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"disqusTitle": "Why Some States Want To Legalize Raw Milk Sales",
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"content": "\u003cfigure id=\"attachment_93425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg\" alt=\"The U.S. Centers for Disease Control and Prevention cautions that unpasteurized milk can cause serious illness, because it's a fertile breeding ground for harmful germs like salmonella and E. coli. But such warnings haven't deterred raw milk enthusiasts. Photo: Abby Wendle/Harvest Public Media\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-93425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.S. Centers for Disease Control and Prevention cautions that unpasteurized milk can cause serious illness, because it's a fertile breeding ground for harmful germs like salmonella and E. coli. But such warnings haven't deterred raw milk enthusiasts. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>By Abby Wendle, \u003ca href=\"http://tspr.org/\" target=\"_blank\">Tri States Public Radio\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/20/387558373/why-some-states-want-to-legalize-raw-milk-sales\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/15)\u003c/p>\n\u003cp>The federal government banned the sale of raw milk across state lines nearly three decades ago because it poses a threat to public health. The Centers for Disease Control and Prevention, the American Academy of Pediatrics and the American Medical Association all \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/raw-milk-index.html\">strongly advise\u003c/a> people not to drink it.\u003c/p>\n\u003cp>But individual states still control raw milk sales within their borders. And despite the health warnings, some Midwestern states have recently proposed legalizing raw milk sales in order to impose strict regulations on the risky — and growing — market.\u003c/p>\n\u003cp>Raw milk has become popular in recent years as part of the local food movement: An estimated \u003ca href=\"http://www.cdc.gov/foodnet/surveys/foodnetexposureatlas0607_508.pdf\">3 percent of the population\u003c/a> drinks at least one glass a week. Many of its fans are fiercely passionate about what they see as its benefits. They say they buy raw milk because it doesn't contain the growth hormone rGBH, they like the taste, and they enjoy having a direct connection to the food they eat.\u003c/p>\n\u003cp>\"I like having a relationship with the people who are producing the food I put in my body,\" says Holly Stovall, a raw milk consumer and advocate from Macomb, Ill.\u003c/p>\n\u003cfigure id=\"attachment_93426\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-3_enl-754aea6e6352b2533c7d50264601e1c9e1f36612-e1424471955699.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-3_enl-754aea6e6352b2533c7d50264601e1c9e1f36612-290x194.jpg\" alt=\"Joel Gruver is the milkman for a group of raw milk drinkers in Macomb, Ill. Photo: Abby Wendle/Harvest Public Media\" width=\"290\" height=\"194\" class=\"size-medium wp-image-93426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joel Gruver is the milkman for a group of raw milk drinkers in Macomb, Ill. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>But raw milk is particularly fertile for germs. By definition, raw milk is not pasteurized — the process of heating milk to 161 degrees Fahrenheit for 15 seconds to kill harmful bacteria like salmonella, E. coli and campylobacter. Milk contaminated with these bacteria does not look, smell or taste different from milk that's safe to drink, but it can lead to severe illness.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.cdc.gov/media/spokesperson/sme-bios/tauxe.pdf\">Dr. Robert Tauxe\u003c/a>, the deputy director of the foodborne, waterborne and environmental disease division at the CDC, says that children, the elderly and pregnant women are most at risk. And no one is immune.\u003c/p>\n\u003cp>\"Healthy people of any age can get very sick, or even possibly die, if they drink contaminated raw milk,\" he says.\u003c/p>\n\u003cp>But warnings from federal health regulators haven't dissuaded those determined to drink it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nasda.org/About/Staff/4436.aspx\">Bob Ehart\u003c/a>, senior policy and science adviser at the National Association of State Departments of Agriculture (NASDA), has been tracking raw milk policy in all 50 states for the past decade. He says more and more states are legalizing its sale.\u003c/p>\n\u003cp>According to NASDA's \u003ca href=\"http://www.nasda.org/file.aspx?id=3916\">most recent survey\u003c/a>, conducted in 2011, raw milk sales are legal in 30 states, with a variety of restrictions on how it can be sold. Twelve, including California, Pennsylvania and Utah, allow raw milk sales in retail stores. In Missouri, Kansas and Nebraska, customers have to go to the farm to buy it. And in Colorado, consumers enter into a legal contract with the farmer in what's called a \u003ca href=\"http://www.realmilk.com/wp-content/uploads/2000/01/CowShareTrifold.pdf\">cow-share\u003c/a> — a CSA-style operation in which consumers buy a share of a cow in exchange for raw milk.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The CDC has been monitoring this move towards broader legalization and recently reported a corresponding increase in the number of illnesses attributed to raw milk: \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/nonpasteurized-outbreaks-2012.html\">up four fold\u003c/a> from years past. From 2007 to 2012, there were 81 outbreaks reported — an average of 13 per year that led to nearly 1,000 \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/nonpasteurized-outbreaks-2012.html\">illnesses and 73 hospitalizations\u003c/a>. That's compared to just three outbreaks a year, on average, from 1993 to 2006.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The greatest jump was in outbreaks of severe diarrhea, often the result of drinking raw milk tainted with campylobacter-infected feces. Tauxe says that spike should serve as a reminder that no amount of regulation can make raw milk safe.\u003c/p>\n\u003cp>But NASDA's Ehart suggests some states may not be legalizing raw milk sales to condone it. Rather, he says legalization may give public health agencies the power to regulate a market that might otherwise exist underground.\u003c/p>\n\u003cp>\"Some would say that it would be worse if there's nothing on the books that allows the agency to do anything,\" Ehart says. \"This at least allows them to do something if there's an exposure level that affects public health.\"\u003c/p>\n\u003cp>The battle over raw milk regulation is raging in Illinois. Despite being illegal, raw milk sales in the state have grown. Dozens of dairies now supply nearly a half-million customers.\u003c/p>\n\u003cp>Joe Zanger's three Guernsey cows produce up to 30 gallons of raw milk a day. For the past few years, he's been selling the unpasteurized stuff by the gallon, in glass jars, to a growing number of customers living in Quincy, Ill., the city down the road from his dairy.\u003c/p>\n\u003cfigure id=\"attachment_93427\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg\" alt=\"Joe Zanger and his son, Abram, clean out the cow barn. For the past few years, Zanger has been selling raw milk by the gallon to a growing number of customers living in Quincy, Ill., the city down the road from his dairy. Photo: Abby Wendle/Harvest Public Media\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-93427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Zanger and his son, Abram, clean out the cow barn. For the past few years, Zanger has been selling raw milk by the gallon to a growing number of customers living in Quincy, Ill., the city down the road from his dairy. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Zanger says he earns a few hundred dollars a week from this side business — enough to pay for animal feed, vet bills and milking barn maintenance. He believes that one day, it could turn into a profitable venture.\u003c/p>\n\u003cp>\"This is something that I can maybe grow a little bit, if I pick up more customers and buy more cows and just keep recycling that money\" into the business, he says.\u003c/p>\n\u003cp>When Illinois became aware of the growing market, the health department proposed rules that would technically legalize raw milk, but \u003ca href=\"http://www.wbez.org/news/culture/illinois-regulators-put-squeeze-raw-milk-rules-110769\">impose strict regulations\u003c/a> on the industry. Similar to other states in the region, sales would be limited to the farm.\u003c/p>\n\u003cp>Farmers would also be required to place a warning label on the product, sell it within five days of milking, and keep records of whom they sell to. By keeping track of where raw milk flows, public health officials say they'll be able to more effectively respond to outbreaks, if they happen. But farmers complain it's an unnecessary headache.\u003c/p>\n\u003cp>When it comes to the milking operation, the proposed rules mandate that all farmers keep their dairy cows \"free from dirt\" and routinely have their milk tested for harmful bacteria. Farmers would also have to upgrade their infrastructure to have an easily cleanable milking barn, proper plumbing, and a separate milk house to store the product in a refrigerated, stainless-steel tank.\u003c/p>\n\u003cp>The Illinois proposal is currently on indefinite hold. Legislation to open the market in both \u003ca href=\"http://www.foodsafetynews.com/2013/03/sale-and-delivery-of-raw-milk-goes-down-the-funnel-in-iowa/#.VND4xGTF-iE\">Iowa\u003c/a> and \u003ca href=\"http://www.foodsafetynews.com/2013/03/indiana-follows/#.VND6MGTF-iE\">Indiana\u003c/a> was proposed in 2013, but stalled in committee.\u003c/p>\n\u003cp>The proposed regulations in Illinois have garnered fierce resistance from raw milk consumers and producers, who see them as an attack on small businesses and personal freedom.\u003c/p>\n\u003cp>\"The free market has taken us so far already. Why not just keep letting it go?\" asks dairyman Zanger. \"If you come out to my farm and you see something you don't like that makes you not want to buy my milk, you have every right to say, 'No, thanks.' If everything looks appropriate, why can't you buy it?\"\u003c/p>\n\u003cp>In the absence of legislation in Illinois, producers like Zanger are left wondering whether they'll have to pay for expensive upgrades in the near future — or worse, be shut down by regulators.\u003c/p>\n\u003cp>For now, Zanger continues to sell raw milk and cream to his customers. Even though it's illegal, the thirst is there, and Zanger says so is his commitment to quenching it.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003cem>Abby Wendle is a reporter for Tri States Public Radio. A version of this story appeared on the site of \u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003c/em> \u003cem>a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em>\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.tristatesradio.com\" target=\"_blank\">Tri States Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Selling unpasteurized milk across state lines is illegal because it poses a threat to public health. But raw milk sales are growing nonetheless. Legalization would let states regulate a risky market.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg\" alt=\"The U.S. Centers for Disease Control and Prevention cautions that unpasteurized milk can cause serious illness, because it's a fertile breeding ground for harmful germs like salmonella and E. coli. But such warnings haven't deterred raw milk enthusiasts. Photo: Abby Wendle/Harvest Public Media\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-93425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.S. Centers for Disease Control and Prevention cautions that unpasteurized milk can cause serious illness, because it's a fertile breeding ground for harmful germs like salmonella and E. coli. But such warnings haven't deterred raw milk enthusiasts. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>By Abby Wendle, \u003ca href=\"http://tspr.org/\" target=\"_blank\">Tri States Public Radio\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/20/387558373/why-some-states-want-to-legalize-raw-milk-sales\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/15)\u003c/p>\n\u003cp>The federal government banned the sale of raw milk across state lines nearly three decades ago because it poses a threat to public health. The Centers for Disease Control and Prevention, the American Academy of Pediatrics and the American Medical Association all \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/raw-milk-index.html\">strongly advise\u003c/a> people not to drink it.\u003c/p>\n\u003cp>But individual states still control raw milk sales within their borders. And despite the health warnings, some Midwestern states have recently proposed legalizing raw milk sales in order to impose strict regulations on the risky — and growing — market.\u003c/p>\n\u003cp>Raw milk has become popular in recent years as part of the local food movement: An estimated \u003ca href=\"http://www.cdc.gov/foodnet/surveys/foodnetexposureatlas0607_508.pdf\">3 percent of the population\u003c/a> drinks at least one glass a week. Many of its fans are fiercely passionate about what they see as its benefits. They say they buy raw milk because it doesn't contain the growth hormone rGBH, they like the taste, and they enjoy having a direct connection to the food they eat.\u003c/p>\n\u003cp>\"I like having a relationship with the people who are producing the food I put in my body,\" says Holly Stovall, a raw milk consumer and advocate from Macomb, Ill.\u003c/p>\n\u003cfigure id=\"attachment_93426\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-3_enl-754aea6e6352b2533c7d50264601e1c9e1f36612-e1424471955699.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-3_enl-754aea6e6352b2533c7d50264601e1c9e1f36612-290x194.jpg\" alt=\"Joel Gruver is the milkman for a group of raw milk drinkers in Macomb, Ill. Photo: Abby Wendle/Harvest Public Media\" width=\"290\" height=\"194\" class=\"size-medium wp-image-93426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joel Gruver is the milkman for a group of raw milk drinkers in Macomb, Ill. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>But raw milk is particularly fertile for germs. By definition, raw milk is not pasteurized — the process of heating milk to 161 degrees Fahrenheit for 15 seconds to kill harmful bacteria like salmonella, E. coli and campylobacter. Milk contaminated with these bacteria does not look, smell or taste different from milk that's safe to drink, but it can lead to severe illness.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cdc.gov/media/spokesperson/sme-bios/tauxe.pdf\">Dr. Robert Tauxe\u003c/a>, the deputy director of the foodborne, waterborne and environmental disease division at the CDC, says that children, the elderly and pregnant women are most at risk. And no one is immune.\u003c/p>\n\u003cp>\"Healthy people of any age can get very sick, or even possibly die, if they drink contaminated raw milk,\" he says.\u003c/p>\n\u003cp>But warnings from federal health regulators haven't dissuaded those determined to drink it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nasda.org/About/Staff/4436.aspx\">Bob Ehart\u003c/a>, senior policy and science adviser at the National Association of State Departments of Agriculture (NASDA), has been tracking raw milk policy in all 50 states for the past decade. He says more and more states are legalizing its sale.\u003c/p>\n\u003cp>According to NASDA's \u003ca href=\"http://www.nasda.org/file.aspx?id=3916\">most recent survey\u003c/a>, conducted in 2011, raw milk sales are legal in 30 states, with a variety of restrictions on how it can be sold. Twelve, including California, Pennsylvania and Utah, allow raw milk sales in retail stores. In Missouri, Kansas and Nebraska, customers have to go to the farm to buy it. And in Colorado, consumers enter into a legal contract with the farmer in what's called a \u003ca href=\"http://www.realmilk.com/wp-content/uploads/2000/01/CowShareTrifold.pdf\">cow-share\u003c/a> — a CSA-style operation in which consumers buy a share of a cow in exchange for raw milk.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The CDC has been monitoring this move towards broader legalization and recently reported a corresponding increase in the number of illnesses attributed to raw milk: \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/nonpasteurized-outbreaks-2012.html\">up four fold\u003c/a> from years past. From 2007 to 2012, there were 81 outbreaks reported — an average of 13 per year that led to nearly 1,000 \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/nonpasteurized-outbreaks-2012.html\">illnesses and 73 hospitalizations\u003c/a>. That's compared to just three outbreaks a year, on average, from 1993 to 2006.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The greatest jump was in outbreaks of severe diarrhea, often the result of drinking raw milk tainted with campylobacter-infected feces. Tauxe says that spike should serve as a reminder that no amount of regulation can make raw milk safe.\u003c/p>\n\u003cp>But NASDA's Ehart suggests some states may not be legalizing raw milk sales to condone it. Rather, he says legalization may give public health agencies the power to regulate a market that might otherwise exist underground.\u003c/p>\n\u003cp>\"Some would say that it would be worse if there's nothing on the books that allows the agency to do anything,\" Ehart says. \"This at least allows them to do something if there's an exposure level that affects public health.\"\u003c/p>\n\u003cp>The battle over raw milk regulation is raging in Illinois. Despite being illegal, raw milk sales in the state have grown. Dozens of dairies now supply nearly a half-million customers.\u003c/p>\n\u003cp>Joe Zanger's three Guernsey cows produce up to 30 gallons of raw milk a day. For the past few years, he's been selling the unpasteurized stuff by the gallon, in glass jars, to a growing number of customers living in Quincy, Ill., the city down the road from his dairy.\u003c/p>\n\u003cfigure id=\"attachment_93427\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg\" alt=\"Joe Zanger and his son, Abram, clean out the cow barn. For the past few years, Zanger has been selling raw milk by the gallon to a growing number of customers living in Quincy, Ill., the city down the road from his dairy. Photo: Abby Wendle/Harvest Public Media\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-93427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Zanger and his son, Abram, clean out the cow barn. For the past few years, Zanger has been selling raw milk by the gallon to a growing number of customers living in Quincy, Ill., the city down the road from his dairy. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Zanger says he earns a few hundred dollars a week from this side business — enough to pay for animal feed, vet bills and milking barn maintenance. He believes that one day, it could turn into a profitable venture.\u003c/p>\n\u003cp>\"This is something that I can maybe grow a little bit, if I pick up more customers and buy more cows and just keep recycling that money\" into the business, he says.\u003c/p>\n\u003cp>When Illinois became aware of the growing market, the health department proposed rules that would technically legalize raw milk, but \u003ca href=\"http://www.wbez.org/news/culture/illinois-regulators-put-squeeze-raw-milk-rules-110769\">impose strict regulations\u003c/a> on the industry. Similar to other states in the region, sales would be limited to the farm.\u003c/p>\n\u003cp>Farmers would also be required to place a warning label on the product, sell it within five days of milking, and keep records of whom they sell to. By keeping track of where raw milk flows, public health officials say they'll be able to more effectively respond to outbreaks, if they happen. But farmers complain it's an unnecessary headache.\u003c/p>\n\u003cp>When it comes to the milking operation, the proposed rules mandate that all farmers keep their dairy cows \"free from dirt\" and routinely have their milk tested for harmful bacteria. Farmers would also have to upgrade their infrastructure to have an easily cleanable milking barn, proper plumbing, and a separate milk house to store the product in a refrigerated, stainless-steel tank.\u003c/p>\n\u003cp>The Illinois proposal is currently on indefinite hold. Legislation to open the market in both \u003ca href=\"http://www.foodsafetynews.com/2013/03/sale-and-delivery-of-raw-milk-goes-down-the-funnel-in-iowa/#.VND4xGTF-iE\">Iowa\u003c/a> and \u003ca href=\"http://www.foodsafetynews.com/2013/03/indiana-follows/#.VND6MGTF-iE\">Indiana\u003c/a> was proposed in 2013, but stalled in committee.\u003c/p>\n\u003cp>The proposed regulations in Illinois have garnered fierce resistance from raw milk consumers and producers, who see them as an attack on small businesses and personal freedom.\u003c/p>\n\u003cp>\"The free market has taken us so far already. Why not just keep letting it go?\" asks dairyman Zanger. \"If you come out to my farm and you see something you don't like that makes you not want to buy my milk, you have every right to say, 'No, thanks.' If everything looks appropriate, why can't you buy it?\"\u003c/p>\n\u003cp>In the absence of legislation in Illinois, producers like Zanger are left wondering whether they'll have to pay for expensive upgrades in the near future — or worse, be shut down by regulators.\u003c/p>\n\u003cp>For now, Zanger continues to sell raw milk and cream to his customers. Even though it's illegal, the thirst is there, and Zanger says so is his commitment to quenching it.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003cem>Abby Wendle is a reporter for Tri States Public Radio. A version of this story appeared on the site of \u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003c/em> \u003cem>a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Heaps Of Oranges Could Rot As West Coast Dock Dispute Drags On",
"title": "Heaps Of Oranges Could Rot As West Coast Dock Dispute Drags On",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93382\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg\" alt=\"Oranges sit in crates at the Rancho Del Sol Organics farm in San Diego County, Calif., on Feb. 10, 2014. A labor dispute at major West Coast ports has left millions of pounds of California oranges stranded in warehouses and on half-loaded boats. Photo: Sam Hodgson/Bloomberg via Getty Images\" width=\"1200\" height=\"799\" class=\"size-full wp-image-93382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-320x213.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oranges sit in crates at the Rancho Del Sol Organics farm in San Diego County, Calif., on Feb. 10, 2014. A labor dispute at major West Coast ports has left millions of pounds of California oranges stranded in warehouses and on half-loaded boats. Photo: Sam Hodgson/Bloomberg via Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>By Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/387256612/heaps-of-oranges-could-rot-as-west-coast-dock-dispute-drags-on\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>California citrus growers are caught in the middle of a labor dispute between dockworkers and shipping lines that could end with millions of pounds of rotten oranges.\u003c/p>\n\u003cp>The bitter negotiations over a new union contract for dockworkers has resulted in \u003ca href=\"http://www.npr.org/2015/02/14/386199926/west-coast-port-closures-are-hitting-several-industries-hard\">major slowdowns\u003c/a> in the unloading and loading of cargo ships at major West Coast ports, causing a serious bottleneck in the entire nation's economy. The conflict has coincided with unusually hot weather throughout the drought-baked state, which is causing oranges to ripen a month ahead of schedule.\u003c/p>\n\u003cp>Heaps of fruit are now stranded in portside warehouses and on half-loaded boats in Los Angeles, Long Beach and Oakland. That puts a great deal of the crop at risk of spoiling during what is normally the busiest time of year for packers sending citrus to Asia.\u003c/p>\n\u003cp>\"At the current rate, there will be fruit discarded,\" says Tom Wollenman, vice-president and general manager of \u003ca href=\"http://www.lobuecitrus.com/about.php\" target=\"_blank\">LoBue Citrus\u003c/a>, a grower and packer in California's San Joaquin Valley.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>California is forecast to produce just over 300 million pounds of oranges this season, of which more than a quarter could be exported, according to Bob Blakely, vice-president of the industry group \u003ca href=\"http://www.cacitrusmutual.com/\" target=\"_blank\">California Citrus Mutual\u003c/a>. He says the voyage from the California coast to South Korea, China and Japan — major destinations for California's prized navel oranges — usually takes 14 to 21 days.\u003c/p>\n\u003cp>\"These delays will add 10 days to two weeks to the trip,\" he says. \"The fruit really starts to break down after three or four weeks.\"\u003c/p>\n\u003cp>Farmers, not those handling the fruit, will take the heaviest hit if the produce spoils before reaching Asia. Wollenman says farmers generally don't receive money for their shipped fruit until after receivers buy it. On average, a farmer will make a profit of roughly $13 on a 40-pound carton of oranges, Wollenman says. \u003c/p>\n\u003cp>But if the fruit perishes at sea, California farmers waiting for paychecks could get nothing. \"They might even get a bill,\" says Wollenman. He explains that receivers who must dispose of rotten fruit may charge the sender $2 to $3 per box.\u003c/p>\n\u003cp>California's farmers are desperately trying to avoid such losses. Many are simply delaying picking, since the safest place to store oranges and other citrus fruit for long periods of time is often on the tree.\u003c/p>\n\u003cp>Trouble is, this method works best in cold weather. This winter has been exceptionally mild, with daytime high temperatures recently soaring into the 70s throughout the state. The spring-like weather is hastening the ripening of fruit, and many ready-to-eat oranges are dropping from the trees at a time when chilly winter air would normally provide outdoor refrigeration conditions. Blakely says cold storage facilities are not an option for most growers.\u003c/p>\n\u003cp>Other farmers have sent their fruit to Houston, to be rerouted to Asia via the Panama Canal.\u003c/p>\n\u003cp>\"That adds a week to travel time, but at least it gets the fruit on the water,\" Blakely says.\u003c/p>\n\u003cp>A few farmers, he says, have even driven out to the Port of Oakland to try and retrieve their oranges from the holds of cargo ships stalled by the port impasse. Many growers are looking for opportunities to sell their oranges domestically while the dock crisis plays out, Blakely says.\u003c/p>\n\u003cp>But selling a surplus of citrus in the U.S. may not be possible. Even if the fruit is\u003cstrong> \u003c/strong>offered at discounted prices, Americans tend to eat only so many oranges, lemons and tangerines, Blakely says. Wollenman says the best deal for some farmers may be to turn over their valuable oranges to the juice market at a meager buck per box.\u003c/p>\n\u003cp>The federal government is trying to resolve the port conflict, but Blakely fears the delays will continue for weeks more. The orange harvest, he says, often continues into July.\u003c/p>\n\u003cp>Other California producers who rely on Asian markets include growers of alfalfa, almonds, walnuts, rice and wine. But Blakely says the labor strife puts fresh fruit, like oranges, at particular risk.\u003c/p>\n\u003cp>\"Almonds aren't a perishable crop,\" he says. \"But the product of our labor is rotting on the docks.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a journalist based in San Francisco.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Millions of pounds of citrus fruit are stranded and at risk of spoiling in warehouses and boats at major ports in California. It's the result of a dockworker labor dispute that's jammed operations.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93382\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg\" alt=\"Oranges sit in crates at the Rancho Del Sol Organics farm in San Diego County, Calif., on Feb. 10, 2014. A labor dispute at major West Coast ports has left millions of pounds of California oranges stranded in warehouses and on half-loaded boats. Photo: Sam Hodgson/Bloomberg via Getty Images\" width=\"1200\" height=\"799\" class=\"size-full wp-image-93382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-320x213.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oranges sit in crates at the Rancho Del Sol Organics farm in San Diego County, Calif., on Feb. 10, 2014. A labor dispute at major West Coast ports has left millions of pounds of California oranges stranded in warehouses and on half-loaded boats. Photo: Sam Hodgson/Bloomberg via Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>By Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/387256612/heaps-of-oranges-could-rot-as-west-coast-dock-dispute-drags-on\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>California citrus growers are caught in the middle of a labor dispute between dockworkers and shipping lines that could end with millions of pounds of rotten oranges.\u003c/p>\n\u003cp>The bitter negotiations over a new union contract for dockworkers has resulted in \u003ca href=\"http://www.npr.org/2015/02/14/386199926/west-coast-port-closures-are-hitting-several-industries-hard\">major slowdowns\u003c/a> in the unloading and loading of cargo ships at major West Coast ports, causing a serious bottleneck in the entire nation's economy. The conflict has coincided with unusually hot weather throughout the drought-baked state, which is causing oranges to ripen a month ahead of schedule.\u003c/p>\n\u003cp>Heaps of fruit are now stranded in portside warehouses and on half-loaded boats in Los Angeles, Long Beach and Oakland. That puts a great deal of the crop at risk of spoiling during what is normally the busiest time of year for packers sending citrus to Asia.\u003c/p>\n\u003cp>\"At the current rate, there will be fruit discarded,\" says Tom Wollenman, vice-president and general manager of \u003ca href=\"http://www.lobuecitrus.com/about.php\" target=\"_blank\">LoBue Citrus\u003c/a>, a grower and packer in California's San Joaquin Valley.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>California is forecast to produce just over 300 million pounds of oranges this season, of which more than a quarter could be exported, according to Bob Blakely, vice-president of the industry group \u003ca href=\"http://www.cacitrusmutual.com/\" target=\"_blank\">California Citrus Mutual\u003c/a>. He says the voyage from the California coast to South Korea, China and Japan — major destinations for California's prized navel oranges — usually takes 14 to 21 days.\u003c/p>\n\u003cp>\"These delays will add 10 days to two weeks to the trip,\" he says. \"The fruit really starts to break down after three or four weeks.\"\u003c/p>\n\u003cp>Farmers, not those handling the fruit, will take the heaviest hit if the produce spoils before reaching Asia. Wollenman says farmers generally don't receive money for their shipped fruit until after receivers buy it. On average, a farmer will make a profit of roughly $13 on a 40-pound carton of oranges, Wollenman says. \u003c/p>\n\u003cp>But if the fruit perishes at sea, California farmers waiting for paychecks could get nothing. \"They might even get a bill,\" says Wollenman. He explains that receivers who must dispose of rotten fruit may charge the sender $2 to $3 per box.\u003c/p>\n\u003cp>California's farmers are desperately trying to avoid such losses. Many are simply delaying picking, since the safest place to store oranges and other citrus fruit for long periods of time is often on the tree.\u003c/p>\n\u003cp>Trouble is, this method works best in cold weather. This winter has been exceptionally mild, with daytime high temperatures recently soaring into the 70s throughout the state. The spring-like weather is hastening the ripening of fruit, and many ready-to-eat oranges are dropping from the trees at a time when chilly winter air would normally provide outdoor refrigeration conditions. Blakely says cold storage facilities are not an option for most growers.\u003c/p>\n\u003cp>Other farmers have sent their fruit to Houston, to be rerouted to Asia via the Panama Canal.\u003c/p>\n\u003cp>\"That adds a week to travel time, but at least it gets the fruit on the water,\" Blakely says.\u003c/p>\n\u003cp>A few farmers, he says, have even driven out to the Port of Oakland to try and retrieve their oranges from the holds of cargo ships stalled by the port impasse. Many growers are looking for opportunities to sell their oranges domestically while the dock crisis plays out, Blakely says.\u003c/p>\n\u003cp>But selling a surplus of citrus in the U.S. may not be possible. Even if the fruit is\u003cstrong> \u003c/strong>offered at discounted prices, Americans tend to eat only so many oranges, lemons and tangerines, Blakely says. Wollenman says the best deal for some farmers may be to turn over their valuable oranges to the juice market at a meager buck per box.\u003c/p>\n\u003cp>The federal government is trying to resolve the port conflict, but Blakely fears the delays will continue for weeks more. The orange harvest, he says, often continues into July.\u003c/p>\n\u003cp>Other California producers who rely on Asian markets include growers of alfalfa, almonds, walnuts, rice and wine. But Blakely says the labor strife puts fresh fruit, like oranges, at particular risk.\u003c/p>\n\u003cp>\"Almonds aren't a perishable crop,\" he says. \"But the product of our labor is rotting on the docks.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a journalist based in San Francisco.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Salty, Sweet, Sour. Is It Time To Make Fat The Sixth Taste?",
"title": "Salty, Sweet, Sour. Is It Time To Make Fat The Sixth Taste?",
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"content": "\u003cfigure id=\"attachment_93330\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fat.jpg\" alt=\"A slice of pork belly, with a thick layer of fat. "If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color," Richard Mattes of Purdue University says. "It changes our basic understanding of what taste is." Photo: Xiao He/Flickr \" width=\"800\" height=\"533\" class=\"size-full wp-image-93330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat-320x213.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A slice of pork belly, with a thick layer of fat. \"If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color,\" Richard Mattes of Purdue University says. \"It changes our basic understanding of what taste is.\" Photo: \u003ca href=\"https://www.flickr.com/photos/praguewatermelon/6991503695\" target=\"_blank\">Xiao He/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348776169/maanvi-singh\" target=\"_blank\">Maanvi Singh\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/386100165/salty-sweet-sour-is-it-time-to-make-fat-the-sixth-taste\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>Your tongue doubtless knows the difference between a high-fat food and the low-fat alternative. Full-fat ice cream and cream cheese feel silkier and more sumptuous. Burgers made with fatty meat are typically juicer than burgers made with lean meat.\u003c/p>\n\u003cp>OK, so, we've long known fat gives food a desirable texture. But some scientists are now making the case that we should also think of fat as the sixth primary taste, along with sweet, salt, sour, bitter and umami.\u003c/p>\n\u003cp>Early in February, researchers from Deakin University in Australia published a \u003ca href=\"http://www.flavourjournal.com/content/4/1/5\">paper\u003c/a> in the journal \u003cem>Flavour\u003c/em> arguing that \"the next 5 to 10 years should reveal, conclusively, whether fat can be classified as the sixth taste.\"\u003c/p>\n\u003cp>So what would it take for fat to become an official taste?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Strictly speaking, taste is a chemical function,\" \u003ca href=\"http://www.deakin.edu.au/profiles/russell-keast\">Russell Keast\u003c/a>, a sensory scientist at Deakin and lead author of the paper, tells The Salt. He says that when a chemical substance – a salt or sugar crystal, for example — comes into contact with sensory cells in our mouths, it triggers a series of reactions. The cells in our mouths tell other nerve cells that they're perceiving something sweet or salty and those nerve cells eventually pass this information on to the brain.\u003c/p>\n\u003cp>According to the paper, there are five criteria that need to be met to call something a primary taste. It starts with a chemical stimuli (like sugar or salt), which then trigger specific receptors on our taste buds. Then, there has to be a viable a pathway between these receptors and our brains, and we've got to be able to perceive and process the taste in the brain. And finally, this whole process has to trigger downstream effects in the body.\u003c/p>\n\u003cp>When it comes to fat, scientists know what the stimuli are: fatty acids — the building blocks of oil, butter and lard. And scientists also know that we have taste receptors for these fatty acids in our mouths and intestines.\u003c/p>\n\u003cp>But researchers have yet to pin down exact how our the receptors on our tongues signal the presence of fat to our brains, though they have some promising leads.\u003c/p>\n\u003cp>And here's another place where thinking about fat as a taste gets interesting, and controversial: \"When we eat something sweet, we have that instant perception of sweetness. With fatty acids, we don't have a conscious perception,\" Keast says.\u003c/p>\n\u003cp>In his experiments, Keast says, people usually can't even describe what a solution with pure fatty acids tastes like. \"They'll say they know it's different from water, but they don't know why,\" he says. \"We don't have any vocabulary to describe the sensation.\"\u003c/p>\n\u003cp>There's one exception to that, says Keast: When food goes rancid, it's usually a sign that mold or bacteria have degraded the triglycerides in oil and lard. We are able to taste fatty acids once they've reached this foul state.\u003c/p>\n\u003cp>But generally, our inability to perceive fat taste is why some say there's not enough evidence to say fat is a true taste.\u003c/p>\n\u003cp>If fat is a taste, it isn't like any of the others, says \u003ca href=\"http://www.purdue.edu/hhs/nutr/directory/index.php/profile/mattes\">Richard Mattes\u003c/a>, a professor of nutrition science at Purdue University, who wasn't involved with the \u003cem>Flavour\u003c/em> paper.\u003c/p>\n\u003cp>\"If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color,\" Mattes says. \"It changes our basic understanding of what taste is.\"\u003c/p>\n\u003cp>There's some evidence that fat may meet the criteria of having downstream effects on the body. Fat is a key nutrient that our body wants and needs — and even though we may not perceive fatty acids specifically, there's evidence that the presence of fatty acids on our tongues signals to our digestive system to get enzymes ready to digest fat.\u003c/p>\n\u003cp>The taste of fat may also signal to our brains and digestive systems that we should eat less, because something caloric and satiating about to make its way down to our guts.\u003c/p>\n\u003cp>\"This may be why low-fat foods have been generally unsuccessful so far,\" Mattes says. Most low-fat alternatives are designed to emulate the texture of fat, but not the taste — and our bodies aren't fooled by it.\u003c/p>\n\u003cp>\"If we recognize fat as a taste we could start developing better low-fat products,\" Mattes says, though at this point researchers aren't quite sure what that would entail.\u003c/p>\n\u003cp>Researchers are also looking into the link between the fatty acid receptors in our mouths and obesity. Preliminary evidence suggests that people who are obese may be less sensitive to the taste of fat, and therefore may feel as satiated by high-fat food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"We don't fully understand all that yet. But we're close,\" Mattes says. \"The evidence is, in my opinion, quite strong and growing. And I think fat will be accepted as a taste soon.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Fat has a lot in common with the five basic tastes: salty, sweet, sour, bitter and umami. But while people easily recognize the texture of fat, scientists say they can't quite perceive the taste.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93330\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fat.jpg\" alt=\"A slice of pork belly, with a thick layer of fat. "If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color," Richard Mattes of Purdue University says. "It changes our basic understanding of what taste is." Photo: Xiao He/Flickr \" width=\"800\" height=\"533\" class=\"size-full wp-image-93330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat-320x213.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A slice of pork belly, with a thick layer of fat. \"If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color,\" Richard Mattes of Purdue University says. \"It changes our basic understanding of what taste is.\" Photo: \u003ca href=\"https://www.flickr.com/photos/praguewatermelon/6991503695\" target=\"_blank\">Xiao He/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348776169/maanvi-singh\" target=\"_blank\">Maanvi Singh\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/386100165/salty-sweet-sour-is-it-time-to-make-fat-the-sixth-taste\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>Your tongue doubtless knows the difference between a high-fat food and the low-fat alternative. Full-fat ice cream and cream cheese feel silkier and more sumptuous. Burgers made with fatty meat are typically juicer than burgers made with lean meat.\u003c/p>\n\u003cp>OK, so, we've long known fat gives food a desirable texture. But some scientists are now making the case that we should also think of fat as the sixth primary taste, along with sweet, salt, sour, bitter and umami.\u003c/p>\n\u003cp>Early in February, researchers from Deakin University in Australia published a \u003ca href=\"http://www.flavourjournal.com/content/4/1/5\">paper\u003c/a> in the journal \u003cem>Flavour\u003c/em> arguing that \"the next 5 to 10 years should reveal, conclusively, whether fat can be classified as the sixth taste.\"\u003c/p>\n\u003cp>So what would it take for fat to become an official taste?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Strictly speaking, taste is a chemical function,\" \u003ca href=\"http://www.deakin.edu.au/profiles/russell-keast\">Russell Keast\u003c/a>, a sensory scientist at Deakin and lead author of the paper, tells The Salt. He says that when a chemical substance – a salt or sugar crystal, for example — comes into contact with sensory cells in our mouths, it triggers a series of reactions. The cells in our mouths tell other nerve cells that they're perceiving something sweet or salty and those nerve cells eventually pass this information on to the brain.\u003c/p>\n\u003cp>According to the paper, there are five criteria that need to be met to call something a primary taste. It starts with a chemical stimuli (like sugar or salt), which then trigger specific receptors on our taste buds. Then, there has to be a viable a pathway between these receptors and our brains, and we've got to be able to perceive and process the taste in the brain. And finally, this whole process has to trigger downstream effects in the body.\u003c/p>\n\u003cp>When it comes to fat, scientists know what the stimuli are: fatty acids — the building blocks of oil, butter and lard. And scientists also know that we have taste receptors for these fatty acids in our mouths and intestines.\u003c/p>\n\u003cp>But researchers have yet to pin down exact how our the receptors on our tongues signal the presence of fat to our brains, though they have some promising leads.\u003c/p>\n\u003cp>And here's another place where thinking about fat as a taste gets interesting, and controversial: \"When we eat something sweet, we have that instant perception of sweetness. With fatty acids, we don't have a conscious perception,\" Keast says.\u003c/p>\n\u003cp>In his experiments, Keast says, people usually can't even describe what a solution with pure fatty acids tastes like. \"They'll say they know it's different from water, but they don't know why,\" he says. \"We don't have any vocabulary to describe the sensation.\"\u003c/p>\n\u003cp>There's one exception to that, says Keast: When food goes rancid, it's usually a sign that mold or bacteria have degraded the triglycerides in oil and lard. We are able to taste fatty acids once they've reached this foul state.\u003c/p>\n\u003cp>But generally, our inability to perceive fat taste is why some say there's not enough evidence to say fat is a true taste.\u003c/p>\n\u003cp>If fat is a taste, it isn't like any of the others, says \u003ca href=\"http://www.purdue.edu/hhs/nutr/directory/index.php/profile/mattes\">Richard Mattes\u003c/a>, a professor of nutrition science at Purdue University, who wasn't involved with the \u003cem>Flavour\u003c/em> paper.\u003c/p>\n\u003cp>\"If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color,\" Mattes says. \"It changes our basic understanding of what taste is.\"\u003c/p>\n\u003cp>There's some evidence that fat may meet the criteria of having downstream effects on the body. Fat is a key nutrient that our body wants and needs — and even though we may not perceive fatty acids specifically, there's evidence that the presence of fatty acids on our tongues signals to our digestive system to get enzymes ready to digest fat.\u003c/p>\n\u003cp>The taste of fat may also signal to our brains and digestive systems that we should eat less, because something caloric and satiating about to make its way down to our guts.\u003c/p>\n\u003cp>\"This may be why low-fat foods have been generally unsuccessful so far,\" Mattes says. Most low-fat alternatives are designed to emulate the texture of fat, but not the taste — and our bodies aren't fooled by it.\u003c/p>\n\u003cp>\"If we recognize fat as a taste we could start developing better low-fat products,\" Mattes says, though at this point researchers aren't quite sure what that would entail.\u003c/p>\n\u003cp>Researchers are also looking into the link between the fatty acid receptors in our mouths and obesity. Preliminary evidence suggests that people who are obese may be less sensitive to the taste of fat, and therefore may feel as satiated by high-fat food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"We don't fully understand all that yet. But we're close,\" Mattes says. \"The evidence is, in my opinion, quite strong and growing. And I think fat will be accepted as a taste soon.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_93314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg\" alt=\"Food stylist Melissa McSorley demonstrates how she prepared the Cubano sandwich from the movie Chef. Photo: Cindy Carpien/NPR\" width=\"1000\" height=\"739\" class=\"size-full wp-image-93314\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-320x236.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food stylist Melissa McSorley demonstrates how she prepared the Cubano sandwich from the movie Chef. Photo: Cindy Carpien/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/2015/02/20150218_me_hollywood_food_stylists_know_you_cant_film_styrofoam_cake_and_eat_it_too.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/2101242/susan-stamberg\" target=\"_blank\">Susan Stamberg\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/385236806/hollywood-food-stylists-know-you-cant-film-styrofoam-cake-and-eat-it-too\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>In the parking lot of a small Los Angeles studio, food stylist Melissa McSorley is re-creating the dish that saved the day for the hero of a recent film. \"The Cubano sandwich ... was the heart and soul of the movie \u003cem>Chef\u003c/em>,\" she says.\u003c/p>\n\u003cp>In the film, actor Jon Favreau cooks his way through fancy Delmonico steaks and caviar to find his Zen making Cubanos on a beat-up food truck. He follows a recipe from \u003ca href=\"http://www.npr.org/2013/11/07/243527051/roy-chois-tacos-channel-la-and-the-immigrant-experience\">Roy Choi\u003c/a>, the chef whose Korean taco truck helped launch the street food movement in LA. As food stylist, McSorley's job was to get Choi's recipe on screen, assembling pork, ham, Swiss cheese, mustard and very crunchy dill pickles on a crisp baguette.\u003c/p>\n\u003cfigure id=\"attachment_93315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg\" alt=\"McSorley estimates that she and her team made about 800 Cubanos during the course of filming. Photo: Cindy Carpien/NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McSorley estimates that she and her team made about 800 Cubanos during the course of filming. Photo: Cindy Carpien/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Over the course of filming \u003cem>Chef\u003c/em>, McSorley estimates that she and her team made about 800 Cubanos. Why so many? Favreau, who also directed the film, says, \"The trick with food on a set — you have to eat and then you have to eat again, and then you have to eat again for every angle and every take.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the set of his forthcoming film \u003cem>The Jungle Book\u003c/em>, Favreau explains that he wanted the food on \u003cem>Chef\u003c/em> to taste good all day long so actors looked as excited about their Cubanos on take 12 as they did on take one.\u003c/p>\n\u003cp>\"A lot of veteran actors find excuses not to eat in scenes,\" he says. \"And you always know the new actor, because they're hungry and they're like, 'Oh my God, that looks so good!' and they tear into the birthday cake. And the seasoned, old, salty pro picks at it with their fork, but if you watch closely, they never actually put it in their mouth.\"\u003c/p>\n\u003cfigure id=\"attachment_93316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg\" alt=\"In Chef, Jon Favreau (right) plays a chef who leaves his post at a respected LA restaurant to launch a food truck with his son (Emjay Anthony, center) and a former line cook (John Leguizamo). Photo: Merrick Morton/Courtesy of Open Road Films\" width=\"1000\" height=\"664\" class=\"size-full wp-image-93316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Chef, Jon Favreau (right) plays a chef who leaves his post at a respected LA restaurant to launch a food truck with his son (Emjay Anthony, center) and a former line cook (John Leguizamo). Photo: Merrick Morton/Courtesy of Open Road Films\u003c/figcaption>\u003c/figure>\n\u003cp>That's because the veterans know they'll be munching that cake for six, maybe eight hours. And even the most delicious stuff can get old after that long.\u003c/p>\n\u003cp>The Cubano Melissa McSorley made in that parking lot was fabulous, but good-tasting food isn't always her goal. If certain ingredients have to last a long time on camera, food stylists have to get creative by making, say, fake ice cream with a knob of butter coated in sugar. According to McSorley, one of the most common faked movie foods is pretty exotic.\u003c/p>\n\u003cp>\"Oysters are always scripted into scenes because they're very sensual, but many actors don't want to slurp those down on camera,\" she says. \"So I tend to make a lot of fake oysters, which I make out of flan — a custard — which I then color and air brush, and I shape it. It perfectly slides out of the oyster shell.\"\u003c/p>\n\u003cp>Then there's caviar. The upcoming film \u003cem>Danny Collins\u003c/em>, starring Al Pacino, has a party scene that called for a huge serving of the tiny, shiny fish eggs. \"They wanted a mound of caviar a foot tall and it needed to last all day,\" McSorley says. \"And they did a close up on it and it looked absolutely real.\" What were they made of? \"That's my secret. I'm not telling that one.\"\u003c/p>\n\u003cp>\u003cem>Danny Collins\u003c/em>' birthday party scene gave McSorley another challenge: A cake was created in Pacino's likeness. According to the script, it wasn't supposed to be sliced, but just before one of the last takes the director changed his mind.\u003c/p>\n\u003cp>\"The cake wasn't real,\" McSorley says. \"So we had to cut the cake that was made out of Styrofoam, and I had to use a saw in order to do it because none of my knives could get through it. And then we had to layer in cake so it did look like it was real and then we had to send people scurrying to many markets to find white layer cake so it looked like people in the background could be actually be eating the cake.\"\u003c/p>\n\u003cp>As a food stylist, McSorley will stand over a hot stove or a hot glue gun for hours — anything to make the food look luscious and real. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Melissa McSorley's job is to make food look good — and last — on camera. Sometimes that means cooking 800 Cubano sandwiches, other times it means scooping butter instead of ice cream.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg\" alt=\"Food stylist Melissa McSorley demonstrates how she prepared the Cubano sandwich from the movie Chef. Photo: Cindy Carpien/NPR\" width=\"1000\" height=\"739\" class=\"size-full wp-image-93314\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-320x236.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food stylist Melissa McSorley demonstrates how she prepared the Cubano sandwich from the movie Chef. Photo: Cindy Carpien/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/2015/02/20150218_me_hollywood_food_stylists_know_you_cant_film_styrofoam_cake_and_eat_it_too.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/2101242/susan-stamberg\" target=\"_blank\">Susan Stamberg\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/385236806/hollywood-food-stylists-know-you-cant-film-styrofoam-cake-and-eat-it-too\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>In the parking lot of a small Los Angeles studio, food stylist Melissa McSorley is re-creating the dish that saved the day for the hero of a recent film. \"The Cubano sandwich ... was the heart and soul of the movie \u003cem>Chef\u003c/em>,\" she says.\u003c/p>\n\u003cp>In the film, actor Jon Favreau cooks his way through fancy Delmonico steaks and caviar to find his Zen making Cubanos on a beat-up food truck. He follows a recipe from \u003ca href=\"http://www.npr.org/2013/11/07/243527051/roy-chois-tacos-channel-la-and-the-immigrant-experience\">Roy Choi\u003c/a>, the chef whose Korean taco truck helped launch the street food movement in LA. As food stylist, McSorley's job was to get Choi's recipe on screen, assembling pork, ham, Swiss cheese, mustard and very crunchy dill pickles on a crisp baguette.\u003c/p>\n\u003cfigure id=\"attachment_93315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg\" alt=\"McSorley estimates that she and her team made about 800 Cubanos during the course of filming. Photo: Cindy Carpien/NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McSorley estimates that she and her team made about 800 Cubanos during the course of filming. Photo: Cindy Carpien/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Over the course of filming \u003cem>Chef\u003c/em>, McSorley estimates that she and her team made about 800 Cubanos. Why so many? Favreau, who also directed the film, says, \"The trick with food on a set — you have to eat and then you have to eat again, and then you have to eat again for every angle and every take.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the set of his forthcoming film \u003cem>The Jungle Book\u003c/em>, Favreau explains that he wanted the food on \u003cem>Chef\u003c/em> to taste good all day long so actors looked as excited about their Cubanos on take 12 as they did on take one.\u003c/p>\n\u003cp>\"A lot of veteran actors find excuses not to eat in scenes,\" he says. \"And you always know the new actor, because they're hungry and they're like, 'Oh my God, that looks so good!' and they tear into the birthday cake. And the seasoned, old, salty pro picks at it with their fork, but if you watch closely, they never actually put it in their mouth.\"\u003c/p>\n\u003cfigure id=\"attachment_93316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg\" alt=\"In Chef, Jon Favreau (right) plays a chef who leaves his post at a respected LA restaurant to launch a food truck with his son (Emjay Anthony, center) and a former line cook (John Leguizamo). Photo: Merrick Morton/Courtesy of Open Road Films\" width=\"1000\" height=\"664\" class=\"size-full wp-image-93316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Chef, Jon Favreau (right) plays a chef who leaves his post at a respected LA restaurant to launch a food truck with his son (Emjay Anthony, center) and a former line cook (John Leguizamo). Photo: Merrick Morton/Courtesy of Open Road Films\u003c/figcaption>\u003c/figure>\n\u003cp>That's because the veterans know they'll be munching that cake for six, maybe eight hours. And even the most delicious stuff can get old after that long.\u003c/p>\n\u003cp>The Cubano Melissa McSorley made in that parking lot was fabulous, but good-tasting food isn't always her goal. If certain ingredients have to last a long time on camera, food stylists have to get creative by making, say, fake ice cream with a knob of butter coated in sugar. According to McSorley, one of the most common faked movie foods is pretty exotic.\u003c/p>\n\u003cp>\"Oysters are always scripted into scenes because they're very sensual, but many actors don't want to slurp those down on camera,\" she says. \"So I tend to make a lot of fake oysters, which I make out of flan — a custard — which I then color and air brush, and I shape it. It perfectly slides out of the oyster shell.\"\u003c/p>\n\u003cp>Then there's caviar. The upcoming film \u003cem>Danny Collins\u003c/em>, starring Al Pacino, has a party scene that called for a huge serving of the tiny, shiny fish eggs. \"They wanted a mound of caviar a foot tall and it needed to last all day,\" McSorley says. \"And they did a close up on it and it looked absolutely real.\" What were they made of? \"That's my secret. I'm not telling that one.\"\u003c/p>\n\u003cp>\u003cem>Danny Collins\u003c/em>' birthday party scene gave McSorley another challenge: A cake was created in Pacino's likeness. According to the script, it wasn't supposed to be sliced, but just before one of the last takes the director changed his mind.\u003c/p>\n\u003cp>\"The cake wasn't real,\" McSorley says. \"So we had to cut the cake that was made out of Styrofoam, and I had to use a saw in order to do it because none of my knives could get through it. And then we had to layer in cake so it did look like it was real and then we had to send people scurrying to many markets to find white layer cake so it looked like people in the background could be actually be eating the cake.\"\u003c/p>\n\u003cp>As a food stylist, McSorley will stand over a hot stove or a hot glue gun for hours — anything to make the food look luscious and real. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Marijuana Highjacks Your Brain To Give You The Munchies",
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"content": "\u003cfigure id=\"attachment_93308\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pineapple-express_enl-e8bbd24e87822eba87e1aa487d711654d776b770-e1424285345223.jpg\">\u003cimg class=\"size-full wp-image-93308\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pineapple-express_enl-e8bbd24e87822eba87e1aa487d711654d776b770-e1424285345223.jpg\" alt=\"After the pot-smoking comes the insatiable hunger. Just ask James Franco and Seth Rogen's weed-loving characters in Pineapple Express. Photo: The Kobal Collection\" width=\"1000\" height=\"666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/pineapple-express_enl-e8bbd24e87822eba87e1aa487d711654d776b770-e1424285345223.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pineapple-express_enl-e8bbd24e87822eba87e1aa487d711654d776b770-e1424285345223-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pineapple-express_enl-e8bbd24e87822eba87e1aa487d711654d776b770-e1424285345223-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pineapple-express_enl-e8bbd24e87822eba87e1aa487d711654d776b770-e1424285345223-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pineapple-express_enl-e8bbd24e87822eba87e1aa487d711654d776b770-e1424285345223-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After the pot-smoking comes the insatiable hunger. Just ask James Franco and Seth Rogen's weed-loving characters in Pineapple Express. Photo: The Kobal Collection\u003c/figcaption>\u003c/figure>\n\u003cp>by Angus Chen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/387033071/how-marijuana-hijacks-your-brain-to-create-the-munchies\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>Shortly after toking up, a lot of marijuana users find that there's one burning question on their minds: \"Why am I so hungry?\" Researchers have been probing different parts of the brain looking for the root cause of the marijuana munchies for years. Now, a team of neuroscientists \u003ca href=\"http://dx.doi.org/10.1038/nature14260\">report\u003c/a> that they have stumbled onto a major clue buried in a cluster of neurons they thought was responsible for making you feel full.\u003c/p>\n\u003cp>This cluster, called the POMC neurons, is in the hypothalamus, a region of the brain that scientists typically associate with base instincts like sexual arousal, alertness and feeding. Tamas Horvath, a neuroscientist at the Yale School of Medicine and the team's leader, says that the POMC neurons normally work by sending out a chemical signal telling the brain, you're sated, stop eating.\u003c/p>\n\u003cp>In the past, when neuroscientists \u003ca href=\"http://www.nutritionandmetabolism.com/content/4/1/18\">shut down POMC neurons\u003c/a> in mice, all the mice became morbidly obese. Horvath figured that in order for the drug in marijuana — compounds called cannabinoids — to spawn that undeniable impulse to feed, it would have to bind the activity of these neurons and make them fire less. Paradoxically, Horvath says, \"We found the exact opposite.\"\u003c/p>\n\u003cp>The team discovered that when they injected cannabinoids into mice, the drug was turning off adjacent cells that normally command the POMC neurons to slow down. As a result, the POMC neurons' activity leapt up. At the same time, the cannabinoids activate a receptor inside the POMC neuron that causes the cell to switch from making a chemical signal telling the brain you're full to making endorphins, a neurotransmitter that's known to increase appetite.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These two effects combined create a kind of runaway hungry effect. \"Even if you just had dinner and you smoke the pot, all of a sudden these neurons that told you to stop eating become the drivers of hunger,\" Horvath says. It's a bit like slamming down on the brakes and finding weed has turned it into another gas pedal.\u003c/p>\n\u003cp>Jessica Barson and Sarah Leibowitz, two neuroscientists at the Rockefeller University in New York City, say that the study is pretty innovative. The idea that a neuron would flip from firing off one chemical signal to giving the complete opposite signal in this way is a new one, and Leibowitz says that reveals an important driver of overeating in general. And Barson says Horvath's team has just done some excellent experiments. \"It's really beautiful to read a study like this,\" she says.\u003c/p>\n\u003cp>One caveat is that the study — which appears online in the journal \u003cem>Nature\u003c/em> — was done on mouse brains, not human ones. But Horvath says the hypothalamus is such an ancient part of the brain, something that evolved before mammals, that he'd \"bet his life\" the way these neural circuits work in mice is the same in humans. Barson says that until you do the experiment with humans, \"you can't know for sure, but it's reasonable to conclude that it's the same thing.\"\u003c/p>\n\u003cp>The study is not, however, the final missing piece of the munchies mystery. A lot of other neural processes get layered on top of what goes inside the hypothalamus, and cannabinoids affect those other parts of the brain as well. Last year, researchers \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705914/\">found\u003c/a> that cannabinoids lit up the brain's olfactory center, making mice more sensitive to smells. Before that, other researchers \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705914/\">discovered\u003c/a> cannabinoids were increasing levels of dopamine in the brain; that's the swoon that comes with eating tasty things.\u003c/p>\n\u003cp>Horvath says the neural circuitry that cannabinoids are subverting in the hypothalamus is the fundamental driver for hunger. It has to do with basic survival. But he also agrees that the munchies are probably the sum result of cannabinoids acting all over the brain.\u003c/p>\n\u003cp>\"For anyone who's experienced it — you realize that's exactly what's happening,\" he chuckles. \"You just can't stop, no matter how much you put in your mouth.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Angus Chen is a journalist and radio producer based in New York City. He's on Twitter: \u003ca href=\"https://twitter.com/angrchen\" target=\"_blank\" rel=\"noopener\">@angrchen\u003c/a>\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": "Where there's pot, there's often an insatiable hunger. Now researchers have a big clue why: Cannabinoids, the drug in marijuana, appear to flip a neural circuit that normally tells us we're full.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93308\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pineapple-express_enl-e8bbd24e87822eba87e1aa487d711654d776b770-e1424285345223.jpg\">\u003cimg class=\"size-full wp-image-93308\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pineapple-express_enl-e8bbd24e87822eba87e1aa487d711654d776b770-e1424285345223.jpg\" alt=\"After the pot-smoking comes the insatiable hunger. Just ask James Franco and Seth Rogen's weed-loving characters in Pineapple Express. Photo: The Kobal Collection\" width=\"1000\" height=\"666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/pineapple-express_enl-e8bbd24e87822eba87e1aa487d711654d776b770-e1424285345223.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pineapple-express_enl-e8bbd24e87822eba87e1aa487d711654d776b770-e1424285345223-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pineapple-express_enl-e8bbd24e87822eba87e1aa487d711654d776b770-e1424285345223-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pineapple-express_enl-e8bbd24e87822eba87e1aa487d711654d776b770-e1424285345223-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pineapple-express_enl-e8bbd24e87822eba87e1aa487d711654d776b770-e1424285345223-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After the pot-smoking comes the insatiable hunger. Just ask James Franco and Seth Rogen's weed-loving characters in Pineapple Express. Photo: The Kobal Collection\u003c/figcaption>\u003c/figure>\n\u003cp>by Angus Chen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/387033071/how-marijuana-hijacks-your-brain-to-create-the-munchies\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>Shortly after toking up, a lot of marijuana users find that there's one burning question on their minds: \"Why am I so hungry?\" Researchers have been probing different parts of the brain looking for the root cause of the marijuana munchies for years. Now, a team of neuroscientists \u003ca href=\"http://dx.doi.org/10.1038/nature14260\">report\u003c/a> that they have stumbled onto a major clue buried in a cluster of neurons they thought was responsible for making you feel full.\u003c/p>\n\u003cp>This cluster, called the POMC neurons, is in the hypothalamus, a region of the brain that scientists typically associate with base instincts like sexual arousal, alertness and feeding. Tamas Horvath, a neuroscientist at the Yale School of Medicine and the team's leader, says that the POMC neurons normally work by sending out a chemical signal telling the brain, you're sated, stop eating.\u003c/p>\n\u003cp>In the past, when neuroscientists \u003ca href=\"http://www.nutritionandmetabolism.com/content/4/1/18\">shut down POMC neurons\u003c/a> in mice, all the mice became morbidly obese. Horvath figured that in order for the drug in marijuana — compounds called cannabinoids — to spawn that undeniable impulse to feed, it would have to bind the activity of these neurons and make them fire less. Paradoxically, Horvath says, \"We found the exact opposite.\"\u003c/p>\n\u003cp>The team discovered that when they injected cannabinoids into mice, the drug was turning off adjacent cells that normally command the POMC neurons to slow down. As a result, the POMC neurons' activity leapt up. At the same time, the cannabinoids activate a receptor inside the POMC neuron that causes the cell to switch from making a chemical signal telling the brain you're full to making endorphins, a neurotransmitter that's known to increase appetite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These two effects combined create a kind of runaway hungry effect. \"Even if you just had dinner and you smoke the pot, all of a sudden these neurons that told you to stop eating become the drivers of hunger,\" Horvath says. It's a bit like slamming down on the brakes and finding weed has turned it into another gas pedal.\u003c/p>\n\u003cp>Jessica Barson and Sarah Leibowitz, two neuroscientists at the Rockefeller University in New York City, say that the study is pretty innovative. The idea that a neuron would flip from firing off one chemical signal to giving the complete opposite signal in this way is a new one, and Leibowitz says that reveals an important driver of overeating in general. And Barson says Horvath's team has just done some excellent experiments. \"It's really beautiful to read a study like this,\" she says.\u003c/p>\n\u003cp>One caveat is that the study — which appears online in the journal \u003cem>Nature\u003c/em> — was done on mouse brains, not human ones. But Horvath says the hypothalamus is such an ancient part of the brain, something that evolved before mammals, that he'd \"bet his life\" the way these neural circuits work in mice is the same in humans. Barson says that until you do the experiment with humans, \"you can't know for sure, but it's reasonable to conclude that it's the same thing.\"\u003c/p>\n\u003cp>The study is not, however, the final missing piece of the munchies mystery. A lot of other neural processes get layered on top of what goes inside the hypothalamus, and cannabinoids affect those other parts of the brain as well. Last year, researchers \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705914/\">found\u003c/a> that cannabinoids lit up the brain's olfactory center, making mice more sensitive to smells. Before that, other researchers \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705914/\">discovered\u003c/a> cannabinoids were increasing levels of dopamine in the brain; that's the swoon that comes with eating tasty things.\u003c/p>\n\u003cp>Horvath says the neural circuitry that cannabinoids are subverting in the hypothalamus is the fundamental driver for hunger. It has to do with basic survival. But he also agrees that the munchies are probably the sum result of cannabinoids acting all over the brain.\u003c/p>\n\u003cp>\"For anyone who's experienced it — you realize that's exactly what's happening,\" he chuckles. \"You just can't stop, no matter how much you put in your mouth.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Angus Chen is a journalist and radio producer based in New York City. He's on Twitter: \u003ca href=\"https://twitter.com/angrchen\" target=\"_blank\" rel=\"noopener\">@angrchen\u003c/a>\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": "'Party Like A President' Recalls Mixology, Mischief Inside Oval Office",
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"content": "\u003cfigure id=\"attachment_93253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\" alt=\"President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\" width=\"1000\" height=\"562\" class=\"size-full wp-image-93253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\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/2015/02/20150216_me_party_like_a_president_recalls_mixology_mischief_inside_oval_office.mp3\u003c/p>\n\u003cp>By Samantha Raphelson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/16/385713313/-party-like-a-president-recalls-mixology-mischief-inside-oval-office\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/16/15)\u003c/p>\n\u003cfigure id=\"attachment_93266\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/385744046/party-like-a-president-true-tales-of-inebriation-lechery-and-mischief-from-the-o\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/president-party-book.jpg\" alt=\"Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\" width=\"300\" class=\"size-full wp-image-93266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book-320x480.jpg 320w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\u003c/figcaption>\u003c/figure>\n\u003cp>While they're often called political animals, many of America's presidents had a bit of the party animal in them, too.\u003c/p>\n\u003cp>So says author Brian Abrams. In his new book, \u003cem>Party Like a President: True Tales of Inebriation, Lechery and Mischief from the Oval Office\u003c/em>, Abrams chronicles the drinking habits and debauchery of former presidents.\u003c/p>\n\u003cp>Known as the president who repealed Prohibition, Franklin D. Roosevelt fancied himself the mixologist-in-chief, Abrams says, but many of his colleagues disagreed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"A lot of his friends and colleagues said that he was an awful bartender,\" Abrams told NPR's David Greene on \u003cem>Morning Edition\u003c/em>. \"I think that he really had a fondness for the mixology culture that was born in the Prohibition years.\"\u003c/p>\n\u003cp>Abrams says Plymouth martinis were FDR's specialty: He'd toss in interesting ingredients, such as a combined garnish of olives and lemon peels. Sometimes he added a few drops of absinthe. Guests often complained he used too much vermouth.\u003c/p>\n\u003cp>\"There was a Supreme Court justice [Samuel Rosenman] who poured his cocktails in a potted plant almost every time,\" Abrams says.\u003c/p>\n\u003cp>FDR's \"deplorable invention,\" according to his son James Roosevelt, was the Haitian Libation, which consisted of orange juice, dark rum, an egg white and a dash of brown sugar on the rocks. Yuck.\u003c/p>\n\u003cp>Other presidential alcohol legacies are more serious in nature: Under Ronald Reagan, Abrams notes, the legal drinking age went from 18 to 21. The former governor of California, Reagan was a wine lover and collected bottles from his former home state. But his truest epicurean passion was for jelly beans.\u003c/p>\n\u003cp>\"He was a smoker for decades, and the jelly beans helped him quit,\" Abrams says. \"He would make sure that bowls of them were in the White House and on Air Force One, and that was his substitute.\"\u003c/p>\n\u003cp>In Reagan's honor, Abrams' book includes a recipe for a jelly-bean martini.\u003c/p>\n\u003cp>\u003cem>To hear more tales of presidential partying, including the revelry that ensued after Andrew Jackson's swearing in, click on the audio link above.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\" alt=\"President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\" width=\"1000\" height=\"562\" class=\"size-full wp-image-93253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\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/2015/02/20150216_me_party_like_a_president_recalls_mixology_mischief_inside_oval_office.mp3\u003c/p>\n\u003cp>By Samantha Raphelson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/16/385713313/-party-like-a-president-recalls-mixology-mischief-inside-oval-office\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/16/15)\u003c/p>\n\u003cfigure id=\"attachment_93266\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/385744046/party-like-a-president-true-tales-of-inebriation-lechery-and-mischief-from-the-o\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/president-party-book.jpg\" alt=\"Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\" width=\"300\" class=\"size-full wp-image-93266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book-320x480.jpg 320w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\u003c/figcaption>\u003c/figure>\n\u003cp>While they're often called political animals, many of America's presidents had a bit of the party animal in them, too.\u003c/p>\n\u003cp>So says author Brian Abrams. In his new book, \u003cem>Party Like a President: True Tales of Inebriation, Lechery and Mischief from the Oval Office\u003c/em>, Abrams chronicles the drinking habits and debauchery of former presidents.\u003c/p>\n\u003cp>Known as the president who repealed Prohibition, Franklin D. Roosevelt fancied himself the mixologist-in-chief, Abrams says, but many of his colleagues disagreed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"A lot of his friends and colleagues said that he was an awful bartender,\" Abrams told NPR's David Greene on \u003cem>Morning Edition\u003c/em>. \"I think that he really had a fondness for the mixology culture that was born in the Prohibition years.\"\u003c/p>\n\u003cp>Abrams says Plymouth martinis were FDR's specialty: He'd toss in interesting ingredients, such as a combined garnish of olives and lemon peels. Sometimes he added a few drops of absinthe. Guests often complained he used too much vermouth.\u003c/p>\n\u003cp>\"There was a Supreme Court justice [Samuel Rosenman] who poured his cocktails in a potted plant almost every time,\" Abrams says.\u003c/p>\n\u003cp>FDR's \"deplorable invention,\" according to his son James Roosevelt, was the Haitian Libation, which consisted of orange juice, dark rum, an egg white and a dash of brown sugar on the rocks. Yuck.\u003c/p>\n\u003cp>Other presidential alcohol legacies are more serious in nature: Under Ronald Reagan, Abrams notes, the legal drinking age went from 18 to 21. The former governor of California, Reagan was a wine lover and collected bottles from his former home state. But his truest epicurean passion was for jelly beans.\u003c/p>\n\u003cp>\"He was a smoker for decades, and the jelly beans helped him quit,\" Abrams says. \"He would make sure that bowls of them were in the White House and on Air Force One, and that was his substitute.\"\u003c/p>\n\u003cp>In Reagan's honor, Abrams' book includes a recipe for a jelly-bean martini.\u003c/p>\n\u003cp>\u003cem>To hear more tales of presidential partying, including the revelry that ensued after Andrew Jackson's swearing in, click on the audio link above.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For Musician Jack White, Any Old Guacamole Just Won't Do",
"title": "For Musician Jack White, Any Old Guacamole Just Won't Do",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93256\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg\" alt=\"The recipe for guacamole in musician Jack White's concert rider is more like a guacamole salad. But chef Martin Morales says it's pretty good. Photo: Ariel Zambelich/NPR\" width=\"1000\" height=\"621\" class=\"size-full wp-image-93256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-400x248.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-768x477.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-320x199.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The recipe for guacamole in musician Jack White's concert rider is more like a guacamole salad. But chef Martin Morales says it's pretty good. Photo: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/15/386409331/for-musician-jack-white-any-old-guacamole-just-wont-do\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/15/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/02/20150215_wesun_for_musician_jack_white_any_old_guacamole_just_wont_do.mp3\u003c/p>\n\u003cp>Jack White, formerly of the White Stripes, must hate bananas. Because according to his \u003ca href=\"http://www.oudaily.com/l_and_a/jack-white-concert-costs-ou-over/article_28058ff8-aa87-11e4-9ba8-979191960943.html\">recently leaked concert rider\u003c/a>, he doesn't want to lay eyes on one at his concerts.\u003c/p>\n\u003cp>A \"rider\" is the set of unusual contractual demands that some pop stars make of their hosts when they're on tour. Kanye West wants his chauffeur dressed in 100 percent cotton; Jennifer Lopez's coffee must be stirred counterclockwise; and the Foo Fighters want Cup o' Noodles soup, but only on Wednesdays.\u003c/p>\n\u003cp>When White's personal preferences came to light, which includes chicken wings, fresh blackberries and assorted chocolates, one item that stood out was a very special guacamole recipe detailed by White's handler and manager.\u003c/p>\n\u003cfigure id=\"attachment_93257\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg\" alt=\"Photo: Ariel Zambelich/NPR \" width=\"300\" class=\"size-full wp-image-93257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Some have mocked the diva-like tone of the request, but London-based Peruvian chef Martin Morales, owner of Ceviche restaurant in London, has made it, and he thinks it's just right.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's down to the fresh ingredients and the timing of the way each ingredient is put together,\" Morales says.\u003c/p>\n\u003cp>The ingredients (you can find the full recipe below) include ripe avocados, Serrano peppers, tomatoes, cilantro and lime — nothing surprising there.\u003c/p>\n\u003cp>But each avocado must be cut three to four slits down, three to four across, cubed with a butter knife, not mashed. It's to be served around 5 p.m. and not made too far ahead of time.\u003c/p>\n\u003cp>From a chef perspective, all of those are good calls, Morales says.\u003c/p>\n\u003cp>\"If you leave that guacamole sitting there for hours and hours, if you mix it up too much, everything will go limp and it will just be like a damp, soggy, sloppy salad,\" he says. \"No one wants that.\"\u003c/p>\n\u003cp>Morales says that texture isn't the only reason to mix the ingredients right before serving, it's also about flavor.\u003c/p>\n\u003cp>\"When two ingredients like chili and lime come together, there are chemical reactions that go on, and they're at their height in the first two or three minutes,\" he says. \"If you bite into that, then you're also kind of biting into little explosions of flavor, and that's what Jack White's recipe has.\"\u003c/p>\n\u003chr>\n\u003ch3>Jack White's Guacamole Recipe\u003c/h3>\n\u003cp>(Recipe as written from \u003ca href=\"https://docs.google.com/a/stevemullis.net/file/d/0B14lRCgV2C9wbGpTb0tsQk1iMGstaW5UY0FPMFVuNy1LQ2k0/edit\">White's concert rider\u003c/a>)\u003c/p>\n\u003cul>\n\u003cli>8 x large, ripe Haas avocados (cut in half the long way, remove the pit—SAVE THE PIT THOUGH—, and dice into large cubes with a butter knife. 3 or 4 slits down, 3 or 4 across. You'll scoop out the chunks with a spoon, careful to maintain the avocado in fairly large chunks.)\u003c/li>\n\u003cli>4 x vine-ripened tomatoes (diced)\u003c/li>\n\u003cli>1/2 x yellow onion (finely chopped)\u003c/li>\n\u003cli>1 x full bunch cilantro (chopped)\u003c/li>\n\u003cli>4 x Serrano peppers (de-veined and chopped)\u003c/li>\n\u003cli>1 x lime\u003c/li>\n\u003cli>Salt & pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>Mix all ingredients in a large bowl, careful not to mush the avocados too much. We want it chunky. Once properly mixed and tested, add the pits into the guacamole and even out the top with a spoon or spatula. Add 1/2 lime to the top later so you cover most of the surface with the juice (The pits and lime will keep it from browning prematurely.) Cover with plastic wrap and refrigerate until served. Please don't make it too early before it's served. We'd love to have it around 5 p.m.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Jack White is a meticulous musician, so it's no surprise that his homemade guacamole has to be well crafted, like his music. And Peruvian chef Martin Morales thinks White has a pretty good recipe.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93256\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg\" alt=\"The recipe for guacamole in musician Jack White's concert rider is more like a guacamole salad. But chef Martin Morales says it's pretty good. Photo: Ariel Zambelich/NPR\" width=\"1000\" height=\"621\" class=\"size-full wp-image-93256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-400x248.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-768x477.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-320x199.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The recipe for guacamole in musician Jack White's concert rider is more like a guacamole salad. But chef Martin Morales says it's pretty good. Photo: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/15/386409331/for-musician-jack-white-any-old-guacamole-just-wont-do\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/15/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/02/20150215_wesun_for_musician_jack_white_any_old_guacamole_just_wont_do.mp3\u003c/p>\n\u003cp>Jack White, formerly of the White Stripes, must hate bananas. Because according to his \u003ca href=\"http://www.oudaily.com/l_and_a/jack-white-concert-costs-ou-over/article_28058ff8-aa87-11e4-9ba8-979191960943.html\">recently leaked concert rider\u003c/a>, he doesn't want to lay eyes on one at his concerts.\u003c/p>\n\u003cp>A \"rider\" is the set of unusual contractual demands that some pop stars make of their hosts when they're on tour. Kanye West wants his chauffeur dressed in 100 percent cotton; Jennifer Lopez's coffee must be stirred counterclockwise; and the Foo Fighters want Cup o' Noodles soup, but only on Wednesdays.\u003c/p>\n\u003cp>When White's personal preferences came to light, which includes chicken wings, fresh blackberries and assorted chocolates, one item that stood out was a very special guacamole recipe detailed by White's handler and manager.\u003c/p>\n\u003cfigure id=\"attachment_93257\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg\" alt=\"Photo: Ariel Zambelich/NPR \" width=\"300\" class=\"size-full wp-image-93257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Some have mocked the diva-like tone of the request, but London-based Peruvian chef Martin Morales, owner of Ceviche restaurant in London, has made it, and he thinks it's just right.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's down to the fresh ingredients and the timing of the way each ingredient is put together,\" Morales says.\u003c/p>\n\u003cp>The ingredients (you can find the full recipe below) include ripe avocados, Serrano peppers, tomatoes, cilantro and lime — nothing surprising there.\u003c/p>\n\u003cp>But each avocado must be cut three to four slits down, three to four across, cubed with a butter knife, not mashed. It's to be served around 5 p.m. and not made too far ahead of time.\u003c/p>\n\u003cp>From a chef perspective, all of those are good calls, Morales says.\u003c/p>\n\u003cp>\"If you leave that guacamole sitting there for hours and hours, if you mix it up too much, everything will go limp and it will just be like a damp, soggy, sloppy salad,\" he says. \"No one wants that.\"\u003c/p>\n\u003cp>Morales says that texture isn't the only reason to mix the ingredients right before serving, it's also about flavor.\u003c/p>\n\u003cp>\"When two ingredients like chili and lime come together, there are chemical reactions that go on, and they're at their height in the first two or three minutes,\" he says. \"If you bite into that, then you're also kind of biting into little explosions of flavor, and that's what Jack White's recipe has.\"\u003c/p>\n\u003chr>\n\u003ch3>Jack White's Guacamole Recipe\u003c/h3>\n\u003cp>(Recipe as written from \u003ca href=\"https://docs.google.com/a/stevemullis.net/file/d/0B14lRCgV2C9wbGpTb0tsQk1iMGstaW5UY0FPMFVuNy1LQ2k0/edit\">White's concert rider\u003c/a>)\u003c/p>\n\u003cul>\n\u003cli>8 x large, ripe Haas avocados (cut in half the long way, remove the pit—SAVE THE PIT THOUGH—, and dice into large cubes with a butter knife. 3 or 4 slits down, 3 or 4 across. You'll scoop out the chunks with a spoon, careful to maintain the avocado in fairly large chunks.)\u003c/li>\n\u003cli>4 x vine-ripened tomatoes (diced)\u003c/li>\n\u003cli>1/2 x yellow onion (finely chopped)\u003c/li>\n\u003cli>1 x full bunch cilantro (chopped)\u003c/li>\n\u003cli>4 x Serrano peppers (de-veined and chopped)\u003c/li>\n\u003cli>1 x lime\u003c/li>\n\u003cli>Salt & pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>Mix all ingredients in a large bowl, careful not to mush the avocados too much. We want it chunky. Once properly mixed and tested, add the pits into the guacamole and even out the top with a spoon or spatula. Add 1/2 lime to the top later so you cover most of the surface with the juice (The pits and lime will keep it from browning prematurely.) Cover with plastic wrap and refrigerate until served. Please don't make it too early before it's served. We'd love to have it around 5 p.m.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "GMO Apples Get The Nod, But Not Much Of A Welcoming Party",
"title": "GMO Apples Get The Nod, But Not Much Of A Welcoming Party",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg\" alt=\"Arctic Granny (right), a GMO variety created by Okanagan Specialty Fruits, got the gren light from federal regulators Friday. The apple doesn't turn brown like a conventional Granny Smith apple (left). Photo: Okanagan Specialty Fruits\" width=\"1000\" height=\"563\" class=\"size-full wp-image-93246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arctic Granny (right), a GMO variety created by Okanagan Specialty Fruits, got the gren light from federal regulators Friday. The apple doesn't turn brown like a conventional Granny Smith apple (left). Photo: Okanagan Specialty Fruits\u003c/figcaption>\u003c/figure>\n\u003cp>By Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/13/386029863/gmo-apples-get-the-nod-but-not-much-of-a-welcoming-party\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/13/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150213_atc_here_come_the_gmo_apples.mp3\u003c/p>\n\u003cp>We have good news for all of you who find browned apple slices unappetizing. It's bad news, though, if you don't like scientists fiddling with your food. The U.S. Department of Agriculture has given a green light to apples that have been genetically modified so that they don't turn brown when you cut them open.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">apples\u003c/a> in question are modified versions of Golden Delicious and Granny Smith apples. They're called Arctic Golden and Arctic Granny, and they were created by Okanagan Specialty Fruits, a small company in British Columbia, Canada.\u003c/p>\n\u003cp>The company inserted some extra genes into these apples. The genes are actually extra copies of genes that apples already possess, and as a result, the genes are \"silenced:\" They no longer produce the enzyme that's responsible for apple flesh turning brown when it's exposed to air.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.arcticapples.com/blog/osf-staff/meet-osf-founders-neal-and-louisa-carter#.UIG6Tm_A_ng\">Neal Carter\u003c/a>, the president of Okanagan Specialty Fruits, the main market for these apples will be food service companies that serve sliced apples. Currently, they prevent the apple slices from getting brown through some other method, usually a preservative similar to the lemon juice in your kitchen.\u003c/p>\n\u003cp>Regulators at the U.S. Department of Agriculture \u003ca href=\"http://www.aphis.usda.gov/stakeholders/downloads/2015/SA_arctic_apples.pdf\">said\u003c/a> Friday they'd decided that the new apples pose no additional dangers. This means that farmers are now legally free to plant and sell them.\u003c/p>\n\u003cp>Okanagan Specialty Fruits, however, is also waiting for a letter of approval from the Food and Drug Administration, which is evaluating the fruit's safety for consumers. The FDA has already approved \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/13/376184710/gmo-potatoes-have-arrived-but-will-anyone-buy-them\">potatoes\u003c/a> that were modified in a similar manner, and most observers expect the FDA to approve these apples as well.\u003c/p>\n\u003cp>Yet other hurdles remain. Critics of genetically modified food, including Consumers Union, Food and Water Watch and Friends of the Earth, unleashed a barrage of protest Friday against the USDA's decision.\u003c/p>\n\u003cp>\"It's interesting that USDA chose to approve this GMO apple on Friday the 13\u003csup>th \u003c/sup>-- it's certainly an unlucky day for the apple growers, consumers and food companies that don't want this unnecessary new GMO,\" Lisa Archer, food and technology program director at Friends of the Earth, said in a statement.\u003c/p>\n\u003cp>The groups say the technology needs more critical scrutiny, and believe that the government's system for approving such crops relies too heavily on tests carried out by the companies themselves. The Environmental Working Group noted in a \u003ca href=\"http://www.ewg.org/release/arctic-apples-will-thaw-congressional-action-gmo-labeling\">statement\u003c/a> that the new apples may \"thaw Congressional action on GMO labeling,\" fueling efforts to pass legislation that would require food manufacturers to label foods containing GMOs.\u003c/p>\n\u003cp>Some important players in the apple business, such as the \u003ca href=\"http://www.nwhort.org/\">Northwest Horticultural Council\u003c/a>, also are opposed to the new apples. They are worried the advent of GMO apples will ruin the wholesome image of the entire apple section in supermarkets. There also are concerns that foreign markets, where the new apples are not yet approved for sale, might turn away from American apple exports.\u003c/p>\n\u003cp>Such uncertainties could convince many apple growers to shun the new apples, at least until major customers have decided whether or not to buy them. \"I think it's going to be a very minor market,\" says Christian Schlect, president of the Northwest Horticultural Council, which represents fruit producers in Oregon and Washington. \"It's hard to believe that there will be mass plantings of this.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Government regulators have approved the first genetically modified apples, which don't turn brown when you cut them open. But planting these trees will be a gamble since consumers may not want them.",
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"description": "Government regulators have approved the first genetically modified apples, which don't turn brown when you cut them open. But planting these trees will be a gamble since consumers may not want them.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg\" alt=\"Arctic Granny (right), a GMO variety created by Okanagan Specialty Fruits, got the gren light from federal regulators Friday. The apple doesn't turn brown like a conventional Granny Smith apple (left). Photo: Okanagan Specialty Fruits\" width=\"1000\" height=\"563\" class=\"size-full wp-image-93246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arctic Granny (right), a GMO variety created by Okanagan Specialty Fruits, got the gren light from federal regulators Friday. The apple doesn't turn brown like a conventional Granny Smith apple (left). Photo: Okanagan Specialty Fruits\u003c/figcaption>\u003c/figure>\n\u003cp>By Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/13/386029863/gmo-apples-get-the-nod-but-not-much-of-a-welcoming-party\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/13/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150213_atc_here_come_the_gmo_apples.mp3\u003c/p>\n\u003cp>We have good news for all of you who find browned apple slices unappetizing. It's bad news, though, if you don't like scientists fiddling with your food. The U.S. Department of Agriculture has given a green light to apples that have been genetically modified so that they don't turn brown when you cut them open.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">apples\u003c/a> in question are modified versions of Golden Delicious and Granny Smith apples. They're called Arctic Golden and Arctic Granny, and they were created by Okanagan Specialty Fruits, a small company in British Columbia, Canada.\u003c/p>\n\u003cp>The company inserted some extra genes into these apples. The genes are actually extra copies of genes that apples already possess, and as a result, the genes are \"silenced:\" They no longer produce the enzyme that's responsible for apple flesh turning brown when it's exposed to air.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.arcticapples.com/blog/osf-staff/meet-osf-founders-neal-and-louisa-carter#.UIG6Tm_A_ng\">Neal Carter\u003c/a>, the president of Okanagan Specialty Fruits, the main market for these apples will be food service companies that serve sliced apples. Currently, they prevent the apple slices from getting brown through some other method, usually a preservative similar to the lemon juice in your kitchen.\u003c/p>\n\u003cp>Regulators at the U.S. Department of Agriculture \u003ca href=\"http://www.aphis.usda.gov/stakeholders/downloads/2015/SA_arctic_apples.pdf\">said\u003c/a> Friday they'd decided that the new apples pose no additional dangers. This means that farmers are now legally free to plant and sell them.\u003c/p>\n\u003cp>Okanagan Specialty Fruits, however, is also waiting for a letter of approval from the Food and Drug Administration, which is evaluating the fruit's safety for consumers. The FDA has already approved \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/13/376184710/gmo-potatoes-have-arrived-but-will-anyone-buy-them\">potatoes\u003c/a> that were modified in a similar manner, and most observers expect the FDA to approve these apples as well.\u003c/p>\n\u003cp>Yet other hurdles remain. Critics of genetically modified food, including Consumers Union, Food and Water Watch and Friends of the Earth, unleashed a barrage of protest Friday against the USDA's decision.\u003c/p>\n\u003cp>\"It's interesting that USDA chose to approve this GMO apple on Friday the 13\u003csup>th \u003c/sup>-- it's certainly an unlucky day for the apple growers, consumers and food companies that don't want this unnecessary new GMO,\" Lisa Archer, food and technology program director at Friends of the Earth, said in a statement.\u003c/p>\n\u003cp>The groups say the technology needs more critical scrutiny, and believe that the government's system for approving such crops relies too heavily on tests carried out by the companies themselves. The Environmental Working Group noted in a \u003ca href=\"http://www.ewg.org/release/arctic-apples-will-thaw-congressional-action-gmo-labeling\">statement\u003c/a> that the new apples may \"thaw Congressional action on GMO labeling,\" fueling efforts to pass legislation that would require food manufacturers to label foods containing GMOs.\u003c/p>\n\u003cp>Some important players in the apple business, such as the \u003ca href=\"http://www.nwhort.org/\">Northwest Horticultural Council\u003c/a>, also are opposed to the new apples. They are worried the advent of GMO apples will ruin the wholesome image of the entire apple section in supermarkets. There also are concerns that foreign markets, where the new apples are not yet approved for sale, might turn away from American apple exports.\u003c/p>\n\u003cp>Such uncertainties could convince many apple growers to shun the new apples, at least until major customers have decided whether or not to buy them. \"I think it's going to be a very minor market,\" says Christian Schlect, president of the Northwest Horticultural Council, which represents fruit producers in Oregon and Washington. \"It's hard to believe that there will be mass plantings of this.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Like Yelp For Labor Rights: This App Rates How Restaurants Treat Workers",
"title": "Like Yelp For Labor Rights: This App Rates How Restaurants Treat Workers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93173\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687.jpg\" alt=\"Customers pick up their orders from a Shake Shack in New York City. It's one of the restaurants whose labor practices are detailed in the ROC United Diners' Guide app. Photo: Andrew Burton/Getty Images\" width=\"1000\" height=\"645\" class=\"size-full wp-image-93173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687-320x206.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers pick up their orders from a Shake Shack in New York City. It's one of the restaurants whose labor practices are detailed in the ROC United Diners' Guide app. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Poncie Rutsch, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/12/385739008/like-yelp-for-labor-rights-this-app-rates-how-restaurants-treat-workers\">The Salt at NPR Food\u003c/a> (2/12/15)\u003c/p>\n\u003cp>Restaurant servers are three times more likely to \u003ca href=\"http://rocunited.org/tipped-over-the-edge-gender-inequity-in-the-restaurant-industry/\">receive below-poverty-line\u003c/a> pay than the rest of the U.S. workforce. Yet in a world where shoppers fret over cage-free eggs and organic vegetables, how many are also asking how much their favorite restaurant pays its staff?\u003c/p>\n\u003cp>An app from \u003ca href=\"http://rocunited.org/\">Restaurant Opportunities Centers United\u003c/a>, an organization of restaurant workers, employers and customers, aims to encourage diners to ask those kinds of questions about the welfare of industry workers. Think of it as a kind of Yelp for labor rights.\u003c/p>\n\u003cp>The \u003ca href=\"http://rocunited.org/dinersguide/\">ROC United Diners' Guide\u003c/a> app lets diners investigate the policies at restaurants in the U.S. When a user enters her location, the app brings up a few local restaurants and shows whether they pay their staffs a living wage and offer a few basic benefits, like paid sick leave. When the user swipes left, the app shows and evaluates the top 100 chain restaurants in the U.S. – so you can see how they stack up.\u003c/p>\n\u003cp>The app actually rolled out a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/10/166671273/want-to-find-a-restaurant-that-treats-workers-well-theres-an-app-for-that\">couple of years ago,\u003c/a> but an updated version offers a new twist: crowdsourcing. ROC officials hope this component will quickly help expand the list, which currently offers detailed information for only about 150 restaurants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If your restaurant of choice isn't on the list, the app encourages you to talk to a manager about the establishment's policies. Users can then create an entry for the restaurant and fill out as much as they know about its wages and practices. The information they submit goes to ROC's staff, who verify the details before adding it to the list of restaurants.\u003c/p>\n\u003cp>That feature isn't just about enlisting diners to do ROC's legwork, says Maria Myotte, the group's national communications coordinator. Every time diners reach out directly to a restaurant manager, they are demonstrating that these issues are important, she says.\u003c/p>\n\u003cp>\"We want it to be less of an easy 'here's what you can use' list and more of an engagement tool,\" Myotte says.\u003c/p>\n\u003cp>Non-chain restaurants listed on the app appear under a category called \"high road.\" They are rated on four different criteria.\u003c/p>\n\u003cfigure id=\"attachment_93174\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530.jpg\" alt=\"A screenshot of the app from Restaurant Opportunities Centers United. Photo: Meredith Rizzo/NPR\" width=\"1000\" height=\"666\" class=\"size-full wp-image-93174\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A screenshot of the app from Restaurant Opportunities Centers United. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The first and second criteria are related to wages: The restaurant must pay its non-tipped workers at least $10 an hour. And tipped staff must earn at least $7 an hour to make the list. That's higher than the federal minimum wage for anyone who earns tips — just $2.13 an hour, a number that hasn't increased since 1991. (As we've reported, some states have \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272469496/after-23-years-your-waiter-is-ready-for-a-raise\">higher tip minimum wages\u003c/a>.)\u003c/p>\n\u003cp>Next, the restaurant must give all employees paid sick days. \"Working while sick is so commonplace,\"\u003cstrong> \u003c/strong>says Myotte, because most restaurant workers can't afford to take a day off without pay.\u003c/p>\n\u003cp>\"We have heard from our workers that they face termination or [that] colleagues have been fired for not showing up\" when they are sick, says Myotte.\u003c/p>\n\u003cp>Paid sick days, Myotte says, should really be a no-brainer. Foodborne \u003ca href=\"http://cspinet.org/reports/outbreakalert2014.pdf\">illness moves quickly\u003c/a> through restaurants. Because so many people touch the food, it's easy for germs to spread from restaurant staff to customers.\u003c/p>\n\u003cp>Finally, the restaurant must have a nondiscriminatory program for internal promotion. \"A majority of actual living-wage restaurants are in fine dining,\" says Myotte, \"but they're dominated by white workers, especially white men.\"\u003c/p>\n\u003cp>She says many restaurants have qualified applicants of color already working inside their doors, but in lower-paying positions like busboys or dishwashers. Those workers, she says, often don't get considered when management is looking to fill higher-paying, front-of-the-house positions.\u003c/p>\n\u003cp>\"A lot of the servers are hired externally, even though there's qualified staff right there at the restaurant,\" says Myotte. Hiring from within might help decrease the \u003ca href=\"http://rocunited.org/wp-content/uploads/2013/04/reports_blacks-in-the-industry_brief.pdf\">$4 wage gap\u003c/a> that ROC United found between white and black restaurant employees when they surveyed more than 4,000 workers.\u003c/p>\n\u003cp>I opened up the app here in Washington, D.C., to see who's ethically serving my lunch. Shake Shack appears on the list — but the nearest location, the app tells me, is Grand Central Terminal, in New York City. For the record, the closest one is actually about a 10-minute walk away.\u003c/p>\n\u003cp>Location snafu aside, according to the ROC app, Shake Shack meets all criteria for a \"high road\" restaurant except for one: the wages for tipped workers. But this isn't quite accurate — Shake Shack doesn't have tipped workers, so how could it be underpaying them?\u003c/p>\n\u003cp>\"It's a little wonky on the back end to remove that standard,\" Myotte admits, but she says that ROC United is working on this technical issue. \"What we want to make it do is specify that those restaurants don't have tipped workers.\"\u003c/p>\n\u003cp>Indeed, very few of the restaurants listed meet all four of the \"high road\" criteria. But with enough pressure from consumers, ROC United expects restaurants to shape up.\u003c/p>\n\u003cp>\"There's more than just a few restaurants in cities doing this,\" says Myotte. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "93172 http://blogs.kqed.org/bayareabites/?p=93172",
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"excerpt": "Want to know if your favorite restaurant pays its servers a living wage? An app encourages diners to ask before they dig in.",
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"title": "Like Yelp For Labor Rights: This App Rates How Restaurants Treat Workers | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93173\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687.jpg\" alt=\"Customers pick up their orders from a Shake Shack in New York City. It's one of the restaurants whose labor practices are detailed in the ROC United Diners' Guide app. Photo: Andrew Burton/Getty Images\" width=\"1000\" height=\"645\" class=\"size-full wp-image-93173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shake-shack_enl-a02246c49d40189189853882254820982818c94f-e1423781902687-320x206.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers pick up their orders from a Shake Shack in New York City. It's one of the restaurants whose labor practices are detailed in the ROC United Diners' Guide app. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Poncie Rutsch, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/12/385739008/like-yelp-for-labor-rights-this-app-rates-how-restaurants-treat-workers\">The Salt at NPR Food\u003c/a> (2/12/15)\u003c/p>\n\u003cp>Restaurant servers are three times more likely to \u003ca href=\"http://rocunited.org/tipped-over-the-edge-gender-inequity-in-the-restaurant-industry/\">receive below-poverty-line\u003c/a> pay than the rest of the U.S. workforce. Yet in a world where shoppers fret over cage-free eggs and organic vegetables, how many are also asking how much their favorite restaurant pays its staff?\u003c/p>\n\u003cp>An app from \u003ca href=\"http://rocunited.org/\">Restaurant Opportunities Centers United\u003c/a>, an organization of restaurant workers, employers and customers, aims to encourage diners to ask those kinds of questions about the welfare of industry workers. Think of it as a kind of Yelp for labor rights.\u003c/p>\n\u003cp>The \u003ca href=\"http://rocunited.org/dinersguide/\">ROC United Diners' Guide\u003c/a> app lets diners investigate the policies at restaurants in the U.S. When a user enters her location, the app brings up a few local restaurants and shows whether they pay their staffs a living wage and offer a few basic benefits, like paid sick leave. When the user swipes left, the app shows and evaluates the top 100 chain restaurants in the U.S. – so you can see how they stack up.\u003c/p>\n\u003cp>The app actually rolled out a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/10/166671273/want-to-find-a-restaurant-that-treats-workers-well-theres-an-app-for-that\">couple of years ago,\u003c/a> but an updated version offers a new twist: crowdsourcing. ROC officials hope this component will quickly help expand the list, which currently offers detailed information for only about 150 restaurants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If your restaurant of choice isn't on the list, the app encourages you to talk to a manager about the establishment's policies. Users can then create an entry for the restaurant and fill out as much as they know about its wages and practices. The information they submit goes to ROC's staff, who verify the details before adding it to the list of restaurants.\u003c/p>\n\u003cp>That feature isn't just about enlisting diners to do ROC's legwork, says Maria Myotte, the group's national communications coordinator. Every time diners reach out directly to a restaurant manager, they are demonstrating that these issues are important, she says.\u003c/p>\n\u003cp>\"We want it to be less of an easy 'here's what you can use' list and more of an engagement tool,\" Myotte says.\u003c/p>\n\u003cp>Non-chain restaurants listed on the app appear under a category called \"high road.\" They are rated on four different criteria.\u003c/p>\n\u003cfigure id=\"attachment_93174\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530.jpg\" alt=\"A screenshot of the app from Restaurant Opportunities Centers United. Photo: Meredith Rizzo/NPR\" width=\"1000\" height=\"666\" class=\"size-full wp-image-93174\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/app-1_enl-36fe49df3f0961f5ddc0c2ccc794b31574cc290c-e1423781979530-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A screenshot of the app from Restaurant Opportunities Centers United. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The first and second criteria are related to wages: The restaurant must pay its non-tipped workers at least $10 an hour. And tipped staff must earn at least $7 an hour to make the list. That's higher than the federal minimum wage for anyone who earns tips — just $2.13 an hour, a number that hasn't increased since 1991. (As we've reported, some states have \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272469496/after-23-years-your-waiter-is-ready-for-a-raise\">higher tip minimum wages\u003c/a>.)\u003c/p>\n\u003cp>Next, the restaurant must give all employees paid sick days. \"Working while sick is so commonplace,\"\u003cstrong> \u003c/strong>says Myotte, because most restaurant workers can't afford to take a day off without pay.\u003c/p>\n\u003cp>\"We have heard from our workers that they face termination or [that] colleagues have been fired for not showing up\" when they are sick, says Myotte.\u003c/p>\n\u003cp>Paid sick days, Myotte says, should really be a no-brainer. Foodborne \u003ca href=\"http://cspinet.org/reports/outbreakalert2014.pdf\">illness moves quickly\u003c/a> through restaurants. Because so many people touch the food, it's easy for germs to spread from restaurant staff to customers.\u003c/p>\n\u003cp>Finally, the restaurant must have a nondiscriminatory program for internal promotion. \"A majority of actual living-wage restaurants are in fine dining,\" says Myotte, \"but they're dominated by white workers, especially white men.\"\u003c/p>\n\u003cp>She says many restaurants have qualified applicants of color already working inside their doors, but in lower-paying positions like busboys or dishwashers. Those workers, she says, often don't get considered when management is looking to fill higher-paying, front-of-the-house positions.\u003c/p>\n\u003cp>\"A lot of the servers are hired externally, even though there's qualified staff right there at the restaurant,\" says Myotte. Hiring from within might help decrease the \u003ca href=\"http://rocunited.org/wp-content/uploads/2013/04/reports_blacks-in-the-industry_brief.pdf\">$4 wage gap\u003c/a> that ROC United found between white and black restaurant employees when they surveyed more than 4,000 workers.\u003c/p>\n\u003cp>I opened up the app here in Washington, D.C., to see who's ethically serving my lunch. Shake Shack appears on the list — but the nearest location, the app tells me, is Grand Central Terminal, in New York City. For the record, the closest one is actually about a 10-minute walk away.\u003c/p>\n\u003cp>Location snafu aside, according to the ROC app, Shake Shack meets all criteria for a \"high road\" restaurant except for one: the wages for tipped workers. But this isn't quite accurate — Shake Shack doesn't have tipped workers, so how could it be underpaying them?\u003c/p>\n\u003cp>\"It's a little wonky on the back end to remove that standard,\" Myotte admits, but she says that ROC United is working on this technical issue. \"What we want to make it do is specify that those restaurants don't have tipped workers.\"\u003c/p>\n\u003cp>Indeed, very few of the restaurants listed meet all four of the \"high road\" criteria. But with enough pressure from consumers, ROC United expects restaurants to shape up.\u003c/p>\n\u003cp>\"There's more than just a few restaurants in cities doing this,\" says Myotte. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gardener's Twofer: First Ketchup 'N' Fries Plant Hits U.S. Market",
"title": "Gardener's Twofer: First Ketchup 'N' Fries Plant Hits U.S. Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sáša Woodruff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/12/385459778/gardeners-twofer-first-ketchup-n-fries-plant-hits-u-s-market\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/12/15) \u003c/p>\n\u003cfigure id=\"attachment_93167\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789.jpg\" alt=\""It's not just any old tomato or any old potato. It's actually a really good, all-around potato at the base," says Michael Perry with Thomas & Morgan, the company that first developed the plant in the U.K. "Then on the top you've got the potential to have up to 500 super-sweet fruit." Photo: SuperNaturals\" width=\"300\" class=\"size-full wp-image-93167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789-400x602.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789-800x1205.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789-768x1157.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789-320x482.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"It's not just any old tomato or any old potato. It's actually a really good, all-around potato at the base,\" says Michael Perry with Thomas & Morgan, the company that first developed the plant in the U.K. \"Then on the top you've got the potential to have up to 500 super-sweet fruit.\" Photo: SuperNaturals\u003c/figcaption>\u003c/figure>\n\u003cp>Love growing potatoes and tomatoes? This spring, gardeners in the U.S. (and Europe) will be able to get both tuber and fruit from a single plant.\u003c/p>\n\u003cp>It's even got a catchy name: Ketchup 'n' Fries.\u003c/p>\n\u003cp>\"It's like a science project,\" says Alice Doyle of \u003ca href=\"http://graftedvegetables.com/wp/\">SuperNaturals Grafted Vegetables\u003c/a>, the company that's licensing the variety for U.S. markets from the U.K. company that developed it. \"It's something that is really bizarre, but it's going to be fun [for gardeners] to measure and see how it grows.\"\u003c/p>\n\u003cp>This isn't a genetically modified organism but a plant of two different nightshades: the top of a cherry tomato grafted on to a white potato.\u003cem>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Tomatoes and potatoes are in the same family and that makes it feasible,\" says John Bagnasco, also of SuperNaturals.\u003c/p>\n\u003cp>Grafting, the technique of taking two different plants in the same family and fusing them together, has been around since ancient times. Today, fruit trees, grape vines and roses are still grafted onto well-established rootstocks. (A New York artist is even attempting to graft branches from 40 different kinds of stone fruit onto a single tree, as The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/03/337164041/the-gift-of-graft-new-york-artists-tree-to-grow-40-kinds-of-fruit\">reported\u003c/a> in August.)\u003c/p>\n\u003cp>Grafting is advantageous for higher yields and disease resistance. For example, a tree that is genetically resistant to soil diseases might not produce a juicy peach or a perfectly tart apple. So plant breeders can take branches from trees with tastier fruit and graft them onto the hardy rootstocks.\u003c/p>\n\u003cp>Over the last century, botanists have discovered vegetable or soft-tissue grafting. Grafters will take two separate seedlings — with stems of the same size and shape — and cut them in half. The top of one is then matched with the wound of the bottom. They are fused with a tiny plastic clip and taken into a special greenhouse while they grow into one plant. If the combination is correct, the whole organism should be stronger.\u003c/p>\n\u003cp>This idea of the tomato-potato twofer isn't actually new either. In the early 1900s, botanist \u003ca href=\"https://books.google.com/books?id=tQw9AAAAYAAJ&pg=PA282&lpg=PA282&dq=luther+burbank+tomato+potato+graft&source=bl&ots=kkHuEthpvE&sig=U356ivG9_odRD3C1X2Q5TfdHzlY&hl=en&sa=X&ei=mGraVO2vHc70oATjyYKYDA&sqi=2&ved=0CCoQ6AEwAg#v=onepage&q=luther%20burbank%20tomato%20potato%20graft&f=false\">Luther Burkbank\u003c/a> successfully grafted a potato top onto a tomato root, creating a viable plant — except that it was, shall we say, fruitless. He even experimented with a tomato-potato hybrid, affectionately named a \"pomato.\" Since then, home gardeners have experimented with these Chimera-esque grafted plants to varying success.\u003c/p>\n\u003cp>Finding the right partners is tricky at best. You have to find two plants that work well together to produce a balanced harvest of fruit and tubers.\u003c/p>\n\u003cp>\"If you're growing a potato from a seed, as the potato germinates, the stem is much thinner than a tomato when it germinates,\" says Bagnasco. \"You have to start the seeds at separate times and try to get the potatoes' stem up to size.\"\u003c/p>\n\u003cfigure id=\"attachment_93166\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167.jpg\" alt=\"The plant is an early tomato grafted to a late-producing potato. The two can be harvested throughout the season. Photo: SuperNaturals\" width=\"1000\" height=\"734\" class=\"size-full wp-image-93166\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167-320x235.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The plant is an early tomato grafted to a late-producing potato. The two can be harvested throughout the season. Photo: SuperNaturals\u003c/figcaption>\u003c/figure>\n\u003cp>After five years of experimenting, SuperNaturals decided to license an already successful variety developed for Thomas & Morgan, a U.K.-based plant company. About 40,000 TomTatoes were sold last year in U.K., says Michael Perry, a product development manager for Thomas & Morgan who worked on TomTato. He says the goal was to make a combination that was more than a novelty plant.\u003c/p>\n\u003cp>\"It's not just any old tomato or any old potato. It's actually a really good, all-around potato at the base,\" Perry says. \"Then on the top you've got the potential to have up to 500 super-sweet fruit.\"\u003c/p>\n\u003cp>They also had to find an early tomato and late-producing potato, so the two could be harvested throughout the season. It took 15 years to develop the winning combination.\u003c/p>\n\u003cp>The TomTato is being released as Ketchup 'N' Fries in the U.S. this spring and the producers say the plant is sparking new interest in gardening. Perry says it wasn't just his usual customers who were interested in this last year in the U.K.\u003c/p>\n\u003cp>\"It was also teenagers and kids — people who wouldn't have been interested before, so it kind of opened it to a wider audience,\" he says.\u003c/p>\n\u003cp>SuperNaturals says garden centers across the country will be stocking Ketchup 'N' Fries in spring. It's also available online at \u003ca href=\"http://www.gardenamerica.com/store/Revolutionary-Ketchup-n-Fries.html\">Garden America\u003c/a> and at the \u003ca href=\"http://www.territorialseed.com/\">Territorial Seed Company\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Sáša Woodruff is a freelance broadcast producer and reporter, working for local and national outlets including NPR, APM's Marketplace and PBS. She's currently a producer for PRI's To The Point and blogs about food and gardening at \u003ca href=\"http://trowelandfork.tumblr.com/\">Trowel and Fork\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "93165 http://blogs.kqed.org/bayareabites/?p=93165",
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"excerpt": "British horticulturalists have figured out how to graft a tomato plant onto a potato plant. This plant, called Ketchup 'N' Fries, has crossed the pond and is now available to gardeners in the U.S.",
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"description": "British horticulturalists have figured out how to graft a tomato plant onto a potato plant. This plant, called Ketchup 'N' Fries, has crossed the pond and is now available to gardeners in the U.S.",
"title": "Gardener's Twofer: First Ketchup 'N' Fries Plant Hits U.S. Market | KQED",
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"headline": "Gardener's Twofer: First Ketchup 'N' Fries Plant Hits U.S. Market",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sáša Woodruff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/12/385459778/gardeners-twofer-first-ketchup-n-fries-plant-hits-u-s-market\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/12/15) \u003c/p>\n\u003cfigure id=\"attachment_93167\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789.jpg\" alt=\""It's not just any old tomato or any old potato. It's actually a really good, all-around potato at the base," says Michael Perry with Thomas & Morgan, the company that first developed the plant in the U.K. "Then on the top you've got the potential to have up to 500 super-sweet fruit." Photo: SuperNaturals\" width=\"300\" class=\"size-full wp-image-93167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789-400x602.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789-800x1205.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789-768x1157.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789-320x482.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"It's not just any old tomato or any old potato. It's actually a really good, all-around potato at the base,\" says Michael Perry with Thomas & Morgan, the company that first developed the plant in the U.K. \"Then on the top you've got the potential to have up to 500 super-sweet fruit.\" Photo: SuperNaturals\u003c/figcaption>\u003c/figure>\n\u003cp>Love growing potatoes and tomatoes? This spring, gardeners in the U.S. (and Europe) will be able to get both tuber and fruit from a single plant.\u003c/p>\n\u003cp>It's even got a catchy name: Ketchup 'n' Fries.\u003c/p>\n\u003cp>\"It's like a science project,\" says Alice Doyle of \u003ca href=\"http://graftedvegetables.com/wp/\">SuperNaturals Grafted Vegetables\u003c/a>, the company that's licensing the variety for U.S. markets from the U.K. company that developed it. \"It's something that is really bizarre, but it's going to be fun [for gardeners] to measure and see how it grows.\"\u003c/p>\n\u003cp>This isn't a genetically modified organism but a plant of two different nightshades: the top of a cherry tomato grafted on to a white potato.\u003cem>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Tomatoes and potatoes are in the same family and that makes it feasible,\" says John Bagnasco, also of SuperNaturals.\u003c/p>\n\u003cp>Grafting, the technique of taking two different plants in the same family and fusing them together, has been around since ancient times. Today, fruit trees, grape vines and roses are still grafted onto well-established rootstocks. (A New York artist is even attempting to graft branches from 40 different kinds of stone fruit onto a single tree, as The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/03/337164041/the-gift-of-graft-new-york-artists-tree-to-grow-40-kinds-of-fruit\">reported\u003c/a> in August.)\u003c/p>\n\u003cp>Grafting is advantageous for higher yields and disease resistance. For example, a tree that is genetically resistant to soil diseases might not produce a juicy peach or a perfectly tart apple. So plant breeders can take branches from trees with tastier fruit and graft them onto the hardy rootstocks.\u003c/p>\n\u003cp>Over the last century, botanists have discovered vegetable or soft-tissue grafting. Grafters will take two separate seedlings — with stems of the same size and shape — and cut them in half. The top of one is then matched with the wound of the bottom. They are fused with a tiny plastic clip and taken into a special greenhouse while they grow into one plant. If the combination is correct, the whole organism should be stronger.\u003c/p>\n\u003cp>This idea of the tomato-potato twofer isn't actually new either. In the early 1900s, botanist \u003ca href=\"https://books.google.com/books?id=tQw9AAAAYAAJ&pg=PA282&lpg=PA282&dq=luther+burbank+tomato+potato+graft&source=bl&ots=kkHuEthpvE&sig=U356ivG9_odRD3C1X2Q5TfdHzlY&hl=en&sa=X&ei=mGraVO2vHc70oATjyYKYDA&sqi=2&ved=0CCoQ6AEwAg#v=onepage&q=luther%20burbank%20tomato%20potato%20graft&f=false\">Luther Burkbank\u003c/a> successfully grafted a potato top onto a tomato root, creating a viable plant — except that it was, shall we say, fruitless. He even experimented with a tomato-potato hybrid, affectionately named a \"pomato.\" Since then, home gardeners have experimented with these Chimera-esque grafted plants to varying success.\u003c/p>\n\u003cp>Finding the right partners is tricky at best. You have to find two plants that work well together to produce a balanced harvest of fruit and tubers.\u003c/p>\n\u003cp>\"If you're growing a potato from a seed, as the potato germinates, the stem is much thinner than a tomato when it germinates,\" says Bagnasco. \"You have to start the seeds at separate times and try to get the potatoes' stem up to size.\"\u003c/p>\n\u003cfigure id=\"attachment_93166\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167.jpg\" alt=\"The plant is an early tomato grafted to a late-producing potato. The two can be harvested throughout the season. Photo: SuperNaturals\" width=\"1000\" height=\"734\" class=\"size-full wp-image-93166\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167-320x235.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The plant is an early tomato grafted to a late-producing potato. The two can be harvested throughout the season. Photo: SuperNaturals\u003c/figcaption>\u003c/figure>\n\u003cp>After five years of experimenting, SuperNaturals decided to license an already successful variety developed for Thomas & Morgan, a U.K.-based plant company. About 40,000 TomTatoes were sold last year in U.K., says Michael Perry, a product development manager for Thomas & Morgan who worked on TomTato. He says the goal was to make a combination that was more than a novelty plant.\u003c/p>\n\u003cp>\"It's not just any old tomato or any old potato. It's actually a really good, all-around potato at the base,\" Perry says. \"Then on the top you've got the potential to have up to 500 super-sweet fruit.\"\u003c/p>\n\u003cp>They also had to find an early tomato and late-producing potato, so the two could be harvested throughout the season. It took 15 years to develop the winning combination.\u003c/p>\n\u003cp>The TomTato is being released as Ketchup 'N' Fries in the U.S. this spring and the producers say the plant is sparking new interest in gardening. Perry says it wasn't just his usual customers who were interested in this last year in the U.K.\u003c/p>\n\u003cp>\"It was also teenagers and kids — people who wouldn't have been interested before, so it kind of opened it to a wider audience,\" he says.\u003c/p>\n\u003cp>SuperNaturals says garden centers across the country will be stocking Ketchup 'N' Fries in spring. It's also available online at \u003ca href=\"http://www.gardenamerica.com/store/Revolutionary-Ketchup-n-Fries.html\">Garden America\u003c/a> and at the \u003ca href=\"http://www.territorialseed.com/\">Territorial Seed Company\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Sáša Woodruff is a freelance broadcast producer and reporter, working for local and national outlets including NPR, APM's Marketplace and PBS. She's currently a producer for PRI's To The Point and blogs about food and gardening at \u003ca href=\"http://trowelandfork.tumblr.com/\">Trowel and Fork\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Taking Stock Of Bone Broth: Sorry, No Cure-All Here",
"title": "Taking Stock Of Bone Broth: Sorry, No Cure-All Here",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bone-soup-1_enl-ca01b26a8d00ac4e75fc38978e52102a0e63ed94-e1423685438544.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bone-soup-1_enl-ca01b26a8d00ac4e75fc38978e52102a0e63ed94-e1423685438544.jpg\" alt=\"Poultry bone broth is typically simmered for 24 hours or more. It can be consumed as a hot beverage, or incorporated into gravies, sauces or soups. Photo: Amy Blaszyk for NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bone-soup-1_enl-ca01b26a8d00ac4e75fc38978e52102a0e63ed94-e1423685438544.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bone-soup-1_enl-ca01b26a8d00ac4e75fc38978e52102a0e63ed94-e1423685438544-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bone-soup-1_enl-ca01b26a8d00ac4e75fc38978e52102a0e63ed94-e1423685438544-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bone-soup-1_enl-ca01b26a8d00ac4e75fc38978e52102a0e63ed94-e1423685438544-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bone-soup-1_enl-ca01b26a8d00ac4e75fc38978e52102a0e63ed94-e1423685438544-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poultry bone broth is typically simmered for 24 hours or more. It can be consumed as a hot beverage, or incorporated into gravies, sauces or soups. Photo: \u003ca href=\"http://www.wetheeaters.com/\" target=\"_blank\">Amy Blaszyk\u003c/a> for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Amy Blaszyk, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/10/384948585/taking-stock-of-bone-broth-sorry-no-cure-all-here\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/10/15)\u003c/p>\n\u003cp>How did bone broth become the magic elixir \u003cem>du jour?\u003c/em>\u003c/p>\n\u003cp>We're not sure, but in the last three months, breathless stories about its umami depth and super nutrition have ricocheted through food media. Meanwhile, restaurants like New York's Brodo, Portland's JoLa Café and Red Apron in Washington, D.C., have begun selling it, to much \u003ca href=\"http://news.instyle.com/2015/01/24/talking-broth-with-chef-marco-canora-of-nycs-brodo\">fanfare\u003c/a>.\u003c/p>\n\u003cp>To be clear, there's nothing all that new about bone broth (sometimes called stock). Around the world, chefs and home cooks have been using the feet, knuckles, tendons and bones of all sizes from poultry, beef, pig and fish to make rich, nourishing broths practically forever. There's \u003ca href=\"http://www.koreanbapsang.com/2013/02/seolleongtang-beef-bone-soup.html\">seolleongtang\u003c/a> in Korea, \u003cem>sopa de lima\u003c/em> in the Yucatán and \"Jewish penicillin\" (chicken soup with matzo balls), to name a few.\u003c/p>\n\u003cp>\"Broth has always been considered a healing food, especially if you consider the tradition of eating chicken soup when you're sick with a cold,\" says Jennifer McGruther, author of \u003cem>The Nourished Kitchen.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But lately, the list of bone broth's rumored healing and restorative properties seems to be getting longer and longer.\u003c/p>\n\u003cp>In their book \u003cem>Nourishing Broth\u003c/em>, authors Sally Fallon Morell and Kaayla T. Daniel assert that bone broth can help with a variety of ailments — from improving joint function and helping wounds heal faster, to modulating the immune system and rebuilding bones with collagen.\u003c/p>\n\u003cp>The problem is that there are precious few scientific studies of the specific healthful properties of bone broth. What's more, there is no one bone broth recipe. It can be made with different animal bones (some with fatty marrow, some without), with different added flavors (like onions and herbs) and with different cooking methods (five hours of simmering versus 24 hours or more). All of those variables impact the nutritional properties and will give you a different broth.\u003c/p>\n\u003cp>Still, Daniel and Fallon Morell suggest that by boiling down animal and fish bones, skin, cartilage, tendons and ligaments, we create gelatin-rich liquid that provides the amino acids necessary to make collagen, or \"the glue that holds the body together.\" And, they add, \"We need collagen to build the structure for a bone.\"\u003c/p>\n\u003cp>Scientists agree that bone broth's so-called ability to heal and restore collagen is probably overblown.\u003c/p>\n\u003cp>\u003ca href=\"http://www.usd.edu/medical-school/biomedical-sciences/william-percy.cfm\">William Percy\u003c/a>, an associate professor at the University of South Dakota's Sanford School of Medicine, isn't convinced that the collagen in the bones and joints that go into bone broth will do much for your skeletal system.\u003c/p>\n\u003cfigure id=\"attachment_93149\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bone-broth-1_enl-d6ff3c91c328aaa147b9ed8d842e5a6e8fdeaa1c-e1423685625441.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bone-broth-1_enl-d6ff3c91c328aaa147b9ed8d842e5a6e8fdeaa1c-e1423685625441.jpg\" alt=\"A pot of bone broth with aromatic vegetables about to be boiled. Poultry bone broth like this typically contains chicken feet and wings, which are rich in collagen and help to give the finished product its gelatinous consistency. Photo: Amy Blaszyk for NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bone-broth-1_enl-d6ff3c91c328aaa147b9ed8d842e5a6e8fdeaa1c-e1423685625441.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bone-broth-1_enl-d6ff3c91c328aaa147b9ed8d842e5a6e8fdeaa1c-e1423685625441-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bone-broth-1_enl-d6ff3c91c328aaa147b9ed8d842e5a6e8fdeaa1c-e1423685625441-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bone-broth-1_enl-d6ff3c91c328aaa147b9ed8d842e5a6e8fdeaa1c-e1423685625441-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bone-broth-1_enl-d6ff3c91c328aaa147b9ed8d842e5a6e8fdeaa1c-e1423685625441-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pot of bone broth with aromatic vegetables about to be boiled. Poultry bone broth like this typically contains chicken feet and wings, which are rich in collagen and help to give the finished product its gelatinous consistency. Photo: \u003ca href=\"http://www.wetheeaters.com/\" target=\"_blank\">Amy Blaszyk\u003c/a> for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Since we don't absorb collagen whole, the idea that eating collagen somehow promotes bone growth is just wishful thinking,\" Percy says. Instead, he says, the digestive system will break down the collagen into amino acids, and the body will use these building blocks wherever they're needed.\u003c/p>\n\u003cp>\u003ca href=\"http://people2014.chicagoreader.com/kantha-shelke/\">Kantha Shelke\u003c/a> has a different take. She's a food scientist and spokesperson for the Institute of Food Technologists, and a principal with the food science and research firm, Corvus Blue LLC.\u003c/p>\n\u003cp>She says that if you want to build collagen, you'll need more than bone broth.\u003c/p>\n\u003cp>\"Eating a diet rich in leafy green vegetables is ideal,\" she says. \"Plants offer richer sources in collagen building blocks and, in addition, provide nutrients not found in sufficient quantities in meats or broth.\"\u003c/p>\n\u003cp>What's more, bone broth may provide vitamins and enzymes, but they get denatured from heat as the broth cooks, rendering them less useful to the body, according to Shelke.\u003c/p>\n\u003cp>But there are two health claims about bone broth that do seem to have a little more science behind them. This first is that bone broth may bolster the immune system — at least if it's made from chicken bones.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://journal.publications.chestnet.org/article.aspx?articleid=1079188\">study\u003c/a> published in 2000 in the medical journal \u003cem>Chest\u003c/em>, \"chicken soup may contain a number of substances with beneficial medicinal activity.\" The researchers observed that people eating chicken soup seemed to experience a mild reduction in inflammation that helped reduce symptoms of an upper respiratory tract infection.\u003c/p>\n\u003cp>The second is bone broth's use as a sports recovery drink, which \u003ca href=\"http://www.washingtonpost.com/news/morning-mix/wp/2015/01/22/how-bone-broth-became-kobe-bryants-secret-stone-age-weapon/\">Kobe Bryant and members of the Los Angeles Lakers\u003c/a> have been hyping lately.\u003c/p>\n\u003cp>\u003ca href=\"http://www.expertnutrition.net/\">Rebecca Mohning\u003c/a>, a registered dietician and certified sports dietician, works with endurance athletes though her Washington, D.C.-based practice, Expert Nutrition.\u003c/p>\n\u003cp>Mohning says bone broth or soups made with it could help replace electrolytes after intense exercise and aid in post-workout recovery.\u003c/p>\n\u003cp>\"It's a nice way to rehydrate the body, because of the liquid, and then replenish the sodium — that electrolyte — that was lost through sweat during exercise,\" she said. The amino acids may also provide the body with the building blocks it needs to rebuild muscle.\u003c/p>\n\u003cp>But, she adds, \"There's a little too much focus on one aspect of a person's diet. There's not that one magic food or that one magic ingredient that is going to do everything.\"\u003c/p>\n\u003cp>Percy concurs.\u003c/p>\n\u003cp>\"Bone broth as part of a well-balanced and nutritionally sound diet is probably harmless, but it is not some type of 'miracle food source' with the ability to cure a multitude of aches, pains and diseases all by itself,\" he says.\u003c/p>\n\u003cp>Both McGruther and Sally Fallon Morell say bone broth may help lead people to being more thoughtful about what they put in their bodies.\u003c/p>\n\u003cp>\"I think the real benefit of bone broth is that people are returning to the kitchen, to prepare homemade, whole foods from scratch,\" McGruther says. \"There's always benefits to cooking foods from home, and that's exactly what we're seeing with bone broth.\"\u003c/p>\n\u003cp>\u003cem>Amy Blaszyk is a journalist and social media guru based in Washington, D.C. She spends days writing, editing and planning foodie events through her blog, \u003ca href=\"http://www.wetheeaters.com/\">We The Eaters\u003c/a>, and nights playing Scrabble in a quaint carriage house with her husband and Pomeranian, Sake.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "There's an outbreak of bone broth fever in the U.S., with proponents raving about its nourishing and healing properties. But there isn't much in the way of science to back up some of the claims.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bone-soup-1_enl-ca01b26a8d00ac4e75fc38978e52102a0e63ed94-e1423685438544.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bone-soup-1_enl-ca01b26a8d00ac4e75fc38978e52102a0e63ed94-e1423685438544.jpg\" alt=\"Poultry bone broth is typically simmered for 24 hours or more. It can be consumed as a hot beverage, or incorporated into gravies, sauces or soups. Photo: Amy Blaszyk for NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bone-soup-1_enl-ca01b26a8d00ac4e75fc38978e52102a0e63ed94-e1423685438544.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bone-soup-1_enl-ca01b26a8d00ac4e75fc38978e52102a0e63ed94-e1423685438544-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bone-soup-1_enl-ca01b26a8d00ac4e75fc38978e52102a0e63ed94-e1423685438544-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bone-soup-1_enl-ca01b26a8d00ac4e75fc38978e52102a0e63ed94-e1423685438544-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bone-soup-1_enl-ca01b26a8d00ac4e75fc38978e52102a0e63ed94-e1423685438544-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poultry bone broth is typically simmered for 24 hours or more. It can be consumed as a hot beverage, or incorporated into gravies, sauces or soups. Photo: \u003ca href=\"http://www.wetheeaters.com/\" target=\"_blank\">Amy Blaszyk\u003c/a> for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Amy Blaszyk, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/10/384948585/taking-stock-of-bone-broth-sorry-no-cure-all-here\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/10/15)\u003c/p>\n\u003cp>How did bone broth become the magic elixir \u003cem>du jour?\u003c/em>\u003c/p>\n\u003cp>We're not sure, but in the last three months, breathless stories about its umami depth and super nutrition have ricocheted through food media. Meanwhile, restaurants like New York's Brodo, Portland's JoLa Café and Red Apron in Washington, D.C., have begun selling it, to much \u003ca href=\"http://news.instyle.com/2015/01/24/talking-broth-with-chef-marco-canora-of-nycs-brodo\">fanfare\u003c/a>.\u003c/p>\n\u003cp>To be clear, there's nothing all that new about bone broth (sometimes called stock). Around the world, chefs and home cooks have been using the feet, knuckles, tendons and bones of all sizes from poultry, beef, pig and fish to make rich, nourishing broths practically forever. There's \u003ca href=\"http://www.koreanbapsang.com/2013/02/seolleongtang-beef-bone-soup.html\">seolleongtang\u003c/a> in Korea, \u003cem>sopa de lima\u003c/em> in the Yucatán and \"Jewish penicillin\" (chicken soup with matzo balls), to name a few.\u003c/p>\n\u003cp>\"Broth has always been considered a healing food, especially if you consider the tradition of eating chicken soup when you're sick with a cold,\" says Jennifer McGruther, author of \u003cem>The Nourished Kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But lately, the list of bone broth's rumored healing and restorative properties seems to be getting longer and longer.\u003c/p>\n\u003cp>In their book \u003cem>Nourishing Broth\u003c/em>, authors Sally Fallon Morell and Kaayla T. Daniel assert that bone broth can help with a variety of ailments — from improving joint function and helping wounds heal faster, to modulating the immune system and rebuilding bones with collagen.\u003c/p>\n\u003cp>The problem is that there are precious few scientific studies of the specific healthful properties of bone broth. What's more, there is no one bone broth recipe. It can be made with different animal bones (some with fatty marrow, some without), with different added flavors (like onions and herbs) and with different cooking methods (five hours of simmering versus 24 hours or more). All of those variables impact the nutritional properties and will give you a different broth.\u003c/p>\n\u003cp>Still, Daniel and Fallon Morell suggest that by boiling down animal and fish bones, skin, cartilage, tendons and ligaments, we create gelatin-rich liquid that provides the amino acids necessary to make collagen, or \"the glue that holds the body together.\" And, they add, \"We need collagen to build the structure for a bone.\"\u003c/p>\n\u003cp>Scientists agree that bone broth's so-called ability to heal and restore collagen is probably overblown.\u003c/p>\n\u003cp>\u003ca href=\"http://www.usd.edu/medical-school/biomedical-sciences/william-percy.cfm\">William Percy\u003c/a>, an associate professor at the University of South Dakota's Sanford School of Medicine, isn't convinced that the collagen in the bones and joints that go into bone broth will do much for your skeletal system.\u003c/p>\n\u003cfigure id=\"attachment_93149\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bone-broth-1_enl-d6ff3c91c328aaa147b9ed8d842e5a6e8fdeaa1c-e1423685625441.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bone-broth-1_enl-d6ff3c91c328aaa147b9ed8d842e5a6e8fdeaa1c-e1423685625441.jpg\" alt=\"A pot of bone broth with aromatic vegetables about to be boiled. Poultry bone broth like this typically contains chicken feet and wings, which are rich in collagen and help to give the finished product its gelatinous consistency. Photo: Amy Blaszyk for NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bone-broth-1_enl-d6ff3c91c328aaa147b9ed8d842e5a6e8fdeaa1c-e1423685625441.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bone-broth-1_enl-d6ff3c91c328aaa147b9ed8d842e5a6e8fdeaa1c-e1423685625441-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bone-broth-1_enl-d6ff3c91c328aaa147b9ed8d842e5a6e8fdeaa1c-e1423685625441-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bone-broth-1_enl-d6ff3c91c328aaa147b9ed8d842e5a6e8fdeaa1c-e1423685625441-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bone-broth-1_enl-d6ff3c91c328aaa147b9ed8d842e5a6e8fdeaa1c-e1423685625441-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pot of bone broth with aromatic vegetables about to be boiled. Poultry bone broth like this typically contains chicken feet and wings, which are rich in collagen and help to give the finished product its gelatinous consistency. Photo: \u003ca href=\"http://www.wetheeaters.com/\" target=\"_blank\">Amy Blaszyk\u003c/a> for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Since we don't absorb collagen whole, the idea that eating collagen somehow promotes bone growth is just wishful thinking,\" Percy says. Instead, he says, the digestive system will break down the collagen into amino acids, and the body will use these building blocks wherever they're needed.\u003c/p>\n\u003cp>\u003ca href=\"http://people2014.chicagoreader.com/kantha-shelke/\">Kantha Shelke\u003c/a> has a different take. She's a food scientist and spokesperson for the Institute of Food Technologists, and a principal with the food science and research firm, Corvus Blue LLC.\u003c/p>\n\u003cp>She says that if you want to build collagen, you'll need more than bone broth.\u003c/p>\n\u003cp>\"Eating a diet rich in leafy green vegetables is ideal,\" she says. \"Plants offer richer sources in collagen building blocks and, in addition, provide nutrients not found in sufficient quantities in meats or broth.\"\u003c/p>\n\u003cp>What's more, bone broth may provide vitamins and enzymes, but they get denatured from heat as the broth cooks, rendering them less useful to the body, according to Shelke.\u003c/p>\n\u003cp>But there are two health claims about bone broth that do seem to have a little more science behind them. This first is that bone broth may bolster the immune system — at least if it's made from chicken bones.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://journal.publications.chestnet.org/article.aspx?articleid=1079188\">study\u003c/a> published in 2000 in the medical journal \u003cem>Chest\u003c/em>, \"chicken soup may contain a number of substances with beneficial medicinal activity.\" The researchers observed that people eating chicken soup seemed to experience a mild reduction in inflammation that helped reduce symptoms of an upper respiratory tract infection.\u003c/p>\n\u003cp>The second is bone broth's use as a sports recovery drink, which \u003ca href=\"http://www.washingtonpost.com/news/morning-mix/wp/2015/01/22/how-bone-broth-became-kobe-bryants-secret-stone-age-weapon/\">Kobe Bryant and members of the Los Angeles Lakers\u003c/a> have been hyping lately.\u003c/p>\n\u003cp>\u003ca href=\"http://www.expertnutrition.net/\">Rebecca Mohning\u003c/a>, a registered dietician and certified sports dietician, works with endurance athletes though her Washington, D.C.-based practice, Expert Nutrition.\u003c/p>\n\u003cp>Mohning says bone broth or soups made with it could help replace electrolytes after intense exercise and aid in post-workout recovery.\u003c/p>\n\u003cp>\"It's a nice way to rehydrate the body, because of the liquid, and then replenish the sodium — that electrolyte — that was lost through sweat during exercise,\" she said. The amino acids may also provide the body with the building blocks it needs to rebuild muscle.\u003c/p>\n\u003cp>But, she adds, \"There's a little too much focus on one aspect of a person's diet. There's not that one magic food or that one magic ingredient that is going to do everything.\"\u003c/p>\n\u003cp>Percy concurs.\u003c/p>\n\u003cp>\"Bone broth as part of a well-balanced and nutritionally sound diet is probably harmless, but it is not some type of 'miracle food source' with the ability to cure a multitude of aches, pains and diseases all by itself,\" he says.\u003c/p>\n\u003cp>Both McGruther and Sally Fallon Morell say bone broth may help lead people to being more thoughtful about what they put in their bodies.\u003c/p>\n\u003cp>\"I think the real benefit of bone broth is that people are returning to the kitchen, to prepare homemade, whole foods from scratch,\" McGruther says. \"There's always benefits to cooking foods from home, and that's exactly what we're seeing with bone broth.\"\u003c/p>\n\u003cp>\u003cem>Amy Blaszyk is a journalist and social media guru based in Washington, D.C. She spends days writing, editing and planning foodie events through her blog, \u003ca href=\"http://www.wetheeaters.com/\">We The Eaters\u003c/a>, and nights playing Scrabble in a quaint carriage house with her husband and Pomeranian, Sake.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California's Strawberry Feud Ends, But Who Will Breed New Berries?",
"title": "California's Strawberry Feud Ends, But Who Will Breed New Berries?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93129\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/strawberries-albion.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/strawberries-albion.jpg\" alt=\"Albion strawberries, a variety created at UC Davis, grow on the Chino family farm in Rancho Santa Fe, Calif., on March 7, 2013. Photo: Mike Blake/Reuters/Corbis\" width=\"800\" height=\"553\" class=\"size-full wp-image-93129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion-400x277.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion-320x221.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Albion strawberries, a variety created at UC Davis, grow on the Chino family farm in Rancho Santa Fe, Calif., on March 7, 2013. Photo: Mike Blake/Reuters/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/10/384982148/californias-strawberry-feud-ends-but-who-will-breed-new-berries\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/10/15)\u003c/p>\n\u003cp>The future of strawberry breeding at the University of California has been secured. Perhaps.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327256662/breeding-battle-threatens-key-source-of-california-strawberries\">reported\u003c/a> last summer, more than half of the strawberries that you pick up in supermarkets got their start in greenhouses and test plots at the University of California, Davis. It's one of the biggest breeding programs in academia, and possibly the most \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/02/327355935/big-bucks-from-strawberry-genes-lead-to-conflict-at-uc-davis\">lucrative\u003c/a>, generating millions of dollars each year in royalties for the university.\u003c/p>\n\u003cp>For the past year, though, a feud worthy of a soap opera has been stewing there. The scientist who ran the breeding program jumped ship, accusing the university of not valuing his work or paying him enough.\u003c/p>\n\u003cp>He's now starting a private company that will compete with the university. The university allegedly considered shutting down its strawberry breeding, which in turn convinced an industry group, the California Strawberry Commission, to sue the university and accuse it of betraying a public trust. The university responded by suing the commission.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This week, it appears, all is forgiven. Both sides announced that the lawsuits are history. As part of this reconciliation, the university has hired a scientist who will \"design a new strawberry breeding program for the 21st century,\" according to the university's \u003ca href=\"http://news.ucdavis.edu/search/news_detail.lasso?id=11151\">statement\u003c/a>.\u003c/p>\n\u003cp>The new boss is Steven Knapp, who spent 19 years teaching at Oregon State University, but most recently held the imposing title of global director for vegetable breeding technology at Monsanto, the giant biotech and seed company. In that position, Knapp managed more than 200 scientists in far corners of the world.\u003c/p>\n\u003cp>\"I missed academia,\" Knapp tells The Salt. He'd just walked into his university office and had to do some investigating to find his new phone number. This particular academic job, he says, is \"a dream come true.\"\u003c/p>\n\u003cp>But Knapp has not previously worked with strawberries. For a few years, at least, he'll have to rely on others as he learns this new crop. What he brings, instead, is management experience. Evidently, university administrators wanted someone with the political skills to smooth the conflicts that erupted last year.\u003c/p>\n\u003cp>Those conflicts involve the program's essential purpose. In recent decades, the UC Davis strawberry program has acted much like a private company. Its leaders focused on creating new varieties and guarding their intellectual property. The strawberry farmers who grow those varieties, in fact, want the university to continue doing exactly that.\u003c/p>\n\u003cp>Some university administrators, though, want it to behave more like an academic program, devoted to research that isn't guaranteed to pay off commercially. And paradoxically, the new hire from Monsanto is singing exactly the same tune. Knapp tells us he's \"creating a true academic program\" that will have more \"transparency.\" The previous breeder, Douglas Shaw, was noted for his secrecy.\u003c/p>\n\u003cp>Knapp admits that this new strategy may eventually hurt the program's financial bottom line, which currently benefits from royalties that farmers pay for the right to grow the university's commercial varieties. But he says this may be an inevitable outcome. \"The reality is, there's more competition,\" he says. \"Will [the UC Davis program] remain the Juggernaut that it's been? The trends suggest probably not.\"\u003c/p>\n\u003cp>In fact, Shaw, Knapp's predecessor at UC Davis, is among the private competitors that are hoping to eat the university's royalty lunch. Shaw has not announced details of his new venture, but other strawberry breeders have been trading rumors about it.\u003c/p>\n\u003cp>According to those rumors, Shaw already has begun raising a new crop of strawberry seedlings — which perhaps will be the ancestors of strawberries that you will eat one day in the future.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Strawberry farmers have dropped a lawsuit against the University of California, Davis, and the university has hired a new strawberry breeder. But the future of academic berry breeding is uncertain.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93129\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/strawberries-albion.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/strawberries-albion.jpg\" alt=\"Albion strawberries, a variety created at UC Davis, grow on the Chino family farm in Rancho Santa Fe, Calif., on March 7, 2013. Photo: Mike Blake/Reuters/Corbis\" width=\"800\" height=\"553\" class=\"size-full wp-image-93129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion-400x277.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion-320x221.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Albion strawberries, a variety created at UC Davis, grow on the Chino family farm in Rancho Santa Fe, Calif., on March 7, 2013. Photo: Mike Blake/Reuters/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/10/384982148/californias-strawberry-feud-ends-but-who-will-breed-new-berries\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/10/15)\u003c/p>\n\u003cp>The future of strawberry breeding at the University of California has been secured. Perhaps.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327256662/breeding-battle-threatens-key-source-of-california-strawberries\">reported\u003c/a> last summer, more than half of the strawberries that you pick up in supermarkets got their start in greenhouses and test plots at the University of California, Davis. It's one of the biggest breeding programs in academia, and possibly the most \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/02/327355935/big-bucks-from-strawberry-genes-lead-to-conflict-at-uc-davis\">lucrative\u003c/a>, generating millions of dollars each year in royalties for the university.\u003c/p>\n\u003cp>For the past year, though, a feud worthy of a soap opera has been stewing there. The scientist who ran the breeding program jumped ship, accusing the university of not valuing his work or paying him enough.\u003c/p>\n\u003cp>He's now starting a private company that will compete with the university. The university allegedly considered shutting down its strawberry breeding, which in turn convinced an industry group, the California Strawberry Commission, to sue the university and accuse it of betraying a public trust. The university responded by suing the commission.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This week, it appears, all is forgiven. Both sides announced that the lawsuits are history. As part of this reconciliation, the university has hired a scientist who will \"design a new strawberry breeding program for the 21st century,\" according to the university's \u003ca href=\"http://news.ucdavis.edu/search/news_detail.lasso?id=11151\">statement\u003c/a>.\u003c/p>\n\u003cp>The new boss is Steven Knapp, who spent 19 years teaching at Oregon State University, but most recently held the imposing title of global director for vegetable breeding technology at Monsanto, the giant biotech and seed company. In that position, Knapp managed more than 200 scientists in far corners of the world.\u003c/p>\n\u003cp>\"I missed academia,\" Knapp tells The Salt. He'd just walked into his university office and had to do some investigating to find his new phone number. This particular academic job, he says, is \"a dream come true.\"\u003c/p>\n\u003cp>But Knapp has not previously worked with strawberries. For a few years, at least, he'll have to rely on others as he learns this new crop. What he brings, instead, is management experience. Evidently, university administrators wanted someone with the political skills to smooth the conflicts that erupted last year.\u003c/p>\n\u003cp>Those conflicts involve the program's essential purpose. In recent decades, the UC Davis strawberry program has acted much like a private company. Its leaders focused on creating new varieties and guarding their intellectual property. The strawberry farmers who grow those varieties, in fact, want the university to continue doing exactly that.\u003c/p>\n\u003cp>Some university administrators, though, want it to behave more like an academic program, devoted to research that isn't guaranteed to pay off commercially. And paradoxically, the new hire from Monsanto is singing exactly the same tune. Knapp tells us he's \"creating a true academic program\" that will have more \"transparency.\" The previous breeder, Douglas Shaw, was noted for his secrecy.\u003c/p>\n\u003cp>Knapp admits that this new strategy may eventually hurt the program's financial bottom line, which currently benefits from royalties that farmers pay for the right to grow the university's commercial varieties. But he says this may be an inevitable outcome. \"The reality is, there's more competition,\" he says. \"Will [the UC Davis program] remain the Juggernaut that it's been? The trends suggest probably not.\"\u003c/p>\n\u003cp>In fact, Shaw, Knapp's predecessor at UC Davis, is among the private competitors that are hoping to eat the university's royalty lunch. Shaw has not announced details of his new venture, but other strawberry breeders have been trading rumors about it.\u003c/p>\n\u003cp>According to those rumors, Shaw already has begun raising a new crop of strawberry seedlings — which perhaps will be the ancestors of strawberries that you will eat one day in the future.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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