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"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
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"content": "\u003cp>Post by Dan Charles and April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/04/168607713/fda-to-release-rules-to-strengthen-safety-of-food-supply\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/4/13):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130104_atc_13.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_53906\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nprfood-harvesting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nprfood-harvesting.jpg\" alt=\"Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\" title=\"Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53906\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>UPDATED: 4:50 p.m. Looking for a little weekend reading? The Food and Drug Administration has just the thing. On Friday, the agency released \u003ca href=\"https://www.federalregister.gov/agencies/food-and-drug-administration\">two proposed rules\u003c/a> designed to boost the safety of the nation's food supply, encompassing hundreds of pages.\u003c/p>\n\u003cp>One rule covers operations at fruit and vegetable farms, focusing on those foods that we eat raw and have been the subject of several recent recalls, like leafy greens, tomatoes, melons, herbs, green onions and berries. They would require worker safety training, handwashing, clean water and monitoring the presence of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/19/150875315/the-great-salad-microbe-hunt-california-style\">animals in the field\u003c/a> that could spread illness.\u003c/p>\n\u003cp>Produce accounted for about 42 percent of all foodborne illness in 2010, according to the FDA.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The other proposed rule would require food processors to develop and follow detailed plans for preventing contamination of their products.\u003c/p>\n\u003cp>\"The rules go very directly to preventing the types of outbreaks we have seen,\" said Michael Taylor, FDA's deputy commissioner for foods, at a noon press conference.\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The move comes after a series of high-profile recalls, including cantaloupes in 2011 that killed 33 people. A recall involving salmonella in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/24/161705495/peanut-butter-recall-widens-to-other-nut-butters-after-salmonella-outbreak\">peanut products\u003c/a> this past September eventually led to the shutdown of a Sunland Inc. facility for \u003ca href=\"http://www.fda.gov/food/foodsafety/corenetwork/ucm320413.htm\">nearly a month\u003c/a>. The company makes peanut butter and other related items for several major national brands, including Trader Joe's. And there have been a \u003ca href=\"http://www.foodsafetynews.com/2012/12/more-canadian-companies-recall-beef-products-for-e-coli-risk/#.UObrG2eClFI\">string of \u003cem>E. coli\u003c/em>-related recalls\u003c/a> this year involving Canadian beef.\u003c/p>\n\u003cp>The rules were issued two years after president Obama signed the \u003ca href=\"http://www.fda.gov/Food/FoodSafety/FSMA/default.htm\">Food Safety Modernization Act\u003c/a> into law, giving the Food and Drug Administration broader power to require food facilities to develop food safety plans and new authority to recall tainted food.\u003c/p>\n\u003cp>The United Fresh Produce Association welcomed the rules. David Gombas, the group's food safety expert, says that many big vegetable growers already are required by food retailers to follow similar safety procedures — but a single national standard would be a big improvement.\u003c/p>\n\u003cp>Safety advocates, for their part, are applauding the rules in general. Eric Olson, director of Food Programs for the Pew Charitable Trust, called them \"the first major overhaul of our food safety controls since the Great Depression.\" Some, though, are concerned that the FDA is not asking vegetable producers to carry out extensive — and expensive — testing of their products to detect harmful bacteria.\u003c/p>\n\u003cp>Congress exempted the smallest farms — those that sell less than $500,000 of produce each year and deliver most of it to local consumers — from these regulations. But many small farmers are still worried that they will, in fact, have to follow the new rules, raising their costs.\u003c/p>\n\u003cp>Back when the bill was signed, consumer groups, many food manufacturers and public health advocates were \u003ca href=\"http://www.npr.org/2010/12/22/132250831/It-will-be-Years-Before-New-Food-Safety-Rules-Are-In-Place\">hopeful\u003c/a> that the Obama administration would move swiftly to put new rules in place to prevent foodborne illnesses.\u003c/p>\n\u003cp>But the regulations reportedly sat at the government's regulatory review office for months. This prompted two nonprofits, the Center for Food Safety and the Center for Environmental Health, to file a lawsuit against the agency, alleging \"unreasonably delayed regulations.\" FDA recently asked a federal court to \u003ca href=\"http://www.huffingtonpost.com/2012/12/03/fda-dismissal-food-safety_n_2233191.html\">dismiss the suit\u003c/a>.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cdc.gov/features/dsfoodborneestimates/\" target=\"_blank\">Centers for Disease Control and Prevention\u003c/a> says 48 million Americans are sickened by tainted food, 128,000 are hospitalized and 3,000 die each year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The other proposed rule would require food processors to develop and follow detailed plans for preventing contamination of their products.\u003c/p>\n\u003cp>\"The rules go very directly to preventing the types of outbreaks we have seen,\" said Michael Taylor, FDA's deputy commissioner for foods, at a noon press conference.\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The move comes after a series of high-profile recalls, including cantaloupes in 2011 that killed 33 people. A recall involving salmonella in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/24/161705495/peanut-butter-recall-widens-to-other-nut-butters-after-salmonella-outbreak\">peanut products\u003c/a> this past September eventually led to the shutdown of a Sunland Inc. facility for \u003ca href=\"http://www.fda.gov/food/foodsafety/corenetwork/ucm320413.htm\">nearly a month\u003c/a>. The company makes peanut butter and other related items for several major national brands, including Trader Joe's. And there have been a \u003ca href=\"http://www.foodsafetynews.com/2012/12/more-canadian-companies-recall-beef-products-for-e-coli-risk/#.UObrG2eClFI\">string of \u003cem>E. coli\u003c/em>-related recalls\u003c/a> this year involving Canadian beef.\u003c/p>\n\u003cp>The rules were issued two years after president Obama signed the \u003ca href=\"http://www.fda.gov/Food/FoodSafety/FSMA/default.htm\">Food Safety Modernization Act\u003c/a> into law, giving the Food and Drug Administration broader power to require food facilities to develop food safety plans and new authority to recall tainted food.\u003c/p>\n\u003cp>The United Fresh Produce Association welcomed the rules. David Gombas, the group's food safety expert, says that many big vegetable growers already are required by food retailers to follow similar safety procedures — but a single national standard would be a big improvement.\u003c/p>\n\u003cp>Safety advocates, for their part, are applauding the rules in general. Eric Olson, director of Food Programs for the Pew Charitable Trust, called them \"the first major overhaul of our food safety controls since the Great Depression.\" Some, though, are concerned that the FDA is not asking vegetable producers to carry out extensive — and expensive — testing of their products to detect harmful bacteria.\u003c/p>\n\u003cp>Congress exempted the smallest farms — those that sell less than $500,000 of produce each year and deliver most of it to local consumers — from these regulations. But many small farmers are still worried that they will, in fact, have to follow the new rules, raising their costs.\u003c/p>\n\u003cp>Back when the bill was signed, consumer groups, many food manufacturers and public health advocates were \u003ca href=\"http://www.npr.org/2010/12/22/132250831/It-will-be-Years-Before-New-Food-Safety-Rules-Are-In-Place\">hopeful\u003c/a> that the Obama administration would move swiftly to put new rules in place to prevent foodborne illnesses.\u003c/p>\n\u003cp>But the regulations reportedly sat at the government's regulatory review office for months. This prompted two nonprofits, the Center for Food Safety and the Center for Environmental Health, to file a lawsuit against the agency, alleging \"unreasonably delayed regulations.\" FDA recently asked a federal court to \u003ca href=\"http://www.huffingtonpost.com/2012/12/03/fda-dismissal-food-safety_n_2233191.html\">dismiss the suit\u003c/a>.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cdc.gov/features/dsfoodborneestimates/\" target=\"_blank\">Centers for Disease Control and Prevention\u003c/a> says 48 million Americans are sickened by tainted food, 128,000 are hospitalized and 3,000 die each year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_53789\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Image courtesy of Eric Wolfinger.\" title=\"Charles Phan. Image courtesy of Eric Wolfinger.\" width=\"200\" class=\"size-full wp-image-53789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan. Image courtesy of Eric Wolfinger.\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Phan fled Vietnam with his family during the fall of Saigon when he was just a boy. But he didn't leave behind his love of Vietnamese cuisine. The award-winning chef and owner of \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a> restaurant joins KQED's Forum to talk about his new book, \"\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.\" He also shares secrets of creating high-end ethnic cuisine, and how he stays true to his roots in the kitchen.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301031000\">Original Broadcast\u003c/a>: Thu, Jan 3, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130103bforum.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Thuy Vu\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Charles Phan, executive chef and owner of The Slanted Door Group, which now includes \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a>, Heaven's Dog and the \u003ca href=\"http://wohinggeneralstore.com/\">Wo Hing General Store\u003c/a>, and winner of the James Beard Award for Best Chef in California in 2004\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53789\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Image courtesy of Eric Wolfinger.\" title=\"Charles Phan. Image courtesy of Eric Wolfinger.\" width=\"200\" class=\"size-full wp-image-53789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan. Image courtesy of Eric Wolfinger.\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Phan fled Vietnam with his family during the fall of Saigon when he was just a boy. But he didn't leave behind his love of Vietnamese cuisine. The award-winning chef and owner of \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a> restaurant joins KQED's Forum to talk about his new book, \"\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.\" He also shares secrets of creating high-end ethnic cuisine, and how he stays true to his roots in the kitchen.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301031000\">Original Broadcast\u003c/a>: Thu, Jan 3, 2013 -- 10:00 AM\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\" alt=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" title=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-53722\">\u003c/a>\u003cbr>\n\u003cem>Photo collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Delicious, or disgusting? The top food stories and trends of this year offered plenty of both. While the rest of the country worried about pink slime and contaminated peanuts, and dealt with the fallout of a devastating drought and a stalled farm bill, San Francisco debated its upcoming bans of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/09/last-hurrah-for-foie-gras/\">foie gras\u003c/a> and plastic shopping bags. \u003c/p>\n\u003cp>This was the year that big money and the usually New York-centric food media finally started to notice that our local food scene is no longer just \u003ca href=\"http://newyork.grubstreet.com/2009/10/ten_things_anthony_bourdain_an.html\">figs on a plate\u003c/a> or (humanely-raised) \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2009/09/03/did-nate-appleman-diss-san-francisco/\">tripe in a bowl\u003c/a> if, really, it ever was, for those of us who live and eat here every day. A few of our local stars decamped for the \u003ca href=\"http://www.sfgate.com/food/article/Citizen-Cake-s-Elizabeth-Falkner-leaving-for-N-Y-3603021.php\">Big Apple\u003c/a>. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Big music festivals\u003c/a> found that concert-goers now come as much for the food and drink as for the headliners, while other \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">food-centric street festivals\u003c/a> proved that standing in line for Korean tacos, Himalayan dumplings, or Mexican huaraches could be the main event. \u003c/p>\n\u003cp>Coconut water and kale chips went from trendy to kiddie, and doughnuts (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">bagels\u003c/a>) became the new cupcakes, at least in the East Bay, where everyone, it seemed, opened a bakery this year. So here, looking back on a year's worth of columns from NPR, Bay Area Bites, and the rest of the media from the Bay Area and beyond, some reflections on what went right (and wrong) in food in 2012.\u003c/p>\n\u003cp>\u003cstrong>Don't They Have Chinese Food in New York City?\u003c/strong>\u003cbr>\nWhat do New Yorkers really, really want? To wait in line for hours and hours, drinking free keg beer, for the chance to numb their tastebuds and sear their gullets with the likes of kung pao pastrami and pork-laden mapo tofu at what even Pete \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">\"Guy Fieri, You're Dead to Me\u003c/a>\" Wells called the city's \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/reviews/12-restaurant-triumphs-of-2012.html\">most exciting new restaurant\u003c/a>. Sorry, Gotham, but your hot ticket is our Tuesday night take-out. \u003ca href=\"http://www.missionchinesefood.com\">Mission Chinese Food\u003c/a> got its start as a quirky pop-up sharing kitchen and table space with a Mission Street Cantonese joint, and we know that \u003ca href=\"http://www.gq.com/food-travel/restaurants-and-bars/201212/danny-bowien-interview-mission-chinese-profile\">GQ darling\u003c/a> chef Danny Bowien will always love us best. Even better than those black-vinegar peanuts? That in two years, the restaurant, which donates 75 cents for every entree, has raised almost $170,000 for the \u003ca href=\"http://www.sffoodbank.org/\">SF Food Bank\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Take Our Plastic Bags, Take Our Foie Gras, But Hands Off Our Sodas\u003c/strong>\u003cbr>\nWhile New Yorkers kvelled about \u003ca href=\"http://gothamist.com/2012/09/14/hes_not_my_nanny_new_yorkers_react.php\">\"Nanny Bloomberg's\"\u003c/a> attempt to limit their Big Gulp consumption, San Francisco took October's ordinance against plastic shopping bags in stride. A 10 cent nuisance fee for paper bags encouraged city dwellers to make reusable bags as much a part of daily baggage as cellphones and keys. And where San Fran goes, Oakland will follow: On January 1, Alameda County joins the \u003ca href=\"http://sanfrancisco.cbslocal.com/2012/12/29/alameda-county-joins-plastic-bag-ban/\">plastic bag ban\u003c/a>. \u003c/p>\n\u003cp>In July, the gavage (force-feeding) method of fattening geese and ducks became illegal in California, wiping foie gras off menus, shutting down foie gras production statewide, and inspiring a disproportionally large amount of media coverage, like this soul-searching piece by L.A. Times writer Ed Lebowitz in \u003ca href=\"http://www.theatlantic.com/magazine/archive/2012/07/the-last-days-of-foie-gras/309009/\">The Atlantic\u003c/a>. Hot on the heels of Humphry Slocombe's last-chance \u003ca href=\"https://twitter.com/humphryslocombe/status/211912227194806272\">foie-gras ice cream sandwiches\u003c/a> was the \u003ca href=\"http://www.sfgate.com/restaurants/article/Presidio-Social-Club-pulls-foie-gras-3724123.php\">well-publicized attempt\u003c/a> by the Presidio Social Club to circumvent the ban. (Their argument--that the restaurant, located in the Presidio, was on federal land and thus not subject to state regulations--didn't fly, and the restaurant took foie gras off its menu shortly thereafter.) Meanwhile, \u003ca href=\"http://www.nbcbayarea.com/news/local/Richmond-Soda-Tax-177591311.html\">Richmond residents defeated Measure N\u003c/a>, a proposed penny-per-ounce tax on sodas and other high-sugar drinks, after the American Beverage Association poured over $2.5 million into a \"No on N\" campaign. \u003c/p>\n\u003cp>\u003cstrong>Backyard Chickens Jumped the Shark\u003c/strong>\u003cbr>\nOK, not really. We like waking up to the clucking of our blond, bosomy Buff Orpingtons just as much as the next soft-hearted urban homesteader. But when Williams-Sonoma's new \u003ca href=\"http://www.williams-sonoma.com/shop/agrarian-garden/\">Agrarian\u003c/a> catalog category started offering a \u003ca href=\"http://www.williams-sonoma.com/products/reclaimed-rustic-coop-with-artwork/\">Reclaimed Rustic Chicken Coop\u003c/a>, \"built by hand using reclaimed redwood and decorated with a hand-painted rooster\" for $759.95, we did wonder if there wasn't some truth to this Deadspin writer's \u003ca href=\"http://deadspin.com/5959212\">hilariously bitter rant\u003c/a> about the San Francisco-based retailer. And just as you shouldn't plant veggies in untested urban soil, so you might want to consider where your cute, free-range city birds are scratching. A recent New York City study found \u003ca href=\"http://www.nytimes.com/2012/10/10/dining/worries-about-lead-for-new-yorks-garden-fresh-eggs.html\">high lead levels\u003c/a> in eggs from community-garden chickens. \u003c/p>\n\u003cp>\u003cstrong>Big Money Found Our Local Favorites\u003c/strong>\u003cbr>\nStarbucks spent $100 million to buy Bay Area-based bakery-cafe chain \u003ca href=\"http://www.sfgate.com/business/article/Bay-Area-s-La-Boulange-bakery-sold-to-Starbucks-3608539.php\">La Boulange\u003c/a>, while venture capitalists True Ventures and Index Ventures poured \u003ca href=\"http://www.wired.com/business/2012/10/blue-bottle-cashes-in/\">$20 million in funding\u003c/a> into Oakland's Blue Bottle Coffee. A German conglomerate, Joh. A. Benckiser, bought Peet's for nearly $1 billion. South Park's\u003ca href=\"http://www.huffingtonpost.com/2012/08/21/american-grilled-cheese-kitchen_n_1819013.html\"> American Grilled Cheese Kitchen\u003c/a> won a $250K grant from Chase as a winner of their \u003ca href=\"https://www.missionsmallbusiness.com/\">Mission: Small Business\u003c/a> competition. And tech money did more than just fuel impossible rents, $18 pizzas, and another round of \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/09/14/the-rise-of-the-13-cocktail/\">$13 Corpse Revivers\u003c/a>: business partners Todd Masonis and Cameron Ring poured their big software-company payoff into \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/10/dandelion-chocolate-raises-the-bar/\">Dandelion Chocolate\u003c/a>, a small-batch bean-to-bar operation. After starting the business in Dogpatch, they turned a former auto-repair place on Valencia Street into a full-service chocolate factory and shop just in time for holiday shopping, offering cool stuff like this \u003ca href=\"http://www.dandelionchocolate.com/2012/11/20/pirates-poems-sea-salt-chocolate/\">chapbook and chocolate combination\u003c/a>, produced with neighboring writing center \u003ca href=\"http://826valencia.org/\">826 Valencia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>And Small-Money Operations Got the Nod from Jerry Brown\u003c/strong>\u003cbr>\nIn September, Gov. Brown approved \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">AB 1616\u003c/a>, the \"cottage food law\" that allows for home production and less stringent health-department regulation for typically non-hazardous foods such as bread, pastries, dry pasta, granola, jam, honey, candy, coffee beans, spice blends and more. \"Cottage food\" industries for such items now don't require a commercial kitchen, as long as the businesses don't do more than $35K/year in gross sales this year. You still can't make hot or ready-to-eat foods or highly perishable items without full regulation and a commercial kitchen, which meant that Forage SF's very popular but renegade \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> ended its 3-year run with a final food blitz on December 22.\u003cbr>\n\u003cstrong>\u003cbr>\nPut a Hole in It\u003c/strong>\u003cbr>\nThe East Bay, in particular, had a doughnut-and-bagel renaissance this year, with the opening of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagels and Authentic Bagel Company\u003c/a>, plus \u003ca href=\"http://baronbaking.com/\">Baron Baking\u003c/a>, \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/donut-logic.htm\">Doughnut Savant\u003c/a>. Meanwhile, the newly opened \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> drew crowds for its I-can't-believe-they're-vegan \"faux-nuts,\" a baked doughnut-like pastry that owner Mani Niall invented while working in Hollywood. It was just one of many small food businesses that opened this year thanks to crowd-sourced fundraising campaigns. Later this year, look for a revival of \u003ca href=\"http:www.charleschocolates.com\">Charles Chocolates\u003c/a>, which used Kickstarter to raise both money and public awareness that the much-missed chocolatier was planning a comeback. \u003c/p>\n\u003cp>\u003cstrong>Who's Playing? Who Cares? We're Here for the Lamb Poutine\u003c/strong>\u003cbr>\n2012 was the year Outside Lands and other big-draw music and entertainment festivals around the Bay became \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">as much about the food\u003c/a> as the entertainment, as anyone who spent time at John Fink's mini-empire \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> can attest. Oakland's Eat Real Festival was better than ever and La Cocina's Street Food Festival was bigger, with a fun, if chilly \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> added on. \u003c/p>\n\u003cp>\u003cstrong>You Like Us, You Really Like Us\u003c/strong>\u003cbr>\nDanny Bowien was definitely a cool cat in the San Francisco chef scene, but it wasn't until he and his long locks showed up on the Lower East Side to open an outpost of Mission Chinese Food in New York that his celebrity-chefdom flamed hotter than one of his own plates of cumin-spiced lamb. And this year, after moving, then closing, her restaurant and bakery Citizen Cake, California native and longtime San Franciscan Elizabeth Falkner resurfaced in Brooklyn, opening \u003ca href=\"http://krescendobrooklyn.com/\">Krescendo\u003c/a>, a pizza place. Still, the Bay Area felt some more love than usual from the national media this year, as Travel and Leisure's Adam Sachs sang the praises of a \u003ca href=\"http://www.travelandleisure.com/articles/a-new-crop-of-san-francisco-restaurants\">a new crop of (mostly Mission-centric) San Francisco restaurants\u003c/a>, including Bar Tartine, Craftsman+Wolves, St Vincent, Outerlands, Park Tavern, Benu, Rich Table, and others, and Bon Appetit dubbed Pacific Heights' State Bird Provisions as its \u003ca href=\"http://www.bonappetit.com/restaurants-travel/2012/09/state-bird-hot-ten\">2012 Restaurant of the Year\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Smart Choices for Brain Food\u003c/strong>\u003cbr>\nWith dispiriting reminders that seafood mislabeling and ocean depredation continues around the world, KQED and other local publications helped raise the profile of sustainable fishing and seafood consumption, with pieces like \u003ca href=\"http://science.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/\">Nothing Fishy About Sustainable Seafood\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">The Whole Fish: Snout to Tail Movement Meets Gill to Adipose Fin\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/summer-2012/whats-cooking-with-sustainable-seafood.htm\">What's Cooking with Sustainable Seafood?\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\" alt=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" title=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-53722\">\u003c/a>\u003cbr>\n\u003cem>Photo collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Delicious, or disgusting? The top food stories and trends of this year offered plenty of both. While the rest of the country worried about pink slime and contaminated peanuts, and dealt with the fallout of a devastating drought and a stalled farm bill, San Francisco debated its upcoming bans of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/09/last-hurrah-for-foie-gras/\">foie gras\u003c/a> and plastic shopping bags. \u003c/p>\n\u003cp>This was the year that big money and the usually New York-centric food media finally started to notice that our local food scene is no longer just \u003ca href=\"http://newyork.grubstreet.com/2009/10/ten_things_anthony_bourdain_an.html\">figs on a plate\u003c/a> or (humanely-raised) \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2009/09/03/did-nate-appleman-diss-san-francisco/\">tripe in a bowl\u003c/a> if, really, it ever was, for those of us who live and eat here every day. A few of our local stars decamped for the \u003ca href=\"http://www.sfgate.com/food/article/Citizen-Cake-s-Elizabeth-Falkner-leaving-for-N-Y-3603021.php\">Big Apple\u003c/a>. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Big music festivals\u003c/a> found that concert-goers now come as much for the food and drink as for the headliners, while other \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">food-centric street festivals\u003c/a> proved that standing in line for Korean tacos, Himalayan dumplings, or Mexican huaraches could be the main event. \u003c/p>\n\u003cp>Coconut water and kale chips went from trendy to kiddie, and doughnuts (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">bagels\u003c/a>) became the new cupcakes, at least in the East Bay, where everyone, it seemed, opened a bakery this year. So here, looking back on a year's worth of columns from NPR, Bay Area Bites, and the rest of the media from the Bay Area and beyond, some reflections on what went right (and wrong) in food in 2012.\u003c/p>\n\u003cp>\u003cstrong>Don't They Have Chinese Food in New York City?\u003c/strong>\u003cbr>\nWhat do New Yorkers really, really want? To wait in line for hours and hours, drinking free keg beer, for the chance to numb their tastebuds and sear their gullets with the likes of kung pao pastrami and pork-laden mapo tofu at what even Pete \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">\"Guy Fieri, You're Dead to Me\u003c/a>\" Wells called the city's \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/reviews/12-restaurant-triumphs-of-2012.html\">most exciting new restaurant\u003c/a>. Sorry, Gotham, but your hot ticket is our Tuesday night take-out. \u003ca href=\"http://www.missionchinesefood.com\">Mission Chinese Food\u003c/a> got its start as a quirky pop-up sharing kitchen and table space with a Mission Street Cantonese joint, and we know that \u003ca href=\"http://www.gq.com/food-travel/restaurants-and-bars/201212/danny-bowien-interview-mission-chinese-profile\">GQ darling\u003c/a> chef Danny Bowien will always love us best. Even better than those black-vinegar peanuts? That in two years, the restaurant, which donates 75 cents for every entree, has raised almost $170,000 for the \u003ca href=\"http://www.sffoodbank.org/\">SF Food Bank\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>Take Our Plastic Bags, Take Our Foie Gras, But Hands Off Our Sodas\u003c/strong>\u003cbr>\nWhile New Yorkers kvelled about \u003ca href=\"http://gothamist.com/2012/09/14/hes_not_my_nanny_new_yorkers_react.php\">\"Nanny Bloomberg's\"\u003c/a> attempt to limit their Big Gulp consumption, San Francisco took October's ordinance against plastic shopping bags in stride. A 10 cent nuisance fee for paper bags encouraged city dwellers to make reusable bags as much a part of daily baggage as cellphones and keys. And where San Fran goes, Oakland will follow: On January 1, Alameda County joins the \u003ca href=\"http://sanfrancisco.cbslocal.com/2012/12/29/alameda-county-joins-plastic-bag-ban/\">plastic bag ban\u003c/a>. \u003c/p>\n\u003cp>In July, the gavage (force-feeding) method of fattening geese and ducks became illegal in California, wiping foie gras off menus, shutting down foie gras production statewide, and inspiring a disproportionally large amount of media coverage, like this soul-searching piece by L.A. Times writer Ed Lebowitz in \u003ca href=\"http://www.theatlantic.com/magazine/archive/2012/07/the-last-days-of-foie-gras/309009/\">The Atlantic\u003c/a>. Hot on the heels of Humphry Slocombe's last-chance \u003ca href=\"https://twitter.com/humphryslocombe/status/211912227194806272\">foie-gras ice cream sandwiches\u003c/a> was the \u003ca href=\"http://www.sfgate.com/restaurants/article/Presidio-Social-Club-pulls-foie-gras-3724123.php\">well-publicized attempt\u003c/a> by the Presidio Social Club to circumvent the ban. (Their argument--that the restaurant, located in the Presidio, was on federal land and thus not subject to state regulations--didn't fly, and the restaurant took foie gras off its menu shortly thereafter.) Meanwhile, \u003ca href=\"http://www.nbcbayarea.com/news/local/Richmond-Soda-Tax-177591311.html\">Richmond residents defeated Measure N\u003c/a>, a proposed penny-per-ounce tax on sodas and other high-sugar drinks, after the American Beverage Association poured over $2.5 million into a \"No on N\" campaign. \u003c/p>\n\u003cp>\u003cstrong>Backyard Chickens Jumped the Shark\u003c/strong>\u003cbr>\nOK, not really. We like waking up to the clucking of our blond, bosomy Buff Orpingtons just as much as the next soft-hearted urban homesteader. But when Williams-Sonoma's new \u003ca href=\"http://www.williams-sonoma.com/shop/agrarian-garden/\">Agrarian\u003c/a> catalog category started offering a \u003ca href=\"http://www.williams-sonoma.com/products/reclaimed-rustic-coop-with-artwork/\">Reclaimed Rustic Chicken Coop\u003c/a>, \"built by hand using reclaimed redwood and decorated with a hand-painted rooster\" for $759.95, we did wonder if there wasn't some truth to this Deadspin writer's \u003ca href=\"http://deadspin.com/5959212\">hilariously bitter rant\u003c/a> about the San Francisco-based retailer. And just as you shouldn't plant veggies in untested urban soil, so you might want to consider where your cute, free-range city birds are scratching. A recent New York City study found \u003ca href=\"http://www.nytimes.com/2012/10/10/dining/worries-about-lead-for-new-yorks-garden-fresh-eggs.html\">high lead levels\u003c/a> in eggs from community-garden chickens. \u003c/p>\n\u003cp>\u003cstrong>Big Money Found Our Local Favorites\u003c/strong>\u003cbr>\nStarbucks spent $100 million to buy Bay Area-based bakery-cafe chain \u003ca href=\"http://www.sfgate.com/business/article/Bay-Area-s-La-Boulange-bakery-sold-to-Starbucks-3608539.php\">La Boulange\u003c/a>, while venture capitalists True Ventures and Index Ventures poured \u003ca href=\"http://www.wired.com/business/2012/10/blue-bottle-cashes-in/\">$20 million in funding\u003c/a> into Oakland's Blue Bottle Coffee. A German conglomerate, Joh. A. Benckiser, bought Peet's for nearly $1 billion. South Park's\u003ca href=\"http://www.huffingtonpost.com/2012/08/21/american-grilled-cheese-kitchen_n_1819013.html\"> American Grilled Cheese Kitchen\u003c/a> won a $250K grant from Chase as a winner of their \u003ca href=\"https://www.missionsmallbusiness.com/\">Mission: Small Business\u003c/a> competition. And tech money did more than just fuel impossible rents, $18 pizzas, and another round of \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/09/14/the-rise-of-the-13-cocktail/\">$13 Corpse Revivers\u003c/a>: business partners Todd Masonis and Cameron Ring poured their big software-company payoff into \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/10/dandelion-chocolate-raises-the-bar/\">Dandelion Chocolate\u003c/a>, a small-batch bean-to-bar operation. After starting the business in Dogpatch, they turned a former auto-repair place on Valencia Street into a full-service chocolate factory and shop just in time for holiday shopping, offering cool stuff like this \u003ca href=\"http://www.dandelionchocolate.com/2012/11/20/pirates-poems-sea-salt-chocolate/\">chapbook and chocolate combination\u003c/a>, produced with neighboring writing center \u003ca href=\"http://826valencia.org/\">826 Valencia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>And Small-Money Operations Got the Nod from Jerry Brown\u003c/strong>\u003cbr>\nIn September, Gov. Brown approved \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">AB 1616\u003c/a>, the \"cottage food law\" that allows for home production and less stringent health-department regulation for typically non-hazardous foods such as bread, pastries, dry pasta, granola, jam, honey, candy, coffee beans, spice blends and more. \"Cottage food\" industries for such items now don't require a commercial kitchen, as long as the businesses don't do more than $35K/year in gross sales this year. You still can't make hot or ready-to-eat foods or highly perishable items without full regulation and a commercial kitchen, which meant that Forage SF's very popular but renegade \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> ended its 3-year run with a final food blitz on December 22.\u003cbr>\n\u003cstrong>\u003cbr>\nPut a Hole in It\u003c/strong>\u003cbr>\nThe East Bay, in particular, had a doughnut-and-bagel renaissance this year, with the opening of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagels and Authentic Bagel Company\u003c/a>, plus \u003ca href=\"http://baronbaking.com/\">Baron Baking\u003c/a>, \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/donut-logic.htm\">Doughnut Savant\u003c/a>. Meanwhile, the newly opened \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> drew crowds for its I-can't-believe-they're-vegan \"faux-nuts,\" a baked doughnut-like pastry that owner Mani Niall invented while working in Hollywood. It was just one of many small food businesses that opened this year thanks to crowd-sourced fundraising campaigns. Later this year, look for a revival of \u003ca href=\"http:www.charleschocolates.com\">Charles Chocolates\u003c/a>, which used Kickstarter to raise both money and public awareness that the much-missed chocolatier was planning a comeback. \u003c/p>\n\u003cp>\u003cstrong>Who's Playing? Who Cares? We're Here for the Lamb Poutine\u003c/strong>\u003cbr>\n2012 was the year Outside Lands and other big-draw music and entertainment festivals around the Bay became \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">as much about the food\u003c/a> as the entertainment, as anyone who spent time at John Fink's mini-empire \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> can attest. Oakland's Eat Real Festival was better than ever and La Cocina's Street Food Festival was bigger, with a fun, if chilly \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> added on. \u003c/p>\n\u003cp>\u003cstrong>You Like Us, You Really Like Us\u003c/strong>\u003cbr>\nDanny Bowien was definitely a cool cat in the San Francisco chef scene, but it wasn't until he and his long locks showed up on the Lower East Side to open an outpost of Mission Chinese Food in New York that his celebrity-chefdom flamed hotter than one of his own plates of cumin-spiced lamb. And this year, after moving, then closing, her restaurant and bakery Citizen Cake, California native and longtime San Franciscan Elizabeth Falkner resurfaced in Brooklyn, opening \u003ca href=\"http://krescendobrooklyn.com/\">Krescendo\u003c/a>, a pizza place. Still, the Bay Area felt some more love than usual from the national media this year, as Travel and Leisure's Adam Sachs sang the praises of a \u003ca href=\"http://www.travelandleisure.com/articles/a-new-crop-of-san-francisco-restaurants\">a new crop of (mostly Mission-centric) San Francisco restaurants\u003c/a>, including Bar Tartine, Craftsman+Wolves, St Vincent, Outerlands, Park Tavern, Benu, Rich Table, and others, and Bon Appetit dubbed Pacific Heights' State Bird Provisions as its \u003ca href=\"http://www.bonappetit.com/restaurants-travel/2012/09/state-bird-hot-ten\">2012 Restaurant of the Year\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>Smart Choices for Brain Food\u003c/strong>\u003cbr>\nWith dispiriting reminders that seafood mislabeling and ocean depredation continues around the world, KQED and other local publications helped raise the profile of sustainable fishing and seafood consumption, with pieces like \u003ca href=\"http://science.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/\">Nothing Fishy About Sustainable Seafood\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">The Whole Fish: Snout to Tail Movement Meets Gill to Adipose Fin\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/summer-2012/whats-cooking-with-sustainable-seafood.htm\">What's Cooking with Sustainable Seafood?\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cheap Bubbly Or Expensive Sparkling Wine? Look To The Bubbles For Clues",
"title": "Cheap Bubbly Or Expensive Sparkling Wine? Look To The Bubbles For Clues",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53694\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\" alt=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" title=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53694\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/31/167825026/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's Morning Edition (12/31/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121231_me_03.mp3\"] \u003c/p>\n\u003cp>There's nothing like the distinctive \"pop\" of the uncorking of a bottle of bubbly to create a sense of celebration. Whether it's Dom Perignon or a $10 sparkling wine, bubbles add pizazz.\u003c/p>\n\u003cp>Sparkling-wine lovers sometimes point to the glittering streams of tiny bubbles as an important attribute. Why? Well, tiny bubbles are a sign of age, explains French chemist Gerard Liger-Belair, author of \u003ca href=\"http://www.amazon.com/Uncorked-Science-Champagne-G%C3%A9rard-Liger-Belair/dp/069115872X\" target=\"_blank\">\u003cem>Uncorked: The Science of Champagne\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\"Old champagnes always show tiny bubbles, mainly because they have aged several years and lost a significant amount of dissolved CO\u003csub>2\u003c/sub>, the gas that produces the bubbles,\" Liger-Belair told us in an email.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And what else can the bubbles tell you? Well, if the streams of bubbles remain down to the last sip, this can be a clue as to how it was produced.\u003c/p>\n\u003cp>If you listen to my story, you'll hear a tour with Fred Frank, third-generation winemaker at Chateau Frank, part of \u003ca href=\"http://www.drfrankwines.com/\">Dr. Konstantin Frank Vinifera Wine Cellars\u003c/a> in the Finger Lakes region of New York state. Frank uses the traditional \u003ca href=\"http://greatgrub.com/reference/methode_champenoise\">Champagne method\u003c/a> to produce his sparkling wines. It's a labor- and time-intensive process whereby each bottle goes through a second fermentation in the bottle. \"The benefit of this method is higher-quality sparkling wine,\" Frank says.\u003c/p>\n\u003cp>And one way that the sparkling wine produced in this method can distinguish itself in the flute is that the train of bubbles keeps streaming and streaming, down to the last sip.\u003c/p>\n\u003cp>So what's the science behind this? Liger-Belair said that by using the Champagne method, \"the [bubble-producing] CO\u003csub>2\u003c/sub> produced by yeast cannot escape into the atmosphere, and is kept mainly dissolved into [the] Champagne.\"\u003c/p>\n\u003cp>This is a sharp contrast to some cheap sparkling wines, where the CO\u003csub>2\u003c/sub> is sometimes injected into the wine, similar to the process used to create carbonated soft drinks. \"This produces big bubbles that dissipate quickly in the glass,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_53695\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\" alt=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\" title=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff .\" width=\"300\" class=\"size-full wp-image-53695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\u003c/figcaption>\u003c/figure>\n\u003cp>In full disclosure, we compared the bubble streams of a bottle of 2005 Chateau Frank and a mid-priced bottle of California bubbly. While the Chateau Frank bubbles were noticeably tinier, both produced multiple streams of bubbles that lasted a long while.\u003c/p>\n\u003cp>But here's one tip if you want to preserve the effervescence in every flute of bubbly: Pay attention to how you pour.\u003c/p>\n\u003cp>The traditional way is to pour Champagne straight down into the flute. But Liger-Belair says you may be losing thousands of bubbles this way.\u003c/p>\n\u003cp>In a \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf101239w\">study\u003c/a> published in \u003cem>The Journal of Agriculture and Food Chemistry,\u003c/em> Liger-Belair and some colleagues found that pouring champagne down the side of a tilted glass, similar to the way beer is poured, preserved about 25 percent more carbon dioxide.\u003c/p>\n\u003cp>This technique has not taken off in France, where Liger-Belair says no one wants to liken Champagne to beer. But scientifically, it's clear. If you want more bubbles — to tickle the tongue and transfer those wonderful aromas to your nose — try the tilted pour.\u003c/p>\n\u003cfigure id=\"attachment_53696\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\" alt=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" title=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" width=\"560\" class=\"size-full wp-image-53696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\u003c/figcaption>\u003c/figure>\n\u003cp>And while we're on the subject of French traditions, I should point out that if you listen to my story you'll hear about the kerfuffle over the use of the term Champagne.\u003c/p>\n\u003cp>The French are keen to point out that the term Champagne should only be used on the bottles of sparkling wines produced in the Champagne region of France. Champagne producers have launched a \u003ca href=\"http://champagne.us/\">campaign\u003c/a> in the U.S. to raise awareness of this issue.\u003c/p>\n\u003cp>In deference to this, Frank, a few years back, took the word Champagne off his label. Instead he references the Champagne method. And he says he's proud to promote his bottles of bubbly as sparkling wine from the Finger Lakes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Here are a few things to look for if you're trying to distinguish the age of your bottle of bubbly or the method by which it was made. And if you just want to get the most bang for your buck when it comes to preserving the bubbles, consider how you pour.",
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"description": "Here are a few things to look for if you're trying to distinguish the age of your bottle of bubbly or the method by which it was made. And if you just want to get the most bang for your buck when it comes to preserving the bubbles, consider how you pour.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53694\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\" alt=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" title=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53694\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/31/167825026/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's Morning Edition (12/31/12):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>There's nothing like the distinctive \"pop\" of the uncorking of a bottle of bubbly to create a sense of celebration. Whether it's Dom Perignon or a $10 sparkling wine, bubbles add pizazz.\u003c/p>\n\u003cp>Sparkling-wine lovers sometimes point to the glittering streams of tiny bubbles as an important attribute. Why? Well, tiny bubbles are a sign of age, explains French chemist Gerard Liger-Belair, author of \u003ca href=\"http://www.amazon.com/Uncorked-Science-Champagne-G%C3%A9rard-Liger-Belair/dp/069115872X\" target=\"_blank\">\u003cem>Uncorked: The Science of Champagne\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\"Old champagnes always show tiny bubbles, mainly because they have aged several years and lost a significant amount of dissolved CO\u003csub>2\u003c/sub>, the gas that produces the bubbles,\" Liger-Belair told us in an email.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And what else can the bubbles tell you? Well, if the streams of bubbles remain down to the last sip, this can be a clue as to how it was produced.\u003c/p>\n\u003cp>If you listen to my story, you'll hear a tour with Fred Frank, third-generation winemaker at Chateau Frank, part of \u003ca href=\"http://www.drfrankwines.com/\">Dr. Konstantin Frank Vinifera Wine Cellars\u003c/a> in the Finger Lakes region of New York state. Frank uses the traditional \u003ca href=\"http://greatgrub.com/reference/methode_champenoise\">Champagne method\u003c/a> to produce his sparkling wines. It's a labor- and time-intensive process whereby each bottle goes through a second fermentation in the bottle. \"The benefit of this method is higher-quality sparkling wine,\" Frank says.\u003c/p>\n\u003cp>And one way that the sparkling wine produced in this method can distinguish itself in the flute is that the train of bubbles keeps streaming and streaming, down to the last sip.\u003c/p>\n\u003cp>So what's the science behind this? Liger-Belair said that by using the Champagne method, \"the [bubble-producing] CO\u003csub>2\u003c/sub> produced by yeast cannot escape into the atmosphere, and is kept mainly dissolved into [the] Champagne.\"\u003c/p>\n\u003cp>This is a sharp contrast to some cheap sparkling wines, where the CO\u003csub>2\u003c/sub> is sometimes injected into the wine, similar to the process used to create carbonated soft drinks. \"This produces big bubbles that dissipate quickly in the glass,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_53695\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\" alt=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\" title=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff .\" width=\"300\" class=\"size-full wp-image-53695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\u003c/figcaption>\u003c/figure>\n\u003cp>In full disclosure, we compared the bubble streams of a bottle of 2005 Chateau Frank and a mid-priced bottle of California bubbly. While the Chateau Frank bubbles were noticeably tinier, both produced multiple streams of bubbles that lasted a long while.\u003c/p>\n\u003cp>But here's one tip if you want to preserve the effervescence in every flute of bubbly: Pay attention to how you pour.\u003c/p>\n\u003cp>The traditional way is to pour Champagne straight down into the flute. But Liger-Belair says you may be losing thousands of bubbles this way.\u003c/p>\n\u003cp>In a \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf101239w\">study\u003c/a> published in \u003cem>The Journal of Agriculture and Food Chemistry,\u003c/em> Liger-Belair and some colleagues found that pouring champagne down the side of a tilted glass, similar to the way beer is poured, preserved about 25 percent more carbon dioxide.\u003c/p>\n\u003cp>This technique has not taken off in France, where Liger-Belair says no one wants to liken Champagne to beer. But scientifically, it's clear. If you want more bubbles — to tickle the tongue and transfer those wonderful aromas to your nose — try the tilted pour.\u003c/p>\n\u003cfigure id=\"attachment_53696\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\" alt=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" title=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" width=\"560\" class=\"size-full wp-image-53696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\u003c/figcaption>\u003c/figure>\n\u003cp>And while we're on the subject of French traditions, I should point out that if you listen to my story you'll hear about the kerfuffle over the use of the term Champagne.\u003c/p>\n\u003cp>The French are keen to point out that the term Champagne should only be used on the bottles of sparkling wines produced in the Champagne region of France. Champagne producers have launched a \u003ca href=\"http://champagne.us/\">campaign\u003c/a> in the U.S. to raise awareness of this issue.\u003c/p>\n\u003cp>In deference to this, Frank, a few years back, took the word Champagne off his label. Instead he references the Champagne method. And he says he's proud to promote his bottles of bubbly as sparkling wine from the Finger Lakes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Don't Fear That Expired Food",
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"content": "\u003cp>Post by by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">The Salt\u003c/a>, NPR Food\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's Morning Edition (12/26/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121226_me_11.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_53456\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/juice-milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/juice-milk.jpg\" alt=\"The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad.\" title=\"The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad.\" width=\"560\" class=\"size-full wp-image-53456\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Now that the Christmas feast is over, you may be looking at all the extra food you made, or the food that you brought home from the store that never even got opened.\u003c/p>\n\u003cp>And you may be wondering: How long can I keep this? What if it's past its expiration date? Who even comes up with those dates on food, anyway, and what do they mean?\u003c/p>\n\u003cp>Here's the short answer: Those \"sell by\" dates are there to protect the reputation of the food. They have very little to do with food safety. If you're worried whether food is still OK to eat, just smell it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of the places that knows most about the shelf life of food is a scientific establishment in Livermore, Calif., called the \u003ca href=\"http://www.thenfl.com/\">National Food Lab\u003c/a>. At the NFL, they put food on shelves for days, or weeks, or even years, to see how it holds up.\u003c/p>\n\u003cp>Sometimes, they'll try to accelerate the process with 90-degree heat and high humidity.\u003c/p>\n\u003cp>And then, from time to time, they'll take some of the food — whether it's bagged salad greens, breakfast cereal, or fruit juice — off the shelf and place it in front of a highly trained panel of experts who check the taste and smell and texture.\u003c/p>\n\u003cp>\"You would think that everybody can taste and smell food, but some of us are much better at it than others,\" says Jena Roberts, vice president for business development at the NFL. The lab has 40 of these food tasters on staff. \"They are the most fit people in the group,\" says Roberts. \"Because they don't eat the food. They expectorate it. Which is a fancy college word for spit it in a cup.\"\u003c/p>\n\u003cp>The experts give the food grades, in numbers. The numbers go down as the food gets older. Bread gets stale. Salad dressings can start to taste rancid.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ift.org/about-us/our-leadership/john-ruff.aspx\">John Ruff\u003c/a>, president of the \u003ca href=\"http://www.ift.org/\">Institute of Food Technologists\u003c/a> in Chicago, says the companies that sell this food take a look at those grades and decide where they will draw the line, to protect the reputation of their products.\u003c/p>\n\u003cp>\"If the product was designed, let's say, to be a 7 when it was fresh, you may choose that at 6.2, it's gotten to the point where [you] don't want it to be on the market anymore,\" he says.\u003c/p>\n\u003cp>\"If it's 6.0, would most people still find it reasonably good? Absolutely,\" he says. \"But companies want people to taste their products as best they can at the optimum, because that's how they maintain their business and their market shares.\"\u003c/p>\n\u003cp>This is all organized and carried out by food companies; there's no \u003ca href=\"http://www.fsis.usda.gov/Fact_Sheets/Food_Product_Dating/\">federal law\u003c/a> that requires dates on any food except for infant formula, although some states do require sell-by dates on milk or meat.\u003c/p>\n\u003cp>Still, these dates don't really tell you anything about whether food is safe.\u003c/p>\n\u003cp>According to Ruff, most products are safe to eat long after their expiration date. In fact, even meat or milk that's clearly starting to spoil is not necessarily dangerous. \"Very often, you won't eat it because of the smell, and you probably won't like the taste, but in a lot of cases, it's unlikely to cause you illness,\" he says.\u003c/p>\n\u003cp>That's because it's not the food that sat on the shelf too long that makes you sick, Ruff says. It's the food that got contaminated with salmonella or listeria bacteria, or disease-causing strains of \u003cem>E. coli\u003c/em>. And that food might not smell bad as it might have arrived in the store only yesterday.\u003c/p>\n\u003cp>\"In 40 years, in eight countries, if I think of major product recalls and food poisoning outbreaks, I can't think of [one] that was driven by a shelf-life issue,\" Ruff says.\u003c/p>\n\u003cp>Canned food, in particular, can stay safe for a really long time. In 1974, scientists at the National Food Processors Association in Washington, D.C., got their hands on several \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1983.tb10815.x/abstract\">old cans\u003c/a> of food.\u003c/p>\n\u003cp>Janet Dudek, now semi-retired and living in Vienna, Va., was among the scientists who analyzed this old food. Her assignment was a can of corn, vintage 1934, that was found in someone's basement in California.\u003c/p>\n\u003cp>When they opened the can, Dudek says, the contents looked and smelled pretty much like ordinary canned corn. Analysis showed that it had most of the usual complement of nutrients — although there were lower levels of a few, such as vitamin C.\u003c/p>\n\u003cp>Results were similar for century-old canned oysters, tomatoes and red peppers in cans recovered from a sunken steamboat, buried in river silt near Omaha, Neb.\u003c/p>\n\u003cp>Dudek says, as far as she knows, nobody actually tasted this food. That just wasn't done, she says. But they probably could have. \"It would have been safe to eat if the can itself maintained its integrity,\" she says.\u003c/p>\n\u003cp>When food in supermarkets passes its sell-by date, though, it gets swept off the shelves. Often, it's donated to food banks. Sometimes it's \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/23/159601015/willing-to-play-the-dating-game-with-your-food-try-a-grocery-auction\">auctioned\u003c/a> off.\u003c/p>\n\u003cp>But if you discover such food in your pantry at home, there's really no reason to throw it out. Ruff says you should just sniff the meat and milk. If it smells funny, go ahead and toss it.\u003c/p>\n\u003cp>But for most foods, don't worry. \"As a consumer, I've certainly opened packages of food that were five years old.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>. \u003c/p>\n\n",
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"excerpt": "When food passes its sell-by date, it's swept from the supermarket shelf. But that doesn't mean it's not safe to eat. Taste and smell are usually better indicators of a food's safety. And some items, like canned foods, can even last years or decades after their expiration date.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_53456\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/juice-milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/juice-milk.jpg\" alt=\"The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad.\" title=\"The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad.\" width=\"560\" class=\"size-full wp-image-53456\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Now that the Christmas feast is over, you may be looking at all the extra food you made, or the food that you brought home from the store that never even got opened.\u003c/p>\n\u003cp>And you may be wondering: How long can I keep this? What if it's past its expiration date? Who even comes up with those dates on food, anyway, and what do they mean?\u003c/p>\n\u003cp>Here's the short answer: Those \"sell by\" dates are there to protect the reputation of the food. They have very little to do with food safety. If you're worried whether food is still OK to eat, just smell it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of the places that knows most about the shelf life of food is a scientific establishment in Livermore, Calif., called the \u003ca href=\"http://www.thenfl.com/\">National Food Lab\u003c/a>. At the NFL, they put food on shelves for days, or weeks, or even years, to see how it holds up.\u003c/p>\n\u003cp>Sometimes, they'll try to accelerate the process with 90-degree heat and high humidity.\u003c/p>\n\u003cp>And then, from time to time, they'll take some of the food — whether it's bagged salad greens, breakfast cereal, or fruit juice — off the shelf and place it in front of a highly trained panel of experts who check the taste and smell and texture.\u003c/p>\n\u003cp>\"You would think that everybody can taste and smell food, but some of us are much better at it than others,\" says Jena Roberts, vice president for business development at the NFL. The lab has 40 of these food tasters on staff. \"They are the most fit people in the group,\" says Roberts. \"Because they don't eat the food. They expectorate it. Which is a fancy college word for spit it in a cup.\"\u003c/p>\n\u003cp>The experts give the food grades, in numbers. The numbers go down as the food gets older. Bread gets stale. Salad dressings can start to taste rancid.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ift.org/about-us/our-leadership/john-ruff.aspx\">John Ruff\u003c/a>, president of the \u003ca href=\"http://www.ift.org/\">Institute of Food Technologists\u003c/a> in Chicago, says the companies that sell this food take a look at those grades and decide where they will draw the line, to protect the reputation of their products.\u003c/p>\n\u003cp>\"If the product was designed, let's say, to be a 7 when it was fresh, you may choose that at 6.2, it's gotten to the point where [you] don't want it to be on the market anymore,\" he says.\u003c/p>\n\u003cp>\"If it's 6.0, would most people still find it reasonably good? Absolutely,\" he says. \"But companies want people to taste their products as best they can at the optimum, because that's how they maintain their business and their market shares.\"\u003c/p>\n\u003cp>This is all organized and carried out by food companies; there's no \u003ca href=\"http://www.fsis.usda.gov/Fact_Sheets/Food_Product_Dating/\">federal law\u003c/a> that requires dates on any food except for infant formula, although some states do require sell-by dates on milk or meat.\u003c/p>\n\u003cp>Still, these dates don't really tell you anything about whether food is safe.\u003c/p>\n\u003cp>According to Ruff, most products are safe to eat long after their expiration date. In fact, even meat or milk that's clearly starting to spoil is not necessarily dangerous. \"Very often, you won't eat it because of the smell, and you probably won't like the taste, but in a lot of cases, it's unlikely to cause you illness,\" he says.\u003c/p>\n\u003cp>That's because it's not the food that sat on the shelf too long that makes you sick, Ruff says. It's the food that got contaminated with salmonella or listeria bacteria, or disease-causing strains of \u003cem>E. coli\u003c/em>. And that food might not smell bad as it might have arrived in the store only yesterday.\u003c/p>\n\u003cp>\"In 40 years, in eight countries, if I think of major product recalls and food poisoning outbreaks, I can't think of [one] that was driven by a shelf-life issue,\" Ruff says.\u003c/p>\n\u003cp>Canned food, in particular, can stay safe for a really long time. In 1974, scientists at the National Food Processors Association in Washington, D.C., got their hands on several \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1983.tb10815.x/abstract\">old cans\u003c/a> of food.\u003c/p>\n\u003cp>Janet Dudek, now semi-retired and living in Vienna, Va., was among the scientists who analyzed this old food. Her assignment was a can of corn, vintage 1934, that was found in someone's basement in California.\u003c/p>\n\u003cp>When they opened the can, Dudek says, the contents looked and smelled pretty much like ordinary canned corn. Analysis showed that it had most of the usual complement of nutrients — although there were lower levels of a few, such as vitamin C.\u003c/p>\n\u003cp>Results were similar for century-old canned oysters, tomatoes and red peppers in cans recovered from a sunken steamboat, buried in river silt near Omaha, Neb.\u003c/p>\n\u003cp>Dudek says, as far as she knows, nobody actually tasted this food. That just wasn't done, she says. But they probably could have. \"It would have been safe to eat if the can itself maintained its integrity,\" she says.\u003c/p>\n\u003cp>When food in supermarkets passes its sell-by date, though, it gets swept off the shelves. Often, it's donated to food banks. Sometimes it's \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/23/159601015/willing-to-play-the-dating-game-with-your-food-try-a-grocery-auction\">auctioned\u003c/a> off.\u003c/p>\n\u003cp>But if you discover such food in your pantry at home, there's really no reason to throw it out. Ruff says you should just sniff the meat and milk. If it smells funny, go ahead and toss it.\u003c/p>\n\u003cp>But for most foods, don't worry. \"As a consumer, I've certainly opened packages of food that were five years old.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Paradox And Mystery Of Our Taste For Salt",
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"content": "\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/20/167619010/the-paradox-and-mystery-of-our-taste-for-salt\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from NPR's Morning Edition (12/20/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121220_me_03.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_53138\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/bali-sea-salt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/bali-sea-salt.jpg\" alt=\"Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\" title=\"Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\" width=\"560\" class=\"size-full wp-image-53138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Salt is one of those dangerously tasty substances. We add the magical crystals of sodium chloride to almost everything that we cook or bake, and according to many \u003ca href=\"http://www.cdc.gov/salt/\">public health experts\u003c/a>, we add too much.\u003c/p>\n\u003cp>They want us to cut back, to lower our risk of heart attacks or strokes.\u003c/p>\n\u003cp>Yet when you really start looking for ways to do this, you run into a paradox and a scientific puzzle.\u003c/p>\n\u003cp>First, the paradox. Too much salt may kill us, but our bodies need some of it to survive.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"If you don't keep up your sodium level in your body, you will die,\" explains \u003ca href=\"http://www.monell.org/faculty/people/breslin\">Paul Breslin\u003c/a>, a researcher at the \u003ca href=\"http://www.monell.org/\">Monell Center\u003c/a>, a research institute in downtown Philadelphia devoted to the senses of taste and smell. (Breslin also teaches at Rutgers University.)\u003c/p>\n\u003cp>At the same time, Breslin continues, \"there's no question that people who have high salt intakes are at risk for a heart attack and stroke and death, and that lowering their salt intake will save lives. In \u003ca href=\"http://www.salute.gov.it/imgs/C_17_newsAree_1092_listaFile_itemName_1_file.pdf\">Finland\u003c/a>, when they lowered the salt intake, stroke and heart attack rates went way down, and mortality went way down.\"\u003c/p>\n\u003cp>There are \u003ca href=\"http://www.nytimes.com/2009/02/06/opinion/06alderman.html\">skeptics\u003c/a> who discount the relevance of the Finnish example. The average person in Finland, at that time, was eating a lot more salt than Americans typically do. The anti-salt campaign brought that level down to around the global average. The skeptics say, for most of us, that average level of salt consumption may be just fine.\u003c/p>\n\u003cp>But both the \u003ca href=\"http://www.who.int/dietphysicalactivity/reducingsalt/en/index.html\">World Health Organization\u003c/a> and the U.S. Centers for Disease Control and Prevention are calling on people around the world to cut salt consumption even more. The average American, they say, should cut their intake of salt by a third.\u003c/p>\n\u003cp>This won't be easy, because people like salt. It makes many foods taste better.\u003c/p>\n\u003cp>This is where we get to salt's mystery. Scientists aren't exactly sure how much of our taste for salt is nature, and how much is nurture.\u003c/p>\n\u003cp>On the one hand, Breslin says, a massive international \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1834069/\">study\u003c/a> of salt consumption around the world, conducted in the 1980s, suggests maybe we're born with it. \"All across the planet, with a few exceptions, most people consume more or less the same amount of sodium,\" Breslin says.\u003c/p>\n\u003cp>The exception is people who can't easily get salt, such as isolated tribes in Amazonia. Everywhere else — from small villages in China to Chicago, people consume similar amounts — much more than our bodies need.\u003c/p>\n\u003cp>If humanity's taste for salt preference really is so universal, Breslin says, it's going to be really hard for any government to convince people to use less of it.\u003c/p>\n\u003cp>On the other hand, there's also some evidence that our preferences do shift, based on what's around us.\u003c/p>\n\u003cp>\u003ca href=\"http://www.monell.org/faculty/people/beauchamp\">Gary Beauchamp\u003c/a>, director of the Monell Center, says the first evidence for this came from stories told by doctors who ordered patients with high blood pressure to switch to a low-sodium diet. Their patients reported that \"it was awful at first, but after a while, it wasn't so bad,\" Beauchamp says. Their taste sensors seemed to adapt, a little bit the way our eyes adapt to a dark room.\u003c/p>\n\u003cp>In fact, Beauchamp says, after they did that for a while, \"when they went back to their normal food, it was too salty.\"\u003c/p>\n\u003cp>Beauchamp decided to carry out a more carefully monitored \u003ca href=\"http://ajcn.nutrition.org/content/36/6/1134.short\">experiment\u003c/a> to study this. He put people on a controlled, low-sodium diet, and they did adapt. \"In about four to eight weeks, the amount of salt that they found optimal in soup or crackers declined by 40 or 50 percent.\"\u003c/p>\n\u003cp>It seems to show that we can get used to foods with less salt in it. So we could be healthier, and still enjoy our food just as much.\u003c/p>\n\u003cp>The problem is, there's no easy way to make this happen. Consumers aren't captives who can be forced to adapt.\u003c/p>\n\u003cp>Most of the salt that we eat comes via food that somebody else makes for us, such as bread, sandwich meat and salad dressing, and the companies that make those products aren't going to cut salt from them if they think it will drive consumers away.\u003c/p>\n\u003cp>\"We'll always make sure these products taste good,\" says Todd Abraham, senior vice president for research and nutrition at \u003ca href=\"http://www.mondelezinternational.com/home/index.aspx\">Mondelez International\u003c/a>, which makes Ritz crackers, Wheat Thins and Oreos. \"If we produce products that are low-salt and consumers don't buy them, we haven't helped the American diet at all, because they'll go to a different product that has higher levels of salt.\"\u003c/p>\n\u003cp>A couple of years ago, a committee of scientists from the National Academy of Sciences' Institute of Medicine \u003ca href=\"http://www.iom.edu/~/media/Files/Report%20Files/2010/Strategies-to-Reduce-Sodium-Intake-in-the-United-States/Strategies%20to%20Reduce%20Sodium%20Intake%202010%20%20Report%20Brief.pdf\">called\u003c/a> on the government to help solve this problem with regulations.\u003c/p>\n\u003cp>Regulations, they pointed out, could force all the food companies to bring down salt levels in unison. There would be no high-salt alternatives, and consumers would eventually adapt to the new taste.\u003c/p>\n\u003cp>Food industry executives like Abraham don't like that idea. They say that such regulations are impractical. They also argue that regulations aren't necessary, because big food companies now are acting on their own. They are reducing salt levels, slowly and silently, in many processed foods. They're hoping that consumers won't even notice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Many health experts say we should eat less salt, but that's not easy. Salt is added to almost everything that we cook or bake. Are we born with a taste for that much salt, or do we just like what we've always eaten? Scientists say it's some of both.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/20/167619010/the-paradox-and-mystery-of-our-taste-for-salt\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from NPR's Morning Edition (12/20/12):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_53138\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/bali-sea-salt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/bali-sea-salt.jpg\" alt=\"Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\" title=\"Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\" width=\"560\" class=\"size-full wp-image-53138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Salt is one of those dangerously tasty substances. We add the magical crystals of sodium chloride to almost everything that we cook or bake, and according to many \u003ca href=\"http://www.cdc.gov/salt/\">public health experts\u003c/a>, we add too much.\u003c/p>\n\u003cp>They want us to cut back, to lower our risk of heart attacks or strokes.\u003c/p>\n\u003cp>Yet when you really start looking for ways to do this, you run into a paradox and a scientific puzzle.\u003c/p>\n\u003cp>First, the paradox. Too much salt may kill us, but our bodies need some of it to survive.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"If you don't keep up your sodium level in your body, you will die,\" explains \u003ca href=\"http://www.monell.org/faculty/people/breslin\">Paul Breslin\u003c/a>, a researcher at the \u003ca href=\"http://www.monell.org/\">Monell Center\u003c/a>, a research institute in downtown Philadelphia devoted to the senses of taste and smell. (Breslin also teaches at Rutgers University.)\u003c/p>\n\u003cp>At the same time, Breslin continues, \"there's no question that people who have high salt intakes are at risk for a heart attack and stroke and death, and that lowering their salt intake will save lives. In \u003ca href=\"http://www.salute.gov.it/imgs/C_17_newsAree_1092_listaFile_itemName_1_file.pdf\">Finland\u003c/a>, when they lowered the salt intake, stroke and heart attack rates went way down, and mortality went way down.\"\u003c/p>\n\u003cp>There are \u003ca href=\"http://www.nytimes.com/2009/02/06/opinion/06alderman.html\">skeptics\u003c/a> who discount the relevance of the Finnish example. The average person in Finland, at that time, was eating a lot more salt than Americans typically do. The anti-salt campaign brought that level down to around the global average. The skeptics say, for most of us, that average level of salt consumption may be just fine.\u003c/p>\n\u003cp>But both the \u003ca href=\"http://www.who.int/dietphysicalactivity/reducingsalt/en/index.html\">World Health Organization\u003c/a> and the U.S. Centers for Disease Control and Prevention are calling on people around the world to cut salt consumption even more. The average American, they say, should cut their intake of salt by a third.\u003c/p>\n\u003cp>This won't be easy, because people like salt. It makes many foods taste better.\u003c/p>\n\u003cp>This is where we get to salt's mystery. Scientists aren't exactly sure how much of our taste for salt is nature, and how much is nurture.\u003c/p>\n\u003cp>On the one hand, Breslin says, a massive international \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1834069/\">study\u003c/a> of salt consumption around the world, conducted in the 1980s, suggests maybe we're born with it. \"All across the planet, with a few exceptions, most people consume more or less the same amount of sodium,\" Breslin says.\u003c/p>\n\u003cp>The exception is people who can't easily get salt, such as isolated tribes in Amazonia. Everywhere else — from small villages in China to Chicago, people consume similar amounts — much more than our bodies need.\u003c/p>\n\u003cp>If humanity's taste for salt preference really is so universal, Breslin says, it's going to be really hard for any government to convince people to use less of it.\u003c/p>\n\u003cp>On the other hand, there's also some evidence that our preferences do shift, based on what's around us.\u003c/p>\n\u003cp>\u003ca href=\"http://www.monell.org/faculty/people/beauchamp\">Gary Beauchamp\u003c/a>, director of the Monell Center, says the first evidence for this came from stories told by doctors who ordered patients with high blood pressure to switch to a low-sodium diet. Their patients reported that \"it was awful at first, but after a while, it wasn't so bad,\" Beauchamp says. Their taste sensors seemed to adapt, a little bit the way our eyes adapt to a dark room.\u003c/p>\n\u003cp>In fact, Beauchamp says, after they did that for a while, \"when they went back to their normal food, it was too salty.\"\u003c/p>\n\u003cp>Beauchamp decided to carry out a more carefully monitored \u003ca href=\"http://ajcn.nutrition.org/content/36/6/1134.short\">experiment\u003c/a> to study this. He put people on a controlled, low-sodium diet, and they did adapt. \"In about four to eight weeks, the amount of salt that they found optimal in soup or crackers declined by 40 or 50 percent.\"\u003c/p>\n\u003cp>It seems to show that we can get used to foods with less salt in it. So we could be healthier, and still enjoy our food just as much.\u003c/p>\n\u003cp>The problem is, there's no easy way to make this happen. Consumers aren't captives who can be forced to adapt.\u003c/p>\n\u003cp>Most of the salt that we eat comes via food that somebody else makes for us, such as bread, sandwich meat and salad dressing, and the companies that make those products aren't going to cut salt from them if they think it will drive consumers away.\u003c/p>\n\u003cp>\"We'll always make sure these products taste good,\" says Todd Abraham, senior vice president for research and nutrition at \u003ca href=\"http://www.mondelezinternational.com/home/index.aspx\">Mondelez International\u003c/a>, which makes Ritz crackers, Wheat Thins and Oreos. \"If we produce products that are low-salt and consumers don't buy them, we haven't helped the American diet at all, because they'll go to a different product that has higher levels of salt.\"\u003c/p>\n\u003cp>A couple of years ago, a committee of scientists from the National Academy of Sciences' Institute of Medicine \u003ca href=\"http://www.iom.edu/~/media/Files/Report%20Files/2010/Strategies-to-Reduce-Sodium-Intake-in-the-United-States/Strategies%20to%20Reduce%20Sodium%20Intake%202010%20%20Report%20Brief.pdf\">called\u003c/a> on the government to help solve this problem with regulations.\u003c/p>\n\u003cp>Regulations, they pointed out, could force all the food companies to bring down salt levels in unison. There would be no high-salt alternatives, and consumers would eventually adapt to the new taste.\u003c/p>\n\u003cp>Food industry executives like Abraham don't like that idea. They say that such regulations are impractical. They also argue that regulations aren't necessary, because big food companies now are acting on their own. They are reducing salt levels, slowly and silently, in many processed foods. They're hoping that consumers won't even notice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Six Facts Everyone Should Know About Celiac Disease",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/no-gluten1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/no-gluten560.jpg\" alt=\"No Gluten\" title=\"No Gluten\" width=\"560\" height=\"372\" class=\"aligncenter size-full wp-image-52857\">\u003c/a>\u003c/p>\n\u003cp>Celiac Disease -- you've probably heard of it and know it has something to do with wheat but aren't quite sure what. You might even know that it's related to a gluten-free diet. But given that over two million people in the U.S. have it, becoming acquainted with the disease is a good idea -- especially if you plan on hosting a dinner party any time soon. Here are six facts to help you understand what it is and why it's such a big deal.\u003c/p>\n\u003cfigure id=\"attachment_52855\" class=\"wp-caption alignright\" style=\"max-width: 150px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/celiac.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/celiac-150x150.png\" alt=\"Jefferson Adams, writer at Celiac.com, and Dr. Nielsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine, settle into the KQED studio.\" title=\"Jefferson Adams, writer at Celiac.com, and Dr. Nielsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine, settle into the KQED studio.\" width=\"150\" height=\"150\" class=\"size-thumbnail wp-image-52855\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jefferson Adams, writer at Celiac.com, and Dr. Nielsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine, settle into the KQED studio.\u003c/figcaption>\u003c/figure>\n\u003cp>The following list about celiac disease has been edited from information and follow-up emails with guests related to \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/07/kqeds-forum-going-gluten-free/\">KQED Forum's Dec. 7 episode\u003c/a> which focused on the rise of the gluten-free diet.\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Celiac Disease is An Autoimmune Disease\u003c/strong>\u003cbr>\nWhile some dismiss celiac as an allergy or \"the disease du jour\" it is actually \"a complex autoimmune and inflammatory disease of the small intestine,\" said Dr. Nielson Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine. It is \"triggered by the protein gluten which is found in wheat, rye and barley. Basically, repeated ingestion of gluten causes injury to the small intestine,\" said Fernandez-Becker.\n\u003cp>Usually the immune system can differentiate between something that's harmful to the body and something that's harmless or even beneficial to it. In the case of celiac disease, gluten, \"an otherwise harmless protein is now recognized as a potential pathogen,\" said Fernandez-Becker. The body reacts accordingly, initiating an immune response to fight-off the perceived threat.\u003c/p>\n\u003cp>It is possible for someone without celiac disease to suffer from gluten sensitivity -- these people may find relief in a gluten-free diet but, \"there is no widely agreed upon definition of non-celiac gluten sensitivity,\" says Fernandez-Becker. She adds that while it is possible that some forms of gluten sensitivity are part of the celiac disease spectrum, the jury is still out: \"more research needs to be done in this area.\"\u003c/p>\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>Celiac Disease Can Hit at Any Time\u003c/strong>\u003cbr>\n\"You can develop celiac disease pretty much at any time,\" said Fernandez-Becker, \"in infancy and in adulthood.\"\n\u003cp>While doctors know that there is a genetic predisposition for celiac disease, they don't know what triggers its onset.\u003c/p>\n\u003cp>Identifying the inciting event \"is a subject of intense research right now,\" says Fernandez-Becker. \"Anecdotally, we see patients after they've had a very severe gastroenteritis or a bacterial infection or even pregnancy, later go on to develop celiac disease.\"\u003c/p>\n\u003cp>So while you may be tempted to write-off friends who say they have celiac disease as merely being trendy, it's completely feasible for someone to develop the disease well into adulthood.\u003c/p>\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>Don't Give Up Eating Gluten Before Getting Tested for Celiac\u003c/strong>\u003cbr>\nThe best thing to do if you suspect that you have celiac is to go to your doctor and ask for the appropriate tests -- before you stop eating gluten.\n\u003cp>\"You need to be eating gluten when you go in there,\" said Dr. Melinda Dennis, dietician and nutrition coordinator with the \u003ca href=\"http://bidmc.org/CentersandDepartments/Departments/DigestiveDiseaseCenter/CeliacCenter/CeliacNow.aspx\">Celiac Center at Beth Israel Deaconess Medical Center\u003c/a>. \u003c/p>\n\u003cp>\"When celiac disease is being considered, it is important to continue consuming gluten because gluten exclusion will treat the disease,\" said Dr. Fernandez-Becker. \"If the patient is not eating gluten there is no way to tell if the antibodies are negative because he or she does not have celiac disease or if it is because they are being treated for celiac disease\" by the gluten-free diet.\u003c/p>\n\u003cp>Testing for celiac is involved. A biopsy is the \"gold standard\" for diagnosing it. But determining whether one has celiac disease or a gluten-sensitivity is worth the trouble.\u003c/p>\n\u003cp>\"It is important to distinguish because as far as we know, only people with celiac disease develop autoimmunity and are at increased risk for complications such as malabsorption and malignancy,\" said Fernandez-Becker.\u003c/p>\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>There is a Link Between Celiac Disease and Osteoporosis\u003c/strong>\u003cbr>\n\"When you have celiac disease you don't absorb certain vitamins, particularly fat-soluble vitamins such as vitamin D,\" said Fernandez-Becker. \"This adversely affects bone health. One of the things that we recommend is after the patient has been on a stable gluten-free diet for at least six months to a year is to have a baseline bone mineral density[test]. The hope is that as you're on a gluten-free diet, the mucosa heals and your ability to absorb these nutrients is better and hence, the bone health will improve,\" said Fernandez-Becker.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>Celiac Disease Presents Itself Differently in Different People\u003c/strong>\u003cbr>\nSymptoms mentioned during the show ranged from digestive issues to migraines to word-dropping and poor concentration. Though cramping, bloating and diarrhea are common symptoms, some people with celiac disease suffer no gastrointestinal symptoms. Dennis was diagnosed with celiac disease after developing Dermatitis herpetiformis, \"an itchy blistering skin rash that appears on extensor surfaces like knees and elbows.\" \u003ca href=\"http://celiac.org/index.php?option=com_content&view=article&id=6&Itemid=12\">Celiac.com\u003c/a> has a thorough list of symptoms on their website.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>The Only Treatment for Celiac is A Gluten-Free Diet\u003c/strong>\u003cbr>\nThere is no pill or patch that offers a quick fix for celiac disease. \n\u003cp>\"Gluten exclusion is the only effective therapy,\" said Fernandez-Becker.\u003c/p>\n\u003cp>According to Dennis, a basic list of foods that people need to avoid include: \"wheat, rye, barley, malt, brewer's yeast and oats, unless they're specially produced and labeled gluten free\" and any products, such as baked goods that contain those grains. There are plenty of hidden glutens in foods, too. \"Soy sauce is brewed with wheat. Communion wafers contain wheat,\" said Dennis.\u003c/p>\n\u003cp>Even a small amount of gluten can be harmful.\u003c/p>\n\u003cp>\"The FDA will likely soon finalize its definition of gluten-free as under 20 parts per million gluten,\" says Dennis. And companies that certify foods as gluten-free are certifying products to \"under 10 or 5 parts per million. \"So while the gluten-free buzz might create extra work for those in the restaurant and food-service industry, it's important to remember that for people with celiac disease, \"gluten is a toxic substance.\"\u003c/p>\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003cp>\u003cstrong>INFORMATION AND RESOURCES\u003c/strong>\u003cbr>\nIf you or someone you are likely to share a meal with soon has celiac disease, there is a growing wave of resources and products for you. Here is a small sampling:\u003c/p>\n\u003cli>\u003ca href=\"http://www.celiac.com/\">Celiac.com\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.celiaccommunity.org/\">Celiac Community Foundation of Northern California\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bidmc.org/CentersandDepartments/Departments/DigestiveDiseaseCenter/celiacCenter/celiacNow.aspx\">CeliacNow.org\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/tag/gluten-free/\">Gluten-Free Posts\u003c/a> (BAB)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>KQED's Forum discusses the rise of gluten-free diets.\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212071000\">Original Broadcast:\u003c/a> Fri, Dec 7, 2012 -- 10:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/12/20121207bforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Think that celiac disease and gluten-free eating are flash-in the-pan health trends? Think again. Here are six facts on the disease that everyone should know including what to do if you think you have it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/no-gluten1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/no-gluten560.jpg\" alt=\"No Gluten\" title=\"No Gluten\" width=\"560\" height=\"372\" class=\"aligncenter size-full wp-image-52857\">\u003c/a>\u003c/p>\n\u003cp>Celiac Disease -- you've probably heard of it and know it has something to do with wheat but aren't quite sure what. You might even know that it's related to a gluten-free diet. But given that over two million people in the U.S. have it, becoming acquainted with the disease is a good idea -- especially if you plan on hosting a dinner party any time soon. Here are six facts to help you understand what it is and why it's such a big deal.\u003c/p>\n\u003cfigure id=\"attachment_52855\" class=\"wp-caption alignright\" style=\"max-width: 150px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/celiac.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/celiac-150x150.png\" alt=\"Jefferson Adams, writer at Celiac.com, and Dr. Nielsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine, settle into the KQED studio.\" title=\"Jefferson Adams, writer at Celiac.com, and Dr. Nielsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine, settle into the KQED studio.\" width=\"150\" height=\"150\" class=\"size-thumbnail wp-image-52855\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jefferson Adams, writer at Celiac.com, and Dr. Nielsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine, settle into the KQED studio.\u003c/figcaption>\u003c/figure>\n\u003cp>The following list about celiac disease has been edited from information and follow-up emails with guests related to \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/07/kqeds-forum-going-gluten-free/\">KQED Forum's Dec. 7 episode\u003c/a> which focused on the rise of the gluten-free diet.\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Celiac Disease is An Autoimmune Disease\u003c/strong>\u003cbr>\nWhile some dismiss celiac as an allergy or \"the disease du jour\" it is actually \"a complex autoimmune and inflammatory disease of the small intestine,\" said Dr. Nielson Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine. It is \"triggered by the protein gluten which is found in wheat, rye and barley. Basically, repeated ingestion of gluten causes injury to the small intestine,\" said Fernandez-Becker.\n\u003cp>Usually the immune system can differentiate between something that's harmful to the body and something that's harmless or even beneficial to it. In the case of celiac disease, gluten, \"an otherwise harmless protein is now recognized as a potential pathogen,\" said Fernandez-Becker. The body reacts accordingly, initiating an immune response to fight-off the perceived threat.\u003c/p>\n\u003cp>It is possible for someone without celiac disease to suffer from gluten sensitivity -- these people may find relief in a gluten-free diet but, \"there is no widely agreed upon definition of non-celiac gluten sensitivity,\" says Fernandez-Becker. She adds that while it is possible that some forms of gluten sensitivity are part of the celiac disease spectrum, the jury is still out: \"more research needs to be done in this area.\"\u003c/p>\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>Celiac Disease Can Hit at Any Time\u003c/strong>\u003cbr>\n\"You can develop celiac disease pretty much at any time,\" said Fernandez-Becker, \"in infancy and in adulthood.\"\n\u003cp>While doctors know that there is a genetic predisposition for celiac disease, they don't know what triggers its onset.\u003c/p>\n\u003cp>Identifying the inciting event \"is a subject of intense research right now,\" says Fernandez-Becker. \"Anecdotally, we see patients after they've had a very severe gastroenteritis or a bacterial infection or even pregnancy, later go on to develop celiac disease.\"\u003c/p>\n\u003cp>So while you may be tempted to write-off friends who say they have celiac disease as merely being trendy, it's completely feasible for someone to develop the disease well into adulthood.\u003c/p>\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>Don't Give Up Eating Gluten Before Getting Tested for Celiac\u003c/strong>\u003cbr>\nThe best thing to do if you suspect that you have celiac is to go to your doctor and ask for the appropriate tests -- before you stop eating gluten.\n\u003cp>\"You need to be eating gluten when you go in there,\" said Dr. Melinda Dennis, dietician and nutrition coordinator with the \u003ca href=\"http://bidmc.org/CentersandDepartments/Departments/DigestiveDiseaseCenter/CeliacCenter/CeliacNow.aspx\">Celiac Center at Beth Israel Deaconess Medical Center\u003c/a>. \u003c/p>\n\u003cp>\"When celiac disease is being considered, it is important to continue consuming gluten because gluten exclusion will treat the disease,\" said Dr. Fernandez-Becker. \"If the patient is not eating gluten there is no way to tell if the antibodies are negative because he or she does not have celiac disease or if it is because they are being treated for celiac disease\" by the gluten-free diet.\u003c/p>\n\u003cp>Testing for celiac is involved. A biopsy is the \"gold standard\" for diagnosing it. But determining whether one has celiac disease or a gluten-sensitivity is worth the trouble.\u003c/p>\n\u003cp>\"It is important to distinguish because as far as we know, only people with celiac disease develop autoimmunity and are at increased risk for complications such as malabsorption and malignancy,\" said Fernandez-Becker.\u003c/p>\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>There is a Link Between Celiac Disease and Osteoporosis\u003c/strong>\u003cbr>\n\"When you have celiac disease you don't absorb certain vitamins, particularly fat-soluble vitamins such as vitamin D,\" said Fernandez-Becker. \"This adversely affects bone health. One of the things that we recommend is after the patient has been on a stable gluten-free diet for at least six months to a year is to have a baseline bone mineral density[test]. The hope is that as you're on a gluten-free diet, the mucosa heals and your ability to absorb these nutrients is better and hence, the bone health will improve,\" said Fernandez-Becker.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>Celiac Disease Presents Itself Differently in Different People\u003c/strong>\u003cbr>\nSymptoms mentioned during the show ranged from digestive issues to migraines to word-dropping and poor concentration. Though cramping, bloating and diarrhea are common symptoms, some people with celiac disease suffer no gastrointestinal symptoms. Dennis was diagnosed with celiac disease after developing Dermatitis herpetiformis, \"an itchy blistering skin rash that appears on extensor surfaces like knees and elbows.\" \u003ca href=\"http://celiac.org/index.php?option=com_content&view=article&id=6&Itemid=12\">Celiac.com\u003c/a> has a thorough list of symptoms on their website.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>The Only Treatment for Celiac is A Gluten-Free Diet\u003c/strong>\u003cbr>\nThere is no pill or patch that offers a quick fix for celiac disease. \n\u003cp>\"Gluten exclusion is the only effective therapy,\" said Fernandez-Becker.\u003c/p>\n\u003cp>According to Dennis, a basic list of foods that people need to avoid include: \"wheat, rye, barley, malt, brewer's yeast and oats, unless they're specially produced and labeled gluten free\" and any products, such as baked goods that contain those grains. There are plenty of hidden glutens in foods, too. \"Soy sauce is brewed with wheat. Communion wafers contain wheat,\" said Dennis.\u003c/p>\n\u003cp>Even a small amount of gluten can be harmful.\u003c/p>\n\u003cp>\"The FDA will likely soon finalize its definition of gluten-free as under 20 parts per million gluten,\" says Dennis. And companies that certify foods as gluten-free are certifying products to \"under 10 or 5 parts per million. \"So while the gluten-free buzz might create extra work for those in the restaurant and food-service industry, it's important to remember that for people with celiac disease, \"gluten is a toxic substance.\"\u003c/p>\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003cp>\u003cstrong>INFORMATION AND RESOURCES\u003c/strong>\u003cbr>\nIf you or someone you are likely to share a meal with soon has celiac disease, there is a growing wave of resources and products for you. Here is a small sampling:\u003c/p>\n\u003cli>\u003ca href=\"http://www.celiac.com/\">Celiac.com\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.celiaccommunity.org/\">Celiac Community Foundation of Northern California\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bidmc.org/CentersandDepartments/Departments/DigestiveDiseaseCenter/celiacCenter/celiacNow.aspx\">CeliacNow.org\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/tag/gluten-free/\">Gluten-Free Posts\u003c/a> (BAB)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>KQED's Forum discusses the rise of gluten-free diets.\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212071000\">Original Broadcast:\u003c/a> Fri, Dec 7, 2012 -- 10:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_52337\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/RiceCookiesGlutenFree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/RiceCookiesGlutenFree.jpg\" alt=\"Gluten-free rice cookies. Photo: Getty Images\" title=\"Gluten-free rice cookies. Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-52337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-free rice cookies. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>If you're gluten-free, going to the grocery store used to mean spending hours reading labels to avoid anything with wheat, barley or other grains. But with the rising number of people with celiac disease and gluten intolerance, more stores and restaurants are offering gluten-free foods. KQED's Forum discusses the rise of gluten-free diets.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212071000\">Original Broadcast:\u003c/a> Fri, Dec 7, 2012 -- 10:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/12/20121207bforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Neilsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine\u003c/li>\n\u003cli>Jefferson Adams, writer at \u003ca href=\"http://www.celiac.com/\">Celiac.com\u003c/a>\u003c/li>\n\u003cli>Melinda Dennis, dietician and nutrition coordinator with the Celiac Center at Beth Israel Deaconess Medical Center, sufferer from celiac disease, and co-author of \"\u003ca href=\"http://www.amazon.com/Real-Celiac-Disease-Melinda-Dennis/dp/1603560084\">Real Life with Celiac Disease: Troubleshooting and Thriving Gluten-Free\u003c/a>\"\u003c/li>\n\u003cli>Sadie Scheffer, owner and founder of \u003ca href=\"http://www.breadsrsly.com/\">BreadSRSLY.com\u003c/a>, which delivers gluten-free breads around the city\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/tag/gluten-free/\">Gluten-Free Posts\u003c/a> (BAB)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bidmc.org/CentersandDepartments/Departments/DigestiveDiseaseCenter/CeliacCenter.aspx\">Celiac Center at Beth Israel Deaconess Medical Center\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.celiac.com/\">Celiac.com\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.celiaccommunity.org/\">Celiac Community Foundation of Northern California\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/perspectives/R201202070735\">\"Life Without Gluten\"\u003c/a> (Perspectives)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Neilsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine\u003c/li>\n\u003cli>Jefferson Adams, writer at \u003ca href=\"http://www.celiac.com/\">Celiac.com\u003c/a>\u003c/li>\n\u003cli>Melinda Dennis, dietician and nutrition coordinator with the Celiac Center at Beth Israel Deaconess Medical Center, sufferer from celiac disease, and co-author of \"\u003ca href=\"http://www.amazon.com/Real-Celiac-Disease-Melinda-Dennis/dp/1603560084\">Real Life with Celiac Disease: Troubleshooting and Thriving Gluten-Free\u003c/a>\"\u003c/li>\n\u003cli>Sadie Scheffer, owner and founder of \u003ca href=\"http://www.breadsrsly.com/\">BreadSRSLY.com\u003c/a>, which delivers gluten-free breads around the city\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/tag/gluten-free/\">Gluten-Free Posts\u003c/a> (BAB)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bidmc.org/CentersandDepartments/Departments/DigestiveDiseaseCenter/CeliacCenter.aspx\">Celiac Center at Beth Israel Deaconess Medical Center\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.celiac.com/\">Celiac.com\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.celiaccommunity.org/\">Celiac Community Foundation of Northern California\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/perspectives/R201202070735\">\"Life Without Gluten\"\u003c/a> (Perspectives)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cooking Up Refinement with Jacques Pépin's New Complete Techniques",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Jacques-P%C3%A9pin-New-Complete-Techniques/dp/1579129110\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/JPbookcover400.jpg\" alt=\"Jacques Pepin Techniques book cover\" title=\"Jacques Pepin Techniques book cover\" width=\"400\" height=\"464\" class=\"aligncenter size-full wp-image-52300\">\u003c/a>\u003c/p>\n\u003cp>As an English major and culinary school grad, the idea of consommé both enchants and terrifies me. In stacks of novels, elegant ladies sup on consommé served in fragile bone china bowls before traipsing across polished floors to wilt onto fainting couches. And because the ideal consommé contains nothing other than exquisitely clear and sublimely seasoned liquid (possibly served with equally exquisite garnishes, like airy quenelles or tiny raviolini) it's basically the most refined soup ever. \u003c/p>\n\u003cp>That's my romantic ideal of consommé. And it's one which jockeys impossibly with the complex reality handed to me in culinary school. There was so much emphasis on breaking (yet not breaking) the clarifying \"raft,\" the insistence on never allowing the stock to boil, and the overwhelming feeling that if you looked cross-eyed at your consommé you'd ruin it. As a result, during those nine sweaty months, I both longed for and dreaded making this genteel dish. \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.amazon.com/Jacques-P%C3%A9pin-New-Complete-Techniques/dp/1579129110\">\u003cem>Jacques Pépin Complete New Techniques\u003c/em>\u003c/a>, which, weighing in at close to six pounds, is a serious book for serious cooks. This hefty addition to my bookshelf (courtesy a review copy from my editor at KQED's Bay Area Bites) is Jacques' latest culinary tome. It's an updated version of his 2001 \u003cem>Complete Techniques\u003c/em>, which was itself a compilation of \u003cem>La Technique\u003c/em> (1976) and \u003cem>La Methode\u003c/em> (1979), and it's admittedly one that filled me with skepticism. Being more of a hands-on person when it comes to learning, I didn't think I could truly learn techniques from the pages of a book -- even one from a culinary master such as Jacques Pépin.\u003c/p>\n\u003cp>The burnished amber liquid now resting in my refrigerator is proof that I am wrong.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/consume500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/consume500.jpg\" alt=\"Consomme\" title=\"Consomme\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-52302\">\u003c/a>\u003c/p>\n\u003cp>First of all, the recipe and technique for consommé is found in the book's \"The Basics\" section, which gave me the extra fillip I needed to attempt it. Having it there was as if Jacques was telling me, \"See, it's basic, you can make the elegant soup of your literary dreams, Stephanie, I believe in you!\" Secondly, it really is a \"throw everything in the pot, stir, bring to a boil and wait\" sort of recipe, which was unexpected. It's true that dealing with the raft -- the flotsam that forms during the cooking process -- is slightly tricky, but not nearly as painstaking as I thought it would be, especially since you ladle all the consommé through a dampened cheese cloth-lined sieve for additional straining.\u003c/p>\n\u003cp>As to how it tasted, well, it was delicate but not bland. Full of flavor, but not overpowering. It was all I dreamed of and more.\u003c/p>\n\u003cp>A few notes: the recipe called for \"diced celery leaves,\" but not knowing how to dice leaves, I went for a rough chop. Also, in their efforts to be helpful, more and more grocery stores are selling their celery already topped (without the leaves) and giving us only the hearts. I scrounged up just enough for this recipe, but be forewarned.\u003c/p>\n\u003cp>I'm was so bolstered by my consommé success that I actually considered diving into the book's Presentation section and flicking out a few consommé-worthy garnishes with my paring knife, like the fluted mushrooms or carrot butterflies. However, I controlled myself and moved on to another technique-driven recipe: scrambled eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/eggs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/eggs500.jpg\" alt=\"Scrambled Eggs\" title=\"Scrambled Eggs\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-52303\">\u003c/a>\u003c/p>\n\u003cp>Unlike my consommé foray, I know how to make scrambled eggs, and my usual way of making them is using a wooden spoon to scrape the beaten eggs and milk in a butter-slicked skillet over moderate heat. I will be honest and admit right off that I do like my way, which yields a significantly larger curd and a far less soft and creamy texture, but I still decided to try Jacques' essentially French method. \u003c/p>\n\u003cp>The most surprising part of the technique was not using a whisk to keep the curd small, nor was it adding 1/4 cup raw beaten egg and the cream at the end, it was replacing my low-sided skillet with a saucepan. This has the effect of holding in the heat when the raw egg is added off the burner, which, in turn keeps the mixture creamy.\u003c/p>\n\u003cp>Between my creamy scrambled eggs with their sublimely small curd and pure consommé, tonight's dinner made me feel a bit like \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_mary.html\">Lady Mary Crawley\u003c/a>, eldest daughter of the \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_robert.html\">Earl of Grantham\u003c/a>. (Point of order: \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_patmore.html\">Mrs. Patmore\u003c/a> would never send scrambled eggs up to the \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/index.html\">Downton Abbey\u003c/a> dinner table, and consommé was only ever an early course, not one half of the main. Horrors!)\u003c/p>\n\u003cp>I quite like Jacques' technique of making scrambled eggs and can definitely see myself using it when I want a fancier breakfast, a soothing solitary dinner, or have a spare white truffle lying around. (No way I'd waste that sucker on \u003cem>my\u003c/em> version of scrambled eggs.) But I'll probably go back to breaking out my skillet and wooden spoon on the days I have my three-year-old tearing through the kitchen bellowing about trains and LEGO. That said, I'm making the consommé in bulk and freezing it for those emergency nights I need to dine like a Lady.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Thanks, Jacques.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Jacques-P%C3%A9pin-New-Complete-Techniques/dp/1579129110\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/JPbookcover400.jpg\" alt=\"Jacques Pepin Techniques book cover\" title=\"Jacques Pepin Techniques book cover\" width=\"400\" height=\"464\" class=\"aligncenter size-full wp-image-52300\">\u003c/a>\u003c/p>\n\u003cp>As an English major and culinary school grad, the idea of consommé both enchants and terrifies me. In stacks of novels, elegant ladies sup on consommé served in fragile bone china bowls before traipsing across polished floors to wilt onto fainting couches. And because the ideal consommé contains nothing other than exquisitely clear and sublimely seasoned liquid (possibly served with equally exquisite garnishes, like airy quenelles or tiny raviolini) it's basically the most refined soup ever. \u003c/p>\n\u003cp>That's my romantic ideal of consommé. And it's one which jockeys impossibly with the complex reality handed to me in culinary school. There was so much emphasis on breaking (yet not breaking) the clarifying \"raft,\" the insistence on never allowing the stock to boil, and the overwhelming feeling that if you looked cross-eyed at your consommé you'd ruin it. As a result, during those nine sweaty months, I both longed for and dreaded making this genteel dish. \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.amazon.com/Jacques-P%C3%A9pin-New-Complete-Techniques/dp/1579129110\">\u003cem>Jacques Pépin Complete New Techniques\u003c/em>\u003c/a>, which, weighing in at close to six pounds, is a serious book for serious cooks. This hefty addition to my bookshelf (courtesy a review copy from my editor at KQED's Bay Area Bites) is Jacques' latest culinary tome. It's an updated version of his 2001 \u003cem>Complete Techniques\u003c/em>, which was itself a compilation of \u003cem>La Technique\u003c/em> (1976) and \u003cem>La Methode\u003c/em> (1979), and it's admittedly one that filled me with skepticism. Being more of a hands-on person when it comes to learning, I didn't think I could truly learn techniques from the pages of a book -- even one from a culinary master such as Jacques Pépin.\u003c/p>\n\u003cp>The burnished amber liquid now resting in my refrigerator is proof that I am wrong.\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/consume500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/consume500.jpg\" alt=\"Consomme\" title=\"Consomme\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-52302\">\u003c/a>\u003c/p>\n\u003cp>First of all, the recipe and technique for consommé is found in the book's \"The Basics\" section, which gave me the extra fillip I needed to attempt it. Having it there was as if Jacques was telling me, \"See, it's basic, you can make the elegant soup of your literary dreams, Stephanie, I believe in you!\" Secondly, it really is a \"throw everything in the pot, stir, bring to a boil and wait\" sort of recipe, which was unexpected. It's true that dealing with the raft -- the flotsam that forms during the cooking process -- is slightly tricky, but not nearly as painstaking as I thought it would be, especially since you ladle all the consommé through a dampened cheese cloth-lined sieve for additional straining.\u003c/p>\n\u003cp>As to how it tasted, well, it was delicate but not bland. Full of flavor, but not overpowering. It was all I dreamed of and more.\u003c/p>\n\u003cp>A few notes: the recipe called for \"diced celery leaves,\" but not knowing how to dice leaves, I went for a rough chop. Also, in their efforts to be helpful, more and more grocery stores are selling their celery already topped (without the leaves) and giving us only the hearts. I scrounged up just enough for this recipe, but be forewarned.\u003c/p>\n\u003cp>I'm was so bolstered by my consommé success that I actually considered diving into the book's Presentation section and flicking out a few consommé-worthy garnishes with my paring knife, like the fluted mushrooms or carrot butterflies. However, I controlled myself and moved on to another technique-driven recipe: scrambled eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/eggs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/eggs500.jpg\" alt=\"Scrambled Eggs\" title=\"Scrambled Eggs\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-52303\">\u003c/a>\u003c/p>\n\u003cp>Unlike my consommé foray, I know how to make scrambled eggs, and my usual way of making them is using a wooden spoon to scrape the beaten eggs and milk in a butter-slicked skillet over moderate heat. I will be honest and admit right off that I do like my way, which yields a significantly larger curd and a far less soft and creamy texture, but I still decided to try Jacques' essentially French method. \u003c/p>\n\u003cp>The most surprising part of the technique was not using a whisk to keep the curd small, nor was it adding 1/4 cup raw beaten egg and the cream at the end, it was replacing my low-sided skillet with a saucepan. This has the effect of holding in the heat when the raw egg is added off the burner, which, in turn keeps the mixture creamy.\u003c/p>\n\u003cp>Between my creamy scrambled eggs with their sublimely small curd and pure consommé, tonight's dinner made me feel a bit like \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_mary.html\">Lady Mary Crawley\u003c/a>, eldest daughter of the \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_robert.html\">Earl of Grantham\u003c/a>. (Point of order: \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_patmore.html\">Mrs. Patmore\u003c/a> would never send scrambled eggs up to the \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/index.html\">Downton Abbey\u003c/a> dinner table, and consommé was only ever an early course, not one half of the main. Horrors!)\u003c/p>\n\u003cp>I quite like Jacques' technique of making scrambled eggs and can definitely see myself using it when I want a fancier breakfast, a soothing solitary dinner, or have a spare white truffle lying around. (No way I'd waste that sucker on \u003cem>my\u003c/em> version of scrambled eggs.) But I'll probably go back to breaking out my skillet and wooden spoon on the days I have my three-year-old tearing through the kitchen bellowing about trains and LEGO. That said, I'm making the consommé in bulk and freezing it for those emergency nights I need to dine like a Lady.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Thanks, Jacques.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_52263\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DrakesBayOysterHarvest20121204.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DrakesBayOysterHarvest20121204.jpg\" alt=\"Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \" title=\"Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \" width=\"248\" height=\"140\" class=\"size-full wp-image-52263\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster Company is fighting back after the federal government refused to renew its lease in Point Reyes National Seashore last week. The National Park Service and its environmentalist allies want to return the area to marine wilderness. But the company is suing to overturn the decision, and many oyster lovers are rallying to its defense.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212050900\">Original Broadcast:\u003c/a> Wed, Dec 5, 2012 -- 9:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/12/20121205aaforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Kevin Lunny, farmer and owner of the \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a>\u003c/li>\n\u003cli>Neal Desai, associate director of the \u003ca href=\"http://www.npca.org/\">National Parks Conservation Association\u003c/a>, which actively supported the agreement to let the oyster farm lease expire and wants the estuary returned to natural wilderness\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/12/04/pt-reyes-oyster-farm-sues-government/\">Pt. Reyes Oyster Farm Sues Government\u003c/a> (News Fix)\u003c/li>\n\u003cli>\u003ca href=\"http://www.eastbayexpress.com/92510/archives/2012/12/05/drakes-bay-oyster-company-turns-to-koch-brothers-linked-group\">Drakes Bay Oyster Company Turns to Koch Brothers-Linked Group\u003c/a> (East Bay Express)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/U-S-evicting-Point-Reyes-oyster-farmer-4077624.php#page-1\">U.S. evicting Point Reyes oyster farmer\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/Drakes-Bay-Oyster-Co-sues-feds-in-fight-over-farm-4090937.php\">Drakes Bay Oyster Co. sues feds in fight over farm\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://green.blogs.nytimes.com/2012/12/04/a-park-an-oyster-farm-and-science-epilogue/\">A Park, an Oyster Farm and Science: Epilogue\u003c/a> (NYTimes Green)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Drakes Bay Oyster Company is fighting back after the federal government refused to renew its lease in Point Reyes National Seashore last week. The National Park Service and its environmentalist allies want to return the area to marine wilderness. But the company is suing to overturn the decision, and many oyster lovers are rallying to its defense.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52263\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DrakesBayOysterHarvest20121204.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DrakesBayOysterHarvest20121204.jpg\" alt=\"Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \" title=\"Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \" width=\"248\" height=\"140\" class=\"size-full wp-image-52263\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster Company is fighting back after the federal government refused to renew its lease in Point Reyes National Seashore last week. The National Park Service and its environmentalist allies want to return the area to marine wilderness. But the company is suing to overturn the decision, and many oyster lovers are rallying to its defense.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212050900\">Original Broadcast:\u003c/a> Wed, Dec 5, 2012 -- 9:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Kevin Lunny, farmer and owner of the \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a>\u003c/li>\n\u003cli>Neal Desai, associate director of the \u003ca href=\"http://www.npca.org/\">National Parks Conservation Association\u003c/a>, which actively supported the agreement to let the oyster farm lease expire and wants the estuary returned to natural wilderness\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/12/04/pt-reyes-oyster-farm-sues-government/\">Pt. Reyes Oyster Farm Sues Government\u003c/a> (News Fix)\u003c/li>\n\u003cli>\u003ca href=\"http://www.eastbayexpress.com/92510/archives/2012/12/05/drakes-bay-oyster-company-turns-to-koch-brothers-linked-group\">Drakes Bay Oyster Company Turns to Koch Brothers-Linked Group\u003c/a> (East Bay Express)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/U-S-evicting-Point-Reyes-oyster-farmer-4077624.php#page-1\">U.S. evicting Point Reyes oyster farmer\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/Drakes-Bay-Oyster-Co-sues-feds-in-fight-over-farm-4090937.php\">Drakes Bay Oyster Co. sues feds in fight over farm\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://green.blogs.nytimes.com/2012/12/04/a-park-an-oyster-farm-and-science-epilogue/\">A Park, an Oyster Farm and Science: Epilogue\u003c/a> (NYTimes Green)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_51429\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\" alt=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" title=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-51429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker passes a nearly empty shelf at the San Francisco Food Bank in November, 2009, a time when food banks saw increased demand due to the recession. Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving is just around the corner -- but some local food banks are reporting a lack of donations. KQED's \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">Forum\u003c/a> talks with local food banks about food shortages and what people can do to help.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201211161030\">Original Broadcast:\u003c/a> Fri, Nov 16, 2012 -- 10:30 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/11/20121116bbforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cul>\nHost: Dave Iverson\u003cbr>\nGuests:\n\u003cli>Barry Stenger, interim executive director of the St. Anthony Foundation\u003c/li>\n\u003cli>John Healey, president and CEO of California Emergency Foodlink\u003c/li>\n\u003cli>Kelly Siefkin, communications director for the Sacramento Food Bank and Family Services\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.feedingamericanortherncalifornia.org/\">List of Northern California food banks\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodlink.org/\">California Emergency Foodlink\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sacramentofoodbank.org/\">Sacramento Food Bank\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.stanthonysf.org/\">St. Anthony's of San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51429\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\" alt=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" title=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-51429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker passes a nearly empty shelf at the San Francisco Food Bank in November, 2009, a time when food banks saw increased demand due to the recession. Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving is just around the corner -- but some local food banks are reporting a lack of donations. KQED's \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">Forum\u003c/a> talks with local food banks about food shortages and what people can do to help.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201211161030\">Original Broadcast:\u003c/a> Fri, Nov 16, 2012 -- 10:30 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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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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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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