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"disqusTitle": "'The Great Fish Swap': How America Is Downgrading Its Seafood Supply",
"title": "'The Great Fish Swap': How America Is Downgrading Its Seafood Supply",
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"content": "\u003cfigure id=\"attachment_84399\" class=\"wp-caption aligncenter\" style=\"max-width: 3258px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\" alt='Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP' width=\"3258\" height=\"1833\" class=\"size-full wp-image-84399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327248504/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply\">Fresh Air\u003c/a> (7/1/14) [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/07/20140701_fa_01.mp3\"] \u003c/p>\n\u003cp>What's the most popular seafood in the U.S.? Shrimp. The average American eats more shrimp per capita than tuna and salmon combined. Most of that shrimp comes from Asia, and most of the salmon we eat is also imported. In fact, 91 percent of the seafood Americans eat comes from abroad, but one-third of the seafood Americans \u003cem>catch\u003c/em> gets sold to other countries.\u003c/p>\n\u003cp>Shrimp and salmon are two case studies in the unraveling of America's seafood economy, according to Paul Greenberg, author of the new book \u003cem>American Catch: The Fight for Our Local Seafood.\u003c/em> Greenberg tells \u003cem>Fresh Air\u003c/em>'s Terry Gross about what's driving the changes in America's seafood economy and why you should buy wild salmon frozen when its out of season.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/327248318/american-catch-the-fight-for-our-local-seafood\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fish-american-catch.jpg\" alt=\"American Catch: The Fight for Our Local Seafood by Paul Greenberg\" width=\"300\" height=\"455\" class=\"alignleft size-full wp-image-84407\">\u003c/a>\u003cstrong>On what Greenberg calls \"The Great Fish Swap\" \u003c/strong>\u003c/p>\n\u003cp>What I think we're doing is we're low-grading our seafood supply. In effect what we're doing is we're sending the really great, wild stuff that we harvest here on our shores abroad, and in exchange, we're importing farm stuff that, frankly, is of an increasingly dubious nature.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We export millions of tons of wild, mostly Alaska salmon abroad and import mostly farmed salmon from abroad. So salmon for salmon, we're trading wild for farmed. Another great example of this fish swap is the swapping of Alaska pollack for tilapia and pangasius [catfish]. \u003ca href=\"http://www.laweekly.com/squidink/2014/02/26/is-mcdonalds-fish-sandwich-what-fast-food-is-supposed-to-be\">Alaska pollack\u003c/a> is the thing in [McDonald's] Filet-O-Fish sandwich; it's the thing in that fake crab that you find in your California roll. We use a lot of pollack ourselves, but we send 600 million pounds of it abroad every year. And in the other direction, we get a similarly white flaky fish — tilapia or pangasius — coming to us mostly from China and Vietnam. They fill a similar fish niche, but they're very different.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why the U.S. exports the best-quality fish \u003c/strong>\u003c/p>\n\u003cp>We only eat about 15 pounds of seafood per year per capita. That's half of the global average, so there's that. The other thing is that other countries really are hip to seafood. The Chinese love seafood; the Japanese, the Koreans — they love seafood. They're willing to pay top dollar for it. We just aren't willing to do so. We want our food cheap and easy.\u003c/p>\n\u003cp>All of this fast-food commodification of seafood protein — because that's kind of what it is at this point — adds to that general preference for cheap stuff. Kind of in tandem and in league with that is the American tendency to avoid taste. ... Foodies [talk] about flavor and texture and the food movement and that kind of thing, and that's true of about 5 percent of Americans, but 95 percent of Americans really are not so into flavor. ... If we don't like the flavorsome fish — like bluefish, mackerel, things like oysters, things that really taste of the sea — if we don't like that, then we're going to go for these generic, homogenized, industrialized products.\u003c/p>\n\u003cp>\u003cstrong>On sending American salmon to China and back for cheap labor \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84400\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d-290x217.jpg\" alt=\"Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\u003c/figcaption>\u003c/figure>\n\u003cp>A certain amount of Alaska salmon gets caught by Americans in Alaska, sent to China, defrosted, filleted, boned, refrozen and sent back to us. How's that for food miles? We don't want to pay the labor involved in boning fish and more and more of that fish that used to go make that round trip is actually staying in China because the Chinese are realizing how good it is, much to our detriment. ...\u003c/p>\n\u003cp>The labor is so much cheaper that it makes the shipping cost-effective. When you ship things via freighter, frozen, the cost per mile is relatively low compared to, say, air freighting or train travel or truck freighting.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why you should buy wild salmon frozen, not fresh, if it's out of season \u003c/strong>\u003c/p>\n\u003cp>It's going to be frozen anyway. I sometimes will go to a supermarket in January and I'll see fresh, wild Alaska salmon sitting out there on ice and I just shake my head at it because I know that if it's January, there's a very little chance that that fish is fresh.\u003c/p>\n\u003cp>Nearly all of the salmon, when it comes into the processing plants in Alaska, gets immediately frozen. And that's great because if you freeze a fish right out of the water it will be of the highest quality that you can get out of a frozen product. So when you go to the supermarket in January, don't go to the fresh seafood counter for your salmon; go to the frozen bins and get those nice vacuum-packed Alaska salmon things. They're just going to be of higher quality.\u003c/p>\n\u003cp>\u003cstrong>On slave labor and the Thai shrimp industry \u003c/strong>\u003c/p>\n\u003cp>The largest shrimp producer for us right now is Thailand. ... It turns out, a certain amount of the shrimp that come to us from Thailand seems to be coming to us in part as the result of \u003ca href=\"http://www.nytimes.com/2014/06/21/world/asia/us-gives-thailand-and-malaysia-lowest-grade-on-human-trafficking.html\">slave labor\u003c/a>.\u003c/p>\n\u003cp>Shrimp are fed wild fish ground up and turned into meal — trash fish, they're called, just random fish that are trolled up in the South China Sea. It turns out, a large amount of that fish is being caught by boats in which the labor onboard are slaves and that fish gets ground up and sold to Thai shrimp farms.\u003c/p>\n\u003cp>\u003cstrong>On the decline of local fish markets \u003c/strong>\u003c/p>\n\u003cp>We don't want fish markets in our view shed. We don't want to smell them. We don't want to look at them. So they really have been banished from the center of our cities and sequestered to a corner of our supermarkets.\u003c/p>\n\u003cp>This is a process that aids all of the facelessness and commodification of seafood. ... Seafood has been taken out of the hands of the experts and put into the hands of the traders, so people really cannot identify the specificity of fish anymore. Because supermarkets rely on mass distribution systems, often frozen product, it means that the relationship between coastal producers of seafood is broken and so it's much easier for them to deal with the Syscos of the world, or these large purveyors that use these massive shrimp operations in Thailand or China, than it is for them to deal with the kind of knotty nature of local fishermen. \u003c/p>\n\u003cp>[ad floatright]\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_84399\" class=\"wp-caption aligncenter\" style=\"max-width: 3258px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\" alt='Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP' width=\"3258\" height=\"1833\" class=\"size-full wp-image-84399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327248504/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply\">Fresh Air\u003c/a> (7/1/14) \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>What's the most popular seafood in the U.S.? Shrimp. The average American eats more shrimp per capita than tuna and salmon combined. Most of that shrimp comes from Asia, and most of the salmon we eat is also imported. In fact, 91 percent of the seafood Americans eat comes from abroad, but one-third of the seafood Americans \u003cem>catch\u003c/em> gets sold to other countries.\u003c/p>\n\u003cp>Shrimp and salmon are two case studies in the unraveling of America's seafood economy, according to Paul Greenberg, author of the new book \u003cem>American Catch: The Fight for Our Local Seafood.\u003c/em> Greenberg tells \u003cem>Fresh Air\u003c/em>'s Terry Gross about what's driving the changes in America's seafood economy and why you should buy wild salmon frozen when its out of season.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/327248318/american-catch-the-fight-for-our-local-seafood\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fish-american-catch.jpg\" alt=\"American Catch: The Fight for Our Local Seafood by Paul Greenberg\" width=\"300\" height=\"455\" class=\"alignleft size-full wp-image-84407\">\u003c/a>\u003cstrong>On what Greenberg calls \"The Great Fish Swap\" \u003c/strong>\u003c/p>\n\u003cp>What I think we're doing is we're low-grading our seafood supply. In effect what we're doing is we're sending the really great, wild stuff that we harvest here on our shores abroad, and in exchange, we're importing farm stuff that, frankly, is of an increasingly dubious nature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We export millions of tons of wild, mostly Alaska salmon abroad and import mostly farmed salmon from abroad. So salmon for salmon, we're trading wild for farmed. Another great example of this fish swap is the swapping of Alaska pollack for tilapia and pangasius [catfish]. \u003ca href=\"http://www.laweekly.com/squidink/2014/02/26/is-mcdonalds-fish-sandwich-what-fast-food-is-supposed-to-be\">Alaska pollack\u003c/a> is the thing in [McDonald's] Filet-O-Fish sandwich; it's the thing in that fake crab that you find in your California roll. We use a lot of pollack ourselves, but we send 600 million pounds of it abroad every year. And in the other direction, we get a similarly white flaky fish — tilapia or pangasius — coming to us mostly from China and Vietnam. They fill a similar fish niche, but they're very different.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why the U.S. exports the best-quality fish \u003c/strong>\u003c/p>\n\u003cp>We only eat about 15 pounds of seafood per year per capita. That's half of the global average, so there's that. The other thing is that other countries really are hip to seafood. The Chinese love seafood; the Japanese, the Koreans — they love seafood. They're willing to pay top dollar for it. We just aren't willing to do so. We want our food cheap and easy.\u003c/p>\n\u003cp>All of this fast-food commodification of seafood protein — because that's kind of what it is at this point — adds to that general preference for cheap stuff. Kind of in tandem and in league with that is the American tendency to avoid taste. ... Foodies [talk] about flavor and texture and the food movement and that kind of thing, and that's true of about 5 percent of Americans, but 95 percent of Americans really are not so into flavor. ... If we don't like the flavorsome fish — like bluefish, mackerel, things like oysters, things that really taste of the sea — if we don't like that, then we're going to go for these generic, homogenized, industrialized products.\u003c/p>\n\u003cp>\u003cstrong>On sending American salmon to China and back for cheap labor \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84400\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d-290x217.jpg\" alt=\"Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\u003c/figcaption>\u003c/figure>\n\u003cp>A certain amount of Alaska salmon gets caught by Americans in Alaska, sent to China, defrosted, filleted, boned, refrozen and sent back to us. How's that for food miles? We don't want to pay the labor involved in boning fish and more and more of that fish that used to go make that round trip is actually staying in China because the Chinese are realizing how good it is, much to our detriment. ...\u003c/p>\n\u003cp>The labor is so much cheaper that it makes the shipping cost-effective. When you ship things via freighter, frozen, the cost per mile is relatively low compared to, say, air freighting or train travel or truck freighting.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why you should buy wild salmon frozen, not fresh, if it's out of season \u003c/strong>\u003c/p>\n\u003cp>It's going to be frozen anyway. I sometimes will go to a supermarket in January and I'll see fresh, wild Alaska salmon sitting out there on ice and I just shake my head at it because I know that if it's January, there's a very little chance that that fish is fresh.\u003c/p>\n\u003cp>Nearly all of the salmon, when it comes into the processing plants in Alaska, gets immediately frozen. And that's great because if you freeze a fish right out of the water it will be of the highest quality that you can get out of a frozen product. So when you go to the supermarket in January, don't go to the fresh seafood counter for your salmon; go to the frozen bins and get those nice vacuum-packed Alaska salmon things. They're just going to be of higher quality.\u003c/p>\n\u003cp>\u003cstrong>On slave labor and the Thai shrimp industry \u003c/strong>\u003c/p>\n\u003cp>The largest shrimp producer for us right now is Thailand. ... It turns out, a certain amount of the shrimp that come to us from Thailand seems to be coming to us in part as the result of \u003ca href=\"http://www.nytimes.com/2014/06/21/world/asia/us-gives-thailand-and-malaysia-lowest-grade-on-human-trafficking.html\">slave labor\u003c/a>.\u003c/p>\n\u003cp>Shrimp are fed wild fish ground up and turned into meal — trash fish, they're called, just random fish that are trolled up in the South China Sea. It turns out, a large amount of that fish is being caught by boats in which the labor onboard are slaves and that fish gets ground up and sold to Thai shrimp farms.\u003c/p>\n\u003cp>\u003cstrong>On the decline of local fish markets \u003c/strong>\u003c/p>\n\u003cp>We don't want fish markets in our view shed. We don't want to smell them. We don't want to look at them. So they really have been banished from the center of our cities and sequestered to a corner of our supermarkets.\u003c/p>\n\u003cp>This is a process that aids all of the facelessness and commodification of seafood. ... Seafood has been taken out of the hands of the experts and put into the hands of the traders, so people really cannot identify the specificity of fish anymore. Because supermarkets rely on mass distribution systems, often frozen product, it means that the relationship between coastal producers of seafood is broken and so it's much easier for them to deal with the Syscos of the world, or these large purveyors that use these massive shrimp operations in Thailand or China, than it is for them to deal with the kind of knotty nature of local fishermen. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Breeding Battle Threatens Key Source Of California Strawberries",
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"content": "\u003cfigure id=\"attachment_84394\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ca-strawberries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ca-strawberries.jpg\" alt=\"A flat of Albion strawberries at the Bob Jones Ranch fruit stand near Oxnard, Calif. Photo: Zumapress/Corbis\" width=\"1120\" height=\"839\" class=\"size-full wp-image-84394\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A flat of Albion strawberries at the Bob Jones Ranch fruit stand near Oxnard, Calif. Photo: Zumapress/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327256662/breeding-battle-threatens-key-source-of-california-strawberries\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140701_atc_strawberry_battle.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/2014/07/01/327256662/breeding-battle-threatens-key-source-of-california-strawberries\">The Salt at NPR Food\u003c/a> (7/1/14)\u003c/p>\n\u003cp>In California, a legal skirmish has erupted over strawberries — or rather, over strawberry breeding.\u003c/p>\n\u003cp>To be absolutely precise, the battle is about strawberry breeding at the University of California, Davis. This is more important than it might sound. More than half of all strawberries in the supermarket trace their \u003ca href=\"http://research.ucdavis.edu/strawberry/pc\">ancestry\u003c/a> to breeding plots at UC Davis.\u003c/p>\n\u003cp>The strawberry breeders at UC Davis, who've led that program for decades, are leaving the university to carry on their work at a new private company.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"http://www.calstrawberry.com/\">California Strawberry Commission\u003c/a>, which represents farmers, is now suing the university, accusing it of betraying a public trust. The commission wants assurances that UC Davis will keep this public breeding program alive, and not hand it over \"to private financial interests.\"\u003c/p>\n\u003cp>Before getting into the details of this dispute, it's worth a little background on strawberry breeding itself, and where the modern strawberry came from.\u003c/p>\n\u003cp>\"It's a pretty amazing story,\" says \u003ca href=\"http://www.hrt.msu.edu/jim-hancock/\">Jim Hancock\u003c/a>, a professor of horticulture and a berry breeder at Michigan State University. It begins with two different berry plants growing in completely different parts of the world a few hundred years ago.\u003c/p>\n\u003cp>One \u003ca href=\"http://plants.usda.gov/core/profile?symbol=FRCH\">plant\u003c/a> in Chile produced nice big fruit that were kind of bland. The \u003ca href=\"http://plants.usda.gov/core/profile?symbol=FRVI\">other\u003c/a>, in the eastern United States, had berries that were bright red and bursting with flavor, but tiny.\u003c/p>\n\u003cp>Both species were picked up by European collectors — in the case of the Chilean plant, by a French spy — and ended up close to each other in a French botanical garden.\u003c/p>\n\u003cp>There, they made babies. \"It was a perfect combination,\" says Hancock. The accidental hybrid that resulted from this cross-pollination produced fruit that was big, red and tasted great. The strawberry was born.\u003c/p>\n\u003cp>It could still be improved, and that's where plant breeders came in, crossing different plants, selecting the best offspring, and creating ever-better berries.\u003c/p>\n\u003cp>\"The No. 1 thing is probably having the ability to be picked, packed and shipped all the way across the United States and still arrive in good condition,\" says Tom Sjulin, another breeder, who worked for many years for Driscoll's Strawberry Associates, one of the best-known names in strawberries.\u003c/p>\n\u003cp>There's one thing that Hancock and Sjulin don't mention at first: taste.\u003c/p>\n\u003cp>That's a bit of a sore subject in the strawberry community. \"Being a strawberry breeder, I shouldn't admit this, but I think for a long time, taste was going down,\" says Hancock.\u003c/p>\n\u003cp>Yet he and Sjulin both insist that strawberry taste has made a comeback in recent years.\u003c/p>\n\u003cp>He shows me one that's big, firm enough to travel thousands of miles, and has amazing flavor. It's the Albion variety, and it was created at UC Davis.\u003c/p>\n\u003cp>Which brings us back to that controversy.\u003c/p>\n\u003cp>California has the perfect climate for growing strawberries, and UC Davis, as the leading agricultural university in the state, began breeding strawberries almost a century ago. It's still the most important center of strawberry breeding in the country, although private companies, such as Driscoll's, have gotten into the business, too.\u003c/p>\n\u003cp>The UC Davis program actually operates a lot like a private company, patenting new varieties and collecting millions of dollars in royalties from strawberry growers. (I'll have more about that in a later post.)\u003c/p>\n\u003cp>On the other hand, says Sjulin, private companies often don't provide their varieties to everyone. UC Davis does. Any strawberry grower can buy them and grow them. \"There are still a lot of growers in California who really depend on that University of California program continuing as is, and anything that would disrupt that is cause for great concern, as you can imagine,\" he says.\u003c/p>\n\u003cp>As the current strawberry breeders at UC Davis prepare to leave, some fear that this program will falter, interrupting the supply of new varieties to strawberry growers.\u003c/p>\n\u003cfigure id=\"attachment_84393\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/douglas-shaw.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/douglas-shaw.jpg\" alt=\"Douglas Shaw, a UC Davis plant science professor, walks through strawberry fields in Watsonville, Calif., in April. He runs a strawberry growing and test facility there. Photo: Francine Orr/Los Angeles Times\" width=\"1120\" height=\"839\" class=\"size-full wp-image-84393\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Douglas Shaw, a UC Davis plant science professor, walks through strawberry fields in Watsonville, Calif., in April. He runs a strawberry growing and test facility there. Photo: Francine Orr/Los Angeles Times\u003c/figcaption>\u003c/figure>\n\u003cp>The man at the center of this controversy is \u003ca href=\"http://www.latimes.com/local/great-reads/la-me-c1-strawberries-20140527-story.html#page=1\">Douglas Shaw\u003c/a>, who has been in charge of UC Davis' breeding program and now plans to go private.\u003c/p>\n\u003cp>In an e-mail to NPR, Shaw wrote that he is not leaving the university to earn more money. He's already paid very well. He and a handful of co-workers get about 30 percent of the royalties earned by the UC Davis strawberry varieties. In recent years, that inventor's share amounted to more than $2 million each year.\u003c/p>\n\u003cp>Shaw wrote that he is leaving because the university no longer cares about the kind of practical, commercially valuable breeding that he does. \"We do not fit here any longer,\" he wrote in the e-mail.\u003c/p>\n\u003cp>Strawberry growers also worry that the university's priorities are changing.\u003c/p>\n\u003cp>\"We got a phone call from the University of California,\" says Carolyn O'Donnell, communications director at the California Strawberry Commission, an industry group that has helped to fund the UC Davis breeding program. \"They said that we no longer needed to send them money because they were going to discontinue the [breeding] program\" when the current breeders leave.\u003c/p>\n\u003cp>This set off alarms. Farmers feared that future varieties, from the private company, might cost more and might not even be available to all growers.\u003c/p>\n\u003cp>O'Donnell says the commission tried to convince the university to maintain the breeding program, but \"we kind of felt that the university wasn't taking us very seriously,\" she says. So the commission sued.\u003c/p>\n\u003cp>The commission is asking the courts to stop the university from \"privatizing\" strawberry breeding. It also wants to ensure that the university's collection of strawberry varieties stays in public hands.\u003c/p>\n\u003cp>\u003ca href=\"http://animalscience.ucdavis.edu/faculty/delany/\">Mary Delany\u003c/a>, an associate dean of the College of Agricultural and Environmental Sciences at UC Davis, says the lawsuit is based on a misunderstanding. \"We never said that we were going to close the program. We said that we are evaluating the program,\" she says. The university has now decided to continue breeding strawberries, and is now looking for someone to replace Douglas Shaw.\u003c/p>\n\u003cp>Shaw and his colleague Kirk Larson, who is also planning to leave for the private sector, did ask for permission to take copies of the strawberry collection with them, Delany says, but that request was denied. \"This is University of California property,\" she says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>O'Donnell says that this is all good news, but before dropping its lawsuit, the commission wants more guarantees that the university will maintain a healthy, vigorous breeding program, aimed at creating that next great strawberry variety.\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84394\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ca-strawberries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ca-strawberries.jpg\" alt=\"A flat of Albion strawberries at the Bob Jones Ranch fruit stand near Oxnard, Calif. Photo: Zumapress/Corbis\" width=\"1120\" height=\"839\" class=\"size-full wp-image-84394\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A flat of Albion strawberries at the Bob Jones Ranch fruit stand near Oxnard, Calif. Photo: Zumapress/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327256662/breeding-battle-threatens-key-source-of-california-strawberries\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \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/2014/07/01/327256662/breeding-battle-threatens-key-source-of-california-strawberries\">The Salt at NPR Food\u003c/a> (7/1/14)\u003c/p>\n\u003cp>In California, a legal skirmish has erupted over strawberries — or rather, over strawberry breeding.\u003c/p>\n\u003cp>To be absolutely precise, the battle is about strawberry breeding at the University of California, Davis. This is more important than it might sound. More than half of all strawberries in the supermarket trace their \u003ca href=\"http://research.ucdavis.edu/strawberry/pc\">ancestry\u003c/a> to breeding plots at UC Davis.\u003c/p>\n\u003cp>The strawberry breeders at UC Davis, who've led that program for decades, are leaving the university to carry on their work at a new private company.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.calstrawberry.com/\">California Strawberry Commission\u003c/a>, which represents farmers, is now suing the university, accusing it of betraying a public trust. The commission wants assurances that UC Davis will keep this public breeding program alive, and not hand it over \"to private financial interests.\"\u003c/p>\n\u003cp>Before getting into the details of this dispute, it's worth a little background on strawberry breeding itself, and where the modern strawberry came from.\u003c/p>\n\u003cp>\"It's a pretty amazing story,\" says \u003ca href=\"http://www.hrt.msu.edu/jim-hancock/\">Jim Hancock\u003c/a>, a professor of horticulture and a berry breeder at Michigan State University. It begins with two different berry plants growing in completely different parts of the world a few hundred years ago.\u003c/p>\n\u003cp>One \u003ca href=\"http://plants.usda.gov/core/profile?symbol=FRCH\">plant\u003c/a> in Chile produced nice big fruit that were kind of bland. The \u003ca href=\"http://plants.usda.gov/core/profile?symbol=FRVI\">other\u003c/a>, in the eastern United States, had berries that were bright red and bursting with flavor, but tiny.\u003c/p>\n\u003cp>Both species were picked up by European collectors — in the case of the Chilean plant, by a French spy — and ended up close to each other in a French botanical garden.\u003c/p>\n\u003cp>There, they made babies. \"It was a perfect combination,\" says Hancock. The accidental hybrid that resulted from this cross-pollination produced fruit that was big, red and tasted great. The strawberry was born.\u003c/p>\n\u003cp>It could still be improved, and that's where plant breeders came in, crossing different plants, selecting the best offspring, and creating ever-better berries.\u003c/p>\n\u003cp>\"The No. 1 thing is probably having the ability to be picked, packed and shipped all the way across the United States and still arrive in good condition,\" says Tom Sjulin, another breeder, who worked for many years for Driscoll's Strawberry Associates, one of the best-known names in strawberries.\u003c/p>\n\u003cp>There's one thing that Hancock and Sjulin don't mention at first: taste.\u003c/p>\n\u003cp>That's a bit of a sore subject in the strawberry community. \"Being a strawberry breeder, I shouldn't admit this, but I think for a long time, taste was going down,\" says Hancock.\u003c/p>\n\u003cp>Yet he and Sjulin both insist that strawberry taste has made a comeback in recent years.\u003c/p>\n\u003cp>He shows me one that's big, firm enough to travel thousands of miles, and has amazing flavor. It's the Albion variety, and it was created at UC Davis.\u003c/p>\n\u003cp>Which brings us back to that controversy.\u003c/p>\n\u003cp>California has the perfect climate for growing strawberries, and UC Davis, as the leading agricultural university in the state, began breeding strawberries almost a century ago. It's still the most important center of strawberry breeding in the country, although private companies, such as Driscoll's, have gotten into the business, too.\u003c/p>\n\u003cp>The UC Davis program actually operates a lot like a private company, patenting new varieties and collecting millions of dollars in royalties from strawberry growers. (I'll have more about that in a later post.)\u003c/p>\n\u003cp>On the other hand, says Sjulin, private companies often don't provide their varieties to everyone. UC Davis does. Any strawberry grower can buy them and grow them. \"There are still a lot of growers in California who really depend on that University of California program continuing as is, and anything that would disrupt that is cause for great concern, as you can imagine,\" he says.\u003c/p>\n\u003cp>As the current strawberry breeders at UC Davis prepare to leave, some fear that this program will falter, interrupting the supply of new varieties to strawberry growers.\u003c/p>\n\u003cfigure id=\"attachment_84393\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/douglas-shaw.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/douglas-shaw.jpg\" alt=\"Douglas Shaw, a UC Davis plant science professor, walks through strawberry fields in Watsonville, Calif., in April. He runs a strawberry growing and test facility there. Photo: Francine Orr/Los Angeles Times\" width=\"1120\" height=\"839\" class=\"size-full wp-image-84393\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Douglas Shaw, a UC Davis plant science professor, walks through strawberry fields in Watsonville, Calif., in April. He runs a strawberry growing and test facility there. Photo: Francine Orr/Los Angeles Times\u003c/figcaption>\u003c/figure>\n\u003cp>The man at the center of this controversy is \u003ca href=\"http://www.latimes.com/local/great-reads/la-me-c1-strawberries-20140527-story.html#page=1\">Douglas Shaw\u003c/a>, who has been in charge of UC Davis' breeding program and now plans to go private.\u003c/p>\n\u003cp>In an e-mail to NPR, Shaw wrote that he is not leaving the university to earn more money. He's already paid very well. He and a handful of co-workers get about 30 percent of the royalties earned by the UC Davis strawberry varieties. In recent years, that inventor's share amounted to more than $2 million each year.\u003c/p>\n\u003cp>Shaw wrote that he is leaving because the university no longer cares about the kind of practical, commercially valuable breeding that he does. \"We do not fit here any longer,\" he wrote in the e-mail.\u003c/p>\n\u003cp>Strawberry growers also worry that the university's priorities are changing.\u003c/p>\n\u003cp>\"We got a phone call from the University of California,\" says Carolyn O'Donnell, communications director at the California Strawberry Commission, an industry group that has helped to fund the UC Davis breeding program. \"They said that we no longer needed to send them money because they were going to discontinue the [breeding] program\" when the current breeders leave.\u003c/p>\n\u003cp>This set off alarms. Farmers feared that future varieties, from the private company, might cost more and might not even be available to all growers.\u003c/p>\n\u003cp>O'Donnell says the commission tried to convince the university to maintain the breeding program, but \"we kind of felt that the university wasn't taking us very seriously,\" she says. So the commission sued.\u003c/p>\n\u003cp>The commission is asking the courts to stop the university from \"privatizing\" strawberry breeding. It also wants to ensure that the university's collection of strawberry varieties stays in public hands.\u003c/p>\n\u003cp>\u003ca href=\"http://animalscience.ucdavis.edu/faculty/delany/\">Mary Delany\u003c/a>, an associate dean of the College of Agricultural and Environmental Sciences at UC Davis, says the lawsuit is based on a misunderstanding. \"We never said that we were going to close the program. We said that we are evaluating the program,\" she says. The university has now decided to continue breeding strawberries, and is now looking for someone to replace Douglas Shaw.\u003c/p>\n\u003cp>Shaw and his colleague Kirk Larson, who is also planning to leave for the private sector, did ask for permission to take copies of the strawberry collection with them, Delany says, but that request was denied. \"This is University of California property,\" she says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>O'Donnell says that this is all good news, but before dropping its lawsuit, the commission wants more guarantees that the university will maintain a healthy, vigorous breeding program, aimed at creating that next great strawberry variety.\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": "'Artisanal' Ramen? Instant Noodles Get A Healthy Dose Of Hacking",
"title": "'Artisanal' Ramen? Instant Noodles Get A Healthy Dose Of Hacking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84203\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ramen-grid_wide-cfba4e32b49a5c437c5f952ac454cef33357dfa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ramen-grid_wide-cfba4e32b49a5c437c5f952ac454cef33357dfa5.jpg\" alt=\"(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen. Photo: Sara Childs/ Courtesy of Interactive Direct\" width=\"1996\" height=\"1123\" class=\"size-full wp-image-84203\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen. Photo: Sara Childs/ Courtesy of Interactive Direct\u003c/figcaption>\u003c/figure>\n\u003cp>by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/26/325942155/artisanal-ramen-instant-noodles-get-a-healthy-dose-of-hacking\">The Salt at NPR Food\u003c/a> (6/29/14)\u003c/p>\n\u003cp>If there's one thing college students know well, it's a belly full of instant ramen.\u003c/p>\n\u003cp>\"Ramen always has been and always will be a college staple,\" says Rick Brandt, a recent University of Iowa graduate.\u003c/p>\n\u003cp>And it's not just college students who turn to the noodles in lean moments: When your food budget is reduced to quarters dug out of the couch, or when hunger pangs strike at ungodly hours, ramen noodles may come to the rescue.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/326142110/rah-rah-ramen\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rah-rah-ramen.jpg\" alt=\"RAH! RAH! RAMEN by Sara Childs\" width=\"300\" height=\"388\" class=\"alignleft size-full wp-image-84208\">\u003c/a>But while you can get a quick fix of salt and carbs by tossing the block of dried noodles and seasoning into the microwave, you won't be getting much in the way of nutrition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And that got Brandt starving for something that's just as convenient, but a lot healthier. He created the recipe blog College Fed (recently renamed \u003ca href=\"http://dumbeddownfood.com/\">Dumbed Down Food\u003c/a>) to test and share ways to eat healthier in the dorm.\u003c/p>\n\u003cp>Several blogs like his are now offering students — and anyone else who counts ramen as a staple — all sorts of ways to hack the ripply noodle. The simpler recipes suggest throwing in vegetables and protein to add nutritional value, much like Brandt's \u003ca href=\"http://dumbeddownfood.com/ramen-stir-fry-quick-and-easy/\">ramen stir-fry recipe\u003c/a>, which he says has been one of his more popular posts.\u003c/p>\n\u003cp>The most intriguing hacks are those that take the instant noodle out of its conventional setting. For instance, ditch the bowl and make ramen a substitute for bread in this latest craze: \u003ca href=\"http://dudefoods.com/the-ramen-noodle-grilled-cheese-sandwich/\">ramen noodle grilled cheese sandwich.\u003c/a>\u003c/p>\n\u003cp>Or, perhaps you prefer to bake it into a ramen frittata, packed with shredded cheese, bacon and tomatoes. Better yet, just smother it in \u003ca href=\"http://fullthymestudent.com/chocolate-top-ramen-ice-cream-sandwiches/\">chocolate and ice cream\u003c/a> for a one-of-a-kind dessert.\u003c/p>\n\u003cp>\"The possibilities are endless,\" says a graphic designer and experimental chef who uses the pen name Sara Childs. Her new book \u003cem>Rah! Rah! Ramen\u003c/em> features more than 50 speedy recipes for preparing instant noodles in the microwave. The whole idea, she says, was inspired her friend's college-bound daughter, who mentioned that she had four years of ramen to look forward to.\u003c/p>\n\u003cp>Childs' recipes include Macmen N' Cheese, which calls for hot sauce, cheddar cheese and bacon. Or, if you're looking for some added fiber, why not try her spinach cannellini ramen soup?\u003c/p>\n\u003cp>In a mood for something sweet? Childs assures me the lemon curd ramen is a must-try.\u003c/p>\n\u003cp>But these recipes are only the tip of the iceberg. She says she could come up with at least 50 more if she had the time and space in her book. After all, basic ramen (without the seasoning packet) is just wheat flour and palm oil.\u003c/p>\n\u003cp>\"If you look at it as just a basic ingredient, you can keep adding with your imagination and take off on it,\" she says.\u003c/p>\n\u003cp>Ramen is what food historians call a platform food, says \u003ca href=\"http://www.barakkushner.net/\">Barak Kushner\u003c/a>, a Japanese history professor at University of Cambridge. \"It's ... like a sandwich, on which you can put any flavors, so it adapts well to local tastes,\" he tells The Salt.\u003c/p>\n\u003cp>Plus, at around 30 cents a pack, what cash-strapped adult can resist?\u003c/p>\n\u003cp>But as the anthropologists behind the book \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212671438/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger\">\u003cem>The Noodle Narratives\u003c/em>\u003c/a>\u003cem> \u003c/em>will tell you, the \"humble commodity\" means more to Americans than the price suggests.\u003c/p>\n\u003cp>\"Instant noodles, it would seem, may serve as a blank slate for the inscription of small personal stories,\" they write. Indeed, when NPR asked listeners to share their ramen noodle stories with us in 2009, we were served a \"\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120360464\">big, steaming bowl of nostalgia\u003c/a>.\"\u003c/p>\n\u003cp>Memories flooded in of how a bad case of gas led to the creation of Stoodles — ramen mixed with beef stew, how a hungry flight attendant discovered the magic of ramen tuna casseroles, and how ramen burritos became a regular lunch item.\u003c/p>\n\u003cp>These creations may be no match for chef \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120012206\">David Chang\u003c/a>'s bowls of sybaritic ramen, but they can be considered artisanal in their own respects.\u003c/p>\n\u003cp>\"When people eat a lot [of the same thing], they're always looking for ways to make it better,\" blogger Rick Brandt says. \"And you know what? To them, they've just made something out of this world.\" \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": "Bake them, grill them, even smother them in chocolate. College students and food writers who count instant ramen noodles as a staple are devising all sorts of ways to make them healthier and tastier.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84203\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ramen-grid_wide-cfba4e32b49a5c437c5f952ac454cef33357dfa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ramen-grid_wide-cfba4e32b49a5c437c5f952ac454cef33357dfa5.jpg\" alt=\"(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen. Photo: Sara Childs/ Courtesy of Interactive Direct\" width=\"1996\" height=\"1123\" class=\"size-full wp-image-84203\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen. Photo: Sara Childs/ Courtesy of Interactive Direct\u003c/figcaption>\u003c/figure>\n\u003cp>by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/26/325942155/artisanal-ramen-instant-noodles-get-a-healthy-dose-of-hacking\">The Salt at NPR Food\u003c/a> (6/29/14)\u003c/p>\n\u003cp>If there's one thing college students know well, it's a belly full of instant ramen.\u003c/p>\n\u003cp>\"Ramen always has been and always will be a college staple,\" says Rick Brandt, a recent University of Iowa graduate.\u003c/p>\n\u003cp>And it's not just college students who turn to the noodles in lean moments: When your food budget is reduced to quarters dug out of the couch, or when hunger pangs strike at ungodly hours, ramen noodles may come to the rescue.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/326142110/rah-rah-ramen\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rah-rah-ramen.jpg\" alt=\"RAH! RAH! RAMEN by Sara Childs\" width=\"300\" height=\"388\" class=\"alignleft size-full wp-image-84208\">\u003c/a>But while you can get a quick fix of salt and carbs by tossing the block of dried noodles and seasoning into the microwave, you won't be getting much in the way of nutrition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that got Brandt starving for something that's just as convenient, but a lot healthier. He created the recipe blog College Fed (recently renamed \u003ca href=\"http://dumbeddownfood.com/\">Dumbed Down Food\u003c/a>) to test and share ways to eat healthier in the dorm.\u003c/p>\n\u003cp>Several blogs like his are now offering students — and anyone else who counts ramen as a staple — all sorts of ways to hack the ripply noodle. The simpler recipes suggest throwing in vegetables and protein to add nutritional value, much like Brandt's \u003ca href=\"http://dumbeddownfood.com/ramen-stir-fry-quick-and-easy/\">ramen stir-fry recipe\u003c/a>, which he says has been one of his more popular posts.\u003c/p>\n\u003cp>The most intriguing hacks are those that take the instant noodle out of its conventional setting. For instance, ditch the bowl and make ramen a substitute for bread in this latest craze: \u003ca href=\"http://dudefoods.com/the-ramen-noodle-grilled-cheese-sandwich/\">ramen noodle grilled cheese sandwich.\u003c/a>\u003c/p>\n\u003cp>Or, perhaps you prefer to bake it into a ramen frittata, packed with shredded cheese, bacon and tomatoes. Better yet, just smother it in \u003ca href=\"http://fullthymestudent.com/chocolate-top-ramen-ice-cream-sandwiches/\">chocolate and ice cream\u003c/a> for a one-of-a-kind dessert.\u003c/p>\n\u003cp>\"The possibilities are endless,\" says a graphic designer and experimental chef who uses the pen name Sara Childs. Her new book \u003cem>Rah! Rah! Ramen\u003c/em> features more than 50 speedy recipes for preparing instant noodles in the microwave. The whole idea, she says, was inspired her friend's college-bound daughter, who mentioned that she had four years of ramen to look forward to.\u003c/p>\n\u003cp>Childs' recipes include Macmen N' Cheese, which calls for hot sauce, cheddar cheese and bacon. Or, if you're looking for some added fiber, why not try her spinach cannellini ramen soup?\u003c/p>\n\u003cp>In a mood for something sweet? Childs assures me the lemon curd ramen is a must-try.\u003c/p>\n\u003cp>But these recipes are only the tip of the iceberg. She says she could come up with at least 50 more if she had the time and space in her book. After all, basic ramen (without the seasoning packet) is just wheat flour and palm oil.\u003c/p>\n\u003cp>\"If you look at it as just a basic ingredient, you can keep adding with your imagination and take off on it,\" she says.\u003c/p>\n\u003cp>Ramen is what food historians call a platform food, says \u003ca href=\"http://www.barakkushner.net/\">Barak Kushner\u003c/a>, a Japanese history professor at University of Cambridge. \"It's ... like a sandwich, on which you can put any flavors, so it adapts well to local tastes,\" he tells The Salt.\u003c/p>\n\u003cp>Plus, at around 30 cents a pack, what cash-strapped adult can resist?\u003c/p>\n\u003cp>But as the anthropologists behind the book \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212671438/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger\">\u003cem>The Noodle Narratives\u003c/em>\u003c/a>\u003cem> \u003c/em>will tell you, the \"humble commodity\" means more to Americans than the price suggests.\u003c/p>\n\u003cp>\"Instant noodles, it would seem, may serve as a blank slate for the inscription of small personal stories,\" they write. Indeed, when NPR asked listeners to share their ramen noodle stories with us in 2009, we were served a \"\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120360464\">big, steaming bowl of nostalgia\u003c/a>.\"\u003c/p>\n\u003cp>Memories flooded in of how a bad case of gas led to the creation of Stoodles — ramen mixed with beef stew, how a hungry flight attendant discovered the magic of ramen tuna casseroles, and how ramen burritos became a regular lunch item.\u003c/p>\n\u003cp>These creations may be no match for chef \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120012206\">David Chang\u003c/a>'s bowls of sybaritic ramen, but they can be considered artisanal in their own respects.\u003c/p>\n\u003cp>\"When people eat a lot [of the same thing], they're always looking for ways to make it better,\" blogger Rick Brandt says. \"And you know what? To them, they've just made something out of this world.\" \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": "USA Vs. Belgium: If The World Cup Were Played In Beer",
"title": "USA Vs. Belgium: If The World Cup Were Played In Beer",
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"content": "\u003cfigure id=\"attachment_84136\" class=\"wp-caption aligncenter\" style=\"max-width: 4608px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beer-world-cup_wide-bf21d30de40d2d06e4ae6b33941d78128e8f877a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beer-world-cup_wide-bf21d30de40d2d06e4ae6b33941d78128e8f877a.jpg\" alt=\"Tuesday afternoon's match between the U.S. and Belgium will pit two countries with burgeoning beer scenes — and a shared love of fries. Photo: photobuddah/Flickr\" width=\"4608\" height=\"2588\" class=\"size-full wp-image-84136\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tuesday afternoon's match between the U.S. and Belgium will pit two countries with burgeoning beer scenes — and a shared love of fries. Photo: photobuddah/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/06/27/326180559/usa-vs-belgium-if-the-world-cup-were-played-in-beer\">The Two-Way\u003c/a> at NPR News\u003c/p>\n\u003cp>The Americans have the spunk, the vigor and a willingness to try anything. The Belgians have the art, the creativity and the tradition of world-class success. We're not just talking about their looming World Cup matchup here. We're also talking about beer.\u003c/p>\n\u003cp>The topic of beer and the World Cup is now bubbling around in the highest offices of the two nations.\u003c/p>\n\u003cp>Belgium's Prime Minister Elio Di Rupo has offered President Obama, a noted beer fan, a \"beer bet\" over the match, \u003ca href=\"https://twitter.com/eliodirupo/status/482280914769420289\">tweeting\u003c/a>, \"Hey @BarackObama, I am betting some great Belgian beers that our @BelRedDevils will make it to the quarter final!\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>Hey \u003ca href=\"https://twitter.com/BarackObama\">@BarackObama\u003c/a>, I am betting some great Belgian beers that our \u003ca href=\"https://twitter.com/BelRedDevils\">@BelRedDevils\u003c/a> will make it to the quarter final! 🙂 \u003ca href=\"https://twitter.com/hashtag/ComeOnBelgium?src=hash\">#ComeOnBelgium\u003c/a> \u003ca href=\"https://twitter.com/hashtag/BEL?src=hash\">#BEL\u003c/a>\u003c/p>\n\u003cp>— Elio Di Rupo (@eliodirupo) \u003ca href=\"https://twitter.com/eliodirupo/statuses/482280914769420289\">June 26, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, this is all a preamble to the big question: What will you be drinking when the U.S. and Belgium face off Tuesday afternoon?\u003c/p>\n\u003cp>That question leapt into many minds when the round of 16 game was announced. It also illustrates how far America's beer scene and its soccer have come. And it makes us wonder how the two beer cultures match up.\u003c/p>\n\u003cp>We'll have more of a sports-based preview of the game next week; for now, we're offering ideas that might help you lay in provisions for Tuesday's match. Feel free to share your own recommendations in the comments section.\u003c/p>\n\u003cp>Here's our analysis on what the U.S. and Belgium bring to the table:\u003c/p>\n\u003cp>\u003cstrong>Ale vs. Ale\u003c/strong>\u003c/p>\n\u003cp>U.S. craft beer makers have taken ideas from their venerable peers in Belgium, Britain and elsewhere, just as U.S. Soccer benefits from its players' experience on European clubs (it also brought coach Jurgen Klinsmann from Germany).\u003c/p>\n\u003cp>And as Garrett Oliver of the Brooklyn Brewery writes in his \u003cem>Oxford Companion to Beer\u003c/em>, the ideas have traveled both ways.\u003c/p>\n\u003cp>\"Slowly, the influence has crept back in the other direction as well,\" Oliver says. \"Belgian brewers are experimenting with bold hop character, long the signature of the American craft brewing movement.\"\u003c/p>\n\u003cp>U.S. brewers are famous for their India Pale Ale, a style defined by hoppiness. We'll resist the urge to compare that quality to a corner kick. Instead, let's call it a general rambunctiousness — particularly along the defensive line. This is a beer with backbone and power, not afraid of its own pungency.\u003c/p>\n\u003cp>The U.S. lineup of IPAs also knows how to score. From California, the Russian River brewery's Pliny the Elder gets high marks at both the \u003ca href=\"http://www.beeradvocate.com/lists/top/\">Beer Advocate\u003c/a> and \u003ca href=\"http://www.ratebeer.com/beer/top-50/\">Rate Beer\u003c/a> sites — and it was the top pick in the \u003ca href=\"http://www.homebrewersassociation.org/news/zymurgys-2014-best-beers-america/\">American Homebrewers Association's\u003c/a> 2014 list.\u003c/p>\n\u003cp>Pliny the Elder isn't available all over the U.S., but you might want to seek it out. As a recent review by \u003ca href=\"http://www.boston.com/lifestyle/food/blogs/99bottles/2013/01/review_pliny_the_elder.html\">Boston.com\u003c/a> says, \"The first sip is 'wow' smooth. Grapefruit and pineapple — hello, citrus — are predominant, and the earthy, forest-floor flavors that you get from some IPAs, even good ones, are absent.\"\u003c/p>\n\u003cp>Moving on to other candidates, we start with the beer that recently pushed Pliny off the top of the Beer Advocate list: The Alchemist's Heady Topper, another IPA that's only available in limited areas.\u003c/p>\n\u003cp>For solid (and more widely available) talent, we turn to Bell's Two Hearted Ale, the Stone IPA, and the time-tested Sierra Nevada Pale Ale (which isn't a full-on IPA, in the same sense that some defenders also score goals).\u003c/p>\n\u003cp>These are beers that will hang with you for the whole game — which reminds us that the Dogfish Head 90-Minute IPA would also be a strong choice. If that's a bit too strong, you can always opt for the 60-minute version.\u003c/p>\n\u003cp>We'd be remiss if we didn't mention perhaps the most fitting American beer to drink Tuesday: anything from Victory. The Pennsylvania brewer calls its DirtWolf IPA \"wildly assertive, intentionally untamed and dangerously satisfying.\" Which is how we often describe the World Cup at its best.\u003c/p>\n\u003cp>\u003cstrong>The Monks: Old School\u003c/strong>\u003c/p>\n\u003cp>For the Belgians, the discussion has to start with the Trappists. After all, the monks were crafty before craft beer was crafty. And unlike an IPA that might dither around on the field of play, these are beers that know how to finish.\u003c/p>\n\u003cp>And they're legendary: The Westvleteren 12, one of the highest-rated beers in the world, caused a sensation when it was \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/12/166987378/a-sign-from-above-needing-new-roof-monks-sell-rare-beer-in-u-s\">briefly imported to the U.S.\u003c/a> in 2012.\u003c/p>\n\u003cp>If we want to equate one beer to one player, the unavailable-in-America Westy might be Belgium's Christian Benteke, who proved his ability to score on the U.S. team by netting two goals against them in a 2013 match — but who is also currently sidelined with a torn Achilles.\u003c/p>\n\u003cp>So, we'll throw that one out. But the talent level doesn't really fall off, because here comes the St. Bernardus Abt 12, swooping in like a striker lining up a rebound off the goalie's fist. It has a bittersweet complexity, like a beautiful goal by the other team.\u003c/p>\n\u003cp>And right alongside it is the Rochefort 10, a rich juggernaut of dark fruits emboldened by \"oaky notes\" and \"leather,\" as a review on the \u003ca href=\"http://www.ratebeer.com/beer/rochefort-trappistes-10/2360/\">Rate Beer\u003c/a> site says.\u003c/p>\n\u003cp>With those starters out of the way, we can look at the role-players and the bench. After astounding you with Trappist ales, the Belgians only get more complex, with funky saisons, light-footed witbiers and aged sour beers breaking off in startling new directions.\u003c/p>\n\u003cp>Saisons from Dupont and Fantôme bring odd inflections to what might, to an unprepared taster, resemble a standard ale at first glance. But the hint that all isn't what it seems begins with what Fantôme\u003cstrong> \u003c/strong>calls \"a wonderfully musty and characterful aroma.\"\u003c/p>\n\u003cp>The Americans answer with a rock-solid lineup of stouts that are strong in every sense of the word. From Goose Island comes the Bourbon County Stout, a rich glass of charred darkness. Founders brings the Kentucky Breakfast Stout, whose coffee notes could give you a second-half spark.\u003c/p>\n\u003cp>\u003cstrong>The 'X Factor'\u003c/strong>\u003c/p>\n\u003cp>The U.S. side has another secret weapon: beating the Belgians at their own game. Consider that American brewers such as California's The Bruery, Wisconsin's New Glarus and New York's Ommegang have excelled at making saisons, sour beers and Belgian-style ales.\u003c/p>\n\u003cp>In a sign that Tuesday's game could be a close one, the winning Belgian-style tripel at the most recent \u003ca href=\"http://www.worldbeercup.org/wp-content/uploads/2014/05/WBC14-Winners-List.pdf\">World Beer Cup\u003c/a> was from Delaware's Dominion Brewing. And while Belgium's Rodenbach brewery took gold in the aged sour beer category with its Vintage 2011, it was followed by the Funky Jewbelation, made by Shmaltz Brewing in New York.\u003c/p>\n\u003cp>If you want more proof that Tuesday's match will be played under a vast beer-brella, consider that AB InBev, the mammoth company that now owns trademark beer companies in both the U.S. (with Budweiser) and Belgium (with Stella Artois), has roots in Brazil.\u003c/p>\n\u003cp>But in what could be a bad sign for the Yanks, the company's headquarters are in Belgium.\u003cbr>\n\u003cem>\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n",
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"excerpt": "If Tuesday's match were played in beer, it seems that everyone would win. Here's some analysis to shed light on what the U.S. and Belgium bring to the table.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84136\" class=\"wp-caption aligncenter\" style=\"max-width: 4608px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beer-world-cup_wide-bf21d30de40d2d06e4ae6b33941d78128e8f877a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beer-world-cup_wide-bf21d30de40d2d06e4ae6b33941d78128e8f877a.jpg\" alt=\"Tuesday afternoon's match between the U.S. and Belgium will pit two countries with burgeoning beer scenes — and a shared love of fries. Photo: photobuddah/Flickr\" width=\"4608\" height=\"2588\" class=\"size-full wp-image-84136\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tuesday afternoon's match between the U.S. and Belgium will pit two countries with burgeoning beer scenes — and a shared love of fries. Photo: photobuddah/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/06/27/326180559/usa-vs-belgium-if-the-world-cup-were-played-in-beer\">The Two-Way\u003c/a> at NPR News\u003c/p>\n\u003cp>The Americans have the spunk, the vigor and a willingness to try anything. The Belgians have the art, the creativity and the tradition of world-class success. We're not just talking about their looming World Cup matchup here. We're also talking about beer.\u003c/p>\n\u003cp>The topic of beer and the World Cup is now bubbling around in the highest offices of the two nations.\u003c/p>\n\u003cp>Belgium's Prime Minister Elio Di Rupo has offered President Obama, a noted beer fan, a \"beer bet\" over the match, \u003ca href=\"https://twitter.com/eliodirupo/status/482280914769420289\">tweeting\u003c/a>, \"Hey @BarackObama, I am betting some great Belgian beers that our @BelRedDevils will make it to the quarter final!\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>Hey \u003ca href=\"https://twitter.com/BarackObama\">@BarackObama\u003c/a>, I am betting some great Belgian beers that our \u003ca href=\"https://twitter.com/BelRedDevils\">@BelRedDevils\u003c/a> will make it to the quarter final! 🙂 \u003ca href=\"https://twitter.com/hashtag/ComeOnBelgium?src=hash\">#ComeOnBelgium\u003c/a> \u003ca href=\"https://twitter.com/hashtag/BEL?src=hash\">#BEL\u003c/a>\u003c/p>\n\u003cp>— Elio Di Rupo (@eliodirupo) \u003ca href=\"https://twitter.com/eliodirupo/statuses/482280914769420289\">June 26, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, this is all a preamble to the big question: What will you be drinking when the U.S. and Belgium face off Tuesday afternoon?\u003c/p>\n\u003cp>That question leapt into many minds when the round of 16 game was announced. It also illustrates how far America's beer scene and its soccer have come. And it makes us wonder how the two beer cultures match up.\u003c/p>\n\u003cp>We'll have more of a sports-based preview of the game next week; for now, we're offering ideas that might help you lay in provisions for Tuesday's match. Feel free to share your own recommendations in the comments section.\u003c/p>\n\u003cp>Here's our analysis on what the U.S. and Belgium bring to the table:\u003c/p>\n\u003cp>\u003cstrong>Ale vs. Ale\u003c/strong>\u003c/p>\n\u003cp>U.S. craft beer makers have taken ideas from their venerable peers in Belgium, Britain and elsewhere, just as U.S. Soccer benefits from its players' experience on European clubs (it also brought coach Jurgen Klinsmann from Germany).\u003c/p>\n\u003cp>And as Garrett Oliver of the Brooklyn Brewery writes in his \u003cem>Oxford Companion to Beer\u003c/em>, the ideas have traveled both ways.\u003c/p>\n\u003cp>\"Slowly, the influence has crept back in the other direction as well,\" Oliver says. \"Belgian brewers are experimenting with bold hop character, long the signature of the American craft brewing movement.\"\u003c/p>\n\u003cp>U.S. brewers are famous for their India Pale Ale, a style defined by hoppiness. We'll resist the urge to compare that quality to a corner kick. Instead, let's call it a general rambunctiousness — particularly along the defensive line. This is a beer with backbone and power, not afraid of its own pungency.\u003c/p>\n\u003cp>The U.S. lineup of IPAs also knows how to score. From California, the Russian River brewery's Pliny the Elder gets high marks at both the \u003ca href=\"http://www.beeradvocate.com/lists/top/\">Beer Advocate\u003c/a> and \u003ca href=\"http://www.ratebeer.com/beer/top-50/\">Rate Beer\u003c/a> sites — and it was the top pick in the \u003ca href=\"http://www.homebrewersassociation.org/news/zymurgys-2014-best-beers-america/\">American Homebrewers Association's\u003c/a> 2014 list.\u003c/p>\n\u003cp>Pliny the Elder isn't available all over the U.S., but you might want to seek it out. As a recent review by \u003ca href=\"http://www.boston.com/lifestyle/food/blogs/99bottles/2013/01/review_pliny_the_elder.html\">Boston.com\u003c/a> says, \"The first sip is 'wow' smooth. Grapefruit and pineapple — hello, citrus — are predominant, and the earthy, forest-floor flavors that you get from some IPAs, even good ones, are absent.\"\u003c/p>\n\u003cp>Moving on to other candidates, we start with the beer that recently pushed Pliny off the top of the Beer Advocate list: The Alchemist's Heady Topper, another IPA that's only available in limited areas.\u003c/p>\n\u003cp>For solid (and more widely available) talent, we turn to Bell's Two Hearted Ale, the Stone IPA, and the time-tested Sierra Nevada Pale Ale (which isn't a full-on IPA, in the same sense that some defenders also score goals).\u003c/p>\n\u003cp>These are beers that will hang with you for the whole game — which reminds us that the Dogfish Head 90-Minute IPA would also be a strong choice. If that's a bit too strong, you can always opt for the 60-minute version.\u003c/p>\n\u003cp>We'd be remiss if we didn't mention perhaps the most fitting American beer to drink Tuesday: anything from Victory. The Pennsylvania brewer calls its DirtWolf IPA \"wildly assertive, intentionally untamed and dangerously satisfying.\" Which is how we often describe the World Cup at its best.\u003c/p>\n\u003cp>\u003cstrong>The Monks: Old School\u003c/strong>\u003c/p>\n\u003cp>For the Belgians, the discussion has to start with the Trappists. After all, the monks were crafty before craft beer was crafty. And unlike an IPA that might dither around on the field of play, these are beers that know how to finish.\u003c/p>\n\u003cp>And they're legendary: The Westvleteren 12, one of the highest-rated beers in the world, caused a sensation when it was \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/12/166987378/a-sign-from-above-needing-new-roof-monks-sell-rare-beer-in-u-s\">briefly imported to the U.S.\u003c/a> in 2012.\u003c/p>\n\u003cp>If we want to equate one beer to one player, the unavailable-in-America Westy might be Belgium's Christian Benteke, who proved his ability to score on the U.S. team by netting two goals against them in a 2013 match — but who is also currently sidelined with a torn Achilles.\u003c/p>\n\u003cp>So, we'll throw that one out. But the talent level doesn't really fall off, because here comes the St. Bernardus Abt 12, swooping in like a striker lining up a rebound off the goalie's fist. It has a bittersweet complexity, like a beautiful goal by the other team.\u003c/p>\n\u003cp>And right alongside it is the Rochefort 10, a rich juggernaut of dark fruits emboldened by \"oaky notes\" and \"leather,\" as a review on the \u003ca href=\"http://www.ratebeer.com/beer/rochefort-trappistes-10/2360/\">Rate Beer\u003c/a> site says.\u003c/p>\n\u003cp>With those starters out of the way, we can look at the role-players and the bench. After astounding you with Trappist ales, the Belgians only get more complex, with funky saisons, light-footed witbiers and aged sour beers breaking off in startling new directions.\u003c/p>\n\u003cp>Saisons from Dupont and Fantôme bring odd inflections to what might, to an unprepared taster, resemble a standard ale at first glance. But the hint that all isn't what it seems begins with what Fantôme\u003cstrong> \u003c/strong>calls \"a wonderfully musty and characterful aroma.\"\u003c/p>\n\u003cp>The Americans answer with a rock-solid lineup of stouts that are strong in every sense of the word. From Goose Island comes the Bourbon County Stout, a rich glass of charred darkness. Founders brings the Kentucky Breakfast Stout, whose coffee notes could give you a second-half spark.\u003c/p>\n\u003cp>\u003cstrong>The 'X Factor'\u003c/strong>\u003c/p>\n\u003cp>The U.S. side has another secret weapon: beating the Belgians at their own game. Consider that American brewers such as California's The Bruery, Wisconsin's New Glarus and New York's Ommegang have excelled at making saisons, sour beers and Belgian-style ales.\u003c/p>\n\u003cp>In a sign that Tuesday's game could be a close one, the winning Belgian-style tripel at the most recent \u003ca href=\"http://www.worldbeercup.org/wp-content/uploads/2014/05/WBC14-Winners-List.pdf\">World Beer Cup\u003c/a> was from Delaware's Dominion Brewing. And while Belgium's Rodenbach brewery took gold in the aged sour beer category with its Vintage 2011, it was followed by the Funky Jewbelation, made by Shmaltz Brewing in New York.\u003c/p>\n\u003cp>If you want more proof that Tuesday's match will be played under a vast beer-brella, consider that AB InBev, the mammoth company that now owns trademark beer companies in both the U.S. (with Budweiser) and Belgium (with Stella Artois), has roots in Brazil.\u003c/p>\n\u003cp>But in what could be a bad sign for the Yanks, the company's headquarters are in Belgium.\u003cbr>\n\u003cem>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_84090\" class=\"wp-caption aligncenter\" style=\"max-width: 863px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chemistry-of-a-grapefruit-9e5b165de9800ebb1c123031513c9ef1563d3165.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chemistry-of-a-grapefruit-9e5b165de9800ebb1c123031513c9ef1563d3165.png\" alt=\"Chemistry of a grapefruit. Image: Courtesy of Compound Interest\" width=\"863\" height=\"647\" class=\"size-full wp-image-84090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chemistry of a grapefruit. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/27/324871833/chemistry-teacher-s-extra-curricular-activity-about-to-pay-off\">The Salt at NPR Food\u003c/a> (6/27/14)\u003c/p>\n\u003cp>Not every chemistry teacher needs go the way of \u003cem>Breaking Bad's\u003c/em> Walter White and make methamphetamine if they're looking for a compelling side gig.\u003c/p>\n\u003cp>Andy Brunning, a high school chemistry teacher in the UK, makes beautiful infographics on everyday chemistry on his blog, called \u003ca href=\"http://www.compoundchem.com/\">Compound Interest\u003c/a>. Thanks in part to the American Chemical Society, which has turned several of his posts into videos, his clever visuals have been going viral.\u003c/p>\n\u003cfigure id=\"attachment_84089\" class=\"wp-caption aligncenter\" style=\"max-width: 857px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/asparagus-chemistry-ea0bbe7dfa0109695687c169b066e11b24f39d9c.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/asparagus-chemistry-ea0bbe7dfa0109695687c169b066e11b24f39d9c.png\" alt=\"The chemistry of asparagus. Image: Courtesy of Compound Interest\" width=\"857\" height=\"643\" class=\"size-full wp-image-84089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chemistry of asparagus. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Unsurprisingly, his most popular posts are generally about food and drink. They answer such vexing question as: Why does asparagus make your pee smell? What makes grapefruit interact with prescription drugs?\u003c/p>\n\u003cp>(We've written up his take on the smell of \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/29/316346426/you-can-thank-150-different-compounds-for-the-sweet-smell-of-bacon\">cooking bacon\u003c/a> and why garlic make your \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/21/323999613/science-of-stink-blame-sulfur-compounds-for-your-garlic-breath\">breath stink\u003c/a>. We admit we've been crushing on him a little.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now Brunning plans to \u003ca href=\"http://www.booktrade.info/index.php/showarticle/54292\">publish\u003c/a> a book of infographics focusing on \"the weird quirks and effects of certain foods, and the chemistry behind them,\" he tells The Salt. \"I'm hoping the book will be visually engaging and fun to dip in and out of, even for people with just a passing interest in chemistry.\"\u003c/p>\n\u003cfigure id=\"attachment_84091\" class=\"wp-caption aligncenter\" style=\"max-width: 866px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/the-chemistry-of-chocolate-62a52f4376570a44469e9ff8b185f9f3634cd25e.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/the-chemistry-of-chocolate-62a52f4376570a44469e9ff8b185f9f3634cd25e.png\" alt=\"The chemistry of chocolate. Image: Courtesy of Compound Interest\" width=\"866\" height=\"649\" class=\"size-full wp-image-84091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chemistry of chocolate. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Visuals can be the way to engage a broader audience with an otherwise intimidating subject like \u003ca href=\"http://www.npr.org/blogs/health/2012/01/10/144977971/to-understand-health-overhaul-try-a-comic-book\">health reform\u003c/a>, or in Brunning's case, the periodic table.\u003c/p>\n\u003cp>\"The blog was born out of some posters I made to brighten up my classroom and to get my students interested in the different elements in the periodic table,\" ,\" he says. \"From those, I branched out into making posters on other areas of chemistry, and originally started the site as a way to make them available to other chemistry teachers.\"\u003c/p>\n\u003cp>Now the blog is attracting a wider audience, thanks the American Chemical Society \u003ca href=\"http://www.youtube.com/user/ACSReactions\">videos\u003c/a>.\u003c/p>\n\u003cp>To work, visuals have to be clear, and Brunning's style is to make them simple enough for a high schooler but compelling enough for a chemist.\u003c/p>\n\u003cp>It seems his efforts may pay off even more. Brunning signed a book deal with Orion to publish his food chemistry visuals book next year.\u003c/p>\n\u003cp>As for the inevitable \u003cem>Breaking Bad\u003c/em> ribbing he gets, Brunning says: \"It's great that [the TV series has] given a bit of exposure to chemistry, even if it does seem to have left everyone with the impression that chemists all go home and cook meth in their spare time.\" \u003c/p>\n\u003cfigure id=\"attachment_84100\" class=\"wp-caption aligncenter\" style=\"max-width: 1754px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/FoodChem.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/FoodChem.png\" alt=\"The Chemistry of various foods. Image: Courtesy of Compound Interest\" width=\"1754\" height=\"1240\" class=\"size-full wp-image-84100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Chemistry of various foods. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\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_84090\" class=\"wp-caption aligncenter\" style=\"max-width: 863px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chemistry-of-a-grapefruit-9e5b165de9800ebb1c123031513c9ef1563d3165.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chemistry-of-a-grapefruit-9e5b165de9800ebb1c123031513c9ef1563d3165.png\" alt=\"Chemistry of a grapefruit. Image: Courtesy of Compound Interest\" width=\"863\" height=\"647\" class=\"size-full wp-image-84090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chemistry of a grapefruit. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/27/324871833/chemistry-teacher-s-extra-curricular-activity-about-to-pay-off\">The Salt at NPR Food\u003c/a> (6/27/14)\u003c/p>\n\u003cp>Not every chemistry teacher needs go the way of \u003cem>Breaking Bad's\u003c/em> Walter White and make methamphetamine if they're looking for a compelling side gig.\u003c/p>\n\u003cp>Andy Brunning, a high school chemistry teacher in the UK, makes beautiful infographics on everyday chemistry on his blog, called \u003ca href=\"http://www.compoundchem.com/\">Compound Interest\u003c/a>. Thanks in part to the American Chemical Society, which has turned several of his posts into videos, his clever visuals have been going viral.\u003c/p>\n\u003cfigure id=\"attachment_84089\" class=\"wp-caption aligncenter\" style=\"max-width: 857px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/asparagus-chemistry-ea0bbe7dfa0109695687c169b066e11b24f39d9c.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/asparagus-chemistry-ea0bbe7dfa0109695687c169b066e11b24f39d9c.png\" alt=\"The chemistry of asparagus. Image: Courtesy of Compound Interest\" width=\"857\" height=\"643\" class=\"size-full wp-image-84089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chemistry of asparagus. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Unsurprisingly, his most popular posts are generally about food and drink. They answer such vexing question as: Why does asparagus make your pee smell? What makes grapefruit interact with prescription drugs?\u003c/p>\n\u003cp>(We've written up his take on the smell of \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/29/316346426/you-can-thank-150-different-compounds-for-the-sweet-smell-of-bacon\">cooking bacon\u003c/a> and why garlic make your \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/21/323999613/science-of-stink-blame-sulfur-compounds-for-your-garlic-breath\">breath stink\u003c/a>. We admit we've been crushing on him a little.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now Brunning plans to \u003ca href=\"http://www.booktrade.info/index.php/showarticle/54292\">publish\u003c/a> a book of infographics focusing on \"the weird quirks and effects of certain foods, and the chemistry behind them,\" he tells The Salt. \"I'm hoping the book will be visually engaging and fun to dip in and out of, even for people with just a passing interest in chemistry.\"\u003c/p>\n\u003cfigure id=\"attachment_84091\" class=\"wp-caption aligncenter\" style=\"max-width: 866px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/the-chemistry-of-chocolate-62a52f4376570a44469e9ff8b185f9f3634cd25e.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/the-chemistry-of-chocolate-62a52f4376570a44469e9ff8b185f9f3634cd25e.png\" alt=\"The chemistry of chocolate. Image: Courtesy of Compound Interest\" width=\"866\" height=\"649\" class=\"size-full wp-image-84091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chemistry of chocolate. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Visuals can be the way to engage a broader audience with an otherwise intimidating subject like \u003ca href=\"http://www.npr.org/blogs/health/2012/01/10/144977971/to-understand-health-overhaul-try-a-comic-book\">health reform\u003c/a>, or in Brunning's case, the periodic table.\u003c/p>\n\u003cp>\"The blog was born out of some posters I made to brighten up my classroom and to get my students interested in the different elements in the periodic table,\" ,\" he says. \"From those, I branched out into making posters on other areas of chemistry, and originally started the site as a way to make them available to other chemistry teachers.\"\u003c/p>\n\u003cp>Now the blog is attracting a wider audience, thanks the American Chemical Society \u003ca href=\"http://www.youtube.com/user/ACSReactions\">videos\u003c/a>.\u003c/p>\n\u003cp>To work, visuals have to be clear, and Brunning's style is to make them simple enough for a high schooler but compelling enough for a chemist.\u003c/p>\n\u003cp>It seems his efforts may pay off even more. Brunning signed a book deal with Orion to publish his food chemistry visuals book next year.\u003c/p>\n\u003cp>As for the inevitable \u003cem>Breaking Bad\u003c/em> ribbing he gets, Brunning says: \"It's great that [the TV series has] given a bit of exposure to chemistry, even if it does seem to have left everyone with the impression that chemists all go home and cook meth in their spare time.\" \u003c/p>\n\u003cfigure id=\"attachment_84100\" class=\"wp-caption aligncenter\" style=\"max-width: 1754px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/FoodChem.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/FoodChem.png\" alt=\"The Chemistry of various foods. Image: Courtesy of Compound Interest\" width=\"1754\" height=\"1240\" class=\"size-full wp-image-84100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Chemistry of various foods. Image: Courtesy of \u003ca href=\"http://www.compoundchem.com/2014/03/07/why-does-grapefruit-interact-with-drugs-the-chemistry-of-a-grapefruit/\">Compound Interest\u003c/a>\u003c/figcaption>\u003c/figure>\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": "Excessive Drinking Causes 10 Percent Of Deaths In Working Adults",
"title": "Excessive Drinking Causes 10 Percent Of Deaths In Working Adults",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84038\" class=\"wp-caption aligncenter\" style=\"max-width: 1777px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bar-drinks-741a19fab635d0704b0d64f2bfd96c5ebffb139f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bar-drinks-741a19fab635d0704b0d64f2bfd96c5ebffb139f.jpg\" alt=\"One in six adults binge drink, and that plays a role in most alcohol-related deaths. Photo: Intangible Arts/Flickr\" width=\"1777\" height=\"1332\" class=\"size-full wp-image-84038\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One in six adults binge drink, and that plays a role in most alcohol-related deaths. Photo: Intangible Arts/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/health/2014/06/26/325489951/excessive-drinking-causes-10-percent-of-deaths-in-working-adults\">Shots at NPR Health\u003c/a> (6/26/14)\u003c/p>\n\u003cp>Think about people dying from drinking too much, and you probably think of the classic disease of alcoholics, cirrhosis of the liver. Or perhaps an alcohol-fueled car crash. But there are many more ways to kill yourself with alcohol, unfortunately, and they account for 1 in 10 deaths in working adults, according to a study by the Centers for Disease Control and Prevention.\u003c/p>\n\u003cp>\"One in 10 is a big number,\" says \u003ca href=\"http://www.cdc.gov/media/spokesperson/sme-bios/Brewer.pdf\">Dr. Robert Brewer\u003c/a>, who leads the alcohol program at the CDC and is an author of the \u003ca href=\"http://www.cdc.gov/pcd/issues/2014/13_0293.htm\">study\u003c/a>, published Thursday in \u003cem>Preventing Chronic Disease\u003c/em>. \"One of the issues with alcohol that is particularly tragic is the extent to which it gets people in the prime of their lives.\"\u003c/p>\n\u003cp>And those premature deaths cost the United States $224 billion a year, the report found, or $1.90 a drink.\u003c/p>\n\u003cp>The report underscores that alcohol is the fourth-largest cause of preventable deaths, behind smoking, poor nutrition and lack of activity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The CDC researchers looked at how alcohol affects deaths from chronic diseases like high blood pressure and stroke to breast cancer. And it also looked at acute causes of death like motor vehicle accidents. In those cases, they included deaths where the medical examiner found a blood-alcohol level of at least .10 percent, above the \u003ca href=\"http://www.cdc.gov/Motorvehiclesafety/Impaired_Driving/bac.html\">legal limit\u003c/a> of .08. Those causes of death also included falls; homicides; poisoning that involved pills or other substances along with alcohol; and suicides.\u003c/p>\n\u003cp>From 2006 through 2010, an average of 87,798 deaths were attributed to alcohol each year, the study found. Almost three-quarters of the deaths, 71 percent, were in men. Men tend to drink more and also to drive more, Brewer says, and are also more likely to be involved in homicides.\u003c/p>\n\u003cfigure id=\"attachment_84044\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/map-alcohol-deaths-624.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/map-alcohol-deaths-624.png\" alt=\"Source: Preventing Chronic Disease. Credit: Alyson Hurt/NPR\" width=\"1000\" height=\"742\" class=\"size-full wp-image-84044\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Source: Preventing Chronic Disease. Credit: Alyson Hurt/NPR\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Some states have much bigger problems with alcohol-caused deaths than others. In New Mexico, 16.4 percent of deaths in the 20-to-64 age range were caused by alcohol. Other Western states, including Montana and Wyoming, weren't far behind. (For more states, see the chart below.)\u003c/p>\n\u003cp>By contrast, just 7.5 percent of Maryland's deaths were attributable to alcohol, less than half the rate in New Mexico. Other states with low rates of alcohol-related deaths include New York, New Jersey, Ohio and Indiana.\u003c/p>\n\u003cp>Rural states where people drive long distances have more problems with drunk driving, but state policies can have a big impact, too, Brewer says. Raising the cost of alcohol by 10 percent can lower consumption by 7 percent. But taxes on alcohol tend to be low compared to those on cigarettes.\u003c/p>\n\u003cp>If that news isn't sobering enough, the 1-in-10 number is almost certainly an underestimate, Brewer says, because the CDC didn't include other causes of death in younger adults, including HIV/AIDS, pneumonia and tuberculosis. \"Alcohol is a major factor in deaths from those conditions,\" Brewer told Shots, \"But when we were doing our scientific analyses, we simply didn't have good estimates\" on the number of those deaths caused by heavy drinking. \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": "Drinking too much alcohol is a big factor in deaths of adults under age 65, CDC researchers say, from obvious risks like vehicle accidents to more subtle effects like higher rates of breast cancer.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84038\" class=\"wp-caption aligncenter\" style=\"max-width: 1777px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bar-drinks-741a19fab635d0704b0d64f2bfd96c5ebffb139f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bar-drinks-741a19fab635d0704b0d64f2bfd96c5ebffb139f.jpg\" alt=\"One in six adults binge drink, and that plays a role in most alcohol-related deaths. Photo: Intangible Arts/Flickr\" width=\"1777\" height=\"1332\" class=\"size-full wp-image-84038\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One in six adults binge drink, and that plays a role in most alcohol-related deaths. Photo: Intangible Arts/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/health/2014/06/26/325489951/excessive-drinking-causes-10-percent-of-deaths-in-working-adults\">Shots at NPR Health\u003c/a> (6/26/14)\u003c/p>\n\u003cp>Think about people dying from drinking too much, and you probably think of the classic disease of alcoholics, cirrhosis of the liver. Or perhaps an alcohol-fueled car crash. But there are many more ways to kill yourself with alcohol, unfortunately, and they account for 1 in 10 deaths in working adults, according to a study by the Centers for Disease Control and Prevention.\u003c/p>\n\u003cp>\"One in 10 is a big number,\" says \u003ca href=\"http://www.cdc.gov/media/spokesperson/sme-bios/Brewer.pdf\">Dr. Robert Brewer\u003c/a>, who leads the alcohol program at the CDC and is an author of the \u003ca href=\"http://www.cdc.gov/pcd/issues/2014/13_0293.htm\">study\u003c/a>, published Thursday in \u003cem>Preventing Chronic Disease\u003c/em>. \"One of the issues with alcohol that is particularly tragic is the extent to which it gets people in the prime of their lives.\"\u003c/p>\n\u003cp>And those premature deaths cost the United States $224 billion a year, the report found, or $1.90 a drink.\u003c/p>\n\u003cp>The report underscores that alcohol is the fourth-largest cause of preventable deaths, behind smoking, poor nutrition and lack of activity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The CDC researchers looked at how alcohol affects deaths from chronic diseases like high blood pressure and stroke to breast cancer. And it also looked at acute causes of death like motor vehicle accidents. In those cases, they included deaths where the medical examiner found a blood-alcohol level of at least .10 percent, above the \u003ca href=\"http://www.cdc.gov/Motorvehiclesafety/Impaired_Driving/bac.html\">legal limit\u003c/a> of .08. Those causes of death also included falls; homicides; poisoning that involved pills or other substances along with alcohol; and suicides.\u003c/p>\n\u003cp>From 2006 through 2010, an average of 87,798 deaths were attributed to alcohol each year, the study found. Almost three-quarters of the deaths, 71 percent, were in men. Men tend to drink more and also to drive more, Brewer says, and are also more likely to be involved in homicides.\u003c/p>\n\u003cfigure id=\"attachment_84044\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/map-alcohol-deaths-624.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/map-alcohol-deaths-624.png\" alt=\"Source: Preventing Chronic Disease. Credit: Alyson Hurt/NPR\" width=\"1000\" height=\"742\" class=\"size-full wp-image-84044\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Source: Preventing Chronic Disease. Credit: Alyson Hurt/NPR\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Some states have much bigger problems with alcohol-caused deaths than others. In New Mexico, 16.4 percent of deaths in the 20-to-64 age range were caused by alcohol. Other Western states, including Montana and Wyoming, weren't far behind. (For more states, see the chart below.)\u003c/p>\n\u003cp>By contrast, just 7.5 percent of Maryland's deaths were attributable to alcohol, less than half the rate in New Mexico. Other states with low rates of alcohol-related deaths include New York, New Jersey, Ohio and Indiana.\u003c/p>\n\u003cp>Rural states where people drive long distances have more problems with drunk driving, but state policies can have a big impact, too, Brewer says. Raising the cost of alcohol by 10 percent can lower consumption by 7 percent. But taxes on alcohol tend to be low compared to those on cigarettes.\u003c/p>\n\u003cp>If that news isn't sobering enough, the 1-in-10 number is almost certainly an underestimate, Brewer says, because the CDC didn't include other causes of death in younger adults, including HIV/AIDS, pneumonia and tuberculosis. \"Alcohol is a major factor in deaths from those conditions,\" Brewer told Shots, \"But when we were doing our scientific analyses, we simply didn't have good estimates\" on the number of those deaths caused by heavy drinking. \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 It Time For Food To Get Its Own Major Museum?",
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"content": "\u003cfigure id=\"attachment_84023\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-puffing-cannon-167d15a2c395c3d7a2d41da303eff4125b8d83b3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-puffing-cannon-167d15a2c395c3d7a2d41da303eff4125b8d83b3.jpg\" alt=\"The whirling, 3,200-pound puffing gun was used to produce cereals like Cheerios and Kix in the early 20th century. The Museum of Food and Drink plans to feature it in its first exhibition, on breakfast cereal. Photo: Courtesy of MOFAD\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-84023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The whirling, 3,200-pound puffing gun was used to produce cereals like Cheerios and Kix in the early 20th century. The Museum of Food and Drink plans to feature it in its first exhibition, on breakfast cereal. Photo: Courtesy of MOFAD\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/25/322920023/is-it-time-for-food-to-get-its-own-major-museum\">The Salt at NPR Food\u003c/a> (6/25/14)\u003c/p>\n\u003cp>You can thank a very large, and very strange, machine called a puffing gun for all those Cheerios you crunched on as a kid.\u003c/p>\n\u003cp>And if all goes according to plan, you'll be able to see one of those guns, patented in 1939 to force air into grains so they pop in your mouth and float in a bowl of milk, at a temporary exhibition in New York City next year on the history of breakfast cereal.\u003c/p>\n\u003cp>\"The puffing gun melds a lot of things at once,\" \u003ca href=\"http://www.mofad.org/#team_kim_modal\">Peter Kim\u003c/a>, the executive director of the \u003ca href=\"http://www.mofad.org/\">Museum of Food and Drink\u003c/a>, tells The Salt. \"It's a historical treasure and an amazing machine that had a huge influence on the breakfast cereal industry.\"\u003c/p>\n\u003cp>The cereal exhibition will serve as a teaser for a brick and mortar museum slated to open in 2019 in New York City, says Kim. If — and it's a big if — the $25 million can be raised to make MOFAD a reality, food and drink will get their first great historical and cultural temple in the U.S.\u003c/p>\n\u003cfigure id=\"attachment_84024\" class=\"wp-caption aligncenter\" style=\"max-width: 2097px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/puffing-gun-infographic_enl-6a8030909105db92c7d90d30e223d2dc856208a0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/puffing-gun-infographic_enl-6a8030909105db92c7d90d30e223d2dc856208a0.jpg\" alt=\"The Puffing Gun. Courtesy of MOFAD\" width=\"2097\" height=\"1450\" class=\"size-full wp-image-84024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of MOFAD\u003c/figcaption>\u003c/figure>\n\u003cp>Besides the history of breakfast cereal, the hope is that the museum will offer the public rich, immersive experiences in themes such as what was actually consumed at the first Thanksgiving (hint: not turkey), the geography of the noodle, food on the battlefield and futurist food ideals.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But don't expect to see the names of Kellogg, General Mills or their competitors splashed across this museum's exhibitions. The young upstarts of MOFAD are forgoing any Big Food sponsorship for programming — which, of course, will make raising the millions considerably more difficult.\u003c/p>\n\u003cp>\"We're taking great care to build our reputation as an organization that's not going to come at you with a [marketing] agenda,\" says Kim.\u003c/p>\n\u003cp>When we first heard that a group of chefs and foodies was raising money to build a Museum of Food and Drink in New York City, we were perplexed.\u003c/p>\n\u003cp>Isn't there already a food museum there?\u003c/p>\n\u003cp>Not really, it turns out. And there actually is no major food museum anywhere in the world.\u003c/p>\n\u003cp>Sure, there are the Spam Museum in Austin, Minn., and the elaborate \u003ca href=\"http://www.raumen.co.jp/english/\">ramen museum\u003c/a> in Yokohama, Japan. Further down the path of obscurity are the Malomipari Muzeum of Hungary, dedicated to the grist mill industry, and the German bratwurst museum.\u003c/p>\n\u003cp>As far as regional food goes, you can visit the very fine \u003ca href=\"http://southernfood.org/\">Southern Food and Beverage Museum\u003c/a> in New Orleans or one of the multitude of institutions in France and Italy dedicated to gastronomic traditions.\u003c/p>\n\u003cp>According to Sandra Oliver, a food writer and food historian whose Food History News created a \u003ca href=\"http://www.foodhistorynews.com/directory.html\">directory\u003c/a> of the 1,400 existing food museums around the world, the closest thing to MOFAD's grand vision might be the Alimentarium, in Vevey, Switzerland. It's backed by Nestle and has a permanent collection dedicated to the eating, digesting, cooking and purchasing of food.\u003c/p>\n\u003cfigure id=\"attachment_84025\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-1041-reduced-473a91b1b1efc4bdf0b9f2595b2e98a11d83a52b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-1041-reduced-473a91b1b1efc4bdf0b9f2595b2e98a11d83a52b-290x217.jpg\" alt=\"From left to right: Peter Kim, MOFAD executive director; Emma Boast, program director; and Dave Arnold, founder and president, atop the puffing gun. Photo: Daniel Krieger/Courtesy of MOFAD\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left to right: Peter Kim, MOFAD executive director; Emma Boast, program director; and Dave Arnold, founder and president, atop the puffing gun. Photo: Daniel Krieger/Courtesy of MOFAD\u003c/figcaption>\u003c/figure>\n\u003cp>But why don't we have any such institution in here in the U.S. that approaches food broadly? \"The lack of a major food museum in the U.S. reflects our general attitude about food,\" Oliver tells us. \"There really hasn't been that much interest in food here. We want cheap food, and we're too preoccupied to cook.\"\u003c/p>\n\u003cp>But the MOFAD boosters say that's changing.\u003c/p>\n\u003cp>\"In order to justify a need to go to a food museum to eat, there has to be a burgeoning interest in food beyond nourishment and gustatory experience,\" says Kim.\u003c/p>\n\u003cp>In the past 15 years, he says, that interest has grown leaps and bounds. It has come out of the ascendance of the Food Network, and other foodcentric media; the explosion of interest in coffee and other artisanally produced products; the revolution in fine dining and molecular gastronomy led by celebrity chefs like Spaniard Ferran Adria; and growing awareness of the obesity epidemic.\u003c/p>\n\u003cp>\"All this stuff has come together to show that there's still a fundamental disconnect between people and the food system,\" says Kim. \"There's deeper respect and intellectual curiosity about food, but there also still is a great need to deepen this understanding.\"\u003c/p>\n\u003cp>Driving much of the museum's intellectual chutzpah is Dave Arnold, MOFAD's founder and president. Arnold's resume is about as impressive as they come in the food industry: He created and directed the Department of Culinary Technology at the French Culinary Institute (now the International Culinary Center). His \u003ca href=\"http://www.cookingissues.com/\">Cooking Issues\u003c/a> blog posts and radio shows are widely shared and respected by culinary nerds around the country. And he operates a food and drink research lab, which does R&D for his Booker and Dax cocktail bar in New York. (Oh, he wrote a book on the art and science of the cocktail, too.)\u003c/p>\n\u003cfigure id=\"attachment_84026\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-2014-foundry-1089-3fb94e980c833108e2bb4a45382a1d45dcdeb165.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-2014-foundry-1089-3fb94e980c833108e2bb4a45382a1d45dcdeb165-290x217.jpg\" alt=\"Chef Michael Anthony's TV dinner for the MOFAD Spring Benefit Dinner on May 7. Photo: Daniel Krieger/tk\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Michael Anthony's TV dinner for the MOFAD Spring Benefit Dinner on May 7. Photo: Daniel Krieger/tk\u003c/figcaption>\u003c/figure>\n\u003cp>Arnold has lured big names, like Mario Batali and Harold McGee, to the MOFAD advisory board. And a recent benefit dinner we attended for MOFAD in Long Island City featured an all-star cast of eight New York chefs, including trailblazer Wylie Dufresne of (soon-to-close) \u003ca href=\"http://www.nytimes.com/2014/06/11/dining/chef-says-hell-close-wd-50.html?_r=0\">wd~50\u003c/a>; Dominique Ansel, the mastermind of the cronut; pastry wizard Brooks Headley; and vegetarian visionary Amanda Cohen of \u003ca href=\"http://www.dirtcandynyc.com/\">Dirt Candy\u003c/a>.\u003c/p>\n\u003cp>In addition to putting on a spectacular meal, with courses inspired by future exhibits — which patrons paid $600 apiece to enjoy — MOFAD showed off its puffing gun.\u003c/p>\n\u003cp>Firing up the puffing gun and then giving visitors a taste of puffed cereal will be a key part of the immersive experience that will differentiate MOFAD from other food museums out there, says Kim: \"We want to engage the senses, especially taste and smell.\" MOFAD's lens on food will be far wider, too. \"When you leave and go to the grocery store, we want you to see that there's a story, economy, science behind a food like cereal.\"\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.mofad.org/#team_pokoik_hopkins_modal\">Justine Pokoik Hopkins\u003c/a>, a researcher at MOFAD, this is the direction most museums are now going — away from the passive, one-way experience of art to multimedia exhibitions offering different perspectives. But unlike the Museum of Modern Art, which has to make major structural and conceptual changes to offer a more immersive experience, MOFAD can plan that approach from the get-go.\u003c/p>\n\u003cp>And while MOFAD is still a ways off from its various fundraising goals — $1 million for the 2015 exhibit and $25 million for a complete museum — it's stimulating conversation like a good museum should. Already this year it has sponsored roundtables on some of the most provocative food issues of the day: the \u003ca href=\"https://www.formstack.com/forms/?1755812-xWkPN0JNBz\">marketing and ethics of Big Food\u003c/a> and \u003ca href=\"http://www.mofad.org/roundtable/\">GMOs\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\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_84023\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-puffing-cannon-167d15a2c395c3d7a2d41da303eff4125b8d83b3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-puffing-cannon-167d15a2c395c3d7a2d41da303eff4125b8d83b3.jpg\" alt=\"The whirling, 3,200-pound puffing gun was used to produce cereals like Cheerios and Kix in the early 20th century. The Museum of Food and Drink plans to feature it in its first exhibition, on breakfast cereal. Photo: Courtesy of MOFAD\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-84023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The whirling, 3,200-pound puffing gun was used to produce cereals like Cheerios and Kix in the early 20th century. The Museum of Food and Drink plans to feature it in its first exhibition, on breakfast cereal. Photo: Courtesy of MOFAD\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/25/322920023/is-it-time-for-food-to-get-its-own-major-museum\">The Salt at NPR Food\u003c/a> (6/25/14)\u003c/p>\n\u003cp>You can thank a very large, and very strange, machine called a puffing gun for all those Cheerios you crunched on as a kid.\u003c/p>\n\u003cp>And if all goes according to plan, you'll be able to see one of those guns, patented in 1939 to force air into grains so they pop in your mouth and float in a bowl of milk, at a temporary exhibition in New York City next year on the history of breakfast cereal.\u003c/p>\n\u003cp>\"The puffing gun melds a lot of things at once,\" \u003ca href=\"http://www.mofad.org/#team_kim_modal\">Peter Kim\u003c/a>, the executive director of the \u003ca href=\"http://www.mofad.org/\">Museum of Food and Drink\u003c/a>, tells The Salt. \"It's a historical treasure and an amazing machine that had a huge influence on the breakfast cereal industry.\"\u003c/p>\n\u003cp>The cereal exhibition will serve as a teaser for a brick and mortar museum slated to open in 2019 in New York City, says Kim. If — and it's a big if — the $25 million can be raised to make MOFAD a reality, food and drink will get their first great historical and cultural temple in the U.S.\u003c/p>\n\u003cfigure id=\"attachment_84024\" class=\"wp-caption aligncenter\" style=\"max-width: 2097px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/puffing-gun-infographic_enl-6a8030909105db92c7d90d30e223d2dc856208a0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/puffing-gun-infographic_enl-6a8030909105db92c7d90d30e223d2dc856208a0.jpg\" alt=\"The Puffing Gun. Courtesy of MOFAD\" width=\"2097\" height=\"1450\" class=\"size-full wp-image-84024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of MOFAD\u003c/figcaption>\u003c/figure>\n\u003cp>Besides the history of breakfast cereal, the hope is that the museum will offer the public rich, immersive experiences in themes such as what was actually consumed at the first Thanksgiving (hint: not turkey), the geography of the noodle, food on the battlefield and futurist food ideals.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But don't expect to see the names of Kellogg, General Mills or their competitors splashed across this museum's exhibitions. The young upstarts of MOFAD are forgoing any Big Food sponsorship for programming — which, of course, will make raising the millions considerably more difficult.\u003c/p>\n\u003cp>\"We're taking great care to build our reputation as an organization that's not going to come at you with a [marketing] agenda,\" says Kim.\u003c/p>\n\u003cp>When we first heard that a group of chefs and foodies was raising money to build a Museum of Food and Drink in New York City, we were perplexed.\u003c/p>\n\u003cp>Isn't there already a food museum there?\u003c/p>\n\u003cp>Not really, it turns out. And there actually is no major food museum anywhere in the world.\u003c/p>\n\u003cp>Sure, there are the Spam Museum in Austin, Minn., and the elaborate \u003ca href=\"http://www.raumen.co.jp/english/\">ramen museum\u003c/a> in Yokohama, Japan. Further down the path of obscurity are the Malomipari Muzeum of Hungary, dedicated to the grist mill industry, and the German bratwurst museum.\u003c/p>\n\u003cp>As far as regional food goes, you can visit the very fine \u003ca href=\"http://southernfood.org/\">Southern Food and Beverage Museum\u003c/a> in New Orleans or one of the multitude of institutions in France and Italy dedicated to gastronomic traditions.\u003c/p>\n\u003cp>According to Sandra Oliver, a food writer and food historian whose Food History News created a \u003ca href=\"http://www.foodhistorynews.com/directory.html\">directory\u003c/a> of the 1,400 existing food museums around the world, the closest thing to MOFAD's grand vision might be the Alimentarium, in Vevey, Switzerland. It's backed by Nestle and has a permanent collection dedicated to the eating, digesting, cooking and purchasing of food.\u003c/p>\n\u003cfigure id=\"attachment_84025\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-1041-reduced-473a91b1b1efc4bdf0b9f2595b2e98a11d83a52b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-1041-reduced-473a91b1b1efc4bdf0b9f2595b2e98a11d83a52b-290x217.jpg\" alt=\"From left to right: Peter Kim, MOFAD executive director; Emma Boast, program director; and Dave Arnold, founder and president, atop the puffing gun. Photo: Daniel Krieger/Courtesy of MOFAD\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left to right: Peter Kim, MOFAD executive director; Emma Boast, program director; and Dave Arnold, founder and president, atop the puffing gun. Photo: Daniel Krieger/Courtesy of MOFAD\u003c/figcaption>\u003c/figure>\n\u003cp>But why don't we have any such institution in here in the U.S. that approaches food broadly? \"The lack of a major food museum in the U.S. reflects our general attitude about food,\" Oliver tells us. \"There really hasn't been that much interest in food here. We want cheap food, and we're too preoccupied to cook.\"\u003c/p>\n\u003cp>But the MOFAD boosters say that's changing.\u003c/p>\n\u003cp>\"In order to justify a need to go to a food museum to eat, there has to be a burgeoning interest in food beyond nourishment and gustatory experience,\" says Kim.\u003c/p>\n\u003cp>In the past 15 years, he says, that interest has grown leaps and bounds. It has come out of the ascendance of the Food Network, and other foodcentric media; the explosion of interest in coffee and other artisanally produced products; the revolution in fine dining and molecular gastronomy led by celebrity chefs like Spaniard Ferran Adria; and growing awareness of the obesity epidemic.\u003c/p>\n\u003cp>\"All this stuff has come together to show that there's still a fundamental disconnect between people and the food system,\" says Kim. \"There's deeper respect and intellectual curiosity about food, but there also still is a great need to deepen this understanding.\"\u003c/p>\n\u003cp>Driving much of the museum's intellectual chutzpah is Dave Arnold, MOFAD's founder and president. Arnold's resume is about as impressive as they come in the food industry: He created and directed the Department of Culinary Technology at the French Culinary Institute (now the International Culinary Center). His \u003ca href=\"http://www.cookingissues.com/\">Cooking Issues\u003c/a> blog posts and radio shows are widely shared and respected by culinary nerds around the country. And he operates a food and drink research lab, which does R&D for his Booker and Dax cocktail bar in New York. (Oh, he wrote a book on the art and science of the cocktail, too.)\u003c/p>\n\u003cfigure id=\"attachment_84026\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-2014-foundry-1089-3fb94e980c833108e2bb4a45382a1d45dcdeb165.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mofad-2014-foundry-1089-3fb94e980c833108e2bb4a45382a1d45dcdeb165-290x217.jpg\" alt=\"Chef Michael Anthony's TV dinner for the MOFAD Spring Benefit Dinner on May 7. Photo: Daniel Krieger/tk\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Michael Anthony's TV dinner for the MOFAD Spring Benefit Dinner on May 7. Photo: Daniel Krieger/tk\u003c/figcaption>\u003c/figure>\n\u003cp>Arnold has lured big names, like Mario Batali and Harold McGee, to the MOFAD advisory board. And a recent benefit dinner we attended for MOFAD in Long Island City featured an all-star cast of eight New York chefs, including trailblazer Wylie Dufresne of (soon-to-close) \u003ca href=\"http://www.nytimes.com/2014/06/11/dining/chef-says-hell-close-wd-50.html?_r=0\">wd~50\u003c/a>; Dominique Ansel, the mastermind of the cronut; pastry wizard Brooks Headley; and vegetarian visionary Amanda Cohen of \u003ca href=\"http://www.dirtcandynyc.com/\">Dirt Candy\u003c/a>.\u003c/p>\n\u003cp>In addition to putting on a spectacular meal, with courses inspired by future exhibits — which patrons paid $600 apiece to enjoy — MOFAD showed off its puffing gun.\u003c/p>\n\u003cp>Firing up the puffing gun and then giving visitors a taste of puffed cereal will be a key part of the immersive experience that will differentiate MOFAD from other food museums out there, says Kim: \"We want to engage the senses, especially taste and smell.\" MOFAD's lens on food will be far wider, too. \"When you leave and go to the grocery store, we want you to see that there's a story, economy, science behind a food like cereal.\"\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.mofad.org/#team_pokoik_hopkins_modal\">Justine Pokoik Hopkins\u003c/a>, a researcher at MOFAD, this is the direction most museums are now going — away from the passive, one-way experience of art to multimedia exhibitions offering different perspectives. But unlike the Museum of Modern Art, which has to make major structural and conceptual changes to offer a more immersive experience, MOFAD can plan that approach from the get-go.\u003c/p>\n\u003cp>And while MOFAD is still a ways off from its various fundraising goals — $1 million for the 2015 exhibit and $25 million for a complete museum — it's stimulating conversation like a good museum should. Already this year it has sponsored roundtables on some of the most provocative food issues of the day: the \u003ca href=\"https://www.formstack.com/forms/?1755812-xWkPN0JNBz\">marketing and ethics of Big Food\u003c/a> and \u003ca href=\"http://www.mofad.org/roundtable/\">GMOs\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "'Natural' Food Sounds Good But Doesn't Mean Much",
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"content": "\u003cfigure id=\"attachment_83910\" class=\"wp-caption aligncenter\" style=\"max-width: 1508px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/istock_000018037760medium-518ef415e51feed6ff9470f6bd2f0f17f3de1a2f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/istock_000018037760medium-518ef415e51feed6ff9470f6bd2f0f17f3de1a2f.jpg\" alt='Advocates say consumers may assume that the \"natural\" label is the same as \"organic.\" Photo: iStockphoto' width=\"1508\" height=\"1130\" class=\"size-full wp-image-83910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Advocates say consumers may assume that the \"natural\" label is the same as \"organic.\" Photo: iStockphoto\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/2014/06/24/325189610/natural-food-sounds-good-but-doesnt-mean-much\">The Salt at NPR Food\u003c/a> (6/24/14)\u003c/p>\n\u003cp>Some people have had it with \"natural\" food.\u003c/p>\n\u003cp>For fifteen years, \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, director of consumer safety and sustainability for Consumers Union, has been pointing out that \"natural\" is just about the most misleading label that you'll ever see on a food package. Yet consumers still \u003ca href=\"http://www.greenerchoices.org/pdf/ConsumerReportsFoodLabelingSurveyJune2014.pdf\">look\u003c/a> for that word, food companies still love to use it and the Food and Drug Administration can't or won't define it.\u003c/p>\n\u003cp>So Rangan now says it's time to kill the \"natural\" label. Consumers Union, the policy and action division of Consumer Reports, is about to submit formal \u003ca href=\"https://takeaction.takepart.com/actions/stop-confusing-consumers-ban-the-natural-label\">petitions\u003c/a> to the FDA and the U.S. Department of Agriculture, asking them to ban the word from food packages, so that consumers won't be hornswoggled by empty promises.\u003c/p>\n\u003cp>It's the latest turn in a debate that's gone on for decades, in part because defining naturalness seems to be just as hard as defining beauty.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to a \u003ca href=\"http://cspinet.org/new/pdf/food_labeling_chaos_report.pdf\">report\u003c/a> from the Center for Science in the Public Interest, the FDA told a food manufacturer in 1940 that canned, heat-treated grapefruit juice couldn't be called natural. \"This term should be reserved for fresh juice or juice which has been kept without intervention of any process of heat treatment,\" the agency wrote.\u003c/p>\n\u003cp>But times and technology change. These days, the FDA only objects to calling a food \"natural\" if it contains artificial flavor, color or other synthetic additives. Otherwise, there are few restrictions.\u003c/p>\n\u003cp>Farmers can grow crops using pesticides and genetically modified crops, often called GMOs. They can feed antibiotics to animals or keep egg-laying chickens in cages. Food processors can add sugar (an \"all-natural\" sweetener, after all) or corn starch or anything else derived from plant or animal life to their products. It's all \"natural.\"\u003c/p>\n\u003cp>This is galling for Rangan, because Consumer Reports been campaigning against several of these practices, including the use of antibiotics and GMOs. Most consumers, she says, believe — mistakenly — that food labeled \"natural\" is produced without these practices. Surveys show that most consumers think that the label is equivalent to \"organic.\" Organic rules do ban the use of antibiotics, GMOs and almost all synthetic pesticides.\u003c/p>\n\u003cp>In theory, the FDA could define \"natural.\" In reality, Rangan says, there's little chance that will happen, at least not quickly. It took many years for the USDA to come up with a working standard for organic food, and defining \"natural\" would be just as complicated. Better, she says, just to ban the word.\u003c/p>\n\u003cp>Others have attacked the problem through the \u003ca href=\"http://www.foodnavigator-usa.com/Regulation/PopChips-agrees-2.4m-all-natural-lawsuit-settlement-settlements-also-likely-in-Kashi-and-Bear-Naked-cases\">courts\u003c/a>. More than 200 lawsuits have been filed against the use of \"natural,\" arguing that it can't apply to food containing GMOs or hydrogenated oils. In some cases, companies responded by erasing the offending word from the label.\u003c/p>\n\u003cp>Rangan's quest to ban the word entirely, however, faces tough legal hurdles.\u003c/p>\n\u003cp>\"I'd be very surprised if the FDA has any interest in acting on this,\" says David Ter Molen, an attorney with Freeborn & Peters in Chicago who's also editor of a \"\u003ca href=\"http://foodidentityblog.com/about/\">Food Identity Blog\u003c/a>.\" \"This is not a health or safety issue for them\" and not high on the agency's list of priorities.\u003c/p>\n\u003cp>So, for now, whether something is natural remains a matter of opinion.\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_83910\" class=\"wp-caption aligncenter\" style=\"max-width: 1508px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/istock_000018037760medium-518ef415e51feed6ff9470f6bd2f0f17f3de1a2f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/istock_000018037760medium-518ef415e51feed6ff9470f6bd2f0f17f3de1a2f.jpg\" alt='Advocates say consumers may assume that the \"natural\" label is the same as \"organic.\" Photo: iStockphoto' width=\"1508\" height=\"1130\" class=\"size-full wp-image-83910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Advocates say consumers may assume that the \"natural\" label is the same as \"organic.\" Photo: iStockphoto\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/2014/06/24/325189610/natural-food-sounds-good-but-doesnt-mean-much\">The Salt at NPR Food\u003c/a> (6/24/14)\u003c/p>\n\u003cp>Some people have had it with \"natural\" food.\u003c/p>\n\u003cp>For fifteen years, \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, director of consumer safety and sustainability for Consumers Union, has been pointing out that \"natural\" is just about the most misleading label that you'll ever see on a food package. Yet consumers still \u003ca href=\"http://www.greenerchoices.org/pdf/ConsumerReportsFoodLabelingSurveyJune2014.pdf\">look\u003c/a> for that word, food companies still love to use it and the Food and Drug Administration can't or won't define it.\u003c/p>\n\u003cp>So Rangan now says it's time to kill the \"natural\" label. Consumers Union, the policy and action division of Consumer Reports, is about to submit formal \u003ca href=\"https://takeaction.takepart.com/actions/stop-confusing-consumers-ban-the-natural-label\">petitions\u003c/a> to the FDA and the U.S. Department of Agriculture, asking them to ban the word from food packages, so that consumers won't be hornswoggled by empty promises.\u003c/p>\n\u003cp>It's the latest turn in a debate that's gone on for decades, in part because defining naturalness seems to be just as hard as defining beauty.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to a \u003ca href=\"http://cspinet.org/new/pdf/food_labeling_chaos_report.pdf\">report\u003c/a> from the Center for Science in the Public Interest, the FDA told a food manufacturer in 1940 that canned, heat-treated grapefruit juice couldn't be called natural. \"This term should be reserved for fresh juice or juice which has been kept without intervention of any process of heat treatment,\" the agency wrote.\u003c/p>\n\u003cp>But times and technology change. These days, the FDA only objects to calling a food \"natural\" if it contains artificial flavor, color or other synthetic additives. Otherwise, there are few restrictions.\u003c/p>\n\u003cp>Farmers can grow crops using pesticides and genetically modified crops, often called GMOs. They can feed antibiotics to animals or keep egg-laying chickens in cages. Food processors can add sugar (an \"all-natural\" sweetener, after all) or corn starch or anything else derived from plant or animal life to their products. It's all \"natural.\"\u003c/p>\n\u003cp>This is galling for Rangan, because Consumer Reports been campaigning against several of these practices, including the use of antibiotics and GMOs. Most consumers, she says, believe — mistakenly — that food labeled \"natural\" is produced without these practices. Surveys show that most consumers think that the label is equivalent to \"organic.\" Organic rules do ban the use of antibiotics, GMOs and almost all synthetic pesticides.\u003c/p>\n\u003cp>In theory, the FDA could define \"natural.\" In reality, Rangan says, there's little chance that will happen, at least not quickly. It took many years for the USDA to come up with a working standard for organic food, and defining \"natural\" would be just as complicated. Better, she says, just to ban the word.\u003c/p>\n\u003cp>Others have attacked the problem through the \u003ca href=\"http://www.foodnavigator-usa.com/Regulation/PopChips-agrees-2.4m-all-natural-lawsuit-settlement-settlements-also-likely-in-Kashi-and-Bear-Naked-cases\">courts\u003c/a>. More than 200 lawsuits have been filed against the use of \"natural,\" arguing that it can't apply to food containing GMOs or hydrogenated oils. In some cases, companies responded by erasing the offending word from the label.\u003c/p>\n\u003cp>Rangan's quest to ban the word entirely, however, faces tough legal hurdles.\u003c/p>\n\u003cp>\"I'd be very surprised if the FDA has any interest in acting on this,\" says David Ter Molen, an attorney with Freeborn & Peters in Chicago who's also editor of a \"\u003ca href=\"http://foodidentityblog.com/about/\">Food Identity Blog\u003c/a>.\" \"This is not a health or safety issue for them\" and not high on the agency's list of priorities.\u003c/p>\n\u003cp>So, for now, whether something is natural remains a matter of opinion.\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": "Tequila Nation: Mexico Reckons With Its Complicated Spirit ",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83863\" class=\"wp-caption aligncenter\" style=\"max-width: 3252px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/107705519_wide-1a03dc1f7414e697aeddc4e36756d7e0fc9c220e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/107705519_wide-1a03dc1f7414e697aeddc4e36756d7e0fc9c220e.jpg\" alt=\"Blue agaves grow in a plantation for the production of tequila in Arandas, Jalisco state, Mexico, in December 2010. In the past 20 years, tequila has become fashionable all over the world, demonstrating that producers' international sales strategy has been a great success. Photo: Hector Guerrero/AFP/Getty Images\" width=\"3252\" height=\"1826\" class=\"size-full wp-image-83863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue agaves grow in a plantation for the production of tequila in Arandas, Jalisco state, Mexico, in December 2010. In the past 20 years, tequila has become fashionable all over the world, demonstrating that producers' international sales strategy has been a great success. Photo: Hector Guerrero/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/24/323714694/tequila-nation-mexico-reckons-with-its-complicated-spirit\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140624_me_tequila_nation_mexico_reckons_with_its_complicated_spirit_.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\">The Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/24/323714694/tequila-nation-mexico-reckons-with-its-complicated-spirit\">NPR Food\u003c/a> (6/24/14)\u003c/p>\n\u003cp>The Mexican town of Tequila in the western state of Jalisco is the heart of a region that produces the legendary spirit. Any bottle of tequila must be made from the Weber Blue species of agave, grown and distilled in this region.\u003c/p>\n\u003cp>Field after field of agave gives this land a blue hue, defining an economy and its traditions.\u003c/p>\n\u003cfigure id=\"attachment_83864\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/img_0683-0ed78c5143b2a6b8a9ac32444545ab55bcfb6b6f.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/img_0683-0ed78c5143b2a6b8a9ac32444545ab55bcfb6b6f-290x217.jpe\" alt=\"Guillermo Erickson Sauza's family has been making tequila for five generations. Photo: The Kitchen Sisters for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guillermo Erickson Sauza's family has been making tequila for five generations. Photo: The Kitchen Sisters for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But using just one species of blue agave to make 100 percent blue agave tequila is done through cloning the plants, without pollination or flowering. After \"doing this for so many generations, the agaves are getting weaker, and the only way to protect them is by the increased use of pesticides and herbicides,\" David Suro of the Tequila Interchange Project tells us.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That and other environmental issues have \u003cem>tequileros\u003c/em>, or tequila makers, concerned about the future of the industry.\u003c/p>\n\u003cp>\u003cstrong>The Spirit's Hidden History\u003c/strong>\u003c/p>\n\u003cp>Guillermo Erickson Sauza, a member of one of tequila's royal families, gives us a tour of his 125-year-old tequila distillery process in the town of Tequila on the northwest slope of the Tequila volcano. His distillery and hundreds of others, both large and small, fill the hills and valleys some 60 minutes outside Guadalajara, Jalisco's capital and Mexico's second-largest city.\u003c/p>\n\u003cp>Cenobio Sauza, his great-great grandfather, got to the town of Tequila in the 1850s when he was 16. At the time, it was a boomtown, and many people were setting up tequila distilleries there. The natural spring water, the rusty red volcanic soil, the climate all made the region perfect for the growing of blue agave.\u003c/p>\n\u003cp> Cenobio started the brand of Tequila Sauza in 1873, and was the first to export tequila into the U.S. In 1893, Tequila Sauza made a sensation when it was served at the Chicago World's Fair. At that time the drink was called \u003cem>vino mescal\u003c/em>.\u003c/p>\n\u003cp> Traditionally, Guillermo tells us, \"tequila was the drink of cement workers and bricklayers.\" At weddings and celebrations in Sauza's own family, and families like his, brandy was served, not tequila.\u003c/p>\n\u003cp> In 1946, Guillermo's grandfather Javier took over Sauza, and slowly helped make tequila what it became — one of the premier products of Mexico. In a move that shocked his family, he sold the distillery in 1976 without warning.\u003c/p>\n\u003cfigure id=\"attachment_83875\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tequila-siembra-azul.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tequila-siembra-azul.jpg\" alt=\"Siembra Azul founder and owner David Suro holds a glass of tequila in one of the aging vaults at the distillery in Arandas, Jalisco, Mexico. Photo: Erich Schlegel/Erich Schlegel/Corbis\" width=\"1120\" height=\"629\" class=\"size-full wp-image-83875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siembra Azul founder and owner David Suro holds a glass of tequila in one of the aging vaults at the distillery in Arandas, Jalisco, Mexico. Photo: Erich Schlegel/Erich Schlegel/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>Through the years, the family held on to one of its small, old distilleries. About a decade ago, Javier's grandson decided to come back to Tequila and started making the drink in the old traditional way, using a stone crusher, taking a long time to age the spirit. He brought out his first brand, which he called Los Abuelos, or \"the grandparents,\" in Mexico. In the U.S., Los Abuelos is sold under the name Fortaleza, which means \"fortitude.\"\u003c/p>\n\u003cp>\u003cstrong>'Agave Business Is A Casino Business'\u003c/strong>\u003c/p>\n\u003cp> It takes five to eight years for the blue agave, the only kind of agave that can be used to make official appellation tequila, to mature. Growing agave is risk-filled, and requires knowledge and maintenance.\u003c/p>\n\u003cfigure id=\"attachment_83865\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/agave-empire_custom-665afad1e3f220432d1f40f9b7ce77b68d1a5746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/agave-empire_custom-665afad1e3f220432d1f40f9b7ce77b68d1a5746-290x184.jpg\" alt=\"Agave has been at the heart of Mexican culture for centuries. Its uses were endless: aguamiel, a fresh nectar beverage, pulgue (fermented nectar), syrup, vinegars, string, rope, shoes, textiles, nails, paper, thatch, tiles, fuel, sop, bandages and snakebite cures. Image: Courtesy of Robert English\" width=\"290\" height=\"184\" class=\"size-medium wp-image-83865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Agave has been at the heart of Mexican culture for centuries. Its uses were endless: aguamiel, a fresh nectar beverage, pulgue (fermented nectar), syrup, vinegars, string, rope, shoes, textiles, nails, paper, thatch, tiles, fuel, sop, bandages and snakebite cures. Image: Courtesy of Robert English\u003c/figcaption>\u003c/figure>\n\u003cp>So agave growers and tequila producers must be looking far ahead at all times.\u003c/p>\n\u003cp> \"Agave business is a casino business,\" says \u003ca href=\"http://www.tequilainterchangeproject.org/members/board/\">David Suro\u003c/a>, president of the Tequila Interchange Project, a nonprofit organization and consumer advocacy group for agave distilled spirits.\u003c/p>\n\u003cp>In the same way wine producers are always wrestling with climate, weather, bugs and soil conditions, the \u003cem>tequileros\u003c/em> and agave producers are working just as hard. But instead of one season of growth and then harvest, they have to tend their fields for five to eight years before the sugar levels are high enough for harvest.\u003c/p>\n\u003cp>Suro produces a tequila, too, called Siembra Azul. \"It's kosher certified,\" he says. \"There's not a Mexican institution to certify organic. So the kosher certification is the closest [to prove how] very careful we make our tequila.\"\u003c/p>\n\u003cp> \u003cstrong>Composting Tequila\u003c/strong> \u003c/p>\n\u003cp> Mexican video journalist Rogelio Navarro says Guadalajara is the Silicon Valley of Mexico in many ways. \"I would compare the tequila industry to the electronic industry, which is so important to us here,\" Navarro says. That means tequila is likely to play a huge part in the future of Mexico's economy.\u003c/p>\n\u003cp>Traditionally tequila was a Mexican family business passed from generation to generation. Now that is changing. \"The biggest tequila companies are not Mexican anymore; they are internationally owned,\" he says. \"Tequila produces a lot of jobs and a lot of money, and now they just the sent the first package of tequila to China, and they're expecting to sell millions of liters of tequila in China.\"\u003c/p>\n\u003cp> Navarro notes that tequila not only means alcohol — it also means culture. It's associated with folkloric dancing, with music, with film, with tourism.\u003c/p>\n\u003cp> The Tequila Chamber of Commerce and the Tequila Regulation Council are now very focused on what is happening with tequila all over the world, says Navarro. And they make sure that tequila produced in tequila country is actually tequila because of the agave they are using and the amount in the final product. There have long been troubles with people both in and outside of Mexico producing something they label as tequila that is not true tequila, not 100 percent blue agave.\u003c/p>\n\u003cp>Navarro has been following some of the efforts to make tequila production more organic and sustainable, as it is an industry that produces a serious amount of waste.\u003c/p>\n\u003cfigure id=\"attachment_83879\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pinas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pinas.jpg\" alt=\"Piñas are piled into the ovens at La Alteña Distillery in the highlands of Jalisco, before (left) and after being roasted, and before their juice has been fermented and distilled into tequila. Photo: Kitchen Sisters for NPR\" width=\"1120\" height=\"425\" class=\"size-full wp-image-83879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piñas are piled into the ovens at La Alteña Distillery in the highlands of Jalisco, before (left) and after being roasted, and before their juice has been fermented and distilled into tequila. Photo: Kitchen Sisters for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The cellulosic waste, or bagasse, is what is left once you cook the agave plant and chop it and put it through a mill. ... What do they do with all this organic trash?\" he says. \"They were trying to compost it, and you can use it back in the agave fields as well, but in the past it's been easier to just throw away. Now, there's a guy that decided, what are people in Brazil are doing with the cane? And he bought the machines and started compressing the bagasse and making bricks, and he started to sell them as charcoal for roasting and bricks for houses.\"\u003c/p>\n\u003cp> Carlos Camarena is a third-generation family master distiller and one of the most respected \u003cem>tequileros\u003c/em> in Mexico. Tequila, Arandas and Atotonilco are three of the major areas where agave thrives and exceptional tequila is made. We make the pilgrimage with him to his La Altena distillery in the highlands of Jalisco, where he makes the legendary Tequila Tapatio, Tequila Ocho and more.\u003c/p>\n\u003cp>Inside is a huge round pit made of stone, with a stone wheel on top of it. \"What we are looking at is called a \u003cem>tahona\u003c/em>,\" he says.\u003c/p>\n\u003cp>In the past, the wheel was turned by mules. The stone crushes the agave and squeezes out the juice. Three years ago, Carlos' father pulled out the mules and replaced them with a John Deere tractor to pull the wheel. Tequila Siete Leguas, about an hour away near Atotonilco, is one of the last distilleries to crush its agave with the huge stone wheel pulled by mules.\u003c/p>\n\u003cp>\u003cstrong>Tequila For The Next Generation\u003c/strong>\u003c/p>\n\u003cp>At La Altena, Camarena is thinking deeply about the environmental impact of making tequila. \"We're noticing the summers are getting hotter and hotter every year, and the winters are getting colder,\" he says. \"So much hot is making the plant grow faster, but not letting it get all the nutrients from the soil and develop the sugar content and the acidity and to be as healthy.\"\u003c/p>\n\u003cp> And he notes that \u003cem>tequileros\u003c/em> face a particular difficulty because blue agave plants being used to produce these millions of gallons of tequila are clones from the same mother. This monoculture style of agriculture over time requires more and more pesticides and herbicides to carry on.\u003c/p>\n\u003cp> About eight years ago, Camarena also got interested in treating all of the residues at the distillery instead of just dumping them in the garbage. With all the organic materials it's producing, it started making an organic fertilizer that it put back on the agave fields. And the distillery started recycling all the water it uses instead of just throwing it away.\u003c/p>\n\u003cp>Camarena is awaiting certification as a green industry because he is focused on controlling all aspects of the \"leftovers\" the distillery creates through the tequila-making process, to make certain it has no polluting effect, including reducing emissions into the air from its boilers and stills. He tells us, \"If I want to change the world, I need to start by changing yourself, and let's see if that attracts other people to do what they have to do in order to have a better planet for people who come after us.\"\u003c/p>\n\u003cp>\u003cstrong>Agave Goddess\u003c/strong>\u003c/p>\n\u003cp>Carmen Villareal is one of the few women in Mexico to run a tequila company. It's called Tequila San Matias, and it's now 127 years old. Villareal tells us about Mayahuel, the pre-Columbian goddess of fertility and maternity who is a sort of patron saint of tequila and is often pictured with 200 breasts.\u003c/p>\n\u003cp>\"Our agaves have babies,\" says Villareal. \"Normally one agave can have 10 or 12 babies, so it is about being productive.\" Villareal sees Mexico through the eyes of Mayaguel, the productivity and fertility of tequila working for the growth and wellness of the country.\u003c/p>\n\u003cp>\"Mexico is a country with great poverty,\" she says. \"Tequila is an important income for the country. For example, our distillery is located in a tiny town, and we are practically the only source of work in the area. The way I see the industry, we we can help bring wellness and opportunity to our country.\" \u003c/p>\n\u003cp>\u003cstrong>More From The Kitchen Sisters\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kitchensisters.org/\">The Kitchen Sisters\u003c/a>, Davia Nelson and Nikki Silva, are Peabody Award-winning independent producers who create radio and multimedia stories for NPR and public broadcast. Their \u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">Hidden Kitchen\u003c/a> series travels the world, chronicling little-known kitchen rituals and traditions that explore how communities come together through food — from modern-day Sicily to medieval England, the Australian Outback to the desert oasis of California.\u003c/p>\n\u003cp>[ad floatright]\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": "Some of tequila's oldest traditions are fast being erased as international spirit conglomerates take over family businesses. And tequila makers are worried about their impact on the environment.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83863\" class=\"wp-caption aligncenter\" style=\"max-width: 3252px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/107705519_wide-1a03dc1f7414e697aeddc4e36756d7e0fc9c220e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/107705519_wide-1a03dc1f7414e697aeddc4e36756d7e0fc9c220e.jpg\" alt=\"Blue agaves grow in a plantation for the production of tequila in Arandas, Jalisco state, Mexico, in December 2010. In the past 20 years, tequila has become fashionable all over the world, demonstrating that producers' international sales strategy has been a great success. Photo: Hector Guerrero/AFP/Getty Images\" width=\"3252\" height=\"1826\" class=\"size-full wp-image-83863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue agaves grow in a plantation for the production of tequila in Arandas, Jalisco state, Mexico, in December 2010. In the past 20 years, tequila has become fashionable all over the world, demonstrating that producers' international sales strategy has been a great success. Photo: Hector Guerrero/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/24/323714694/tequila-nation-mexico-reckons-with-its-complicated-spirit\">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://www.npr.org/people/5252035/the-kitchen-sisters\">The Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/24/323714694/tequila-nation-mexico-reckons-with-its-complicated-spirit\">NPR Food\u003c/a> (6/24/14)\u003c/p>\n\u003cp>The Mexican town of Tequila in the western state of Jalisco is the heart of a region that produces the legendary spirit. Any bottle of tequila must be made from the Weber Blue species of agave, grown and distilled in this region.\u003c/p>\n\u003cp>Field after field of agave gives this land a blue hue, defining an economy and its traditions.\u003c/p>\n\u003cfigure id=\"attachment_83864\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/img_0683-0ed78c5143b2a6b8a9ac32444545ab55bcfb6b6f.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/img_0683-0ed78c5143b2a6b8a9ac32444545ab55bcfb6b6f-290x217.jpe\" alt=\"Guillermo Erickson Sauza's family has been making tequila for five generations. Photo: The Kitchen Sisters for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guillermo Erickson Sauza's family has been making tequila for five generations. Photo: The Kitchen Sisters for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But using just one species of blue agave to make 100 percent blue agave tequila is done through cloning the plants, without pollination or flowering. After \"doing this for so many generations, the agaves are getting weaker, and the only way to protect them is by the increased use of pesticides and herbicides,\" David Suro of the Tequila Interchange Project tells us.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That and other environmental issues have \u003cem>tequileros\u003c/em>, or tequila makers, concerned about the future of the industry.\u003c/p>\n\u003cp>\u003cstrong>The Spirit's Hidden History\u003c/strong>\u003c/p>\n\u003cp>Guillermo Erickson Sauza, a member of one of tequila's royal families, gives us a tour of his 125-year-old tequila distillery process in the town of Tequila on the northwest slope of the Tequila volcano. His distillery and hundreds of others, both large and small, fill the hills and valleys some 60 minutes outside Guadalajara, Jalisco's capital and Mexico's second-largest city.\u003c/p>\n\u003cp>Cenobio Sauza, his great-great grandfather, got to the town of Tequila in the 1850s when he was 16. At the time, it was a boomtown, and many people were setting up tequila distilleries there. The natural spring water, the rusty red volcanic soil, the climate all made the region perfect for the growing of blue agave.\u003c/p>\n\u003cp> Cenobio started the brand of Tequila Sauza in 1873, and was the first to export tequila into the U.S. In 1893, Tequila Sauza made a sensation when it was served at the Chicago World's Fair. At that time the drink was called \u003cem>vino mescal\u003c/em>.\u003c/p>\n\u003cp> Traditionally, Guillermo tells us, \"tequila was the drink of cement workers and bricklayers.\" At weddings and celebrations in Sauza's own family, and families like his, brandy was served, not tequila.\u003c/p>\n\u003cp> In 1946, Guillermo's grandfather Javier took over Sauza, and slowly helped make tequila what it became — one of the premier products of Mexico. In a move that shocked his family, he sold the distillery in 1976 without warning.\u003c/p>\n\u003cfigure id=\"attachment_83875\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tequila-siembra-azul.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tequila-siembra-azul.jpg\" alt=\"Siembra Azul founder and owner David Suro holds a glass of tequila in one of the aging vaults at the distillery in Arandas, Jalisco, Mexico. Photo: Erich Schlegel/Erich Schlegel/Corbis\" width=\"1120\" height=\"629\" class=\"size-full wp-image-83875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siembra Azul founder and owner David Suro holds a glass of tequila in one of the aging vaults at the distillery in Arandas, Jalisco, Mexico. Photo: Erich Schlegel/Erich Schlegel/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>Through the years, the family held on to one of its small, old distilleries. About a decade ago, Javier's grandson decided to come back to Tequila and started making the drink in the old traditional way, using a stone crusher, taking a long time to age the spirit. He brought out his first brand, which he called Los Abuelos, or \"the grandparents,\" in Mexico. In the U.S., Los Abuelos is sold under the name Fortaleza, which means \"fortitude.\"\u003c/p>\n\u003cp>\u003cstrong>'Agave Business Is A Casino Business'\u003c/strong>\u003c/p>\n\u003cp> It takes five to eight years for the blue agave, the only kind of agave that can be used to make official appellation tequila, to mature. Growing agave is risk-filled, and requires knowledge and maintenance.\u003c/p>\n\u003cfigure id=\"attachment_83865\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/agave-empire_custom-665afad1e3f220432d1f40f9b7ce77b68d1a5746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/agave-empire_custom-665afad1e3f220432d1f40f9b7ce77b68d1a5746-290x184.jpg\" alt=\"Agave has been at the heart of Mexican culture for centuries. Its uses were endless: aguamiel, a fresh nectar beverage, pulgue (fermented nectar), syrup, vinegars, string, rope, shoes, textiles, nails, paper, thatch, tiles, fuel, sop, bandages and snakebite cures. Image: Courtesy of Robert English\" width=\"290\" height=\"184\" class=\"size-medium wp-image-83865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Agave has been at the heart of Mexican culture for centuries. Its uses were endless: aguamiel, a fresh nectar beverage, pulgue (fermented nectar), syrup, vinegars, string, rope, shoes, textiles, nails, paper, thatch, tiles, fuel, sop, bandages and snakebite cures. Image: Courtesy of Robert English\u003c/figcaption>\u003c/figure>\n\u003cp>So agave growers and tequila producers must be looking far ahead at all times.\u003c/p>\n\u003cp> \"Agave business is a casino business,\" says \u003ca href=\"http://www.tequilainterchangeproject.org/members/board/\">David Suro\u003c/a>, president of the Tequila Interchange Project, a nonprofit organization and consumer advocacy group for agave distilled spirits.\u003c/p>\n\u003cp>In the same way wine producers are always wrestling with climate, weather, bugs and soil conditions, the \u003cem>tequileros\u003c/em> and agave producers are working just as hard. But instead of one season of growth and then harvest, they have to tend their fields for five to eight years before the sugar levels are high enough for harvest.\u003c/p>\n\u003cp>Suro produces a tequila, too, called Siembra Azul. \"It's kosher certified,\" he says. \"There's not a Mexican institution to certify organic. So the kosher certification is the closest [to prove how] very careful we make our tequila.\"\u003c/p>\n\u003cp> \u003cstrong>Composting Tequila\u003c/strong> \u003c/p>\n\u003cp> Mexican video journalist Rogelio Navarro says Guadalajara is the Silicon Valley of Mexico in many ways. \"I would compare the tequila industry to the electronic industry, which is so important to us here,\" Navarro says. That means tequila is likely to play a huge part in the future of Mexico's economy.\u003c/p>\n\u003cp>Traditionally tequila was a Mexican family business passed from generation to generation. Now that is changing. \"The biggest tequila companies are not Mexican anymore; they are internationally owned,\" he says. \"Tequila produces a lot of jobs and a lot of money, and now they just the sent the first package of tequila to China, and they're expecting to sell millions of liters of tequila in China.\"\u003c/p>\n\u003cp> Navarro notes that tequila not only means alcohol — it also means culture. It's associated with folkloric dancing, with music, with film, with tourism.\u003c/p>\n\u003cp> The Tequila Chamber of Commerce and the Tequila Regulation Council are now very focused on what is happening with tequila all over the world, says Navarro. And they make sure that tequila produced in tequila country is actually tequila because of the agave they are using and the amount in the final product. There have long been troubles with people both in and outside of Mexico producing something they label as tequila that is not true tequila, not 100 percent blue agave.\u003c/p>\n\u003cp>Navarro has been following some of the efforts to make tequila production more organic and sustainable, as it is an industry that produces a serious amount of waste.\u003c/p>\n\u003cfigure id=\"attachment_83879\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pinas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pinas.jpg\" alt=\"Piñas are piled into the ovens at La Alteña Distillery in the highlands of Jalisco, before (left) and after being roasted, and before their juice has been fermented and distilled into tequila. Photo: Kitchen Sisters for NPR\" width=\"1120\" height=\"425\" class=\"size-full wp-image-83879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piñas are piled into the ovens at La Alteña Distillery in the highlands of Jalisco, before (left) and after being roasted, and before their juice has been fermented and distilled into tequila. Photo: Kitchen Sisters for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The cellulosic waste, or bagasse, is what is left once you cook the agave plant and chop it and put it through a mill. ... What do they do with all this organic trash?\" he says. \"They were trying to compost it, and you can use it back in the agave fields as well, but in the past it's been easier to just throw away. Now, there's a guy that decided, what are people in Brazil are doing with the cane? And he bought the machines and started compressing the bagasse and making bricks, and he started to sell them as charcoal for roasting and bricks for houses.\"\u003c/p>\n\u003cp> Carlos Camarena is a third-generation family master distiller and one of the most respected \u003cem>tequileros\u003c/em> in Mexico. Tequila, Arandas and Atotonilco are three of the major areas where agave thrives and exceptional tequila is made. We make the pilgrimage with him to his La Altena distillery in the highlands of Jalisco, where he makes the legendary Tequila Tapatio, Tequila Ocho and more.\u003c/p>\n\u003cp>Inside is a huge round pit made of stone, with a stone wheel on top of it. \"What we are looking at is called a \u003cem>tahona\u003c/em>,\" he says.\u003c/p>\n\u003cp>In the past, the wheel was turned by mules. The stone crushes the agave and squeezes out the juice. Three years ago, Carlos' father pulled out the mules and replaced them with a John Deere tractor to pull the wheel. Tequila Siete Leguas, about an hour away near Atotonilco, is one of the last distilleries to crush its agave with the huge stone wheel pulled by mules.\u003c/p>\n\u003cp>\u003cstrong>Tequila For The Next Generation\u003c/strong>\u003c/p>\n\u003cp>At La Altena, Camarena is thinking deeply about the environmental impact of making tequila. \"We're noticing the summers are getting hotter and hotter every year, and the winters are getting colder,\" he says. \"So much hot is making the plant grow faster, but not letting it get all the nutrients from the soil and develop the sugar content and the acidity and to be as healthy.\"\u003c/p>\n\u003cp> And he notes that \u003cem>tequileros\u003c/em> face a particular difficulty because blue agave plants being used to produce these millions of gallons of tequila are clones from the same mother. This monoculture style of agriculture over time requires more and more pesticides and herbicides to carry on.\u003c/p>\n\u003cp> About eight years ago, Camarena also got interested in treating all of the residues at the distillery instead of just dumping them in the garbage. With all the organic materials it's producing, it started making an organic fertilizer that it put back on the agave fields. And the distillery started recycling all the water it uses instead of just throwing it away.\u003c/p>\n\u003cp>Camarena is awaiting certification as a green industry because he is focused on controlling all aspects of the \"leftovers\" the distillery creates through the tequila-making process, to make certain it has no polluting effect, including reducing emissions into the air from its boilers and stills. He tells us, \"If I want to change the world, I need to start by changing yourself, and let's see if that attracts other people to do what they have to do in order to have a better planet for people who come after us.\"\u003c/p>\n\u003cp>\u003cstrong>Agave Goddess\u003c/strong>\u003c/p>\n\u003cp>Carmen Villareal is one of the few women in Mexico to run a tequila company. It's called Tequila San Matias, and it's now 127 years old. Villareal tells us about Mayahuel, the pre-Columbian goddess of fertility and maternity who is a sort of patron saint of tequila and is often pictured with 200 breasts.\u003c/p>\n\u003cp>\"Our agaves have babies,\" says Villareal. \"Normally one agave can have 10 or 12 babies, so it is about being productive.\" Villareal sees Mexico through the eyes of Mayaguel, the productivity and fertility of tequila working for the growth and wellness of the country.\u003c/p>\n\u003cp>\"Mexico is a country with great poverty,\" she says. \"Tequila is an important income for the country. For example, our distillery is located in a tiny town, and we are practically the only source of work in the area. The way I see the industry, we we can help bring wellness and opportunity to our country.\" \u003c/p>\n\u003cp>\u003cstrong>More From The Kitchen Sisters\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kitchensisters.org/\">The Kitchen Sisters\u003c/a>, Davia Nelson and Nikki Silva, are Peabody Award-winning independent producers who create radio and multimedia stories for NPR and public broadcast. Their \u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">Hidden Kitchen\u003c/a> series travels the world, chronicling little-known kitchen rituals and traditions that explore how communities come together through food — from modern-day Sicily to medieval England, the Australian Outback to the desert oasis of California.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_83816\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/first-lady-roundtable.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/first-lady-roundtable.jpg\" alt=\"First Lady Michelle Obama at a roundtable for reporters in her office in the East Wing of the White House, on June 18. Photo: Chuck Kennedy/The White House\" width=\"1120\" height=\"841\" class=\"size-full wp-image-83816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First Lady Michelle Obama at a roundtable for reporters in her office in the East Wing of the White House, on June 18. Photo: Chuck Kennedy/The White House\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/23/324802957/first-lady-not-alone-in-crying-foul-on-school-nutrition-politics\">The Salt at NPR Food\u003c/a> (6/23/14)\u003c/p>\n\u003cp>The political food fight over rolling back school nutrition standards is at an impasse for the moment. But advocates on both sides aren't backing off, and there are new players in the game.\u003c/p>\n\u003cp>When First Lady Michelle Obama \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">spoke up\u003c/a> up to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/11/320882341/school-lunch-debate-whats-at-stake\">question proposals \u003c/a>that would relax requirements — such as the mandate that kids take a fruit or vegetable with their lunch — she had by her side \u003ca href=\"http://www.aap.org/en-us/about-the-aap/aap-press-room/aap-press-room-media-center/Pages/James-M-Perrin-MD-FAAP-Bio.aspx\">James Perrin\u003c/a>, the president of the American Academy of Pediatrics.\u003c/p>\n\u003cp>\"Children typically consume up to half of their daily calories in school,\" Perrin said, so it's important that they get high-quality calories at school. \"Rolling back the standards is the wrong choice for children\" he said — a choice that would \"put politics ahead of science.\"\u003c/p>\n\u003cp>The First Lady's push on this issue has helped put the School Nutrition Association association on the defense. And SNA leaders are \u003ca href=\"http://docs.schoolnutrition.org/files/SNA%20June%2019%20Letter%20to%20First%20Lady%20Sec%20Vilsack.pdf\">asking \u003c/a>to meet with the administration to better explain their \u003ca href=\"http://www.schoolnutrition.org/uploadedFiles/School_Nutrition/11_News/protect%20school%20meals.pdf?n=729\">specific requests \u003c/a> for schools, in terms of more time and flexibility in meeting the new standards.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now leaders of the National School Board Association are weighing in with their concerns over what they say is \"federal overreach on school meals.\" (The NSBA \u003ca href=\"http://www.nsba.org/sites/default/files/reports/NSBA-Issue-Brief-on-School-Nutrition.pdf\">has previously stated\u003c/a> its concerns about the cost of implementing the standards for a few months now.)\u003c/p>\n\u003cp>School board members from New York, Alabama and Pennsylvania told reporters they need \"greater local flexibility rather than the trend towards top down federal requirements\" to implement the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy, Hunger Free Kids Act.\u003c/a>\u003c/p>\n\u003cp>But the First Lady says now is not the time to turn back the standards that have already been passed into law.\u003c/p>\n\u003cp>She points out that over 90 percent of schools report that they are successfully meeting — or are in the process of meeting — the updated nutrition standards.\u003c/p>\n\u003cp>And as for the complaints that some kids just won't eat their vegetables, it's not surprising that some kids resist, at least at first. \"We just didn't expect the grown-ups to go along,\" Mrs. Obama said June 18 at a small roundtable discussion with reporters at the White House.\u003c/p>\n\u003cp>As we've reported, the U.S. Department of Agriculture, which oversees the school feeding programs, has offered technical assistance and grants to schools that are having trouble making changes in their cafeterias.\u003c/p>\n\u003cp>And, along the way, Agriculture Secretary Tom Vilsack has tried to dispel what he says are myths about the HHFKA. Here are a few:\u003c/p>\n\u003cul>\n\u003cli>Myth 1: Kids are not eating more fruits and vegetables. Vilsack says that's not accurate. Specifically, \"a recent Harvard study has concluded that, under the updated standards, kids are now eating 16 percent more vegetables and 23 percent more fruit at lunch\" compared to before the HHFKA was implemented, according to the USDA \u003ca href=\"http://www.fns.usda.gov/pressrelease/2014/009814\">fact sheet\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Myth 2: Schools Are Losing Money. The SNA says about one million fewer kids are buying school lunch, which is leading to economic hardship. But Vilsack says, though some districts may be struggling, the system as a whole is seeing more revenue. In fact, a USDA analysis suggests that in the first year after implementation, schools saw a net nationwide increase in revenue from school lunches of approximately $200 million.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Myth 3: The new nutrition standards are leading to more plate waste. As we've reported, some school food directors are reporting that students are tossing away foods they don't want to eat. But the USDA says there's no evidence that plate waste has increased. The agency points to a \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797%2813%2900635-1/abstract\">recent study\u003c/a> by the Harvard School of Public health that showed the new school meal standards did not result in increased plate waste.\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83816\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/first-lady-roundtable.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/first-lady-roundtable.jpg\" alt=\"First Lady Michelle Obama at a roundtable for reporters in her office in the East Wing of the White House, on June 18. Photo: Chuck Kennedy/The White House\" width=\"1120\" height=\"841\" class=\"size-full wp-image-83816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First Lady Michelle Obama at a roundtable for reporters in her office in the East Wing of the White House, on June 18. Photo: Chuck Kennedy/The White House\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/23/324802957/first-lady-not-alone-in-crying-foul-on-school-nutrition-politics\">The Salt at NPR Food\u003c/a> (6/23/14)\u003c/p>\n\u003cp>The political food fight over rolling back school nutrition standards is at an impasse for the moment. But advocates on both sides aren't backing off, and there are new players in the game.\u003c/p>\n\u003cp>When First Lady Michelle Obama \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">spoke up\u003c/a> up to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/11/320882341/school-lunch-debate-whats-at-stake\">question proposals \u003c/a>that would relax requirements — such as the mandate that kids take a fruit or vegetable with their lunch — she had by her side \u003ca href=\"http://www.aap.org/en-us/about-the-aap/aap-press-room/aap-press-room-media-center/Pages/James-M-Perrin-MD-FAAP-Bio.aspx\">James Perrin\u003c/a>, the president of the American Academy of Pediatrics.\u003c/p>\n\u003cp>\"Children typically consume up to half of their daily calories in school,\" Perrin said, so it's important that they get high-quality calories at school. \"Rolling back the standards is the wrong choice for children\" he said — a choice that would \"put politics ahead of science.\"\u003c/p>\n\u003cp>The First Lady's push on this issue has helped put the School Nutrition Association association on the defense. And SNA leaders are \u003ca href=\"http://docs.schoolnutrition.org/files/SNA%20June%2019%20Letter%20to%20First%20Lady%20Sec%20Vilsack.pdf\">asking \u003c/a>to meet with the administration to better explain their \u003ca href=\"http://www.schoolnutrition.org/uploadedFiles/School_Nutrition/11_News/protect%20school%20meals.pdf?n=729\">specific requests \u003c/a> for schools, in terms of more time and flexibility in meeting the new standards.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now leaders of the National School Board Association are weighing in with their concerns over what they say is \"federal overreach on school meals.\" (The NSBA \u003ca href=\"http://www.nsba.org/sites/default/files/reports/NSBA-Issue-Brief-on-School-Nutrition.pdf\">has previously stated\u003c/a> its concerns about the cost of implementing the standards for a few months now.)\u003c/p>\n\u003cp>School board members from New York, Alabama and Pennsylvania told reporters they need \"greater local flexibility rather than the trend towards top down federal requirements\" to implement the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy, Hunger Free Kids Act.\u003c/a>\u003c/p>\n\u003cp>But the First Lady says now is not the time to turn back the standards that have already been passed into law.\u003c/p>\n\u003cp>She points out that over 90 percent of schools report that they are successfully meeting — or are in the process of meeting — the updated nutrition standards.\u003c/p>\n\u003cp>And as for the complaints that some kids just won't eat their vegetables, it's not surprising that some kids resist, at least at first. \"We just didn't expect the grown-ups to go along,\" Mrs. Obama said June 18 at a small roundtable discussion with reporters at the White House.\u003c/p>\n\u003cp>As we've reported, the U.S. Department of Agriculture, which oversees the school feeding programs, has offered technical assistance and grants to schools that are having trouble making changes in their cafeterias.\u003c/p>\n\u003cp>And, along the way, Agriculture Secretary Tom Vilsack has tried to dispel what he says are myths about the HHFKA. Here are a few:\u003c/p>\n\u003cul>\n\u003cli>Myth 1: Kids are not eating more fruits and vegetables. Vilsack says that's not accurate. Specifically, \"a recent Harvard study has concluded that, under the updated standards, kids are now eating 16 percent more vegetables and 23 percent more fruit at lunch\" compared to before the HHFKA was implemented, according to the USDA \u003ca href=\"http://www.fns.usda.gov/pressrelease/2014/009814\">fact sheet\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Myth 2: Schools Are Losing Money. The SNA says about one million fewer kids are buying school lunch, which is leading to economic hardship. But Vilsack says, though some districts may be struggling, the system as a whole is seeing more revenue. In fact, a USDA analysis suggests that in the first year after implementation, schools saw a net nationwide increase in revenue from school lunches of approximately $200 million.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Myth 3: The new nutrition standards are leading to more plate waste. As we've reported, some school food directors are reporting that students are tossing away foods they don't want to eat. But the USDA says there's no evidence that plate waste has increased. The agency points to a \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797%2813%2900635-1/abstract\">recent study\u003c/a> by the Harvard School of Public health that showed the new school meal standards did not result in increased plate waste.\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": "'Pink Slime' Is Making A Comeback. Do You Have A Beef With That?",
"title": "'Pink Slime' Is Making A Comeback. Do You Have A Beef With That?",
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"content": "\u003cfigure id=\"attachment_83640\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pink-slime-a9e69e959359b9b9d6d46aa581f0f2be8cf28a68.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pink-slime-a9e69e959359b9b9d6d46aa581f0f2be8cf28a68.jpg\" alt=\"South Dakota-based meat processor Beef Products Inc. shows a sample of its lean, finely textured beef in September 2012. Photo: AP\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-83640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South Dakota-based meat processor Beef Products Inc. shows a sample of its lean, finely textured beef in September 2012. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322911060/pink-slime-is-making-a-comeback-do-you-have-a-beef-with-that\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/06/20140617_atc_pink_slime_is_making_a_comeback_do_you_have_a_beef_with_that.mp3\"] \u003c/p>\n\u003cp>by Joyce Russell, \u003ca href=\"http://iowapublicradio.org/\">WOI\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322911060/pink-slime-is-making-a-comeback-do-you-have-a-beef-with-that\">The Salt on NPR Food\u003c/a> (6/17/14) \u003c/p>\n\u003cp>A much-maligned beef product that was once frequently added to hamburger is making a comeback. Two years ago, beef processors cut back sharply on producing what they call \"lean, finely textured beef\" after the nasty nickname for it, \"pink slime,\" \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/09/148298678/is-it-safe-to-eat-pink-slime\">caught on\u003c/a> in the media. Now, higher beef prices are leading to increased demand for the product.\u003c/p>\n\u003cp>To prepare, grocery stores and beef processors are getting ready for a new round of questions from consumers.\u003c/p>\n\u003cp>Cargill spokesman Mike Martin says the product is 100 percent lean beef trimmings treated with citric acid to kill bacteria. In early 2012, unappetizing pictures made the rounds on social media after ABC News did an investigative report that the processors say frightened consumers into thinking the product was unsafe. And Martin says the reaction was swift.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Ultimately what happened is consumers contacted retailers. So by the end of March 2012, Cargill's finely textured beef had incurred an 80 percent decrease in volume. We ultimately were forced to close down two of the production sites out of the five we had operating that produced finely textured beef,\" he says. Beef Products International closed down three plants and laid off more than 700 workers.\u003c/p>\n\u003cp>But now, Cargill says, sales of the product are up as beef prices are rising. The Bureau of Labor Statistics says in 2010, the cost of ground beef averaged $2.25 a pound. Now it's nearly $4 a pound. So grocery stores and food processors, like the makers of lasagna and pasta sauce, are buying more ground beef with the cheaper beef product mixed in.\u003c/p>\n\u003cp>But not everyone's on board. Supermarket chains Kroger and Supervalu took it off their shelves two years ago, and they say lean, finely textured beef won't return.\u003c/p>\n\u003cp>At a Fareway grocery store in Ames, Iowa, Craig Rieckein is picking up a few items. He says he quit buying hamburger at this store at the height of the scare.\u003c/p>\n\u003cp>\"Since the 'pink slime' episode, we really thought that was deceptive for them to be adding something to a product we thought was just the meat,\" he says.\u003c/p>\n\u003cp>So he switched to another store to buy his hamburger, where he can pick out steak and have it ground right there. That's even though Fareway never sold ground beef with the product in it and still doesn't.\u003c/p>\n\u003cp>Another customer, Joyce Birkestrand, didn't boycott ground beef, even though she says the beef trimmings looked awful on television. \"I don't know if it changed my shopping much because I like to eat meat. I wish that it wouldn't look quite so bad on TV.\"\u003c/p>\n\u003cp>Some crisis communications experts say that as consumers return to eating lean, finely textured beef, the industry should get out in front this time.\u003c/p>\n\u003cp>Des Moines-based public relations consultant \u003ca href=\"http://www.hanser.com/who-we-are/core-management-team/ronald-hanser-apr/\">Ronald Hanser\u003c/a> advises his commercial clients to lean toward overdisclosure. \"If it's about how a product is treated with a chemical, then be prepared to talk about that. The beef industry wasn't prepared to do that in the earlier cycle. Hopefully they are much better prepared now,\" he says.\u003c/p>\n\u003cp>After the bad publicity two years ago, Cargill started labeling products with the added ingredient. So did Hy-Vee stores.\u003c/p>\n\u003cp>In the meantime, the courts may decide whether the media are liable for spreading the derogatory term \"pink slime.\" As we reported, in September 2012 BPI filed a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/13/161064306/beef-products-inc-sues-abc-over-repeated-attacks-on-pink-slime\">defamation suit\u003c/a> against ABC News for its coverage, saying it led to plant closures and layoffs because it misled consumers into believing the product was unsafe. South Dakota's Supreme Court \u003ca href=\"http://www.usatoday.com/story/news/nation/2014/05/22/court-pink-slime/9468233/\">recently ruled\u003c/a> the lawsuit can proceed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Copyright 2014 \u003ca href=\"http://www.iowapublicradio.org\">Iowa Public Radio\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Joyce Russell, \u003ca href=\"http://iowapublicradio.org/\">WOI\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322911060/pink-slime-is-making-a-comeback-do-you-have-a-beef-with-that\">The Salt on NPR Food\u003c/a> (6/17/14) \u003c/p>\n\u003cp>A much-maligned beef product that was once frequently added to hamburger is making a comeback. Two years ago, beef processors cut back sharply on producing what they call \"lean, finely textured beef\" after the nasty nickname for it, \"pink slime,\" \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/09/148298678/is-it-safe-to-eat-pink-slime\">caught on\u003c/a> in the media. Now, higher beef prices are leading to increased demand for the product.\u003c/p>\n\u003cp>To prepare, grocery stores and beef processors are getting ready for a new round of questions from consumers.\u003c/p>\n\u003cp>Cargill spokesman Mike Martin says the product is 100 percent lean beef trimmings treated with citric acid to kill bacteria. In early 2012, unappetizing pictures made the rounds on social media after ABC News did an investigative report that the processors say frightened consumers into thinking the product was unsafe. And Martin says the reaction was swift.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Ultimately what happened is consumers contacted retailers. So by the end of March 2012, Cargill's finely textured beef had incurred an 80 percent decrease in volume. We ultimately were forced to close down two of the production sites out of the five we had operating that produced finely textured beef,\" he says. Beef Products International closed down three plants and laid off more than 700 workers.\u003c/p>\n\u003cp>But now, Cargill says, sales of the product are up as beef prices are rising. The Bureau of Labor Statistics says in 2010, the cost of ground beef averaged $2.25 a pound. Now it's nearly $4 a pound. So grocery stores and food processors, like the makers of lasagna and pasta sauce, are buying more ground beef with the cheaper beef product mixed in.\u003c/p>\n\u003cp>But not everyone's on board. Supermarket chains Kroger and Supervalu took it off their shelves two years ago, and they say lean, finely textured beef won't return.\u003c/p>\n\u003cp>At a Fareway grocery store in Ames, Iowa, Craig Rieckein is picking up a few items. He says he quit buying hamburger at this store at the height of the scare.\u003c/p>\n\u003cp>\"Since the 'pink slime' episode, we really thought that was deceptive for them to be adding something to a product we thought was just the meat,\" he says.\u003c/p>\n\u003cp>So he switched to another store to buy his hamburger, where he can pick out steak and have it ground right there. That's even though Fareway never sold ground beef with the product in it and still doesn't.\u003c/p>\n\u003cp>Another customer, Joyce Birkestrand, didn't boycott ground beef, even though she says the beef trimmings looked awful on television. \"I don't know if it changed my shopping much because I like to eat meat. I wish that it wouldn't look quite so bad on TV.\"\u003c/p>\n\u003cp>Some crisis communications experts say that as consumers return to eating lean, finely textured beef, the industry should get out in front this time.\u003c/p>\n\u003cp>Des Moines-based public relations consultant \u003ca href=\"http://www.hanser.com/who-we-are/core-management-team/ronald-hanser-apr/\">Ronald Hanser\u003c/a> advises his commercial clients to lean toward overdisclosure. \"If it's about how a product is treated with a chemical, then be prepared to talk about that. The beef industry wasn't prepared to do that in the earlier cycle. Hopefully they are much better prepared now,\" he says.\u003c/p>\n\u003cp>After the bad publicity two years ago, Cargill started labeling products with the added ingredient. So did Hy-Vee stores.\u003c/p>\n\u003cp>In the meantime, the courts may decide whether the media are liable for spreading the derogatory term \"pink slime.\" As we reported, in September 2012 BPI filed a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/13/161064306/beef-products-inc-sues-abc-over-repeated-attacks-on-pink-slime\">defamation suit\u003c/a> against ABC News for its coverage, saying it led to plant closures and layoffs because it misled consumers into believing the product was unsafe. South Dakota's Supreme Court \u003ca href=\"http://www.usatoday.com/story/news/nation/2014/05/22/court-pink-slime/9468233/\">recently ruled\u003c/a> the lawsuit can proceed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Copyright 2014 \u003ca href=\"http://www.iowapublicradio.org\">Iowa Public Radio\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Red Fish, Blue Fish: Where The Fish Flesh Rainbow Comes From",
"title": "Red Fish, Blue Fish: Where The Fish Flesh Rainbow Comes From",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83626\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/fish-promo-3x4-2-fccdc94e817c49d56221db5bf9e1a713b529c869.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/fish-promo-3x4-2-fccdc94e817c49d56221db5bf9e1a713b529c869.jpg\" alt=\"Chang/iStockphoto; Debbi Smirnoff/iStockphoto; Yellowfin tuna; Chinook salmon; lingcod; Pacific halibut. Photos via TeachAGirlToFish; Andrea Pokrzywinski/Flickr \" width=\"1200\" height=\"899\" class=\"size-full wp-image-83626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chang/iStockphoto; Debbi Smirnoff/iStockphoto; Yellowfin tuna; Chinook salmon; lingcod; Pacific halibut. Photos via TeachAGirlToFish; Andrea Pokrzywinski/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322920045/red-fish-blue-fish-where-the-fish-flesh-rainbow-comes-from\">The Salt at NPR Food\u003c/a> (6/17/14)\u003c/p>\n\u003cp>From red to white to orange to blue, fish flesh can land almost anywhere on the color spectrum.\u003c/p>\n\u003cp>What's behind this huge variation? A lot of things — from genetics to bile pigments. And parsing the rainbow can tell us something about where a fish came from, its swimming routine and what it ate.\u003c/p>\n\u003cfigure id=\"attachment_83627\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/yellowfin-tuna-diptych_enl-cf7368579c0c442654a61cab5cd6468615b7ce1b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/yellowfin-tuna-diptych_enl-cf7368579c0c442654a61cab5cd6468615b7ce1b.jpg\" alt=\"A yellowfin tuna caught in the Gulf of Mexico; a yellowfin tuna steak. Photos: NOAA/Flickr;Chang/iStockphoto\" width=\"2500\" height=\"833\" class=\"size-full wp-image-83627\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A yellowfin tuna caught in the Gulf of Mexico; a yellowfin tuna steak. Photos: NOAA/Flickr;Chang/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Red Yellowfin tuna\u003c/strong>: A classic of the sashimi counter, the yellowfin tuna is also the Michael Phelps of the fish world. And its athletic prowess has a lot to do with its ruby red flesh.\u003c/p>\n\u003cp>\u003ca href=\"http://vertebrates.si.edu/fishes/fishes_staff_pages/colletteb.cfm\">Bruce Collette\u003c/a>, a zoologist with the National Marine Fisheries Service, tells The Salt that the endurance swimmer tunas need lots of oxygen to feed their muscles. The molecule called myoglobin that carries oxygen through the bloodstream and into the flesh also acts as a muscle pigment, turning the flesh of most tunas, and other open-ocean fishes like mako sharks and swordfish, pinkish red.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's true of land animals, too — if they're walking around a lot, they'll have more myoglobin and their meat will be darker,\" Collette says. But as Michaeleen Doucleff \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/312539745/sushis-secret-why-we-get-hooked-on-raw-fish\" target=\"_blank\">has reported\u003c/a>, more muscle activity also makes meat tougher. That's why the lazy belly muscle of the tuna, known as \u003ca href=\"http://otoro.com/\" target=\"_blank\">otoro\u003c/a>, is exceptionally soft.\u003c/p>\n\u003cfigure id=\"attachment_83628\" class=\"wp-caption aligncenter\" style=\"max-width: 3600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pacific-halibut-2_enl-640273e55ad3cd7231e2b20f2359fd5b1c5c32b4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pacific-halibut-2_enl-640273e55ad3cd7231e2b20f2359fd5b1c5c32b4.jpg\" alt=\"Pacific Halibut from Cook's Inlet, Alaska; Pacific halibut fillet from Seldovia, Alaska. Photos: JLikes2Fish/Wikipedia; Andrea Pokrzywinski/Flickr\" width=\"3600\" height=\"1200\" class=\"size-full wp-image-83628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pacific Halibut from Cook's Inlet, Alaska; Pacific halibut fillet from Seldovia, Alaska. Photos: JLikes2Fish/Wikipedia; Andrea Pokrzywinski/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The pigmented flesh in tuna occurs throughout the body but is concentrated in a head-to-tail strip of brownish flesh along each side — strong-tasting meat that's often discarded.\u003c/p>\n\u003cp>But take heed: Some sneaky seafood hawkers artificially enhance the color of tuna meat by exposing it to carbon monoxide gas. This method restores meat that has faded to an over-the-hill brown back to a fresh, luscious red. The practice is illegal in some nations, such \u003ca href=\"http://www.ava.gov.sg/NR/rdonlyres/8C5898DD-68C4-40A5-91A8-BD80B0D499D7/12756/CarbonMonoxideTreatedTuna.pdf\" target=\"_blank\">as Singapore\u003c/a>, but not in the U.S. So be wary of any tuna cut that seems just a tad too cherry-red to be real — it could be less fresh than advertised.\u003c/p>\n\u003cp>\u003cstrong>Off-White Pacific Halibut\u003c/strong>: While dark red muscle is associated with long-distance swimming, the off-white, almost colorless flesh of most fishes signals a life of languid swimming and idleness.\u003c/p>\n\u003cp>The thickly muscled Pacific halibut has coveted flanks of choice white meat, which come in handy for short bursts of activity. But it spends much of its time either slowly moving or at rest on the seafloor — the opposite of a tuna.\u003c/p>\n\u003cp>When halibut meat is raw, it isn't actually white but rather glossy and translucent. But cooking the flesh causes proteins in the meat to \u003ca href=\"https://www.exploratorium.edu/cooking/icooks/article.html\" target=\"_blank\">coagulate\u003c/a>, creating that dense, snow-white color and firm texture we see in so-called \"white meat fish.\" A similar \u003ca href=\"http://www.exploratorium.edu/cooking/meat/INT-what-is-meat.html\" target=\"_blank\">process\u003c/a> occurs in all types of meats from both land and sea. And it's why tuna flesh turns grayish when cooked, why salmon goes soft pink and why beef becomes brown.\u003c/p>\n\u003cfigure id=\"attachment_83629\" class=\"wp-caption aligncenter\" style=\"max-width: 863px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chinook-salmon-diptych_enl-e971cf9668b882237ce8471493544704fea4d8c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chinook-salmon-diptych_enl-e971cf9668b882237ce8471493544704fea4d8c7.jpg\" alt=\"A Chinook salmon, location unknown; a Chinook salmon fillet. Photos: Emma Forsberg/Flickr; Debbi Smirnoff/iStockphoto\" width=\"863\" height=\"288\" class=\"size-full wp-image-83629\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Chinook salmon, location unknown; a Chinook salmon fillet. Photos: Emma Forsberg/Flickr; Debbi Smirnoff/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Orange Chinook salmon\u003c/strong>: Salmon flesh owes its brilliant pink-orange hue to a unique combination of genetics and diet. \u003ca href=\"http://www.lovelab.id.ucsb.edu/\" target=\"_blank\">Milton Love\u003c/a>, a biologist with the University of California at Santa Barbara and author of \u003cem>Certainly More Than You Want to Know About the Fishes of the Pacific Coast\u003c/em>, says that when salmon eat krill, a major part of their diet, pigments called carotenoids in the crustaceans turn the fish's flesh orange.\u003c/p>\n\u003cp>Why doesn't this happen to all krill-eating fish? Love explains that salmon contain a \"color gene\" that allows the carotenoids to show through in their muscle tissue.\u003c/p>\n\u003cp>However, among Chinook, or king, salmon, some individuals lack the color gene, and as a result, the occasional Chinook has grayish-white meat. Called \"ivory kings,\" such salmon can reportedly draw a higher price than red-fleshed salmon at retail markets. However, Tom Worthington, co-owner of the Monterey Fish Market in San Francisco, sometimes has to drop the price a tad to move his ivory king fillets. \"That red color of salmon is so attractive to consumers,\" he says. \"Ivory salmon can be a really tough sell.\"\u003c/p>\n\u003cfigure id=\"attachment_83630\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lingcod_enl-02d4ea3e854275088326ba9310ebe87da6766de5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lingcod_enl-02d4ea3e854275088326ba9310ebe87da6766de5.jpg\" alt=\"A lingcod, location unknown; blue lingcod fillets. Photos: Ed Bierman/Flickr\" width=\"2500\" height=\"833\" class=\"size-full wp-image-83630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lingcod, location unknown; blue lingcod fillets. Photos: Ed Bierman/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Blue Lingcod\u003c/strong>: Though usually white-hued like halibut or cod, lingcod, a West Coast bottom-dwelling species, occasionally looks as though it's been marinated overnight in a tray of Blue No. 2 food dye.\u003c/p>\n\u003cp>Love writes in his book that a bile pigment called biliverdin seems to be responsible for turning the blood serum of these fish their stunning color — but how this pigment gets into the tissues and flesh of the fish, or why only some lingcod turn this striking shade, is a mystery to biologists.\u003c/p>\n\u003cp>Lingcod — which are a member of the greenling family — aren't the only West Coast species to turn up with blue-green meat. Its cousins, the rock greenling and the kelp greenling, are sometimes tinted turquoise, as is an unrelated sculpin called the cabezon, which shares the same habitat.\u003c/p>\n\u003cp>Worthington says the rare turquoise individuals taste the same as their white brethren. And during cooking, the blue color vanishes entirely. Those lucky enough to encounter a blue fillet at the fish counter may drawn to it for its aesthetic appeal; Worthington says turquoise lingcod fillets always sell faster than their white counterparts.\u003c/p>\n\u003cp>Are there any fish we've left out? Let us know if you have other brilliantly hued suggestions for the fish rainbow.\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "From ruby red tuna to turquoise lingcod, the fish we eat can span the color spectrum. Flesh color can also tell us something about where a fish came from, its swimming routine and what it ate.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83626\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/fish-promo-3x4-2-fccdc94e817c49d56221db5bf9e1a713b529c869.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/fish-promo-3x4-2-fccdc94e817c49d56221db5bf9e1a713b529c869.jpg\" alt=\"Chang/iStockphoto; Debbi Smirnoff/iStockphoto; Yellowfin tuna; Chinook salmon; lingcod; Pacific halibut. Photos via TeachAGirlToFish; Andrea Pokrzywinski/Flickr \" width=\"1200\" height=\"899\" class=\"size-full wp-image-83626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chang/iStockphoto; Debbi Smirnoff/iStockphoto; Yellowfin tuna; Chinook salmon; lingcod; Pacific halibut. Photos via TeachAGirlToFish; Andrea Pokrzywinski/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/17/322920045/red-fish-blue-fish-where-the-fish-flesh-rainbow-comes-from\">The Salt at NPR Food\u003c/a> (6/17/14)\u003c/p>\n\u003cp>From red to white to orange to blue, fish flesh can land almost anywhere on the color spectrum.\u003c/p>\n\u003cp>What's behind this huge variation? A lot of things — from genetics to bile pigments. And parsing the rainbow can tell us something about where a fish came from, its swimming routine and what it ate.\u003c/p>\n\u003cfigure id=\"attachment_83627\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/yellowfin-tuna-diptych_enl-cf7368579c0c442654a61cab5cd6468615b7ce1b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/yellowfin-tuna-diptych_enl-cf7368579c0c442654a61cab5cd6468615b7ce1b.jpg\" alt=\"A yellowfin tuna caught in the Gulf of Mexico; a yellowfin tuna steak. Photos: NOAA/Flickr;Chang/iStockphoto\" width=\"2500\" height=\"833\" class=\"size-full wp-image-83627\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A yellowfin tuna caught in the Gulf of Mexico; a yellowfin tuna steak. Photos: NOAA/Flickr;Chang/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Red Yellowfin tuna\u003c/strong>: A classic of the sashimi counter, the yellowfin tuna is also the Michael Phelps of the fish world. And its athletic prowess has a lot to do with its ruby red flesh.\u003c/p>\n\u003cp>\u003ca href=\"http://vertebrates.si.edu/fishes/fishes_staff_pages/colletteb.cfm\">Bruce Collette\u003c/a>, a zoologist with the National Marine Fisheries Service, tells The Salt that the endurance swimmer tunas need lots of oxygen to feed their muscles. The molecule called myoglobin that carries oxygen through the bloodstream and into the flesh also acts as a muscle pigment, turning the flesh of most tunas, and other open-ocean fishes like mako sharks and swordfish, pinkish red.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's true of land animals, too — if they're walking around a lot, they'll have more myoglobin and their meat will be darker,\" Collette says. But as Michaeleen Doucleff \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/312539745/sushis-secret-why-we-get-hooked-on-raw-fish\" target=\"_blank\">has reported\u003c/a>, more muscle activity also makes meat tougher. That's why the lazy belly muscle of the tuna, known as \u003ca href=\"http://otoro.com/\" target=\"_blank\">otoro\u003c/a>, is exceptionally soft.\u003c/p>\n\u003cfigure id=\"attachment_83628\" class=\"wp-caption aligncenter\" style=\"max-width: 3600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pacific-halibut-2_enl-640273e55ad3cd7231e2b20f2359fd5b1c5c32b4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pacific-halibut-2_enl-640273e55ad3cd7231e2b20f2359fd5b1c5c32b4.jpg\" alt=\"Pacific Halibut from Cook's Inlet, Alaska; Pacific halibut fillet from Seldovia, Alaska. Photos: JLikes2Fish/Wikipedia; Andrea Pokrzywinski/Flickr\" width=\"3600\" height=\"1200\" class=\"size-full wp-image-83628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pacific Halibut from Cook's Inlet, Alaska; Pacific halibut fillet from Seldovia, Alaska. Photos: JLikes2Fish/Wikipedia; Andrea Pokrzywinski/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The pigmented flesh in tuna occurs throughout the body but is concentrated in a head-to-tail strip of brownish flesh along each side — strong-tasting meat that's often discarded.\u003c/p>\n\u003cp>But take heed: Some sneaky seafood hawkers artificially enhance the color of tuna meat by exposing it to carbon monoxide gas. This method restores meat that has faded to an over-the-hill brown back to a fresh, luscious red. The practice is illegal in some nations, such \u003ca href=\"http://www.ava.gov.sg/NR/rdonlyres/8C5898DD-68C4-40A5-91A8-BD80B0D499D7/12756/CarbonMonoxideTreatedTuna.pdf\" target=\"_blank\">as Singapore\u003c/a>, but not in the U.S. So be wary of any tuna cut that seems just a tad too cherry-red to be real — it could be less fresh than advertised.\u003c/p>\n\u003cp>\u003cstrong>Off-White Pacific Halibut\u003c/strong>: While dark red muscle is associated with long-distance swimming, the off-white, almost colorless flesh of most fishes signals a life of languid swimming and idleness.\u003c/p>\n\u003cp>The thickly muscled Pacific halibut has coveted flanks of choice white meat, which come in handy for short bursts of activity. But it spends much of its time either slowly moving or at rest on the seafloor — the opposite of a tuna.\u003c/p>\n\u003cp>When halibut meat is raw, it isn't actually white but rather glossy and translucent. But cooking the flesh causes proteins in the meat to \u003ca href=\"https://www.exploratorium.edu/cooking/icooks/article.html\" target=\"_blank\">coagulate\u003c/a>, creating that dense, snow-white color and firm texture we see in so-called \"white meat fish.\" A similar \u003ca href=\"http://www.exploratorium.edu/cooking/meat/INT-what-is-meat.html\" target=\"_blank\">process\u003c/a> occurs in all types of meats from both land and sea. And it's why tuna flesh turns grayish when cooked, why salmon goes soft pink and why beef becomes brown.\u003c/p>\n\u003cfigure id=\"attachment_83629\" class=\"wp-caption aligncenter\" style=\"max-width: 863px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chinook-salmon-diptych_enl-e971cf9668b882237ce8471493544704fea4d8c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chinook-salmon-diptych_enl-e971cf9668b882237ce8471493544704fea4d8c7.jpg\" alt=\"A Chinook salmon, location unknown; a Chinook salmon fillet. Photos: Emma Forsberg/Flickr; Debbi Smirnoff/iStockphoto\" width=\"863\" height=\"288\" class=\"size-full wp-image-83629\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Chinook salmon, location unknown; a Chinook salmon fillet. Photos: Emma Forsberg/Flickr; Debbi Smirnoff/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Orange Chinook salmon\u003c/strong>: Salmon flesh owes its brilliant pink-orange hue to a unique combination of genetics and diet. \u003ca href=\"http://www.lovelab.id.ucsb.edu/\" target=\"_blank\">Milton Love\u003c/a>, a biologist with the University of California at Santa Barbara and author of \u003cem>Certainly More Than You Want to Know About the Fishes of the Pacific Coast\u003c/em>, says that when salmon eat krill, a major part of their diet, pigments called carotenoids in the crustaceans turn the fish's flesh orange.\u003c/p>\n\u003cp>Why doesn't this happen to all krill-eating fish? Love explains that salmon contain a \"color gene\" that allows the carotenoids to show through in their muscle tissue.\u003c/p>\n\u003cp>However, among Chinook, or king, salmon, some individuals lack the color gene, and as a result, the occasional Chinook has grayish-white meat. Called \"ivory kings,\" such salmon can reportedly draw a higher price than red-fleshed salmon at retail markets. However, Tom Worthington, co-owner of the Monterey Fish Market in San Francisco, sometimes has to drop the price a tad to move his ivory king fillets. \"That red color of salmon is so attractive to consumers,\" he says. \"Ivory salmon can be a really tough sell.\"\u003c/p>\n\u003cfigure id=\"attachment_83630\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lingcod_enl-02d4ea3e854275088326ba9310ebe87da6766de5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lingcod_enl-02d4ea3e854275088326ba9310ebe87da6766de5.jpg\" alt=\"A lingcod, location unknown; blue lingcod fillets. Photos: Ed Bierman/Flickr\" width=\"2500\" height=\"833\" class=\"size-full wp-image-83630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lingcod, location unknown; blue lingcod fillets. Photos: Ed Bierman/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Blue Lingcod\u003c/strong>: Though usually white-hued like halibut or cod, lingcod, a West Coast bottom-dwelling species, occasionally looks as though it's been marinated overnight in a tray of Blue No. 2 food dye.\u003c/p>\n\u003cp>Love writes in his book that a bile pigment called biliverdin seems to be responsible for turning the blood serum of these fish their stunning color — but how this pigment gets into the tissues and flesh of the fish, or why only some lingcod turn this striking shade, is a mystery to biologists.\u003c/p>\n\u003cp>Lingcod — which are a member of the greenling family — aren't the only West Coast species to turn up with blue-green meat. Its cousins, the rock greenling and the kelp greenling, are sometimes tinted turquoise, as is an unrelated sculpin called the cabezon, which shares the same habitat.\u003c/p>\n\u003cp>Worthington says the rare turquoise individuals taste the same as their white brethren. And during cooking, the blue color vanishes entirely. Those lucky enough to encounter a blue fillet at the fish counter may drawn to it for its aesthetic appeal; Worthington says turquoise lingcod fillets always sell faster than their white counterparts.\u003c/p>\n\u003cp>Are there any fish we've left out? Let us know if you have other brilliantly hued suggestions for the fish rainbow.\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"hidden-brain": {
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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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"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. ",
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"order": 18
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"id": "latino-usa",
"title": "Latino USA",
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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.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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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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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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