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"content": "\u003cfigure id=\"attachment_79391\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000029631418large-copy_slide-59ec2e084836cd38d6362c523dfde70c1278659e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000029631418large-copy_slide-59ec2e084836cd38d6362c523dfde70c1278659e.jpg\" alt=\"Here's one way to get students talking about global affairs: teach it through food. Photo: iStockphoto\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-79391\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here's one way to get students talking about global affairs: teach it through food. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/24/291980375/gastrodiplomacy-cooking-up-a-tasty-lesson-on-war-and-peace\">The Salt at NPR Food\u003c/a> (3/24/14)\u003c/p>\n\u003cp>It's often said that the closest interaction many Americans have with other countries' cultures is through food. That kind of culinary diplomacy is particularly common in Washington, D.C., where immigrants from all over the world have cooked up a diverse food scene.\u003c/p>\n\u003cp>Now one lecturer at American University is using the city's food culture to teach her students about global affairs via a course on \"gastrodiplomacy\" — using food as a tool to foster cultural understanding among countries.\u003c/p>\n\u003cp>While the concept of gastrodiplomacy has been gaining traction among governments in recent years (former Secretary of State Hillary Clinton launched a \"chef ambassador\" corps a couple of years ago), the class is the first of its kind at a school of international relations, says \u003ca href=\"http://www.american.edu/sis/faculty/johannam.cfm\">Johanna Mendelson Forman\u003c/a>, a policy expert on international conflict who teaches the new course.\u003c/p>\n\u003cp>\"What's unique is that students themselves would never make the connection that food is a part of international relations,\" she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Already halfway through its first run, the course immerses students in the study of war and conflict prior to Sept. 11 — including the Vietnam War, the Soviet war in Afghanistan and Ethiopia's Civil War — and how those have led to the sizeable diaspora in D.C. Students also get a taste of how food impacted those conflicts.\u003c/p>\n\u003cp>Perhaps the best part of her class? The field trips to local ethnic restaurants, where students get to enjoy a traditional meal and hear the owners speak about the history of their culture. During a recent trip to \u003ca href=\"http://www.dasethiopian.com/\">Das Ethiopian Cuisine\u003c/a> in Georgetown, students learned about the influences Italians had on Ethiopian cuisine when they colonized the country in the 1930s.\u003c/p>\n\u003cp>\"The idea is for students to hear from the cooks, from the owners of these places, [about] how they see their cuisine as a communication tool in their own communities,\" says Mendelson Forman.\u003c/p>\n\u003cp>While gastrodiplomacy is a relatively new field in the realm of public diplomacy, the idea itself can be traced back to the ancient Romans, who often made peace with their enemies over a good meal.\u003c/p>\n\u003cp>In the last decade or so, countries including Thailand, Peru and South Korea have embraced the concept, independently launching country branding programs that promote their cuisines to the world. (Ever wonder \u003ca href=\"http://www.koreatimes.co.kr/www/news/opinon/2010/04/137_63795.html\">why Korean tacos\u003c/a> are seemingly everywhere these days?)\u003c/p>\n\u003cp>The U.S. formally joined the fun in 2012, when Clinton kicked off the \u003ca href=\"http://youtu.be/yv0XPeIU0ms\">Diplomatic Culinary Partnership\u003c/a>, recruiting 80 food professionals from across the country to cook for foreign diplomats and travel abroad.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=yv0XPeIU0ms]\u003c/p>\n\u003cp>But until now, food hasn't been taught alongside international relations in the classroom. That's because of past resistance to bringing food into other academic fields, says \u003ca href=\"http://culinarydiplomacy.wordpress.com/about/\">Sam Chapple-Sokol\u003c/a>, a culinary diplomacy scholar who helps Mendelson Forman teach her class.\u003c/p>\n\u003cp>\"People think it's trivial or frivolous, that food is just something that goes into our bodies to keep us alive,\" he says, adding that while many international relations programs do focus on food security, none has really dug into the \"cuisine\" aspect of food.\u003c/p>\n\u003cp>But that thinking is changing, especially among the public. In a recent \u003ca href=\"http://publicdiplomacymagazine.com/gastrodiplomacy/\">study\u003c/a> in \u003cem>Public Diplomacy Magazine,\u003c/em> over half of the 140 people surveyed said that eating a country's cuisine led them to think more positively about that country. And over two-thirds felt that countries in a state of conflict could benefit from gastrodiplomacy programs.\u003c/p>\n\u003cp>As the saying goes, \"the easiest way to win hearts and minds is through the stomach.\" It certainly seems that the class has won over the students so far — all 19 spots filled up quickly, with dozens more students on the waiting list.\u003c/p>\n\u003cp>\"Must have been the food,\" Mendelson Forman jokes.\u003c/p>\n\u003cp>Given the success, both she and Chapple-Sokol say they're optimistic that gastrodiplomacy will be explored at other schools around the country, among different immigrant populations.\u003c/p>\n\u003cp>A fair warning to prospective students: Don't expect an easy A. The class includes four papers and a final project, in which students have to find their own local restaurant owners to interview about their cuisine and history.\u003c/p>\n\u003cp>But that shouldn't be too hard.\u003c/p>\n\u003cp>\"When you start to talk about something that people want to talk about, that really inspires them, like food, it really opens up the stories,\" Chapple-Sokol says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79391\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000029631418large-copy_slide-59ec2e084836cd38d6362c523dfde70c1278659e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000029631418large-copy_slide-59ec2e084836cd38d6362c523dfde70c1278659e.jpg\" alt=\"Here's one way to get students talking about global affairs: teach it through food. Photo: iStockphoto\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-79391\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here's one way to get students talking about global affairs: teach it through food. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/24/291980375/gastrodiplomacy-cooking-up-a-tasty-lesson-on-war-and-peace\">The Salt at NPR Food\u003c/a> (3/24/14)\u003c/p>\n\u003cp>It's often said that the closest interaction many Americans have with other countries' cultures is through food. That kind of culinary diplomacy is particularly common in Washington, D.C., where immigrants from all over the world have cooked up a diverse food scene.\u003c/p>\n\u003cp>Now one lecturer at American University is using the city's food culture to teach her students about global affairs via a course on \"gastrodiplomacy\" — using food as a tool to foster cultural understanding among countries.\u003c/p>\n\u003cp>While the concept of gastrodiplomacy has been gaining traction among governments in recent years (former Secretary of State Hillary Clinton launched a \"chef ambassador\" corps a couple of years ago), the class is the first of its kind at a school of international relations, says \u003ca href=\"http://www.american.edu/sis/faculty/johannam.cfm\">Johanna Mendelson Forman\u003c/a>, a policy expert on international conflict who teaches the new course.\u003c/p>\n\u003cp>\"What's unique is that students themselves would never make the connection that food is a part of international relations,\" she says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Already halfway through its first run, the course immerses students in the study of war and conflict prior to Sept. 11 — including the Vietnam War, the Soviet war in Afghanistan and Ethiopia's Civil War — and how those have led to the sizeable diaspora in D.C. Students also get a taste of how food impacted those conflicts.\u003c/p>\n\u003cp>Perhaps the best part of her class? The field trips to local ethnic restaurants, where students get to enjoy a traditional meal and hear the owners speak about the history of their culture. During a recent trip to \u003ca href=\"http://www.dasethiopian.com/\">Das Ethiopian Cuisine\u003c/a> in Georgetown, students learned about the influences Italians had on Ethiopian cuisine when they colonized the country in the 1930s.\u003c/p>\n\u003cp>\"The idea is for students to hear from the cooks, from the owners of these places, [about] how they see their cuisine as a communication tool in their own communities,\" says Mendelson Forman.\u003c/p>\n\u003cp>While gastrodiplomacy is a relatively new field in the realm of public diplomacy, the idea itself can be traced back to the ancient Romans, who often made peace with their enemies over a good meal.\u003c/p>\n\u003cp>In the last decade or so, countries including Thailand, Peru and South Korea have embraced the concept, independently launching country branding programs that promote their cuisines to the world. (Ever wonder \u003ca href=\"http://www.koreatimes.co.kr/www/news/opinon/2010/04/137_63795.html\">why Korean tacos\u003c/a> are seemingly everywhere these days?)\u003c/p>\n\u003cp>The U.S. formally joined the fun in 2012, when Clinton kicked off the \u003ca href=\"http://youtu.be/yv0XPeIU0ms\">Diplomatic Culinary Partnership\u003c/a>, recruiting 80 food professionals from across the country to cook for foreign diplomats and travel abroad.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/yv0XPeIU0ms'\n title='//www.youtube.com/embed/yv0XPeIU0ms'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But until now, food hasn't been taught alongside international relations in the classroom. That's because of past resistance to bringing food into other academic fields, says \u003ca href=\"http://culinarydiplomacy.wordpress.com/about/\">Sam Chapple-Sokol\u003c/a>, a culinary diplomacy scholar who helps Mendelson Forman teach her class.\u003c/p>\n\u003cp>\"People think it's trivial or frivolous, that food is just something that goes into our bodies to keep us alive,\" he says, adding that while many international relations programs do focus on food security, none has really dug into the \"cuisine\" aspect of food.\u003c/p>\n\u003cp>But that thinking is changing, especially among the public. In a recent \u003ca href=\"http://publicdiplomacymagazine.com/gastrodiplomacy/\">study\u003c/a> in \u003cem>Public Diplomacy Magazine,\u003c/em> over half of the 140 people surveyed said that eating a country's cuisine led them to think more positively about that country. And over two-thirds felt that countries in a state of conflict could benefit from gastrodiplomacy programs.\u003c/p>\n\u003cp>As the saying goes, \"the easiest way to win hearts and minds is through the stomach.\" It certainly seems that the class has won over the students so far — all 19 spots filled up quickly, with dozens more students on the waiting list.\u003c/p>\n\u003cp>\"Must have been the food,\" Mendelson Forman jokes.\u003c/p>\n\u003cp>Given the success, both she and Chapple-Sokol say they're optimistic that gastrodiplomacy will be explored at other schools around the country, among different immigrant populations.\u003c/p>\n\u003cp>A fair warning to prospective students: Don't expect an easy A. The class includes four papers and a final project, in which students have to find their own local restaurant owners to interview about their cuisine and history.\u003c/p>\n\u003cp>But that shouldn't be too hard.\u003c/p>\n\u003cp>\"When you start to talk about something that people want to talk about, that really inspires them, like food, it really opens up the stories,\" Chapple-Sokol says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Your Love Of Burgers May Be Helping To Drive Wildlife Extinct",
"title": "How Your Love Of Burgers May Be Helping To Drive Wildlife Extinct",
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"content": "\u003cfigure id=\"attachment_79365\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hrose-2-_slide-873e05b0b4ee7098c8d5e52f1559a529e13d034e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hrose-2-_slide-873e05b0b4ee7098c8d5e52f1559a529e13d034e.jpg\" alt=\"Rancher Denny Johnson, looks over his cattle in Joseph, Ore., in 2011. Conservationists say ranchers raising beef cattle are responsible for the decline of some wildlife. Photo: Rick Bowmer/ASSOCIATED PRESS\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-79365\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rancher Denny Johnson, looks over his cattle in Joseph, Ore., in 2011. Conservationists say ranchers raising beef cattle are responsible for the decline of some wildlife. Photo: Rick Bowmer/ASSOCIATED PRESS\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/21/291495523/how-your-love-of-burgers-may-be-helping-to-drive-wildlife-extinct\">The Salt at NPR Food\u003c/a> (3/21/14)\u003c/p>\n\u003cp>Many animal lovers have made peace with their decision to eat meat.\u003c/p>\n\u003cp>But the Center for Biological Diversity has a new \u003ca href=\"http://www.takeextinctionoffyourplate.com/\">campaign\u003c/a> that hopes to persuade them that a hamburger habit does wildlife a disservice.\u003c/p>\n\u003cp>\"We need to see a drastic reduction in meat consumption to protect land, water and wildlife,\" \u003ca href=\"http://www.biologicaldiversity.org/about/staff/index.html\">Stephanie Feldstein\u003c/a>, population and sustainability director for the Center for Biological Diversity, tells The Salt.\u003c/p>\n\u003cp>The conservation group claims that some species of grizzly bears and wolves have already been driven extinct by the livestock industry, and another 175 threatened or endangered species, like the prairie dog, could be next. Most of this drama is playing out on federal lands, where the needs of wildlife conflict with the needs of grazing cattle, she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The federal government has for decades promoted and subsidized cattle grazing on 270 million acres of public lands in 11 Western states. According to Feldstein, one of the hotspots of livestock-wildlife conflict is when predator species like wolves and bears prey on cattle.\u003c/p>\n\u003cp>The California grizzly, for example, \u003ca href=\"http://www.lib.berkeley.edu/give/bene61/bene61story5.html\">was driven extinct\u003c/a> in the 1920s by hunters assisting farmers and ranchers, according to historical documents at the University of California, Berkeley.\u003c/p>\n\u003cp>Ranchers also all but\u003cstrong> \u003c/strong>wiped out the Mexican gray wolf, the most endangered wolf species in the world, in the U.S. (A few survived in Mexico and in zoos, and scientists have been trying to bring them back through breeding, the group Defenders of Wildlife \u003ca href=\"http://www.defenders.org/mexican-gray-wolf/mexican-gray-wolves-101\">says\u003c/a>.)\u003c/p>\n\u003cp>\"The anti-wolf policies we've seen are heavily driven by ranching interests, and while some populations of wolves are being rebuilt, they're still highly endangered,\" says Feldstein.\u003c/p>\n\u003cp>Environmental activists aren't the only ones who've pinned the demise of some species on the livestock industry. A \u003ca href=\"https://www.sciencemag.org/content/343/6167/1241484\">study\u003c/a> published in January in the journal \u003cem>Science\u003c/em> linked the population declines of large carnivores — think pumas, lions, and sea otters — around the world to our growing demand for meat.\u003c/p>\n\u003cp>The cattle industry has vigorously defended its right to kill wolves to protect the business interests of ranchers. As NPR's Nathan Rott \u003ca href=\"http://apps.npr.org/wolves/\">reported\u003c/a> in February, Montana state officials say wolves killed at least 67 cattle and 37 sheep in 2012, and many more elk. Losing those animals can be costly for ranchers: One calf can be worth $1,000 or more.\u003c/p>\n\u003cp>\"The main reason I hunt wolves is because I've seen what they do to other animals,\" Bruce Stell, a Montana outdoorsman and hunter, told Rott. \"They're killers. I want to do my part in managing them.\"\u003c/p>\n\u003cp>Feldstein says grazing cattle also degrade grassland habitat for the prairie dog, elk and many other threatened and endangered species. Grazing destroys vegetation and damages soils and stream banks, the CBD \u003ca href=\"http://www.takeextinctionoffyourplate.com/meat_and_wildlife.html\">notes\u003c/a>. (As we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/24/report-meat-producers-ignore-pleas-for-health-environmental-reform/\">reported\u003c/a>, the livestock industry has been implicated in a number of other troubling ecological trends: greenhouse gas emissions contributing to climate change, water pollution and excessive waste, to name a few.)\u003c/p>\n\u003cp>And if you think \u003ca href=\"http://www.npr.org/2010/04/08/125722082/the-truth-about-grass-fed-beef\">grass-fed\u003c/a> beef is a more \"sustainable\" choice, think again, says the CBD. Grazing cattle on grass has more negative impacts on the land than any other land use, the group \u003ca href=\"http://www.takeextinctionoffyourplate.com/faq.html#organic\">says\u003c/a>.\u003c/p>\n\u003cp>Instead, we could replace meat with plants, even one day a week. \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/21/239126655/meatless-monday-movement-gets-more-veggies-on-the-menu\">Meatless Monday\u003c/a>, perhaps? \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_79365\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hrose-2-_slide-873e05b0b4ee7098c8d5e52f1559a529e13d034e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hrose-2-_slide-873e05b0b4ee7098c8d5e52f1559a529e13d034e.jpg\" alt=\"Rancher Denny Johnson, looks over his cattle in Joseph, Ore., in 2011. Conservationists say ranchers raising beef cattle are responsible for the decline of some wildlife. Photo: Rick Bowmer/ASSOCIATED PRESS\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-79365\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rancher Denny Johnson, looks over his cattle in Joseph, Ore., in 2011. Conservationists say ranchers raising beef cattle are responsible for the decline of some wildlife. Photo: Rick Bowmer/ASSOCIATED PRESS\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/21/291495523/how-your-love-of-burgers-may-be-helping-to-drive-wildlife-extinct\">The Salt at NPR Food\u003c/a> (3/21/14)\u003c/p>\n\u003cp>Many animal lovers have made peace with their decision to eat meat.\u003c/p>\n\u003cp>But the Center for Biological Diversity has a new \u003ca href=\"http://www.takeextinctionoffyourplate.com/\">campaign\u003c/a> that hopes to persuade them that a hamburger habit does wildlife a disservice.\u003c/p>\n\u003cp>\"We need to see a drastic reduction in meat consumption to protect land, water and wildlife,\" \u003ca href=\"http://www.biologicaldiversity.org/about/staff/index.html\">Stephanie Feldstein\u003c/a>, population and sustainability director for the Center for Biological Diversity, tells The Salt.\u003c/p>\n\u003cp>The conservation group claims that some species of grizzly bears and wolves have already been driven extinct by the livestock industry, and another 175 threatened or endangered species, like the prairie dog, could be next. Most of this drama is playing out on federal lands, where the needs of wildlife conflict with the needs of grazing cattle, she says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The federal government has for decades promoted and subsidized cattle grazing on 270 million acres of public lands in 11 Western states. According to Feldstein, one of the hotspots of livestock-wildlife conflict is when predator species like wolves and bears prey on cattle.\u003c/p>\n\u003cp>The California grizzly, for example, \u003ca href=\"http://www.lib.berkeley.edu/give/bene61/bene61story5.html\">was driven extinct\u003c/a> in the 1920s by hunters assisting farmers and ranchers, according to historical documents at the University of California, Berkeley.\u003c/p>\n\u003cp>Ranchers also all but\u003cstrong> \u003c/strong>wiped out the Mexican gray wolf, the most endangered wolf species in the world, in the U.S. (A few survived in Mexico and in zoos, and scientists have been trying to bring them back through breeding, the group Defenders of Wildlife \u003ca href=\"http://www.defenders.org/mexican-gray-wolf/mexican-gray-wolves-101\">says\u003c/a>.)\u003c/p>\n\u003cp>\"The anti-wolf policies we've seen are heavily driven by ranching interests, and while some populations of wolves are being rebuilt, they're still highly endangered,\" says Feldstein.\u003c/p>\n\u003cp>Environmental activists aren't the only ones who've pinned the demise of some species on the livestock industry. A \u003ca href=\"https://www.sciencemag.org/content/343/6167/1241484\">study\u003c/a> published in January in the journal \u003cem>Science\u003c/em> linked the population declines of large carnivores — think pumas, lions, and sea otters — around the world to our growing demand for meat.\u003c/p>\n\u003cp>The cattle industry has vigorously defended its right to kill wolves to protect the business interests of ranchers. As NPR's Nathan Rott \u003ca href=\"http://apps.npr.org/wolves/\">reported\u003c/a> in February, Montana state officials say wolves killed at least 67 cattle and 37 sheep in 2012, and many more elk. Losing those animals can be costly for ranchers: One calf can be worth $1,000 or more.\u003c/p>\n\u003cp>\"The main reason I hunt wolves is because I've seen what they do to other animals,\" Bruce Stell, a Montana outdoorsman and hunter, told Rott. \"They're killers. I want to do my part in managing them.\"\u003c/p>\n\u003cp>Feldstein says grazing cattle also degrade grassland habitat for the prairie dog, elk and many other threatened and endangered species. Grazing destroys vegetation and damages soils and stream banks, the CBD \u003ca href=\"http://www.takeextinctionoffyourplate.com/meat_and_wildlife.html\">notes\u003c/a>. (As we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/24/report-meat-producers-ignore-pleas-for-health-environmental-reform/\">reported\u003c/a>, the livestock industry has been implicated in a number of other troubling ecological trends: greenhouse gas emissions contributing to climate change, water pollution and excessive waste, to name a few.)\u003c/p>\n\u003cp>And if you think \u003ca href=\"http://www.npr.org/2010/04/08/125722082/the-truth-about-grass-fed-beef\">grass-fed\u003c/a> beef is a more \"sustainable\" choice, think again, says the CBD. Grazing cattle on grass has more negative impacts on the land than any other land use, the group \u003ca href=\"http://www.takeextinctionoffyourplate.com/faq.html#organic\">says\u003c/a>.\u003c/p>\n\u003cp>Instead, we could replace meat with plants, even one day a week. \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/21/239126655/meatless-monday-movement-gets-more-veggies-on-the-menu\">Meatless Monday\u003c/a>, perhaps? \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 500 Million U.S. Seafood Meals Get Dumped In The Sea",
"title": "Why 500 Million U.S. Seafood Meals Get Dumped In The Sea",
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"content": "\u003cfigure id=\"attachment_79353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/striped-marlin_fix-2-_custom-938c8a9c7e9bd1d683ca39200f5e266dc784ed01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/striped-marlin_fix-2-_custom-938c8a9c7e9bd1d683ca39200f5e266dc784ed01.jpg\" alt='A marlin caught as bycatch by the California drift gillnet fishery. The conservation group Oceana called the fishery one of the \"dirtiest\" in the U.S. because of its high rate of discarded fish and other marine animals. Photo: Courtesy of NOAA' width=\"1024\" height=\"667\" class=\"size-full wp-image-79353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A marlin caught as bycatch by the California drift gillnet fishery. The conservation group Oceana called the fishery one of the \"dirtiest\" in the U.S. because of its high rate of discarded fish and other marine animals. Photo: Courtesy of NOAA\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/21/292094853/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea\">The Salt at NPR Food\u003c/a> (3/21/14)\u003c/p>\n\u003cp>Seafood often travels huge distances over many days to reach the people who eat it. And it's often impossible to know where a fillet of fish or a few frozen shrimp came from — and, perhaps more importantly, just how they were caught.\u003c/p>\n\u003cp>Fortunately, activists are doing the homework for us, and what they're telling us could make your next fish dinner a little less tasty.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://oceana.org/en/news-media/publications/reports/wasted-catch-unsolved-problems-in-us-fisheries\">report\u003c/a> released Thursday by the environmental group Oceana, commercial fishermen in the U.S. annually throw overboard as much as 2 billion pounds of so-called bycatch, much of which is edible fish equivalent at least half a billion seafood meals. Incredibly, much of this waste includes some of the most valuable — and delectable — seafood species in the world, like bluefin tuna, swordfish and Pacific halibut.\u003c/p>\n\u003cp>The report, compiled from data from the National Marine Fisheries Service, a federal agency, singles out the nine most wasteful fisheries in the U.S., who were responsible for 340 million pounds of bycatch in 2011. The \"dirtiest\" fisheries include the Gulf of Mexico shrimp trawling industry; the California drift gillnet fishery, which targets halibut and white sea bass; and the longline fishery for red snapper and grouper. Gillnetted Pacific swordfish, Atlantic swordfish caught on longlines, and cod, haddock, monkfish and flounder caught by North Atlantic trawlers also come from fisheries on the list.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The reason these fisheries are throwing away so many fish? It's mainly the types of commercial gear they're using, which are designed to catch as many fish as possible, says Oceana.\u003c/p>\n\u003cp>And if you've eaten U.S. shrimp, halibut or red snapper, there's a good chance it has come from one of these fisheries. Their fish and shrimp are sold in markets and restaurants across the U.S. and around the world, according to Gib Brogan, the fisheries campaign manager with Oceana.\u003c/p>\n\u003cp>\"It's being sold all over the place,\" he says.\u003c/p>\n\u003cp>Brogan says fishing regulations are partly to blame for wasted seafood. That's because fishermen who have permits to catch certain species must throw back other valuable species they accidentally catch — even if the fish are dead.\u003c/p>\n\u003cp>For example, trawling vessels in Alaska — boats that drag giant nets behind them to catch flounder and sole — threw back two million pounds of Pacific halibut and five million pounds of Pacific cod in a single year, according to Oceana's report. Brogan says a lot, if not most, of bycatch caught with trawl nets, gillnets and longlines is dead or dying by the time it's returned to the water.\u003c/p>\n\u003cfigure id=\"attachment_79354\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/o-bycatch-infographic-900_new_custom-121bcdffe07ddd179d05d2ddb64c650dd73293e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/o-bycatch-infographic-900_new_custom-121bcdffe07ddd179d05d2ddb64c650dd73293e0.jpg\" alt=\"Nine fisheries account for more than half of the reported U.S. bycatch. Courtesy of Oceana\" width=\"1180\" height=\"1333\" class=\"size-full wp-image-79354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nine fisheries account for more than half of the reported U.S. bycatch. Courtesy of Oceana\u003c/figcaption>\u003c/figure>\n\u003cp>The Gulf of Mexico shrimp trawling industry throws back about two thirds, by weight, of its total catch, the report says. So do swordfish gillnetters in offshore California waters and those fishing closer to shore for halibut and white sea bass. And sea turtles, seabirds and various \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/08/whales-dolphins-are-collateral-damage-in-our-taste-for-seafood/\">marine mammals\u003c/a> are also among the detritus. Longline snapper and grouper fishermen in the Gulf of Mexico, for example, threw back 400,000 sharks in 2011.\u003c/p>\n\u003cp>Such information is critical for fishery managers and environmentalists who advocate for \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/09/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers/\">catching seafood with more sustainable fishing gear\u003c/a>. But unless you study the fishing industry for a living, it's tough for a consumer to avoid these fisheries when shopping for seafood. Nonetheless, groups like Oceana, the Natural Resources Defense Council and the Monterey Bay Aquarium have been trying to educate consumers about the bycatch issue through seafood buying guides and other campaigns.\u003c/p>\n\u003cp>\"As a concept, people get what bycatch is and they don't like it,\" says Sheila Bowman, with the Monterey Bay Aquarium's Seafood Watch. \"But the data is often too hard for shoppers to put into context and act on.\"\u003c/p>\n\u003cp>According to Whole Foods Markets, the high-end retailer, 59 percent of its shoppers surveyed in 2013 said they believed how a fish is caught is important. The company \u003ca href=\"http://www.wholefoodsmarket.com/seafood-sustainability-basics\">has\u003c/a> pledged to sell seafood that's sustainable as possible.\u003c/p>\n\u003cp>\"But most people don't even know what 'gear type' means,\" says Margaret Wittenberg, vice-president of quality standards at Whole Foods Markets. \"They care about sustainability, and they want to make a good choice, and they know that we've done the homework for them.\"\u003c/p>\n\u003cp>Just as consumers and retailers are starting to understand the severity of the bycatch issues, some fishermen also seem to be taking it more seriously. In the Gulf of Mexico, a group of several dozen fishermen catching snapper and grouper have begun using weaker hooks on their longlines that break or bend when large sharks and other potential bycatch species take a bait.\u003c/p>\n\u003cp>\"In general, these [fishermen] don't want to catch fish they can't sell,\" says Eric Brazer, with the Gulf of Mexico Reef Fish Shareholders' Alliance. He says the fishermen he represents have made efforts to create demand for lower-value species, like small snappers and porgies—fish that often get tossed back dead. \"Our goal is to have a zero-discard fishery by creating markets for these species.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.linkedin.com/pub/tj-tate/22/159/487\">Tj Tate\u003c/a>, with \u003ca href=\"http://www.mygulfwild.us/GW/\">Gulf Wild\u003c/a>, a sustainability program that marks seafood with detailed place-of-origin tags, says that many fishermen are seeing financial incentive to change their practices and reduce their bycatch.\u003c/p>\n\u003cp>\"It's not effective for fishermen to be spending time handling and trying to release sharks or undersized fish that they can't sell,\" she says. \"They're losing fishing time.\"\u003c/p>\n\u003cp>Bowman at Seafood Watch says she supports the efforts of groups like Oceana to inform consumers of wasteful fishing industries. But she notes that in the crusade to curb wasteful fishing practices, less information might sometimes be more.\u003c/p>\n\u003cp>\"People don't want to know all this,\" she says. \"In general, they just want to know what [\u003ca href=\"http://www.seafoodwatch.org/cr/cr_seafoodwatch/sfw_recommendations.aspx\">color-coded label\u003c/a>] to look for.\" \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": "Nine American fisheries together throw overboard as much as 340 million pounds of fish and other species they were not trying to catch, a report finds. Much of it is perfectly edible fish.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/striped-marlin_fix-2-_custom-938c8a9c7e9bd1d683ca39200f5e266dc784ed01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/striped-marlin_fix-2-_custom-938c8a9c7e9bd1d683ca39200f5e266dc784ed01.jpg\" alt='A marlin caught as bycatch by the California drift gillnet fishery. The conservation group Oceana called the fishery one of the \"dirtiest\" in the U.S. because of its high rate of discarded fish and other marine animals. Photo: Courtesy of NOAA' width=\"1024\" height=\"667\" class=\"size-full wp-image-79353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A marlin caught as bycatch by the California drift gillnet fishery. The conservation group Oceana called the fishery one of the \"dirtiest\" in the U.S. because of its high rate of discarded fish and other marine animals. Photo: Courtesy of NOAA\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/21/292094853/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea\">The Salt at NPR Food\u003c/a> (3/21/14)\u003c/p>\n\u003cp>Seafood often travels huge distances over many days to reach the people who eat it. And it's often impossible to know where a fillet of fish or a few frozen shrimp came from — and, perhaps more importantly, just how they were caught.\u003c/p>\n\u003cp>Fortunately, activists are doing the homework for us, and what they're telling us could make your next fish dinner a little less tasty.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://oceana.org/en/news-media/publications/reports/wasted-catch-unsolved-problems-in-us-fisheries\">report\u003c/a> released Thursday by the environmental group Oceana, commercial fishermen in the U.S. annually throw overboard as much as 2 billion pounds of so-called bycatch, much of which is edible fish equivalent at least half a billion seafood meals. Incredibly, much of this waste includes some of the most valuable — and delectable — seafood species in the world, like bluefin tuna, swordfish and Pacific halibut.\u003c/p>\n\u003cp>The report, compiled from data from the National Marine Fisheries Service, a federal agency, singles out the nine most wasteful fisheries in the U.S., who were responsible for 340 million pounds of bycatch in 2011. The \"dirtiest\" fisheries include the Gulf of Mexico shrimp trawling industry; the California drift gillnet fishery, which targets halibut and white sea bass; and the longline fishery for red snapper and grouper. Gillnetted Pacific swordfish, Atlantic swordfish caught on longlines, and cod, haddock, monkfish and flounder caught by North Atlantic trawlers also come from fisheries on the list.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The reason these fisheries are throwing away so many fish? It's mainly the types of commercial gear they're using, which are designed to catch as many fish as possible, says Oceana.\u003c/p>\n\u003cp>And if you've eaten U.S. shrimp, halibut or red snapper, there's a good chance it has come from one of these fisheries. Their fish and shrimp are sold in markets and restaurants across the U.S. and around the world, according to Gib Brogan, the fisheries campaign manager with Oceana.\u003c/p>\n\u003cp>\"It's being sold all over the place,\" he says.\u003c/p>\n\u003cp>Brogan says fishing regulations are partly to blame for wasted seafood. That's because fishermen who have permits to catch certain species must throw back other valuable species they accidentally catch — even if the fish are dead.\u003c/p>\n\u003cp>For example, trawling vessels in Alaska — boats that drag giant nets behind them to catch flounder and sole — threw back two million pounds of Pacific halibut and five million pounds of Pacific cod in a single year, according to Oceana's report. Brogan says a lot, if not most, of bycatch caught with trawl nets, gillnets and longlines is dead or dying by the time it's returned to the water.\u003c/p>\n\u003cfigure id=\"attachment_79354\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/o-bycatch-infographic-900_new_custom-121bcdffe07ddd179d05d2ddb64c650dd73293e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/o-bycatch-infographic-900_new_custom-121bcdffe07ddd179d05d2ddb64c650dd73293e0.jpg\" alt=\"Nine fisheries account for more than half of the reported U.S. bycatch. Courtesy of Oceana\" width=\"1180\" height=\"1333\" class=\"size-full wp-image-79354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nine fisheries account for more than half of the reported U.S. bycatch. Courtesy of Oceana\u003c/figcaption>\u003c/figure>\n\u003cp>The Gulf of Mexico shrimp trawling industry throws back about two thirds, by weight, of its total catch, the report says. So do swordfish gillnetters in offshore California waters and those fishing closer to shore for halibut and white sea bass. And sea turtles, seabirds and various \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/08/whales-dolphins-are-collateral-damage-in-our-taste-for-seafood/\">marine mammals\u003c/a> are also among the detritus. Longline snapper and grouper fishermen in the Gulf of Mexico, for example, threw back 400,000 sharks in 2011.\u003c/p>\n\u003cp>Such information is critical for fishery managers and environmentalists who advocate for \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/09/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers/\">catching seafood with more sustainable fishing gear\u003c/a>. But unless you study the fishing industry for a living, it's tough for a consumer to avoid these fisheries when shopping for seafood. Nonetheless, groups like Oceana, the Natural Resources Defense Council and the Monterey Bay Aquarium have been trying to educate consumers about the bycatch issue through seafood buying guides and other campaigns.\u003c/p>\n\u003cp>\"As a concept, people get what bycatch is and they don't like it,\" says Sheila Bowman, with the Monterey Bay Aquarium's Seafood Watch. \"But the data is often too hard for shoppers to put into context and act on.\"\u003c/p>\n\u003cp>According to Whole Foods Markets, the high-end retailer, 59 percent of its shoppers surveyed in 2013 said they believed how a fish is caught is important. The company \u003ca href=\"http://www.wholefoodsmarket.com/seafood-sustainability-basics\">has\u003c/a> pledged to sell seafood that's sustainable as possible.\u003c/p>\n\u003cp>\"But most people don't even know what 'gear type' means,\" says Margaret Wittenberg, vice-president of quality standards at Whole Foods Markets. \"They care about sustainability, and they want to make a good choice, and they know that we've done the homework for them.\"\u003c/p>\n\u003cp>Just as consumers and retailers are starting to understand the severity of the bycatch issues, some fishermen also seem to be taking it more seriously. In the Gulf of Mexico, a group of several dozen fishermen catching snapper and grouper have begun using weaker hooks on their longlines that break or bend when large sharks and other potential bycatch species take a bait.\u003c/p>\n\u003cp>\"In general, these [fishermen] don't want to catch fish they can't sell,\" says Eric Brazer, with the Gulf of Mexico Reef Fish Shareholders' Alliance. He says the fishermen he represents have made efforts to create demand for lower-value species, like small snappers and porgies—fish that often get tossed back dead. \"Our goal is to have a zero-discard fishery by creating markets for these species.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.linkedin.com/pub/tj-tate/22/159/487\">Tj Tate\u003c/a>, with \u003ca href=\"http://www.mygulfwild.us/GW/\">Gulf Wild\u003c/a>, a sustainability program that marks seafood with detailed place-of-origin tags, says that many fishermen are seeing financial incentive to change their practices and reduce their bycatch.\u003c/p>\n\u003cp>\"It's not effective for fishermen to be spending time handling and trying to release sharks or undersized fish that they can't sell,\" she says. \"They're losing fishing time.\"\u003c/p>\n\u003cp>Bowman at Seafood Watch says she supports the efforts of groups like Oceana to inform consumers of wasteful fishing industries. But she notes that in the crusade to curb wasteful fishing practices, less information might sometimes be more.\u003c/p>\n\u003cp>\"People don't want to know all this,\" she says. \"In general, they just want to know what [\u003ca href=\"http://www.seafoodwatch.org/cr/cr_seafoodwatch/sfw_recommendations.aspx\">color-coded label\u003c/a>] to look for.\" \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": "'Test Kitchen': Have Your (Gluten-Free) Cake, And Love Eating It Too",
"title": "'Test Kitchen': Have Your (Gluten-Free) Cake, And Love Eating It Too",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79337\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_birthday-cupcakes_0131_slide-4353dd59fef0db7dedc17fafbdb999da13a7b790.jpg\">\u003cimg class=\"size-full wp-image-79337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_birthday-cupcakes_0131_slide-4353dd59fef0db7dedc17fafbdb999da13a7b790.jpg\" alt=\"According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen\" width=\"1536\" height=\"1023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2014/03/20/291873792/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too\">Fresh Air\u003c/a> (3/20/14)\u003c/p>\n\u003cp>[audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/03/20140320_fa_01.mp3\"]\u003c/p>\n\u003cp>It took hundreds of batches of muffins, cakes and cookies before Jack Bishop and Julia Collin Davison — of the public TV series \u003cem>America's Test Kitchen\u003c/em> — figured out the best ways to make delicious baked goods without gluten. They also conducted taste tests of packaged gluten-free breads and pasta.\u003c/p>\n\u003cp>Collin Davison tells \u003cem>Fresh Air\u003c/em>'s Terry Gross that the show's normal testing procedures \"really worked to help us get at the heart of what makes gluten-free things taste just as good as traditional baked goods.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/291877375/the-how-can-it-be-gluten-free-cookbook-revolutionary-techniques-groundbreaking-r\">\u003cimg class=\"aligncenter size-full wp-image-79344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/how-can-it-be-gluten-free-book.jpg\" alt=\"The How Can It Be Gluten Free Cookbook. Revolutionary Techniques. Groundbreaking Recipes. By America's Test Kitchen \" width=\"300\" height=\"374\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bishop and Collin Davison edited \u003cem>The How Can It Be Gluten Free Cookbook\u003c/em>. They join \u003cem>Fresh Air\u003c/em> to share tips, secrets and favorite recipes for gluten-free baking.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On what gluten is and does\u003c/strong>\u003c/p>\n\u003cp>Bishop: There are two proteins in wheat — glutenin and gliadin — and they are basically wrapped around starch molecules, and they're basically inert. But when you add water or another liquid, you are bringing those proteins back to life, and they unwind from the starch molecules and attach to each other, and the more you knead or mix the dough or the batter, the more they will attach to each other and they form this elastic network that is called gluten\u003cem>.\u003c/em>\u003c/p>\n\u003cp>The gluten is really what traps the bubbles, the carbon dioxide, that is either coming from yeast, from baking soda, from baking powder; and it's what gives bread, cookies, cake their structure. It helps turn them from doughs and batters into beautiful, risen baked goods.\u003c/p>\n\u003cp>\u003cstrong>On common problems with gluten-free foods \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: Gluten is kind of magical, and so when you take it out of the equation, you're left with flours that can't absorb liquid as well, they can't absorb fat as well and they can't trap those air bubbles that are really crucial for baked goods. So you wind up with things that are ... very dense and squat; they're often greasy and they crumble apart. They don't have the binding structure of gluten.\u003c/p>\n\u003cp>\u003cstrong>On the best store-bought gluten-free flour \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: The one that we found worked best universally — and that means in cookies, in bread dough, in biscuits, in muffins — was King Arthur Flour gluten-free blend. And it is very much like, actually, our recipe for gluten-free flour blend (see recipe below) in that it uses two types of rice flours — white and brown — and it also uses two types of starches, which is potato and tapioca. And those four ingredients, we found, were really the magic key to finding a blend that worked almost as good as a wheat flour.\u003c/p>\n\u003cp>\u003cstrong>On the best gluten-free pasta \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: We tested every brand of gluten-free pasta we could get our hands on. We tested it plain, we tested it with sauce, and one brand really rose to the top, again, in terms of its texture and flavor, and that brand is Jovial ...\u003c/p>\n\u003cp>A lot of the brands came out really mushy; they didn't have enough texture. Of course, you'll never get gluten-free pasta that's al dente, but the Jovial came as close to al dente as you can get. Also, it didn't have any \"off flavors\" which is a bonus in this world of gluten-free products. And ... it actually tasted more like traditional wheat pasta that any of the other brands we tried ...\u003c/p>\n\u003cp>Bishop: You could tell what the pasta was going to taste like by looking at the water in the pot. The real problem with any gluten-free pasta — whether it's made of corn, quinoa or brown rice, which is what the Jovial is made of — there isn't enough structure to contain the starches that are in the pasta ...\u003c/p>\n\u003cp>The Jovial has more protein and more fiber. And basically what that does is it prevents the starch molecules from bursting. During the cooking process, the starch is hydrating and swelling, which is a good thing, so that it goes from its dry state to something that you can actually eat. But in a lot of the other gluten-free pasta brands that we tested, the starches kept on swelling and eventually they exploded, and you could look in the pot and see the starches because the pasta water was now cloudy — it basically looked like milk.\u003c/p>\n\u003cp>\u003cstrong>On foods that are impossible to make gluten-free\u003c/strong>\u003c/p>\n\u003cp>Collin Davison: I'll never say never because I always like a good challenge. ... Gluten-free phyllo dough — not something I think we can do — and a gluten-free puff pastry. That one — big question mark ...\u003c/p>\n\u003cp>Bishop: I think a croissant would be pretty hard to make gluten-free ... in large part because of the butter issue, which is the flour has so much trouble absorbing fat and you really don't want a low-fat croissant.\u003c/p>\n\u003cp>\u003cstrong>On the trick to making gluten-free sugar cookies\u003c/strong>\u003c/p>\n\u003cp>Collin Davison: You're dealing with the maximum amount of butter and sugar, and that's what gives a traditional sugar cookie its flavor. So [in the gluten-free version,] you can't use all that butter because it just leeches out and what you wind up with is fried cookies on the baking sheet, which are pretty disgusting. The other issue is that ... they'll just spread as much as they want, as much as they're allowed. ... When you're dealing with gluten-free batter or gluten-free cookie dough that doesn't have a lot of binders, it will just spread and spread ...\u003c/p>\n\u003cp>The solution ... was when you take out the sugar and you take out the butter and you take out all that flavor, you need to replace it with a different kind of flavor and fat that will stay in the cookie and the fat won't leech out during baking — and that turned out to be almonds. When you think about almonds, it has a lot of natural fat in it, and those almonds will hold onto their fat and their flavor in the oven. ... So almonds, or almond flour, was the key to the sugar cookie, along with xanthan gum [as a binder].\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cupcakes\">\u003c/a>Dark Chocolate Cupcakes\u003c/h3>\n\u003cp>\u003cem>Why This Recipe Works\u003c/em>\u003c/p>\n\u003cp>The ultimate chocolate cupcakes are moist and tender with rich chocolate flavor. Taking a cue from the success of our moist and tender Chocolate Layer Cake, we scaled the recipe to fit in a standard 12-cup muffin tin and simply adjusted the baking time. The combination of rich chocolate flavor and light, fluffy crumb once again fooled tasters into thinking these cupcakes couldn't possibly be gluten-free. Once frosted, serve the cupcakes within a few hours.\u003c/p>\n\u003cfigure id=\"attachment_79336\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate-cupcakessmall-33b4f1eaf45d3cd38ca0568e10e6cd9e07c320b7.jpg\">\u003cimg class=\"size-full wp-image-79336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate-cupcakessmall-33b4f1eaf45d3cd38ca0568e10e6cd9e07c320b7.jpg\" alt=\"Dark Chocolate Cupcakes. Courtesy of America's Test Kitchen\" width=\"1448\" height=\"1087\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dark Chocolate Cupcakes. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Makes 12 cupcakes.\u003c/p>\n\u003cp>1/2 cup vegetable oil\u003cbr>\n3 ounces bittersweet chocolate, chopped\u003cbr>\n1 ounce (1/3 cup) unsweetened cocoa powder\u003cbr>\n3 1/2 ounces (3/4 cup) ATK Gluten-Free Flour Blend (see recipe below)\u003cbr>\n3/4 teaspoon baking powder\u003cbr>\n1/2 teaspoon baking soda\u003cbr>\n1/2 teaspoon xanthan gum\u003cbr>\n1/2 teaspoon salt\u003cbr>\n2 large eggs\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n5 1/4 ounces (3/4 cup) sugar\u003cbr>\n1/2 cup whole milk\u003cbr>\n2 cups frosting\u003c/p>\n\u003cp>1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper or foil liners.\u003c/p>\n\u003cp>2. Microwave oil, chocolate, and cocoa together in bowl at 50 percent power, stirring occasionally, until melted, about 2 minutes. Whisk mixture until smooth, then set aside to cool slightly. In separate bowl, whisk flour blend, baking powder, baking soda, xanthan gum, and salt together.\u003c/p>\n\u003cp>3. In large bowl, whisk eggs and vanilla together. Whisk in sugar until well combined. Whisk in cooled chocolate mixture and milk until combined. Whisk in flour blend mixture until batter is thoroughly combined and smooth.\u003c/p>\n\u003cp>4. Using ice cream scoop or large spoon, portion batter evenly into prepared muffin tin. Bake until toothpick inserted into center of cupcakes comes out clean, 16 to 18 minutes, rotating muffin tin halfway through baking. Let cupcakes cool in muffin tin on wire rack for 10 minutes. Remove cupcakes from tin and let cool completely, about 1 hour. (Unfrosted cupcakes can be stored in airtight container at room temperature for up to 1 day.)\u003c/p>\n\u003cp>5. Spread or pipe frosting over top of cupcakes and serve.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen. \u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cookies\">\u003c/a>Chocolate Chip Cookies\u003c/h3>\n\u003cp>\u003cem>Why This Recipe Works\u003c/em>\u003c/p>\n\u003cp>We started our testing by swapping in our flour blend for the all-purpose flour in a standard Toll House cookie recipe. It was no surprise that these cookies had problems: They were flat, sandy, and greasy. We'd discovered during our baked goods testing that gluten-free flour blends simply can't absorb as much fat as all-purpose flour can, so cutting back on the butter helped to minimize greasiness. Less butter, along with some xanthan gum, also helped alleviate the spread issue, so the cookies didn't bake up so flat. As for the sandiness, we knew from our gluten-free muffin testing that fixing this problem required a two-step approach. The starches in our blend needed more liquid as well as more time to hydrate and soften, so we added a couple tablespoons of milk and let the dough rest for 30 minutes. This resting time also had a secondary benefit: It gave the sugar time to dissolve, which led to faster caramelization in the oven. And that meant a cookie not just with deeper flavor, but also with a chewier center and crisper edges. Finally, we wanted our cookies to be less cakey and more chewy. We realized creaming the butter, as the original Toll House recipe directs, was aerating the butter too much. Melting the butter instead, and changing the ratio of brown sugar to granulated sugar, gave our cookies the right chewy texture. The extra brown sugar also gave our cookies a more complex, toffee-like flavor. Bite for bite, this was a chocolate chip cookie that could rival the best versions of the classic. Not all brands of chocolate chips are processed in a gluten-free facility, so read labels carefully.\u003c/p>\n\u003cfigure id=\"attachment_79338\" class=\"wp-caption aligncenter\" style=\"max-width: 1108px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate_chip_cookiessmall_custom-cf7e8fd10997aa8ebc0850d811e334b486dbbb9d.jpg\">\u003cimg class=\"size-full wp-image-79338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate_chip_cookiessmall_custom-cf7e8fd10997aa8ebc0850d811e334b486dbbb9d.jpg\" alt=\"Chocolate Chip Cookies. Courtesy of America's Test Kitchen\" width=\"1108\" height=\"1421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Chip Cookies. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Makes about 24 cookies.\u003c/p>\n\u003cp>8 ounces (13/4 cups) ATK Gluten-Free Flour Blend (see recipe below)\u003cbr>\n1 teaspoon baking soda\u003cbr>\n3/4 teaspoon xanthan gum\u003cbr>\n1/2 teaspoon salt\u003cbr>\n8 tablespoons unsalted butter, melted\u003cbr>\n5 1/4 ounces (3/4 cup packed) light brown sugar\u003cbr>\n2 1/3 ounces (1/3 cup) granulated sugar\u003cbr>\n1 large egg\u003cbr>\n2 tablespoons milk\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n7 1/2 ounces (11/4 cups) semisweet chocolate chips\u003c/p>\n\u003cp>1. Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)\u003c/p>\n\u003cp>2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soup spoons and working with about 11/2 tablespoons of dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.\u003c/p>\n\u003cp>3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"flourblend\">\u003c/a>The America's Test Kitchen Gluten-Free Flour Blend\u003c/h3>\n\u003cp>Makes 42 ounces (About 9 1/3 cups)\u003c/p>\n\u003cp>\u003cem>Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable.\u003c/em>\u003c/p>\n\u003cp>24 ounces (4 1/2 cups plus 1/3 cup) white rice flour\u003c/p>\n\u003cp>7 1/2 ounces (1 2/3 cups) brown rice flour\u003c/p>\n\u003cp>7 ounces (1 1/3 cups) potato starch\u003c/p>\n\u003cp>3 ounces (3/4 cup) tapioca starch\u003c/p>\n\u003cp>3/4 ounce (3 tablespoons) nonfat milk powder\u003c/p>\n\u003cp>Whisk all ingredients together in a large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen.\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_79337\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_birthday-cupcakes_0131_slide-4353dd59fef0db7dedc17fafbdb999da13a7b790.jpg\">\u003cimg class=\"size-full wp-image-79337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_birthday-cupcakes_0131_slide-4353dd59fef0db7dedc17fafbdb999da13a7b790.jpg\" alt=\"According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen\" width=\"1536\" height=\"1023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2014/03/20/291873792/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too\">Fresh Air\u003c/a> (3/20/14)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It took hundreds of batches of muffins, cakes and cookies before Jack Bishop and Julia Collin Davison — of the public TV series \u003cem>America's Test Kitchen\u003c/em> — figured out the best ways to make delicious baked goods without gluten. They also conducted taste tests of packaged gluten-free breads and pasta.\u003c/p>\n\u003cp>Collin Davison tells \u003cem>Fresh Air\u003c/em>'s Terry Gross that the show's normal testing procedures \"really worked to help us get at the heart of what makes gluten-free things taste just as good as traditional baked goods.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/291877375/the-how-can-it-be-gluten-free-cookbook-revolutionary-techniques-groundbreaking-r\">\u003cimg class=\"aligncenter size-full wp-image-79344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/how-can-it-be-gluten-free-book.jpg\" alt=\"The How Can It Be Gluten Free Cookbook. Revolutionary Techniques. Groundbreaking Recipes. By America's Test Kitchen \" width=\"300\" height=\"374\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bishop and Collin Davison edited \u003cem>The How Can It Be Gluten Free Cookbook\u003c/em>. They join \u003cem>Fresh Air\u003c/em> to share tips, secrets and favorite recipes for gluten-free baking.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On what gluten is and does\u003c/strong>\u003c/p>\n\u003cp>Bishop: There are two proteins in wheat — glutenin and gliadin — and they are basically wrapped around starch molecules, and they're basically inert. But when you add water or another liquid, you are bringing those proteins back to life, and they unwind from the starch molecules and attach to each other, and the more you knead or mix the dough or the batter, the more they will attach to each other and they form this elastic network that is called gluten\u003cem>.\u003c/em>\u003c/p>\n\u003cp>The gluten is really what traps the bubbles, the carbon dioxide, that is either coming from yeast, from baking soda, from baking powder; and it's what gives bread, cookies, cake their structure. It helps turn them from doughs and batters into beautiful, risen baked goods.\u003c/p>\n\u003cp>\u003cstrong>On common problems with gluten-free foods \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: Gluten is kind of magical, and so when you take it out of the equation, you're left with flours that can't absorb liquid as well, they can't absorb fat as well and they can't trap those air bubbles that are really crucial for baked goods. So you wind up with things that are ... very dense and squat; they're often greasy and they crumble apart. They don't have the binding structure of gluten.\u003c/p>\n\u003cp>\u003cstrong>On the best store-bought gluten-free flour \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: The one that we found worked best universally — and that means in cookies, in bread dough, in biscuits, in muffins — was King Arthur Flour gluten-free blend. And it is very much like, actually, our recipe for gluten-free flour blend (see recipe below) in that it uses two types of rice flours — white and brown — and it also uses two types of starches, which is potato and tapioca. And those four ingredients, we found, were really the magic key to finding a blend that worked almost as good as a wheat flour.\u003c/p>\n\u003cp>\u003cstrong>On the best gluten-free pasta \u003c/strong>\u003c/p>\n\u003cp>Collin Davison: We tested every brand of gluten-free pasta we could get our hands on. We tested it plain, we tested it with sauce, and one brand really rose to the top, again, in terms of its texture and flavor, and that brand is Jovial ...\u003c/p>\n\u003cp>A lot of the brands came out really mushy; they didn't have enough texture. Of course, you'll never get gluten-free pasta that's al dente, but the Jovial came as close to al dente as you can get. Also, it didn't have any \"off flavors\" which is a bonus in this world of gluten-free products. And ... it actually tasted more like traditional wheat pasta that any of the other brands we tried ...\u003c/p>\n\u003cp>Bishop: You could tell what the pasta was going to taste like by looking at the water in the pot. The real problem with any gluten-free pasta — whether it's made of corn, quinoa or brown rice, which is what the Jovial is made of — there isn't enough structure to contain the starches that are in the pasta ...\u003c/p>\n\u003cp>The Jovial has more protein and more fiber. And basically what that does is it prevents the starch molecules from bursting. During the cooking process, the starch is hydrating and swelling, which is a good thing, so that it goes from its dry state to something that you can actually eat. But in a lot of the other gluten-free pasta brands that we tested, the starches kept on swelling and eventually they exploded, and you could look in the pot and see the starches because the pasta water was now cloudy — it basically looked like milk.\u003c/p>\n\u003cp>\u003cstrong>On foods that are impossible to make gluten-free\u003c/strong>\u003c/p>\n\u003cp>Collin Davison: I'll never say never because I always like a good challenge. ... Gluten-free phyllo dough — not something I think we can do — and a gluten-free puff pastry. That one — big question mark ...\u003c/p>\n\u003cp>Bishop: I think a croissant would be pretty hard to make gluten-free ... in large part because of the butter issue, which is the flour has so much trouble absorbing fat and you really don't want a low-fat croissant.\u003c/p>\n\u003cp>\u003cstrong>On the trick to making gluten-free sugar cookies\u003c/strong>\u003c/p>\n\u003cp>Collin Davison: You're dealing with the maximum amount of butter and sugar, and that's what gives a traditional sugar cookie its flavor. So [in the gluten-free version,] you can't use all that butter because it just leeches out and what you wind up with is fried cookies on the baking sheet, which are pretty disgusting. The other issue is that ... they'll just spread as much as they want, as much as they're allowed. ... When you're dealing with gluten-free batter or gluten-free cookie dough that doesn't have a lot of binders, it will just spread and spread ...\u003c/p>\n\u003cp>The solution ... was when you take out the sugar and you take out the butter and you take out all that flavor, you need to replace it with a different kind of flavor and fat that will stay in the cookie and the fat won't leech out during baking — and that turned out to be almonds. When you think about almonds, it has a lot of natural fat in it, and those almonds will hold onto their fat and their flavor in the oven. ... So almonds, or almond flour, was the key to the sugar cookie, along with xanthan gum [as a binder].\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cupcakes\">\u003c/a>Dark Chocolate Cupcakes\u003c/h3>\n\u003cp>\u003cem>Why This Recipe Works\u003c/em>\u003c/p>\n\u003cp>The ultimate chocolate cupcakes are moist and tender with rich chocolate flavor. Taking a cue from the success of our moist and tender Chocolate Layer Cake, we scaled the recipe to fit in a standard 12-cup muffin tin and simply adjusted the baking time. The combination of rich chocolate flavor and light, fluffy crumb once again fooled tasters into thinking these cupcakes couldn't possibly be gluten-free. Once frosted, serve the cupcakes within a few hours.\u003c/p>\n\u003cfigure id=\"attachment_79336\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate-cupcakessmall-33b4f1eaf45d3cd38ca0568e10e6cd9e07c320b7.jpg\">\u003cimg class=\"size-full wp-image-79336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate-cupcakessmall-33b4f1eaf45d3cd38ca0568e10e6cd9e07c320b7.jpg\" alt=\"Dark Chocolate Cupcakes. Courtesy of America's Test Kitchen\" width=\"1448\" height=\"1087\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dark Chocolate Cupcakes. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Makes 12 cupcakes.\u003c/p>\n\u003cp>1/2 cup vegetable oil\u003cbr>\n3 ounces bittersweet chocolate, chopped\u003cbr>\n1 ounce (1/3 cup) unsweetened cocoa powder\u003cbr>\n3 1/2 ounces (3/4 cup) ATK Gluten-Free Flour Blend (see recipe below)\u003cbr>\n3/4 teaspoon baking powder\u003cbr>\n1/2 teaspoon baking soda\u003cbr>\n1/2 teaspoon xanthan gum\u003cbr>\n1/2 teaspoon salt\u003cbr>\n2 large eggs\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n5 1/4 ounces (3/4 cup) sugar\u003cbr>\n1/2 cup whole milk\u003cbr>\n2 cups frosting\u003c/p>\n\u003cp>1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper or foil liners.\u003c/p>\n\u003cp>2. Microwave oil, chocolate, and cocoa together in bowl at 50 percent power, stirring occasionally, until melted, about 2 minutes. Whisk mixture until smooth, then set aside to cool slightly. In separate bowl, whisk flour blend, baking powder, baking soda, xanthan gum, and salt together.\u003c/p>\n\u003cp>3. In large bowl, whisk eggs and vanilla together. Whisk in sugar until well combined. Whisk in cooled chocolate mixture and milk until combined. Whisk in flour blend mixture until batter is thoroughly combined and smooth.\u003c/p>\n\u003cp>4. Using ice cream scoop or large spoon, portion batter evenly into prepared muffin tin. Bake until toothpick inserted into center of cupcakes comes out clean, 16 to 18 minutes, rotating muffin tin halfway through baking. Let cupcakes cool in muffin tin on wire rack for 10 minutes. Remove cupcakes from tin and let cool completely, about 1 hour. (Unfrosted cupcakes can be stored in airtight container at room temperature for up to 1 day.)\u003c/p>\n\u003cp>5. Spread or pipe frosting over top of cupcakes and serve.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen. \u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cookies\">\u003c/a>Chocolate Chip Cookies\u003c/h3>\n\u003cp>\u003cem>Why This Recipe Works\u003c/em>\u003c/p>\n\u003cp>We started our testing by swapping in our flour blend for the all-purpose flour in a standard Toll House cookie recipe. It was no surprise that these cookies had problems: They were flat, sandy, and greasy. We'd discovered during our baked goods testing that gluten-free flour blends simply can't absorb as much fat as all-purpose flour can, so cutting back on the butter helped to minimize greasiness. Less butter, along with some xanthan gum, also helped alleviate the spread issue, so the cookies didn't bake up so flat. As for the sandiness, we knew from our gluten-free muffin testing that fixing this problem required a two-step approach. The starches in our blend needed more liquid as well as more time to hydrate and soften, so we added a couple tablespoons of milk and let the dough rest for 30 minutes. This resting time also had a secondary benefit: It gave the sugar time to dissolve, which led to faster caramelization in the oven. And that meant a cookie not just with deeper flavor, but also with a chewier center and crisper edges. Finally, we wanted our cookies to be less cakey and more chewy. We realized creaming the butter, as the original Toll House recipe directs, was aerating the butter too much. Melting the butter instead, and changing the ratio of brown sugar to granulated sugar, gave our cookies the right chewy texture. The extra brown sugar also gave our cookies a more complex, toffee-like flavor. Bite for bite, this was a chocolate chip cookie that could rival the best versions of the classic. Not all brands of chocolate chips are processed in a gluten-free facility, so read labels carefully.\u003c/p>\n\u003cfigure id=\"attachment_79338\" class=\"wp-caption aligncenter\" style=\"max-width: 1108px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate_chip_cookiessmall_custom-cf7e8fd10997aa8ebc0850d811e334b486dbbb9d.jpg\">\u003cimg class=\"size-full wp-image-79338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/sfs_chocolate_chip_cookiessmall_custom-cf7e8fd10997aa8ebc0850d811e334b486dbbb9d.jpg\" alt=\"Chocolate Chip Cookies. Courtesy of America's Test Kitchen\" width=\"1108\" height=\"1421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Chip Cookies. Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Makes about 24 cookies.\u003c/p>\n\u003cp>8 ounces (13/4 cups) ATK Gluten-Free Flour Blend (see recipe below)\u003cbr>\n1 teaspoon baking soda\u003cbr>\n3/4 teaspoon xanthan gum\u003cbr>\n1/2 teaspoon salt\u003cbr>\n8 tablespoons unsalted butter, melted\u003cbr>\n5 1/4 ounces (3/4 cup packed) light brown sugar\u003cbr>\n2 1/3 ounces (1/3 cup) granulated sugar\u003cbr>\n1 large egg\u003cbr>\n2 tablespoons milk\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n7 1/2 ounces (11/4 cups) semisweet chocolate chips\u003c/p>\n\u003cp>1. Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)\u003c/p>\n\u003cp>2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soup spoons and working with about 11/2 tablespoons of dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.\u003c/p>\n\u003cp>3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"flourblend\">\u003c/a>The America's Test Kitchen Gluten-Free Flour Blend\u003c/h3>\n\u003cp>Makes 42 ounces (About 9 1/3 cups)\u003c/p>\n\u003cp>\u003cem>Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable.\u003c/em>\u003c/p>\n\u003cp>24 ounces (4 1/2 cups plus 1/3 cup) white rice flour\u003c/p>\n\u003cp>7 1/2 ounces (1 2/3 cups) brown rice flour\u003c/p>\n\u003cp>7 ounces (1 1/3 cups) potato starch\u003c/p>\n\u003cp>3 ounces (3/4 cup) tapioca starch\u003c/p>\n\u003cp>3/4 ounce (3 tablespoons) nonfat milk powder\u003c/p>\n\u003cp>Whisk all ingredients together in a large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The How Can It Be Gluten Free Cookbook.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "French-Fry Conspiracy: Genes Can Make Fried Foods More Fattening",
"title": "French-Fry Conspiracy: Genes Can Make Fried Foods More Fattening",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79287\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fries_01_wide-1710cc0efd5abed109c45f637e9cee45257bd54d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fries_01_wide-1710cc0efd5abed109c45f637e9cee45257bd54d.jpg\" alt=\"Oh, these look good! But how much the fries hurt your waistline depends not only on how many you eat but also your DNA. Photo: angela n /flickr\" width=\"1673\" height=\"940\" class=\"size-full wp-image-79287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oh, these look good! But how much the fries hurt your waistline depends not only on how many you eat but also your DNA. Photo: \u003ca href=\"https://www.flickr.com/photos/aon/\">angela n\u003c/a> /flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/20/291412227/french-fry-conspiracy-genes-can-make-fried-foods-more-fattening\">The Salt at NPR Food\u003c/a> (3/20/14)\u003c/p>\n\u003cp>When it comes to fried foods, sometimes I feel cursed.\u003c/p>\n\u003cp>My husband can eat as many spicy, crispy chicken sandwiches as he wants and never gain a pound. But for me, just smelling the chicken fryer seems to expand my waistline.\u003c/p>\n\u003cp>Now doctors at Harvard Medical School show what we've all suspected: Some people do indeed pay a higher price for indulging in French fries and Tater Tots. And we have mom and dad to blame for it.\u003c/p>\n\u003cp>People with higher genetic risk for obesity gain more weight when they eat fried foods than people with lower risk, a team from Harvard Medical School \u003ca href=\"http://www.bmj.com/content/348/bmj.g1610\">reported\u003c/a> Tuesday in the \u003cem>British Medical Journal\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The effect isn't huge. But for some people, the extra pounds could be the difference between being \"normal\" weight and overweight.\u003c/p>\n\u003cp>Eating fried foods four or more times each week is associated with two extra points on the body mass index scale when you carry 10 obesity risk genes, the study found.\u003c/p>\n\u003cp>But here's the surprising part: For people who don't have any of the obesity genes, one of those extra BMI points melt away. In essence, those mozzarella sticks are more fattening for those of us predisposed to a bigger waistline.\u003c/p>\n\u003cp>To find this interaction between genes and fried foods, epidemiologist \u003ca href=\"https://www.google.com/search?q=Li+Qu+harvard&oq=Li+Qu+harvard&aqs=chrome..69i57j0l4.2354j0j4&sourceid=chrome&espv=210&es_sm=93&ie=UTF-8#q=Lu+Qi+harvard+medical+school\">Lu Qi\u003c/a> and his team analyzed the dietary habits of nearly 30,000 adults in the U.S. They also calculated each person's genetic risk for obesity by analyzing 32 genes known to be linked to the disease. Having these genes doesn't mean you're obese. Instead, they increase your risk for having a higher BMI at some point in your life.\u003c/p>\n\u003cp>As expected, people who ate more fried foods gained more weight than those who indulged less frequently. And people who carried more of the obesity genes also had higher BMIs.\u003c/p>\n\u003cp>But the volunteers who had both risk factors — eating lots of fried food and a high number of fat genes — had the largest BMIs of all groups and the biggest risk for obesity.\u003c/p>\n\u003cp>In other words, a love of fried food may magnify your genetic disposition for adding on pounds. Qi and his colleagues think the same may be true for sugary drinks.\u003c/p>\n\u003cp>A few years ago, they performed a similar experiment — instead looking at fried foods, they analyzed people's weekly consumption of sodas, fruit juices and lemonade.\u003c/p>\n\u003cp>Drinking at least one sugary beverage each day was associated with a bump in BMI by about 1.8 points, when people carried 10 of the obesity genes. The soda penalty shrink by nearly half for people without the risk genes, the team \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3518794/\">reported\u003c/a> in \u003cem>The New England Journal of Medicine\u003c/em>.\u003c/p>\n\u003cp>\"In Westernized societies, we are all exposed to calorie-dense food, sedentary lives, stress and sleep deficit,\" geneticists Alexandra Blakemore and Jessica Buxton, from Imperial College London, \u003ca href=\"http://www.bmj.com/content/348/bmj.g1900\">wrote\u003c/a> in an comment about the current study. \"Some people seem relatively insensitive to these environmental pressures, while others are severely affected and become obese.\"\u003c/p>\n\u003cp>The Harvard studies offer an explanation for this observation. But they come with limitations.\u003c/p>\n\u003cp>For starters, Qi and his team couldn't tell whether the fried foods or sugary drinks caused the increase in BMI. That's because a love of fried foods could be an indicator of other unhealthy habits. In the study, people who indulged more often also tended to watch more TV and get less exercise.\u003c/p>\n\u003cp>The findings are also averages over a large number of people. \"They have poor predictive power for any given individual,\" Blackmore and Buxton write.\u003c/p>\n\u003cp>Nevertheless, the synergy between fried food and genes offers one more reason to take pause before ordering that aromatic fried chicken — even if you don't have obesity genes.\u003c/p>\n\u003cp>And it's pretty easy to figure out whether you do, Christpher Ochner \u003ca href=\"http://www.usatoday.com/story/news/nation/2014/03/18/fried-food-genetic-obesity/6566407/\">tells\u003c/a> \u003cem>USA Today. \u003c/em>You don't need a fancy DNA test. \"Just take a look at your parents,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Some people are more likely to gain weight from frequently indulging in fried foods than others, scientists say. You can blame mom and dad for passing on the obesity risk genes.",
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"description": "Some people are more likely to gain weight from frequently indulging in fried foods than others, scientists say. You can blame mom and dad for passing on the obesity risk genes.",
"title": "French-Fry Conspiracy: Genes Can Make Fried Foods More Fattening | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79287\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fries_01_wide-1710cc0efd5abed109c45f637e9cee45257bd54d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fries_01_wide-1710cc0efd5abed109c45f637e9cee45257bd54d.jpg\" alt=\"Oh, these look good! But how much the fries hurt your waistline depends not only on how many you eat but also your DNA. Photo: angela n /flickr\" width=\"1673\" height=\"940\" class=\"size-full wp-image-79287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oh, these look good! But how much the fries hurt your waistline depends not only on how many you eat but also your DNA. Photo: \u003ca href=\"https://www.flickr.com/photos/aon/\">angela n\u003c/a> /flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/20/291412227/french-fry-conspiracy-genes-can-make-fried-foods-more-fattening\">The Salt at NPR Food\u003c/a> (3/20/14)\u003c/p>\n\u003cp>When it comes to fried foods, sometimes I feel cursed.\u003c/p>\n\u003cp>My husband can eat as many spicy, crispy chicken sandwiches as he wants and never gain a pound. But for me, just smelling the chicken fryer seems to expand my waistline.\u003c/p>\n\u003cp>Now doctors at Harvard Medical School show what we've all suspected: Some people do indeed pay a higher price for indulging in French fries and Tater Tots. And we have mom and dad to blame for it.\u003c/p>\n\u003cp>People with higher genetic risk for obesity gain more weight when they eat fried foods than people with lower risk, a team from Harvard Medical School \u003ca href=\"http://www.bmj.com/content/348/bmj.g1610\">reported\u003c/a> Tuesday in the \u003cem>British Medical Journal\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The effect isn't huge. But for some people, the extra pounds could be the difference between being \"normal\" weight and overweight.\u003c/p>\n\u003cp>Eating fried foods four or more times each week is associated with two extra points on the body mass index scale when you carry 10 obesity risk genes, the study found.\u003c/p>\n\u003cp>But here's the surprising part: For people who don't have any of the obesity genes, one of those extra BMI points melt away. In essence, those mozzarella sticks are more fattening for those of us predisposed to a bigger waistline.\u003c/p>\n\u003cp>To find this interaction between genes and fried foods, epidemiologist \u003ca href=\"https://www.google.com/search?q=Li+Qu+harvard&oq=Li+Qu+harvard&aqs=chrome..69i57j0l4.2354j0j4&sourceid=chrome&espv=210&es_sm=93&ie=UTF-8#q=Lu+Qi+harvard+medical+school\">Lu Qi\u003c/a> and his team analyzed the dietary habits of nearly 30,000 adults in the U.S. They also calculated each person's genetic risk for obesity by analyzing 32 genes known to be linked to the disease. Having these genes doesn't mean you're obese. Instead, they increase your risk for having a higher BMI at some point in your life.\u003c/p>\n\u003cp>As expected, people who ate more fried foods gained more weight than those who indulged less frequently. And people who carried more of the obesity genes also had higher BMIs.\u003c/p>\n\u003cp>But the volunteers who had both risk factors — eating lots of fried food and a high number of fat genes — had the largest BMIs of all groups and the biggest risk for obesity.\u003c/p>\n\u003cp>In other words, a love of fried food may magnify your genetic disposition for adding on pounds. Qi and his colleagues think the same may be true for sugary drinks.\u003c/p>\n\u003cp>A few years ago, they performed a similar experiment — instead looking at fried foods, they analyzed people's weekly consumption of sodas, fruit juices and lemonade.\u003c/p>\n\u003cp>Drinking at least one sugary beverage each day was associated with a bump in BMI by about 1.8 points, when people carried 10 of the obesity genes. The soda penalty shrink by nearly half for people without the risk genes, the team \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3518794/\">reported\u003c/a> in \u003cem>The New England Journal of Medicine\u003c/em>.\u003c/p>\n\u003cp>\"In Westernized societies, we are all exposed to calorie-dense food, sedentary lives, stress and sleep deficit,\" geneticists Alexandra Blakemore and Jessica Buxton, from Imperial College London, \u003ca href=\"http://www.bmj.com/content/348/bmj.g1900\">wrote\u003c/a> in an comment about the current study. \"Some people seem relatively insensitive to these environmental pressures, while others are severely affected and become obese.\"\u003c/p>\n\u003cp>The Harvard studies offer an explanation for this observation. But they come with limitations.\u003c/p>\n\u003cp>For starters, Qi and his team couldn't tell whether the fried foods or sugary drinks caused the increase in BMI. That's because a love of fried foods could be an indicator of other unhealthy habits. In the study, people who indulged more often also tended to watch more TV and get less exercise.\u003c/p>\n\u003cp>The findings are also averages over a large number of people. \"They have poor predictive power for any given individual,\" Blackmore and Buxton write.\u003c/p>\n\u003cp>Nevertheless, the synergy between fried food and genes offers one more reason to take pause before ordering that aromatic fried chicken — even if you don't have obesity genes.\u003c/p>\n\u003cp>And it's pretty easy to figure out whether you do, Christpher Ochner \u003ca href=\"http://www.usatoday.com/story/news/nation/2014/03/18/fried-food-genetic-obesity/6566407/\">tells\u003c/a> \u003cem>USA Today. \u003c/em>You don't need a fancy DNA test. \"Just take a look at your parents,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Could Our Food Supply Be A Target For Terrorists?",
"title": "Could Our Food Supply Be A Target For Terrorists?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79274\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hires-copy_wide-b9646207396ccab1fa3fd0f760ae294f2342c39e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hires-copy_wide-b9646207396ccab1fa3fd0f760ae294f2342c39e.jpg\" alt=\"Few livestock owners consider their operations targets of terrorism. And that mindset could leave them vulnerable. Photo: iStockphoto\" width=\"1673\" height=\"940\" class=\"size-full wp-image-79274\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Few livestock owners consider their operations targets of terrorism. And that mindset could leave them vulnerable. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Luke Runyon, \u003ca href=\"http://kunc.org/\">KUNC\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/19/290251928/could-our-food-supply-be-a-target-for-terrorists\">The Salt at NPR Food\u003c/a> (3/19/14)\u003c/p>\n\u003cp>It sounds like the plot of a Hollywood blockbuster: Villains bent on chaos set their sights on a food company — an easy target — with plans to lace its products with a chemical or pathogen. The hero finds out in time to save the day.\u003c/p>\n\u003cp>Sound far-fetched? Not according to U.S. regulators who have been pondering such scenarios.\u003c/p>\n\u003cp>Under \u003ca href=\"http://www.regulations.gov/#!documentDetail;D=FDA-2013-N-1425-0002\">new proposed rules\u003c/a> from the Food and Drug Administration, food processors and manufacturers – both domestic and companies abroad that ship food to the U.S. – would need to take steps to mitigate a potential terrorist attack.\u003c/p>\n\u003cp>Few documented incidents of malicious food contamination exist, though, which raises the question: Is food terrorism fact or fiction?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the wake of Sept. 11, the U.S. government spent years, and billions of dollars, fortifying various industries against possible terrorist attacks. And since then, the United States has seen its fair share of terrorist attacks, including the April 2013 Boston Marathon bombing.\u003c/p>\n\u003cp>While the food system has remained relatively untouched, \"we've certainly studied it since 9/11 to assess what the potential impacts might be,\" says Don Kraemer, deputy director of the FDA's Center for Food Safety and Applied Nutrition. \"And they can be catastrophic,\" he says.\u003c/p>\n\u003cp>The FDA rules \u003ca href=\"http://www.fda.gov/downloads/Food/GuidanceRegulation/FSMA/UCM379548.pdf\">focus on weak links\u003c/a> in food processing and manufacturing in an attempt to ferret out where the vulnerabilities exist.\u003c/p>\n\u003cp>The rules mostly apply to facilities in charge of bulk storage or handling of liquids for human consumption – think dairy plants where milk is stored in big vats. Another area of concern? Facilities like large, industrial bakeries where lots of ingredients are mixed together.\u003c/p>\n\u003cp>\"A lot of food processing manufacturers don't practice rigid biosecurity,\" says \u003ca href=\"http://www.rand.org/about/people/c/chalk_peter.html\">Peter Chalk,\u003c/a> a terrorism analyst with the RAND Corporation, a policy think tank.\u003c/p>\n\u003cp>Many food companies fail to take even the most basic precaution, he says. Owners don't padlock warehouses or engage in sufficient surveillance. Or they hire a lot of transient workers without performing background checks.\u003c/p>\n\u003cp>\"So actually, introducing a contaminant — salmonella, botulism, mercury — into the food chain would not be particularly difficult,\" Chalk says.\u003c/p>\n\u003cp>The weak links, though, haven't really been tested. The last big bioterror attack in the U.S. happened in 1984 in The Dalles, Ore. That's when members of a cult infected salad bars with salmonella; more than 700 people were sickened. Since then, the American food system has grappled more with unintentional outbreaks, like the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/14/listeria-outbreak-still-haunts-colorados-cantaloupe-growers/\">listeria-laden cantaloupe\u003c/a> that killed 33 people in 2011.\u003c/p>\n\u003cp>Would the FDA's proposed rules keep us safe? Chalk says the vulnerabilities go well beyond what's covered in the proposal.\u003c/p>\n\u003cp>Producers could be at risk as well, he says. It would be relatively easy to deal a devastating blow to the country's livestock industry with a virus in a vial. An act of agroterrorism like that keeps some food experts up at night.\u003c/p>\n\u003cp>If a terrorist wanted to deal a devastating economic blow to the U.S., all it would take is a calculated release of foot-and-mouth disease on the nation's livestock. Unintentional outbreaks in Europe and South America have haunted economies there, as trade is shut down and whole herds are culled to quarantine the disease.\u003c/p>\n\u003cp>The impact of a deliberate outbreak in the U.S. could be huge. One risk assessment from the Department of Homeland Security found that if a pathogen like foot-and-mouth disease were let loose among Great Plains ranchers, total damages could exceed $50 billion. Exports and trade could be cut off, and consumer demand would likely take a huge hit.\u003c/p>\n\u003cp>When U.S. troops raided an al-Qaida storehouse in Afghanistan in 2002, they found \u003ca href=\"http://www.fbi.gov/stats-services/publications/law-enforcement-bulletin/february-2012/agroterrorism\">documents detailing ways to attack American agriculture\u003c/a> in order to deal a blow to the U.S. economy. Still, no attack has materialized in the 12 years since.\u003c/p>\n\u003cp>\"Agriculture is critical infrastructure in a country,\" says Keith Roehr, Colorado's state veterinarian. \"How would we eradicate the disease? We don't know. ... We know there would be steps we would take. Do we know exactly what these would be? No, we don't.\"\u003c/p>\n\u003cp>Yet few livestock owners consider their operations targets of terrorism, Roehr says. And that mindset could leave them vulnerable.\u003c/p>\n\u003cp>Experts suspect that the bigger reason the U.S. has avoided a large-scale attack on food and farms is that an attack like that doesn't carry the same weight as a suicide bombing or mass shooting.\u003c/p>\n\u003cp>\"It lacks a visible point for the media to latch onto, [except for] the possible images of burning cows,\" Chalk says. \"Really, it doesn't have the same blood lust appeal of carrying out a suicide attack in a shopping mall.\"\u003c/p>\n\u003cp>Still, it's a risk that government regulators want the food industry to consider more seriously, in case what seems like a grisly fiction turns into reality.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://harvestpublicmedia.org/article/could-our-food-supply-be-target-terrorists\">A version of this post\u003c/a>\u003c/em>\u003cem> first appeared on the Harvest Public Media website.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://kunc.org\">KUNC-FM\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79274\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hires-copy_wide-b9646207396ccab1fa3fd0f760ae294f2342c39e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hires-copy_wide-b9646207396ccab1fa3fd0f760ae294f2342c39e.jpg\" alt=\"Few livestock owners consider their operations targets of terrorism. And that mindset could leave them vulnerable. Photo: iStockphoto\" width=\"1673\" height=\"940\" class=\"size-full wp-image-79274\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Few livestock owners consider their operations targets of terrorism. And that mindset could leave them vulnerable. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Luke Runyon, \u003ca href=\"http://kunc.org/\">KUNC\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/19/290251928/could-our-food-supply-be-a-target-for-terrorists\">The Salt at NPR Food\u003c/a> (3/19/14)\u003c/p>\n\u003cp>It sounds like the plot of a Hollywood blockbuster: Villains bent on chaos set their sights on a food company — an easy target — with plans to lace its products with a chemical or pathogen. The hero finds out in time to save the day.\u003c/p>\n\u003cp>Sound far-fetched? Not according to U.S. regulators who have been pondering such scenarios.\u003c/p>\n\u003cp>Under \u003ca href=\"http://www.regulations.gov/#!documentDetail;D=FDA-2013-N-1425-0002\">new proposed rules\u003c/a> from the Food and Drug Administration, food processors and manufacturers – both domestic and companies abroad that ship food to the U.S. – would need to take steps to mitigate a potential terrorist attack.\u003c/p>\n\u003cp>Few documented incidents of malicious food contamination exist, though, which raises the question: Is food terrorism fact or fiction?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the wake of Sept. 11, the U.S. government spent years, and billions of dollars, fortifying various industries against possible terrorist attacks. And since then, the United States has seen its fair share of terrorist attacks, including the April 2013 Boston Marathon bombing.\u003c/p>\n\u003cp>While the food system has remained relatively untouched, \"we've certainly studied it since 9/11 to assess what the potential impacts might be,\" says Don Kraemer, deputy director of the FDA's Center for Food Safety and Applied Nutrition. \"And they can be catastrophic,\" he says.\u003c/p>\n\u003cp>The FDA rules \u003ca href=\"http://www.fda.gov/downloads/Food/GuidanceRegulation/FSMA/UCM379548.pdf\">focus on weak links\u003c/a> in food processing and manufacturing in an attempt to ferret out where the vulnerabilities exist.\u003c/p>\n\u003cp>The rules mostly apply to facilities in charge of bulk storage or handling of liquids for human consumption – think dairy plants where milk is stored in big vats. Another area of concern? Facilities like large, industrial bakeries where lots of ingredients are mixed together.\u003c/p>\n\u003cp>\"A lot of food processing manufacturers don't practice rigid biosecurity,\" says \u003ca href=\"http://www.rand.org/about/people/c/chalk_peter.html\">Peter Chalk,\u003c/a> a terrorism analyst with the RAND Corporation, a policy think tank.\u003c/p>\n\u003cp>Many food companies fail to take even the most basic precaution, he says. Owners don't padlock warehouses or engage in sufficient surveillance. Or they hire a lot of transient workers without performing background checks.\u003c/p>\n\u003cp>\"So actually, introducing a contaminant — salmonella, botulism, mercury — into the food chain would not be particularly difficult,\" Chalk says.\u003c/p>\n\u003cp>The weak links, though, haven't really been tested. The last big bioterror attack in the U.S. happened in 1984 in The Dalles, Ore. That's when members of a cult infected salad bars with salmonella; more than 700 people were sickened. Since then, the American food system has grappled more with unintentional outbreaks, like the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/14/listeria-outbreak-still-haunts-colorados-cantaloupe-growers/\">listeria-laden cantaloupe\u003c/a> that killed 33 people in 2011.\u003c/p>\n\u003cp>Would the FDA's proposed rules keep us safe? Chalk says the vulnerabilities go well beyond what's covered in the proposal.\u003c/p>\n\u003cp>Producers could be at risk as well, he says. It would be relatively easy to deal a devastating blow to the country's livestock industry with a virus in a vial. An act of agroterrorism like that keeps some food experts up at night.\u003c/p>\n\u003cp>If a terrorist wanted to deal a devastating economic blow to the U.S., all it would take is a calculated release of foot-and-mouth disease on the nation's livestock. Unintentional outbreaks in Europe and South America have haunted economies there, as trade is shut down and whole herds are culled to quarantine the disease.\u003c/p>\n\u003cp>The impact of a deliberate outbreak in the U.S. could be huge. One risk assessment from the Department of Homeland Security found that if a pathogen like foot-and-mouth disease were let loose among Great Plains ranchers, total damages could exceed $50 billion. Exports and trade could be cut off, and consumer demand would likely take a huge hit.\u003c/p>\n\u003cp>When U.S. troops raided an al-Qaida storehouse in Afghanistan in 2002, they found \u003ca href=\"http://www.fbi.gov/stats-services/publications/law-enforcement-bulletin/february-2012/agroterrorism\">documents detailing ways to attack American agriculture\u003c/a> in order to deal a blow to the U.S. economy. Still, no attack has materialized in the 12 years since.\u003c/p>\n\u003cp>\"Agriculture is critical infrastructure in a country,\" says Keith Roehr, Colorado's state veterinarian. \"How would we eradicate the disease? We don't know. ... We know there would be steps we would take. Do we know exactly what these would be? No, we don't.\"\u003c/p>\n\u003cp>Yet few livestock owners consider their operations targets of terrorism, Roehr says. And that mindset could leave them vulnerable.\u003c/p>\n\u003cp>Experts suspect that the bigger reason the U.S. has avoided a large-scale attack on food and farms is that an attack like that doesn't carry the same weight as a suicide bombing or mass shooting.\u003c/p>\n\u003cp>\"It lacks a visible point for the media to latch onto, [except for] the possible images of burning cows,\" Chalk says. \"Really, it doesn't have the same blood lust appeal of carrying out a suicide attack in a shopping mall.\"\u003c/p>\n\u003cp>Still, it's a risk that government regulators want the food industry to consider more seriously, in case what seems like a grisly fiction turns into reality.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://harvestpublicmedia.org/article/could-our-food-supply-be-target-terrorists\">A version of this post\u003c/a>\u003c/em>\u003cem> first appeared on the Harvest Public Media website.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://kunc.org\">KUNC-FM\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thank Your Gut Bacteria For Making Chocolate 'Healthy' ",
"title": "Thank Your Gut Bacteria For Making Chocolate 'Healthy' ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79227\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chocolate_gut_wide-9fe5ebe733caab89620934e76140edb12a745e27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chocolate_gut_wide-9fe5ebe733caab89620934e76140edb12a745e27.jpg\" alt=\"Bacteria in your gut can break down the antioxidants in chocolate into smaller, anti-inflammatory compounds. Image: Meg Vogel/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-79227\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacteria in your gut can break down the antioxidants in chocolate into smaller, anti-inflammatory compounds. Image: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doubcleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/18/290922850/chocolate-turns-into-heart-helpers-by-gut-bacteria\">The Salt at NPR Food\u003c/a> (3/18/14)\u003c/p>\n\u003cp>Boy, it's a good time to be a dark chocolate lover.\u003c/p>\n\u003cp>We've noted before the growing \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/14/158761362/daily-dose-of-dark-chocolate-may-help-lower-blood-pressure\">evidence\u003c/a> that a daily dose of the bitter bean may help reduce blood pressure. There also seems to be a link between a regular chocolate habit and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/26/149407484/does-a-chocolate-habit-help-keep-you-lean\">lower body weight\u003c/a>.\u003c/p>\n\u003cp>Now scientists are offering an explanation for just why cocoa powder may be good for the heart and waistline. The magic may reside in our microbes.\u003c/p>\n\u003cp>The friendly bacteria in our guts can gobble up cocoa powder and turn it into compounds known to help the heart, food scientists from Louisiana State University \u003ca href=\"http://www.acs.org/content/acs/en/pressroom/newsreleases/2014/march/the-precise-reason-for-the-health-benefits-of-dark-chocolate-mystery-solved.html\">reported\u003c/a> Tuesday at the American Chemical Society meeting in Dallas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The critters also convert the cocoa powder into molecules that reduce inflammation and help tell us when we're full.\u003c/p>\n\u003cp>\"These are good compounds to have in your gut,\" says \u003ca href=\"http://www.lsu.edu/foodscience/Faculty/Finley.html\">John Finley\u003c/a>, who led the study. \"They can get absorbed into your blood\" and protect cells in your blood vessels from stress, he says.\u003c/p>\n\u003cp>For centuries, people have been attributing a vast array of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3708337/\">health benefits\u003c/a> to eating chocolate, from curing fertility and fatigue to fever and dental problems. But so far, the links to lower blood pressure and heart health have been the strongest – and one of the few benefits to pass muster in the eyes of science.\u003c/p>\n\u003cp>\"I was holding out for scientists to prove chocolate's aphrodisiac effect,\" Finley jokes. \"But it's the cardiovascular benefits that will probably pan out. Our findings are one more brick in the road to proving that one.\"\u003c/p>\n\u003cp>Of course, Finley is talking about cocoa powder here: The stuff that has no sugar and milk in it. \"Our results don't translate to a Hershey bar,\" he says. \"But cocoa powder goes well with many foods. I put it on my oatmeal every morning with berries.\"\u003c/p>\n\u003cp>Cocoa powder is packed with potent antioxidants, called \u003ca href=\"http://ajcn.nutrition.org/content/81/1/215S.full\">polyphenols\u003c/a>. These healthful molecules are also found in dark berries and black tea. And they're known to help the heart and possibly prevent cancer.\u003c/p>\n\u003cp>But there's one major problem with many polyphenols: They're so large that they don't get absorbed into the blood. That's where the critters in your gut can help out, Finley says.\u003c/p>\n\u003cp>Previous studies have found that gut bacteria like to feast on polyphenols from blackberries and tea. So Finley wanted to see what the bugs would do with the polyphenols in cocoa powder.\u003c/p>\n\u003cp>He and his students passed the cocoa powder through a device that mimics the human gut. First, it treats the cocoa with enzymes like the ones in your stomach. And then the remaining material goes through an \"artificial colon.\"\u003c/p>\n\u003cp>\"It's a rather yucky way of mimicking people's lower gut,\" Finely says. \"It's just a mixture of fecal matter. We pay people $20 to give us a sample. We get a lot of graduate students to volunteer.\"\u003c/p>\n\u003cp>Sounds gross, but those \"donations\" are teeming with life — trillions of bacteria that see the cocoa powder as a five-star dinner.\u003c/p>\n\u003cp>\"The microbes break down the polyphenols into smaller molecules that are more likely to make it across the gut into the blood,\" Finely says. Those compounds are the good ones that help reduce inflammation and stress in the blood vessels.\u003c/p>\n\u003cp>And the friendly bacteria don't stop there. They also feasted on the fiber in cocoa powder, Finley and his team found. \"The microbes break down the fiber into \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21266094\">short fatty chain acids\u003c/a>, which get absorbed and can have an effect on satiety,\" he says.\u003c/p>\n\u003cp>Of course, Finley and his team have to confirm their results in real digestive tracts. \"The next step is to give people cocoa powder and see if we can find these metabolites in the blood,\" he says.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Those types of experiments are critical to figuring out exactly what's in chocolate that makes it healthy for the heart, says \u003ca href=\"http://foodscience.psu.edu/directory/jdl134\">Joshua Lambert\u003c/a>, a food scientist at Pennsylvania State University, who wasn't involved in the study.\u003c/p>\n\u003cp>\"That's the big missing link right now,\" Lambert tells The Salt. We know now that gut bacteria can break down cocoa into compounds that have beneficial cardiovascular effects, he says. But we don't know yet if these are the critical ones inside the blood.\u003c/p>\n\u003cp>In the meantime, I'll keep indulging my gut bacteria with a few cubes of extra dark chocolate each day. Seems like a win-win situation for both of us. \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": "Dark chocolate may help the heart and waistline. Now scientists have figured out one reason why: Bacteria in the gut turn cocoa into compounds that lower inflammation and make us feel full.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79227\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chocolate_gut_wide-9fe5ebe733caab89620934e76140edb12a745e27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chocolate_gut_wide-9fe5ebe733caab89620934e76140edb12a745e27.jpg\" alt=\"Bacteria in your gut can break down the antioxidants in chocolate into smaller, anti-inflammatory compounds. Image: Meg Vogel/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-79227\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacteria in your gut can break down the antioxidants in chocolate into smaller, anti-inflammatory compounds. Image: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doubcleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/18/290922850/chocolate-turns-into-heart-helpers-by-gut-bacteria\">The Salt at NPR Food\u003c/a> (3/18/14)\u003c/p>\n\u003cp>Boy, it's a good time to be a dark chocolate lover.\u003c/p>\n\u003cp>We've noted before the growing \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/14/158761362/daily-dose-of-dark-chocolate-may-help-lower-blood-pressure\">evidence\u003c/a> that a daily dose of the bitter bean may help reduce blood pressure. There also seems to be a link between a regular chocolate habit and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/26/149407484/does-a-chocolate-habit-help-keep-you-lean\">lower body weight\u003c/a>.\u003c/p>\n\u003cp>Now scientists are offering an explanation for just why cocoa powder may be good for the heart and waistline. The magic may reside in our microbes.\u003c/p>\n\u003cp>The friendly bacteria in our guts can gobble up cocoa powder and turn it into compounds known to help the heart, food scientists from Louisiana State University \u003ca href=\"http://www.acs.org/content/acs/en/pressroom/newsreleases/2014/march/the-precise-reason-for-the-health-benefits-of-dark-chocolate-mystery-solved.html\">reported\u003c/a> Tuesday at the American Chemical Society meeting in Dallas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The critters also convert the cocoa powder into molecules that reduce inflammation and help tell us when we're full.\u003c/p>\n\u003cp>\"These are good compounds to have in your gut,\" says \u003ca href=\"http://www.lsu.edu/foodscience/Faculty/Finley.html\">John Finley\u003c/a>, who led the study. \"They can get absorbed into your blood\" and protect cells in your blood vessels from stress, he says.\u003c/p>\n\u003cp>For centuries, people have been attributing a vast array of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3708337/\">health benefits\u003c/a> to eating chocolate, from curing fertility and fatigue to fever and dental problems. But so far, the links to lower blood pressure and heart health have been the strongest – and one of the few benefits to pass muster in the eyes of science.\u003c/p>\n\u003cp>\"I was holding out for scientists to prove chocolate's aphrodisiac effect,\" Finley jokes. \"But it's the cardiovascular benefits that will probably pan out. Our findings are one more brick in the road to proving that one.\"\u003c/p>\n\u003cp>Of course, Finley is talking about cocoa powder here: The stuff that has no sugar and milk in it. \"Our results don't translate to a Hershey bar,\" he says. \"But cocoa powder goes well with many foods. I put it on my oatmeal every morning with berries.\"\u003c/p>\n\u003cp>Cocoa powder is packed with potent antioxidants, called \u003ca href=\"http://ajcn.nutrition.org/content/81/1/215S.full\">polyphenols\u003c/a>. These healthful molecules are also found in dark berries and black tea. And they're known to help the heart and possibly prevent cancer.\u003c/p>\n\u003cp>But there's one major problem with many polyphenols: They're so large that they don't get absorbed into the blood. That's where the critters in your gut can help out, Finley says.\u003c/p>\n\u003cp>Previous studies have found that gut bacteria like to feast on polyphenols from blackberries and tea. So Finley wanted to see what the bugs would do with the polyphenols in cocoa powder.\u003c/p>\n\u003cp>He and his students passed the cocoa powder through a device that mimics the human gut. First, it treats the cocoa with enzymes like the ones in your stomach. And then the remaining material goes through an \"artificial colon.\"\u003c/p>\n\u003cp>\"It's a rather yucky way of mimicking people's lower gut,\" Finely says. \"It's just a mixture of fecal matter. We pay people $20 to give us a sample. We get a lot of graduate students to volunteer.\"\u003c/p>\n\u003cp>Sounds gross, but those \"donations\" are teeming with life — trillions of bacteria that see the cocoa powder as a five-star dinner.\u003c/p>\n\u003cp>\"The microbes break down the polyphenols into smaller molecules that are more likely to make it across the gut into the blood,\" Finely says. Those compounds are the good ones that help reduce inflammation and stress in the blood vessels.\u003c/p>\n\u003cp>And the friendly bacteria don't stop there. They also feasted on the fiber in cocoa powder, Finley and his team found. \"The microbes break down the fiber into \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21266094\">short fatty chain acids\u003c/a>, which get absorbed and can have an effect on satiety,\" he says.\u003c/p>\n\u003cp>Of course, Finley and his team have to confirm their results in real digestive tracts. \"The next step is to give people cocoa powder and see if we can find these metabolites in the blood,\" he says.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Those types of experiments are critical to figuring out exactly what's in chocolate that makes it healthy for the heart, says \u003ca href=\"http://foodscience.psu.edu/directory/jdl134\">Joshua Lambert\u003c/a>, a food scientist at Pennsylvania State University, who wasn't involved in the study.\u003c/p>\n\u003cp>\"That's the big missing link right now,\" Lambert tells The Salt. We know now that gut bacteria can break down cocoa into compounds that have beneficial cardiovascular effects, he says. But we don't know yet if these are the critical ones inside the blood.\u003c/p>\n\u003cp>In the meantime, I'll keep indulging my gut bacteria with a few cubes of extra dark chocolate each day. Seems like a win-win situation for both of us. \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": "A Cold One For Everyone: Craft Beer Sales Surge In 2013",
"title": "A Cold One For Everyone: Craft Beer Sales Surge In 2013",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79212\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/467650193_wide-192ce150796a985d989fd441d4d60bf811de89e9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/467650193_wide-192ce150796a985d989fd441d4d60bf811de89e9.jpg\" alt=\"I'll drink to that: Craft beer sales jumped 20 percent last year. Photo: Justin Sullivan/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-79212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I'll drink to that: Craft beer sales jumped 20 percent last year. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Laurel White, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/18/291138908/a-cold-one-for-everyone-craft-beer-sales-surge-in-2013\">The Salt at NPR Food\u003c/a> (3/18/14)\u003c/p>\n\u003cp>If you think craft beer is seemingly everywhere these days, there's good reason. From bars and restaurants to grocery store aisles, the selection of locally made, often quirkily named brews has grown at an exponential rate – and it looks set to keep on growing.\u003c/p>\n\u003cp>Craft beer sales jumped 20 percent last year and now make up nearly 8 percent of all beer sales in America, according to new numbers from \u003ca href=\"https://www.brewersassociation.org/\">the Brewers Association\u003c/a>, an industry trade group.\u003c/p>\n\u003cp>\"With this stellar year, craft has now averaged 10.9 percent growth over the last decade,\" said Bart Watson, staff economist at the association. \"Beer drinkers are excited about what small and independent brewers are offering, and that is evidenced by the rising production and sales of the craft segment.\"\u003c/p>\n\u003cp>And craft breweries are quickly multiplying, too: There were 2,768 of them operating in the United States last year, up from around 2,300 in 2012, according to the association. (\u003ca href=\"http://www.brewersassociation.org/pages/about-us/history-of-craft-brewing\">A history of craft brewing\u003c/a> on the group's site points out that there were only eight craft breweries in the U.S. in 1980 and 537 in 1994.)\u003c/p>\n\u003cfigure id=\"attachment_79213\" class=\"wp-caption aligncenter\" style=\"max-width: 1203px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/growth-small_hr-69e2a3a49b55a271959315eaaccdaddaa6193cae.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/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-79213\">\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>To be deemed a \"craft\" brewery by the association, a facility must be \"small, independent, and traditional:\"\u003c/p>\n\u003cul>\n\u003cli>Small: A facility can produce no more than 6 million barrels of beer annually.\u003c/li>\n\u003cli>Independent: Less than 25 percent of the craft brewery can be owned or controlled (or have \"equivalent economic interest\") by a beverage alcohol industry member that is not itself a craft brewer. (For example, Anheuser-Busch can't own more than 25 percent of a \"craft\" brewery – that's what \u003ca href=\"http://www.chicagobusiness.com/article/20130504/ISSUE01/305049963/how-goose-island-held-on-to-its-craft-beer-cred\">excluded Goose Island from the club\u003c/a> in 2011.)\u003c/li>\n\u003cli>Traditional: Most of the alcoholic beverages produced by the brewery have to be beers whose flavor derives from \"traditional or innovative brewing ingredients and their fermentation.\" (No \u003ca href=\"http://en.wikipedia.org/wiki/Alcopop\">flavored malt beverages\u003c/a> allowed.)\u003c/li>\n\u003c/ul>\n\u003cp>The movement away from \"fizzy, yellow, uninteresting, adjunct-laden lagers\" reflects a maturing and more sophisticated American palate, says Matt Simpson, owner of \u003ca href=\"http://www.thebeerexpert.com/\">The Beer Sommelier\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"With craft beer, said contents are more flavorful, aromatic, enjoyable and as complex or simple as one would like,\" Simpson tells The Salt. \"Craft beer is a no-brainer, for anyone who truly loves beer.\"\u003c/p>\n\u003cp>Though craft brews may still be the David to Bud's Goliath in terms of overall sales, the number of craft options continues to grow, adding diversity of flavor to the beer market, which is part of the appeal.\u003c/p>\n\u003cp>These days, there's a craft beer for practically every palate – and price range. For example, there's \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/08/230535459/meet-dave-a-19-year-old-craft-beer-with-a-2-000-price-tag\">\"Dave,\"\u003c/a> the 19-year-old barleywine that sells for $2,000 in Portland. Some craft beers cater to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/03/a-quest-for-real-beer-without-the-gluten/\">gluten-free\u003c/a> crowd, while others emphasize their\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/06/243486057/forget-barley-and-hops-craft-brewers-want-a-taste-of-place\"> \"taste of place\"\u003c/a> by incorporating local seeds, leaves, roots, fruits and fungi in their recipes.\u003c/p>\n\u003cp>Indeed, to stand out in an increasingly crowded field, many craft brewers are redefining the frontiers of beer flavor. Witness the rise of \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/15/234914933/pucker-up-america-beers-are-going-sour\">sour beers\u003c/a>, which pump up the bacteria action to create a tart, crisp taste. And then there are \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/09/255830836/blending-red-wine-with-porter-ale-a-crossover-beer-worth-the-buzz\">beer-wine mashups\u003c/a> that combine two of mankind's oldest beverages.\u003c/p>\n\u003cp>So who's winning the craft beer flavor wars? We'll get a better sense later this month, when the Brewers Association will release the list of the top-selling craft brewing companies in the country.\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_79212\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/467650193_wide-192ce150796a985d989fd441d4d60bf811de89e9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/467650193_wide-192ce150796a985d989fd441d4d60bf811de89e9.jpg\" alt=\"I'll drink to that: Craft beer sales jumped 20 percent last year. Photo: Justin Sullivan/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-79212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I'll drink to that: Craft beer sales jumped 20 percent last year. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Laurel White, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/18/291138908/a-cold-one-for-everyone-craft-beer-sales-surge-in-2013\">The Salt at NPR Food\u003c/a> (3/18/14)\u003c/p>\n\u003cp>If you think craft beer is seemingly everywhere these days, there's good reason. From bars and restaurants to grocery store aisles, the selection of locally made, often quirkily named brews has grown at an exponential rate – and it looks set to keep on growing.\u003c/p>\n\u003cp>Craft beer sales jumped 20 percent last year and now make up nearly 8 percent of all beer sales in America, according to new numbers from \u003ca href=\"https://www.brewersassociation.org/\">the Brewers Association\u003c/a>, an industry trade group.\u003c/p>\n\u003cp>\"With this stellar year, craft has now averaged 10.9 percent growth over the last decade,\" said Bart Watson, staff economist at the association. \"Beer drinkers are excited about what small and independent brewers are offering, and that is evidenced by the rising production and sales of the craft segment.\"\u003c/p>\n\u003cp>And craft breweries are quickly multiplying, too: There were 2,768 of them operating in the United States last year, up from around 2,300 in 2012, according to the association. (\u003ca href=\"http://www.brewersassociation.org/pages/about-us/history-of-craft-brewing\">A history of craft brewing\u003c/a> on the group's site points out that there were only eight craft breweries in the U.S. in 1980 and 537 in 1994.)\u003c/p>\n\u003cfigure id=\"attachment_79213\" class=\"wp-caption aligncenter\" style=\"max-width: 1203px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/growth-small_hr-69e2a3a49b55a271959315eaaccdaddaa6193cae.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/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-79213\">\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>To be deemed a \"craft\" brewery by the association, a facility must be \"small, independent, and traditional:\"\u003c/p>\n\u003cul>\n\u003cli>Small: A facility can produce no more than 6 million barrels of beer annually.\u003c/li>\n\u003cli>Independent: Less than 25 percent of the craft brewery can be owned or controlled (or have \"equivalent economic interest\") by a beverage alcohol industry member that is not itself a craft brewer. (For example, Anheuser-Busch can't own more than 25 percent of a \"craft\" brewery – that's what \u003ca href=\"http://www.chicagobusiness.com/article/20130504/ISSUE01/305049963/how-goose-island-held-on-to-its-craft-beer-cred\">excluded Goose Island from the club\u003c/a> in 2011.)\u003c/li>\n\u003cli>Traditional: Most of the alcoholic beverages produced by the brewery have to be beers whose flavor derives from \"traditional or innovative brewing ingredients and their fermentation.\" (No \u003ca href=\"http://en.wikipedia.org/wiki/Alcopop\">flavored malt beverages\u003c/a> allowed.)\u003c/li>\n\u003c/ul>\n\u003cp>The movement away from \"fizzy, yellow, uninteresting, adjunct-laden lagers\" reflects a maturing and more sophisticated American palate, says Matt Simpson, owner of \u003ca href=\"http://www.thebeerexpert.com/\">The Beer Sommelier\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"With craft beer, said contents are more flavorful, aromatic, enjoyable and as complex or simple as one would like,\" Simpson tells The Salt. \"Craft beer is a no-brainer, for anyone who truly loves beer.\"\u003c/p>\n\u003cp>Though craft brews may still be the David to Bud's Goliath in terms of overall sales, the number of craft options continues to grow, adding diversity of flavor to the beer market, which is part of the appeal.\u003c/p>\n\u003cp>These days, there's a craft beer for practically every palate – and price range. For example, there's \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/08/230535459/meet-dave-a-19-year-old-craft-beer-with-a-2-000-price-tag\">\"Dave,\"\u003c/a> the 19-year-old barleywine that sells for $2,000 in Portland. Some craft beers cater to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/03/a-quest-for-real-beer-without-the-gluten/\">gluten-free\u003c/a> crowd, while others emphasize their\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/06/243486057/forget-barley-and-hops-craft-brewers-want-a-taste-of-place\"> \"taste of place\"\u003c/a> by incorporating local seeds, leaves, roots, fruits and fungi in their recipes.\u003c/p>\n\u003cp>Indeed, to stand out in an increasingly crowded field, many craft brewers are redefining the frontiers of beer flavor. Witness the rise of \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/15/234914933/pucker-up-america-beers-are-going-sour\">sour beers\u003c/a>, which pump up the bacteria action to create a tart, crisp taste. And then there are \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/09/255830836/blending-red-wine-with-porter-ale-a-crossover-beer-worth-the-buzz\">beer-wine mashups\u003c/a> that combine two of mankind's oldest beverages.\u003c/p>\n\u003cp>So who's winning the craft beer flavor wars? We'll get a better sense later this month, when the Brewers Association will release the list of the top-selling craft brewing companies in the country.\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": "Don't Fear The Fat: Experts Question Saturated Fat Guidelines ",
"title": "Don't Fear The Fat: Experts Question Saturated Fat Guidelines ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79197\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fat-c720a1bd93fe322f9701253493040c38bf25ddb9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fat-c720a1bd93fe322f9701253493040c38bf25ddb9-1024x768.jpg\" alt=\"Eating some foods high in saturated fat is not necessarily going to increase your risk of heart disease, a study shows, contrary to the dietary science of the past 40 years. Photo: Cristian Baitg Schreiweis/iStockphoto\" width=\"1024\" height=\"768\" class=\"size-large wp-image-79197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eating some foods high in saturated fat is not necessarily going to increase your risk of heart disease, a study shows, contrary to the dietary science of the past 40 years. Photo: Cristian Baitg Schreiweis/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/17/290846811/dont-fear-the-fat-experts-question-saturated-fat-guidelines\">The Salt at NPR Food\u003c/a> (3/17/14)\u003c/p>\n\u003cp>As a culture, we tend to suffer from the angel-or-devil mindset. Especially when it comes to food.\u003c/p>\n\u003cp>And for 40 years now, saturated fat — found in high amounts in meat, cheese and other full-fat dairy products — has been one of our top nutritional demons.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.health.gov/dietaryguidelines/2015.asp\">U.S. Dietary Guidelines\u003c/a> urge us to limit consumption because of concerns that saturated fat raises the risk of heart disease. But after decades of research, a growing number of experts are questioning this link.\u003c/p>\n\u003cp>In fact, the authors of a new meta-analysis published in the \u003cem>Annals of Internal Medicine\u003c/em> \u003ca href=\"http://annals.org/article.aspx?articleid=1846638\">conclude\u003c/a> that there's insufficient evidence to support the long-standing recommendation to consume saturated fat in very low amounts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, let's walk through this shift in thinking: The concern over fat gathered steam in the 1960s when studies showed that saturated fat increases LDL cholesterol — the bad cholesterol — the artery clogging stuff. The assumption was that this increased the risk of heart disease.\u003c/p>\n\u003cp>But after all this time, it just hasn't panned out, at least not convincingly. When researchers have tracked people's saturated fat intake over time and then followed up to see whether higher intake increases the risk of heart attacks and strokes, they haven't found a clear, consistent link.\u003c/p>\n\u003cp>In fact, the new study finds \"null associations\" (to quote the authors) between total saturated fat intake and coronary risk. And a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Siri-Tarino+Meta-analysis+of+prospective+cohort+studies\">prior analysis\u003c/a> that included more than 300,000 participants came to a similar conclusion.\u003c/p>\n\u003cp>So, what explains this? Well, researchers say the relationship between cholesterol and heart disease is a lot more complicated than was once understood. LDL is just one indicator of risk.\u003c/p>\n\u003cp>What's now thought to be a more important predictor of risk is the ratio a person has of LDL to HDL, the \u003cem>good\u003c/em> cholesterol. And there's evidence that, compared with carbohydrates, saturated fat can increase HDL and lower fat deposits in the blood called triglycerides, which, in theory, would be protective against heart disease.\u003c/p>\n\u003cp>\"So when you put this all together,\" says \u003ca href=\"http://www.hsph.harvard.edu/dariush-mozaffarian/\">Dariush Mozaffarian\u003c/a> of the Harvard School of Public Health, a co-author of the paper, what you see is that saturated fat has a relatively neutral effect. It's \"not a beneficial effect but not a harmful effect. And I think that's what the recent studies show.\" \u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_79198\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/my-plate_custom-06d52fd2e8784235068be928c54b0ff3078a7d38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/my-plate_custom-06d52fd2e8784235068be928c54b0ff3078a7d38.jpg\" alt=\"The latest study is a challenge to the U.S. Dietary guidelines, which call for consuming mostly low-fat dairy and meat products. Image: USDAgov/Flickr\" width=\"200\" height=\"171\" class=\"size-full wp-image-79198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The latest study is a challenge to the U.S. Dietary guidelines, which call for consuming mostly low-fat dairy and meat products. Image: USDAgov/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>So, where does this lead us? Lots of experts say the lesson here is that you can't take a reductionist approach to good health.\u003c/p>\n\u003cp>Look what happened when Americans reduced fat intake at the height of the fat-free boom in the early 1990s, and compensated by eating lots of carbohydrates. All of the calories from refined grains (think fat-free bagels and low-fat cookies) led lots of folks to gain weight.\u003c/p>\n\u003cp>\"There were definitely unintended, harmful consequences of the low-fat craze,\" Mozaffarian says.\u003c/p>\n\u003cp>He says the lesson is to get away from recommendations that are built on single nutrients. A healthy diet, he says, should include a wide variety of minimally processed, whole foods such as nuts and vegetable and olive oils (which have some saturated fat), as well as fish, fruits, vegetables and small portions of animal products such as yogurt and cheese. (Surprisingly, the health-promoting \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/05/for-mind-and-body-study-finds-mediterranean-diet-boosts-both/\">Mediterranean-style diet\u003c/a> has about 45 percent of calories from fat, including small amounts of meat.)\u003c/p>\n\u003cp>So, if you're still asking the question — is saturated fat good or bad? — the answer, Mozaffarian says, depends on what you're eating instead. He points to another study that found replacing saturated fats with carbohydrates has no benefits.\u003c/p>\n\u003cp>Now, of course, not everyone is convinced by the new studies that question the link between saturated fat and heart disease. Groups including the World Health Organization and the American Heart Association promote a low intake of saturated fat.\u003c/p>\n\u003cp>And vegan groups do as well. \"I think there is support for removing all animal products from the diet for health purposes,\" says \u003ca href=\"http://www.pcrm.org/media/experts/bios/susan-levin-ms-rd\">Susan Levin\u003c/a> of the Physicians Committee for Responsible Medicine, which advocates vegan diets.\u003c/p>\n\u003cp>She points out that two population studies (an \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2671114/\">Adventist Health Study\u003c/a> and a European Prospective Investigation into Cancer and Nutrition [\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12833118\">EPIC\u003c/a>] study) have shown that the fewer animal products you consume, the less likely you are to have diabetes or to be overweight.\u003c/p>\n\u003cp>Some argue that the type of fatty acids that make up the saturated fat in a food makes a difference, too. For instance, recent studies suggest that the fatty acids in milk and yogurt may be beneficial for heart health. And as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/12/the-full-fat-paradox-whole-milk-may-keep-us-lean/\">reported\u003c/a>, researchers are actively studying this full-fat dairy paradox. But processed red meats, also high in saturated fat, are shown to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/06/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer/\">increase the risk\u003c/a> of heart disease and certain cancers.\u003c/p>\n\u003cp>So, saturated fat isn't automatically the bad guy — and shouldn't be demonized, these researchers say. It's just one part of the complex dietary puzzle.\u003c/p>\n\u003cp>Experts say remember this big picture: Too many calories from any source, whether it's fats or carbohydrates, can lead to weight gain. And it's that extra weight that increases the risk of heart disease.\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_79197\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fat-c720a1bd93fe322f9701253493040c38bf25ddb9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fat-c720a1bd93fe322f9701253493040c38bf25ddb9-1024x768.jpg\" alt=\"Eating some foods high in saturated fat is not necessarily going to increase your risk of heart disease, a study shows, contrary to the dietary science of the past 40 years. Photo: Cristian Baitg Schreiweis/iStockphoto\" width=\"1024\" height=\"768\" class=\"size-large wp-image-79197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eating some foods high in saturated fat is not necessarily going to increase your risk of heart disease, a study shows, contrary to the dietary science of the past 40 years. Photo: Cristian Baitg Schreiweis/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/17/290846811/dont-fear-the-fat-experts-question-saturated-fat-guidelines\">The Salt at NPR Food\u003c/a> (3/17/14)\u003c/p>\n\u003cp>As a culture, we tend to suffer from the angel-or-devil mindset. Especially when it comes to food.\u003c/p>\n\u003cp>And for 40 years now, saturated fat — found in high amounts in meat, cheese and other full-fat dairy products — has been one of our top nutritional demons.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.health.gov/dietaryguidelines/2015.asp\">U.S. Dietary Guidelines\u003c/a> urge us to limit consumption because of concerns that saturated fat raises the risk of heart disease. But after decades of research, a growing number of experts are questioning this link.\u003c/p>\n\u003cp>In fact, the authors of a new meta-analysis published in the \u003cem>Annals of Internal Medicine\u003c/em> \u003ca href=\"http://annals.org/article.aspx?articleid=1846638\">conclude\u003c/a> that there's insufficient evidence to support the long-standing recommendation to consume saturated fat in very low amounts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, let's walk through this shift in thinking: The concern over fat gathered steam in the 1960s when studies showed that saturated fat increases LDL cholesterol — the bad cholesterol — the artery clogging stuff. The assumption was that this increased the risk of heart disease.\u003c/p>\n\u003cp>But after all this time, it just hasn't panned out, at least not convincingly. When researchers have tracked people's saturated fat intake over time and then followed up to see whether higher intake increases the risk of heart attacks and strokes, they haven't found a clear, consistent link.\u003c/p>\n\u003cp>In fact, the new study finds \"null associations\" (to quote the authors) between total saturated fat intake and coronary risk. And a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Siri-Tarino+Meta-analysis+of+prospective+cohort+studies\">prior analysis\u003c/a> that included more than 300,000 participants came to a similar conclusion.\u003c/p>\n\u003cp>So, what explains this? Well, researchers say the relationship between cholesterol and heart disease is a lot more complicated than was once understood. LDL is just one indicator of risk.\u003c/p>\n\u003cp>What's now thought to be a more important predictor of risk is the ratio a person has of LDL to HDL, the \u003cem>good\u003c/em> cholesterol. And there's evidence that, compared with carbohydrates, saturated fat can increase HDL and lower fat deposits in the blood called triglycerides, which, in theory, would be protective against heart disease.\u003c/p>\n\u003cp>\"So when you put this all together,\" says \u003ca href=\"http://www.hsph.harvard.edu/dariush-mozaffarian/\">Dariush Mozaffarian\u003c/a> of the Harvard School of Public Health, a co-author of the paper, what you see is that saturated fat has a relatively neutral effect. It's \"not a beneficial effect but not a harmful effect. And I think that's what the recent studies show.\" \u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_79198\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/my-plate_custom-06d52fd2e8784235068be928c54b0ff3078a7d38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/my-plate_custom-06d52fd2e8784235068be928c54b0ff3078a7d38.jpg\" alt=\"The latest study is a challenge to the U.S. Dietary guidelines, which call for consuming mostly low-fat dairy and meat products. Image: USDAgov/Flickr\" width=\"200\" height=\"171\" class=\"size-full wp-image-79198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The latest study is a challenge to the U.S. Dietary guidelines, which call for consuming mostly low-fat dairy and meat products. Image: USDAgov/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>So, where does this lead us? Lots of experts say the lesson here is that you can't take a reductionist approach to good health.\u003c/p>\n\u003cp>Look what happened when Americans reduced fat intake at the height of the fat-free boom in the early 1990s, and compensated by eating lots of carbohydrates. All of the calories from refined grains (think fat-free bagels and low-fat cookies) led lots of folks to gain weight.\u003c/p>\n\u003cp>\"There were definitely unintended, harmful consequences of the low-fat craze,\" Mozaffarian says.\u003c/p>\n\u003cp>He says the lesson is to get away from recommendations that are built on single nutrients. A healthy diet, he says, should include a wide variety of minimally processed, whole foods such as nuts and vegetable and olive oils (which have some saturated fat), as well as fish, fruits, vegetables and small portions of animal products such as yogurt and cheese. (Surprisingly, the health-promoting \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/05/for-mind-and-body-study-finds-mediterranean-diet-boosts-both/\">Mediterranean-style diet\u003c/a> has about 45 percent of calories from fat, including small amounts of meat.)\u003c/p>\n\u003cp>So, if you're still asking the question — is saturated fat good or bad? — the answer, Mozaffarian says, depends on what you're eating instead. He points to another study that found replacing saturated fats with carbohydrates has no benefits.\u003c/p>\n\u003cp>Now, of course, not everyone is convinced by the new studies that question the link between saturated fat and heart disease. Groups including the World Health Organization and the American Heart Association promote a low intake of saturated fat.\u003c/p>\n\u003cp>And vegan groups do as well. \"I think there is support for removing all animal products from the diet for health purposes,\" says \u003ca href=\"http://www.pcrm.org/media/experts/bios/susan-levin-ms-rd\">Susan Levin\u003c/a> of the Physicians Committee for Responsible Medicine, which advocates vegan diets.\u003c/p>\n\u003cp>She points out that two population studies (an \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2671114/\">Adventist Health Study\u003c/a> and a European Prospective Investigation into Cancer and Nutrition [\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12833118\">EPIC\u003c/a>] study) have shown that the fewer animal products you consume, the less likely you are to have diabetes or to be overweight.\u003c/p>\n\u003cp>Some argue that the type of fatty acids that make up the saturated fat in a food makes a difference, too. For instance, recent studies suggest that the fatty acids in milk and yogurt may be beneficial for heart health. And as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/12/the-full-fat-paradox-whole-milk-may-keep-us-lean/\">reported\u003c/a>, researchers are actively studying this full-fat dairy paradox. But processed red meats, also high in saturated fat, are shown to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/06/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer/\">increase the risk\u003c/a> of heart disease and certain cancers.\u003c/p>\n\u003cp>So, saturated fat isn't automatically the bad guy — and shouldn't be demonized, these researchers say. It's just one part of the complex dietary puzzle.\u003c/p>\n\u003cp>Experts say remember this big picture: Too many calories from any source, whether it's fats or carbohydrates, can lead to weight gain. And it's that extra weight that increases the risk of heart disease.\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": "The Dark History Of Green Food On St. Patrick's Day",
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"content": "\u003cfigure id=\"attachment_79165\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000015814205medium_wide-16a614b0f43cad7ae207ab2e936a6410b48bfb33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000015814205medium_wide-16a614b0f43cad7ae207ab2e936a6410b48bfb33-1024x575.jpg\" alt=\"Green cupcakes may mean party time in America, but in Ireland, emerald-tinged edibles harken back to a desperate past. Photo: Ro Jo Images/iStockphoto\" width=\"1024\" height=\"575\" class=\"size-large wp-image-79165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green cupcakes may mean party time in America, but in Ireland, emerald-tinged edibles harken back to a desperate past. Photo: Ro Jo Images/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/17/290259538/the-dark-history-of-green-food-on-st-patricks-day\">The Salt at NPR Food\u003c/a> (3/17/14)\u003c/p>\n\u003cp>Green food may mean party time in America, where St. Patrick's Day has long been an excuse to break out the food dye. But in Ireland, where the Irish celebrate their patron saint on March 17, green food has bitter connotations that recall the nation's darkest chapter, says historian \u003ca href=\"http://www.users.drew.edu/ckinealy/\">Christine Kinealy\u003c/a>.\u003c/p>\n\u003cp>The reason, Kinealy explains, is the Irish potato famine of the 1840s, which forced so many Irish to flee mass starvation in their homeland in search of better times in America and elsewhere. Those who stayed behind turned to desperate measures.\u003c/p>\n\u003cp>\"People were so deprived of food that they resorted to eating grass,\" Kinealy tells The Salt. \"In Irish folk memory, they talk about people's mouths being green as they died.\"\u003c/p>\n\u003cp>At least a million Irish died in the span of six years, says Kinealy, the founding director of \u003ca href=\"http://www.quinnipiac.edu/institutes-and-centers/irelands-great-hunger-institute/\">Ireland's Great Hunger Institute\u003c/a> at Quinnipiac University in Connecticut. Which is why, for an Irishwoman like Kinealy, who hails from Dublin and County Mayo, the sight of green-tinged edibles intended as a joyous nod to Irish history can be jolting, she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Before I came to America, I'd never seen a green bagel.\" She says. \"For Irish-Americans, they think of dying food green, they think everything is happy. But really, in terms of the famine, this is very sad imagery.\"\u003c/p>\n\u003cp>Of course, Americans have long embraced St. Patrick's Day traditions that might bemuse the folks back in Ireland, where festivities are a lot more subdued, Kinealy notes.\u003c/p>\n\u003cp>For instance, St. Paddy's Day Parades? Those originated here in the late 1700s. (George Washington was known to give his Irish soldiers the day off so they could join the celebrations, she says.)\u003c/p>\n\u003cp>And that quintessential dish of the holiday, corned beef — it may be delicious, but it's most definitely not Irish.\u003c/p>\n\u003cp>As Smithsonian.com \u003ca href=\"http://www.smithsonianmag.com/arts-culture/is-corned-beef-really-irish-2839144/?no-ist\">noted\u003c/a> last year, in Gaelic Ireland, cows were a symbol of wealth and a sacred animal, kept more for their milk than their meat – which was only consumed once an animals' milking days were over. In the Irish diet, meat meant pork. It wasn't until Britain conquered most of Ireland that Irish \"corned beef\" came into existence — to satisfy the beef-loving English.\u003c/p>\n\u003cp>\"Ironically, the ones producing the corned beef, the Irish people, could not afford beef or corned beef for themselves,\" Smithsonian notes.\u003c/p>\n\u003cp>Funny enough, the Irish didn't learn to love corned beef until coming to America – where they picked up the taste from their Jewish neighbors in the urban melting pot of New York City.\u003c/p>\n\u003cp>But these days, even the Irish back in the homeland have to come to accept this Irish-American dietary quirk, Kinealy says. As tourist season revs up and Americans head to the Emerald Isle to celebrate St. Paddy's Day, \"a lot of pubs in Ireland will offer corned beef because they know the tourists like it. It's come full circle.\"\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": "Cupcakes, cookies and beer dyed green may mean party time in America, but on the Emerald Isle, they harken back to a desperate past. Still, Ireland has learned to embrace the kitsch for the tourists.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79165\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000015814205medium_wide-16a614b0f43cad7ae207ab2e936a6410b48bfb33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000015814205medium_wide-16a614b0f43cad7ae207ab2e936a6410b48bfb33-1024x575.jpg\" alt=\"Green cupcakes may mean party time in America, but in Ireland, emerald-tinged edibles harken back to a desperate past. Photo: Ro Jo Images/iStockphoto\" width=\"1024\" height=\"575\" class=\"size-large wp-image-79165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green cupcakes may mean party time in America, but in Ireland, emerald-tinged edibles harken back to a desperate past. Photo: Ro Jo Images/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/17/290259538/the-dark-history-of-green-food-on-st-patricks-day\">The Salt at NPR Food\u003c/a> (3/17/14)\u003c/p>\n\u003cp>Green food may mean party time in America, where St. Patrick's Day has long been an excuse to break out the food dye. But in Ireland, where the Irish celebrate their patron saint on March 17, green food has bitter connotations that recall the nation's darkest chapter, says historian \u003ca href=\"http://www.users.drew.edu/ckinealy/\">Christine Kinealy\u003c/a>.\u003c/p>\n\u003cp>The reason, Kinealy explains, is the Irish potato famine of the 1840s, which forced so many Irish to flee mass starvation in their homeland in search of better times in America and elsewhere. Those who stayed behind turned to desperate measures.\u003c/p>\n\u003cp>\"People were so deprived of food that they resorted to eating grass,\" Kinealy tells The Salt. \"In Irish folk memory, they talk about people's mouths being green as they died.\"\u003c/p>\n\u003cp>At least a million Irish died in the span of six years, says Kinealy, the founding director of \u003ca href=\"http://www.quinnipiac.edu/institutes-and-centers/irelands-great-hunger-institute/\">Ireland's Great Hunger Institute\u003c/a> at Quinnipiac University in Connecticut. Which is why, for an Irishwoman like Kinealy, who hails from Dublin and County Mayo, the sight of green-tinged edibles intended as a joyous nod to Irish history can be jolting, she says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Before I came to America, I'd never seen a green bagel.\" She says. \"For Irish-Americans, they think of dying food green, they think everything is happy. But really, in terms of the famine, this is very sad imagery.\"\u003c/p>\n\u003cp>Of course, Americans have long embraced St. Patrick's Day traditions that might bemuse the folks back in Ireland, where festivities are a lot more subdued, Kinealy notes.\u003c/p>\n\u003cp>For instance, St. Paddy's Day Parades? Those originated here in the late 1700s. (George Washington was known to give his Irish soldiers the day off so they could join the celebrations, she says.)\u003c/p>\n\u003cp>And that quintessential dish of the holiday, corned beef — it may be delicious, but it's most definitely not Irish.\u003c/p>\n\u003cp>As Smithsonian.com \u003ca href=\"http://www.smithsonianmag.com/arts-culture/is-corned-beef-really-irish-2839144/?no-ist\">noted\u003c/a> last year, in Gaelic Ireland, cows were a symbol of wealth and a sacred animal, kept more for their milk than their meat – which was only consumed once an animals' milking days were over. In the Irish diet, meat meant pork. It wasn't until Britain conquered most of Ireland that Irish \"corned beef\" came into existence — to satisfy the beef-loving English.\u003c/p>\n\u003cp>\"Ironically, the ones producing the corned beef, the Irish people, could not afford beef or corned beef for themselves,\" Smithsonian notes.\u003c/p>\n\u003cp>Funny enough, the Irish didn't learn to love corned beef until coming to America – where they picked up the taste from their Jewish neighbors in the urban melting pot of New York City.\u003c/p>\n\u003cp>But these days, even the Irish back in the homeland have to come to accept this Irish-American dietary quirk, Kinealy says. As tourist season revs up and Americans head to the Emerald Isle to celebrate St. Paddy's Day, \"a lot of pubs in Ireland will offer corned beef because they know the tourists like it. It's come full circle.\"\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_79129\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/82055766_wide-812f0830d5a3d26d6c9e0bf45bd84ad72ef7826d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/82055766_wide-812f0830d5a3d26d6c9e0bf45bd84ad72ef7826d-1024x575.jpg\" alt=\"The density of fast-food joints where we live, work and commute could be a problem for our waistlines. Photo: David McNew/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-79129\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The density of fast-food joints where we live, work and commute could be a problem for our waistlines. Photo: David McNew/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/14/290122911/see-more-eat-more-the-geography-of-fast-food\">The Salt at NPR Food\u003c/a> (3/14/14)\u003c/p>\n\u003cp>When it comes to avoiding unhealthy food, it might be that out of sight means out of mind. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>The more fast-food joints people encounter around their homes and workplaces, the likelier they are to be obese, according to a study published Thursday.\u003c/p>\n\u003cp>Researchers from the University of Cambridge found that the people who are most exposed to fast food were almost twice as likely to be obese as those who were least exposed.\u003c/p>\n\u003cp>The idea seems commonsense. \"But up to this point, it's really just been based on a hunch,\" says Thomas Burgoine, the study's lead author and a research associate at the U.K.'s \u003ca href=\"http://www.cedar.iph.cam.ac.uk/about/\">Center for Diet and Activity Research\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers surveyed nearly 5,500 adults who live in Cambridgeshire County, England,\u003cstrong> \u003c/strong>about their eating habits. They also looked at the number of fast-food and takeout joints around the participants' homes, commuting routes and workplaces. The results \u003ca href=\"http://www.bmj.com/content/348/bmj.g1464\" target=\"_blank\">appear\u003c/a> in the \u003cem>British Medical Journal\u003cstrong>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>While the findings suggest an association between people's food environments and their chances of being overweight, they don't prove that one directly causes the other. But, \u003ca href=\"http://www.cedar.iph.cam.ac.uk/people/cdfs/thomas-burgoine/\" target=\"_blank\">Burgoine\u003c/a> tells The Salt, the research does suggest that policies restricting the number of fast-food joints in a neighborhood might be on the right track.\u003c/p>\n\u003cp>For example, since 2008, Los Angeles has had a \u003ca href=\"http://www.nytimes.com/2011/01/16/us/16fastfood.html\" target=\"_blank\">moratorium\u003c/a> on the opening of new fast-food outlets in South LA, a neighborhood that suffers from alarmingly high rates of poverty and obesity.\u003c/p>\n\u003cp>Burgoine says that the number of fast-food restaurants in many neighborhoods, both in the U.S. and the U.K., have skyrocketed over the past few years.\u003c/p>\n\u003cp>\"As I was doing the research, I really got to thinking about my food exposure and my travel from where I live on one side of Cambridge to the other,\" says Burgoine, whose research focuses on the interaction between obesity and environment.\u003c/p>\n\u003cp>And the dining options around our workplaces can be especially significant, Burgoine says. A quick burger or takeout is especially appealing to people rushing to feed themselves during a limited lunch break. The study found that, on average, people were exposed to 48 percent more fast food at work than at home.\u003c/p>\n\u003cp>Of course, access to fast food is only one reason that people might reach for unhealthy foods. Studies have shown that everything from people's income and upbringing to the layout of their local supermarket can affect their choices.\u003c/p>\n\u003cp>But the researchers found that the risk of obesity increased with the density of fast-food joints, even after controlling for demographic factors like age, income and education, and the amount of calories that participants burned through physical activity.\u003c/p>\n\u003cp>Still, this study doesn't show whether limiting the number of fast-food restaurants in a neighborhood will affect people's risk of obesity in the long term. It also doesn't look at whether the availability of healthier choices played a role.\u003c/p>\n\u003cp>\"Changing the food environment, even with evidence like this, isn't likely to be the answer by itself,\" Burgoine says. \"But it might be one part of a wider solution.\"\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_79129\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/82055766_wide-812f0830d5a3d26d6c9e0bf45bd84ad72ef7826d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/82055766_wide-812f0830d5a3d26d6c9e0bf45bd84ad72ef7826d-1024x575.jpg\" alt=\"The density of fast-food joints where we live, work and commute could be a problem for our waistlines. Photo: David McNew/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-79129\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The density of fast-food joints where we live, work and commute could be a problem for our waistlines. Photo: David McNew/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/14/290122911/see-more-eat-more-the-geography-of-fast-food\">The Salt at NPR Food\u003c/a> (3/14/14)\u003c/p>\n\u003cp>When it comes to avoiding unhealthy food, it might be that out of sight means out of mind. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>The more fast-food joints people encounter around their homes and workplaces, the likelier they are to be obese, according to a study published Thursday.\u003c/p>\n\u003cp>Researchers from the University of Cambridge found that the people who are most exposed to fast food were almost twice as likely to be obese as those who were least exposed.\u003c/p>\n\u003cp>The idea seems commonsense. \"But up to this point, it's really just been based on a hunch,\" says Thomas Burgoine, the study's lead author and a research associate at the U.K.'s \u003ca href=\"http://www.cedar.iph.cam.ac.uk/about/\">Center for Diet and Activity Research\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The researchers surveyed nearly 5,500 adults who live in Cambridgeshire County, England,\u003cstrong> \u003c/strong>about their eating habits. They also looked at the number of fast-food and takeout joints around the participants' homes, commuting routes and workplaces. The results \u003ca href=\"http://www.bmj.com/content/348/bmj.g1464\" target=\"_blank\">appear\u003c/a> in the \u003cem>British Medical Journal\u003cstrong>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>While the findings suggest an association between people's food environments and their chances of being overweight, they don't prove that one directly causes the other. But, \u003ca href=\"http://www.cedar.iph.cam.ac.uk/people/cdfs/thomas-burgoine/\" target=\"_blank\">Burgoine\u003c/a> tells The Salt, the research does suggest that policies restricting the number of fast-food joints in a neighborhood might be on the right track.\u003c/p>\n\u003cp>For example, since 2008, Los Angeles has had a \u003ca href=\"http://www.nytimes.com/2011/01/16/us/16fastfood.html\" target=\"_blank\">moratorium\u003c/a> on the opening of new fast-food outlets in South LA, a neighborhood that suffers from alarmingly high rates of poverty and obesity.\u003c/p>\n\u003cp>Burgoine says that the number of fast-food restaurants in many neighborhoods, both in the U.S. and the U.K., have skyrocketed over the past few years.\u003c/p>\n\u003cp>\"As I was doing the research, I really got to thinking about my food exposure and my travel from where I live on one side of Cambridge to the other,\" says Burgoine, whose research focuses on the interaction between obesity and environment.\u003c/p>\n\u003cp>And the dining options around our workplaces can be especially significant, Burgoine says. A quick burger or takeout is especially appealing to people rushing to feed themselves during a limited lunch break. The study found that, on average, people were exposed to 48 percent more fast food at work than at home.\u003c/p>\n\u003cp>Of course, access to fast food is only one reason that people might reach for unhealthy foods. Studies have shown that everything from people's income and upbringing to the layout of their local supermarket can affect their choices.\u003c/p>\n\u003cp>But the researchers found that the risk of obesity increased with the density of fast-food joints, even after controlling for demographic factors like age, income and education, and the amount of calories that participants burned through physical activity.\u003c/p>\n\u003cp>Still, this study doesn't show whether limiting the number of fast-food restaurants in a neighborhood will affect people's risk of obesity in the long term. It also doesn't look at whether the availability of healthier choices played a role.\u003c/p>\n\u003cp>\"Changing the food environment, even with evidence like this, isn't likely to be the answer by itself,\" Burgoine says. \"But it might be one part of a wider solution.\"\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": "States' Rebellion Against Food Stamp Cuts Grows",
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"content": "\u003cfigure id=\"attachment_79108\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/img_1840_wide-c8a9e6e44442e31b18caa0a844de4bcc51411b48.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/img_1840_wide-c8a9e6e44442e31b18caa0a844de4bcc51411b48-1024x575.jpg\" alt=\"States are taking an out provided by Congress to avoid cutting food stamp benefits to families, many of whom already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\" width=\"1024\" height=\"575\" class=\"size-large wp-image-79108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">States are taking an out provided by Congress to avoid cutting food stamp benefits to families, many of whom already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289849253/states-rebellion-against-food-stamp-cuts-grows\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140314_me_states_rebellion_against_food_stamp_cuts_grows.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289849253/states-rebellion-against-food-stamp-cuts-grows\">The Salt at NPR Food\u003c/a> (3/13/14)\u003c/p>\n\u003cp>When Congress passed a farm bill earlier this year, it expected to save $8.6 billion over 10 years by tightening what many say is a loophole in the food stamp, or SNAP, program. But it's not going to happen.\u003c/p>\n\u003cp>You see, Congress left states an opening to avoid \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/31/small-cuts-to-food-stamps-add-up-to-big-pains-for-many-recipients/\">the cuts.\u003c/a> And so far, nearly half of the states participating have decided to take that option — a move that could erase the promised savings.\u003c/p>\n\u003cp>So many states are rebelling against the cuts that House Speaker John Boehner is urging his fellow members of Congress to act.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Since the passage of the farm bill, states have found ways to cheat, once again, on signing up people for food stamps,\" Boehner, an Ohio Republican, told reporters Thursday. \"And so I would hope that the House would act to try to stop this cheating and this fraud from continuing.\"\u003c/p>\n\u003cp>The cuts were related to a program known as \"heat and eat.\" In the past, it had allowed the participating states to give low-income households as little as $1 a year in home heating aid so they'd qualify for more food stamps.\u003c/p>\n\u003cp>States said it made the program \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/05/loophole-or-workaround-food-stamp-edition/\">easier to administer\u003c/a> and got help to those who needed it. But the maneuver was called a loophole by both Republicans and Democrats. So last month, Congress agreed to raise the amount of utility assistance states would have to pay to trigger the provision — to more than $20 a year.\u003c/p>\n\u003cp>The idea was that many of the states that use \"heat and eat\" would decide it wasn't worth their while. The expected result? Some 850,000 food stamp recipients would have their benefits cut an average $90 a month, which is where the savings would come in.\u003c/p>\n\u003cp>Turns out, Congress was wrong.\u003c/p>\n\u003cp>The \"heat and eat\" program covers 16 states, plus the District of Columbia. Six states — Pennsylvania, New York, Connecticut, Rhode Island, Oregon, Montana — have already declared that they will boost home energy benefits to avoid the food stamp cuts. Two other participants — Vermont and D.C. — are actively working to do the same thing.\u003c/p>\n\u003cp>Last week, Pennsylvania's Republican governor, Tom Corbett,\u003ca href=\"http://articles.philly.com/2014-03-07/news/47975272_1_snap-benefits-food-stamps-heating-assistance\"> announced\u003c/a> he would spend an additional $8 million in heating assistance this year to prevent $300 million cut in food stamp benefits for state residents.\u003c/p>\n\u003cp>\"Gov. Corbett took the appropriate steps to make sure that Pennsylvania's children are fed, and that families in need are not impacted by what is one of the most substantial federal cuts to food benefits,\" said Kait Gillis, a spokeswoman for Pennsylvania's Department of Public Welfare.\u003c/p>\n\u003cp>Gillis says it's kind of a win-win for the state, because the \"$300 million that individuals receive in SNAP assistance is then spent in Pennsylvania.\"\u003c/p>\n\u003cp>A spokeswoman for Washington, D.C.'s Department of Human Services told NPR that the agency is planning to do the same.\u003c/p>\n\u003cp>And the head of Vermont's Department of Children and Families, \u003ca href=\"http://dcf.vermont.gov/aboutDCF/commissioner\">Dave Yacovone\u003c/a>, told Vermont Public Radio this week that the state also wants to avoid hurting food stamp recipients who already had their benefits cut by Congress l\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/\">ast November\u003c/a>.\u003c/p>\n\u003cp>\"This is real important,\" Yacovone told VPR, \"because if we don't make this change, that's on top of an actual $10 million reduction.\"\u003c/p>\n\u003cp>Michigan Democrat Debbie Stabenow — who shepherded the farm bill through the Senate — told NPR Wednesday that she and her fellow lawmakers will have to evaluate what states are doing and whether it will indeed eliminate the expected savings.\u003c/p>\n\u003cp>\"I don't know yet what that all means,\" Stabenow said.\u003c/p>\n\u003cp>\u003ca href=\"http://www.heritage.org/about/staff/s/rachel-sheffield\">Rachel Sheffield\u003c/a> of the conservative Heritage Foundation says she's not completely surprised.\u003c/p>\n\u003cp>\"I mean, this is, you know, a way that states can draw down greater federal dollars, and they're not accountable for those dollars, so why not?\" Sheffield says.\u003c/p>\n\u003cp>Needless to say, anti-hunger advocacy groups are thrilled. Jim Weill, president of the \u003ca href=\"http://frac.org/\">Food Research and Action Center\u003c/a>, says the whole debate over whether heat and eat is a loophole just missed the point.\u003c/p>\n\u003cp>\"Food stamps are not enough to get the vast majority of recipients through the month,\" Weill notes. \"The farm bill should have had a debate about how to improve benefits, not how to cut benefits.\"\u003c/p>\n\u003cp>He's hoping even more states will now use the \"heat and eat' option to boost benefits even higher than they are today. \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_79108\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/img_1840_wide-c8a9e6e44442e31b18caa0a844de4bcc51411b48.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/img_1840_wide-c8a9e6e44442e31b18caa0a844de4bcc51411b48-1024x575.jpg\" alt=\"States are taking an out provided by Congress to avoid cutting food stamp benefits to families, many of whom already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\" width=\"1024\" height=\"575\" class=\"size-large wp-image-79108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">States are taking an out provided by Congress to avoid cutting food stamp benefits to families, many of whom already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289849253/states-rebellion-against-food-stamp-cuts-grows\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289849253/states-rebellion-against-food-stamp-cuts-grows\">The Salt at NPR Food\u003c/a> (3/13/14)\u003c/p>\n\u003cp>When Congress passed a farm bill earlier this year, it expected to save $8.6 billion over 10 years by tightening what many say is a loophole in the food stamp, or SNAP, program. But it's not going to happen.\u003c/p>\n\u003cp>You see, Congress left states an opening to avoid \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/31/small-cuts-to-food-stamps-add-up-to-big-pains-for-many-recipients/\">the cuts.\u003c/a> And so far, nearly half of the states participating have decided to take that option — a move that could erase the promised savings.\u003c/p>\n\u003cp>So many states are rebelling against the cuts that House Speaker John Boehner is urging his fellow members of Congress to act.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Since the passage of the farm bill, states have found ways to cheat, once again, on signing up people for food stamps,\" Boehner, an Ohio Republican, told reporters Thursday. \"And so I would hope that the House would act to try to stop this cheating and this fraud from continuing.\"\u003c/p>\n\u003cp>The cuts were related to a program known as \"heat and eat.\" In the past, it had allowed the participating states to give low-income households as little as $1 a year in home heating aid so they'd qualify for more food stamps.\u003c/p>\n\u003cp>States said it made the program \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/05/loophole-or-workaround-food-stamp-edition/\">easier to administer\u003c/a> and got help to those who needed it. But the maneuver was called a loophole by both Republicans and Democrats. So last month, Congress agreed to raise the amount of utility assistance states would have to pay to trigger the provision — to more than $20 a year.\u003c/p>\n\u003cp>The idea was that many of the states that use \"heat and eat\" would decide it wasn't worth their while. The expected result? Some 850,000 food stamp recipients would have their benefits cut an average $90 a month, which is where the savings would come in.\u003c/p>\n\u003cp>Turns out, Congress was wrong.\u003c/p>\n\u003cp>The \"heat and eat\" program covers 16 states, plus the District of Columbia. Six states — Pennsylvania, New York, Connecticut, Rhode Island, Oregon, Montana — have already declared that they will boost home energy benefits to avoid the food stamp cuts. Two other participants — Vermont and D.C. — are actively working to do the same thing.\u003c/p>\n\u003cp>Last week, Pennsylvania's Republican governor, Tom Corbett,\u003ca href=\"http://articles.philly.com/2014-03-07/news/47975272_1_snap-benefits-food-stamps-heating-assistance\"> announced\u003c/a> he would spend an additional $8 million in heating assistance this year to prevent $300 million cut in food stamp benefits for state residents.\u003c/p>\n\u003cp>\"Gov. Corbett took the appropriate steps to make sure that Pennsylvania's children are fed, and that families in need are not impacted by what is one of the most substantial federal cuts to food benefits,\" said Kait Gillis, a spokeswoman for Pennsylvania's Department of Public Welfare.\u003c/p>\n\u003cp>Gillis says it's kind of a win-win for the state, because the \"$300 million that individuals receive in SNAP assistance is then spent in Pennsylvania.\"\u003c/p>\n\u003cp>A spokeswoman for Washington, D.C.'s Department of Human Services told NPR that the agency is planning to do the same.\u003c/p>\n\u003cp>And the head of Vermont's Department of Children and Families, \u003ca href=\"http://dcf.vermont.gov/aboutDCF/commissioner\">Dave Yacovone\u003c/a>, told Vermont Public Radio this week that the state also wants to avoid hurting food stamp recipients who already had their benefits cut by Congress l\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/\">ast November\u003c/a>.\u003c/p>\n\u003cp>\"This is real important,\" Yacovone told VPR, \"because if we don't make this change, that's on top of an actual $10 million reduction.\"\u003c/p>\n\u003cp>Michigan Democrat Debbie Stabenow — who shepherded the farm bill through the Senate — told NPR Wednesday that she and her fellow lawmakers will have to evaluate what states are doing and whether it will indeed eliminate the expected savings.\u003c/p>\n\u003cp>\"I don't know yet what that all means,\" Stabenow said.\u003c/p>\n\u003cp>\u003ca href=\"http://www.heritage.org/about/staff/s/rachel-sheffield\">Rachel Sheffield\u003c/a> of the conservative Heritage Foundation says she's not completely surprised.\u003c/p>\n\u003cp>\"I mean, this is, you know, a way that states can draw down greater federal dollars, and they're not accountable for those dollars, so why not?\" Sheffield says.\u003c/p>\n\u003cp>Needless to say, anti-hunger advocacy groups are thrilled. Jim Weill, president of the \u003ca href=\"http://frac.org/\">Food Research and Action Center\u003c/a>, says the whole debate over whether heat and eat is a loophole just missed the point.\u003c/p>\n\u003cp>\"Food stamps are not enough to get the vast majority of recipients through the month,\" Weill notes. \"The farm bill should have had a debate about how to improve benefits, not how to cut benefits.\"\u003c/p>\n\u003cp>He's hoping even more states will now use the \"heat and eat' option to boost benefits even higher than they are today. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "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": "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.",
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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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"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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"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.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"reveal": {
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"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.",
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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