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"disqusTitle": "The Secret's In The Sugar: Lower-Alcohol Wines Are Taking Off",
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"content": "\u003cfigure id=\"attachment_82882\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-1b-4566691e3e0f31fa56bc8e92ad751fa75e9041bc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-1b-4566691e3e0f31fa56bc8e92ad751fa75e9041bc.jpg\" alt=\"A selection of low-alcohol wines, including a Riesling from Germany, a Vinho Verde from Portugal and a Txakoli from the Basque region of Spain. Photo: Meredith Rizzo/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82882\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A selection of low-alcohol wines, including a Riesling from Germany, a Vinho Verde from Portugal and a Txakoli from the Basque region of Spain. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/05/314923045/the-secrets-in-the-sugar-lower-alcohol-wines-are-taking-off\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140605_me_the_secrets_in_the_sugar_lower-alcohol_wines_are_taking_off.mp3\"] \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/05/314923045/the-secrets-in-the-sugar-lower-alcohol-wines-are-taking-off\">The Salt at NPR Food\u003c/a> (6/5/14)\u003c/p>\n\u003cp>Big, bold wines have their fans. But with the arrival of summer, make room for a bumper crop of lighter, more subtle wines.\u003c/p>\n\u003cp>\"Low-alcohol wines are super hot right now,\" says wine writer \u003ca href=\"http://katherinecole.com/\">Katherine Cole\u003c/a>.\u003c/p>\n\u003cp>There's Txakoli, or Txakolina, wines from the Basque region of Spain, Rieslings from Germany and New York state, and Vinho Verde from Portugal, to name a few.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These wines typically hover in the 9 percent to 11 percent alcohol range. This compares to about 13 percent to 14 percent in a typical California chardonnay.\u003c/p>\n\u003cp>\"We're seeing [from our stores] more requests for more balanced, light-bodied, lower-alcohol wines,\" \u003ca href=\"http://media.wholefoodsmarket.com/experts/subject-experts/devon-broglie-ms\">Devon Broglie\u003c/a>, sommelier and global wine buyer for Whole Foods, tells us. \"And I see this trend gaining momentum.\"\u003c/p>\n\u003cp>So, what explains the trend? For starters, \"budding wine aficionados are more cash-strapped than their predecessors,\" Cole says. And these same consumers also value novelty: \"They want to look around the corner to new wines, made from quirkier, more obscure grapes,\" she says.\u003c/p>\n\u003cp>Cole says a Txakoli may offer more \"bang for the buck than, say, an over-oaked, overpriced, higher-alcohol California chardonnay.\" And she says other wine grapes Americans aren't as familiar with, such as gamay noir (a high-yield grape used to make Beaujolais), are gaining traction too. One producer is a small Portland-based winery, \u003ca href=\"http://www.oregonlive.com/foodday/index.ssf/2013/09/urban_winery_goes_underground.html\">Bow & Arrow\u003c/a>.\u003c/p>\n\u003cp>There are several factors that determine alcohol levels. The climate and grape varietals play a role. And winemakers have several techniques that can manipulate alcohol concentrations.\u003c/p>\n\u003cp>For instance, they can halt the conversion of sugar in the grapes to alcohol, keeping more sugar in the wine. Moscato wines, which are known for a signature sweetness and have \u003ca href=\"http://www.npr.org/blogs/codeswitch/2013/06/27/196210549/MOSCATO\">gained popularity\u003c/a> in recent years, are a good example of that.\u003c/p>\n\u003cp>In other cases, winemakers use grape varietals that don't concentrate high amounts of sugar. And they can adjust how long grapes stay on the vine.\u003c/p>\n\u003cp>\"Lower alcohol is indicative of grapes that were picked not overripe but maybe just [barely] ripe,\" Broglie says.\u003c/p>\n\u003cfigure id=\"attachment_82883\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-2-1bef9627a5b4aeb75843818b0b402ab68e32ef29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-2-1bef9627a5b4aeb75843818b0b402ab68e32ef29.jpg\" alt=\"Ganeta Txakolina from Spain (clockwise from left), Mia Dolcea Moscato D'Asti from Italy, Aveleda Vinho Verde from Portugal and Clean Slate Riesling from Germany. Photo: Meredith Rizzo/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82883\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ganeta Txakolina from Spain (clockwise from left), Mia Dolcea Moscato D'Asti from Italy, Aveleda Vinho Verde from Portugal and Clean Slate Riesling from Germany. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Vinho Verde — which translates from the Portuguese as green wine, or young wine — is a good example. These wines, which have been dubbed \u003ca href=\"http://www.nytimes.com/2013/07/03/dining/vinho-verde-portuguese-for-cheap-and-cheerful.html?_r=0\">\"cheap and cheerful\"\u003c/a> by \u003cem>New York Times\u003c/em> wine critic Eric Asimov, are traditionally produced from valley-grown grapes that don't get super ripe, so sugar concentrations are lower. And since it's the sugar that converts to alcohol, as a result there's less alcohol.\u003c/p>\n\u003cp>And why the lower price points? In the case of Vinho Verde wines, part of the story is geography.\u003c/p>\n\u003cp>Portuguese winemakers can produce wine more cheaply compared with, say, French winemakers. In part, there's not as much pruning or fussing over the grapes.\u003c/p>\n\u003cp>And unlike champagne, which is aged before it's sold, Vinho Verde is produced to be consumed quickly.\u003c/p>\n\u003cp>Some wine critics \u003ca href=\"http://www.alcoholprofessor.com/blog/2014/04/23/vinho-verde-a-splash-of-summer-vinous-joy/\"> love\u003c/a> Vinho Verde, and say the good value is not lost on consumers. Imports into the U.S. have \u003ca href=\"http://www.thedrinksbusiness.com/2014/03/new-wave-vinho-verde-threatens-regions-landscape/\">risen quickly\u003c/a>.\u003c/p>\n\u003cp>Cole says, in many instances, \"higher-alcohol wines can cost more because they're made from grapevines that have been pruned down to squeeze the highest concentration of flavor from each berry.\" And the cost of the labor behind this intensive technique can add up.\u003c/p>\n\u003cp>The move to lower alcohol concentrations is not just about cost. In fact, often it's an afterthought. What's driving the trend is changing preferences in wine styles.\u003c/p>\n\u003cp>Broglie says after years of winemakers pushing the envelope to produce overripe grapes that make bold, hit-you-over-the-head wines, the tide has turned.\u003c/p>\n\u003cp>\"Now we're seeing a natural trend in the other direction, to more subtlety in wines,\" Broglie says. \"And I see this continuing.\"\u003c/p>\n\u003cp>Wine writer Dave McIntyre agrees. \"There is a move to roll back alcohol levels from the blockbuster 14 to 15 percent and higher wines so popular the last 15 years or so.\"\u003c/p>\n\u003cp>McIntyre says there are also some wine companies purposely making\u003ca href=\"http://www.thedrinksbusiness.com/2013/04/top-10-low-calorie-wine-brands/\"> low-cal, lower-alcohol wines\u003c/a> marketed to diet-minded consumers. Take, for instance \u003ca href=\"http://skinnygirlcocktails.com/the-cocktails\">Skinny Girl \u003c/a> and \u003ca href=\"http://www.theskinnyvine.com/wines.html#slim-chardonnay\">The Skinny Vine\u003c/a>, which makes Slim Chardonnay, Mini Moscato and Thin Zin, which has just 7.5 percent alcohol.\u003c/p>\n\u003cp>And in other cases, the move to more balance and subtlety has winemakers experimenting with all kinds of techniques.\u003c/p>\n\u003cp>McIntyre\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/story/2009/01/06/ST2009010601478.html\"> profiled\u003c/a> a New Zealand producer who makes a sauvignon blanc and a Riesling at about 9 percent alcohol, which is 25 percent lower than what's typical. \"And he does nothing more than picking some leaves off the vine to inhibit sugar growth.\"\u003c/p>\n\u003cp>The lower-alcohol trend goes beyond just vino. Beer-wine crossovers are starting to catch on. For instance, Odell Brewing in Colorado makes a Riesling-pale ale mashup with 7.6 percent alcohol. And newer takes on hard ciders such as \u003ca href=\"http://www.snakebiteusa.com/\">Snake Bite\u003c/a>, with 5.1 percent alcohol content, are getting notice too.\u003c/p>\n\u003cp>But don't expect to see a downward trend in alcohol in many red wines.\u003c/p>\n\u003cp>\"The low-alcohol reds are a challenge for winemakers,\" explains Andrew Waterhouse, a professor of oenology at the University of California, Davis. \"[Lower-alcohol wines] have a more subtle complex taste and higher acidity than wines made from riper grapes.\"\u003c/p>\n\u003cp>And he says the trend has been that most consumers prefer the distinctive fruity tastes that arise in very ripe red grapes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These wines typically hover in the 9 percent to 11 percent alcohol range. This compares to about 13 percent to 14 percent in a typical California chardonnay.\u003c/p>\n\u003cp>\"We're seeing [from our stores] more requests for more balanced, light-bodied, lower-alcohol wines,\" \u003ca href=\"http://media.wholefoodsmarket.com/experts/subject-experts/devon-broglie-ms\">Devon Broglie\u003c/a>, sommelier and global wine buyer for Whole Foods, tells us. \"And I see this trend gaining momentum.\"\u003c/p>\n\u003cp>So, what explains the trend? For starters, \"budding wine aficionados are more cash-strapped than their predecessors,\" Cole says. And these same consumers also value novelty: \"They want to look around the corner to new wines, made from quirkier, more obscure grapes,\" she says.\u003c/p>\n\u003cp>Cole says a Txakoli may offer more \"bang for the buck than, say, an over-oaked, overpriced, higher-alcohol California chardonnay.\" And she says other wine grapes Americans aren't as familiar with, such as gamay noir (a high-yield grape used to make Beaujolais), are gaining traction too. One producer is a small Portland-based winery, \u003ca href=\"http://www.oregonlive.com/foodday/index.ssf/2013/09/urban_winery_goes_underground.html\">Bow & Arrow\u003c/a>.\u003c/p>\n\u003cp>There are several factors that determine alcohol levels. The climate and grape varietals play a role. And winemakers have several techniques that can manipulate alcohol concentrations.\u003c/p>\n\u003cp>For instance, they can halt the conversion of sugar in the grapes to alcohol, keeping more sugar in the wine. Moscato wines, which are known for a signature sweetness and have \u003ca href=\"http://www.npr.org/blogs/codeswitch/2013/06/27/196210549/MOSCATO\">gained popularity\u003c/a> in recent years, are a good example of that.\u003c/p>\n\u003cp>In other cases, winemakers use grape varietals that don't concentrate high amounts of sugar. And they can adjust how long grapes stay on the vine.\u003c/p>\n\u003cp>\"Lower alcohol is indicative of grapes that were picked not overripe but maybe just [barely] ripe,\" Broglie says.\u003c/p>\n\u003cfigure id=\"attachment_82883\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-2-1bef9627a5b4aeb75843818b0b402ab68e32ef29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-2-1bef9627a5b4aeb75843818b0b402ab68e32ef29.jpg\" alt=\"Ganeta Txakolina from Spain (clockwise from left), Mia Dolcea Moscato D'Asti from Italy, Aveleda Vinho Verde from Portugal and Clean Slate Riesling from Germany. Photo: Meredith Rizzo/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82883\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ganeta Txakolina from Spain (clockwise from left), Mia Dolcea Moscato D'Asti from Italy, Aveleda Vinho Verde from Portugal and Clean Slate Riesling from Germany. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Vinho Verde — which translates from the Portuguese as green wine, or young wine — is a good example. These wines, which have been dubbed \u003ca href=\"http://www.nytimes.com/2013/07/03/dining/vinho-verde-portuguese-for-cheap-and-cheerful.html?_r=0\">\"cheap and cheerful\"\u003c/a> by \u003cem>New York Times\u003c/em> wine critic Eric Asimov, are traditionally produced from valley-grown grapes that don't get super ripe, so sugar concentrations are lower. And since it's the sugar that converts to alcohol, as a result there's less alcohol.\u003c/p>\n\u003cp>And why the lower price points? In the case of Vinho Verde wines, part of the story is geography.\u003c/p>\n\u003cp>Portuguese winemakers can produce wine more cheaply compared with, say, French winemakers. In part, there's not as much pruning or fussing over the grapes.\u003c/p>\n\u003cp>And unlike champagne, which is aged before it's sold, Vinho Verde is produced to be consumed quickly.\u003c/p>\n\u003cp>Some wine critics \u003ca href=\"http://www.alcoholprofessor.com/blog/2014/04/23/vinho-verde-a-splash-of-summer-vinous-joy/\"> love\u003c/a> Vinho Verde, and say the good value is not lost on consumers. Imports into the U.S. have \u003ca href=\"http://www.thedrinksbusiness.com/2014/03/new-wave-vinho-verde-threatens-regions-landscape/\">risen quickly\u003c/a>.\u003c/p>\n\u003cp>Cole says, in many instances, \"higher-alcohol wines can cost more because they're made from grapevines that have been pruned down to squeeze the highest concentration of flavor from each berry.\" And the cost of the labor behind this intensive technique can add up.\u003c/p>\n\u003cp>The move to lower alcohol concentrations is not just about cost. In fact, often it's an afterthought. What's driving the trend is changing preferences in wine styles.\u003c/p>\n\u003cp>Broglie says after years of winemakers pushing the envelope to produce overripe grapes that make bold, hit-you-over-the-head wines, the tide has turned.\u003c/p>\n\u003cp>\"Now we're seeing a natural trend in the other direction, to more subtlety in wines,\" Broglie says. \"And I see this continuing.\"\u003c/p>\n\u003cp>Wine writer Dave McIntyre agrees. \"There is a move to roll back alcohol levels from the blockbuster 14 to 15 percent and higher wines so popular the last 15 years or so.\"\u003c/p>\n\u003cp>McIntyre says there are also some wine companies purposely making\u003ca href=\"http://www.thedrinksbusiness.com/2013/04/top-10-low-calorie-wine-brands/\"> low-cal, lower-alcohol wines\u003c/a> marketed to diet-minded consumers. Take, for instance \u003ca href=\"http://skinnygirlcocktails.com/the-cocktails\">Skinny Girl \u003c/a> and \u003ca href=\"http://www.theskinnyvine.com/wines.html#slim-chardonnay\">The Skinny Vine\u003c/a>, which makes Slim Chardonnay, Mini Moscato and Thin Zin, which has just 7.5 percent alcohol.\u003c/p>\n\u003cp>And in other cases, the move to more balance and subtlety has winemakers experimenting with all kinds of techniques.\u003c/p>\n\u003cp>McIntyre\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/story/2009/01/06/ST2009010601478.html\"> profiled\u003c/a> a New Zealand producer who makes a sauvignon blanc and a Riesling at about 9 percent alcohol, which is 25 percent lower than what's typical. \"And he does nothing more than picking some leaves off the vine to inhibit sugar growth.\"\u003c/p>\n\u003cp>The lower-alcohol trend goes beyond just vino. Beer-wine crossovers are starting to catch on. For instance, Odell Brewing in Colorado makes a Riesling-pale ale mashup with 7.6 percent alcohol. And newer takes on hard ciders such as \u003ca href=\"http://www.snakebiteusa.com/\">Snake Bite\u003c/a>, with 5.1 percent alcohol content, are getting notice too.\u003c/p>\n\u003cp>But don't expect to see a downward trend in alcohol in many red wines.\u003c/p>\n\u003cp>\"The low-alcohol reds are a challenge for winemakers,\" explains Andrew Waterhouse, a professor of oenology at the University of California, Davis. \"[Lower-alcohol wines] have a more subtle complex taste and higher acidity than wines made from riper grapes.\"\u003c/p>\n\u003cp>And he says the trend has been that most consumers prefer the distinctive fruity tastes that arise in very ripe red grapes. \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": "Could A 6-Cent Tax Sour Us On Soda And Sugary Drinks? ",
"title": "Could A 6-Cent Tax Sour Us On Soda And Sugary Drinks? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82812\" class=\"wp-caption alignleft\" style=\"max-width: 184px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/soda_can_label_custom-f16f277957c91fc3aa06c850b18a91ce30a55372.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/soda_can_label_custom-f16f277957c91fc3aa06c850b18a91ce30a55372-184x290.jpg\" alt=\"A mock up of a warning label for sodas and sugary drinks proposed in California by public health advocates. Image: California Center for Public Health Advocacy\" width=\"184\" height=\"290\" class=\"size-medium wp-image-82812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A mock up of a warning label for sodas and sugary drinks proposed in California by public health advocates. Image: California Center for Public Health Advocacy\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/03/318223640/could-a-six-cents-tax-sour-us-on-soda-and-sugary-drinks\">The Salt at NPR Food\u003c/a> (6/3/14)\u003c/p>\n\u003cp>These days, sugar may be the new tobacco.\u003c/p>\n\u003cp>With so many studies linking Americans' collective sweet tooth to diseases including \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/02/sugars-role-in-rise-of-diabetes-gets-clearer/\">type 2 diabetes\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadl\">heart disease\u003c/a> and obesity, there's a lot of talk about policies to nudge consumers to consume less sugar.\u003c/p>\n\u003cp>A \u003ca href=\"http://ajae.oxfordjournals.org/content/early/2014/05/31/ajae.aau052.abstract?sid=1f3044c7-6745-4fbd-9e5b-bb46b85e6f8b\">new study\u003c/a> published in the \u003cem>American Journal of Agricultural Economics\u003c/em> concludes that a tax on sodas and other sugary beverages could be the way to go. Specifically, the authors argue that taxing by the calorie would prompt consumers to cut back.\u003c/p>\n\u003cp>The authors calculated that a .04 cent per calorie tax — equivalent to a 6-cent tax per 12-ounce can of Coke or Pepsi — would lead consumers to consume about 5,800 fewer calories from sugary drinks per year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It seems quite intuitive,\" says study author \u003ca href=\"http://www.rti.org/newsroom/experts.cfm?obj=99140178-5056-B100-31B9616BA3B22BCD\">Chen Zhen\u003c/a>, a food and nutrition policy research economist at the Research Triangle Institute. Taxing calories directly, he finds, would lead people to purchase lower-calorie drinks. At least, that's what his modeling shows.\u003c/p>\n\u003cp>He and his colleagues used supermarket sales data to understand how price fluctuations influence consumer purchases. Then they modeled how various forms of taxing would change decision making. The studied was funded by a grant from the Robert Wood Johnson Foundation and the National Institutes of Health.\u003c/p>\n\u003cp>So, any chance of soda taxes becoming law? If past efforts are any indication, there are some pretty major hurdles.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">reported\u003c/a>, a tax proposal in Massachusetts that would have extended the state's 6.5-percent sales tax to include candy and sugary drinks failed to get traction. And an effort in Florida in 2012 that would have restricted the use of food stamps to buy sugary treats and junk food failed, too.\u003c/p>\n\u003cp>The convenience store industry lobbied hard against the Florida measure. And the American Beverage Association has been a vocal opponent of measures that target sugary drinks.\u003c/p>\n\u003cp>\"Taxes don't make people healthy,\" the ABA's Chris Gindlesperger told us when we were reporting on the debate over these efforts.\u003c/p>\n\u003cp>But this doesn't mean that policymakers won't try again. And, as more Americans become aware of the link between heavy sugar consumption and health risks, public health advocates say there may be more public support for such measures.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://www.calendow.org/uploadedFiles/Rls2461.pdf\">Field Poll\u003c/a> found 74 percent of California voters support efforts that would warn consumers about the potential harms of sugary drinks.\u003c/p>\n\u003cp>And last week, the California Senate passed the Sugar-Sweetened Beverage Safety Warning Act, that would mandate a warning label on the front of all bottles and cans of sugary drinks sold in the state that contain 75 calories or more per 12 fluid ounces.\u003c/p>\n\u003cp>It would read:\u003c/p>\n\u003cfigure id=\"attachment_82813\" class=\"wp-caption aligncenter\" style=\"max-width: 5712px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/warning-label-poster_custom-88fa86807624473ee175b181f4e573aba02a4584.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/warning-label-poster_custom-88fa86807624473ee175b181f4e573aba02a4584.jpg\" alt=\"Warning label mock-up. Image: California Center for Public Health Advocacy\" width=\"5712\" height=\"1410\" class=\"size-full wp-image-82813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warning label mock-up. Image: California Center for Public Health Advocacy\u003c/figcaption>\u003c/figure>\n\u003cp>\"SB 1000 [the act] supports consumers' right to know the facts about diabetes, undiluted by beverage industry spin,\" wrote \u003ca href=\"http://www.publichealthadvocacy.org/staff.html\">Dr. Harold Goldstein\u003c/a> of the California Center for Public Health Advocacy, which is a co-sponsor of the bill along with the California Medical Association, the Latino Coalition for a Healthy California and the California Black Health Network.\u003c/p>\n\u003cp>The group wants consumers to understand that when excess sugar enters the bloodstream \"it overloads the pancreas and causes the liver to store the sugar as fat.\" Over time, this can increase the risk of fatty liver disease and type 2 diabetes.\u003c/p>\n\u003cp>Policymakers in the U.S. are not alone in their efforts to warn consumers about sugar. \"France, Hungary, Finland and Mexico are all targeting sugar through various interventions,\" \u003ca href=\"http://www.liv.ac.uk/psychology-health-and-society/staff/simon-capewell/\">Simon Capewell\u003c/a>, a professor of epidemiology at the University of Liverpool, tells us by email. Capewell authored a recent \u003ca href=\"http://www.bmj.com/content/348/bmj.g3428\">commentary\u003c/a> in the \u003cem>British Medical Journal\u003c/em> in which he argued in favor of warning labels.\u003c/p>\n\u003cp>\"Many other potentially harmful products already carry effective health warnings,\" like insecticides and cigarettes, Capewell wrote. \"Cigarettes have gone from being socially acceptable to quite unacceptable after warning labels were implemented.\" \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_82812\" class=\"wp-caption alignleft\" style=\"max-width: 184px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/soda_can_label_custom-f16f277957c91fc3aa06c850b18a91ce30a55372.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/soda_can_label_custom-f16f277957c91fc3aa06c850b18a91ce30a55372-184x290.jpg\" alt=\"A mock up of a warning label for sodas and sugary drinks proposed in California by public health advocates. Image: California Center for Public Health Advocacy\" width=\"184\" height=\"290\" class=\"size-medium wp-image-82812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A mock up of a warning label for sodas and sugary drinks proposed in California by public health advocates. Image: California Center for Public Health Advocacy\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/03/318223640/could-a-six-cents-tax-sour-us-on-soda-and-sugary-drinks\">The Salt at NPR Food\u003c/a> (6/3/14)\u003c/p>\n\u003cp>These days, sugar may be the new tobacco.\u003c/p>\n\u003cp>With so many studies linking Americans' collective sweet tooth to diseases including \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/02/sugars-role-in-rise-of-diabetes-gets-clearer/\">type 2 diabetes\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadl\">heart disease\u003c/a> and obesity, there's a lot of talk about policies to nudge consumers to consume less sugar.\u003c/p>\n\u003cp>A \u003ca href=\"http://ajae.oxfordjournals.org/content/early/2014/05/31/ajae.aau052.abstract?sid=1f3044c7-6745-4fbd-9e5b-bb46b85e6f8b\">new study\u003c/a> published in the \u003cem>American Journal of Agricultural Economics\u003c/em> concludes that a tax on sodas and other sugary beverages could be the way to go. Specifically, the authors argue that taxing by the calorie would prompt consumers to cut back.\u003c/p>\n\u003cp>The authors calculated that a .04 cent per calorie tax — equivalent to a 6-cent tax per 12-ounce can of Coke or Pepsi — would lead consumers to consume about 5,800 fewer calories from sugary drinks per year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It seems quite intuitive,\" says study author \u003ca href=\"http://www.rti.org/newsroom/experts.cfm?obj=99140178-5056-B100-31B9616BA3B22BCD\">Chen Zhen\u003c/a>, a food and nutrition policy research economist at the Research Triangle Institute. Taxing calories directly, he finds, would lead people to purchase lower-calorie drinks. At least, that's what his modeling shows.\u003c/p>\n\u003cp>He and his colleagues used supermarket sales data to understand how price fluctuations influence consumer purchases. Then they modeled how various forms of taxing would change decision making. The studied was funded by a grant from the Robert Wood Johnson Foundation and the National Institutes of Health.\u003c/p>\n\u003cp>So, any chance of soda taxes becoming law? If past efforts are any indication, there are some pretty major hurdles.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">reported\u003c/a>, a tax proposal in Massachusetts that would have extended the state's 6.5-percent sales tax to include candy and sugary drinks failed to get traction. And an effort in Florida in 2012 that would have restricted the use of food stamps to buy sugary treats and junk food failed, too.\u003c/p>\n\u003cp>The convenience store industry lobbied hard against the Florida measure. And the American Beverage Association has been a vocal opponent of measures that target sugary drinks.\u003c/p>\n\u003cp>\"Taxes don't make people healthy,\" the ABA's Chris Gindlesperger told us when we were reporting on the debate over these efforts.\u003c/p>\n\u003cp>But this doesn't mean that policymakers won't try again. And, as more Americans become aware of the link between heavy sugar consumption and health risks, public health advocates say there may be more public support for such measures.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://www.calendow.org/uploadedFiles/Rls2461.pdf\">Field Poll\u003c/a> found 74 percent of California voters support efforts that would warn consumers about the potential harms of sugary drinks.\u003c/p>\n\u003cp>And last week, the California Senate passed the Sugar-Sweetened Beverage Safety Warning Act, that would mandate a warning label on the front of all bottles and cans of sugary drinks sold in the state that contain 75 calories or more per 12 fluid ounces.\u003c/p>\n\u003cp>It would read:\u003c/p>\n\u003cfigure id=\"attachment_82813\" class=\"wp-caption aligncenter\" style=\"max-width: 5712px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/warning-label-poster_custom-88fa86807624473ee175b181f4e573aba02a4584.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/warning-label-poster_custom-88fa86807624473ee175b181f4e573aba02a4584.jpg\" alt=\"Warning label mock-up. Image: California Center for Public Health Advocacy\" width=\"5712\" height=\"1410\" class=\"size-full wp-image-82813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warning label mock-up. Image: California Center for Public Health Advocacy\u003c/figcaption>\u003c/figure>\n\u003cp>\"SB 1000 [the act] supports consumers' right to know the facts about diabetes, undiluted by beverage industry spin,\" wrote \u003ca href=\"http://www.publichealthadvocacy.org/staff.html\">Dr. Harold Goldstein\u003c/a> of the California Center for Public Health Advocacy, which is a co-sponsor of the bill along with the California Medical Association, the Latino Coalition for a Healthy California and the California Black Health Network.\u003c/p>\n\u003cp>The group wants consumers to understand that when excess sugar enters the bloodstream \"it overloads the pancreas and causes the liver to store the sugar as fat.\" Over time, this can increase the risk of fatty liver disease and type 2 diabetes.\u003c/p>\n\u003cp>Policymakers in the U.S. are not alone in their efforts to warn consumers about sugar. \"France, Hungary, Finland and Mexico are all targeting sugar through various interventions,\" \u003ca href=\"http://www.liv.ac.uk/psychology-health-and-society/staff/simon-capewell/\">Simon Capewell\u003c/a>, a professor of epidemiology at the University of Liverpool, tells us by email. Capewell authored a recent \u003ca href=\"http://www.bmj.com/content/348/bmj.g3428\">commentary\u003c/a> in the \u003cem>British Medical Journal\u003c/em> in which he argued in favor of warning labels.\u003c/p>\n\u003cp>\"Many other potentially harmful products already carry effective health warnings,\" like insecticides and cigarettes, Capewell wrote. \"Cigarettes have gone from being socially acceptable to quite unacceptable after warning labels were implemented.\" \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": "How Atomic Particles Helped Solve A Wine Fraud Mystery",
"title": "How Atomic Particles Helped Solve A Wine Fraud Mystery",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82782\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/philippe_hubert_slide-f9313655df965457a08776d5cbc4b4cf156b94fa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/philippe_hubert_slide-f9313655df965457a08776d5cbc4b4cf156b94fa.jpg\" alt='French physicist Philippe Hubert uses gamma rays to detect radioactivity in wine. \"In the wine is the story of the Atomic Age,\" he says. Photo: C J Walker/Courtesy of William Koch' width=\"1200\" height=\"799\" class=\"size-full wp-image-82782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French physicist Philippe Hubert uses gamma rays to detect radioactivity in wine. \"In the wine is the story of the Atomic Age,\" he says. Photo: C J Walker/Courtesy of William Koch\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/03/318241738/how-atomic-particles-became-the-smoking-gun-in-wine-fraud-mystery\">Morning Edition\u003c/a>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140603_me_how_atomic_particles_became_the_smoking_gun_in_wine_fraud_mystery.mp3\u003c/p>\n\u003cp>In a laboratory, deep under a mile-high stretch of the Alps on the French-Italian border, \u003ca href=\"http://www.cenbg.in2p3.fr/-La-composition-du-groupe-?lang=en\">Philippe Hubert\u003c/a>, a physicist at the University of Bordeaux, is testing the authenticity of a bottle of wine.\u003c/p>\n\u003cp>\"We are looking for radioactivity in the wine,\" says Hubert. \"Most of the time the collectors send me bottles of wine because they want to know if it is fake or not.\"\u003c/p>\n\u003cp>By taking the bottle in the hand and putting it close to a detector, Hubert records the gamma rays. The level of those gamma rays emitted can often tell him something about when the wine was bottled. For example, if it was bottled before about 1945, there shouldn't be any cesium 137 — radioactive evidence of exploded nuclear bombs and the Atomic Age — in the wine.\u003c/p>\n\u003cp>But that's not the only way to do it. Maureen Downey, wine detective and founder of \u003ca href=\"http://www.chaiconsulting.com/about-us/maureen-downey/\">Chai Consulting\u003c/a> wine appraisal and authentication in San Francisco, has a toolkit of items she uses to forensically examine bottles of wine — razor blades, magnifying glasses, jewelers loupes, flashlights, blue light.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Counterfeit wines have become a much bigger problem of late,\" says Downey. \"In the last year, I myself have written reports for about $5 million worth of fakes.\"\u003c/p>\n\u003cp>And as fraud goes up, experts are going to greater lengths than ever before to authenticate wine — the fibers of the label paper, the tiny pits in the glass, the depth of the punt in the bottom of the bottle, all hold clues. And so do the corks.\u003c/p>\n\u003cp>\"Fraudsters put a lot of work into trying to make their corks look distressed,\" says \u003ca href=\"http://www.ft.com/life-arts/jancis-robinson\">Jancis Robinson\u003c/a>, a longtime wine writer for \u003cem>The Financial Times\u003c/em>. \"It's important that the label look like it's been around the block a bit, so they might rub it with a bit of earth or coffee grounds.\"\u003c/p>\n\u003cp>\u003cstrong>Uncovering The Jefferson Bottles\u003c/strong>\u003c/p>\n\u003cp>\"There are two ways to counterfeit wine,\" says \u003ca href=\"http://www.patrickraddenkeefe.com/bio/\">Patrick Radden Keefe\u003c/a>, a staff writer at \u003ca href=\"http://www.newyorker.com/\">The New Yorker\u003c/a>. \"You're either messing with the bottle or you're messing with the wine itself.\" He wrote a story a few years ago about one of the most intriguing fakes of all: \u003ca href=\"http://www.newyorker.com/reporting/2007/09/03/070903fa_fact_keefe\">the Jefferson bottles\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_82783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/atomic-wine-tj-wine_custom-28dba66d3b0ff140085afd025d39bf16abaca645.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/atomic-wine-tj-wine_custom-28dba66d3b0ff140085afd025d39bf16abaca645.jpg\" alt='The \"Jefferson bottles\" that Bill Koch paid some half a million dollars for and later discovered were fakes. Photo: CJ Walker/Courtesy of William Koch' width=\"1000\" height=\"808\" class=\"size-full wp-image-82783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"Jefferson bottles\" that Bill Koch paid some half a million dollars for and later discovered were fakes. Photo: CJ Walker/Courtesy of William Koch\u003c/figcaption>\u003c/figure>\n\u003cp>The saga of the Jefferson bottles begins in 1985 at a wine auction at Christie's in London where they auctioned off a bottle of 1787 Lafite, from one of the finest vineyards in France.\u003c/p>\n\u003cp>\"It was a very old bottle inscribed in a spindly hand with 1787, Lafite, and the letters 'Th.J,' \"\u003cstrong> \u003c/strong>says Keefe. \"Christie's said that evidence suggested that this bottle came from a collection of old French wines which had belonged to Thomas Jefferson.\"\u003c/p>\n\u003cp>The bottle sold for about $157,000 to the \u003ca href=\"http://www.forbes.com/sites/deborahljacobs/2013/04/08/in-billionaires-legal-crusade-against-counterfeit-wine-money-is-the-least-of-it/\">Forbes family\u003c/a> — the most expensive bottle of wine ever sold at auction. Keefe says that when Malcolm Forbes was told he'd won the bid, he said, \"It's more fun than the opera glasses Lincoln was holding when he was shot. And we have those, too.\"\u003c/p>\n\u003cp>After that, wine collectors began jockeying to get hold of other Jefferson bottles as they began to emerge on the market. Bill Koch, whose brothers Charles and David of Koch Industries are often referred to as the Koch brothers, is an avid collector of art, Western Americana and wine. He purchased four of the Jefferson bottles in the late 1980s for a half-million dollars.\u003c/p>\n\u003cp>\"When people came to visit and have wine in his capacious wine cellar at his home in Palm Beach,\" says Keefe, \"Bill Koch would proudly show off his Jefferson bottles.\"\u003c/p>\n\u003cp>In 2005, when the Museum of Fine Arts in Boston was preparing for an exhibit of Koch's collection, it contacted the \u003ca href=\"http://www.monticello.org/site/about/thomas-jefferson-foundation\">Thomas Jefferson Foundation\u003c/a> at Monticello to verify the provenance of the wines.\u003c/p>\n\u003cp>\"All of us at Monticello at that time were very skeptical\u003cstrong> \u003c/strong>about any connection between Jefferson and these wine bottles,\" says \u003ca href=\"http://www.monticello.org/site/plantation-and-slavery/cinder-stanton-author-those-who-labor-my-happiness-slavery-thomas-jeffer\">Lucia (Cinder) Stanton\u003c/a>, a senior historian who has worked at Monticello for over 30 years.\u003c/p>\n\u003cp>Jefferson was the \"leading wine connoisseur of the Republic, the presiding expert in French wine in this country,\" Stanton says. He ordered wine for George Washington, and he wrote out descriptions of the first growths and best wines in France for a number of American merchants.\u003c/p>\n\u003cp>He was also a meticulous record keeper who recorded every aspect of his life in detail. When he returned from France he had the wines he'd purchased for himself and President Washington carefully shipped to the U.S. According to his detailed books, they all arrived intact, she says.\u003c/p>\n\u003cp>\"In his vast records of over 60,000 documents,\" says Stanton, \"there was nothing that suggested Jefferson had ever ordered any of these wines. In the so-called Jefferson bottles, there were about a dozen bottles including a 1784 and a 1787 Chateaux d'Yquem, a 1787 Lafite, a Margaux. Most of them were 1787, a vintage Jefferson never ordered in his life.\"\u003c/p>\n\u003cp>\u003cstrong>'Saddle Up'\u003c/strong>\u003c/p>\n\u003cp>When Bill Koch realized that he had potentially been crossed, he contacted Jim Elroy, a former FBI agent.\u003c/p>\n\u003cp>\"Elroy is a kind of a genial, bloodhound of a guy,\" says Keefe, the reporter. The ringtone on his cellphone is the whistled theme to the Clint Eastwood cowboy film, \u003cem>The Good, The Bad and the Ugly\u003c/em>. \"So Koch says to Elroy: 'Saddle up.' And Elroy did.\"\u003c/p>\n\u003cp>Elroy put together a team of wine experts, including a former Scotland Yard inspector in England and a former MI5 agent in Germany, and launched an international investigation.\u003c/p>\n\u003cp>\"I identified the perpetrator as a man named Hardy Rodenstock,\" says Elroy.\u003c/p>\n\u003cfigure id=\"attachment_82791\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lafite-kitchensisters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lafite-kitchensisters.jpg\" alt=\"Bottles of vintage wine dating back to the end of the 18th century are carefully labeled and stored in the cellars of Chateau Lafite Rothschild, Bordeaux, France. Photo: Adam Woolfitt/Corbis\" width=\"1120\" height=\"628\" class=\"size-full wp-image-82791\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bottles of vintage wine dating back to the end of the 18th century are carefully labeled and stored in the cellars of Chateau Lafite Rothschild, Bordeaux, France. Photo: Adam Woolfitt/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>Hardy Rodenstock was a former music publisher who managed German pop acts. He had been a fixture on the European wine scene since the 1980s. He was well-known for hosting lavish, flamboyant wine tastings inviting celebrities, dignitaries and wine critics.\u003c/p>\n\u003cp>\"Hardy I met quite a few times,\" says wine expert Jancis Robinson. \"Hardy supposedly found the Jefferson bottles in a bricked-up cellar in Paris, but he couldn't give anymore details. He was never specific about exactly how many bottles there were.\"\u003c/p>\n\u003cp>\u003cstrong>The Cesium 137 Test \u003c/strong>\u003c/p>\n\u003cp>Jim Elroy had a hunch that the wine in the Jefferson bottles did not date back to the 18th century, but he needed a way to prove it, preferably without opening the bottle and destroying its contents.\u003c/p>\n\u003cfigure id=\"attachment_82784\" class=\"wp-caption aligncenter\" style=\"max-width: 3282px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/17532707_h5983090-07318bc3d05e76ed1b922adbfb8193327b82ff77.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/17532707_h5983090-07318bc3d05e76ed1b922adbfb8193327b82ff77.jpg\" alt=\"Herve Guegan of the Nuclear Research Centre of Bordeaux runs a test on a 1944 vintage bottle of Medoc wine. Photo: Regis Duvignau/Reuters /Landov\" width=\"3282\" height=\"2463\" class=\"size-full wp-image-82784\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herve Guegan of the Nuclear Research Centre of Bordeaux runs a test on a 1944 vintage bottle of Medoc wine. Photo: Regis Duvignau/Reuters /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\"I started looking in \u003cem>Scientific American\u003c/em> magazine,\" said Elroy, \"and I found an article that Philippe Hubert, a French physicist, had written about using low-level gamma ray detection for cesium 137 to date wine. Cesium 137 did not exist on this planet until we exploded the first atomic bomb.\"\u003c/p>\n\u003cp>As physicist Philippe Hubert explains: \"The cesium radioactivity we find in the wines reflects exactly the history of the Atomic Age. It is radioactive isotope, which is not natural. It's a fission product. First you had the development of the nuclear bomb: Hiroshima, Nagasaki. Then in the '50s and '60s, the Cold War between the U.S. and Soviets, and the nuclear atmospheric tests. Then in 1986 — the Chernobyl accident, which released a lot of cesium activity into the atmosphere. And then Fukushima Daiichi in Japan — we are following that.\"\u003c/p>\n\u003cp>This radioactivity is everywhere on Earth — in our food, clothing, the cells of our body. \"It is in the atmosphere,\" says Hubert. \"And then with rain this radioactivity falls on the grapes. When you make the wine, this comes into the wine and stays into the wine.\"\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Jim Elroy was confident that this was going to be the smoking gun that would prove Rodenstock guilty of fabricating the Jefferson bottles. He personally flew to the French-Italian border where Hubert was going to do the test, carrying the Jefferson bottles in bulletproof cases.\u003c/p>\n\u003cp>\"By looking at the level of gamma rays emitted from a bottle of wine,\" Elroy explains, Hubert could determine when the wine was bottle. Obviously, if it was bottled before about 1945, there shouldn't be any Cesium 137 in the wine.\"\u003c/p>\n\u003cp>The experiment took place a mile underground to shield the test from the gamma rays in the atmosphere. \"In order to shield the detector even further,\" says Elroy, \"we had to use lead that was smelted prior to 1945. In this case, it was Roman lead smelted shortly after the birth of Christ.\"\u003c/p>\n\u003cp>Hubert subjected the Jefferson bottles to the test. \"We don't need to open the bottles,\" says Hubert. \"The gamma rays can escape the wine and cross the thickness of the glass without any problem.\"\u003c/p>\n\u003cp>\"Unfortunately,\" says Hubert, \"we could not detect any cesium inside the wine.\"\u003c/p>\n\u003cp>So it was certain that the wine had been bottled before the Atomic Age. But there was no way this test could prove whether or not this wine was as old as Jefferson.\u003c/p>\n\u003cp>\u003cstrong>Recipes And Dentistry Provide More Clues\u003c/strong>\u003c/p>\n\u003cp>Counterfeiting wine is nothing new. People have been doing it for centuries. \"Louis XIV had a royal decree that all of the wine barrels coming from the Côtes du Rhône area had to be stamped with a CDR to prove that they were Côtes du Rhône,\" says wine detective Maureen Downey.\u003c/p>\n\u003cp>In modern times, fraudster Rudy Kurniawan, who is now in jail for creating and selling counterfeit wine, built an entire laboratory in his condo in California.\u003c/p>\n\u003cp>\"Kurniawan's kitchen was literally a factory for making counterfeit wine,\" says Downey, who went through the evidence with the FBI. \"He had recipes written on bottles in his kitchen. For example, his recipe for 1945 Mouton Rothschild said: one-half 1988 Pichon Melant; one-quarter oxidized Bordeaux; and one-quarter Napa Cab.\"\u003c/p>\n\u003cp>\"You're not talking about plonk that is being put into these bottles,\" says Downey. \"These are careful recipes. I don't know if Kurniawan was a great chef or a chemist.\"\u003c/p>\n\u003cp>And what about those Jefferson bottles? Bill Koch's investigators tracked down the people in Germany who had engraved the Jefferson bottles with Th.J. They used a modern dentist tool that could not possibly have existed in the time of Thomas Jefferson.\u003c/p>\n\u003cp>\"One expert likens it to Abraham Lincoln holding an iPhone,\" says Downey. \"When you've got Abraham Lincoln in a photograph holding an iPhone, we've got a problem.\" \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": "By testing for radiation, detectives showed that wine bottles purportedly from Thomas Jefferson's collection were fake. And with wine fraud rising, authentication is getting even more sophisticated.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82782\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/philippe_hubert_slide-f9313655df965457a08776d5cbc4b4cf156b94fa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/philippe_hubert_slide-f9313655df965457a08776d5cbc4b4cf156b94fa.jpg\" alt='French physicist Philippe Hubert uses gamma rays to detect radioactivity in wine. \"In the wine is the story of the Atomic Age,\" he says. Photo: C J Walker/Courtesy of William Koch' width=\"1200\" height=\"799\" class=\"size-full wp-image-82782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French physicist Philippe Hubert uses gamma rays to detect radioactivity in wine. \"In the wine is the story of the Atomic Age,\" he says. Photo: C J Walker/Courtesy of William Koch\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/03/318241738/how-atomic-particles-became-the-smoking-gun-in-wine-fraud-mystery\">Morning Edition\u003c/a>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140603_me_how_atomic_particles_became_the_smoking_gun_in_wine_fraud_mystery.mp3\u003c/p>\n\u003cp>In a laboratory, deep under a mile-high stretch of the Alps on the French-Italian border, \u003ca href=\"http://www.cenbg.in2p3.fr/-La-composition-du-groupe-?lang=en\">Philippe Hubert\u003c/a>, a physicist at the University of Bordeaux, is testing the authenticity of a bottle of wine.\u003c/p>\n\u003cp>\"We are looking for radioactivity in the wine,\" says Hubert. \"Most of the time the collectors send me bottles of wine because they want to know if it is fake or not.\"\u003c/p>\n\u003cp>By taking the bottle in the hand and putting it close to a detector, Hubert records the gamma rays. The level of those gamma rays emitted can often tell him something about when the wine was bottled. For example, if it was bottled before about 1945, there shouldn't be any cesium 137 — radioactive evidence of exploded nuclear bombs and the Atomic Age — in the wine.\u003c/p>\n\u003cp>But that's not the only way to do it. Maureen Downey, wine detective and founder of \u003ca href=\"http://www.chaiconsulting.com/about-us/maureen-downey/\">Chai Consulting\u003c/a> wine appraisal and authentication in San Francisco, has a toolkit of items she uses to forensically examine bottles of wine — razor blades, magnifying glasses, jewelers loupes, flashlights, blue light.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Counterfeit wines have become a much bigger problem of late,\" says Downey. \"In the last year, I myself have written reports for about $5 million worth of fakes.\"\u003c/p>\n\u003cp>And as fraud goes up, experts are going to greater lengths than ever before to authenticate wine — the fibers of the label paper, the tiny pits in the glass, the depth of the punt in the bottom of the bottle, all hold clues. And so do the corks.\u003c/p>\n\u003cp>\"Fraudsters put a lot of work into trying to make their corks look distressed,\" says \u003ca href=\"http://www.ft.com/life-arts/jancis-robinson\">Jancis Robinson\u003c/a>, a longtime wine writer for \u003cem>The Financial Times\u003c/em>. \"It's important that the label look like it's been around the block a bit, so they might rub it with a bit of earth or coffee grounds.\"\u003c/p>\n\u003cp>\u003cstrong>Uncovering The Jefferson Bottles\u003c/strong>\u003c/p>\n\u003cp>\"There are two ways to counterfeit wine,\" says \u003ca href=\"http://www.patrickraddenkeefe.com/bio/\">Patrick Radden Keefe\u003c/a>, a staff writer at \u003ca href=\"http://www.newyorker.com/\">The New Yorker\u003c/a>. \"You're either messing with the bottle or you're messing with the wine itself.\" He wrote a story a few years ago about one of the most intriguing fakes of all: \u003ca href=\"http://www.newyorker.com/reporting/2007/09/03/070903fa_fact_keefe\">the Jefferson bottles\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_82783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/atomic-wine-tj-wine_custom-28dba66d3b0ff140085afd025d39bf16abaca645.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/atomic-wine-tj-wine_custom-28dba66d3b0ff140085afd025d39bf16abaca645.jpg\" alt='The \"Jefferson bottles\" that Bill Koch paid some half a million dollars for and later discovered were fakes. Photo: CJ Walker/Courtesy of William Koch' width=\"1000\" height=\"808\" class=\"size-full wp-image-82783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"Jefferson bottles\" that Bill Koch paid some half a million dollars for and later discovered were fakes. Photo: CJ Walker/Courtesy of William Koch\u003c/figcaption>\u003c/figure>\n\u003cp>The saga of the Jefferson bottles begins in 1985 at a wine auction at Christie's in London where they auctioned off a bottle of 1787 Lafite, from one of the finest vineyards in France.\u003c/p>\n\u003cp>\"It was a very old bottle inscribed in a spindly hand with 1787, Lafite, and the letters 'Th.J,' \"\u003cstrong> \u003c/strong>says Keefe. \"Christie's said that evidence suggested that this bottle came from a collection of old French wines which had belonged to Thomas Jefferson.\"\u003c/p>\n\u003cp>The bottle sold for about $157,000 to the \u003ca href=\"http://www.forbes.com/sites/deborahljacobs/2013/04/08/in-billionaires-legal-crusade-against-counterfeit-wine-money-is-the-least-of-it/\">Forbes family\u003c/a> — the most expensive bottle of wine ever sold at auction. Keefe says that when Malcolm Forbes was told he'd won the bid, he said, \"It's more fun than the opera glasses Lincoln was holding when he was shot. And we have those, too.\"\u003c/p>\n\u003cp>After that, wine collectors began jockeying to get hold of other Jefferson bottles as they began to emerge on the market. Bill Koch, whose brothers Charles and David of Koch Industries are often referred to as the Koch brothers, is an avid collector of art, Western Americana and wine. He purchased four of the Jefferson bottles in the late 1980s for a half-million dollars.\u003c/p>\n\u003cp>\"When people came to visit and have wine in his capacious wine cellar at his home in Palm Beach,\" says Keefe, \"Bill Koch would proudly show off his Jefferson bottles.\"\u003c/p>\n\u003cp>In 2005, when the Museum of Fine Arts in Boston was preparing for an exhibit of Koch's collection, it contacted the \u003ca href=\"http://www.monticello.org/site/about/thomas-jefferson-foundation\">Thomas Jefferson Foundation\u003c/a> at Monticello to verify the provenance of the wines.\u003c/p>\n\u003cp>\"All of us at Monticello at that time were very skeptical\u003cstrong> \u003c/strong>about any connection between Jefferson and these wine bottles,\" says \u003ca href=\"http://www.monticello.org/site/plantation-and-slavery/cinder-stanton-author-those-who-labor-my-happiness-slavery-thomas-jeffer\">Lucia (Cinder) Stanton\u003c/a>, a senior historian who has worked at Monticello for over 30 years.\u003c/p>\n\u003cp>Jefferson was the \"leading wine connoisseur of the Republic, the presiding expert in French wine in this country,\" Stanton says. He ordered wine for George Washington, and he wrote out descriptions of the first growths and best wines in France for a number of American merchants.\u003c/p>\n\u003cp>He was also a meticulous record keeper who recorded every aspect of his life in detail. When he returned from France he had the wines he'd purchased for himself and President Washington carefully shipped to the U.S. According to his detailed books, they all arrived intact, she says.\u003c/p>\n\u003cp>\"In his vast records of over 60,000 documents,\" says Stanton, \"there was nothing that suggested Jefferson had ever ordered any of these wines. In the so-called Jefferson bottles, there were about a dozen bottles including a 1784 and a 1787 Chateaux d'Yquem, a 1787 Lafite, a Margaux. Most of them were 1787, a vintage Jefferson never ordered in his life.\"\u003c/p>\n\u003cp>\u003cstrong>'Saddle Up'\u003c/strong>\u003c/p>\n\u003cp>When Bill Koch realized that he had potentially been crossed, he contacted Jim Elroy, a former FBI agent.\u003c/p>\n\u003cp>\"Elroy is a kind of a genial, bloodhound of a guy,\" says Keefe, the reporter. The ringtone on his cellphone is the whistled theme to the Clint Eastwood cowboy film, \u003cem>The Good, The Bad and the Ugly\u003c/em>. \"So Koch says to Elroy: 'Saddle up.' And Elroy did.\"\u003c/p>\n\u003cp>Elroy put together a team of wine experts, including a former Scotland Yard inspector in England and a former MI5 agent in Germany, and launched an international investigation.\u003c/p>\n\u003cp>\"I identified the perpetrator as a man named Hardy Rodenstock,\" says Elroy.\u003c/p>\n\u003cfigure id=\"attachment_82791\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lafite-kitchensisters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lafite-kitchensisters.jpg\" alt=\"Bottles of vintage wine dating back to the end of the 18th century are carefully labeled and stored in the cellars of Chateau Lafite Rothschild, Bordeaux, France. Photo: Adam Woolfitt/Corbis\" width=\"1120\" height=\"628\" class=\"size-full wp-image-82791\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bottles of vintage wine dating back to the end of the 18th century are carefully labeled and stored in the cellars of Chateau Lafite Rothschild, Bordeaux, France. Photo: Adam Woolfitt/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>Hardy Rodenstock was a former music publisher who managed German pop acts. He had been a fixture on the European wine scene since the 1980s. He was well-known for hosting lavish, flamboyant wine tastings inviting celebrities, dignitaries and wine critics.\u003c/p>\n\u003cp>\"Hardy I met quite a few times,\" says wine expert Jancis Robinson. \"Hardy supposedly found the Jefferson bottles in a bricked-up cellar in Paris, but he couldn't give anymore details. He was never specific about exactly how many bottles there were.\"\u003c/p>\n\u003cp>\u003cstrong>The Cesium 137 Test \u003c/strong>\u003c/p>\n\u003cp>Jim Elroy had a hunch that the wine in the Jefferson bottles did not date back to the 18th century, but he needed a way to prove it, preferably without opening the bottle and destroying its contents.\u003c/p>\n\u003cfigure id=\"attachment_82784\" class=\"wp-caption aligncenter\" style=\"max-width: 3282px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/17532707_h5983090-07318bc3d05e76ed1b922adbfb8193327b82ff77.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/17532707_h5983090-07318bc3d05e76ed1b922adbfb8193327b82ff77.jpg\" alt=\"Herve Guegan of the Nuclear Research Centre of Bordeaux runs a test on a 1944 vintage bottle of Medoc wine. Photo: Regis Duvignau/Reuters /Landov\" width=\"3282\" height=\"2463\" class=\"size-full wp-image-82784\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herve Guegan of the Nuclear Research Centre of Bordeaux runs a test on a 1944 vintage bottle of Medoc wine. Photo: Regis Duvignau/Reuters /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\"I started looking in \u003cem>Scientific American\u003c/em> magazine,\" said Elroy, \"and I found an article that Philippe Hubert, a French physicist, had written about using low-level gamma ray detection for cesium 137 to date wine. Cesium 137 did not exist on this planet until we exploded the first atomic bomb.\"\u003c/p>\n\u003cp>As physicist Philippe Hubert explains: \"The cesium radioactivity we find in the wines reflects exactly the history of the Atomic Age. It is radioactive isotope, which is not natural. It's a fission product. First you had the development of the nuclear bomb: Hiroshima, Nagasaki. Then in the '50s and '60s, the Cold War between the U.S. and Soviets, and the nuclear atmospheric tests. Then in 1986 — the Chernobyl accident, which released a lot of cesium activity into the atmosphere. And then Fukushima Daiichi in Japan — we are following that.\"\u003c/p>\n\u003cp>This radioactivity is everywhere on Earth — in our food, clothing, the cells of our body. \"It is in the atmosphere,\" says Hubert. \"And then with rain this radioactivity falls on the grapes. When you make the wine, this comes into the wine and stays into the wine.\"\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Jim Elroy was confident that this was going to be the smoking gun that would prove Rodenstock guilty of fabricating the Jefferson bottles. He personally flew to the French-Italian border where Hubert was going to do the test, carrying the Jefferson bottles in bulletproof cases.\u003c/p>\n\u003cp>\"By looking at the level of gamma rays emitted from a bottle of wine,\" Elroy explains, Hubert could determine when the wine was bottle. Obviously, if it was bottled before about 1945, there shouldn't be any Cesium 137 in the wine.\"\u003c/p>\n\u003cp>The experiment took place a mile underground to shield the test from the gamma rays in the atmosphere. \"In order to shield the detector even further,\" says Elroy, \"we had to use lead that was smelted prior to 1945. In this case, it was Roman lead smelted shortly after the birth of Christ.\"\u003c/p>\n\u003cp>Hubert subjected the Jefferson bottles to the test. \"We don't need to open the bottles,\" says Hubert. \"The gamma rays can escape the wine and cross the thickness of the glass without any problem.\"\u003c/p>\n\u003cp>\"Unfortunately,\" says Hubert, \"we could not detect any cesium inside the wine.\"\u003c/p>\n\u003cp>So it was certain that the wine had been bottled before the Atomic Age. But there was no way this test could prove whether or not this wine was as old as Jefferson.\u003c/p>\n\u003cp>\u003cstrong>Recipes And Dentistry Provide More Clues\u003c/strong>\u003c/p>\n\u003cp>Counterfeiting wine is nothing new. People have been doing it for centuries. \"Louis XIV had a royal decree that all of the wine barrels coming from the Côtes du Rhône area had to be stamped with a CDR to prove that they were Côtes du Rhône,\" says wine detective Maureen Downey.\u003c/p>\n\u003cp>In modern times, fraudster Rudy Kurniawan, who is now in jail for creating and selling counterfeit wine, built an entire laboratory in his condo in California.\u003c/p>\n\u003cp>\"Kurniawan's kitchen was literally a factory for making counterfeit wine,\" says Downey, who went through the evidence with the FBI. \"He had recipes written on bottles in his kitchen. For example, his recipe for 1945 Mouton Rothschild said: one-half 1988 Pichon Melant; one-quarter oxidized Bordeaux; and one-quarter Napa Cab.\"\u003c/p>\n\u003cp>\"You're not talking about plonk that is being put into these bottles,\" says Downey. \"These are careful recipes. I don't know if Kurniawan was a great chef or a chemist.\"\u003c/p>\n\u003cp>And what about those Jefferson bottles? Bill Koch's investigators tracked down the people in Germany who had engraved the Jefferson bottles with Th.J. They used a modern dentist tool that could not possibly have existed in the time of Thomas Jefferson.\u003c/p>\n\u003cp>\"One expert likens it to Abraham Lincoln holding an iPhone,\" says Downey. \"When you've got Abraham Lincoln in a photograph holding an iPhone, we've got a problem.\" \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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"disqusTitle": "Native Americans Have Superfoods Right Under Their Feet",
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"content": "\u003cfigure id=\"attachment_82756\" class=\"wp-caption aligncenter\" style=\"max-width: 544px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lambs-8e0d95e31a9a1a3a9924205d8eda02ca39cab150.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lambs-8e0d95e31a9a1a3a9924205d8eda02ca39cab150.jpg\" alt=\"Wild superfood: Lamb's-quarters is rich in thiamin, vitamin B6, calcium, magnesium and potassium. Photo: Nesson Marshall/Flickr\" width=\"544\" height=\"408\" class=\"size-full wp-image-82756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild superfood: Lamb's-quarters is rich in thiamin, vitamin B6, calcium, magnesium and potassium. Photo: Nesson Marshall/\u003ca href=\"https://www.flickr.com/photos/nesson-marshall/9268495931\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/02/317444736/native-americans-have-superfoods-right-under-their-feet\">The Salt at NPR Food\u003c/a> (6/2/14)\u003c/p>\n\u003cp>On American Indian reservations, the traditional diet of wild plants and wild game for food is increasingly being replaced with a far less healthy diet of predominantly high-carb, high-sugar foods.\u003c/p>\n\u003cp>Along the way, obesity and type 2 diabetes rates have soared. At nearly 16 percent, American Indians and Alaska Natives have the highest prevalence of diabetes among all U.S. racial and ethnic groups, \u003ca href=\"http://www.diabetes.org/in-my-community/awareness-programs/american-indian-programs/#sthash.SNOThKhA.dpuf\">according to\u003c/a> the American Diabetes Association.\u003c/p>\n\u003cp>While researchers have long suspected that the traditional plant foods consumed by Native American tribes in the Northern Plains were super nutritious, no one had ever really studied it.\u003c/p>\n\u003cp>That's what inspired a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0889157514000519\">paper\u003c/a> published earlier this year in the \u003cem>Journal of Food Composition and Analysis\u003c/em> by a group of researchers at Virginia Tech and the U.S. Department of Agriculture. They analyzed the nutrients in 10 traditional wild food plants from three Native American reservations in North Dakota.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They found that reintroducing these plants — which include cattail broad leaf shoots, chokecherries, beaked hazelnuts, lamb's-quarters, plains prickly\u003cbr>pear, prairie turnips, stinging nettles, wild plums, raspberries and rose hips — into the diet of the tribes of the region could improve nutrition and potentially prevent disease.\u003c/p>\n\u003cfigure id=\"attachment_82755\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chokecherries-05a8bea40319f3bc1005ca933ea0c4e75689079c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chokecherries-05a8bea40319f3bc1005ca933ea0c4e75689079c-290x217.jpg\" alt=\"Twigs and leaves from chokecherries are high in vitamin K, fiber and calcium. Photo: pverdonk/iStockphoto\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Twigs and leaves from chokecherries are high in vitamin K, fiber and calcium. Photo: pverdonk/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>The superstar of the study was lamb's-quarters, a wild green that's been consumed by hunter-gatherers from northern California all the way to Africa for food as well as medicine. The study found that one serving of steamed lamb's-quarters contained more than 60 percent of the thiamin, 40 percent of the vitamin B6, 60 percent of the calcium and 70 percent of the magnesium of the daily recommended intake.\u003c/p>\n\u003cp>Prickly pears, prairie turnips and hazelnuts also performed well in the tests — with high levels of calcium and magnesium.\u003c/p>\n\u003cp>Will these foods make a comeback on reservations? That's unclear, but the researchers say they shared their findings with tribal leaders on the reservations where they collected samples.\u003c/p>\n\u003cp>And Native Americans aren't the only ones who may be feeling a twinge of nutritional nostalgia. An appreciation for the health benefits of wild greens is part of what's driving \u003ca href=\"http://www.npr.org/2011/04/18/135412640/foraging-the-weeds-for-wild-healthy-greens\">the foraging trend\u003c/a> in cities and beyond.\u003c/p>\n\u003cp>As Jo Robinson argued in her 2013 book \u003cem>Eating On The Wild Side\u003c/em>, many wild plants are in many ways far more healthful than the stuff we buy today at farmers' markets. Take dandelions, for example.\u003c/p>\n\u003cp>\"Compared to spinach, one of our present-day 'superfoods,' dandelion leaves have eight times more antioxidants, two times more calcium, three times more vitamin A and five times more vitamin K and vitamin E,\" Robinson writes. \"Our modern superfoods would have been substandard fare for hunter-gatherers.\"\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_82756\" class=\"wp-caption aligncenter\" style=\"max-width: 544px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lambs-8e0d95e31a9a1a3a9924205d8eda02ca39cab150.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lambs-8e0d95e31a9a1a3a9924205d8eda02ca39cab150.jpg\" alt=\"Wild superfood: Lamb's-quarters is rich in thiamin, vitamin B6, calcium, magnesium and potassium. Photo: Nesson Marshall/Flickr\" width=\"544\" height=\"408\" class=\"size-full wp-image-82756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild superfood: Lamb's-quarters is rich in thiamin, vitamin B6, calcium, magnesium and potassium. Photo: Nesson Marshall/\u003ca href=\"https://www.flickr.com/photos/nesson-marshall/9268495931\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/02/317444736/native-americans-have-superfoods-right-under-their-feet\">The Salt at NPR Food\u003c/a> (6/2/14)\u003c/p>\n\u003cp>On American Indian reservations, the traditional diet of wild plants and wild game for food is increasingly being replaced with a far less healthy diet of predominantly high-carb, high-sugar foods.\u003c/p>\n\u003cp>Along the way, obesity and type 2 diabetes rates have soared. At nearly 16 percent, American Indians and Alaska Natives have the highest prevalence of diabetes among all U.S. racial and ethnic groups, \u003ca href=\"http://www.diabetes.org/in-my-community/awareness-programs/american-indian-programs/#sthash.SNOThKhA.dpuf\">according to\u003c/a> the American Diabetes Association.\u003c/p>\n\u003cp>While researchers have long suspected that the traditional plant foods consumed by Native American tribes in the Northern Plains were super nutritious, no one had ever really studied it.\u003c/p>\n\u003cp>That's what inspired a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0889157514000519\">paper\u003c/a> published earlier this year in the \u003cem>Journal of Food Composition and Analysis\u003c/em> by a group of researchers at Virginia Tech and the U.S. Department of Agriculture. They analyzed the nutrients in 10 traditional wild food plants from three Native American reservations in North Dakota.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They found that reintroducing these plants — which include cattail broad leaf shoots, chokecherries, beaked hazelnuts, lamb's-quarters, plains prickly\u003cbr>pear, prairie turnips, stinging nettles, wild plums, raspberries and rose hips — into the diet of the tribes of the region could improve nutrition and potentially prevent disease.\u003c/p>\n\u003cfigure id=\"attachment_82755\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chokecherries-05a8bea40319f3bc1005ca933ea0c4e75689079c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chokecherries-05a8bea40319f3bc1005ca933ea0c4e75689079c-290x217.jpg\" alt=\"Twigs and leaves from chokecherries are high in vitamin K, fiber and calcium. Photo: pverdonk/iStockphoto\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Twigs and leaves from chokecherries are high in vitamin K, fiber and calcium. Photo: pverdonk/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>The superstar of the study was lamb's-quarters, a wild green that's been consumed by hunter-gatherers from northern California all the way to Africa for food as well as medicine. The study found that one serving of steamed lamb's-quarters contained more than 60 percent of the thiamin, 40 percent of the vitamin B6, 60 percent of the calcium and 70 percent of the magnesium of the daily recommended intake.\u003c/p>\n\u003cp>Prickly pears, prairie turnips and hazelnuts also performed well in the tests — with high levels of calcium and magnesium.\u003c/p>\n\u003cp>Will these foods make a comeback on reservations? That's unclear, but the researchers say they shared their findings with tribal leaders on the reservations where they collected samples.\u003c/p>\n\u003cp>And Native Americans aren't the only ones who may be feeling a twinge of nutritional nostalgia. An appreciation for the health benefits of wild greens is part of what's driving \u003ca href=\"http://www.npr.org/2011/04/18/135412640/foraging-the-weeds-for-wild-healthy-greens\">the foraging trend\u003c/a> in cities and beyond.\u003c/p>\n\u003cp>As Jo Robinson argued in her 2013 book \u003cem>Eating On The Wild Side\u003c/em>, many wild plants are in many ways far more healthful than the stuff we buy today at farmers' markets. Take dandelions, for example.\u003c/p>\n\u003cp>\"Compared to spinach, one of our present-day 'superfoods,' dandelion leaves have eight times more antioxidants, two times more calcium, three times more vitamin A and five times more vitamin K and vitamin E,\" Robinson writes. \"Our modern superfoods would have been substandard fare for hunter-gatherers.\"\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": "Health Advocates Lament GOP Move To Relax School Lunch Rules",
"title": "Health Advocates Lament GOP Move To Relax School Lunch Rules",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82726\" class=\"wp-caption aligncenter\" style=\"max-width: 959px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/school-lunch-cb813530da2fb1d1fb944edcf5760c2af53ebead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/school-lunch-cb813530da2fb1d1fb944edcf5760c2af53ebead.jpg\" alt='Currently, half of all products served in the school lunch program must be \"whole-grain rich,\" which USDA defines as products made of at least 50 percent whole grain. According to the new standards, by the start of the next school year, schools must use only products that are whole-grain rich. Photo: Rogelio V. Solis/AP' width=\"959\" height=\"719\" class=\"size-full wp-image-82726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Currently, half of all products served in the school lunch program must be \"whole-grain rich,\" which USDA defines as products made of at least 50 percent whole grain. According to the new standards, by the start of the next school year, schools must use only products that are whole-grain rich. Photo: Rogelio V. Solis/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/30/317161292/health-advocates-lament-gop-move-to-relax-school-lunch-rules\">The Salt at NPR Food\u003c/a> (5/30/14)\u003c/p>\n\u003cp>We \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/21/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools/\">told you\u003c/a> about lawmakers' proposal to give some school districts a way to temporarily opt out of the new, federal healthy school lunch standards.\u003c/p>\n\u003cp>The waiver provision was put forward by Alabama Republican Robert Aderholt, who says he supports healthy meals for school kids, but has heard complaints from schools in his district about the challenges of mandating kids to eat more fruits, vegetables and whole grains at lunch.\u003c/p>\n\u003cp>This week, the waiver provision moved a step closer to passage when the House Appropriations Committee approved the measure as part of the Appropriations Bill. An amendment offered by California Democrat Sam Farr to block the waiver failed in a straight party-line vote.\u003c/p>\n\u003cfigure id=\"attachment_82727\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-aderholt-90ba8962c0644490a6215581cbb32648cb4111c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-aderholt-90ba8962c0644490a6215581cbb32648cb4111c7-290x217.jpg\" alt=\"Rep. Robert Aderholt (R-AL), right, listens to Rep. Hal Rogers (R-KY) during the testimony of Secretary of Agriculture Tom Vilsack in Washington on March 14. Photo: Gary Cameron/Reuters/Landov\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82727\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rep. Robert Aderholt (R-AL), right, listens to Rep. Hal Rogers (R-KY) during the testimony of Secretary of Agriculture Tom Vilsack in Washington on March 14. Photo: Gary Cameron/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Lawmakers' attempts to use the appropriations process to tweak the rules put in place by the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy, Hunger Free Kids Act\u003c/a> has left many healthy advocates crying foul.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"By giving special interests a seat at the school lunch table, some members of Congress are putting politics before the health of our children,\" \u003ca href=\"http://newsroom.heart.org/news/american-heart-association-presses-congress-to-keep-special-interests-off-school-menus\">wrote\u003c/a> Nancy Brown, CEO of the American Heart Association.\u003c/p>\n\u003cp>Margo Wootan of the Center For Science In The Public Interest echoed this criticism in a \u003ca href=\"https://www.cspinet.org/new/201405291.html\">statement\u003c/a>: \"The House waiver proposal is an attack on kids' health dressed up as a favor to schools.\"\u003c/p>\n\u003cp>She adds: \"Perhaps it's more a favor to the pizza companies, French fry makers, steel can manufacturers, and any number of \u003ca href=\"http://www.schoolnutrition.org/Content.aspx?id=1996\">corporate special interests\u003c/a> that think the school lunch program is their own ATM.\"\u003c/p>\n\u003cp>The School Nutrition Association, which represents school food managers and is financially supported by food service manufacturers, \u003ca href=\"http://schoolnutrition.org/Blog2.aspx?id=18981&blogid=564&terms=barnes\">hired\u003c/a> the lobbying firm Barnes & Thornburg LLP to help make its case on Capitol Hill for the waiver. The firm also helped push for additional \u003ca href=\"http://www.schoolnutrition.org/uploadedFiles/School_Nutrition/11_News/protect%20school%20meals.pdf?n=729\">delays\u003c/a> in implementing sodium and whole grain standards.\u003c/p>\n\u003cp>After the vote, the SNA \u003ca href=\"http://www.schoolnutrition.org/Blog2.aspx?id=20506&blogid=564\">applauded\u003c/a> the action on the House Appropriations Bill. The group says they're not looking to roll back nutrition standards.\u003c/p>\n\u003cp>\"This will not halt the progress in school cafeterias; it is a temporary reprieve to allow schools to catch up,\" SNA President Leah Schmidt said in a statement.\u003c/p>\n\u003cp>The SNA says the waiver is aimed at helping school cafeterias that are operating at a net loss. Since the standards were put in place in 2012, more than a million fewer students choose school lunch each day. And this lower participation rate may play a role in putting some school cafeterias in the red, the group says.\u003c/p>\n\u003cp>The USDA, which administers the school food programs, says it's working hard to accommodate schools that are struggling to implement the changes. For instance, there's grant money available as well as technical assistance.\u003c/p>\n\u003cp>And in a call Thursday with reporters, Agriculture Secretary Tom Vilsack expressed strong opposition to the waiver.\u003c/p>\n\u003cp>\"What is ill-advised is a waiver process that would open up the Healthy, Hunger-Free Kids Act to a reversal,\" Vilsack says.\u003c/p>\n\u003cp>\"[A waiver] would be an implementation nightmare — to audit the books of school districts\" to determine if they're struggling financially, he says. \"It's not workable.\"\u003c/p>\n\u003cp>Vilsack says 90 percent of schools are already in compliance with the HHFKA, and he says it's a myth that the school food system as a whole is losing money.\u003c/p>\n\u003cp>\"School districts are seeing an increase of $200 million dollars,\" Vilsack says, compared to what they were receiving before the enactment of the new standards. And he points to the extra six cents per meal that schools get in reimbursement from the federal government.\u003c/p>\n\u003cp>The waiver has several more legislative hurdles before it could pass. The House of Representatives will consider the bill in the coming weeks. And, ultimately, the waiver proposal would need to make it through the House-Senate appropriations conference. \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": "A House committee Thursday approved a measure that would give schools a way to opt out of new, federal healthy school lunch standards. But advocates say kids' health should take precedence.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82726\" class=\"wp-caption aligncenter\" style=\"max-width: 959px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/school-lunch-cb813530da2fb1d1fb944edcf5760c2af53ebead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/school-lunch-cb813530da2fb1d1fb944edcf5760c2af53ebead.jpg\" alt='Currently, half of all products served in the school lunch program must be \"whole-grain rich,\" which USDA defines as products made of at least 50 percent whole grain. According to the new standards, by the start of the next school year, schools must use only products that are whole-grain rich. Photo: Rogelio V. Solis/AP' width=\"959\" height=\"719\" class=\"size-full wp-image-82726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Currently, half of all products served in the school lunch program must be \"whole-grain rich,\" which USDA defines as products made of at least 50 percent whole grain. According to the new standards, by the start of the next school year, schools must use only products that are whole-grain rich. Photo: Rogelio V. Solis/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/30/317161292/health-advocates-lament-gop-move-to-relax-school-lunch-rules\">The Salt at NPR Food\u003c/a> (5/30/14)\u003c/p>\n\u003cp>We \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/21/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools/\">told you\u003c/a> about lawmakers' proposal to give some school districts a way to temporarily opt out of the new, federal healthy school lunch standards.\u003c/p>\n\u003cp>The waiver provision was put forward by Alabama Republican Robert Aderholt, who says he supports healthy meals for school kids, but has heard complaints from schools in his district about the challenges of mandating kids to eat more fruits, vegetables and whole grains at lunch.\u003c/p>\n\u003cp>This week, the waiver provision moved a step closer to passage when the House Appropriations Committee approved the measure as part of the Appropriations Bill. An amendment offered by California Democrat Sam Farr to block the waiver failed in a straight party-line vote.\u003c/p>\n\u003cfigure id=\"attachment_82727\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-aderholt-90ba8962c0644490a6215581cbb32648cb4111c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-aderholt-90ba8962c0644490a6215581cbb32648cb4111c7-290x217.jpg\" alt=\"Rep. Robert Aderholt (R-AL), right, listens to Rep. Hal Rogers (R-KY) during the testimony of Secretary of Agriculture Tom Vilsack in Washington on March 14. Photo: Gary Cameron/Reuters/Landov\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82727\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rep. Robert Aderholt (R-AL), right, listens to Rep. Hal Rogers (R-KY) during the testimony of Secretary of Agriculture Tom Vilsack in Washington on March 14. Photo: Gary Cameron/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Lawmakers' attempts to use the appropriations process to tweak the rules put in place by the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy, Hunger Free Kids Act\u003c/a> has left many healthy advocates crying foul.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"By giving special interests a seat at the school lunch table, some members of Congress are putting politics before the health of our children,\" \u003ca href=\"http://newsroom.heart.org/news/american-heart-association-presses-congress-to-keep-special-interests-off-school-menus\">wrote\u003c/a> Nancy Brown, CEO of the American Heart Association.\u003c/p>\n\u003cp>Margo Wootan of the Center For Science In The Public Interest echoed this criticism in a \u003ca href=\"https://www.cspinet.org/new/201405291.html\">statement\u003c/a>: \"The House waiver proposal is an attack on kids' health dressed up as a favor to schools.\"\u003c/p>\n\u003cp>She adds: \"Perhaps it's more a favor to the pizza companies, French fry makers, steel can manufacturers, and any number of \u003ca href=\"http://www.schoolnutrition.org/Content.aspx?id=1996\">corporate special interests\u003c/a> that think the school lunch program is their own ATM.\"\u003c/p>\n\u003cp>The School Nutrition Association, which represents school food managers and is financially supported by food service manufacturers, \u003ca href=\"http://schoolnutrition.org/Blog2.aspx?id=18981&blogid=564&terms=barnes\">hired\u003c/a> the lobbying firm Barnes & Thornburg LLP to help make its case on Capitol Hill for the waiver. The firm also helped push for additional \u003ca href=\"http://www.schoolnutrition.org/uploadedFiles/School_Nutrition/11_News/protect%20school%20meals.pdf?n=729\">delays\u003c/a> in implementing sodium and whole grain standards.\u003c/p>\n\u003cp>After the vote, the SNA \u003ca href=\"http://www.schoolnutrition.org/Blog2.aspx?id=20506&blogid=564\">applauded\u003c/a> the action on the House Appropriations Bill. The group says they're not looking to roll back nutrition standards.\u003c/p>\n\u003cp>\"This will not halt the progress in school cafeterias; it is a temporary reprieve to allow schools to catch up,\" SNA President Leah Schmidt said in a statement.\u003c/p>\n\u003cp>The SNA says the waiver is aimed at helping school cafeterias that are operating at a net loss. Since the standards were put in place in 2012, more than a million fewer students choose school lunch each day. And this lower participation rate may play a role in putting some school cafeterias in the red, the group says.\u003c/p>\n\u003cp>The USDA, which administers the school food programs, says it's working hard to accommodate schools that are struggling to implement the changes. For instance, there's grant money available as well as technical assistance.\u003c/p>\n\u003cp>And in a call Thursday with reporters, Agriculture Secretary Tom Vilsack expressed strong opposition to the waiver.\u003c/p>\n\u003cp>\"What is ill-advised is a waiver process that would open up the Healthy, Hunger-Free Kids Act to a reversal,\" Vilsack says.\u003c/p>\n\u003cp>\"[A waiver] would be an implementation nightmare — to audit the books of school districts\" to determine if they're struggling financially, he says. \"It's not workable.\"\u003c/p>\n\u003cp>Vilsack says 90 percent of schools are already in compliance with the HHFKA, and he says it's a myth that the school food system as a whole is losing money.\u003c/p>\n\u003cp>\"School districts are seeing an increase of $200 million dollars,\" Vilsack says, compared to what they were receiving before the enactment of the new standards. And he points to the extra six cents per meal that schools get in reimbursement from the federal government.\u003c/p>\n\u003cp>The waiver has several more legislative hurdles before it could pass. The House of Representatives will consider the bill in the coming weeks. And, ultimately, the waiver proposal would need to make it through the House-Senate appropriations conference. \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": "Economic Upswing Has Fewer Americans Receiving Food Stamps",
"title": "Economic Upswing Has Fewer Americans Receiving Food Stamps",
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"content": "\u003cfigure id=\"attachment_82704\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ebt-d54ca6986ebae6cf55d7ecbae321d1370eb8f60d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ebt-d54ca6986ebae6cf55d7ecbae321d1370eb8f60d.jpg\" alt=\"A woman and her daughter shop at a Greenmarket in New York City using Electronic Benefits Transfer, or food stamps. Government data show that fewer people were receiving the benefits in February 2014 than at the peak in December 2012. Photo: Andrew Burton/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman and her daughter shop at a Greenmarket in New York City using Electronic Benefits Transfer, or food stamps. Government data show that fewer people were receiving the benefits in February 2014 than at the peak in December 2012. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140529_atc_the_number_of_people_on_food_stamps_is_dropping.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/29/317060656/economic-upswing-has-fewer-americans-receiving-food-stamps\">The Salt at NPR Food\u003c/a> (5/29/14)\u003c/p>\n\u003cp>Critics of the food stamp program have been alarmed in recent years by its rapid growth. Last year, about 1 in 7 people in the U.S. received food stamps, or SNAP benefits, as they're called. That's almost 48 million people, a record high.\u003c/p>\n\u003cp>But the numbers \u003ca href=\"http://www.fns.usda.gov/pd/supplemental-nutrition-assistance-program-snap\">have started\u003c/a> to drop. In February, the last month for which figures were available, 1.6 million fewer people received food stamps than at the peak in December 2012, according to the U.S. Department of Agriculture, which runs the program.\u003c/p>\n\u003cp>\"It's really showing that the program is doing what it's designed to do,\" says \u003ca href=\"http://centeronbudget.org/experts/index.cfm?fa=view&id=36\">Dorothy Rosenbaum\u003c/a>, a senior fellow at the Center on Budget and Policy Priorities, a left-leaning think tank. \"It expanded when the economy was weak and when unemployment was on the rise. And now, as the economy is improving, it's starting to decline.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She says that's just what her group and others predicted would happen as the economy improved. They expected there would be some delay as the benefits of the recovery began to be felt by more low-income Americans.\u003c/p>\n\u003cp>Rosenbaum says the trend is strong. Caseloads are falling in 47 states, and she anticipates that will continue as more and more people find work, and better-paying jobs.\u003c/p>\n\u003cp>\"I was able to find a new job, where I was making more money with a few more hours,\" says Katje Hopkins, of Portland, Ore. She, her husband and their infant son started receiving food stamps last year after her hours at a luxury car dealership were cut to only eight a week.\u003c/p>\n\u003cp>Hopkins says they recently stopped getting SNAP benefits because their economic situation had improved. Not only did she get a better job, her husband got a raise at the hardware store where he's assistant manager.\u003c/p>\n\u003cp>Still, Hopkins says the $150 a month in food stamps was a big help when they needed it.\u003c/p>\n\u003cp>\"It took care of about two weeks' worth of groceries out of the month,\" she says. \"And we were eating a lot at the time. I was nursing my son, and so my appetite had skyrocketed. ... So it really helped us get through that rough spot.\"\u003c/p>\n\u003cp>But Hopkins also noticed in November that her benefits dropped by about $30 a month. On Nov. 1, all food stamp recipients \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">had their benefits cut\u003c/a> when Congress failed to extend an increase approved at the height of the recession.\u003c/p>\n\u003cp>And that change — along with declining enrollment — is making a big dent in the bottom line. The food stamp program is now costing taxpayers about half a billion dollars less a month than it did last year.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cato.org/people/michael-tanner\">Michael Tanner\u003c/a> of the libertarian CATO Institute thinks that's good, but not great, news.\u003c/p>\n\u003cp>\"I think we shouldn't get too excited over short-term trends, up or down. What we need to do is look at the long-term projections,\" he says.\u003c/p>\n\u003cp>Tanner notes that the nonpartisan Congressional Budget Office \u003ca href=\"http://www.cbo.gov/sites/default/files/cbofiles/attachments/44211-2014-04-SNAP.pdf\">predicts\u003c/a> that food stamp spending will still be high — about $71 billion a year — a decade from now.\u003c/p>\n\u003cp>\"We expected some decline. We're seeing that,\" says Tanner. \"The problem is we don't go back to pre-recession levels.\"\u003c/p>\n\u003cp>He and many Republicans complain that the program has grown out of control, in part because states waived work requirements for recipients during the recession. There's also been an aggressive effort by the government to sign up everyone who's eligible for help.\u003c/p>\n\u003cp>Still, Rosenbaum says only 79 percent of those eligible for food stamps receive them. She thinks there's another reason enrollment is down. As monthly benefits drop, some people might decide it's not worth the trouble applying. \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": "Last year, about 1 in 7 people in the U.S. were getting food stamps, or SNAP benefits. But the numbers have started to drop as more people find work and better-paying jobs, analysts say.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82704\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ebt-d54ca6986ebae6cf55d7ecbae321d1370eb8f60d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ebt-d54ca6986ebae6cf55d7ecbae321d1370eb8f60d.jpg\" alt=\"A woman and her daughter shop at a Greenmarket in New York City using Electronic Benefits Transfer, or food stamps. Government data show that fewer people were receiving the benefits in February 2014 than at the peak in December 2012. Photo: Andrew Burton/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman and her daughter shop at a Greenmarket in New York City using Electronic Benefits Transfer, or food stamps. Government data show that fewer people were receiving the benefits in February 2014 than at the peak in December 2012. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">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/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/29/317060656/economic-upswing-has-fewer-americans-receiving-food-stamps\">The Salt at NPR Food\u003c/a> (5/29/14)\u003c/p>\n\u003cp>Critics of the food stamp program have been alarmed in recent years by its rapid growth. Last year, about 1 in 7 people in the U.S. received food stamps, or SNAP benefits, as they're called. That's almost 48 million people, a record high.\u003c/p>\n\u003cp>But the numbers \u003ca href=\"http://www.fns.usda.gov/pd/supplemental-nutrition-assistance-program-snap\">have started\u003c/a> to drop. In February, the last month for which figures were available, 1.6 million fewer people received food stamps than at the peak in December 2012, according to the U.S. Department of Agriculture, which runs the program.\u003c/p>\n\u003cp>\"It's really showing that the program is doing what it's designed to do,\" says \u003ca href=\"http://centeronbudget.org/experts/index.cfm?fa=view&id=36\">Dorothy Rosenbaum\u003c/a>, a senior fellow at the Center on Budget and Policy Priorities, a left-leaning think tank. \"It expanded when the economy was weak and when unemployment was on the rise. And now, as the economy is improving, it's starting to decline.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She says that's just what her group and others predicted would happen as the economy improved. They expected there would be some delay as the benefits of the recovery began to be felt by more low-income Americans.\u003c/p>\n\u003cp>Rosenbaum says the trend is strong. Caseloads are falling in 47 states, and she anticipates that will continue as more and more people find work, and better-paying jobs.\u003c/p>\n\u003cp>\"I was able to find a new job, where I was making more money with a few more hours,\" says Katje Hopkins, of Portland, Ore. She, her husband and their infant son started receiving food stamps last year after her hours at a luxury car dealership were cut to only eight a week.\u003c/p>\n\u003cp>Hopkins says they recently stopped getting SNAP benefits because their economic situation had improved. Not only did she get a better job, her husband got a raise at the hardware store where he's assistant manager.\u003c/p>\n\u003cp>Still, Hopkins says the $150 a month in food stamps was a big help when they needed it.\u003c/p>\n\u003cp>\"It took care of about two weeks' worth of groceries out of the month,\" she says. \"And we were eating a lot at the time. I was nursing my son, and so my appetite had skyrocketed. ... So it really helped us get through that rough spot.\"\u003c/p>\n\u003cp>But Hopkins also noticed in November that her benefits dropped by about $30 a month. On Nov. 1, all food stamp recipients \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">had their benefits cut\u003c/a> when Congress failed to extend an increase approved at the height of the recession.\u003c/p>\n\u003cp>And that change — along with declining enrollment — is making a big dent in the bottom line. The food stamp program is now costing taxpayers about half a billion dollars less a month than it did last year.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cato.org/people/michael-tanner\">Michael Tanner\u003c/a> of the libertarian CATO Institute thinks that's good, but not great, news.\u003c/p>\n\u003cp>\"I think we shouldn't get too excited over short-term trends, up or down. What we need to do is look at the long-term projections,\" he says.\u003c/p>\n\u003cp>Tanner notes that the nonpartisan Congressional Budget Office \u003ca href=\"http://www.cbo.gov/sites/default/files/cbofiles/attachments/44211-2014-04-SNAP.pdf\">predicts\u003c/a> that food stamp spending will still be high — about $71 billion a year — a decade from now.\u003c/p>\n\u003cp>\"We expected some decline. We're seeing that,\" says Tanner. \"The problem is we don't go back to pre-recession levels.\"\u003c/p>\n\u003cp>He and many Republicans complain that the program has grown out of control, in part because states waived work requirements for recipients during the recession. There's also been an aggressive effort by the government to sign up everyone who's eligible for help.\u003c/p>\n\u003cp>Still, Rosenbaum says only 79 percent of those eligible for food stamps receive them. She thinks there's another reason enrollment is down. As monthly benefits drop, some people might decide it's not worth the trouble applying. \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": "Want Your Cheese To Age Gracefully? Cowgirl Creamery's Got Tips",
"title": "Want Your Cheese To Age Gracefully? Cowgirl Creamery's Got Tips",
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"content": "\u003cfigure id=\"attachment_82617\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-01-1cf25f9bae41cda574d25ae0a38cc6a7b2c945e7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-01-1cf25f9bae41cda574d25ae0a38cc6a7b2c945e7.jpg\" alt=\"Sue Conley (left) and Peggy Smith, co-founders of Cowgirl Creamery, prepare their chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sue Conley (left) and Peggy Smith, co-founders of Cowgirl Creamery, prepare their chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140528_me_want_your_cheese_to_age_gracefully_cowgirl_creamerys_got_tips.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">The Salt at NPR Food\u003c/a> (5/28/14)\u003c/p>\n\u003cp>In the world of cheese, much like in the world of wine, the ultimate mark of success is acceptance by the French. That's exactly what happened to Sue Conley and Peggy Smith, co-founders of Cowgirl Creamery in northern California.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/316471814/cowgirl-creamery-cooks\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-cooks.jpg\" alt=\"cowgirl-creamery-cooks\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-82634\">\u003c/a>In 2010, when they were inducted into the prestigious Guilde des Fromagers, they were among the first wave of American cheesemakers to join its ranks.\u003c/p>\n\u003cp>Cowgirl Creamery also put out its first cookbook in late 2013.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Morning Edition's\u003c/em> Renee Montagne met up with Sue Conley and Peggy Smith at their creamery in Point Reyes Station, a postage stamp of a place north of San Francisco where the wind seems to let up only to let in the fog.\u003c/p>\n\u003cp>Their journey to the pinnacle of the cheese world began at the University of Tennessee, where they became fast friends in the early 1970s. It continued a few years later on a road trip west to San Francisco.\u003c/p>\n\u003cp>In the book, they write about driving a little car across the Golden Gate Bridge on July 4, 1976, which was the bicentennial. And at that very moment, there was a revolution in food going on here in the Bay Area.\u003c/p>\n\u003cp>\"When we came out to California, people were really interested in ingredients and techniques,\" says Smith.\u003c/p>\n\u003cp>\"And then the range of food that was available here, the natural food where you could buy things at the neighborhood co-op that were in bins, and funky apples from somebody's tree, and just a much different food scene,\" says Conley. \"So we both kind of got interested in the profession of cooking, also cheesemaking. When we started, there were four or five cheesemakers in Sonoma and Marin [counties], and today there are 30.\u003c/p>\n\u003cp>John Taylor runs Bivalve Dairy in Marin with his wife, Karen, who's a sixth-generation California dairy farmer. Their cows supply milk to the creamery for one signature cheese with a reddish rind, called Red Hawk, named after the red-tailed hawk.\u003c/p>\n\u003cfigure id=\"attachment_82618\" class=\"wp-caption aligncenter\" style=\"max-width: 1796px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-4_wide-3b17f4748cfe06d6241b544e473c00e17ac010f2.jpg\" alt=\"Jose Gonzalez monitors the cows at Bivalve Dairy as they walk to be milked at the farm near Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1796\" height=\"1011\" class=\"size-full wp-image-82618\">\u003cfigcaption class=\"wp-caption-text\">Jose Gonzalez monitors the cows at Bivalve Dairy as they walk to be milked at the farm near Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Right now is the middle of our pasture season, our grazing season, so the cows are going out twice a day out to pastures,\" he says. \"So there's a lot of walking involved with these cows.\"\u003c/p>\n\u003cp>In spring, clovers, rye grass and barley all make their way into the cow's pasture buffet. That organic snacking yields some especially flavorful milk.\u003c/p>\n\u003cfigure id=\"attachment_82619\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-5-6655aa0802859b11b373577730685ac2f0de5a93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-5-6655aa0802859b11b373577730685ac2f0de5a93-290x217.jpg\" alt=\"John Taylor of Bivalve Dairy outside the milking barn near Point Reyes Station, Calif. Cowgirl Creamery uses the organic milk from Bivalve in its Red Hawk cheese. Photo: Tim Hussin for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Taylor of Bivalve Dairy outside the milking barn near Point Reyes Station, Calif. Cowgirl Creamery uses the organic milk from Bivalve in its Red Hawk cheese. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"As we taste the milk off of our ranch, at certain times of year they will have different flavors depending on the grass component,\" says Taylor. \"So when the cows go out to graze in the early spring and into the summer, there's some phenomenal flavors that come out. And ultimately, what we're trying to do is partner up with Cowgirl so we can get those flavors into the cheese.\"\u003c/p>\n\u003cp>Between the dairy and the dinner plate, the semisoft Red Hawk cheese goes through quite a process.\u003c/p>\n\u003cp>Inside the washing room, a group of workers are leaning over tubs of salty brine, scrubbing off white, fluffy mold from small wheels of cheese.\u003c/p>\n\u003cp>\"White mold — it's protecting the cheese in its first stage of aging,\" says Conley. \"But it's also bringing in that beautiful white mushroom flavor, and then the red rind imparts almost an anchovy, beefy kind of complex flavor.\"\u003c/p>\n\u003cp>Red Hawk has won a lot of awards. And it was created by accident.\u003c/p>\n\u003cp>In the early years of Cowgirl Creamery, a visiting cheesemonger from England helped Conley and Smith set up their shop.\u003c/p>\n\u003cp>She brought along that most British of cheeses: a Stilton, which contains microscopic mites on the rind to help age it.\u003c/p>\n\u003cp>This cheesemonger set her cheese down next to a wheel of Conley's cheese, \"and the mites jumped off of the Stilton onto my rind, and they started eating away at the white mold,\" says Conley. \"I brushed them off, but what it did was it killed all of the white mold and encouraged a wild bacteria to grow, which is bacterium linen. So that bacterium just went wild and grew over all the cheese, and I just got frustrated and moved it to the back of the aging room.\"\u003c/p>\n\u003cp>And it might have ended there.\u003c/p>\n\u003cp>But a few weeks later, their friendly English cheesemonger decided to give it a taste and pronounced what became the famous Red Hawk the best thing the cowgirls had ever made.\u003c/p>\n\u003cfigure id=\"attachment_82620\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-2-7ea18dc2c410c71a989252a16284aa0cf29a5577.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-2-7ea18dc2c410c71a989252a16284aa0cf29a5577-290x217.jpg\" alt=\"Matt Brown (left) and Paige Juneau wash Red Hawk cheese at Cowgirl Creamery. Red Hawk is a washed-rind cheese that Cowgirl Creamery developed by accident. Photo: Tim Hussin for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt Brown (left) and Paige Juneau wash Red Hawk cheese at Cowgirl Creamery. Red Hawk is a washed-rind cheese that Cowgirl Creamery developed by accident. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Mold, mites and wild bacteria all have their role in making Red Hawk and other great cheeses.\u003c/p>\n\u003cp>But when it comes to storing cheese, the cowgirls have some tips.\u003c/p>\n\u003cp>\"The first thing we say is only buy as much as you're gonna eat in the next couple days,\" says Smith.\u003c/p>\n\u003cp>And the key to keeping cheese fresh is to immediately remove its plastic packaging and wrap it in wax or parchment paper. Conley puts it in the vegetable crisper so it doesn't dry out.\u003c/p>\n\u003cp>\"The other rule that we have is after you've left it for two weeks,\" says Conley, \"you've bought too much, because you couldn't follow Peggy's directions. So now you have like four expensive bits of dried cheese in your refrigerator. So we recommend never throwing that away.\"\u003c/p>\n\u003cp>Smith says: \"Grate 'em up and mix 'em in, and make a grilled cheese. Because we always think more than one cheese in a grilled cheese is really good. It evenly distributes it, but it's not heavy, thick cheese, so when you bite into it, it's lighter, but you get all those flavors.\"\u003c/p>\n\u003cp>Another way to use Red Hawk is to throw it into a potato gratin.\u003c/p>\n\u003cp>\"When people smell Red Hawk, they think, 'Oh, my gosh, I can't eat that. It's too strong,' so we thought, well, we'd put it in a potato gratin, where it's really mellow,\" says Smith. \"The cheese sort of melts into the potato because it's a little bit porous, and I think it mingles more with the potato than just as a standalone.\"\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Red Hawk Potato Gratin from \u003cem>Cowgirl Creamery Cooks\u003c/em>\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cp>\u003cem>Because we love Red Hawk as a table cheese, we rarely cook with it, but this recipe is really good. This is the recipe our customers request most often.\u003c/em>\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>1 medium yellow onion, julienned\u003c/p>\n\u003cp>3 garlic cloves, diced\u003c/p>\n\u003cp>1 cup heavy cream\u003c/p>\n\u003cp>2 ounces Parmesan cheese, grated\u003c/p>\n\u003cp>2 pounds Yukon gold potatoes, peeled and thinly sliced\u003c/p>\n\u003cp>10 ounces Red Hawk cheese, cut into 16 wedges\u003c/p>\n\u003cp>Preheat the oven to 350 degrees Fahrenheit. Heat a cast-iron skillet or saucepan over medium-high heat. Add the butter and olive oil to the pan. When the butter has melted, add the onion and garlic and saute until soft, about 5 minutes. Take the pan off the heat and add the cream and half of the Parmesan.\u003c/p>\n\u003cp>Transfer half of the onion-cream mixture to a glass 13-by-9-inch baking dish or casserole. Arrange half the thin potato slices in an overlapping, flat layer on top of the mixture, and then top with 8 of the Red Hawk wedges. Add the remaining potatoes, layering them evenly, the remaining half of the Red Hawk, and the remaining onion-cream mixture. Sprinkle with the remaining Parmesan.\u003c/p>\n\u003cp>Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake until the top is browned and bubbly, about 30 minutes. Let the casserole cool for 10 to 20 minutes. Serve while still warm. (This can be made a few days ahead and stored, tightly covered, in the fridge if you like. Reheat, covered, at 350 degrees for about 10 to 15 minutes.)\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Cowgirl Creamery's Chilled Spring Garlic and Asparagus Soup with Crème Fraîche and Fresh Ricotta\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\u003cem>The delicate flavor of spring garlic forms the base of this soup. Choose young, tender asparagus for this: You don't puree the asparagus but slice and add it to the soup base just before serving.\u003c/em>\u003c/p>\n\u003cp>\u003cem>To drain ricotta, gently place the cheese in a colander. Don't worry — it holds its mass and will drain.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82621\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-3_sq-84b656cbea3395ba3e0eacab0d1aae061b0030af.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-3_sq-84b656cbea3395ba3e0eacab0d1aae061b0030af.jpg\" alt=\"A chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta sits on a counter at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1500\" height=\"1500\" class=\"size-full wp-image-82621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta sits on a counter at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>3 medium spring garlic (with bulbs and stem), halved lengthwise\u003c/p>\n\u003cp>1 tablespoon unsalted butter\u003c/p>\n\u003cp>1 1/2 cups peeled, diced Yukon gold potatoes\u003c/p>\n\u003cp>1 1/2 cups diced yellow onions\u003c/p>\n\u003cp>3 cups chicken or vegetable stock\u003c/p>\n\u003cp>1/2 cup crème fraîche\u003c/p>\n\u003cp>12 tender asparagus spears\u003c/p>\n\u003cp>1 cup fresh, drained ricotta cheese\u003c/p>\n\u003cp>1/2 teaspoon coarse sea salt\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>1 teaspoon chopped fresh garlic chives\u003c/p>\n\u003cp>Thoroughly clean the spring garlic halves under cold running water. Dice the garlic bulb and any section of the leafy green stem that is soft and pliable. Dice as much spring garlic as needed to produce 1 cup of diced garlic.\u003c/p>\n\u003cp>In a medium pot with a lid, add the butter, and melt over medium heat. When it's melted, add the diced garlic, potatoes and onions. Cook in the covered pot, stirring often and covering between stirrings, until the potatoes are fork-tender and the onions are completely translucent and soft, about 8 minutes.\u003c/p>\n\u003cp>Add the stock to the pot, and bring the mixture to a simmer. Cook for 5 to 10 minutes, keeping the liquid at a simmer while the ingredients come together. Remove from the heat and stir in the crème fraîche. While the soup cools slightly, set up an ice bath by filling a large bowl with ice and water.\u003c/p>\n\u003cp>Carefully puree the soup in a blender or food processor. Pour the puree into a container, cover, and set the container in the ice bath in the refrigerator. Place four soup bowls in the refrigerator to chill.\u003c/p>\n\u003cp>While the soup chills, prepare the asparagus. Snap off the woody stems and blanch the spears. Slice off the tip of each spear and set aside to use as a garnish. Cut the rest of each stalk crosswise into rounds. Slice the ricotta into bite-size cubes.\u003c/p>\n\u003cp>When the soup base is chilled, stir in the asparagus rounds and salt and season with pepper. Halve the asparagus tips lengthwise.\u003c/p>\n\u003cp>To serve, ladle the soup into the chilled bowls, add the ricotta cubes and asparagus tips to each bowl, and finish with a sprinkling of garlic chives.\u003c/p>\n\u003cp>Many people like to dunk their asparagus in ice water as soon as it comes from the pot. We prefer to blanch the stalks until they're not quite as tender as you'd like them to be. Taste while you blanch, and watch the vegetable's color: when it turns bright green, take a stalk from the pot and taste. If it's almost tender with just a hint of crispness, it's ready.\u003c/p>\n\u003cp>As soon as you take the stalks from the water, dry them quickly with a paper towel or clean kitchen towel and then dress them with extra-virgin olive oil, salt, and pepper. The asparagus absorbs the seasonings better if you do this while the stalks are still warm.\u003c/p>\n\u003cp>Very fat asparagus can sometimes have a woody stem. Use a vegetable peeler to lightly peel off the skin just from the point where the stalks seem woody. \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": "The co-founders of Cowgirl Creamery were among the first American cheesemakers to be recognized by the prestigious French cheese guild. So they know a thing or two about storing and using old cheese.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82617\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-01-1cf25f9bae41cda574d25ae0a38cc6a7b2c945e7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-01-1cf25f9bae41cda574d25ae0a38cc6a7b2c945e7.jpg\" alt=\"Sue Conley (left) and Peggy Smith, co-founders of Cowgirl Creamery, prepare their chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sue Conley (left) and Peggy Smith, co-founders of Cowgirl Creamery, prepare their chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">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/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">The Salt at NPR Food\u003c/a> (5/28/14)\u003c/p>\n\u003cp>In the world of cheese, much like in the world of wine, the ultimate mark of success is acceptance by the French. That's exactly what happened to Sue Conley and Peggy Smith, co-founders of Cowgirl Creamery in northern California.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/316471814/cowgirl-creamery-cooks\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-cooks.jpg\" alt=\"cowgirl-creamery-cooks\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-82634\">\u003c/a>In 2010, when they were inducted into the prestigious Guilde des Fromagers, they were among the first wave of American cheesemakers to join its ranks.\u003c/p>\n\u003cp>Cowgirl Creamery also put out its first cookbook in late 2013.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Morning Edition's\u003c/em> Renee Montagne met up with Sue Conley and Peggy Smith at their creamery in Point Reyes Station, a postage stamp of a place north of San Francisco where the wind seems to let up only to let in the fog.\u003c/p>\n\u003cp>Their journey to the pinnacle of the cheese world began at the University of Tennessee, where they became fast friends in the early 1970s. It continued a few years later on a road trip west to San Francisco.\u003c/p>\n\u003cp>In the book, they write about driving a little car across the Golden Gate Bridge on July 4, 1976, which was the bicentennial. And at that very moment, there was a revolution in food going on here in the Bay Area.\u003c/p>\n\u003cp>\"When we came out to California, people were really interested in ingredients and techniques,\" says Smith.\u003c/p>\n\u003cp>\"And then the range of food that was available here, the natural food where you could buy things at the neighborhood co-op that were in bins, and funky apples from somebody's tree, and just a much different food scene,\" says Conley. \"So we both kind of got interested in the profession of cooking, also cheesemaking. When we started, there were four or five cheesemakers in Sonoma and Marin [counties], and today there are 30.\u003c/p>\n\u003cp>John Taylor runs Bivalve Dairy in Marin with his wife, Karen, who's a sixth-generation California dairy farmer. Their cows supply milk to the creamery for one signature cheese with a reddish rind, called Red Hawk, named after the red-tailed hawk.\u003c/p>\n\u003cfigure id=\"attachment_82618\" class=\"wp-caption aligncenter\" style=\"max-width: 1796px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-4_wide-3b17f4748cfe06d6241b544e473c00e17ac010f2.jpg\" alt=\"Jose Gonzalez monitors the cows at Bivalve Dairy as they walk to be milked at the farm near Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1796\" height=\"1011\" class=\"size-full wp-image-82618\">\u003cfigcaption class=\"wp-caption-text\">Jose Gonzalez monitors the cows at Bivalve Dairy as they walk to be milked at the farm near Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Right now is the middle of our pasture season, our grazing season, so the cows are going out twice a day out to pastures,\" he says. \"So there's a lot of walking involved with these cows.\"\u003c/p>\n\u003cp>In spring, clovers, rye grass and barley all make their way into the cow's pasture buffet. That organic snacking yields some especially flavorful milk.\u003c/p>\n\u003cfigure id=\"attachment_82619\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-5-6655aa0802859b11b373577730685ac2f0de5a93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-5-6655aa0802859b11b373577730685ac2f0de5a93-290x217.jpg\" alt=\"John Taylor of Bivalve Dairy outside the milking barn near Point Reyes Station, Calif. Cowgirl Creamery uses the organic milk from Bivalve in its Red Hawk cheese. Photo: Tim Hussin for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Taylor of Bivalve Dairy outside the milking barn near Point Reyes Station, Calif. Cowgirl Creamery uses the organic milk from Bivalve in its Red Hawk cheese. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"As we taste the milk off of our ranch, at certain times of year they will have different flavors depending on the grass component,\" says Taylor. \"So when the cows go out to graze in the early spring and into the summer, there's some phenomenal flavors that come out. And ultimately, what we're trying to do is partner up with Cowgirl so we can get those flavors into the cheese.\"\u003c/p>\n\u003cp>Between the dairy and the dinner plate, the semisoft Red Hawk cheese goes through quite a process.\u003c/p>\n\u003cp>Inside the washing room, a group of workers are leaning over tubs of salty brine, scrubbing off white, fluffy mold from small wheels of cheese.\u003c/p>\n\u003cp>\"White mold — it's protecting the cheese in its first stage of aging,\" says Conley. \"But it's also bringing in that beautiful white mushroom flavor, and then the red rind imparts almost an anchovy, beefy kind of complex flavor.\"\u003c/p>\n\u003cp>Red Hawk has won a lot of awards. And it was created by accident.\u003c/p>\n\u003cp>In the early years of Cowgirl Creamery, a visiting cheesemonger from England helped Conley and Smith set up their shop.\u003c/p>\n\u003cp>She brought along that most British of cheeses: a Stilton, which contains microscopic mites on the rind to help age it.\u003c/p>\n\u003cp>This cheesemonger set her cheese down next to a wheel of Conley's cheese, \"and the mites jumped off of the Stilton onto my rind, and they started eating away at the white mold,\" says Conley. \"I brushed them off, but what it did was it killed all of the white mold and encouraged a wild bacteria to grow, which is bacterium linen. So that bacterium just went wild and grew over all the cheese, and I just got frustrated and moved it to the back of the aging room.\"\u003c/p>\n\u003cp>And it might have ended there.\u003c/p>\n\u003cp>But a few weeks later, their friendly English cheesemonger decided to give it a taste and pronounced what became the famous Red Hawk the best thing the cowgirls had ever made.\u003c/p>\n\u003cfigure id=\"attachment_82620\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-2-7ea18dc2c410c71a989252a16284aa0cf29a5577.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-2-7ea18dc2c410c71a989252a16284aa0cf29a5577-290x217.jpg\" alt=\"Matt Brown (left) and Paige Juneau wash Red Hawk cheese at Cowgirl Creamery. Red Hawk is a washed-rind cheese that Cowgirl Creamery developed by accident. Photo: Tim Hussin for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt Brown (left) and Paige Juneau wash Red Hawk cheese at Cowgirl Creamery. Red Hawk is a washed-rind cheese that Cowgirl Creamery developed by accident. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Mold, mites and wild bacteria all have their role in making Red Hawk and other great cheeses.\u003c/p>\n\u003cp>But when it comes to storing cheese, the cowgirls have some tips.\u003c/p>\n\u003cp>\"The first thing we say is only buy as much as you're gonna eat in the next couple days,\" says Smith.\u003c/p>\n\u003cp>And the key to keeping cheese fresh is to immediately remove its plastic packaging and wrap it in wax or parchment paper. Conley puts it in the vegetable crisper so it doesn't dry out.\u003c/p>\n\u003cp>\"The other rule that we have is after you've left it for two weeks,\" says Conley, \"you've bought too much, because you couldn't follow Peggy's directions. So now you have like four expensive bits of dried cheese in your refrigerator. So we recommend never throwing that away.\"\u003c/p>\n\u003cp>Smith says: \"Grate 'em up and mix 'em in, and make a grilled cheese. Because we always think more than one cheese in a grilled cheese is really good. It evenly distributes it, but it's not heavy, thick cheese, so when you bite into it, it's lighter, but you get all those flavors.\"\u003c/p>\n\u003cp>Another way to use Red Hawk is to throw it into a potato gratin.\u003c/p>\n\u003cp>\"When people smell Red Hawk, they think, 'Oh, my gosh, I can't eat that. It's too strong,' so we thought, well, we'd put it in a potato gratin, where it's really mellow,\" says Smith. \"The cheese sort of melts into the potato because it's a little bit porous, and I think it mingles more with the potato than just as a standalone.\"\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Red Hawk Potato Gratin from \u003cem>Cowgirl Creamery Cooks\u003c/em>\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cp>\u003cem>Because we love Red Hawk as a table cheese, we rarely cook with it, but this recipe is really good. This is the recipe our customers request most often.\u003c/em>\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>1 medium yellow onion, julienned\u003c/p>\n\u003cp>3 garlic cloves, diced\u003c/p>\n\u003cp>1 cup heavy cream\u003c/p>\n\u003cp>2 ounces Parmesan cheese, grated\u003c/p>\n\u003cp>2 pounds Yukon gold potatoes, peeled and thinly sliced\u003c/p>\n\u003cp>10 ounces Red Hawk cheese, cut into 16 wedges\u003c/p>\n\u003cp>Preheat the oven to 350 degrees Fahrenheit. Heat a cast-iron skillet or saucepan over medium-high heat. Add the butter and olive oil to the pan. When the butter has melted, add the onion and garlic and saute until soft, about 5 minutes. Take the pan off the heat and add the cream and half of the Parmesan.\u003c/p>\n\u003cp>Transfer half of the onion-cream mixture to a glass 13-by-9-inch baking dish or casserole. Arrange half the thin potato slices in an overlapping, flat layer on top of the mixture, and then top with 8 of the Red Hawk wedges. Add the remaining potatoes, layering them evenly, the remaining half of the Red Hawk, and the remaining onion-cream mixture. Sprinkle with the remaining Parmesan.\u003c/p>\n\u003cp>Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake until the top is browned and bubbly, about 30 minutes. Let the casserole cool for 10 to 20 minutes. Serve while still warm. (This can be made a few days ahead and stored, tightly covered, in the fridge if you like. Reheat, covered, at 350 degrees for about 10 to 15 minutes.)\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Cowgirl Creamery's Chilled Spring Garlic and Asparagus Soup with Crème Fraîche and Fresh Ricotta\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\u003cem>The delicate flavor of spring garlic forms the base of this soup. Choose young, tender asparagus for this: You don't puree the asparagus but slice and add it to the soup base just before serving.\u003c/em>\u003c/p>\n\u003cp>\u003cem>To drain ricotta, gently place the cheese in a colander. Don't worry — it holds its mass and will drain.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82621\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-3_sq-84b656cbea3395ba3e0eacab0d1aae061b0030af.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-3_sq-84b656cbea3395ba3e0eacab0d1aae061b0030af.jpg\" alt=\"A chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta sits on a counter at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1500\" height=\"1500\" class=\"size-full wp-image-82621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta sits on a counter at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>3 medium spring garlic (with bulbs and stem), halved lengthwise\u003c/p>\n\u003cp>1 tablespoon unsalted butter\u003c/p>\n\u003cp>1 1/2 cups peeled, diced Yukon gold potatoes\u003c/p>\n\u003cp>1 1/2 cups diced yellow onions\u003c/p>\n\u003cp>3 cups chicken or vegetable stock\u003c/p>\n\u003cp>1/2 cup crème fraîche\u003c/p>\n\u003cp>12 tender asparagus spears\u003c/p>\n\u003cp>1 cup fresh, drained ricotta cheese\u003c/p>\n\u003cp>1/2 teaspoon coarse sea salt\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>1 teaspoon chopped fresh garlic chives\u003c/p>\n\u003cp>Thoroughly clean the spring garlic halves under cold running water. Dice the garlic bulb and any section of the leafy green stem that is soft and pliable. Dice as much spring garlic as needed to produce 1 cup of diced garlic.\u003c/p>\n\u003cp>In a medium pot with a lid, add the butter, and melt over medium heat. When it's melted, add the diced garlic, potatoes and onions. Cook in the covered pot, stirring often and covering between stirrings, until the potatoes are fork-tender and the onions are completely translucent and soft, about 8 minutes.\u003c/p>\n\u003cp>Add the stock to the pot, and bring the mixture to a simmer. Cook for 5 to 10 minutes, keeping the liquid at a simmer while the ingredients come together. Remove from the heat and stir in the crème fraîche. While the soup cools slightly, set up an ice bath by filling a large bowl with ice and water.\u003c/p>\n\u003cp>Carefully puree the soup in a blender or food processor. Pour the puree into a container, cover, and set the container in the ice bath in the refrigerator. Place four soup bowls in the refrigerator to chill.\u003c/p>\n\u003cp>While the soup chills, prepare the asparagus. Snap off the woody stems and blanch the spears. Slice off the tip of each spear and set aside to use as a garnish. Cut the rest of each stalk crosswise into rounds. Slice the ricotta into bite-size cubes.\u003c/p>\n\u003cp>When the soup base is chilled, stir in the asparagus rounds and salt and season with pepper. Halve the asparagus tips lengthwise.\u003c/p>\n\u003cp>To serve, ladle the soup into the chilled bowls, add the ricotta cubes and asparagus tips to each bowl, and finish with a sprinkling of garlic chives.\u003c/p>\n\u003cp>Many people like to dunk their asparagus in ice water as soon as it comes from the pot. We prefer to blanch the stalks until they're not quite as tender as you'd like them to be. Taste while you blanch, and watch the vegetable's color: when it turns bright green, take a stalk from the pot and taste. If it's almost tender with just a hint of crispness, it's ready.\u003c/p>\n\u003cp>As soon as you take the stalks from the water, dry them quickly with a paper towel or clean kitchen towel and then dress them with extra-virgin olive oil, salt, and pepper. The asparagus absorbs the seasonings better if you do this while the stalks are still warm.\u003c/p>\n\u003cp>Very fat asparagus can sometimes have a woody stem. Use a vegetable peeler to lightly peel off the skin just from the point where the stalks seem woody. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "First Lady Fights To Keep Healthful School Lunch Law Intact",
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"content": "\u003cfigure id=\"attachment_82598\" class=\"wp-caption aligncenter\" style=\"max-width: 2566px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap12021004794-7164049fa8023937f5a9f5615c1148272723155e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap12021004794-7164049fa8023937f5a9f5615c1148272723155e.jpg\" alt=\"First lady Michelle Obama has been doing a lot of high-fiving with schoolchildren like these in Dallas to promote healthful lifestyles. Now she's diving more deeply into the politics of school lunch. Photo: LM Otero/AP\" width=\"2566\" height=\"1923\" class=\"size-full wp-image-82598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First lady Michelle Obama has been doing a lot of high-fiving with schoolchildren like these in Dallas to promote healthful lifestyles. Now she's diving more deeply into the politics of school lunch. Photo: LM Otero/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140527_atc_flotus_on_school_lunch_fight.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">The Salt at NPR Food\u003c/a> (5/27/14)\u003c/p>\n\u003cp>First lady Michelle Obama is by far one of the most popular political figures in America, because she's largely avoided appearing too political — instead devoting much of her attention to encouraging good nutrition and healthful lifestyles for America's children.\u003c/p>\n\u003cp>But that cause has run head-on into a congressional fight over stalling some of the nutritional gains of the school lunch program, which she helped put in place.\u003c/p>\n\u003cp>As Obama sees it, the \u003ca href=\"http://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act\">Healthy, Hunger-Free Kids Act\u003c/a> of 2010 is working. Childhood obesity has begun to tick down, and kids are eating more fruits and vegetables in their school cafeterias and choosing whole grains.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We're starting to move the curve on this,\" she said at a meeting near the White House Tuesday.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The first lady met with school nutrition directors from districts that like the new menu standards. And she's launching a campaign to defeat congressional efforts to offer districts waivers or change the rules.\u003c/p>\n\u003cp>\"We have to be willing to fight the hard fight now. This is what I tell myself. In 10 or 20 years I don't want to look back with regret and think that we gave up on our kids because we felt like this thing was too hard or too expensive. We owe our kids way more than that,\" she says.\u003c/p>\n\u003cp>But, it's complicated. As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/21/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools/\">reported\u003c/a> last week, the food industry and Republicans in Congress are looking to roll back some of the healthful menu changes, or at least delay them.\u003c/p>\n\u003cp>At a House appropriations subcommittee hearing last week, Alabama Republican Robert Aderholt introduced a provision to give some districts a temporary waiver from the lunch rules.\u003c/p>\n\u003cp>\"I continually hear from my schools in Alabama about the challenges and costs they are facing and their desperation for flexibility and relief so that they can operate a [school meal] program serving healthy foods the kids will eat,\" he said. The full committee is expected to vote on the measure later this week.\u003c/p>\n\u003cp>Jean Ronnei, a chief operations officer for the St. Paul (Minn.) Public Schools, is facing challenges. She says currently half of all grains served in her district's cafeterias have to be whole grains. But soon, that will jump to 100 percent.\u003c/p>\n\u003cp>\"We would like some flexibility to offer some items that might not be whole grain,\" she says.\u003c/p>\n\u003cp>Ronnei is also vice president of the \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a>. That group represents school food administrators and also gets money from food service companies. She says schools in the South are struggling to figure out whole grain biscuits or grits. Flour tortillas are a problem, too.\u003c/p>\n\u003cp>\"We've got a lot of students that are coming to us that are used to having white rice, basmati rice, white tortilla shells. And while it's certainly something to be able to offer whole grains, it would be nice to once in a while offer things that students are more accustomed to,\" she says.\u003c/p>\n\u003cp>And she says there's another problem with the current rules — kids just don't want to eat their vegetables. But now, schools are required to make students take at least one serving of fruits or vegetables.\u003c/p>\n\u003cp>\"So what might happen is if it's not a popular item then it goes in the trash can, once they've gone through the cashier line,\" Ronnei says. \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": "Michelle Obama's fight to help kids eat more healthfully and fight obesity is about to get real. She's launching a campaign Tuesday to fight congressional efforts to delay new school food rules.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82598\" class=\"wp-caption aligncenter\" style=\"max-width: 2566px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap12021004794-7164049fa8023937f5a9f5615c1148272723155e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap12021004794-7164049fa8023937f5a9f5615c1148272723155e.jpg\" alt=\"First lady Michelle Obama has been doing a lot of high-fiving with schoolchildren like these in Dallas to promote healthful lifestyles. Now she's diving more deeply into the politics of school lunch. Photo: LM Otero/AP\" width=\"2566\" height=\"1923\" class=\"size-full wp-image-82598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First lady Michelle Obama has been doing a lot of high-fiving with schoolchildren like these in Dallas to promote healthful lifestyles. Now she's diving more deeply into the politics of school lunch. Photo: LM Otero/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We're starting to move the curve on this,\" she said at a meeting near the White House Tuesday.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The first lady met with school nutrition directors from districts that like the new menu standards. And she's launching a campaign to defeat congressional efforts to offer districts waivers or change the rules.\u003c/p>\n\u003cp>\"We have to be willing to fight the hard fight now. This is what I tell myself. In 10 or 20 years I don't want to look back with regret and think that we gave up on our kids because we felt like this thing was too hard or too expensive. We owe our kids way more than that,\" she says.\u003c/p>\n\u003cp>But, it's complicated. As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/21/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools/\">reported\u003c/a> last week, the food industry and Republicans in Congress are looking to roll back some of the healthful menu changes, or at least delay them.\u003c/p>\n\u003cp>At a House appropriations subcommittee hearing last week, Alabama Republican Robert Aderholt introduced a provision to give some districts a temporary waiver from the lunch rules.\u003c/p>\n\u003cp>\"I continually hear from my schools in Alabama about the challenges and costs they are facing and their desperation for flexibility and relief so that they can operate a [school meal] program serving healthy foods the kids will eat,\" he said. The full committee is expected to vote on the measure later this week.\u003c/p>\n\u003cp>Jean Ronnei, a chief operations officer for the St. Paul (Minn.) Public Schools, is facing challenges. She says currently half of all grains served in her district's cafeterias have to be whole grains. But soon, that will jump to 100 percent.\u003c/p>\n\u003cp>\"We would like some flexibility to offer some items that might not be whole grain,\" she says.\u003c/p>\n\u003cp>Ronnei is also vice president of the \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a>. That group represents school food administrators and also gets money from food service companies. She says schools in the South are struggling to figure out whole grain biscuits or grits. Flour tortillas are a problem, too.\u003c/p>\n\u003cp>\"We've got a lot of students that are coming to us that are used to having white rice, basmati rice, white tortilla shells. And while it's certainly something to be able to offer whole grains, it would be nice to once in a while offer things that students are more accustomed to,\" she says.\u003c/p>\n\u003cp>And she says there's another problem with the current rules — kids just don't want to eat their vegetables. But now, schools are required to make students take at least one serving of fruits or vegetables.\u003c/p>\n\u003cp>\"So what might happen is if it's not a popular item then it goes in the trash can, once they've gone through the cashier line,\" Ronnei says. \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": "How Soviet Kitchens Became Hotbeds Of Dissent And Culture",
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"content": "\u003cfigure id=\"attachment_82581\" class=\"wp-caption aligncenter\" style=\"max-width: 1155px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/russian-kitchen-edit3_enl-e9667402b554b6ef8bdb6e7173699162ff9f1422.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/russian-kitchen-edit3_enl-e9667402b554b6ef8bdb6e7173699162ff9f1422.jpg\" alt=\"A typical Russian kitchen inside an apartment built during the early 1960s when Nikita Khrushchev led the Soviet Union — what later became known as Khrushchev apartments. Photo: Courtesy of The Kitchen Sisters\" width=\"1155\" height=\"767\" class=\"size-full wp-image-82581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A typical Russian kitchen inside an apartment built during the early 1960s when Nikita Khrushchev led the Soviet Union — what later became known as Khrushchev apartments. Photo: Courtesy of The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/314961287/how-soviet-kitchens-became-hotbeds-of-dissent-and-culture\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140527_me_how_soviet_kitchens_became_hotbeds_of_dissent_and_culture.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/2014/05/27/314961287/how-soviet-kitchens-became-hotbeds-of-dissent-and-culture\">NPR Food\u003c/a> (5/27/14)\u003c/p>\n\u003cp>When Nikita Khrushchev emerged as the leader of the Soviet Union after Stalin's death in 1953, one of the first things he addressed was the housing shortage and the need for more food. At the time, thousands of people were living in cramped communal apartments, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/314054405/how-russias-shared-kitchens-helped-shape-soviet-politics\">sharing one kitchen\u003c/a> and one bathroom with sometimes up to 20 other families.\u003c/p>\n\u003cp>\"People wanted to live in their own apartment,\" says Sergei Khrushchev, the son of Nikita Khrushchev. \"But in Stalin's time you cannot find this.\u003cstrong> \u003c/strong>When my father came to power he proclaimed that there will be mass construction of apartment buildings and in each apartment will live only one family.\"\u003c/p>\n\u003cp>They were called \u003cem>khrushchevkas\u003c/em> — five story buildings made of prefabricated concrete panels. \"They were horribly built; you could hear your neighbor,\" says \u003ca href=\"http://www.crunchbase.com/person/edward-shenderovich\">Edward Shendrovich\u003c/a>, an entrepreneur and Russian poet. The apartments had small toilets, very low ceilings and very small kitchens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But \"no matter how tiny it was, it was yours,\" says journalist Masha Karp, who was born in Moscow and worked as an editor for the BBC World Service from 1991 to 2009. \"This kitchen was the place where people could finally get together and talk at home without fearing the neighbors in the communal flat.\"\u003c/p>\n\u003cp>These more private kitchens were emblematic of the completely new era of Soviet life under Khrushchev. \"It was called a thaw and for a reason,\" says Karp.\u003c/p>\n\u003cp>\"Like in the winter when you have a lot of snow but spots are already green and the new grass was coming,\" says Russian writer Vladimir Voinovich. \"In Khrushchev times it was a very good time for inspiration. A little more liberal than before.\"\u003c/p>\n\u003cfigure id=\"attachment_82582\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/khrushchev-apartments-eb49211ed2157db0fd79271aa9268ea4e6c05c91.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/khrushchev-apartments-eb49211ed2157db0fd79271aa9268ea4e6c05c91-290x217.jpg\" alt=\"The exterior of Khrushchev-era apartments in Kazan, Russia. Photo: Untifler/Wikipedia\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The exterior of Khrushchev-era apartments in Kazan, Russia. Photo: Untifler/Wikipedia\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kitchen Table Talk\u003c/strong>\u003c/p>\n\u003cp>The individual kitchens in these tiny apartments, which were approximately 300 to 500 square feet, became hot spots of culture. Music was played, poetry was recited, underground tapes were exchanged, forbidden art and literature circulated, politics was debated and deep friendships were forged.\u003c/p>\n\u003cp>\"One of the reasons why kitchen culture developed in Russia is because there were no places to meet,\" says Shendrovich. \"You couldn't have political discussions in public, at your workplace. You couldn't go to cafes – they were state-owned. The kitchen became the place where Russian culture kept living, untouched by the regime.\"\u003c/p>\n\u003cp>In a country with little or no place to gather for the free expression of ideas and no place to talk politics without fear of repression, these new kitchens made it possible for friends to gather privately in one place.\u003c/p>\n\u003cp>These \"dissident kitchens\" took the place of uncensored lecture halls, unofficial art exhibitions, clubs, bars and dating services.\u003c/p>\n\u003cp>\"The kitchen was for intimate circle of your close friends,\" says \u003ca href=\"http://www.amazon.com/s?ie=UTF8&page=1&rh=n%3A283155%2Cp_27%3AAlexander%20Genis\">Alexander Genis\u003c/a>, Russian writer and radio journalist. \"When you came to the kitchen, you put on the table some vodka, and something from your balcony, not refrigerator, but balcony, like pickled mushrooms. Something pickled. Sour is the taste of Russia.\"\u003c/p>\n\u003cp>Furious discussions took place over pickled cabbage, boiled potatoes, sardines, sprats and herring.\u003c/p>\n\u003cp>\"Kitchens became debating societies,\" remembers \u003ca href=\"https://dlcl.stanford.edu/people/gregory-grisha-freidin?q=people/gregory-grisha-freidin\">Gregory (Grisha) Freidin\u003c/a>, professor of Slavic languages and literature at Stanford University. \"Even to this day political wind-baggery is referred to as 'kitchen table talk.' \"\u003c/p>\n\u003cp>Even in the kitchen, the KGB was an ever-present threat. People were wary of bugs and hidden microphones. Phones were unplugged or covered with pillows. Water was turned on so no one could hear.\u003c/p>\n\u003cp>\"Some of us had been followed,\" says Freidin. \"Sometimes there would be KGB agents stationed outside the apartments and in the stair wells. During those times we expected to be arrested any night.\"\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Samizdat\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>As the night wore on, kitchen conversations moved from politics to literature. Much literature was forbidden and could not be published or read openly in Soviet society. Kitchens became the place where people read and exchanged \u003cem>samizdat\u003c/em>, or self-published books and documents.\u003c/p>\n\u003cfigure id=\"attachment_82583\" class=\"wp-caption aligncenter\" style=\"max-width: 1239px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vysotsky-samizdat-edit-f6b681e1b0d4ff97a7889ef5df369de4fe822583.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vysotsky-samizdat-edit-f6b681e1b0d4ff97a7889ef5df369de4fe822583.jpg\" alt=\"A samizdat collection of poems and song lyrics by Vladimir Vysotsky, published shortly after the famous Soviet bard's death in 1980. Photo: Courtesy of Rossica Berlin Rare Books\" width=\"1239\" height=\"930\" class=\"size-full wp-image-82583\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A samizdat collection of poems and song lyrics by Vladimir Vysotsky, published shortly after the famous Soviet bard's death in 1980. Photo: Courtesy of Rossica Berlin Rare Books\u003c/figcaption>\u003c/figure>\n\u003cp>People would type hundreds of pages on a typewriter, using carbon paper to create four or five copies, which were passed from one person to the next — political writings, fiction, poetry, philosophy.\u003c/p>\n\u003cp>\"\u003cem>Samizdat\u003c/em> is, I think, the precursor of internet,\" says Genis. \"You put everything on it, like Facebook. And it wasn't easy to get typewriters because all typewriters must be registered by the KGB. That's how people got caught and sentenced to jail.\"\u003c/p>\n\u003cp>\"\u003cem>Samizdat\u003c/em> was the most important part of our literature life,\" says Genis. \"And literature was the most important part of our life period. Literature for us was like movies for Americans or music for young people.\"\u003c/p>\n\u003cp>In 1973, Masha Karp's friend got hold of a type written copy of Boris Pasternak's \u003cem>Dr. Zhivago.\u003c/em> \"She told me, 'I'm reading it at night, I can't let it out of my hands. But you can come to my kitchen and read it here.' So I read it in four afternoons.\"\u003c/p>\n\u003cp>Genis' family read \u003cem>Gulag Archipelago\u003c/em>, by Aleksandr Solzhenitsyn, in the kitchen. \"It's a huge book, three volumes, and all our family sat at the kitchen and we were afraid of our neighbor but she was sleeping. And my father, my mother, my brother, me and my grandma who was very old and had very little education — all sit at the table and read page, give page, the whole night. Maybe it was the best night of my life.\"\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Magnitizdat\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>What happened with \u003cem>samizdat\u003c/em> books, happened with music, too. \u003cem>Magnitizdat\u003c/em>, are recordings made on reel to reel tape recorders. Tape recorders were expensive but permitted in the Soviet Union for home recordings of bards, poets, folksingers and songwriters, made and passed from friend to friend. People had hundreds of tapes they shared through the kitchens.\u003c/p>\n\u003cp>\"My songs were my type of reactions to the events and news,\" says songwriter Yuli Kim, one of Russia's famous bards, \u003cdel>\u003c/del>who \u003cdel>\u003c/del>was barred from giving public concerts. \"I would write a song about whatever was discussed. I would sing it during the discussion. If there would be someone with a tape recorder they would tape it and take it to another party. Songs were spread quickly like interesting stories.\"\u003c/p>\n\u003cp>\"The most famous bard was Vladimir Vysotsky, who was like Bob Dylan of Russia,\" says Genis. \"That's what you can listen to in kitchen.\"\u003c/p>\n\u003cfigure id=\"attachment_82584\" class=\"wp-caption aligncenter\" style=\"max-width: 1869px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/x-rays-edit_enl-4ffbacf245da30891fb4845120725845ca5b26a2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/x-rays-edit_enl-4ffbacf245da30891fb4845120725845ca5b26a2.jpg\" alt=\"During the 1950's, with vinyl scarce, Russians began recording rock n' roll, jazz, and boogie woogie on used x-rays that they gathered from hospitals and doctors offices. They would cut a crude circle out with manicure scissors, use a cigarette to burn a hole. Images: Courtesy of Jozsef Hajdu (top); Courtesy of Ksenia Vytuleva (bottom)\" width=\"1869\" height=\"2356\" class=\"size-full wp-image-82584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the 1950's, with vinyl scarce, Russians began recording rock n' roll, jazz, and boogie woogie on used x-rays that they gathered from hospitals and doctors offices. They would cut a crude circle out with manicure scissors, use a cigarette to burn a hole. Images: Courtesy of Jozsef Hajdu (top); Courtesy of Ksenia Vytuleva (bottom)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bone Music\u003c/strong>\u003c/p>\n\u003cp>Before the availability of the tape recorder and during the 1950s, when vinyl was scarce, ingenious Russians began recording banned bootlegged jazz, boogie woogie, rock and roll on exposed xray film salvaged from hospital waste bins and archives.\u003c/p>\n\u003cp>\"Usually it was the western music they wanted to copy,\" says Sergei Khruschev. \"Before the tape recorders they used the xray film of bones and recorded music on the bones, bone music.\"\u003c/p>\n\u003cp>\"They would cut the x-ray into a crude circle with manicure scissors and use a cigarette to burn a hole,\" says author Anya von Bremzen. \"You'd have Elvis on the lungs, Duke Ellington on Aunt Masha's brain scan — forbidden western music captured on the interiors of Soviet citizens.\"\u003c/p>\n\u003cp>\u003cstrong>Radio: A Window to the Freedom\u003c/strong>\u003c/p>\n\u003cp>Most kitchens had a radio that reached beyond the borders and censorship of the Soviet Union. People would crowd around the kitchen listening to broadcasts from the BBC, Voice of America, and Radio Liberte.\u003c/p>\n\u003cp>\"It was part of our life in the kitchen,\" says Vladimir Voinovich, author of \u003cem>The Life and\u003c/em> \u003cem>Extraordinary Adventures of Private Ivan Chonkin\u003c/em>. \"It was a window to the freedom.\"\u003c/p>\n\u003cp>Voinovich's books were circulated in samizdat and smuggled out of the country. One of his pieces was broadcast by a foreign radio station. \"I heard some BBC voice reading my chapters. After that I was immediately summoned to KGB.\" Voinovich was expelled from the Writers Union and later forced to emigrate.\u003c/p>\n\u003cp>\u003cstrong>Moscow\u003c/strong>\u003cstrong> Kitchens\u003c/strong>\u003c/p>\n\u003cp>Dissident composer Yuliy Kim wrote a cycle of songs called \"Moscow Kitchens\" telling the story of a group of people in the 1950s and the 60s called \"dissidents.\" It tells how they began to get together, how it led to protests, how they were detained and forced to leave the country. He describes the kitchen:\u003c/p>\n\u003cblockquote>\n\u003cp>\"A tea house, a pie house, a pancake house, a study, a gambling dive, a living room, a parlor, a ballroom. A salon for a passing by drunkard. A home for a visiting bard to crash for a night. This is a Moscow kitchen, ten square meters housing 100 guests.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And, he adds: \"This is how this subversive thought grew and expanded in the Soviet Union, beginning with free discussions at the kitchens.\"\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>\u003cem>Additional features, photos, recipes and music can be found at \u003ca href=\"http://www.kitchensisters.org\">kitchensisters.org\u003c/a>.\u003c/em> \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_82581\" class=\"wp-caption aligncenter\" style=\"max-width: 1155px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/russian-kitchen-edit3_enl-e9667402b554b6ef8bdb6e7173699162ff9f1422.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/russian-kitchen-edit3_enl-e9667402b554b6ef8bdb6e7173699162ff9f1422.jpg\" alt=\"A typical Russian kitchen inside an apartment built during the early 1960s when Nikita Khrushchev led the Soviet Union — what later became known as Khrushchev apartments. Photo: Courtesy of The Kitchen Sisters\" width=\"1155\" height=\"767\" class=\"size-full wp-image-82581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A typical Russian kitchen inside an apartment built during the early 1960s when Nikita Khrushchev led the Soviet Union — what later became known as Khrushchev apartments. Photo: Courtesy of The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/314961287/how-soviet-kitchens-became-hotbeds-of-dissent-and-culture\">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/2014/05/27/314961287/how-soviet-kitchens-became-hotbeds-of-dissent-and-culture\">NPR Food\u003c/a> (5/27/14)\u003c/p>\n\u003cp>When Nikita Khrushchev emerged as the leader of the Soviet Union after Stalin's death in 1953, one of the first things he addressed was the housing shortage and the need for more food. At the time, thousands of people were living in cramped communal apartments, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/314054405/how-russias-shared-kitchens-helped-shape-soviet-politics\">sharing one kitchen\u003c/a> and one bathroom with sometimes up to 20 other families.\u003c/p>\n\u003cp>\"People wanted to live in their own apartment,\" says Sergei Khrushchev, the son of Nikita Khrushchev. \"But in Stalin's time you cannot find this.\u003cstrong> \u003c/strong>When my father came to power he proclaimed that there will be mass construction of apartment buildings and in each apartment will live only one family.\"\u003c/p>\n\u003cp>They were called \u003cem>khrushchevkas\u003c/em> — five story buildings made of prefabricated concrete panels. \"They were horribly built; you could hear your neighbor,\" says \u003ca href=\"http://www.crunchbase.com/person/edward-shenderovich\">Edward Shendrovich\u003c/a>, an entrepreneur and Russian poet. The apartments had small toilets, very low ceilings and very small kitchens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But \"no matter how tiny it was, it was yours,\" says journalist Masha Karp, who was born in Moscow and worked as an editor for the BBC World Service from 1991 to 2009. \"This kitchen was the place where people could finally get together and talk at home without fearing the neighbors in the communal flat.\"\u003c/p>\n\u003cp>These more private kitchens were emblematic of the completely new era of Soviet life under Khrushchev. \"It was called a thaw and for a reason,\" says Karp.\u003c/p>\n\u003cp>\"Like in the winter when you have a lot of snow but spots are already green and the new grass was coming,\" says Russian writer Vladimir Voinovich. \"In Khrushchev times it was a very good time for inspiration. A little more liberal than before.\"\u003c/p>\n\u003cfigure id=\"attachment_82582\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/khrushchev-apartments-eb49211ed2157db0fd79271aa9268ea4e6c05c91.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/khrushchev-apartments-eb49211ed2157db0fd79271aa9268ea4e6c05c91-290x217.jpg\" alt=\"The exterior of Khrushchev-era apartments in Kazan, Russia. Photo: Untifler/Wikipedia\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The exterior of Khrushchev-era apartments in Kazan, Russia. Photo: Untifler/Wikipedia\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kitchen Table Talk\u003c/strong>\u003c/p>\n\u003cp>The individual kitchens in these tiny apartments, which were approximately 300 to 500 square feet, became hot spots of culture. Music was played, poetry was recited, underground tapes were exchanged, forbidden art and literature circulated, politics was debated and deep friendships were forged.\u003c/p>\n\u003cp>\"One of the reasons why kitchen culture developed in Russia is because there were no places to meet,\" says Shendrovich. \"You couldn't have political discussions in public, at your workplace. You couldn't go to cafes – they were state-owned. The kitchen became the place where Russian culture kept living, untouched by the regime.\"\u003c/p>\n\u003cp>In a country with little or no place to gather for the free expression of ideas and no place to talk politics without fear of repression, these new kitchens made it possible for friends to gather privately in one place.\u003c/p>\n\u003cp>These \"dissident kitchens\" took the place of uncensored lecture halls, unofficial art exhibitions, clubs, bars and dating services.\u003c/p>\n\u003cp>\"The kitchen was for intimate circle of your close friends,\" says \u003ca href=\"http://www.amazon.com/s?ie=UTF8&page=1&rh=n%3A283155%2Cp_27%3AAlexander%20Genis\">Alexander Genis\u003c/a>, Russian writer and radio journalist. \"When you came to the kitchen, you put on the table some vodka, and something from your balcony, not refrigerator, but balcony, like pickled mushrooms. Something pickled. Sour is the taste of Russia.\"\u003c/p>\n\u003cp>Furious discussions took place over pickled cabbage, boiled potatoes, sardines, sprats and herring.\u003c/p>\n\u003cp>\"Kitchens became debating societies,\" remembers \u003ca href=\"https://dlcl.stanford.edu/people/gregory-grisha-freidin?q=people/gregory-grisha-freidin\">Gregory (Grisha) Freidin\u003c/a>, professor of Slavic languages and literature at Stanford University. \"Even to this day political wind-baggery is referred to as 'kitchen table talk.' \"\u003c/p>\n\u003cp>Even in the kitchen, the KGB was an ever-present threat. People were wary of bugs and hidden microphones. Phones were unplugged or covered with pillows. Water was turned on so no one could hear.\u003c/p>\n\u003cp>\"Some of us had been followed,\" says Freidin. \"Sometimes there would be KGB agents stationed outside the apartments and in the stair wells. During those times we expected to be arrested any night.\"\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Samizdat\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>As the night wore on, kitchen conversations moved from politics to literature. Much literature was forbidden and could not be published or read openly in Soviet society. Kitchens became the place where people read and exchanged \u003cem>samizdat\u003c/em>, or self-published books and documents.\u003c/p>\n\u003cfigure id=\"attachment_82583\" class=\"wp-caption aligncenter\" style=\"max-width: 1239px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vysotsky-samizdat-edit-f6b681e1b0d4ff97a7889ef5df369de4fe822583.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vysotsky-samizdat-edit-f6b681e1b0d4ff97a7889ef5df369de4fe822583.jpg\" alt=\"A samizdat collection of poems and song lyrics by Vladimir Vysotsky, published shortly after the famous Soviet bard's death in 1980. Photo: Courtesy of Rossica Berlin Rare Books\" width=\"1239\" height=\"930\" class=\"size-full wp-image-82583\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A samizdat collection of poems and song lyrics by Vladimir Vysotsky, published shortly after the famous Soviet bard's death in 1980. Photo: Courtesy of Rossica Berlin Rare Books\u003c/figcaption>\u003c/figure>\n\u003cp>People would type hundreds of pages on a typewriter, using carbon paper to create four or five copies, which were passed from one person to the next — political writings, fiction, poetry, philosophy.\u003c/p>\n\u003cp>\"\u003cem>Samizdat\u003c/em> is, I think, the precursor of internet,\" says Genis. \"You put everything on it, like Facebook. And it wasn't easy to get typewriters because all typewriters must be registered by the KGB. That's how people got caught and sentenced to jail.\"\u003c/p>\n\u003cp>\"\u003cem>Samizdat\u003c/em> was the most important part of our literature life,\" says Genis. \"And literature was the most important part of our life period. Literature for us was like movies for Americans or music for young people.\"\u003c/p>\n\u003cp>In 1973, Masha Karp's friend got hold of a type written copy of Boris Pasternak's \u003cem>Dr. Zhivago.\u003c/em> \"She told me, 'I'm reading it at night, I can't let it out of my hands. But you can come to my kitchen and read it here.' So I read it in four afternoons.\"\u003c/p>\n\u003cp>Genis' family read \u003cem>Gulag Archipelago\u003c/em>, by Aleksandr Solzhenitsyn, in the kitchen. \"It's a huge book, three volumes, and all our family sat at the kitchen and we were afraid of our neighbor but she was sleeping. And my father, my mother, my brother, me and my grandma who was very old and had very little education — all sit at the table and read page, give page, the whole night. Maybe it was the best night of my life.\"\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Magnitizdat\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>What happened with \u003cem>samizdat\u003c/em> books, happened with music, too. \u003cem>Magnitizdat\u003c/em>, are recordings made on reel to reel tape recorders. Tape recorders were expensive but permitted in the Soviet Union for home recordings of bards, poets, folksingers and songwriters, made and passed from friend to friend. People had hundreds of tapes they shared through the kitchens.\u003c/p>\n\u003cp>\"My songs were my type of reactions to the events and news,\" says songwriter Yuli Kim, one of Russia's famous bards, \u003cdel>\u003c/del>who \u003cdel>\u003c/del>was barred from giving public concerts. \"I would write a song about whatever was discussed. I would sing it during the discussion. If there would be someone with a tape recorder they would tape it and take it to another party. Songs were spread quickly like interesting stories.\"\u003c/p>\n\u003cp>\"The most famous bard was Vladimir Vysotsky, who was like Bob Dylan of Russia,\" says Genis. \"That's what you can listen to in kitchen.\"\u003c/p>\n\u003cfigure id=\"attachment_82584\" class=\"wp-caption aligncenter\" style=\"max-width: 1869px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/x-rays-edit_enl-4ffbacf245da30891fb4845120725845ca5b26a2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/x-rays-edit_enl-4ffbacf245da30891fb4845120725845ca5b26a2.jpg\" alt=\"During the 1950's, with vinyl scarce, Russians began recording rock n' roll, jazz, and boogie woogie on used x-rays that they gathered from hospitals and doctors offices. They would cut a crude circle out with manicure scissors, use a cigarette to burn a hole. Images: Courtesy of Jozsef Hajdu (top); Courtesy of Ksenia Vytuleva (bottom)\" width=\"1869\" height=\"2356\" class=\"size-full wp-image-82584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the 1950's, with vinyl scarce, Russians began recording rock n' roll, jazz, and boogie woogie on used x-rays that they gathered from hospitals and doctors offices. They would cut a crude circle out with manicure scissors, use a cigarette to burn a hole. Images: Courtesy of Jozsef Hajdu (top); Courtesy of Ksenia Vytuleva (bottom)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bone Music\u003c/strong>\u003c/p>\n\u003cp>Before the availability of the tape recorder and during the 1950s, when vinyl was scarce, ingenious Russians began recording banned bootlegged jazz, boogie woogie, rock and roll on exposed xray film salvaged from hospital waste bins and archives.\u003c/p>\n\u003cp>\"Usually it was the western music they wanted to copy,\" says Sergei Khruschev. \"Before the tape recorders they used the xray film of bones and recorded music on the bones, bone music.\"\u003c/p>\n\u003cp>\"They would cut the x-ray into a crude circle with manicure scissors and use a cigarette to burn a hole,\" says author Anya von Bremzen. \"You'd have Elvis on the lungs, Duke Ellington on Aunt Masha's brain scan — forbidden western music captured on the interiors of Soviet citizens.\"\u003c/p>\n\u003cp>\u003cstrong>Radio: A Window to the Freedom\u003c/strong>\u003c/p>\n\u003cp>Most kitchens had a radio that reached beyond the borders and censorship of the Soviet Union. People would crowd around the kitchen listening to broadcasts from the BBC, Voice of America, and Radio Liberte.\u003c/p>\n\u003cp>\"It was part of our life in the kitchen,\" says Vladimir Voinovich, author of \u003cem>The Life and\u003c/em> \u003cem>Extraordinary Adventures of Private Ivan Chonkin\u003c/em>. \"It was a window to the freedom.\"\u003c/p>\n\u003cp>Voinovich's books were circulated in samizdat and smuggled out of the country. One of his pieces was broadcast by a foreign radio station. \"I heard some BBC voice reading my chapters. After that I was immediately summoned to KGB.\" Voinovich was expelled from the Writers Union and later forced to emigrate.\u003c/p>\n\u003cp>\u003cstrong>Moscow\u003c/strong>\u003cstrong> Kitchens\u003c/strong>\u003c/p>\n\u003cp>Dissident composer Yuliy Kim wrote a cycle of songs called \"Moscow Kitchens\" telling the story of a group of people in the 1950s and the 60s called \"dissidents.\" It tells how they began to get together, how it led to protests, how they were detained and forced to leave the country. He describes the kitchen:\u003c/p>\n\u003cblockquote>\n\u003cp>\"A tea house, a pie house, a pancake house, a study, a gambling dive, a living room, a parlor, a ballroom. A salon for a passing by drunkard. A home for a visiting bard to crash for a night. This is a Moscow kitchen, ten square meters housing 100 guests.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And, he adds: \"This is how this subversive thought grew and expanded in the Soviet Union, beginning with free discussions at the kitchens.\"\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>\u003cem>Additional features, photos, recipes and music can be found at \u003ca href=\"http://www.kitchensisters.org\">kitchensisters.org\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Why Some Pet Owners Ditch Chow To Cook For Fido From Scratch",
"title": "Why Some Pet Owners Ditch Chow To Cook For Fido From Scratch",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82567\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://www.flickr.com/photos/colorblindpicaso/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2676714959_a3fd412ab0_o-1e261eca8652e63a86fd7e9b7c0d5b4cfef2ad4a-1024x767.jpg\" alt=\"Despite a dizzying array of dog food choices, some owners avoid the cans and bags and making their own from scratch. Photo: Christopher/Flickr\" width=\"1024\" height=\"767\" class=\"size-large wp-image-82567\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Despite a dizzying array of dog food choices, some owners avoid the cans and bags and making their own from scratch. Photo: Christopher/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/26/315111166/why-some-pet-owners-ditch-chow-to-cook-for-fido-from-scratch\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/26/2014)\u003c/p>\n\u003cp>We're not only obsessed with what we eat. We're now obsessed with what our pets eat. They \u003ca href=\"http://www.npr.org/2012/03/06/148053980/pets-and-owners-form-a-mutually-beneficial-bond\">make us\u003c/a> healthier and happier, so who can blame us for wanting the best?\u003c/p>\n\u003cp>While the pet food industry has started adding salmon, vegetables and other ingredients humans favor to its products, the store-bought stuff just doesn't make the cut anymore for some owners. They're skipping the pet food aisle altogether in favor of cooking up big batches of Fido's meals.\u003c/p>\n\u003cp>Veterinarians say these pet food home chefs do it for different reasons.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\"For some people, it's the human-animal bonding. For some it's the philosophical benefits: they want to keep kosher, or [they're] vegetarians,\" and want to feed their pets the same way, says \u003ca href=\"https://secure.balanceit.com/info/aboutus.php\">Sean Delaney\u003c/a>, a board-certified veterinary nutritionist who co-authored a \u003ca href=\"http://www.amazon.com/Applied-Veterinary-Clinical-Nutrition-Fascetti/dp/0813806577\">textbook\u003c/a> on pet nutrition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Delaney founded \u003ca href=\"https://secure.balanceit.com/\">BalanceIt\u003c/a>, a website with tips on preparing pet food and other finer points of pet nutrition, in 2005. Interest in homemade pet food really took off in 2007 after the melamine \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=9814479\">pet food scare\u003c/a>, he says, and is still growing.\u003c/p>\n\u003cp>Bob Loper, a former freelance writer who lives in Washington, D.C., says he started cooking food for Toffee, his 10-year old mixed Boykin spaniel, during \"a very itchy phase.\" The vet told him she was allergic to something in the environment, her food or their home.\u003c/p>\n\u003cp>After eliminating the possibility of fleas, he decided to try a dog food \u003ca href=\"http://drfoxvet.com/library/info/dr-fox-homemade-dog-food\">recipe\u003c/a> his wife found online. The recipe was created by Michael Fox, former vice president of the Humane Society of the U.S. and the author of more than 40 books on animal care, behavior and bioethics.\u003c/p>\n\u003cp>The dish is basically a hamburger and rice casserole, with a few extra nutrients thrown in, like brewer's yeast for minerals like chromium and selenium.\u003c/p>\n\u003cp>\"I am an advocate of whole, organic foods that are biologically appropriate for the species. Food for Dogs is different from 'Dog Food' — it's human food quality, but with less grains,\" Fox writes on his \u003ca href=\"http://drfoxvet.com/library/info/\">website\u003c/a>, where he offers the dog food recipe, plus organic and GMO-free prepared pet food products.\u003c/p>\n\u003cp>Many people assume that the most \"biologically appropriate\" food for dogs is meat, but it's more complicated than that. Domestic dogs evolved from wolves, who are carnivores, but recent \u003ca href=\"http://news.sciencemag.org/plants-animals/2013/01/diet-shaped-dog-domestication?ref=\">research\u003c/a> published in the journal \u003cem>Science\u003c/em> shows that as domesticated dogs evolved along with people, they became omnivores.\u003c/p>\n\u003cp>As people began to settle down and farm, dogs came along for the free food. And it was rarely meat — it was scraps of grains and vegetable waste on the dump heaps. Dogs that developed the ability to digest starch had an advantage, researchers say.\u003c/p>\n\u003cp>Cats are another story – they are dedicated carnivores, as you may have noticed when they show up at the door with half-dead mice and birds as presents.\u003c/p>\n\u003cp>Yet grains – how much and what kind — have become a controversial issue in recent years in both human and pet diets. These days, most complete and balanced pet-food products contain grains, \u003ca href=\"http://content.time.com/time/health/article/0,8599,1988345,00.html\">according to\u003c/a> Marion Nestle, who authored a book on pet food in 2010.\u003c/p>\n\u003cp>But as humans have become increasingly concerned that grain-based carbs are the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">reason we're fat\u003c/a>, some pet owners worry our dogs and cats who eat commercial pet food might also be gaining too much weight from the grains in it. That's led many pet owners to look for alternatives.\u003c/p>\n\u003cp>According to Fox, sales of grain-free pet foods jumped some 28 percent between 2011 and 2012 — to $1.4 billion for dog food, and some $322 million for cat food. Yet it's a small drop in the food bowl. Pet food is a $21 billion a year market.\u003c/p>\n\u003cp>Some pet owners are even putting pets on raw food diets, which makes \u003ca href=\"http://www.nasphv.org/aboutOfficers.html\">Joni Scheftel\u003c/a>, state public health veterinarian at the Minnesota Department of Health in St. Paul, nervous because it may increase human exposure to \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/12/177041849/first-you-growl-when-your-dogs-food-is-recalled-for-salmonella\">salmonella\u003c/a> and other foodborne illnesses. (More on that tomorrow.)\u003c/p>\n\u003cp>Cooking your own food for Fido is fine, vet nutritionist Delaney says, as long as you learn the dos and dont's. First of all, dog food can't contain ingredients pets can't tolerate, like garlic and onions, raisins, grapes and kabocha squash, he says. And you need to know the right proportions of protein and essential fatty acids. \"You have to do math ... to make sure it's balanced,\" he says.\u003c/p>\n\u003cp>For example, dogs can only handle a certain amount of vitamin D, or they can develop renal and urinary problems from \u003ca href=\"https://ahdc.vet.cornell.edu/sects/clinpath/modules/chem/hypercal.htm\">hypercalcimia\u003c/a>. There have also been reports of broken bones from inadequately balanced homemade diets, as reported in a \u003ca href=\"http://avmajournals.avma.org/doi/full/10.2460/javma.243.11.1549\">review\u003c/a> published in the \u003cem>Journal for American Veterinary Medical Association\u003c/em> in 2012.\u003c/p>\n\u003cp>While it's a lot of work to do it right, many owners who cook for their dogs say the proof is in the poop. Two years after she started on a homemade diet, Toffee's stopped scratching, her coat is shiny, and she make about 50 percent less poop that has to be scooped, Loper says. And she loves her food.\u003c/p>\n\u003cp>Loper says the reason more people like him are turning away from commercial dog food is that they are choosing fresher, more natural food ingredients for themselves these days. And they want to do the same for their companion animals.\u003c/p>\n\u003cp>\"If you're making better food for yourself, and cooking, why not [cook dog food]?\" he says. \"It's practically as quick as making pasta.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82567\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://www.flickr.com/photos/colorblindpicaso/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2676714959_a3fd412ab0_o-1e261eca8652e63a86fd7e9b7c0d5b4cfef2ad4a-1024x767.jpg\" alt=\"Despite a dizzying array of dog food choices, some owners avoid the cans and bags and making their own from scratch. Photo: Christopher/Flickr\" width=\"1024\" height=\"767\" class=\"size-large wp-image-82567\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Despite a dizzying array of dog food choices, some owners avoid the cans and bags and making their own from scratch. Photo: Christopher/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/26/315111166/why-some-pet-owners-ditch-chow-to-cook-for-fido-from-scratch\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/26/2014)\u003c/p>\n\u003cp>We're not only obsessed with what we eat. We're now obsessed with what our pets eat. They \u003ca href=\"http://www.npr.org/2012/03/06/148053980/pets-and-owners-form-a-mutually-beneficial-bond\">make us\u003c/a> healthier and happier, so who can blame us for wanting the best?\u003c/p>\n\u003cp>While the pet food industry has started adding salmon, vegetables and other ingredients humans favor to its products, the store-bought stuff just doesn't make the cut anymore for some owners. They're skipping the pet food aisle altogether in favor of cooking up big batches of Fido's meals.\u003c/p>\n\u003cp>Veterinarians say these pet food home chefs do it for different reasons.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\"For some people, it's the human-animal bonding. For some it's the philosophical benefits: they want to keep kosher, or [they're] vegetarians,\" and want to feed their pets the same way, says \u003ca href=\"https://secure.balanceit.com/info/aboutus.php\">Sean Delaney\u003c/a>, a board-certified veterinary nutritionist who co-authored a \u003ca href=\"http://www.amazon.com/Applied-Veterinary-Clinical-Nutrition-Fascetti/dp/0813806577\">textbook\u003c/a> on pet nutrition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Delaney founded \u003ca href=\"https://secure.balanceit.com/\">BalanceIt\u003c/a>, a website with tips on preparing pet food and other finer points of pet nutrition, in 2005. Interest in homemade pet food really took off in 2007 after the melamine \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=9814479\">pet food scare\u003c/a>, he says, and is still growing.\u003c/p>\n\u003cp>Bob Loper, a former freelance writer who lives in Washington, D.C., says he started cooking food for Toffee, his 10-year old mixed Boykin spaniel, during \"a very itchy phase.\" The vet told him she was allergic to something in the environment, her food or their home.\u003c/p>\n\u003cp>After eliminating the possibility of fleas, he decided to try a dog food \u003ca href=\"http://drfoxvet.com/library/info/dr-fox-homemade-dog-food\">recipe\u003c/a> his wife found online. The recipe was created by Michael Fox, former vice president of the Humane Society of the U.S. and the author of more than 40 books on animal care, behavior and bioethics.\u003c/p>\n\u003cp>The dish is basically a hamburger and rice casserole, with a few extra nutrients thrown in, like brewer's yeast for minerals like chromium and selenium.\u003c/p>\n\u003cp>\"I am an advocate of whole, organic foods that are biologically appropriate for the species. Food for Dogs is different from 'Dog Food' — it's human food quality, but with less grains,\" Fox writes on his \u003ca href=\"http://drfoxvet.com/library/info/\">website\u003c/a>, where he offers the dog food recipe, plus organic and GMO-free prepared pet food products.\u003c/p>\n\u003cp>Many people assume that the most \"biologically appropriate\" food for dogs is meat, but it's more complicated than that. Domestic dogs evolved from wolves, who are carnivores, but recent \u003ca href=\"http://news.sciencemag.org/plants-animals/2013/01/diet-shaped-dog-domestication?ref=\">research\u003c/a> published in the journal \u003cem>Science\u003c/em> shows that as domesticated dogs evolved along with people, they became omnivores.\u003c/p>\n\u003cp>As people began to settle down and farm, dogs came along for the free food. And it was rarely meat — it was scraps of grains and vegetable waste on the dump heaps. Dogs that developed the ability to digest starch had an advantage, researchers say.\u003c/p>\n\u003cp>Cats are another story – they are dedicated carnivores, as you may have noticed when they show up at the door with half-dead mice and birds as presents.\u003c/p>\n\u003cp>Yet grains – how much and what kind — have become a controversial issue in recent years in both human and pet diets. These days, most complete and balanced pet-food products contain grains, \u003ca href=\"http://content.time.com/time/health/article/0,8599,1988345,00.html\">according to\u003c/a> Marion Nestle, who authored a book on pet food in 2010.\u003c/p>\n\u003cp>But as humans have become increasingly concerned that grain-based carbs are the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">reason we're fat\u003c/a>, some pet owners worry our dogs and cats who eat commercial pet food might also be gaining too much weight from the grains in it. That's led many pet owners to look for alternatives.\u003c/p>\n\u003cp>According to Fox, sales of grain-free pet foods jumped some 28 percent between 2011 and 2012 — to $1.4 billion for dog food, and some $322 million for cat food. Yet it's a small drop in the food bowl. Pet food is a $21 billion a year market.\u003c/p>\n\u003cp>Some pet owners are even putting pets on raw food diets, which makes \u003ca href=\"http://www.nasphv.org/aboutOfficers.html\">Joni Scheftel\u003c/a>, state public health veterinarian at the Minnesota Department of Health in St. Paul, nervous because it may increase human exposure to \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/12/177041849/first-you-growl-when-your-dogs-food-is-recalled-for-salmonella\">salmonella\u003c/a> and other foodborne illnesses. (More on that tomorrow.)\u003c/p>\n\u003cp>Cooking your own food for Fido is fine, vet nutritionist Delaney says, as long as you learn the dos and dont's. First of all, dog food can't contain ingredients pets can't tolerate, like garlic and onions, raisins, grapes and kabocha squash, he says. And you need to know the right proportions of protein and essential fatty acids. \"You have to do math ... to make sure it's balanced,\" he says.\u003c/p>\n\u003cp>For example, dogs can only handle a certain amount of vitamin D, or they can develop renal and urinary problems from \u003ca href=\"https://ahdc.vet.cornell.edu/sects/clinpath/modules/chem/hypercal.htm\">hypercalcimia\u003c/a>. There have also been reports of broken bones from inadequately balanced homemade diets, as reported in a \u003ca href=\"http://avmajournals.avma.org/doi/full/10.2460/javma.243.11.1549\">review\u003c/a> published in the \u003cem>Journal for American Veterinary Medical Association\u003c/em> in 2012.\u003c/p>\n\u003cp>While it's a lot of work to do it right, many owners who cook for their dogs say the proof is in the poop. Two years after she started on a homemade diet, Toffee's stopped scratching, her coat is shiny, and she make about 50 percent less poop that has to be scooped, Loper says. And she loves her food.\u003c/p>\n\u003cp>Loper says the reason more people like him are turning away from commercial dog food is that they are choosing fresher, more natural food ingredients for themselves these days. And they want to do the same for their companion animals.\u003c/p>\n\u003cp>\"If you're making better food for yourself, and cooking, why not [cook dog food]?\" he says. \"It's practically as quick as making pasta.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gastrodiplomacy Gives Foreign Chefs a Fresh Take and Taste of America",
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"content": "\u003cfigure id=\"attachment_82507\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-2-d0ba1cf25767c6b829b498b6a586b339600e4343.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-2-d0ba1cf25767c6b829b498b6a586b339600e4343.jpg\" alt=\"Participants of the Diplomatic Culinary Partnership try different foods at the State Department in Washington during a gathering of the American Chef Corps, a network of chefs from across the U.S. Photo: Jewel Samad/AFP/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Participants of the Diplomatic Culinary Partnership try different foods at the State Department in Washington during a gathering of the American Chef Corps, a network of chefs from across the U.S. Photo: Jewel Samad/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/2014/05/16/313020576/gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america\">Weekend Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2014/05/20140524_wesat_gastrodiplomacy_gives_foreign_chefs_a_fresh_take_and_taste_of_america.mp3\"] \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/16/313020576/gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/24/2014)\u003c/p>\n\u003cp>When you think of the tools of diplomacy, food isn't always high on the list. But breaking bread together can be one of the most basic ways of finding common ground. Which is why, a couple of years ago, the State Department launched the Diplomatic Culinary Partnership.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.state.gov/r/pa/prs/ps/2012/09/197375.htm\">program\u003c/a> created an American Chefs Corps, who represent the U.S. abroad, and invited foreign chefs and culinary professionals here to taste and talk food.\u003c/p>\n\u003cp>A delegation of chefs and culinary professionals from North Africa and the Middle East recently visited through the program. and met with restaurateurs, chefs, bakers and grocers in cities all over the country, from New York to Portland, Ore.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The trip was designed to show off the American culinary landscape. But that started as something of an uphill battle — participants admitted that they didn't come with the most favorable impression of American cuisine.\u003c/p>\n\u003cp>Samira Hariri, who heads \u003ca href=\"http://www.slowfoodfoundation.com/welcome_en.lasso?-id_pg=1\">Slow Food Morocco\u003c/a>, a nonprofit that supports small producers, says she expected to find fast-food restaurants every few blocks. Ashraf Abdou, who runs the \u003ca href=\"http://www.egyptchefs.com/\">Egyptian Chefs Association\u003c/a>, concurred. After all, he says, \"all of the world gets fast food through America.\"\u003c/p>\n\u003cp>But once they arrived, the visitors saw another side of American food. Farm-fresh produce. New vegetables like rhubarb and cactus leaves. And more types of hummus than they'd ever imagined.\u003c/p>\n\u003cp>And the exchange worked in the other direction as well. When the visitors sat down at \u003ca href=\"https://www.elephantsdeli.com/\">Elephant's Delicatessen\u003c/a> in Portland to chat with manager Nick Doughty, he wanted to know which of their country's products and food trends he should be looking into. Top recommendations included \u003ca href=\"http://www.slowfoodfoundation.com/presidia/details/1218/argan-oil\">argan oil\u003c/a>, \u003cem>deglet noor\u003c/em> dates, the spice blend \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-ras-el-ha-60960\">ras el hanout\u003c/a> and a coffee made of roasted date pits. And, after years of hearing from customers who only want beef and chicken, Doughty says he was thrilled to find a group who shared his love of lamb dishes.\u003c/p>\n\u003cfigure id=\"attachment_82508\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\" alt=\"Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-82508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\u003c/figcaption>\u003c/figure>\n\u003cp>The notion that food can help build bridges isn't all that surprising, says Hamdy Metwally Elkawass, director of sales for Egypt's \u003ca href=\"http://www.amfoodsgroup.com/\">AM Foods\u003c/a>. In Egyptian Arabic, \"bread means life,\" he says. Both are called \u003cem>aish, \u003c/em>\"the first motto of the [Egyptian] revolution.\"\u003c/p>\n\u003cp>Beyond ideas for store layout and grab-and-go cases, the visitors say they're coming away with a different picture of America.\u003c/p>\n\u003cp>\"When we are traveling around, visiting other countries, the first thing you're looking for is food,\" says Algerian pastry chef Djaouhar Nawel Moussi Ouyahiasay. Food helps shape our impressions of a country, because it's so basic to who we are — even from the very beginning, she says.\u003cstrong>\u003cem>\u003cbr>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>And, says Egyptian Ashraf Abdou, when you find American food, in all its diversity, you find America.\u003c/p>\n\u003cp>\"Through food you can understand the cultures. And with the culture, you can understand the people,\" says Abdou. \"In our countries, it's a negative idea about the Americans. Because they saw that only the media. They didn't know the people themselves.\"\u003c/p>\n\u003cp>And the hope is that getting to know people, and their culture, sets the table for a very basic level of diplomacy — getting a taste of who we are. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 NPR. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The trip was designed to show off the American culinary landscape. But that started as something of an uphill battle — participants admitted that they didn't come with the most favorable impression of American cuisine.\u003c/p>\n\u003cp>Samira Hariri, who heads \u003ca href=\"http://www.slowfoodfoundation.com/welcome_en.lasso?-id_pg=1\">Slow Food Morocco\u003c/a>, a nonprofit that supports small producers, says she expected to find fast-food restaurants every few blocks. Ashraf Abdou, who runs the \u003ca href=\"http://www.egyptchefs.com/\">Egyptian Chefs Association\u003c/a>, concurred. After all, he says, \"all of the world gets fast food through America.\"\u003c/p>\n\u003cp>But once they arrived, the visitors saw another side of American food. Farm-fresh produce. New vegetables like rhubarb and cactus leaves. And more types of hummus than they'd ever imagined.\u003c/p>\n\u003cp>And the exchange worked in the other direction as well. When the visitors sat down at \u003ca href=\"https://www.elephantsdeli.com/\">Elephant's Delicatessen\u003c/a> in Portland to chat with manager Nick Doughty, he wanted to know which of their country's products and food trends he should be looking into. Top recommendations included \u003ca href=\"http://www.slowfoodfoundation.com/presidia/details/1218/argan-oil\">argan oil\u003c/a>, \u003cem>deglet noor\u003c/em> dates, the spice blend \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-ras-el-ha-60960\">ras el hanout\u003c/a> and a coffee made of roasted date pits. And, after years of hearing from customers who only want beef and chicken, Doughty says he was thrilled to find a group who shared his love of lamb dishes.\u003c/p>\n\u003cfigure id=\"attachment_82508\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\" alt=\"Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-82508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\u003c/figcaption>\u003c/figure>\n\u003cp>The notion that food can help build bridges isn't all that surprising, says Hamdy Metwally Elkawass, director of sales for Egypt's \u003ca href=\"http://www.amfoodsgroup.com/\">AM Foods\u003c/a>. In Egyptian Arabic, \"bread means life,\" he says. Both are called \u003cem>aish, \u003c/em>\"the first motto of the [Egyptian] revolution.\"\u003c/p>\n\u003cp>Beyond ideas for store layout and grab-and-go cases, the visitors say they're coming away with a different picture of America.\u003c/p>\n\u003cp>\"When we are traveling around, visiting other countries, the first thing you're looking for is food,\" says Algerian pastry chef Djaouhar Nawel Moussi Ouyahiasay. Food helps shape our impressions of a country, because it's so basic to who we are — even from the very beginning, she says.\u003cstrong>\u003cem>\u003cbr>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>And, says Egyptian Ashraf Abdou, when you find American food, in all its diversity, you find America.\u003c/p>\n\u003cp>\"Through food you can understand the cultures. And with the culture, you can understand the people,\" says Abdou. \"In our countries, it's a negative idea about the Americans. Because they saw that only the media. They didn't know the people themselves.\"\u003c/p>\n\u003cp>And the hope is that getting to know people, and their culture, sets the table for a very basic level of diplomacy — getting a taste of who we are. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 NPR. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California's Drought Isn't Making Food Cost More. Here's Why",
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"content": "\u003cfigure id=\"attachment_82498\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/salinas-valley-fa2b08738385d74380c9c95afd7ef9766fe08b0a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/salinas-valley-fa2b08738385d74380c9c95afd7ef9766fe08b0a.jpg\" alt=\"Farmworkers pull weeds from a field of lettuce near Gonzales, Calif. Salinas Valley farms like this one rely on wells, which haven't been affected much by the drought. Photo: George Rose/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmworkers pull weeds from a field of lettuce near Gonzales, Calif. Salinas Valley farms like this one rely on wells, which haven't been affected much by the drought. Photo: George Rose/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/315255267/california-s-drought-isn-t-making-food-cost-more-here-s-why\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140523_atc_californias_drought_isnt_making_food_cost_more_heres_why.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/315255267/california-s-drought-isn-t-making-food-cost-more-here-s-why\" target=\"_blank\">The Salt at NPR Food \u003c/a>(5/23/2014)\u003c/p>\n\u003cp>The entire state of California is in a severe drought. Farmers and farmworkers \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">are hurting\u003c/a>.\u003c/p>\n\u003cp>You might expect this to cause food shortages and higher prices across the country. After all, California grows 95 percent of America's broccoli, 81 percent of its carrots and 99 percent of the country's artichokes, almonds and walnuts, among other foods.\u003c/p>\n\u003cp>Yet there's been no sign of a big price shock. What gives?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are three explanations.\u003c/p>\n\u003cp>\u003cstrong>1. Some farmers have backup water supplies.\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Drive southwest from Fresno, and you can easily see the drought's impact. In this area, farmers rely on the \u003ca href=\"http://www.westlandswater.org/wwd/default2.asp?cwide=1280\">Westlands Water District\u003c/a> for irrigation.\u003c/p>\n\u003cp>In a normal year, Westlands delivers water to each farm through a network of underground pipes. That water is drawn from artificial rivers that link this area to dams and reservoirs hundreds of miles away, mostly in the northern part of the state.\u003c/p>\n\u003cp>This year, because of the drought, Westlands cannot deliver any of that water. And the result is bare dirt where vegetables normally would grow.\u003c/p>\n\u003cp>Sarah Woolf takes me on a tour of her family's farm, and points toward one dry field. \"It had onions in it last year, and we're not farming it at all, because we don't have enough water supply,\" she says. (Woolf is also on the board of the Westlands Water District.)\u003c/p>\n\u003cp>But that's not the whole story in this region. I still see plenty of green: fields of alfalfa and garlic and leafy almond orchards.\u003c/p>\n\u003cp>They exist because many farmers here have a backup supply of water. They're pumping it out of underground aquifers.\u003c/p>\n\u003cp>This is happening all across the state. According to a new \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Preliminary_2014_drought_economic_impacts-05192014.pdf\">report\u003c/a> from the University of California, Davis, the extra water that farmers will pump from their wells this year will make up for about 75 percent of the cutbacks in water from dams and reservoirs.\u003c/p>\n\u003cp>But this can't go on forever: That groundwater is limited. Woolf tells me that just this morning, she heard about problems at one of their wells. \"We have to actually drill down and drop the well deeper, which is a very bad sign,\" she says. It means that the water table is dropping; the aquifer is drying up.\u003c/p>\n\u003cp>\u003cstrong>2. Some parts of California are less dry than others.\u003c/strong>\u003c/p>\n\u003cp>Agriculture in California is spread around different parts of the state. One key region is the Salinas Valley, sometimes called America's salad bowl.\u003c/p>\n\u003cp>\"In June, 90 percent of the lettuce in the United States is grown in the Salinas Valley,\" says \u003ca href=\"http://agecon.ucdavis.edu/people/faculty/daniel-sumner/\">Daniel Sumner\u003c/a>, an economist at UC Davis. Yet there's \"no effect of the drought yet in the Salinas Valley.\"\u003c/p>\n\u003cp>Those farms don't get water from California's dams and reservoirs, even in a normal year. They've always been able to rely on wells, and nothing's changed this year.\u003c/p>\n\u003cp>So fear not; there's plenty of baby spinach and mesclun mix.\u003c/p>\n\u003cp>In the winter, meanwhile, salad greens mostly come from areas far to the south, near the Mexican border. Those areas get their water from the Colorado River, which is also in relatively good shape this year thanks to snowfall far upstream.\u003c/p>\n\u003cp>\u003cstrong>3. The limited water is going to crops that consumers are most likely to notice.\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Allen Peterson farms land near the town of Turlock, on the east side of the Central Valley. He grows mostly almonds, but also some corn and alfalfa, which he sells to dairy farmers nearby.\u003c/p>\n\u003cp>An irrigation canal runs right past his orchards. It's a concrete channel 18 feet wide and 6 feet deep, full of water.\u003c/p>\n\u003cp>That water supply is relatively secure; it comes straight from Lake Don Pedro, created by a dam that the \u003ca href=\"http://www.tid.org/\">Turlock Irrigation District\u003c/a> helped to build. So Peterson is still getting about half of his normal allotment of water. It's enough to grow a crop, but not on every acre.\u003c/p>\n\u003cp>\"I've kept water on our almond crop, which is a higher-value crop. I've left fallow some corn ground, to make sure I have enough water for my almonds,\" Peterson says.\u003c/p>\n\u003cp>That means he won't have corn to sell to his neighbors, the dairy farmers. Those dairy farmers are suffering from the drought. They're bringing in feed from far away, and it's expensive. Farmers in California are also growing less rice.\u003c/p>\n\u003cp>In other words, water is flowing toward food that consumers eat directly, because that's where the money is. Those also tend to be crops that California dominates. Less water is going toward production of crops like alfalfa or rice, which are available from other places or that consumers don't eat directly.\u003c/p>\n\u003cp>As a consequence, consumers are shielded from the drought's effects.\u003c/p>\n\u003cp>Sumner, the agricultural economist, says this is economics in action. \"People move the water to its highest-value use. People pay attention to markets. If you can't get something from California, you get it from somewhere else. That's what markets do. They're good at it,\" he says.\u003c/p>\n\u003cp>Of course, the drought is having an effect, just not a big one so far. A few farms have bulldozed almond and citrus trees because of water shortages. It's possible that citrus prices will rise next winter, because of shortfalls in production.\u003c/p>\n\u003cp>If the drought continues into next year, meanwhile, some of the current coping strategies may not work so well. The unrestricted use of groundwater is increasingly controversial. Some water experts are calling for limits on the amounts of water that farmers can draw from underground aquifers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82498\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/salinas-valley-fa2b08738385d74380c9c95afd7ef9766fe08b0a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/salinas-valley-fa2b08738385d74380c9c95afd7ef9766fe08b0a.jpg\" alt=\"Farmworkers pull weeds from a field of lettuce near Gonzales, Calif. Salinas Valley farms like this one rely on wells, which haven't been affected much by the drought. Photo: George Rose/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmworkers pull weeds from a field of lettuce near Gonzales, Calif. Salinas Valley farms like this one rely on wells, which haven't been affected much by the drought. Photo: George Rose/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/315255267/california-s-drought-isn-t-making-food-cost-more-here-s-why\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/315255267/california-s-drought-isn-t-making-food-cost-more-here-s-why\" target=\"_blank\">The Salt at NPR Food \u003c/a>(5/23/2014)\u003c/p>\n\u003cp>The entire state of California is in a severe drought. Farmers and farmworkers \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">are hurting\u003c/a>.\u003c/p>\n\u003cp>You might expect this to cause food shortages and higher prices across the country. After all, California grows 95 percent of America's broccoli, 81 percent of its carrots and 99 percent of the country's artichokes, almonds and walnuts, among other foods.\u003c/p>\n\u003cp>Yet there's been no sign of a big price shock. What gives?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are three explanations.\u003c/p>\n\u003cp>\u003cstrong>1. Some farmers have backup water supplies.\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Drive southwest from Fresno, and you can easily see the drought's impact. In this area, farmers rely on the \u003ca href=\"http://www.westlandswater.org/wwd/default2.asp?cwide=1280\">Westlands Water District\u003c/a> for irrigation.\u003c/p>\n\u003cp>In a normal year, Westlands delivers water to each farm through a network of underground pipes. That water is drawn from artificial rivers that link this area to dams and reservoirs hundreds of miles away, mostly in the northern part of the state.\u003c/p>\n\u003cp>This year, because of the drought, Westlands cannot deliver any of that water. And the result is bare dirt where vegetables normally would grow.\u003c/p>\n\u003cp>Sarah Woolf takes me on a tour of her family's farm, and points toward one dry field. \"It had onions in it last year, and we're not farming it at all, because we don't have enough water supply,\" she says. (Woolf is also on the board of the Westlands Water District.)\u003c/p>\n\u003cp>But that's not the whole story in this region. I still see plenty of green: fields of alfalfa and garlic and leafy almond orchards.\u003c/p>\n\u003cp>They exist because many farmers here have a backup supply of water. They're pumping it out of underground aquifers.\u003c/p>\n\u003cp>This is happening all across the state. According to a new \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Preliminary_2014_drought_economic_impacts-05192014.pdf\">report\u003c/a> from the University of California, Davis, the extra water that farmers will pump from their wells this year will make up for about 75 percent of the cutbacks in water from dams and reservoirs.\u003c/p>\n\u003cp>But this can't go on forever: That groundwater is limited. Woolf tells me that just this morning, she heard about problems at one of their wells. \"We have to actually drill down and drop the well deeper, which is a very bad sign,\" she says. It means that the water table is dropping; the aquifer is drying up.\u003c/p>\n\u003cp>\u003cstrong>2. Some parts of California are less dry than others.\u003c/strong>\u003c/p>\n\u003cp>Agriculture in California is spread around different parts of the state. One key region is the Salinas Valley, sometimes called America's salad bowl.\u003c/p>\n\u003cp>\"In June, 90 percent of the lettuce in the United States is grown in the Salinas Valley,\" says \u003ca href=\"http://agecon.ucdavis.edu/people/faculty/daniel-sumner/\">Daniel Sumner\u003c/a>, an economist at UC Davis. Yet there's \"no effect of the drought yet in the Salinas Valley.\"\u003c/p>\n\u003cp>Those farms don't get water from California's dams and reservoirs, even in a normal year. They've always been able to rely on wells, and nothing's changed this year.\u003c/p>\n\u003cp>So fear not; there's plenty of baby spinach and mesclun mix.\u003c/p>\n\u003cp>In the winter, meanwhile, salad greens mostly come from areas far to the south, near the Mexican border. Those areas get their water from the Colorado River, which is also in relatively good shape this year thanks to snowfall far upstream.\u003c/p>\n\u003cp>\u003cstrong>3. The limited water is going to crops that consumers are most likely to notice.\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Allen Peterson farms land near the town of Turlock, on the east side of the Central Valley. He grows mostly almonds, but also some corn and alfalfa, which he sells to dairy farmers nearby.\u003c/p>\n\u003cp>An irrigation canal runs right past his orchards. It's a concrete channel 18 feet wide and 6 feet deep, full of water.\u003c/p>\n\u003cp>That water supply is relatively secure; it comes straight from Lake Don Pedro, created by a dam that the \u003ca href=\"http://www.tid.org/\">Turlock Irrigation District\u003c/a> helped to build. So Peterson is still getting about half of his normal allotment of water. It's enough to grow a crop, but not on every acre.\u003c/p>\n\u003cp>\"I've kept water on our almond crop, which is a higher-value crop. I've left fallow some corn ground, to make sure I have enough water for my almonds,\" Peterson says.\u003c/p>\n\u003cp>That means he won't have corn to sell to his neighbors, the dairy farmers. Those dairy farmers are suffering from the drought. They're bringing in feed from far away, and it's expensive. Farmers in California are also growing less rice.\u003c/p>\n\u003cp>In other words, water is flowing toward food that consumers eat directly, because that's where the money is. Those also tend to be crops that California dominates. Less water is going toward production of crops like alfalfa or rice, which are available from other places or that consumers don't eat directly.\u003c/p>\n\u003cp>As a consequence, consumers are shielded from the drought's effects.\u003c/p>\n\u003cp>Sumner, the agricultural economist, says this is economics in action. \"People move the water to its highest-value use. People pay attention to markets. If you can't get something from California, you get it from somewhere else. That's what markets do. They're good at it,\" he says.\u003c/p>\n\u003cp>Of course, the drought is having an effect, just not a big one so far. A few farms have bulldozed almond and citrus trees because of water shortages. It's possible that citrus prices will rise next winter, because of shortfalls in production.\u003c/p>\n\u003cp>If the drought continues into next year, meanwhile, some of the current coping strategies may not work so well. The unrestricted use of groundwater is increasingly controversial. Some water experts are calling for limits on the amounts of water that farmers can draw from underground aquifers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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