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"disqusTitle": "The Latest Food Truck Theme Is Marijuana For Lunch",
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"content": "\u003cfigure id=\"attachment_82152\" class=\"wp-caption aligncenter\" style=\"max-width: 3263px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/20140420_162904_wide-1e79f957465a387ab698f1e6e5c12820a615d5df.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/20140420_162904_wide-1e79f957465a387ab698f1e6e5c12820a615d5df.jpg\" alt=\"The MagicalButter food truck is called The Samich. Photo: Courtesy of MagicalButter\" width=\"3263\" height=\"1833\" class=\"size-full wp-image-82152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The MagicalButter food truck is called The Samich. Photo: Courtesy of MagicalButter\u003c/figcaption>\u003c/figure>\n\u003cp>by Luke Runyon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/14/311861890/edible-marijuana-treat-theres-now-a-food-truck-for-them\">The Salt at NPR Food\u003c/a> (5/14/14) \u003c/p>\n\u003cp>Food trucks have been steadily multiplying in cities across the country for a few years now. So their collision with the brave new world of marijuana edibles — from brownies to gummy candy — was probably inevitable, at least in the states where the drug is now legal.\u003c/p>\n\u003cp>In late April, a company called \u003ca href=\"http://www.magicalbutter.com/\">MagicalButter\u003c/a> unveiled the country's first food truck specializing in pot-infused eats at Denver's \u003ca href=\"http://www.cannabiscup.com/\">Cannabis Cup\u003c/a>. MagicalButter, based in Seattle, already sells a machine of the same name that extracts nutrients and other chemicals from herbs for use in food.\u003c/p>\n\u003cp>The truck, called The Samich, rolls with a mascot: a flying, smiling stick of green butter. Yep.\u003c/p>\n\u003cp>On the Samich menu at the Cannabis Cup were peanut butter and jelly, pulled pork and grilled cheese sandwiches along with tomato soup. Each dish contained oil, butter or cheese infused with THC, the mind-altering chemical in marijuana.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"[The food truck] gives a good platform to educate people about how to eat with cannabis, finding out what works, what might not work,\" Garyn Angel, CEO of Magical Butter, tells The Salt. \"It's a non-threatening way for people to discover if it helps them at all.\"\u003c/p>\n\u003cp>The truck's Colorado debut was more marketing ploy than true launch. After serving the festival goers in Denver, the truck headed back to Washington state, which is just starting to tax and regulate recreational weed sales. It's now parked near the company's headquarters, but there are \u003ca href=\"http://fwx.foodandwine.com/food/what-eat-new-marijuana-food-truck\">plans\u003c/a> to develop a fleet to spread the spiked lunch items to other cities.\u003c/p>\n\u003cfigure id=\"attachment_82153\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/10252181_1427622267487104_2824616959778836064_n-1-.300dpi-2daadcc5d2570a7fb7b727172009ba4499ab194c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/10252181_1427622267487104_2824616959778836064_n-1-.300dpi-2daadcc5d2570a7fb7b727172009ba4499ab194c-290x217.jpg\" alt=\"MagicalButter Executive Chef Joey Galeano works in the food truck. Photo: Courtesy of MagicalButter\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MagicalButter Executive Chef Joey Galeano works in the food truck. Photo: Courtesy of MagicalButter\u003c/figcaption>\u003c/figure>\n\u003cp>The truck's timing is apt. While Colorado's experiment in recreational marijuana closes in on the six-month mark, lawmakers are tightening rules for the rapidly growing edibles market. New rules will limit the potency of foods infused with THC and require companies to explicitly label edible products.\u003c/p>\n\u003cp>Cooking with cannabis can be a tricky feat because it's easy to overdo it, Angel says. MagicalButter's chef controls for potency and dosage, making sure that grilled cheese doesn't deliver too much of a punch, he says.\u003c/p>\n\u003cp>\"We have to work on [these things] to make sure no one has an experience they're uncomfortable with,\" Angel says.\u003c/p>\n\u003cp>Overindulging in THC-laced treats can lead to stomach aches, headaches, vomiting and day-long highs, \u003ca href=\"http://www.cpr.org/news/story/denver-emergency-room-doctor-seeing-more-patients-marijuana-edibles\">according to\u003c/a> Colorado Public Radio. Doctors in Colorado say more people are now being admitted after consuming large quantities of edible marijuana treats.\u003c/p>\n\u003cp>Angel of MagicalButter says the food truck is just one of his pot-infused culinary ventures. He is exploring a line of cookbooks, Angel says, and the company is planning to back a brick and mortar restaurant in Seattle that serves pot-infused fare with a tentative opening date in June or July. \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_82152\" class=\"wp-caption aligncenter\" style=\"max-width: 3263px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/20140420_162904_wide-1e79f957465a387ab698f1e6e5c12820a615d5df.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/20140420_162904_wide-1e79f957465a387ab698f1e6e5c12820a615d5df.jpg\" alt=\"The MagicalButter food truck is called The Samich. Photo: Courtesy of MagicalButter\" width=\"3263\" height=\"1833\" class=\"size-full wp-image-82152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The MagicalButter food truck is called The Samich. Photo: Courtesy of MagicalButter\u003c/figcaption>\u003c/figure>\n\u003cp>by Luke Runyon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/14/311861890/edible-marijuana-treat-theres-now-a-food-truck-for-them\">The Salt at NPR Food\u003c/a> (5/14/14) \u003c/p>\n\u003cp>Food trucks have been steadily multiplying in cities across the country for a few years now. So their collision with the brave new world of marijuana edibles — from brownies to gummy candy — was probably inevitable, at least in the states where the drug is now legal.\u003c/p>\n\u003cp>In late April, a company called \u003ca href=\"http://www.magicalbutter.com/\">MagicalButter\u003c/a> unveiled the country's first food truck specializing in pot-infused eats at Denver's \u003ca href=\"http://www.cannabiscup.com/\">Cannabis Cup\u003c/a>. MagicalButter, based in Seattle, already sells a machine of the same name that extracts nutrients and other chemicals from herbs for use in food.\u003c/p>\n\u003cp>The truck, called The Samich, rolls with a mascot: a flying, smiling stick of green butter. Yep.\u003c/p>\n\u003cp>On the Samich menu at the Cannabis Cup were peanut butter and jelly, pulled pork and grilled cheese sandwiches along with tomato soup. Each dish contained oil, butter or cheese infused with THC, the mind-altering chemical in marijuana.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"[The food truck] gives a good platform to educate people about how to eat with cannabis, finding out what works, what might not work,\" Garyn Angel, CEO of Magical Butter, tells The Salt. \"It's a non-threatening way for people to discover if it helps them at all.\"\u003c/p>\n\u003cp>The truck's Colorado debut was more marketing ploy than true launch. After serving the festival goers in Denver, the truck headed back to Washington state, which is just starting to tax and regulate recreational weed sales. It's now parked near the company's headquarters, but there are \u003ca href=\"http://fwx.foodandwine.com/food/what-eat-new-marijuana-food-truck\">plans\u003c/a> to develop a fleet to spread the spiked lunch items to other cities.\u003c/p>\n\u003cfigure id=\"attachment_82153\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/10252181_1427622267487104_2824616959778836064_n-1-.300dpi-2daadcc5d2570a7fb7b727172009ba4499ab194c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/10252181_1427622267487104_2824616959778836064_n-1-.300dpi-2daadcc5d2570a7fb7b727172009ba4499ab194c-290x217.jpg\" alt=\"MagicalButter Executive Chef Joey Galeano works in the food truck. Photo: Courtesy of MagicalButter\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MagicalButter Executive Chef Joey Galeano works in the food truck. Photo: Courtesy of MagicalButter\u003c/figcaption>\u003c/figure>\n\u003cp>The truck's timing is apt. While Colorado's experiment in recreational marijuana closes in on the six-month mark, lawmakers are tightening rules for the rapidly growing edibles market. New rules will limit the potency of foods infused with THC and require companies to explicitly label edible products.\u003c/p>\n\u003cp>Cooking with cannabis can be a tricky feat because it's easy to overdo it, Angel says. MagicalButter's chef controls for potency and dosage, making sure that grilled cheese doesn't deliver too much of a punch, he says.\u003c/p>\n\u003cp>\"We have to work on [these things] to make sure no one has an experience they're uncomfortable with,\" Angel says.\u003c/p>\n\u003cp>Overindulging in THC-laced treats can lead to stomach aches, headaches, vomiting and day-long highs, \u003ca href=\"http://www.cpr.org/news/story/denver-emergency-room-doctor-seeing-more-patients-marijuana-edibles\">according to\u003c/a> Colorado Public Radio. Doctors in Colorado say more people are now being admitted after consuming large quantities of edible marijuana treats.\u003c/p>\n\u003cp>Angel of MagicalButter says the food truck is just one of his pot-infused culinary ventures. He is exploring a line of cookbooks, Angel says, and the company is planning to back a brick and mortar restaurant in Seattle that serves pot-infused fare with a tentative opening date in June or July. \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": "Gardeners' Gems: Designer Crops That Will Wow The Neighbors",
"title": "Gardeners' Gems: Designer Crops That Will Wow The Neighbors",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82084\" class=\"wp-caption aligncenter\" style=\"max-width: 2816px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/glass-gems-original-38b3ee92e1369aa8ee375c2562171f1c9c24f7fe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/glass-gems-original-38b3ee92e1369aa8ee375c2562171f1c9c24f7fe.jpg\" alt=\"The nearly translucent Glass Gem Corn looks more like a work of art than a vegetable. Photo: Greg Schoen/Native Seeds\" width=\"2816\" height=\"2110\" class=\"size-full wp-image-82084\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The nearly translucent Glass Gem Corn looks more like a work of art than a vegetable. Photo: Greg Schoen/Native Seeds\u003c/figcaption>\u003c/figure>\n\u003cp>by Sáša Woodruff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/13/310459918/gardeners-gems-this-years-hottest-edibles-will-wow-the-neighbors\">The Salt at NPR Food\u003c/a> (5/13/14)\u003c/p>\n\u003cp>To the home gardener who says \"been there, done that\" to the heirloom green bean, the French breakfast radish or the Brandywine tomato, take heart.\u003c/p>\n\u003cp>Nurseries and seed companies are competing to bring you the most colorful and flavorful designer edibles they can come up with. They travel the world looking for the next in-vogue plant for the home horticulturist. Every few years they introduce these new chic varieties in their catalogs and websites.\u003c/p>\n\u003cp>Alice Doyle, a founder of \u003ca href=\"http://loghouseplants.com/\">Log House Plants\u003c/a>, a wholesale nursery for classic and unusual plants, says some of her\u003cstrong> \u003c/strong>customers are like wine connoisseurs who are always seeking the next best thing.\u003c/p>\n\u003cp>\"It's the joy of the hunt,\" she says. \"The nuances, the different flavors and different things you can do with [plants] and enjoying how they grow — it's all fun.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are our top picks for the most seductive edibles available for the home gardener this season:\u003c/p>\n\u003cp>\u003cstrong>Glass Gem Corn:\u003c/strong> This corn became a rock star in 2012 when the \u003ca href=\"https://www.facebook.com/photo.php?fbid=10150818201943801&set=a.471864958800.242833.325427763800&type=1&theater\">photo\u003c/a> posted on Facebook went viral.\u003c/p>\n\u003cp>And it's clear why: The translucent rainbow kernels look more like Swarovski crystals than food. But how did these brilliant kernels come to be?\u003c/p>\n\u003cp>The story begins decades ago with Carl Barnes, a part-Cherokee farmer and breeder in Oklahoma who started crossing different Native American corns for beauty. He chose vibrant, translucent colors and eventually ended up with Glass Gem Corn. One of Barnes' students, Greg Schoen, gifted the seeds to \u003ca href=\"http://nativeseeds.org/\">Native Seeds/SEARCH\u003c/a>, a nonprofit seed conservation group, in Tucson, Ariz.\u003c/p>\n\u003cp>There are thousands of varieties of corn, and NS/S banks more than 500 varieties. Melissa Kruse-Peeples, conservation program coordinator for the group, sees the visually stunning Glass Gem as a way to pique interest into maize's diversity.\u003c/p>\n\u003cp>\"We really see it as a gateway corn that introduced a lot of people who think of corn as just corn on the cob, not realizing there's such diversity and many different beautiful varieties of corn,\" she says. This is a flint corn, not a sweet corn, so you can't eat it like a corn on the cob, but you can dry it and pop it for popcorn or grind it for polenta or cornbread.\u003c/p>\n\u003cfigure id=\"attachment_82085\" class=\"wp-caption aligncenter\" style=\"max-width: 2547px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tomato003tw_wide-5dd88835d5110ba8438d9198e4c673ea6be85738.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tomato003tw_wide-5dd88835d5110ba8438d9198e4c673ea6be85738.jpg\" alt=\"The Indigo Rose tomato was developed by Jim Myers, a vegetable breeder at Oregon State University. Photo: Courtesy of Oregon State University\" width=\"2547\" height=\"1430\" class=\"size-full wp-image-82085\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Indigo Rose tomato was developed by Jim Myers, a vegetable breeder at Oregon State University. Photo: Courtesy of Oregon State University\u003c/figcaption>\u003c/figure>\n\u003cp>When the corn exploded on the Web, the small nonprofit couldn't keep up with demand for the seeds. Just over a year ago, the waiting list mushroomed to 7,500 people. Over last year's growing season, NS/S was able to grow lots more, so now customers can buy as many seed packets as they like. Since it's been available, NS/S has sold around 30,000 packets.\u003c/p>\n\u003cp>\u003cstrong>Indigo Tomatoes: \u003c/strong>Yes, you can now grow a blue tomato if you so desire, thanks to breeders' recent successes with anthocyanin, the compound that gives blueberries and eggplants their dusky hue.\u003c/p>\n\u003cp>\u003ca href=\"http://horticulture.oregonstate.edu/content/jim-myers\">Jim Myers\u003c/a>, a professor in Oregon State University's horticulture department, started working on indigo varieties more than a decade ago with genetic material from wild tomatoes from Chile and the Galapagos Islands. The indigos have an entirely different gene from the black and purple tomatoes like the Black Krim or the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/12/211372152/how-a-seed-saver-discovered-one-of-our-favorite-tomatoes\">Cherokee Purple\u003c/a>, which get their pigmentation from another compound, called pheophytin.\u003c/p>\n\u003cp>The indigo tomatoes might even be better for you, thanks to the anthocyanin, which is also a flavonoid. \"We've shown they have higher antioxidant potential, which is associated with health benefits,\" Myers said. The Indigo Rose was the first indigo tomato variety available, but some growers were frustrated by the 90-day wait for the tomato to ripen. The newly released Indigo Pear Drops and Indigo Cherry Drops take only 70 days to fully ripen — perfect alternatives for the impatient gardener.\u003c/p>\n\u003cfigure id=\"attachment_82086\" class=\"wp-caption aligncenter\" style=\"max-width: 3455px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pineberry-88886e6bba2e4dffdd1aa840e701f4717a1ecc99.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pineberry-88886e6bba2e4dffdd1aa840e701f4717a1ecc99.jpg\" alt=\"The pineberry first appeared in the 1750s in Europe, as a cross between an American wild strawberry and a Chilean strawberry. Photo: Courtesy of Nourse Farms\" width=\"3455\" height=\"2589\" class=\"size-full wp-image-82086\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pineberry first appeared in the 1750s in Europe, as a cross between an American wild strawberry and a Chilean strawberry. Photo: Courtesy of Nourse Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pineberries: \u003c/strong>The dramatic color contrast of the pineberry, or pineapple strawberry, gives these berries an otherworldly look. But this variety, which has notes of pineapple flavor, has been around for hundreds of years.\u003c/p>\n\u003cp>The pineberry first appeared in the 1750s in Europe, as a cross between an American wild strawberry and a Chilean strawberry. But it was a poor producer and thus on the verge of extinction. Then, in 2003, Dutch strawberry breeder Hans de Jongh stepped in and began to transform it into a stronger, more productive plant.\u003c/p>\n\u003cp>The pineberry started \u003ca href=\"http://www.waitrose.presscentre.com/Press-Releases/Waitrose-exclusively-presents-Pineberries-set-to-be-cream-of-the-summer-crop-5ad.aspx\">showing up\u003c/a> in British grocery stores about four years ago. Now, the plants of that Dutch-bred fruit are available for the first time in the U.S., from Massachusetts-based \u003ca href=\"http://www.noursefarms.com/pineberry/\">Nourse Farms\u003c/a>.\u003c/p>\n\u003cp>\"When the plants start blooming, growers will notice the flowers seem just a little whiter than a regular strawberry,\" says Tim Nourse. He explains this is because this particular variety doesn't have pollen sacks, meaning it needs another strawberry plant to pollinate it.\u003c/p>\n\u003cp>Other pineberry varieties are available from \u003ca href=\"http://www.burpee.com/fruit-plants/strawberry-plants/strawberry-pineberry-white-pine-prod002672.html\">Burpee\u003c/a>, \u003ca href=\"http://www.hirts.com/White-Carolina-Pineberry-Plant-Strawberry/dp/B00IWRVW7S\">Hirt's Gardens\u003c/a>, \u003ca href=\"http://perennialfeast.com/strawberries/pineberries/white-d-pineberry.html\">Perennial Feast\u003c/a> and \u003ca href=\"http://www.cooksgarden.com/fruit-plants/strawberries/strawberry-pineberry-white-d-prod001207.html?siteID=nZMhdha7JBo-V3C5HuQbdn1QxTtIX1wGiA&cid=AFF\">Cook's Garden\u003c/a>. You can nosh on them straight off the plant or use their pineappley taste to accentuate desserts.\u003c/p>\n\u003cfigure id=\"attachment_82087\" class=\"wp-caption aligncenter\" style=\"max-width: 4257px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/oca-all-of-them-6116-2_wide-a8e1527e335b14ab9b7444a86ec311337ef65676.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/oca-all-of-them-6116-2_wide-a8e1527e335b14ab9b7444a86ec311337ef65676.jpg\" alt=\"Ocas. Photo: Matt Emrich /Courtesy of Log House Plants\" width=\"4257\" height=\"2394\" class=\"size-full wp-image-82087\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ocas. Photo: Matt Emrich /Courtesy of Log House Plants\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Oca: \u003c/strong>This stubby tuber native to Bolivia and Peru is an \u003ca href=\"http://books.nap.edu/openbook.php?record_id=1398&page=83\">important food staple\u003c/a> in the Andean highlands. And it comes in a dazzling rainbow of colors — from bright pink to dark red to light yellow.\u003c/p>\n\u003cp>The tubers are planted in spring and harvested in fall. \"You can grow it as a really pretty perennial plant, but then you can harvest it at the end of the season,\" explains Doyle of Log House Plants, which \u003ca href=\"http://loghouseplants.com/plants/product-category/classic-vegetables/oca/\">grew\u003c/a> several varieties for retail nurseries this year.\u003c/p>\n\u003cp>She says you can eat the clover-shaped leaves, as well as the roots. When eaten raw, the different varieties conjure up flavors like celery, chestnut or apple. They can also be boiled like potatoes or cut and fried into french fries.\u003c/p>\n\u003cfigure id=\"attachment_82088\" class=\"wp-caption aligncenter\" style=\"max-width: 562px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11954481066_ec28ba7ea1_o-f557d3535048671cbaa828f1904c2fb096837bae.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11954481066_ec28ba7ea1_o-f557d3535048671cbaa828f1904c2fb096837bae.jpg\" alt=\"This wasabi doesn't have to grow in moving water; it just needs a semi-shaded space. Photo: Valleybrook Gardens/Flickr\" width=\"562\" height=\"421\" class=\"size-full wp-image-82088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This wasabi doesn't have to grow in moving water; it just needs a semi-shaded space. Photo: Valleybrook Gardens/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wasabi: \u003c/strong>We know that little dollop of green paste from the sushi restaurant, but it often contains more horseradish and green dye than any actual wasabi root. \u003ca href=\"http://www.wasabia.com/wasabi-order-us.php\">Real wasabi\u003c/a>, a greenish root with heart-shaped leaves, is in the same Brassica family as cabbage, radishes and broccoli, and can go for $100 per pound stateside.\u003c/p>\n\u003cp>Researchers Carol Miles and Catherine Chadwick with \u003ca href=\"http://mtvernon.wsu.edu/path_team/vegpath_team.htm\">Washington State University's extension service\u003c/a> decided to see if the root, which is sometimes grown in running streams, could be adapted to the backyard garden. They worked with 20 different cultivars of \u003cem>Wasabia japonica\u003c/em> and found one that does the backyard trick.\u003c/p>\n\u003cp>The good news is it doesn't have to grow in flowing water; it just needs lots of water and a semi-shaded space. Their \u003cem>Wasabia japonica \u003c/em>Daruma was offered for the first time on the \u003ca href=\"http://www.territorialseed.com/product/wasabi\">Territorial Seed website\u003c/a> and it was a huge success in its inaugural year. The bad news is that the limited supply of 990 plants sold out much faster than expected. But Territorial Seed says it hopes to have a larger quantity available for the 2015 season, and will start taking orders in December 2014. \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": "For the fashion-conscious gardener, here are the most colorful and flavorful new edibles. This year's picks include the indigo tomato, wasabi and a pineapple-flavored berry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82084\" class=\"wp-caption aligncenter\" style=\"max-width: 2816px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/glass-gems-original-38b3ee92e1369aa8ee375c2562171f1c9c24f7fe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/glass-gems-original-38b3ee92e1369aa8ee375c2562171f1c9c24f7fe.jpg\" alt=\"The nearly translucent Glass Gem Corn looks more like a work of art than a vegetable. Photo: Greg Schoen/Native Seeds\" width=\"2816\" height=\"2110\" class=\"size-full wp-image-82084\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The nearly translucent Glass Gem Corn looks more like a work of art than a vegetable. Photo: Greg Schoen/Native Seeds\u003c/figcaption>\u003c/figure>\n\u003cp>by Sáša Woodruff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/13/310459918/gardeners-gems-this-years-hottest-edibles-will-wow-the-neighbors\">The Salt at NPR Food\u003c/a> (5/13/14)\u003c/p>\n\u003cp>To the home gardener who says \"been there, done that\" to the heirloom green bean, the French breakfast radish or the Brandywine tomato, take heart.\u003c/p>\n\u003cp>Nurseries and seed companies are competing to bring you the most colorful and flavorful designer edibles they can come up with. They travel the world looking for the next in-vogue plant for the home horticulturist. Every few years they introduce these new chic varieties in their catalogs and websites.\u003c/p>\n\u003cp>Alice Doyle, a founder of \u003ca href=\"http://loghouseplants.com/\">Log House Plants\u003c/a>, a wholesale nursery for classic and unusual plants, says some of her\u003cstrong> \u003c/strong>customers are like wine connoisseurs who are always seeking the next best thing.\u003c/p>\n\u003cp>\"It's the joy of the hunt,\" she says. \"The nuances, the different flavors and different things you can do with [plants] and enjoying how they grow — it's all fun.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are our top picks for the most seductive edibles available for the home gardener this season:\u003c/p>\n\u003cp>\u003cstrong>Glass Gem Corn:\u003c/strong> This corn became a rock star in 2012 when the \u003ca href=\"https://www.facebook.com/photo.php?fbid=10150818201943801&set=a.471864958800.242833.325427763800&type=1&theater\">photo\u003c/a> posted on Facebook went viral.\u003c/p>\n\u003cp>And it's clear why: The translucent rainbow kernels look more like Swarovski crystals than food. But how did these brilliant kernels come to be?\u003c/p>\n\u003cp>The story begins decades ago with Carl Barnes, a part-Cherokee farmer and breeder in Oklahoma who started crossing different Native American corns for beauty. He chose vibrant, translucent colors and eventually ended up with Glass Gem Corn. One of Barnes' students, Greg Schoen, gifted the seeds to \u003ca href=\"http://nativeseeds.org/\">Native Seeds/SEARCH\u003c/a>, a nonprofit seed conservation group, in Tucson, Ariz.\u003c/p>\n\u003cp>There are thousands of varieties of corn, and NS/S banks more than 500 varieties. Melissa Kruse-Peeples, conservation program coordinator for the group, sees the visually stunning Glass Gem as a way to pique interest into maize's diversity.\u003c/p>\n\u003cp>\"We really see it as a gateway corn that introduced a lot of people who think of corn as just corn on the cob, not realizing there's such diversity and many different beautiful varieties of corn,\" she says. This is a flint corn, not a sweet corn, so you can't eat it like a corn on the cob, but you can dry it and pop it for popcorn or grind it for polenta or cornbread.\u003c/p>\n\u003cfigure id=\"attachment_82085\" class=\"wp-caption aligncenter\" style=\"max-width: 2547px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tomato003tw_wide-5dd88835d5110ba8438d9198e4c673ea6be85738.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tomato003tw_wide-5dd88835d5110ba8438d9198e4c673ea6be85738.jpg\" alt=\"The Indigo Rose tomato was developed by Jim Myers, a vegetable breeder at Oregon State University. Photo: Courtesy of Oregon State University\" width=\"2547\" height=\"1430\" class=\"size-full wp-image-82085\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Indigo Rose tomato was developed by Jim Myers, a vegetable breeder at Oregon State University. Photo: Courtesy of Oregon State University\u003c/figcaption>\u003c/figure>\n\u003cp>When the corn exploded on the Web, the small nonprofit couldn't keep up with demand for the seeds. Just over a year ago, the waiting list mushroomed to 7,500 people. Over last year's growing season, NS/S was able to grow lots more, so now customers can buy as many seed packets as they like. Since it's been available, NS/S has sold around 30,000 packets.\u003c/p>\n\u003cp>\u003cstrong>Indigo Tomatoes: \u003c/strong>Yes, you can now grow a blue tomato if you so desire, thanks to breeders' recent successes with anthocyanin, the compound that gives blueberries and eggplants their dusky hue.\u003c/p>\n\u003cp>\u003ca href=\"http://horticulture.oregonstate.edu/content/jim-myers\">Jim Myers\u003c/a>, a professor in Oregon State University's horticulture department, started working on indigo varieties more than a decade ago with genetic material from wild tomatoes from Chile and the Galapagos Islands. The indigos have an entirely different gene from the black and purple tomatoes like the Black Krim or the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/12/211372152/how-a-seed-saver-discovered-one-of-our-favorite-tomatoes\">Cherokee Purple\u003c/a>, which get their pigmentation from another compound, called pheophytin.\u003c/p>\n\u003cp>The indigo tomatoes might even be better for you, thanks to the anthocyanin, which is also a flavonoid. \"We've shown they have higher antioxidant potential, which is associated with health benefits,\" Myers said. The Indigo Rose was the first indigo tomato variety available, but some growers were frustrated by the 90-day wait for the tomato to ripen. The newly released Indigo Pear Drops and Indigo Cherry Drops take only 70 days to fully ripen — perfect alternatives for the impatient gardener.\u003c/p>\n\u003cfigure id=\"attachment_82086\" class=\"wp-caption aligncenter\" style=\"max-width: 3455px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pineberry-88886e6bba2e4dffdd1aa840e701f4717a1ecc99.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pineberry-88886e6bba2e4dffdd1aa840e701f4717a1ecc99.jpg\" alt=\"The pineberry first appeared in the 1750s in Europe, as a cross between an American wild strawberry and a Chilean strawberry. Photo: Courtesy of Nourse Farms\" width=\"3455\" height=\"2589\" class=\"size-full wp-image-82086\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pineberry first appeared in the 1750s in Europe, as a cross between an American wild strawberry and a Chilean strawberry. Photo: Courtesy of Nourse Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pineberries: \u003c/strong>The dramatic color contrast of the pineberry, or pineapple strawberry, gives these berries an otherworldly look. But this variety, which has notes of pineapple flavor, has been around for hundreds of years.\u003c/p>\n\u003cp>The pineberry first appeared in the 1750s in Europe, as a cross between an American wild strawberry and a Chilean strawberry. But it was a poor producer and thus on the verge of extinction. Then, in 2003, Dutch strawberry breeder Hans de Jongh stepped in and began to transform it into a stronger, more productive plant.\u003c/p>\n\u003cp>The pineberry started \u003ca href=\"http://www.waitrose.presscentre.com/Press-Releases/Waitrose-exclusively-presents-Pineberries-set-to-be-cream-of-the-summer-crop-5ad.aspx\">showing up\u003c/a> in British grocery stores about four years ago. Now, the plants of that Dutch-bred fruit are available for the first time in the U.S., from Massachusetts-based \u003ca href=\"http://www.noursefarms.com/pineberry/\">Nourse Farms\u003c/a>.\u003c/p>\n\u003cp>\"When the plants start blooming, growers will notice the flowers seem just a little whiter than a regular strawberry,\" says Tim Nourse. He explains this is because this particular variety doesn't have pollen sacks, meaning it needs another strawberry plant to pollinate it.\u003c/p>\n\u003cp>Other pineberry varieties are available from \u003ca href=\"http://www.burpee.com/fruit-plants/strawberry-plants/strawberry-pineberry-white-pine-prod002672.html\">Burpee\u003c/a>, \u003ca href=\"http://www.hirts.com/White-Carolina-Pineberry-Plant-Strawberry/dp/B00IWRVW7S\">Hirt's Gardens\u003c/a>, \u003ca href=\"http://perennialfeast.com/strawberries/pineberries/white-d-pineberry.html\">Perennial Feast\u003c/a> and \u003ca href=\"http://www.cooksgarden.com/fruit-plants/strawberries/strawberry-pineberry-white-d-prod001207.html?siteID=nZMhdha7JBo-V3C5HuQbdn1QxTtIX1wGiA&cid=AFF\">Cook's Garden\u003c/a>. You can nosh on them straight off the plant or use their pineappley taste to accentuate desserts.\u003c/p>\n\u003cfigure id=\"attachment_82087\" class=\"wp-caption aligncenter\" style=\"max-width: 4257px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/oca-all-of-them-6116-2_wide-a8e1527e335b14ab9b7444a86ec311337ef65676.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/oca-all-of-them-6116-2_wide-a8e1527e335b14ab9b7444a86ec311337ef65676.jpg\" alt=\"Ocas. Photo: Matt Emrich /Courtesy of Log House Plants\" width=\"4257\" height=\"2394\" class=\"size-full wp-image-82087\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ocas. Photo: Matt Emrich /Courtesy of Log House Plants\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Oca: \u003c/strong>This stubby tuber native to Bolivia and Peru is an \u003ca href=\"http://books.nap.edu/openbook.php?record_id=1398&page=83\">important food staple\u003c/a> in the Andean highlands. And it comes in a dazzling rainbow of colors — from bright pink to dark red to light yellow.\u003c/p>\n\u003cp>The tubers are planted in spring and harvested in fall. \"You can grow it as a really pretty perennial plant, but then you can harvest it at the end of the season,\" explains Doyle of Log House Plants, which \u003ca href=\"http://loghouseplants.com/plants/product-category/classic-vegetables/oca/\">grew\u003c/a> several varieties for retail nurseries this year.\u003c/p>\n\u003cp>She says you can eat the clover-shaped leaves, as well as the roots. When eaten raw, the different varieties conjure up flavors like celery, chestnut or apple. They can also be boiled like potatoes or cut and fried into french fries.\u003c/p>\n\u003cfigure id=\"attachment_82088\" class=\"wp-caption aligncenter\" style=\"max-width: 562px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11954481066_ec28ba7ea1_o-f557d3535048671cbaa828f1904c2fb096837bae.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11954481066_ec28ba7ea1_o-f557d3535048671cbaa828f1904c2fb096837bae.jpg\" alt=\"This wasabi doesn't have to grow in moving water; it just needs a semi-shaded space. Photo: Valleybrook Gardens/Flickr\" width=\"562\" height=\"421\" class=\"size-full wp-image-82088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This wasabi doesn't have to grow in moving water; it just needs a semi-shaded space. Photo: Valleybrook Gardens/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wasabi: \u003c/strong>We know that little dollop of green paste from the sushi restaurant, but it often contains more horseradish and green dye than any actual wasabi root. \u003ca href=\"http://www.wasabia.com/wasabi-order-us.php\">Real wasabi\u003c/a>, a greenish root with heart-shaped leaves, is in the same Brassica family as cabbage, radishes and broccoli, and can go for $100 per pound stateside.\u003c/p>\n\u003cp>Researchers Carol Miles and Catherine Chadwick with \u003ca href=\"http://mtvernon.wsu.edu/path_team/vegpath_team.htm\">Washington State University's extension service\u003c/a> decided to see if the root, which is sometimes grown in running streams, could be adapted to the backyard garden. They worked with 20 different cultivars of \u003cem>Wasabia japonica\u003c/em> and found one that does the backyard trick.\u003c/p>\n\u003cp>The good news is it doesn't have to grow in flowing water; it just needs lots of water and a semi-shaded space. Their \u003cem>Wasabia japonica \u003c/em>Daruma was offered for the first time on the \u003ca href=\"http://www.territorialseed.com/product/wasabi\">Territorial Seed website\u003c/a> and it was a huge success in its inaugural year. The bad news is that the limited supply of 990 plants sold out much faster than expected. But Territorial Seed says it hopes to have a larger quantity available for the 2015 season, and will start taking orders in December 2014. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82053\" class=\"wp-caption aligncenter\" style=\"max-width: 3930px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/463895653_master_slide-9cfdd4bccadc53f57b2cf5a8d5faae4ab4a7a0ff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/463895653_master_slide-9cfdd4bccadc53f57b2cf5a8d5faae4ab4a7a0ff.jpg\" alt=\"A turnspit dog at work in a wooden cooking wheel in an inn at Newcastle, Carmarthen, Wales, in 1869. Photo: Ann Ronan Pictures/Print Collector/Getty Images\" width=\"3930\" height=\"2617\" class=\"size-full wp-image-82053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A turnspit dog at work in a wooden cooking wheel in an inn at Newcastle, Carmarthen, Wales, in 1869. Photo: Ann Ronan Pictures/Print Collector/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/13/311127237/turnspit-dogs-the-rise-and-fall-of-the-vernepator-cur\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140513_me_turnspit_dogs_the_rise_and_fall_of_the_vernepator_cur.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/2014/05/13/311127237/turnspit-dogs-the-rise-and-fall-of-the-vernepator-cur\">The Salt at NPR Food\u003c/a> (5/13/14)\u003c/p>\n\u003cp>In an old hunting lodge on the grounds of an ancient Norman castle in Abergavenny, Wales, a small, extinct dog peers out of a handmade wooden display case.\u003c/p>\n\u003cp>\"Whiskey is the last surviving specimen of a turnspit dog, albeit stuffed,\" says Sally Davis, longtime custodian at the \u003ca href=\"http://www.abergavennymuseum.co.uk/\">Abergavenny Museum\u003c/a>.\u003c/p>\n\u003cp>The \u003cem>Canis vertigus\u003c/em>, or turnspit, was an essential part of every large kitchen in Britain in the 16th century. The small cooking canine was bred to run in a wheel that turned a roasting spit in cavernous kitchen fireplaces.\u003c/p>\n\u003cfigure id=\"attachment_82054\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dogs_whiskey_custom-b3394726e5db492151fdecd18f5dcc30a3c10f13.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dogs_whiskey_custom-b3394726e5db492151fdecd18f5dcc30a3c10f13-290x172.png\" alt='\"Whiskey,\" a taxidermied turnspit dog on display at the Abergavenny Museum in Wales. Photo: The Kitchen Sisters' width=\"290\" height=\"172\" class=\"size-medium wp-image-82054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Whiskey,\" a taxidermied turnspit dog on display at the Abergavenny Museum in Wales. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"They were referred to as the kitchen dog, the cooking dog or the vernepator cur,\" says Caira Farrell, library and collections manager at the \u003ca href=\"https://www.facebook.com/Kclovesdogs?rf=131976410334181\">Kennel Club\u003c/a> in London. \"The very first mention of them is in 1576 in the first book on dogs ever written.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The turnspit was bred especially to run on a wheel that turned meat so it would cook evenly. And that's how the turnspit got its other name: vernepator cur, Latin for \"the dog that turns the wheel.\"\u003c/p>\n\u003cp>Back in the 16th century, many people preferred to cook meat over an open fire. Open-fire roasting required constant attention from the cook and constant turning of the spit.\u003c/p>\n\u003cp>\"Since medieval times, the British have delighted in eating roast beef, roast pork, roast turkey,\" says \u003ca href=\"http://www.amazon.com/Jan-Bondeson/e/B001H6V88Y\">Jan Bondeson\u003c/a>, author of \u003cem>Amazing Dogs, a Cabinet of Canine Curiosities, \u003c/em>the book that first led us to the turnspit dog\u003cem>. \u003c/em>\"They sneered at the idea of roasting meat in an oven. For a true Briton, the proper way was to spit roast it in front of an open fire, using a turnspit dog.\"\u003c/p>\n\u003cp>When any meat was to be roasted, one of these dogs was hoisted into a wooden wheel mounted on the wall near the fireplace. The wheel was attached to a chain, which ran down to the spit. As the dog ran, like a hamster in a cage, the spit turned.\u003c/p>\n\u003cp>\"Turnspit dogs were viewed as kitchen utensils, as pieces of machinery rather than as dogs,\" says Bondeson. \"The roar of the fire. The clanking of the spit. The patter from the little dog's feet. The wheels were put up quite high on the wall, far from the fire in order for the dogs not to overheat and faint.\"\u003c/p>\n\u003cp>To train the dog to run faster, a glowing coal was thrown into the wheel, Bondeson adds.\u003c/p>\n\u003cfigure id=\"attachment_82055\" class=\"wp-caption aligncenter\" style=\"max-width: 4507px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/113438731_master-1e069962cccd41fe2f5e33c25de9b9c52f398aaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/113438731_master-1e069962cccd41fe2f5e33c25de9b9c52f398aaf.jpg\" alt=\"In 1750 there were turnspits everywhere. By 1850 they had become scarce, and by 1900 they had disappeared. Image: Universal History Archive/Getty Images\" width=\"4507\" height=\"3376\" class=\"size-full wp-image-82055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In 1750 there were turnspits everywhere. By 1850 they had become scarce, and by 1900 they had disappeared. Image: Universal History Archive/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Descriptions of the dogs paint a rather mutty picture: small, low-bodied, short, crooked front legs, with a heavy head and drooping ears. Some had gray and white fur; others were black or reddish brown. The dogs were strong and sturdy, capable of working for hours, and over time they evolved into a distinct breed. It was the zoologist Carl Linnaeus who named them C\u003cem>anis vertigus,\u003c/em> Latin for \"dizzy dog,\" because the dogs were turning all the time.\u003c/p>\n\u003cp>Before the dogs, the fireplace spit was turned by the lowliest person in the kitchen staff, usually a small boy who stood behind a bale of wet hay for protection from the heat, turning the iron spit for hours and hours. The boys' hands used to blister. But in the 16th century, the boys gave way to dogs.\u003c/p>\n\u003cp>Shakespeare mentions them in his play \u003cem>The\u003c/em> \u003cem>Comedy of Errors\u003c/em>. He describes somebody as being a \"curtailed dog fit only to run in a wheel.\"\u003c/p>\n\u003cp>\"Curtailed means they've got their tails cut off,\" Sally Davis, of the Abergavenny Museum, says. \"It was a way they used to differentiate between the dogs of the nobility and the dogs belonging to ordinary people. These little curtailed mongrels were the ones put into the wheels.\"\u003c/p>\n\u003cp>We visit \u003ca href=\"http://www.lucyworsley.com/\">Lucy Worsley\u003c/a>, chief curator of the Historic Royal Palaces of London, at Hampton Court Palace, the home of Henry VIII, where a fire is roaring in the huge, old kitchen. \"Charles Darwin commented on the dogs as an example of genetic engineering,\" she tells us. \"Darwin said, 'Look at the spit dog. That's an example of how people can breed animals to suit particular needs.' \"\u003c/p>\n\u003cfigure id=\"attachment_82056\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dog_lucy-481e71690ddfb74f6c00ac627a948158b1080360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dog_lucy-481e71690ddfb74f6c00ac627a948158b1080360-290x217.jpg\" alt=\"Lucy Worsley, chief curator at the Historic Royal Palaces in London, attempted to roast on a spit powered by a dog in a wheel at the George Inn. Coco didn't fare too well in the wheel. Photo: The Kitchen Sisters\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82056\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucy Worsley, chief curator at the Historic Royal Palaces in London, attempted to roast on a spit powered by a dog in a wheel at the George Inn. Coco didn't fare too well in the wheel. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>On Sunday, the turnspit dog often had a day off. The dogs were allowed to go with the family to church. \"Not because of any concern for their spiritual education,\" says Bondeson, \"but because the dogs were useful as foot warmers.\"\u003c/p>\n\u003cp>There are actually a few records of turnspits being employed in America. Hannah Penn, the wife of William Penn, founder of Pennsylvania, wrote to England requesting that the dog wheel for her turnspits be sent. Elsewhere in Philadelphia, Benjamin Franklin's \u003cem>Pennsylvania Gazette\u003c/em> had advertisements for turnspit dogs and wheels for sale. And historians say a turnspit was active in the kitchen of the Statehouse Inn in Philadelphia.\u003c/p>\n\u003cp>\"The Statehouse Inn was where all the old political cronies hung out for their slice of beef and their ale,\" author and food historian \u003ca href=\"http://www.williamwoysweaver.com/\">William Woys Weaver\u003c/a> tells us. \"In 1745, the owner of the Statehouse Inn advertised that he had turnspit dogs for sale. Evidently he was also breeding them.\"\u003c/p>\n\u003cp>The dogs were used in large hotel kitchens in America to turn spits. \"In the 1850s, the founder of the [Society for the Prevention of Cruelty to Animals] was appalled by the way the turnspit dogs were treated in the hotels of Manhattan,\" says Weaver. \"This bad treatment of dogs eventually led to the founding of the SPCA.\"\u003c/p>\n\u003cp>In 1750 there were turnspits everywhere in Great Britain. But by 1850 they had become scarce, and by 1900 they had disappeared. The availability of cheap spit-turning machines, called clock jacks, brought about the demise of the turnspit dog.\u003c/p>\n\u003cp>\"It became a stigma of poverty to have a turnspit dog,\" says author Bondeson. \"They were ugly little dogs with a quite morose disposition, so nobody wanted to keep them as pets. The turnspit dogs became extinct.\"\u003c/p>\n\u003cfigure id=\"attachment_82057\" class=\"wp-caption aligncenter\" style=\"max-width: 459px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dog_dogwheel-at-st.-briarvel-s-castle-b120831c1f737bdf8308da7362cd9441428a1d81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dog_dogwheel-at-st.-briarvel-s-castle-b120831c1f737bdf8308da7362cd9441428a1d81.jpg\" alt=\"The dog wheel circa 1890, drawn in E.F. King's Ten Thousand Wonderful Things. Image: Courtesy of Jan Bondeson\" width=\"459\" height=\"344\" class=\"size-full wp-image-82057\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dog wheel circa 1890, drawn in E.F. King's Ten Thousand Wonderful Things. Image: Courtesy of Jan Bondeson\u003c/figcaption>\u003c/figure>\n\u003cp>Back at Abergavenny Museum, Whiskey, the last remaining turnspit, is a permanent fixture. Sally Davis thinks the blue painted background and spray of artificial flowers in the case are a sign that someone really cared for her. \"But the way she's posed,\" Sally says, \"the taxidermy ... I think possibly it was their first go at it, I don't know.\"\u003c/p>\n\u003cp>What kind of dog today is the closest to a turnspit dog? Bondeson thinks possibly it's the Queen of England's favorite dog, the Welsh corgi. \"The downtrodden, lumpen, proletariat turnspit cooking dogs may well be related to the queen's pampered royal pooches.\"\u003c/p>\n\u003cp>\u003cstrong>About The Kitchen Sisters\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">\u003cem>The Kitchen Sisters\u003c/em>\u003c/a>, \u003cem>Davia Nelson and Nikki Silva, are Peabody Award-winning producers who create radio and multimedia stories for NPR and public broadcast. Their Hidden Kitchen Series travels the world, exploring little known kitchen rituals and traditions that explore how communities come together, from modern-day Sicily to medieval England, the Australian Outback and cool California.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Additional features, photos, recipes and music can be found at \u003ca href=\"http://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_82053\" class=\"wp-caption aligncenter\" style=\"max-width: 3930px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/463895653_master_slide-9cfdd4bccadc53f57b2cf5a8d5faae4ab4a7a0ff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/463895653_master_slide-9cfdd4bccadc53f57b2cf5a8d5faae4ab4a7a0ff.jpg\" alt=\"A turnspit dog at work in a wooden cooking wheel in an inn at Newcastle, Carmarthen, Wales, in 1869. Photo: Ann Ronan Pictures/Print Collector/Getty Images\" width=\"3930\" height=\"2617\" class=\"size-full wp-image-82053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A turnspit dog at work in a wooden cooking wheel in an inn at Newcastle, Carmarthen, Wales, in 1869. Photo: Ann Ronan Pictures/Print Collector/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/13/311127237/turnspit-dogs-the-rise-and-fall-of-the-vernepator-cur\">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/2014/05/13/311127237/turnspit-dogs-the-rise-and-fall-of-the-vernepator-cur\">The Salt at NPR Food\u003c/a> (5/13/14)\u003c/p>\n\u003cp>In an old hunting lodge on the grounds of an ancient Norman castle in Abergavenny, Wales, a small, extinct dog peers out of a handmade wooden display case.\u003c/p>\n\u003cp>\"Whiskey is the last surviving specimen of a turnspit dog, albeit stuffed,\" says Sally Davis, longtime custodian at the \u003ca href=\"http://www.abergavennymuseum.co.uk/\">Abergavenny Museum\u003c/a>.\u003c/p>\n\u003cp>The \u003cem>Canis vertigus\u003c/em>, or turnspit, was an essential part of every large kitchen in Britain in the 16th century. The small cooking canine was bred to run in a wheel that turned a roasting spit in cavernous kitchen fireplaces.\u003c/p>\n\u003cfigure id=\"attachment_82054\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dogs_whiskey_custom-b3394726e5db492151fdecd18f5dcc30a3c10f13.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dogs_whiskey_custom-b3394726e5db492151fdecd18f5dcc30a3c10f13-290x172.png\" alt='\"Whiskey,\" a taxidermied turnspit dog on display at the Abergavenny Museum in Wales. Photo: The Kitchen Sisters' width=\"290\" height=\"172\" class=\"size-medium wp-image-82054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Whiskey,\" a taxidermied turnspit dog on display at the Abergavenny Museum in Wales. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"They were referred to as the kitchen dog, the cooking dog or the vernepator cur,\" says Caira Farrell, library and collections manager at the \u003ca href=\"https://www.facebook.com/Kclovesdogs?rf=131976410334181\">Kennel Club\u003c/a> in London. \"The very first mention of them is in 1576 in the first book on dogs ever written.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The turnspit was bred especially to run on a wheel that turned meat so it would cook evenly. And that's how the turnspit got its other name: vernepator cur, Latin for \"the dog that turns the wheel.\"\u003c/p>\n\u003cp>Back in the 16th century, many people preferred to cook meat over an open fire. Open-fire roasting required constant attention from the cook and constant turning of the spit.\u003c/p>\n\u003cp>\"Since medieval times, the British have delighted in eating roast beef, roast pork, roast turkey,\" says \u003ca href=\"http://www.amazon.com/Jan-Bondeson/e/B001H6V88Y\">Jan Bondeson\u003c/a>, author of \u003cem>Amazing Dogs, a Cabinet of Canine Curiosities, \u003c/em>the book that first led us to the turnspit dog\u003cem>. \u003c/em>\"They sneered at the idea of roasting meat in an oven. For a true Briton, the proper way was to spit roast it in front of an open fire, using a turnspit dog.\"\u003c/p>\n\u003cp>When any meat was to be roasted, one of these dogs was hoisted into a wooden wheel mounted on the wall near the fireplace. The wheel was attached to a chain, which ran down to the spit. As the dog ran, like a hamster in a cage, the spit turned.\u003c/p>\n\u003cp>\"Turnspit dogs were viewed as kitchen utensils, as pieces of machinery rather than as dogs,\" says Bondeson. \"The roar of the fire. The clanking of the spit. The patter from the little dog's feet. The wheels were put up quite high on the wall, far from the fire in order for the dogs not to overheat and faint.\"\u003c/p>\n\u003cp>To train the dog to run faster, a glowing coal was thrown into the wheel, Bondeson adds.\u003c/p>\n\u003cfigure id=\"attachment_82055\" class=\"wp-caption aligncenter\" style=\"max-width: 4507px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/113438731_master-1e069962cccd41fe2f5e33c25de9b9c52f398aaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/113438731_master-1e069962cccd41fe2f5e33c25de9b9c52f398aaf.jpg\" alt=\"In 1750 there were turnspits everywhere. By 1850 they had become scarce, and by 1900 they had disappeared. Image: Universal History Archive/Getty Images\" width=\"4507\" height=\"3376\" class=\"size-full wp-image-82055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In 1750 there were turnspits everywhere. By 1850 they had become scarce, and by 1900 they had disappeared. Image: Universal History Archive/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Descriptions of the dogs paint a rather mutty picture: small, low-bodied, short, crooked front legs, with a heavy head and drooping ears. Some had gray and white fur; others were black or reddish brown. The dogs were strong and sturdy, capable of working for hours, and over time they evolved into a distinct breed. It was the zoologist Carl Linnaeus who named them C\u003cem>anis vertigus,\u003c/em> Latin for \"dizzy dog,\" because the dogs were turning all the time.\u003c/p>\n\u003cp>Before the dogs, the fireplace spit was turned by the lowliest person in the kitchen staff, usually a small boy who stood behind a bale of wet hay for protection from the heat, turning the iron spit for hours and hours. The boys' hands used to blister. But in the 16th century, the boys gave way to dogs.\u003c/p>\n\u003cp>Shakespeare mentions them in his play \u003cem>The\u003c/em> \u003cem>Comedy of Errors\u003c/em>. He describes somebody as being a \"curtailed dog fit only to run in a wheel.\"\u003c/p>\n\u003cp>\"Curtailed means they've got their tails cut off,\" Sally Davis, of the Abergavenny Museum, says. \"It was a way they used to differentiate between the dogs of the nobility and the dogs belonging to ordinary people. These little curtailed mongrels were the ones put into the wheels.\"\u003c/p>\n\u003cp>We visit \u003ca href=\"http://www.lucyworsley.com/\">Lucy Worsley\u003c/a>, chief curator of the Historic Royal Palaces of London, at Hampton Court Palace, the home of Henry VIII, where a fire is roaring in the huge, old kitchen. \"Charles Darwin commented on the dogs as an example of genetic engineering,\" she tells us. \"Darwin said, 'Look at the spit dog. That's an example of how people can breed animals to suit particular needs.' \"\u003c/p>\n\u003cfigure id=\"attachment_82056\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dog_lucy-481e71690ddfb74f6c00ac627a948158b1080360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dog_lucy-481e71690ddfb74f6c00ac627a948158b1080360-290x217.jpg\" alt=\"Lucy Worsley, chief curator at the Historic Royal Palaces in London, attempted to roast on a spit powered by a dog in a wheel at the George Inn. Coco didn't fare too well in the wheel. Photo: The Kitchen Sisters\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82056\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucy Worsley, chief curator at the Historic Royal Palaces in London, attempted to roast on a spit powered by a dog in a wheel at the George Inn. Coco didn't fare too well in the wheel. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>On Sunday, the turnspit dog often had a day off. The dogs were allowed to go with the family to church. \"Not because of any concern for their spiritual education,\" says Bondeson, \"but because the dogs were useful as foot warmers.\"\u003c/p>\n\u003cp>There are actually a few records of turnspits being employed in America. Hannah Penn, the wife of William Penn, founder of Pennsylvania, wrote to England requesting that the dog wheel for her turnspits be sent. Elsewhere in Philadelphia, Benjamin Franklin's \u003cem>Pennsylvania Gazette\u003c/em> had advertisements for turnspit dogs and wheels for sale. And historians say a turnspit was active in the kitchen of the Statehouse Inn in Philadelphia.\u003c/p>\n\u003cp>\"The Statehouse Inn was where all the old political cronies hung out for their slice of beef and their ale,\" author and food historian \u003ca href=\"http://www.williamwoysweaver.com/\">William Woys Weaver\u003c/a> tells us. \"In 1745, the owner of the Statehouse Inn advertised that he had turnspit dogs for sale. Evidently he was also breeding them.\"\u003c/p>\n\u003cp>The dogs were used in large hotel kitchens in America to turn spits. \"In the 1850s, the founder of the [Society for the Prevention of Cruelty to Animals] was appalled by the way the turnspit dogs were treated in the hotels of Manhattan,\" says Weaver. \"This bad treatment of dogs eventually led to the founding of the SPCA.\"\u003c/p>\n\u003cp>In 1750 there were turnspits everywhere in Great Britain. But by 1850 they had become scarce, and by 1900 they had disappeared. The availability of cheap spit-turning machines, called clock jacks, brought about the demise of the turnspit dog.\u003c/p>\n\u003cp>\"It became a stigma of poverty to have a turnspit dog,\" says author Bondeson. \"They were ugly little dogs with a quite morose disposition, so nobody wanted to keep them as pets. The turnspit dogs became extinct.\"\u003c/p>\n\u003cfigure id=\"attachment_82057\" class=\"wp-caption aligncenter\" style=\"max-width: 459px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dog_dogwheel-at-st.-briarvel-s-castle-b120831c1f737bdf8308da7362cd9441428a1d81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/turnspit-dog_dogwheel-at-st.-briarvel-s-castle-b120831c1f737bdf8308da7362cd9441428a1d81.jpg\" alt=\"The dog wheel circa 1890, drawn in E.F. King's Ten Thousand Wonderful Things. Image: Courtesy of Jan Bondeson\" width=\"459\" height=\"344\" class=\"size-full wp-image-82057\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dog wheel circa 1890, drawn in E.F. King's Ten Thousand Wonderful Things. Image: Courtesy of Jan Bondeson\u003c/figcaption>\u003c/figure>\n\u003cp>Back at Abergavenny Museum, Whiskey, the last remaining turnspit, is a permanent fixture. Sally Davis thinks the blue painted background and spray of artificial flowers in the case are a sign that someone really cared for her. \"But the way she's posed,\" Sally says, \"the taxidermy ... I think possibly it was their first go at it, I don't know.\"\u003c/p>\n\u003cp>What kind of dog today is the closest to a turnspit dog? Bondeson thinks possibly it's the Queen of England's favorite dog, the Welsh corgi. \"The downtrodden, lumpen, proletariat turnspit cooking dogs may well be related to the queen's pampered royal pooches.\"\u003c/p>\n\u003cp>\u003cstrong>About The Kitchen Sisters\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">\u003cem>The Kitchen Sisters\u003c/em>\u003c/a>, \u003cem>Davia Nelson and Nikki Silva, are Peabody Award-winning producers who create radio and multimedia stories for NPR and public broadcast. Their Hidden Kitchen Series travels the world, exploring little known kitchen rituals and traditions that explore how communities come together, from modern-day Sicily to medieval England, the Australian Outback and cool California.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Additional features, photos, recipes and music can be found at \u003ca href=\"http://kitchensisters.org\">kitchensisters.org\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Resveratrol May Not Be The Elixir In Red Wine And Chocolate",
"title": "Resveratrol May Not Be The Elixir In Red Wine And Chocolate",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82047\" class=\"wp-caption aligncenter\" style=\"max-width: 1678px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000023453662medium_wide-c631819e0fa07c3a348c35dc2282998b2182101b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000023453662medium_wide-c631819e0fa07c3a348c35dc2282998b2182101b.jpg\" alt=\"There are more than three-dozen polyphenols in red wine that could be beneficial. But resveratrol may not have much influence on our health. Photo: iStockphoto\" width=\"1678\" height=\"944\" class=\"size-full wp-image-82047\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are more than three-dozen polyphenols in red wine that could be beneficial. But resveratrol may not have much influence on our health. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/13/311904587/resveratrol-may-not-be-the-elixir-in-red-wine-and-chocolate\">The Salt at NPR Food\u003c/a> (5/13/14)\u003c/p>\n\u003cp>If you've come to treat that daily glass of wine as your fountain of youth, it may be time to reconsider.\u003c/p>\n\u003cp>The notion that consuming wine and chocolate, two of our favorite vices, could lead to longer, healthier lives is a tantalizing one. Scientists first \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6423961\">hinted\u003c/a> at the possibility in 2006 after feeding obese mice a diet high in the compound resveratrol — which occurs naturally in grape skins, certain berries, chocolate and other plants. They noticed that the mice lived as long as obese mice that didn't get the compound. The ones who got the resveratrol also had fewer diseases associated with aging.\u003c/p>\n\u003cp>Soon, resveratrol became the darling trait of superfoods like berries and chocolate. Dr. Oz \u003ca href=\"http://www.oprah.com/health/Dr-Ozs-Ultimate-Anti-Aging-Checklist\">put\u003c/a> resveratrol-rich foods on his \"Ultimate Anti-Aging Checklist.\"\u003c/p>\n\u003cp>But resveratrol might not be the health booster it's been cracked up to be – at least if we're getting it from food alone. In a \u003ca href=\"http://archinte.jamanetwork.com/article.aspx?articleid=1868537\">study\u003c/a> published Monday in \u003cem>JAMA Internal Medicine\u003c/em>, a team of scientists report that dietary resveratrol had no apparent association with longevity or inflammation, or rates of cancer and cardiovascular disease.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopkinsmedicine.org/wilmer/employees/cvs/Semba.html\">Richard Semba\u003c/a>, of Johns Hopkins University's School of Medicine, led the study of 783 elderly adults from Tuscany's Chianti region, famed for its vineyards of Sangiovese. \u003c/p>\n\u003cp>First, the scientists analyzed samples of each participant's urine, which Semba calls \"the best method [for tracking dietary resveratrol]. It's the gold standard.\" Then, the researchers followed the 65-and-older men and women for the next nine years. What happened in that time suggests that the hype over resveratrol might be unfounded.\u003c/p>\n\u003cp>Thirty-four percent of the participants died — which was expected, since they were advanced in age. The thing is, urinary resveratrol levels in those who lived through the study were no higher or lower than those of the men and women who died before its conclusion. Nor did resveratrol levels appear to reduce the development of cancer or cardiovascular disease, which afflicted some participants who were free of the ailments when the research began.\u003c/p>\n\u003cp>The authors' conclusion? The resveratrol in our food has no measurable impact on our health.\u003c/p>\n\u003cp>But there's still a lingering question about whether consuming resveratrol in much higher doses might do us some good.\u003cbr>\u003ca href=\"http://www.hms.harvard.edu/dms/bbs/fac/sinclair.php\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hms.harvard.edu/dms/bbs/fac/sinclair.php\">David Sinclair\u003c/a>, with Harvard Medical School's department of genetics, is the author of the 2006 paper in \u003cem>Nature\u003c/em> that found that obese mice given high doses of resveratrol lived longer than overweight mice fed a diet without it.\u003c/p>\n\u003cp>Sinclair's findings also spurred interest in pharmaceutical development of resveratrol. He co-founded Sirtris Pharmaceuticals, a company that dabbled with a resveratrol drug before \u003ca href=\"http://www.xconomy.com/boston/2013/03/12/glaxosmithkline-shuts-down-sirtris-five-years-after-720m-buyout/\">it was shuttered\u003c/a> in 2013. Sales of resveratrol supplements in the U.S., meanwhile, \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1550413112003993\">have grown\u003c/a> to more than $30 million annually.\u003c/p>\n\u003cp>Sinclair \u003ca href=\"http://www.npr.org/2013/03/08/173821482/can-the-anti-aging-secret-be-found-in-red-wine\">maintains\u003c/a> that there may be benefits to consuming high doses of the compound. Specifically, he has shown that resveratrol hits an enzyme in the cell that activates a longevity gene, at least in animals so far. He tells The Salt that for mice and humans to see clinical effects, they'd have to consume 100 to 1,000 times the amount of resveratrol the Italians in the \u003cem>JAMA\u003c/em> study were getting, which came mostly from wine.\u003c/p>\n\u003cp>And about those resveratrol supplements? \"The evidence of supplements providing benefits is not conclusive,\" says Semba.\u003c/p>\n\u003cp>But you may as well keep drinking your favorite Zinfandel, Merlot or Sangiovese. Moderate alcohol consumption \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/12/156629783/nightly-glass-of-wine-may-protect-boomer-womens-bones\">may prevent\u003c/a> bone loss in older women. And Semba tells The Salt there are more than three-dozen polyphenols besides resveratrol in red wine that could be beneficial.\u003c/p>\n\u003cp>\"These polyphenols might be working in concert with each other,\" Semba says. \"It was just a leap of faith to assume it was resveratrol [having the health benefits]. It was an oversimplification.\"\u003c/p>\n\u003cp>You can also hold on to the chocolate: There's still pretty strong evidence that it may be good for the heart and waistline. We can thank \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/18/290922850/chocolate-turns-into-heart-helpers-by-gut-bacteria\">our gut microbes\u003c/a> for that. \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": "Red wine and chocolate may be good for you, but it's likely not from the resveratrol. A study finds that the antioxidant had no influence on longevity, cancer, heart disease or inflammation levels.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82047\" class=\"wp-caption aligncenter\" style=\"max-width: 1678px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000023453662medium_wide-c631819e0fa07c3a348c35dc2282998b2182101b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000023453662medium_wide-c631819e0fa07c3a348c35dc2282998b2182101b.jpg\" alt=\"There are more than three-dozen polyphenols in red wine that could be beneficial. But resveratrol may not have much influence on our health. Photo: iStockphoto\" width=\"1678\" height=\"944\" class=\"size-full wp-image-82047\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are more than three-dozen polyphenols in red wine that could be beneficial. But resveratrol may not have much influence on our health. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/13/311904587/resveratrol-may-not-be-the-elixir-in-red-wine-and-chocolate\">The Salt at NPR Food\u003c/a> (5/13/14)\u003c/p>\n\u003cp>If you've come to treat that daily glass of wine as your fountain of youth, it may be time to reconsider.\u003c/p>\n\u003cp>The notion that consuming wine and chocolate, two of our favorite vices, could lead to longer, healthier lives is a tantalizing one. Scientists first \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6423961\">hinted\u003c/a> at the possibility in 2006 after feeding obese mice a diet high in the compound resveratrol — which occurs naturally in grape skins, certain berries, chocolate and other plants. They noticed that the mice lived as long as obese mice that didn't get the compound. The ones who got the resveratrol also had fewer diseases associated with aging.\u003c/p>\n\u003cp>Soon, resveratrol became the darling trait of superfoods like berries and chocolate. Dr. Oz \u003ca href=\"http://www.oprah.com/health/Dr-Ozs-Ultimate-Anti-Aging-Checklist\">put\u003c/a> resveratrol-rich foods on his \"Ultimate Anti-Aging Checklist.\"\u003c/p>\n\u003cp>But resveratrol might not be the health booster it's been cracked up to be – at least if we're getting it from food alone. In a \u003ca href=\"http://archinte.jamanetwork.com/article.aspx?articleid=1868537\">study\u003c/a> published Monday in \u003cem>JAMA Internal Medicine\u003c/em>, a team of scientists report that dietary resveratrol had no apparent association with longevity or inflammation, or rates of cancer and cardiovascular disease.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopkinsmedicine.org/wilmer/employees/cvs/Semba.html\">Richard Semba\u003c/a>, of Johns Hopkins University's School of Medicine, led the study of 783 elderly adults from Tuscany's Chianti region, famed for its vineyards of Sangiovese. \u003c/p>\n\u003cp>First, the scientists analyzed samples of each participant's urine, which Semba calls \"the best method [for tracking dietary resveratrol]. It's the gold standard.\" Then, the researchers followed the 65-and-older men and women for the next nine years. What happened in that time suggests that the hype over resveratrol might be unfounded.\u003c/p>\n\u003cp>Thirty-four percent of the participants died — which was expected, since they were advanced in age. The thing is, urinary resveratrol levels in those who lived through the study were no higher or lower than those of the men and women who died before its conclusion. Nor did resveratrol levels appear to reduce the development of cancer or cardiovascular disease, which afflicted some participants who were free of the ailments when the research began.\u003c/p>\n\u003cp>The authors' conclusion? The resveratrol in our food has no measurable impact on our health.\u003c/p>\n\u003cp>But there's still a lingering question about whether consuming resveratrol in much higher doses might do us some good.\u003cbr>\u003ca href=\"http://www.hms.harvard.edu/dms/bbs/fac/sinclair.php\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hms.harvard.edu/dms/bbs/fac/sinclair.php\">David Sinclair\u003c/a>, with Harvard Medical School's department of genetics, is the author of the 2006 paper in \u003cem>Nature\u003c/em> that found that obese mice given high doses of resveratrol lived longer than overweight mice fed a diet without it.\u003c/p>\n\u003cp>Sinclair's findings also spurred interest in pharmaceutical development of resveratrol. He co-founded Sirtris Pharmaceuticals, a company that dabbled with a resveratrol drug before \u003ca href=\"http://www.xconomy.com/boston/2013/03/12/glaxosmithkline-shuts-down-sirtris-five-years-after-720m-buyout/\">it was shuttered\u003c/a> in 2013. Sales of resveratrol supplements in the U.S., meanwhile, \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1550413112003993\">have grown\u003c/a> to more than $30 million annually.\u003c/p>\n\u003cp>Sinclair \u003ca href=\"http://www.npr.org/2013/03/08/173821482/can-the-anti-aging-secret-be-found-in-red-wine\">maintains\u003c/a> that there may be benefits to consuming high doses of the compound. Specifically, he has shown that resveratrol hits an enzyme in the cell that activates a longevity gene, at least in animals so far. He tells The Salt that for mice and humans to see clinical effects, they'd have to consume 100 to 1,000 times the amount of resveratrol the Italians in the \u003cem>JAMA\u003c/em> study were getting, which came mostly from wine.\u003c/p>\n\u003cp>And about those resveratrol supplements? \"The evidence of supplements providing benefits is not conclusive,\" says Semba.\u003c/p>\n\u003cp>But you may as well keep drinking your favorite Zinfandel, Merlot or Sangiovese. Moderate alcohol consumption \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/12/156629783/nightly-glass-of-wine-may-protect-boomer-womens-bones\">may prevent\u003c/a> bone loss in older women. And Semba tells The Salt there are more than three-dozen polyphenols besides resveratrol in red wine that could be beneficial.\u003c/p>\n\u003cp>\"These polyphenols might be working in concert with each other,\" Semba says. \"It was just a leap of faith to assume it was resveratrol [having the health benefits]. It was an oversimplification.\"\u003c/p>\n\u003cp>You can also hold on to the chocolate: There's still pretty strong evidence that it may be good for the heart and waistline. We can thank \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/18/290922850/chocolate-turns-into-heart-helpers-by-gut-bacteria\">our gut microbes\u003c/a> for that. \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": "Why Take-And-Bake Pizza Is Giving The Tax Guys A Headache",
"title": "Why Take-And-Bake Pizza Is Giving The Tax Guys A Headache",
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"content": "\u003cfigure id=\"attachment_81954\" class=\"wp-caption aligncenter\" style=\"max-width: 1685px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11282178483_d5cd67f9ae_o-9609323c490c63f4c01760204b4639a58498cf78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11282178483_d5cd67f9ae_o-9609323c490c63f4c01760204b4639a58498cf78.jpg\" alt=\"Papa Murphy's is a chain that sells take-and-bake pizza. It built its name on low prices, and a willingness to accept food stamps. But now that may be in jeopardy. Photo: Nicholas Eckhart/Flickr\" width=\"1685\" height=\"1263\" class=\"size-full wp-image-81954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Papa Murphy's is a chain that sells take-and-bake pizza. It built its name on low prices, and a willingness to accept food stamps. But now that may be in jeopardy. Photo: Nicholas Eckhart/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/12/310999067/why-take-and-bake-pizza-is-giving-tax-guys-a-headache\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140512_me_why_take-and-bake_pizza_is_giving_tax_guys_a_headache.mp3\"] \u003c/p>\n\u003cp>by Miles Bryan, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/12/310999067/why-take-and-bake-pizza-is-giving-tax-guys-a-headache\">The Salt at NPR Food\u003c/a> (5/12/14)\u003c/p>\n\u003cp>In 24 states, a Hershey bar is candy but a Twix is not. That's because a Twix contains flour, and in those states — which all share a sales tax code — candy is defined as being flour-free. And since groceries aren't taxed, you'll pay tax for the Hershey but not for the Twix.\u003c/p>\n\u003cp>If that seems strange, consider the case of take-and-bake pizza — uncooked pies you take home and bake later. Take-and-bake is at the center of an ongoing tax-code debate. Many states consider it a grocery item, like eggs or flour. But now they're re-evaluating whether take-and-bake should be tax-free.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pattyspizza.com/\">Patty's Pizza\u003c/a> in Los Angeles sells take-and-bake mostly wholesale, to places like grocery stores and hotels. But you can still stop in for just a pie or two.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Val Everett stops in to grab a barbecue chicken pizza and a pepperoni pizza on her way home from work.\u003c/p>\n\u003cp>\"It's going to be 16,\" the cashier says.\u003c/p>\n\u003cp>That's an even $16 — no sales tax. In California and many other states, take-and-bake pizza is considered a grocery item like eggs or flour, so it's not taxed.\u003c/p>\n\u003cp>Everett didn't know that she wasn't being taxed on her pizza. Like most people, sales tax isn't something that is on her mind very often. But she says that the dollar or two saved does matter to her.\u003c/p>\n\u003cp>\"If I can save a few dollars on gas, I'll go to that gas station,\" she says. \"So if I can save a few dollars on pizza? Sure.\"\u003c/p>\n\u003cp>Some of you are thinking that a buck more or a buck less per pizza isn't that big of a deal. But multiply that by the 3 billion pizzas sold in the U.S. each year, and it adds up to a lot of dough.\u003c/p>\n\u003cp>And if you have food stamps, you can only spend them on food that isn't charged sales tax. All of that adds up to savings for the cost-conscious. And a whole lot of business for some pizza shops.\u003c/p>\n\u003cp>\u003ca href=\"http://www.papamurphys.com/alt?utm_expid=7677397-0.W6uN2ZnMTLm9mZ3Jn84M6w.1&utm_referrer=https%3A%2F%2Fwww.google.com%2F\">Papa Murphy's\u003c/a>, the supersized chain version of Patty's Pizza, has locations in 37 states, most of which don't tax take-and-bake.\u003c/p>\n\u003cp>The company built its name in part on low prices and a willingness to accept food stamps. But now that may be in jeopardy. It started last year when a tax lawyer named Mike Herald got a call from a Papa Murphy's franchise owner with a question.\u003c/p>\n\u003cp>\"I had a franchisee call up to see if the pizzas were taxable in Wisconsin,\" he says.\u003c/p>\n\u003cp>Herald called around, but nobody had a clear answer. It was made in store, but you definitely couldn't eat it right away — unless you like raw dough.\u003c/p>\n\u003cp>\"We ended up calling the state and discussing it with them,\" Herald says. The answers ranged from \"definitely it's taxable\" to \"maybe it's taxable\" to \"why are you asking?\"\u003c/p>\n\u003cp>Wisconsin bounced the question up to the \u003ca href=\"http://www.streamlinedsalestax.org/\">Streamlined Sales Governing Tax Board\u003c/a>, a group that hashes out sales tax code for Wisconsin and 23 other states, including New Jersey and Ohio.\u003c/p>\n\u003cp>\"When you are looking at crafting these definitions, you are looking at clear, bright line tests. You want to take the subjectivity out of it,\" says Craig Johnson, the board's executive director.\u003c/p>\n\u003cp>But that's not always easy. Issues like take-and-bake pizza and what constitutes a candy bar have been giving tax guys headaches for years. The problem is that more and more foods are straddling the line between prepared and unprepared, taxable and nontaxable.\u003c/p>\n\u003cp>That's why groups like the Tax Board have to try to keep that line clear, says Kirk Stark, a law professor at the University of California, Los Angeles — even when that means saying things like a Twix bar isn't really candy.\u003c/p>\n\u003cp>\"In some ways the line that they are being asked to draw is an indefensible line,\" he says. \"As a result, we get these zany, incomprehensible distinctions.\"\u003c/p>\n\u003cp>Marshmallows are a classic example, Stark says. For a long time, in many states, small marshmallows were not taxed but large marshmallows were.\u003c/p>\n\u003cp>\"The theory there was you were more likely to be using small marshmallows in baking; large marshmallows were more in the nature of candy or a treat, and those were taxed,\" he says.\u003c/p>\n\u003cp>Without a complete overhaul of how sales tax is applied to food, issues like these are just going to keep coming, Stark says. As for take-and-bake pizza, the Tax Board is set to offer its recommendations later this week. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n",
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"excerpt": "These days more and more foods are straddling the line between prepared and unprepared, taxable and nontaxable. And that leaves policymakers with a strange conundrum: what to do about pizza.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81954\" class=\"wp-caption aligncenter\" style=\"max-width: 1685px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11282178483_d5cd67f9ae_o-9609323c490c63f4c01760204b4639a58498cf78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11282178483_d5cd67f9ae_o-9609323c490c63f4c01760204b4639a58498cf78.jpg\" alt=\"Papa Murphy's is a chain that sells take-and-bake pizza. It built its name on low prices, and a willingness to accept food stamps. But now that may be in jeopardy. Photo: Nicholas Eckhart/Flickr\" width=\"1685\" height=\"1263\" class=\"size-full wp-image-81954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Papa Murphy's is a chain that sells take-and-bake pizza. It built its name on low prices, and a willingness to accept food stamps. But now that may be in jeopardy. Photo: Nicholas Eckhart/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/12/310999067/why-take-and-bake-pizza-is-giving-tax-guys-a-headache\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Miles Bryan, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/12/310999067/why-take-and-bake-pizza-is-giving-tax-guys-a-headache\">The Salt at NPR Food\u003c/a> (5/12/14)\u003c/p>\n\u003cp>In 24 states, a Hershey bar is candy but a Twix is not. That's because a Twix contains flour, and in those states — which all share a sales tax code — candy is defined as being flour-free. And since groceries aren't taxed, you'll pay tax for the Hershey but not for the Twix.\u003c/p>\n\u003cp>If that seems strange, consider the case of take-and-bake pizza — uncooked pies you take home and bake later. Take-and-bake is at the center of an ongoing tax-code debate. Many states consider it a grocery item, like eggs or flour. But now they're re-evaluating whether take-and-bake should be tax-free.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pattyspizza.com/\">Patty's Pizza\u003c/a> in Los Angeles sells take-and-bake mostly wholesale, to places like grocery stores and hotels. But you can still stop in for just a pie or two.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Val Everett stops in to grab a barbecue chicken pizza and a pepperoni pizza on her way home from work.\u003c/p>\n\u003cp>\"It's going to be 16,\" the cashier says.\u003c/p>\n\u003cp>That's an even $16 — no sales tax. In California and many other states, take-and-bake pizza is considered a grocery item like eggs or flour, so it's not taxed.\u003c/p>\n\u003cp>Everett didn't know that she wasn't being taxed on her pizza. Like most people, sales tax isn't something that is on her mind very often. But she says that the dollar or two saved does matter to her.\u003c/p>\n\u003cp>\"If I can save a few dollars on gas, I'll go to that gas station,\" she says. \"So if I can save a few dollars on pizza? Sure.\"\u003c/p>\n\u003cp>Some of you are thinking that a buck more or a buck less per pizza isn't that big of a deal. But multiply that by the 3 billion pizzas sold in the U.S. each year, and it adds up to a lot of dough.\u003c/p>\n\u003cp>And if you have food stamps, you can only spend them on food that isn't charged sales tax. All of that adds up to savings for the cost-conscious. And a whole lot of business for some pizza shops.\u003c/p>\n\u003cp>\u003ca href=\"http://www.papamurphys.com/alt?utm_expid=7677397-0.W6uN2ZnMTLm9mZ3Jn84M6w.1&utm_referrer=https%3A%2F%2Fwww.google.com%2F\">Papa Murphy's\u003c/a>, the supersized chain version of Patty's Pizza, has locations in 37 states, most of which don't tax take-and-bake.\u003c/p>\n\u003cp>The company built its name in part on low prices and a willingness to accept food stamps. But now that may be in jeopardy. It started last year when a tax lawyer named Mike Herald got a call from a Papa Murphy's franchise owner with a question.\u003c/p>\n\u003cp>\"I had a franchisee call up to see if the pizzas were taxable in Wisconsin,\" he says.\u003c/p>\n\u003cp>Herald called around, but nobody had a clear answer. It was made in store, but you definitely couldn't eat it right away — unless you like raw dough.\u003c/p>\n\u003cp>\"We ended up calling the state and discussing it with them,\" Herald says. The answers ranged from \"definitely it's taxable\" to \"maybe it's taxable\" to \"why are you asking?\"\u003c/p>\n\u003cp>Wisconsin bounced the question up to the \u003ca href=\"http://www.streamlinedsalestax.org/\">Streamlined Sales Governing Tax Board\u003c/a>, a group that hashes out sales tax code for Wisconsin and 23 other states, including New Jersey and Ohio.\u003c/p>\n\u003cp>\"When you are looking at crafting these definitions, you are looking at clear, bright line tests. You want to take the subjectivity out of it,\" says Craig Johnson, the board's executive director.\u003c/p>\n\u003cp>But that's not always easy. Issues like take-and-bake pizza and what constitutes a candy bar have been giving tax guys headaches for years. The problem is that more and more foods are straddling the line between prepared and unprepared, taxable and nontaxable.\u003c/p>\n\u003cp>That's why groups like the Tax Board have to try to keep that line clear, says Kirk Stark, a law professor at the University of California, Los Angeles — even when that means saying things like a Twix bar isn't really candy.\u003c/p>\n\u003cp>\"In some ways the line that they are being asked to draw is an indefensible line,\" he says. \"As a result, we get these zany, incomprehensible distinctions.\"\u003c/p>\n\u003cp>Marshmallows are a classic example, Stark says. For a long time, in many states, small marshmallows were not taxed but large marshmallows were.\u003c/p>\n\u003cp>\"The theory there was you were more likely to be using small marshmallows in baking; large marshmallows were more in the nature of candy or a treat, and those were taxed,\" he says.\u003c/p>\n\u003cp>Without a complete overhaul of how sales tax is applied to food, issues like these are just going to keep coming, Stark says. As for take-and-bake pizza, the Tax Board is set to offer its recommendations later this week. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sriracha Maker Says Factory Will Remain In California",
"title": "Sriracha Maker Says Factory Will Remain In California",
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"content": "\u003cfigure id=\"attachment_81947\" class=\"wp-caption aligncenter\" style=\"max-width: 2994px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sriracha_wide-f5e0cf03d274f70cf8bd934fc5f0459eda153b5b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sriracha_wide-f5e0cf03d274f70cf8bd934fc5f0459eda153b5b.jpg\" alt=\"Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif. CEO David Tran has been at odds with the local city council over the smells emitted by the sauce factory. Photo: Nick Ut/AP\" width=\"2994\" height=\"1685\" class=\"size-full wp-image-81947\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif. CEO David Tran has been at odds with the local city council over the smells emitted by the sauce factory. Photo: Nick Ut/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/codeswitch/2014/05/12/311719864/sriracha-maker-says-factory-will-remain-in-california\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140512_me_sriracha_maker_says_factory_will_remain_in_california.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100211/karen-grigsby-bates\">Karen Grigsby Bates\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/codeswitch/2014/05/12/311719864/sriracha-maker-says-factory-will-remain-in-california\">Code Switch at NPR\u003c/a> (5/12/14)\u003c/p>\n\u003cp>Sriracha hot sauce maker Huy Fong Foods has been tussling with the city council of Irwindale, Calif., near Los Angeles for months now over whether the factory's spicy smells harm its neighbors. There's been legal action and suggested fixes, but also pleas from other cities for the company to consider moving there.\u003c/p>\n\u003cp>David Tran, the CEO of Huy Fong, says he escaped from Vietnam almost 35 years ago to be free of the communist government there and its many intrusions.\u003c/p>\n\u003cp>\"Today, I feel almost the same. Even now, we live in [the] USA, and my feeling, the government, not a big difference,\" Tran says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Irwindale's city attorney, Fred Galante, says the city loves having the cult condiment factory but must pay attention to the health of residents.\u003c/p>\n\u003cp>\"It's difficult to tell a resident that suffers from asthma or their child that suffers from asthma, 'Sorry, we do not want to be considered business-unfriendly; just keep your child indoors,' \" Galante says.\u003c/p>\n\u003cp>It's a tough call, because Sriracha is a glamorous commodity. \u003cem>Bon Appetit\u003c/em> named it one of its favorite foods last year. Chili-heads began to hoard it when it looked like Huy Fong might be forced to stop making it.\u003c/p>\n\u003cp>Food writer Andrea Nguyen says Huy Fong Sriracha appeals to a certain palate.\u003c/p>\n\u003cp>\"For people who are seeking to turn their bland food into bold food very quickly, the Huy Fong stuff will definitely do it,\" Nguyen says.\u003c/p>\n\u003cp>The Huy Fong stuff is now an $80 million business, made in a 600,000-square-foot plant.\u003c/p>\n\u003cp>Tran designed the plant to be self-sufficient. The peppers are ground here and stored in huge plastic tubs manufactured on-site. The sauce is mixed and bottled on-site. Even the machines are repaired on-site.\u003c/p>\n\u003cp>Sitting in his conference room, where a credenza displays the three chili sauces Huy Fong makes, Tran refers to the plant he designed to his specifications as his \"loved one.\"\u003c/p>\n\u003cp>And he's wounded that Irwindale's government is finding his loved one not so attractive anymore. But there are other suitors. Since the rumble with Irwindale, almost two-dozen cities have urged Tran to relocate to their part of the country. For a while, he actually considered it.\u003c/p>\n\u003cp>City attorney Fred Galante says the problem can be fixed, and he hopes it doesn't come to a move.\u003c/p>\n\u003cp>\"We continue to try to work this out informally,\" he says.\u003c/p>\n\u003cp>And after thinking it over, Tran has decided to stay in his Irwindale factory. He has lived in California for more than 30 years, and he says he's not planning to move.\u003c/p>\n\u003cp>But he might open another site, outside Southern California. An additional location would allow him to keep up with the ever-growing demand for Sriracha and develop an added source for peppers, in case climate change threatens his current supply.\u003c/p>\n\u003cp>There is also the allure of less regulation.\u003c/p>\n\u003cp>On Monday, Texas state Rep. Jason Villalba is visiting with a contingent of business and agricultural people to urge Tran to consider expanding to the Lone Star state. Soon they will be countered by Rep. Tony Cardenas, who'd like to keep the business in Southern California, if not his San Fernando Valley district — all promising to do right by Tran's loved one. \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": "After months of tussling with the city council over the smells emitted by his factory, Sriracha maker David Tran says he might expand his business, but the main operation will not relocate.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81947\" class=\"wp-caption aligncenter\" style=\"max-width: 2994px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sriracha_wide-f5e0cf03d274f70cf8bd934fc5f0459eda153b5b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sriracha_wide-f5e0cf03d274f70cf8bd934fc5f0459eda153b5b.jpg\" alt=\"Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif. CEO David Tran has been at odds with the local city council over the smells emitted by the sauce factory. Photo: Nick Ut/AP\" width=\"2994\" height=\"1685\" class=\"size-full wp-image-81947\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif. CEO David Tran has been at odds with the local city council over the smells emitted by the sauce factory. Photo: Nick Ut/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/codeswitch/2014/05/12/311719864/sriracha-maker-says-factory-will-remain-in-california\">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/2100211/karen-grigsby-bates\">Karen Grigsby Bates\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/codeswitch/2014/05/12/311719864/sriracha-maker-says-factory-will-remain-in-california\">Code Switch at NPR\u003c/a> (5/12/14)\u003c/p>\n\u003cp>Sriracha hot sauce maker Huy Fong Foods has been tussling with the city council of Irwindale, Calif., near Los Angeles for months now over whether the factory's spicy smells harm its neighbors. There's been legal action and suggested fixes, but also pleas from other cities for the company to consider moving there.\u003c/p>\n\u003cp>David Tran, the CEO of Huy Fong, says he escaped from Vietnam almost 35 years ago to be free of the communist government there and its many intrusions.\u003c/p>\n\u003cp>\"Today, I feel almost the same. Even now, we live in [the] USA, and my feeling, the government, not a big difference,\" Tran says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Irwindale's city attorney, Fred Galante, says the city loves having the cult condiment factory but must pay attention to the health of residents.\u003c/p>\n\u003cp>\"It's difficult to tell a resident that suffers from asthma or their child that suffers from asthma, 'Sorry, we do not want to be considered business-unfriendly; just keep your child indoors,' \" Galante says.\u003c/p>\n\u003cp>It's a tough call, because Sriracha is a glamorous commodity. \u003cem>Bon Appetit\u003c/em> named it one of its favorite foods last year. Chili-heads began to hoard it when it looked like Huy Fong might be forced to stop making it.\u003c/p>\n\u003cp>Food writer Andrea Nguyen says Huy Fong Sriracha appeals to a certain palate.\u003c/p>\n\u003cp>\"For people who are seeking to turn their bland food into bold food very quickly, the Huy Fong stuff will definitely do it,\" Nguyen says.\u003c/p>\n\u003cp>The Huy Fong stuff is now an $80 million business, made in a 600,000-square-foot plant.\u003c/p>\n\u003cp>Tran designed the plant to be self-sufficient. The peppers are ground here and stored in huge plastic tubs manufactured on-site. The sauce is mixed and bottled on-site. Even the machines are repaired on-site.\u003c/p>\n\u003cp>Sitting in his conference room, where a credenza displays the three chili sauces Huy Fong makes, Tran refers to the plant he designed to his specifications as his \"loved one.\"\u003c/p>\n\u003cp>And he's wounded that Irwindale's government is finding his loved one not so attractive anymore. But there are other suitors. Since the rumble with Irwindale, almost two-dozen cities have urged Tran to relocate to their part of the country. For a while, he actually considered it.\u003c/p>\n\u003cp>City attorney Fred Galante says the problem can be fixed, and he hopes it doesn't come to a move.\u003c/p>\n\u003cp>\"We continue to try to work this out informally,\" he says.\u003c/p>\n\u003cp>And after thinking it over, Tran has decided to stay in his Irwindale factory. He has lived in California for more than 30 years, and he says he's not planning to move.\u003c/p>\n\u003cp>But he might open another site, outside Southern California. An additional location would allow him to keep up with the ever-growing demand for Sriracha and develop an added source for peppers, in case climate change threatens his current supply.\u003c/p>\n\u003cp>There is also the allure of less regulation.\u003c/p>\n\u003cp>On Monday, Texas state Rep. Jason Villalba is visiting with a contingent of business and agricultural people to urge Tran to consider expanding to the Lone Star state. Soon they will be countered by Rep. Tony Cardenas, who'd like to keep the business in Southern California, if not his San Fernando Valley district — all promising to do right by Tran's loved one. \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": "As Craft Beer Starts Gushing, Its Essence Gets Watered Down",
"title": "As Craft Beer Starts Gushing, Its Essence Gets Watered Down",
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"content": "\u003cfigure id=\"attachment_81762\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craft-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craft-beer.jpg\" alt=\"Confused about what constitutes a craft beer? You're not alone. Photo: Andrew Lichtenstein/Corbis\" width=\"1120\" height=\"745\" class=\"size-full wp-image-81762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Confused about what constitutes a craft beer? You're not alone. Photo: Andrew Lichtenstein/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/09/310803011/as-craft-beer-starts-gushing-its-essence-gets-watered-down\">The Salt at NPR Food\u003c/a> (5/9/14)\u003c/p>\n\u003cp>There was once a time when it was easy to throw around the term \"craft beer\" and know exactly what you were talking about. For decades, craft was the way to differentiate small, independently owned breweries – and the beer they make – from the brewing giants like Coors, Budweiser and Pabst Blue Ribbon.\u003c/p>\n\u003cp>But the line separating craft brewers from large multinational companies is growing blurrier. Small breweries are transforming into big ones, while big breweries are masquerading as small brands, selling \"crafty\" knockoff beers in an attempt to lure customers from the craft beer market.\u003c/p>\n\u003cp>Part of the confusion over what craft beer means has come from within the craft beer community itself. The \u003ca href=\"http://www.brewersassociation.org/\" target=\"_blank\">Brewers Association\u003c/a>, a Colorado industry group that serves as a voice for craft brewers, has changed its definition multiple times.\u003c/p>\n\u003cp>In February, the organization eliminated a long-standing requirement that a craft brewery must make at least half of its product, as well as its \"flagship\" beer, from only barley malt — not sugar from rice or corn, which large breweries commonly rely on to make thinly flavored lagers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The amendment means \u003ca href=\"http://www.yuengling.com/\" target=\"_blank\">Yuengling & Sons, Inc.\u003c/a>, the largest American-owned brewery, will soon join the Brewers Association's voting membership as a \"craft\" brewery, according to Julia Herz, a spokeswoman with the association. She says the change also brought \u003ca href=\"http://schellsbrewery.com/our-beers/\" target=\"_blank\">August Schell\u003c/a> and \u003ca href=\"http://narragansettbeer.com/?age-verified=db146a313e\" target=\"_blank\">Narragansett\u003c/a>, and their respective flagship lagers, into the craft category.\u003c/p>\n\u003cp>But the change is not going over well with some producers already squarely in the craft category. Dan Del Grande, owner and brewer of \u003ca href=\"http://bisonbrew.com/\" target=\"_blank\">Bison Organic Beer\u003c/a>, based in Berkeley, Calif., feels the allowance of rice, corn and other alternative sugar sources as main ingredients in craft brewing will compromise the beer.\u003c/p>\n\u003cp>\"I think the Brewers Association has watered down the meaning of craft beer, and of good beer,\" he says.\u003c/p>\n\u003cp>The ballooning of craft breweries is another contentious issue. In 2010, the Boston Beer Company, maker of Sam Adams, was fast on track to outgrow the craft category's limit of two million barrels per year. So the Brewers Association, apparently as a favor to Boston Beer,\u003cstrong>\u003c/strong> \u003ca href=\"http://www.brewersassociation.org/pages/media/press-releases/show?title=brewers-association-announces-revised-craft-brewer-definition\" target=\"_blank\">increased the annual cap\u003c/a> to six million barrels, allowing the brewery to remain in the craft club.\u003c/p>\n\u003cp>Del Grande thinks breweries that make more than about 200,000 barrels of beer per year should not be recognized as craft. They especially should not be receiving the lobbying and marketing support that the Brewers Association offers to craft breweries, he says.\u003c/p>\n\u003cp>\"Frankly, those guys don't need the help,\" he says\u003cstrong>.\u003c/strong>\u003c/p>\n\u003cp>But Herz of the Brewers Association says the higher cap was meant simply to keep a founding member of the craft brewing world in the community.\u003c/p>\n\u003cp>\"Our board of directors decided not to penalize the most rapidly growing of our craft brewers for coming of age, for success,\" she tells The Salt. \"The definition of craft has evolved as the industry evolves.\"\u003c/p>\n\u003cp>As of 2012, 25 craft breweries had passed the 100,000-barrel benchmark, according to the Brewers Association. Sierra Nevada is poised to pass one million barrels this year and New Belgium's facility has a capacity of about 900,000.\u003c/p>\n\u003cfigure id=\"attachment_81756\" class=\"wp-caption aligncenter\" style=\"max-width: 1203px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/growth-small_hr-69e2a3a49b55a271959315eaaccdaddaa6193cae.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/growth-small_hr-69e2a3a49b55a271959315eaaccdaddaa6193cae.png\" alt=\"Craft breweries now make up 98 percent of all U.S. operating breweries. Of course, overall sales are still dwarfed by traditional beers. Infographic: Courtesy of the Brewers Association\" width=\"1203\" height=\"902\" class=\"size-full wp-image-81756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craft breweries now make up 98 percent of all U.S. operating breweries. Of course, overall sales are still dwarfed by traditional beers. Infographic: Courtesy of the Brewers Association\u003c/figcaption>\u003c/figure>\n\u003cp>Stone, based in San Diego, is also thriving and in search of an East Coast location to open a new brewery, according to a company rep. Lagunitas Brewing Company out of Petaluma, Calif., is now producing about half a million barrels and has just launched a new brewery in Chicago that could roughly double its capacity.\u003c/p>\n\u003cp>But Del Grande feels strongly that such breweries have outgrown the craft category.\u003c/p>\n\u003cp>\"To me, craft means artisan,\" he says. \"Once an enterprise scales up, the beer is no longer craft. It becomes a brand with lots and lots of employees, and you can't point to a small team of individuals who are responsible for the art.\"\u003c/p>\n\u003cp>Tony Magee, the founder of Lagunitas, disagrees. He says craft breweries, no matter how big they get, will always be fundamentally different than large global brands.\u003c/p>\n\u003cp>\"Even if we grow to be a 10-million barrel brewery, my brewery will not resemble that of a big brewery,\" he says. \"There are important material differences between their facility and mine.\" Brewing with rice and corn requires specialized equipment, he says. So does brewing with barley and large amounts of whole hops, as most craft breweries do. \"Budweiser, Coors and Guinness are so optimized to make their own beer that they probably couldn't make mine if they wanted to,\" Magee says.\u003c/p>\n\u003cp>But they are trying — with widely distributed craft imitation brands, like MillerCoors' \u003ca href=\"http://www.millercoors.com/News-Center/Latest-News/blue-moon-brewing-company-seasonal-re-launch.aspx\" target=\"_blank\">Blue Moon\u003c/a>, and \u003ca href=\"http://www.shocktopbeer.com/s/\" target=\"_blank\">Shock Top\u003c/a>, made by the company that produces Budweiser, Anheuser-Busch.\u003c/p>\n\u003cp>This is hardly surprising, considering how fast craft breweries, and their sales, are growing. In 1978, there were only 89 \u003ca href=\"http://www.brewersassociation.org/pages/business-tools/craft-brewing-statistics/number-of-breweries\" target=\"_blank\">breweries in \u003c/a>\u003ca href=\"http://www.brewersassociation.org/pages/business-tools/craft-brewing-statistics/number-of-breweries\" target=\"_blank\">America\u003c/a>. Today, the U.S. is home to about 2,800 breweries and 94 percent of them are making less than 15,000 barrels each year, Herz says.\u003c/p>\n\u003cp>Craft beer still only accounts for about 8 percent of the \u003ca href=\"https://www.brewersassociation.org/pages/business-tools/craft-brewing-statistics/beer-sales\">$100 billion\u003c/a> U.S. beer market — but industry heads expect that figure to reach 20 percent by 2020. Much of that growth will occur in the breweries selling more than 100,000 barrels per year — the big boys.\u003c/p>\n\u003cp>The heavyweight companies are also buying up craft breweries to get in on the action. Widmer Bros. and Goose Island, both once popular independent craft brands, have each been purchased by Anheuser-Busch.\u003c/p>\n\u003cp>Marty Jones, a longtime craft beer publicist in Fort Collins, Col., believes the parent companies of these brands need to be disclosed on labels and billboards.\u003c/p>\n\u003cp>\"It's absolutely dishonest when giant breweries portray themselves as little guys when they aren't,\" Jones says.\u003c/p>\n\u003cp>The Brewers Association recognized the issue of imitation craft beers in 2012 and launched an educational campaign under the \"\u003ca href=\"https://www.brewersassociation.org/pages/media/press-releases/show?title=craft-vs-crafty-a-statement-from-the-brewers-association\" target=\"_blank\">craft versus crafty\u003c/a>\" slogan to clarify what beers were truly in the craft category.\u003c/p>\n\u003cp>Del Grande at Bison, who says he is already frustrated by larger craft companies competing for scarce retail shelf space, believes that in several years, competition from corporate \"crafty\" beer brands could begin cutting into his sales.\u003c/p>\n\u003cp>Magee of Lagunitas seems only amused. He says the attempts by giant breweries at making craft-like beers is a boost for craft beer. \"They're basically telling their customers, 'Hey, go and try some craft beer,' \" Magee says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"The big guys are now parodying us,\" he adds. \"They're running out of ideas.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81762\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craft-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craft-beer.jpg\" alt=\"Confused about what constitutes a craft beer? You're not alone. Photo: Andrew Lichtenstein/Corbis\" width=\"1120\" height=\"745\" class=\"size-full wp-image-81762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Confused about what constitutes a craft beer? You're not alone. Photo: Andrew Lichtenstein/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/09/310803011/as-craft-beer-starts-gushing-its-essence-gets-watered-down\">The Salt at NPR Food\u003c/a> (5/9/14)\u003c/p>\n\u003cp>There was once a time when it was easy to throw around the term \"craft beer\" and know exactly what you were talking about. For decades, craft was the way to differentiate small, independently owned breweries – and the beer they make – from the brewing giants like Coors, Budweiser and Pabst Blue Ribbon.\u003c/p>\n\u003cp>But the line separating craft brewers from large multinational companies is growing blurrier. Small breweries are transforming into big ones, while big breweries are masquerading as small brands, selling \"crafty\" knockoff beers in an attempt to lure customers from the craft beer market.\u003c/p>\n\u003cp>Part of the confusion over what craft beer means has come from within the craft beer community itself. The \u003ca href=\"http://www.brewersassociation.org/\" target=\"_blank\">Brewers Association\u003c/a>, a Colorado industry group that serves as a voice for craft brewers, has changed its definition multiple times.\u003c/p>\n\u003cp>In February, the organization eliminated a long-standing requirement that a craft brewery must make at least half of its product, as well as its \"flagship\" beer, from only barley malt — not sugar from rice or corn, which large breweries commonly rely on to make thinly flavored lagers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The amendment means \u003ca href=\"http://www.yuengling.com/\" target=\"_blank\">Yuengling & Sons, Inc.\u003c/a>, the largest American-owned brewery, will soon join the Brewers Association's voting membership as a \"craft\" brewery, according to Julia Herz, a spokeswoman with the association. She says the change also brought \u003ca href=\"http://schellsbrewery.com/our-beers/\" target=\"_blank\">August Schell\u003c/a> and \u003ca href=\"http://narragansettbeer.com/?age-verified=db146a313e\" target=\"_blank\">Narragansett\u003c/a>, and their respective flagship lagers, into the craft category.\u003c/p>\n\u003cp>But the change is not going over well with some producers already squarely in the craft category. Dan Del Grande, owner and brewer of \u003ca href=\"http://bisonbrew.com/\" target=\"_blank\">Bison Organic Beer\u003c/a>, based in Berkeley, Calif., feels the allowance of rice, corn and other alternative sugar sources as main ingredients in craft brewing will compromise the beer.\u003c/p>\n\u003cp>\"I think the Brewers Association has watered down the meaning of craft beer, and of good beer,\" he says.\u003c/p>\n\u003cp>The ballooning of craft breweries is another contentious issue. In 2010, the Boston Beer Company, maker of Sam Adams, was fast on track to outgrow the craft category's limit of two million barrels per year. So the Brewers Association, apparently as a favor to Boston Beer,\u003cstrong>\u003c/strong> \u003ca href=\"http://www.brewersassociation.org/pages/media/press-releases/show?title=brewers-association-announces-revised-craft-brewer-definition\" target=\"_blank\">increased the annual cap\u003c/a> to six million barrels, allowing the brewery to remain in the craft club.\u003c/p>\n\u003cp>Del Grande thinks breweries that make more than about 200,000 barrels of beer per year should not be recognized as craft. They especially should not be receiving the lobbying and marketing support that the Brewers Association offers to craft breweries, he says.\u003c/p>\n\u003cp>\"Frankly, those guys don't need the help,\" he says\u003cstrong>.\u003c/strong>\u003c/p>\n\u003cp>But Herz of the Brewers Association says the higher cap was meant simply to keep a founding member of the craft brewing world in the community.\u003c/p>\n\u003cp>\"Our board of directors decided not to penalize the most rapidly growing of our craft brewers for coming of age, for success,\" she tells The Salt. \"The definition of craft has evolved as the industry evolves.\"\u003c/p>\n\u003cp>As of 2012, 25 craft breweries had passed the 100,000-barrel benchmark, according to the Brewers Association. Sierra Nevada is poised to pass one million barrels this year and New Belgium's facility has a capacity of about 900,000.\u003c/p>\n\u003cfigure id=\"attachment_81756\" class=\"wp-caption aligncenter\" style=\"max-width: 1203px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/growth-small_hr-69e2a3a49b55a271959315eaaccdaddaa6193cae.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/growth-small_hr-69e2a3a49b55a271959315eaaccdaddaa6193cae.png\" alt=\"Craft breweries now make up 98 percent of all U.S. operating breweries. Of course, overall sales are still dwarfed by traditional beers. Infographic: Courtesy of the Brewers Association\" width=\"1203\" height=\"902\" class=\"size-full wp-image-81756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craft breweries now make up 98 percent of all U.S. operating breweries. Of course, overall sales are still dwarfed by traditional beers. Infographic: Courtesy of the Brewers Association\u003c/figcaption>\u003c/figure>\n\u003cp>Stone, based in San Diego, is also thriving and in search of an East Coast location to open a new brewery, according to a company rep. Lagunitas Brewing Company out of Petaluma, Calif., is now producing about half a million barrels and has just launched a new brewery in Chicago that could roughly double its capacity.\u003c/p>\n\u003cp>But Del Grande feels strongly that such breweries have outgrown the craft category.\u003c/p>\n\u003cp>\"To me, craft means artisan,\" he says. \"Once an enterprise scales up, the beer is no longer craft. It becomes a brand with lots and lots of employees, and you can't point to a small team of individuals who are responsible for the art.\"\u003c/p>\n\u003cp>Tony Magee, the founder of Lagunitas, disagrees. He says craft breweries, no matter how big they get, will always be fundamentally different than large global brands.\u003c/p>\n\u003cp>\"Even if we grow to be a 10-million barrel brewery, my brewery will not resemble that of a big brewery,\" he says. \"There are important material differences between their facility and mine.\" Brewing with rice and corn requires specialized equipment, he says. So does brewing with barley and large amounts of whole hops, as most craft breweries do. \"Budweiser, Coors and Guinness are so optimized to make their own beer that they probably couldn't make mine if they wanted to,\" Magee says.\u003c/p>\n\u003cp>But they are trying — with widely distributed craft imitation brands, like MillerCoors' \u003ca href=\"http://www.millercoors.com/News-Center/Latest-News/blue-moon-brewing-company-seasonal-re-launch.aspx\" target=\"_blank\">Blue Moon\u003c/a>, and \u003ca href=\"http://www.shocktopbeer.com/s/\" target=\"_blank\">Shock Top\u003c/a>, made by the company that produces Budweiser, Anheuser-Busch.\u003c/p>\n\u003cp>This is hardly surprising, considering how fast craft breweries, and their sales, are growing. In 1978, there were only 89 \u003ca href=\"http://www.brewersassociation.org/pages/business-tools/craft-brewing-statistics/number-of-breweries\" target=\"_blank\">breweries in \u003c/a>\u003ca href=\"http://www.brewersassociation.org/pages/business-tools/craft-brewing-statistics/number-of-breweries\" target=\"_blank\">America\u003c/a>. Today, the U.S. is home to about 2,800 breweries and 94 percent of them are making less than 15,000 barrels each year, Herz says.\u003c/p>\n\u003cp>Craft beer still only accounts for about 8 percent of the \u003ca href=\"https://www.brewersassociation.org/pages/business-tools/craft-brewing-statistics/beer-sales\">$100 billion\u003c/a> U.S. beer market — but industry heads expect that figure to reach 20 percent by 2020. Much of that growth will occur in the breweries selling more than 100,000 barrels per year — the big boys.\u003c/p>\n\u003cp>The heavyweight companies are also buying up craft breweries to get in on the action. Widmer Bros. and Goose Island, both once popular independent craft brands, have each been purchased by Anheuser-Busch.\u003c/p>\n\u003cp>Marty Jones, a longtime craft beer publicist in Fort Collins, Col., believes the parent companies of these brands need to be disclosed on labels and billboards.\u003c/p>\n\u003cp>\"It's absolutely dishonest when giant breweries portray themselves as little guys when they aren't,\" Jones says.\u003c/p>\n\u003cp>The Brewers Association recognized the issue of imitation craft beers in 2012 and launched an educational campaign under the \"\u003ca href=\"https://www.brewersassociation.org/pages/media/press-releases/show?title=craft-vs-crafty-a-statement-from-the-brewers-association\" target=\"_blank\">craft versus crafty\u003c/a>\" slogan to clarify what beers were truly in the craft category.\u003c/p>\n\u003cp>Del Grande at Bison, who says he is already frustrated by larger craft companies competing for scarce retail shelf space, believes that in several years, competition from corporate \"crafty\" beer brands could begin cutting into his sales.\u003c/p>\n\u003cp>Magee of Lagunitas seems only amused. He says the attempts by giant breweries at making craft-like beers is a boost for craft beer. \"They're basically telling their customers, 'Hey, go and try some craft beer,' \" Magee says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The big guys are now parodying us,\" he adds. \"They're running out of ideas.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_81641\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000019427885medium-ab9671889d073fed575ada0eab0906e292ef1e4b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000019427885medium-ab9671889d073fed575ada0eab0906e292ef1e4b.jpg\" alt=\"Wheat fields like this one could yield wheat with less zinc and iron in the future if they are exposed to higher levels of CO2, according to the journal Nature. Photo: Zaharov Evgeniy/iStockphoto.com\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-81641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wheat fields like this one could yield wheat with less zinc and iron in the future if they are exposed to higher levels of CO2, according to the journal Nature. Photo: Zaharov Evgeniy/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140508_me_less_nutritious_grains_may_be_in_our_future.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">The Salt at NPR Food\u003c/a> (5/8/14)\u003c/p>\n\u003cp>In the future, the Earth's atmosphere is likely to include a whole lot more carbon dioxide. And many have been puzzling over what that may mean for the future of food crops. Now, scientists are \u003ca href=\"http://news.harvard.edu/gazette/story/2014/05/rising-co2-poses-significant-threat-to-human-nutrition/\">reporting\u003c/a> that some of the world's most important crops contain fewer crucial nutrients when they grow in such an environment.\u003c/p>\n\u003cp>The data come from \u003ca href=\"http://www.igb.illinois.edu/soyface/\">experiments\u003c/a> that have been set up to see how crops will perform as levels of carbon dioxide in the air soar past 500 parts per million. (The current level is around 400 ppm.)\u003c/p>\n\u003cp>These experiments are operating in various parts of the world, and have included test plots of rice, wheat, peas, and other crops.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://environment.harvard.edu/about/faculty/samuel-myers\">Samuel Myers\u003c/a>, a researcher at Harvard's School of Public Health, says these experiments take place in open fields, \"except that in the field are placed rings of carbon dioxide jets.\" These jets release just enough carbon dioxide to simulate the atmosphere that crops will almost certainly experience 40 to 60 years from now.\u003c/p>\n\u003cp>In general, the experiments show that crops grow faster when there's more carbon dioxide, and yields are often 10 percent higher, compared to plants in normal atmosphere.\u003c/p>\n\u003cp>But Myers and his colleagues took a closer look, examining not just the quantity of the harvest, but also its quality.\u003c/p>\n\u003cp>\"What we found were five to ten percent reductions in nutrients like iron, zinc, and protein,\" he says.\u003c/p>\n\u003cp>Myers isn't sure what's causing this. One theory is that when a plant produces more grain or beans, the trace nutrients get diluted.\u003c/p>\n\u003cp>No matter what the cause, Myers says the effects could be really significant — and harmful.\u003c/p>\n\u003cp>Worldwide, about two billion people already are getting too little iron and zinc in their diets, and it's damaging their health. Zinc deficiency causes increased child mortality due to infectious diseases, because it prevents the immune system from working properly. Lack of iron increases the death rates of mothers and lowers the IQ of children.\u003c/p>\n\u003cp>If some of the world's most important crops provide even lower levels of these nutrients in a future, high-CO2 world, Myer says, it's likely to make the problem even worse.\u003c/p>\n\u003cp>The problems of iron and zinc deficiency have gotten increasing attention in recent years.\u003c/p>\n\u003cp>The ideal solution would be for people to eat a wider range of foods, since some of the world's major food crops — rice and corn in particular — don't supply much iron or zinc at all, even without any rise in carbon dioxide. Many people rely on those crops, however, because they can't afford anything else.\u003c/p>\n\u003cp>An international effort called \u003ca href=\"http://www.harvestplus.org/\">HarvestPlus\u003c/a> is trying to create new crop varieties, through plant breeding, that contain higher levels of these nutrients. The initiative has succeeded in creating lines of rice and wheat that are high in zinc.\u003c/p>\n\u003cp>But Michael Grusak, a researcher with the US Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=62-50-00-00\">Children's Nutrition Research Center\u003c/a> in Houston, says it's proven quite difficult to boost the levels of nutrients, especially iron, in certain crops. \"If elevated CO2 or other climate change processes are working against us, we're going to have to work even harder to raise these levels,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature13179.html\">report\u003c/a> appears in this week's issue of the journal \u003cem>Nature\u003c/em>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">The Salt at NPR Food\u003c/a> (5/8/14)\u003c/p>\n\u003cp>In the future, the Earth's atmosphere is likely to include a whole lot more carbon dioxide. And many have been puzzling over what that may mean for the future of food crops. Now, scientists are \u003ca href=\"http://news.harvard.edu/gazette/story/2014/05/rising-co2-poses-significant-threat-to-human-nutrition/\">reporting\u003c/a> that some of the world's most important crops contain fewer crucial nutrients when they grow in such an environment.\u003c/p>\n\u003cp>The data come from \u003ca href=\"http://www.igb.illinois.edu/soyface/\">experiments\u003c/a> that have been set up to see how crops will perform as levels of carbon dioxide in the air soar past 500 parts per million. (The current level is around 400 ppm.)\u003c/p>\n\u003cp>These experiments are operating in various parts of the world, and have included test plots of rice, wheat, peas, and other crops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://environment.harvard.edu/about/faculty/samuel-myers\">Samuel Myers\u003c/a>, a researcher at Harvard's School of Public Health, says these experiments take place in open fields, \"except that in the field are placed rings of carbon dioxide jets.\" These jets release just enough carbon dioxide to simulate the atmosphere that crops will almost certainly experience 40 to 60 years from now.\u003c/p>\n\u003cp>In general, the experiments show that crops grow faster when there's more carbon dioxide, and yields are often 10 percent higher, compared to plants in normal atmosphere.\u003c/p>\n\u003cp>But Myers and his colleagues took a closer look, examining not just the quantity of the harvest, but also its quality.\u003c/p>\n\u003cp>\"What we found were five to ten percent reductions in nutrients like iron, zinc, and protein,\" he says.\u003c/p>\n\u003cp>Myers isn't sure what's causing this. One theory is that when a plant produces more grain or beans, the trace nutrients get diluted.\u003c/p>\n\u003cp>No matter what the cause, Myers says the effects could be really significant — and harmful.\u003c/p>\n\u003cp>Worldwide, about two billion people already are getting too little iron and zinc in their diets, and it's damaging their health. Zinc deficiency causes increased child mortality due to infectious diseases, because it prevents the immune system from working properly. Lack of iron increases the death rates of mothers and lowers the IQ of children.\u003c/p>\n\u003cp>If some of the world's most important crops provide even lower levels of these nutrients in a future, high-CO2 world, Myer says, it's likely to make the problem even worse.\u003c/p>\n\u003cp>The problems of iron and zinc deficiency have gotten increasing attention in recent years.\u003c/p>\n\u003cp>The ideal solution would be for people to eat a wider range of foods, since some of the world's major food crops — rice and corn in particular — don't supply much iron or zinc at all, even without any rise in carbon dioxide. Many people rely on those crops, however, because they can't afford anything else.\u003c/p>\n\u003cp>An international effort called \u003ca href=\"http://www.harvestplus.org/\">HarvestPlus\u003c/a> is trying to create new crop varieties, through plant breeding, that contain higher levels of these nutrients. The initiative has succeeded in creating lines of rice and wheat that are high in zinc.\u003c/p>\n\u003cp>But Michael Grusak, a researcher with the US Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=62-50-00-00\">Children's Nutrition Research Center\u003c/a> in Houston, says it's proven quite difficult to boost the levels of nutrients, especially iron, in certain crops. \"If elevated CO2 or other climate change processes are working against us, we're going to have to work even harder to raise these levels,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature13179.html\">report\u003c/a> appears in this week's issue of the journal \u003cem>Nature\u003c/em>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vermont's GMO Bill Expected To Face Major Legal Challenges",
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"content": "\u003cfigure id=\"attachment_81572\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vermont-grocery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vermont-grocery.jpg\" alt=\"Customers shop for produce at the Hunger Mountain Co-op in Montpelier, Vt., in 2013. Photo: Toby Talbot/AP\" width=\"1120\" height=\"629\" class=\"size-full wp-image-81572\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers shop for produce at the Hunger Mountain Co-op in Montpelier, Vt., in 2013. Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/07/310414995/vermonts-gmo-bill-expected-to-face-major-legal-challenges\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140507_atc_vermonts_gmo_bill_expected_to_face_major_legal_challenges.mp3\"] \u003c/p>\n\u003cp>by Jan Lindholm, \u003ca href=\"http://www.vpr.net/\" target=\"_blank\">VPN\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/07/310414995/vermonts-gmo-bill-expected-to-face-major-legal-challenges\" target=\"_blank\"> The Salt at NPR Food\u003c/a> (5/7/14) \u003c/p>\n\u003cp>Vermont Gov. Peter Shumlin will sign a landmark bill into law on Thursday, making the state the first to require food producers to label products made with genetic engineering.\u003c/p>\n\u003cp>The law won't go into effect for two years, but it's already become a hot topic at the first outdoor farmers market of the season in the capital city of Montpelier.\u003c/p>\n\u003cp>\"Finally we have a vote,\" says Laini Fondilier, who runs the \u003ca href=\"http://www.lazyladyfarm.com/\">Lazy Lady Farm\u003c/a> stand. \"We haven't been able to vote on this by our purchases.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wayne Fawbush, a customer, says he goes out of his way to avoid buying GMO-based foods, and Fondilier chimes in, \"But sometimes you don't know it's in there.\"\u003c/p>\n\u003cp>The majority of the corn, soybeans and canola grown in the United States are genetically engineered, mostly to resist certain pests or herbicides. That means most packaged food sold in this country contains products that were grown with genetic engineering.\u003c/p>\n\u003cp>As we reported \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/24/bracing-for-a-battle-vermont-passes-gmo-labeling-bill/\">last month\u003c/a>, Connecticut and Maine have already passed labeling acts, but their laws only go into effect once a certain number of other states pass similar legislation.\u003c/p>\n\u003cp>Vermont is prepared to go first and go it alone.\u003c/p>\n\u003cp>The state's attorney general, Bill Sorrell, says he doesn't yet know what the label will look like, but he is sure of one thing: \"I'll be very surprised if we are not sued,\" he says, by companies like \u003ca href=\"http://www.monsanto.com/pages/default.aspx\">Monsanto\u003c/a>, the world's largest producer of genetically engineered seeds.\u003c/p>\n\u003cp>Monsanto hasn't commented on Vermont's law yet, but Sorrell says he wouldn't be surprised if there are constitutional claims, claims that the law would compel speech or claims the law poses a burden on interstate commerce.\u003c/p>\n\u003cp>Many Vermonters say they're worried about potential health risks and just want to know what's in their food.\u003c/p>\n\u003cp>\"There's no requirement that you have to show that these foods are actually harmful to health in order to require a company to disclose that genetic engineering was used,\" says Laura Murphy, who works in the Environmental and Natural Resources Law Clinic at Vermont Law School.\u003c/p>\n\u003cp>But according to Keith Matthews, that isn't a valid argument. Matthews is an attorney who often represents private sector clients in environmental and regulatory matters.\u003c/p>\n\u003cp>He thinks the court would require proof that people were harmed by eating food containing GMOs. Matthews used to work for the \u003ca href=\"http://www.epa.gov/\">Environmental Protection Agency\u003c/a> and ran the unit that registers and regulates genetically engineered crops.\u003c/p>\n\u003cp>\"You've got three federal agencies that engage in rigorous review of these products and determine that there is no risk, that they don't cause any adverse effects in the environmental context when they're being grown,\" he says. \"Nor do they pose any risk to humans when they're consumed.\"\u003c/p>\n\u003cp>Debate over the potential risks of genetically engineered food is heated. Most scientists say there's no evidence of harm in eating foods made with genetic engineering. But anti-GMO advocates say the long-term effects aren't yet known.\u003c/p>\n\u003cp>Some countries have taken a more cautious approach, and Vermont seeks to emulate the European Union, where \u003ca href=\"http://ec.europa.eu/food/food/biotechnology/gmfood/labelling_en.htm\">labeling rules\u003c/a> have been in place for more than a decade.\u003c/p>\n\u003cp>U.S. law, however, is different. Without a change to federal regulations, Vermont's statute is likely to face major challenges.\u003c/p>\n\u003cp>But the state lawmakers who wrote the law say they're ready for that. The legislation includes a $1.5 million legal fund to help cover costs if the state loses in court.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.vpr.net\">Vermont Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81572\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vermont-grocery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/vermont-grocery.jpg\" alt=\"Customers shop for produce at the Hunger Mountain Co-op in Montpelier, Vt., in 2013. Photo: Toby Talbot/AP\" width=\"1120\" height=\"629\" class=\"size-full wp-image-81572\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers shop for produce at the Hunger Mountain Co-op in Montpelier, Vt., in 2013. Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/07/310414995/vermonts-gmo-bill-expected-to-face-major-legal-challenges\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Jan Lindholm, \u003ca href=\"http://www.vpr.net/\" target=\"_blank\">VPN\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/07/310414995/vermonts-gmo-bill-expected-to-face-major-legal-challenges\" target=\"_blank\"> The Salt at NPR Food\u003c/a> (5/7/14) \u003c/p>\n\u003cp>Vermont Gov. Peter Shumlin will sign a landmark bill into law on Thursday, making the state the first to require food producers to label products made with genetic engineering.\u003c/p>\n\u003cp>The law won't go into effect for two years, but it's already become a hot topic at the first outdoor farmers market of the season in the capital city of Montpelier.\u003c/p>\n\u003cp>\"Finally we have a vote,\" says Laini Fondilier, who runs the \u003ca href=\"http://www.lazyladyfarm.com/\">Lazy Lady Farm\u003c/a> stand. \"We haven't been able to vote on this by our purchases.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wayne Fawbush, a customer, says he goes out of his way to avoid buying GMO-based foods, and Fondilier chimes in, \"But sometimes you don't know it's in there.\"\u003c/p>\n\u003cp>The majority of the corn, soybeans and canola grown in the United States are genetically engineered, mostly to resist certain pests or herbicides. That means most packaged food sold in this country contains products that were grown with genetic engineering.\u003c/p>\n\u003cp>As we reported \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/24/bracing-for-a-battle-vermont-passes-gmo-labeling-bill/\">last month\u003c/a>, Connecticut and Maine have already passed labeling acts, but their laws only go into effect once a certain number of other states pass similar legislation.\u003c/p>\n\u003cp>Vermont is prepared to go first and go it alone.\u003c/p>\n\u003cp>The state's attorney general, Bill Sorrell, says he doesn't yet know what the label will look like, but he is sure of one thing: \"I'll be very surprised if we are not sued,\" he says, by companies like \u003ca href=\"http://www.monsanto.com/pages/default.aspx\">Monsanto\u003c/a>, the world's largest producer of genetically engineered seeds.\u003c/p>\n\u003cp>Monsanto hasn't commented on Vermont's law yet, but Sorrell says he wouldn't be surprised if there are constitutional claims, claims that the law would compel speech or claims the law poses a burden on interstate commerce.\u003c/p>\n\u003cp>Many Vermonters say they're worried about potential health risks and just want to know what's in their food.\u003c/p>\n\u003cp>\"There's no requirement that you have to show that these foods are actually harmful to health in order to require a company to disclose that genetic engineering was used,\" says Laura Murphy, who works in the Environmental and Natural Resources Law Clinic at Vermont Law School.\u003c/p>\n\u003cp>But according to Keith Matthews, that isn't a valid argument. Matthews is an attorney who often represents private sector clients in environmental and regulatory matters.\u003c/p>\n\u003cp>He thinks the court would require proof that people were harmed by eating food containing GMOs. Matthews used to work for the \u003ca href=\"http://www.epa.gov/\">Environmental Protection Agency\u003c/a> and ran the unit that registers and regulates genetically engineered crops.\u003c/p>\n\u003cp>\"You've got three federal agencies that engage in rigorous review of these products and determine that there is no risk, that they don't cause any adverse effects in the environmental context when they're being grown,\" he says. \"Nor do they pose any risk to humans when they're consumed.\"\u003c/p>\n\u003cp>Debate over the potential risks of genetically engineered food is heated. Most scientists say there's no evidence of harm in eating foods made with genetic engineering. But anti-GMO advocates say the long-term effects aren't yet known.\u003c/p>\n\u003cp>Some countries have taken a more cautious approach, and Vermont seeks to emulate the European Union, where \u003ca href=\"http://ec.europa.eu/food/food/biotechnology/gmfood/labelling_en.htm\">labeling rules\u003c/a> have been in place for more than a decade.\u003c/p>\n\u003cp>U.S. law, however, is different. Without a change to federal regulations, Vermont's statute is likely to face major challenges.\u003c/p>\n\u003cp>But the state lawmakers who wrote the law say they're ready for that. The legislation includes a $1.5 million legal fund to help cover costs if the state loses in court.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.vpr.net\">Vermont Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Move Over Chickens, Here's Something Duckier For The Backyard",
"title": "Move Over Chickens, Here's Something Duckier For The Backyard",
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"content": "\u003cfigure id=\"attachment_81533\" class=\"wp-caption aligncenter\" style=\"max-width: 1139px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/img_6471-39dc4a6cd10eeebf29e092bf3105ba39aacad48e.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/img_6471-39dc4a6cd10eeebf29e092bf3105ba39aacad48e.jpe\" alt=\"Daniel Paduano's Pekin ducks search the grass for slugs, snails and insects, which make up a big part of their diet. Photo courtesy of Daniel Paduano\" width=\"1139\" height=\"854\" class=\"size-full wp-image-81533\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Daniel Paduano's Pekin ducks search the grass for slugs, snails and insects, which make up a big part of their diet. Photo courtesy of Daniel Paduano\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/07/308399714/move-over-chickens-heres-something-duckier-for-the-backyard\">The Salt at NPR Food\u003c/a> (5/7/14)\u003c/p>\n\u003cp>When we did our \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/18/303772743/hunting-for-the-tastiest-egg-duck-goose-chicken-or-quail\">egg taste test\u003c/a> back in April, comparing chicken, quail, duck and goose eggs, I confessed to how partial I've become to the duck egg. Ever since I tasted the eggs at \u003ca href=\"http://aboundingharvest.com/AHMF.html\">Abounding Harvest Mountain Farm\u003c/a> in Los Gatos, Calif., in March, I've been extolling their custardy texture and flavor to anyone who will listen.\u003c/p>\n\u003cp>I've also discovered that while the duck egg remains under-appreciated and marginal in U.S. egg production, there's a growing community of people who say they prefer ducks and their eggs.\u003c/p>\n\u003cfigure id=\"attachment_81534\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/img_6528-582265b7fe50b6844071ad79b33732e1ee02b5cc.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/img_6528-582265b7fe50b6844071ad79b33732e1ee02b5cc-290x217.jpe\" alt=\"On Daniel Paduano's farm, the ducks and the dog are part of the family. Photo courtesy of Daniel Paduano\" width=\"290\" height=\"217\" class=\"size-medium wp-image-81534\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On Daniel Paduano's farm, the ducks and the dog are part of the family. Photo courtesy of Daniel Paduano\u003c/figcaption>\u003c/figure>\n\u003cp>So what do ducks have going for them that chickens don't? Enthusiasts say it's a mix of charisma, a taste for pestilent insects, their mild manure and the nutritional profile and baking benefits of those glorious eggs.\u003c/p>\n\u003cp>As we've reported, raising chickens in the backyard — or even in the house — is a trendy hobby for urbanites and surburbanites who want, as NPR's Nancy Shute describes it, cuteness and local food wrapped up in a feathered package. The backyard chicken craze has \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/30/180135026/chicken-diapers-urban-farming-spawns-accessory-lines\">spawned\u003c/a> a small industry of diapers for chickens that spend time indoors, saddles to protect hens from aggressive mating roosters and \"chicken crack\" snack treats. Could duck diapers and duck treats be far behind?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Probably not anytime soon. Duck enthusiasts are far fewer in numbers (it's hard to tell how much), John Metzer of \u003ca href=\"http://www.metzerfarms.com/\">Metzer Farms\u003c/a> in Gonzales, Calif., the largest hatchery for egg-laying ducks in the U.S., says his sales of ducks for egg (and meat) production are rising fast. \"It's definitely an expanding market,\" Metzer tells The Salt.\u003c/p>\n\u003cp>Metzer sells about 35,000 ducklings bred to produce eggs a year. \"But that's going to grow,\" he says. \"Every year, we put more breeders in and it's not enough. I run out quickly, and then they're back-ordered five weeks.\" The majority of his clients buy just a few ducks for the backyard.\u003c/p>\n\u003cp>One of them is Daniel Paduano, a friend who introduced me to the duck egg at his beautiful certified organic farm in the Santa Cruz mountains in March. Paduano chose ducks over chickens to raise at his small farm in 2009, after attending a workshop on raising ducks versus chickens. Now he's one of the duck egg's most passionate advocates.\u003c/p>\n\u003cp>Paduano's flock of about 10 ducks is well-suited to his farm where he grows mostly citrus, avocado and other fruit. Each morning, he lets the snow-white ducks out of their coop, gives them a small bowl of pellets and then ushers them out into his fields to devour the slugs, snails and insects in the soil near his avocado trees. They also may stop by his pond to snack on string algae he pulls out for them.\u003c/p>\n\u003cp>Paduano says the ducks' ability to forage up to 90 percent of their food is one their greatest attributes. And they help him control pests around his trees. He's also a big fan of duck manure: \"It is not too hot to put right on trees, unlike chicken manure which will burn trees if not composted beforehand.\"\u003c/p>\n\u003cp>Back east, Doug Toth has a small farm in Rougemont, N.C. He raises about 150 birds of various breeds: quail, guinea, chicken, duck, turkey and goose. Toth says a backyard duck's diet of bugs and other wild critters is partly what explains the amazing flavor of the eggs.\u003c/p>\n\u003cp>\"Store-bought, grain-fed eggs always have a pale flavor and poor yolk,\" he says. \"When my girls are out eating bugs and grasses all day, we end up with deep orange yolks. There is simply more flavor, on every level.\"\u003c/p>\n\u003cp>Paduano chose to raise ducks over chickens because he was impressed with their eggs' nutritional profile. For him, this is especially important since it's one of the only sources of animal protein his vegetarian family of four gets. Duck eggs have more fat and a bit more protein that chicken eggs, but they \u003ca href=\"http://www.metzerfarms.com/Eggs.cfm?CustID=2343000&EggType=Fresh\">really shine\u003c/a> when it comes to vitamins A, B6, B12, calcium and potassium.\u003c/p>\n\u003cp>So why aren't duck eggs in every grocery store? According to \u003ca href=\"https://ag.purdue.edu/ansc/applegate_lab/Pages/default.aspx\">Todd Applegate\u003c/a>, a poultry scientist at Purdue University, one of the reasons why chickens became the favored egg producer is that, by weight, they're simply more efficient at converting feed into eggs.\u003c/p>\n\u003cp>\"The chickens we've bred as egg layers can now produces over 300 eggs a year while ducks will only lay 220 eggs max,\" he says. Ducks, though, produce eggs longer. They go for two to three years instead of the typical chicken hen's one to two years.\u003c/p>\n\u003cp>Applegate says chickens need about 1.6 pounds of feed to make one pound of eggs, while ducks need to eat about 2.5 pounds to produce a pound of eggs.\u003c/p>\n\u003cp>Toth notes that ducks are indeed big eaters. \"They eat a lot more than chickens. This is painful in the winter months when they have limited forage and blow through the bags of feed. Now that they're finding good spring forage, my feed costs are about half what they were,\" says Toth.\u003c/p>\n\u003cp>While some duck producers call their ducks the most charismatic of their households, that's not true for everyone, nor every breed. Toth admits his ducks, most of which are \u003ca href=\"https://www.youtube.com/watch?v=YVdHpVLby5I\">Indian runners\u003c/a>, are \"dumb, spastic nutcases.\" Paduano favors the white \u003ca href=\"http://www.beautyofbirds.com/pekinducks.html\">Pekin ducks\u003c/a>, which he says are \"by far the best behaved\" of all the ducks he has raised. \"Ducks are funny and cute and won't peck or scratch small children,\" he adds.\u003c/p>\n\u003cp>And yet even with more people discovering the delights of raising ducks, the eggs remain difficult for the average consumer to find. The owners of backyard ducks are mostly keeping those eggs to themselves \u003cstrong>-- \u003c/strong>for now. \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_81533\" class=\"wp-caption aligncenter\" style=\"max-width: 1139px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/img_6471-39dc4a6cd10eeebf29e092bf3105ba39aacad48e.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/img_6471-39dc4a6cd10eeebf29e092bf3105ba39aacad48e.jpe\" alt=\"Daniel Paduano's Pekin ducks search the grass for slugs, snails and insects, which make up a big part of their diet. Photo courtesy of Daniel Paduano\" width=\"1139\" height=\"854\" class=\"size-full wp-image-81533\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Daniel Paduano's Pekin ducks search the grass for slugs, snails and insects, which make up a big part of their diet. Photo courtesy of Daniel Paduano\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/07/308399714/move-over-chickens-heres-something-duckier-for-the-backyard\">The Salt at NPR Food\u003c/a> (5/7/14)\u003c/p>\n\u003cp>When we did our \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/18/303772743/hunting-for-the-tastiest-egg-duck-goose-chicken-or-quail\">egg taste test\u003c/a> back in April, comparing chicken, quail, duck and goose eggs, I confessed to how partial I've become to the duck egg. Ever since I tasted the eggs at \u003ca href=\"http://aboundingharvest.com/AHMF.html\">Abounding Harvest Mountain Farm\u003c/a> in Los Gatos, Calif., in March, I've been extolling their custardy texture and flavor to anyone who will listen.\u003c/p>\n\u003cp>I've also discovered that while the duck egg remains under-appreciated and marginal in U.S. egg production, there's a growing community of people who say they prefer ducks and their eggs.\u003c/p>\n\u003cfigure id=\"attachment_81534\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/img_6528-582265b7fe50b6844071ad79b33732e1ee02b5cc.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/img_6528-582265b7fe50b6844071ad79b33732e1ee02b5cc-290x217.jpe\" alt=\"On Daniel Paduano's farm, the ducks and the dog are part of the family. Photo courtesy of Daniel Paduano\" width=\"290\" height=\"217\" class=\"size-medium wp-image-81534\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On Daniel Paduano's farm, the ducks and the dog are part of the family. Photo courtesy of Daniel Paduano\u003c/figcaption>\u003c/figure>\n\u003cp>So what do ducks have going for them that chickens don't? Enthusiasts say it's a mix of charisma, a taste for pestilent insects, their mild manure and the nutritional profile and baking benefits of those glorious eggs.\u003c/p>\n\u003cp>As we've reported, raising chickens in the backyard — or even in the house — is a trendy hobby for urbanites and surburbanites who want, as NPR's Nancy Shute describes it, cuteness and local food wrapped up in a feathered package. The backyard chicken craze has \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/30/180135026/chicken-diapers-urban-farming-spawns-accessory-lines\">spawned\u003c/a> a small industry of diapers for chickens that spend time indoors, saddles to protect hens from aggressive mating roosters and \"chicken crack\" snack treats. Could duck diapers and duck treats be far behind?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Probably not anytime soon. Duck enthusiasts are far fewer in numbers (it's hard to tell how much), John Metzer of \u003ca href=\"http://www.metzerfarms.com/\">Metzer Farms\u003c/a> in Gonzales, Calif., the largest hatchery for egg-laying ducks in the U.S., says his sales of ducks for egg (and meat) production are rising fast. \"It's definitely an expanding market,\" Metzer tells The Salt.\u003c/p>\n\u003cp>Metzer sells about 35,000 ducklings bred to produce eggs a year. \"But that's going to grow,\" he says. \"Every year, we put more breeders in and it's not enough. I run out quickly, and then they're back-ordered five weeks.\" The majority of his clients buy just a few ducks for the backyard.\u003c/p>\n\u003cp>One of them is Daniel Paduano, a friend who introduced me to the duck egg at his beautiful certified organic farm in the Santa Cruz mountains in March. Paduano chose ducks over chickens to raise at his small farm in 2009, after attending a workshop on raising ducks versus chickens. Now he's one of the duck egg's most passionate advocates.\u003c/p>\n\u003cp>Paduano's flock of about 10 ducks is well-suited to his farm where he grows mostly citrus, avocado and other fruit. Each morning, he lets the snow-white ducks out of their coop, gives them a small bowl of pellets and then ushers them out into his fields to devour the slugs, snails and insects in the soil near his avocado trees. They also may stop by his pond to snack on string algae he pulls out for them.\u003c/p>\n\u003cp>Paduano says the ducks' ability to forage up to 90 percent of their food is one their greatest attributes. And they help him control pests around his trees. He's also a big fan of duck manure: \"It is not too hot to put right on trees, unlike chicken manure which will burn trees if not composted beforehand.\"\u003c/p>\n\u003cp>Back east, Doug Toth has a small farm in Rougemont, N.C. He raises about 150 birds of various breeds: quail, guinea, chicken, duck, turkey and goose. Toth says a backyard duck's diet of bugs and other wild critters is partly what explains the amazing flavor of the eggs.\u003c/p>\n\u003cp>\"Store-bought, grain-fed eggs always have a pale flavor and poor yolk,\" he says. \"When my girls are out eating bugs and grasses all day, we end up with deep orange yolks. There is simply more flavor, on every level.\"\u003c/p>\n\u003cp>Paduano chose to raise ducks over chickens because he was impressed with their eggs' nutritional profile. For him, this is especially important since it's one of the only sources of animal protein his vegetarian family of four gets. Duck eggs have more fat and a bit more protein that chicken eggs, but they \u003ca href=\"http://www.metzerfarms.com/Eggs.cfm?CustID=2343000&EggType=Fresh\">really shine\u003c/a> when it comes to vitamins A, B6, B12, calcium and potassium.\u003c/p>\n\u003cp>So why aren't duck eggs in every grocery store? According to \u003ca href=\"https://ag.purdue.edu/ansc/applegate_lab/Pages/default.aspx\">Todd Applegate\u003c/a>, a poultry scientist at Purdue University, one of the reasons why chickens became the favored egg producer is that, by weight, they're simply more efficient at converting feed into eggs.\u003c/p>\n\u003cp>\"The chickens we've bred as egg layers can now produces over 300 eggs a year while ducks will only lay 220 eggs max,\" he says. Ducks, though, produce eggs longer. They go for two to three years instead of the typical chicken hen's one to two years.\u003c/p>\n\u003cp>Applegate says chickens need about 1.6 pounds of feed to make one pound of eggs, while ducks need to eat about 2.5 pounds to produce a pound of eggs.\u003c/p>\n\u003cp>Toth notes that ducks are indeed big eaters. \"They eat a lot more than chickens. This is painful in the winter months when they have limited forage and blow through the bags of feed. Now that they're finding good spring forage, my feed costs are about half what they were,\" says Toth.\u003c/p>\n\u003cp>While some duck producers call their ducks the most charismatic of their households, that's not true for everyone, nor every breed. Toth admits his ducks, most of which are \u003ca href=\"https://www.youtube.com/watch?v=YVdHpVLby5I\">Indian runners\u003c/a>, are \"dumb, spastic nutcases.\" Paduano favors the white \u003ca href=\"http://www.beautyofbirds.com/pekinducks.html\">Pekin ducks\u003c/a>, which he says are \"by far the best behaved\" of all the ducks he has raised. \"Ducks are funny and cute and won't peck or scratch small children,\" he adds.\u003c/p>\n\u003cp>And yet even with more people discovering the delights of raising ducks, the eggs remain difficult for the average consumer to find. The owners of backyard ducks are mostly keeping those eggs to themselves \u003cstrong>-- \u003c/strong>for now. \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": "No More Bromine: Coke, Pepsi Drop Controversial Ingredient ",
"title": "No More Bromine: Coke, Pepsi Drop Controversial Ingredient ",
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"content": "\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/06/310096596/no-more-bromine-coke-pepsi-drop-controversial-ingredient\">The Salt at NPR Food\u003c/a> (5/6/14)\u003c/p>\n\u003cp>Chalk up another win for citizen activists. Coke and Pepsi \u003ca href=\"http://www.usatoday.com/story/news/nation/2014/05/05/coke-pepsi-dropping-bvo-from-all-drinks/8736657/\">announced\u003c/a> this week that they will no longer use brominated vegetable oil, or BVO, in their soft drinks.\u003c/p>\n\u003cfigure id=\"attachment_81412\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/be039502_custom-d3fc5e1b3f180ea76ed267f03510774f35226443.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/be039502_custom-d3fc5e1b3f180ea76ed267f03510774f35226443-290x258.jpg\" alt=\"An ad for Emerson's Bromo-Seltzer. Photo: Bettmann/CORBIS\" width=\"290\" height=\"258\" class=\"size-medium wp-image-81412\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ad for Emerson's Bromo-Seltzer. Photo: Bettmann/CORBIS\u003c/figcaption>\u003c/figure>\n\u003cp>BVO is an emulsifier; it helps to keep other ingredients, like flavors and colors, nicely mixed together. But last year, a 15-year-old girl got a \u003ca href=\"http://www.change.org/petitions/gatorade-don-t-put-flame-retardant-chemicals-in-sports-drinks?utm_source=share_petition&utm_medium=url_share&utm_campaign=url_share_before_sign\">citizen petition\u003c/a> going that labeled BVO a \"fire retardant chemical\" and called on companies stop using it. It attracted more than 206,000 signatures.\u003c/p>\n\u003cp>In fact, BVO is not used as a fire retardant, although other brominated substances are. The \u003ca href=\"http://www.scientificamerican.com/article/soda-chemical-cloudy-health-history/\">worst thing\u003c/a> you can really say about it is that its safety has not been very well studied.\u003c/p>\n\u003cp>In the absence of compelling evidence, the Food and Drug Administration has waffled, first putting BVO on the list of substances that are \"generally recognized as safe,\" then \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?FR=180.30\">allowing\u003c/a> limited use of it on an \"interim\" basis until better safety data is available.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So why all the fuss? Basically, it's because \"brominating\" your food sounds rather unpleasant. It involves attaching an atom of bromine to it, and pure bromine is not something that you want to encounter in a dark alley. It's a toxic chemical. (Plus, brominated vegetable oil just plain sounds nasty.)\u003c/p>\n\u003cfigure id=\"attachment_81418\" class=\"wp-caption alignleft\" style=\"max-width: 213px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bromo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bromo-213x290.jpg\" alt=\"An ad for Emerson's Bromo-Seltzer. National Museum of American History Smithsonian Institution/Flickr\" width=\"213\" height=\"290\" class=\"size-medium wp-image-81418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ad for Emerson's Bromo-Seltzer. National Museum of American History Smithsonian Institution/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>But chemist Derek Lowe \u003ca href=\"http://pipeline.corante.com/archives/2013/06/21/eight_toxic_foods_a_little_chemical_education.php\">says \u003c/a>that the consumer revulsion to the BVO is largely based on a misunderstanding of chemistry. A chemical element, like bromine, may have very little in common with a compound, say BVO, that contains the element.\u003c/p>\n\u003cp>Chlorine, for example, is deadly, too. But in combination with sodium, it becomes table salt.\u003c/p>\n\u003cp>And then there's the bromide connection. When bromine dissolves in water, which it does very quickly, it turns into an ion called bromide.\u003c/p>\n\u003cp>Some people think that consuming BVO could mean you end up with bromide in your blood. (Some chemists are skeptical.)\u003c/p>\n\u003cp>Bromide is only mildly toxic: They will put you to sleep, or at least dull your senses. That's why we now disparagingly talk about political figures who deliver speeches full of \"bromides.\"\u003c/p>\n\u003cp>This is also why bromides once were used in medicine — as a sedative. It was also part of the recipe for Bromo-Seltzer, a proud product of Baltimore that was advertised as a remedy for \"nervous headache, neuralgia, brain fatigue, sleeplessness, over-brain work, depression following alcoholic and other excesses, [and] mental exhaustion.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://www.bromoseltzertower.com/index.cfm\">Bromo-Seltzer Tower\u003c/a> still stands in Baltimore, but the product itself no longer contains bromides. Sodium bromide was removed from the ingredient list in 1975.\u003c/p>\n\u003cp>Now that BVO is off the table, Coke and Pepsi will replace it with other emulsifiers, such as sucrose acetate isobutyrate glycerol ester of rosin. Is there anything wrong with them? We don't know yet. Stay tuned. \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>\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/06/310096596/no-more-bromine-coke-pepsi-drop-controversial-ingredient\">The Salt at NPR Food\u003c/a> (5/6/14)\u003c/p>\n\u003cp>Chalk up another win for citizen activists. Coke and Pepsi \u003ca href=\"http://www.usatoday.com/story/news/nation/2014/05/05/coke-pepsi-dropping-bvo-from-all-drinks/8736657/\">announced\u003c/a> this week that they will no longer use brominated vegetable oil, or BVO, in their soft drinks.\u003c/p>\n\u003cfigure id=\"attachment_81412\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/be039502_custom-d3fc5e1b3f180ea76ed267f03510774f35226443.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/be039502_custom-d3fc5e1b3f180ea76ed267f03510774f35226443-290x258.jpg\" alt=\"An ad for Emerson's Bromo-Seltzer. Photo: Bettmann/CORBIS\" width=\"290\" height=\"258\" class=\"size-medium wp-image-81412\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ad for Emerson's Bromo-Seltzer. Photo: Bettmann/CORBIS\u003c/figcaption>\u003c/figure>\n\u003cp>BVO is an emulsifier; it helps to keep other ingredients, like flavors and colors, nicely mixed together. But last year, a 15-year-old girl got a \u003ca href=\"http://www.change.org/petitions/gatorade-don-t-put-flame-retardant-chemicals-in-sports-drinks?utm_source=share_petition&utm_medium=url_share&utm_campaign=url_share_before_sign\">citizen petition\u003c/a> going that labeled BVO a \"fire retardant chemical\" and called on companies stop using it. It attracted more than 206,000 signatures.\u003c/p>\n\u003cp>In fact, BVO is not used as a fire retardant, although other brominated substances are. The \u003ca href=\"http://www.scientificamerican.com/article/soda-chemical-cloudy-health-history/\">worst thing\u003c/a> you can really say about it is that its safety has not been very well studied.\u003c/p>\n\u003cp>In the absence of compelling evidence, the Food and Drug Administration has waffled, first putting BVO on the list of substances that are \"generally recognized as safe,\" then \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?FR=180.30\">allowing\u003c/a> limited use of it on an \"interim\" basis until better safety data is available.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So why all the fuss? Basically, it's because \"brominating\" your food sounds rather unpleasant. It involves attaching an atom of bromine to it, and pure bromine is not something that you want to encounter in a dark alley. It's a toxic chemical. (Plus, brominated vegetable oil just plain sounds nasty.)\u003c/p>\n\u003cfigure id=\"attachment_81418\" class=\"wp-caption alignleft\" style=\"max-width: 213px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bromo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bromo-213x290.jpg\" alt=\"An ad for Emerson's Bromo-Seltzer. National Museum of American History Smithsonian Institution/Flickr\" width=\"213\" height=\"290\" class=\"size-medium wp-image-81418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ad for Emerson's Bromo-Seltzer. National Museum of American History Smithsonian Institution/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>But chemist Derek Lowe \u003ca href=\"http://pipeline.corante.com/archives/2013/06/21/eight_toxic_foods_a_little_chemical_education.php\">says \u003c/a>that the consumer revulsion to the BVO is largely based on a misunderstanding of chemistry. A chemical element, like bromine, may have very little in common with a compound, say BVO, that contains the element.\u003c/p>\n\u003cp>Chlorine, for example, is deadly, too. But in combination with sodium, it becomes table salt.\u003c/p>\n\u003cp>And then there's the bromide connection. When bromine dissolves in water, which it does very quickly, it turns into an ion called bromide.\u003c/p>\n\u003cp>Some people think that consuming BVO could mean you end up with bromide in your blood. (Some chemists are skeptical.)\u003c/p>\n\u003cp>Bromide is only mildly toxic: They will put you to sleep, or at least dull your senses. That's why we now disparagingly talk about political figures who deliver speeches full of \"bromides.\"\u003c/p>\n\u003cp>This is also why bromides once were used in medicine — as a sedative. It was also part of the recipe for Bromo-Seltzer, a proud product of Baltimore that was advertised as a remedy for \"nervous headache, neuralgia, brain fatigue, sleeplessness, over-brain work, depression following alcoholic and other excesses, [and] mental exhaustion.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://www.bromoseltzertower.com/index.cfm\">Bromo-Seltzer Tower\u003c/a> still stands in Baltimore, but the product itself no longer contains bromides. Sodium bromide was removed from the ingredient list in 1975.\u003c/p>\n\u003cp>Now that BVO is off the table, Coke and Pepsi will replace it with other emulsifiers, such as sucrose acetate isobutyrate glycerol ester of rosin. Is there anything wrong with them? We don't know yet. Stay tuned. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_81392\" class=\"wp-caption aligncenter\" style=\"max-width: 1502px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_francesco-galante-in-vineyards1_wide-00156d912000b8697d84bada4b3cddf503eaebdc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_francesco-galante-in-vineyards1_wide-00156d912000b8697d84bada4b3cddf503eaebdc.jpg\" alt=\"Francesco Galante leads the Libera Terra, a cooperative of farmers and producers who create food and jobs outside of the Mafia's control. Photo: The Kitchen Sisters\" width=\"1502\" height=\"843\" class=\"size-full wp-image-81392\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Francesco Galante leads the Libera Terra, a cooperative of farmers and producers who create food and jobs outside of the Mafia's control. Photo: 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/2014/05/06/306874351/the-pizza-connection-fighting-the-mafia-through-food\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140506_me_the_pizza_connection_fighting_the_mafia_through_food_.mp3\"] \u003c/p>\n\u003cp>by The \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\">Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/06/306874351/the-pizza-connection-fighting-the-mafia-through-food\">The Salt at NPR Food\u003c/a> (5/6/14)\u003c/p>\n\u003cp>In recent years, the effort to bring the Mafia under control in Sicily has spilled over into the world of food. Today a movement of small organic agricultural cooperatives has sprung up across the island to farm land once confiscated by the Mafia and bring these goods to a global market.\u003c/p>\n\u003cp>\u003ca href=\"http://liberaterra.it/it/home/\">Libera Terra\u003c/a> means free land, or land free from Mafia. A cooperative of farmers and other producers working under this banner creates organic olive oil, wine, pasta, grains and more and provides Mafia-free jobs in a country with staggering unemployment, deep-seated corruption and a rich kitchen tradition.\u003c/p>\n\u003cp>\"It's very difficult to buy something to eat here in Sicily and be sure that it has nothing to do with the Mafia,\" says Gabrielle Mastrilli. \"When you eat food with the Libera Terra label, you are sure that the product and the worker, they don't have anything to do with the Mafia.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mastrilli is a photographer and writer who, like so many of the young people of the island, had left to find work, specifically Mafia-free work. His family has a long history in organizing Sicilian agriculture against the Mafia's stronghold on wages, working conditions and employment in the fields. With the birth of Libera Terra, Gabriele has recently returned to the island to promote the cooperatives.\u003c/p>\n\u003cfigure id=\"attachment_81394\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_salvatore-rino-painting_vert-0ee313e2f7555f6a69f3ba35c308bc5cb772734a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_salvatore-rino-painting_vert-0ee313e2f7555f6a69f3ba35c308bc5cb772734a.jpg\" alt=\"A painting of Mafia boss Salvatore Riina, on display at the Museo Anti-Mafia in Corleone, Sicily. Photo: The Kitchen Sisters\" width=\"300\" class=\"size-full wp-image-81394\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A painting of Mafia boss Salvatore Riina, on display at the Museo Anti-Mafia in Corleone, Sicily. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of people who have been fighting for agricultural reform across the decades were killed by the Mafia. One of them was my grandfather,\" he says.\u003c/p>\n\u003cp>Don Luigi Ciotti is another reformer and one of the founders of Libera Terra. Ciotti, an Italian priest, saw the grip the Mafia had on his country — the drug operations, the prostitution rings, the hold on the most fertile of agricultural lands — and began to organize a movement to fight back through education, employment and agriculture. \"What we grow from these lands can now be found in Italian markets,\" says Don Ciotti. \"Pasta, olive oil [and] \u003cem>mozzarella di bufala\u003c/em>, created from dairy businesses that were confiscated from the Mafia.\"\u003c/p>\n\u003cp>\u003cstrong>A Bit Of History\u003c/strong>\u003c/p>\n\u003cp>\"The Mafia is like a snake. It's very difficult to catch,\" says Mastrilli, as he drives us to the town of Cinisi about 45 minutes from Palermo, to the former home of \u003ca href=\"http://www.peppinoimpastato.com/biografia.htm\">Peppino Impastato\u003c/a>, an anti-Mafia activist whose murder has been attributed to the local Mafia.\u003c/p>\n\u003cp>\"The Mafia built the airport here to control the drug traffic between Palermo and the United States. It was called 'The Pizza Connection,'\" says Mastrilli, \"because they used to transport the heroin inside tomato cans to the be used in the United States in pizzerias.\"\u003c/p>\n\u003cp>European narcotic distribution was once centered in Marseilles, with French chemists transforming morphine base into heroin, and shipping it from there. The operation was known as \"The French Connection\" until the early 1970s. After that, the Italian Mafia took over, explains Peter Schneider, a retired professor of sociology and anthropology at Fordham University. Schneider and his wife Jane have studied the Mafia and community in Sicily for decades.\u003c/p>\n\u003cp>\"Heroin traveled from Palermo to the United States in all sorts of containers — in oranges, in cans of tuna, in diplomatic pouches, even under the gowns of nuns who were coming to collect money for their orphanages in Sicily. And some came in the cans of San Marzano tomatoes,\" says Schneider.\u003c/p>\n\u003cp>\u003cstrong>Organic Agriculture On Former Mafia Land\u003c/strong>\u003c/p>\n\u003cp>Francesco Galante — lanky, soft-spoken, intense — is the spokesman and leader of the Libera Terra. He picks up the thread as he\u003cem> \u003c/em>drives up the steep roads an hour or so from Palermo to the cooperative's vineyards that stretch up the windswept mountainside near San Giuseppe Jato. They are some of the most fertile, beautiful fields, and were once the property of Bernardo Brusca, the boss of San Guiseppe Jato until he was jailed in the 1980s. Now they are home to a thriving organic vineyard.\u003c/p>\n\u003cp>\"To be organic was a form of respect. The idea is being kind to the soil itself: to start anew, to take poisons symbolic and real poisons from the soil itself,\" says Galante.\u003c/p>\n\u003cp>Galante says that Libera Terra wants to make products people buy not just for their story but for their quality. They want to provide workers with fair wages and respect, improve the high unemployment rate in Sicily (especially among youth) and undo decades of systemic corruption.\u003c/p>\n\u003cp>\u003cstrong>'The Mafia Burned Our Olive Trees'\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\"In our wine you can smell the sea and the mountains,\" says Angelo Sciortino, farmer and winemaker for the \u003ca href=\"http://flarenetwork.org/confprop/project/coop/placidorizzotto.htm\">Placido Rizotto Cooperative,\u003c/a> where 40 people now work in the winery and vineyards. \"We don't use a lot of machines in our production. We try to use as many people as possible. We still use the hands. Our goal is to give work.\"\u003c/p>\n\u003cp>Ten years ago when the Placido Rizotto Agricultural Cooperative started, few people wanted to work for them because they were scared. \"The Mafia, they burned the field here just before the harvesting of the grain,\" says Angelo. \"Three years ago when we collected olives for the first time, we had police around us all the time, [for protection] with guns. Then last year the Mafia burned our olive trees. We don't want to want guns. We don't want police. We have to show to the people that to work with Libera [Terra], it's a good thing.\"\u003c/p>\n\u003cp>\u003cstrong>Bringing An End To The \u003cem>Pizzo\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>As challenging as it has been to go up against the Mafia in the agricultural system, there's something else Sicilians are fighting: the practice of businesses paying \u003cem>pizzo\u003c/em> for protection.\u003c/p>\n\u003cfigure id=\"attachment_81393\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_addiopizzo_vert-945690a730a13322171a08ae04488df77fa37e22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_addiopizzo_vert-945690a730a13322171a08ae04488df77fa37e22.jpg\" alt=\"The Addiopizzo sticker on the door of a restaurant or hotel in Sicily tells you the establishment does not pay extortion money to the Mafia. Photo: The Kitchen Sisters\" width=\"300\" class=\"size-full wp-image-81393\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Addiopizzo sticker on the door of a restaurant or hotel in Sicily tells you the establishment does not pay extortion money to the Mafia. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"In Palermo, currently 70 to 80 percent of shopkeepers pay a form of extortion, they pay for protection, they pay the \u003cem>pizzo\u003c/em>,\" says Libera Terra leader Galante. \"The idea of the \u003ca href=\"http://www.addiopizzo.org/english.asp\">Addiopizzo\u003c/a> movement is to say 'no' to the \u003cem>pizzo\u003c/em>. Farewell \u003cem>pizzo\u003c/em>.\"\u003c/p>\n\u003cp>The anti-\u003cem>pizzo\u003c/em> movement began in 2004 when a group of anti-Mafia student activists decided to open a café in Palermo and began questioning what they would do if the Mafia came around, asking for \u003cem>pizzo\u003c/em>.\u003c/p>\n\u003cp>They began printing out little stickers that they put on lampposts and store windows and curbstones all over the city. All of a sudden hundreds of these stickers appeared throughout Palermo and nobody knew where they came from. \u003cstrong> \u003c/strong>The stickers read:\u003cstrong> \u003c/strong>\"The people who pay the \u003cem>pizzo\u003c/em> are a people without dignity.\"\u003c/p>\n\u003cp>Today the Addiopizzo symbol is on the doors of businesses throughout Sicily and you can chose to go to a restaurant or hotel and do business with businesses not involved in the Mafia.\u003c/p>\n\u003cp>\u003cstrong>A Museum To Remember\u003c/strong>\u003c/p>\n\u003cp>In Corleone, the small town immortalized in the film \u003cem>The Godfather, \u003c/em>Walter Bonano is a guide at the Museum of the Anti-Mafia. \"'Talk about the Mafia, no matter how,' \" he says quoting Paolo Borsellino, a famous judge killed by the Mafia in 1992. \"If I talk about Mafia I don't forget Mafia. And if I don't forget Mafia, it's very hard for me to commit the same mistakes.\"\u003c/p>\n\u003cp>The young, red-headed tour guide points to a photograph of the last of the godfathers, Bernardo Provenzano, from Corleone. His former house is a now a shop where they sell tomatoes from the fields he once confiscated. \"It is a symbolic thing,\" says Bonano. \"We are taking back what they stole.\"\u003c/p>\n\u003cp>For Libera Terra, each of the organic, \u003cem>pizzo\u003c/em>-free products they sell in grocery stores throughout Sicily is a reminder. They have a wine called Centopassi dedicated to Peppino Impastato. They have another wine called Placido Rizotto, named for a peasant and trade union leader in Corleone assassinated by Mafia bosses in 1948.\u003c/p>\n\u003cp>\"When you drink the wine,\" says Bonano, \"it's a way to remember the work of these young heroes killed by the Mafia. It's a very symbolic thing. Maybe from an economic point of view Libera Terra is not a big business, but I like the symbolism of it.\"\u003c/p>\n\u003cp>\u003cstrong>About The Kitchen Sisters\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">\u003cem>The Kitchen Sisters\u003c/em>\u003c/a>, \u003cem>Davia Nelson and Nikki Silva, are Peabody Award-winning producers who create radio and multimedia stories for NPR and public broadcast. Their Hidden Kitchen Series travels the world, exploring little known kitchen rituals and traditions that explore how communities come together, from modern-day Sicily to medieval England, the Australian Outback and cool California.\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_81392\" class=\"wp-caption aligncenter\" style=\"max-width: 1502px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_francesco-galante-in-vineyards1_wide-00156d912000b8697d84bada4b3cddf503eaebdc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_francesco-galante-in-vineyards1_wide-00156d912000b8697d84bada4b3cddf503eaebdc.jpg\" alt=\"Francesco Galante leads the Libera Terra, a cooperative of farmers and producers who create food and jobs outside of the Mafia's control. Photo: The Kitchen Sisters\" width=\"1502\" height=\"843\" class=\"size-full wp-image-81392\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Francesco Galante leads the Libera Terra, a cooperative of farmers and producers who create food and jobs outside of the Mafia's control. Photo: 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/2014/05/06/306874351/the-pizza-connection-fighting-the-mafia-through-food\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by The \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\">Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/06/306874351/the-pizza-connection-fighting-the-mafia-through-food\">The Salt at NPR Food\u003c/a> (5/6/14)\u003c/p>\n\u003cp>In recent years, the effort to bring the Mafia under control in Sicily has spilled over into the world of food. Today a movement of small organic agricultural cooperatives has sprung up across the island to farm land once confiscated by the Mafia and bring these goods to a global market.\u003c/p>\n\u003cp>\u003ca href=\"http://liberaterra.it/it/home/\">Libera Terra\u003c/a> means free land, or land free from Mafia. A cooperative of farmers and other producers working under this banner creates organic olive oil, wine, pasta, grains and more and provides Mafia-free jobs in a country with staggering unemployment, deep-seated corruption and a rich kitchen tradition.\u003c/p>\n\u003cp>\"It's very difficult to buy something to eat here in Sicily and be sure that it has nothing to do with the Mafia,\" says Gabrielle Mastrilli. \"When you eat food with the Libera Terra label, you are sure that the product and the worker, they don't have anything to do with the Mafia.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mastrilli is a photographer and writer who, like so many of the young people of the island, had left to find work, specifically Mafia-free work. His family has a long history in organizing Sicilian agriculture against the Mafia's stronghold on wages, working conditions and employment in the fields. With the birth of Libera Terra, Gabriele has recently returned to the island to promote the cooperatives.\u003c/p>\n\u003cfigure id=\"attachment_81394\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_salvatore-rino-painting_vert-0ee313e2f7555f6a69f3ba35c308bc5cb772734a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_salvatore-rino-painting_vert-0ee313e2f7555f6a69f3ba35c308bc5cb772734a.jpg\" alt=\"A painting of Mafia boss Salvatore Riina, on display at the Museo Anti-Mafia in Corleone, Sicily. Photo: The Kitchen Sisters\" width=\"300\" class=\"size-full wp-image-81394\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A painting of Mafia boss Salvatore Riina, on display at the Museo Anti-Mafia in Corleone, Sicily. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of people who have been fighting for agricultural reform across the decades were killed by the Mafia. One of them was my grandfather,\" he says.\u003c/p>\n\u003cp>Don Luigi Ciotti is another reformer and one of the founders of Libera Terra. Ciotti, an Italian priest, saw the grip the Mafia had on his country — the drug operations, the prostitution rings, the hold on the most fertile of agricultural lands — and began to organize a movement to fight back through education, employment and agriculture. \"What we grow from these lands can now be found in Italian markets,\" says Don Ciotti. \"Pasta, olive oil [and] \u003cem>mozzarella di bufala\u003c/em>, created from dairy businesses that were confiscated from the Mafia.\"\u003c/p>\n\u003cp>\u003cstrong>A Bit Of History\u003c/strong>\u003c/p>\n\u003cp>\"The Mafia is like a snake. It's very difficult to catch,\" says Mastrilli, as he drives us to the town of Cinisi about 45 minutes from Palermo, to the former home of \u003ca href=\"http://www.peppinoimpastato.com/biografia.htm\">Peppino Impastato\u003c/a>, an anti-Mafia activist whose murder has been attributed to the local Mafia.\u003c/p>\n\u003cp>\"The Mafia built the airport here to control the drug traffic between Palermo and the United States. It was called 'The Pizza Connection,'\" says Mastrilli, \"because they used to transport the heroin inside tomato cans to the be used in the United States in pizzerias.\"\u003c/p>\n\u003cp>European narcotic distribution was once centered in Marseilles, with French chemists transforming morphine base into heroin, and shipping it from there. The operation was known as \"The French Connection\" until the early 1970s. After that, the Italian Mafia took over, explains Peter Schneider, a retired professor of sociology and anthropology at Fordham University. Schneider and his wife Jane have studied the Mafia and community in Sicily for decades.\u003c/p>\n\u003cp>\"Heroin traveled from Palermo to the United States in all sorts of containers — in oranges, in cans of tuna, in diplomatic pouches, even under the gowns of nuns who were coming to collect money for their orphanages in Sicily. And some came in the cans of San Marzano tomatoes,\" says Schneider.\u003c/p>\n\u003cp>\u003cstrong>Organic Agriculture On Former Mafia Land\u003c/strong>\u003c/p>\n\u003cp>Francesco Galante — lanky, soft-spoken, intense — is the spokesman and leader of the Libera Terra. He picks up the thread as he\u003cem> \u003c/em>drives up the steep roads an hour or so from Palermo to the cooperative's vineyards that stretch up the windswept mountainside near San Giuseppe Jato. They are some of the most fertile, beautiful fields, and were once the property of Bernardo Brusca, the boss of San Guiseppe Jato until he was jailed in the 1980s. Now they are home to a thriving organic vineyard.\u003c/p>\n\u003cp>\"To be organic was a form of respect. The idea is being kind to the soil itself: to start anew, to take poisons symbolic and real poisons from the soil itself,\" says Galante.\u003c/p>\n\u003cp>Galante says that Libera Terra wants to make products people buy not just for their story but for their quality. They want to provide workers with fair wages and respect, improve the high unemployment rate in Sicily (especially among youth) and undo decades of systemic corruption.\u003c/p>\n\u003cp>\u003cstrong>'The Mafia Burned Our Olive Trees'\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\"In our wine you can smell the sea and the mountains,\" says Angelo Sciortino, farmer and winemaker for the \u003ca href=\"http://flarenetwork.org/confprop/project/coop/placidorizzotto.htm\">Placido Rizotto Cooperative,\u003c/a> where 40 people now work in the winery and vineyards. \"We don't use a lot of machines in our production. We try to use as many people as possible. We still use the hands. Our goal is to give work.\"\u003c/p>\n\u003cp>Ten years ago when the Placido Rizotto Agricultural Cooperative started, few people wanted to work for them because they were scared. \"The Mafia, they burned the field here just before the harvesting of the grain,\" says Angelo. \"Three years ago when we collected olives for the first time, we had police around us all the time, [for protection] with guns. Then last year the Mafia burned our olive trees. We don't want to want guns. We don't want police. We have to show to the people that to work with Libera [Terra], it's a good thing.\"\u003c/p>\n\u003cp>\u003cstrong>Bringing An End To The \u003cem>Pizzo\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>As challenging as it has been to go up against the Mafia in the agricultural system, there's something else Sicilians are fighting: the practice of businesses paying \u003cem>pizzo\u003c/em> for protection.\u003c/p>\n\u003cfigure id=\"attachment_81393\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_addiopizzo_vert-945690a730a13322171a08ae04488df77fa37e22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/the-pizza-connection_addiopizzo_vert-945690a730a13322171a08ae04488df77fa37e22.jpg\" alt=\"The Addiopizzo sticker on the door of a restaurant or hotel in Sicily tells you the establishment does not pay extortion money to the Mafia. Photo: The Kitchen Sisters\" width=\"300\" class=\"size-full wp-image-81393\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Addiopizzo sticker on the door of a restaurant or hotel in Sicily tells you the establishment does not pay extortion money to the Mafia. Photo: The Kitchen Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>\"In Palermo, currently 70 to 80 percent of shopkeepers pay a form of extortion, they pay for protection, they pay the \u003cem>pizzo\u003c/em>,\" says Libera Terra leader Galante. \"The idea of the \u003ca href=\"http://www.addiopizzo.org/english.asp\">Addiopizzo\u003c/a> movement is to say 'no' to the \u003cem>pizzo\u003c/em>. Farewell \u003cem>pizzo\u003c/em>.\"\u003c/p>\n\u003cp>The anti-\u003cem>pizzo\u003c/em> movement began in 2004 when a group of anti-Mafia student activists decided to open a café in Palermo and began questioning what they would do if the Mafia came around, asking for \u003cem>pizzo\u003c/em>.\u003c/p>\n\u003cp>They began printing out little stickers that they put on lampposts and store windows and curbstones all over the city. All of a sudden hundreds of these stickers appeared throughout Palermo and nobody knew where they came from. \u003cstrong> \u003c/strong>The stickers read:\u003cstrong> \u003c/strong>\"The people who pay the \u003cem>pizzo\u003c/em> are a people without dignity.\"\u003c/p>\n\u003cp>Today the Addiopizzo symbol is on the doors of businesses throughout Sicily and you can chose to go to a restaurant or hotel and do business with businesses not involved in the Mafia.\u003c/p>\n\u003cp>\u003cstrong>A Museum To Remember\u003c/strong>\u003c/p>\n\u003cp>In Corleone, the small town immortalized in the film \u003cem>The Godfather, \u003c/em>Walter Bonano is a guide at the Museum of the Anti-Mafia. \"'Talk about the Mafia, no matter how,' \" he says quoting Paolo Borsellino, a famous judge killed by the Mafia in 1992. \"If I talk about Mafia I don't forget Mafia. And if I don't forget Mafia, it's very hard for me to commit the same mistakes.\"\u003c/p>\n\u003cp>The young, red-headed tour guide points to a photograph of the last of the godfathers, Bernardo Provenzano, from Corleone. His former house is a now a shop where they sell tomatoes from the fields he once confiscated. \"It is a symbolic thing,\" says Bonano. \"We are taking back what they stole.\"\u003c/p>\n\u003cp>For Libera Terra, each of the organic, \u003cem>pizzo\u003c/em>-free products they sell in grocery stores throughout Sicily is a reminder. They have a wine called Centopassi dedicated to Peppino Impastato. They have another wine called Placido Rizotto, named for a peasant and trade union leader in Corleone assassinated by Mafia bosses in 1948.\u003c/p>\n\u003cp>\"When you drink the wine,\" says Bonano, \"it's a way to remember the work of these young heroes killed by the Mafia. It's a very symbolic thing. Maybe from an economic point of view Libera Terra is not a big business, but I like the symbolism of it.\"\u003c/p>\n\u003cp>\u003cstrong>About The Kitchen Sisters\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">\u003cem>The Kitchen Sisters\u003c/em>\u003c/a>, \u003cem>Davia Nelson and Nikki Silva, are Peabody Award-winning producers who create radio and multimedia stories for NPR and public broadcast. Their Hidden Kitchen Series travels the world, exploring little known kitchen rituals and traditions that explore how communities come together, from modern-day Sicily to medieval England, the Australian Outback and cool California.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"perspectives": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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