defense of Marriage Act), the federal law that defines marriage as only between a man and a woman. Regarding employment, professions that have been slow to open the closet doors are gradually yielding to the pressure and challenging homophobia within their systems. With that in mind, I asked Johnson and Palandech about their experiences. Their comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Chef Jen recently met President Obama via her work as a private chef in San Francisco. What was that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> President Obama came to a fundraiser at the home Jen cooks at a couple of months ago. Jen was invited to meet the President and have her picture taken with him, and carefully considered what she wanted to say to him. We love the President and his family, and are happy that he supports pro-gay marriage. When she met him, she said “Mr. President, my wife and my daughter and I love you and your family.” She had her photo taken with him, and as she was leaving, he pulled her back in and said “Hey, you tell your wife and daughter, 'hi' from the President.” He got it!\u003c/p>\n\u003cfigure id=\"attachment_63684\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/72648_493504560704752_128158937_n.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/72648_493504560704752_128158937_n.jpg\" alt=\"President Obama with Chef Jennifer Johnson. Photo courtesy of Hip Chick Farms\" width=\"400\" height=\"600\" class=\"size-full wp-image-63684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Obama with Chef Jennifer Johnson. Photo courtesy of Hip Chick Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> Jen and I met at a fundraiser in San Francisco over five years ago. Three months prior to our meeting, my best friend came over to my house, and told me all about this amazing woman she had met the night before at the Lexington Club. My friend was convinced that this women was “the One” for me. At the time, I was in a relationship and was unwilling to hear anymore about it. A few months later, this same friend and I went to a fundraiser and met Jen. Jen and I immediately connected in an intense way. At the end of the night, my friend remembered where she had met Jen before -- and we realized that Jen was “the One” she had met months ago. My friend was right -- she was the One for me. I went home from that night, broke up with the person I was with, and we were engaged three months later.\u003c/p>\n\u003cp>We have been married for four years and had our daughter, Rubyrose, almost three years ago. After we moved from San Francisco to our lovely little farm in Sebastopol, we started \u003ca href=\"http://hipchickfarms.com/\">Hip Chick Farms\u003c/a>. We wanted to live our beliefs about sustainable food systems and make a line of products from Jen’s amazing recipes made with impeccable ingredients. We love working together. It is intense and amazing and really hard work. But we are really proud of what we have built together in the past year and a half.\u003c/p>\n\u003cfigure id=\"attachment_63715\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/family-ponies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/family-ponies.jpg\" alt=\"Serafina Palandech, Jennifer Johnson and their daughter Rubyrose at Hip Chick Farms. Photo courtesy of Hip Chick Farms.\" width=\"900\" height=\"600\" class=\"size-full wp-image-63715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serafina Palandech, Jennifer Johnson and their daughter Rubyrose at Hip Chick Farms. Photo courtesy of Hip Chick Farms.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How do you support each other at home and in life?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> Gosh, I’m Jen’s biggest fan. I just think that she’s amazing and such a creative talented person and she works so hard. We have this shared vision of what we want our lives to be like and we’re taking this big risk together. It’s really stressful and we just try to support each other through this -- she’s commuting and working a full-time job while we have Hip Chick Farms. We try to take care of each others’ strengths and weaknesses. When I get stressed out, she calms me down and I do the same for her. Our ultimate goal is that we’re all together. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You two are building a business together and recently traveled to tradeshows. What is it like to market and promote yourselves and your product?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> We really believe in transparency with our business. It’s important to us for people to know that we are a family business. It’s not like it’s a priority to be a \"gay business\" but it’s the truth that that’s what we are. \u003c/p>\n\u003cp>We’ve gotten really positive feedback. With Jen’s amazing background people are impressed. It’s important for them to know where the product is sourced. Having Hip Chick Farms has really been positive experience. For us, that’s been wonderful. \u003c/p>\n\u003cp>We went to the \u003ca href=\"https://www.unfi.com/Pages/default.aspx\">UNFI\u003c/a> tradeshow in Portland for a major natural food distributor. People love it and get what we’re about there. The other show was for \u003ca href=\"http://www.tonysfinefoods.com/\">Tony’s Fine Foods\u003c/a>, which was different and more mainstream, and interesting. People like that Hip Chick Farms has a natural product and seem to respond really well to the fact that there’s real people behind it. We haven’t really gotten anything negative around it -- and we’re promoting it as a family business. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is a typical week like for you with Hip Chick Farms?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> I work from home and for a typical week, I am managing the manufacturing and work really closely with the factory as well as the people providing the ingredients. There’s a lot of selling in my job: talking to stores, and doing product demos, which are a very important part of our business right now. We have to meet and educate our consumers and tell people our story. I’m doing sales calls, and on the manufacturing side, I’m working with our distributors. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You two have a young daughter and are still building a business. What’s that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> I have a lot of meetings while I’m holding her in my lap. I’ve had potential investors come in since we’re trying to raise capital. As a startup, we’ve bootstrapped our financing to date so now we’re trying to generate investors. We place so much value on being together as a family. I think it’s hard to do it all and it’s really important to me for our daughter to be a part of this as much as possible. My mom was just here for a week visiting from up North. For the Tony show, my Mom stayed with Rubyrose, our biggest fan. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Johnson:\u003c/strong> I basically came out when I started working at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> in 1991 at age 24. As you can imagine, I was met with open, loving arms at work. At home, coming out to my family was definitely more challenging and terrifying. I think working in the Bay Area and working with people who really believe in sustainable cooking and living -- they tend to be a lot more open-minded then maybe other restaurant cooks that are less about the food and more about the show...in more macho kitchens is where I saw a lot more homophobia. So, I basically knew in my gut to stay far away from those kitchens and restaurants. I truly feel that when chefs are connected to their food and where it was raised or grown they just naturally tend to be more open-minded and welcoming -- \"family table,\" come one, come all. Since 1991, the changes have been mind-blowing and yet there still needs to be more change, more awareness, and more tolerance! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite places to eat and drink?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Johnson:\u003c/strong> We live In such a glorious bubble that I feel like most or all restaurants are very open and welcoming of all clientele. I tend to eat at the same places (which is not often): \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>, Chez Panisse, \u003ca href=\"http://www.toscacafesf.com/\">Tosca\u003c/a> for drinks, and \u003ca href=\"http://tommasos.com/\">Tomasso's\u003c/a>. I also seek out hole-in-the-wall dive bars and am always trying to find the best pho and spring rolls in town! \u003c/p>\n\u003cp>My gorgeous wife and our adorable three-year-old daughter just celebrated Pride in Guerneville by walking in the parade with a bunch of queer families. I had to laugh and reminisce that prior to being a “wusband” and parent, gay Pride weekend was always a blast and ended with a pretty good hangover! I love my life and I love how I've been able to celebrate my life in so many different wonderful crazy ways. Professionally, me being present and being my authentic self is my way of celebrating my gay Pride every day!\u003c/p>\n\u003ch2>Here’s The Story of Hip Chick Farms\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Pot Brownies Should Be Childproofed, Doctors Say",
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"content": "\u003cfigure id=\"attachment_62739\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/98543774-be54aaad3910dc191d.jpg\" alt=\"Marijuana-infused cookies at a trade show in Aspen, Colo. Doctors say the products need better packaging so that kids can't consume them. Photo: Chris Hondros/Getty Images\" width=\"640\" height=\"480\" class=\"size-full wp-image-62739\">\u003cfigcaption class=\"wp-caption-text\">Marijuana-infused cookies at a trade show in Aspen, Colo. Doctors say the products need better packaging so that kids can't consume them. Photo: Chris Hondros/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/28/186899565/pot-brownies-should-be-childproofed-doctors-say\">The Salt at NPR Food\u003c/a> (05/29/13)\u003c/p>\n\u003cp>As some states become friendly to medical marijuana, many users are opting to eat their pot instead of smoking it. And that means marijuana dispensaries are doing heavy business in brownies, cookies, sodas, candy and other treats heavily dosed with THC.\u003c/p>\n\u003cp>But unlike drugs that come in bottles, these tasty marijuana foods haven't been childproofed. And in Colorado, doctors say that kids who apparently get into their parents and grandparents' stashes are getting sick.\u003c/p>\n\u003cp>Colorado legalized marijuana for medicinal purposes in 2000. When the Obama administration said in 2009 that state laws \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=113924395\">wouldn't be challenged\u003c/a> by federal law enforcement authorities, the state's medical pot industry exploded.\u003c/p>\n\u003cfigure id=\"attachment_62740\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ap111215134813-65a34fb5cfc093ff6fb46854015a57c1a365d628-s3.jpg\" alt=\"Marijuana gingerbread cookies, like this one sold at The Apothecarium in San Francisco, could easily appeal to kids. Photo: Jeff Chiu/AP\" width=\"250\" class=\"size-full wp-image-62740\">\u003cfigcaption class=\"wp-caption-text\">Marijuana gingerbread cookies, like this one sold at The Apothecarium in San Francisco, could easily appeal to kids. Photo: Jeff Chiu/AP\u003c/figcaption>\u003c/figure>\n\u003cp>In the past few years, \u003ca href=\"http://www.centura.org/body.cfm?id=996&action=detail&ref=3250\">George Sam Wang\u003c/a>, a doctor in the emergency department at Children's Hospital Colorado, began seeing kids in the ER with some pretty severe symptoms from consuming marijuana. And so he decided to look at whether there had been an increase in cases of accidental marijuana ingestion among children following the new drug laws.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wang found that after Colorado changed its marijuana laws in late 2009, 14 kids under the age of 12 came to his hospital to be treated for ingesting marijuana. Eight of the 14 cases involved medical marijuana, and seven of the kids had eaten pot-laced food. Their symptoms ranged from lethargy to respiratory problems. Two kids ended up in the intensive care unit. The \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1691416\">results\u003c/a> of Wang's study — one of the first to look at how changes in state laws that legalize marijuana affect kids — appear this week in the journal \u003cem>JAMA Pediatrics.\u003c/em>\u003c/p>\n\u003cp>\"It is ironic that we're seeing these unintended consequences of these [medical marijuana products] we decided to allow in public,\" Wang tells The Salt. \"But our goal was to educate the public so that we can try and keep things out of kids' hands and prevent these cases.\"\u003c/p>\n\u003cp>He's not the first doctor to sound the alarm in Colorado. In 2010, Denver psychiatrist Christian Thurstone \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=123570215\">argued\u003c/a> on \u003cem>Talk of the Nation\u003c/em> that the state's relaxed laws have made the drug too accessible to many adolescents.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ucdenver.edu/academics/colleges/PublicHealth/departments/EnvironmentalOccupationalHealth/about/Faculty/Pages/KosnettM.aspx\">Michael Kosnett\u003c/a>, a medical toxicologist and associate clinical professor at the University of Colorado School of Medicine, notes that marijuana has grown much more potent over the years. Some of the candy bars and cookies sold in Colorado dispensaries contain over 100 milligrams of THC, which he says is well above the level known to cause adverse effects. \"There's a more serious risk to a child because they're smaller in size,\" he says.\u003c/p>\n\u003cp>The solution, he says, is not to ban the products but to require child-resistant packaging for marijuana edibles.\u003c/p>\n\u003cp>\"What was concerning to us was that here were dispensaries selling products very clearly labeled as drugs, but yet these stores were not packaging them like other medications,\" says Kosnett. \"We know from experiencing that use of child-resistant packaging has been highly effective at preventing poisoning of children.\"\u003c/p>\n\u003cp>Kosnett and Wang have been talking with policymakers about this issue, and just this week, Colorado's governor signed into law a bill to require the child-resistant packaging for medical marijuana products. (That typically means a package that only 20 percent of 4- to 5-year-old kids can open in 10 minutes, Kosnett says.) The \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/05/09/182604241/colorado-lawmakers-set-taxes-and-rules-for-marijuana-sales\">rules\u003c/a> will be drawn up in the next week and finalized by June 1.\u003c/p>\n\u003cp>Children's health experts in Washington state, which recently decriminalized marijuana, are watching Colorado's experience closely.\u003c/p>\n\u003cp>\"The legalization of recreational marijuana, especially the solid and liquid-infused forms permitted in Washington, will provide children greater access to cookies, candies, brownies and beverages that contain marijuana,\" write Dr. William Hurley of the University of Washington and Washington Poison Center, and Suzan Mazor from Seattle Children's Hospital, in an \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1691419\">editorial\u003c/a> that accompanied Wang's study. The authors recommend training for physicians to recognize and manage toxic reactions to marijuana exposure in kids. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003ca>\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Unlike drugs that come in bottles, pot cookies and other marijuana edibles don't come in child-resistant packaging. But in Colorado, which legalized medical marijuana in 2000, doctors say they should, since kids are unintentionally ingesting adults' doped-up treats.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62739\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/98543774-be54aaad3910dc191d.jpg\" alt=\"Marijuana-infused cookies at a trade show in Aspen, Colo. Doctors say the products need better packaging so that kids can't consume them. Photo: Chris Hondros/Getty Images\" width=\"640\" height=\"480\" class=\"size-full wp-image-62739\">\u003cfigcaption class=\"wp-caption-text\">Marijuana-infused cookies at a trade show in Aspen, Colo. Doctors say the products need better packaging so that kids can't consume them. Photo: Chris Hondros/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/28/186899565/pot-brownies-should-be-childproofed-doctors-say\">The Salt at NPR Food\u003c/a> (05/29/13)\u003c/p>\n\u003cp>As some states become friendly to medical marijuana, many users are opting to eat their pot instead of smoking it. And that means marijuana dispensaries are doing heavy business in brownies, cookies, sodas, candy and other treats heavily dosed with THC.\u003c/p>\n\u003cp>But unlike drugs that come in bottles, these tasty marijuana foods haven't been childproofed. And in Colorado, doctors say that kids who apparently get into their parents and grandparents' stashes are getting sick.\u003c/p>\n\u003cp>Colorado legalized marijuana for medicinal purposes in 2000. When the Obama administration said in 2009 that state laws \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=113924395\">wouldn't be challenged\u003c/a> by federal law enforcement authorities, the state's medical pot industry exploded.\u003c/p>\n\u003cfigure id=\"attachment_62740\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ap111215134813-65a34fb5cfc093ff6fb46854015a57c1a365d628-s3.jpg\" alt=\"Marijuana gingerbread cookies, like this one sold at The Apothecarium in San Francisco, could easily appeal to kids. Photo: Jeff Chiu/AP\" width=\"250\" class=\"size-full wp-image-62740\">\u003cfigcaption class=\"wp-caption-text\">Marijuana gingerbread cookies, like this one sold at The Apothecarium in San Francisco, could easily appeal to kids. Photo: Jeff Chiu/AP\u003c/figcaption>\u003c/figure>\n\u003cp>In the past few years, \u003ca href=\"http://www.centura.org/body.cfm?id=996&action=detail&ref=3250\">George Sam Wang\u003c/a>, a doctor in the emergency department at Children's Hospital Colorado, began seeing kids in the ER with some pretty severe symptoms from consuming marijuana. And so he decided to look at whether there had been an increase in cases of accidental marijuana ingestion among children following the new drug laws.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wang found that after Colorado changed its marijuana laws in late 2009, 14 kids under the age of 12 came to his hospital to be treated for ingesting marijuana. Eight of the 14 cases involved medical marijuana, and seven of the kids had eaten pot-laced food. Their symptoms ranged from lethargy to respiratory problems. Two kids ended up in the intensive care unit. The \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1691416\">results\u003c/a> of Wang's study — one of the first to look at how changes in state laws that legalize marijuana affect kids — appear this week in the journal \u003cem>JAMA Pediatrics.\u003c/em>\u003c/p>\n\u003cp>\"It is ironic that we're seeing these unintended consequences of these [medical marijuana products] we decided to allow in public,\" Wang tells The Salt. \"But our goal was to educate the public so that we can try and keep things out of kids' hands and prevent these cases.\"\u003c/p>\n\u003cp>He's not the first doctor to sound the alarm in Colorado. In 2010, Denver psychiatrist Christian Thurstone \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=123570215\">argued\u003c/a> on \u003cem>Talk of the Nation\u003c/em> that the state's relaxed laws have made the drug too accessible to many adolescents.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ucdenver.edu/academics/colleges/PublicHealth/departments/EnvironmentalOccupationalHealth/about/Faculty/Pages/KosnettM.aspx\">Michael Kosnett\u003c/a>, a medical toxicologist and associate clinical professor at the University of Colorado School of Medicine, notes that marijuana has grown much more potent over the years. Some of the candy bars and cookies sold in Colorado dispensaries contain over 100 milligrams of THC, which he says is well above the level known to cause adverse effects. \"There's a more serious risk to a child because they're smaller in size,\" he says.\u003c/p>\n\u003cp>The solution, he says, is not to ban the products but to require child-resistant packaging for marijuana edibles.\u003c/p>\n\u003cp>\"What was concerning to us was that here were dispensaries selling products very clearly labeled as drugs, but yet these stores were not packaging them like other medications,\" says Kosnett. \"We know from experiencing that use of child-resistant packaging has been highly effective at preventing poisoning of children.\"\u003c/p>\n\u003cp>Kosnett and Wang have been talking with policymakers about this issue, and just this week, Colorado's governor signed into law a bill to require the child-resistant packaging for medical marijuana products. (That typically means a package that only 20 percent of 4- to 5-year-old kids can open in 10 minutes, Kosnett says.) The \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/05/09/182604241/colorado-lawmakers-set-taxes-and-rules-for-marijuana-sales\">rules\u003c/a> will be drawn up in the next week and finalized by June 1.\u003c/p>\n\u003cp>Children's health experts in Washington state, which recently decriminalized marijuana, are watching Colorado's experience closely.\u003c/p>\n\u003cp>\"The legalization of recreational marijuana, especially the solid and liquid-infused forms permitted in Washington, will provide children greater access to cookies, candies, brownies and beverages that contain marijuana,\" write Dr. William Hurley of the University of Washington and Washington Poison Center, and Suzan Mazor from Seattle Children's Hospital, in an \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1691419\">editorial\u003c/a> that accompanied Wang's study. The authors recommend training for physicians to recognize and manage toxic reactions to marijuana exposure in kids. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003ca>\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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