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"disqusTitle": "For The Next Food Drive, Go For The Canned Tuna, Not The Saltines",
"title": "For The Next Food Drive, Go For The Canned Tuna, Not The Saltines",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90329\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/canned-foods.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/canned-foods.jpg\" alt=\"John Umland (left) and John Torrens gather donated cans of food in 2011 in Rohnert Park, Calif., for the group Neighbors Organized Against Hunger. Hunger advocates say a lot of nutritionally dense food like canned tuna and beans can be cheaper than processed food. Photo: Kent Porter/ZUMA Press/Corbis \" width=\"900\" height=\"524\" class=\"size-full wp-image-90329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Umland (left) and John Torrens gather donated cans of food in 2011 in Rohnert Park, Calif., for the group Neighbors Organized Against Hunger. Hunger advocates say a lot of nutritionally dense food like canned tuna and beans can be cheaper than processed food. Photo: Kent Porter/ZUMA Press/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/24/366300894/for-the-next-food-drive-go-for-the-canned-tuna-not-the-saltines\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/24/14)\u003c/p>\n\u003cp>When you donate to a food drive, do you ponder the nutritional labels of the can in your hand? Or do you grab a packet of ramen or a bag of marshmallows from the dark corners of your pantry and hope it hasn't expired?\u003c/p>\n\u003cp>Healthfulness isn't typically a well-intended food donor's top concern, says hunger advocate Ruth Solari. The ramen and marshmallows, along with a container of Crisco and a few other items, were basically the entire contents of a food box delivered to one of her volunteer's grandmothers who received food aid, Solari says.\u003c/p>\n\u003cp>\"What would she even make with this?\" she notes.\u003c/p>\n\u003cp>Those sorts of real-life dilemmas led Solari to found SuperFood Drive in 2009. The hunger nonprofit works with food banks and pantries, schools and individuals on food drives that focus on nourishing, nutritionally dense nonperishables. And it offers materials available for free download at \u003ca href=\"http://www.superfooddrive.org/\">SuperFoodDrive.org\u003c/a> that groups can use to design their own healthful food drives.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"People think if it's nonperishable, it must be unhealthy,\" says Solari. \"Instead of reaching in the back of the pantry for what's expired or undesired, we're asking people to really think about health.\"\u003c/p>\n\u003cp>That means lentils, canned tuna or canned salmon, brown rice or kidney beans. With these sorts of pantry staples, she says, \"you can have amazingly healthy food as the basis of any meal.\"\u003c/p>\n\u003cp>Though many people may not realize it, eating this way – with a focus on whole, unprocessed or minimally processed foods – can also be a lot cheaper, when you look at the cost per serving, Solari notes. A \u003ca href=\"http://www.superfooddrive.org/wp-content/uploads/2014/05/Cost-Comparison.pdf\">cost-comparison chart\u003c/a> on Superfood's website shows how swapping in raisins for fruit snacks or rolled oats for instant oatmeal will get you a much better (and healthier) bang for your buck.\u003c/p>\n\u003cp>Giving food pantry clients this type of price information is key to helping them make better nutritional choices when they're shopping, too, says Jennifer Gilmore, executive director of \u003ca href=\"http://feedingamericasd.org/\">Feeding America San Diego\u003c/a>, a hunger-relief organization that serves some 480,000 people in San Diego County, Calif. She says 67 percent of families who frequent food banks make their food purchases \"based on dollars, instead of anything having to do with nutrition.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/11/362355858/a-glimmer-of-hope-in-the-fight-against-hunger-in-america\">One in 7 Americans\u003c/a> visited a food pantry in 2013, according to a national survey conducted by Feeding America.\u003c/p>\n\u003cp>\"These are the elderly, single parents, they're \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/340676181/more-military-families-are-relying-on-food-banks-and-pantries\">returning veterans\u003c/a>,\" notes Solari. \"They're people just like us, our neighbors who hard times have forced to choose between paying for utilities and food.\"\u003c/p>\n\u003cp>Many of these people are also struggling with diet-related diseases like diabetes. So in recent years, hunger-relief groups have been putting an increasing emphasis on healthful eating, says Gilmore, who worked with Solari to revamp her organization's nutritional policies. That involved changing not only the types of foods that pantries give out to families, Gilmore says, but also educating volunteers and staffers about healthier cooking, so they can pass that knowledge on to the people they serve.\u003c/p>\n\u003cp>\"It's one thing to distribute brown rice and quinoa and bok choy,\" says Gilmore. \"It's a whole other thing to get families to taste it and cook it and eat it at home.\" Her group now hands out recipes with food boxes.\u003c/p>\n\u003cp>The goal, says Solari, is to make healthful eating approachable and \"really debunking the idea that it's an elitist thing.\"\u003c/p>\n\u003cp>\"It's not enough to fill empty stomachs,\" she says. \"The opposite of being hungry isn't being full – it's being healthy.\"\u003c/p>\n\u003cp>\u003cem>Planning to donate to a food drive this holiday season? Here's SuperFood Drive's suggested \u003ca href=\"http://www.superfooddrive.org/wp-content/uploads/2014/05/SFD-Shopping-List.pdf\">shopping list\u003c/a>. It's also just as efficient to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120760895\">give money\u003c/a> to your local bank online.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90329\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/canned-foods.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/canned-foods.jpg\" alt=\"John Umland (left) and John Torrens gather donated cans of food in 2011 in Rohnert Park, Calif., for the group Neighbors Organized Against Hunger. Hunger advocates say a lot of nutritionally dense food like canned tuna and beans can be cheaper than processed food. Photo: Kent Porter/ZUMA Press/Corbis \" width=\"900\" height=\"524\" class=\"size-full wp-image-90329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Umland (left) and John Torrens gather donated cans of food in 2011 in Rohnert Park, Calif., for the group Neighbors Organized Against Hunger. Hunger advocates say a lot of nutritionally dense food like canned tuna and beans can be cheaper than processed food. Photo: Kent Porter/ZUMA Press/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/24/366300894/for-the-next-food-drive-go-for-the-canned-tuna-not-the-saltines\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/24/14)\u003c/p>\n\u003cp>When you donate to a food drive, do you ponder the nutritional labels of the can in your hand? Or do you grab a packet of ramen or a bag of marshmallows from the dark corners of your pantry and hope it hasn't expired?\u003c/p>\n\u003cp>Healthfulness isn't typically a well-intended food donor's top concern, says hunger advocate Ruth Solari. The ramen and marshmallows, along with a container of Crisco and a few other items, were basically the entire contents of a food box delivered to one of her volunteer's grandmothers who received food aid, Solari says.\u003c/p>\n\u003cp>\"What would she even make with this?\" she notes.\u003c/p>\n\u003cp>Those sorts of real-life dilemmas led Solari to found SuperFood Drive in 2009. The hunger nonprofit works with food banks and pantries, schools and individuals on food drives that focus on nourishing, nutritionally dense nonperishables. And it offers materials available for free download at \u003ca href=\"http://www.superfooddrive.org/\">SuperFoodDrive.org\u003c/a> that groups can use to design their own healthful food drives.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"People think if it's nonperishable, it must be unhealthy,\" says Solari. \"Instead of reaching in the back of the pantry for what's expired or undesired, we're asking people to really think about health.\"\u003c/p>\n\u003cp>That means lentils, canned tuna or canned salmon, brown rice or kidney beans. With these sorts of pantry staples, she says, \"you can have amazingly healthy food as the basis of any meal.\"\u003c/p>\n\u003cp>Though many people may not realize it, eating this way – with a focus on whole, unprocessed or minimally processed foods – can also be a lot cheaper, when you look at the cost per serving, Solari notes. A \u003ca href=\"http://www.superfooddrive.org/wp-content/uploads/2014/05/Cost-Comparison.pdf\">cost-comparison chart\u003c/a> on Superfood's website shows how swapping in raisins for fruit snacks or rolled oats for instant oatmeal will get you a much better (and healthier) bang for your buck.\u003c/p>\n\u003cp>Giving food pantry clients this type of price information is key to helping them make better nutritional choices when they're shopping, too, says Jennifer Gilmore, executive director of \u003ca href=\"http://feedingamericasd.org/\">Feeding America San Diego\u003c/a>, a hunger-relief organization that serves some 480,000 people in San Diego County, Calif. She says 67 percent of families who frequent food banks make their food purchases \"based on dollars, instead of anything having to do with nutrition.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/11/362355858/a-glimmer-of-hope-in-the-fight-against-hunger-in-america\">One in 7 Americans\u003c/a> visited a food pantry in 2013, according to a national survey conducted by Feeding America.\u003c/p>\n\u003cp>\"These are the elderly, single parents, they're \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/340676181/more-military-families-are-relying-on-food-banks-and-pantries\">returning veterans\u003c/a>,\" notes Solari. \"They're people just like us, our neighbors who hard times have forced to choose between paying for utilities and food.\"\u003c/p>\n\u003cp>Many of these people are also struggling with diet-related diseases like diabetes. So in recent years, hunger-relief groups have been putting an increasing emphasis on healthful eating, says Gilmore, who worked with Solari to revamp her organization's nutritional policies. That involved changing not only the types of foods that pantries give out to families, Gilmore says, but also educating volunteers and staffers about healthier cooking, so they can pass that knowledge on to the people they serve.\u003c/p>\n\u003cp>\"It's one thing to distribute brown rice and quinoa and bok choy,\" says Gilmore. \"It's a whole other thing to get families to taste it and cook it and eat it at home.\" Her group now hands out recipes with food boxes.\u003c/p>\n\u003cp>The goal, says Solari, is to make healthful eating approachable and \"really debunking the idea that it's an elitist thing.\"\u003c/p>\n\u003cp>\"It's not enough to fill empty stomachs,\" she says. \"The opposite of being hungry isn't being full – it's being healthy.\"\u003c/p>\n\u003cp>\u003cem>Planning to donate to a food drive this holiday season? Here's SuperFood Drive's suggested \u003ca href=\"http://www.superfooddrive.org/wp-content/uploads/2014/05/SFD-Shopping-List.pdf\">shopping list\u003c/a>. It's also just as efficient to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120760895\">give money\u003c/a> to your local bank online.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Domino's Becomes A Tech Company That Happens To Make Pizza",
"title": "Domino's Becomes A Tech Company That Happens To Make Pizza",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/dominostech2-3a499c27ea778fb980a0979ddb4825bd76854f71-e1415294763958.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/dominostech2-3a499c27ea778fb980a0979ddb4825bd76854f71-e1415294763958.jpg\" alt=\"A stats board displayed at the Domino's flagship store in Grand Rapids, Mich. Photo: Emily Fox/Michigan Public Radio \" width=\"1000\" height=\"750\" class=\"size-full wp-image-89542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A stats board displayed at the Domino's flagship store in Grand Rapids, Mich. Photo: Emily Fox/Michigan Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/11/20141104_atc_dominos_becomes_a_tech_company_that_happens_to_make_pizza.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\" target=\"_blank\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/11/04/359829824/dominos-becomes-a-tech-company-that-happens-to-make-pizza\" target=\"_blank\">All Tech Considered at NPR\u003c/a> (11/4/14)\u003c/p>\n\u003cp>If we asked you to name a few technology companies, Google or Microsoft might come to mind. But one tech company that isn't so obvious is Michigan-based but globally present Domino's Pizza.\u003c/p>\n\u003cp>In recent years, the company has gotten noticeably good at something that wasn't always its focus — developing technology products to get pizzas to people more easily.\u003c/p>\n\u003cp>\"Innovation, coming up with the ideas is one side of the challenge. But then you actually have to be able to deliver [the technology],\" says Kelly Garcia, Domino's vice president of development, which means he oversees tech products.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He says advancements in online and mobile orders have become key ingredients for the company's recent success. Last quarter Domino's stock hit a record high, and in the past year its same-store sales figures have been climbing, while numbers for rivals Pizza Hut and Papa John's have stayed mostly flat.\u003c/p>\n\u003cp>\"This technology is difficult,\" Garcia says. \"It takes a lot of money, and it's complicated to put together, and so it just becomes a major differentiator for us when we look across the landscape of our competitors in quick-service restaurants.\"\u003c/p>\n\u003cfigure id=\"attachment_89549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/pizza-tracker-e1415294935577.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/pizza-tracker-e1415294935577.jpg\" alt=\"A close-up look at the Domino's Pizza Tracker, which updates customers on their pizza's status in real time. Photo: Flickr\" width=\"1000\" height=\"562\" class=\"size-full wp-image-89549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A close-up look at the Domino's Pizza Tracker, which updates customers on their pizza's status in real time. Photo: Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Domino's made its online ordering simple, for instance by letting customers save an \"easy order\" that they can get in just a few clicks. And there's the \u003ca href=\"https://order.dominos.com/en/pages/tracker/#/track/order/\">Domino's Tracker\u003c/a> — a progress bar that updates customers on their pizza order in real time. Step one shows an order was placed.\u003c/p>\n\u003cp>NPR intern Nick de la Canal ordered a pizza to test out this process, and discovered the tracker for the first time. \"Now there's a blinking number two that says it's being prepped. Oh, there's an animation with a pizza guy! He's like, moving down the counter. Oh, this is so cool!\" de la Canal says.\u003c/p>\n\u003cp>In a Domino's store, when an online order comes in, an \"Internet alarm\" goes off.\u003c/p>\n\u003cp>\"We'll just look up, see that it's a large hand-tossed, grab our large dough and make the pizza,\" Domino's employee Luke Page explains.\u003c/p>\n\u003cp>The company emphasizes transparency, especially in its metrics. So inside the store, a screen detailing stats like average amount spent per order, rank against other stores in load time, and weekly new customer count are displayed for all employees to see.\u003c/p>\n\u003cp>What the customer gets to see is the tracker, which follows each pizza and updates customers on its progress all the way to the point it leaves the store. But that's last year's innovation. To keep up with more trends, Domino's is now betting on voice-activated personal assistants, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/03/17/290125070/computers-that-know-what-you-need-before-you-ask\">a trend \u003cem>All Tech\u003c/em> explored earlier this year\u003c/a>. Domino's just rolled out its version of Apple's Siri. His name is Dom.\u003c/p>\n\u003cp>\"He's like your personal pizza assistant,\" our second intern-tester, NPR's Charles Pulliam-Moore says.\u003c/p>\n\u003cp>Domino's says ideas like the pizza tracker and Dom came about because the company's biggest single department is IT, its management is staffed with digital futurists and it's looking outside for ideas.\u003c/p>\n\u003cp>\"There's a lot of creative people out there that are outside our four walls. What sort of ideas, and how can we enable potentially more of that behavior?\" Garcia says.\u003c/p>\n\u003cp>One partnership — with Ford — moves Domino's into the world of connected cars. You can now order a pizza from \u003ca href=\"http://www.theverge.com/2014/1/7/5286692/ford-sync-dominos-pizza-app-video\">inside the control panel\u003c/a> of the Ford Sync in-car communications and entertainment system.\u003c/p>\n\u003cp>If you ask Domino's executives, reacting quickly is a cultural orientation. The company has adopted a Silicon Valley-style, fail-fast approach to rolling out new products ever \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/01/12/AR2010011201696.html\" target=\"_blank\">since it famously fessed up in 2009 to its bland, bad pizzas\u003c/a>. Things are looking much better these days, and leaning into new technology gets a lot of credit.\u003c/p>\n\u003cp>\"I'm just really glad we weren't slow to react to what were the emerging trends, both socially as well as with the ordering clients,\" Garcia says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/dominostech2-3a499c27ea778fb980a0979ddb4825bd76854f71-e1415294763958.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/dominostech2-3a499c27ea778fb980a0979ddb4825bd76854f71-e1415294763958.jpg\" alt=\"A stats board displayed at the Domino's flagship store in Grand Rapids, Mich. Photo: Emily Fox/Michigan Public Radio \" width=\"1000\" height=\"750\" class=\"size-full wp-image-89542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A stats board displayed at the Domino's flagship store in Grand Rapids, Mich. Photo: Emily Fox/Michigan Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/11/20141104_atc_dominos_becomes_a_tech_company_that_happens_to_make_pizza.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\" target=\"_blank\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/11/04/359829824/dominos-becomes-a-tech-company-that-happens-to-make-pizza\" target=\"_blank\">All Tech Considered at NPR\u003c/a> (11/4/14)\u003c/p>\n\u003cp>If we asked you to name a few technology companies, Google or Microsoft might come to mind. But one tech company that isn't so obvious is Michigan-based but globally present Domino's Pizza.\u003c/p>\n\u003cp>In recent years, the company has gotten noticeably good at something that wasn't always its focus — developing technology products to get pizzas to people more easily.\u003c/p>\n\u003cp>\"Innovation, coming up with the ideas is one side of the challenge. But then you actually have to be able to deliver [the technology],\" says Kelly Garcia, Domino's vice president of development, which means he oversees tech products.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He says advancements in online and mobile orders have become key ingredients for the company's recent success. Last quarter Domino's stock hit a record high, and in the past year its same-store sales figures have been climbing, while numbers for rivals Pizza Hut and Papa John's have stayed mostly flat.\u003c/p>\n\u003cp>\"This technology is difficult,\" Garcia says. \"It takes a lot of money, and it's complicated to put together, and so it just becomes a major differentiator for us when we look across the landscape of our competitors in quick-service restaurants.\"\u003c/p>\n\u003cfigure id=\"attachment_89549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/pizza-tracker-e1415294935577.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/pizza-tracker-e1415294935577.jpg\" alt=\"A close-up look at the Domino's Pizza Tracker, which updates customers on their pizza's status in real time. Photo: Flickr\" width=\"1000\" height=\"562\" class=\"size-full wp-image-89549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A close-up look at the Domino's Pizza Tracker, which updates customers on their pizza's status in real time. Photo: Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Domino's made its online ordering simple, for instance by letting customers save an \"easy order\" that they can get in just a few clicks. And there's the \u003ca href=\"https://order.dominos.com/en/pages/tracker/#/track/order/\">Domino's Tracker\u003c/a> — a progress bar that updates customers on their pizza order in real time. Step one shows an order was placed.\u003c/p>\n\u003cp>NPR intern Nick de la Canal ordered a pizza to test out this process, and discovered the tracker for the first time. \"Now there's a blinking number two that says it's being prepped. Oh, there's an animation with a pizza guy! He's like, moving down the counter. Oh, this is so cool!\" de la Canal says.\u003c/p>\n\u003cp>In a Domino's store, when an online order comes in, an \"Internet alarm\" goes off.\u003c/p>\n\u003cp>\"We'll just look up, see that it's a large hand-tossed, grab our large dough and make the pizza,\" Domino's employee Luke Page explains.\u003c/p>\n\u003cp>The company emphasizes transparency, especially in its metrics. So inside the store, a screen detailing stats like average amount spent per order, rank against other stores in load time, and weekly new customer count are displayed for all employees to see.\u003c/p>\n\u003cp>What the customer gets to see is the tracker, which follows each pizza and updates customers on its progress all the way to the point it leaves the store. But that's last year's innovation. To keep up with more trends, Domino's is now betting on voice-activated personal assistants, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/03/17/290125070/computers-that-know-what-you-need-before-you-ask\">a trend \u003cem>All Tech\u003c/em> explored earlier this year\u003c/a>. Domino's just rolled out its version of Apple's Siri. His name is Dom.\u003c/p>\n\u003cp>\"He's like your personal pizza assistant,\" our second intern-tester, NPR's Charles Pulliam-Moore says.\u003c/p>\n\u003cp>Domino's says ideas like the pizza tracker and Dom came about because the company's biggest single department is IT, its management is staffed with digital futurists and it's looking outside for ideas.\u003c/p>\n\u003cp>\"There's a lot of creative people out there that are outside our four walls. What sort of ideas, and how can we enable potentially more of that behavior?\" Garcia says.\u003c/p>\n\u003cp>One partnership — with Ford — moves Domino's into the world of connected cars. You can now order a pizza from \u003ca href=\"http://www.theverge.com/2014/1/7/5286692/ford-sync-dominos-pizza-app-video\">inside the control panel\u003c/a> of the Ford Sync in-car communications and entertainment system.\u003c/p>\n\u003cp>If you ask Domino's executives, reacting quickly is a cultural orientation. The company has adopted a Silicon Valley-style, fail-fast approach to rolling out new products ever \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/01/12/AR2010011201696.html\" target=\"_blank\">since it famously fessed up in 2009 to its bland, bad pizzas\u003c/a>. Things are looking much better these days, and leaning into new technology gets a lot of credit.\u003c/p>\n\u003cp>\"I'm just really glad we weren't slow to react to what were the emerging trends, both socially as well as with the ordering clients,\" Garcia says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "From NFL To 'Scandal,' Whole Foods Buys TV Ads To Boost Its Brand",
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"content": "\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/21/357620168/from-nfl-to-scandal-whole-foods-buys-tv-ads-to-boost-its-brand\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/21/14)\u003c/p>\n\u003cp>If you tune into Game 1 of the World Series tonight, you may catch this ad for Whole Foods Market.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=5DCow4J-pDE]\u003c/p>\n\u003cp>The chain is launching its first-ever national brand campaign, including TV ads during buzzworthy network and cable shows. Think \u003cem>Modern Family\u003c/em> and \u003cem>Scandal,\u003c/em> as well as late-night shows — including \u003cem>The Tonight Show\u003c/em> with Jimmy Fallon, \u003cem>Jimmy Kimmel Live\u003c/em> and the NFL's \u003cem>Thursday Night Football.\u003c/em>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The ad campaign is part of Whole Foods' effort to brand itself as America's Healthiest Grocery Store, at a time when competition has eaten into its profits. As mainstream grocers — from Harris Teeter to Wegmans to Wal-Mart — have beefed up their local and organic offerings, Whole Foods may no longer seem as unique to shoppers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And Whole Foods shareholders have taken note. As \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2014/10/16/business/whole-foods-to-rate-its-produce-and-flowers-for-environmental-impact.html?_r=1\">pointed out\u003c/a> last week, the company's stock is down more than 30 percent this year.\u003c/p>\n\u003cp>I spoke to Jeannine D'Addario, Whole Foods' new global vice president of communication, who is teeing up the new campaign.\u003c/p>\n\u003cp>\"Competition makes us all better,\" she told The Salt, when asked why the company had chosen this particular moment to launch a national ad campaign.\u003c/p>\n\u003cp>\"We are leaders and pioneers in this industry,\" D'Addario told us. And as the chain seeks to introduce its brand to new customers, \"it's important for us to talk about who we are and what we offer,\" she says.\u003c/p>\n\u003cp>Millennials, after all, may not remember a time when Whole Foods stood out as the first grocer — save for local food co-ops — to tout its local produce, its commitment to sustainable growing practices and its relationships with farmers and ranchers.\u003c/p>\n\u003cp>The chain is also working to overcome its \"Whole Paycheck\" reputation. \"We've worked really hard over the last few years to really move away from a high-price perception,\" D'Addario says. She says the chain has cut operating expenses so it can pass along savings to shoppers.\u003c/p>\n\u003cp>\"We don't consider ourselves as a luxury brand or a bargain brand,\" she says, adding, \"We cater to all demographics. For example, if you want to eat healthy on $5 a day at Whole Foods Market, you certainly can.\"\u003c/p>\n\u003cp>D'Addario points to the chain's 365 Every Day Value line as examples of good value. And of course, if you want to splurge, the chains offers plenty of opportunities.\u003c/p>\n\u003cp>After all, Whole Foods isn't just targeting millennials — who may be a little more cash-strapped than boomers — with its new ad campaign. D'Addario says the company is also targeting a broader demographic, 25- to 49-year-old, \"socially conscious\" consumers who \"care about their health, care about quality products and really want the information about where their food comes from.\"\u003c/p>\n\u003cp>D'Addario comes to Whole Foods from Stanford Children's Health. Before that, she worked for the Walt Disney Co. overseeing marketing for infant, toddler and preschool brands. I asked her how working for Disney prepared her for the challenge at Whole Foods.\u003c/p>\n\u003cp>\"Disney is all about telling wonderful stories that delight and enhance and provide optimism to consumers, as well as great consumer experiences — and that is really what Whole Foods does,\" she says.\u003c/p>\n\u003cp>Whether you're talking \u003cem>Frozen\u003c/em> princesses or groceries, it's all \"about authentic storytelling,\" she says — as illustrated by the new ads.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/21/357620168/from-nfl-to-scandal-whole-foods-buys-tv-ads-to-boost-its-brand\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/21/14)\u003c/p>\n\u003cp>If you tune into Game 1 of the World Series tonight, you may catch this ad for Whole Foods Market.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/5DCow4J-pDE'\n title='//www.youtube.com/embed/5DCow4J-pDE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The chain is launching its first-ever national brand campaign, including TV ads during buzzworthy network and cable shows. Think \u003cem>Modern Family\u003c/em> and \u003cem>Scandal,\u003c/em> as well as late-night shows — including \u003cem>The Tonight Show\u003c/em> with Jimmy Fallon, \u003cem>Jimmy Kimmel Live\u003c/em> and the NFL's \u003cem>Thursday Night Football.\u003c/em>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The ad campaign is part of Whole Foods' effort to brand itself as America's Healthiest Grocery Store, at a time when competition has eaten into its profits. As mainstream grocers — from Harris Teeter to Wegmans to Wal-Mart — have beefed up their local and organic offerings, Whole Foods may no longer seem as unique to shoppers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And Whole Foods shareholders have taken note. As \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2014/10/16/business/whole-foods-to-rate-its-produce-and-flowers-for-environmental-impact.html?_r=1\">pointed out\u003c/a> last week, the company's stock is down more than 30 percent this year.\u003c/p>\n\u003cp>I spoke to Jeannine D'Addario, Whole Foods' new global vice president of communication, who is teeing up the new campaign.\u003c/p>\n\u003cp>\"Competition makes us all better,\" she told The Salt, when asked why the company had chosen this particular moment to launch a national ad campaign.\u003c/p>\n\u003cp>\"We are leaders and pioneers in this industry,\" D'Addario told us. And as the chain seeks to introduce its brand to new customers, \"it's important for us to talk about who we are and what we offer,\" she says.\u003c/p>\n\u003cp>Millennials, after all, may not remember a time when Whole Foods stood out as the first grocer — save for local food co-ops — to tout its local produce, its commitment to sustainable growing practices and its relationships with farmers and ranchers.\u003c/p>\n\u003cp>The chain is also working to overcome its \"Whole Paycheck\" reputation. \"We've worked really hard over the last few years to really move away from a high-price perception,\" D'Addario says. She says the chain has cut operating expenses so it can pass along savings to shoppers.\u003c/p>\n\u003cp>\"We don't consider ourselves as a luxury brand or a bargain brand,\" she says, adding, \"We cater to all demographics. For example, if you want to eat healthy on $5 a day at Whole Foods Market, you certainly can.\"\u003c/p>\n\u003cp>D'Addario points to the chain's 365 Every Day Value line as examples of good value. And of course, if you want to splurge, the chains offers plenty of opportunities.\u003c/p>\n\u003cp>After all, Whole Foods isn't just targeting millennials — who may be a little more cash-strapped than boomers — with its new ad campaign. D'Addario says the company is also targeting a broader demographic, 25- to 49-year-old, \"socially conscious\" consumers who \"care about their health, care about quality products and really want the information about where their food comes from.\"\u003c/p>\n\u003cp>D'Addario comes to Whole Foods from Stanford Children's Health. Before that, she worked for the Walt Disney Co. overseeing marketing for infant, toddler and preschool brands. I asked her how working for Disney prepared her for the challenge at Whole Foods.\u003c/p>\n\u003cp>\"Disney is all about telling wonderful stories that delight and enhance and provide optimism to consumers, as well as great consumer experiences — and that is really what Whole Foods does,\" she says.\u003c/p>\n\u003cp>Whether you're talking \u003cem>Frozen\u003c/em> princesses or groceries, it's all \"about authentic storytelling,\" she says — as illustrated by the new ads.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Colorado's Pot Brownies Have A New Ingredient — Warning Labels",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86696\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\" alt=\"Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140826_atc_regulating_edible_pot.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.kunc.org/people/luke-runyon\" target=\"_blank\">Luke Runyon\u003c/a>, \u003ca href=\"http://www.kunc.org/\" target=\"_blank\">KUNC\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343432131/colorados-pot-brownies-have-a-new-ingredient-warning-labels\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>When Colorado \u003ca href=\"http://harvestpublicmedia.org/article/colorado-creates-food-safety-system-regulate-marijuana-industry-edibles\">legalized\u003c/a> recreational marijuana use earlier this year, it also opened the door for food products infused with the psychoactive ingredient, THC, to anyone over the age of 21. That means bakers and food companies now have to ensure new products aren't contaminated with foodborne pathogens. And they have to make sure they're not falling into the hands of children or are too potent to eat.\u003c/p>\n\u003cp>While public policy think tanks like the Brookings Institution have \u003ca href=\"http://www.brookings.edu/research/reports/2014/07/colorado-marijuana-legalization-succeeding\">praised\u003c/a> state regulators and legislators for their handling of legal marijuana so far, problems with potency in edible products have made headlines and turned into public relations headaches for the marijuana industry.\u003c/p>\n\u003cp>Some eager, inexperienced consumers have overindulged on the pot-infused food and then showed up in emergency rooms sweating and paranoid. Edibles were \u003ca href=\"http://www.denverpost.com/news/ci_25488963/marijuana-edibles-spotlight-colorado-after-students-death\">linked to\u003c/a> the death of a Wyoming college student in Denver.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's been anecdotal evidence that some of the new consumers in the legalized market were not very well informed in terms of how to safely take that product,\" said \u003ca href=\"http://www.colorado.gov/cs/Satellite?blobcol=urldata&blobheadername1=Content-Disposition&blobheadername2=Content-Type&blobheadervalue1=inline%3B+filename%3D%22PR+Announcing+Lewis+Koski+as+MED+Division+Director%2C+January+14%2C+2014.pdf%22&blobheadervalue2=application%2Fpdf&blobkey=id&blobtable=MungoBlobs&blobwhere=1251929826925&ssbinary=true\">Lewis Koski\u003c/a>, Colorado's marijuana enforcement director.\u003c/p>\n\u003cp>But that's not for lack of information on labels. State law requires specific information on all marijuana packages. In addition, Colorado's been rolling out rules for the edible marijuana sector in batches for almost a year now.\u003c/p>\n\u003cp>Regulators dropped a big set of what they call \"emergency rules\" on August 1, which spell out serving sizes limited to 100 milligrams of THC per product, and now, warning labels.\u003c/p>\n\u003cp>But adding even more notes to packages of THC-infused chocolate and granola bars won't likely increase safety, Koski said.\u003c/p>\n\u003cp>\"If you continue to put other warnings on there, you have to really question whether or not that becomes effective as a means to really educate a consumer,\" Koski said.\u003c/p>\n\u003cfigure id=\"attachment_86697\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\" alt=\"Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-86697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>So for now, most of the dosage education has fallen to the pot shops themselves. Brendon Greney works behind the counter at Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo. Greney is a \"budtender,\" as in marijuana flower buds. Even though labels are packed full of information, Greney says most people don't read them. He views himself as an educator.\u003c/p>\n\u003cp>For instance, when a customer asks about orange flavored THC-infused liquids in little spray bottles — like a breath freshener – Greney walks them through an appropriate dose.\u003c/p>\n\u003cp>\"I don't know what your tolerance is,\" Greney says to the customer. \"It varies by the individual and metabolism. But 10 milligrams is what we recommend.\"\u003c/p>\n\u003cp>The shop is filled with other items, too — granola bars, lollipops and gummy bears. Many edibles stick to the sweets, with candies and chocolates dominating store shelves. But as marijuana acceptance spreads, entrepreneurs are testing the limits of consumer tastes. A\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/14/the-latest-food-truck-theme-is-marijuana-for-lunch/\"> pop-up food truck\u003c/a> has dished out THC-infused pulled pork sandwiches.\u003c/p>\n\u003cp>\"This is fun. It should be fun,\" says Greney. \"And I think it's safe if consumed and used the right way... It's not some scary back alley thing.\"\u003c/p>\n\u003cp>Organic Alternatives is fielding questions from customers all over the globe.\u003cem>\u003cstrong> \u003c/strong>\u003c/em>Open for recreational sales since the end of June 2014, the store has already had visitors from all seven continents. Yes, even Antarctica. The store says a researcher based at a substation there recently stopped by.\u003c/p>\n\u003cp>\"It's really our job and our responsibility to educate them and let them know, this is a lot different than what your friend made in the '60s,\" says Organic Alternatives manager Maka Kalaí. That's why the staff hand out industry-developed edible education cards with every purchase, telling consumers to \"Start Low and Go Slow.\"\u003c/p>\n\u003cp>It's in the best interest of marijuana food manufacturers to make sure first-time consumers have a good experience, says Monique Nobil, director of marketing for Julie and Kate Baked Goods, a Denver-based THC-infused granola producer. The company sells its granola packages with the cards included, as well.\u003c/p>\n\u003cp>\"You want to do it in a way that's responsible,\" Nobil says. \"So that you know your end product is what you say it is. And so your consumer knows exactly what it is.\"\u003c/p>\n\u003cp>The relatively young industry of edible marijuana manufacturing is still learning lessons in professionalism and good business practices. Before Jan. 1, these food companies operated in a legal gray area in Colorado, serving medical marijuana patients, not the general public. Now they have to think about new concerns like food safety.\u003c/p>\n\u003cp>In a Denver conference room, that transition from underground market to a more established, respected one is on display. It's set up like a classroom. The students all have one thing in common. They're making, testing and selling edible marijuana.\u003c/p>\n\u003cp>\"Today is not a cannabis cooking class. It's about food safety,\" ServSafe trainer Maureen McNamara tells the room. ServSafe is a food safety training used widely in the restaurant and hospitality industry.\u003c/p>\n\u003cp>For years, McNamara taught kitchen staff how to wash their hands and keep food at the right temperature. But just recently she started a side business to pass along the same information to people making food infused with THC, calling her enterprise \"Cannabis Trainers,\" with classes on food safety and proper in-store education for budtenders.\u003c/p>\n\u003cp>Trainings like McNamara's are mandatory for pot-infused food preparers. Edibles makers also have to test their products for potency, molds, and foodborne pathogens. Any violations handed out by the state could put them out of business.\u003c/p>\n\u003cp>With the drug still illegal at the federal level, Colorado is wading into uncharted regulatory territory.\u003c/p>\n\u003cp>\"This is the direct result of taking a product that used to exist on the underground market and putting it into a legal regulated one,\" said \u003ca href=\"https://thecannabisindustry.org/tag/taylor-west/\">Taylor West\u003c/a>, deputy director of the National Cannabis Industry Association.\u003c/p>\n\u003cp>\"Now we have the impetus to do things like trainings to be sure that everything is being handled in a professional manner,\" West says. \"You don't have that in an illegal market.\"\u003c/p>\n\u003cp>Creating a legal, regulated market though has presented some challenges. Regulators worried pot candies would appeal to children, so they forced all foods to be sold in child-resistant packages. Washington state, also working to establish rules for a recreational marijuana industry, has banned marijuana-infused candies, but allows baked goods and bottled drinks.\u003c/p>\n\u003cp>While Colorado and Washington attempt to create standards for the recreational marijuana sector, other states are watching closely.\u003c/p>\n\u003cp>\"I would think for any state that is looking to go down that path, they'd be crazy not to look at Colorado and look at the successes and look at the places where we've had to tweak things,\" West said.\u003c/p>\n\u003cp>\u003cem>Runyon reports for KUNC and \u003c/em>\u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003cem> a reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86696\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\" alt=\"Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140826_atc_regulating_edible_pot.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.kunc.org/people/luke-runyon\" target=\"_blank\">Luke Runyon\u003c/a>, \u003ca href=\"http://www.kunc.org/\" target=\"_blank\">KUNC\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343432131/colorados-pot-brownies-have-a-new-ingredient-warning-labels\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>When Colorado \u003ca href=\"http://harvestpublicmedia.org/article/colorado-creates-food-safety-system-regulate-marijuana-industry-edibles\">legalized\u003c/a> recreational marijuana use earlier this year, it also opened the door for food products infused with the psychoactive ingredient, THC, to anyone over the age of 21. That means bakers and food companies now have to ensure new products aren't contaminated with foodborne pathogens. And they have to make sure they're not falling into the hands of children or are too potent to eat.\u003c/p>\n\u003cp>While public policy think tanks like the Brookings Institution have \u003ca href=\"http://www.brookings.edu/research/reports/2014/07/colorado-marijuana-legalization-succeeding\">praised\u003c/a> state regulators and legislators for their handling of legal marijuana so far, problems with potency in edible products have made headlines and turned into public relations headaches for the marijuana industry.\u003c/p>\n\u003cp>Some eager, inexperienced consumers have overindulged on the pot-infused food and then showed up in emergency rooms sweating and paranoid. Edibles were \u003ca href=\"http://www.denverpost.com/news/ci_25488963/marijuana-edibles-spotlight-colorado-after-students-death\">linked to\u003c/a> the death of a Wyoming college student in Denver.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There's been anecdotal evidence that some of the new consumers in the legalized market were not very well informed in terms of how to safely take that product,\" said \u003ca href=\"http://www.colorado.gov/cs/Satellite?blobcol=urldata&blobheadername1=Content-Disposition&blobheadername2=Content-Type&blobheadervalue1=inline%3B+filename%3D%22PR+Announcing+Lewis+Koski+as+MED+Division+Director%2C+January+14%2C+2014.pdf%22&blobheadervalue2=application%2Fpdf&blobkey=id&blobtable=MungoBlobs&blobwhere=1251929826925&ssbinary=true\">Lewis Koski\u003c/a>, Colorado's marijuana enforcement director.\u003c/p>\n\u003cp>But that's not for lack of information on labels. State law requires specific information on all marijuana packages. In addition, Colorado's been rolling out rules for the edible marijuana sector in batches for almost a year now.\u003c/p>\n\u003cp>Regulators dropped a big set of what they call \"emergency rules\" on August 1, which spell out serving sizes limited to 100 milligrams of THC per product, and now, warning labels.\u003c/p>\n\u003cp>But adding even more notes to packages of THC-infused chocolate and granola bars won't likely increase safety, Koski said.\u003c/p>\n\u003cp>\"If you continue to put other warnings on there, you have to really question whether or not that becomes effective as a means to really educate a consumer,\" Koski said.\u003c/p>\n\u003cfigure id=\"attachment_86697\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\" alt=\"Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-86697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>So for now, most of the dosage education has fallen to the pot shops themselves. Brendon Greney works behind the counter at Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo. Greney is a \"budtender,\" as in marijuana flower buds. Even though labels are packed full of information, Greney says most people don't read them. He views himself as an educator.\u003c/p>\n\u003cp>For instance, when a customer asks about orange flavored THC-infused liquids in little spray bottles — like a breath freshener – Greney walks them through an appropriate dose.\u003c/p>\n\u003cp>\"I don't know what your tolerance is,\" Greney says to the customer. \"It varies by the individual and metabolism. But 10 milligrams is what we recommend.\"\u003c/p>\n\u003cp>The shop is filled with other items, too — granola bars, lollipops and gummy bears. Many edibles stick to the sweets, with candies and chocolates dominating store shelves. But as marijuana acceptance spreads, entrepreneurs are testing the limits of consumer tastes. A\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/14/the-latest-food-truck-theme-is-marijuana-for-lunch/\"> pop-up food truck\u003c/a> has dished out THC-infused pulled pork sandwiches.\u003c/p>\n\u003cp>\"This is fun. It should be fun,\" says Greney. \"And I think it's safe if consumed and used the right way... It's not some scary back alley thing.\"\u003c/p>\n\u003cp>Organic Alternatives is fielding questions from customers all over the globe.\u003cem>\u003cstrong> \u003c/strong>\u003c/em>Open for recreational sales since the end of June 2014, the store has already had visitors from all seven continents. Yes, even Antarctica. The store says a researcher based at a substation there recently stopped by.\u003c/p>\n\u003cp>\"It's really our job and our responsibility to educate them and let them know, this is a lot different than what your friend made in the '60s,\" says Organic Alternatives manager Maka Kalaí. That's why the staff hand out industry-developed edible education cards with every purchase, telling consumers to \"Start Low and Go Slow.\"\u003c/p>\n\u003cp>It's in the best interest of marijuana food manufacturers to make sure first-time consumers have a good experience, says Monique Nobil, director of marketing for Julie and Kate Baked Goods, a Denver-based THC-infused granola producer. The company sells its granola packages with the cards included, as well.\u003c/p>\n\u003cp>\"You want to do it in a way that's responsible,\" Nobil says. \"So that you know your end product is what you say it is. And so your consumer knows exactly what it is.\"\u003c/p>\n\u003cp>The relatively young industry of edible marijuana manufacturing is still learning lessons in professionalism and good business practices. Before Jan. 1, these food companies operated in a legal gray area in Colorado, serving medical marijuana patients, not the general public. Now they have to think about new concerns like food safety.\u003c/p>\n\u003cp>In a Denver conference room, that transition from underground market to a more established, respected one is on display. It's set up like a classroom. The students all have one thing in common. They're making, testing and selling edible marijuana.\u003c/p>\n\u003cp>\"Today is not a cannabis cooking class. It's about food safety,\" ServSafe trainer Maureen McNamara tells the room. ServSafe is a food safety training used widely in the restaurant and hospitality industry.\u003c/p>\n\u003cp>For years, McNamara taught kitchen staff how to wash their hands and keep food at the right temperature. But just recently she started a side business to pass along the same information to people making food infused with THC, calling her enterprise \"Cannabis Trainers,\" with classes on food safety and proper in-store education for budtenders.\u003c/p>\n\u003cp>Trainings like McNamara's are mandatory for pot-infused food preparers. Edibles makers also have to test their products for potency, molds, and foodborne pathogens. Any violations handed out by the state could put them out of business.\u003c/p>\n\u003cp>With the drug still illegal at the federal level, Colorado is wading into uncharted regulatory territory.\u003c/p>\n\u003cp>\"This is the direct result of taking a product that used to exist on the underground market and putting it into a legal regulated one,\" said \u003ca href=\"https://thecannabisindustry.org/tag/taylor-west/\">Taylor West\u003c/a>, deputy director of the National Cannabis Industry Association.\u003c/p>\n\u003cp>\"Now we have the impetus to do things like trainings to be sure that everything is being handled in a professional manner,\" West says. \"You don't have that in an illegal market.\"\u003c/p>\n\u003cp>Creating a legal, regulated market though has presented some challenges. Regulators worried pot candies would appeal to children, so they forced all foods to be sold in child-resistant packages. Washington state, also working to establish rules for a recreational marijuana industry, has banned marijuana-infused candies, but allows baked goods and bottled drinks.\u003c/p>\n\u003cp>While Colorado and Washington attempt to create standards for the recreational marijuana sector, other states are watching closely.\u003c/p>\n\u003cp>\"I would think for any state that is looking to go down that path, they'd be crazy not to look at Colorado and look at the successes and look at the places where we've had to tweak things,\" West said.\u003c/p>\n\u003cp>\u003cem>Runyon reports for KUNC and \u003c/em>\u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003cem> a reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Truth In Gluten-Free Labeling: Celiac Community Cheers FDA Rule",
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"content": "\u003cfigure id=\"attachment_85709\" class=\"wp-caption aligncenter\" style=\"max-width: 1552px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gluten-free-7dbce51ca7745b66d3d10ba42c837fa0e9f75874.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gluten-free-7dbce51ca7745b66d3d10ba42c837fa0e9f75874.jpg\" alt=\"An FDA rule effective Aug. 5 states that foods may be labeled "gluten-free" only if there's less than 20 parts per million of the protein. Photo: James Benet/iStockphoto\" width=\"1552\" height=\"1164\" class=\"size-full wp-image-85709\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An FDA rule effective Aug. 5 states that foods may be labeled \"gluten-free\" only if there's less than 20 parts per million of the protein. Photo: James Benet/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338306544/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule\">All Things Considered\u003c/a>\u003c/p>\n\u003cp>http://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140806_atc_truth_in_gluten-free_labeling_celiac_community_cheers_fda_rule.mp3\u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338306544/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/6/14)\u003c/p>\n\u003cp>If you spot a gluten-free label on a food package, you can now be pretty well assured that the label means what it says.\u003c/p>\n\u003cp>As of Aug. 5, all food manufacturers must be in compliance with a \u003ca href=\"http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/allergens/ucm362880.htm\">new labeling standard\u003c/a> set by the Food and Drug Administration.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The rule states that foods may be labeled \"gluten-free\" only if there's less than 20 parts per million of the protein.\u003c/p>\n\u003cp>The new regulation is aimed at protecting people with celiac disease, a chronic autoimmune disorder that can destroy the lining of the small intestine.\u003c/p>\n\u003cp>Flare-ups of the disease can be set off by the consumption of even small amounts of gluten, which is found in wheat, barley and a few other grains. The FDA estimates that it affects about 3 million Americans.\u003c/p>\n\u003cp>\"We're really celebrating,\" Beth Hillson tells The Salt. She founded Gluten Free Pantry, now part of the company Glutino, after being diagnosed with celiac. She also heads the \u003ca href=\"http://americanceliac.org/celiac-disease/\">American Celiac Disease Alliance\u003c/a>.\u003c/p>\n\u003cp>As the gluten-free trend has spread, lots of manufacturers have used the label as a marketing tool. The concern within the celiac community has been that food companies had become sloppy, printing \"gluten-free\" on packages of food that weren't truly free of the protein.\u003c/p>\n\u003cp>As an anti-wheat sentiment has grown in the U.S., fueled by best-selling books like William Davis' \u003cem>Wheat Belly\u003c/em>, there are more people interested in knowing exactly what's in their food — even if it's trace amounts of gluten.\u003c/p>\n\u003cp>And though there's debate about who can benefit from a gluten-free diet, many mainstream doctors acknowledge that some people with \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/22/314287321/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit\">wheat intolerance\u003c/a>, particularly those prone to gastrointestinal distress, do better when they eliminate or limit it in their diet.\u003c/p>\n\u003cp>But the idea that wheat, the top grain source of gluten in the American diet, is somehow bad for all of us, doesn't hold up.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">reported\u003c/a>, Daniel Leffler, a gastroenterologist at Beth Israel Deaconess Medical Center, says \"there's good evidence that the vast majority of people actually do just fine with wheat.\"\u003c/p>\n\u003cp>So, for most of us, focusing on a healthy pattern of eating is likely more important than trying to avoid one food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>\u003c/em>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85709\" class=\"wp-caption aligncenter\" style=\"max-width: 1552px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gluten-free-7dbce51ca7745b66d3d10ba42c837fa0e9f75874.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gluten-free-7dbce51ca7745b66d3d10ba42c837fa0e9f75874.jpg\" alt=\"An FDA rule effective Aug. 5 states that foods may be labeled "gluten-free" only if there's less than 20 parts per million of the protein. Photo: James Benet/iStockphoto\" width=\"1552\" height=\"1164\" class=\"size-full wp-image-85709\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An FDA rule effective Aug. 5 states that foods may be labeled \"gluten-free\" only if there's less than 20 parts per million of the protein. Photo: James Benet/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338306544/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule\">All Things Considered\u003c/a>\u003c/p>\n\u003cp>http://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140806_atc_truth_in_gluten-free_labeling_celiac_community_cheers_fda_rule.mp3\u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338306544/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/6/14)\u003c/p>\n\u003cp>If you spot a gluten-free label on a food package, you can now be pretty well assured that the label means what it says.\u003c/p>\n\u003cp>As of Aug. 5, all food manufacturers must be in compliance with a \u003ca href=\"http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/allergens/ucm362880.htm\">new labeling standard\u003c/a> set by the Food and Drug Administration.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The rule states that foods may be labeled \"gluten-free\" only if there's less than 20 parts per million of the protein.\u003c/p>\n\u003cp>The new regulation is aimed at protecting people with celiac disease, a chronic autoimmune disorder that can destroy the lining of the small intestine.\u003c/p>\n\u003cp>Flare-ups of the disease can be set off by the consumption of even small amounts of gluten, which is found in wheat, barley and a few other grains. The FDA estimates that it affects about 3 million Americans.\u003c/p>\n\u003cp>\"We're really celebrating,\" Beth Hillson tells The Salt. She founded Gluten Free Pantry, now part of the company Glutino, after being diagnosed with celiac. She also heads the \u003ca href=\"http://americanceliac.org/celiac-disease/\">American Celiac Disease Alliance\u003c/a>.\u003c/p>\n\u003cp>As the gluten-free trend has spread, lots of manufacturers have used the label as a marketing tool. The concern within the celiac community has been that food companies had become sloppy, printing \"gluten-free\" on packages of food that weren't truly free of the protein.\u003c/p>\n\u003cp>As an anti-wheat sentiment has grown in the U.S., fueled by best-selling books like William Davis' \u003cem>Wheat Belly\u003c/em>, there are more people interested in knowing exactly what's in their food — even if it's trace amounts of gluten.\u003c/p>\n\u003cp>And though there's debate about who can benefit from a gluten-free diet, many mainstream doctors acknowledge that some people with \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/22/314287321/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit\">wheat intolerance\u003c/a>, particularly those prone to gastrointestinal distress, do better when they eliminate or limit it in their diet.\u003c/p>\n\u003cp>But the idea that wheat, the top grain source of gluten in the American diet, is somehow bad for all of us, doesn't hold up.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">reported\u003c/a>, Daniel Leffler, a gastroenterologist at Beth Israel Deaconess Medical Center, says \"there's good evidence that the vast majority of people actually do just fine with wheat.\"\u003c/p>\n\u003cp>So, for most of us, focusing on a healthy pattern of eating is likely more important than trying to avoid one food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>\u003c/em>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Some Pet Owners Ditch Chow To Cook For Fido From Scratch",
"title": "Why Some Pet Owners Ditch Chow To Cook For Fido From Scratch",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82567\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://www.flickr.com/photos/colorblindpicaso/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2676714959_a3fd412ab0_o-1e261eca8652e63a86fd7e9b7c0d5b4cfef2ad4a-1024x767.jpg\" alt=\"Despite a dizzying array of dog food choices, some owners avoid the cans and bags and making their own from scratch. Photo: Christopher/Flickr\" width=\"1024\" height=\"767\" class=\"size-large wp-image-82567\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Despite a dizzying array of dog food choices, some owners avoid the cans and bags and making their own from scratch. Photo: Christopher/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/26/315111166/why-some-pet-owners-ditch-chow-to-cook-for-fido-from-scratch\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/26/2014)\u003c/p>\n\u003cp>We're not only obsessed with what we eat. We're now obsessed with what our pets eat. They \u003ca href=\"http://www.npr.org/2012/03/06/148053980/pets-and-owners-form-a-mutually-beneficial-bond\">make us\u003c/a> healthier and happier, so who can blame us for wanting the best?\u003c/p>\n\u003cp>While the pet food industry has started adding salmon, vegetables and other ingredients humans favor to its products, the store-bought stuff just doesn't make the cut anymore for some owners. They're skipping the pet food aisle altogether in favor of cooking up big batches of Fido's meals.\u003c/p>\n\u003cp>Veterinarians say these pet food home chefs do it for different reasons.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\"For some people, it's the human-animal bonding. For some it's the philosophical benefits: they want to keep kosher, or [they're] vegetarians,\" and want to feed their pets the same way, says \u003ca href=\"https://secure.balanceit.com/info/aboutus.php\">Sean Delaney\u003c/a>, a board-certified veterinary nutritionist who co-authored a \u003ca href=\"http://www.amazon.com/Applied-Veterinary-Clinical-Nutrition-Fascetti/dp/0813806577\">textbook\u003c/a> on pet nutrition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Delaney founded \u003ca href=\"https://secure.balanceit.com/\">BalanceIt\u003c/a>, a website with tips on preparing pet food and other finer points of pet nutrition, in 2005. Interest in homemade pet food really took off in 2007 after the melamine \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=9814479\">pet food scare\u003c/a>, he says, and is still growing.\u003c/p>\n\u003cp>Bob Loper, a former freelance writer who lives in Washington, D.C., says he started cooking food for Toffee, his 10-year old mixed Boykin spaniel, during \"a very itchy phase.\" The vet told him she was allergic to something in the environment, her food or their home.\u003c/p>\n\u003cp>After eliminating the possibility of fleas, he decided to try a dog food \u003ca href=\"http://drfoxvet.com/library/info/dr-fox-homemade-dog-food\">recipe\u003c/a> his wife found online. The recipe was created by Michael Fox, former vice president of the Humane Society of the U.S. and the author of more than 40 books on animal care, behavior and bioethics.\u003c/p>\n\u003cp>The dish is basically a hamburger and rice casserole, with a few extra nutrients thrown in, like brewer's yeast for minerals like chromium and selenium.\u003c/p>\n\u003cp>\"I am an advocate of whole, organic foods that are biologically appropriate for the species. Food for Dogs is different from 'Dog Food' — it's human food quality, but with less grains,\" Fox writes on his \u003ca href=\"http://drfoxvet.com/library/info/\">website\u003c/a>, where he offers the dog food recipe, plus organic and GMO-free prepared pet food products.\u003c/p>\n\u003cp>Many people assume that the most \"biologically appropriate\" food for dogs is meat, but it's more complicated than that. Domestic dogs evolved from wolves, who are carnivores, but recent \u003ca href=\"http://news.sciencemag.org/plants-animals/2013/01/diet-shaped-dog-domestication?ref=\">research\u003c/a> published in the journal \u003cem>Science\u003c/em> shows that as domesticated dogs evolved along with people, they became omnivores.\u003c/p>\n\u003cp>As people began to settle down and farm, dogs came along for the free food. And it was rarely meat — it was scraps of grains and vegetable waste on the dump heaps. Dogs that developed the ability to digest starch had an advantage, researchers say.\u003c/p>\n\u003cp>Cats are another story – they are dedicated carnivores, as you may have noticed when they show up at the door with half-dead mice and birds as presents.\u003c/p>\n\u003cp>Yet grains – how much and what kind — have become a controversial issue in recent years in both human and pet diets. These days, most complete and balanced pet-food products contain grains, \u003ca href=\"http://content.time.com/time/health/article/0,8599,1988345,00.html\">according to\u003c/a> Marion Nestle, who authored a book on pet food in 2010.\u003c/p>\n\u003cp>But as humans have become increasingly concerned that grain-based carbs are the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">reason we're fat\u003c/a>, some pet owners worry our dogs and cats who eat commercial pet food might also be gaining too much weight from the grains in it. That's led many pet owners to look for alternatives.\u003c/p>\n\u003cp>According to Fox, sales of grain-free pet foods jumped some 28 percent between 2011 and 2012 — to $1.4 billion for dog food, and some $322 million for cat food. Yet it's a small drop in the food bowl. Pet food is a $21 billion a year market.\u003c/p>\n\u003cp>Some pet owners are even putting pets on raw food diets, which makes \u003ca href=\"http://www.nasphv.org/aboutOfficers.html\">Joni Scheftel\u003c/a>, state public health veterinarian at the Minnesota Department of Health in St. Paul, nervous because it may increase human exposure to \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/12/177041849/first-you-growl-when-your-dogs-food-is-recalled-for-salmonella\">salmonella\u003c/a> and other foodborne illnesses. (More on that tomorrow.)\u003c/p>\n\u003cp>Cooking your own food for Fido is fine, vet nutritionist Delaney says, as long as you learn the dos and dont's. First of all, dog food can't contain ingredients pets can't tolerate, like garlic and onions, raisins, grapes and kabocha squash, he says. And you need to know the right proportions of protein and essential fatty acids. \"You have to do math ... to make sure it's balanced,\" he says.\u003c/p>\n\u003cp>For example, dogs can only handle a certain amount of vitamin D, or they can develop renal and urinary problems from \u003ca href=\"https://ahdc.vet.cornell.edu/sects/clinpath/modules/chem/hypercal.htm\">hypercalcimia\u003c/a>. There have also been reports of broken bones from inadequately balanced homemade diets, as reported in a \u003ca href=\"http://avmajournals.avma.org/doi/full/10.2460/javma.243.11.1549\">review\u003c/a> published in the \u003cem>Journal for American Veterinary Medical Association\u003c/em> in 2012.\u003c/p>\n\u003cp>While it's a lot of work to do it right, many owners who cook for their dogs say the proof is in the poop. Two years after she started on a homemade diet, Toffee's stopped scratching, her coat is shiny, and she make about 50 percent less poop that has to be scooped, Loper says. And she loves her food.\u003c/p>\n\u003cp>Loper says the reason more people like him are turning away from commercial dog food is that they are choosing fresher, more natural food ingredients for themselves these days. And they want to do the same for their companion animals.\u003c/p>\n\u003cp>\"If you're making better food for yourself, and cooking, why not [cook dog food]?\" he says. \"It's practically as quick as making pasta.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Whether for philosophical or health reasons, pet owners are whipping up batches of pet food for their beloved animals. But veterinarians warn that these meals need to be nutritionally balanced.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82567\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://www.flickr.com/photos/colorblindpicaso/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2676714959_a3fd412ab0_o-1e261eca8652e63a86fd7e9b7c0d5b4cfef2ad4a-1024x767.jpg\" alt=\"Despite a dizzying array of dog food choices, some owners avoid the cans and bags and making their own from scratch. Photo: Christopher/Flickr\" width=\"1024\" height=\"767\" class=\"size-large wp-image-82567\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Despite a dizzying array of dog food choices, some owners avoid the cans and bags and making their own from scratch. Photo: Christopher/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/26/315111166/why-some-pet-owners-ditch-chow-to-cook-for-fido-from-scratch\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/26/2014)\u003c/p>\n\u003cp>We're not only obsessed with what we eat. We're now obsessed with what our pets eat. They \u003ca href=\"http://www.npr.org/2012/03/06/148053980/pets-and-owners-form-a-mutually-beneficial-bond\">make us\u003c/a> healthier and happier, so who can blame us for wanting the best?\u003c/p>\n\u003cp>While the pet food industry has started adding salmon, vegetables and other ingredients humans favor to its products, the store-bought stuff just doesn't make the cut anymore for some owners. They're skipping the pet food aisle altogether in favor of cooking up big batches of Fido's meals.\u003c/p>\n\u003cp>Veterinarians say these pet food home chefs do it for different reasons.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\"For some people, it's the human-animal bonding. For some it's the philosophical benefits: they want to keep kosher, or [they're] vegetarians,\" and want to feed their pets the same way, says \u003ca href=\"https://secure.balanceit.com/info/aboutus.php\">Sean Delaney\u003c/a>, a board-certified veterinary nutritionist who co-authored a \u003ca href=\"http://www.amazon.com/Applied-Veterinary-Clinical-Nutrition-Fascetti/dp/0813806577\">textbook\u003c/a> on pet nutrition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Delaney founded \u003ca href=\"https://secure.balanceit.com/\">BalanceIt\u003c/a>, a website with tips on preparing pet food and other finer points of pet nutrition, in 2005. Interest in homemade pet food really took off in 2007 after the melamine \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=9814479\">pet food scare\u003c/a>, he says, and is still growing.\u003c/p>\n\u003cp>Bob Loper, a former freelance writer who lives in Washington, D.C., says he started cooking food for Toffee, his 10-year old mixed Boykin spaniel, during \"a very itchy phase.\" The vet told him she was allergic to something in the environment, her food or their home.\u003c/p>\n\u003cp>After eliminating the possibility of fleas, he decided to try a dog food \u003ca href=\"http://drfoxvet.com/library/info/dr-fox-homemade-dog-food\">recipe\u003c/a> his wife found online. The recipe was created by Michael Fox, former vice president of the Humane Society of the U.S. and the author of more than 40 books on animal care, behavior and bioethics.\u003c/p>\n\u003cp>The dish is basically a hamburger and rice casserole, with a few extra nutrients thrown in, like brewer's yeast for minerals like chromium and selenium.\u003c/p>\n\u003cp>\"I am an advocate of whole, organic foods that are biologically appropriate for the species. Food for Dogs is different from 'Dog Food' — it's human food quality, but with less grains,\" Fox writes on his \u003ca href=\"http://drfoxvet.com/library/info/\">website\u003c/a>, where he offers the dog food recipe, plus organic and GMO-free prepared pet food products.\u003c/p>\n\u003cp>Many people assume that the most \"biologically appropriate\" food for dogs is meat, but it's more complicated than that. Domestic dogs evolved from wolves, who are carnivores, but recent \u003ca href=\"http://news.sciencemag.org/plants-animals/2013/01/diet-shaped-dog-domestication?ref=\">research\u003c/a> published in the journal \u003cem>Science\u003c/em> shows that as domesticated dogs evolved along with people, they became omnivores.\u003c/p>\n\u003cp>As people began to settle down and farm, dogs came along for the free food. And it was rarely meat — it was scraps of grains and vegetable waste on the dump heaps. Dogs that developed the ability to digest starch had an advantage, researchers say.\u003c/p>\n\u003cp>Cats are another story – they are dedicated carnivores, as you may have noticed when they show up at the door with half-dead mice and birds as presents.\u003c/p>\n\u003cp>Yet grains – how much and what kind — have become a controversial issue in recent years in both human and pet diets. These days, most complete and balanced pet-food products contain grains, \u003ca href=\"http://content.time.com/time/health/article/0,8599,1988345,00.html\">according to\u003c/a> Marion Nestle, who authored a book on pet food in 2010.\u003c/p>\n\u003cp>But as humans have become increasingly concerned that grain-based carbs are the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">reason we're fat\u003c/a>, some pet owners worry our dogs and cats who eat commercial pet food might also be gaining too much weight from the grains in it. That's led many pet owners to look for alternatives.\u003c/p>\n\u003cp>According to Fox, sales of grain-free pet foods jumped some 28 percent between 2011 and 2012 — to $1.4 billion for dog food, and some $322 million for cat food. Yet it's a small drop in the food bowl. Pet food is a $21 billion a year market.\u003c/p>\n\u003cp>Some pet owners are even putting pets on raw food diets, which makes \u003ca href=\"http://www.nasphv.org/aboutOfficers.html\">Joni Scheftel\u003c/a>, state public health veterinarian at the Minnesota Department of Health in St. Paul, nervous because it may increase human exposure to \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/12/177041849/first-you-growl-when-your-dogs-food-is-recalled-for-salmonella\">salmonella\u003c/a> and other foodborne illnesses. (More on that tomorrow.)\u003c/p>\n\u003cp>Cooking your own food for Fido is fine, vet nutritionist Delaney says, as long as you learn the dos and dont's. First of all, dog food can't contain ingredients pets can't tolerate, like garlic and onions, raisins, grapes and kabocha squash, he says. And you need to know the right proportions of protein and essential fatty acids. \"You have to do math ... to make sure it's balanced,\" he says.\u003c/p>\n\u003cp>For example, dogs can only handle a certain amount of vitamin D, or they can develop renal and urinary problems from \u003ca href=\"https://ahdc.vet.cornell.edu/sects/clinpath/modules/chem/hypercal.htm\">hypercalcimia\u003c/a>. There have also been reports of broken bones from inadequately balanced homemade diets, as reported in a \u003ca href=\"http://avmajournals.avma.org/doi/full/10.2460/javma.243.11.1549\">review\u003c/a> published in the \u003cem>Journal for American Veterinary Medical Association\u003c/em> in 2012.\u003c/p>\n\u003cp>While it's a lot of work to do it right, many owners who cook for their dogs say the proof is in the poop. Two years after she started on a homemade diet, Toffee's stopped scratching, her coat is shiny, and she make about 50 percent less poop that has to be scooped, Loper says. And she loves her food.\u003c/p>\n\u003cp>Loper says the reason more people like him are turning away from commercial dog food is that they are choosing fresher, more natural food ingredients for themselves these days. And they want to do the same for their companion animals.\u003c/p>\n\u003cp>\"If you're making better food for yourself, and cooking, why not [cook dog food]?\" he says. \"It's practically as quick as making pasta.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Will Soda Lovers Drink to Less Sugar?",
"title": "Will Soda Lovers Drink to Less Sugar?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82287\" class=\"wp-caption aligncenter\" style=\"max-width: 2624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/soda-fa7ce4178b884106b072879b474f01a1fa52b57e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/soda-fa7ce4178b884106b072879b474f01a1fa52b57e.jpg\" alt=\"Samples from Dry Soda, Spindrift, Q and Veri Organic, four small companies that are trying to win back soda lovers by lowering the sugar. Photo: Maggie Starbard/NPR\" width=\"2624\" height=\"1966\" class=\"size-full wp-image-82287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Samples from Dry Soda, Spindrift, Q and Veri Organic, four small companies that are trying to win back soda lovers by lowering the sugar. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Marc Silver, \u003ca href=\"http://www.npr.org/blogs/health/2014/05/16/312823157/will-soda-lovers-drink-to-less-sugar-in-the-can\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/16/2014)\u003c/p>\n\u003cp>\u003cstrong>Correction\u003c/strong>\u003cbr>\n(5/19/2014)\u003cbr>\nAn earlier version of this story suggested that John Sicher thinks people's fears of studies that have linked some artificial sweeteners to cancer have led to the drop in diet soda sales. In fact, Sicher says the drop may be tied to concerns about artificial ingredients.\u003c/p>\n\u003chr>\n\u003cp>Who's a member of the Pepsi Generation? Anyone?\u003c/p>\n\u003cp>Would anyone still \"like to buy the world a Coke\"?\u003c/p>\n\u003cp>Yes, it's tough times for Big Soda in the U.S. The numbers alone make it clear. \"The entire [U.S.] carbonated soft drink category has been down for nine years,\" says John Sicher, editor of \u003ca href=\"http://www.beverage-digest.com/about.html\">Beverage Digest\u003c/a>\u003cem>. \u003c/em>\"Diet [soft drinks] are declining at a steeper pace than sugared [soft drinks],\" likely because people are concerned about artificial ingredients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But soda-makers aren't giving up. They think midcalorie soft drinks are a trend waiting to happen — that's the classification for soft drinks with roughly 60 to 100 calories in a 12-ounce serving, and 4 to 6 teaspoons of sugar. The same serving of a regular soda has 140 to 150 calories and 11 or so teaspoons of sugar or high fructose corn syrup.\u003c/p>\n\u003cp>At Coke, hopes are high for Coca-Cola Life, sweetened with half the sugar of a regular Coke along with the no-calorie sweetener stevia. It's been launched in Argentina and Chile so far. A spokeswoman calls it \"a unique, great-tasting option for those looking for beverages with fewer calories.\"\u003c/p>\n\u003cp>Pepsi and Dr Pepper are also testing new formulas for midcalorie sodas. Like Coke, they're cutting sugar and adding stevia, perhaps because, unlike some of the artificial sweeteners, it's not linked to health concerns. Health advocates agree: \"We wanted more testing but it's probably safe,\" says Michael Jacobson, executive director of the \u003ca href=\"http://www.cspinet.org/about/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>Stevia does have a distinct aftertaste — some would call it bitter or metallic. The soda-makers all claim to have figured out ways to fight that.\u003c/p>\n\u003cp>But there's more than one way to make a midcal soda. Small artisan soda-makers believe you can cut the sugar and still create a taste sensation. They're betting that some Americans will prefer a subtler soft drink — and unconventional favors. Cucumber or juniper berry soda, anyone?\u003c/p>\n\u003cp>\u003ca href=\"http://drysoda.com/\">Dry Soda\u003c/a> owes its birth to Sharelle Klaus' pregnancies. She gave up wine but still wanted a \"unique flavor\" beverage to pair with food. She experimented in her kitchen at first. It took more than 1,000 tests to perfect lavender, rhubarb and other offbeat sodas.\u003c/p>\n\u003cp>Top Chef winner Richard Blais helped develop the four newest flavors: apple, cherry, ginger and pear.\u003c/p>\n\u003cp>Don't add ice, Klaus advises. \"They were developed to drink out of a champagne flute.\" In fact, the name Dry Soda is a homage to dry wines.\u003c/p>\n\u003cp>Jordan Silbert of \u003ca href=\"http://qdrinks.com/\">Q Drinks\u003c/a> is another kitchen experimenter who launched a small soda company. Q stands for quinine, an ingredient in the tonic water that marked his entry into the beverage biz in 2007.\u003c/p>\n\u003cp>His 8-ounce bottles are sometimes sweetened with cane sugar (it goes well with flavors like lemon orange and grapefruit, he says) but earthy agave seemed the best choice for ginger ale.\u003c/p>\n\u003cp>\u003ca href=\"http://www.spindriftfresh.com/\">Spindrift\u003c/a> spent three years perfecting its sodas, which typically have fruit flavors like blackberry and mango orange. The goal is \"to be as true to the actual fruit as possible,\" says a spokeswoman. There's even pulp in some. Spindrift also has a line of seltzers, with calories that run from 10 to zero: It's just carbonated water with fruit juice.\u003c/p>\n\u003cp>And there's also a startup company, \u003ca href=\"http://www.verisoda.com/#/\">Veri Soda\u003c/a>, that's trying the sugar-stevia blend.\u003c/p>\n\u003cp>Market share is so small that no one is tracking these small fry, but they all report that sales are increasing. And that's something considering the price: around $1.50 a bottle.\u003c/p>\n\u003cp>\"They're pretty small, but more power to 'em,\" says Jacobson of CSPI. If you want a soda, he figures, fewer teaspoons of sugar are a good thing.\u003c/p>\n\u003cp>But what do these new breed sodas taste like?\u003c/p>\n\u003cp>We arranged a taste test. Coke, Pepsi and Dr Pepper could not provide samples of their new midcalorie lines, so Veri Soda represented the sugar-plus-stevia category.\u003c/p>\n\u003cp>There were lots of snarky comments, as you might expect from a crowd of thirsty journalists.\u003c/p>\n\u003cfigure id=\"attachment_82288\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/soda3_wide-d9c7bc402aee9bd43e81acd621200472491879e3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/soda3_wide-d9c7bc402aee9bd43e81acd621200472491879e3.jpg\" alt=\"Dry Soda, Q Drinks and Spindrift are a few of the sodas we tried. Photo: Maggie Starbard/NPR\" width=\"3000\" height=\"1685\" class=\"size-full wp-image-82288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dry Soda, Q Drinks and Spindrift are a few of the sodas we tried. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Cucumber tastes like body wash.\"\u003c/p>\n\u003cp>\"Juniper berry is like a weak version of Scope.\"\u003c/p>\n\u003cp>\"Veri Cola is like weak beer with sugar.\"\u003c/p>\n\u003cp>Then there were the backhanded compliments: \"Pear soda is nice enough. I don't regret drinking it.\"\u003c/p>\n\u003cp>But basically, every soda found its fans, even Dry Soda's cucumber: \"Refreshing and not too sweet. It'd be nice with gin.\"\u003c/p>\n\u003cp>One taster is eager to enhance Dark 'n' Stormys with the \"good kick\" of Q ginger ale.\u003c/p>\n\u003cp>Spindrift's fruit flavors impressed, especially orange-mango, and so did its carbonated half-and-half (that's tea and lemonade): \"Very good.\"\u003c/p>\n\u003cp>Veri Soda's sugar-stevia blend also won over taste buds. One person is ready to switch from mainstream cola to the Veri Soda version. Sure, there's an aftertaste, she said, but she didn't mind that much. Another said Veri Soda's orange had \"that orange creamsicle taste,\" giving it a slight edge over the also tasty orange from Q.\u003c/p>\n\u003cp>To sum it all up: \"Soda is so much better,\" one taster said, \"with half the sugar.\"\u003c/p>\n\u003cp>Will the public buy it? Sicher of \u003cem>Beverage Digest\u003c/em> isn't sure: \"Midcals in the U.S. historically have not worked well.\" RIP, \u003ca href=\"http://hbr.org/2011/04/why-most-product-launches-fail/ar/2\">Coke C2\u003c/a> and \u003ca href=\"http://money.cnn.com/2005/05/20/news/fortune500/pepsi_edge/\">Pepsi Edge\u003c/a>. He adds: \"It's too early to tell whether [midcalorie] products will be successful.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "U.S. sales of sugared and diet sodas have slumped. So soda-makers are trying to win back consumers with new flavors and less sugar. But historically, midcalorie sodas haven't sold very well.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82287\" class=\"wp-caption aligncenter\" style=\"max-width: 2624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/soda-fa7ce4178b884106b072879b474f01a1fa52b57e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/soda-fa7ce4178b884106b072879b474f01a1fa52b57e.jpg\" alt=\"Samples from Dry Soda, Spindrift, Q and Veri Organic, four small companies that are trying to win back soda lovers by lowering the sugar. Photo: Maggie Starbard/NPR\" width=\"2624\" height=\"1966\" class=\"size-full wp-image-82287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Samples from Dry Soda, Spindrift, Q and Veri Organic, four small companies that are trying to win back soda lovers by lowering the sugar. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Marc Silver, \u003ca href=\"http://www.npr.org/blogs/health/2014/05/16/312823157/will-soda-lovers-drink-to-less-sugar-in-the-can\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/16/2014)\u003c/p>\n\u003cp>\u003cstrong>Correction\u003c/strong>\u003cbr>\n(5/19/2014)\u003cbr>\nAn earlier version of this story suggested that John Sicher thinks people's fears of studies that have linked some artificial sweeteners to cancer have led to the drop in diet soda sales. In fact, Sicher says the drop may be tied to concerns about artificial ingredients.\u003c/p>\n\u003chr>\n\u003cp>Who's a member of the Pepsi Generation? Anyone?\u003c/p>\n\u003cp>Would anyone still \"like to buy the world a Coke\"?\u003c/p>\n\u003cp>Yes, it's tough times for Big Soda in the U.S. The numbers alone make it clear. \"The entire [U.S.] carbonated soft drink category has been down for nine years,\" says John Sicher, editor of \u003ca href=\"http://www.beverage-digest.com/about.html\">Beverage Digest\u003c/a>\u003cem>. \u003c/em>\"Diet [soft drinks] are declining at a steeper pace than sugared [soft drinks],\" likely because people are concerned about artificial ingredients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But soda-makers aren't giving up. They think midcalorie soft drinks are a trend waiting to happen — that's the classification for soft drinks with roughly 60 to 100 calories in a 12-ounce serving, and 4 to 6 teaspoons of sugar. The same serving of a regular soda has 140 to 150 calories and 11 or so teaspoons of sugar or high fructose corn syrup.\u003c/p>\n\u003cp>At Coke, hopes are high for Coca-Cola Life, sweetened with half the sugar of a regular Coke along with the no-calorie sweetener stevia. It's been launched in Argentina and Chile so far. A spokeswoman calls it \"a unique, great-tasting option for those looking for beverages with fewer calories.\"\u003c/p>\n\u003cp>Pepsi and Dr Pepper are also testing new formulas for midcalorie sodas. Like Coke, they're cutting sugar and adding stevia, perhaps because, unlike some of the artificial sweeteners, it's not linked to health concerns. Health advocates agree: \"We wanted more testing but it's probably safe,\" says Michael Jacobson, executive director of the \u003ca href=\"http://www.cspinet.org/about/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>Stevia does have a distinct aftertaste — some would call it bitter or metallic. The soda-makers all claim to have figured out ways to fight that.\u003c/p>\n\u003cp>But there's more than one way to make a midcal soda. Small artisan soda-makers believe you can cut the sugar and still create a taste sensation. They're betting that some Americans will prefer a subtler soft drink — and unconventional favors. Cucumber or juniper berry soda, anyone?\u003c/p>\n\u003cp>\u003ca href=\"http://drysoda.com/\">Dry Soda\u003c/a> owes its birth to Sharelle Klaus' pregnancies. She gave up wine but still wanted a \"unique flavor\" beverage to pair with food. She experimented in her kitchen at first. It took more than 1,000 tests to perfect lavender, rhubarb and other offbeat sodas.\u003c/p>\n\u003cp>Top Chef winner Richard Blais helped develop the four newest flavors: apple, cherry, ginger and pear.\u003c/p>\n\u003cp>Don't add ice, Klaus advises. \"They were developed to drink out of a champagne flute.\" In fact, the name Dry Soda is a homage to dry wines.\u003c/p>\n\u003cp>Jordan Silbert of \u003ca href=\"http://qdrinks.com/\">Q Drinks\u003c/a> is another kitchen experimenter who launched a small soda company. Q stands for quinine, an ingredient in the tonic water that marked his entry into the beverage biz in 2007.\u003c/p>\n\u003cp>His 8-ounce bottles are sometimes sweetened with cane sugar (it goes well with flavors like lemon orange and grapefruit, he says) but earthy agave seemed the best choice for ginger ale.\u003c/p>\n\u003cp>\u003ca href=\"http://www.spindriftfresh.com/\">Spindrift\u003c/a> spent three years perfecting its sodas, which typically have fruit flavors like blackberry and mango orange. The goal is \"to be as true to the actual fruit as possible,\" says a spokeswoman. There's even pulp in some. Spindrift also has a line of seltzers, with calories that run from 10 to zero: It's just carbonated water with fruit juice.\u003c/p>\n\u003cp>And there's also a startup company, \u003ca href=\"http://www.verisoda.com/#/\">Veri Soda\u003c/a>, that's trying the sugar-stevia blend.\u003c/p>\n\u003cp>Market share is so small that no one is tracking these small fry, but they all report that sales are increasing. And that's something considering the price: around $1.50 a bottle.\u003c/p>\n\u003cp>\"They're pretty small, but more power to 'em,\" says Jacobson of CSPI. If you want a soda, he figures, fewer teaspoons of sugar are a good thing.\u003c/p>\n\u003cp>But what do these new breed sodas taste like?\u003c/p>\n\u003cp>We arranged a taste test. Coke, Pepsi and Dr Pepper could not provide samples of their new midcalorie lines, so Veri Soda represented the sugar-plus-stevia category.\u003c/p>\n\u003cp>There were lots of snarky comments, as you might expect from a crowd of thirsty journalists.\u003c/p>\n\u003cfigure id=\"attachment_82288\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/soda3_wide-d9c7bc402aee9bd43e81acd621200472491879e3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/soda3_wide-d9c7bc402aee9bd43e81acd621200472491879e3.jpg\" alt=\"Dry Soda, Q Drinks and Spindrift are a few of the sodas we tried. Photo: Maggie Starbard/NPR\" width=\"3000\" height=\"1685\" class=\"size-full wp-image-82288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dry Soda, Q Drinks and Spindrift are a few of the sodas we tried. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Cucumber tastes like body wash.\"\u003c/p>\n\u003cp>\"Juniper berry is like a weak version of Scope.\"\u003c/p>\n\u003cp>\"Veri Cola is like weak beer with sugar.\"\u003c/p>\n\u003cp>Then there were the backhanded compliments: \"Pear soda is nice enough. I don't regret drinking it.\"\u003c/p>\n\u003cp>But basically, every soda found its fans, even Dry Soda's cucumber: \"Refreshing and not too sweet. It'd be nice with gin.\"\u003c/p>\n\u003cp>One taster is eager to enhance Dark 'n' Stormys with the \"good kick\" of Q ginger ale.\u003c/p>\n\u003cp>Spindrift's fruit flavors impressed, especially orange-mango, and so did its carbonated half-and-half (that's tea and lemonade): \"Very good.\"\u003c/p>\n\u003cp>Veri Soda's sugar-stevia blend also won over taste buds. One person is ready to switch from mainstream cola to the Veri Soda version. Sure, there's an aftertaste, she said, but she didn't mind that much. Another said Veri Soda's orange had \"that orange creamsicle taste,\" giving it a slight edge over the also tasty orange from Q.\u003c/p>\n\u003cp>To sum it all up: \"Soda is so much better,\" one taster said, \"with half the sugar.\"\u003c/p>\n\u003cp>Will the public buy it? Sicher of \u003cem>Beverage Digest\u003c/em> isn't sure: \"Midcals in the U.S. historically have not worked well.\" RIP, \u003ca href=\"http://hbr.org/2011/04/why-most-product-launches-fail/ar/2\">Coke C2\u003c/a> and \u003ca href=\"http://money.cnn.com/2005/05/20/news/fortune500/pepsi_edge/\">Pepsi Edge\u003c/a>. He adds: \"It's too early to tell whether [midcalorie] products will be successful.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Food Domain Extensions Released Including .food, .restaurant and .organic",
"title": "New Food Domain Extensions Released Including .food, .restaurant and .organic",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79654\" class=\"wp-caption aligncenter\" style=\"max-width: 853px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/food-dot-com.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/food-dot-com.jpg\" alt=\"Pizza.food delivery from ICANN's video New gTLDs: The Dot has new friends!\" width=\"853\" height=\"454\" class=\"size-full wp-image-79654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizza.food delivery from ICANN's video New gTLDs: The Dot has new friends!\u003c/figcaption>\u003c/figure>\n\u003cp>Soon food could have an internet all its own--sort of. Earlier this spring, a \u003ca href=\"http://newgtlds.icann.org/en/program-status/delegated-strings\">number of domain extensions\u003c/a> aimed at specific industries and geographic areas began to roll out to the public, meaning that people could get website addresses like www.exercise.guru (actually a url squatter bought that one, sorry) or www.kellyrides.bike. Later this year .food and other food-related extensions are expected to be released.\u003c/p>\n\u003cp>Last year, \u003ca href=\"https://www.icann.org/\" target=\"_blank\">ICANN (Internet Corporation for Assigned Names and Numbers)\u003c/a> released thousands of new generic top-level domains, known as gTLDs. This means we will no longer be limited to .com, .org, and their less-popular cousins. Instead, what that means is that ICANN is making available over 600 domain extensions like .photography, .healthcare, .restaurant and .food.\u003c/p>\n\u003cp>Watch ICANN's video explaining the new gTLDs aka \"the new dots.\"\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=1kFcxf8KAjg] \u003c/p>\n\u003cp>All of a sudden, said Andrew Rosener, CEO of domain broker \u003ca href=\"http://www.mediaoptions.com/\" target=\"_blank\">Media Options\u003c/a>, your website won't have to be www.MikesNewYorkPizza.com anymore. It could be www.MikesPizza.restaurant or www.MikesNewYork.pizza or www.MikesPizza.nyc. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But, not yet.\u003c/p>\n\u003cp>Right now, the whole thing is \"kind of a cluster&@$%,\" said Rosener. \u003c/p>\n\u003cp>When ICANN announced these new gTLDs two years ago, any operating company could apply to run one. It costs $185,000 to apply to operate one of the new gTLDs, said Rosener, but if there are multiple applications then there is an auction. One of the biggest applications, \u003ca href=\"http://www.donuts.co/\" target=\"_blank\">Donuts.co\u003c/a>, spent about $56 million applying for over 300 gTLDs. Many of those applications are just now being sorted out and finally rolled out to the public. That doesn't mean, though, that there's a lot of clarity about who is running which ones, how expensive they are, or even why you'd want one.\u003c/p>\n\u003cp>Because of the volume of domain extensions, there's \"a lot of confusion,\" said Rosener. The renewal and operating fees will vary from operator to operator. Which registrars support which domain extensions will also vary, ie. some of them you'll be able to purchase at GoDaddy (the biggest registrar with 84% of registration) but some you won't. How those domain extensions are supported will also vary. What that means practically is if you want to register your food business with a url that ends in .food or .sanfrancisco or .organic, you may not be able to figure out how to do so or how much you'll have to pay.\u003c/p>\n\u003cp>And, perhaps the biggest thing that's still unclear is how these new gTLDs will be treated in search engines. Right now, for example, Google favors .com addresses and addresses that have been registered for a longer amount of time. No one knows how or if that will change.\u003c/p>\n\u003cp>\"It's yet to be determined how Google will treat them in its search algorithm,\" said Rosener. Google is also applying to operate some of the new gTLDs itself--including .google, .yotube, and .web--through a shell company called Charleston Road Registry. If Google treats its own domain extensions differently than other new extensions, then there could be problems.\u003c/p>\n\u003cp>The most popular of the new domain extensions or gTLDs has so far been .guru, which has over 30,000 registrations. About 18,000 people also registered to get .photography domains. But, those are the most popular and they're certainly not going to get anywhere near as many registrations as traditional domain extensions--or even as many as new extensions like .co (which got 1.5 million). Right now, .food has about 250,000 people pre-registered, which just means that those people want to get additional information and be notified when .food becomes available. It's unlikely .food will actually garner anywhere close to that many addresses. It's expected to be made available later this year. \"None of these will ever get a million registrations,\" said Rosener. \u003c/p>\n\u003cp>The main reason people will want to buy one of these new domain extensions is to market their small business, or because the available mainstream web addresses is limited.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It creates interesting marketing assets,\" said Rosener. \"But, it's not viable as a primary address for anything besides small and medium businesses.\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79654\" class=\"wp-caption aligncenter\" style=\"max-width: 853px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/food-dot-com.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/food-dot-com.jpg\" alt=\"Pizza.food delivery from ICANN's video New gTLDs: The Dot has new friends!\" width=\"853\" height=\"454\" class=\"size-full wp-image-79654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizza.food delivery from ICANN's video New gTLDs: The Dot has new friends!\u003c/figcaption>\u003c/figure>\n\u003cp>Soon food could have an internet all its own--sort of. Earlier this spring, a \u003ca href=\"http://newgtlds.icann.org/en/program-status/delegated-strings\">number of domain extensions\u003c/a> aimed at specific industries and geographic areas began to roll out to the public, meaning that people could get website addresses like www.exercise.guru (actually a url squatter bought that one, sorry) or www.kellyrides.bike. Later this year .food and other food-related extensions are expected to be released.\u003c/p>\n\u003cp>Last year, \u003ca href=\"https://www.icann.org/\" target=\"_blank\">ICANN (Internet Corporation for Assigned Names and Numbers)\u003c/a> released thousands of new generic top-level domains, known as gTLDs. This means we will no longer be limited to .com, .org, and their less-popular cousins. Instead, what that means is that ICANN is making available over 600 domain extensions like .photography, .healthcare, .restaurant and .food.\u003c/p>\n\u003cp>Watch ICANN's video explaining the new gTLDs aka \"the new dots.\"\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/1kFcxf8KAjg'\n title='//www.youtube.com/embed/1kFcxf8KAjg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp> \u003c/p>\n\u003cp>All of a sudden, said Andrew Rosener, CEO of domain broker \u003ca href=\"http://www.mediaoptions.com/\" target=\"_blank\">Media Options\u003c/a>, your website won't have to be www.MikesNewYorkPizza.com anymore. It could be www.MikesPizza.restaurant or www.MikesNewYork.pizza or www.MikesPizza.nyc. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But, not yet.\u003c/p>\n\u003cp>Right now, the whole thing is \"kind of a cluster&@$%,\" said Rosener. \u003c/p>\n\u003cp>When ICANN announced these new gTLDs two years ago, any operating company could apply to run one. It costs $185,000 to apply to operate one of the new gTLDs, said Rosener, but if there are multiple applications then there is an auction. One of the biggest applications, \u003ca href=\"http://www.donuts.co/\" target=\"_blank\">Donuts.co\u003c/a>, spent about $56 million applying for over 300 gTLDs. Many of those applications are just now being sorted out and finally rolled out to the public. That doesn't mean, though, that there's a lot of clarity about who is running which ones, how expensive they are, or even why you'd want one.\u003c/p>\n\u003cp>Because of the volume of domain extensions, there's \"a lot of confusion,\" said Rosener. The renewal and operating fees will vary from operator to operator. Which registrars support which domain extensions will also vary, ie. some of them you'll be able to purchase at GoDaddy (the biggest registrar with 84% of registration) but some you won't. How those domain extensions are supported will also vary. What that means practically is if you want to register your food business with a url that ends in .food or .sanfrancisco or .organic, you may not be able to figure out how to do so or how much you'll have to pay.\u003c/p>\n\u003cp>And, perhaps the biggest thing that's still unclear is how these new gTLDs will be treated in search engines. Right now, for example, Google favors .com addresses and addresses that have been registered for a longer amount of time. No one knows how or if that will change.\u003c/p>\n\u003cp>\"It's yet to be determined how Google will treat them in its search algorithm,\" said Rosener. Google is also applying to operate some of the new gTLDs itself--including .google, .yotube, and .web--through a shell company called Charleston Road Registry. If Google treats its own domain extensions differently than other new extensions, then there could be problems.\u003c/p>\n\u003cp>The most popular of the new domain extensions or gTLDs has so far been .guru, which has over 30,000 registrations. About 18,000 people also registered to get .photography domains. But, those are the most popular and they're certainly not going to get anywhere near as many registrations as traditional domain extensions--or even as many as new extensions like .co (which got 1.5 million). Right now, .food has about 250,000 people pre-registered, which just means that those people want to get additional information and be notified when .food becomes available. It's unlikely .food will actually garner anywhere close to that many addresses. It's expected to be made available later this year. \"None of these will ever get a million registrations,\" said Rosener. \u003c/p>\n\u003cp>The main reason people will want to buy one of these new domain extensions is to market their small business, or because the available mainstream web addresses is limited.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It creates interesting marketing assets,\" said Rosener. \"But, it's not viable as a primary address for anything besides small and medium businesses.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Who Says Food Porn Has to be Dominated by Junk Food?",
"title": "Who Says Food Porn Has to be Dominated by Junk Food?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79060\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hub_screenshot-3-_custom-28f8329bc34b8d042f460eaa86ea7cb8181e0f81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hub_screenshot-3-_custom-28f8329bc34b8d042f460eaa86ea7cb8181e0f81-1024x550.jpg\" alt=\"Food Porn Index: This is what you're posting about, foodies. Photo: Courtesy of Bolthouse Farms\" width=\"1024\" height=\"550\" class=\"size-large wp-image-79060\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food Porn Index: This is what you're posting about, foodies. Photo: Courtesy of Bolthouse Farms\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/12/289411732/who-says-food-porn-has-to-be-dominated-by-junk-food\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/12/2014)\u003c/p>\n\u003cp>It's one of our guiltiest pleasures on the internet, and though some of us may not like to admit it, chances are, we've done it. Some are even addicted. That's right, we're talking about the endless consumption and distribution of food porn.\u003c/p>\n\u003cp>Photos of fatty foods like grease-laced bacon and glistening donuts abound to satisfy our virtual cravings, yet their healthier counterparts — fruits and veggies – just haven't been getting as much love online.\u003c/p>\n\u003cp>But why should the junk food guys have all the fun?\u003c/p>\n\u003cp>That was the thinking behind \u003ca href=\"http://www.foodpornindex.com/\">Food Porn Index\u003c/a>, an interactive website that highlights this unhealthy imbalance in social media. The index uses a custom algorithm to track how many times certain food hashtags are used on Twitter and Instagram, updating every 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_79059\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/melon_experience-c36036b17489e12afeced1a0804ca060c7eea68a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/melon_experience-c36036b17489e12afeced1a0804ca060c7eea68a-1024x767.jpg\" alt=\"Relax with Food Porn Index's "melon meditation." Om ... Photo: Courtesy of Bolthouse Farms\" width=\"1024\" height=\"767\" class=\"size-large wp-image-79059\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Relax with Food Porn Index's \"melon meditation.\" Om ... Photo: Courtesy of Bolthouse Farms\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, the site is part of a marketing campaign from carrot and juice company \u003ca href=\"http://www.bolthouse.com/\">Bolthouse Farms'\u003c/a> — whose \u003cem>thing\u003c/em> is to make healthy foods edgy — but it's also pretty interesting nonetheless.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the index's front page, you'll find a grid of boxes featuring 24 different food hashtags and pictures – 12 healthy ones and 12 unhealthy ones – along with the number of times they've been mentioned. Depending on which box you click on, you'll be shuttled over to a different interactive experience — say, a fast-paced game of \"guac-a-mole or a trippy \"melon meditation,\" led by a soothing voice.\u003c/p>\n\u003cp>The goal is to sway the online conversation to be more about fruits and vegetables, and less about junk food, in a lighthearted way, says Todd Putman, Bolthouse's chief officer or marketing and innovation. He plans to showcase the success of the website at the \u003ca href=\"http://ahealthieramerica.org/\">Partnership for a Healthier America\u003c/a> summit this week, where first lady Michelle Obama will be speaking.\u003c/p>\n\u003cp>\"We're aiming for humor, to make guacamole fun, to really bring to life the juxtaposition of Brussels sprouts and having fun with them,\" he says. \"Because people don't necessarily do that today and ... we think [that], to the extent that you can have fun with fruits and vegetables, it can accelerate the consumption. (For the record, we here at The Salt have always found guacamole fun.)\u003c/p>\n\u003cp>Bolthouse may be onto something. Over half of Americans who use social media agree that seeing photos of fruits and vegetables actually motivates them to eat healthier, according to a recent survey that market research company Harris Interactive conducted for Bolthouse. At the same time, about a third of respondents admitted that those glorified photos of cookies, pizza and cake also make them give into their unhealthy cravings.\u003c/p>\n\u003cp>\"What better way than to have a little bit of a laugh around something that's quite serious, which is the way the people eat in this country,\" Putman says. \"We all know [our eating habits are] out of whack, out of balance, and you can clearly see that mathematically.\"\u003c/p>\n\u003cp>To date, the website has collected nearly 200 million hashtags — 71 percent are for junk food, while only 29 percent are for healthy foods. That's actually a slight improvement from when the site was first launched back in February, when the numbers sat at 72.4 percent and 27.6 percent.\u003c/p>\n\u003cp>Among the most popular hashtags? \u003ca href=\"https://twitter.com/search?q=%23condiment&src=typd\">#condiment\u003c/a>. As of this writing, it's clocked in more than 26 million mentions. On the healthy side, the winner is \u003ca href=\"https://twitter.com/search?q=%23vegetable&src=typd\">#vegetable\u003c/a> — with only 14 million uses.\u003c/p>\n\u003cp>While junk food may be winning the hashtag war so far, the site is getting attention – attracting 42,000 unique visitors in under a month. Putman hopes that will encourage other marketers to get more playful with selling healthy foods.\u003c/p>\n\u003cp>\"Marketing of healthy fruits and vegetables need to be more creative, needs to be more innovative, needs to be more relevant ... and more emotive versus rational,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79060\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hub_screenshot-3-_custom-28f8329bc34b8d042f460eaa86ea7cb8181e0f81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hub_screenshot-3-_custom-28f8329bc34b8d042f460eaa86ea7cb8181e0f81-1024x550.jpg\" alt=\"Food Porn Index: This is what you're posting about, foodies. Photo: Courtesy of Bolthouse Farms\" width=\"1024\" height=\"550\" class=\"size-large wp-image-79060\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food Porn Index: This is what you're posting about, foodies. Photo: Courtesy of Bolthouse Farms\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/12/289411732/who-says-food-porn-has-to-be-dominated-by-junk-food\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/12/2014)\u003c/p>\n\u003cp>It's one of our guiltiest pleasures on the internet, and though some of us may not like to admit it, chances are, we've done it. Some are even addicted. That's right, we're talking about the endless consumption and distribution of food porn.\u003c/p>\n\u003cp>Photos of fatty foods like grease-laced bacon and glistening donuts abound to satisfy our virtual cravings, yet their healthier counterparts — fruits and veggies – just haven't been getting as much love online.\u003c/p>\n\u003cp>But why should the junk food guys have all the fun?\u003c/p>\n\u003cp>That was the thinking behind \u003ca href=\"http://www.foodpornindex.com/\">Food Porn Index\u003c/a>, an interactive website that highlights this unhealthy imbalance in social media. The index uses a custom algorithm to track how many times certain food hashtags are used on Twitter and Instagram, updating every 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_79059\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/melon_experience-c36036b17489e12afeced1a0804ca060c7eea68a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/melon_experience-c36036b17489e12afeced1a0804ca060c7eea68a-1024x767.jpg\" alt=\"Relax with Food Porn Index's "melon meditation." Om ... Photo: Courtesy of Bolthouse Farms\" width=\"1024\" height=\"767\" class=\"size-large wp-image-79059\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Relax with Food Porn Index's \"melon meditation.\" Om ... Photo: Courtesy of Bolthouse Farms\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, the site is part of a marketing campaign from carrot and juice company \u003ca href=\"http://www.bolthouse.com/\">Bolthouse Farms'\u003c/a> — whose \u003cem>thing\u003c/em> is to make healthy foods edgy — but it's also pretty interesting nonetheless.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the index's front page, you'll find a grid of boxes featuring 24 different food hashtags and pictures – 12 healthy ones and 12 unhealthy ones – along with the number of times they've been mentioned. Depending on which box you click on, you'll be shuttled over to a different interactive experience — say, a fast-paced game of \"guac-a-mole or a trippy \"melon meditation,\" led by a soothing voice.\u003c/p>\n\u003cp>The goal is to sway the online conversation to be more about fruits and vegetables, and less about junk food, in a lighthearted way, says Todd Putman, Bolthouse's chief officer or marketing and innovation. He plans to showcase the success of the website at the \u003ca href=\"http://ahealthieramerica.org/\">Partnership for a Healthier America\u003c/a> summit this week, where first lady Michelle Obama will be speaking.\u003c/p>\n\u003cp>\"We're aiming for humor, to make guacamole fun, to really bring to life the juxtaposition of Brussels sprouts and having fun with them,\" he says. \"Because people don't necessarily do that today and ... we think [that], to the extent that you can have fun with fruits and vegetables, it can accelerate the consumption. (For the record, we here at The Salt have always found guacamole fun.)\u003c/p>\n\u003cp>Bolthouse may be onto something. Over half of Americans who use social media agree that seeing photos of fruits and vegetables actually motivates them to eat healthier, according to a recent survey that market research company Harris Interactive conducted for Bolthouse. At the same time, about a third of respondents admitted that those glorified photos of cookies, pizza and cake also make them give into their unhealthy cravings.\u003c/p>\n\u003cp>\"What better way than to have a little bit of a laugh around something that's quite serious, which is the way the people eat in this country,\" Putman says. \"We all know [our eating habits are] out of whack, out of balance, and you can clearly see that mathematically.\"\u003c/p>\n\u003cp>To date, the website has collected nearly 200 million hashtags — 71 percent are for junk food, while only 29 percent are for healthy foods. That's actually a slight improvement from when the site was first launched back in February, when the numbers sat at 72.4 percent and 27.6 percent.\u003c/p>\n\u003cp>Among the most popular hashtags? \u003ca href=\"https://twitter.com/search?q=%23condiment&src=typd\">#condiment\u003c/a>. As of this writing, it's clocked in more than 26 million mentions. On the healthy side, the winner is \u003ca href=\"https://twitter.com/search?q=%23vegetable&src=typd\">#vegetable\u003c/a> — with only 14 million uses.\u003c/p>\n\u003cp>While junk food may be winning the hashtag war so far, the site is getting attention – attracting 42,000 unique visitors in under a month. Putman hopes that will encourage other marketers to get more playful with selling healthy foods.\u003c/p>\n\u003cp>\"Marketing of healthy fruits and vegetables need to be more creative, needs to be more innovative, needs to be more relevant ... and more emotive versus rational,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For a Faster-Aged Bourbon, You Need the Motion of the Ocean",
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"content": "\u003cfigure id=\"attachment_78997\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocean-bottle-on-ship-with-barrels_wide-a4152f98908e8c358bc4e14d795fd1494fa226ac.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocean-bottle-on-ship-with-barrels_wide-a4152f98908e8c358bc4e14d795fd1494fa226ac-1024x575.jpg\" alt=\"Jefferson's Ocean bourbon is aged on the high seas, a technique that takes advantage of basic physical chemistry. The bottles sell for $200 a piece. Photo: Courtesy of OCEARCH\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jefferson's Ocean bourbon is aged on the high seas, a technique that takes advantage of basic physical chemistry. The bottles sell for $200 a piece. Photo: Courtesy of OCEARCH\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/288780160/for-a-faster-aged-bourbon-you-need-the-motion-of-the-ocean\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/11/2014)\u003c/p>\n\u003cp>From its earliest days as America's homegrown whiskey elixir, Kentucky bourbon has been traveling on boats.\u003c/p>\n\u003cp>In fact, boats were a key reason why Kentucky became the king of bourbon. In the late 1700s, trade depended on waterways, and distillers in the state had a big advantage: the Ohio River. They'd load their barrels onto flatboats on the Ohio, which flowed into the Mississippi, taking their golden liquor as far down as New Orleans.\u003c/p>\n\u003cp>Back then, placing barrels on boats was a necessity. These days, it's become a novelty: Eighth-generation Kentucky bourbon distiller Trey Zoeller is using the motion of the ocean to produce bottles worth $200 each.\u003c/p>\n\u003cp>\"We're going back to how bourbon was initially aged,\" Zoeller tells The Salt. \"The color and flavor came from the rocking on the water. Bourbon was loaded on to ships in Kentucky, and by the time it traveled to the people buying it, the flavor improved.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bourbon is a family legacy for Zoeller. His great-great-great grandmother was among the first female distillers and his father, Chet, is a \u003ca href=\"http://www.kentuckydistilleries.net/zoeller.html\" target=\"_blank\">bourbon scholar\u003c/a>. Zoeller has been in the artisanal whiskey business since the 1990s with his \u003ca href=\"http://jeffersonsbourbon.com/\">Jefferson's Bourbon\u003c/a>. Five years ago, Zoeller was celebrating his birthday on a friend's boat off the coast of Costa Rica. As two Kentucky boys are wont to do, they were raising glasses full of bourbon. That's when Zoeller got the idea to send barrels of bourbon out to sea.\u003c/p>\n\u003cfigure id=\"attachment_78998\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocearch-ship-9fe23013d9062967252cc1783bb76272a59f2109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocearch-ship-9fe23013d9062967252cc1783bb76272a59f2109-1024x768.jpg\" alt=\"This OCEARCH ship carried Zoeller's first bourbon-aged barrels for three and a half years, covering more than 10,000 nautical miles. According to Tom Collins, a chemist at UC Davis, the higher temperatures of tropical locales, and the swill of the ocean, can accelerate the whiskey aging process. Photo: Courtesy of OCEARCH\" width=\"1024\" height=\"768\" class=\"size-large wp-image-78998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This OCEARCH ship carried Zoeller's first bourbon-aged barrels for three and a half years, covering more than 10,000 nautical miles. According to Tom Collins, a chemist at UC Davis, the higher temperatures of tropical locales, and the swill of the ocean, can accelerate the whiskey aging process. Photo: Courtesy of OCEARCH\u003c/figcaption>\u003c/figure>\n\u003cp>\"I was watching the bourbon in the bottle shift from side to side,\" he recalls, \"and I thought, if it'll do that in the bottle, it'll do that in a barrel on a ship.\"\u003c/p>\n\u003cp>Chemist Tom Collins, a researcher at the University of Davis who has \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/11/rye-bother-an-inside-the-barrel-look-at-american-whiskeys\">analyzed the flavor profiles\u003c/a> of American whiskeys, says higher temperatures like those found in tropical locales, and the swill of the ocean, can both accelerate the whiskey aging process.\u003c/p>\n\u003cp>\"The daily swing in temperature matters,\" Collins explains. \"As the liquid warms up, it expands into the wood. And then as it cools down, it contracts, which can improve extraction\" of compounds from the wood – compounds that give aged whiskey its characteristic flavor. \"These reactions are generally favored with higher temperatures.\"\u003c/p>\n\u003cp>And greater extraction, Collins says, results in more caramel-related compounds, altering the flavor and color of bourbon.\u003c/p>\n\u003cp>After his initial revelation, Zoeller sent five barrels of recently distilled bourbon out to sea with his friend Chris Fischer. A high school friend of Zoeller's, Fischer heads \u003ca href=\"http://www.ocearch.org/\" target=\"_blank\">OCEARCH\u003c/a>, an organization that tracks sharks and other endangered marine life. He kept the barrels on board his ship for three and a half years. Fischer covered more than 10,000 nautical miles, travelling south of the equator and in and out of the Panama Canal six times.\u003c/p>\n\u003cp>So what happened when Zoeller tapped those first barrels?\u003c/p>\n\u003cp>\"The experiment totally exceeded our expectations,\" he says. \"The bourbon went in clear as water and came out black. Bourbon always picks up color in the barrel, but this 4-year-old bourbon was darker than 30-year-old bourbon.\"\u003c/p>\n\u003cp>And the salt air gave the bourbon a briny taste — more similar to an Irish single malt — and coloring like dark rum, Zoeller says.\u003c/p>\n\u003cp>The unique combination fuelled a buying frenzy among bourbon enthusiasts. Some paid much as a \u003ca href=\"http://capitolbourbon.blogspot.co.uk/2013/05/thoughts-on-facebook-bourbon-exchange.html\" target=\"_blank\">thousand dollars\u003c/a> at auction for a bottle — $800 more than the original selling price.\u003c/p>\n\u003cp>Since those first barrels were shipped out, Zoeller has aged two more generations of his Jefferson's Ocean bourbon on the high seas for roughly three to four years at a time, varying their routes to more than 40 ports — as far north as Scandinavia and south to Africa's Cape of Good Hope. Each batch returns with a different flavor and color.\u003c/p>\n\u003cp>Zoeller now has nearly 200 barrels traversing the globe, with official tasters monitoring the aging process and flavor at various ports along the journey. But how does he ensure that crew members don't sneak their own samples?\u003c/p>\n\u003cp>\"We've now got it locked up with cameras monitoring the barrels,\" he says, \"but that doesn't mean they can't outsmart me!\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "78996 http://blogs.kqed.org/bayareabites/?p=78996",
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"excerpt": "The longer bourbon ages, the richer its flavor and color. Now, an artisan Kentucky distiller is speeding up nature by sending barrels on boat journeys on the high seas. How does it work? Chemistry.",
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"description": "The longer bourbon ages, the richer its flavor and color. Now, an artisan Kentucky distiller is speeding up nature by sending barrels on boat journeys on the high seas. How does it work? Chemistry.",
"title": "For a Faster-Aged Bourbon, You Need the Motion of the Ocean | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78997\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocean-bottle-on-ship-with-barrels_wide-a4152f98908e8c358bc4e14d795fd1494fa226ac.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocean-bottle-on-ship-with-barrels_wide-a4152f98908e8c358bc4e14d795fd1494fa226ac-1024x575.jpg\" alt=\"Jefferson's Ocean bourbon is aged on the high seas, a technique that takes advantage of basic physical chemistry. The bottles sell for $200 a piece. Photo: Courtesy of OCEARCH\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jefferson's Ocean bourbon is aged on the high seas, a technique that takes advantage of basic physical chemistry. The bottles sell for $200 a piece. Photo: Courtesy of OCEARCH\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/288780160/for-a-faster-aged-bourbon-you-need-the-motion-of-the-ocean\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/11/2014)\u003c/p>\n\u003cp>From its earliest days as America's homegrown whiskey elixir, Kentucky bourbon has been traveling on boats.\u003c/p>\n\u003cp>In fact, boats were a key reason why Kentucky became the king of bourbon. In the late 1700s, trade depended on waterways, and distillers in the state had a big advantage: the Ohio River. They'd load their barrels onto flatboats on the Ohio, which flowed into the Mississippi, taking their golden liquor as far down as New Orleans.\u003c/p>\n\u003cp>Back then, placing barrels on boats was a necessity. These days, it's become a novelty: Eighth-generation Kentucky bourbon distiller Trey Zoeller is using the motion of the ocean to produce bottles worth $200 each.\u003c/p>\n\u003cp>\"We're going back to how bourbon was initially aged,\" Zoeller tells The Salt. \"The color and flavor came from the rocking on the water. Bourbon was loaded on to ships in Kentucky, and by the time it traveled to the people buying it, the flavor improved.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bourbon is a family legacy for Zoeller. His great-great-great grandmother was among the first female distillers and his father, Chet, is a \u003ca href=\"http://www.kentuckydistilleries.net/zoeller.html\" target=\"_blank\">bourbon scholar\u003c/a>. Zoeller has been in the artisanal whiskey business since the 1990s with his \u003ca href=\"http://jeffersonsbourbon.com/\">Jefferson's Bourbon\u003c/a>. Five years ago, Zoeller was celebrating his birthday on a friend's boat off the coast of Costa Rica. As two Kentucky boys are wont to do, they were raising glasses full of bourbon. That's when Zoeller got the idea to send barrels of bourbon out to sea.\u003c/p>\n\u003cfigure id=\"attachment_78998\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocearch-ship-9fe23013d9062967252cc1783bb76272a59f2109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ocearch-ship-9fe23013d9062967252cc1783bb76272a59f2109-1024x768.jpg\" alt=\"This OCEARCH ship carried Zoeller's first bourbon-aged barrels for three and a half years, covering more than 10,000 nautical miles. According to Tom Collins, a chemist at UC Davis, the higher temperatures of tropical locales, and the swill of the ocean, can accelerate the whiskey aging process. Photo: Courtesy of OCEARCH\" width=\"1024\" height=\"768\" class=\"size-large wp-image-78998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This OCEARCH ship carried Zoeller's first bourbon-aged barrels for three and a half years, covering more than 10,000 nautical miles. According to Tom Collins, a chemist at UC Davis, the higher temperatures of tropical locales, and the swill of the ocean, can accelerate the whiskey aging process. Photo: Courtesy of OCEARCH\u003c/figcaption>\u003c/figure>\n\u003cp>\"I was watching the bourbon in the bottle shift from side to side,\" he recalls, \"and I thought, if it'll do that in the bottle, it'll do that in a barrel on a ship.\"\u003c/p>\n\u003cp>Chemist Tom Collins, a researcher at the University of Davis who has \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/11/rye-bother-an-inside-the-barrel-look-at-american-whiskeys\">analyzed the flavor profiles\u003c/a> of American whiskeys, says higher temperatures like those found in tropical locales, and the swill of the ocean, can both accelerate the whiskey aging process.\u003c/p>\n\u003cp>\"The daily swing in temperature matters,\" Collins explains. \"As the liquid warms up, it expands into the wood. And then as it cools down, it contracts, which can improve extraction\" of compounds from the wood – compounds that give aged whiskey its characteristic flavor. \"These reactions are generally favored with higher temperatures.\"\u003c/p>\n\u003cp>And greater extraction, Collins says, results in more caramel-related compounds, altering the flavor and color of bourbon.\u003c/p>\n\u003cp>After his initial revelation, Zoeller sent five barrels of recently distilled bourbon out to sea with his friend Chris Fischer. A high school friend of Zoeller's, Fischer heads \u003ca href=\"http://www.ocearch.org/\" target=\"_blank\">OCEARCH\u003c/a>, an organization that tracks sharks and other endangered marine life. He kept the barrels on board his ship for three and a half years. Fischer covered more than 10,000 nautical miles, travelling south of the equator and in and out of the Panama Canal six times.\u003c/p>\n\u003cp>So what happened when Zoeller tapped those first barrels?\u003c/p>\n\u003cp>\"The experiment totally exceeded our expectations,\" he says. \"The bourbon went in clear as water and came out black. Bourbon always picks up color in the barrel, but this 4-year-old bourbon was darker than 30-year-old bourbon.\"\u003c/p>\n\u003cp>And the salt air gave the bourbon a briny taste — more similar to an Irish single malt — and coloring like dark rum, Zoeller says.\u003c/p>\n\u003cp>The unique combination fuelled a buying frenzy among bourbon enthusiasts. Some paid much as a \u003ca href=\"http://capitolbourbon.blogspot.co.uk/2013/05/thoughts-on-facebook-bourbon-exchange.html\" target=\"_blank\">thousand dollars\u003c/a> at auction for a bottle — $800 more than the original selling price.\u003c/p>\n\u003cp>Since those first barrels were shipped out, Zoeller has aged two more generations of his Jefferson's Ocean bourbon on the high seas for roughly three to four years at a time, varying their routes to more than 40 ports — as far north as Scandinavia and south to Africa's Cape of Good Hope. Each batch returns with a different flavor and color.\u003c/p>\n\u003cp>Zoeller now has nearly 200 barrels traversing the globe, with official tasters monitoring the aging process and flavor at various ports along the journey. But how does he ensure that crew members don't sneak their own samples?\u003c/p>\n\u003cp>\"We've now got it locked up with cameras monitoring the barrels,\" he says, \"but that doesn't mean they can't outsmart me!\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What Pepsi Can Teach Us About Soft (Drink) Power in Russia",
"title": "What Pepsi Can Teach Us About Soft (Drink) Power in Russia",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78980\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap9109060344_wide-7d6ea895e371884e0a237aa1c95ce04d498aca9c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap9109060344_wide-7d6ea895e371884e0a237aa1c95ce04d498aca9c-1024x575.jpg\" alt=\"Pepsi was the first American consumer product to be manufactured and sold in the former Soviet Union. In 1991, Russians could buy the soda for 20 kopeks, about 10 cents. Photo: Peter Dejong/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepsi was the first American consumer product to be manufactured and sold in the former Soviet Union. In 1991, Russians could buy the soda for 20 kopeks, about 10 cents. Photo: Peter Dejong/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/130330851/sonari-glinton\" target=\"_blank\">Sonari Glinton\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/288570744/what-pepsi-can-teach-us-about-soft-drink-power-in-russia\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/10/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/288570744/what-pepsi-can-teach-us-about-soft-drink-power-in-russia\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/03/20140310_atc_how_pepsi_won_over_khrushchev_and_broke_into_the_russian_market.mp3\"] \u003c/p>\n\u003cp>The United States has threatened economic sanctions against Moscow, but America is light on financial leverage in Russia: The country represents less than 1 percent of U.S. trade, and few major U.S. companies have significant investments there.\u003c/p>\n\u003cp>But one company with a long history in Russia is Pepsi.\u003c/p>\n\u003cp>So how did the American soft drink giant get its foot in the door to build a major market in Russia?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This story of how Pepsi came to be sold widely in Russia could give us some insight into how the two counties do or don't do business with each other. The relationship dates back to the Soviet era.\u003c/p>\n\u003cp>During the Cold War, then-Vice President Richard Nixon visited Soviet Russia to meet with Premier Nikita Khrushchev, which produced some memorable moments. The two men stood in front of a microphone and sparred, with the help of interpreters, in a televised session now known as the Kitchen Debate. The 1959 debate, which \u003ca href=\"http://www.youtube.com/watch?v=D7HqOrAakco\">you can watch on YouTube\u003c/a>, is all kinds of historical, nerdy awesomeness.\u003c/p>\n\u003cp>\"You plan to outstrip us, particularly in the production of consumer goods. If this competition is to do the best for both of our peoples and for people everywhere, there must be a free exchange of ideas,\" \u003ca href=\"http://www.youtube.com/watch?v=z6RLCw1OZFw\">Nixon said as Khrushchev began to speak\u003c/a> over him. \"You never concede anything.\"\u003c/p>\n\u003cp>One thing Russia didn't have on us was brown, fizzy, sugary, delicious drinks. At that debate, Nixon and Khrushchev shared a Pepsi.\u003c/p>\n\u003cp>At the time, this shared drink gave Donald Kendall a bright idea. Kendall, who was a buddy of Nixon's, was the head of Pepsi's international operations at the time.\u003c/p>\n\u003cp>\"[Kendall] went to Russia in 1959 and struck up a good relationship with Nikita Khrushchev,\" recounts \u003ca href=\"http://www.iie.com/staff/author_bio.cfm?author_id=455\">Anders Aslund\u003c/a> with the Peterson Institute for International Economics.\u003c/p>\n\u003cp>Later, the Soviet government itself began bottling Pepsi, but it wasn't the drink we know.\u003c/p>\n\u003cp>\"Pepsi was perceived by the population as a Soviet product, and Soviet products were truly bad,\" Aslund says. \"While Pepsi was reasonably good, it was not as good as Western Pepsi.\"\u003c/p>\n\u003cp>Good or bad, Pepsi was the only option.\u003c/p>\n\u003cp>Then the Berlin Wall fell. When the Soviet Union closed, a form of free enterprise opened. In the 1990s, there was a boom in the U.S., and American companies were looking to grow.\u003c/p>\n\u003cp>During this time, Pepsi was getting its butt kicked by Coca-Cola all over the world, says Ali Dibadj, a senior analyst with equity research firm Sanford Bernstein who studies packaged goods such as soda and chips. Dibadj says Pepsi had one key element going for it: The company knew a lot about Russia.\u003c/p>\n\u003cp>\"Pepsi had to find a place to grow that was the path of least resistance, and arguably built on the history, since 1959, and the lower penetration by The Coca-Cola Company. Russia was the closest-to-home option, and it wasn't that close to home,\" Dibadj says.\u003c/p>\n\u003cp>It worked. Russia is now Pepsi's second-largest market behind the U.S., accounting for roughly 8 percent of sales.\u003c/p>\n\u003cp>So if Pepsi could become a dominant consumer force in Russia, then why hasn't everyone followed suit?\u003c/p>\n\u003cp>Well, companies such as Ford, Nike, McDonald's, Boeing and John Deere do have investments in the country, but they don't rely on the Russian market like Pepsi does. The reason, Dibadj says, is that Russia is unpredictable, and so are its consumers.\u003c/p>\n\u003cp>\"The consumer has a history — given communism, given what they've been though — to, at the first sign of fear, shift very quickly to either different pack sizes [or] different brands. And [Russian consumers] have historically been used to lower-quality brands,\" Dibadj says.\u003c/p>\n\u003cp>At the first sign of trouble, Russian consumers go from drinking soda to tap water. Not only that, it's really hard for companies to get into Russia. With such a large country, you have to build giant distribution networks, and there's a lot of red tape.\u003c/p>\n\u003cp>\"We don't have a lot of economic leverage,\" Dibadj says. \"There's not a lot of stuff that Russians buy from us, and we don't buy that much stuff from Russia.\"\u003c/p>\n\u003cp>It's the age-old chicken and egg problem, says \u003ca href=\"http://www0.gsb.columbia.edu/faculty/akhandelwal/\">Amit Khandelwal,\u003c/a> who teaches at Columbia University's Business School. American businesses, he says, are afraid to invest in Russia because it's risky; and it might be less risky if there were more of a U.S. corporate presence there.\u003c/p>\n\u003cp>\"The U.S. won't have the potential threat of sanctions if there is no pain on both sides,\" Khandelwal says. \"There is no pain on both sides precisely because no business has found it attractive enough to substantially grow their operations in Russia.\"\u003c/p>\n\u003cp>In other words, in order for the U.S. to have more soft power in Russia, the U.S. will have to sell that country more than soft drinks. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78980\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap9109060344_wide-7d6ea895e371884e0a237aa1c95ce04d498aca9c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap9109060344_wide-7d6ea895e371884e0a237aa1c95ce04d498aca9c-1024x575.jpg\" alt=\"Pepsi was the first American consumer product to be manufactured and sold in the former Soviet Union. In 1991, Russians could buy the soda for 20 kopeks, about 10 cents. Photo: Peter Dejong/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepsi was the first American consumer product to be manufactured and sold in the former Soviet Union. In 1991, Russians could buy the soda for 20 kopeks, about 10 cents. Photo: Peter Dejong/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/130330851/sonari-glinton\" target=\"_blank\">Sonari Glinton\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/288570744/what-pepsi-can-teach-us-about-soft-drink-power-in-russia\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/10/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/288570744/what-pepsi-can-teach-us-about-soft-drink-power-in-russia\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>The United States has threatened economic sanctions against Moscow, but America is light on financial leverage in Russia: The country represents less than 1 percent of U.S. trade, and few major U.S. companies have significant investments there.\u003c/p>\n\u003cp>But one company with a long history in Russia is Pepsi.\u003c/p>\n\u003cp>So how did the American soft drink giant get its foot in the door to build a major market in Russia?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This story of how Pepsi came to be sold widely in Russia could give us some insight into how the two counties do or don't do business with each other. The relationship dates back to the Soviet era.\u003c/p>\n\u003cp>During the Cold War, then-Vice President Richard Nixon visited Soviet Russia to meet with Premier Nikita Khrushchev, which produced some memorable moments. The two men stood in front of a microphone and sparred, with the help of interpreters, in a televised session now known as the Kitchen Debate. The 1959 debate, which \u003ca href=\"http://www.youtube.com/watch?v=D7HqOrAakco\">you can watch on YouTube\u003c/a>, is all kinds of historical, nerdy awesomeness.\u003c/p>\n\u003cp>\"You plan to outstrip us, particularly in the production of consumer goods. If this competition is to do the best for both of our peoples and for people everywhere, there must be a free exchange of ideas,\" \u003ca href=\"http://www.youtube.com/watch?v=z6RLCw1OZFw\">Nixon said as Khrushchev began to speak\u003c/a> over him. \"You never concede anything.\"\u003c/p>\n\u003cp>One thing Russia didn't have on us was brown, fizzy, sugary, delicious drinks. At that debate, Nixon and Khrushchev shared a Pepsi.\u003c/p>\n\u003cp>At the time, this shared drink gave Donald Kendall a bright idea. Kendall, who was a buddy of Nixon's, was the head of Pepsi's international operations at the time.\u003c/p>\n\u003cp>\"[Kendall] went to Russia in 1959 and struck up a good relationship with Nikita Khrushchev,\" recounts \u003ca href=\"http://www.iie.com/staff/author_bio.cfm?author_id=455\">Anders Aslund\u003c/a> with the Peterson Institute for International Economics.\u003c/p>\n\u003cp>Later, the Soviet government itself began bottling Pepsi, but it wasn't the drink we know.\u003c/p>\n\u003cp>\"Pepsi was perceived by the population as a Soviet product, and Soviet products were truly bad,\" Aslund says. \"While Pepsi was reasonably good, it was not as good as Western Pepsi.\"\u003c/p>\n\u003cp>Good or bad, Pepsi was the only option.\u003c/p>\n\u003cp>Then the Berlin Wall fell. When the Soviet Union closed, a form of free enterprise opened. In the 1990s, there was a boom in the U.S., and American companies were looking to grow.\u003c/p>\n\u003cp>During this time, Pepsi was getting its butt kicked by Coca-Cola all over the world, says Ali Dibadj, a senior analyst with equity research firm Sanford Bernstein who studies packaged goods such as soda and chips. Dibadj says Pepsi had one key element going for it: The company knew a lot about Russia.\u003c/p>\n\u003cp>\"Pepsi had to find a place to grow that was the path of least resistance, and arguably built on the history, since 1959, and the lower penetration by The Coca-Cola Company. Russia was the closest-to-home option, and it wasn't that close to home,\" Dibadj says.\u003c/p>\n\u003cp>It worked. Russia is now Pepsi's second-largest market behind the U.S., accounting for roughly 8 percent of sales.\u003c/p>\n\u003cp>So if Pepsi could become a dominant consumer force in Russia, then why hasn't everyone followed suit?\u003c/p>\n\u003cp>Well, companies such as Ford, Nike, McDonald's, Boeing and John Deere do have investments in the country, but they don't rely on the Russian market like Pepsi does. The reason, Dibadj says, is that Russia is unpredictable, and so are its consumers.\u003c/p>\n\u003cp>\"The consumer has a history — given communism, given what they've been though — to, at the first sign of fear, shift very quickly to either different pack sizes [or] different brands. And [Russian consumers] have historically been used to lower-quality brands,\" Dibadj says.\u003c/p>\n\u003cp>At the first sign of trouble, Russian consumers go from drinking soda to tap water. Not only that, it's really hard for companies to get into Russia. With such a large country, you have to build giant distribution networks, and there's a lot of red tape.\u003c/p>\n\u003cp>\"We don't have a lot of economic leverage,\" Dibadj says. \"There's not a lot of stuff that Russians buy from us, and we don't buy that much stuff from Russia.\"\u003c/p>\n\u003cp>It's the age-old chicken and egg problem, says \u003ca href=\"http://www0.gsb.columbia.edu/faculty/akhandelwal/\">Amit Khandelwal,\u003c/a> who teaches at Columbia University's Business School. American businesses, he says, are afraid to invest in Russia because it's risky; and it might be less risky if there were more of a U.S. corporate presence there.\u003c/p>\n\u003cp>\"The U.S. won't have the potential threat of sanctions if there is no pain on both sides,\" Khandelwal says. \"There is no pain on both sides precisely because no business has found it attractive enough to substantially grow their operations in Russia.\"\u003c/p>\n\u003cp>In other words, in order for the U.S. to have more soft power in Russia, the U.S. will have to sell that country more than soft drinks. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Almost 500 Foods Contain the 'Yoga Mat' Compound. Should We Care? ",
"title": "Almost 500 Foods Contain the 'Yoga Mat' Compound. Should We Care? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78909\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/img_8514_wide-b141c860b6fe2429874e7df215cb295ff9a617e8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/img_8514_wide-b141c860b6fe2429874e7df215cb295ff9a617e8.jpg\" alt=\"Subway was quick to say it would phase out azodicarbonamide from its bread after a popular food blogger raised health concerns. Nature's Own soon noted that it had already removed the compound with the funny name from its bread products. But what's the evidence behind the claims? Photo: Meg Vogel/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Subway was quick to say it would phase out azodicarbonamide from its bread after a popular food blogger raised health concerns. Nature's Own soon noted that it had already removed the compound with the funny name from its bread products. But what's the evidence behind the claims? Photo: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/06/286886095/almost-500-foods-contain-the-yoga-mat-compound-should-we-care-keep\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/6/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/06/286886095/almost-500-foods-contain-the-yoga-mat-compound-should-we-care-keep\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/03/20140306_atc_whos_afraid_of_azodicarbonamide.mp3\"] \u003c/p>\n\u003cp>That compound found in commercially baked bread — yep, the one that's in yoga mats, too — is in the news again.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.ewg.org/release/yoga-mat-chemical-found-nearly-500-foods\">report\u003c/a> from the Environmental Working Group finds that the compound, azodicarbonamide, is found in close to 500 food products, from Pillsbury Dinner Rolls to Little Debbie products to Wonder Bread.\u003c/p>\n\u003cp>As you may recall, the sandwich chain Subway got a lot of attention a few weeks back when announced its plans to remove this compound — which is used to improve dough and maintain bread texture — from its bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And as we reported, the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272455631/subway-phasing-out-bread-additive-after-blogger-flags-health-concerns\">kerfuffle\u003c/a> came in response to an online petition posted posted by the creator of the Food Babe blog. The \u003ca href=\"http://foodbabe.com/subway/\">online petition\u003c/a> pointed to a range of possible health concerns linked to the compound, everything from asthma to cancer.\u003c/p>\n\u003cp>But what is the evidence behind these claims?\u003c/p>\n\u003cp>Let's start with asthma and other respiratory issues. The concerns about breathing problems stem from factory workers who have been exposed to high levels of azodicarbonamide. But it turns out, outside of this occupational exposure, there's no evidence that there's any risk at all to consumers.\u003c/p>\n\u003cp>It's good to \"remind yourself to be more skeptical,\" says Justin Pagano, who has \u003ca href=\"http://www.reddit.com/r/skeptic/comments/1xafd5/food_babe_stop_using_logical_fallacies_in_your/\" target=\"_blank\">written\u003c/a> that he'd like to see more scientific inquiry and reasoning used in these \u003cem>what's-really-in-your-food\u003c/em>\u003cem> \u003c/em>campaigns.\u003c/p>\n\u003cp>He says there's a \"generational zeitgeist\" among his fellow millennials to \"take back food\" from the control of large companies and demand transparency.\u003c/p>\n\u003cp>And he agrees that it is important to be asking questions about how the food we eat may influence our health. Even if the questions are tough to answer.\u003c/p>\n\u003cp>Take, for instance, the tricky business of interpreting toxicity. John Coupland, a food science professor at Penn State, has \u003ca href=\"http://johncoupland.tumblr.com/\">blogged\u003c/a> about the complexities involved.\u003c/p>\n\u003cp>He explains that small amounts of two compounds, semicarbazide and urethane, are formed as azodicarbonamide breaks down during the baking process. And it's possible that these compounds may pose a risk.\u003c/p>\n\u003cp>\"The real question is whether these tiny concentrations in bread are toxicologically significant,\" Coupland writes.\u003c/p>\n\u003cp>Groups such as the Environmental Working group argue that since it's not essential and it could pose health risks, azodicarbonamide should be removed from the food supply.\u003c/p>\n\u003cp>\"This is an unnecessary chemical that's added to bread,\" says EWG scientist David Andrews. And there are viable alternatives, such as ascorbic acid, which is a form of vitamin C.\u003c/p>\n\u003cp>But the FDA considers small amounts of azodicarbonamide to be safe. The agency long ago set an allowable level of 45 parts per million in dough.\u003c/p>\n\u003cp>And food scientist Kantha Shelke of Corvus Blue, who works as an independent consultant to the food industry, says this is reasonable. After all, it's the dose that makes the poison. And \"45 parts per million is very, very, very small,\" she says.\u003c/p>\n\u003cp>But in an era when social media can whip up a frenzy of concern, food companies are becoming quick to respond to get ahead of bad publicity — regardless of the science.\u003c/p>\n\u003cp>\"No [food company or chain] wants to be associated with anything that can be remotely considered harmful,\" Shelke says.\u003c/p>\n\u003cp>Which may explain why, in the wake of Subway's announcement, several more manufacturers have also decided to drop azodicarbonamide from their products.\u003c/p>\n\u003cp>For instance, bread maker \u003ca href=\"http://www.naturesownbread.com/assets/uploads/Natures_Own_Bakery_Foods_Do_Not_Contain_Azodicarbonamide_2-14.pdf\">Nature's Own\u003c/a> noted that it has already phased out the compound from its bread products.\u003c/p>\n\u003cp>And intuitively, it just feels \u003cem>better\u003c/em>\u003cem> \u003c/em>to know that a compound used to make yoga mats is being removed from breads.\u003c/p>\n\u003cp>But maybe I'm just being closed-minded here.\u003c/p>\n\u003cp>For a different perspective, I reached out to bakery industry consultant \u003ca href=\"http://bakercogs.com/services/theresa-cogswell/\">Theresa Cogswell\u003c/a>. She pointed out that \"there are many things used in industrial uses\" that cross over into food use as well.\u003c/p>\n\u003cp>\"And the assumption that it's bad for you,\" she says, is just not accurate.\u003c/p>\n\u003cp>Take, for instance, sheet rock, or gypsum. It contains calcium sulfate, which is also used as a food additive. In fact, it's used to make tofu.\u003c/p>\n\u003cp>Hmmm. A vegan favorite contains the same compound that's used to make drywall. Who knew? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78909\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/img_8514_wide-b141c860b6fe2429874e7df215cb295ff9a617e8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/img_8514_wide-b141c860b6fe2429874e7df215cb295ff9a617e8.jpg\" alt=\"Subway was quick to say it would phase out azodicarbonamide from its bread after a popular food blogger raised health concerns. Nature's Own soon noted that it had already removed the compound with the funny name from its bread products. But what's the evidence behind the claims? Photo: Meg Vogel/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Subway was quick to say it would phase out azodicarbonamide from its bread after a popular food blogger raised health concerns. Nature's Own soon noted that it had already removed the compound with the funny name from its bread products. But what's the evidence behind the claims? Photo: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/06/286886095/almost-500-foods-contain-the-yoga-mat-compound-should-we-care-keep\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/6/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/06/286886095/almost-500-foods-contain-the-yoga-mat-compound-should-we-care-keep\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>That compound found in commercially baked bread — yep, the one that's in yoga mats, too — is in the news again.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.ewg.org/release/yoga-mat-chemical-found-nearly-500-foods\">report\u003c/a> from the Environmental Working Group finds that the compound, azodicarbonamide, is found in close to 500 food products, from Pillsbury Dinner Rolls to Little Debbie products to Wonder Bread.\u003c/p>\n\u003cp>As you may recall, the sandwich chain Subway got a lot of attention a few weeks back when announced its plans to remove this compound — which is used to improve dough and maintain bread texture — from its bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And as we reported, the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272455631/subway-phasing-out-bread-additive-after-blogger-flags-health-concerns\">kerfuffle\u003c/a> came in response to an online petition posted posted by the creator of the Food Babe blog. The \u003ca href=\"http://foodbabe.com/subway/\">online petition\u003c/a> pointed to a range of possible health concerns linked to the compound, everything from asthma to cancer.\u003c/p>\n\u003cp>But what is the evidence behind these claims?\u003c/p>\n\u003cp>Let's start with asthma and other respiratory issues. The concerns about breathing problems stem from factory workers who have been exposed to high levels of azodicarbonamide. But it turns out, outside of this occupational exposure, there's no evidence that there's any risk at all to consumers.\u003c/p>\n\u003cp>It's good to \"remind yourself to be more skeptical,\" says Justin Pagano, who has \u003ca href=\"http://www.reddit.com/r/skeptic/comments/1xafd5/food_babe_stop_using_logical_fallacies_in_your/\" target=\"_blank\">written\u003c/a> that he'd like to see more scientific inquiry and reasoning used in these \u003cem>what's-really-in-your-food\u003c/em>\u003cem> \u003c/em>campaigns.\u003c/p>\n\u003cp>He says there's a \"generational zeitgeist\" among his fellow millennials to \"take back food\" from the control of large companies and demand transparency.\u003c/p>\n\u003cp>And he agrees that it is important to be asking questions about how the food we eat may influence our health. Even if the questions are tough to answer.\u003c/p>\n\u003cp>Take, for instance, the tricky business of interpreting toxicity. John Coupland, a food science professor at Penn State, has \u003ca href=\"http://johncoupland.tumblr.com/\">blogged\u003c/a> about the complexities involved.\u003c/p>\n\u003cp>He explains that small amounts of two compounds, semicarbazide and urethane, are formed as azodicarbonamide breaks down during the baking process. And it's possible that these compounds may pose a risk.\u003c/p>\n\u003cp>\"The real question is whether these tiny concentrations in bread are toxicologically significant,\" Coupland writes.\u003c/p>\n\u003cp>Groups such as the Environmental Working group argue that since it's not essential and it could pose health risks, azodicarbonamide should be removed from the food supply.\u003c/p>\n\u003cp>\"This is an unnecessary chemical that's added to bread,\" says EWG scientist David Andrews. And there are viable alternatives, such as ascorbic acid, which is a form of vitamin C.\u003c/p>\n\u003cp>But the FDA considers small amounts of azodicarbonamide to be safe. The agency long ago set an allowable level of 45 parts per million in dough.\u003c/p>\n\u003cp>And food scientist Kantha Shelke of Corvus Blue, who works as an independent consultant to the food industry, says this is reasonable. After all, it's the dose that makes the poison. And \"45 parts per million is very, very, very small,\" she says.\u003c/p>\n\u003cp>But in an era when social media can whip up a frenzy of concern, food companies are becoming quick to respond to get ahead of bad publicity — regardless of the science.\u003c/p>\n\u003cp>\"No [food company or chain] wants to be associated with anything that can be remotely considered harmful,\" Shelke says.\u003c/p>\n\u003cp>Which may explain why, in the wake of Subway's announcement, several more manufacturers have also decided to drop azodicarbonamide from their products.\u003c/p>\n\u003cp>For instance, bread maker \u003ca href=\"http://www.naturesownbread.com/assets/uploads/Natures_Own_Bakery_Foods_Do_Not_Contain_Azodicarbonamide_2-14.pdf\">Nature's Own\u003c/a> noted that it has already phased out the compound from its bread products.\u003c/p>\n\u003cp>And intuitively, it just feels \u003cem>better\u003c/em>\u003cem> \u003c/em>to know that a compound used to make yoga mats is being removed from breads.\u003c/p>\n\u003cp>But maybe I'm just being closed-minded here.\u003c/p>\n\u003cp>For a different perspective, I reached out to bakery industry consultant \u003ca href=\"http://bakercogs.com/services/theresa-cogswell/\">Theresa Cogswell\u003c/a>. She pointed out that \"there are many things used in industrial uses\" that cross over into food use as well.\u003c/p>\n\u003cp>\"And the assumption that it's bad for you,\" she says, is just not accurate.\u003c/p>\n\u003cp>Take, for instance, sheet rock, or gypsum. It contains calcium sulfate, which is also used as a food additive. In fact, it's used to make tofu.\u003c/p>\n\u003cp>Hmmm. A vegan favorite contains the same compound that's used to make drywall. Who knew? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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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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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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},
"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"science-friday": {
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