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"disqusTitle": "'Peak Salmon' May Be Unlikely, But Threats to Farmed Salmon Loom",
"title": "'Peak Salmon' May Be Unlikely, But Threats to Farmed Salmon Loom",
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"content": "\u003cfigure id=\"attachment_78714\" class=\"wp-caption aligncenter\" style=\"max-width: 638px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/norway-salmon-29bb81276351fe076b4f494219d0357bff70714c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/norway-salmon-29bb81276351fe076b4f494219d0357bff70714c.jpg\" alt=\"Farm-raised Norwegian salmon for sale in Oregon in 2009. Photo: Natalie Maynor/Flickr\" width=\"638\" height=\"479\" class=\"size-full wp-image-78714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farm-raised Norwegian salmon for sale in Oregon in 2009. Photo: Natalie Maynor/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283946905/peak-salmon-may-be-unlikely-but-threats-to-farmed-salmon-loom\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/28/2014)\u003c/p>\n\u003cp>Earlier this month, reporters at \u003ca href=\"http://www.bloombergview.com/articles/2014-02-24/your-best-sushi-years-are-behind-you\">Bloomberg\u003c/a> and the \u003ca href=\"http://www.ft.com/cms/s/0/6235dd24-9573-11e3-8371-00144feab7de.html%20\">Financial Times\u003c/a> suggested that we might be nearing \"peak salmon\" — a play on peak oil, in which we theoretically reach maximum production, and the only direction left to go is down.\u003c/p>\n\u003cp>Their logic? The price for a kilogram (2.2 pounds) of Norwegian farmed salmon at the end of 2013 was 50 percent higher than it had been the previous year.\u003c/p>\n\u003cp>Norway is the world's leading producer of farmed salmon, in part because the country's narrow fjords offer favorable conditions for packing hundreds of thousands of fish together in huge, industrial operations. So the price of its salmon is a pretty good bellwether for the world market.\u003c/p>\n\u003cp>Both news outlets surmised that the tightening supply of fish food — in particular, fish oil made from anchovies and other small, oily species — was to blame for the surge in prices. And, they speculated, with overfishing of those fish and rising demand for salmon from China, prices could stay high, with no increase in production to bring them down.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But, like peak oil, the chance that we've already reached peak salmon is murky at best, says \u003ca href=\"http://fishpool.eu/default.aspx?articleid=19&pageId=5\">Piotr Wingaard\u003c/a>, a broker at the Norwegian seafood brokerage Fish Pool in Oslo. Wingaard lives and breaths the global salmon trade.\u003c/p>\n\u003cp>\"The peak salmon theory is a bit questionable, because we will have more salmon this year, and the year after we will have even more,\" Wingaard tells The Salt.\u003c/p>\n\u003cp>Wingaard acknowledges that Norway's salmon sector is unlikely to see the massive growth it had in recent years — for example, 22 percent growth in 2012. Even so, he says, it's still on track to grow as much as 10 percent the next several years.\u003c/p>\n\u003cp>Meanwhile, prices are already dropping from their all-time high in December, which Wingaard attributes to unusually high demand from people celebrating the Christmas holidays.\u003c/p>\n\u003cp>And he's not the only one saying this. Another Norwegian seafood brokerage, Fondsfinans, \u003ca href=\"https://www.undercurrentnews.com/2014/01/09/brokerage-expects-40-price-drops/\">reported\u003c/a> in January that it predicts farmed salmon prices will drop 40 percent by this fall from the all-time high prices reported in December.\u003c/p>\n\u003cp>Wingaard is also doubtful that the rising price of salmon feed, which conservation groups speculate is happening because of overfishing of small fish that end up in the feed, is having much of an impact on the price of salmon, either.\u003c/p>\n\u003cp>\"I would say the feed is increasing in price, but it's so low compared to the [farmed salmon] price increase, it's almost irrelevant,\" he says.\u003c/p>\n\u003cp>And even though he's confident in production, Wingaard admits there are very real threats to the farmed salmon industry that could drive prices way up if catastrophic scenarios were to play out. Those threats, such as parasitic sea lice and diseases like \u003ca href=\"http://www.ilovechile.cl/2014/02/07/isa-alert-chiloe/101576\">infectious salmon anemia\u003c/a>, are biological and, thus, unpredictable.\u003c/p>\n\u003cp>\"These are much bigger issues than feed in terms of production,\" says Wingaard.\u003c/p>\n\u003cp>Salmon farmers around the world have to look no further than \u003ca href=\"http://www.businesschile.cl/en/news/special-report/rough-seas-salmon-farming-chile\">what happened\u003c/a> to Chile in 2007 to get a fright. The industry there was devastated by a double whammy: a ferocious outbreak of infectious salmon anemia brought over from Norway, followed by an infestation of sea lice. It's still fighting both scourges. (Read \u003cem>Mother Jones'\u003c/em> \u003ca href=\"http://www.motherjones.com/tom-philpott/2011/09/sea-lice-farmed-salmon-pesticide\">report\u003c/a> on how the industry controls the lice with pesticides.)\u003c/p>\n\u003cp>Like other salmon-farming countries, Norway struggles with sea lice, but the problem is largely contained there, Wingaard says. Still, that doesn't mean officials aren't worried.\u003c/p>\n\u003cp>He says the Norwegian government was supposed to issue 45 more licenses for new fish farms by 2014, but it is holding back. The reason? Concern that too many new farms would create a recipe for disease — and disaster.\u003c/p>\n\u003cp>\"When these farms reach a certain level of density of fish, they can get big problems with sea lice and disease,\" says Wingaard. \"If we see big increases in the number of fish and farms in Norway, we could see the same problems.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Some speculate that overfishing of the small fish fed to farmed salmon led to the all-time high prices seen in 2013. But Norwegian salmon experts say the bigger threat to the farmed fish is disease.",
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"description": "Some speculate that overfishing of the small fish fed to farmed salmon led to the all-time high prices seen in 2013. But Norwegian salmon experts say the bigger threat to the farmed fish is disease.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78714\" class=\"wp-caption aligncenter\" style=\"max-width: 638px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/norway-salmon-29bb81276351fe076b4f494219d0357bff70714c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/norway-salmon-29bb81276351fe076b4f494219d0357bff70714c.jpg\" alt=\"Farm-raised Norwegian salmon for sale in Oregon in 2009. Photo: Natalie Maynor/Flickr\" width=\"638\" height=\"479\" class=\"size-full wp-image-78714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farm-raised Norwegian salmon for sale in Oregon in 2009. Photo: Natalie Maynor/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283946905/peak-salmon-may-be-unlikely-but-threats-to-farmed-salmon-loom\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/28/2014)\u003c/p>\n\u003cp>Earlier this month, reporters at \u003ca href=\"http://www.bloombergview.com/articles/2014-02-24/your-best-sushi-years-are-behind-you\">Bloomberg\u003c/a> and the \u003ca href=\"http://www.ft.com/cms/s/0/6235dd24-9573-11e3-8371-00144feab7de.html%20\">Financial Times\u003c/a> suggested that we might be nearing \"peak salmon\" — a play on peak oil, in which we theoretically reach maximum production, and the only direction left to go is down.\u003c/p>\n\u003cp>Their logic? The price for a kilogram (2.2 pounds) of Norwegian farmed salmon at the end of 2013 was 50 percent higher than it had been the previous year.\u003c/p>\n\u003cp>Norway is the world's leading producer of farmed salmon, in part because the country's narrow fjords offer favorable conditions for packing hundreds of thousands of fish together in huge, industrial operations. So the price of its salmon is a pretty good bellwether for the world market.\u003c/p>\n\u003cp>Both news outlets surmised that the tightening supply of fish food — in particular, fish oil made from anchovies and other small, oily species — was to blame for the surge in prices. And, they speculated, with overfishing of those fish and rising demand for salmon from China, prices could stay high, with no increase in production to bring them down.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But, like peak oil, the chance that we've already reached peak salmon is murky at best, says \u003ca href=\"http://fishpool.eu/default.aspx?articleid=19&pageId=5\">Piotr Wingaard\u003c/a>, a broker at the Norwegian seafood brokerage Fish Pool in Oslo. Wingaard lives and breaths the global salmon trade.\u003c/p>\n\u003cp>\"The peak salmon theory is a bit questionable, because we will have more salmon this year, and the year after we will have even more,\" Wingaard tells The Salt.\u003c/p>\n\u003cp>Wingaard acknowledges that Norway's salmon sector is unlikely to see the massive growth it had in recent years — for example, 22 percent growth in 2012. Even so, he says, it's still on track to grow as much as 10 percent the next several years.\u003c/p>\n\u003cp>Meanwhile, prices are already dropping from their all-time high in December, which Wingaard attributes to unusually high demand from people celebrating the Christmas holidays.\u003c/p>\n\u003cp>And he's not the only one saying this. Another Norwegian seafood brokerage, Fondsfinans, \u003ca href=\"https://www.undercurrentnews.com/2014/01/09/brokerage-expects-40-price-drops/\">reported\u003c/a> in January that it predicts farmed salmon prices will drop 40 percent by this fall from the all-time high prices reported in December.\u003c/p>\n\u003cp>Wingaard is also doubtful that the rising price of salmon feed, which conservation groups speculate is happening because of overfishing of small fish that end up in the feed, is having much of an impact on the price of salmon, either.\u003c/p>\n\u003cp>\"I would say the feed is increasing in price, but it's so low compared to the [farmed salmon] price increase, it's almost irrelevant,\" he says.\u003c/p>\n\u003cp>And even though he's confident in production, Wingaard admits there are very real threats to the farmed salmon industry that could drive prices way up if catastrophic scenarios were to play out. Those threats, such as parasitic sea lice and diseases like \u003ca href=\"http://www.ilovechile.cl/2014/02/07/isa-alert-chiloe/101576\">infectious salmon anemia\u003c/a>, are biological and, thus, unpredictable.\u003c/p>\n\u003cp>\"These are much bigger issues than feed in terms of production,\" says Wingaard.\u003c/p>\n\u003cp>Salmon farmers around the world have to look no further than \u003ca href=\"http://www.businesschile.cl/en/news/special-report/rough-seas-salmon-farming-chile\">what happened\u003c/a> to Chile in 2007 to get a fright. The industry there was devastated by a double whammy: a ferocious outbreak of infectious salmon anemia brought over from Norway, followed by an infestation of sea lice. It's still fighting both scourges. (Read \u003cem>Mother Jones'\u003c/em> \u003ca href=\"http://www.motherjones.com/tom-philpott/2011/09/sea-lice-farmed-salmon-pesticide\">report\u003c/a> on how the industry controls the lice with pesticides.)\u003c/p>\n\u003cp>Like other salmon-farming countries, Norway struggles with sea lice, but the problem is largely contained there, Wingaard says. Still, that doesn't mean officials aren't worried.\u003c/p>\n\u003cp>He says the Norwegian government was supposed to issue 45 more licenses for new fish farms by 2014, but it is holding back. The reason? Concern that too many new farms would create a recipe for disease — and disaster.\u003c/p>\n\u003cp>\"When these farms reach a certain level of density of fish, they can get big problems with sea lice and disease,\" says Wingaard. \"If we see big increases in the number of fish and farms in Norway, we could see the same problems.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drought Could Dry Up Nevada Dairy Farmers' Expansion Plans",
"title": "Drought Could Dry Up Nevada Dairy Farmers' Expansion Plans",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78721\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/photo-10_wide-cbeb5257bb0aac1c74498ffaad15eb666ccb8eec.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/photo-10_wide-cbeb5257bb0aac1c74498ffaad15eb666ccb8eec.jpg\" alt=\"There are about 2,000 dairy cows on Pete Olsen's fifth-generation farm in northern Nevada. A new milk processing plant is now putting pressure on Olsen and other dairy farmers to expand the size of their herds. But with the ongoing drought, farmers are struggling to get enough feed for the cows they already have. Photo: Kirk Siegler/NPR\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78721\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are about 2,000 dairy cows on Pete Olsen's fifth-generation farm in northern Nevada. A new milk processing plant is now putting pressure on Olsen and other dairy farmers to expand the size of their herds. But with the ongoing drought, farmers are struggling to get enough feed for the cows they already have. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/188396171/kirk-siegler\" target=\"_blank\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283534984/drought-could-dry-up-nevada-dairy-farmers-expansion-plans\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/28/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283534984/drought-could-dry-up-nevada-dairy-farmers-expansion-plans\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140228_me_drought_could_dry_up_nevada_dairy_farmers_expansion_plans.mp3\"] \u003c/p>\n\u003cp>When Pete Olsen talks about drought on his fifth-generation dairy farm in Fallon, Nev., he's really talking about the snowpack 60 miles to the west in the Sierra Nevada.\u003c/p>\n\u003cp>The Sierras, Olsen says, are their lifeblood.\u003c/p>\n\u003cp>That is, the snowmelt from them feeds the Truckee and Carson rivers and a tangle of reservoirs and canals that make this desert bloom. Some of the highest-grade alfalfa in the world is grown here. And it makes perfect feed for dairy cows, because it's rich in nutrients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But like much of the far West, northern Nevada is in the grips of a historic drought. The federal government has declared much of the region a disaster area. Snowpack in the Sierra Nevada is at historically low levels. That means feed will be in short supply, which is a big deal, because the alfalfa that's grown here doesn't just stay local. There's demand for it in California, Asia and beyond.\u003c/p>\n\u003cp>\"Depending on how bad it is, it could be daunting to try and find all the feed that we need,\" Olsen says.\u003c/p>\n\u003cp>\u003cstrong>Pressure to Grow\u003c/strong>\u003c/p>\n\u003cp>This drought's timing couldn't be worse: Farmers like Olsen are under pressure to expand, even double, the size of their herds to meet the demands of a new $50 million powdered-milk processing plant scheduled to open in Fallon next month. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"We're just doing the finishing touches to get the plant up and running here in the next month,\" says Wesley Clark, the plant's manager, on a recent tour.\u003c/p>\n\u003cp>He says all of the powdered milk processed here will head directly to the Port of Oakland, then to China, where demand is huge.\u003c/p>\n\u003cp>Right now, local dairies can churn out about 800,000 pounds of milk a day. But once this plant's online, 1.2 million more pounds per day will be needed. That means thousands more cows, and a lot more alfalfa, which is one of the most water-intensive crops.\u003c/p>\n\u003cp>Does the drought threaten the dairy industry's expansion here? You bet.\u003c/p>\n\u003cp>\"We've got customers secured, and customers — they need it now,\" Clark says. \"They need it before we even start.\"\u003c/p>\n\u003cp>Clark says they've started lining up contracts to bring in milk from outside this drought-stricken region, even though they'd rather not. It's more expensive and the quality isn't as good.\u003c/p>\n\u003cp>\u003cstrong>A Burgeoning Dairy Industry\u003c/strong>\u003c/p>\n\u003cp>Local and state officials aggressively courted the plant here with tax incentives. Promotional literature touted Nevada as a great place to relocate a dairy to, or expand one. There's that ideal climate for growing alfalfa hay. There's ample water, they said. But this latest drought, and predictions of more like it to come, is raising questions about the long-term viability of farming in the arid West.\u003c/p>\n\u003cp>\"It's hard to believe that we can add a lot more agriculture in Nevada,\" says \u003ca href=\"http://www.dri.edu/kelly-redmond\">Kelly Redmond\u003c/a>, a climatologist at the federally backed Desert Research Institute in Reno, Nev. He studies farming and climate in the Great Basin.\u003c/p>\n\u003cp>Redmond says farmers in Nevada are increasingly competing for water with thirsty desert cities like Las Vegas.\u003c/p>\n\u003cp>\"That's where the money and the power is,\" he says. \"And ag has sort of given way to this, bit by bit.\"\u003c/p>\n\u003cp>Nevada was the driest state in the nation even before this historic drought. And the only reason farming is even possible here is that a century ago, the Bureau of Reclamation built the first ever federally funded \u003ca href=\"https://www.usbr.gov/projects/Project.jsp?proj_Name=Newlands+Project\">dam and diversion project\u003c/a>. It allowed water to plunge off the Sierra Nevada and down into farms in Fallon and beyond.\u003c/p>\n\u003cp>\"The way ag adjusts is to try to become more efficient, have more efficient types of crops and just make better use of what water there is available for them,\" Redmond says.\u003c/p>\n\u003cp>\u003cstrong>Adapt and Survive\u003c/strong>\u003c/p>\n\u003cp>As for dairy farmer Pete Olsen? For now, he's mostly focused on the short term. This spring he'll likely grow less water-consumptive alternatives to alfalfa, such as the grain milo.\u003c/p>\n\u003cp>\"It's not something we've had a lot of experience with,\" he says. \"But if we had multiple years like this, this year we're considering it.\"\u003c/p>\n\u003cp>Olsen doesn't know how much irrigation water he'll get come spring. He's still planning to expand to meet the demands of the new plant. But he'll do it cautiously.\u003c/p>\n\u003cp>\"My dad told me a long time ago, Nevada's a land of extremes, and it's been born out of my experience that he's been right,\" Olsen says. \"We'll be really dry this year, and next year, we'll get one of those gully washer winters where you'll wish it'd stop snowing.\"\u003c/p>\n\u003cp>Olsen says he and other farmers here are also looking to the West, the towering Sierra, and praying those gully washers will come yet this winter. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Severe drought has left northern Nevada's farmers scrambling to find enough feed for the cows they already have. It comes as farmers are under pressure to expand to provide powdered milk to China.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78721\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/photo-10_wide-cbeb5257bb0aac1c74498ffaad15eb666ccb8eec.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/photo-10_wide-cbeb5257bb0aac1c74498ffaad15eb666ccb8eec.jpg\" alt=\"There are about 2,000 dairy cows on Pete Olsen's fifth-generation farm in northern Nevada. A new milk processing plant is now putting pressure on Olsen and other dairy farmers to expand the size of their herds. But with the ongoing drought, farmers are struggling to get enough feed for the cows they already have. Photo: Kirk Siegler/NPR\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78721\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are about 2,000 dairy cows on Pete Olsen's fifth-generation farm in northern Nevada. A new milk processing plant is now putting pressure on Olsen and other dairy farmers to expand the size of their herds. But with the ongoing drought, farmers are struggling to get enough feed for the cows they already have. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/188396171/kirk-siegler\" target=\"_blank\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283534984/drought-could-dry-up-nevada-dairy-farmers-expansion-plans\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/28/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283534984/drought-could-dry-up-nevada-dairy-farmers-expansion-plans\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>When Pete Olsen talks about drought on his fifth-generation dairy farm in Fallon, Nev., he's really talking about the snowpack 60 miles to the west in the Sierra Nevada.\u003c/p>\n\u003cp>The Sierras, Olsen says, are their lifeblood.\u003c/p>\n\u003cp>That is, the snowmelt from them feeds the Truckee and Carson rivers and a tangle of reservoirs and canals that make this desert bloom. Some of the highest-grade alfalfa in the world is grown here. And it makes perfect feed for dairy cows, because it's rich in nutrients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But like much of the far West, northern Nevada is in the grips of a historic drought. The federal government has declared much of the region a disaster area. Snowpack in the Sierra Nevada is at historically low levels. That means feed will be in short supply, which is a big deal, because the alfalfa that's grown here doesn't just stay local. There's demand for it in California, Asia and beyond.\u003c/p>\n\u003cp>\"Depending on how bad it is, it could be daunting to try and find all the feed that we need,\" Olsen says.\u003c/p>\n\u003cp>\u003cstrong>Pressure to Grow\u003c/strong>\u003c/p>\n\u003cp>This drought's timing couldn't be worse: Farmers like Olsen are under pressure to expand, even double, the size of their herds to meet the demands of a new $50 million powdered-milk processing plant scheduled to open in Fallon next month. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"We're just doing the finishing touches to get the plant up and running here in the next month,\" says Wesley Clark, the plant's manager, on a recent tour.\u003c/p>\n\u003cp>He says all of the powdered milk processed here will head directly to the Port of Oakland, then to China, where demand is huge.\u003c/p>\n\u003cp>Right now, local dairies can churn out about 800,000 pounds of milk a day. But once this plant's online, 1.2 million more pounds per day will be needed. That means thousands more cows, and a lot more alfalfa, which is one of the most water-intensive crops.\u003c/p>\n\u003cp>Does the drought threaten the dairy industry's expansion here? You bet.\u003c/p>\n\u003cp>\"We've got customers secured, and customers — they need it now,\" Clark says. \"They need it before we even start.\"\u003c/p>\n\u003cp>Clark says they've started lining up contracts to bring in milk from outside this drought-stricken region, even though they'd rather not. It's more expensive and the quality isn't as good.\u003c/p>\n\u003cp>\u003cstrong>A Burgeoning Dairy Industry\u003c/strong>\u003c/p>\n\u003cp>Local and state officials aggressively courted the plant here with tax incentives. Promotional literature touted Nevada as a great place to relocate a dairy to, or expand one. There's that ideal climate for growing alfalfa hay. There's ample water, they said. But this latest drought, and predictions of more like it to come, is raising questions about the long-term viability of farming in the arid West.\u003c/p>\n\u003cp>\"It's hard to believe that we can add a lot more agriculture in Nevada,\" says \u003ca href=\"http://www.dri.edu/kelly-redmond\">Kelly Redmond\u003c/a>, a climatologist at the federally backed Desert Research Institute in Reno, Nev. He studies farming and climate in the Great Basin.\u003c/p>\n\u003cp>Redmond says farmers in Nevada are increasingly competing for water with thirsty desert cities like Las Vegas.\u003c/p>\n\u003cp>\"That's where the money and the power is,\" he says. \"And ag has sort of given way to this, bit by bit.\"\u003c/p>\n\u003cp>Nevada was the driest state in the nation even before this historic drought. And the only reason farming is even possible here is that a century ago, the Bureau of Reclamation built the first ever federally funded \u003ca href=\"https://www.usbr.gov/projects/Project.jsp?proj_Name=Newlands+Project\">dam and diversion project\u003c/a>. It allowed water to plunge off the Sierra Nevada and down into farms in Fallon and beyond.\u003c/p>\n\u003cp>\"The way ag adjusts is to try to become more efficient, have more efficient types of crops and just make better use of what water there is available for them,\" Redmond says.\u003c/p>\n\u003cp>\u003cstrong>Adapt and Survive\u003c/strong>\u003c/p>\n\u003cp>As for dairy farmer Pete Olsen? For now, he's mostly focused on the short term. This spring he'll likely grow less water-consumptive alternatives to alfalfa, such as the grain milo.\u003c/p>\n\u003cp>\"It's not something we've had a lot of experience with,\" he says. \"But if we had multiple years like this, this year we're considering it.\"\u003c/p>\n\u003cp>Olsen doesn't know how much irrigation water he'll get come spring. He's still planning to expand to meet the demands of the new plant. But he'll do it cautiously.\u003c/p>\n\u003cp>\"My dad told me a long time ago, Nevada's a land of extremes, and it's been born out of my experience that he's been right,\" Olsen says. \"We'll be really dry this year, and next year, we'll get one of those gully washer winters where you'll wish it'd stop snowing.\"\u003c/p>\n\u003cp>Olsen says he and other farmers here are also looking to the West, the towering Sierra, and praying those gully washers will come yet this winter. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why the 'Non-GMO' Label is Organic's Frenemy",
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"content": "\u003cfigure id=\"attachment_78708\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/non-gmo-cf9e108cf91d351f6723f881e8afebefe9876876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/non-gmo-cf9e108cf91d351f6723f881e8afebefe9876876.jpg\" alt=\"The increasingly successful movement to eliminate GMO crops from food is turning out to be organic's false friend. Photo: Robyn Beck/AFP/Getty Images\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78708\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The increasingly successful movement to eliminate GMO crops from food is turning out to be organic's false friend. Photo: Robyn Beck/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283460420/why-the-non-gmo-label-is-organic-s-frenemy\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/28/2014)\u003c/p>\n\u003cp>It's easy to think of \"organic\" and \"non-GMO\" as the best buddies of food. They sit comfortably beside each other in the same grocery stores — most prominently, in Whole Foods Market. Culturally, they also seem to occupy the same space. Both reject aspects of mainstream industrial agriculture.\u003c/p>\n\u003cp>In fact, the \u003ca href=\"http://www.nongmoproject.org/\">increasingly successful\u003c/a> movement to eliminate genetically modified crops — GMOs — from food is turning out to be organic's false friend. The non-GMO label has become a cheaper alternative to organic.\u003c/p>\n\u003cp>\"More and more, there's concern [among organic food companies] that they created a monster,\" says Mark Kastel, a pro-organic activist who's co-founder of the \u003ca href=\"http://www.cornucopia.org/\">Cornucopia Institute\u003c/a>.\u003c/p>\n\u003cp>The conflict between organic and non-GMO food became clear to me while reporting two stories in recent weeks, one about \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">non-GMO grain\u003c/a> and another about \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283112526/chickens-laying-organic-eggs-eat-imported-food-and-its-pricey\">organic eggs\u003c/a>. I visited Allen Williams, a farmer near Cerro Gordo, Ill., who straddles this divide. He grows everything: lots of organic crops; non-GMO corn and soybeans; and some genetically modified crops.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>His nonorganic fields are treated essentially the same, whether the crops are non-GMO or genetically modified. Williams keeps those fields weed-free with chemical herbicides, although he has to use different chemicals on the non-GMO fields. He adds standard commercial fertilizer to keep the soil fertile. Basically, it's just conventional farming. Williams will get a higher price for his non-GMO soybeans and corn, but it's not a huge premium over the standard commodity price — about 15 percent for soybeans, 10 percent for corn.\u003c/p>\n\u003cp>Organic production is a whole different ballgame. For fertilizer, Williams uses tons of chicken litter that he buys from a big chicken producer miles away. To control pests, he grows a variety of crops: soybeans one year, then corn, then wheat, and sometimes sunflowers, too. During the growing season, he hires people to walk through soybean fields and cut down weeds. He always plants a \"cover crop\" after the main crop is harvested, to capture nutrients — mainly nitrogen — and keep them from washing away.\u003c/p>\n\u003cp>That all takes time and money, which is why most farmers won't do it unless they get paid more. The gap, in fact, is astonishing: Organic soybeans currently cost twice the price of standard conventional beans. This means, in turn, that any food made from those soybeans — think organic chickens, which eat a soy-rich diet — will be more more expensive than food that's simply \"non-GMO.\"\u003c/p>\n\u003cp>No food retailer likes high costs. If it can offer a cheaper product that attracts the same consumers, it will do it. According to Kastel, that's how Whole Foods and others are using non-GMO labels.\u003c/p>\n\u003cp>\"This is a potent marketing vehicle designed to blur the line between organic and nonorganic,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://murrayschicken.com/index.php\">Murray's Chicken\u003c/a>, a company based in New York, recently\u003ca href=\"http://murrayschicken.com/images/poop/Non-GMO_Chicken_Card_New.pdf\"> announced\u003c/a> that it was now \"offering 'better-for-you' non-GMO chicken without the organic price tag.\" In a Whole Foods Market that I recently visited, the store had posted a sign explaining that organic eggs were out of stock, but that \"during this shortage, we have expanded our selection of Non-GMO Project Certified eggs to provide you with high-quality alternatives.\"\u003c/p>\n\u003cp>David Bruce, director of eggs, meat, produce and soy for \u003ca href=\"http://www.organicvalley.coop/\">Organic Valley\u003c/a>, a major organic food company, says the non-GMO labels \"definitely\" are diverting some consumers away from organic food. \"We call it trading down,\" he says.\u003c/p>\n\u003cp>Bruce says organic companies need to draw a clear line that sets organics apart from any alternatives.\u003c/p>\n\u003cp>\"The goal is to educate consumers that 'non-GMO' or 'natural' products are not 100 percent the same as an organic product,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Non-genetically modified farming is not organic. It's a whole lot cheaper and essentially uses conventional farming techniques. But some consumers think they're the same thing.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78708\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/non-gmo-cf9e108cf91d351f6723f881e8afebefe9876876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/non-gmo-cf9e108cf91d351f6723f881e8afebefe9876876.jpg\" alt=\"The increasingly successful movement to eliminate GMO crops from food is turning out to be organic's false friend. Photo: Robyn Beck/AFP/Getty Images\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78708\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The increasingly successful movement to eliminate GMO crops from food is turning out to be organic's false friend. Photo: Robyn Beck/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283460420/why-the-non-gmo-label-is-organic-s-frenemy\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/28/2014)\u003c/p>\n\u003cp>It's easy to think of \"organic\" and \"non-GMO\" as the best buddies of food. They sit comfortably beside each other in the same grocery stores — most prominently, in Whole Foods Market. Culturally, they also seem to occupy the same space. Both reject aspects of mainstream industrial agriculture.\u003c/p>\n\u003cp>In fact, the \u003ca href=\"http://www.nongmoproject.org/\">increasingly successful\u003c/a> movement to eliminate genetically modified crops — GMOs — from food is turning out to be organic's false friend. The non-GMO label has become a cheaper alternative to organic.\u003c/p>\n\u003cp>\"More and more, there's concern [among organic food companies] that they created a monster,\" says Mark Kastel, a pro-organic activist who's co-founder of the \u003ca href=\"http://www.cornucopia.org/\">Cornucopia Institute\u003c/a>.\u003c/p>\n\u003cp>The conflict between organic and non-GMO food became clear to me while reporting two stories in recent weeks, one about \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">non-GMO grain\u003c/a> and another about \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283112526/chickens-laying-organic-eggs-eat-imported-food-and-its-pricey\">organic eggs\u003c/a>. I visited Allen Williams, a farmer near Cerro Gordo, Ill., who straddles this divide. He grows everything: lots of organic crops; non-GMO corn and soybeans; and some genetically modified crops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>His nonorganic fields are treated essentially the same, whether the crops are non-GMO or genetically modified. Williams keeps those fields weed-free with chemical herbicides, although he has to use different chemicals on the non-GMO fields. He adds standard commercial fertilizer to keep the soil fertile. Basically, it's just conventional farming. Williams will get a higher price for his non-GMO soybeans and corn, but it's not a huge premium over the standard commodity price — about 15 percent for soybeans, 10 percent for corn.\u003c/p>\n\u003cp>Organic production is a whole different ballgame. For fertilizer, Williams uses tons of chicken litter that he buys from a big chicken producer miles away. To control pests, he grows a variety of crops: soybeans one year, then corn, then wheat, and sometimes sunflowers, too. During the growing season, he hires people to walk through soybean fields and cut down weeds. He always plants a \"cover crop\" after the main crop is harvested, to capture nutrients — mainly nitrogen — and keep them from washing away.\u003c/p>\n\u003cp>That all takes time and money, which is why most farmers won't do it unless they get paid more. The gap, in fact, is astonishing: Organic soybeans currently cost twice the price of standard conventional beans. This means, in turn, that any food made from those soybeans — think organic chickens, which eat a soy-rich diet — will be more more expensive than food that's simply \"non-GMO.\"\u003c/p>\n\u003cp>No food retailer likes high costs. If it can offer a cheaper product that attracts the same consumers, it will do it. According to Kastel, that's how Whole Foods and others are using non-GMO labels.\u003c/p>\n\u003cp>\"This is a potent marketing vehicle designed to blur the line between organic and nonorganic,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://murrayschicken.com/index.php\">Murray's Chicken\u003c/a>, a company based in New York, recently\u003ca href=\"http://murrayschicken.com/images/poop/Non-GMO_Chicken_Card_New.pdf\"> announced\u003c/a> that it was now \"offering 'better-for-you' non-GMO chicken without the organic price tag.\" In a Whole Foods Market that I recently visited, the store had posted a sign explaining that organic eggs were out of stock, but that \"during this shortage, we have expanded our selection of Non-GMO Project Certified eggs to provide you with high-quality alternatives.\"\u003c/p>\n\u003cp>David Bruce, director of eggs, meat, produce and soy for \u003ca href=\"http://www.organicvalley.coop/\">Organic Valley\u003c/a>, a major organic food company, says the non-GMO labels \"definitely\" are diverting some consumers away from organic food. \"We call it trading down,\" he says.\u003c/p>\n\u003cp>Bruce says organic companies need to draw a clear line that sets organics apart from any alternatives.\u003c/p>\n\u003cp>\"The goal is to educate consumers that 'non-GMO' or 'natural' products are not 100 percent the same as an organic product,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[youtube //www.youtube.com/watch?v=8kvdHWZXJ9Y]\u003c/p>\n\u003cp>Post by Adam Cole, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/27/283307934/popcorn-common-snack-helped-to-build-empires\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/27/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/27/283307934/popcorn-common-snack-helped-to-build-empires\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_popcorn_science.mp3\"] \u003c/p>\n\u003cp>Popcorn is a truly ancient snack. Archaeologists \u003ca href=\"http://archive.org/stream/mobot31753003540959/mobot31753003540959_djvu.txt\">have uncovered\u003c/a> popcorn kernels that are 4,000 years old. They were so well-preserved, they could still pop.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stri.si.edu/english/scientific_staff/staff_scientist/scientist.php?id=26\">Dolores Piperno\u003c/a>, a paleobotanist with the Smithsonian's Tropical Research Insitute, says corn, and specifically popcorn, helped lay the foundations for the Aztec empire.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When you have a very highly productive crop like corn, that makes the rise of high civilizations possible,\" she says.\u003c/p>\n\u003cp>Piperno grows the wild, great-grandaddy of modern corn — a weird grain called teosinte. It has just a few kernels on each stalk, and they're too hard to eat or to grind into flour. But teosinte has a special property that almost makes up for these shortcomings: It can pop.\u003c/p>\n\u003cp>\"All early corns were popcorns,\" Piperno says. \"They were around for millennia before these other forms of corn.\"\u003c/p>\n\u003cp>After a couple of thousand years, the Mesoamericans managed to cultivate varieties of corn that were good for flour, but they still ate popcorn. The Aztec language even has a word for the sound of many kernels popping at once — \u003cem>totopoca\u003c/em>.\u003c/p>\n\u003cp>After the Spanish invaded, popcorn spread around the world, and soon people began to figure out how popcorn actually works.\u003c/p>\n\u003cp>It turns out that rock-hard kernel — the thing that makes teosinte and popcorn impossible to eat raw — is the key.\u003c/p>\n\u003cp>\"It acts as a pressure cooker,\" says \u003ca href=\"https://foodsci.unl.edu/djackson\">David Jackson\u003c/a>, a food scientist at the University of Nebraska. He says the durable kernel keeps water and starch sealed inside. When a kernel is heated, the starch liquefies and the pressure builds until the seed coat breaks.\u003c/p>\n\u003cp>\"The pressure cooker essentially fails, and it explodes outward into a popped kernel,\" Jackson says.\u003c/p>\n\u003cp>The liquefied starch froths outward, cooling and solidifying in a fraction of a second. If you look at a popped kernel under the microscope, you can actually see the bubbles that were formed by the expanding steam. That's why popcorn is so light and fluffy — it's made of bubbles.\u003c/p>\n\u003cp>There's something to think about next time you're stuck watching a bad movie. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When you have a very highly productive crop like corn, that makes the rise of high civilizations possible,\" she says.\u003c/p>\n\u003cp>Piperno grows the wild, great-grandaddy of modern corn — a weird grain called teosinte. It has just a few kernels on each stalk, and they're too hard to eat or to grind into flour. But teosinte has a special property that almost makes up for these shortcomings: It can pop.\u003c/p>\n\u003cp>\"All early corns were popcorns,\" Piperno says. \"They were around for millennia before these other forms of corn.\"\u003c/p>\n\u003cp>After a couple of thousand years, the Mesoamericans managed to cultivate varieties of corn that were good for flour, but they still ate popcorn. The Aztec language even has a word for the sound of many kernels popping at once — \u003cem>totopoca\u003c/em>.\u003c/p>\n\u003cp>After the Spanish invaded, popcorn spread around the world, and soon people began to figure out how popcorn actually works.\u003c/p>\n\u003cp>It turns out that rock-hard kernel — the thing that makes teosinte and popcorn impossible to eat raw — is the key.\u003c/p>\n\u003cp>\"It acts as a pressure cooker,\" says \u003ca href=\"https://foodsci.unl.edu/djackson\">David Jackson\u003c/a>, a food scientist at the University of Nebraska. He says the durable kernel keeps water and starch sealed inside. When a kernel is heated, the starch liquefies and the pressure builds until the seed coat breaks.\u003c/p>\n\u003cp>\"The pressure cooker essentially fails, and it explodes outward into a popped kernel,\" Jackson says.\u003c/p>\n\u003cp>The liquefied starch froths outward, cooling and solidifying in a fraction of a second. If you look at a popped kernel under the microscope, you can actually see the bubbles that were formed by the expanding steam. That's why popcorn is so light and fluffy — it's made of bubbles.\u003c/p>\n\u003cp>There's something to think about next time you're stuck watching a bad movie. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sriracha Maker Given More Time to Contain Spicy Fumes",
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"content": "\u003cfigure id=\"attachment_78669\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap558431719885-fa15ca3ba746e3fbdc3f7f474100769ca3611b0b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap558431719885-fa15ca3ba746e3fbdc3f7f474100769ca3611b0b.jpg\" alt=\"Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif. Photo: Nick Ut/AP\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif. Photo: Nick Ut/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100211/karen-grigsby-bates\" target=\"_blank\">Karen Grigsby Bates\u003c/a>, \u003ca href=\"http://www.npr.org/2014/02/27/283307892/sriracha-maker-given-more-time-to-contain-spicy-fumes\" target=\"_blank\">NPR\u003c/a> (2/27/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2014/02/27/283307892/sriracha-maker-given-more-time-to-contain-spicy-fumes\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_sriracha_maker_given_more_time_to_contain_spicy_fumes.mp3\"] \u003c/p>\n\u003cp>The saga over the darling of the condiment world, Sriracha, continues.\u003c/p>\n\u003cp>The popular hot sauce in the rooster bottle is made by Huy Fong Foods in the Los Angeles suburb of Irwindale. The city has had to balance its need for business success against complaints from some residents about spicy fumes from the plant.\u003c/p>\n\u003cp>Wednesday night, after a contentious hearing, Irwindale's city council decided to give Huy Fong a bit more time to figure out how to contain those fumes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sriracha, the hot sauce for hipsters (and the rest of us) has gotten widespread national attention since some Irwindale residents complained. They say that when the red jalapenos that give the sauce its distinctive color are crushed, the fumes from the chiles become a big problem. Last fall, during grinding season, Yolanda Wested told CBS News she couldn't stay outside.\u003c/p>\n\u003cp>\"We had a bridal shower, we had to have the guests go inside, because they were choking, hacking, it was right in the throat,\" said Wested.\u003c/p>\n\u003cp>The people who have complained say in the 12-week period in which Huy Fong Foods grinds its fresh jalapenos, the air is downright dangerous. Young Whang is the proprietor of a liquor store right across from Huy Fong headquarters, and she doesn't agree.\u003c/p>\n\u003cp>\"I don't smell any,\" says Whang. \"I came to my customer, I ask her sometime — 'you smell any?' They say no.\"\u003c/p>\n\u003cp>But in a city with a population just under 1500, even a few complaints matter. Writer D.J. Waldie has spent several decades chronicling the evolution of Southern California's suburbs. He says Irwindale's size is a large part of why the local government is taking these complaints so seriously.\u003c/p>\n\u003cp>\"City councils, particularly in small communities, have a very small electorate, and they have to worry about the anger or uncertainty of just a few hundred people,\" says Waldie.\u003c/p>\n\u003cp>Maybe even fewer than that. The South Coast Air Quality Management District told NPR that while 61 complaints about Irwindale's eye-watering air had been received since October, 41 of those complaints came from only 4 addresses. Media manager Sam Atwood said agency personnel investigated most complaints, but could only trace the odor to Huy Fong on three days.\u003c/p>\n\u003cp>So: Revenue and the cachet of producing one of the world's most recognized condiments, or occasionally irritating the sensitivities of a few residents — what carries more weight?\u003c/p>\n\u003cfigure id=\"attachment_78670\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap925069027143-b10c36942935e919dd962565e67e43cc38910ec7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap925069027143-b10c36942935e919dd962565e67e43cc38910ec7.jpg\" alt=\"All heat and spice inside the Huy Fong Foods grinding rooms. Photo: Nick Ut/ASSOCIATED PRESS\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-78670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All heat and spice inside the Huy Fong Foods grinding rooms. Photo: Nick Ut/ASSOCIATED PRESS\u003c/figcaption>\u003c/figure>\n\u003cp>\"Both have decent arguments, says Jody Armour, law professor at the University of Southern California. \"But that's what makes it a tough case in a lot of ways.\"\u003c/p>\n\u003cp>Armour says the Huy Fong clash with its neighbors represents two legitimate, competing interests. On the one hand, Armour points out, you have mostly-Latino neighbors who strive to maintain well-kept blocks and don't want to see — or smell — any slippage in standards.\u003c/p>\n\u003cp>\"Communities of color are concerned with being blighted,\" says Armour.\u003c/p>\n\u003cp>On the other side is David Tran, who came to the United States with nothing as a Vietnamese refugee. His entrepreneurial spark turned a taste of home into 60 million dollars in sales last year.\u003c/p>\n\u003cp>Filmmaker Griffin Hammond produced a documentary called Sriracha with David Tran's cooperation. While filming, Hammond visited the factory during grinding season. He says that while the smell inside the grinding room can be \"pretty unbearable,\" it is barely noticeable from outside.\u003c/p>\n\u003cp>\"Once I stepped outside the grinding room, I didn't smell it anymore,\" says Hammond. \"They have it nicely cordoned off. And every time I've stepped outside the factory, I've never smelled it.\"\u003c/p>\n\u003cp>Wednesday night, representatives from the Air Quality Management District read a letter at the city council meeting offering to work with Tran to \"suggest and evaluate\" ventilation designs that would resolve odor issues, so he and Irwindale can coexist peacefully.\u003c/p>\n\u003cp>Meanwhile, people in other cities, including some on the East Coast, have invited David Tran to move Huy Fong to their region. Filmmaker Griffin Hammond believes that's highly unlikely.\u003c/p>\n\u003cp>\"Of course they're not going to move to Philadelphia,\" says Hammond. \"There are no fields of red jalapenos in Pennsylvania.\"\u003c/p>\n\u003cp>Although they \u003cem>do\u003c/em> put Sriracha on cheese steaks... \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78669\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap558431719885-fa15ca3ba746e3fbdc3f7f474100769ca3611b0b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap558431719885-fa15ca3ba746e3fbdc3f7f474100769ca3611b0b.jpg\" alt=\"Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif. Photo: Nick Ut/AP\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif. Photo: Nick Ut/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100211/karen-grigsby-bates\" target=\"_blank\">Karen Grigsby Bates\u003c/a>, \u003ca href=\"http://www.npr.org/2014/02/27/283307892/sriracha-maker-given-more-time-to-contain-spicy-fumes\" target=\"_blank\">NPR\u003c/a> (2/27/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2014/02/27/283307892/sriracha-maker-given-more-time-to-contain-spicy-fumes\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>The saga over the darling of the condiment world, Sriracha, continues.\u003c/p>\n\u003cp>The popular hot sauce in the rooster bottle is made by Huy Fong Foods in the Los Angeles suburb of Irwindale. The city has had to balance its need for business success against complaints from some residents about spicy fumes from the plant.\u003c/p>\n\u003cp>Wednesday night, after a contentious hearing, Irwindale's city council decided to give Huy Fong a bit more time to figure out how to contain those fumes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sriracha, the hot sauce for hipsters (and the rest of us) has gotten widespread national attention since some Irwindale residents complained. They say that when the red jalapenos that give the sauce its distinctive color are crushed, the fumes from the chiles become a big problem. Last fall, during grinding season, Yolanda Wested told CBS News she couldn't stay outside.\u003c/p>\n\u003cp>\"We had a bridal shower, we had to have the guests go inside, because they were choking, hacking, it was right in the throat,\" said Wested.\u003c/p>\n\u003cp>The people who have complained say in the 12-week period in which Huy Fong Foods grinds its fresh jalapenos, the air is downright dangerous. Young Whang is the proprietor of a liquor store right across from Huy Fong headquarters, and she doesn't agree.\u003c/p>\n\u003cp>\"I don't smell any,\" says Whang. \"I came to my customer, I ask her sometime — 'you smell any?' They say no.\"\u003c/p>\n\u003cp>But in a city with a population just under 1500, even a few complaints matter. Writer D.J. Waldie has spent several decades chronicling the evolution of Southern California's suburbs. He says Irwindale's size is a large part of why the local government is taking these complaints so seriously.\u003c/p>\n\u003cp>\"City councils, particularly in small communities, have a very small electorate, and they have to worry about the anger or uncertainty of just a few hundred people,\" says Waldie.\u003c/p>\n\u003cp>Maybe even fewer than that. The South Coast Air Quality Management District told NPR that while 61 complaints about Irwindale's eye-watering air had been received since October, 41 of those complaints came from only 4 addresses. Media manager Sam Atwood said agency personnel investigated most complaints, but could only trace the odor to Huy Fong on three days.\u003c/p>\n\u003cp>So: Revenue and the cachet of producing one of the world's most recognized condiments, or occasionally irritating the sensitivities of a few residents — what carries more weight?\u003c/p>\n\u003cfigure id=\"attachment_78670\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap925069027143-b10c36942935e919dd962565e67e43cc38910ec7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap925069027143-b10c36942935e919dd962565e67e43cc38910ec7.jpg\" alt=\"All heat and spice inside the Huy Fong Foods grinding rooms. Photo: Nick Ut/ASSOCIATED PRESS\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-78670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All heat and spice inside the Huy Fong Foods grinding rooms. Photo: Nick Ut/ASSOCIATED PRESS\u003c/figcaption>\u003c/figure>\n\u003cp>\"Both have decent arguments, says Jody Armour, law professor at the University of Southern California. \"But that's what makes it a tough case in a lot of ways.\"\u003c/p>\n\u003cp>Armour says the Huy Fong clash with its neighbors represents two legitimate, competing interests. On the one hand, Armour points out, you have mostly-Latino neighbors who strive to maintain well-kept blocks and don't want to see — or smell — any slippage in standards.\u003c/p>\n\u003cp>\"Communities of color are concerned with being blighted,\" says Armour.\u003c/p>\n\u003cp>On the other side is David Tran, who came to the United States with nothing as a Vietnamese refugee. His entrepreneurial spark turned a taste of home into 60 million dollars in sales last year.\u003c/p>\n\u003cp>Filmmaker Griffin Hammond produced a documentary called Sriracha with David Tran's cooperation. While filming, Hammond visited the factory during grinding season. He says that while the smell inside the grinding room can be \"pretty unbearable,\" it is barely noticeable from outside.\u003c/p>\n\u003cp>\"Once I stepped outside the grinding room, I didn't smell it anymore,\" says Hammond. \"They have it nicely cordoned off. And every time I've stepped outside the factory, I've never smelled it.\"\u003c/p>\n\u003cp>Wednesday night, representatives from the Air Quality Management District read a letter at the city council meeting offering to work with Tran to \"suggest and evaluate\" ventilation designs that would resolve odor issues, so he and Irwindale can coexist peacefully.\u003c/p>\n\u003cp>Meanwhile, people in other cities, including some on the East Coast, have invited David Tran to move Huy Fong to their region. Filmmaker Griffin Hammond believes that's highly unlikely.\u003c/p>\n\u003cp>\"Of course they're not going to move to Philadelphia,\" says Hammond. \"There are no fields of red jalapenos in Pennsylvania.\"\u003c/p>\n\u003cp>Although they \u003cem>do\u003c/em> put Sriracha on cheese steaks... \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Maybe That BPA in Your Canned Food Isn't So Bad After All",
"title": "Maybe That BPA in Your Canned Food Isn't So Bad After All",
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"content": "\u003cfigure id=\"attachment_78655\" class=\"wp-caption aligncenter\" style=\"max-width: 860px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canned-food-f9f85fdb555a28784a138e12420d221d894cd742.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canned-food-f9f85fdb555a28784a138e12420d221d894cd742.jpg\" alt=\"Should you fear a chemical inside metal food containers like the ones that hold beans? Government scientists say no. Photo: Chip Somodevilla/Getty Images\" width=\"860\" height=\"645\" class=\"size-full wp-image-78655\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Should you fear a chemical inside metal food containers like the ones that hold beans? Government scientists say no. Photo: Chip Somodevilla/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100615/jon-hamilton\" target=\"_blank\">Jon Hamilton\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283030949/government-studies-suggest-bpa-exposure-from-food-isn-t-risky\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283030949/government-studies-suggest-bpa-exposure-from-food-isn-t-risky\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140226_atc_bpa.mp3\"] \u003c/p>\n\u003cp>Maybe BPA isn't so bad after all.\u003c/p>\n\u003cp>The plastic additive has been \u003ca href=\"http://www.ewg.org/New-Research-Fuels-Demand-for-BPA-Free-Food-Cans\">vilified\u003c/a> by environmental advocacy groups. But the chemical had no effect on rats fed thousands of times the amount a typical person ingests, government scientists are \u003ca href=\"http://toxsci.oxfordjournals.org/content/early/2014/02/20/toxsci.kfu022.abstract\">reporting\u003c/a> in the journal \u003cem>Toxicological Sciences\u003c/em>.\u003c/p>\n\u003cp>The results \"both support and extend the conclusion from the U.S. Food and Drug Administration that BPA is safe as currently used,\" says \u003ca href=\"http://toxforum.org/participant/daniel-doerge-fda\">Daniel Doerge\u003c/a>, a research chemist with the FDA's \u003ca href=\"http://www.fda.gov/AboutFDA/CentersOffices/OC/OfficeofScientificandMedicalPrograms/NCTR/\">National Center for Toxicological Research\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Scientists agree that in large doses, BPA can act a bit like the hormone estrogen. But there's been a lot of debate about whether the tiny amounts found in people have the potential to cause problems.\u003c/p>\n\u003cp>BPA has received a lot of attention because the chemical leaches out of many products, including polycarbonate water bottles and the lining of metal food containers. As a result, \"Nearly everyone in the U.S. will have traces of BPA in their urine,\" Doerge says.\u003c/p>\n\u003cp>So Doerge and his colleagues have been working with scientists from the \u003ca href=\"http://ntp.niehs.nih.gov/\">National Toxicology Program\u003c/a> at the National Institutes of Health to see if there are any effects from this low-level exposure.\u003c/p>\n\u003cp>In their most recent study, the researchers exposed rats to BPA starting a few days after conception and continuing through sexual maturity. Doses ranged from about 70 times the amount that Americans typically get through their diet to millions of times that amount.\u003c/p>\n\u003cp>And even when rats got more than 70,000 times what a typical American ingests, there was no change in body weight, reproductive organs or hormone levels, the scientists reported. \"In the low-dose range, there really were no biologically significant changes observed at all,\" Doerge says.\u003c/p>\n\u003cp>It was only when exposures were millions of times higher than what people typically get that the scientists saw changes like those caused by the body's own sex hormones.\u003c/p>\n\u003cp>To double-check the results, the scientists also looked at how BPA was interacting with estrogen receptors — the part of a cell that usually responds to estrogen. And once again it was only the highest doses that produced interactions.\u003c/p>\n\u003cp>The results bolster previous \u003ca href=\"http://www.npr.org/2012/03/30/149668771/how-much-bpa-exposure-is-dangerous\">studies\u003c/a> by government researchers showing that people's exposure to BPA is lower than previously estimated and that the human body is really good at inactivating and eliminating BPA. But they are at odds with some smaller and less rigorous academic studies.\u003c/p>\n\u003cp>Some of the academic scientists who did those studies have already \u003ca href=\"http://www.nano-active.com/2014/02/new-low-dose-bpa-research-in.html\">called\u003c/a> the new government study flawed. They \u003ca href=\"http://www.environmentalhealthnews.org/ehs/news/2014/feb/bpa-low-doses\">say\u003c/a> it failed to look at things like brain development. They also say the results were compromised because even the \"control\" animals in the study had trace amounts of BPA in their bodies.\u003c/p>\n\u003cp>That sort of response is pretty typical in the debate over BPA and other hormonelike chemicals known as endocrine disruptors, says \u003ca href=\"http://www.dropeik.com/\">David Ropeik\u003c/a>, a Harvard instructor and author of the book \u003cem>How Risky is it, Really?\u003c/em> \"The endocrine disruption issue has evoked some of the most visceral and ugly attacks among scientists of any scientific issue recently,\" he says.\u003c/p>\n\u003cp>For example, when the \u003ca href=\"http://www.efsa.europa.eu/\">European Food Safety Authority\u003c/a> concluded a few weeks ago that BPA is far less risky than some advocacy groups had suggested, \"the endocrine disruption movement said, 'Oh my God, they're all corrupt. They're all taking corporate money,' \" Ropeik says.\u003c/p>\n\u003cp>Lively debate is a natural part of science playing out in the public realm. But this sort of allegation may help undermine trust in regulatory agencies and their scientists, Ropeik says.\u003c/p>\n\u003cp>And it may leave consumers perplexed about what chemicals like BPA are actually doing in the body. In that case, Ropeik recommends referring back to the best science available. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Scientists agree that in large doses, BPA can act a bit like the hormone estrogen. But there's been a lot of debate about whether the tiny amounts found in people have the potential to cause problems.\u003c/p>\n\u003cp>BPA has received a lot of attention because the chemical leaches out of many products, including polycarbonate water bottles and the lining of metal food containers. As a result, \"Nearly everyone in the U.S. will have traces of BPA in their urine,\" Doerge says.\u003c/p>\n\u003cp>So Doerge and his colleagues have been working with scientists from the \u003ca href=\"http://ntp.niehs.nih.gov/\">National Toxicology Program\u003c/a> at the National Institutes of Health to see if there are any effects from this low-level exposure.\u003c/p>\n\u003cp>In their most recent study, the researchers exposed rats to BPA starting a few days after conception and continuing through sexual maturity. Doses ranged from about 70 times the amount that Americans typically get through their diet to millions of times that amount.\u003c/p>\n\u003cp>And even when rats got more than 70,000 times what a typical American ingests, there was no change in body weight, reproductive organs or hormone levels, the scientists reported. \"In the low-dose range, there really were no biologically significant changes observed at all,\" Doerge says.\u003c/p>\n\u003cp>It was only when exposures were millions of times higher than what people typically get that the scientists saw changes like those caused by the body's own sex hormones.\u003c/p>\n\u003cp>To double-check the results, the scientists also looked at how BPA was interacting with estrogen receptors — the part of a cell that usually responds to estrogen. And once again it was only the highest doses that produced interactions.\u003c/p>\n\u003cp>The results bolster previous \u003ca href=\"http://www.npr.org/2012/03/30/149668771/how-much-bpa-exposure-is-dangerous\">studies\u003c/a> by government researchers showing that people's exposure to BPA is lower than previously estimated and that the human body is really good at inactivating and eliminating BPA. But they are at odds with some smaller and less rigorous academic studies.\u003c/p>\n\u003cp>Some of the academic scientists who did those studies have already \u003ca href=\"http://www.nano-active.com/2014/02/new-low-dose-bpa-research-in.html\">called\u003c/a> the new government study flawed. They \u003ca href=\"http://www.environmentalhealthnews.org/ehs/news/2014/feb/bpa-low-doses\">say\u003c/a> it failed to look at things like brain development. They also say the results were compromised because even the \"control\" animals in the study had trace amounts of BPA in their bodies.\u003c/p>\n\u003cp>That sort of response is pretty typical in the debate over BPA and other hormonelike chemicals known as endocrine disruptors, says \u003ca href=\"http://www.dropeik.com/\">David Ropeik\u003c/a>, a Harvard instructor and author of the book \u003cem>How Risky is it, Really?\u003c/em> \"The endocrine disruption issue has evoked some of the most visceral and ugly attacks among scientists of any scientific issue recently,\" he says.\u003c/p>\n\u003cp>For example, when the \u003ca href=\"http://www.efsa.europa.eu/\">European Food Safety Authority\u003c/a> concluded a few weeks ago that BPA is far less risky than some advocacy groups had suggested, \"the endocrine disruption movement said, 'Oh my God, they're all corrupt. They're all taking corporate money,' \" Ropeik says.\u003c/p>\n\u003cp>Lively debate is a natural part of science playing out in the public realm. But this sort of allegation may help undermine trust in regulatory agencies and their scientists, Ropeik says.\u003c/p>\n\u003cp>And it may leave consumers perplexed about what chemicals like BPA are actually doing in the body. In that case, Ropeik recommends referring back to the best science available. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fat Tuesday: The Many Different Doughnuts of Mardi Gras",
"title": "Fat Tuesday: The Many Different Doughnuts of Mardi Gras",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78636\" class=\"wp-caption aligncenter\" style=\"max-width: 1606px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsmain_custom-f86530e52c1bce57498ff026f52c75ed0302f9f1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsmain_custom-f86530e52c1bce57498ff026f52c75ed0302f9f1.jpg\" alt=\"A Mardi Gras treat fit for a king. Photo: Emily Hilliard/NPR\" width=\"1606\" height=\"980\" class=\"size-full wp-image-78636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Mardi Gras treat fit for a king. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Emily Hilliard, \u003ca href=\"http://www.npr.org/2014/02/26/282908382/fat-tuesday-the-many-different-doughnuts-of-mardi-gras\" target=\"_blank\">Kitchen Window at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#paczki\">Paczki\u003c/a>, \u003ca href=\"#fasnacht\">Fasnacht\u003c/a>, \u003ca href=\"#beignets\">Beignets\u003c/a> and \u003ca href=\"#cenci\">Cenci\u003c/a>.\u003c/p>\n\u003cp>The history of doughnuts is intrinsically linked to the celebration of Mardi Gras. \"Fat Tuesday\" — the Christian day of revelry and indulgence before the austere season of Lent — features dough deep-fried in fat as its main staple.\u003c/p>\n\u003cp>Among the first foods to be deep-fried were Roman \u003cem>scriblita\u003c/em>, a precursor to today's doughnuts and fritters. Originating in the medieval era, most Christian European traditions have developed a version of fried dough for Shrove Tuesday (another name for the day before Lent starts). The rich treats presented a way to use up all of the butter, sugar and fat in the house prior to the self-denying diets of Lent. Traditionally it was an opportunity for indulgence, a day when, once a year, communities would go through the labor-intensive and expensive process of deep-frying in order to partake in a luxurious treat.\u003c/p>\n\u003cp>In Poland and Polish communities in the United States, such as in the Midwest, Fat Tuesday is given another name — \"Paczki Day,\" referring to the dense yet puffy jelly-filled doughnuts enjoyed on the occasion. \u003ca href=\"http://www.americanfoodroots.com/features/polish-paczki-the-midwests-last-fling-before-lent/\">\u003cem>Paczki\u003c/em>\u003c/a> were traditionally filled with rose hip jam or a stewed plum concoction called \u003cem>powidla\u003c/em>, though today they often contain a variety of different jams and custards.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The history of colonization and immigration from the \"old world\" to the new can be traced through the evolution of doughnuts such as \u003cem>paczki\u003c/em>. These celebration foods were important, and were both preserved and altered as they interacted with new ingredients and other influences in their new homes\u003c/p>\n\u003cp>Portuguese \u003cem>malasadas\u003c/em>, also enjoyed on Shrove Tuesday, or \"Malasada Day,\" were another such confection. The raised doughnuts were brought to Hawaii by sugar plantation workers in the late 1800s. Though originally they had no holes or fillings, they have evolved there to include fillings with Hawaiian ingredients such as guava and coconut. They are also popular among Portuguese communities in New England.\u003c/p>\n\u003cp>The German take on pre-Lenten doughnuts are called \u003cem>fastnachts\u003c/em> (or \u003cem>fasnachts\u003c/em>), bearing the same name as the traditional Carnival celebration, which translates as \"fast night.\" The golden-brown yeasted treats, related to bismarks and berliners, are also found in Pennsylvania Dutch and Moravian enclaves in the United States. (In Maryland, the same doughnuts are called kinklings.) Traditional \u003cem>fastnachts\u003c/em> are fried in lard and, like \u003cem>malasadas,\u003c/em> do not have a hole or contain filling. The Pennsylvania Dutch version often includes mashed potatoes in the recipe, making a heartier and denser doughnut — something to stick to your ribs until the end of Lent.\u003c/p>\n\u003cp>Beignets are the most widely known Mardi Gras doughnut. The recipe for the light and eggy pillows of fried dough was brought to Louisiana when French Acadians were deported there in the 18th century. But there is another, lesser-known Carnival doughnut in New Orleans — \u003ca href=\"http://www.americanfoodroots.com/50-states/calas-and-beignets-both-in-new-orleans-to-party/\">calas\u003c/a>. Sweet, fried rice dumplings, calas originate from the West African enslaved people who were brought to the area in the late 1700s. The recipe was passed on among Catholic African-American families who served them at Mardi Gras and other celebrations, and they're making a comeback in New Orleans restaurants, where they're offered as both savory and sweet dishes.\u003c/p>\n\u003cp>Italy has two pre-Lenten fried confections: Both \u003cem>castagnoles\u003c/em>, fried cake puffs soaked in liqueur, and \u003cem>cenci\u003c/em> (also called \u003cem>frappe\u003c/em>), crispy strips of fried pastry similar to funnel cake, are enjoyed during \u003cem>Carnevale\u003c/em>.\u003c/p>\n\u003cp>As it goes with traditional recipes that have undergone many relocations, transitions and generations, there are many variations and not one definitive source for all of these varying Carnival delights. No matter which you chose, celebrate next Tuesday the way it's supposed to be — with a hearty helping of dough and fat.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"paczki\">\u003c/a>Paczki\u003c/h3>\n\u003cp>\u003cem>Polish paczki are dense yet puffy fruit-filled doughnuts that have become a Fat Tuesday mainstay in Polish communities across the United States. They're traditionally filled with rose hip jam or stewed plums, but you can use your favorite jam. This recipe is adapted from \u003c/em>Polish Heritage Cookery\u003cem> by Robert and Maria Stybel (Hippocrene, 2005).\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78637\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutspaczki_custom-42eb4a41eddf1317c88322fab4bb0064dcde4c3a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutspaczki_custom-42eb4a41eddf1317c88322fab4bb0064dcde4c3a.jpg\" alt=\"Paczki. Photo: Emily Hilliard/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-78637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paczki. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes approximately 2 dozen\u003c/em>\u003c/p>\n\u003cp>2 packets active dry yeast\u003c/p>\n\u003cp>1 cup whole milk, lukewarm\u003c/p>\n\u003cp>3 1/2 cups all-purpose flour, plus additional for rolling\u003c/p>\n\u003cp>1 tablespoon white sugar\u003c/p>\n\u003cp>8 large egg yolks\u003c/p>\n\u003cp>2/3 cup powdered sugar, plus more for dusting\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>3 tablespoons rum\u003c/p>\n\u003cp>1 stick salted butter, melted and lukewarm\u003c/p>\n\u003cp>Canola oil for frying (or lard for a more traditional paczki)\u003c/p>\n\u003cp>Jam for filling\u003c/p>\n\u003cp>In a medium bowl, dissolve yeast in lukewarm milk. Sift in 1 cup of the flour and the white sugar. Whisk together, cover and let stand in a warm place to let rise, 5 to 10 minutes.\u003c/p>\n\u003cp>Using a stand mixer, or whisk and large bowl, beat the egg yolks with powdered sugar and vanilla until fluffy. In a large bowl, sift remaining flour, add yeast mixture, egg mixture and rum.\u003c/p>\n\u003cp>Knead dough until it is smooth and glossy. Return to the bowl and mix in melted butter and continue to knead until dough no longer clings to the hands and bowl and air bubbles begin to appear.\u003c/p>\n\u003cp>Cover bowl with cloth and let rise in a warm place until doubled, about 1 hour. Punch dough down and let it rise again, about 45 minutes. Transfer dough to a floured surface, and roll out about 1/2-inch thick. With a biscuit cutter, cut into rounds. Place on a baking sheet covered with parchment paper and cover with a cloth while you heat the oil.\u003c/p>\n\u003cp>Pour oil into a deep, heavy saucepan with high sides, until about 3 inches deep. Bring to 360 to 375 degrees F over medium heat. Working in batches, fry paczki until puffed and golden brown, about 2 minutes on each side. Transfer to a paper towel-lined plate and let cool.\u003c/p>\n\u003cp>Once cool, insert a small hole into the side of the doughnut and fill with jam using a pastry bag. Dust with powdered sugar and eat fresh.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"fasnacht\">\u003c/a>Fasnacht (Or Fastnacht)\u003c/h3>\n\u003cp>\u003cem>Fastnachts are yeasted doughnuts of German descent that bear the same name as the traditional pre-Lenten celebration, which translates as \"fast night.\" They typically have no hole or filling and are dusted with powdered sugar. This recipe, like many Pennsylvania Dutch recipes for fasnacht, uses powdered sugar. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78638\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsfasnacht_enl-2e4a25232d0654a41291aacecc9cda63c12b4136.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsfasnacht_enl-2e4a25232d0654a41291aacecc9cda63c12b4136.jpg\" alt=\"Fasnacht. Photo: Emily Hilliard/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-78638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fasnacht. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes approximately 2 dozen\u003c/em>\u003c/p>\n\u003cp>1 packet active dry yeast\u003c/p>\n\u003cp>1/2 cup whole milk, lukewarm\u003c/p>\n\u003cp>1/2 cup sugar, plus a pinch\u003c/p>\n\u003cp>2 1/2 cups all-purpose flour\u003c/p>\n\u003cp>1/2 cup mashed potatoes\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1 1/2 tablespoon unsalted butter, melted\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>Canola oil for frying (or traditionally, lard)\u003c/p>\n\u003cp>Powdered sugar, for dusting\u003c/p>\n\u003cp>In a medium bowl, sprinkle the yeast over the warm milk, add a pinch of sugar and whisk together. Set aside in a warm place to rise, 5 to 10 minutes.\u003c/p>\n\u003cp>In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine flour, mashed potatoes, 1/2 cup sugar and salt. Add the yeast mixture, butter and beaten egg. Mix together until combined.\u003c/p>\n\u003cp>Turn the dough out on a floured surface and knead until the dough is elastic and not sticky, about 3 to 4 minutes. Roll out dough about 1/2-inch thick and cut into squares (a round biscuit cutter is also OK, though squares are traditional).\u003c/p>\n\u003cp>Place the cut doughnuts on a floured cookie sheet, cover with a cloth, and let rise 30 to 40 minutes.\u003c/p>\n\u003cp>Meanwhile, in a deep, heavy saucepan with high sides, pour oil about 3 inches deep. Bring to 360-375 degrees F over medium heat. Working in batches, fry fasnacht until puffed and golden brown, about 2 minutes on each side. Transfer to a paper towel-lined plate and let cool.\u003c/p>\n\u003cp>Once cool, dust with powdered sugar and serve warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"beignets\">\u003c/a>Beignets\u003c/h3>\n\u003cp>\u003cem>Beignets are the classic pillowy, fried dough confections traditionally eaten at French Mardi Gras celebrations and now ubiquitous in Louisiana and other areas of the South. I recommend making the dough the night before so you can fry and eat them fresh first thing the next morning. This recipe is adapted from \u003ca href=\"http://whatscookingamerica.net/History/BeignetsHistory.htm\">What's Cooking America\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78639\" class=\"wp-caption aligncenter\" style=\"max-width: 1539px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsbeignets_custom-fa9cf533a0937def36e01073c658044821c6baef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsbeignets_custom-fa9cf533a0937def36e01073c658044821c6baef.jpg\" alt=\"Beignets. Photo: Emily Hilliard/NPR\" width=\"1539\" height=\"1022\" class=\"size-full wp-image-78639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 18 to 24 beignets\u003c/em>\u003c/p>\n\u003cp>1 cup lukewarm water\u003c/p>\n\u003cp>3 teaspoons active dry yeast\u003c/p>\n\u003cp>1/4 cup white sugar, plus a pinch\u003c/p>\n\u003cp>4 cups all-purpose flour\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>2 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1/2 cup evaporated milk\u003c/p>\n\u003cp>Vegetable oil for deep-frying\u003c/p>\n\u003cp>Powdered sugar for dusting\u003c/p>\n\u003cp>In a medium bowl, place water, yeast and pinch of sugar. Whisk together and let sit to dissolve yeast, 5 to 10 minutes.\u003c/p>\n\u003cp>In a large bowl or bowl of a stand mixer fitted with the dough hook, combine flour, 1/4 cup sugar and salt.\u003c/p>\n\u003cp>Add yeast mixture and stir until incorporated. Add egg, butter and evaporated milk and mix until well combined and dough is smooth.\u003c/p>\n\u003cp>Remove dough from bowl and roll out onto a lightly oiled surface. Form dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and refrigerate until chilled, 3 to 4 hours or overnight.\u003c/p>\n\u003cp>Once chilled, remove dough from the refrigerator and roll out on a lightly floured surface about 1/2-inch thick. Cut into squares and place on a baking sheet lined with parchment paper. Cover with a cloth and set aside while you heat the oil.\u003c/p>\n\u003cp>In a deep heavy saucepan with high sides, heat 3 inches of oil to 360-375 degrees F. Working in batches, fry the beignets for 2 minutes on each side, until puffed and golden brown. Using a wire skimmer or slotted spatula, transfer to a paper towel-lined plate to drain. Transfer to a baking sheet and let cool completely. Dust with powdered sugar and serve warm or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cenci\">\u003c/a>Cenci\u003c/h3>\n\u003cp>\u003cem>Different from the other recipes featured here, Italian \u003c/em>cenci\u003cem> (literally, \"rags\") are strips of fried pastry that are said to have been made from leftover scraps of dough. They are known by different names across Italy and are akin to elephant ears or funnel cake in the United States. This recipe is adapted from \u003c/em>Cucina Povera: Tuscan Peasant Cooking\u003cem> by Pamela Sheldon Johns (Andrews McMeel, 2011).\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78640\" class=\"wp-caption aligncenter\" style=\"max-width: 1592px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutscenci_custom-6cc92f7d6c3e1bc704dfbe4774e2016216e23c57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutscenci_custom-6cc92f7d6c3e1bc704dfbe4774e2016216e23c57.jpg\" alt=\"Cenci. Photo: Emily Hilliard/NPR\" width=\"1592\" height=\"988\" class=\"size-full wp-image-78640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cenci. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 3 dozen\u003c/em>\u003c/p>\n\u003cp>1/3 cup white sugar\u003c/p>\n\u003cp>4 large eggs\u003c/p>\n\u003cp>4 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1 cup sparkling water, dry white wine or vin santo\u003c/p>\n\u003cp>Grated zest of 1 lemon\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>3 cups all-purpose flour\u003c/p>\n\u003cp>Vegetable oil for deep-frying\u003c/p>\n\u003cp>Powdered sugar for dusting\u003c/p>\n\u003cp>In a large bowl or bowl of a stand mixer, combine the sugar, eggs and butter. Beat with a wooden spoon or stand mixer until creamy.\u003c/p>\n\u003cp>Stir in the sparkling water or wine, lemon zest and salt. Stir in the flour, blending until well-combined and dough is stiff, though sticky. Cover with plastic wrap and refrigerate for 1 hour.\u003c/p>\n\u003cp>On a lightly floured surface, roll the dough out to a thickness of 1/8 inch. Using a fluted pastry wheel, cut the dough into 1-by-3-inch strips. Make a cut down the center of each strip, leaving the ends attached.\u003c/p>\n\u003cp>In a deep heavy saucepan with high sides, heat 3 inches of oil to 360-375 degrees F. Working in batches, fry the pastry for 3 to 4 minutes, or until golden. Using a wire skimmer or slotted spatula, transfer to a paper towel-lined plate to drain. Transfer to a baking sheet and let cool completely.\u003c/p>\n\u003cp>Dust with powdered sugar and serve warm or at room temperature. \u003c/p>\n\u003chr>\n\u003ch3>About the Author\u003c/h3>\n\u003cp>Emily Hilliard is a folklorist and writer living in Washington, D.C. She writes the pie blog \u003ca href=\"http://www.nothinginthehouse.com/\">Nothing-in-the-House\u003c/a> and recently released the cookbook \u003ca href=\"http://www.etsy.com/listing/113875269/pie-a-hand-drawn-almanac\">PIE. A Hand Drawn Almanac\u003c/a> with illustrator \u003ca href=\"http://www.elizabethgraeber.com/\">Elizabeth Graeber\u003c/a>. Find more of Emily's work on \u003ca href=\"http://emilyehilliard.com/\">her website\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78636\" class=\"wp-caption aligncenter\" style=\"max-width: 1606px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsmain_custom-f86530e52c1bce57498ff026f52c75ed0302f9f1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsmain_custom-f86530e52c1bce57498ff026f52c75ed0302f9f1.jpg\" alt=\"A Mardi Gras treat fit for a king. Photo: Emily Hilliard/NPR\" width=\"1606\" height=\"980\" class=\"size-full wp-image-78636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Mardi Gras treat fit for a king. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Emily Hilliard, \u003ca href=\"http://www.npr.org/2014/02/26/282908382/fat-tuesday-the-many-different-doughnuts-of-mardi-gras\" target=\"_blank\">Kitchen Window at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#paczki\">Paczki\u003c/a>, \u003ca href=\"#fasnacht\">Fasnacht\u003c/a>, \u003ca href=\"#beignets\">Beignets\u003c/a> and \u003ca href=\"#cenci\">Cenci\u003c/a>.\u003c/p>\n\u003cp>The history of doughnuts is intrinsically linked to the celebration of Mardi Gras. \"Fat Tuesday\" — the Christian day of revelry and indulgence before the austere season of Lent — features dough deep-fried in fat as its main staple.\u003c/p>\n\u003cp>Among the first foods to be deep-fried were Roman \u003cem>scriblita\u003c/em>, a precursor to today's doughnuts and fritters. Originating in the medieval era, most Christian European traditions have developed a version of fried dough for Shrove Tuesday (another name for the day before Lent starts). The rich treats presented a way to use up all of the butter, sugar and fat in the house prior to the self-denying diets of Lent. Traditionally it was an opportunity for indulgence, a day when, once a year, communities would go through the labor-intensive and expensive process of deep-frying in order to partake in a luxurious treat.\u003c/p>\n\u003cp>In Poland and Polish communities in the United States, such as in the Midwest, Fat Tuesday is given another name — \"Paczki Day,\" referring to the dense yet puffy jelly-filled doughnuts enjoyed on the occasion. \u003ca href=\"http://www.americanfoodroots.com/features/polish-paczki-the-midwests-last-fling-before-lent/\">\u003cem>Paczki\u003c/em>\u003c/a> were traditionally filled with rose hip jam or a stewed plum concoction called \u003cem>powidla\u003c/em>, though today they often contain a variety of different jams and custards.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The history of colonization and immigration from the \"old world\" to the new can be traced through the evolution of doughnuts such as \u003cem>paczki\u003c/em>. These celebration foods were important, and were both preserved and altered as they interacted with new ingredients and other influences in their new homes\u003c/p>\n\u003cp>Portuguese \u003cem>malasadas\u003c/em>, also enjoyed on Shrove Tuesday, or \"Malasada Day,\" were another such confection. The raised doughnuts were brought to Hawaii by sugar plantation workers in the late 1800s. Though originally they had no holes or fillings, they have evolved there to include fillings with Hawaiian ingredients such as guava and coconut. They are also popular among Portuguese communities in New England.\u003c/p>\n\u003cp>The German take on pre-Lenten doughnuts are called \u003cem>fastnachts\u003c/em> (or \u003cem>fasnachts\u003c/em>), bearing the same name as the traditional Carnival celebration, which translates as \"fast night.\" The golden-brown yeasted treats, related to bismarks and berliners, are also found in Pennsylvania Dutch and Moravian enclaves in the United States. (In Maryland, the same doughnuts are called kinklings.) Traditional \u003cem>fastnachts\u003c/em> are fried in lard and, like \u003cem>malasadas,\u003c/em> do not have a hole or contain filling. The Pennsylvania Dutch version often includes mashed potatoes in the recipe, making a heartier and denser doughnut — something to stick to your ribs until the end of Lent.\u003c/p>\n\u003cp>Beignets are the most widely known Mardi Gras doughnut. The recipe for the light and eggy pillows of fried dough was brought to Louisiana when French Acadians were deported there in the 18th century. But there is another, lesser-known Carnival doughnut in New Orleans — \u003ca href=\"http://www.americanfoodroots.com/50-states/calas-and-beignets-both-in-new-orleans-to-party/\">calas\u003c/a>. Sweet, fried rice dumplings, calas originate from the West African enslaved people who were brought to the area in the late 1700s. The recipe was passed on among Catholic African-American families who served them at Mardi Gras and other celebrations, and they're making a comeback in New Orleans restaurants, where they're offered as both savory and sweet dishes.\u003c/p>\n\u003cp>Italy has two pre-Lenten fried confections: Both \u003cem>castagnoles\u003c/em>, fried cake puffs soaked in liqueur, and \u003cem>cenci\u003c/em> (also called \u003cem>frappe\u003c/em>), crispy strips of fried pastry similar to funnel cake, are enjoyed during \u003cem>Carnevale\u003c/em>.\u003c/p>\n\u003cp>As it goes with traditional recipes that have undergone many relocations, transitions and generations, there are many variations and not one definitive source for all of these varying Carnival delights. No matter which you chose, celebrate next Tuesday the way it's supposed to be — with a hearty helping of dough and fat.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"paczki\">\u003c/a>Paczki\u003c/h3>\n\u003cp>\u003cem>Polish paczki are dense yet puffy fruit-filled doughnuts that have become a Fat Tuesday mainstay in Polish communities across the United States. They're traditionally filled with rose hip jam or stewed plums, but you can use your favorite jam. This recipe is adapted from \u003c/em>Polish Heritage Cookery\u003cem> by Robert and Maria Stybel (Hippocrene, 2005).\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78637\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutspaczki_custom-42eb4a41eddf1317c88322fab4bb0064dcde4c3a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutspaczki_custom-42eb4a41eddf1317c88322fab4bb0064dcde4c3a.jpg\" alt=\"Paczki. Photo: Emily Hilliard/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-78637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paczki. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes approximately 2 dozen\u003c/em>\u003c/p>\n\u003cp>2 packets active dry yeast\u003c/p>\n\u003cp>1 cup whole milk, lukewarm\u003c/p>\n\u003cp>3 1/2 cups all-purpose flour, plus additional for rolling\u003c/p>\n\u003cp>1 tablespoon white sugar\u003c/p>\n\u003cp>8 large egg yolks\u003c/p>\n\u003cp>2/3 cup powdered sugar, plus more for dusting\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>3 tablespoons rum\u003c/p>\n\u003cp>1 stick salted butter, melted and lukewarm\u003c/p>\n\u003cp>Canola oil for frying (or lard for a more traditional paczki)\u003c/p>\n\u003cp>Jam for filling\u003c/p>\n\u003cp>In a medium bowl, dissolve yeast in lukewarm milk. Sift in 1 cup of the flour and the white sugar. Whisk together, cover and let stand in a warm place to let rise, 5 to 10 minutes.\u003c/p>\n\u003cp>Using a stand mixer, or whisk and large bowl, beat the egg yolks with powdered sugar and vanilla until fluffy. In a large bowl, sift remaining flour, add yeast mixture, egg mixture and rum.\u003c/p>\n\u003cp>Knead dough until it is smooth and glossy. Return to the bowl and mix in melted butter and continue to knead until dough no longer clings to the hands and bowl and air bubbles begin to appear.\u003c/p>\n\u003cp>Cover bowl with cloth and let rise in a warm place until doubled, about 1 hour. Punch dough down and let it rise again, about 45 minutes. Transfer dough to a floured surface, and roll out about 1/2-inch thick. With a biscuit cutter, cut into rounds. Place on a baking sheet covered with parchment paper and cover with a cloth while you heat the oil.\u003c/p>\n\u003cp>Pour oil into a deep, heavy saucepan with high sides, until about 3 inches deep. Bring to 360 to 375 degrees F over medium heat. Working in batches, fry paczki until puffed and golden brown, about 2 minutes on each side. Transfer to a paper towel-lined plate and let cool.\u003c/p>\n\u003cp>Once cool, insert a small hole into the side of the doughnut and fill with jam using a pastry bag. Dust with powdered sugar and eat fresh.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"fasnacht\">\u003c/a>Fasnacht (Or Fastnacht)\u003c/h3>\n\u003cp>\u003cem>Fastnachts are yeasted doughnuts of German descent that bear the same name as the traditional pre-Lenten celebration, which translates as \"fast night.\" They typically have no hole or filling and are dusted with powdered sugar. This recipe, like many Pennsylvania Dutch recipes for fasnacht, uses powdered sugar. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78638\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsfasnacht_enl-2e4a25232d0654a41291aacecc9cda63c12b4136.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsfasnacht_enl-2e4a25232d0654a41291aacecc9cda63c12b4136.jpg\" alt=\"Fasnacht. Photo: Emily Hilliard/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-78638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fasnacht. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes approximately 2 dozen\u003c/em>\u003c/p>\n\u003cp>1 packet active dry yeast\u003c/p>\n\u003cp>1/2 cup whole milk, lukewarm\u003c/p>\n\u003cp>1/2 cup sugar, plus a pinch\u003c/p>\n\u003cp>2 1/2 cups all-purpose flour\u003c/p>\n\u003cp>1/2 cup mashed potatoes\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1 1/2 tablespoon unsalted butter, melted\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>Canola oil for frying (or traditionally, lard)\u003c/p>\n\u003cp>Powdered sugar, for dusting\u003c/p>\n\u003cp>In a medium bowl, sprinkle the yeast over the warm milk, add a pinch of sugar and whisk together. Set aside in a warm place to rise, 5 to 10 minutes.\u003c/p>\n\u003cp>In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine flour, mashed potatoes, 1/2 cup sugar and salt. Add the yeast mixture, butter and beaten egg. Mix together until combined.\u003c/p>\n\u003cp>Turn the dough out on a floured surface and knead until the dough is elastic and not sticky, about 3 to 4 minutes. Roll out dough about 1/2-inch thick and cut into squares (a round biscuit cutter is also OK, though squares are traditional).\u003c/p>\n\u003cp>Place the cut doughnuts on a floured cookie sheet, cover with a cloth, and let rise 30 to 40 minutes.\u003c/p>\n\u003cp>Meanwhile, in a deep, heavy saucepan with high sides, pour oil about 3 inches deep. Bring to 360-375 degrees F over medium heat. Working in batches, fry fasnacht until puffed and golden brown, about 2 minutes on each side. Transfer to a paper towel-lined plate and let cool.\u003c/p>\n\u003cp>Once cool, dust with powdered sugar and serve warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"beignets\">\u003c/a>Beignets\u003c/h3>\n\u003cp>\u003cem>Beignets are the classic pillowy, fried dough confections traditionally eaten at French Mardi Gras celebrations and now ubiquitous in Louisiana and other areas of the South. I recommend making the dough the night before so you can fry and eat them fresh first thing the next morning. This recipe is adapted from \u003ca href=\"http://whatscookingamerica.net/History/BeignetsHistory.htm\">What's Cooking America\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78639\" class=\"wp-caption aligncenter\" style=\"max-width: 1539px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsbeignets_custom-fa9cf533a0937def36e01073c658044821c6baef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsbeignets_custom-fa9cf533a0937def36e01073c658044821c6baef.jpg\" alt=\"Beignets. Photo: Emily Hilliard/NPR\" width=\"1539\" height=\"1022\" class=\"size-full wp-image-78639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 18 to 24 beignets\u003c/em>\u003c/p>\n\u003cp>1 cup lukewarm water\u003c/p>\n\u003cp>3 teaspoons active dry yeast\u003c/p>\n\u003cp>1/4 cup white sugar, plus a pinch\u003c/p>\n\u003cp>4 cups all-purpose flour\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>2 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1/2 cup evaporated milk\u003c/p>\n\u003cp>Vegetable oil for deep-frying\u003c/p>\n\u003cp>Powdered sugar for dusting\u003c/p>\n\u003cp>In a medium bowl, place water, yeast and pinch of sugar. Whisk together and let sit to dissolve yeast, 5 to 10 minutes.\u003c/p>\n\u003cp>In a large bowl or bowl of a stand mixer fitted with the dough hook, combine flour, 1/4 cup sugar and salt.\u003c/p>\n\u003cp>Add yeast mixture and stir until incorporated. Add egg, butter and evaporated milk and mix until well combined and dough is smooth.\u003c/p>\n\u003cp>Remove dough from bowl and roll out onto a lightly oiled surface. Form dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and refrigerate until chilled, 3 to 4 hours or overnight.\u003c/p>\n\u003cp>Once chilled, remove dough from the refrigerator and roll out on a lightly floured surface about 1/2-inch thick. Cut into squares and place on a baking sheet lined with parchment paper. Cover with a cloth and set aside while you heat the oil.\u003c/p>\n\u003cp>In a deep heavy saucepan with high sides, heat 3 inches of oil to 360-375 degrees F. Working in batches, fry the beignets for 2 minutes on each side, until puffed and golden brown. Using a wire skimmer or slotted spatula, transfer to a paper towel-lined plate to drain. Transfer to a baking sheet and let cool completely. Dust with powdered sugar and serve warm or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cenci\">\u003c/a>Cenci\u003c/h3>\n\u003cp>\u003cem>Different from the other recipes featured here, Italian \u003c/em>cenci\u003cem> (literally, \"rags\") are strips of fried pastry that are said to have been made from leftover scraps of dough. They are known by different names across Italy and are akin to elephant ears or funnel cake in the United States. This recipe is adapted from \u003c/em>Cucina Povera: Tuscan Peasant Cooking\u003cem> by Pamela Sheldon Johns (Andrews McMeel, 2011).\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78640\" class=\"wp-caption aligncenter\" style=\"max-width: 1592px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutscenci_custom-6cc92f7d6c3e1bc704dfbe4774e2016216e23c57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutscenci_custom-6cc92f7d6c3e1bc704dfbe4774e2016216e23c57.jpg\" alt=\"Cenci. Photo: Emily Hilliard/NPR\" width=\"1592\" height=\"988\" class=\"size-full wp-image-78640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cenci. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 3 dozen\u003c/em>\u003c/p>\n\u003cp>1/3 cup white sugar\u003c/p>\n\u003cp>4 large eggs\u003c/p>\n\u003cp>4 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1 cup sparkling water, dry white wine or vin santo\u003c/p>\n\u003cp>Grated zest of 1 lemon\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>3 cups all-purpose flour\u003c/p>\n\u003cp>Vegetable oil for deep-frying\u003c/p>\n\u003cp>Powdered sugar for dusting\u003c/p>\n\u003cp>In a large bowl or bowl of a stand mixer, combine the sugar, eggs and butter. Beat with a wooden spoon or stand mixer until creamy.\u003c/p>\n\u003cp>Stir in the sparkling water or wine, lemon zest and salt. Stir in the flour, blending until well-combined and dough is stiff, though sticky. Cover with plastic wrap and refrigerate for 1 hour.\u003c/p>\n\u003cp>On a lightly floured surface, roll the dough out to a thickness of 1/8 inch. Using a fluted pastry wheel, cut the dough into 1-by-3-inch strips. Make a cut down the center of each strip, leaving the ends attached.\u003c/p>\n\u003cp>In a deep heavy saucepan with high sides, heat 3 inches of oil to 360-375 degrees F. Working in batches, fry the pastry for 3 to 4 minutes, or until golden. Using a wire skimmer or slotted spatula, transfer to a paper towel-lined plate to drain. Transfer to a baking sheet and let cool completely.\u003c/p>\n\u003cp>Dust with powdered sugar and serve warm or at room temperature. \u003c/p>\n\u003chr>\n\u003ch3>About the Author\u003c/h3>\n\u003cp>Emily Hilliard is a folklorist and writer living in Washington, D.C. She writes the pie blog \u003ca href=\"http://www.nothinginthehouse.com/\">Nothing-in-the-House\u003c/a> and recently released the cookbook \u003ca href=\"http://www.etsy.com/listing/113875269/pie-a-hand-drawn-almanac\">PIE. A Hand Drawn Almanac\u003c/a> with illustrator \u003ca href=\"http://www.elizabethgraeber.com/\">Elizabeth Graeber\u003c/a>. Find more of Emily's work on \u003ca href=\"http://emilyehilliard.com/\">her website\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Nutrition Labels to Get Long-Overdue Tweaks",
"title": "Nutrition Labels to Get Long-Overdue Tweaks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78648\" class=\"wp-caption aligncenter\" style=\"max-width: 1276px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap070517042647_wide-182d83b57ae021c697488f57f2ce1e0f158e42ca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap070517042647_wide-182d83b57ae021c697488f57f2ce1e0f158e42ca.jpg\" alt=\"Nutrition labels will be getting a makeover this week to make it easier for consumers to understand the information. Photo: Larry Crowne/AP\" width=\"1276\" height=\"716\" class=\"size-full wp-image-78648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nutrition labels will be getting a makeover this week to make it easier for consumers to understand the information. Photo: Larry Crowne/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/25/282628088/nutrition-labels-to-get-long-overdue-tweaks\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>If you're perplexed about how to make healthy choices when you're shopping for food, you're not alone. We've all puzzled over a food label that was confusing and hard to follow.\u003c/p>\n\u003cp>But some help may be on the way, as I \u003ca href=\"http://www.npr.org/2014/02/25/282589156/new-food-label-aims-to-make-healthy-decisions-easier\">reported\u003c/a> on \u003cem>All Things Considered\u003c/em> Tuesday.\u003c/p>\n\u003cp>The nutrition facts panel, which is required on all packaged foods, is about to get a makeover. The \u003ca href=\"http://www.fda.gov/\" target=\"_blank\">Food and Drug Administration\u003c/a> has drawn up the changes, and the first lady is expected to introduce the new label at the White House early Thursday.\u003c/p>\n\u003cp>The label we're talking about is that familiar grid on the back of packaged foods that lists calories, fats, cholesterol, carbs, protein and more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's no coincidence that the first lady is announcing some changes to it as part of the fourth anniversary celebration of the \u003ca href=\"http://www.letsmove.gov/\" target=\"_blank\">Let's Move Campaign\u003c/a>. She's long been using the power of the White House to tackle the nation's obesity problem.\u003c/p>\n\u003cp>And, in the view of many, the current nutrition label, which hasn't been changed since the early 1990s (save the addition of a line for trans fat), needs some tweaking.\u003c/p>\n\u003cp>Take for instance, calories. At a time when lots of people are trying to trim back on them, advocates say the label could go farther.\u003c/p>\n\u003cp>So, how about putting calories in bigger, bolder print? That's one idea.\u003c/p>\n\u003cp>\"I think calorie count and the serving sizes [listed on the label] are the big issue that trick people up,\" \u003ca href=\"http://www.nokidhungry.org/authors/gsilverman\" target=\"_blank\">Greg Silverman\u003c/a>, a nutrition educator with the group Share Our Strength, tells us. His organization helps low-income families navigate the grocery store and provides hands-on cooking education.\u003c/p>\n\u003cp>Silverman says it's easy to spot the calorie line on the panel since it's near the top.\u003c/p>\n\u003cp>But often times, one package can have two or three servings.\u003c/p>\n\u003cp>\"Repeatedly we find that people are assuming containers are individual portions and not realizing, 'Oh, this is actually for two,'\" Silverman says. \"And therefore, they're getting double the amount of sodium; they're getting double the amount of calories.\"\u003c/p>\n\u003cp>There has been no shortage of suggestions on how to change the label. Everything from simple recommendations, such as highlighting the number of servings in a package, to listing how much of your daily calorie quota of, say, a 2,000-calorie diet you've used up if you eat that packet of ramen.\u003c/p>\n\u003cfigure id=\"attachment_78649\" class=\"wp-caption aligncenter\" style=\"max-width: 1151px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/7369515492_a72467f495_k_custom-f62137a0e22c9bc10882c0c9bb6da8f6b82184d8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/7369515492_a72467f495_k_custom-f62137a0e22c9bc10882c0c9bb6da8f6b82184d8.jpg\" alt=\"This 1986 Kellogg's Bran Flakes box lists many attributes: 100% RDA of Iron, Fiber Rich, No preservatives, natural high fiber cereal, provides 13 essential vitamins and minerals. Under the 1990 Nutrition Labeling and Education Act, many confusing label terms began to be standardized. Photo: US Food and Drug Administration/Flickr\" width=\"1151\" height=\"1367\" class=\"size-full wp-image-78649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This 1986 Kellogg's Bran Flakes box lists many attributes: 100% RDA of Iron, Fiber Rich, No preservatives, natural high fiber cereal, provides 13 essential vitamins and minerals. Under the 1990 Nutrition Labeling and Education Act, many confusing label terms began to be standardized. Photo: US Food and Drug Administration/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>And there are issues beyond just calories. Take sugar.\u003c/p>\n\u003cp>\"The average American is consuming about three times more sugar daily than would be recommended by expert panels,\" says \u003ca href=\"http://profiles.ucsf.edu/laura.schmidt\" target=\"_blank\">Laura Schmidt\u003c/a>, a health policy expert at University of California, San Francisco.\u003c/p>\n\u003cp>She says it's \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">become much clearer\u003c/a> how detrimental too much sugar can be.\u003c/p>\n\u003cp>So some health advocates would like to see manufacturers be required to list how much sugar, including corn syrup, they add to foods. Since many items such as yogurt and cereals contain a mix of added and natural sugars, it's hard for consumers to know exactly what they're getting.\u003c/p>\n\u003cp>The food industry has pushed back against the idea.\u003c/p>\n\u003cp>But one thing the Grocery Manufacturers Association, one industry group, does endorse is a rethinking of the way fat is labeled.\u003c/p>\n\u003cp>\"The public health perspective that led to the Nutrition Facts panel in the early 1990s has shifted over the past twenty years, away from total fat and fatty acids and toward calories,\" \u003ca href=\"http://www.linkedin.com/pub/brian-kennedy/53/117/925\">Brian Kennedy\u003c/a>, a GMA spokesman, told NPR in an email.\u003c/p>\n\u003cp>He says there have been suggestions that it may be appropriate to remove the \"Calories from Fat\" declaration from Nutrition Facts, \"and we think this is consistent with the shift in public health emphasis.\"\u003c/p>\n\u003cp>With so many suggested changes, you can bet that lots of industry insiders and health advocates are eager to see what label changes the first lady unveils. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "With obesity as a top health priority, the first lady wants clearer labels to help people make healthier choices. Advocates hope food manufacturers will have to provide more details on added sugar.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78648\" class=\"wp-caption aligncenter\" style=\"max-width: 1276px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap070517042647_wide-182d83b57ae021c697488f57f2ce1e0f158e42ca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap070517042647_wide-182d83b57ae021c697488f57f2ce1e0f158e42ca.jpg\" alt=\"Nutrition labels will be getting a makeover this week to make it easier for consumers to understand the information. Photo: Larry Crowne/AP\" width=\"1276\" height=\"716\" class=\"size-full wp-image-78648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nutrition labels will be getting a makeover this week to make it easier for consumers to understand the information. Photo: Larry Crowne/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/25/282628088/nutrition-labels-to-get-long-overdue-tweaks\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>If you're perplexed about how to make healthy choices when you're shopping for food, you're not alone. We've all puzzled over a food label that was confusing and hard to follow.\u003c/p>\n\u003cp>But some help may be on the way, as I \u003ca href=\"http://www.npr.org/2014/02/25/282589156/new-food-label-aims-to-make-healthy-decisions-easier\">reported\u003c/a> on \u003cem>All Things Considered\u003c/em> Tuesday.\u003c/p>\n\u003cp>The nutrition facts panel, which is required on all packaged foods, is about to get a makeover. The \u003ca href=\"http://www.fda.gov/\" target=\"_blank\">Food and Drug Administration\u003c/a> has drawn up the changes, and the first lady is expected to introduce the new label at the White House early Thursday.\u003c/p>\n\u003cp>The label we're talking about is that familiar grid on the back of packaged foods that lists calories, fats, cholesterol, carbs, protein and more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's no coincidence that the first lady is announcing some changes to it as part of the fourth anniversary celebration of the \u003ca href=\"http://www.letsmove.gov/\" target=\"_blank\">Let's Move Campaign\u003c/a>. She's long been using the power of the White House to tackle the nation's obesity problem.\u003c/p>\n\u003cp>And, in the view of many, the current nutrition label, which hasn't been changed since the early 1990s (save the addition of a line for trans fat), needs some tweaking.\u003c/p>\n\u003cp>Take for instance, calories. At a time when lots of people are trying to trim back on them, advocates say the label could go farther.\u003c/p>\n\u003cp>So, how about putting calories in bigger, bolder print? That's one idea.\u003c/p>\n\u003cp>\"I think calorie count and the serving sizes [listed on the label] are the big issue that trick people up,\" \u003ca href=\"http://www.nokidhungry.org/authors/gsilverman\" target=\"_blank\">Greg Silverman\u003c/a>, a nutrition educator with the group Share Our Strength, tells us. His organization helps low-income families navigate the grocery store and provides hands-on cooking education.\u003c/p>\n\u003cp>Silverman says it's easy to spot the calorie line on the panel since it's near the top.\u003c/p>\n\u003cp>But often times, one package can have two or three servings.\u003c/p>\n\u003cp>\"Repeatedly we find that people are assuming containers are individual portions and not realizing, 'Oh, this is actually for two,'\" Silverman says. \"And therefore, they're getting double the amount of sodium; they're getting double the amount of calories.\"\u003c/p>\n\u003cp>There has been no shortage of suggestions on how to change the label. Everything from simple recommendations, such as highlighting the number of servings in a package, to listing how much of your daily calorie quota of, say, a 2,000-calorie diet you've used up if you eat that packet of ramen.\u003c/p>\n\u003cfigure id=\"attachment_78649\" class=\"wp-caption aligncenter\" style=\"max-width: 1151px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/7369515492_a72467f495_k_custom-f62137a0e22c9bc10882c0c9bb6da8f6b82184d8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/7369515492_a72467f495_k_custom-f62137a0e22c9bc10882c0c9bb6da8f6b82184d8.jpg\" alt=\"This 1986 Kellogg's Bran Flakes box lists many attributes: 100% RDA of Iron, Fiber Rich, No preservatives, natural high fiber cereal, provides 13 essential vitamins and minerals. Under the 1990 Nutrition Labeling and Education Act, many confusing label terms began to be standardized. Photo: US Food and Drug Administration/Flickr\" width=\"1151\" height=\"1367\" class=\"size-full wp-image-78649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This 1986 Kellogg's Bran Flakes box lists many attributes: 100% RDA of Iron, Fiber Rich, No preservatives, natural high fiber cereal, provides 13 essential vitamins and minerals. Under the 1990 Nutrition Labeling and Education Act, many confusing label terms began to be standardized. Photo: US Food and Drug Administration/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>And there are issues beyond just calories. Take sugar.\u003c/p>\n\u003cp>\"The average American is consuming about three times more sugar daily than would be recommended by expert panels,\" says \u003ca href=\"http://profiles.ucsf.edu/laura.schmidt\" target=\"_blank\">Laura Schmidt\u003c/a>, a health policy expert at University of California, San Francisco.\u003c/p>\n\u003cp>She says it's \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">become much clearer\u003c/a> how detrimental too much sugar can be.\u003c/p>\n\u003cp>So some health advocates would like to see manufacturers be required to list how much sugar, including corn syrup, they add to foods. Since many items such as yogurt and cereals contain a mix of added and natural sugars, it's hard for consumers to know exactly what they're getting.\u003c/p>\n\u003cp>The food industry has pushed back against the idea.\u003c/p>\n\u003cp>But one thing the Grocery Manufacturers Association, one industry group, does endorse is a rethinking of the way fat is labeled.\u003c/p>\n\u003cp>\"The public health perspective that led to the Nutrition Facts panel in the early 1990s has shifted over the past twenty years, away from total fat and fatty acids and toward calories,\" \u003ca href=\"http://www.linkedin.com/pub/brian-kennedy/53/117/925\">Brian Kennedy\u003c/a>, a GMA spokesman, told NPR in an email.\u003c/p>\n\u003cp>He says there have been suggestions that it may be appropriate to remove the \"Calories from Fat\" declaration from Nutrition Facts, \"and we think this is consistent with the shift in public health emphasis.\"\u003c/p>\n\u003cp>With so many suggested changes, you can bet that lots of industry insiders and health advocates are eager to see what label changes the first lady unveils. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Industry Wipes Away 'Got Milk?' Mustache After Sales Take Spill ",
"title": "Industry Wipes Away 'Got Milk?' Mustache After Sales Take Spill ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78585\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/untitled-21_wide-5be9b37529b81b3518cfbec49f65e2aef17673ff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/untitled-21_wide-5be9b37529b81b3518cfbec49f65e2aef17673ff.jpg\" alt=\"The milk's industry's new campaign, Milk Life, features ordinary people accomplishing all sorts of tasks after jumpstarting their day with a glass of milk. Photo: Courtesy of Milk Processor Education Program\" width=\"1672\" height=\"941\" class=\"size-full wp-image-78585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The milk's industry's new campaign, Milk Life, features ordinary people accomplishing all sorts of tasks after jumpstarting their day with a glass of milk. Photo: Courtesy of Milk Processor Education Program\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/25/282573564/industry-wipes-away-got-milk-mustache-after-sales-take-spill\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>There's a new slogan in town that will replace \"Got Milk?\"\u003c/p>\n\u003cp>The famous tagline that encouraged Americans to consume more dairy has been benched by the \u003ca href=\"http://milkpep.org/\">Milk Processor Education Program,\u003c/a> or MilkPEP, the national group of milk processors that launched the campaign back in 1993. The industry is hoping it can win back consumers with the slogan, \"Milk Life,\" after sales declined, year over year, for the last four years.\u003c/p>\n\u003cp>You can read \"Milk Life\" two ways, says Victor Zaborsy, the marketing director of MilkPEP. \"We want people to milk life, meaning getting the most out of their life, really ringing the last drop out of every single moment so that you can enjoy life to the fullest,\" he says.\u003c/p>\n\u003cp>Or perhaps you'll read it as \"living a milk life\" — with milk as a central part of a healthy life.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=NWQmz3oW1N8]\u003c/p>\n\u003cp>The slogan is part of MilkPEP's new $50 million campaign that uses print and digital ads to promote the frothy drink as a nutritious source of energy and protein. Gone are the star-studded images of celebrities sporting the iconic milk mustaches and replacing them are images of what people can accomplish when they drink milk in the morning.\u003c/p>\n\u003cp>\"Consumers have forgotten, or never knew, the basic things about milk,\" says Zaborsky. \"About how nutritious it is, particularly about milk's protein.\"\u003c/p>\n\u003cp>An 8-ounce glass of milk contains 8 grams of protein. \"So it's the just the perfect time for us to really put a laser focus on that specific benefit,\" he says. \"And help people understand that starting their day with a glass of milk ... can really help jumpstart their day.\"\u003c/p>\n\u003cp>In one poster, a young man is pictured break-dancing; in another, a little girl with wings made of milk fearlessly jump into a swimming pool. Underneath each image, the text starts out with, \"What 8 grams of protein looks like...\"\u003c/p>\n\u003cp>\"It is a departure from the milk mustache which is showing that really cool people – people at the top of their game – drink milk,\" Zaborsky says. \"Now we're showing how milk really impacts everyone and helps you live your best life.\"\u003c/p>\n\u003cp>But Zaborsky notes that while the milk mustaches may no longer be the primary focus, they'll still be used \"tactfully,\" when the occasion calls for it.\u003c/p>\n\u003cp>The new campaign comes at a time when milk consumption has gradually declined thanks to a slew of factors, from the economic recession to the growing number of alternatives to milk and cereal.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.ers.usda.gov/media/1118789/err149.pdf\">U.S. Department of Agriculture\u003c/a>, between 1977 and 2008, the portion of adolescents and adults who did not drink milk on a given day rose from 41 percent to 54 percent, while the number that drank milk three or more times per day dropped from 13 to 4 percent. The number of children drinking milk also dropped off during the same time period.\u003c/p>\n\u003cp>Zaborski says for most people, drinking milk is an \"unconscious\" decision and that they rarely consider the nutritional benefits. The new campaign, he says, will help people again \"make a conscious choice about whether they're drinking milk or not,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78585\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/untitled-21_wide-5be9b37529b81b3518cfbec49f65e2aef17673ff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/untitled-21_wide-5be9b37529b81b3518cfbec49f65e2aef17673ff.jpg\" alt=\"The milk's industry's new campaign, Milk Life, features ordinary people accomplishing all sorts of tasks after jumpstarting their day with a glass of milk. Photo: Courtesy of Milk Processor Education Program\" width=\"1672\" height=\"941\" class=\"size-full wp-image-78585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The milk's industry's new campaign, Milk Life, features ordinary people accomplishing all sorts of tasks after jumpstarting their day with a glass of milk. Photo: Courtesy of Milk Processor Education Program\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/25/282573564/industry-wipes-away-got-milk-mustache-after-sales-take-spill\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>There's a new slogan in town that will replace \"Got Milk?\"\u003c/p>\n\u003cp>The famous tagline that encouraged Americans to consume more dairy has been benched by the \u003ca href=\"http://milkpep.org/\">Milk Processor Education Program,\u003c/a> or MilkPEP, the national group of milk processors that launched the campaign back in 1993. The industry is hoping it can win back consumers with the slogan, \"Milk Life,\" after sales declined, year over year, for the last four years.\u003c/p>\n\u003cp>You can read \"Milk Life\" two ways, says Victor Zaborsy, the marketing director of MilkPEP. \"We want people to milk life, meaning getting the most out of their life, really ringing the last drop out of every single moment so that you can enjoy life to the fullest,\" he says.\u003c/p>\n\u003cp>Or perhaps you'll read it as \"living a milk life\" — with milk as a central part of a healthy life.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/NWQmz3oW1N8'\n title='//www.youtube.com/embed/NWQmz3oW1N8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The slogan is part of MilkPEP's new $50 million campaign that uses print and digital ads to promote the frothy drink as a nutritious source of energy and protein. Gone are the star-studded images of celebrities sporting the iconic milk mustaches and replacing them are images of what people can accomplish when they drink milk in the morning.\u003c/p>\n\u003cp>\"Consumers have forgotten, or never knew, the basic things about milk,\" says Zaborsky. \"About how nutritious it is, particularly about milk's protein.\"\u003c/p>\n\u003cp>An 8-ounce glass of milk contains 8 grams of protein. \"So it's the just the perfect time for us to really put a laser focus on that specific benefit,\" he says. \"And help people understand that starting their day with a glass of milk ... can really help jumpstart their day.\"\u003c/p>\n\u003cp>In one poster, a young man is pictured break-dancing; in another, a little girl with wings made of milk fearlessly jump into a swimming pool. Underneath each image, the text starts out with, \"What 8 grams of protein looks like...\"\u003c/p>\n\u003cp>\"It is a departure from the milk mustache which is showing that really cool people – people at the top of their game – drink milk,\" Zaborsky says. \"Now we're showing how milk really impacts everyone and helps you live your best life.\"\u003c/p>\n\u003cp>But Zaborsky notes that while the milk mustaches may no longer be the primary focus, they'll still be used \"tactfully,\" when the occasion calls for it.\u003c/p>\n\u003cp>The new campaign comes at a time when milk consumption has gradually declined thanks to a slew of factors, from the economic recession to the growing number of alternatives to milk and cereal.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.ers.usda.gov/media/1118789/err149.pdf\">U.S. Department of Agriculture\u003c/a>, between 1977 and 2008, the portion of adolescents and adults who did not drink milk on a given day rose from 41 percent to 54 percent, while the number that drank milk three or more times per day dropped from 13 to 4 percent. The number of children drinking milk also dropped off during the same time period.\u003c/p>\n\u003cp>Zaborski says for most people, drinking milk is an \"unconscious\" decision and that they rarely consider the nutritional benefits. The new campaign, he says, will help people again \"make a conscious choice about whether they're drinking milk or not,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_78570\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/137701430_wide-758eab8ac35396904a7bc09538964228053b8f21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/137701430_wide-758eab8ac35396904a7bc09538964228053b8f21.jpg\" alt=\"Michelle Obama eats lunch with school children at Parklawn Elementary School in Alexandria, Va., in 2012. The first lady unveiled new guidelines Tuesday aimed at cracking down on the marketing of junk food to kids during the school day. Photo: Saul Loeb/AFP/Getty Images\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michelle Obama eats lunch with school children at Parklawn Elementary School in Alexandria, Va., in 2012. The first lady unveiled new guidelines Tuesday aimed at cracking down on the marketing of junk food to kids during the school day. Photo: Saul Loeb/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/25/282507974/new-rules-would-curb-how-kids-are-sold-junk-food-at-school\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>If you want to teach kids to adopt healthier eating habits, it's probably unwise to give them coupons for fast food chains at school.\u003c/p>\n\u003cp>And those advertisements for sugary sodas on the gymnasium scoreboard? Seems like another mixed message schools are sending kids.\u003c/p>\n\u003cp>That's why the White House and U.S. Department of Agriculture proposed new \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2014-04100.pdf\">school wellness guidelines\u003c/a> Tuesday aimed at cracking down on the widespread marketing of less-than-nutritious foods to kids on campus during the school day. Even though 90 percent of school districts are now meeting the overhauled nutrition \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/03/259425775/let-them-eat-sandwiches-usda-eases-school-lunch-restrictions\">standards for school lunches\u003c/a>, students are still being flooded with advertising for junk food in schools, according to first lady Michelle Obama.\u003c/p>\n\u003cp>\"The idea here is simple: Our classrooms should be healthy places where kids aren't bombarded with ads for junk food,\" said Obama, who joined USDA Secretary Tom Vilsack to announce the guidelines. \"Because when parents are working hard to teach their kids healthy habits at home, their work shouldn't be undone by unhealthy messages at school,\" she added in a statement.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And that messaging is everywhere: Food and beverage companies spent $149 million to market their products in schools in 2009, according to the Federal Trade Commission. Advertising for sodas and other sugary drinks accounted for more than \u003ca href=\"http://www.yaleruddcenter.org/resources/upload/docs/what/advertising/Marketing_in_Schools_JAMA_Pediatrics_1.14.pdf\">90 percent\u003c/a> of this spending, followed by fast food.\u003c/p>\n\u003cp>Beverage companies used to sell a lot of sodas in schools. Nowadays, their vending machines are selling juice and water instead. Even so, critics note, the same companies are still selling directly to kids.\u003c/p>\n\u003cp>Meanwhile, nearly two-thirds of elementary-school kids receive coupons for fast food at school through programs such as Pizza Hut's Book It! Program, which uses pizza as a reading incentive, according to \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1812294\">a study\u003c/a> published last month in \u003cem>JAMA Pediatrics\u003c/em>.\u003c/p>\n\u003cp>The proposed rules would limit such exposure by allowing only ads and marketing in schools for foods that meet the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/01/170858564/carrot-juice-instead-of-coke-usda-proposes-new-school-snack-rules\">Smart Snacks in Schools\u003c/a> nutrition guidelines. Those standards, which are set to go in effect in the 2014-2015 school year, stem from the 2010 Healthy Hunger-Free Kids Act. They aim to boost the healthfulness of foods sold through vending machines, snack bars and a la carte in cafeterias.\u003c/p>\n\u003cp>Under the stricter guidelines, vending machines branded with Coke or Pepsi images would no longer be allowed in schools. Same goes for branding for sugary drinks and snacks on posters and cups.\u003c/p>\n\u003cp>The snack rules set limits for how much fat, sugar and sodium snacks can contain. But they only apply during the school day. So foods sold at after-school games, for instance, would be exempt.\u003c/p>\n\u003cp>Tuesday's announcement comes as the first lady's Let's Move! Initiative to combat childhood obesity marks its fourth anniversary this month. Advocates for limiting food marketing to kids hailed the announcement as an important step forward.\u003c/p>\n\u003cp>\"Given the high rates of childhood obesity and children's poor diets, it doesn't make sense to advertise and market unhealthy food to children at all, much less in schools,\" Margo Wootan, nutrition policy director for the Center for Science in the Public Interest, said in a \u003ca href=\"https://www.cspinet.org/new/201402251.html\">statement\u003c/a>. \"Parents know from experience, and studies show, that food marketing affects kids' food preferences, food choices and health.\"\u003c/p>\n\u003cp>Others applauded the new guidelines but worried that they didn't go far enough.\u003c/p>\n\u003cp>For instance, the new rules wouldn't ban charity events linked to fast food chains such as McCare nights — fundraisers in which students and their parents are encouraged to eat at their local McDonald's. The franchise then donates a portion of sales to the school.\u003c/p>\n\u003cp>\"We'd love to see the Let's Move! campaign take on this predatory marketing to kids that happens across the board,\" says\u003cstrong> \u003c/strong>Sriram Madhusoodanan, a senior organizer with Corporate Accountability International, a watchdog group that has been calling on McDonald's to stop such marketing to kids.\u003c/p>\n\u003cp>Indeed, it's still unclear just how the guidelines, which have yet to be finalized, will be applied. In part, that's because schools will be given leeway to decide for themselves what constitutes unacceptable marketing.\u003c/p>\n\u003cp>And the Associated Press \u003ca href=\"http://abcnews.go.com/Health/wireStory/rules-limit-marketing-unhealthy-food-schools-22659127?page=2\">reports\u003c/a> that the rules will make some exemptions for big infrastructure costs:\u003c/p>\n\u003cblockquote>\n\u003cp>\"That scoreboard advertising Coca-Cola, for example, wouldn't have to be immediately torn down. But the school would have to get one with a healthier message the next time it was replaced.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Also announced Tuesday: An expansion of efforts to feed hungry kids through school. Starting on July 1, more than 22,000 schools nationwide serving mostly low-income kids will be allowed to serve all students free breakfasts.\u003c/p>\n\u003cp>\"Right now, millions of children in this country are showing up to school hungry every day,\" the first lady said.\u003c/p>\n\u003cp>As we recently \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/274899069/for-lower-income-students-snow-days-mean-hungry-tummies\">reported\u003c/a>, more than 21 million schoolchildren ate free or reduced-priced lunches last year. Under the expanded program, an additional 9 million kids will be eligible to receive the free meals, Obama says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78570\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/137701430_wide-758eab8ac35396904a7bc09538964228053b8f21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/137701430_wide-758eab8ac35396904a7bc09538964228053b8f21.jpg\" alt=\"Michelle Obama eats lunch with school children at Parklawn Elementary School in Alexandria, Va., in 2012. The first lady unveiled new guidelines Tuesday aimed at cracking down on the marketing of junk food to kids during the school day. Photo: Saul Loeb/AFP/Getty Images\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michelle Obama eats lunch with school children at Parklawn Elementary School in Alexandria, Va., in 2012. The first lady unveiled new guidelines Tuesday aimed at cracking down on the marketing of junk food to kids during the school day. Photo: Saul Loeb/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/25/282507974/new-rules-would-curb-how-kids-are-sold-junk-food-at-school\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>If you want to teach kids to adopt healthier eating habits, it's probably unwise to give them coupons for fast food chains at school.\u003c/p>\n\u003cp>And those advertisements for sugary sodas on the gymnasium scoreboard? Seems like another mixed message schools are sending kids.\u003c/p>\n\u003cp>That's why the White House and U.S. Department of Agriculture proposed new \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2014-04100.pdf\">school wellness guidelines\u003c/a> Tuesday aimed at cracking down on the widespread marketing of less-than-nutritious foods to kids on campus during the school day. Even though 90 percent of school districts are now meeting the overhauled nutrition \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/03/259425775/let-them-eat-sandwiches-usda-eases-school-lunch-restrictions\">standards for school lunches\u003c/a>, students are still being flooded with advertising for junk food in schools, according to first lady Michelle Obama.\u003c/p>\n\u003cp>\"The idea here is simple: Our classrooms should be healthy places where kids aren't bombarded with ads for junk food,\" said Obama, who joined USDA Secretary Tom Vilsack to announce the guidelines. \"Because when parents are working hard to teach their kids healthy habits at home, their work shouldn't be undone by unhealthy messages at school,\" she added in a statement.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that messaging is everywhere: Food and beverage companies spent $149 million to market their products in schools in 2009, according to the Federal Trade Commission. Advertising for sodas and other sugary drinks accounted for more than \u003ca href=\"http://www.yaleruddcenter.org/resources/upload/docs/what/advertising/Marketing_in_Schools_JAMA_Pediatrics_1.14.pdf\">90 percent\u003c/a> of this spending, followed by fast food.\u003c/p>\n\u003cp>Beverage companies used to sell a lot of sodas in schools. Nowadays, their vending machines are selling juice and water instead. Even so, critics note, the same companies are still selling directly to kids.\u003c/p>\n\u003cp>Meanwhile, nearly two-thirds of elementary-school kids receive coupons for fast food at school through programs such as Pizza Hut's Book It! Program, which uses pizza as a reading incentive, according to \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1812294\">a study\u003c/a> published last month in \u003cem>JAMA Pediatrics\u003c/em>.\u003c/p>\n\u003cp>The proposed rules would limit such exposure by allowing only ads and marketing in schools for foods that meet the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/01/170858564/carrot-juice-instead-of-coke-usda-proposes-new-school-snack-rules\">Smart Snacks in Schools\u003c/a> nutrition guidelines. Those standards, which are set to go in effect in the 2014-2015 school year, stem from the 2010 Healthy Hunger-Free Kids Act. They aim to boost the healthfulness of foods sold through vending machines, snack bars and a la carte in cafeterias.\u003c/p>\n\u003cp>Under the stricter guidelines, vending machines branded with Coke or Pepsi images would no longer be allowed in schools. Same goes for branding for sugary drinks and snacks on posters and cups.\u003c/p>\n\u003cp>The snack rules set limits for how much fat, sugar and sodium snacks can contain. But they only apply during the school day. So foods sold at after-school games, for instance, would be exempt.\u003c/p>\n\u003cp>Tuesday's announcement comes as the first lady's Let's Move! Initiative to combat childhood obesity marks its fourth anniversary this month. Advocates for limiting food marketing to kids hailed the announcement as an important step forward.\u003c/p>\n\u003cp>\"Given the high rates of childhood obesity and children's poor diets, it doesn't make sense to advertise and market unhealthy food to children at all, much less in schools,\" Margo Wootan, nutrition policy director for the Center for Science in the Public Interest, said in a \u003ca href=\"https://www.cspinet.org/new/201402251.html\">statement\u003c/a>. \"Parents know from experience, and studies show, that food marketing affects kids' food preferences, food choices and health.\"\u003c/p>\n\u003cp>Others applauded the new guidelines but worried that they didn't go far enough.\u003c/p>\n\u003cp>For instance, the new rules wouldn't ban charity events linked to fast food chains such as McCare nights — fundraisers in which students and their parents are encouraged to eat at their local McDonald's. The franchise then donates a portion of sales to the school.\u003c/p>\n\u003cp>\"We'd love to see the Let's Move! campaign take on this predatory marketing to kids that happens across the board,\" says\u003cstrong> \u003c/strong>Sriram Madhusoodanan, a senior organizer with Corporate Accountability International, a watchdog group that has been calling on McDonald's to stop such marketing to kids.\u003c/p>\n\u003cp>Indeed, it's still unclear just how the guidelines, which have yet to be finalized, will be applied. In part, that's because schools will be given leeway to decide for themselves what constitutes unacceptable marketing.\u003c/p>\n\u003cp>And the Associated Press \u003ca href=\"http://abcnews.go.com/Health/wireStory/rules-limit-marketing-unhealthy-food-schools-22659127?page=2\">reports\u003c/a> that the rules will make some exemptions for big infrastructure costs:\u003c/p>\n\u003cblockquote>\n\u003cp>\"That scoreboard advertising Coca-Cola, for example, wouldn't have to be immediately torn down. But the school would have to get one with a healthier message the next time it was replaced.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Also announced Tuesday: An expansion of efforts to feed hungry kids through school. Starting on July 1, more than 22,000 schools nationwide serving mostly low-income kids will be allowed to serve all students free breakfasts.\u003c/p>\n\u003cp>\"Right now, millions of children in this country are showing up to school hungry every day,\" the first lady said.\u003c/p>\n\u003cp>As we recently \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/274899069/for-lower-income-students-snow-days-mean-hungry-tummies\">reported\u003c/a>, more than 21 million schoolchildren ate free or reduced-priced lunches last year. Under the expanded program, an additional 9 million kids will be eligible to receive the free meals, Obama says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_78565\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/450198019-e4f96fa97e6a7c634b3114ac24d646f349ae1e36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/450198019-e4f96fa97e6a7c634b3114ac24d646f349ae1e36.jpg\" alt=\"Cattle graze at a Brazilian Agricultural Research experimental farm in Planaltina in Goias state. To reduce emissions from deforestation, the Brazilian government is experimenting with grazing on integrated forest and pasture lands. Photo: Evaristo Sa/AFP/Getty Images\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle graze at a Brazilian Agricultural Research experimental farm in Planaltina in Goias state. To reduce emissions from deforestation, the Brazilian government is experimenting with grazing on integrated forest and pasture lands. Photo: Evaristo Sa/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/24/282117840/why-farmers-can-prevent-global-warming-better-than-vegetarians\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>We Americans are \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">heavy consumers\u003c/a> of meat, and we're increasingly reminded that eating less of it will shrink our carbon footprint. Growing the crops to feed all those animals releases lots of greenhouse gases.\u003c/p>\n\u003cp>But a new study argues that eating less meat isn't a very practical climate-protection recipe for developing countries, where demand for meat is rising most quickly. The study's authors say there's a better path: Help farmers produce livestock more efficiently, reducing the incentive to snap up new land to graze their animals.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.pnas.org/cgi/doi/10.1073/pnas.1308044111\">analysis\u003c/a>, which appeared Monday in the \u003cem>Proceedings of the National Academy of Sciences,\u003c/em> starts with the stark reality of rising demand for animal products: It's projected to double by 2050. And given that the livestock industry is already responsible for 12 percent of global greenhouse gas emissions (from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">feeding, raising and transporting\u003c/a> animals), that means it's poised to generate a whole lot more.\u003c/p>\n\u003cp>Can that big increase be avoided? According to the researchers, who hail from agricultural and ecological research institutions around the world, it can. And the key, paradoxically, is to get animals to eat more grain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's why. A whopping 30 percent of the globe's land area already is used, one way or another, to raise livestock. The key is to prevent that area from expanding as countries like China, India and Brazil ramp up their meat production. Converting more land for animals can create a lot of new emissions. For example, significant emissions \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2012/11/27/166024046/brazil-claims-success-in-protecting-amazon-rainforest\">have come\u003c/a> from turning forests or savannahs in Brazil into grazing areas and into fields devoted to growing crops for feed.\u003c/p>\n\u003cp>But according to the researchers, a lot of animals in the poorest corners of the world still eat only grass. This way of producing meat isn't a very efficient use of land, and in the long run, these animals actually emit more greenhouse gases, per pound of meat produced, than an animal raised in an industrial facility on grain.\u003c/p>\n\u003cp>\"If we're able to develop policies to become more efficient producers of these products, we can continue to meet demand while reducing emissions,\" \u003ca href=\"http://www.nrel.colostate.edu/conant-lab/\">Rich Conant\u003c/a>, an ecosystem ecologist at the Natural Resource Ecology Laboratory at Colorado State University and a co-author of the study, tells The Salt. \"We already know there are lots of things producers can do on the farm, and there's a lot of research going on how they can more effectively manage the herd, to how they can get more meat from the animals, to how they manage the waste.\"\u003c/p>\n\u003cp>In fact, the researchers argue that a global tax on meat production for its greenhouse emissions would be misguided. It could make meat too expensive for the poorest people who really need it for nutrition. Instead, the researchers advocate policies that try to limit land-use change by making farmers more productive.\u003c/p>\n\u003cp>So what does this mean for consumers who want to buy the most environmentally sound meat? According to Conant, over the next couple of years we should get a much better idea of how to compare the efficiency of livestock producers and choose accordingly.\u003c/p>\n\u003cp>\u003ca href=\"http://scholar.google.com/citations?user=_vmjCiYAAAAJ&hl=en\">Mario Herrero\u003c/a>, the chief research scientist at Australia's national science agency, the CSIRO, and another of the study's authors, says Brazil has started a certification scheme for meat coming from the Amazon to ensure that it does not come from deforested land. \"This seems to be working,\" Herrero tells us in an email.\u003c/p>\n\u003cp>\"I think there should be tax breaks or incentives (payments for ecosystems services) for farmers to use their land in ways that produce food sustainably,\" he adds. \"These mechanisms are more efficient than taxing the products we should consume less of.\"\u003c/p>\n\u003cp>And \u003ca href=\"http://www.ucsusa.org/about/staff/staff/doug-boucher.html\">Doug Boucher\u003c/a>, who directs climate research and analysis at the Union of Concerned Scientists, says consumers in rich countries where overconsumption of red meat in particular is linked to health epidemics like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/18/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk/\">diabetes\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">cancer\u003c/a> still need to think about cutting back.\u003c/p>\n\u003cp>\"We are already consuming at a level that's harmful to us, and so we might as well shift over to chicken and pork, eggs and milk because they also have much lower greenhouse gas emissions than beef,\" says Boucher. His \u003ca href=\"http://www.nature.com/nclimate/journal/v4/n1/full/nclimate2081.html\">paper\u003c/a>, published in \u003cem>Nature Climate Change\u003c/em> in December, showed that ruminant livestock — including sheep, goats, buffaloes and, most important, cattle — produce significantly more greenhouse gas emissions than poultry, pork or plants.\u003c/p>\n\u003cp>\"It's not a matter of giving up meat. It's a matter of shifting to other kinds that have less climate impacts,\" Boucher says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78565\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/450198019-e4f96fa97e6a7c634b3114ac24d646f349ae1e36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/450198019-e4f96fa97e6a7c634b3114ac24d646f349ae1e36.jpg\" alt=\"Cattle graze at a Brazilian Agricultural Research experimental farm in Planaltina in Goias state. To reduce emissions from deforestation, the Brazilian government is experimenting with grazing on integrated forest and pasture lands. Photo: Evaristo Sa/AFP/Getty Images\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle graze at a Brazilian Agricultural Research experimental farm in Planaltina in Goias state. To reduce emissions from deforestation, the Brazilian government is experimenting with grazing on integrated forest and pasture lands. Photo: Evaristo Sa/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/24/282117840/why-farmers-can-prevent-global-warming-better-than-vegetarians\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>We Americans are \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">heavy consumers\u003c/a> of meat, and we're increasingly reminded that eating less of it will shrink our carbon footprint. Growing the crops to feed all those animals releases lots of greenhouse gases.\u003c/p>\n\u003cp>But a new study argues that eating less meat isn't a very practical climate-protection recipe for developing countries, where demand for meat is rising most quickly. The study's authors say there's a better path: Help farmers produce livestock more efficiently, reducing the incentive to snap up new land to graze their animals.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.pnas.org/cgi/doi/10.1073/pnas.1308044111\">analysis\u003c/a>, which appeared Monday in the \u003cem>Proceedings of the National Academy of Sciences,\u003c/em> starts with the stark reality of rising demand for animal products: It's projected to double by 2050. And given that the livestock industry is already responsible for 12 percent of global greenhouse gas emissions (from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">feeding, raising and transporting\u003c/a> animals), that means it's poised to generate a whole lot more.\u003c/p>\n\u003cp>Can that big increase be avoided? According to the researchers, who hail from agricultural and ecological research institutions around the world, it can. And the key, paradoxically, is to get animals to eat more grain.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's why. A whopping 30 percent of the globe's land area already is used, one way or another, to raise livestock. The key is to prevent that area from expanding as countries like China, India and Brazil ramp up their meat production. Converting more land for animals can create a lot of new emissions. For example, significant emissions \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2012/11/27/166024046/brazil-claims-success-in-protecting-amazon-rainforest\">have come\u003c/a> from turning forests or savannahs in Brazil into grazing areas and into fields devoted to growing crops for feed.\u003c/p>\n\u003cp>But according to the researchers, a lot of animals in the poorest corners of the world still eat only grass. This way of producing meat isn't a very efficient use of land, and in the long run, these animals actually emit more greenhouse gases, per pound of meat produced, than an animal raised in an industrial facility on grain.\u003c/p>\n\u003cp>\"If we're able to develop policies to become more efficient producers of these products, we can continue to meet demand while reducing emissions,\" \u003ca href=\"http://www.nrel.colostate.edu/conant-lab/\">Rich Conant\u003c/a>, an ecosystem ecologist at the Natural Resource Ecology Laboratory at Colorado State University and a co-author of the study, tells The Salt. \"We already know there are lots of things producers can do on the farm, and there's a lot of research going on how they can more effectively manage the herd, to how they can get more meat from the animals, to how they manage the waste.\"\u003c/p>\n\u003cp>In fact, the researchers argue that a global tax on meat production for its greenhouse emissions would be misguided. It could make meat too expensive for the poorest people who really need it for nutrition. Instead, the researchers advocate policies that try to limit land-use change by making farmers more productive.\u003c/p>\n\u003cp>So what does this mean for consumers who want to buy the most environmentally sound meat? According to Conant, over the next couple of years we should get a much better idea of how to compare the efficiency of livestock producers and choose accordingly.\u003c/p>\n\u003cp>\u003ca href=\"http://scholar.google.com/citations?user=_vmjCiYAAAAJ&hl=en\">Mario Herrero\u003c/a>, the chief research scientist at Australia's national science agency, the CSIRO, and another of the study's authors, says Brazil has started a certification scheme for meat coming from the Amazon to ensure that it does not come from deforested land. \"This seems to be working,\" Herrero tells us in an email.\u003c/p>\n\u003cp>\"I think there should be tax breaks or incentives (payments for ecosystems services) for farmers to use their land in ways that produce food sustainably,\" he adds. \"These mechanisms are more efficient than taxing the products we should consume less of.\"\u003c/p>\n\u003cp>And \u003ca href=\"http://www.ucsusa.org/about/staff/staff/doug-boucher.html\">Doug Boucher\u003c/a>, who directs climate research and analysis at the Union of Concerned Scientists, says consumers in rich countries where overconsumption of red meat in particular is linked to health epidemics like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/18/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk/\">diabetes\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">cancer\u003c/a> still need to think about cutting back.\u003c/p>\n\u003cp>\"We are already consuming at a level that's harmful to us, and so we might as well shift over to chicken and pork, eggs and milk because they also have much lower greenhouse gas emissions than beef,\" says Boucher. His \u003ca href=\"http://www.nature.com/nclimate/journal/v4/n1/full/nclimate2081.html\">paper\u003c/a>, published in \u003cem>Nature Climate Change\u003c/em> in December, showed that ruminant livestock — including sheep, goats, buffaloes and, most important, cattle — produce significantly more greenhouse gas emissions than poultry, pork or plants.\u003c/p>\n\u003cp>\"It's not a matter of giving up meat. It's a matter of shifting to other kinds that have less climate impacts,\" Boucher says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sriracha Chemistry: How Hot Sauces Perk Up Your Food And Your Mood",
"title": "Sriracha Chemistry: How Hot Sauces Perk Up Your Food And Your Mood",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78544\" class=\"wp-caption aligncenter\" style=\"max-width: 629px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sriracha3_wide-acaaba2ae976158ad8ca3dfae095f18ddb72c200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sriracha3_wide-acaaba2ae976158ad8ca3dfae095f18ddb72c200.jpg\" alt='Sriracha creates a \"hot\" sensation. Photo: American Chemical Society.' width=\"629\" height=\"353\" class=\"size-full wp-image-78544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sriracha creates a \"hot\" sensation. Photo: American Chemical Society.\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/24/281978831/sriracha-chemistry-how-hot-sauces-perk-up-your-food-and-your-mood\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/24/2014)\u003c/p>\n\u003cp>Anyone who has ever drizzled, doused or — heck — drenched their food with Sriracha knows the hot sauce can make almost any food taste better.\u003c/p>\n\u003cp>But could these spicy condiments also make us a little happier?\u003c/p>\n\u003cp>The science geeks over at the \u003ca href=\"http://www.acs.org/content/acs/en.html\">American Chemical Society\u003c/a> made a little \u003ca href=\"http://www.youtube.com/watch?v=U2DJN0gnuI8&feature=youtu.be\">video\u003c/a> that breaks down the beloved \"rooster sauce\" into its molecular components. The video also explains why Sriracha and other spicy sauces burn so bad but then feel so good.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=U2DJN0gnuI8]\u003c/p>\n\u003cp>Sriracha has five main ingredients: jalapeno peppers, vinegar, garlic powder, salt and sugar. (There's also a few preservatives thrown in there.) But it's the first ingredient that wields the molecular magic.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jalapenos and other chili peppers are packed with two potent compounds — \u003ca href=\"http://www.rsc.org/Education/EiC/issues/2006May/SpicingupChemistry.asp\">capsaicin\u003c/a> and dihydrocapsaicin. These molecules perform a mind trick on our nervous system: They make us think our tongues have touched something scalding hot, like boiling water.\u003c/p>\n\u003cfigure id=\"attachment_78546\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/molecular_identity_of_cold-sensitive_afferents_based_upon_the_expression_of_trpm8_and_trpa1-1-_enl-9a271060d0523abd3947fd97e5a468dbdf22da88.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/molecular_identity_of_cold-sensitive_afferents_based_upon_the_expression_of_trpm8_and_trpa1-1-_enl-9a271060d0523abd3947fd97e5a468dbdf22da88-1024x802.jpg\" alt=\"Why peppers feel hot and mint feels cool: Our nerves (afferents) have receptors that sense low and high temperatures. The hot detectors, like TRPV1, also sense molecules (natural ligands) in peppers and mustard oil. The cold receptor, TRPM8, detects molecules in mint, such as menthol. Photo: David D. McKerny\" width=\"1024\" height=\"802\" class=\"size-large wp-image-78546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Why peppers feel hot and mint feels cool: Our nerves (afferents) have receptors that sense low and high temperatures. The hot detectors, like TRPV1, also sense molecules (natural ligands) in peppers and mustard oil. The cold receptor, TRPM8, detects molecules in mint, such as menthol. Photo: David D. McKerny\u003c/figcaption>\u003c/figure>\n\u003cp>To keep the tongue from getting burnned, the brain triggers the sensation of pain. Something like, \"Holy cow! Wash this Sriracha out of my mouth immediately!\"\u003c/p>\n\u003cp>But your nervous system isn't going to just let you suffer with your mouth on fire. So it also launches a whole series of actions to help us deal with the pain. It releases endorphins — the morphine-like compounds that give you a natural high. And it makes the nerves on our tongue more tolerant to pain.\u003c/p>\n\u003cp>In other words, spicy peppers may hurt at first, but then they have an analgesic effect.\u003c/p>\n\u003cp>Doctors and scientists have known about this pain-relief power of capsaicin for centuries. And they've been trying, with modest success, to develop analgesic \u003ca href=\"http://www.mayoclinic.org/drugs-supplements/capsaicin-topical-route/description/drg-20062561\">creams and ointments\u003c/a> using these molecules. A few years ago, the Food and Drug Administration even approved a high-concentration \u003ca href=\"http://www.qutenza.com/\">capsaicin patch\u003c/a> for treating neuropathic pain.\u003c/p>\n\u003cp>So how do these spicy molecules work?\u003c/p>\n\u003cp>When you're tongue hits a drop of Sriracha, capsaicin activates sensory neurons in a very specific way. They bind and open up a receptor on the nerve's surface, called \u003ca href=\"http://www.ncbi.nlm.nih.gov/books/NBK5260/\">TRPV1\u003c/a>.\u003c/p>\n\u003cp>This receptor also gets activated by high temperatures — anything above 109 degrees Fahrenheit. So your brain thinks the nerve is touching something hot when the hot sauce hits the receptor.\u003c/p>\n\u003cp>A similar mechanism happens with mints and cough drops that give your tongue a cooling, icy sensation. Cold temperatures are sensed by a receptor closely related to TRPV1 (called TRPM8).\u003c/p>\n\u003cp>And guess what molecule also activates this receptor? The menthol in peppermint and spearmint. So minty gums trick you're mind into thinking you're eating something cold. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Sriracha and other spicy condiments make us feel so good, even when they burn so bad. So what's going on in our tongues? A video breaks down the beloved hot sauce into its molecular components.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78544\" class=\"wp-caption aligncenter\" style=\"max-width: 629px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sriracha3_wide-acaaba2ae976158ad8ca3dfae095f18ddb72c200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sriracha3_wide-acaaba2ae976158ad8ca3dfae095f18ddb72c200.jpg\" alt='Sriracha creates a \"hot\" sensation. Photo: American Chemical Society.' width=\"629\" height=\"353\" class=\"size-full wp-image-78544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sriracha creates a \"hot\" sensation. Photo: American Chemical Society.\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/24/281978831/sriracha-chemistry-how-hot-sauces-perk-up-your-food-and-your-mood\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/24/2014)\u003c/p>\n\u003cp>Anyone who has ever drizzled, doused or — heck — drenched their food with Sriracha knows the hot sauce can make almost any food taste better.\u003c/p>\n\u003cp>But could these spicy condiments also make us a little happier?\u003c/p>\n\u003cp>The science geeks over at the \u003ca href=\"http://www.acs.org/content/acs/en.html\">American Chemical Society\u003c/a> made a little \u003ca href=\"http://www.youtube.com/watch?v=U2DJN0gnuI8&feature=youtu.be\">video\u003c/a> that breaks down the beloved \"rooster sauce\" into its molecular components. The video also explains why Sriracha and other spicy sauces burn so bad but then feel so good.\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/U2DJN0gnuI8'\n title='//www.youtube.com/embed/U2DJN0gnuI8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Sriracha has five main ingredients: jalapeno peppers, vinegar, garlic powder, salt and sugar. (There's also a few preservatives thrown in there.) But it's the first ingredient that wields the molecular magic.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jalapenos and other chili peppers are packed with two potent compounds — \u003ca href=\"http://www.rsc.org/Education/EiC/issues/2006May/SpicingupChemistry.asp\">capsaicin\u003c/a> and dihydrocapsaicin. These molecules perform a mind trick on our nervous system: They make us think our tongues have touched something scalding hot, like boiling water.\u003c/p>\n\u003cfigure id=\"attachment_78546\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/molecular_identity_of_cold-sensitive_afferents_based_upon_the_expression_of_trpm8_and_trpa1-1-_enl-9a271060d0523abd3947fd97e5a468dbdf22da88.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/molecular_identity_of_cold-sensitive_afferents_based_upon_the_expression_of_trpm8_and_trpa1-1-_enl-9a271060d0523abd3947fd97e5a468dbdf22da88-1024x802.jpg\" alt=\"Why peppers feel hot and mint feels cool: Our nerves (afferents) have receptors that sense low and high temperatures. The hot detectors, like TRPV1, also sense molecules (natural ligands) in peppers and mustard oil. The cold receptor, TRPM8, detects molecules in mint, such as menthol. Photo: David D. McKerny\" width=\"1024\" height=\"802\" class=\"size-large wp-image-78546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Why peppers feel hot and mint feels cool: Our nerves (afferents) have receptors that sense low and high temperatures. The hot detectors, like TRPV1, also sense molecules (natural ligands) in peppers and mustard oil. The cold receptor, TRPM8, detects molecules in mint, such as menthol. Photo: David D. McKerny\u003c/figcaption>\u003c/figure>\n\u003cp>To keep the tongue from getting burnned, the brain triggers the sensation of pain. Something like, \"Holy cow! Wash this Sriracha out of my mouth immediately!\"\u003c/p>\n\u003cp>But your nervous system isn't going to just let you suffer with your mouth on fire. So it also launches a whole series of actions to help us deal with the pain. It releases endorphins — the morphine-like compounds that give you a natural high. And it makes the nerves on our tongue more tolerant to pain.\u003c/p>\n\u003cp>In other words, spicy peppers may hurt at first, but then they have an analgesic effect.\u003c/p>\n\u003cp>Doctors and scientists have known about this pain-relief power of capsaicin for centuries. And they've been trying, with modest success, to develop analgesic \u003ca href=\"http://www.mayoclinic.org/drugs-supplements/capsaicin-topical-route/description/drg-20062561\">creams and ointments\u003c/a> using these molecules. A few years ago, the Food and Drug Administration even approved a high-concentration \u003ca href=\"http://www.qutenza.com/\">capsaicin patch\u003c/a> for treating neuropathic pain.\u003c/p>\n\u003cp>So how do these spicy molecules work?\u003c/p>\n\u003cp>When you're tongue hits a drop of Sriracha, capsaicin activates sensory neurons in a very specific way. They bind and open up a receptor on the nerve's surface, called \u003ca href=\"http://www.ncbi.nlm.nih.gov/books/NBK5260/\">TRPV1\u003c/a>.\u003c/p>\n\u003cp>This receptor also gets activated by high temperatures — anything above 109 degrees Fahrenheit. So your brain thinks the nerve is touching something hot when the hot sauce hits the receptor.\u003c/p>\n\u003cp>A similar mechanism happens with mints and cough drops that give your tongue a cooling, icy sensation. Cold temperatures are sensed by a receptor closely related to TRPV1 (called TRPM8).\u003c/p>\n\u003cp>And guess what molecule also activates this receptor? The menthol in peppermint and spearmint. So minty gums trick you're mind into thinking you're eating something cold. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "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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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"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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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"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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