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"disqusTitle": "California Farmers Gulp Most Of State's Water, But Say They've Cut Back",
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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/04/20150407_atc_farmers_drought.mp3\u003c/p>\n\u003cp>When Gov. Jerry Brown \u003ca href=\"http://www.npr.org/2015/04/01/396871398/california-governor-announces-first-ever-mandatory-water-restrictions\">announced the largest mandatory water restrictions in California history\u003c/a> April 1 while standing in a snowless field in the Sierra Nevada, he gave hardly a mention to farms.\u003c/p>\n\u003cp>When reporters asked about farmers later, Brown replied that they already are making sacrifices. After all, this is the second straight year that most will get no federal or state irrigation water because of \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/01/396780035/scary-times-for-california-farmers-as-snowpack-hits-record-lows\">paltry Sierra Nevada snowpacks\u003c/a>.\u003c/p>\n\u003cp>\"Agriculture has already suffered major cutbacks,\" Brown added. \"A lot of people are letting their land go fallow, trees are dying — so farmers have been hit very hard.\"\u003c/p>\n\u003cp>California's historic drought is putting the amount of water used by farmers and other industries into sharp focus, especially as urban Californians soon will be required to cut their water use by 25 percent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Each year farms in this state gulp down as much as four times the amount of water consumed by cities and towns. But that \u003ca href=\"http://www.ppic.org/main/publication_show.asp?i=1108\">oft-cited statistic\u003c/a> may not always reflect reality, especially in a year like this, according to farm groups.\u003c/p>\n\u003cp>\"Farmers in the San Joaquin Valley have been the only ones to have their water actually completely cut off,\" said \u003ca href=\"http://www.wga.com/staff/dave-puglia\">Dave Puglia\u003c/a>, senior vice president with the Western Growers Association.\u003c/p>\n\u003cp>Puglia likens the \"zero percent allocations of water\" that most of his growers will get to the ultimate kind of forced water conservation.\u003c/p>\n\u003cp>\"I don't know how you can ask farmers to conserve more than zero,\" he says.\u003c/p>\n\u003cp>In good years, farmers tap relatively cheap, subsidized water flowing in federal and state canals down from the wet north to the arid south. It's what helped turn the dry, flat plain of the San Joaquin Valley into one of the world's most important food-growing regions. Farming wouldn't even be possible in much of California without irrigation — the Mediterranean climate here means that almost all of the state's precipitation falls in the winter.\u003c/p>\n\u003cp>That means the record drought and two years of severe water rationing have put the valley's farm economy in peril, according to Puglia.\u003c/p>\n\u003cp>\"We've seen in the citrus belt — on the east side of the San Joaquin Valley — thousands of acres of citrus ripped out, thousands of acres of almonds ripped out,\" Puglia says.\u003c/p>\n\u003cp>On the one hand agriculture is still a small part of California's $2 trillion economy — roughly 2 percent of the gross state product. And with the drought in its fourth year, there are renewed questions about the viability of growing water-intensive crops — including almonds or alfalfa — especially for export.\u003c/p>\n\u003cp>On the other hand, that 2 percent is still pretty big from a global perspective: California, if set apart from the U.S., would be one of the world's ten biggest economies. Indeed, the industry is quick to point out that California now produces the bulk of the country's fresh food supply, including lettuce, broccoli, tomatoes and, yes, nuts.\u003c/p>\n\u003cp>For people like Dan Macon, who raises sheep near Auburn, Calif., it comes down to the question of what the best use of limited water is. Borrowing a line from the governor this week, Macon said that lawns don't feed people.\u003c/p>\n\u003cp>\"We have to have some hard discussions about what types of water use we're doing,\" Macon added.\u003c/p>\n\u003cp>Macon's sheep ranch is in the foothills of the Sierra Nevada, not far down the mountain from where Gov. Brown announced his water rationing plan on April 1. Macon says the governor's staunch support of agriculture is encouraging.\u003c/p>\n\u003cp>\"We're all trying to find ways that we can do more to make limited water stretch further,\" he says.\u003c/p>\n\u003cp>His livelihood is almost wholly dependent on rainfall that greens up pastures for his sheep. To cope, Macon is experimenting with planting more drought-tolerant grasses. He also has had to reduce his flock size by 60 percent, and has taken a full-time job off the farm.\u003c/p>\n\u003cp>Macon says that the drought may be hitting urban California hard right now, but that it's the fourth bad year in a row for farmers and ranchers.\u003c/p>\n\u003cp>\"It really does feel like we've crossed some sort of threshold this year; it's really, really a scary year,\" Macon says. \"This year is actually worse than last year in my mind.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/04/20150407_atc_farmers_drought.mp3\u003c/p>\n\u003cp>When Gov. Jerry Brown \u003ca href=\"http://www.npr.org/2015/04/01/396871398/california-governor-announces-first-ever-mandatory-water-restrictions\">announced the largest mandatory water restrictions in California history\u003c/a> April 1 while standing in a snowless field in the Sierra Nevada, he gave hardly a mention to farms.\u003c/p>\n\u003cp>When reporters asked about farmers later, Brown replied that they already are making sacrifices. After all, this is the second straight year that most will get no federal or state irrigation water because of \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/01/396780035/scary-times-for-california-farmers-as-snowpack-hits-record-lows\">paltry Sierra Nevada snowpacks\u003c/a>.\u003c/p>\n\u003cp>\"Agriculture has already suffered major cutbacks,\" Brown added. \"A lot of people are letting their land go fallow, trees are dying — so farmers have been hit very hard.\"\u003c/p>\n\u003cp>California's historic drought is putting the amount of water used by farmers and other industries into sharp focus, especially as urban Californians soon will be required to cut their water use by 25 percent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Each year farms in this state gulp down as much as four times the amount of water consumed by cities and towns. But that \u003ca href=\"http://www.ppic.org/main/publication_show.asp?i=1108\">oft-cited statistic\u003c/a> may not always reflect reality, especially in a year like this, according to farm groups.\u003c/p>\n\u003cp>\"Farmers in the San Joaquin Valley have been the only ones to have their water actually completely cut off,\" said \u003ca href=\"http://www.wga.com/staff/dave-puglia\">Dave Puglia\u003c/a>, senior vice president with the Western Growers Association.\u003c/p>\n\u003cp>Puglia likens the \"zero percent allocations of water\" that most of his growers will get to the ultimate kind of forced water conservation.\u003c/p>\n\u003cp>\"I don't know how you can ask farmers to conserve more than zero,\" he says.\u003c/p>\n\u003cp>In good years, farmers tap relatively cheap, subsidized water flowing in federal and state canals down from the wet north to the arid south. It's what helped turn the dry, flat plain of the San Joaquin Valley into one of the world's most important food-growing regions. Farming wouldn't even be possible in much of California without irrigation — the Mediterranean climate here means that almost all of the state's precipitation falls in the winter.\u003c/p>\n\u003cp>That means the record drought and two years of severe water rationing have put the valley's farm economy in peril, according to Puglia.\u003c/p>\n\u003cp>\"We've seen in the citrus belt — on the east side of the San Joaquin Valley — thousands of acres of citrus ripped out, thousands of acres of almonds ripped out,\" Puglia says.\u003c/p>\n\u003cp>On the one hand agriculture is still a small part of California's $2 trillion economy — roughly 2 percent of the gross state product. And with the drought in its fourth year, there are renewed questions about the viability of growing water-intensive crops — including almonds or alfalfa — especially for export.\u003c/p>\n\u003cp>On the other hand, that 2 percent is still pretty big from a global perspective: California, if set apart from the U.S., would be one of the world's ten biggest economies. Indeed, the industry is quick to point out that California now produces the bulk of the country's fresh food supply, including lettuce, broccoli, tomatoes and, yes, nuts.\u003c/p>\n\u003cp>For people like Dan Macon, who raises sheep near Auburn, Calif., it comes down to the question of what the best use of limited water is. Borrowing a line from the governor this week, Macon said that lawns don't feed people.\u003c/p>\n\u003cp>\"We have to have some hard discussions about what types of water use we're doing,\" Macon added.\u003c/p>\n\u003cp>Macon's sheep ranch is in the foothills of the Sierra Nevada, not far down the mountain from where Gov. Brown announced his water rationing plan on April 1. Macon says the governor's staunch support of agriculture is encouraging.\u003c/p>\n\u003cp>\"We're all trying to find ways that we can do more to make limited water stretch further,\" he says.\u003c/p>\n\u003cp>His livelihood is almost wholly dependent on rainfall that greens up pastures for his sheep. To cope, Macon is experimenting with planting more drought-tolerant grasses. He also has had to reduce his flock size by 60 percent, and has taken a full-time job off the farm.\u003c/p>\n\u003cp>Macon says that the drought may be hitting urban California hard right now, but that it's the fourth bad year in a row for farmers and ranchers.\u003c/p>\n\u003cp>\"It really does feel like we've crossed some sort of threshold this year; it's really, really a scary year,\" Macon says. \"This year is actually worse than last year in my mind.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hold The Mammal: Daring To Make Dairy-Free Cheese From Nuts",
"title": "Hold The Mammal: Daring To Make Dairy-Free Cheese From Nuts",
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"content": "\u003cp>On the fringes of the cheese world, a quest for non-dairy cheese that tastes like the real thing has been underway for years.\u003c/p>\n\u003cp>Products made mostly of soy protein or coagulated palm oil, often heavily processed and artificially flavored, have dominated the (very) narrow vegan cheese section of the supermarket. But these products have long underwhelmed the palate with their thin flavor and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/30/151687828/cracking-the-code-making-vegan-cheese-taste-cheesier\">reluctance to melt\u003c/a> on a hot pizza.\u003c/p>\n\u003cp>Now, as lactose intolerance and environmental and animal welfare concerns about livestock production drive more interest in alternatives to animal products, a new generation of non-dairy cheese makers is doing something novel: They're actually making cheese.\u003c/p>\n\u003cp>OK, so they're not using milk from mammals. But by culturing the milk or puree from tree nuts with the same bacteria used by dairy cheese makers, and letting it mature, companies like \u003ca href=\"http://www.kite-hill.com/\" target=\"_blank\" rel=\"noopener\">Kite Hill\u003c/a>, and \u003ca href=\"http://punkrawklabs.net/nut-milk-cheeses.html\" target=\"_blank\" rel=\"noopener\">Punk Rawk Labs\u003c/a> have turned the scramble for a decent-tasting vegan cheese replacement into something crafty. And pretty tasty.\u003c/p>\n\u003cp>At Kite Hill, the cheese-making starts with grinding the nuts with water and then separating out the solids to make almond milk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"And at that point forward, it's almost exactly the same process as dairy cheese-making,\" says Kite Hill's CEO Matthew Sade, whose line includes a crusted Brie-like cheese and a smooth chevre-like cheese. Sade cultures the almond milk with \u003cem>Lactobacillus acidophilus\u003c/em>, bacteria that has assisted cheese and yogurt makers for ages by turning the sugar in the milk into lactic acid. It's part of the key to giving good cheese its tang.\u003c/p>\n\u003cp>Once cultured, the milk forms curds, which settle into a molded shape. At this stage, the cheese can be aged for several days or weeks. Kite Hill's \"soft-ripened\" cheese actually develops a bitter rind very much like that on a piece of Brie. The soft interior is creamy, with a tart cheesy bite and a distinct essence of almond. Kite Hill's fresh cheese is tart, cool and smooth, like mild goat cheese.\u003c/p>\n\u003cfigure id=\"attachment_94749\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/heidi-ho-ne-chevre-12f3139639589e6b35c282bfdb11758220f1c219-e1428433213278.jpg\">\u003cimg class=\"size-full wp-image-94749\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/heidi-ho-ne-chevre-12f3139639589e6b35c282bfdb11758220f1c219-e1428433213278.jpg\" alt=\"Heidi Ho's Ne Chevre live culture cashew cheese.\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heidi Ho's Ne Chevre live culture cashew cheese. \u003ccite>(Alastair Bland for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Treeline, in Kingston, N.Y., makes six cheeses, all from cashew nuts. Owner Michael Schwarz says the ground-up cashews that he inoculates with \u003cem>L. acidophilus\u003c/em> quickly develop umami — a mark of fermentation.\u003c/p>\n\u003cp>It's this basic culturing process that distinguishes the new wave of vegan cheeses from others that rely on long ingredient lists and heavy processing to mimic the taste and texture of dairy cheese. Many vegan cheese-like products are made with vegetable or coconut oil, tapioca starch, flavorings and preservatives. Sometimes yeast extract is used to provide a cheddar-like essence. One company, called Daiya, uses lactic acid to imitate the pungent spice of cheese. The product is flavorful, yet reminiscent of industrial blocks of cheddar.\u003c/p>\n\u003cp>\"For a long time, the bar was set very, very low for making vegan cheese,\" says Heidi Lovig, owner of \u003ca href=\"http://www.heidiho.com/products/\" target=\"_blank\" rel=\"noopener\">Heidi Ho\u003c/a> in Portland, Ore. \"They were made using highly processed ingredients with very low nutritional value. It was rubbery and plasticky.\"\u003c/p>\n\u003cp>The new artisan cheese-makers say that cheese can be made from many kinds of tree nuts. Alissa Barthel, the founder and cheese-maker of \u003ca href=\"http://punkrawklabs.net/\">Punk Rawk Labs\u003c/a> in Minneapolis, is using both macadamias and cashews in her product. Miyoko's Creamery and Easy Living Foods, like Treeline, use cashew nuts.\u003c/p>\n\u003cp>Jean Prevot, the head cheese-maker at Kite Hill says that, as far as he knows, people hadn't ever cultured nut milk or nut puree until recent years. That, he speculates, is because animal milk has generally been available — and because the new alternatives are borne out of modern trends of rejecting animal products.ry cheese, vegan cheese\u003c/p>\n\u003cp>Most of the vegan nut cheeses sampled by The Salt were satisfying. Some, like Heidi Ho and Miyoko's, had a texture like hummus; Kite Hill's cheeses are a little smoother. That's because the nut solids are removed prior to culturing, according to Prevot.\u003c/p>\n\u003cp>But none of these products melt — not exactly, anyway. They may soften some when warmed, but they're better suited to spreading on crackers. And that's because the protein that allows traditional cheese to melt and stretch and retract, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/30/151687828/cracking-the-code-making-vegan-cheese-taste-cheesier\" target=\"_blank\" rel=\"noopener\">called casein,\u003c/a> is not present in nut milks. Still, some of the nut cheese-makers tell The Salt they are now attempting to crack the melting code.\u003c/p>\n\u003cp>As the vegan marketplace grows, these cheese makers are excited about the possibilities of making better products. But how prominent, or wide, the vegan cheese section may become is anyone's guess.\u003c/p>\n\u003cp>Americans are still eating a huge quantity of dairy cheese, in fact more than ever before. In 2013, Americans consumed 33.5 pounds of cheese per capita, up from 14.2 pounds each in 1975, according to the \u003ca href=\"http://www.ers.usda.gov/data-products/dairy-data.aspx\">U.S. Department of Agriculture\u003c/a>.\u003c/p>\n\u003cp>The vegan cheese-makers predict their best cheese is still to come.\u003c/p>\n\u003cp>\"The category is going to see incredible innovation, and the whole concept that vegan cheese sucks is finally going to dissipate,\" Lovig says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On the fringes of the cheese world, a quest for non-dairy cheese that tastes like the real thing has been underway for years.\u003c/p>\n\u003cp>Products made mostly of soy protein or coagulated palm oil, often heavily processed and artificially flavored, have dominated the (very) narrow vegan cheese section of the supermarket. But these products have long underwhelmed the palate with their thin flavor and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/30/151687828/cracking-the-code-making-vegan-cheese-taste-cheesier\">reluctance to melt\u003c/a> on a hot pizza.\u003c/p>\n\u003cp>Now, as lactose intolerance and environmental and animal welfare concerns about livestock production drive more interest in alternatives to animal products, a new generation of non-dairy cheese makers is doing something novel: They're actually making cheese.\u003c/p>\n\u003cp>OK, so they're not using milk from mammals. But by culturing the milk or puree from tree nuts with the same bacteria used by dairy cheese makers, and letting it mature, companies like \u003ca href=\"http://www.kite-hill.com/\" target=\"_blank\" rel=\"noopener\">Kite Hill\u003c/a>, and \u003ca href=\"http://punkrawklabs.net/nut-milk-cheeses.html\" target=\"_blank\" rel=\"noopener\">Punk Rawk Labs\u003c/a> have turned the scramble for a decent-tasting vegan cheese replacement into something crafty. And pretty tasty.\u003c/p>\n\u003cp>At Kite Hill, the cheese-making starts with grinding the nuts with water and then separating out the solids to make almond milk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"And at that point forward, it's almost exactly the same process as dairy cheese-making,\" says Kite Hill's CEO Matthew Sade, whose line includes a crusted Brie-like cheese and a smooth chevre-like cheese. Sade cultures the almond milk with \u003cem>Lactobacillus acidophilus\u003c/em>, bacteria that has assisted cheese and yogurt makers for ages by turning the sugar in the milk into lactic acid. It's part of the key to giving good cheese its tang.\u003c/p>\n\u003cp>Once cultured, the milk forms curds, which settle into a molded shape. At this stage, the cheese can be aged for several days or weeks. Kite Hill's \"soft-ripened\" cheese actually develops a bitter rind very much like that on a piece of Brie. The soft interior is creamy, with a tart cheesy bite and a distinct essence of almond. Kite Hill's fresh cheese is tart, cool and smooth, like mild goat cheese.\u003c/p>\n\u003cfigure id=\"attachment_94749\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/heidi-ho-ne-chevre-12f3139639589e6b35c282bfdb11758220f1c219-e1428433213278.jpg\">\u003cimg class=\"size-full wp-image-94749\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/heidi-ho-ne-chevre-12f3139639589e6b35c282bfdb11758220f1c219-e1428433213278.jpg\" alt=\"Heidi Ho's Ne Chevre live culture cashew cheese.\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heidi Ho's Ne Chevre live culture cashew cheese. \u003ccite>(Alastair Bland for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Treeline, in Kingston, N.Y., makes six cheeses, all from cashew nuts. Owner Michael Schwarz says the ground-up cashews that he inoculates with \u003cem>L. acidophilus\u003c/em> quickly develop umami — a mark of fermentation.\u003c/p>\n\u003cp>It's this basic culturing process that distinguishes the new wave of vegan cheeses from others that rely on long ingredient lists and heavy processing to mimic the taste and texture of dairy cheese. Many vegan cheese-like products are made with vegetable or coconut oil, tapioca starch, flavorings and preservatives. Sometimes yeast extract is used to provide a cheddar-like essence. One company, called Daiya, uses lactic acid to imitate the pungent spice of cheese. The product is flavorful, yet reminiscent of industrial blocks of cheddar.\u003c/p>\n\u003cp>\"For a long time, the bar was set very, very low for making vegan cheese,\" says Heidi Lovig, owner of \u003ca href=\"http://www.heidiho.com/products/\" target=\"_blank\" rel=\"noopener\">Heidi Ho\u003c/a> in Portland, Ore. \"They were made using highly processed ingredients with very low nutritional value. It was rubbery and plasticky.\"\u003c/p>\n\u003cp>The new artisan cheese-makers say that cheese can be made from many kinds of tree nuts. Alissa Barthel, the founder and cheese-maker of \u003ca href=\"http://punkrawklabs.net/\">Punk Rawk Labs\u003c/a> in Minneapolis, is using both macadamias and cashews in her product. Miyoko's Creamery and Easy Living Foods, like Treeline, use cashew nuts.\u003c/p>\n\u003cp>Jean Prevot, the head cheese-maker at Kite Hill says that, as far as he knows, people hadn't ever cultured nut milk or nut puree until recent years. That, he speculates, is because animal milk has generally been available — and because the new alternatives are borne out of modern trends of rejecting animal products.ry cheese, vegan cheese\u003c/p>\n\u003cp>Most of the vegan nut cheeses sampled by The Salt were satisfying. Some, like Heidi Ho and Miyoko's, had a texture like hummus; Kite Hill's cheeses are a little smoother. That's because the nut solids are removed prior to culturing, according to Prevot.\u003c/p>\n\u003cp>But none of these products melt — not exactly, anyway. They may soften some when warmed, but they're better suited to spreading on crackers. And that's because the protein that allows traditional cheese to melt and stretch and retract, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/30/151687828/cracking-the-code-making-vegan-cheese-taste-cheesier\" target=\"_blank\" rel=\"noopener\">called casein,\u003c/a> is not present in nut milks. Still, some of the nut cheese-makers tell The Salt they are now attempting to crack the melting code.\u003c/p>\n\u003cp>As the vegan marketplace grows, these cheese makers are excited about the possibilities of making better products. But how prominent, or wide, the vegan cheese section may become is anyone's guess.\u003c/p>\n\u003cp>Americans are still eating a huge quantity of dairy cheese, in fact more than ever before. In 2013, Americans consumed 33.5 pounds of cheese per capita, up from 14.2 pounds each in 1975, according to the \u003ca href=\"http://www.ers.usda.gov/data-products/dairy-data.aspx\">U.S. Department of Agriculture\u003c/a>.\u003c/p>\n\u003cp>The vegan cheese-makers predict their best cheese is still to come.\u003c/p>\n\u003cp>\"The category is going to see incredible innovation, and the whole concept that vegan cheese sucks is finally going to dissipate,\" Lovig says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bitter Herbs And Collard Greens: An African-American Seder Plate For Passover",
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"content": "\u003cfigure id=\"attachment_94639\" class=\"wp-caption aligncenter\" style=\"max-width: 1701px\">\u003cimg class=\"size-full wp-image-94639\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/istock_000014372800medium_custom-a07309b2271a4ca8e9dc478e5c9e59009fadc7d3.jpg\" alt=\"On chef and culinary historian Michael Twitty's Seder plate, the traditional charoset, a paste of fruits and nuts, is made from sorghum molasses and pecans, symbols of his African-American heritage.\" width=\"1701\" height=\"1129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000014372800medium_custom-a07309b2271a4ca8e9dc478e5c9e59009fadc7d3.jpg 1701w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000014372800medium_custom-a07309b2271a4ca8e9dc478e5c9e59009fadc7d3-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000014372800medium_custom-a07309b2271a4ca8e9dc478e5c9e59009fadc7d3-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000014372800medium_custom-a07309b2271a4ca8e9dc478e5c9e59009fadc7d3-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000014372800medium_custom-a07309b2271a4ca8e9dc478e5c9e59009fadc7d3-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000014372800medium_custom-a07309b2271a4ca8e9dc478e5c9e59009fadc7d3-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000014372800medium_custom-a07309b2271a4ca8e9dc478e5c9e59009fadc7d3-320x212.jpg 320w\" sizes=\"(max-width: 1701px) 100vw, 1701px\">\u003cfigcaption class=\"wp-caption-text\">On chef and culinary historian Michael Twitty's Seder plate, the traditional charoset, a paste of fruits and nuts, is made from sorghum molasses and pecans, symbols of his African-American heritage. \u003ccite>(Brycia J. Kiewlak/iStockPhoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>How do you say the Four Questions of Passover in Mende, a language of Sierra Leone?\u003cbr>\n[aside postID=\"bayareabites_94614,bayareabites_116672\"]\u003cbr>\nI've been wondering this in preparation for tonight, the eve of Passover. The ritual of the Four Questions kicks off the first Seder dinner by asking, \"Why is this night different from all other nights?\" to begin the story of how Israelite slaves escaped Egypt to freedom.\u003c/p>\n\u003cp>But tonight, I'd like to ask the Four Questions in a different way. I want to say the words in Mende, one of the languages of my enslaved West and Central African forebears.\u003c/p>\n\u003cfigure id=\"attachment_94638\" class=\"wp-caption aligncenter\" style=\"max-width: 569px\">\u003cimg class=\"size-full wp-image-94638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/torahscrolls-bf3b04491b73ddd100e1ccd25ea66d83d7c32769.jpg\" alt='Chef and culinary historian Michael Twitty writes frequently about what he calls \"koshersoul,\" his African-American and Jewish heritage.' width=\"569\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/torahscrolls-bf3b04491b73ddd100e1ccd25ea66d83d7c32769.jpg 569w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/torahscrolls-bf3b04491b73ddd100e1ccd25ea66d83d7c32769-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/torahscrolls-bf3b04491b73ddd100e1ccd25ea66d83d7c32769-320x240.jpg 320w\" sizes=\"(max-width: 569px) 100vw, 569px\">\u003cfigcaption class=\"wp-caption-text\">Chef and culinary historian Michael Twitty writes frequently about what he calls \"koshersoul,\" his African-American and Jewish heritage. \u003ccite>(Courtesy Michael Twitty)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, Passover week happens to coincide with the 150th anniversary of my ancestors' liberation from American chattel slavery: the surrender of Lee's army at Appomattox on April 9, 1865. On that day, when the waters parted and the 240-year nightmare was finally over, my ancestor Elijah Mitchell, a house servant about 15 years old, was standing near the battlefield with his older brother George. As the terms of surrender were negotiated, the brothers' slave holder told them they were free.\u003c/p>\n\u003cp>It's a happy coincidence that this anniversary falls during the Jewish festival of freedom, a calendrical crossing of the streams, and I'm looking for a special way to mark the occasion.\u003c/p>\n\u003cp>I've always mixed my African-Americanness and Jewishness on the Seder plate, a ritual dish with six foods that symbolize the story of Passover. First of all, in the place of bitter herbs, a reminder of the bitterness endured by the enslaved Israelites, I place collard greens. Collards can certainly be bitter, and in slave days they kept us healthy and alive despite a diet mostly of salt pork and dried corn.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The roasted lamb shank bone, which symbolizes the temple sacrifice, becomes a roasted chicken leg, the sort packed into shoe box lunches by Southern black travelers heading north by train on the Great Migration, sacrificing their homes for the promise of freedom. Chickens were also among the few types of livestock that black slaves were allowed to keep for their own meals.\u003c/p>\n\u003cp>The horseradish, with its nose-opening bite, is another reminder of slavery's sting. On my Seder plate, it's replaced by a spicy red pepper. White corn hoecakes, the hardtack of slavery, replace \u003cem>matzoh\u003c/em>, and the spring vegetable is not parsley or white potato but a boiled sweet potato on a bed of fresh sweet potato leaves.\u003c/p>\n\u003cp>My version of charoset, a sweet paste of nuts and fruit that recalls the bricks from which the pyramids were built, is made from sorghum molasses and pecans, showing how my people married the gifts of Africa with the bounty of America to build a new culture of sweetness and strength.\u003c/p>\n\u003cp>A couple of the traditional Seder items work as they are. The boiled egg recalls African creation myths, and the salt water, the waves of the Middle Passage.\u003c/p>\n\u003cfigure id=\"attachment_94640\" class=\"wp-caption aligncenter\" style=\"max-width: 849px\">\u003cimg class=\"size-full wp-image-94640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497.jpg\" alt=\"Collard greens stand in for bitter herbs on Twitty's Seder plate.\" width=\"849\" height=\"477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497.jpg 849w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497-320x180.jpg 320w\" sizes=\"(max-width: 849px) 100vw, 849px\">\u003cfigcaption class=\"wp-caption-text\">Collard greens stand in for bitter herbs on Twitty's Seder plate. \u003ccite>(Brent Hofacker/iStockPhoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Passover honors the story of all people who seek the simple freedom to live their potential. As Jews in India, Ethiopia, Iraq, Poland and China have done before me, I render the ancient codes in my own image and story.\u003c/p>\n\u003cp>This year, the anniversary of my own family's liberation, I wanted to invite to my table my sixth great-grandmother, brought to Charleston before the Revolutionary War from Mende areas of Sierra Leone. A couple of days ago, I came across a book called \u003cem>300 Ways to Ask the Four Questions\u003c/em>, and was delighted to find one of those 300 is a version in Mende:\u003c/p>\n\u003cp>\u003cem>Gbei kpškši ngi gba kpškši kpeema? Kpškš gbi, ma lewei mon gši lo meh; keh kpškši ngi, matsui lea mia.\u003c/em>\u003c/p>\n\u003cp>It's hard to pronounce, but I've been practicing, and I think I got it down. Tonight, with the foods of the African Diaspora before us, mixed and fused with Jewish food from around the world, I'll welcome my ancestors to the table of freedom so that we might all enter the Promised Land together, as a family.\u003c/p>\n\u003cp>\u003cem>Michael W. Twitty blogs at \u003ca href=\"http://www.afroculinaria.com\">Afroculinaria\u003c/a>, exploring African-American and African Diaspora culinary history and culture. He is working on his first book, \u003c/em>The Cooking Gene\u003cem>, for HarperCollins.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI've been wondering this in preparation for tonight, the eve of Passover. The ritual of the Four Questions kicks off the first Seder dinner by asking, \"Why is this night different from all other nights?\" to begin the story of how Israelite slaves escaped Egypt to freedom.\u003c/p>\n\u003cp>But tonight, I'd like to ask the Four Questions in a different way. I want to say the words in Mende, one of the languages of my enslaved West and Central African forebears.\u003c/p>\n\u003cfigure id=\"attachment_94638\" class=\"wp-caption aligncenter\" style=\"max-width: 569px\">\u003cimg class=\"size-full wp-image-94638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/torahscrolls-bf3b04491b73ddd100e1ccd25ea66d83d7c32769.jpg\" alt='Chef and culinary historian Michael Twitty writes frequently about what he calls \"koshersoul,\" his African-American and Jewish heritage.' width=\"569\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/torahscrolls-bf3b04491b73ddd100e1ccd25ea66d83d7c32769.jpg 569w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/torahscrolls-bf3b04491b73ddd100e1ccd25ea66d83d7c32769-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/torahscrolls-bf3b04491b73ddd100e1ccd25ea66d83d7c32769-320x240.jpg 320w\" sizes=\"(max-width: 569px) 100vw, 569px\">\u003cfigcaption class=\"wp-caption-text\">Chef and culinary historian Michael Twitty writes frequently about what he calls \"koshersoul,\" his African-American and Jewish heritage. \u003ccite>(Courtesy Michael Twitty)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, Passover week happens to coincide with the 150th anniversary of my ancestors' liberation from American chattel slavery: the surrender of Lee's army at Appomattox on April 9, 1865. On that day, when the waters parted and the 240-year nightmare was finally over, my ancestor Elijah Mitchell, a house servant about 15 years old, was standing near the battlefield with his older brother George. As the terms of surrender were negotiated, the brothers' slave holder told them they were free.\u003c/p>\n\u003cp>It's a happy coincidence that this anniversary falls during the Jewish festival of freedom, a calendrical crossing of the streams, and I'm looking for a special way to mark the occasion.\u003c/p>\n\u003cp>I've always mixed my African-Americanness and Jewishness on the Seder plate, a ritual dish with six foods that symbolize the story of Passover. First of all, in the place of bitter herbs, a reminder of the bitterness endured by the enslaved Israelites, I place collard greens. Collards can certainly be bitter, and in slave days they kept us healthy and alive despite a diet mostly of salt pork and dried corn.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The roasted lamb shank bone, which symbolizes the temple sacrifice, becomes a roasted chicken leg, the sort packed into shoe box lunches by Southern black travelers heading north by train on the Great Migration, sacrificing their homes for the promise of freedom. Chickens were also among the few types of livestock that black slaves were allowed to keep for their own meals.\u003c/p>\n\u003cp>The horseradish, with its nose-opening bite, is another reminder of slavery's sting. On my Seder plate, it's replaced by a spicy red pepper. White corn hoecakes, the hardtack of slavery, replace \u003cem>matzoh\u003c/em>, and the spring vegetable is not parsley or white potato but a boiled sweet potato on a bed of fresh sweet potato leaves.\u003c/p>\n\u003cp>My version of charoset, a sweet paste of nuts and fruit that recalls the bricks from which the pyramids were built, is made from sorghum molasses and pecans, showing how my people married the gifts of Africa with the bounty of America to build a new culture of sweetness and strength.\u003c/p>\n\u003cp>A couple of the traditional Seder items work as they are. The boiled egg recalls African creation myths, and the salt water, the waves of the Middle Passage.\u003c/p>\n\u003cfigure id=\"attachment_94640\" class=\"wp-caption aligncenter\" style=\"max-width: 849px\">\u003cimg class=\"size-full wp-image-94640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497.jpg\" alt=\"Collard greens stand in for bitter herbs on Twitty's Seder plate.\" width=\"849\" height=\"477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497.jpg 849w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/istock_000047054934small_wide-526b56f78825e6b52998a23fe74e259c1e282497-320x180.jpg 320w\" sizes=\"(max-width: 849px) 100vw, 849px\">\u003cfigcaption class=\"wp-caption-text\">Collard greens stand in for bitter herbs on Twitty's Seder plate. \u003ccite>(Brent Hofacker/iStockPhoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Passover honors the story of all people who seek the simple freedom to live their potential. As Jews in India, Ethiopia, Iraq, Poland and China have done before me, I render the ancient codes in my own image and story.\u003c/p>\n\u003cp>This year, the anniversary of my own family's liberation, I wanted to invite to my table my sixth great-grandmother, brought to Charleston before the Revolutionary War from Mende areas of Sierra Leone. A couple of days ago, I came across a book called \u003cem>300 Ways to Ask the Four Questions\u003c/em>, and was delighted to find one of those 300 is a version in Mende:\u003c/p>\n\u003cp>\u003cem>Gbei kpškši ngi gba kpškši kpeema? Kpškš gbi, ma lewei mon gši lo meh; keh kpškši ngi, matsui lea mia.\u003c/em>\u003c/p>\n\u003cp>It's hard to pronounce, but I've been practicing, and I think I got it down. Tonight, with the foods of the African Diaspora before us, mixed and fused with Jewish food from around the world, I'll welcome my ancestors to the table of freedom so that we might all enter the Promised Land together, as a family.\u003c/p>\n\u003cp>\u003cem>Michael W. Twitty blogs at \u003ca href=\"http://www.afroculinaria.com\">Afroculinaria\u003c/a>, exploring African-American and African Diaspora culinary history and culture. He is working on his first book, \u003c/em>The Cooking Gene\u003cem>, for HarperCollins.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrating Passover: The History And Symbolism Of Matzo Balls",
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"content": "\u003cp>\u003cstrong>\u003ca href=\"http://pd.npr.org/anon.npr-mp3/npr/me/2015/04/20150403_me_centuries-old_recipes_help_me_realize_who_i_am_says_cookbook_author_joan_nathan.mp3\">Listen to the Story on Morning Edition\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Nothing says Passover like a good bowl of matzo ball soup. That's according to Joan Nathan, chef and grande-dame of Jewish cooking, who spoke to Steve Inskeep of NPR's \u003cem>Morning Edition\u003c/em> about the importance of the tradition.\u003cbr>\n[aside postID=\"bayareabites_94355,bayareabites_94637\"]\u003cbr>\nThe Jewish holiday of Passover celebrates the Biblical story of the Exodus, or the freeing of Hebrew slaves from Egypt.\u003c/p>\n\u003cp>\"It's really the defining story of Judaism. Everybody in some way can identify with it – Jewish or not,\" says Nathan, author of a new book, \u003cem>Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France\u003c/em>. \"I like the tradition of going back to a lot of these old recipes that have been here for centuries and centuries and sort of realizing who I am and where I came from.\"\u003c/p>\n\u003cp>The Passover meal, known as a Seder, is all about remembering Jewish history. Much of the food is deeply symbolic. Matzo represents the unleavened bread the Jews ate while fleeing Egypt, for example, and horseradish is a symbol for the bitterness of slavery.\u003c/p>\n\u003cp>Before the machine-made matzo became widely consumed in the 19th century, Jewish people would visit their local bakery for Matzo bread, and make matzo balls with the leftover crumbs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the dumplings were not always called matzo balls. They were called \u003cem>knoedel\u003c/em>, Nathan says, and the Germans, Austrians and Alsatians used them in soups. When Jews moved to Poland, they referred to them as \u003cem>knoedela\u003c/em>, and in the 1930s, the U.S. Manischewitz company started packaging the product and called them \"Alsatian feathery balls.\" Nathan says it was probably U.S. comedians and vaudeville performers that finally dubbed them \"matzo balls.\"\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Joan Nathan's Matzo Ball Soup\u003c/h3>\n\u003cp>2 tablespoons rendered chicken fat\u003c/p>\n\u003cp>4 large eggs\u003c/p>\n\u003cp>1/4 cup chicken broth or water\u003c/p>\n\u003cp>3 teaspoons salt\u003c/p>\n\u003cp>Freshly ground pepper to taste\u003c/p>\n\u003cp>1 teaspoon freshly grated ginger or 1/2 teaspoon powdered ginger\u003c/p>\n\u003cp>1/4 teaspoon grated nutmeg\u003c/p>\n\u003cp>1 cup matzo meal\u003c/p>\n\u003cp>Put the chicken fat, eggs, broth or water, 2 teaspoons salt, freshly ground pepper, the ginger and the nutmeg in a medium mixing bowl. Stir well with a wooden spoon, then add the matzo meal and stir just until mixed. Cover and refrigerate for at least an hour, or overnight.\u003c/p>\n\u003cp>Bring a large pot of water with the remaining teaspoon of salt to a boil. Set a small bowl of cold water next to your work space. Dip your hands in the water, then form matzo balls about the size of small walnuts. Drop the matzo balls into the boiling water, then cover and simmer for about 20 minutes, or until al dente.\u003c/p>\n\u003cp>Serve with chicken soup.\u003c/p>\n\u003cp>Yield: About 10 matzo balls\u003c/p>\n\u003cp>Note: There are two ways that one can render the fat. The first way is to take the fat off the chicken and melt it down in a frying pan with onions. The second and easiest method is to make chicken soup (using the skin), then cool and refrigerate the soup overnight, and spoon off the fat that accumulates on top.\u003c/p>\n\u003cp>\u003cem>Reproduced from\u003c/em> Quiches, Kugels, and Couscous: My Search for Jewish Cooking in Franc\u003cem>e\u003c/em> \u003cem>copyright 2015 by Joan Nathan.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the dumplings were not always called matzo balls. They were called \u003cem>knoedel\u003c/em>, Nathan says, and the Germans, Austrians and Alsatians used them in soups. When Jews moved to Poland, they referred to them as \u003cem>knoedela\u003c/em>, and in the 1930s, the U.S. Manischewitz company started packaging the product and called them \"Alsatian feathery balls.\" Nathan says it was probably U.S. comedians and vaudeville performers that finally dubbed them \"matzo balls.\"\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Joan Nathan's Matzo Ball Soup\u003c/h3>\n\u003cp>2 tablespoons rendered chicken fat\u003c/p>\n\u003cp>4 large eggs\u003c/p>\n\u003cp>1/4 cup chicken broth or water\u003c/p>\n\u003cp>3 teaspoons salt\u003c/p>\n\u003cp>Freshly ground pepper to taste\u003c/p>\n\u003cp>1 teaspoon freshly grated ginger or 1/2 teaspoon powdered ginger\u003c/p>\n\u003cp>1/4 teaspoon grated nutmeg\u003c/p>\n\u003cp>1 cup matzo meal\u003c/p>\n\u003cp>Put the chicken fat, eggs, broth or water, 2 teaspoons salt, freshly ground pepper, the ginger and the nutmeg in a medium mixing bowl. Stir well with a wooden spoon, then add the matzo meal and stir just until mixed. Cover and refrigerate for at least an hour, or overnight.\u003c/p>\n\u003cp>Bring a large pot of water with the remaining teaspoon of salt to a boil. Set a small bowl of cold water next to your work space. Dip your hands in the water, then form matzo balls about the size of small walnuts. Drop the matzo balls into the boiling water, then cover and simmer for about 20 minutes, or until al dente.\u003c/p>\n\u003cp>Serve with chicken soup.\u003c/p>\n\u003cp>Yield: About 10 matzo balls\u003c/p>\n\u003cp>Note: There are two ways that one can render the fat. The first way is to take the fat off the chicken and melt it down in a frying pan with onions. The second and easiest method is to make chicken soup (using the skin), then cool and refrigerate the soup overnight, and spoon off the fat that accumulates on top.\u003c/p>\n\u003cp>\u003cem>Reproduced from\u003c/em> Quiches, Kugels, and Couscous: My Search for Jewish Cooking in Franc\u003cem>e\u003c/em> \u003cem>copyright 2015 by Joan Nathan.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The water outlook in drought-racked California just got a lot worse: Snowpack levels across the entire Sierra Nevada are now the \u003ca href=\"http://blogs.kqed.org/science/2015/03/31/record-low-sierra-snowpack-will-drive-home-drought-impacts/\">lowest\u003c/a> in recorded history — just 6 percent of the long-term average. That shatters the previous low record on this date of 25 percent, set in 1977 and again last year.\u003c/p>\n\u003cp>And it has huge implications for tens of millions of people who depend on water flowing downstream from melting snow — including the nation's most productive farming region, the California Central Valley.\u003c/p>\n\u003cp>Last year was already a tough year at \u003ca href=\"http://www.lajollafarming.com/\">La Jolla Farming\u003c/a> in Delano, Calif. Or as farm manager Jerry Schlitz puts it, \"Last year was damn near a disaster.\"\u003c/p>\n\u003cp>La Jolla is a vineyard, a thousand-or-so acres of neat lines of grapevines in the southern end of the San Joaquin Valley. It depends on water from two sources: the federal \u003ca href=\"http://www.usbr.gov/mp/cvp/\">Central Valley Project\u003c/a> and wells.\u003c/p>\n\u003cp>Until last year, Schlitz says, wells were used to supplement the federal water.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Now, we have nothing but wells. Nothing. There's no water other than what's coming out of the ground,\" he says.\u003c/p>\n\u003cp>Last year, one of those wells at La Jolla dried up. The farm lost 160 acres — about a million dollars' worth of produce, plus the wasted labor and other resources.\u003c/p>\n\u003cp>This year, the outlook is no better: The Central Valley Project, which decides where and when to release what water is left in California's reservoirs, has already warned that most farmers downstream won't get any water for the second straight year.\u003c/p>\n\u003cp>As KQED \u003ca href=\"http://blogs.kqed.org/science/2015/03/31/record-low-sierra-snowpack-will-drive-home-drought-impacts/\">reports,\u003c/a> \"More than 400,000 acres of farmland were fallowed last year because of scarce water. Credible sources have estimated that figure could double this year.\"\u003c/p>\n\u003cp>La Jolla is plowing miles of trench in the dry earth to bury water pipes connecting wells to fields and fields to wells. The farm owners want to make sure that they can move water from working wells to the places that need it.\u003c/p>\n\u003cp>\"We're getting prepared in case we lose one, we lost two. We lose three? Watch out, man, I'm going to unemployment,\" says Juvenal Montemayor, the owner and founder of La Jolla. He says this is the best they can do.\u003c/p>\n\u003cp>Now, drilling a new well isn't a short-term option. \"You try to get a well done right now? No way. It's like a two-year waiting time for wells,\" he says.\u003c/p>\n\u003cp>Then there's the cost: a half-million dollars for a single well, he says. \"Now ask me if I want to make a well. No, I don't want to make a well. I don't have a choice,\" he says. \"I don't have a choice.\"\u003c/p>\n\u003cp>That's the tough situation La Jolla and many other farmers in the Central Valley face: They won't be getting any federal water.\u003c/p>\n\u003cp>Groundwater reserves are getting lower and lower as farmers and towns drill deeper and deeper, sucking out more water than there is coming in.\u003c/p>\n\u003cp>It's gotten so bad in the San Joaquin Valley that the ground is actually sinking. Last summer it sank a half-inch each month.\u003c/p>\n\u003cp>Back among the grapevines at La Jolla, Schlitz points to the mountains on the horizon, their tops barely sprinkled with snow.\u003c/p>\n\u003cp>The snow supplies roughly a third of all of California's water, on average. The Sierra Nevada snowpack is supposed to be a storage bank. It holds the snow late into the spring that then melts gradually. The runoff feeds reservoirs that supply water for millions of people — and the Central Valley. This year, California's chief snow surveyor says, there may not even be runoff.\u003c/p>\n\u003cp>\"That's our lifeblood up there,\" Schlitz says. \"Whatever comes out of there, you know, that's our lifeblood.\"\u003c/p>\n\u003cp>Schlitz says it's a scary time.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>With additional reporting by NPR's Kirk Siegler.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Much of the state depends on that snow for its water. In the Central Valley, the nation's most productive farming region, that means another year of fallow fields and emergency water measures.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The water outlook in drought-racked California just got a lot worse: Snowpack levels across the entire Sierra Nevada are now the \u003ca href=\"http://blogs.kqed.org/science/2015/03/31/record-low-sierra-snowpack-will-drive-home-drought-impacts/\">lowest\u003c/a> in recorded history — just 6 percent of the long-term average. That shatters the previous low record on this date of 25 percent, set in 1977 and again last year.\u003c/p>\n\u003cp>And it has huge implications for tens of millions of people who depend on water flowing downstream from melting snow — including the nation's most productive farming region, the California Central Valley.\u003c/p>\n\u003cp>Last year was already a tough year at \u003ca href=\"http://www.lajollafarming.com/\">La Jolla Farming\u003c/a> in Delano, Calif. Or as farm manager Jerry Schlitz puts it, \"Last year was damn near a disaster.\"\u003c/p>\n\u003cp>La Jolla is a vineyard, a thousand-or-so acres of neat lines of grapevines in the southern end of the San Joaquin Valley. It depends on water from two sources: the federal \u003ca href=\"http://www.usbr.gov/mp/cvp/\">Central Valley Project\u003c/a> and wells.\u003c/p>\n\u003cp>Until last year, Schlitz says, wells were used to supplement the federal water.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Now, we have nothing but wells. Nothing. There's no water other than what's coming out of the ground,\" he says.\u003c/p>\n\u003cp>Last year, one of those wells at La Jolla dried up. The farm lost 160 acres — about a million dollars' worth of produce, plus the wasted labor and other resources.\u003c/p>\n\u003cp>This year, the outlook is no better: The Central Valley Project, which decides where and when to release what water is left in California's reservoirs, has already warned that most farmers downstream won't get any water for the second straight year.\u003c/p>\n\u003cp>As KQED \u003ca href=\"http://blogs.kqed.org/science/2015/03/31/record-low-sierra-snowpack-will-drive-home-drought-impacts/\">reports,\u003c/a> \"More than 400,000 acres of farmland were fallowed last year because of scarce water. Credible sources have estimated that figure could double this year.\"\u003c/p>\n\u003cp>La Jolla is plowing miles of trench in the dry earth to bury water pipes connecting wells to fields and fields to wells. The farm owners want to make sure that they can move water from working wells to the places that need it.\u003c/p>\n\u003cp>\"We're getting prepared in case we lose one, we lost two. We lose three? Watch out, man, I'm going to unemployment,\" says Juvenal Montemayor, the owner and founder of La Jolla. He says this is the best they can do.\u003c/p>\n\u003cp>Now, drilling a new well isn't a short-term option. \"You try to get a well done right now? No way. It's like a two-year waiting time for wells,\" he says.\u003c/p>\n\u003cp>Then there's the cost: a half-million dollars for a single well, he says. \"Now ask me if I want to make a well. No, I don't want to make a well. I don't have a choice,\" he says. \"I don't have a choice.\"\u003c/p>\n\u003cp>That's the tough situation La Jolla and many other farmers in the Central Valley face: They won't be getting any federal water.\u003c/p>\n\u003cp>Groundwater reserves are getting lower and lower as farmers and towns drill deeper and deeper, sucking out more water than there is coming in.\u003c/p>\n\u003cp>It's gotten so bad in the San Joaquin Valley that the ground is actually sinking. Last summer it sank a half-inch each month.\u003c/p>\n\u003cp>Back among the grapevines at La Jolla, Schlitz points to the mountains on the horizon, their tops barely sprinkled with snow.\u003c/p>\n\u003cp>The snow supplies roughly a third of all of California's water, on average. The Sierra Nevada snowpack is supposed to be a storage bank. It holds the snow late into the spring that then melts gradually. The runoff feeds reservoirs that supply water for millions of people — and the Central Valley. This year, California's chief snow surveyor says, there may not even be runoff.\u003c/p>\n\u003cp>\"That's our lifeblood up there,\" Schlitz says. \"Whatever comes out of there, you know, that's our lifeblood.\"\u003c/p>\n\u003cp>Schlitz says it's a scary time.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>With additional reporting by NPR's Kirk Siegler.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Our Food-Safety System Is A Patchwork With Big Holes, Critics Say",
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"content": "\u003cp>Walking through the warehouse of food processor Heartland Gourmet in Lincoln, Neb., shows how complicated the food safety system can be. Pallets are stacked with sacks of potato flour, and the smell of fresh-baked apple-cinnamon muffins floats in the air.\u003c/p>\n\u003cp>\u003ca href=\"http://heartlandgourmet.com/\">Heartland Gourmet\u003c/a> makes a wide range of foods — from muffins and organic baking mixes to pizzas and burritos. That means business manager Mark Zink has to answer to both of the main U.S. food safety regulators, the Department of Agriculture and the Food and Drug Administration.\u003c/p>\n\u003cp>The product being made determines which agency is in charge. Apple-cinnamon muffins fall under the authority of the FDA. A cheese burrito or cheese pizza is also the FDA. But a beef burrito or pepperoni pizza has to meet USDA guidelines — rules formed by a totally different agency.\u003c/p>\n\u003cp>\"[The USDA has] jurisdiction over anything with raw meat, cooked meat, anything that touches meat product,\" Zink explains.\u003c/p>\n\u003cp>The general rule of thumb: Make something with meat and the USDA is in charge. Otherwise, it's FDA.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Seafood complicates the rules, though, as the FDA has authority over seafood. But not catfish – catfish actually falls under USDA regulation.\u003c/p>\n\u003cp>The agencies work differently. Before Zink runs a batch of beef burritos, he has to call a USDA inspector to be on-site while the food is prepared. A USDA official will stop by at other times during the year to check in. He doesn't hear from the FDA so often.\u003c/p>\n\u003cp>\"FDA is a once-a-year thing,\" Zink says. \"They pop in and do their inspection and they're gone.\"\u003c/p>\n\u003cp>A patchwork of more than a dozen federal agencies plays a part in keeping food from making Americans sick. Critics say the system has holes, and some think we would all be safer if food safety at the federal level were brought under one roof.\u003c/p>\n\u003cp>Altogether, 15 federal agencies play a role in food safety, from the EPA to the Centers for Disease Control. Food processors are subject to a dizzying array of regulations, spending time and money to prove their products are safe.\u003c/p>\n\u003cp>Each year, 1 in 6 Americans comes down with listeria, E. coli\u003cem>,\u003c/em> salmonella or some other foodborne illness. \u003ca href=\"http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html\">According to the CDC\u003c/a>, 3,000 people die annually. For years, critics have said a streamlined system would be safer. Even President \u003ca href=\"http://www.foodsafetynews.com/2015/02/obama-2016-budget-includes-1-6-billion-for-food-safety/#.VQ9xrvnF-So\">Obama has called\u003c/a> for the creation of a single food-safety agency in his 2016 budget.\u003c/p>\n\u003cp>Heartland Gourmet's Zink says after 25 years in the business, he has no trouble navigating the system. But there's no denying it's complex.\u003c/p>\n\u003cp>\"And it ends up just being a gigantic mess in terms of a comprehensive approach to food safety,\" says \u003ca href=\"https://www.psci.vt.edu/people/thomas-bio.html\">Courtney Thomas\u003c/a>, who studies political science and food safety at Virginia Tech University.\u003c/p>\n\u003cp>Thomas says the system looks fractured today because it was cobbled together from the start. The first food-safety laws, passed in 1906, put the USDA in charge of meat quality because the agency already worked with meatpackers. The \u003ca href=\"http://www.loc.gov/rr/news/topics/purefood.html\">FDA was created\u003c/a> to ensure purity in other foods.\u003c/p>\n\u003cp>\"Right out of the gate there were two different laws, two different legislative mandates that were given to two completely different agencies in the federal government,\" Thomas says. \"And from there it only spiraled.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://www.gao.gov/highrisk/revamping_food_safety/why_did_study#t=0\">U.S. Government Accountability Office\u003c/a> has been a leading critic of the fragmented food-safety system, for years labeling it a high-risk area in need of reform. The GAO's Steve Morris says the food-safety system is one recall away from a crisis.\u003c/p>\n\u003cp>One longstanding issue is that the various agencies tend to keep a narrow focus and work on small slices of oversight.\u003c/p>\n\u003cp>\"Right now, what you have is fairly limited coordination,\" Morris says. \"So the consumer and the Congress basically lack this comprehensive picture of what the national strategy is.\"\u003c/p>\n\u003cp>That's a big problem, because there are challenges ahead that cut across all agencies. For instance, 16 percent of the food Americans eat is imported, and that number is rising. \u003ca href=\"https://foodsci.unl.edu/taylor\">Steve Taylor\u003c/a>, a food scientist at the University of Nebraska-Lincoln, says regulators are already behind in inspecting foreign food facilities.\u003c/p>\n\u003cp>\"And if you got to the right people in a lot of big corporations in the United States involved in food processing, they'd say that's one of their biggest worries, too,\" Taylor says.\u003c/p>\n\u003cp>One agency could be more efficient checking-in on foreign suppliers.\u003c/p>\n\u003cp>But Virginia Tech's Thomas says the chances are pretty low that Washington will adopt a single food-safety agency any time soon.\u003c/p>\n\u003cp>The U.S. food system is currently one of the safest in the world, and some say federal time and money is better spent elsewhere. Most food companies would prefer a complicated but familiar system over an unknown overhaul. And with multiple agencies involved, more politicians have oversight of food safety, which they might not want to give that up.\u003c/p>\n\u003cp>\"There's no easy fix to this problem,\" Thomas says. \"What you're talking about is a legal, a regulatory, and a cultural shift. A political shift that we haven't seen in this country in the last 100 years.\"\u003c/p>\n\u003cp>And without an immediate crisis, it seems there's not much political appetite for shaking up the system.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Grant Gerlock reports from Lincoln, Neb., for NET News and \u003ca href=\"http://harvestpublicmedia.org/\" target=\"_blank\" rel=\"noopener\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production issues.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://netnebraska.org/basic-page/radio/radio\" target=\"_blank\" rel=\"noopener\">Nebraska Public Radio Network\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Walking through the warehouse of food processor Heartland Gourmet in Lincoln, Neb., shows how complicated the food safety system can be. Pallets are stacked with sacks of potato flour, and the smell of fresh-baked apple-cinnamon muffins floats in the air.\u003c/p>\n\u003cp>\u003ca href=\"http://heartlandgourmet.com/\">Heartland Gourmet\u003c/a> makes a wide range of foods — from muffins and organic baking mixes to pizzas and burritos. That means business manager Mark Zink has to answer to both of the main U.S. food safety regulators, the Department of Agriculture and the Food and Drug Administration.\u003c/p>\n\u003cp>The product being made determines which agency is in charge. Apple-cinnamon muffins fall under the authority of the FDA. A cheese burrito or cheese pizza is also the FDA. But a beef burrito or pepperoni pizza has to meet USDA guidelines — rules formed by a totally different agency.\u003c/p>\n\u003cp>\"[The USDA has] jurisdiction over anything with raw meat, cooked meat, anything that touches meat product,\" Zink explains.\u003c/p>\n\u003cp>The general rule of thumb: Make something with meat and the USDA is in charge. Otherwise, it's FDA.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Seafood complicates the rules, though, as the FDA has authority over seafood. But not catfish – catfish actually falls under USDA regulation.\u003c/p>\n\u003cp>The agencies work differently. Before Zink runs a batch of beef burritos, he has to call a USDA inspector to be on-site while the food is prepared. A USDA official will stop by at other times during the year to check in. He doesn't hear from the FDA so often.\u003c/p>\n\u003cp>\"FDA is a once-a-year thing,\" Zink says. \"They pop in and do their inspection and they're gone.\"\u003c/p>\n\u003cp>A patchwork of more than a dozen federal agencies plays a part in keeping food from making Americans sick. Critics say the system has holes, and some think we would all be safer if food safety at the federal level were brought under one roof.\u003c/p>\n\u003cp>Altogether, 15 federal agencies play a role in food safety, from the EPA to the Centers for Disease Control. Food processors are subject to a dizzying array of regulations, spending time and money to prove their products are safe.\u003c/p>\n\u003cp>Each year, 1 in 6 Americans comes down with listeria, E. coli\u003cem>,\u003c/em> salmonella or some other foodborne illness. \u003ca href=\"http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html\">According to the CDC\u003c/a>, 3,000 people die annually. For years, critics have said a streamlined system would be safer. Even President \u003ca href=\"http://www.foodsafetynews.com/2015/02/obama-2016-budget-includes-1-6-billion-for-food-safety/#.VQ9xrvnF-So\">Obama has called\u003c/a> for the creation of a single food-safety agency in his 2016 budget.\u003c/p>\n\u003cp>Heartland Gourmet's Zink says after 25 years in the business, he has no trouble navigating the system. But there's no denying it's complex.\u003c/p>\n\u003cp>\"And it ends up just being a gigantic mess in terms of a comprehensive approach to food safety,\" says \u003ca href=\"https://www.psci.vt.edu/people/thomas-bio.html\">Courtney Thomas\u003c/a>, who studies political science and food safety at Virginia Tech University.\u003c/p>\n\u003cp>Thomas says the system looks fractured today because it was cobbled together from the start. The first food-safety laws, passed in 1906, put the USDA in charge of meat quality because the agency already worked with meatpackers. The \u003ca href=\"http://www.loc.gov/rr/news/topics/purefood.html\">FDA was created\u003c/a> to ensure purity in other foods.\u003c/p>\n\u003cp>\"Right out of the gate there were two different laws, two different legislative mandates that were given to two completely different agencies in the federal government,\" Thomas says. \"And from there it only spiraled.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://www.gao.gov/highrisk/revamping_food_safety/why_did_study#t=0\">U.S. Government Accountability Office\u003c/a> has been a leading critic of the fragmented food-safety system, for years labeling it a high-risk area in need of reform. The GAO's Steve Morris says the food-safety system is one recall away from a crisis.\u003c/p>\n\u003cp>One longstanding issue is that the various agencies tend to keep a narrow focus and work on small slices of oversight.\u003c/p>\n\u003cp>\"Right now, what you have is fairly limited coordination,\" Morris says. \"So the consumer and the Congress basically lack this comprehensive picture of what the national strategy is.\"\u003c/p>\n\u003cp>That's a big problem, because there are challenges ahead that cut across all agencies. For instance, 16 percent of the food Americans eat is imported, and that number is rising. \u003ca href=\"https://foodsci.unl.edu/taylor\">Steve Taylor\u003c/a>, a food scientist at the University of Nebraska-Lincoln, says regulators are already behind in inspecting foreign food facilities.\u003c/p>\n\u003cp>\"And if you got to the right people in a lot of big corporations in the United States involved in food processing, they'd say that's one of their biggest worries, too,\" Taylor says.\u003c/p>\n\u003cp>One agency could be more efficient checking-in on foreign suppliers.\u003c/p>\n\u003cp>But Virginia Tech's Thomas says the chances are pretty low that Washington will adopt a single food-safety agency any time soon.\u003c/p>\n\u003cp>The U.S. food system is currently one of the safest in the world, and some say federal time and money is better spent elsewhere. Most food companies would prefer a complicated but familiar system over an unknown overhaul. And with multiple agencies involved, more politicians have oversight of food safety, which they might not want to give that up.\u003c/p>\n\u003cp>\"There's no easy fix to this problem,\" Thomas says. \"What you're talking about is a legal, a regulatory, and a cultural shift. A political shift that we haven't seen in this country in the last 100 years.\"\u003c/p>\n\u003cp>And without an immediate crisis, it seems there's not much political appetite for shaking up the system.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Grant Gerlock reports from Lincoln, Neb., for NET News and \u003ca href=\"http://harvestpublicmedia.org/\" target=\"_blank\" rel=\"noopener\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production issues.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://netnebraska.org/basic-page/radio/radio\" target=\"_blank\" rel=\"noopener\">Nebraska Public Radio Network\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Grocery Stores Are Losing You. Here's How They Plan To Win You Back",
"title": "Grocery Stores Are Losing You. Here's How They Plan To Win You Back",
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"content": "\u003cp>If pushing a cart up and down the lengthy aisles of your neighborhood supermarket — past dozens of brands of packaged cereal and crackers lit by fluorescent lights — feels overwhelming and soul-sucking, you're not alone.\u003c/p>\n\u003cp>But there's some good news: The days of shopping this way may be numbered.\u003c/p>\n\u003cp>Here's why. Traditional grocers are increasingly losing market share — some 15 percent in the past 10 years — to more nimble competitors like smaller markets, convenience stores, farmers markets and even dollar stores. That, along with the rise of online food shopping, is forcing the old-school grocers to innovate in ways that should yield a better overall experience for consumers down the road.\u003c/p>\n\u003cp>\"The bottom line is that for the supermarket to survive and prosper and grow, it's going to have to offer more services,\" says \u003ca href=\"http://www.supermarketguru.com/about.html\">Phil Lempert\u003c/a>, a consumer behavior analyst who tracks these trends on his site \u003ca href=\"http://www.supermarketguru.com/\">SupermarketGuru\u003c/a>.\u003c/p>\n\u003cp>He spoke about the \"grocery wars\" and where the sector is headed in the next 10 years earlier this month at \u003ca href=\"http://schedule.sxsw.com/2015/events/event_IAP34122\">SXSW\u003c/a>. (We couldn't make it to his panel, so we got him to bend our ear afterward.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lempert illuminated for us five ways in which grocery chains are evolving (that don't involve fluorescent lights).\u003c/p>\n\u003cp>Some companies are adapting faster than others. But Lempert says most big grocery chains have realized that if they're going to win back some of the shoppers who have drifted away, they're going to have to get a lot more creative and flexible.\u003c/p>\n\u003cp>\u003cstrong>1.\u003c/strong> \u003cstrong>The \"groceraunt.\" \u003c/strong>Maybe you've seen delis and cafes flanked by seating areas pop up in national chains like Safeway and Whole Foods. But what about a full-service restaurant?\u003c/p>\n\u003cp>Meet the \"groceraunt,\" where the food is supposed to be tempting enough to get you to sit down to a meal before or after you pick up the milk and eggs. At \u003ca href=\"http://www.hy-veemarketgrille.com/\">Market Grille\u003c/a>, the restaurant inside several locations of the Hy-Vee chain in the Midwest and Great Plains, you can order sushi, steak, brunch and maybe even on-tap apple cider.\u003c/p>\n\u003cp>In Illinois, the Mariano's grocery chain now features an oyster bar and a barbecue stall, which the C\u003cem>hicago Reader\u003c/em> \u003ca href=\"http://www.chicagoreader.com/Bleader/archives/2014/06/16/supermarket-barbecue-thats-better-than-it-should-be\">described as \u003c/a>\"supermarket barbecue that's better than it should be.\"\u003c/p>\n\u003cp>And in the Twin Cities, the Lunds and Byerlys chain has its Minnesota Grille, along with a Lunds and Byerlys Kitchen with \"prepared food offerings, a wine and beer bar, a tailored selection of groceries and more all in one space.\"\u003c/p>\n\u003cp>\u003cstrong>2. Smaller stores.\u003c/strong> The average grocery store size started shrinking from about 45,000 square feet three years ago, after decades of increasing year after year.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308941681/urban-greengrocers-are-back-to-serve-big-spending-locavores\">reported\u003c/a>, part of that trend is about the return of greengrocers to cities: new versions of the neighborhood market or bodega that stock mostly high-end and local foods in spaces smaller than the produce section of the supermarket.\u003c/p>\n\u003cfigure id=\"attachment_94399\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac.jpg\">\u003cimg class=\"size-thumbnail wp-image-94399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-400x300.jpg\" alt=\"Each Peach Market in Washington, D.C., is one of a growing breed of small, urban greengrocers.\" width=\"400\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-320x240.jpg 320w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Each Peach Market in Washington, D.C., is one of a growing breed of small, urban greengrocers. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Why is this format taking off? Turns out, consumers may not actually want to have to choose among 10 brands of olive oil that are all pretty much the same (and unlikely to make us happier, a la \u003ca href=\"http://www.npr.org/2012/05/04/151879693/does-having-options-make-us-happier\">The Paradox of Choice\u003c/a>). Rather, it may be more pleasing to choose between two bottles that are distinct in quality, flavor or price.\u003c/p>\n\u003cp>The big retailers have noticed these small markets encroaching on their turf and are making moves to get smaller, too. According to Lempert, Wal-Mart, Lunds and others are prototyping smaller stores. And Cincinnati-based grocery chain Kroger has been\u003ca href=\"http://www.retailleader.com/article-kroger_s_experiment_at_bridging_the_gap_-7015.html\"> experimenting\u003c/a> with a 7,500-square-foot format in Columbus, Ohio, that's a sort of hybrid between a supermarket and a convenience store.\u003c/p>\n\u003cp>\u003cstrong>3.\u003c/strong> \u003cstrong>More services.\u003c/strong> Lempert notes that many consumers don't need or want all their food under one roof anymore — they're willing to go from the farmers market to the wine shop to the butcher.\u003c/p>\n\u003cp>How can grocery stores stay relevant, then? Maybe by hiring a really good fishmonger.\u003c/p>\n\u003cfigure id=\"attachment_94400\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/13159663355_3b0d012145_o-b4aef22a75d3dde5329ecb9d6e41564355086eb8-e1427756890677.jpg\">\u003cimg class=\"size-thumbnail wp-image-94400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/13159663355_3b0d012145_o-b4aef22a75d3dde5329ecb9d6e41564355086eb8-400x300.jpg\" alt=\"Big grocery chains like Kroger are beginning to experiment with smaller-format stores, says Lempert.\" width=\"400\" height=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big grocery chains like Kroger are beginning to experiment with smaller-format stores, says Lempert. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/fanofretail/\" target=\"_blank\">Nicholas Eckhart/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most chains sell meat and fish that's been filleted and sliced and wrapped up off-site. But more are starting to install skilled butchers and fishmongers to cut meat right there in the store. They're also hiring trained chefs, sommeliers and registered dieticians to guide shoppers to more healthful choices. Lempert points to Hy-Vee Market, which has hired several chefs trained at the Culinary Institute of America to cook its prepared food, and \u003ca href=\"http://www.hy-vee.com/stores/dietitian/default.aspx?s=1199\">two dieticians\u003c/a> who lead weight management programs.\u003c/p>\n\u003cp>\u003cstrong>4. Catering to millennials.\u003c/strong> Corporate America is smitten with millennials, who seem to be leading food trends. And grocery chains are no different.\u003c/p>\n\u003cp>According to Lempert, the big chains are trying entice millennials with the foods they want — local, craft and fermented foods, and big international flavors (i.e., kimchi) — when they want them. Millennials also want \"connection and community,\" which stores can foster with seasonal events, tastings and cooking demos, Lempert says.\u003c/p>\n\u003cp>\u003cstrong>5.\u003c/strong> \u003cstrong>More ways to get your groceries delivered.\u003c/strong> Another thing about millennials: They may want to avoid the store entirely and have their groceries dropped off.\u003c/p>\n\u003cp>To keep them and other online shopping enthusiasts as customers, grocery chains are partnering with tech companies like Instacart, Google Express, Amazon and Uber, which send couriers to stores to pick up groceries and then deliver them within an hour.\u003c/p>\n\u003cp>And while most consumers will continue to go to the store to select their tomatoes and bread themselves, Rosenheim Advisors \u003ca href=\"http://www.rosenheimadvisors.com/#!press/c1n6v\">reported\u003c/a> in December 2014 that the food tech sector is booming. \"More than $1.6 billion was invested [in 2013] into food-related tech companies, up 33 percent from $1.2 billion in 2012,\" it noted.\u003c/p>\n\u003cp>Will all these efforts win customers back? That's unclear, says Lempert. \"To be successful, a retailer has to know its consumer. And these days, every neighborhood is different. The days of every store having an identical assortment of food are over.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If pushing a cart up and down the lengthy aisles of your neighborhood supermarket — past dozens of brands of packaged cereal and crackers lit by fluorescent lights — feels overwhelming and soul-sucking, you're not alone.\u003c/p>\n\u003cp>But there's some good news: The days of shopping this way may be numbered.\u003c/p>\n\u003cp>Here's why. Traditional grocers are increasingly losing market share — some 15 percent in the past 10 years — to more nimble competitors like smaller markets, convenience stores, farmers markets and even dollar stores. That, along with the rise of online food shopping, is forcing the old-school grocers to innovate in ways that should yield a better overall experience for consumers down the road.\u003c/p>\n\u003cp>\"The bottom line is that for the supermarket to survive and prosper and grow, it's going to have to offer more services,\" says \u003ca href=\"http://www.supermarketguru.com/about.html\">Phil Lempert\u003c/a>, a consumer behavior analyst who tracks these trends on his site \u003ca href=\"http://www.supermarketguru.com/\">SupermarketGuru\u003c/a>.\u003c/p>\n\u003cp>He spoke about the \"grocery wars\" and where the sector is headed in the next 10 years earlier this month at \u003ca href=\"http://schedule.sxsw.com/2015/events/event_IAP34122\">SXSW\u003c/a>. (We couldn't make it to his panel, so we got him to bend our ear afterward.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lempert illuminated for us five ways in which grocery chains are evolving (that don't involve fluorescent lights).\u003c/p>\n\u003cp>Some companies are adapting faster than others. But Lempert says most big grocery chains have realized that if they're going to win back some of the shoppers who have drifted away, they're going to have to get a lot more creative and flexible.\u003c/p>\n\u003cp>\u003cstrong>1.\u003c/strong> \u003cstrong>The \"groceraunt.\" \u003c/strong>Maybe you've seen delis and cafes flanked by seating areas pop up in national chains like Safeway and Whole Foods. But what about a full-service restaurant?\u003c/p>\n\u003cp>Meet the \"groceraunt,\" where the food is supposed to be tempting enough to get you to sit down to a meal before or after you pick up the milk and eggs. At \u003ca href=\"http://www.hy-veemarketgrille.com/\">Market Grille\u003c/a>, the restaurant inside several locations of the Hy-Vee chain in the Midwest and Great Plains, you can order sushi, steak, brunch and maybe even on-tap apple cider.\u003c/p>\n\u003cp>In Illinois, the Mariano's grocery chain now features an oyster bar and a barbecue stall, which the C\u003cem>hicago Reader\u003c/em> \u003ca href=\"http://www.chicagoreader.com/Bleader/archives/2014/06/16/supermarket-barbecue-thats-better-than-it-should-be\">described as \u003c/a>\"supermarket barbecue that's better than it should be.\"\u003c/p>\n\u003cp>And in the Twin Cities, the Lunds and Byerlys chain has its Minnesota Grille, along with a Lunds and Byerlys Kitchen with \"prepared food offerings, a wine and beer bar, a tailored selection of groceries and more all in one space.\"\u003c/p>\n\u003cp>\u003cstrong>2. Smaller stores.\u003c/strong> The average grocery store size started shrinking from about 45,000 square feet three years ago, after decades of increasing year after year.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308941681/urban-greengrocers-are-back-to-serve-big-spending-locavores\">reported\u003c/a>, part of that trend is about the return of greengrocers to cities: new versions of the neighborhood market or bodega that stock mostly high-end and local foods in spaces smaller than the produce section of the supermarket.\u003c/p>\n\u003cfigure id=\"attachment_94399\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac.jpg\">\u003cimg class=\"size-thumbnail wp-image-94399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-400x300.jpg\" alt=\"Each Peach Market in Washington, D.C., is one of a growing breed of small, urban greengrocers.\" width=\"400\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-320x240.jpg 320w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Each Peach Market in Washington, D.C., is one of a growing breed of small, urban greengrocers. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Why is this format taking off? Turns out, consumers may not actually want to have to choose among 10 brands of olive oil that are all pretty much the same (and unlikely to make us happier, a la \u003ca href=\"http://www.npr.org/2012/05/04/151879693/does-having-options-make-us-happier\">The Paradox of Choice\u003c/a>). Rather, it may be more pleasing to choose between two bottles that are distinct in quality, flavor or price.\u003c/p>\n\u003cp>The big retailers have noticed these small markets encroaching on their turf and are making moves to get smaller, too. According to Lempert, Wal-Mart, Lunds and others are prototyping smaller stores. And Cincinnati-based grocery chain Kroger has been\u003ca href=\"http://www.retailleader.com/article-kroger_s_experiment_at_bridging_the_gap_-7015.html\"> experimenting\u003c/a> with a 7,500-square-foot format in Columbus, Ohio, that's a sort of hybrid between a supermarket and a convenience store.\u003c/p>\n\u003cp>\u003cstrong>3.\u003c/strong> \u003cstrong>More services.\u003c/strong> Lempert notes that many consumers don't need or want all their food under one roof anymore — they're willing to go from the farmers market to the wine shop to the butcher.\u003c/p>\n\u003cp>How can grocery stores stay relevant, then? Maybe by hiring a really good fishmonger.\u003c/p>\n\u003cfigure id=\"attachment_94400\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/13159663355_3b0d012145_o-b4aef22a75d3dde5329ecb9d6e41564355086eb8-e1427756890677.jpg\">\u003cimg class=\"size-thumbnail wp-image-94400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/13159663355_3b0d012145_o-b4aef22a75d3dde5329ecb9d6e41564355086eb8-400x300.jpg\" alt=\"Big grocery chains like Kroger are beginning to experiment with smaller-format stores, says Lempert.\" width=\"400\" height=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big grocery chains like Kroger are beginning to experiment with smaller-format stores, says Lempert. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/fanofretail/\" target=\"_blank\">Nicholas Eckhart/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most chains sell meat and fish that's been filleted and sliced and wrapped up off-site. But more are starting to install skilled butchers and fishmongers to cut meat right there in the store. They're also hiring trained chefs, sommeliers and registered dieticians to guide shoppers to more healthful choices. Lempert points to Hy-Vee Market, which has hired several chefs trained at the Culinary Institute of America to cook its prepared food, and \u003ca href=\"http://www.hy-vee.com/stores/dietitian/default.aspx?s=1199\">two dieticians\u003c/a> who lead weight management programs.\u003c/p>\n\u003cp>\u003cstrong>4. Catering to millennials.\u003c/strong> Corporate America is smitten with millennials, who seem to be leading food trends. And grocery chains are no different.\u003c/p>\n\u003cp>According to Lempert, the big chains are trying entice millennials with the foods they want — local, craft and fermented foods, and big international flavors (i.e., kimchi) — when they want them. Millennials also want \"connection and community,\" which stores can foster with seasonal events, tastings and cooking demos, Lempert says.\u003c/p>\n\u003cp>\u003cstrong>5.\u003c/strong> \u003cstrong>More ways to get your groceries delivered.\u003c/strong> Another thing about millennials: They may want to avoid the store entirely and have their groceries dropped off.\u003c/p>\n\u003cp>To keep them and other online shopping enthusiasts as customers, grocery chains are partnering with tech companies like Instacart, Google Express, Amazon and Uber, which send couriers to stores to pick up groceries and then deliver them within an hour.\u003c/p>\n\u003cp>And while most consumers will continue to go to the store to select their tomatoes and bread themselves, Rosenheim Advisors \u003ca href=\"http://www.rosenheimadvisors.com/#!press/c1n6v\">reported\u003c/a> in December 2014 that the food tech sector is booming. \"More than $1.6 billion was invested [in 2013] into food-related tech companies, up 33 percent from $1.2 billion in 2012,\" it noted.\u003c/p>\n\u003cp>Will all these efforts win customers back? That's unclear, says Lempert. \"To be successful, a retailer has to know its consumer. And these days, every neighborhood is different. The days of every store having an identical assortment of food are over.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Heinz And Kraft: Before They Were Food Giants, They Were Men",
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"content": "\u003cfigure id=\"attachment_94310\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/kraft-heinz.jpg\">\u003cimg class=\"size-full wp-image-94310\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/kraft-heinz.jpg\" alt=\"Kraft mac and cheese and Heinz ketchup — a marriage made in processed-food heaven. Photos: M. Spencer Green/AP; Angelika Warmuth/Corbis\" width=\"800\" height=\"398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-400x199.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-768x382.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-320x159.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kraft mac and cheese and Heinz ketchup — a marriage made in processed-food heaven. Photos: M. Spencer Green/AP; Angelika Warmuth/Corbis\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/2015/03/20150325_atc_heinz_and_kraft_before_the_were_food_giants_they_were_men.mp3\u003c/p>\n\u003cp>By NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/25/395345479/heinz-and-kraft-before-the-were-food-giants-they-were-men\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/25/15)\u003c/p>\n\u003cp>Heinz and Kraft.\u003c/p>\n\u003cp>When we hear those names we think ketchup and Velveeta, right?\u003c/p>\n\u003cp>But before they were products and companies that \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/03/25/395269545/heinz-kraft-announce-merger\">will merge\u003c/a> to become a giant with $28 billion in revenue, Heinz and Kraft were men.\u003c/p>\n\u003cfigure id=\"attachment_94305\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg\">\u003cimg class=\"size-full wp-image-94305\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg\" alt=\"Henry J. Heinz. Photo: Library of Congress\" width=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg 867w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-320x213.jpg 320w\" sizes=\"(max-width: 867px) 100vw, 867px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry J. Heinz. Photo: Library of Congress\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.johnheinzlegacy.org/heinz/heinzfamily.html\">Henry John Heinz\u003c/a> came along first. Born near Pittsburgh in 1844, he was bottling and selling condiments by the age of 15. By the time he was in his mid-20s, he had launched what would become the H.J. Heinz Company.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food science and technology expert \u003ca href=\"http://chhs.gmu.edu/faculty-and-staff/petrick.cfm\">Gabriella Petrick\u003c/a> says that at first, ketchup was not what Heinz was known for.\u003c/p>\n\u003cp>\"He was largely known as a horseradish producer and a pickle producer,\" she notes, adding, \"At one point, Heinz was absolutely the largest food producer in the United States of commercially canned foods.\"\u003c/p>\n\u003cp>Petrick, who teaches at George Mason University in Fairfax, Va., says the ketchup brand was born in 1876. By then, Heinz was selling a long list of food items — more than the 57 varieties it advertised on its labels. Apparently, Heinz just liked that number.\u003c/p>\n\u003cp>\"It is a myth that there were 57 varieties\" of products that the company was selling, she says. \"But later on,\" she notes, \"in the 19-teens and '20s, the company went on to try to make 57 varieties [of products] and bring the legend into fact.\" It didn't quite happen.\u003c/p>\n\u003cp>And many years later, it was no coincidence that the deal that put the Heinz name on the Pittsburgh Steelers' stadium was for $\u003cem>57 million\u003c/em>.\u003c/p>\n\u003cp>A couple of years before Heinz started selling ketchup, \u003ca href=\"http://www.kraftfoodsgroup.com/about/history/jlkraftbio.aspx\">James Lewis Kraft\u003c/a> was born in Canada. That was in 1874. His family moved to Buffalo, N.Y., when he was a kid. The city was then the heart of America's cheese-making, according to Petrick.\u003c/p>\n\u003cp>As an adult, Kraft set up shop in Chicago and founded J.L. Kraft and Brothers.\u003c/p>\n\u003cp>\"He's really important,\" Petrick says. \"He brought cheese making into the industrial setting.\"\u003c/p>\n\u003cp>The company pasteurized its cheese — a rare thing at the time. Because Kraft cheese had a longer shelf life, the government ordered millions of pounds of it to feed troops during World War I.\u003c/p>\n\u003cp>Before Kraft got crafty with cheese, Americans had been eating a lot of cheddar. Kraft came up with something new: \"Yep, the originator of American cheese was Canadian,\" Petrick says. Later, in the 1920s, came Velveeta — a mixture of American, Colby and cheddar designed to melt smoothly. And the '30s brought Miracle Whip and the Kraft Macaroni & Cheese dinner.\u003c/p>\n\u003cp>But Kraft's legacy wasn't just cheesy. More broadly, Petrick says, he used \"science and technology to stabilized American food systems and actually, really make them safer.\" Likewise, she says, Heinz helped make food safer at a time when \"lots of people were getting sick.\"\u003c/p>\n\u003cp>Now Kraft and Heinz will be one. Feel free to celebrate this marriage tonight with some mac and cheese drizzled with ketchup. Bon appetit!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Henry Heinz was big into pickles before ketchup came along. James Kraft gave the world American cheese. (Ironically, he was Canadian.) Now, two companies that revamped how we eat will become one.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94310\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/kraft-heinz.jpg\">\u003cimg class=\"size-full wp-image-94310\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/kraft-heinz.jpg\" alt=\"Kraft mac and cheese and Heinz ketchup — a marriage made in processed-food heaven. Photos: M. Spencer Green/AP; Angelika Warmuth/Corbis\" width=\"800\" height=\"398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-400x199.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-768x382.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-320x159.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kraft mac and cheese and Heinz ketchup — a marriage made in processed-food heaven. Photos: M. Spencer Green/AP; Angelika Warmuth/Corbis\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/2015/03/20150325_atc_heinz_and_kraft_before_the_were_food_giants_they_were_men.mp3\u003c/p>\n\u003cp>By NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/25/395345479/heinz-and-kraft-before-the-were-food-giants-they-were-men\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/25/15)\u003c/p>\n\u003cp>Heinz and Kraft.\u003c/p>\n\u003cp>When we hear those names we think ketchup and Velveeta, right?\u003c/p>\n\u003cp>But before they were products and companies that \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/03/25/395269545/heinz-kraft-announce-merger\">will merge\u003c/a> to become a giant with $28 billion in revenue, Heinz and Kraft were men.\u003c/p>\n\u003cfigure id=\"attachment_94305\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg\">\u003cimg class=\"size-full wp-image-94305\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg\" alt=\"Henry J. Heinz. Photo: Library of Congress\" width=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg 867w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-320x213.jpg 320w\" sizes=\"(max-width: 867px) 100vw, 867px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry J. Heinz. Photo: Library of Congress\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.johnheinzlegacy.org/heinz/heinzfamily.html\">Henry John Heinz\u003c/a> came along first. Born near Pittsburgh in 1844, he was bottling and selling condiments by the age of 15. By the time he was in his mid-20s, he had launched what would become the H.J. Heinz Company.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food science and technology expert \u003ca href=\"http://chhs.gmu.edu/faculty-and-staff/petrick.cfm\">Gabriella Petrick\u003c/a> says that at first, ketchup was not what Heinz was known for.\u003c/p>\n\u003cp>\"He was largely known as a horseradish producer and a pickle producer,\" she notes, adding, \"At one point, Heinz was absolutely the largest food producer in the United States of commercially canned foods.\"\u003c/p>\n\u003cp>Petrick, who teaches at George Mason University in Fairfax, Va., says the ketchup brand was born in 1876. By then, Heinz was selling a long list of food items — more than the 57 varieties it advertised on its labels. Apparently, Heinz just liked that number.\u003c/p>\n\u003cp>\"It is a myth that there were 57 varieties\" of products that the company was selling, she says. \"But later on,\" she notes, \"in the 19-teens and '20s, the company went on to try to make 57 varieties [of products] and bring the legend into fact.\" It didn't quite happen.\u003c/p>\n\u003cp>And many years later, it was no coincidence that the deal that put the Heinz name on the Pittsburgh Steelers' stadium was for $\u003cem>57 million\u003c/em>.\u003c/p>\n\u003cp>A couple of years before Heinz started selling ketchup, \u003ca href=\"http://www.kraftfoodsgroup.com/about/history/jlkraftbio.aspx\">James Lewis Kraft\u003c/a> was born in Canada. That was in 1874. His family moved to Buffalo, N.Y., when he was a kid. The city was then the heart of America's cheese-making, according to Petrick.\u003c/p>\n\u003cp>As an adult, Kraft set up shop in Chicago and founded J.L. Kraft and Brothers.\u003c/p>\n\u003cp>\"He's really important,\" Petrick says. \"He brought cheese making into the industrial setting.\"\u003c/p>\n\u003cp>The company pasteurized its cheese — a rare thing at the time. Because Kraft cheese had a longer shelf life, the government ordered millions of pounds of it to feed troops during World War I.\u003c/p>\n\u003cp>Before Kraft got crafty with cheese, Americans had been eating a lot of cheddar. Kraft came up with something new: \"Yep, the originator of American cheese was Canadian,\" Petrick says. Later, in the 1920s, came Velveeta — a mixture of American, Colby and cheddar designed to melt smoothly. And the '30s brought Miracle Whip and the Kraft Macaroni & Cheese dinner.\u003c/p>\n\u003cp>But Kraft's legacy wasn't just cheesy. More broadly, Petrick says, he used \"science and technology to stabilized American food systems and actually, really make them safer.\" Likewise, she says, Heinz helped make food safer at a time when \"lots of people were getting sick.\"\u003c/p>\n\u003cp>Now Kraft and Heinz will be one. Feel free to celebrate this marriage tonight with some mac and cheese drizzled with ketchup. Bon appetit!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_94287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/5445528297_0abd5e3fdb_o_wide-d464b5b67ee4f334ba4d73bfb7271faac73d2c92-e1427316561790.jpg\">\u003cimg class=\"size-full wp-image-94287\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/5445528297_0abd5e3fdb_o_wide-d464b5b67ee4f334ba4d73bfb7271faac73d2c92-e1427316561790.jpg\" alt=\"These beans, grown on test plots at the International Center for Tropical Agriculture in Colombia, can thrive in temperatures that cripple most conventional beans. Photo: Courtesy of CIAT/Neil Palmer\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/5445528297_0abd5e3fdb_o_wide-d464b5b67ee4f334ba4d73bfb7271faac73d2c92-e1427316561790.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5445528297_0abd5e3fdb_o_wide-d464b5b67ee4f334ba4d73bfb7271faac73d2c92-e1427316561790-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5445528297_0abd5e3fdb_o_wide-d464b5b67ee4f334ba4d73bfb7271faac73d2c92-e1427316561790-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5445528297_0abd5e3fdb_o_wide-d464b5b67ee4f334ba4d73bfb7271faac73d2c92-e1427316561790-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5445528297_0abd5e3fdb_o_wide-d464b5b67ee4f334ba4d73bfb7271faac73d2c92-e1427316561790-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5445528297_0abd5e3fdb_o_wide-d464b5b67ee4f334ba4d73bfb7271faac73d2c92-e1427316561790-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5445528297_0abd5e3fdb_o_wide-d464b5b67ee4f334ba4d73bfb7271faac73d2c92-e1427316561790-320x180.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These beans, grown on test plots at the International Center for Tropical Agriculture in Colombia, can thrive in temperatures that cripple most conventional beans. Photo: Courtesy of CIAT/Neil Palmer\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\" rel=\"noopener\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/25/395096885/meet-the-cool-beans-designed-to-beat-climate-change\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/25/15)\u003c/p>\n\u003cp>A planet that is warming at extraordinary speed may require extraordinary new food crops. The latest great agricultural hope is beans that can thrive in temperatures that cripple most conventional beans. They're now growing in test plots of the \u003ca href=\"http://ciat.cgiar.org/\">International Center for Tropical Agriculture\u003c/a>, or CIAT, in Colombia.\u003c/p>\n\u003cp>Many of these \"heat-beater\" beans resulted from a unique marriage, 20 years ago, of tradition and technology. The matchmaker was a Colombian scientist named Alvaro Mejia-Jimenez. But for almost two decades, his innovation sat on the shelf, unused.\u003c/p>\n\u003cfigure id=\"attachment_94289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/5912179483_089d69b3ce_o_custom-a1bf76128a672df27a077bd15fc17e1802e08483-e1427316636348.jpg\">\u003cimg class=\"size-full wp-image-94289\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/5912179483_089d69b3ce_o_custom-a1bf76128a672df27a077bd15fc17e1802e08483-e1427316636348.jpg\" alt=\"Steve Beebe, leader of CIAT's Bean Program, in a field of experimental bush beans at CIAT's headquarters in Colombia. Photo: Courtesy of CIAT/Neil Palmer\" width=\"1920\" height=\"1276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/5912179483_089d69b3ce_o_custom-a1bf76128a672df27a077bd15fc17e1802e08483-e1427316636348.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5912179483_089d69b3ce_o_custom-a1bf76128a672df27a077bd15fc17e1802e08483-e1427316636348-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5912179483_089d69b3ce_o_custom-a1bf76128a672df27a077bd15fc17e1802e08483-e1427316636348-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5912179483_089d69b3ce_o_custom-a1bf76128a672df27a077bd15fc17e1802e08483-e1427316636348-1440x957.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5912179483_089d69b3ce_o_custom-a1bf76128a672df27a077bd15fc17e1802e08483-e1427316636348-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5912179483_089d69b3ce_o_custom-a1bf76128a672df27a077bd15fc17e1802e08483-e1427316636348-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5912179483_089d69b3ce_o_custom-a1bf76128a672df27a077bd15fc17e1802e08483-e1427316636348-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steve Beebe, leader of CIAT's Bean Program, in a field of experimental bush beans at CIAT's headquarters in Colombia. Photo: Courtesy of CIAT/Neil Palmer\u003c/figcaption>\u003c/figure>\n\u003cp>Mejia-Jimenez was determined to cross-breed two different types of beans that normally are sexually incompatible: the common bean — a species that includes pinto, black and kidney beans — and the tepary bean, a little-known crop traditionally grown by indigenous communities in the American Southwest.\u003c/p>\n\u003cp>The tepary bean is no longer widely planted. The beans are small, and the plant doesn't produce very many of them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"As a crop, it doesn't have a great future,\" says \u003ca href=\"http://ciat.cgiar.org/?mtt_page=beebe-stephen\">Stephen Beebe\u003c/a>, who leads CIAT's bean breeding program. Beebe spoke to us via Skype from Addis Ababa, Ethiopia.\u003c/p>\n\u003cp>But this bean does have its defenders. Writer, social scientist and food activist \u003ca href=\"http://garynabhan.com/i/\">Gary Nabhan\u003c/a> has \u003ca href=\"http://archive.azcentral.com/arizonarepublic/arizonaliving/articles/2011/10/01/20111001food-archaeologist-storyteller.html\">championed\u003c/a> it as a vital piece of Southwestern cuisine and culture. (Nabhan wrote his master's thesis on the tepary bean way back in 1978.)\u003c/p>\n\u003cp>Mejia-Jimenez, meanwhile, was drawn to the small bean's ability to tolerate harsh conditions, such as heat and drought. He wanted to transfer these genetic traits into the common bean.\u003c/p>\n\u003cp>With persistence and a little help from technology, he \u003ca href=\"http://link.springer.com/article/10.1007/BF00223640#page-1\">succeeded\u003c/a>. First, he used pollen from a tepary bean plant to fertilize the flower of a common bean. An embryo formed. In nature, that hybrid embryo would not survive to form a seed, but Mejia-Jimenez stepped in to rescue it. He carefully cut the immature embryo from the plant and placed it in a laboratory dish filled with nutrients, where it grew into a new plant. After several generations of such cross-breeding, he ended up with viable seeds that combined genetic traits from both the tepary bean and the common bean.\u003c/p>\n\u003cfigure id=\"attachment_94288\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/3887300760_9a54617d5f_o_custom-6d8d5d28990779db3be5f48f0ddb44f70f2397c5.jpg\">\u003cimg class=\"size-full wp-image-94288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/3887300760_9a54617d5f_o_custom-6d8d5d28990779db3be5f48f0ddb44f70f2397c5.jpg\" alt=\"Recently harvested beans from experimental CIAT plots in Colombia. Photo: Courtesy of CIAT /Neil Palmer\" width=\"250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/3887300760_9a54617d5f_o_custom-6d8d5d28990779db3be5f48f0ddb44f70f2397c5.jpg 664w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3887300760_9a54617d5f_o_custom-6d8d5d28990779db3be5f48f0ddb44f70f2397c5-400x602.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3887300760_9a54617d5f_o_custom-6d8d5d28990779db3be5f48f0ddb44f70f2397c5-320x482.jpg 320w\" sizes=\"(max-width: 664px) 100vw, 664px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recently harvested beans from experimental CIAT plots in Colombia. Photo: Courtesy of CIAT /Neil Palmer\u003c/figcaption>\u003c/figure>\n\u003cp>Recently harvested beans from experimental CIAT plots in Colombia. Photo: Courtesy of CIAT /Neil Palmer[/caption]\u003c/p>\n\u003cp>But that, it seemed, was the end of his project. No one saw any particular value in these new genetic combinations until about five years ago, when crop breeders around the world started focusing on the challenge of coping with a changing climate.\u003c/p>\n\u003cp>Beans, for instance, don't do well when the temperature stays above 66 degrees at night.\u003c/p>\n\u003cp>CIAT carried out a study of the potential effect of rising temperatures on bean production, and its experts were shocked. \"It looked like we could lose 50 percent of our cropping area in one generation, by mid-century,\" says Beebe. This could be a disaster for the estimated 400 million people around the world who rely heavily on beans for nourishment.\u003c/p>\n\u003cp>CIAT's breeders went through their storage banks of seeds, looking for beans that might do better under such conditions. It tested 1,000 different samples at special hot-weather \"screening sites.\" Many of the best-performing varieties were the novel beans that Mejia-Jimenez had created years earlier. He had succeeded in incorporating the tepary bean's heat hardiness into common beans.\u003c/p>\n\u003cp>\"Thank heavens that we had this crazy guy, years ago, who was doing this,\" Beebe says.\u003c/p>\n\u003cp>CIAT has identified 30 specific genetic lines that are able to tolerate night-time temperatures above 72 degrees. This is about seven degrees higher than what's usually tolerated by commonly grown beans today.\u003c/p>\n\u003cp>According to Beebe, it has been surprisingly easy to move this genetic trait, via cross-pollination, from one variety of common bean to another.\u003c/p>\n\u003cp>CIAT's researchers discovered that a few of its existing varieties also can tolerate high temperatures. Beebe says in those cases, breeders didn't realize what they had, until they looked. \"Sometimes we don't know what we're doing,\" he says. \"We're mixing genes helter skelter. Something combined to produce that heat tolerance, but I can't explain where it came from.\"\u003c/p>\n\u003cp>Planting those new varieties has revealed that heat already may be seriously cutting into bean production. Farmers in Nicaragua recently started culitvating one of these black bean varieties — and it produced harvests twice as large as other beans that farmers had been planting. Similar results were observed in Costa Rica. \"You put two and two together; they must have some heat stress out there,\" Beebe says.\u003c/p>\n\u003cp>CIAT plans to make additional heat-tolerant bean varieties available to farmers in countries around the world, from Latin America to East Africa. A small red bean is almost ready to go; others will take a few more generations of breeding.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/5445528297_0abd5e3fdb_o_wide-d464b5b67ee4f334ba4d73bfb7271faac73d2c92-e1427316561790.jpg\">\u003cimg class=\"size-full wp-image-94287\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/5445528297_0abd5e3fdb_o_wide-d464b5b67ee4f334ba4d73bfb7271faac73d2c92-e1427316561790.jpg\" alt=\"These beans, grown on test plots at the International Center for Tropical Agriculture in Colombia, can thrive in temperatures that cripple most conventional beans. Photo: Courtesy of CIAT/Neil Palmer\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/5445528297_0abd5e3fdb_o_wide-d464b5b67ee4f334ba4d73bfb7271faac73d2c92-e1427316561790.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5445528297_0abd5e3fdb_o_wide-d464b5b67ee4f334ba4d73bfb7271faac73d2c92-e1427316561790-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5445528297_0abd5e3fdb_o_wide-d464b5b67ee4f334ba4d73bfb7271faac73d2c92-e1427316561790-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5445528297_0abd5e3fdb_o_wide-d464b5b67ee4f334ba4d73bfb7271faac73d2c92-e1427316561790-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5445528297_0abd5e3fdb_o_wide-d464b5b67ee4f334ba4d73bfb7271faac73d2c92-e1427316561790-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5445528297_0abd5e3fdb_o_wide-d464b5b67ee4f334ba4d73bfb7271faac73d2c92-e1427316561790-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5445528297_0abd5e3fdb_o_wide-d464b5b67ee4f334ba4d73bfb7271faac73d2c92-e1427316561790-320x180.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These beans, grown on test plots at the International Center for Tropical Agriculture in Colombia, can thrive in temperatures that cripple most conventional beans. Photo: Courtesy of CIAT/Neil Palmer\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\" rel=\"noopener\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/25/395096885/meet-the-cool-beans-designed-to-beat-climate-change\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/25/15)\u003c/p>\n\u003cp>A planet that is warming at extraordinary speed may require extraordinary new food crops. The latest great agricultural hope is beans that can thrive in temperatures that cripple most conventional beans. They're now growing in test plots of the \u003ca href=\"http://ciat.cgiar.org/\">International Center for Tropical Agriculture\u003c/a>, or CIAT, in Colombia.\u003c/p>\n\u003cp>Many of these \"heat-beater\" beans resulted from a unique marriage, 20 years ago, of tradition and technology. The matchmaker was a Colombian scientist named Alvaro Mejia-Jimenez. But for almost two decades, his innovation sat on the shelf, unused.\u003c/p>\n\u003cfigure id=\"attachment_94289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/5912179483_089d69b3ce_o_custom-a1bf76128a672df27a077bd15fc17e1802e08483-e1427316636348.jpg\">\u003cimg class=\"size-full wp-image-94289\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/5912179483_089d69b3ce_o_custom-a1bf76128a672df27a077bd15fc17e1802e08483-e1427316636348.jpg\" alt=\"Steve Beebe, leader of CIAT's Bean Program, in a field of experimental bush beans at CIAT's headquarters in Colombia. Photo: Courtesy of CIAT/Neil Palmer\" width=\"1920\" height=\"1276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/5912179483_089d69b3ce_o_custom-a1bf76128a672df27a077bd15fc17e1802e08483-e1427316636348.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5912179483_089d69b3ce_o_custom-a1bf76128a672df27a077bd15fc17e1802e08483-e1427316636348-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5912179483_089d69b3ce_o_custom-a1bf76128a672df27a077bd15fc17e1802e08483-e1427316636348-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5912179483_089d69b3ce_o_custom-a1bf76128a672df27a077bd15fc17e1802e08483-e1427316636348-1440x957.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5912179483_089d69b3ce_o_custom-a1bf76128a672df27a077bd15fc17e1802e08483-e1427316636348-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5912179483_089d69b3ce_o_custom-a1bf76128a672df27a077bd15fc17e1802e08483-e1427316636348-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/5912179483_089d69b3ce_o_custom-a1bf76128a672df27a077bd15fc17e1802e08483-e1427316636348-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steve Beebe, leader of CIAT's Bean Program, in a field of experimental bush beans at CIAT's headquarters in Colombia. Photo: Courtesy of CIAT/Neil Palmer\u003c/figcaption>\u003c/figure>\n\u003cp>Mejia-Jimenez was determined to cross-breed two different types of beans that normally are sexually incompatible: the common bean — a species that includes pinto, black and kidney beans — and the tepary bean, a little-known crop traditionally grown by indigenous communities in the American Southwest.\u003c/p>\n\u003cp>The tepary bean is no longer widely planted. The beans are small, and the plant doesn't produce very many of them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"As a crop, it doesn't have a great future,\" says \u003ca href=\"http://ciat.cgiar.org/?mtt_page=beebe-stephen\">Stephen Beebe\u003c/a>, who leads CIAT's bean breeding program. Beebe spoke to us via Skype from Addis Ababa, Ethiopia.\u003c/p>\n\u003cp>But this bean does have its defenders. Writer, social scientist and food activist \u003ca href=\"http://garynabhan.com/i/\">Gary Nabhan\u003c/a> has \u003ca href=\"http://archive.azcentral.com/arizonarepublic/arizonaliving/articles/2011/10/01/20111001food-archaeologist-storyteller.html\">championed\u003c/a> it as a vital piece of Southwestern cuisine and culture. (Nabhan wrote his master's thesis on the tepary bean way back in 1978.)\u003c/p>\n\u003cp>Mejia-Jimenez, meanwhile, was drawn to the small bean's ability to tolerate harsh conditions, such as heat and drought. He wanted to transfer these genetic traits into the common bean.\u003c/p>\n\u003cp>With persistence and a little help from technology, he \u003ca href=\"http://link.springer.com/article/10.1007/BF00223640#page-1\">succeeded\u003c/a>. First, he used pollen from a tepary bean plant to fertilize the flower of a common bean. An embryo formed. In nature, that hybrid embryo would not survive to form a seed, but Mejia-Jimenez stepped in to rescue it. He carefully cut the immature embryo from the plant and placed it in a laboratory dish filled with nutrients, where it grew into a new plant. After several generations of such cross-breeding, he ended up with viable seeds that combined genetic traits from both the tepary bean and the common bean.\u003c/p>\n\u003cfigure id=\"attachment_94288\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/3887300760_9a54617d5f_o_custom-6d8d5d28990779db3be5f48f0ddb44f70f2397c5.jpg\">\u003cimg class=\"size-full wp-image-94288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/3887300760_9a54617d5f_o_custom-6d8d5d28990779db3be5f48f0ddb44f70f2397c5.jpg\" alt=\"Recently harvested beans from experimental CIAT plots in Colombia. Photo: Courtesy of CIAT /Neil Palmer\" width=\"250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/3887300760_9a54617d5f_o_custom-6d8d5d28990779db3be5f48f0ddb44f70f2397c5.jpg 664w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3887300760_9a54617d5f_o_custom-6d8d5d28990779db3be5f48f0ddb44f70f2397c5-400x602.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3887300760_9a54617d5f_o_custom-6d8d5d28990779db3be5f48f0ddb44f70f2397c5-320x482.jpg 320w\" sizes=\"(max-width: 664px) 100vw, 664px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recently harvested beans from experimental CIAT plots in Colombia. Photo: Courtesy of CIAT /Neil Palmer\u003c/figcaption>\u003c/figure>\n\u003cp>Recently harvested beans from experimental CIAT plots in Colombia. Photo: Courtesy of CIAT /Neil Palmer[/caption]\u003c/p>\n\u003cp>But that, it seemed, was the end of his project. No one saw any particular value in these new genetic combinations until about five years ago, when crop breeders around the world started focusing on the challenge of coping with a changing climate.\u003c/p>\n\u003cp>Beans, for instance, don't do well when the temperature stays above 66 degrees at night.\u003c/p>\n\u003cp>CIAT carried out a study of the potential effect of rising temperatures on bean production, and its experts were shocked. \"It looked like we could lose 50 percent of our cropping area in one generation, by mid-century,\" says Beebe. This could be a disaster for the estimated 400 million people around the world who rely heavily on beans for nourishment.\u003c/p>\n\u003cp>CIAT's breeders went through their storage banks of seeds, looking for beans that might do better under such conditions. It tested 1,000 different samples at special hot-weather \"screening sites.\" Many of the best-performing varieties were the novel beans that Mejia-Jimenez had created years earlier. He had succeeded in incorporating the tepary bean's heat hardiness into common beans.\u003c/p>\n\u003cp>\"Thank heavens that we had this crazy guy, years ago, who was doing this,\" Beebe says.\u003c/p>\n\u003cp>CIAT has identified 30 specific genetic lines that are able to tolerate night-time temperatures above 72 degrees. This is about seven degrees higher than what's usually tolerated by commonly grown beans today.\u003c/p>\n\u003cp>According to Beebe, it has been surprisingly easy to move this genetic trait, via cross-pollination, from one variety of common bean to another.\u003c/p>\n\u003cp>CIAT's researchers discovered that a few of its existing varieties also can tolerate high temperatures. Beebe says in those cases, breeders didn't realize what they had, until they looked. \"Sometimes we don't know what we're doing,\" he says. \"We're mixing genes helter skelter. Something combined to produce that heat tolerance, but I can't explain where it came from.\"\u003c/p>\n\u003cp>Planting those new varieties has revealed that heat already may be seriously cutting into bean production. Farmers in Nicaragua recently started culitvating one of these black bean varieties — and it produced harvests twice as large as other beans that farmers had been planting. Similar results were observed in Costa Rica. \"You put two and two together; they must have some heat stress out there,\" Beebe says.\u003c/p>\n\u003cp>CIAT plans to make additional heat-tolerant bean varieties available to farmers in countries around the world, from Latin America to East Africa. A small red bean is almost ready to go; others will take a few more generations of breeding.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Arsenic In California Wines: Should Drinkers Be Concerned?",
"title": "Arsenic In California Wines: Should Drinkers Be Concerned?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\" rel=\"noopener\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/25/395091550/arsenic-in-california-wines-should-drinkers-be-concerned\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/25/15)\u003c/p>\n\u003cfigure id=\"attachment_94281\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544.jpg\">\u003cimg class=\"size-medium wp-image-94281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-800x600.jpg\" alt=\"A customer walks by bottles of wine for sale at J. Barleycorn's Liquor Barn in Nashville, Tenn., in 2012. Photo: Erik Schelzig/ASSOCIATED PRESS\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer walks by bottles of wine for sale at J. Barleycorn's Liquor Barn in Nashville, Tenn., in 2012. Photo: Erik Schelzig/ASSOCIATED PRESS\u003c/figcaption>\u003c/figure>\n\u003cp>There's been a lot of buzz around the \u003ca href=\"http://www.cbsnews.com/news/lawsuit-claims-high-levels-arsenic-found-some-california-made-wines/\">story\u003c/a> that some inexpensive California wines, including a \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article/433\">Charles Shaw\u003c/a> (aka two-buck Chuck) white Zinfandel sold at Trader Joe's, have been found to contain traces of arsenic.\u003c/p>\n\u003cp>The wines were tested by a commercial laboratory called BeverageGrades. And a \u003ca href=\"https://irp-cdn.multiscreensite.com/f0533877/files/uploaded/Summons_Complaint.pdf\">lawsuit\u003c/a> filed in Los Angeles County Superior Court against a group of wine producers claims two other labs confirmed tests that found arsenic levels in some wines that exceeded what is allowed in drinking water.\u003c/p>\n\u003cp>With headlines like\u003cem> \"\u003c/em>\u003ca href=\"http://www.cbsnews.com/news/lawsuit-claims-high-levels-arsenic-found-some-california-made-wines/\">Very High Levels of Arsenic\" In Top-Selling Wines\u003c/a> (from CBS's website), it's not a surprise that some wine drinkers are mystified. Since more than a few burning questions crossed \u003cem>our\u003c/em> minds here at The Salt, we went looking for answers.\u003c/p>\n\u003cp>\u003cstrong>How does arsenic end up in food and wine?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lots of foods and drinks contain trace levels of arsenic. As chemists \u003ca href=\"http://cen.acs.org/articles/91/i18/Eating-Arsenic.html\">explain\u003c/a> it, arsenic is a natural element which is abundant in the Earth's crust, so it ends up in our soil and water.\u003c/p>\n\u003cp>And, as plants — including grapes — grow in the soil, they can take up, or absorb, the arsenic there. So, it's no surprise to chemists, or the wine industry, that there are trace levels detectable in wines.\u003c/p>\n\u003cp>\"Wines from throughout the world contain trace amounts of arsenic as do juices, vegetables, grains and other alcohol beverages,\" according to a \u003ca href=\"http://www.wineinstitute.org/resources/pressroom/03192015\">statement\u003c/a> from the Wine Institute. And research, such as this \u003ca href=\"http://www.efsa.europa.eu/efsajournal\">analysis\u003c/a> from the European Food Safety Authority, confirms this is true.\u003c/p>\n\u003cp>\u003cstrong>Were there dangerous levels of arsenic in some of the California wines tested by BeverageGrades?\u003c/strong>\u003c/p>\n\u003cp>The U.S. government does not set an allowable limit for arsenic in wine. But Canada's government does.\u003c/p>\n\u003cp>The upper threshold, set by \u003ca href=\"http://www.hc-sc.gc.ca/fn-an/consult/2014-beverages-lead-arsenic-plomb-boissons/document-consultation-eng.php\">Health Canada,\u003c/a> is 100 parts per billion, or ppb. And the limit set by \u003ca href=\"http://www.oiv.int/oiv/cms/index?lang=en\">OIV\u003c/a>, a European intergovernmental wine organization, is even higher at 200 ppb.\u003c/p>\n\u003cp>None of the California wines that were tested by \u003ca href=\"http://www.beveragegrades.com/contact-us/\">BeverageGrades\u003c/a> tested higher than 50 ppb, according to news reports. (Neither the company nor the lawyers have released the lab results.)\u003c/p>\n\u003cp>And three-quarters of the bottles of the roughly 1,300 bottles of wine reportedly tested below 10 ppb, which is the EPA's allowable limit for arsenic in drinking water.\u003c/p>\n\u003cp>So, by Canadian standards, the levels of arsenic in the California wines that were tested are acceptable.\u003c/p>\n\u003cp>In addition, the \u003ca href=\"http://www.lcbo.com/content/lcbo/en/corporate-pages/about.html\">Liquor Control Board of Ontario\u003c/a>, a government enterprise in Canada, has performed its own testing on arsenic in wines. The LCBO's spokesperson tells The Salt by email that last year, its laboratory tested 2,247 wines from California.\u003c/p>\n\u003cp>All of them tested below the maximum allowable limit for arsenic. In fact, 90 percent of the California wines tested below 10 parts per billion, and 99 percent had levels of 25 ppb or lower.\u003c/p>\n\u003cp>There are experts who've raised a red flag about the concentrations of arsenic detected in some California wines. \"Arsenic is highly toxic,\" \u003ca href=\"http://asrg.berkeley.edu/Index_files/Page351.htm\">Allan Smith\u003c/a>, director of the Arsenic Health Effects research program at the University of California, Berkeley, told CBS News. And, over time, that can be be deadly.\u003c/p>\n\u003cp>But, as many scientists point out, it's the overall exposure that determines the potential health effects.\u003c/p>\n\u003cp>\"Whenever you're talking about toxicity, it's the dose that makes the poison,\" \u003ca href=\"http://ffhi.ucdavis.edu/people/old/quality/susan-ebeler\">Susan Ebeler\u003c/a>, a professor and chemist in the Foods For Health Institute at the University of California, Davis, says.\u003c/p>\n\u003cp>As Health Canada \u003ca href=\"http://www.hc-sc.gc.ca/fn-an/consult/2014-beverages-lead-arsenic-plomb-boissons/document-consultation-eng.php\">notes\u003c/a>, \"Studies of populations in Asia have associated the development of skin lesions, various cancers and neurotoxicity ... with chronic ingestion of drinking water containing elevated concentrations of arsenic ranging from 10 to 100 times greater than the current Canadian Drinking Water Quality Guideline for arsenic,\" or 10 ppb.\u003c/p>\n\u003cp>These exposures are also typically much higher than what Americans are exposed to through water, food or wine.\u003c/p>\n\u003cp>And, some experts say a drinking water standard shouldn't be used to determine how much trace arsenic should be tolerable in wine in part because people drink much less wine than water.\u003c/p>\n\u003cp>Also, the safety thresholds in drinking water must take into consideration the toxicity to young children, who are more vulnerable.\u003c/p>\n\u003cp>\u003cstrong>What about adults who drink wine or consume foods with trace levels of arsenic in the U.S.?\u003c/strong>\u003c/p>\n\u003cp>\"There's no reason to believe that exposure to arsenic in food and wine is above levels that are considered to be safe,\" Ebeler says.\u003c/p>\n\u003cp>But, there are differences of opinion. The lawsuit filed in Los Angeles County Superior Court alleges that some California wineries produce and market wines that are \"dangerously high levels\" of arsenic.\u003c/p>\n\u003cp>\u003cstrong>Is there anything wine makers or food producers can do to lower the amount of arsenic in their products?\u003c/strong>\u003c/p>\n\u003cp>One strategy is to be aware of the geographic hot spots where concentrations of arsenic in surface soil are highest.\u003c/p>\n\u003cp>This \u003ca href=\"http://cen.acs.org/articles/91/i18/Eating-Arsenic.html\">map\u003c/a> by the U.S. Geological Survey shows that some areas of the country have much higher levels than others — states like Nevada, Montana and Pennsylvania, among others.\u003c/p>\n\u003cp>The higher concentrations of arsenic can be explained by a number of factors. For instance, bedrock or glacial deposits that contain high levels of arsenic can influence the ground soil above them. In addition, mining and coal-burning activities release arsenic.\u003c/p>\n\u003cp>In other cases, there are residues from arsenic-based pesticides used decades ago to \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/12/201489247/how-much-arsenic-is-safe-in-apple-juice-fda-proposes-new-rule\">grow apples,\u003c/a> \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/16/146994249/yes-theres-arsenic-in-your-rice-but-is-that-bad\">rice\u003c/a> and other crops.\u003c/p>\n\u003cp>And another possibility: As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/08/176587506/arsenic-in-beer-may-come-from-widely-used-filtering-process\">reported\u003c/a>, traces of arsenic in some alcoholic beverages may come from a filtering process.\u003c/p>\n\u003cp>Some brewers or winemakers use natural materials such as diatomaceous earth or, in the case of wine, bentonite clay to filter out small bits of plant matter or anything that might make the liquid cloudy. So it's possible that the arsenic in these natural materials can leach into the beverage.\u003c/p>\n\u003cp>The lead attorney in the lawsuit against the winemakers \u003ca href=\"http://hosted.ap.org/dynamic/stories/U/US_ARSENIC_WINE?SITE=AP&SECTION=HOME&TEMPLATE=DEFAULT\">told\u003c/a> the AP that arsenic in wines might have been introduced in the wine-making process.\u003c/p>\n\u003cp>Ebeler has \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25442583\">published\u003c/a> a study that assesses how soils and processing and storage techniques can influence trace metal concentrations in wines.\u003c/p>\n\u003cp>But it's not clear whether a filtering process — or another processing or storage technique — influenced the levels of trace arsenic found in the California wines that were tested by BeverageGrades.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\" rel=\"noopener\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/25/395091550/arsenic-in-california-wines-should-drinkers-be-concerned\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/25/15)\u003c/p>\n\u003cfigure id=\"attachment_94281\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544.jpg\">\u003cimg class=\"size-medium wp-image-94281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-800x600.jpg\" alt=\"A customer walks by bottles of wine for sale at J. Barleycorn's Liquor Barn in Nashville, Tenn., in 2012. Photo: Erik Schelzig/ASSOCIATED PRESS\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer walks by bottles of wine for sale at J. Barleycorn's Liquor Barn in Nashville, Tenn., in 2012. Photo: Erik Schelzig/ASSOCIATED PRESS\u003c/figcaption>\u003c/figure>\n\u003cp>There's been a lot of buzz around the \u003ca href=\"http://www.cbsnews.com/news/lawsuit-claims-high-levels-arsenic-found-some-california-made-wines/\">story\u003c/a> that some inexpensive California wines, including a \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article/433\">Charles Shaw\u003c/a> (aka two-buck Chuck) white Zinfandel sold at Trader Joe's, have been found to contain traces of arsenic.\u003c/p>\n\u003cp>The wines were tested by a commercial laboratory called BeverageGrades. And a \u003ca href=\"https://irp-cdn.multiscreensite.com/f0533877/files/uploaded/Summons_Complaint.pdf\">lawsuit\u003c/a> filed in Los Angeles County Superior Court against a group of wine producers claims two other labs confirmed tests that found arsenic levels in some wines that exceeded what is allowed in drinking water.\u003c/p>\n\u003cp>With headlines like\u003cem> \"\u003c/em>\u003ca href=\"http://www.cbsnews.com/news/lawsuit-claims-high-levels-arsenic-found-some-california-made-wines/\">Very High Levels of Arsenic\" In Top-Selling Wines\u003c/a> (from CBS's website), it's not a surprise that some wine drinkers are mystified. Since more than a few burning questions crossed \u003cem>our\u003c/em> minds here at The Salt, we went looking for answers.\u003c/p>\n\u003cp>\u003cstrong>How does arsenic end up in food and wine?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lots of foods and drinks contain trace levels of arsenic. As chemists \u003ca href=\"http://cen.acs.org/articles/91/i18/Eating-Arsenic.html\">explain\u003c/a> it, arsenic is a natural element which is abundant in the Earth's crust, so it ends up in our soil and water.\u003c/p>\n\u003cp>And, as plants — including grapes — grow in the soil, they can take up, or absorb, the arsenic there. So, it's no surprise to chemists, or the wine industry, that there are trace levels detectable in wines.\u003c/p>\n\u003cp>\"Wines from throughout the world contain trace amounts of arsenic as do juices, vegetables, grains and other alcohol beverages,\" according to a \u003ca href=\"http://www.wineinstitute.org/resources/pressroom/03192015\">statement\u003c/a> from the Wine Institute. And research, such as this \u003ca href=\"http://www.efsa.europa.eu/efsajournal\">analysis\u003c/a> from the European Food Safety Authority, confirms this is true.\u003c/p>\n\u003cp>\u003cstrong>Were there dangerous levels of arsenic in some of the California wines tested by BeverageGrades?\u003c/strong>\u003c/p>\n\u003cp>The U.S. government does not set an allowable limit for arsenic in wine. But Canada's government does.\u003c/p>\n\u003cp>The upper threshold, set by \u003ca href=\"http://www.hc-sc.gc.ca/fn-an/consult/2014-beverages-lead-arsenic-plomb-boissons/document-consultation-eng.php\">Health Canada,\u003c/a> is 100 parts per billion, or ppb. And the limit set by \u003ca href=\"http://www.oiv.int/oiv/cms/index?lang=en\">OIV\u003c/a>, a European intergovernmental wine organization, is even higher at 200 ppb.\u003c/p>\n\u003cp>None of the California wines that were tested by \u003ca href=\"http://www.beveragegrades.com/contact-us/\">BeverageGrades\u003c/a> tested higher than 50 ppb, according to news reports. (Neither the company nor the lawyers have released the lab results.)\u003c/p>\n\u003cp>And three-quarters of the bottles of the roughly 1,300 bottles of wine reportedly tested below 10 ppb, which is the EPA's allowable limit for arsenic in drinking water.\u003c/p>\n\u003cp>So, by Canadian standards, the levels of arsenic in the California wines that were tested are acceptable.\u003c/p>\n\u003cp>In addition, the \u003ca href=\"http://www.lcbo.com/content/lcbo/en/corporate-pages/about.html\">Liquor Control Board of Ontario\u003c/a>, a government enterprise in Canada, has performed its own testing on arsenic in wines. The LCBO's spokesperson tells The Salt by email that last year, its laboratory tested 2,247 wines from California.\u003c/p>\n\u003cp>All of them tested below the maximum allowable limit for arsenic. In fact, 90 percent of the California wines tested below 10 parts per billion, and 99 percent had levels of 25 ppb or lower.\u003c/p>\n\u003cp>There are experts who've raised a red flag about the concentrations of arsenic detected in some California wines. \"Arsenic is highly toxic,\" \u003ca href=\"http://asrg.berkeley.edu/Index_files/Page351.htm\">Allan Smith\u003c/a>, director of the Arsenic Health Effects research program at the University of California, Berkeley, told CBS News. And, over time, that can be be deadly.\u003c/p>\n\u003cp>But, as many scientists point out, it's the overall exposure that determines the potential health effects.\u003c/p>\n\u003cp>\"Whenever you're talking about toxicity, it's the dose that makes the poison,\" \u003ca href=\"http://ffhi.ucdavis.edu/people/old/quality/susan-ebeler\">Susan Ebeler\u003c/a>, a professor and chemist in the Foods For Health Institute at the University of California, Davis, says.\u003c/p>\n\u003cp>As Health Canada \u003ca href=\"http://www.hc-sc.gc.ca/fn-an/consult/2014-beverages-lead-arsenic-plomb-boissons/document-consultation-eng.php\">notes\u003c/a>, \"Studies of populations in Asia have associated the development of skin lesions, various cancers and neurotoxicity ... with chronic ingestion of drinking water containing elevated concentrations of arsenic ranging from 10 to 100 times greater than the current Canadian Drinking Water Quality Guideline for arsenic,\" or 10 ppb.\u003c/p>\n\u003cp>These exposures are also typically much higher than what Americans are exposed to through water, food or wine.\u003c/p>\n\u003cp>And, some experts say a drinking water standard shouldn't be used to determine how much trace arsenic should be tolerable in wine in part because people drink much less wine than water.\u003c/p>\n\u003cp>Also, the safety thresholds in drinking water must take into consideration the toxicity to young children, who are more vulnerable.\u003c/p>\n\u003cp>\u003cstrong>What about adults who drink wine or consume foods with trace levels of arsenic in the U.S.?\u003c/strong>\u003c/p>\n\u003cp>\"There's no reason to believe that exposure to arsenic in food and wine is above levels that are considered to be safe,\" Ebeler says.\u003c/p>\n\u003cp>But, there are differences of opinion. The lawsuit filed in Los Angeles County Superior Court alleges that some California wineries produce and market wines that are \"dangerously high levels\" of arsenic.\u003c/p>\n\u003cp>\u003cstrong>Is there anything wine makers or food producers can do to lower the amount of arsenic in their products?\u003c/strong>\u003c/p>\n\u003cp>One strategy is to be aware of the geographic hot spots where concentrations of arsenic in surface soil are highest.\u003c/p>\n\u003cp>This \u003ca href=\"http://cen.acs.org/articles/91/i18/Eating-Arsenic.html\">map\u003c/a> by the U.S. Geological Survey shows that some areas of the country have much higher levels than others — states like Nevada, Montana and Pennsylvania, among others.\u003c/p>\n\u003cp>The higher concentrations of arsenic can be explained by a number of factors. For instance, bedrock or glacial deposits that contain high levels of arsenic can influence the ground soil above them. In addition, mining and coal-burning activities release arsenic.\u003c/p>\n\u003cp>In other cases, there are residues from arsenic-based pesticides used decades ago to \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/12/201489247/how-much-arsenic-is-safe-in-apple-juice-fda-proposes-new-rule\">grow apples,\u003c/a> \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/16/146994249/yes-theres-arsenic-in-your-rice-but-is-that-bad\">rice\u003c/a> and other crops.\u003c/p>\n\u003cp>And another possibility: As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/08/176587506/arsenic-in-beer-may-come-from-widely-used-filtering-process\">reported\u003c/a>, traces of arsenic in some alcoholic beverages may come from a filtering process.\u003c/p>\n\u003cp>Some brewers or winemakers use natural materials such as diatomaceous earth or, in the case of wine, bentonite clay to filter out small bits of plant matter or anything that might make the liquid cloudy. So it's possible that the arsenic in these natural materials can leach into the beverage.\u003c/p>\n\u003cp>The lead attorney in the lawsuit against the winemakers \u003ca href=\"http://hosted.ap.org/dynamic/stories/U/US_ARSENIC_WINE?SITE=AP&SECTION=HOME&TEMPLATE=DEFAULT\">told\u003c/a> the AP that arsenic in wines might have been introduced in the wine-making process.\u003c/p>\n\u003cp>Ebeler has \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25442583\">published\u003c/a> a study that assesses how soils and processing and storage techniques can influence trace metal concentrations in wines.\u003c/p>\n\u003cp>But it's not clear whether a filtering process — or another processing or storage technique — influenced the levels of trace arsenic found in the California wines that were tested by BeverageGrades.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Top Weedkiller Could Cause Cancer. Should We Be Scared?",
"title": "A Top Weedkiller Could Cause Cancer. Should We Be Scared?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_94262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127.jpg\">\u003cimg class=\"size-full wp-image-94262\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127.jpg\" alt=\"Central Illinois corn farmer Jerry McCulley refills his sprayer with the weedkiller glyphosate on a farm near Auburn, Ill. A new assessment of the chemical finds that the (uncertain) risks mainly affect the people who work with it or who come in direct contact with areas where it's applied. Photo: Seth Perlman/AP\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-320x180.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Central Illinois corn farmer Jerry McCulley refills his sprayer with the weedkiller glyphosate on a farm near Auburn, Ill. A new assessment of the chemical finds that the (uncertain) risks mainly affect the people who work with it or who come in direct contact with areas where it's applied. Photo: Seth Perlman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\" rel=\"noopener\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/24/394912399/a-top-weedkiiller-probably-causes-cancer-should-we-be-scared\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/24/15)\u003c/p>\n\u003cp>An international committee of cancer experts shocked the agribusiness world a few days ago when it \u003ca href=\"http://www.iarc.fr/en/media-centre/iarcnews/pdf/MonographVolume112.pdf\">announced\u003c/a> that two widely used pesticides are \"probably carcinogenic to humans.\" The well-respected International Agency for Research on Cancer published a brief explanation of its conclusions in \u003cem>The Lancet\u003c/em> and plans to issue a book-length version later this year.\u003c/p>\n\u003cp>The announcement set off a wave of feverish reaction, because one of these chemicals, glyphosate, is a pillar of large-scale farming. Better known by its trade name, Roundup, glyphosate is the most popular weedkiller in the world.\u003c/p>\n\u003cp>Farmers like it because many crops, including corn, soybeans and cotton, have been genetically modified to tolerate the chemical. Farmers can spray it across entire fields, killing weeds while their crops survive.\u003c/p>\n\u003cp>The IARC also classified the insecticide malathion as a probable human carcinogen. Malathion is often used to control mosquitoes. In the 1980s, it was sprayed across parts of California, including entire suburban communities, in an effort to eradicate the Mediterranean fruit fly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Monsanto, the company that invented both glyphosate and \"Roundup Ready\" crops, was indignant, calling the IARC's assessment \"junk science.\" Monsanto's chief technology officer, Robb Fraley, said in a \u003ca href=\"http://news.monsanto.com/press-release/research-and-development/monsanto-reinforces-decades-data-and-regulatory-review-clearl\">statement\u003c/a> that \"this result was reached by selective 'cherry picking' of data and is a clear example of agenda-driven bias.\" Fraley pointed out that the IARC assessment did not result from any new scientific data, and that regulatory authorities in many countries have repeatedly evaluated these studies and concluded that glyphosate is safe.\u003c/p>\n\u003cp>In fact, glyphosate has been widely considered among the safest pesticides. Compared to other agricultural chemicals, it causes \u003ca href=\"http://npic.orst.edu/factsheets/glyphotech.html\">little harm\u003c/a> to birds, fish and mammals, and it breaks down relatively quickly in the environment.\u003c/p>\n\u003cp>Opponents of genetic engineering, meanwhile, greeted the announcement as long-awaited vindication of their skepticism regarding GMOs. In a \u003ca href=\"http://www.justlabelit.org/press-room/cancer-risk-from-farm-chemicals-highlights-need-for-gmo-labeling/\">statement\u003c/a>, Gary Hirshberg, chairman of the Just Label It campaign, said that \"our worst fears are now confirmed,\" and argued that it confirmed the need for GMO labeling.\u003c/p>\n\u003cp>In fact, the IARC's assessment leaves many questions unanswered, including how much risk glyphosate poses.\u003c/p>\n\u003cp>\"What the IARC performs is hazard assessment,\" says \u003ca href=\"http://dceg.cancer.gov/about/staff-directory/biographies/A-J/blair-aaron\">Aaron Blair\u003c/a>, who chaired the group of scientists that prepared the IARC's assessment of glyphosate. Blair is a scientist emeritus at the National Cancer Institute. Hazard assessment, he explains, is concerned with a simple question: Could a substance cause damage \"in some circumstance, at some level of exposure?\" How commonly such circumstances or exposures actually occur in the real world, he says, is an entirely different question, and not one that IARC tries to answer.\u003c/p>\n\u003cp>In other words, the IARC is saying that glyphosate probably \u003cem>could\u003c/em> cause cancer in humans, but not that it probably \u003cem>does.\u003c/em>\u003c/p>\n\u003cp>Blair says that two types of evidence convinced the committee that the glyphosate has the potential to cause cancer. First, there were laboratory studies showing that the chemical can damage DNA and chromosomes in human cells. This type of damage can lead to the emergence of cancer. Second, Blair says, some studies showed increased rates of cancerous tumors in mice and rats that were exposed to glyphosate. These were rare forms of cancer that are unlikely to occur by themselves, adding to the evidence that glyphosate caused them.\u003c/p>\n\u003cp>On the other hand, studies of human health records did not turn up convincing evidence of glyphosate's cancer-causing potential. A long-running study of farm workers, for instance, did not show higher rates of cancer among those exposed to the chemical.\u003c/p>\n\u003cp>As for the impact of the IARC's assessment, the agency does not have any regulatory authority. The job of calculating the actual danger of glyphosate, taking into account real-world exposure levels, and of regulating its use in the U.S., falls to the Environmental Protection Agency. The EPA is currently reviewing the legal status of a host of pesticides, including glyphosate.\u003c/p>\n\u003cp>Blair points out that society often chooses simply to accept certain hazards. Among the other things that the IARC says probably cause cancer are burning wood in home fireplaces, disruption of circadian rhythms by working overnight shifts and working as a hairdresser.\u003c/p>\n\u003cp>The glyphosate assessment \"will be controversial\" even among scientists, says \u003ca href=\"http://cbns.ucr.edu/faculty/eastmond.html\">David Eastmond\u003c/a>, a professor at the University of California, Riverside, and a specialist on the risks posed by agricultural chemicals. \"It's conceivable that another group of experts might come to a different conclusion.\"\u003c/p>\n\u003cp>Both Eastmond and \u003ca href=\"http://workthatmatters.ncsu.edu/newhires/hoppin.php\">Jane Hoppin\u003c/a>, an environmental epidemiologist at North Carolina State University, say that they'll be interested in perusing the IARC committee's full report on glyphosate and the other four pesticides that it evaluated. That report, which runs some 400 pages, will be published later.\u003c/p>\n\u003cp>Hoppin says the IARC report should remind people that \"they should be careful and thoughtful about how they use these chemicals,\" because some of their biological effects remain uncertain. The risks, whatever they may be, mainly affect the people who work with them or who come in direct contact with areas where they are applied. This includes farmers, gardeners or children who play on lawns where pesticides were used.\u003c/p>\n\u003cp>Glyphosate residues on food, however, are not of great concern. The chemical is used in the early stages of growing crops like soybeans, corn, and canola. Those crops, if they even reach human consumers at all, are heavily processed first, destroying any glyphosate residues.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127.jpg\">\u003cimg class=\"size-full wp-image-94262\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127.jpg\" alt=\"Central Illinois corn farmer Jerry McCulley refills his sprayer with the weedkiller glyphosate on a farm near Auburn, Ill. A new assessment of the chemical finds that the (uncertain) risks mainly affect the people who work with it or who come in direct contact with areas where it's applied. Photo: Seth Perlman/AP\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-320x180.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Central Illinois corn farmer Jerry McCulley refills his sprayer with the weedkiller glyphosate on a farm near Auburn, Ill. A new assessment of the chemical finds that the (uncertain) risks mainly affect the people who work with it or who come in direct contact with areas where it's applied. Photo: Seth Perlman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\" rel=\"noopener\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/24/394912399/a-top-weedkiiller-probably-causes-cancer-should-we-be-scared\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/24/15)\u003c/p>\n\u003cp>An international committee of cancer experts shocked the agribusiness world a few days ago when it \u003ca href=\"http://www.iarc.fr/en/media-centre/iarcnews/pdf/MonographVolume112.pdf\">announced\u003c/a> that two widely used pesticides are \"probably carcinogenic to humans.\" The well-respected International Agency for Research on Cancer published a brief explanation of its conclusions in \u003cem>The Lancet\u003c/em> and plans to issue a book-length version later this year.\u003c/p>\n\u003cp>The announcement set off a wave of feverish reaction, because one of these chemicals, glyphosate, is a pillar of large-scale farming. Better known by its trade name, Roundup, glyphosate is the most popular weedkiller in the world.\u003c/p>\n\u003cp>Farmers like it because many crops, including corn, soybeans and cotton, have been genetically modified to tolerate the chemical. Farmers can spray it across entire fields, killing weeds while their crops survive.\u003c/p>\n\u003cp>The IARC also classified the insecticide malathion as a probable human carcinogen. Malathion is often used to control mosquitoes. In the 1980s, it was sprayed across parts of California, including entire suburban communities, in an effort to eradicate the Mediterranean fruit fly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Monsanto, the company that invented both glyphosate and \"Roundup Ready\" crops, was indignant, calling the IARC's assessment \"junk science.\" Monsanto's chief technology officer, Robb Fraley, said in a \u003ca href=\"http://news.monsanto.com/press-release/research-and-development/monsanto-reinforces-decades-data-and-regulatory-review-clearl\">statement\u003c/a> that \"this result was reached by selective 'cherry picking' of data and is a clear example of agenda-driven bias.\" Fraley pointed out that the IARC assessment did not result from any new scientific data, and that regulatory authorities in many countries have repeatedly evaluated these studies and concluded that glyphosate is safe.\u003c/p>\n\u003cp>In fact, glyphosate has been widely considered among the safest pesticides. Compared to other agricultural chemicals, it causes \u003ca href=\"http://npic.orst.edu/factsheets/glyphotech.html\">little harm\u003c/a> to birds, fish and mammals, and it breaks down relatively quickly in the environment.\u003c/p>\n\u003cp>Opponents of genetic engineering, meanwhile, greeted the announcement as long-awaited vindication of their skepticism regarding GMOs. In a \u003ca href=\"http://www.justlabelit.org/press-room/cancer-risk-from-farm-chemicals-highlights-need-for-gmo-labeling/\">statement\u003c/a>, Gary Hirshberg, chairman of the Just Label It campaign, said that \"our worst fears are now confirmed,\" and argued that it confirmed the need for GMO labeling.\u003c/p>\n\u003cp>In fact, the IARC's assessment leaves many questions unanswered, including how much risk glyphosate poses.\u003c/p>\n\u003cp>\"What the IARC performs is hazard assessment,\" says \u003ca href=\"http://dceg.cancer.gov/about/staff-directory/biographies/A-J/blair-aaron\">Aaron Blair\u003c/a>, who chaired the group of scientists that prepared the IARC's assessment of glyphosate. Blair is a scientist emeritus at the National Cancer Institute. Hazard assessment, he explains, is concerned with a simple question: Could a substance cause damage \"in some circumstance, at some level of exposure?\" How commonly such circumstances or exposures actually occur in the real world, he says, is an entirely different question, and not one that IARC tries to answer.\u003c/p>\n\u003cp>In other words, the IARC is saying that glyphosate probably \u003cem>could\u003c/em> cause cancer in humans, but not that it probably \u003cem>does.\u003c/em>\u003c/p>\n\u003cp>Blair says that two types of evidence convinced the committee that the glyphosate has the potential to cause cancer. First, there were laboratory studies showing that the chemical can damage DNA and chromosomes in human cells. This type of damage can lead to the emergence of cancer. Second, Blair says, some studies showed increased rates of cancerous tumors in mice and rats that were exposed to glyphosate. These were rare forms of cancer that are unlikely to occur by themselves, adding to the evidence that glyphosate caused them.\u003c/p>\n\u003cp>On the other hand, studies of human health records did not turn up convincing evidence of glyphosate's cancer-causing potential. A long-running study of farm workers, for instance, did not show higher rates of cancer among those exposed to the chemical.\u003c/p>\n\u003cp>As for the impact of the IARC's assessment, the agency does not have any regulatory authority. The job of calculating the actual danger of glyphosate, taking into account real-world exposure levels, and of regulating its use in the U.S., falls to the Environmental Protection Agency. The EPA is currently reviewing the legal status of a host of pesticides, including glyphosate.\u003c/p>\n\u003cp>Blair points out that society often chooses simply to accept certain hazards. Among the other things that the IARC says probably cause cancer are burning wood in home fireplaces, disruption of circadian rhythms by working overnight shifts and working as a hairdresser.\u003c/p>\n\u003cp>The glyphosate assessment \"will be controversial\" even among scientists, says \u003ca href=\"http://cbns.ucr.edu/faculty/eastmond.html\">David Eastmond\u003c/a>, a professor at the University of California, Riverside, and a specialist on the risks posed by agricultural chemicals. \"It's conceivable that another group of experts might come to a different conclusion.\"\u003c/p>\n\u003cp>Both Eastmond and \u003ca href=\"http://workthatmatters.ncsu.edu/newhires/hoppin.php\">Jane Hoppin\u003c/a>, an environmental epidemiologist at North Carolina State University, say that they'll be interested in perusing the IARC committee's full report on glyphosate and the other four pesticides that it evaluated. That report, which runs some 400 pages, will be published later.\u003c/p>\n\u003cp>Hoppin says the IARC report should remind people that \"they should be careful and thoughtful about how they use these chemicals,\" because some of their biological effects remain uncertain. The risks, whatever they may be, mainly affect the people who work with them or who come in direct contact with areas where they are applied. This includes farmers, gardeners or children who play on lawns where pesticides were used.\u003c/p>\n\u003cp>Glyphosate residues on food, however, are not of great concern. The chemical is used in the early stages of growing crops like soybeans, corn, and canola. Those crops, if they even reach human consumers at all, are heavily processed first, destroying any glyphosate residues.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Koreans Have An Insatiable Appetite For Watching Strangers Binge Eat",
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"content": "\u003cfigure id=\"attachment_94248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710.jpg\">\u003cimg class=\"size-full wp-image-94248\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710.jpg\" alt='Rachel Ahn, who goes by \"Aebong-ee,\" is among the top 100 most-watched mukbang stars in South Korea. Photo: Elise Hu/NPR' width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rachel Ahn, who goes by \"Aebong-ee,\" is among the top 100 most-watched mukbang stars in South Korea. Photo: Elise Hu/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150324_me_koreans_have_an_insatiable_appetite_for_watching_strangers_binge_eat.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\" target=\"_blank\" rel=\"noopener\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/24/392430233/koreans-have-an-insatiable-appetite-for-watching-strangers-binge-eat\">The Salt at NPR Food\u003c/a> (3/24/15)\u003c/p>\n\u003cp>Move over, cooking shows. In Korea, the big food fad is eating shows, or \u003cem>mukbang\u003c/em>. Korean viewers are so glued to watching strangers binge eating that the live-streamers consuming calories in front of webcams are becoming minor celebrities in Korean culture.\u003c/p>\n\u003cp>Rachel Ahn, who goes by \"Aebong-ee\" on her \u003ca href=\"http://www.afreeca.com/yum8730\">broadcasts\u003c/a>, is kind of a big deal in the \u003cem>mukbang\u003c/em> world. In fact, when we went to meet her, she wore a mask for fear fans would recognize her on the street.\u003c/p>\n\u003cp>Every weeknight at 9 p.m., Ahn sits down with enough food to feed a family of six. The night we visit, it was spicy noodles, spicy shrimp, steamed dumplings, fried dumplings and another platter of even spicier noodles, called \u003cem>fire zha jiang myeon\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She carefully displays the platters so they all fit in the frame, turns up lights and her mic, and when she goes live, about 200 of her fans are already chatting in a box next to her video stream. As she begins tearing into the food, the number of simultaneous viewers swells above 1,000.\u003c/p>\n\u003cp>The demands on Ahn and other \u003cem>mukbang \u003c/em>stars like her are high — she can't just eat, she must eat ferociously. As she devours noodles, loud slurping is a must. Audiences offer feedback on a live stream, asking how spicy the noodles are, suggesting she move dumplings closer to the camera or do a dance in excitement. The stream continues for three hours every night.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=rxoeAOeodsI]\u003c/p>\n\u003cp>This fad hasn't just made Ahn a brand, it makes her a living.\u003c/p>\n\u003cp>\"In the beginning I earned nearly nothing. It started out really slow, but now I'm earning more than my salary at my actual job,\" she says.\u003c/p>\n\u003cp>For eating lots, and eating loudly, the audience rewards \u003cem>mukbang \u003c/em>jockeys with virtual balloons that can be converted into cash. On the night we visit, in the first half-hour of her three-hour webcast, Ahn collected the equivalent of $200.\u003c/p>\n\u003cp>She and other prolific Korean eaters now have fan clubs thanks to their copious consumption.\u003c/p>\n\u003cp>Ahn's fan club manager, Min Bo-ram, moderates the chat room during the nightly \u003cem>mukbangs\u003c/em>, helping Ahn rise to the ranks of the 100 most popular hosts. She tells NPR she won't stop until \"Aebong-ee\" is ranked No. 1 among the estimated 3,000 \u003cem>mukbang \u003c/em>broadcast jockeys in South Korea.\u003c/p>\n\u003cp>The tech company supporting this trend is AfreecaTV, which provides the platform these broadcasters use to stream their live eating, and the cash converter that gets them paid. Even the managers at AfreecaTV are surprised this particular trend took off.\u003c/p>\n\u003cp>At dinnertime hours, 45,000 Korean viewers watch \u003cem>mukbang \u003c/em>at the same time, a threefold growth since this emerged in 2013. The top-ranked stars make as much as $10,000 a month, and that's not counting sponsorships from food and drink brands.\u003c/p>\n\u003cp>But what compels so many Koreans to tune in?\u003c/p>\n\u003cp>For Ahn, she explains that her mostly female fan base gets to eat vicariously through her.\u003c/p>\n\u003cp>\"Viewers who watch my \u003cem>mukbang \u003c/em>are on a diet,\" she says. \"So you call this a sort of gratification through others.\"\u003c/p>\n\u003cp>AfreecaTV's digital media manager, Hahn Yeh Seul, suspects the growth of Koreans living alone gives \u003cem>mukbang \u003c/em>a boost, since there's a sense of community in coming together at a dinner table, even if it's only virtually.\u003c/p>\n\u003cp>\u003ca href=\"http://www.faculty.uci.edu//profile.cfm?faculty_id=3315\">Kyung Kim\u003c/a>, professor of East Asian studies at University of California, Irvine, suggests the audience hunger for mukbang is a yearning for something besides connection — it's a desire for something real.\u003c/p>\n\u003cp>\"Eating is something one activity that is strongly identified as being natural, and spontaneous,\" Kim says. \"You think about \u003ca href=\"http://www.npr.org/blogs/money/2012/10/16/163039109/episode-410-why-k-pop-is-taking-over-the-world\">K-pop\u003c/a> or K-drama [and] they're very artificial, they're all about makeup and plastic surgeries. And a lot of people find this — \u003cem>mukbang\u003c/em>— to be the exact opposite of all the things right now Korean popular culture really stands for.\"\u003c/p>\n\u003cp>You could argue whether or not eating two extra-large pizzas in one sitting, or a punch bowl full of ramen, is really \u003cem>natural. \u003c/em>But Korean viewers? They can't look away.\u003c/p>\n\u003cp>\u003cem>For behind-the-scenes with \u003ca href=\"https://www.youtube.com/watch?v=nURk39_LzNo\">Aebong-ee\u003c/a>, check out \u003ca href=\"http://elisegoeseast.tumblr.com\">our new East Asia tumblr\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Hae Ryun Kang contributed to this story.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "What's behind the curious food fad of \u003cem>mukbang\u003c/em>, or live-streamed broadcasts of people eating endless amounts of food? The genre is so popular in South Korea that its stars pull in $10,000 a month.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710.jpg\">\u003cimg class=\"size-full wp-image-94248\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710.jpg\" alt='Rachel Ahn, who goes by \"Aebong-ee,\" is among the top 100 most-watched mukbang stars in South Korea. Photo: Elise Hu/NPR' width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/dsc00633_custom-cebf9d3dc3de4ed226131448c5a5119b057d8ac5-e1427220926710-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rachel Ahn, who goes by \"Aebong-ee,\" is among the top 100 most-watched mukbang stars in South Korea. Photo: Elise Hu/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150324_me_koreans_have_an_insatiable_appetite_for_watching_strangers_binge_eat.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\" target=\"_blank\" rel=\"noopener\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/24/392430233/koreans-have-an-insatiable-appetite-for-watching-strangers-binge-eat\">The Salt at NPR Food\u003c/a> (3/24/15)\u003c/p>\n\u003cp>Move over, cooking shows. In Korea, the big food fad is eating shows, or \u003cem>mukbang\u003c/em>. Korean viewers are so glued to watching strangers binge eating that the live-streamers consuming calories in front of webcams are becoming minor celebrities in Korean culture.\u003c/p>\n\u003cp>Rachel Ahn, who goes by \"Aebong-ee\" on her \u003ca href=\"http://www.afreeca.com/yum8730\">broadcasts\u003c/a>, is kind of a big deal in the \u003cem>mukbang\u003c/em> world. In fact, when we went to meet her, she wore a mask for fear fans would recognize her on the street.\u003c/p>\n\u003cp>Every weeknight at 9 p.m., Ahn sits down with enough food to feed a family of six. The night we visit, it was spicy noodles, spicy shrimp, steamed dumplings, fried dumplings and another platter of even spicier noodles, called \u003cem>fire zha jiang myeon\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She carefully displays the platters so they all fit in the frame, turns up lights and her mic, and when she goes live, about 200 of her fans are already chatting in a box next to her video stream. As she begins tearing into the food, the number of simultaneous viewers swells above 1,000.\u003c/p>\n\u003cp>The demands on Ahn and other \u003cem>mukbang \u003c/em>stars like her are high — she can't just eat, she must eat ferociously. As she devours noodles, loud slurping is a must. Audiences offer feedback on a live stream, asking how spicy the noodles are, suggesting she move dumplings closer to the camera or do a dance in excitement. The stream continues for three hours every night.\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/rxoeAOeodsI'\n title='//www.youtube.com/embed/rxoeAOeodsI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>This fad hasn't just made Ahn a brand, it makes her a living.\u003c/p>\n\u003cp>\"In the beginning I earned nearly nothing. It started out really slow, but now I'm earning more than my salary at my actual job,\" she says.\u003c/p>\n\u003cp>For eating lots, and eating loudly, the audience rewards \u003cem>mukbang \u003c/em>jockeys with virtual balloons that can be converted into cash. On the night we visit, in the first half-hour of her three-hour webcast, Ahn collected the equivalent of $200.\u003c/p>\n\u003cp>She and other prolific Korean eaters now have fan clubs thanks to their copious consumption.\u003c/p>\n\u003cp>Ahn's fan club manager, Min Bo-ram, moderates the chat room during the nightly \u003cem>mukbangs\u003c/em>, helping Ahn rise to the ranks of the 100 most popular hosts. She tells NPR she won't stop until \"Aebong-ee\" is ranked No. 1 among the estimated 3,000 \u003cem>mukbang \u003c/em>broadcast jockeys in South Korea.\u003c/p>\n\u003cp>The tech company supporting this trend is AfreecaTV, which provides the platform these broadcasters use to stream their live eating, and the cash converter that gets them paid. Even the managers at AfreecaTV are surprised this particular trend took off.\u003c/p>\n\u003cp>At dinnertime hours, 45,000 Korean viewers watch \u003cem>mukbang \u003c/em>at the same time, a threefold growth since this emerged in 2013. The top-ranked stars make as much as $10,000 a month, and that's not counting sponsorships from food and drink brands.\u003c/p>\n\u003cp>But what compels so many Koreans to tune in?\u003c/p>\n\u003cp>For Ahn, she explains that her mostly female fan base gets to eat vicariously through her.\u003c/p>\n\u003cp>\"Viewers who watch my \u003cem>mukbang \u003c/em>are on a diet,\" she says. \"So you call this a sort of gratification through others.\"\u003c/p>\n\u003cp>AfreecaTV's digital media manager, Hahn Yeh Seul, suspects the growth of Koreans living alone gives \u003cem>mukbang \u003c/em>a boost, since there's a sense of community in coming together at a dinner table, even if it's only virtually.\u003c/p>\n\u003cp>\u003ca href=\"http://www.faculty.uci.edu//profile.cfm?faculty_id=3315\">Kyung Kim\u003c/a>, professor of East Asian studies at University of California, Irvine, suggests the audience hunger for mukbang is a yearning for something besides connection — it's a desire for something real.\u003c/p>\n\u003cp>\"Eating is something one activity that is strongly identified as being natural, and spontaneous,\" Kim says. \"You think about \u003ca href=\"http://www.npr.org/blogs/money/2012/10/16/163039109/episode-410-why-k-pop-is-taking-over-the-world\">K-pop\u003c/a> or K-drama [and] they're very artificial, they're all about makeup and plastic surgeries. And a lot of people find this — \u003cem>mukbang\u003c/em>— to be the exact opposite of all the things right now Korean popular culture really stands for.\"\u003c/p>\n\u003cp>You could argue whether or not eating two extra-large pizzas in one sitting, or a punch bowl full of ramen, is really \u003cem>natural. \u003c/em>But Korean viewers? They can't look away.\u003c/p>\n\u003cp>\u003cem>For behind-the-scenes with \u003ca href=\"https://www.youtube.com/watch?v=nURk39_LzNo\">Aebong-ee\u003c/a>, check out \u003ca href=\"http://elisegoeseast.tumblr.com\">our new East Asia tumblr\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Hae Ryun Kang contributed to this story.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"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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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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