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"disqusTitle": "Not My Job: French Laundry Chef Thomas Keller Gets Quizzed On Actual Laundry",
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"content": "\u003cfigure id=\"attachment_85058\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap04020504434_enl-56dfcbd0d7a5f206ed7ebc6b2065aadcb8af887a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap04020504434_enl-56dfcbd0d7a5f206ed7ebc6b2065aadcb8af887a.jpg\" alt=\"Chef Thomas Keller checks out preparations in the kitchen of his New York restaurant, Per Se, in the Time Warner Center, in February 2004. Photo: Richard Drew/AP\" width=\"2000\" height=\"1286\" class=\"size-full wp-image-85058\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Thomas Keller checks out preparations in the kitchen of his New York restaurant, Per Se, in the Time Warner Center, in February 2004. Photo: Richard Drew/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Show\u003c/strong> on \u003ca href=\"http://www.npr.org/2014/07/19/332570027/not-my-job-french-laundry-chef-thomas-keller-gets-quizzed-on-actual-laundry\">Wait Wait...Don't Tell Me\u003c/a> (July 18, 2014) [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/waitwait/2014/07/20140719_waitwait_04.mp3\"] \u003c/p>\n\u003cp>Twenty years ago, chef Thomas Keller bought a little restaurant in Napa Valley called The French Laundry and transformed it into one of the finest restaurants in the country. He's inspired countless other chefs, consulted on the film \u003cem>Ratatouille\u003c/em>, opened other award-winning restaurants, and convinced people to pay $100 for a corn pudding appetizer.\u003c/p>\n\u003cp>We've invited Keller to play a game called \"Light starch, on hangers please, and I'll need it Wednesday.\" Keller has done pretty well running a business called The French Laundry, but how many clothes has he cleaned? We'll ask him three questions about actual laundry.\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Transcript :\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>PETER SAGAL, HOST: \u003c/p>\n\u003cp>And now the game where we like to ask people who do amazing things to try their hand at something rather mundane. Twenty years ago exactly, Chef Thomas Keller bought a little restaurant in Napa, California called the French Laundry and transformed it into the finest restaurant in the country. He's inspired countless other chefs. He consulted on the film \"Ratatouille.\" He opened other award-winning restaurants and convinced people to pay $100 for a corn pudding appetizer. Thomas Keller, welcome to WAIT WAIT ...DON'T TELL ME.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>THOMAS KELLER: It's good to be here. Thank you.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>KELLER: But...\u003c/p>\n\u003cp>SAGAL: But...\u003c/p>\n\u003cp>KELLER: But, wait.\u003c/p>\n\u003cp>SAGAL: But wait, what?\u003c/p>\n\u003cp>KELLER: Wait. We have something for you. There you go.\u003c/p>\n\u003cp>BILL KURTIS, BYLINE: Wow.\u003c/p>\n\u003cp>ROY BLOUNT JR: Oh, man. Look at that\u003c/p>\n\u003cp>BOBCAT GOLDTHWAIT: For the folks at home, the entire audience is getting food.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: While the other guys...\u003c/p>\n\u003cp>BLOUNT JR: You started out with one loaf and one fish and look at this.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: It's amazing.\u003c/p>\n\u003cp>SAGAL: While we're getting everything handed out to the panelists, what do we have here?\u003c/p>\n\u003cp>KELLER: You are holding the coronet of Atlantic salmon...\u003c/p>\n\u003cp>SAGAL: Yeah.\u003c/p>\n\u003cp>KELLER: With creme fraiche and sweet onions, sweet red onions inside. And so basically what it is for all intensive purpose - it's a cracker with sour cream and salmon.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: And I should say that what this looks like is a tiny little ice cream cone.\u003c/p>\n\u003cp>GOLDTHWAIT: Can I get jimmies on this?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: It's awfully good.\u003c/p>\n\u003cp>SAGAL: Oh, my god.\u003c/p>\n\u003cp>KELLER: Does it taste like what I just described? A cracker with sour cream and salmon, right?\u003c/p>\n\u003cp>BLOUNT JR: The salmon is delightful.\u003c/p>\n\u003cp>GOLDTHWAIT: I have to say though, like, they're really tiny.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: OK, but this is actually a great way - thank you, by the way.\u003c/p>\n\u003cp>KELLER: Oh, you're welcome. A little refresher. You guys needed something.\u003c/p>\n\u003cp>SAGAL: We did.\u003c/p>\n\u003cp>KELLER: You were starting to die down a little bit.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: We were flagging. I'm sure with a morsel of food that big we can go another four or five minutes.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: I have a couple of questions for you. First of all, is that something you serve at your restaurant?\u003c/p>\n\u003cp>KELLER: We service it to every guest that comes to our restaurant, yes. We have served it to every guest that comes to the restaurant for the past 20 years.\u003c/p>\n\u003cp>SAGAL: Really?\u003c/p>\n\u003cp>KELLER: Yes, and if you add Per Se to that, that's 11 years. So that's 31 years of serving the coronet.\u003c/p>\n\u003cp>SAGAL: Per Se is your award-winning restaurant in New York.\u003c/p>\n\u003cp>KELLER: In New York, correct.\u003c/p>\n\u003cp>SAGAL: Right, OK. Now, I want to - because this is actually wonderful, even though the audience couldn't see or...\u003c/p>\n\u003cp>KELLER: I'm sorry.\u003c/p>\n\u003cp>SAGAL: ...I pity them - taste it. This is - is this, would you say, typical of your approach to food - it is basically a little ice cream cone made of salmon, cream, cracker, you even made little chive jimmies. And this is all to make a tiny little bite of food and we're not even to the stuff you charge people for.\u003c/p>\n\u003cp>KELLER: But it's one of the most important parts of the meal.\u003c/p>\n\u003cp>SAGAL: Why?\u003c/p>\n\u003cp>KELLER: And why?\u003c/p>\n\u003cp>SAGAL: Why?\u003c/p>\n\u003cp>KELLER: I knew you were going to ask why - because it's a way of opening up. Somebody comes to the restaurant, they're at the French Laundry or they're at Per Se, and, you know, sometimes those kind of restaurants can be a little intimidating, right. And so we want to kind of break the ice. And what better way to break the ice then to give them something that looks like an ice cream cone. If you don't smile at that, then you have no sense of humor whatsoever.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: Right. And so not only does it make them smile, right, breaks down that intimidation, but then they eat it and because it has reference points because it taste like something they've had before - a cracker with sour cream and salmon - they like it.\u003c/p>\n\u003cp>SAGAL: I want to back up a little bit. So you bought this restaurant, it was a preexistent restaurant, the French Laundry.\u003c/p>\n\u003cp>KELLER: Correct.\u003c/p>\n\u003cp>SAGAL: In Napa, California, about 20 years ago.\u003c/p>\n\u003cp>KELLER: That's right.\u003c/p>\n\u003cp>SAGAL: And at that time, I'm sure, it was more of a traditional restaurant - you ordered some food, the food came, you ate it, you left. But you brought this approach to food where it's more of a theatrical production. You go in and, if I understand correctly, you pay a lot of money, but it's fixed - what it is - and you just bring out a secession of dishes.\u003c/p>\n\u003cp>KELLER: Correct.\u003c/p>\n\u003cp>SAGAL: And each of them are like that, they're brilliant little composed, extraordinary little sculptural things.\u003c/p>\n\u003cp>KELLER: Well, you know, we try to base our food on the law of diminishing return, right.\u003c/p>\n\u003cp>SAGAL: OK.\u003c/p>\n\u003cp>KELLER: The more you have of something, the less you like it. So we want to give you just enough that when you've had that last bite, you go, god, I wish I had a little more. And then you say, no, you can't have anymore.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: And then we bring out the next dish because at that moment when you've had that last bite and you say you want a little more, that's the moment when it's been a perfect experience for that food. And the next dish comes out and we hope to achieve the same thing, so by the time you've gone through this 10, 11, 12 or 13 courses, of course your appetite has been satisfied. You've had a great express over a three-hour period, a three-and-a-half-hour period depending on how many people you're with. So the one thing I always recommend is come to the French Laundry or Per Se with somebody you like.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: Because if you come with somebody you don't like, you're going to be in big trouble.\u003c/p>\n\u003cp>SAGAL: Because you're spending a lot of time with them. Aren't you then - you're inviting people to spend hundreds of dollars to come in and spend hours just getting tiny bites of things that leave them just wanting a little bit more, and you work so hard at this, aren't you approaching your ideal of getting people to come spend all day, give you thousands of dollars and get nothing?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: And leave happy.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>ROXANNE ROBERTS: You said that people are sometimes intimidated when they come - what was the most intimidated that you've ever been in serving someone?\u003c/p>\n\u003cp>KELLER: You know, I think we got a little nervous when Julia Child walked in. And she walked in the back door and into the kitchen and walked over to the chef de partie on the meat and wanted to know what he was doing. And she just kind of cruised around the kitchen. But after you get to know them and - you know, they just want to have good food.\u003c/p>\n\u003cp>GOLDTHWAIT: Did you eventually get locks for that backdoor?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: Why do you call it the French Laundry?\u003c/p>\n\u003cp>KELLER: I didn't call it the French Laundry. I bought the restaurant. It was open in 1977 and it was called - the building was called the French Laundry because actually there was a French laundry at one time in its history. And so it just stayed.\u003c/p>\n\u003cp>GOLDTHWAIT: So wait, the French were washing their clothes?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: I was heard in an interview with Steven Spielberg where he said whenever he sees somebody else's movie, he has to sit there with a stone face because if he grimaces or looks bored everybody will be talking about, oh, my God, Steven Spielberg doesn't like it.\u003c/p>\n\u003cp>KELLER: Sure.\u003c/p>\n\u003cp>SAGAL: Have you ever been in a restaurant or at a friend's house for a meal and it's been awful and you say to yourself I cannot say a word, I cannot indicate anything, I have to clean my plate 'cause otherwise people will talk about how Thomas Keller didn't like it?\u003c/p>\n\u003cp>KELLER: Yes.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: But not in somebody's home because most people always cook something that they're comfortable with.\u003c/p>\n\u003cp>SAGAL: Right.\u003c/p>\n\u003cp>KELLER: And if they're comfortable it, they usually do a good job. When you go out to dinner sometimes to some young chefs, you know, and they want to impress you, right. You're, you know, Thomas Keller or - and they're coming to your restaurant they want to make sure that they, you know, pull out all the stops. And sometimes it can be a little bit problematic, you know. Sometimes the portions are a little bit too big and, you know, you had 20 of them and it's like, you know, OK.\u003c/p>\n\u003cp>SAGAL: Have you ever, like, put food in your napkin and hid it?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Have you ever, like, put your head back and tried to swallow like a bird getting down a big bug.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: No, no. It's never been - it's never been quite that bad.\u003c/p>\n\u003cp>SAGAL: OK. Glad to hear.\u003c/p>\n\u003cp>KELLER: Yes.\u003c/p>\n\u003cp>SAGAL: And we're free Thursday if you want to come over.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Thomas Keller, we are delighted you're here, not just because you brought us food, but, Thomas Keller, we've invited you here to play a game we're calling...\u003c/p>\n\u003cp>KURTIS: \"Light starch, on hangers please, and I'll need it Wednesday.\"\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: You've done pretty well running this business called the French Laundry, but how many clothes have you cleaned? That's what we figured. Very few. So we're going to ask you three questions about actual laundries. Get two correct, you'll win our prize for one of our listeners - Carl's voice on their home voicemail. Bill, who is Chef Keller playing for?\u003c/p>\n\u003cp>KURTIS: Amanda Peck of San Francisco, California.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Ready to play, chef?\u003c/p>\n\u003cp>KELLER: I'm ready.\u003c/p>\n\u003cp>SAGAL: All right. Here's your first question - sometimes it's a good idea to not launder your clothes. To not wonder close so you can make use of which of these - A, the brief safe, a place to store your cash and valuables that looks like a pair of dirty underwear so no burglar would ever touch it.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: B, the CIA headquarter's new entry system identifies you by swabbing your shirt for your unique BO or stink print. Or C, you want to where a Banana Republic's new American Oxford that comes pre-stained with barbecue sauce so you can't ruin it.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: One of these exists.\u003c/p>\n\u003cp>KELLER: I would say A.\u003c/p>\n\u003cp>SAGAL: You're going to go A, the brief safe.\u003c/p>\n\u003cp>KELLER: The brief safe.\u003c/p>\n\u003cp>SAGAL: You are correct.\u003c/p>\n\u003cp>(SOUNDBITE OF BELL)\u003c/p>\n\u003cp>SAGAL: Can you buy this thing?\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: We looked at pictures in the internet, it is failsafe, nobody will ever touch this.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: That's very good. Laundromats can be exciting places. Which of these is a real headline from the Montana Standard back in 2005 - A, Klan leader fails to separate, announces pink robes are in this year. B, leprechaun robs Front Street laundry. C, man trapped in laundry machine says, quote, it wasn't bad until the spin cycle.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: So you have the spin cycle, you have the leprechaun and you have the Klan member.\u003c/p>\n\u003cp>SAGAL: Right. Actual headline in the Montana Standard.\u003c/p>\n\u003cp>KELLER: A.\u003c/p>\n\u003cp>SAGAL: You're going to go for A, Klan leader?\u003c/p>\n\u003cp>KELLER: Yeah.\u003c/p>\n\u003cp>SAGAL: No, it was actually leprechaun. This was on St. Patrick's Day. The robber was wearing a fake black beard, mustache, black plastic derby hat and green kilt. Said the clerk in Butte, Montana - Butte gets pretty crazy on St. Patrick's Day.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: All right. We have three courses, we've had two. You have one to go. If you get this one right, you'll win a prize. Some people really, really, really care about their laundries in which of these cases - A, at the end of each week of filming, the cast of the film \"Captain America\" all washed their customs on star Chris Evans' washboard abs.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: B, Lady Gaga created her own mystique seven spice detergent formula for washing her meat dress.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Or C, First Lady Bess Truman insisted on mailing her clothes back to Kansas City from Washington for washing.\u003c/p>\n\u003cp>KELLER: I would say C.\u003c/p>\n\u003cp>SAGAL: You'd go for C?\u003c/p>\n\u003cp>KELLER: C.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: This is true.\u003c/p>\n\u003cp>(SOUNDBITE OF BELL)\u003c/p>\n\u003cp>SAGAL: Bill, how did Thomas Keller do on our quiz?\u003c/p>\n\u003cp>KURTIS: He got 2 out of 3, that's a winner in my book.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Thomas Keller is a chef, a restaurateur, the author of many cookbooks. You can eat his foot at the French Laundry near San Francisco and Per Se in New York or also in Las Vegas, but good luck getting a reservation. Thomas Keller, thank you so much for joining us. What a pleasure to talk to you, chef.\u003c/p>\n\u003cp>KELLER: Thank you.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Chef Keller, ladies and gentlemen.\u003c/p>\n\u003cp>(APPLAUSE) Transcript provided by NPR, Copyright NPR.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\n\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85058\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap04020504434_enl-56dfcbd0d7a5f206ed7ebc6b2065aadcb8af887a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap04020504434_enl-56dfcbd0d7a5f206ed7ebc6b2065aadcb8af887a.jpg\" alt=\"Chef Thomas Keller checks out preparations in the kitchen of his New York restaurant, Per Se, in the Time Warner Center, in February 2004. Photo: Richard Drew/AP\" width=\"2000\" height=\"1286\" class=\"size-full wp-image-85058\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Thomas Keller checks out preparations in the kitchen of his New York restaurant, Per Se, in the Time Warner Center, in February 2004. Photo: Richard Drew/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Show\u003c/strong> on \u003ca href=\"http://www.npr.org/2014/07/19/332570027/not-my-job-french-laundry-chef-thomas-keller-gets-quizzed-on-actual-laundry\">Wait Wait...Don't Tell Me\u003c/a> (July 18, 2014) \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Twenty years ago, chef Thomas Keller bought a little restaurant in Napa Valley called The French Laundry and transformed it into one of the finest restaurants in the country. He's inspired countless other chefs, consulted on the film \u003cem>Ratatouille\u003c/em>, opened other award-winning restaurants, and convinced people to pay $100 for a corn pudding appetizer.\u003c/p>\n\u003cp>We've invited Keller to play a game called \"Light starch, on hangers please, and I'll need it Wednesday.\" Keller has done pretty well running a business called The French Laundry, but how many clothes has he cleaned? We'll ask him three questions about actual laundry.\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Transcript :\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>PETER SAGAL, HOST: \u003c/p>\n\u003cp>And now the game where we like to ask people who do amazing things to try their hand at something rather mundane. Twenty years ago exactly, Chef Thomas Keller bought a little restaurant in Napa, California called the French Laundry and transformed it into the finest restaurant in the country. He's inspired countless other chefs. He consulted on the film \"Ratatouille.\" He opened other award-winning restaurants and convinced people to pay $100 for a corn pudding appetizer. Thomas Keller, welcome to WAIT WAIT ...DON'T TELL ME.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>THOMAS KELLER: It's good to be here. Thank you.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>KELLER: But...\u003c/p>\n\u003cp>SAGAL: But...\u003c/p>\n\u003cp>KELLER: But, wait.\u003c/p>\n\u003cp>SAGAL: But wait, what?\u003c/p>\n\u003cp>KELLER: Wait. We have something for you. There you go.\u003c/p>\n\u003cp>BILL KURTIS, BYLINE: Wow.\u003c/p>\n\u003cp>ROY BLOUNT JR: Oh, man. Look at that\u003c/p>\n\u003cp>BOBCAT GOLDTHWAIT: For the folks at home, the entire audience is getting food.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: While the other guys...\u003c/p>\n\u003cp>BLOUNT JR: You started out with one loaf and one fish and look at this.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: It's amazing.\u003c/p>\n\u003cp>SAGAL: While we're getting everything handed out to the panelists, what do we have here?\u003c/p>\n\u003cp>KELLER: You are holding the coronet of Atlantic salmon...\u003c/p>\n\u003cp>SAGAL: Yeah.\u003c/p>\n\u003cp>KELLER: With creme fraiche and sweet onions, sweet red onions inside. And so basically what it is for all intensive purpose - it's a cracker with sour cream and salmon.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: And I should say that what this looks like is a tiny little ice cream cone.\u003c/p>\n\u003cp>GOLDTHWAIT: Can I get jimmies on this?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: It's awfully good.\u003c/p>\n\u003cp>SAGAL: Oh, my god.\u003c/p>\n\u003cp>KELLER: Does it taste like what I just described? A cracker with sour cream and salmon, right?\u003c/p>\n\u003cp>BLOUNT JR: The salmon is delightful.\u003c/p>\n\u003cp>GOLDTHWAIT: I have to say though, like, they're really tiny.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: OK, but this is actually a great way - thank you, by the way.\u003c/p>\n\u003cp>KELLER: Oh, you're welcome. A little refresher. You guys needed something.\u003c/p>\n\u003cp>SAGAL: We did.\u003c/p>\n\u003cp>KELLER: You were starting to die down a little bit.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: We were flagging. I'm sure with a morsel of food that big we can go another four or five minutes.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: I have a couple of questions for you. First of all, is that something you serve at your restaurant?\u003c/p>\n\u003cp>KELLER: We service it to every guest that comes to our restaurant, yes. We have served it to every guest that comes to the restaurant for the past 20 years.\u003c/p>\n\u003cp>SAGAL: Really?\u003c/p>\n\u003cp>KELLER: Yes, and if you add Per Se to that, that's 11 years. So that's 31 years of serving the coronet.\u003c/p>\n\u003cp>SAGAL: Per Se is your award-winning restaurant in New York.\u003c/p>\n\u003cp>KELLER: In New York, correct.\u003c/p>\n\u003cp>SAGAL: Right, OK. Now, I want to - because this is actually wonderful, even though the audience couldn't see or...\u003c/p>\n\u003cp>KELLER: I'm sorry.\u003c/p>\n\u003cp>SAGAL: ...I pity them - taste it. This is - is this, would you say, typical of your approach to food - it is basically a little ice cream cone made of salmon, cream, cracker, you even made little chive jimmies. And this is all to make a tiny little bite of food and we're not even to the stuff you charge people for.\u003c/p>\n\u003cp>KELLER: But it's one of the most important parts of the meal.\u003c/p>\n\u003cp>SAGAL: Why?\u003c/p>\n\u003cp>KELLER: And why?\u003c/p>\n\u003cp>SAGAL: Why?\u003c/p>\n\u003cp>KELLER: I knew you were going to ask why - because it's a way of opening up. Somebody comes to the restaurant, they're at the French Laundry or they're at Per Se, and, you know, sometimes those kind of restaurants can be a little intimidating, right. And so we want to kind of break the ice. And what better way to break the ice then to give them something that looks like an ice cream cone. If you don't smile at that, then you have no sense of humor whatsoever.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: Right. And so not only does it make them smile, right, breaks down that intimidation, but then they eat it and because it has reference points because it taste like something they've had before - a cracker with sour cream and salmon - they like it.\u003c/p>\n\u003cp>SAGAL: I want to back up a little bit. So you bought this restaurant, it was a preexistent restaurant, the French Laundry.\u003c/p>\n\u003cp>KELLER: Correct.\u003c/p>\n\u003cp>SAGAL: In Napa, California, about 20 years ago.\u003c/p>\n\u003cp>KELLER: That's right.\u003c/p>\n\u003cp>SAGAL: And at that time, I'm sure, it was more of a traditional restaurant - you ordered some food, the food came, you ate it, you left. But you brought this approach to food where it's more of a theatrical production. You go in and, if I understand correctly, you pay a lot of money, but it's fixed - what it is - and you just bring out a secession of dishes.\u003c/p>\n\u003cp>KELLER: Correct.\u003c/p>\n\u003cp>SAGAL: And each of them are like that, they're brilliant little composed, extraordinary little sculptural things.\u003c/p>\n\u003cp>KELLER: Well, you know, we try to base our food on the law of diminishing return, right.\u003c/p>\n\u003cp>SAGAL: OK.\u003c/p>\n\u003cp>KELLER: The more you have of something, the less you like it. So we want to give you just enough that when you've had that last bite, you go, god, I wish I had a little more. And then you say, no, you can't have anymore.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: And then we bring out the next dish because at that moment when you've had that last bite and you say you want a little more, that's the moment when it's been a perfect experience for that food. And the next dish comes out and we hope to achieve the same thing, so by the time you've gone through this 10, 11, 12 or 13 courses, of course your appetite has been satisfied. You've had a great express over a three-hour period, a three-and-a-half-hour period depending on how many people you're with. So the one thing I always recommend is come to the French Laundry or Per Se with somebody you like.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: Because if you come with somebody you don't like, you're going to be in big trouble.\u003c/p>\n\u003cp>SAGAL: Because you're spending a lot of time with them. Aren't you then - you're inviting people to spend hundreds of dollars to come in and spend hours just getting tiny bites of things that leave them just wanting a little bit more, and you work so hard at this, aren't you approaching your ideal of getting people to come spend all day, give you thousands of dollars and get nothing?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: And leave happy.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>ROXANNE ROBERTS: You said that people are sometimes intimidated when they come - what was the most intimidated that you've ever been in serving someone?\u003c/p>\n\u003cp>KELLER: You know, I think we got a little nervous when Julia Child walked in. And she walked in the back door and into the kitchen and walked over to the chef de partie on the meat and wanted to know what he was doing. And she just kind of cruised around the kitchen. But after you get to know them and - you know, they just want to have good food.\u003c/p>\n\u003cp>GOLDTHWAIT: Did you eventually get locks for that backdoor?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: Why do you call it the French Laundry?\u003c/p>\n\u003cp>KELLER: I didn't call it the French Laundry. I bought the restaurant. It was open in 1977 and it was called - the building was called the French Laundry because actually there was a French laundry at one time in its history. And so it just stayed.\u003c/p>\n\u003cp>GOLDTHWAIT: So wait, the French were washing their clothes?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: I was heard in an interview with Steven Spielberg where he said whenever he sees somebody else's movie, he has to sit there with a stone face because if he grimaces or looks bored everybody will be talking about, oh, my God, Steven Spielberg doesn't like it.\u003c/p>\n\u003cp>KELLER: Sure.\u003c/p>\n\u003cp>SAGAL: Have you ever been in a restaurant or at a friend's house for a meal and it's been awful and you say to yourself I cannot say a word, I cannot indicate anything, I have to clean my plate 'cause otherwise people will talk about how Thomas Keller didn't like it?\u003c/p>\n\u003cp>KELLER: Yes.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: But not in somebody's home because most people always cook something that they're comfortable with.\u003c/p>\n\u003cp>SAGAL: Right.\u003c/p>\n\u003cp>KELLER: And if they're comfortable it, they usually do a good job. When you go out to dinner sometimes to some young chefs, you know, and they want to impress you, right. You're, you know, Thomas Keller or - and they're coming to your restaurant they want to make sure that they, you know, pull out all the stops. And sometimes it can be a little bit problematic, you know. Sometimes the portions are a little bit too big and, you know, you had 20 of them and it's like, you know, OK.\u003c/p>\n\u003cp>SAGAL: Have you ever, like, put food in your napkin and hid it?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Have you ever, like, put your head back and tried to swallow like a bird getting down a big bug.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: No, no. It's never been - it's never been quite that bad.\u003c/p>\n\u003cp>SAGAL: OK. Glad to hear.\u003c/p>\n\u003cp>KELLER: Yes.\u003c/p>\n\u003cp>SAGAL: And we're free Thursday if you want to come over.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Thomas Keller, we are delighted you're here, not just because you brought us food, but, Thomas Keller, we've invited you here to play a game we're calling...\u003c/p>\n\u003cp>KURTIS: \"Light starch, on hangers please, and I'll need it Wednesday.\"\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: You've done pretty well running this business called the French Laundry, but how many clothes have you cleaned? That's what we figured. Very few. So we're going to ask you three questions about actual laundries. Get two correct, you'll win our prize for one of our listeners - Carl's voice on their home voicemail. Bill, who is Chef Keller playing for?\u003c/p>\n\u003cp>KURTIS: Amanda Peck of San Francisco, California.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Ready to play, chef?\u003c/p>\n\u003cp>KELLER: I'm ready.\u003c/p>\n\u003cp>SAGAL: All right. Here's your first question - sometimes it's a good idea to not launder your clothes. To not wonder close so you can make use of which of these - A, the brief safe, a place to store your cash and valuables that looks like a pair of dirty underwear so no burglar would ever touch it.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: B, the CIA headquarter's new entry system identifies you by swabbing your shirt for your unique BO or stink print. Or C, you want to where a Banana Republic's new American Oxford that comes pre-stained with barbecue sauce so you can't ruin it.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: One of these exists.\u003c/p>\n\u003cp>KELLER: I would say A.\u003c/p>\n\u003cp>SAGAL: You're going to go A, the brief safe.\u003c/p>\n\u003cp>KELLER: The brief safe.\u003c/p>\n\u003cp>SAGAL: You are correct.\u003c/p>\n\u003cp>(SOUNDBITE OF BELL)\u003c/p>\n\u003cp>SAGAL: Can you buy this thing?\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: We looked at pictures in the internet, it is failsafe, nobody will ever touch this.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: That's very good. Laundromats can be exciting places. Which of these is a real headline from the Montana Standard back in 2005 - A, Klan leader fails to separate, announces pink robes are in this year. B, leprechaun robs Front Street laundry. C, man trapped in laundry machine says, quote, it wasn't bad until the spin cycle.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: So you have the spin cycle, you have the leprechaun and you have the Klan member.\u003c/p>\n\u003cp>SAGAL: Right. Actual headline in the Montana Standard.\u003c/p>\n\u003cp>KELLER: A.\u003c/p>\n\u003cp>SAGAL: You're going to go for A, Klan leader?\u003c/p>\n\u003cp>KELLER: Yeah.\u003c/p>\n\u003cp>SAGAL: No, it was actually leprechaun. This was on St. Patrick's Day. The robber was wearing a fake black beard, mustache, black plastic derby hat and green kilt. Said the clerk in Butte, Montana - Butte gets pretty crazy on St. Patrick's Day.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: All right. We have three courses, we've had two. You have one to go. If you get this one right, you'll win a prize. Some people really, really, really care about their laundries in which of these cases - A, at the end of each week of filming, the cast of the film \"Captain America\" all washed their customs on star Chris Evans' washboard abs.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: B, Lady Gaga created her own mystique seven spice detergent formula for washing her meat dress.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Or C, First Lady Bess Truman insisted on mailing her clothes back to Kansas City from Washington for washing.\u003c/p>\n\u003cp>KELLER: I would say C.\u003c/p>\n\u003cp>SAGAL: You'd go for C?\u003c/p>\n\u003cp>KELLER: C.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: This is true.\u003c/p>\n\u003cp>(SOUNDBITE OF BELL)\u003c/p>\n\u003cp>SAGAL: Bill, how did Thomas Keller do on our quiz?\u003c/p>\n\u003cp>KURTIS: He got 2 out of 3, that's a winner in my book.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Thomas Keller is a chef, a restaurateur, the author of many cookbooks. You can eat his foot at the French Laundry near San Francisco and Per Se in New York or also in Las Vegas, but good luck getting a reservation. Thomas Keller, thank you so much for joining us. What a pleasure to talk to you, chef.\u003c/p>\n\u003cp>KELLER: Thank you.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Chef Keller, ladies and gentlemen.\u003c/p>\n\u003cp>(APPLAUSE) Transcript provided by NPR, Copyright NPR.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Soylent DIYers Sell Their Own Versions Of The Powdered Food",
"title": "Soylent DIYers Sell Their Own Versions Of The Powdered Food",
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"content": "\u003cfigure id=\"attachment_85050\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylent_port_wide-d629c1745302e245ebe9476dd592a630d907ed21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylent_port_wide-d629c1745302e245ebe9476dd592a630d907ed21.jpg\" alt=\"Soylent CEO Rob Rhinehart holds a bag of finished product in September 2013. Rhinehart recently discouraged members of the company's DIY online community from competing directly with Soylent. Photo: Josh Edelson/AFP/Getty Images\" width=\"3000\" height=\"1685\" class=\"size-full wp-image-85050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soylent CEO Rob Rhinehart holds a bag of finished product in September 2013. Rhinehart recently discouraged members of the company's DIY online community from competing directly with Soylent. Photo: Josh Edelson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Alexander McCall, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/18/332269781/soylent-diyers-sell-their-own-versions-of-the-powdered-food\">The Salt at NPR Food\u003c/a> (7/18/14)\u003c/p>\n\u003cp>When Rob Rhinehart first created \u003ca href=\"http://soylent.me\" target=\"_blank\">Soylent\u003c/a> –– a powdered, synthetic food product made of \u003ca href=\"http://www.soylent.me/#nutrition\">industrial nutrients and oils \u003c/a>–– he was a San Francisco techie trying sustain himself cheaply without the inconveniences of grocery shopping, cooking or even eating.\u003c/p>\n\u003cp>His initial blog posts attracted the attention of Hacker News and members of the \"lifehacking\" community, who rallied around his DIY approach to concocting a nutritious food powder to live on. Rhinehart posted his recipe online and invited others to tinker with it. Some 2,400 customized versions, like \"\u003ca href=\"http://diy.soylent.me/recipes/chocolate-silk\" target=\"_blank\">Chocolate Silk\u003c/a>\" and \"\u003ca href=\"http://diy.soylent.me/recipes/bachelorette-chow-basic-chocolate-complete-soylent-1500-calories\" target=\"_blank\">Bachelorette Chow,\u003c/a>\" tailored to various tastes and dietary needs, now exist.\u003c/p>\n\u003cp>While some nutrition scientists \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/03/176175513/bored-with-food-an-all-liquid-diet-is-not-such-a-hot-idea\" target=\"_blank\">were skeptical\u003c/a> of Rhinehart's claims that Soylent could be healthful alternative to real food for everyone, his vibrant online following helped him raise an initial $750,000 through crowdfunding to take it to market. Silicon Valley venture capitalists were also soon \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/23/240278034/soylent-an-offbeat-food-idea-investors-are-taking-seriously\" target=\"_blank\">convinced\u003c/a> that there was money to be made in Soylent and ponied up $1.5 million in funding.\u003c/p>\n\u003cp>Production began in late 2013, and the company began shipping orders to crowdfunders early this year. A week's supply of Soylent (21 meals) is $85 for a one-time purchase, and $70 for a monthly subscription. The company says new orders are rolling in to the tune of $10,000 a day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But even as the company's early success suggests this synthetic food is here to stay, tension is building between the company and the \u003ca href=\"http://diy.soylent.me\" target=\"_blank\">enthusiasts\u003c/a> online — now numbering 18,000 users from around the world — who helped get it off the ground.\u003c/p>\n\u003cfigure id=\"attachment_85051\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylentpowder_custom-1f44df169d7a5f1e1b2df54cbbcdf2cb1efa0829.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylentpowder_custom-1f44df169d7a5f1e1b2df54cbbcdf2cb1efa0829-290x201.jpg\" alt=\"A tub of potassium gluconate on a production table at the Soylent corporate office in September 2013. Difficulty procuring large volumes of industrial nutrients like this one has slowed the company's ability to fill orders. Photo: Josh Edelson /AFP/Getty Images\" width=\"290\" height=\"201\" class=\"size-medium wp-image-85051\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tub of potassium gluconate on a production table at the Soylent corporate office in September 2013. Difficulty procuring large volumes of industrial nutrients like this one has slowed the company's ability to fill orders. Photo: Josh Edelson /AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The company has struggled to procure large volumes of the industrial nutrients in the formula. And that's hindered its ability \u003ca href=\"http://blog.soylent.me/\">to fill orders on time\u003c/a>.\u003c/p>\n\u003cp>Soylent's sluggish shipping has caused dismay among some of its backers, prompting some to propose buying and selling the community's versions instread. In a recent \u003ca href=\"http://discourse.soylent.me/t/fireside-chat-with-rob-5-15/13220/121\">online \"Fireside Chat\"\u003c/a> with Rhinehart, one member of the company's online forum noted that some \"DIYers ... have started selling our DIY soylent to impatient Soylent backers.\"\u003c/p>\n\u003cp>They then asked how Rhinehart would feel if community members sold blends under a different name like \"Schmoylent.\"\u003c/p>\n\u003cp>Rhinehart discouraged it, replying, \"I won't stop you from selling 'Schmoylent' on legal grounds, but I must caution you it is unwise to enter in to direct competition with us.\"\u003c/p>\n\u003cp>Soylent isn't patented, and the recipe is still public. But the company's DIY wiki \u003ca href=\"http://diy.soylent.me/wiki/introduction\">notes\u003c/a> that Soylent refers to the \u003ca href=\"http://tmsearch.uspto.gov/bin/showfield?f=doc&state=4810:iyquvz.2.1\" target=\"_blank\">trademarked product\u003c/a> –– Rhinehart alone holds the trademark –– made by Soylent Corp., while \"soylent\" refers to any other version.\u003c/p>\n\u003cp>And managing that proprietary brand has indeed become a challenge, says Anastassia Laskey, Soylent's vice president of marketing.\u003c/p>\n\u003cp>\"People confuse do-it-yourself recipes with Soylent, and we're ... [grappling] with that,\" she says. \"We don't want people to be making their own stuff and shipping it without understanding that they need to be licensed to do that. As the organizers of this community we have a certain responsibility.\"\u003c/p>\n\u003cp>Lasskey says the differences between the community's custom blends and the company's are Soylent's \"unique method of combining its ingredients and rigorous manufacturing process.\"\u003c/p>\n\u003cp>Still, Lasskey says the company welcomes competition, adding, \"We are more than happy to lead the way for this whole ecosystem to develop. We think it's awesome when you have competition that breeds innovation and brings cost down.\"\u003c/p>\n\u003cp>Some forum members who've already received their orders are getting creative with the product. Jonathan van Clute created the website \u003ca href=\"http://www.iamsoylent.com\" target=\"_blank\">IAmSoylent.com\u003c/a> to document his and his partner's adventures with the beverage after receiving his first shipment of the official product in April.\u003c/p>\n\u003cp>And despite the fact that Soylent is invented as a substitute for real food, van Clute says he's taken to experimenting with Soylent baked goods. He posted a video of peanut butter and chocolate chip cookies to his YouTube account; other Soylent users have come up with recipes for \u003ca href=\"http://discourse.soylent.me/t/soylent-oatmeal-cookies/11499\" target=\"_blank\">oatmeal cookies\u003c/a> and\u003ca href=\"https://soylentadventure.wordpress.com/2013/09/19/soylent-brownies/comment-page-1/\" target=\"_blank\"> \u003c/a>\u003ca href=\"https://soylentadventure.wordpress.com/2013/09/19/soylent-brownies/comment-page-1/\" target=\"_blank\">brownies\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Alexander McCall is the social media intern at NPR. You can follow him at @awmccall.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85050\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylent_port_wide-d629c1745302e245ebe9476dd592a630d907ed21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylent_port_wide-d629c1745302e245ebe9476dd592a630d907ed21.jpg\" alt=\"Soylent CEO Rob Rhinehart holds a bag of finished product in September 2013. Rhinehart recently discouraged members of the company's DIY online community from competing directly with Soylent. Photo: Josh Edelson/AFP/Getty Images\" width=\"3000\" height=\"1685\" class=\"size-full wp-image-85050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soylent CEO Rob Rhinehart holds a bag of finished product in September 2013. Rhinehart recently discouraged members of the company's DIY online community from competing directly with Soylent. Photo: Josh Edelson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Alexander McCall, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/18/332269781/soylent-diyers-sell-their-own-versions-of-the-powdered-food\">The Salt at NPR Food\u003c/a> (7/18/14)\u003c/p>\n\u003cp>When Rob Rhinehart first created \u003ca href=\"http://soylent.me\" target=\"_blank\">Soylent\u003c/a> –– a powdered, synthetic food product made of \u003ca href=\"http://www.soylent.me/#nutrition\">industrial nutrients and oils \u003c/a>–– he was a San Francisco techie trying sustain himself cheaply without the inconveniences of grocery shopping, cooking or even eating.\u003c/p>\n\u003cp>His initial blog posts attracted the attention of Hacker News and members of the \"lifehacking\" community, who rallied around his DIY approach to concocting a nutritious food powder to live on. Rhinehart posted his recipe online and invited others to tinker with it. Some 2,400 customized versions, like \"\u003ca href=\"http://diy.soylent.me/recipes/chocolate-silk\" target=\"_blank\">Chocolate Silk\u003c/a>\" and \"\u003ca href=\"http://diy.soylent.me/recipes/bachelorette-chow-basic-chocolate-complete-soylent-1500-calories\" target=\"_blank\">Bachelorette Chow,\u003c/a>\" tailored to various tastes and dietary needs, now exist.\u003c/p>\n\u003cp>While some nutrition scientists \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/03/176175513/bored-with-food-an-all-liquid-diet-is-not-such-a-hot-idea\" target=\"_blank\">were skeptical\u003c/a> of Rhinehart's claims that Soylent could be healthful alternative to real food for everyone, his vibrant online following helped him raise an initial $750,000 through crowdfunding to take it to market. Silicon Valley venture capitalists were also soon \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/23/240278034/soylent-an-offbeat-food-idea-investors-are-taking-seriously\" target=\"_blank\">convinced\u003c/a> that there was money to be made in Soylent and ponied up $1.5 million in funding.\u003c/p>\n\u003cp>Production began in late 2013, and the company began shipping orders to crowdfunders early this year. A week's supply of Soylent (21 meals) is $85 for a one-time purchase, and $70 for a monthly subscription. The company says new orders are rolling in to the tune of $10,000 a day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But even as the company's early success suggests this synthetic food is here to stay, tension is building between the company and the \u003ca href=\"http://diy.soylent.me\" target=\"_blank\">enthusiasts\u003c/a> online — now numbering 18,000 users from around the world — who helped get it off the ground.\u003c/p>\n\u003cfigure id=\"attachment_85051\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylentpowder_custom-1f44df169d7a5f1e1b2df54cbbcdf2cb1efa0829.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylentpowder_custom-1f44df169d7a5f1e1b2df54cbbcdf2cb1efa0829-290x201.jpg\" alt=\"A tub of potassium gluconate on a production table at the Soylent corporate office in September 2013. Difficulty procuring large volumes of industrial nutrients like this one has slowed the company's ability to fill orders. Photo: Josh Edelson /AFP/Getty Images\" width=\"290\" height=\"201\" class=\"size-medium wp-image-85051\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tub of potassium gluconate on a production table at the Soylent corporate office in September 2013. Difficulty procuring large volumes of industrial nutrients like this one has slowed the company's ability to fill orders. Photo: Josh Edelson /AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The company has struggled to procure large volumes of the industrial nutrients in the formula. And that's hindered its ability \u003ca href=\"http://blog.soylent.me/\">to fill orders on time\u003c/a>.\u003c/p>\n\u003cp>Soylent's sluggish shipping has caused dismay among some of its backers, prompting some to propose buying and selling the community's versions instread. In a recent \u003ca href=\"http://discourse.soylent.me/t/fireside-chat-with-rob-5-15/13220/121\">online \"Fireside Chat\"\u003c/a> with Rhinehart, one member of the company's online forum noted that some \"DIYers ... have started selling our DIY soylent to impatient Soylent backers.\"\u003c/p>\n\u003cp>They then asked how Rhinehart would feel if community members sold blends under a different name like \"Schmoylent.\"\u003c/p>\n\u003cp>Rhinehart discouraged it, replying, \"I won't stop you from selling 'Schmoylent' on legal grounds, but I must caution you it is unwise to enter in to direct competition with us.\"\u003c/p>\n\u003cp>Soylent isn't patented, and the recipe is still public. But the company's DIY wiki \u003ca href=\"http://diy.soylent.me/wiki/introduction\">notes\u003c/a> that Soylent refers to the \u003ca href=\"http://tmsearch.uspto.gov/bin/showfield?f=doc&state=4810:iyquvz.2.1\" target=\"_blank\">trademarked product\u003c/a> –– Rhinehart alone holds the trademark –– made by Soylent Corp., while \"soylent\" refers to any other version.\u003c/p>\n\u003cp>And managing that proprietary brand has indeed become a challenge, says Anastassia Laskey, Soylent's vice president of marketing.\u003c/p>\n\u003cp>\"People confuse do-it-yourself recipes with Soylent, and we're ... [grappling] with that,\" she says. \"We don't want people to be making their own stuff and shipping it without understanding that they need to be licensed to do that. As the organizers of this community we have a certain responsibility.\"\u003c/p>\n\u003cp>Lasskey says the differences between the community's custom blends and the company's are Soylent's \"unique method of combining its ingredients and rigorous manufacturing process.\"\u003c/p>\n\u003cp>Still, Lasskey says the company welcomes competition, adding, \"We are more than happy to lead the way for this whole ecosystem to develop. We think it's awesome when you have competition that breeds innovation and brings cost down.\"\u003c/p>\n\u003cp>Some forum members who've already received their orders are getting creative with the product. Jonathan van Clute created the website \u003ca href=\"http://www.iamsoylent.com\" target=\"_blank\">IAmSoylent.com\u003c/a> to document his and his partner's adventures with the beverage after receiving his first shipment of the official product in April.\u003c/p>\n\u003cp>And despite the fact that Soylent is invented as a substitute for real food, van Clute says he's taken to experimenting with Soylent baked goods. He posted a video of peanut butter and chocolate chip cookies to his YouTube account; other Soylent users have come up with recipes for \u003ca href=\"http://discourse.soylent.me/t/soylent-oatmeal-cookies/11499\" target=\"_blank\">oatmeal cookies\u003c/a> and\u003ca href=\"https://soylentadventure.wordpress.com/2013/09/19/soylent-brownies/comment-page-1/\" target=\"_blank\"> \u003c/a>\u003ca href=\"https://soylentadventure.wordpress.com/2013/09/19/soylent-brownies/comment-page-1/\" target=\"_blank\">brownies\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Alexander McCall is the social media intern at NPR. You can follow him at @awmccall.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Craft Beer Reaches New Depths As Mainers Brew A Batch From Seaweed",
"title": "Craft Beer Reaches New Depths As Mainers Brew A Batch From Seaweed",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84949\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-1-aae933d8475943bdd4d7d874763abcf25c2d9990.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-1-aae933d8475943bdd4d7d874763abcf25c2d9990.jpg\" alt=\"A glass of the seaweed beer created by Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-84949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A glass of the seaweed beer created by Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/16/331423345/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140716_me_craft_beer_reaches_new_depths_as_mainers_brew_a_batch_from_seaweed.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://mpbn.drupal.publicbroadcasting.net/people/jay-field\" target=\"_blank\">Jay Field\u003c/a>, \u003ca href=\"http://www.mpbn.net/\" target=\"_blank\">MPBN\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/16/331423345/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/16/14)\u003c/p>\n\u003cp>More craft breweries are using exotic ingredients in their creations these days. There are ales made with all kinds of fruit, beers infused with coriander and other spices, stouts brewed with oysters — even beer made from yeast scraped off 35 million-year-old \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/15/captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone/\">whale bones\u003c/a>. But what about a beer made with seaweed?\u003c/p>\n\u003cfigure id=\"attachment_84950\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-4_enl-1405859348159403f1f71c7bff0a06d2e2096563.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-4_enl-1405859348159403f1f71c7bff0a06d2e2096563.jpg\" alt=\"The sugar kelp used to make beer. Photo: David Carlson/Marshall Wharf Brewing Co.\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-84950\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar kelp used to make beer. Photo: David Carlson/Marshall Wharf Brewing Co.\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"http://www.marshallwharf.com/\">Marshall Wharf Brewing Co\u003c/a>. on the Belfast, Maine, waterfront, new beers begin their journey into draft lines and pint glasses inside two large tanks. Marshall Wharf has a reputation for making some unconventional beers — a stout with locally sourced oysters, for example, and a wheat-infused kolsch with jalapeno and habanero peppers. A few years ago, David Carlson, the brewing company's owner, discovered a beer from Scotland, called Kelpie, made with seaweed.\u003c/p>\n\u003cp>\"If there's seaweed in Maine and it's a good product,\" he says, \"why not try putting it in the beer?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Few if any U.S. breweries have tried making beer with seaweed.\u003c/p>\n\u003cfigure id=\"attachment_84951\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-3_slide-b6cff336f5df888be5f094d5cc62730c09ecc635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-3_slide-b6cff336f5df888be5f094d5cc62730c09ecc635.jpg\" alt=\"The Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-84951\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're taking a risk,\" says Carlson, \"because when you build a recipe, you want to know everything that's going into it. You don't want to fly blind.\"\u003c/p>\n\u003cp>To lessen that risk, at least a bit, Carlson has been consulting with scientists like Sarah Redmond, an aquaculture specialist at the University of Maine's \u003ca href=\"http://www.ccar.um.maine.edu/\">Center for Cooperative Aquaculture Research\u003c/a>. Maine has been harvesting wild seaweed for years, but has only started getting serious about farming it.\u003c/p>\n\u003cp>\"We know that if we can figure out how to farm it on sea farms, then we'll be able to provide more of a sustainable source of seaweeds,\" says Redmond, \"for exciting new products in Maine and to drive new innovation.\" Products like fertilizer, food ingredients, nutritional supplements or even beer.\u003c/p>\n\u003cp>Redmond has become something of an activist for seaweed, teaching fledgling seaweed farmers like Peter Arnold how to seed kelp and other species and grow them on lines just off shore. Arnold runs \u003ca href=\"http://www.seagrant.umaine.edu/extension/kelp-mussels\">Maine Fresh Sea Farms\u003c/a>, a 6-month-old start-up. His business partner sells mussels to Marshall Wharf and told Carlson about the sugar kelp they were growing in the Damariscotta River in Bristol. Sugar kelp is found in all kinds of foods from Japan to Scotland. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"To have David call up and say, 'I want some for the beer!' was so exciting,\" Arnold says.\u003c/p>\n\u003cp>On a recent Wednesday afternoon Carlson and his crew are about to add some of Arnold's sugar kelp to a new brew, boiling away in one of the tanks at Marshall Wharf.\u003c/p>\n\u003cp>Carlson digs into a plastic bag and pulls out handfuls of the dried kelp. Sarah Redmond is on hand to help add the seaweed. The two climb up to a small platform at the top of the tank.\u003c/p>\n\u003cp>\"All this has to go in,\" instructs Carlson. \"There's nothing pretty about it. Just grab and toss.\"\u003c/p>\n\u003cp>The brittle strips of seaweed disappear into the steam. In all, six pounds of dried kelp, the equivalent of 60 pounds of wet seaweed, go into this 200 gallon batch of scotch ale called Sea Belt. Carlson knew he'd get some iodine from the sugar kelp and some salt to counterbalance the Scottish peat-smoked malt in the beer. But he worried that if the kelp introduced too much of a polysaccharide called carrageenan that the beer would end up thick — like a milkshake. And no one is quite sure what the beer will taste like.\u003c/p>\n\u003cp>A few weeks later, the first batch is done and it's time for a taste test. Carlson wants an expert opinion. So he calls another brewer with a reputation for using off-the-wall ingredients, Sam Calagione, founder of Dogfish Head Craft Brewery in Milton, Del. Calagione agrees to taste Sea Belt, and Carlson ships him some cans. The men hook up via a conference call.\u003c/p>\n\u003cp>Calagione cracks open one of the cans as Carlson eagerly awaits his reaction.\u003c/p>\n\u003cp>\"Pours a beautiful, russet mahogany,\" he says.\u003c/p>\n\u003cp>Calagione takes a sip.\u003c/p>\n\u003cp>\"That's a nice beer,\" he says. \"I get a lot of caramel notes early in the taste.\"\u003c/p>\n\u003cp>The beer is more malty than hoppy, earthy like the scotch ale that it's based on, but a bit more salty, thanks to the sugar kelp. Marshall Wharf Brewing Co. began pouring Sea Belt Scotch Ale on July 15. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.mainepublicradio.org/\">Maine Public Broadcasting Network\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84949\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-1-aae933d8475943bdd4d7d874763abcf25c2d9990.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-1-aae933d8475943bdd4d7d874763abcf25c2d9990.jpg\" alt=\"A glass of the seaweed beer created by Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-84949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A glass of the seaweed beer created by Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/16/331423345/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://mpbn.drupal.publicbroadcasting.net/people/jay-field\" target=\"_blank\">Jay Field\u003c/a>, \u003ca href=\"http://www.mpbn.net/\" target=\"_blank\">MPBN\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/16/331423345/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/16/14)\u003c/p>\n\u003cp>More craft breweries are using exotic ingredients in their creations these days. There are ales made with all kinds of fruit, beers infused with coriander and other spices, stouts brewed with oysters — even beer made from yeast scraped off 35 million-year-old \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/15/captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone/\">whale bones\u003c/a>. But what about a beer made with seaweed?\u003c/p>\n\u003cfigure id=\"attachment_84950\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-4_enl-1405859348159403f1f71c7bff0a06d2e2096563.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-4_enl-1405859348159403f1f71c7bff0a06d2e2096563.jpg\" alt=\"The sugar kelp used to make beer. Photo: David Carlson/Marshall Wharf Brewing Co.\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-84950\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar kelp used to make beer. Photo: David Carlson/Marshall Wharf Brewing Co.\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"http://www.marshallwharf.com/\">Marshall Wharf Brewing Co\u003c/a>. on the Belfast, Maine, waterfront, new beers begin their journey into draft lines and pint glasses inside two large tanks. Marshall Wharf has a reputation for making some unconventional beers — a stout with locally sourced oysters, for example, and a wheat-infused kolsch with jalapeno and habanero peppers. A few years ago, David Carlson, the brewing company's owner, discovered a beer from Scotland, called Kelpie, made with seaweed.\u003c/p>\n\u003cp>\"If there's seaweed in Maine and it's a good product,\" he says, \"why not try putting it in the beer?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Few if any U.S. breweries have tried making beer with seaweed.\u003c/p>\n\u003cfigure id=\"attachment_84951\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-3_slide-b6cff336f5df888be5f094d5cc62730c09ecc635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-3_slide-b6cff336f5df888be5f094d5cc62730c09ecc635.jpg\" alt=\"The Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-84951\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're taking a risk,\" says Carlson, \"because when you build a recipe, you want to know everything that's going into it. You don't want to fly blind.\"\u003c/p>\n\u003cp>To lessen that risk, at least a bit, Carlson has been consulting with scientists like Sarah Redmond, an aquaculture specialist at the University of Maine's \u003ca href=\"http://www.ccar.um.maine.edu/\">Center for Cooperative Aquaculture Research\u003c/a>. Maine has been harvesting wild seaweed for years, but has only started getting serious about farming it.\u003c/p>\n\u003cp>\"We know that if we can figure out how to farm it on sea farms, then we'll be able to provide more of a sustainable source of seaweeds,\" says Redmond, \"for exciting new products in Maine and to drive new innovation.\" Products like fertilizer, food ingredients, nutritional supplements or even beer.\u003c/p>\n\u003cp>Redmond has become something of an activist for seaweed, teaching fledgling seaweed farmers like Peter Arnold how to seed kelp and other species and grow them on lines just off shore. Arnold runs \u003ca href=\"http://www.seagrant.umaine.edu/extension/kelp-mussels\">Maine Fresh Sea Farms\u003c/a>, a 6-month-old start-up. His business partner sells mussels to Marshall Wharf and told Carlson about the sugar kelp they were growing in the Damariscotta River in Bristol. Sugar kelp is found in all kinds of foods from Japan to Scotland. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"To have David call up and say, 'I want some for the beer!' was so exciting,\" Arnold says.\u003c/p>\n\u003cp>On a recent Wednesday afternoon Carlson and his crew are about to add some of Arnold's sugar kelp to a new brew, boiling away in one of the tanks at Marshall Wharf.\u003c/p>\n\u003cp>Carlson digs into a plastic bag and pulls out handfuls of the dried kelp. Sarah Redmond is on hand to help add the seaweed. The two climb up to a small platform at the top of the tank.\u003c/p>\n\u003cp>\"All this has to go in,\" instructs Carlson. \"There's nothing pretty about it. Just grab and toss.\"\u003c/p>\n\u003cp>The brittle strips of seaweed disappear into the steam. In all, six pounds of dried kelp, the equivalent of 60 pounds of wet seaweed, go into this 200 gallon batch of scotch ale called Sea Belt. Carlson knew he'd get some iodine from the sugar kelp and some salt to counterbalance the Scottish peat-smoked malt in the beer. But he worried that if the kelp introduced too much of a polysaccharide called carrageenan that the beer would end up thick — like a milkshake. And no one is quite sure what the beer will taste like.\u003c/p>\n\u003cp>A few weeks later, the first batch is done and it's time for a taste test. Carlson wants an expert opinion. So he calls another brewer with a reputation for using off-the-wall ingredients, Sam Calagione, founder of Dogfish Head Craft Brewery in Milton, Del. Calagione agrees to taste Sea Belt, and Carlson ships him some cans. The men hook up via a conference call.\u003c/p>\n\u003cp>Calagione cracks open one of the cans as Carlson eagerly awaits his reaction.\u003c/p>\n\u003cp>\"Pours a beautiful, russet mahogany,\" he says.\u003c/p>\n\u003cp>Calagione takes a sip.\u003c/p>\n\u003cp>\"That's a nice beer,\" he says. \"I get a lot of caramel notes early in the taste.\"\u003c/p>\n\u003cp>The beer is more malty than hoppy, earthy like the scotch ale that it's based on, but a bit more salty, thanks to the sugar kelp. Marshall Wharf Brewing Co. began pouring Sea Belt Scotch Ale on July 15. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.mainepublicradio.org/\">Maine Public Broadcasting Network\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Captain Ahab's Revenge: Brewing Beer From An Ancient Whale Bone",
"title": "Captain Ahab's Revenge: Brewing Beer From An Ancient Whale Bone",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84926\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jason_01_custom-55e93334cf3c6a67295cde9339d244e3e4d551a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jason_01_custom-55e93334cf3c6a67295cde9339d244e3e4d551a1.jpg\" alt=\"Amateur paleontologist and beer lover Jason Osborne organizes fossils in the basement lab of the Calvert Marine Museum in Solomons, Md., last month. Photo: Ryan Kellman/NPR\" width=\"3500\" height=\"2331\" class=\"size-full wp-image-84926\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amateur paleontologist and beer lover Jason Osborne organizes fossils in the basement lab of the Calvert Marine Museum in Solomons, Md., last month. Photo: Ryan Kellman/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Nicholas St. Fleur, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/15/331723450/captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone\">The Salt at NPR Food\u003c/a> (7/15/14)\u003c/p>\n\u003cp>What happens when an amateur paleontologist with a love for beer teams up with a microbiologist? Bone beer, or beer made from yeast scraped from a 35-million-year-old whale fossil, to be precise.\u003c/p>\n\u003cp>The new brew, dubbed Bone Dusters Paleo Ale, is a concoction created by amateur fossil hunter \u003ca href=\"http://paleoquest.org/4.html\">Jason Osborne\u003c/a> of \u003ca href=\"http://paleoquest.org/\" target=\"_blank\">Paleo Quest\u003c/a>, a nonprofit paleontology and geology advocacy group, and microbiologist Jasper Akerboom of the \u003ca href=\"http://www.lostrhino.com/\" target=\"_blank\">Lost Rhino Brewing Company\u003c/a> in Ashburn, Va.\u003c/p>\n\u003cp>Like many scientific innovations, Bone Dusters came to Osborne late one night while he was drinking a beer.\u003c/p>\n\u003cp>Osborne was hunched over his desk, studying ancient whale bones he'd collected on an underwater expedition, when he took a sip and began to ponder how beer has yeast — an organism that transforms sugar into alcohol — and yeast can be found almost anywhere. His gaze shifted from his glass to his fossil.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I thought, even though this is dead, there's got to be things living on it,\" he tells The Salt.\u003c/p>\n\u003cp>And an idea began to brew.\u003c/p>\n\u003cp>Osborne enlisted his friend Akerboom to swab the fossil and a dozen more from the basement drawers of the \u003ca href=\"http://www.calvertmarinemuseum.com/\">Calvert Marine Museum\u003c/a> in Maryland. Akerboom, a former research specialist at the Howard Hughes Medical Institute, didn't think the prehistoric bones could sustain yeast's appetite.\u003c/p>\n\u003cp>But in the name of science and great beer, he swabbed away. The results, he said, surprised him. While most fossils failed to create suitable yeast, Akerboom found one that fermented.\u003c/p>\n\u003cp>What he discovered was a wild yeast subspecies, which the pair named \u003cem>Saccharomyces cerevisiae var protectus, \u003c/em>after the yeast's host, protocetid whale \u003cem>\"Eocetus wardii,\"\u003c/em> an early whale ancestor that Osborne had described in a \u003ca href=\"http://www.bioone.org/doi/abs/10.1666/10-083.1\">2011 paper\u003c/a> in the journal \u003cem>BioOne\u003c/em>.\u003c/p>\n\u003cp>The whale was a prehistoric beast that had hind legs, molars and canine-like teeth. Scientists say it may have been amphibious, dwelling on both land and water.\u003c/p>\n\u003cp>To retrieve the fossils, Osborne went 30 feet down into a Virginia swamp wearing full scuba gear and equipped with a type of crab cage. Down there, the violent water rushed past him like hurricane winds, he says. It was an \"extreme sport for science.\"\u003c/p>\n\u003cp>\"It's such a high risk,\" Osborne says. \"But the yield of return is super awesome.\"\u003c/p>\n\u003cp>In this case, that yield is not just millions-of-years-old fossils, but bone beer.\u003c/p>\n\u003cp>Akerboom says that the yeast is probably not nearly as old as the fossil it was scraped from, but he believes that it came from the swamp that the bones were found in. And it behaves in mysterious ways.\u003c/p>\n\u003cp>\"The fermentation is so strange. It stops and then continues. That's something we haven't seen before, not from our brewing strains,\" says Akerboom.\u003c/p>\n\u003cfigure id=\"attachment_84925\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jasper_01_custom-b18580c9f13303d1f9a6d529045a1a10e612bdd8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jasper_01_custom-b18580c9f13303d1f9a6d529045a1a10e612bdd8.jpg\" alt=\"Jasper Akerboom of the Lost Rhino Brewing Co. in Ashburn, Va., tested a dozen yeasts before finding one that was perfect for making bone beer. Photo: Ryan Kellman/NPR\" width=\"3500\" height=\"2331\" class=\"size-full wp-image-84925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jasper Akerboom of the Lost Rhino Brewing Co. in Ashburn, Va., tested a dozen yeasts before finding one that was perfect for making bone beer. Photo: Ryan Kellman/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Osborne and Akerboom are not the first to craft a prehistoric brew. In a feat that resembles Jurassic Park, Raul Cano \u003ca href=\"http://www.sanluisobispo.com/2011/01/18/1447061/poly-professor-brews-beer-with.html\">extracted yeast\u003c/a> from the stomach of a 45-million-year-old fly entrapped in fossilized amber to create his own beer.\u003c/p>\n\u003cp>Cano, a microbiologist who now operates \u003ca href=\"http://www.fossilfuelsbrewingco.com/\">Fossil Fuels Brewing Co.\u003c/a>, raises some skepticism over the origins of the yeast Osborn and Akerboom discovered.\u003c/p>\n\u003cfigure id=\"attachment_84927\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/bones_02-bf62aacbabfe6c7e39bfb2aa9ba7f8c63e0bbdd7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/bones_02-bf62aacbabfe6c7e39bfb2aa9ba7f8c63e0bbdd7-290x217.jpg\" alt=\"A piece of ancient whale vertebra similar to the one used in the creation of the Bone Dusters Paleo Ale. Photo: Ryan Kellman/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A piece of ancient whale vertebra similar to the one used in the creation of the Bone Dusters Paleo Ale. Photo: Ryan Kellman/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He thinks that the yeast is most likely the product of contamination, whether from the museum or from the people who handled it.\u003c/p>\n\u003cp>But he praises the team's accomplishment. \"Regardless of whether it came from a whale bone, or someone's fingernail, I think it's amazing.\"\u003c/p>\n\u003cp>But only the taste can take this brew from gimmick to classic, he says.\u003c/p>\n\u003cp>\"You drink the first beer because of curiosity,\" Cano says. \"You drink the second because it's good, so if people keep drinking it, I'm impressed.\"\u003c/p>\n\u003cp>At the Bone Dusters premiere in late June, scientists and beer geeks alike arrived to taste what Akerboom described as a citrusy, Belgium-style amber. Osborne will donate part of the Paleo Ale proceeds to buy microscopes for underserved schools in Virginia, he says.\u003c/p>\n\u003cp>\"This was an adventure,\" says Osborne. \"It's getting people excited about paleontology in a different way,\" one prehistoric pint at a time.\u003c/p>\n\u003cp>As you know, we here at The Salt love our beer, so stay tuned for an upcoming video poem celebrating beer ... and the evolutionary saga you can taste in every pint.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84926\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jason_01_custom-55e93334cf3c6a67295cde9339d244e3e4d551a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jason_01_custom-55e93334cf3c6a67295cde9339d244e3e4d551a1.jpg\" alt=\"Amateur paleontologist and beer lover Jason Osborne organizes fossils in the basement lab of the Calvert Marine Museum in Solomons, Md., last month. Photo: Ryan Kellman/NPR\" width=\"3500\" height=\"2331\" class=\"size-full wp-image-84926\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amateur paleontologist and beer lover Jason Osborne organizes fossils in the basement lab of the Calvert Marine Museum in Solomons, Md., last month. Photo: Ryan Kellman/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Nicholas St. Fleur, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/15/331723450/captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone\">The Salt at NPR Food\u003c/a> (7/15/14)\u003c/p>\n\u003cp>What happens when an amateur paleontologist with a love for beer teams up with a microbiologist? Bone beer, or beer made from yeast scraped from a 35-million-year-old whale fossil, to be precise.\u003c/p>\n\u003cp>The new brew, dubbed Bone Dusters Paleo Ale, is a concoction created by amateur fossil hunter \u003ca href=\"http://paleoquest.org/4.html\">Jason Osborne\u003c/a> of \u003ca href=\"http://paleoquest.org/\" target=\"_blank\">Paleo Quest\u003c/a>, a nonprofit paleontology and geology advocacy group, and microbiologist Jasper Akerboom of the \u003ca href=\"http://www.lostrhino.com/\" target=\"_blank\">Lost Rhino Brewing Company\u003c/a> in Ashburn, Va.\u003c/p>\n\u003cp>Like many scientific innovations, Bone Dusters came to Osborne late one night while he was drinking a beer.\u003c/p>\n\u003cp>Osborne was hunched over his desk, studying ancient whale bones he'd collected on an underwater expedition, when he took a sip and began to ponder how beer has yeast — an organism that transforms sugar into alcohol — and yeast can be found almost anywhere. His gaze shifted from his glass to his fossil.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I thought, even though this is dead, there's got to be things living on it,\" he tells The Salt.\u003c/p>\n\u003cp>And an idea began to brew.\u003c/p>\n\u003cp>Osborne enlisted his friend Akerboom to swab the fossil and a dozen more from the basement drawers of the \u003ca href=\"http://www.calvertmarinemuseum.com/\">Calvert Marine Museum\u003c/a> in Maryland. Akerboom, a former research specialist at the Howard Hughes Medical Institute, didn't think the prehistoric bones could sustain yeast's appetite.\u003c/p>\n\u003cp>But in the name of science and great beer, he swabbed away. The results, he said, surprised him. While most fossils failed to create suitable yeast, Akerboom found one that fermented.\u003c/p>\n\u003cp>What he discovered was a wild yeast subspecies, which the pair named \u003cem>Saccharomyces cerevisiae var protectus, \u003c/em>after the yeast's host, protocetid whale \u003cem>\"Eocetus wardii,\"\u003c/em> an early whale ancestor that Osborne had described in a \u003ca href=\"http://www.bioone.org/doi/abs/10.1666/10-083.1\">2011 paper\u003c/a> in the journal \u003cem>BioOne\u003c/em>.\u003c/p>\n\u003cp>The whale was a prehistoric beast that had hind legs, molars and canine-like teeth. Scientists say it may have been amphibious, dwelling on both land and water.\u003c/p>\n\u003cp>To retrieve the fossils, Osborne went 30 feet down into a Virginia swamp wearing full scuba gear and equipped with a type of crab cage. Down there, the violent water rushed past him like hurricane winds, he says. It was an \"extreme sport for science.\"\u003c/p>\n\u003cp>\"It's such a high risk,\" Osborne says. \"But the yield of return is super awesome.\"\u003c/p>\n\u003cp>In this case, that yield is not just millions-of-years-old fossils, but bone beer.\u003c/p>\n\u003cp>Akerboom says that the yeast is probably not nearly as old as the fossil it was scraped from, but he believes that it came from the swamp that the bones were found in. And it behaves in mysterious ways.\u003c/p>\n\u003cp>\"The fermentation is so strange. It stops and then continues. That's something we haven't seen before, not from our brewing strains,\" says Akerboom.\u003c/p>\n\u003cfigure id=\"attachment_84925\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jasper_01_custom-b18580c9f13303d1f9a6d529045a1a10e612bdd8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jasper_01_custom-b18580c9f13303d1f9a6d529045a1a10e612bdd8.jpg\" alt=\"Jasper Akerboom of the Lost Rhino Brewing Co. in Ashburn, Va., tested a dozen yeasts before finding one that was perfect for making bone beer. Photo: Ryan Kellman/NPR\" width=\"3500\" height=\"2331\" class=\"size-full wp-image-84925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jasper Akerboom of the Lost Rhino Brewing Co. in Ashburn, Va., tested a dozen yeasts before finding one that was perfect for making bone beer. Photo: Ryan Kellman/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Osborne and Akerboom are not the first to craft a prehistoric brew. In a feat that resembles Jurassic Park, Raul Cano \u003ca href=\"http://www.sanluisobispo.com/2011/01/18/1447061/poly-professor-brews-beer-with.html\">extracted yeast\u003c/a> from the stomach of a 45-million-year-old fly entrapped in fossilized amber to create his own beer.\u003c/p>\n\u003cp>Cano, a microbiologist who now operates \u003ca href=\"http://www.fossilfuelsbrewingco.com/\">Fossil Fuels Brewing Co.\u003c/a>, raises some skepticism over the origins of the yeast Osborn and Akerboom discovered.\u003c/p>\n\u003cfigure id=\"attachment_84927\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/bones_02-bf62aacbabfe6c7e39bfb2aa9ba7f8c63e0bbdd7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/bones_02-bf62aacbabfe6c7e39bfb2aa9ba7f8c63e0bbdd7-290x217.jpg\" alt=\"A piece of ancient whale vertebra similar to the one used in the creation of the Bone Dusters Paleo Ale. Photo: Ryan Kellman/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A piece of ancient whale vertebra similar to the one used in the creation of the Bone Dusters Paleo Ale. Photo: Ryan Kellman/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He thinks that the yeast is most likely the product of contamination, whether from the museum or from the people who handled it.\u003c/p>\n\u003cp>But he praises the team's accomplishment. \"Regardless of whether it came from a whale bone, or someone's fingernail, I think it's amazing.\"\u003c/p>\n\u003cp>But only the taste can take this brew from gimmick to classic, he says.\u003c/p>\n\u003cp>\"You drink the first beer because of curiosity,\" Cano says. \"You drink the second because it's good, so if people keep drinking it, I'm impressed.\"\u003c/p>\n\u003cp>At the Bone Dusters premiere in late June, scientists and beer geeks alike arrived to taste what Akerboom described as a citrusy, Belgium-style amber. Osborne will donate part of the Paleo Ale proceeds to buy microscopes for underserved schools in Virginia, he says.\u003c/p>\n\u003cp>\"This was an adventure,\" says Osborne. \"It's getting people excited about paleontology in a different way,\" one prehistoric pint at a time.\u003c/p>\n\u003cp>As you know, we here at The Salt love our beer, so stay tuned for an upcoming video poem celebrating beer ... and the evolutionary saga you can taste in every pint.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food-Mood Connection: How You Eat Can Amp Up Or Tamp Down Stress",
"title": "Food-Mood Connection: How You Eat Can Amp Up Or Tamp Down Stress",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84863\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/food-stress-2_enl-e10b465c8c6d5c21285ad0000894d9fdec69310a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/food-stress-2_enl-e10b465c8c6d5c21285ad0000894d9fdec69310a.jpg\" alt=\"A nutrient-dense diet may help tamp down stress. And these foods may help boost our moods (clockwise from left): pumpkin seeds, sardines, eggs, salmon, flax seeds, Swiss chard and dark chocolate. Photo: Meredith Rizzo/NPR\" width=\"3500\" height=\"2331\" class=\"size-full wp-image-84863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A nutrient-dense diet may help tamp down stress. And these foods may help boost our moods (clockwise from left): pumpkin seeds, sardines, eggs, salmon, flax seeds, Swiss chard and dark chocolate. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/14/329529110/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140714_me_food-mood_connection_how_you_eat_can_amp_up_or_tamp_down_stress.mp3\"] \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/14/329529110/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress\">The Salt at NPR Food\u003c/a> (7/14/14)\u003c/p>\n\u003cp>Eat more when you're stressed? You're not alone. More than a third of the participants in a \u003ca href=\"http://www.rwjf.org/en/research-publications/find-rwjf-research/2014/07/the-burden-of-stress-in-america.html\">national survey\u003c/a> conducted by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health said they change their diets during stressful times.\u003c/p>\n\u003cp>And many of us are quick to turn to either sugary foods or highly refined carbohydrates such as bagels or white pasta when the stress hits.\u003c/p>\n\u003cp>\"There can be a bit of a vicious cycle,\" says \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a>, a professor of pediatrics and nutrition at Harvard University and a researcher at Boston Children's Hospital. \"When we feel stressed we seek foods that are going to comfort us immediately, but often times those foods lead to surges and crashes in hormones and blood sugar that increase our susceptibility to new stresses.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, of course, we can't control lots of the events and circumstances that lead to stress. But, Ludwig says, \"our body chemistry can very much affect how that stress gets to us.\"\u003c/p>\n\u003cp>He points to a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/10049982\">study\u003c/a> he and some colleagues published in the journal \u003cem>Pediatrics\u003c/em> several years back.\u003c/p>\n\u003cp>They gave teenage boys different types of breakfast meals. One included protein-rich eggs, while another meal included high-fiber, steel-cut oats. A third meal of instant oatmeal was highest on the \u003ca href=\"http://www.health.harvard.edu/newsweek/Glycemic_index_and_glycemic_load_for_100_foods.htm\">glycemic index\u003c/a>, a measure of how quickly sugar is absorbed and how soon a food is likely to make you hungry again.\u003c/p>\n\u003cp>\"After the highly refined instant oatmeal, blood sugar soared but then crashed a few hours later,\" Ludwig says. \"And when that happened the [stress] hormone adrenaline, or epinephrine, surged to very high levels.\"\u003c/p>\n\u003cp>Ludwig says the links between food and mood are complex. And just as there are individual differences in susceptibility to diseases, there are differences in response to food, too. Not all of us are equally sensitive to foods like instant oatmeal, high on the glycemic index.\u003c/p>\n\u003cp>Given what we know about how different foods affect the risk of cardiovascular disease and Type 2 diabetes, \"why should it be so surprising that the nature of the foods we eat can also affect our emotional and mental well-being?\" Ludwig says.\u003c/p>\n\u003cp>So, if eating lots of refined carbs and sugar may exacerbate our responses to stress, are there other types of food that make us more resilient? Researcher \u003ca href=\"http://irp.nih.gov/pi/joseph-hibbeln\">Joe Hibbeln\u003c/a> of the National Institutes of Health believes the answer is yes.\u003c/p>\n\u003cp>\"I think there's a very strong connection between what you eat and your mood,\" Hibbeln says.\u003c/p>\n\u003cp>He has spent the past two decades investigating links between the omega-3 fatty acids found in fish and emotional health.\u003c/p>\n\u003cp>\"One of the most basic ways that omega-3s help to regulate mood is by quieting down the [body's] response to inflammation,\" Hibbeln says.\u003c/p>\n\u003cp>When you get walloped by something, whether it's a virus or an emotional stressor, you want to bounce back as quickly as possible, he notes.\u003c/p>\n\u003cp>\"You can either be good at weathering stress or you can be brittle. And omega-3s make your stress system more flexible,\" Hibbeln says. He points to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24417620\">studies\u003c/a> showing that omega-3s can help protect neurons against the damage that can be done by chronic stress.\u003c/p>\n\u003cp>He also points to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24805797\">clinical trials\u003c/a> that have found that omega-3s may help control depressive symptoms. And a\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22970149\"> study\u003c/a> of schoolchildren in England linked omega-3s to more pro-social behavior.\u003c/p>\n\u003cp>Hibbeln knows that some people shy away from fish due to the cost, so he points to affordable options such as canned light tuna and sardines, which are good sources of omega-3s. There are also plant-based sources of omega-3s, such as flaxseed and chia seeds.\u003c/p>\n\u003cp>Now, clearly, omega-3s aren't the only food that's good for our emotional health.\u003c/p>\n\u003cp>\u003ca href=\"http://asp.cumc.columbia.edu/facdb/profile_list.asp?uni=ar917&DepAffil=Psychiatry\">Drew Ramsey\u003c/a>, a psychiatrist at Columbia University and author of \u003cem>The\u003c/em> \u003cem>Happiness Diet\u003c/em>, says a nutrient-rich diet is best for beating stress.\u003c/p>\n\u003cp>He points to his favorite stress-busting breakfast: scrambled eggs mixed with kale (or other greens) and topped with pumpkin seeds.\u003c/p>\n\u003cp>With this meal, you're covering all your bases, Ramsey says. The eggs are a good source of B vitamins and protein, which can be more satiating than a carb-based breakfast. The greens are incredibly nutrient-dense, and are a good source of vitamin A, vitamin K and potassium.\u003c/p>\n\u003cp>And the pumpkin seeds are a good source of magnesium — which is thought to play a role in \u003ca href=\"http://www.nlm.nih.gov/medlineplus/druginfo/natural/998.html\">fending off anxiety\u003c/a> — and zinc, which may help \u003ca href=\"http://www.nlm.nih.gov/medlineplus/druginfo/natural/982.html\">boost the immune system\u003c/a>.\u003c/p>\n\u003cp>For dessert, go for dark chocolate, which can have \"an acute affect on mood,\" Ramsey says. He points to a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Consumption+of+cocoa+flavanols+results+in+acute+improvements+in+mood+and+cognitive+performance+during+sustained+mental+effort\">study\u003c/a> that found cocoa flavanols can help boost mood and sustain clear thinking among adults who are engaged in intense mental efforts — like students cramming, or journalists on deadline.\u003c/p>\n\u003cp>In addition, dark chocolate has been shown to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">improve vascular health\u003c/a> by increasing blood flow and reducing inflammation.\u003c/p>\n\u003cp>The bottom line? The foods we choose can't magic away stress. But Ramsey says he believes \"there is a very, very strong connection between food and mood.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84863\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/food-stress-2_enl-e10b465c8c6d5c21285ad0000894d9fdec69310a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/food-stress-2_enl-e10b465c8c6d5c21285ad0000894d9fdec69310a.jpg\" alt=\"A nutrient-dense diet may help tamp down stress. And these foods may help boost our moods (clockwise from left): pumpkin seeds, sardines, eggs, salmon, flax seeds, Swiss chard and dark chocolate. Photo: Meredith Rizzo/NPR\" width=\"3500\" height=\"2331\" class=\"size-full wp-image-84863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A nutrient-dense diet may help tamp down stress. And these foods may help boost our moods (clockwise from left): pumpkin seeds, sardines, eggs, salmon, flax seeds, Swiss chard and dark chocolate. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/14/329529110/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/14/329529110/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress\">The Salt at NPR Food\u003c/a> (7/14/14)\u003c/p>\n\u003cp>Eat more when you're stressed? You're not alone. More than a third of the participants in a \u003ca href=\"http://www.rwjf.org/en/research-publications/find-rwjf-research/2014/07/the-burden-of-stress-in-america.html\">national survey\u003c/a> conducted by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health said they change their diets during stressful times.\u003c/p>\n\u003cp>And many of us are quick to turn to either sugary foods or highly refined carbohydrates such as bagels or white pasta when the stress hits.\u003c/p>\n\u003cp>\"There can be a bit of a vicious cycle,\" says \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a>, a professor of pediatrics and nutrition at Harvard University and a researcher at Boston Children's Hospital. \"When we feel stressed we seek foods that are going to comfort us immediately, but often times those foods lead to surges and crashes in hormones and blood sugar that increase our susceptibility to new stresses.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, of course, we can't control lots of the events and circumstances that lead to stress. But, Ludwig says, \"our body chemistry can very much affect how that stress gets to us.\"\u003c/p>\n\u003cp>He points to a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/10049982\">study\u003c/a> he and some colleagues published in the journal \u003cem>Pediatrics\u003c/em> several years back.\u003c/p>\n\u003cp>They gave teenage boys different types of breakfast meals. One included protein-rich eggs, while another meal included high-fiber, steel-cut oats. A third meal of instant oatmeal was highest on the \u003ca href=\"http://www.health.harvard.edu/newsweek/Glycemic_index_and_glycemic_load_for_100_foods.htm\">glycemic index\u003c/a>, a measure of how quickly sugar is absorbed and how soon a food is likely to make you hungry again.\u003c/p>\n\u003cp>\"After the highly refined instant oatmeal, blood sugar soared but then crashed a few hours later,\" Ludwig says. \"And when that happened the [stress] hormone adrenaline, or epinephrine, surged to very high levels.\"\u003c/p>\n\u003cp>Ludwig says the links between food and mood are complex. And just as there are individual differences in susceptibility to diseases, there are differences in response to food, too. Not all of us are equally sensitive to foods like instant oatmeal, high on the glycemic index.\u003c/p>\n\u003cp>Given what we know about how different foods affect the risk of cardiovascular disease and Type 2 diabetes, \"why should it be so surprising that the nature of the foods we eat can also affect our emotional and mental well-being?\" Ludwig says.\u003c/p>\n\u003cp>So, if eating lots of refined carbs and sugar may exacerbate our responses to stress, are there other types of food that make us more resilient? Researcher \u003ca href=\"http://irp.nih.gov/pi/joseph-hibbeln\">Joe Hibbeln\u003c/a> of the National Institutes of Health believes the answer is yes.\u003c/p>\n\u003cp>\"I think there's a very strong connection between what you eat and your mood,\" Hibbeln says.\u003c/p>\n\u003cp>He has spent the past two decades investigating links between the omega-3 fatty acids found in fish and emotional health.\u003c/p>\n\u003cp>\"One of the most basic ways that omega-3s help to regulate mood is by quieting down the [body's] response to inflammation,\" Hibbeln says.\u003c/p>\n\u003cp>When you get walloped by something, whether it's a virus or an emotional stressor, you want to bounce back as quickly as possible, he notes.\u003c/p>\n\u003cp>\"You can either be good at weathering stress or you can be brittle. And omega-3s make your stress system more flexible,\" Hibbeln says. He points to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24417620\">studies\u003c/a> showing that omega-3s can help protect neurons against the damage that can be done by chronic stress.\u003c/p>\n\u003cp>He also points to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24805797\">clinical trials\u003c/a> that have found that omega-3s may help control depressive symptoms. And a\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22970149\"> study\u003c/a> of schoolchildren in England linked omega-3s to more pro-social behavior.\u003c/p>\n\u003cp>Hibbeln knows that some people shy away from fish due to the cost, so he points to affordable options such as canned light tuna and sardines, which are good sources of omega-3s. There are also plant-based sources of omega-3s, such as flaxseed and chia seeds.\u003c/p>\n\u003cp>Now, clearly, omega-3s aren't the only food that's good for our emotional health.\u003c/p>\n\u003cp>\u003ca href=\"http://asp.cumc.columbia.edu/facdb/profile_list.asp?uni=ar917&DepAffil=Psychiatry\">Drew Ramsey\u003c/a>, a psychiatrist at Columbia University and author of \u003cem>The\u003c/em> \u003cem>Happiness Diet\u003c/em>, says a nutrient-rich diet is best for beating stress.\u003c/p>\n\u003cp>He points to his favorite stress-busting breakfast: scrambled eggs mixed with kale (or other greens) and topped with pumpkin seeds.\u003c/p>\n\u003cp>With this meal, you're covering all your bases, Ramsey says. The eggs are a good source of B vitamins and protein, which can be more satiating than a carb-based breakfast. The greens are incredibly nutrient-dense, and are a good source of vitamin A, vitamin K and potassium.\u003c/p>\n\u003cp>And the pumpkin seeds are a good source of magnesium — which is thought to play a role in \u003ca href=\"http://www.nlm.nih.gov/medlineplus/druginfo/natural/998.html\">fending off anxiety\u003c/a> — and zinc, which may help \u003ca href=\"http://www.nlm.nih.gov/medlineplus/druginfo/natural/982.html\">boost the immune system\u003c/a>.\u003c/p>\n\u003cp>For dessert, go for dark chocolate, which can have \"an acute affect on mood,\" Ramsey says. He points to a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Consumption+of+cocoa+flavanols+results+in+acute+improvements+in+mood+and+cognitive+performance+during+sustained+mental+effort\">study\u003c/a> that found cocoa flavanols can help boost mood and sustain clear thinking among adults who are engaged in intense mental efforts — like students cramming, or journalists on deadline.\u003c/p>\n\u003cp>In addition, dark chocolate has been shown to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">improve vascular health\u003c/a> by increasing blood flow and reducing inflammation.\u003c/p>\n\u003cp>The bottom line? The foods we choose can't magic away stress. But Ramsey says he believes \"there is a very, very strong connection between food and mood.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Are Organic Vegetables More Nutritious After All?",
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"content": "\u003cfigure id=\"attachment_84858\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/organicveggies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/organicveggies.jpg\" alt=\"Organic fruits and vegetables deliver between 20 and 40 percent more antioxidants than conventional fruits and vegetables, a new study finds. Photo: Molly Marshall/Flickr\" width=\"1120\" height=\"629\" class=\"size-full wp-image-84858\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Organic fruits and vegetables deliver between 20 and 40 percent more antioxidants than conventional fruits and vegetables, a new study finds. Photo: Molly Marshall/\u003ca href=\"https://www.flickr.com/photos/elisharene/\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/11/330760923/are-organic-vegetables-more-nutritious-after-all\">All Things Considered\u003c/a>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140711_atc_organic_nutrition.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/11/330760923/are-organic-vegetables-more-nutritious-after-all\">The Salt at NPR Food\u003c/a> (7/11/14)\u003c/p>\n\u003cp>There may never be an end to arguments over whether organic food is more nutritious. But a new \u003ca href=\"http://csanr.wsu.edu/program-areas/m2m/research-areas/nutritional-quality/bjn-2014/\">study\u003c/a> is the most ambitious attempt so far to resolve the issue — and it concludes that organic fruit and vegetables offer a key benefit.\u003c/p>\n\u003cp>It's a scientific reply to an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/04/160395259/why-organic-food-may-not-be-healthier-for-you\">analysis\u003c/a> that some researchers at Stanford University published two years ago. That paper, which generated lots of media \u003ca href=\"http://opinionator.blogs.nytimes.com/2012/10/02/that-flawed-stanford-study/?_php=true&_type=blogs&_r=0\">coverage\u003c/a> and much \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/07/160681396/when-it-comes-to-buying-organic-science-and-beliefs-dont-always-mesh\">controversy\u003c/a>, reviewed more than 200 studies of organic and conventional food, and concluded that organic foods do not really offer any significant nutritional benefit.\u003c/p>\n\u003cp>This new analysis, from a group of scientists mostly based in Europe, crunched data from an even bigger pile of studies: 343 of them, carried out over the past several decades. It will be published Monday in the \u003cem>British Journal of Nutrition\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new analysis repeats some of the Stanford group's findings. It finds that organic and conventional vegetables offer similar levels of many nutrients, including minerals, vitamin C and vitamin E. Conventional crops are higher in protein. And there are fewer pesticide residues on organic foods, as you'd expect.\u003c/p>\n\u003cp>But the group found a significant difference in the levels of special compounds called antioxidants. \"Across the important antioxidant compounds in fruits and vegetables, organic fruits and vegetables deliver between 20 and 40 percent higher antioxidant activity,\" says \u003ca href=\"http://csanr.wsu.edu/people/chuck-benbrook/\">Charles Benbrook\u003c/a>, from Washington State University's Center for Sustaining Agriculture and Natural Resources, a co-author of the study.\u003c/p>\n\u003cp>These antioxidant compounds, which go by names like flavonoids and carotenoids, are getting a lot of attention lately. Their effects remain somewhat murky, but scientists say they can protect cells from the effects of aging, or from the sort of damage that can lead to cancer.\u003c/p>\n\u003cp>Benbrook says this is a big reason why public health experts want us all to eat more fruits and vegetables: They deliver a good dose of antioxidants. And if organic produce provides more of them, he says, \"we think that's a big deal.\"\u003c/p>\n\u003cp>Benbrook thinks there are a couple of reasons why they're seeing this result.\u003c/p>\n\u003cp>First, plants make these compounds to protect themselves when they run into challenges like insects or diseases. And organic crops, because they aren't protected by as many chemical pesticides, have to fight off more hungry bugs. \"Plants in an organic field are getting chewed on,\" he says.\u003c/p>\n\u003cp>The second reason, Benbrook says, is that organic crops aren't getting as much fertilizer. More heavily fertilized conventional crops may grow faster and get bigger, but as a result, their nutrients may get diluted.\u003c/p>\n\u003cp>\"That's why when you buy these great big juicy apples that are just sweet as sin, it's that extra moisture and carbohydrate that dilutes the vitamin C and the anthocyanins,\" he says.\u003c/p>\n\u003cp>This analysis, however, probably isn't the end of this debate.\u003c/p>\n\u003cp>\u003ca href=\"http://hnrca.tufts.edu/people/scientists/a-j/jeffrey-b-blumberg-ph-d/\">Jeffrey Blumberg\u003c/a>, a professor of nutrition at Tufts University, says attempts to draw conclusions from collections of hundreds of different studies, each one comparing organic and conventional food, are beset by a host of methodological problems. For one thing, there's no single \"organic\" or \"conventional\" production system.\u003c/p>\n\u003cp>Some organic crops get lots of organic fertilizer; some don't. Some are protected with lots of natural pesticides; some are not. Conventional practices vary widely, too. So it's difficult to know, in the end, what you really are comparing. And food that's compared in these studies may not be the same as the food you're buying in the store.\u003c/p>\n\u003cp>In any case, Blumberg says, the difference in nutritional quality between organic and non-organic fruits and vegetables really isn't that big — especially when you consider the gap between what Americans should eat, and what they really consume.\u003c/p>\n\u003cp>\"Most Americans are getting only a couple of servings of fruits and vegetables every day,\" he says. \"We're recommending that they get up to nine servings.\"\u003c/p>\n\u003cp>What really will make a difference in people's health, he says, is just eating more fruits, vegetables and whole grains. If you eat plenty of these foods — whether they're organic or not — you'll get plenty of antioxidants. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "New data show that organic produce has higher levels of antioxidants. But you can get plenty of those compounds just by eating more fruits and vegetables, no matter how they're grown.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84858\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/organicveggies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/organicveggies.jpg\" alt=\"Organic fruits and vegetables deliver between 20 and 40 percent more antioxidants than conventional fruits and vegetables, a new study finds. Photo: Molly Marshall/Flickr\" width=\"1120\" height=\"629\" class=\"size-full wp-image-84858\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Organic fruits and vegetables deliver between 20 and 40 percent more antioxidants than conventional fruits and vegetables, a new study finds. Photo: Molly Marshall/\u003ca href=\"https://www.flickr.com/photos/elisharene/\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/11/330760923/are-organic-vegetables-more-nutritious-after-all\">All Things Considered\u003c/a>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140711_atc_organic_nutrition.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/11/330760923/are-organic-vegetables-more-nutritious-after-all\">The Salt at NPR Food\u003c/a> (7/11/14)\u003c/p>\n\u003cp>There may never be an end to arguments over whether organic food is more nutritious. But a new \u003ca href=\"http://csanr.wsu.edu/program-areas/m2m/research-areas/nutritional-quality/bjn-2014/\">study\u003c/a> is the most ambitious attempt so far to resolve the issue — and it concludes that organic fruit and vegetables offer a key benefit.\u003c/p>\n\u003cp>It's a scientific reply to an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/04/160395259/why-organic-food-may-not-be-healthier-for-you\">analysis\u003c/a> that some researchers at Stanford University published two years ago. That paper, which generated lots of media \u003ca href=\"http://opinionator.blogs.nytimes.com/2012/10/02/that-flawed-stanford-study/?_php=true&_type=blogs&_r=0\">coverage\u003c/a> and much \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/07/160681396/when-it-comes-to-buying-organic-science-and-beliefs-dont-always-mesh\">controversy\u003c/a>, reviewed more than 200 studies of organic and conventional food, and concluded that organic foods do not really offer any significant nutritional benefit.\u003c/p>\n\u003cp>This new analysis, from a group of scientists mostly based in Europe, crunched data from an even bigger pile of studies: 343 of them, carried out over the past several decades. It will be published Monday in the \u003cem>British Journal of Nutrition\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new analysis repeats some of the Stanford group's findings. It finds that organic and conventional vegetables offer similar levels of many nutrients, including minerals, vitamin C and vitamin E. Conventional crops are higher in protein. And there are fewer pesticide residues on organic foods, as you'd expect.\u003c/p>\n\u003cp>But the group found a significant difference in the levels of special compounds called antioxidants. \"Across the important antioxidant compounds in fruits and vegetables, organic fruits and vegetables deliver between 20 and 40 percent higher antioxidant activity,\" says \u003ca href=\"http://csanr.wsu.edu/people/chuck-benbrook/\">Charles Benbrook\u003c/a>, from Washington State University's Center for Sustaining Agriculture and Natural Resources, a co-author of the study.\u003c/p>\n\u003cp>These antioxidant compounds, which go by names like flavonoids and carotenoids, are getting a lot of attention lately. Their effects remain somewhat murky, but scientists say they can protect cells from the effects of aging, or from the sort of damage that can lead to cancer.\u003c/p>\n\u003cp>Benbrook says this is a big reason why public health experts want us all to eat more fruits and vegetables: They deliver a good dose of antioxidants. And if organic produce provides more of them, he says, \"we think that's a big deal.\"\u003c/p>\n\u003cp>Benbrook thinks there are a couple of reasons why they're seeing this result.\u003c/p>\n\u003cp>First, plants make these compounds to protect themselves when they run into challenges like insects or diseases. And organic crops, because they aren't protected by as many chemical pesticides, have to fight off more hungry bugs. \"Plants in an organic field are getting chewed on,\" he says.\u003c/p>\n\u003cp>The second reason, Benbrook says, is that organic crops aren't getting as much fertilizer. More heavily fertilized conventional crops may grow faster and get bigger, but as a result, their nutrients may get diluted.\u003c/p>\n\u003cp>\"That's why when you buy these great big juicy apples that are just sweet as sin, it's that extra moisture and carbohydrate that dilutes the vitamin C and the anthocyanins,\" he says.\u003c/p>\n\u003cp>This analysis, however, probably isn't the end of this debate.\u003c/p>\n\u003cp>\u003ca href=\"http://hnrca.tufts.edu/people/scientists/a-j/jeffrey-b-blumberg-ph-d/\">Jeffrey Blumberg\u003c/a>, a professor of nutrition at Tufts University, says attempts to draw conclusions from collections of hundreds of different studies, each one comparing organic and conventional food, are beset by a host of methodological problems. For one thing, there's no single \"organic\" or \"conventional\" production system.\u003c/p>\n\u003cp>Some organic crops get lots of organic fertilizer; some don't. Some are protected with lots of natural pesticides; some are not. Conventional practices vary widely, too. So it's difficult to know, in the end, what you really are comparing. And food that's compared in these studies may not be the same as the food you're buying in the store.\u003c/p>\n\u003cp>In any case, Blumberg says, the difference in nutritional quality between organic and non-organic fruits and vegetables really isn't that big — especially when you consider the gap between what Americans should eat, and what they really consume.\u003c/p>\n\u003cp>\"Most Americans are getting only a couple of servings of fruits and vegetables every day,\" he says. \"We're recommending that they get up to nine servings.\"\u003c/p>\n\u003cp>What really will make a difference in people's health, he says, is just eating more fruits, vegetables and whole grains. If you eat plenty of these foods — whether they're organic or not — you'll get plenty of antioxidants. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_84787\" class=\"wp-caption aligncenter\" style=\"max-width: 2650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheese-1b312b89388fc5d5f1b2f088046ca7b6828894db.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheese-1b312b89388fc5d5f1b2f088046ca7b6828894db.jpg\" alt=\"You can find wood pulp in several brands of packaged shredded cheese. It helps keep the cheese from clumping. Photo: Maggie Starbard/NPR\" width=\"2650\" height=\"1987\" class=\"size-full wp-image-84787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can find wood pulp in several brands of packaged shredded cheese. It helps keep the cheese from clumping. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/329767647/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140710_me_from_mcdonalds_to_organic_valley_youre_probably_eating_wood_pulp.mp3\"] \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/329767647/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp\">The Salt at NPR\u003c/a> (7/10/14)\u003cbr>\nDo not be alarmed, but you may be eating wood pulp. Or at least an additive that started out as wood.\u003c/p>\n\u003cp>If you buy shredded cheeses, including brands such as Organic Valley and Sargento, or hit the drive-through at McDonald's for a breakfast sandwich or a smoothie, or douse some ribs with bottled barbecue sauce, there's likely some cellulose that's been added to your food.\u003c/p>\n\u003cp>Cellulose is basically plant fiber, and one of the most common sources is wood pulp. Manufacturers grind up the wood and extract the cellulose.\u003c/p>\n\u003cp>It's odd to imagine the same kind of pulp that's used to make paper turning up in our food. So, it's no surprise there's buzz over a spate of recent posts, from \u003ca href=\"http://qz.com/223742/there-is-a-secret-ingredient-in-your-burgers-wood-pulp/\">Quartz\u003c/a> to the \u003ca href=\"http://www.latimes.com/food/dailydish/la-dd-wood-pulp-cellulose-burger-taco-20140630-story.html\">Los Angeles Times\u003c/a>, on the food industry's \u003ca href=\"http://money.msn.com/shopping-deals/who-is-putting-wood-in-your-food-thestreet.aspx?cp-documentid=6792745\">widespread\u003c/a> use of cellulose to help add texture and fiber to foods.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But there's not much new here. The FDA long ago green-lighted the \u003ca href=\"http://www.accessdata.fda.gov/scripts/fcn/fcnDetailNavigation.cfm?rpt=scogsListing&id=289\">use of added cellulose\u003c/a> in foodstuffs. And, in our bodies this cellulose passes right through our GI tracts, virtually unabsorbed.\u003c/p>\n\u003cp>Food scientist \u003ca href=\"http://foodscience.psu.edu/directory/jnc3\">John Coupland\u003c/a> of Penn State says it doesn't matter much where the cellulose comes from. In theory, you could extract it from any plant, from asparagus to onions, but he says that would be a waste of good food.\u003c/p>\n\u003cp>\"A good way to think about it is to ask: Would our food be any better or worse if the cellulose used was sourced from another plant?\" And Coupland says the answer is no. \"Cellulose is just a molecule, and probably one we want more of in our diets.\"\u003c/p>\n\u003cp>\"Ah, yes, the 'wood pulp in cheese' stories,\" Elizabeth Horton of Organic Valley responded to us when we asked her about the headlines.\u003c/p>\n\u003cp>\"Yes, Organic Valley does use cellulose in our shredded cheeses; it's a pretty standard anti-caking agent.\" So, it helps prevent the bits of cheese from clumping together.\u003c/p>\n\u003cp>Horton says there is work in the industry to find other sources allowed for organic use, but \"the challenge is they are not as effective at anti-caking.\"\u003c/p>\n\u003cp>And, perhaps, not as cost-effective either.\u003c/p>\n\u003cp>We reached out to a supplier of cellulose, Sweetener Supply Corp. The company's Jon Bodner told us that there have been efforts to extract cellulose from a wide range of plants including oat and soybean hulls, corn stover and even hemp. \"But establishing a new supply chain system to accumulate the [plant] materials is cost-prohibitive.\"\u003c/p>\n\u003cp>He points to an effort in the late 1990s to \u003ca href=\"http://news.google.com/newspapers?nid=1933&dat=19970908&id=hZsgAAAAIBAJ&sjid=7WgFAAAAIBAJ&pg=1363,1239213\">establish a cellulose pulp plant\u003c/a> using corn stalks, leaves and husks, but it failed.\u003c/p>\n\u003cp>And now, there are additional challenges to using nonwood plants. For instance, lots of customers, Bodner says, are demanding non-genetically modified products. If the cellulose industry were to use corn stalks, leaves and husks or sugar beets, it would be a challenge to keep the supply chain free of genetically modified crop residue.\u003c/p>\n\u003cp>Bodner is accustomed to clearing up misconceptions about his industry. For instance, the idea that cellulose is just like saw dust. Nope. He says sawdust contains only about 40 percent cellulose. Whereas the powdered cellulose used in foods contains about 97 percent cellulose.\u003c/p>\n\u003cp>The baking industry has been\u003ca href=\"http://news.google.com/newspapers?nid=1499&dat=19770831&id=TWIaAAAAIBAJ&sjid=eykEAAAAIBAJ&pg=6960,6707216\"> defending\u003c/a> the use of cellulose for more than 35 years. Back in 1977, the ITT Continental Baking Co. promoted its use of cellulose as a way to boost healthy fiber.\u003c/p>\n\u003cp>\"We feel it's important to get the facts out,\" the baking company's John Colmey told \u003cem>The Milwaukee Journal\u003c/em> back then. And it seems, decades later, the industry is still working to win consumer acceptance. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/329767647/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp\">The Salt at NPR\u003c/a> (7/10/14)\u003cbr>\nDo not be alarmed, but you may be eating wood pulp. Or at least an additive that started out as wood.\u003c/p>\n\u003cp>If you buy shredded cheeses, including brands such as Organic Valley and Sargento, or hit the drive-through at McDonald's for a breakfast sandwich or a smoothie, or douse some ribs with bottled barbecue sauce, there's likely some cellulose that's been added to your food.\u003c/p>\n\u003cp>Cellulose is basically plant fiber, and one of the most common sources is wood pulp. Manufacturers grind up the wood and extract the cellulose.\u003c/p>\n\u003cp>It's odd to imagine the same kind of pulp that's used to make paper turning up in our food. So, it's no surprise there's buzz over a spate of recent posts, from \u003ca href=\"http://qz.com/223742/there-is-a-secret-ingredient-in-your-burgers-wood-pulp/\">Quartz\u003c/a> to the \u003ca href=\"http://www.latimes.com/food/dailydish/la-dd-wood-pulp-cellulose-burger-taco-20140630-story.html\">Los Angeles Times\u003c/a>, on the food industry's \u003ca href=\"http://money.msn.com/shopping-deals/who-is-putting-wood-in-your-food-thestreet.aspx?cp-documentid=6792745\">widespread\u003c/a> use of cellulose to help add texture and fiber to foods.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But there's not much new here. The FDA long ago green-lighted the \u003ca href=\"http://www.accessdata.fda.gov/scripts/fcn/fcnDetailNavigation.cfm?rpt=scogsListing&id=289\">use of added cellulose\u003c/a> in foodstuffs. And, in our bodies this cellulose passes right through our GI tracts, virtually unabsorbed.\u003c/p>\n\u003cp>Food scientist \u003ca href=\"http://foodscience.psu.edu/directory/jnc3\">John Coupland\u003c/a> of Penn State says it doesn't matter much where the cellulose comes from. In theory, you could extract it from any plant, from asparagus to onions, but he says that would be a waste of good food.\u003c/p>\n\u003cp>\"A good way to think about it is to ask: Would our food be any better or worse if the cellulose used was sourced from another plant?\" And Coupland says the answer is no. \"Cellulose is just a molecule, and probably one we want more of in our diets.\"\u003c/p>\n\u003cp>\"Ah, yes, the 'wood pulp in cheese' stories,\" Elizabeth Horton of Organic Valley responded to us when we asked her about the headlines.\u003c/p>\n\u003cp>\"Yes, Organic Valley does use cellulose in our shredded cheeses; it's a pretty standard anti-caking agent.\" So, it helps prevent the bits of cheese from clumping together.\u003c/p>\n\u003cp>Horton says there is work in the industry to find other sources allowed for organic use, but \"the challenge is they are not as effective at anti-caking.\"\u003c/p>\n\u003cp>And, perhaps, not as cost-effective either.\u003c/p>\n\u003cp>We reached out to a supplier of cellulose, Sweetener Supply Corp. The company's Jon Bodner told us that there have been efforts to extract cellulose from a wide range of plants including oat and soybean hulls, corn stover and even hemp. \"But establishing a new supply chain system to accumulate the [plant] materials is cost-prohibitive.\"\u003c/p>\n\u003cp>He points to an effort in the late 1990s to \u003ca href=\"http://news.google.com/newspapers?nid=1933&dat=19970908&id=hZsgAAAAIBAJ&sjid=7WgFAAAAIBAJ&pg=1363,1239213\">establish a cellulose pulp plant\u003c/a> using corn stalks, leaves and husks, but it failed.\u003c/p>\n\u003cp>And now, there are additional challenges to using nonwood plants. For instance, lots of customers, Bodner says, are demanding non-genetically modified products. If the cellulose industry were to use corn stalks, leaves and husks or sugar beets, it would be a challenge to keep the supply chain free of genetically modified crop residue.\u003c/p>\n\u003cp>Bodner is accustomed to clearing up misconceptions about his industry. For instance, the idea that cellulose is just like saw dust. Nope. He says sawdust contains only about 40 percent cellulose. Whereas the powdered cellulose used in foods contains about 97 percent cellulose.\u003c/p>\n\u003cp>The baking industry has been\u003ca href=\"http://news.google.com/newspapers?nid=1499&dat=19770831&id=TWIaAAAAIBAJ&sjid=eykEAAAAIBAJ&pg=6960,6707216\"> defending\u003c/a> the use of cellulose for more than 35 years. Back in 1977, the ITT Continental Baking Co. promoted its use of cellulose as a way to boost healthy fiber.\u003c/p>\n\u003cp>\"We feel it's important to get the facts out,\" the baking company's John Colmey told \u003cem>The Milwaukee Journal\u003c/em> back then. And it seems, decades later, the industry is still working to win consumer acceptance. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Is Foster Farms A Food Safety Pioneer Or A Persistent Offender?",
"title": "Is Foster Farms A Food Safety Pioneer Or A Persistent Offender?",
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"content": "\u003cfigure id=\"attachment_84778\" class=\"wp-caption aligncenter\" style=\"max-width: 2102px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/183732937-a0d19df46131b510ed9fb3baad02dff73a8fff7d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/183732937-a0d19df46131b510ed9fb3baad02dff73a8fff7d.jpg\" alt=\"Foster Farms set up new procedures to deal with salmonella contamination after the USDA threatened to shut down its plants last fall. Photo: Justin Sullivan/Getty Images\" width=\"2102\" height=\"1575\" class=\"size-full wp-image-84778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foster Farms set up new procedures to deal with salmonella contamination after the USDA threatened to shut down its plants last fall. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/09/330160016/is-foster-farms-a-food-safety-pioneer-or-a-persistent-offender\">The Salt at NPR Food\u003c/a> (7/9/14)\u003c/p>\n\u003cp>Foster Farms, a chicken producer in California, just can't seem to stop bleeding bad news.\u003c/p>\n\u003cp>On July 3, it \u003ca href=\"https://fosterfarms.com/about/press/press_release.asp?press_release_id=183\">recalled\u003c/a> several batches of chicken products because a chicken breast from one of those batches is blamed for poisoning someone with salmonella bacteria. The recall came on top of an \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/map.html\">outbreak\u003c/a> of salmonella that's been going on since October 2013. Some of the 621 cases reported in 29 states and Puerto Rico have been linked to Foster Farms chicken products. And let's not forget last fall, when U.S. Department of Agriculture food safety officials \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/salmonella-shutdown-usda-threatens-closure-of-major-chicken-plants/\">threatened\u003c/a> to shut down a Foster Farms processing plant in Fresno, Calif., because of salmonella contamination.\u003c/p>\n\u003cp>But here's the paradox: Foster Farms may now be one of the country's cleanest, safest sources of chicken products. That's according to the USDA, which has been testing chicken parts that are processed at Foster Farms plants.\u003c/p>\n\u003cp>After the USDA threatened to shut down the plants in October, the company called in food safety experts and set up new \u003ca href=\"http://www.fosterfarmsfoodsafety.com/\">procedures\u003c/a> to eliminate salmonella contamination. It's made a difference, the government says. At Foster Farms plants, fewer than 5 percent of chicken parts test positive for salmonella. At other companies, it's typically about 20 percent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In mid-June, in fact, Foster Farms \u003ca href=\"http://www.fosterfarms.com/about/press/press_release.asp?press_release_id=181\">celebrated\u003c/a> this success at a meeting to mark the company's 75th anniversary. Company officials were joined by government officials who sang the company's praises.\u003c/p>\n\u003cp>Sen. Dianne Feinstein of California called on other chicken companies to follow Foster Farms' example. David Acheson, former chief medical officer of the USDA Food Safety and Inspection Service and a former associate commissioner for foods at the Food and Drug Administration, praised the company for being \"willing to devote the time and resources to becoming a world leader in food safety.\"\u003c/p>\n\u003cp>This latest recall, and the Centers for Disease Control and Prevention's reports that Foster Farms chicken is linked to a wider salmonella outbreak, now are raising questions about how effective the company's safety push effort really has been.\u003c/p>\n\u003cp>There's a possible explanation for the conflicting reports from Foster Farms. It's possible that the recent spate of bad news reflects Foster Farms' earlier operations, before the recent improvements. The July recall, for instance, covers chicken products that emerged from a Foster Farms plant back in March. Similarly, even though the CDC continues releasing updates on a large salmonella outbreak, with 621 people sickened, most of those people actually got sick many months ago.\u003c/p>\n\u003cp>In addition, even though the CDC has linked this salmonella outbreak to chicken from Foster Farms, a USDA spokesman says it's possible that the outbreak may come from multiple sources. Some of the cases of salmonella poisoning, for instance, have been reported in places where Foster Farms doesn't even distribute its chicken.\u003c/p>\n\u003cp>According to a statement from the USDA's Food Safety and Inspection Service, \"because our intensified sampling [at Foster Farms facilities] is showing low levels of Salmonella ... FSIS has been investigating whether illnesses are being caused by other sources.\"\u003c/p>\n\u003cp>Finally, even though Foster Farms has reduced salmonella contamination at its plants, it hasn't managed to eliminate it completely. So there's still a risk that the bacteria make somebody sick. Maybe Foster Farms was just really unlucky.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The California chicken producer has been dogged by food safety problems at its plants for months. But Foster Farms may also now be one of the country's cleanest, safest sources of chicken products.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84778\" class=\"wp-caption aligncenter\" style=\"max-width: 2102px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/183732937-a0d19df46131b510ed9fb3baad02dff73a8fff7d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/183732937-a0d19df46131b510ed9fb3baad02dff73a8fff7d.jpg\" alt=\"Foster Farms set up new procedures to deal with salmonella contamination after the USDA threatened to shut down its plants last fall. Photo: Justin Sullivan/Getty Images\" width=\"2102\" height=\"1575\" class=\"size-full wp-image-84778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foster Farms set up new procedures to deal with salmonella contamination after the USDA threatened to shut down its plants last fall. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/09/330160016/is-foster-farms-a-food-safety-pioneer-or-a-persistent-offender\">The Salt at NPR Food\u003c/a> (7/9/14)\u003c/p>\n\u003cp>Foster Farms, a chicken producer in California, just can't seem to stop bleeding bad news.\u003c/p>\n\u003cp>On July 3, it \u003ca href=\"https://fosterfarms.com/about/press/press_release.asp?press_release_id=183\">recalled\u003c/a> several batches of chicken products because a chicken breast from one of those batches is blamed for poisoning someone with salmonella bacteria. The recall came on top of an \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/map.html\">outbreak\u003c/a> of salmonella that's been going on since October 2013. Some of the 621 cases reported in 29 states and Puerto Rico have been linked to Foster Farms chicken products. And let's not forget last fall, when U.S. Department of Agriculture food safety officials \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/salmonella-shutdown-usda-threatens-closure-of-major-chicken-plants/\">threatened\u003c/a> to shut down a Foster Farms processing plant in Fresno, Calif., because of salmonella contamination.\u003c/p>\n\u003cp>But here's the paradox: Foster Farms may now be one of the country's cleanest, safest sources of chicken products. That's according to the USDA, which has been testing chicken parts that are processed at Foster Farms plants.\u003c/p>\n\u003cp>After the USDA threatened to shut down the plants in October, the company called in food safety experts and set up new \u003ca href=\"http://www.fosterfarmsfoodsafety.com/\">procedures\u003c/a> to eliminate salmonella contamination. It's made a difference, the government says. At Foster Farms plants, fewer than 5 percent of chicken parts test positive for salmonella. At other companies, it's typically about 20 percent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In mid-June, in fact, Foster Farms \u003ca href=\"http://www.fosterfarms.com/about/press/press_release.asp?press_release_id=181\">celebrated\u003c/a> this success at a meeting to mark the company's 75th anniversary. Company officials were joined by government officials who sang the company's praises.\u003c/p>\n\u003cp>Sen. Dianne Feinstein of California called on other chicken companies to follow Foster Farms' example. David Acheson, former chief medical officer of the USDA Food Safety and Inspection Service and a former associate commissioner for foods at the Food and Drug Administration, praised the company for being \"willing to devote the time and resources to becoming a world leader in food safety.\"\u003c/p>\n\u003cp>This latest recall, and the Centers for Disease Control and Prevention's reports that Foster Farms chicken is linked to a wider salmonella outbreak, now are raising questions about how effective the company's safety push effort really has been.\u003c/p>\n\u003cp>There's a possible explanation for the conflicting reports from Foster Farms. It's possible that the recent spate of bad news reflects Foster Farms' earlier operations, before the recent improvements. The July recall, for instance, covers chicken products that emerged from a Foster Farms plant back in March. Similarly, even though the CDC continues releasing updates on a large salmonella outbreak, with 621 people sickened, most of those people actually got sick many months ago.\u003c/p>\n\u003cp>In addition, even though the CDC has linked this salmonella outbreak to chicken from Foster Farms, a USDA spokesman says it's possible that the outbreak may come from multiple sources. Some of the cases of salmonella poisoning, for instance, have been reported in places where Foster Farms doesn't even distribute its chicken.\u003c/p>\n\u003cp>According to a statement from the USDA's Food Safety and Inspection Service, \"because our intensified sampling [at Foster Farms facilities] is showing low levels of Salmonella ... FSIS has been investigating whether illnesses are being caused by other sources.\"\u003c/p>\n\u003cp>Finally, even though Foster Farms has reduced salmonella contamination at its plants, it hasn't managed to eliminate it completely. So there's still a risk that the bacteria make somebody sick. Maybe Foster Farms was just really unlucky.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What It Takes To Make A Decent Cup Of Coffee In Space",
"title": "What It Takes To Make A Decent Cup Of Coffee In Space",
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"content": "\u003cfigure id=\"attachment_84741\" class=\"wp-caption aligncenter\" style=\"max-width: 1772px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/espressopouch_wide-88b30f0383f99c27f118d39e2c29473838316c76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/espressopouch_wide-88b30f0383f99c27f118d39e2c29473838316c76.jpg\" alt=\"Leave it to the Italians to design a capsule-based espresso system for astronauts who miss their morning cup. Photo: Andrea Guermani/Courtesy of Lavazza\" width=\"1772\" height=\"995\" class=\"size-full wp-image-84741\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leave it to the Italians to design a capsule-based espresso system for astronauts who miss their morning cup. Photo: Andrea Guermani/Courtesy of Lavazza\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh. \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/328130351/what-it-takes-to-make-a-decent-cup-of-coffee-in-space\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>When our pals at the Two-Way wrote last month that engineers had finally come up with a way to brew some good Italian espresso on the International Space Station, we were thoroughly intrigued.\u003c/p>\n\u003cp>As they \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/16/finally-a-decent-espresso-on-the-international-space-station/\">reported\u003c/a>, the space-age coffee machine — called, naturally the \"ISSpresso\" — is a capsule-based brewing system. It's similar in principle to a Keurig machine. But engineers at the Italian aerospace firm \u003ca href=\"http://www.argotec.it/argotec/\">Argotec\u003c/a>, along with coffee company \u003ca href=\"http://www.lavazza.com/en/\">Lavazza\u003c/a> and the Italian space agency, \u003ca href=\"http://www.asi.it/en\">ASI,\u003c/a> finessed it to function in a microgravity environment.\u003c/p>\n\u003cp>Just when did space get so hipster? First they the start growing their own \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/the-salad-frontier-why-astronauts-need-to-grow-lettuce-in-space/\">salad\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248373683/moon-turnips-nasa-takes-gardening-to-new-heights\">vegetables\u003c/a> up there, and now they've got fancy coffee — what's next, a microbrewery on Mars?\u003c/p>\n\u003cp>But mainly, we wondered — why is it so complicated to make coffee on the ISS? To help answer that question, we called up \u003ca href=\"http://www.nasa.gov/audience/formedia/presskits/spacefood/biographies.html\">Vickie Kloeris\u003c/a>, the manager of the NASA Space Food Systems Laboratory.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You can't just send a regular espresso machine to orbit and expect it to work,\" she says. Here on Earth, coffee machines depend heavily on gravity, she explains. But on the ISS, there's only a minuscule amount of gravity — called microgravity. So everything floats.\u003c/p>\n\u003cp>The biggest challenge is figuring out how to keep the scalding water inside the espresso machine contained, Kloeris says. Everything has to be sealed, secure and safe.\u003c/p>\n\u003cfigure id=\"attachment_84742\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/iss-presso-lavazz_chart_slide-d625244632b990c2d959b9c4e7c16a89bf0dfe65.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/iss-presso-lavazz_chart_slide-d625244632b990c2d959b9c4e7c16a89bf0dfe65.jpg\" alt=\"How the ISSpresso system works. Infographic: Courtesy of Lavazza\" width=\"3000\" height=\"1998\" class=\"size-full wp-image-84742\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How the ISSpresso system works. Infographic: Courtesy of Lavazza\u003c/figcaption>\u003c/figure>\n\u003cp>There's also the issue of keeping everything sanitary. \"On the ISS, they don't have a sink where they can wash everything up,\" she says. A small amount of liquid left over in the machine could become rank and unhealthful pretty quickly.\u003c/p>\n\u003cp>But once these safety concerns are addressed, there's the whole issue of making sure the espresso tastes good. And that where it gets really tricky, says \u003ca href=\"https://www.linkedin.com/pub/david-avino/6/4ba/614\">David Avino\u003c/a> at Agrotec, who helped develop the ISSpresso.\u003c/p>\n\u003cp>\"To make good Italian espresso there are two major components — the pressure and the temperature,\" Avino says. Water has to approach the coffee grounds at around 98 Centigrade (208 Fahrenheit), and leave the brewing unit at 75 C (167 F), Avino says. Fluctuations in the temperature of either the water or the steam can leave you with a substandard brew.\u003c/p>\n\u003cp>But the balance is really hard to achieve in space. When you boil water on Earth, the bubbles of steam stay evenly distributed in the water because of gravity. In space, these bubbles can come together and create pockets of really hot air.\u003c/p>\n\u003cp>That can really mess with the temperatures inside the espresso machine, Avino says. It can also get dangerously hot.\u003c/p>\n\u003cp>The engineers behind the ISSpresso got around this by using sturdy steel tubes to move the water around, instead of the rubber tubes used in regular espresso machines. They also equipped it with various temperature controls.\u003c/p>\n\u003cp>These extra bells and whistles make the ISSpresso weigh over 40 pounds, according to Avino. The plan is to send the machine up to the ISS with Italian astronaut \u003ca href=\"http://www.esa.int/Our_Activities/Human_Spaceflight/Astronauts/Samantha_Cristoforetti\">Samantha Cristoforetti\u003c/a> next year.\u003c/p>\n\u003cp>Initially, the machine will come with only 20 single-serve coffee capsules. \"Our machine is still an experiment,\" Avino says. If all goes well, he says, the machine could become a permanent addition to the space station.\u003c/p>\n\u003cp>Of course, drinking coffee up in space still won't be the same as sipping it down here on Earth. Classic Italian espresso comes with a creamy layer of foam on top. But that foam may behave a lot differently in space, Avino says. \"It will most likely spread around the whole container.\"\u003c/p>\n\u003cp>And the astronauts will have to drink it out of a sippy pouch so the hot liquid doesn't float away from them. It's not quite as elegant as drinking from an espresso cup.\u003c/p>\n\u003cp>It also means the astronauts won't be able to smell the coffee very well, Avino says. And smell has a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/11/169150598/in-the-battle-between-health-and-taste-why-white-bread-still-wins\">huge impact\u003c/a> on the way we perceive food and drink.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But hopefully, it will be an improvement over the instant coffee that the astronauts have been drinking thus far. With a shot of sharp espresso to start the day, Avino says, \"they'll live much, much better.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Italian engineers say they've finally come up with a way to brew espresso on the ISS so astronauts can ditch the instant coffee. We asked: What's so hard about making coffee in space? Answer: A lot.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84741\" class=\"wp-caption aligncenter\" style=\"max-width: 1772px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/espressopouch_wide-88b30f0383f99c27f118d39e2c29473838316c76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/espressopouch_wide-88b30f0383f99c27f118d39e2c29473838316c76.jpg\" alt=\"Leave it to the Italians to design a capsule-based espresso system for astronauts who miss their morning cup. Photo: Andrea Guermani/Courtesy of Lavazza\" width=\"1772\" height=\"995\" class=\"size-full wp-image-84741\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leave it to the Italians to design a capsule-based espresso system for astronauts who miss their morning cup. Photo: Andrea Guermani/Courtesy of Lavazza\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh. \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/328130351/what-it-takes-to-make-a-decent-cup-of-coffee-in-space\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>When our pals at the Two-Way wrote last month that engineers had finally come up with a way to brew some good Italian espresso on the International Space Station, we were thoroughly intrigued.\u003c/p>\n\u003cp>As they \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/16/finally-a-decent-espresso-on-the-international-space-station/\">reported\u003c/a>, the space-age coffee machine — called, naturally the \"ISSpresso\" — is a capsule-based brewing system. It's similar in principle to a Keurig machine. But engineers at the Italian aerospace firm \u003ca href=\"http://www.argotec.it/argotec/\">Argotec\u003c/a>, along with coffee company \u003ca href=\"http://www.lavazza.com/en/\">Lavazza\u003c/a> and the Italian space agency, \u003ca href=\"http://www.asi.it/en\">ASI,\u003c/a> finessed it to function in a microgravity environment.\u003c/p>\n\u003cp>Just when did space get so hipster? First they the start growing their own \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/the-salad-frontier-why-astronauts-need-to-grow-lettuce-in-space/\">salad\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248373683/moon-turnips-nasa-takes-gardening-to-new-heights\">vegetables\u003c/a> up there, and now they've got fancy coffee — what's next, a microbrewery on Mars?\u003c/p>\n\u003cp>But mainly, we wondered — why is it so complicated to make coffee on the ISS? To help answer that question, we called up \u003ca href=\"http://www.nasa.gov/audience/formedia/presskits/spacefood/biographies.html\">Vickie Kloeris\u003c/a>, the manager of the NASA Space Food Systems Laboratory.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You can't just send a regular espresso machine to orbit and expect it to work,\" she says. Here on Earth, coffee machines depend heavily on gravity, she explains. But on the ISS, there's only a minuscule amount of gravity — called microgravity. So everything floats.\u003c/p>\n\u003cp>The biggest challenge is figuring out how to keep the scalding water inside the espresso machine contained, Kloeris says. Everything has to be sealed, secure and safe.\u003c/p>\n\u003cfigure id=\"attachment_84742\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/iss-presso-lavazz_chart_slide-d625244632b990c2d959b9c4e7c16a89bf0dfe65.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/iss-presso-lavazz_chart_slide-d625244632b990c2d959b9c4e7c16a89bf0dfe65.jpg\" alt=\"How the ISSpresso system works. Infographic: Courtesy of Lavazza\" width=\"3000\" height=\"1998\" class=\"size-full wp-image-84742\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How the ISSpresso system works. Infographic: Courtesy of Lavazza\u003c/figcaption>\u003c/figure>\n\u003cp>There's also the issue of keeping everything sanitary. \"On the ISS, they don't have a sink where they can wash everything up,\" she says. A small amount of liquid left over in the machine could become rank and unhealthful pretty quickly.\u003c/p>\n\u003cp>But once these safety concerns are addressed, there's the whole issue of making sure the espresso tastes good. And that where it gets really tricky, says \u003ca href=\"https://www.linkedin.com/pub/david-avino/6/4ba/614\">David Avino\u003c/a> at Agrotec, who helped develop the ISSpresso.\u003c/p>\n\u003cp>\"To make good Italian espresso there are two major components — the pressure and the temperature,\" Avino says. Water has to approach the coffee grounds at around 98 Centigrade (208 Fahrenheit), and leave the brewing unit at 75 C (167 F), Avino says. Fluctuations in the temperature of either the water or the steam can leave you with a substandard brew.\u003c/p>\n\u003cp>But the balance is really hard to achieve in space. When you boil water on Earth, the bubbles of steam stay evenly distributed in the water because of gravity. In space, these bubbles can come together and create pockets of really hot air.\u003c/p>\n\u003cp>That can really mess with the temperatures inside the espresso machine, Avino says. It can also get dangerously hot.\u003c/p>\n\u003cp>The engineers behind the ISSpresso got around this by using sturdy steel tubes to move the water around, instead of the rubber tubes used in regular espresso machines. They also equipped it with various temperature controls.\u003c/p>\n\u003cp>These extra bells and whistles make the ISSpresso weigh over 40 pounds, according to Avino. The plan is to send the machine up to the ISS with Italian astronaut \u003ca href=\"http://www.esa.int/Our_Activities/Human_Spaceflight/Astronauts/Samantha_Cristoforetti\">Samantha Cristoforetti\u003c/a> next year.\u003c/p>\n\u003cp>Initially, the machine will come with only 20 single-serve coffee capsules. \"Our machine is still an experiment,\" Avino says. If all goes well, he says, the machine could become a permanent addition to the space station.\u003c/p>\n\u003cp>Of course, drinking coffee up in space still won't be the same as sipping it down here on Earth. Classic Italian espresso comes with a creamy layer of foam on top. But that foam may behave a lot differently in space, Avino says. \"It will most likely spread around the whole container.\"\u003c/p>\n\u003cp>And the astronauts will have to drink it out of a sippy pouch so the hot liquid doesn't float away from them. It's not quite as elegant as drinking from an espresso cup.\u003c/p>\n\u003cp>It also means the astronauts won't be able to smell the coffee very well, Avino says. And smell has a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/11/169150598/in-the-battle-between-health-and-taste-why-white-bread-still-wins\">huge impact\u003c/a> on the way we perceive food and drink.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But hopefully, it will be an improvement over the instant coffee that the astronauts have been drinking thus far. With a shot of sharp espresso to start the day, Avino says, \"they'll live much, much better.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "3 Kickstarter Food Projects That Leave Potato Salad In The Dirt",
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"content": "\u003cfigure id=\"attachment_84732\" class=\"wp-caption aligncenter\" style=\"max-width: 2406px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/istock_000042880566large-226d0d8aa41ca1c047fe0ba975ddee888227e890.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/istock_000042880566large-226d0d8aa41ca1c047fe0ba975ddee888227e890.jpg\" alt=\"Would you pay someone $60,000 to make this? Photo: iStockphoto\" width=\"2406\" height=\"1806\" class=\"size-full wp-image-84732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Would you pay someone $60,000 to make this? Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/329875840/three-kickstarter-food-projects-that-leave-potato-salad-in-the-dirt\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>Within days of asking for a total of $10 to crowdsource his first potato salad, Ohioan Zack Danger Brown raised tens of thousands of dollars. He promised people he would read their names aloud as he made this salad, which was apparently an \u003ca href=\"https://www.kickstarter.com/projects/324283889/potato-salad?ref=nav_search\">irresistible draw\u003c/a>.\u003c/p>\n\u003cp>Being the geeks we are, we asked our NPR Science Desk interns Nicholas St. Fleur and Kara Manke to do a little back-of-the-envelope calculation.\u003c/p>\n\u003cp>With the nearly $60,000 pledged so far, Brown could make 153,846 servings of this basic Hellmann's \u003ca href=\"http://www.hellmanns.com/recipes/detail/31353/1/the-original-potato-salad\">Original Potato Salad\u003c/a> recipe featuring potatoes, mayo, some vinegar, salt and onion.\u003c/p>\n\u003cp>That's a lot of potato salad, and it's clever and all, but aren't there some other, potentially more worthy food projects on Kickstarter that could use a little of the cash so freely spent on Brown's project?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are just three worth checking out:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.northbournefoods.com/\">NorthBourne Foods\u003c/a>, a small food distributor in the Houston area known for its meat and produce, wants to bring higher quality food to low-income communities in the state. \"We would like to expand delivery with our own vans to areas considered 'food deserts,' and we would also like to offer lower cost and high-quality products to individuals within these communities, schools, grocers and smaller restaurants which usually can't afford to buy healthy products,\" says Bryant Greer, a founder of the company. It's \u003ca href=\"https://www.kickstarter.com/projects/2120935022/help-us-to-get-healthy-food-into-food-deserts?ref=nav_search\">asking\u003c/a> for donations for two refrigerated vans to replace the rented vans they now use to reach these areas.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>From the minds of \u003ca href=\"http://knapsackcreative.com/3jh4kg7n2e9dib7j16x2gtuthaed9y\">Knapsack Creative\u003c/a> in San Francisco comes OmieBox, a colorful plastic lunchbox that includes a vacuum-insulated bowl that lets kids keep foods hot or cold in the same lunch box — no more hot yogurt next to lukewarm soup. It's like a bento box on speed. The company is trying to \u003ca href=\"https://www.kickstarter.com/projects/506949578/omiebox-hot-and-cold-food-in-1-lunchbox?ref=nav_search\">raise\u003c/a> $40,000 for tooling and materials to take its design into production.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Thu Huynh of Australia wants to be your traveling companion on the streets of Saigon, showing you how to seek out the best of Vietnam's hidden foodways. She's \u003ca href=\"https://www.kickstarter.com/projects/676601426/ho-chi-minh-city-a-food-scene-guide?ref=nav_search\">looking\u003c/a> for $4,000 to finalize travel and production of her guidebook, \u003cem>Ho Chi Minh City, A Food Scene Guide\u003c/em>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "One guy's Kickstarter quest for $10 to make his first potato salad has now raised over $50,000 — a kind of Internet joke gone viral. Here are three modest food projects to consider instead.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84732\" class=\"wp-caption aligncenter\" style=\"max-width: 2406px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/istock_000042880566large-226d0d8aa41ca1c047fe0ba975ddee888227e890.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/istock_000042880566large-226d0d8aa41ca1c047fe0ba975ddee888227e890.jpg\" alt=\"Would you pay someone $60,000 to make this? Photo: iStockphoto\" width=\"2406\" height=\"1806\" class=\"size-full wp-image-84732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Would you pay someone $60,000 to make this? Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/329875840/three-kickstarter-food-projects-that-leave-potato-salad-in-the-dirt\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>Within days of asking for a total of $10 to crowdsource his first potato salad, Ohioan Zack Danger Brown raised tens of thousands of dollars. He promised people he would read their names aloud as he made this salad, which was apparently an \u003ca href=\"https://www.kickstarter.com/projects/324283889/potato-salad?ref=nav_search\">irresistible draw\u003c/a>.\u003c/p>\n\u003cp>Being the geeks we are, we asked our NPR Science Desk interns Nicholas St. Fleur and Kara Manke to do a little back-of-the-envelope calculation.\u003c/p>\n\u003cp>With the nearly $60,000 pledged so far, Brown could make 153,846 servings of this basic Hellmann's \u003ca href=\"http://www.hellmanns.com/recipes/detail/31353/1/the-original-potato-salad\">Original Potato Salad\u003c/a> recipe featuring potatoes, mayo, some vinegar, salt and onion.\u003c/p>\n\u003cp>That's a lot of potato salad, and it's clever and all, but aren't there some other, potentially more worthy food projects on Kickstarter that could use a little of the cash so freely spent on Brown's project?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are just three worth checking out:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.northbournefoods.com/\">NorthBourne Foods\u003c/a>, a small food distributor in the Houston area known for its meat and produce, wants to bring higher quality food to low-income communities in the state. \"We would like to expand delivery with our own vans to areas considered 'food deserts,' and we would also like to offer lower cost and high-quality products to individuals within these communities, schools, grocers and smaller restaurants which usually can't afford to buy healthy products,\" says Bryant Greer, a founder of the company. It's \u003ca href=\"https://www.kickstarter.com/projects/2120935022/help-us-to-get-healthy-food-into-food-deserts?ref=nav_search\">asking\u003c/a> for donations for two refrigerated vans to replace the rented vans they now use to reach these areas.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>From the minds of \u003ca href=\"http://knapsackcreative.com/3jh4kg7n2e9dib7j16x2gtuthaed9y\">Knapsack Creative\u003c/a> in San Francisco comes OmieBox, a colorful plastic lunchbox that includes a vacuum-insulated bowl that lets kids keep foods hot or cold in the same lunch box — no more hot yogurt next to lukewarm soup. It's like a bento box on speed. The company is trying to \u003ca href=\"https://www.kickstarter.com/projects/506949578/omiebox-hot-and-cold-food-in-1-lunchbox?ref=nav_search\">raise\u003c/a> $40,000 for tooling and materials to take its design into production.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Thu Huynh of Australia wants to be your traveling companion on the streets of Saigon, showing you how to seek out the best of Vietnam's hidden foodways. She's \u003ca href=\"https://www.kickstarter.com/projects/676601426/ho-chi-minh-city-a-food-scene-guide?ref=nav_search\">looking\u003c/a> for $4,000 to finalize travel and production of her guidebook, \u003cem>Ho Chi Minh City, A Food Scene Guide\u003c/em>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Globe-Trotting GMO Bananas Arrive For Their First Test In Iowa",
"title": "Globe-Trotting GMO Bananas Arrive For Their First Test In Iowa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84705\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana.jpg\" alt=\"Preparing traditional matoke, or plantains, like these in Uganda may one day involve bananas genetically engineered to be high in vitamin A. Photo: Paintarainbow/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-84705\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing traditional \u003cem>matoke\u003c/em>, or plantains, like these in Uganda may one day involve bananas genetically engineered to be high in vitamin A. Photo: \u003ca href=\"https://www.flickr.com/photos/paintingfunkyrainbows/4397222233\">Paintarainbow/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/325796731/globe-trotting-gmo-bananas-arrive-for-their-first-test-in-iowa\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>Somewhere in Iowa, volunteers are earning $900 apiece by providing blood samples after eating bits of a banana kissed with a curious tinge of orange.\u003c/p>\n\u003cp>It's the first human trial of a banana that's been genetically engineered to contain higher levels of beta carotene, the nutrient that our body converts into vitamin A. Researchers want to confirm that eating the fruit does, in fact, lead to higher vitamin A levels in the volunteers' blood.\u003c/p>\n\u003cp>The volunteers in Iowa may not realize it, but they're playing a small part in a story that spans the globe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ctcb.qut.edu.au/about/staff/manage/dalej.jsp\">James Dale\u003c/a>, a researcher at the Queensland University of Technology in Brisbane, Australia, led the \u003ca href=\"http://www.news.qut.edu.au/cgi-bin/WebObjects/News.woa/wa/goNewsPage?newsEventID=74075\">scientific effort\u003c/a> to create these bananas, with funding from the Bill and Melinda Gates Foundation. (The Gates Foundation also contributes to NPR.)\u003c/p>\n\u003cfigure id=\"attachment_84711\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana-research.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana-research-290x217.jpg\" alt=\"Ugandan researcher Stephen Buah and Professor James Dale hold bananas bred to be rich in vitamin A at Queensland University of Technology. Photo: Erika Fish/Courtesy of Queensland University of Technology\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ugandan researcher Stephen Buah and Professor James Dale hold bananas bred to be rich in vitamin A at Queensland University of Technology. Photo: Erika Fish/Courtesy of Queensland University of Technology\u003c/figcaption>\u003c/figure>\n\u003cp>The researchers inserted the new genes at their laboratory in Brisbane, grew the trees at a field station on the northeastern coast of Australia, then harvested the fruit, froze them and flew them to Iowa. Because they are genetically modified, the bananas required special permits from the U.S. Department of Agriculture to enter the country.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These are cooking bananas, common in Africa, typically eaten steamed or fried. And that's where the bananas ultimately are headed, if all goes well. They're intended for Uganda, where bananas are a staple food and many people suffer from vitamin A deficiency.\u003c/p>\n\u003cp>Yet if the experience of similar \"biofortified\" crops is any guide, this banana faces a path strewn with obstacles and uncertainty.\u003c/p>\n\u003cp>More than a decade ago, for instance, researchers created a kind of \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/10/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods/\">golden rice\u003c/a>\" with high levels of beta carotene — and immediately found themselves in the middle of controversy. In the Philippines, anti-biotech activists \u003ca href=\"http://news.sciencemag.org/asiapacific/2013/08/activists-destroy-golden-rice-field-trial\">destroyed\u003c/a> a test plot of the genetically engineered grain. When researchers carried out a feeding trial of golden rice in China, using children as subjects, it turned into a national scandal. The researchers were \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/17/golden-rice-study-violated-ethical-rules-tufts-says/\">denounced\u003c/a> for not disclosing, in all cases, the fact that the new rice was genetically engineered. No government has approved widespread cultivation of golden rice.\u003c/p>\n\u003cp>The trial in Iowa is not likely to stir up similar controversy. Yet \u003ca href=\"http://www.hs.iastate.edu/awards/chs-recipients/chs-2011/wendy-white/\">Wendy White\u003c/a>, the researcher at Iowa State University who is carrying it out, is reluctant to discuss it. In an e-mail to NPR, she wrote that disclosing details about the study \"could preclude me from publishing our findings in a peer-reviewed scientific journal.\"\u003c/p>\n\u003cp>Even if, as expected, the Iowa experiment confirms that beta carotene in the bananas does boost vitamin A levels in the volunteers' blood samples, this doesn't mean that the \"super banana\" really is a solution to the problem of vitamin A deficiency in Uganda.\u003c/p>\n\u003cp>Many regulatory and practical obstacles remain. For the banana to have any impact at all, governments would have to approve it, farmers would have to grow it, and ordinary people would have to be persuaded to eat orange-tinted bananas.\u003c/p>\n\u003cp>Even if all that happened, the benefits of eating high-beta-carotene bananas, in a real-world African village, are likely to be subtle. That impact \"is a very hard thing to measure,\" says \u003ca href=\"http://www.ifpri.org/staffprofile/erick-boy\">Erick Boy\u003c/a>, a specialist on nutrition at the International Food Policy Research Institute. Boy works with an initiative called \u003ca href=\"http://www.harvestplus.org/\">HarvestPlus\u003c/a>, which is working to create biofortified crops through traditional breeding.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=2178\">Michael Grusak\u003c/a>, a specialist on the nutritional quality of food with the USDA's Agricultural Research Service, is convinced that crops with higher nutritional levels are worth the effort, even if their effects are difficult to measure. \"We know that people are not getting enough\" crucial nutrients, such as vitamin A and iron, he says. \"You have to get more in their mouths and hope for the best after that.\"\u003c/p>\n\u003cp>HarvestPlus's biggest success so far is the deep-orange \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/15/158783117/saving-lives-in-africa-with-the-humble-sweet-potato\">sweet potato\u003c/a>, which was introduced in Mozambique and Uganda. That crop requires no regulatory approvals, since it was created by cross-breeding existing varieties, rather than through genetic engineering. This sweet potato also packs a dose of beta carotene several times bigger than what's in the new super banana.\u003c/p>\n\u003cp>A village-by-village promotional campaign succeeded in persuading farmers and consumers to adopt the orange sweet potato. And according to Boy, scientists are now seeing evidence that people who eat it regularly are, in fact, healthier.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84705\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana.jpg\" alt=\"Preparing traditional matoke, or plantains, like these in Uganda may one day involve bananas genetically engineered to be high in vitamin A. Photo: Paintarainbow/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-84705\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing traditional \u003cem>matoke\u003c/em>, or plantains, like these in Uganda may one day involve bananas genetically engineered to be high in vitamin A. Photo: \u003ca href=\"https://www.flickr.com/photos/paintingfunkyrainbows/4397222233\">Paintarainbow/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/325796731/globe-trotting-gmo-bananas-arrive-for-their-first-test-in-iowa\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>Somewhere in Iowa, volunteers are earning $900 apiece by providing blood samples after eating bits of a banana kissed with a curious tinge of orange.\u003c/p>\n\u003cp>It's the first human trial of a banana that's been genetically engineered to contain higher levels of beta carotene, the nutrient that our body converts into vitamin A. Researchers want to confirm that eating the fruit does, in fact, lead to higher vitamin A levels in the volunteers' blood.\u003c/p>\n\u003cp>The volunteers in Iowa may not realize it, but they're playing a small part in a story that spans the globe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ctcb.qut.edu.au/about/staff/manage/dalej.jsp\">James Dale\u003c/a>, a researcher at the Queensland University of Technology in Brisbane, Australia, led the \u003ca href=\"http://www.news.qut.edu.au/cgi-bin/WebObjects/News.woa/wa/goNewsPage?newsEventID=74075\">scientific effort\u003c/a> to create these bananas, with funding from the Bill and Melinda Gates Foundation. (The Gates Foundation also contributes to NPR.)\u003c/p>\n\u003cfigure id=\"attachment_84711\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana-research.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana-research-290x217.jpg\" alt=\"Ugandan researcher Stephen Buah and Professor James Dale hold bananas bred to be rich in vitamin A at Queensland University of Technology. Photo: Erika Fish/Courtesy of Queensland University of Technology\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ugandan researcher Stephen Buah and Professor James Dale hold bananas bred to be rich in vitamin A at Queensland University of Technology. Photo: Erika Fish/Courtesy of Queensland University of Technology\u003c/figcaption>\u003c/figure>\n\u003cp>The researchers inserted the new genes at their laboratory in Brisbane, grew the trees at a field station on the northeastern coast of Australia, then harvested the fruit, froze them and flew them to Iowa. Because they are genetically modified, the bananas required special permits from the U.S. Department of Agriculture to enter the country.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These are cooking bananas, common in Africa, typically eaten steamed or fried. And that's where the bananas ultimately are headed, if all goes well. They're intended for Uganda, where bananas are a staple food and many people suffer from vitamin A deficiency.\u003c/p>\n\u003cp>Yet if the experience of similar \"biofortified\" crops is any guide, this banana faces a path strewn with obstacles and uncertainty.\u003c/p>\n\u003cp>More than a decade ago, for instance, researchers created a kind of \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/10/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods/\">golden rice\u003c/a>\" with high levels of beta carotene — and immediately found themselves in the middle of controversy. In the Philippines, anti-biotech activists \u003ca href=\"http://news.sciencemag.org/asiapacific/2013/08/activists-destroy-golden-rice-field-trial\">destroyed\u003c/a> a test plot of the genetically engineered grain. When researchers carried out a feeding trial of golden rice in China, using children as subjects, it turned into a national scandal. The researchers were \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/17/golden-rice-study-violated-ethical-rules-tufts-says/\">denounced\u003c/a> for not disclosing, in all cases, the fact that the new rice was genetically engineered. No government has approved widespread cultivation of golden rice.\u003c/p>\n\u003cp>The trial in Iowa is not likely to stir up similar controversy. Yet \u003ca href=\"http://www.hs.iastate.edu/awards/chs-recipients/chs-2011/wendy-white/\">Wendy White\u003c/a>, the researcher at Iowa State University who is carrying it out, is reluctant to discuss it. In an e-mail to NPR, she wrote that disclosing details about the study \"could preclude me from publishing our findings in a peer-reviewed scientific journal.\"\u003c/p>\n\u003cp>Even if, as expected, the Iowa experiment confirms that beta carotene in the bananas does boost vitamin A levels in the volunteers' blood samples, this doesn't mean that the \"super banana\" really is a solution to the problem of vitamin A deficiency in Uganda.\u003c/p>\n\u003cp>Many regulatory and practical obstacles remain. For the banana to have any impact at all, governments would have to approve it, farmers would have to grow it, and ordinary people would have to be persuaded to eat orange-tinted bananas.\u003c/p>\n\u003cp>Even if all that happened, the benefits of eating high-beta-carotene bananas, in a real-world African village, are likely to be subtle. That impact \"is a very hard thing to measure,\" says \u003ca href=\"http://www.ifpri.org/staffprofile/erick-boy\">Erick Boy\u003c/a>, a specialist on nutrition at the International Food Policy Research Institute. Boy works with an initiative called \u003ca href=\"http://www.harvestplus.org/\">HarvestPlus\u003c/a>, which is working to create biofortified crops through traditional breeding.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=2178\">Michael Grusak\u003c/a>, a specialist on the nutritional quality of food with the USDA's Agricultural Research Service, is convinced that crops with higher nutritional levels are worth the effort, even if their effects are difficult to measure. \"We know that people are not getting enough\" crucial nutrients, such as vitamin A and iron, he says. \"You have to get more in their mouths and hope for the best after that.\"\u003c/p>\n\u003cp>HarvestPlus's biggest success so far is the deep-orange \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/15/158783117/saving-lives-in-africa-with-the-humble-sweet-potato\">sweet potato\u003c/a>, which was introduced in Mozambique and Uganda. That crop requires no regulatory approvals, since it was created by cross-breeding existing varieties, rather than through genetic engineering. This sweet potato also packs a dose of beta carotene several times bigger than what's in the new super banana.\u003c/p>\n\u003cp>A village-by-village promotional campaign succeeded in persuading farmers and consumers to adopt the orange sweet potato. And according to Boy, scientists are now seeing evidence that people who eat it regularly are, in fact, healthier.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Raw Milk Producers Aim To Regulate Themselves",
"title": "Raw Milk Producers Aim To Regulate Themselves",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84586\" class=\"wp-caption aligncenter\" style=\"max-width: 3603px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/charlotte-smith-121878d3a9c2480b0ef1547f5564835b7e59f85a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/charlotte-smith-121878d3a9c2480b0ef1547f5564835b7e59f85a.jpg\" alt=\"Charlotte Smith, of Champoeg Creamery in St. Paul, Ore., says raw milk may offer health benefits. But she also acknowledges its very real dangers. Photo: Courtesy of Champoeg Creamery\" width=\"3603\" height=\"2702\" class=\"size-full wp-image-84586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charlotte Smith, of Champoeg Creamery in St. Paul, Ore., says raw milk may offer health benefits. But she also acknowledges its very real dangers. Photo: Courtesy of Champoeg Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/07/326957043/raw-milk-producers-aim-to-regulate-themselves\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140707_me_raw_milk_producers_aim_to_regulate_themselves.mp3\"] \u003c/p>\n\u003cp>by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/07/326957043/raw-milk-producers-aim-to-regulate-themselves\">The Salt at NPR Food\u003c/a> (7/7/14)\u003c/p>\n\u003cp>A growing number of Americans are buying raw milk. That's milk that has not been pasteurized to kill bacteria.\u003c/p>\n\u003cp>As we've reported, the legal treatment of raw milk varies state by state. In some places like California, it's sold in stores. In other states, it's outlawed entirely — although folks get around regulations by \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=17840865\">buying a \"stake\" in a cow\u003c/a> so they're drinking what amounts to their own milk, or selling it as a \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/13/141249172/a-legal-loophole-for-raw-milk-lovers-call-it-pet-food\">pet food\u003c/a>.\u003c/p>\n\u003cp>But this patchwork of permissions and workarounds means that, as a nation, we don't have any national standards when it comes to raw milk testing and safety.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A new group is trying to change that.\u003c/p>\n\u003cp>Mark McAfee is the CEO of \u003ca href=\"http://www.organicpastures.com/\">Organic Pastures\u003c/a>, California's largest raw milk dairy. And after frustration with the lack of national standards, he founded the \u003ca href=\"http://rawmilkinstitute.net/\">Raw Milk Institute\u003c/a>.\u003c/p>\n\u003cp>\"People are searching for local raw milk,\" McAfee explains. \"But when they go to the farm, or they go to the store, they really don't know what they're getting.\"\u003c/p>\n\u003cp>To create both accountability and transparency, McAfee worked with epidemiologists, biologists and other health professionals to create RAWMI's standards. Instead of just focusing on the end results, like bacteria levels, they also worked up detailed protocols for the entire process — from taking the temperature of the dishwasher used to clean the milk bottles to the distance between the water well and manure pile.\u003c/p>\n\u003cp>The group is also looking at the risk specific to each farm, whether it's a muddy slope with three cows in Oregon or a sunny California farm with a midsize herd.\u003c/p>\n\u003cp>When a farm completes its hazards analysis, planning and testing — and passes a site visit from RAWMI — it is listed on the institute's website. Right now there are half a dozen farms listed, with 10 more in the midst of the process.\u003c/p>\n\u003cp>The first farm to be listed was \u003ca href=\"http://champoegcreamery.com/\">Champoeg Creamery\u003c/a>, a small dairy about 30 miles south of Portland, Ore. Owner Charlotte Smith is a fifth-generation farmer. But when she first started producing raw milk a few years ago, she discovered it was an entirely different animal.\u003c/p>\n\u003cp>\"I could call the extension office, and get some help on what was going on with my vegetables, or what is this beetle eating my tomatoes,\" says Smith. \"But there's no one that will help you with raw milk production.\"\u003c/p>\n\u003cp>And with about 100 families buying her milk — and monitoring an \u003ca href=\"http://www.oregonlive.com/health/index.ssf/2012/04/more_people_stricken_with_e_co.html\">E. coli outbreak\u003c/a> at a neighboring farm that landed kids in the hospital — Smith was committed to getting it right. Because while Smith says raw milk may offer health benefits, she also acknowledges the very real dangers.\u003c/p>\n\u003cp>\"You can bring home a chicken and sell the eggs, and feel pretty safe about it. But raw milk, coming out of a cow, and manure flying during milking time — it is a huge challenge, far different than any other farm animal we have.\"\u003c/p>\n\u003cp>As someone looking for guidance, Smith was a bit surprised that national regulatory agencies wouldn't lend their expertise to establishing safety criteria. To them, she says:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Raw milk is here to stay, whether you want to admit it or not. So why not work together, come up with some very basic things, where if you're going to produce and sell raw milk, you're going to agree that you have met these standards. In my mind, it seems so easy.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But regulatory agencies aren't jumping in. That's because they argue that raw milk is not safe under any circumstances. \u003ca href=\"http://www.cdc.gov/media/spokesperson/sme-bios/tauxe.pdf\">Robert Tauxe\u003c/a> at the Centers for Disease Control and Prevention says that while the safety plans and regular testing advocated by RAWMI can certainly reduce the risk of bacterial contamination, they can't offer any certainty that the particular gallon you grab from the shelf is truly safe.\u003c/p>\n\u003cp>\"A cow can test negative today, and then get infected tomorrow,\" notes Tauxe.\u003c/p>\n\u003cp>Tauxe is not unsympathetic to the reasons people seek out raw milk. \"I understand the interest in having colonies of living bacteria in the food we eat,\" he says. \"The problem is when those living bacteria that are beneficial get mixed up with the living bacteria that cause disease.\"\u003c/p>\n\u003cp>But for raw milk drinkers like Portlander Adrian Hale, getting those living bacteria are worth the risk. And guidelines like those established by the Raw Milk Institute are a part of managing that risk.\u003c/p>\n\u003cp>\"There's a lot of choices we make with food, so I try to make those choices as best I can,\" says Hale. As a \u003ca href=\"http://communaltable.com\">food writer\u003c/a> concerned with healthful choices, Hale looks for the full story behind the food on her table. And as a mother, she's even more concerned. \"I don't want to be a negligent parent. I just wanted that assurance that the person who is producing the milk is paying attention.\"\u003c/p>\n\u003cp>As Hale notes, a lot of food choices can have risk — food outbreaks have struck everything from cantaloupe to spinach, and we take a chance every time we eat a delicious raw oyster. But when the producer — and the consumer — are paying attention, it can create a risk that's a little more manageable.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84586\" class=\"wp-caption aligncenter\" style=\"max-width: 3603px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/charlotte-smith-121878d3a9c2480b0ef1547f5564835b7e59f85a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/charlotte-smith-121878d3a9c2480b0ef1547f5564835b7e59f85a.jpg\" alt=\"Charlotte Smith, of Champoeg Creamery in St. Paul, Ore., says raw milk may offer health benefits. But she also acknowledges its very real dangers. Photo: Courtesy of Champoeg Creamery\" width=\"3603\" height=\"2702\" class=\"size-full wp-image-84586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charlotte Smith, of Champoeg Creamery in St. Paul, Ore., says raw milk may offer health benefits. But she also acknowledges its very real dangers. Photo: Courtesy of Champoeg Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/07/326957043/raw-milk-producers-aim-to-regulate-themselves\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/07/326957043/raw-milk-producers-aim-to-regulate-themselves\">The Salt at NPR Food\u003c/a> (7/7/14)\u003c/p>\n\u003cp>A growing number of Americans are buying raw milk. That's milk that has not been pasteurized to kill bacteria.\u003c/p>\n\u003cp>As we've reported, the legal treatment of raw milk varies state by state. In some places like California, it's sold in stores. In other states, it's outlawed entirely — although folks get around regulations by \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=17840865\">buying a \"stake\" in a cow\u003c/a> so they're drinking what amounts to their own milk, or selling it as a \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/13/141249172/a-legal-loophole-for-raw-milk-lovers-call-it-pet-food\">pet food\u003c/a>.\u003c/p>\n\u003cp>But this patchwork of permissions and workarounds means that, as a nation, we don't have any national standards when it comes to raw milk testing and safety.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A new group is trying to change that.\u003c/p>\n\u003cp>Mark McAfee is the CEO of \u003ca href=\"http://www.organicpastures.com/\">Organic Pastures\u003c/a>, California's largest raw milk dairy. And after frustration with the lack of national standards, he founded the \u003ca href=\"http://rawmilkinstitute.net/\">Raw Milk Institute\u003c/a>.\u003c/p>\n\u003cp>\"People are searching for local raw milk,\" McAfee explains. \"But when they go to the farm, or they go to the store, they really don't know what they're getting.\"\u003c/p>\n\u003cp>To create both accountability and transparency, McAfee worked with epidemiologists, biologists and other health professionals to create RAWMI's standards. Instead of just focusing on the end results, like bacteria levels, they also worked up detailed protocols for the entire process — from taking the temperature of the dishwasher used to clean the milk bottles to the distance between the water well and manure pile.\u003c/p>\n\u003cp>The group is also looking at the risk specific to each farm, whether it's a muddy slope with three cows in Oregon or a sunny California farm with a midsize herd.\u003c/p>\n\u003cp>When a farm completes its hazards analysis, planning and testing — and passes a site visit from RAWMI — it is listed on the institute's website. Right now there are half a dozen farms listed, with 10 more in the midst of the process.\u003c/p>\n\u003cp>The first farm to be listed was \u003ca href=\"http://champoegcreamery.com/\">Champoeg Creamery\u003c/a>, a small dairy about 30 miles south of Portland, Ore. Owner Charlotte Smith is a fifth-generation farmer. But when she first started producing raw milk a few years ago, she discovered it was an entirely different animal.\u003c/p>\n\u003cp>\"I could call the extension office, and get some help on what was going on with my vegetables, or what is this beetle eating my tomatoes,\" says Smith. \"But there's no one that will help you with raw milk production.\"\u003c/p>\n\u003cp>And with about 100 families buying her milk — and monitoring an \u003ca href=\"http://www.oregonlive.com/health/index.ssf/2012/04/more_people_stricken_with_e_co.html\">E. coli outbreak\u003c/a> at a neighboring farm that landed kids in the hospital — Smith was committed to getting it right. Because while Smith says raw milk may offer health benefits, she also acknowledges the very real dangers.\u003c/p>\n\u003cp>\"You can bring home a chicken and sell the eggs, and feel pretty safe about it. But raw milk, coming out of a cow, and manure flying during milking time — it is a huge challenge, far different than any other farm animal we have.\"\u003c/p>\n\u003cp>As someone looking for guidance, Smith was a bit surprised that national regulatory agencies wouldn't lend their expertise to establishing safety criteria. To them, she says:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Raw milk is here to stay, whether you want to admit it or not. So why not work together, come up with some very basic things, where if you're going to produce and sell raw milk, you're going to agree that you have met these standards. In my mind, it seems so easy.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But regulatory agencies aren't jumping in. That's because they argue that raw milk is not safe under any circumstances. \u003ca href=\"http://www.cdc.gov/media/spokesperson/sme-bios/tauxe.pdf\">Robert Tauxe\u003c/a> at the Centers for Disease Control and Prevention says that while the safety plans and regular testing advocated by RAWMI can certainly reduce the risk of bacterial contamination, they can't offer any certainty that the particular gallon you grab from the shelf is truly safe.\u003c/p>\n\u003cp>\"A cow can test negative today, and then get infected tomorrow,\" notes Tauxe.\u003c/p>\n\u003cp>Tauxe is not unsympathetic to the reasons people seek out raw milk. \"I understand the interest in having colonies of living bacteria in the food we eat,\" he says. \"The problem is when those living bacteria that are beneficial get mixed up with the living bacteria that cause disease.\"\u003c/p>\n\u003cp>But for raw milk drinkers like Portlander Adrian Hale, getting those living bacteria are worth the risk. And guidelines like those established by the Raw Milk Institute are a part of managing that risk.\u003c/p>\n\u003cp>\"There's a lot of choices we make with food, so I try to make those choices as best I can,\" says Hale. As a \u003ca href=\"http://communaltable.com\">food writer\u003c/a> concerned with healthful choices, Hale looks for the full story behind the food on her table. And as a mother, she's even more concerned. \"I don't want to be a negligent parent. I just wanted that assurance that the person who is producing the milk is paying attention.\"\u003c/p>\n\u003cp>As Hale notes, a lot of food choices can have risk — food outbreaks have struck everything from cantaloupe to spinach, and we take a chance every time we eat a delicious raw oyster. But when the producer — and the consumer — are paying attention, it can create a risk that's a little more manageable.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"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.",
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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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"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. ",
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"order": 15
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"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",
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"order": 18
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"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",
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"source": "American Public Media"
},
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"masters-of-scale": {
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"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)",
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},
"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",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"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.",
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"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",
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"order": 11
},
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"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",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"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",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"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",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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