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"content": "\u003cfigure id=\"attachment_71101\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\" alt=\"About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\" width=\"1120\" height=\"838\" class=\"size-full wp-image-71101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/09/20130926_atc_16.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">The Salt at NPR Food\u003c/a> (9/26/13)\u003c/p>\n\u003cp>Wheat has been getting a bad rap lately.\u003c/p>\n\u003cp>Many folks are experimenting with the gluten-free diet, and a best-selling book called \u003ca href=\"http://www.wheatbellyblog.com/\">Wheat Belly\u003c/a> has helped drive a lot of the interest.\u003c/p>\n\u003cp>\"Wheat is the most destructive thing you could put on your plate, no question,\" says \u003ca href=\"http://www.wheatbellyblog.com/about-the-author/\">William Davis\u003c/a>, a cardiologist in Milwaukee, Wis., who authored the book.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Davis' drastic views on the ills of wheat were shaped by his own personal experience. Twenty-five years ago, he had Type 2 diabetes, as well as a host of other common ailments including \"mind fog, mood swings, joint pains and acid reflux,\" he says.\u003c/p>\n\u003cp>But after he stopped eating wheat, he says, his health improved. And he's seen the same kinds of results when his patients go on wheat-free diets.\u003c/p>\n\u003cp>\"You take wheat out of the diet and you literally see lives transformed,\" Davis says.\u003c/p>\n\u003cp>Davis' beliefs are way outside the mainstream. Most doctors don't think wheat causes problems for most people. Nonetheless, with a growing number of people claiming they feel better without wheat, Davis says there's something going on here.\u003c/p>\n\u003cp>His theory is that modern varieties of wheat are to blame. He says the wheat of yesteryear didn't make people sick.\u003c/p>\n\u003cp>\"We know that celiac disease has doubled in the last 20 years,\" Davis says. And he says we known that humans have probably not changed, \"so the more likely culprit is the wheat itself.\"\u003c/p>\n\u003cp>It's true that about 40 years ago, breeders introduced new varieties of wheat that helped farmers increase their grain yields. Those varieties, which came out of the Green Revolution, now make up 90 percent of all the wheat that farmers grow around the world.\u003c/p>\n\u003cp>But the claim that the more productive wheat is somehow making people sick didn't sound right to scientists who work with the crop.\u003c/p>\n\u003cp>\"I never thought that wheat was toxic,\" says \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130734134\">Donald Kasarda\u003c/a>, who has studied gluten proteins for more than 40 years as a research chemist for the U.S. Department of Agriculture.\u003c/p>\n\u003cp>Kasarda says when he saw there was speculation that the rise in celiac disease and gluten sensitivities was linked to breeders increasing the amount of gluten in wheat, he was very skeptical.\u003c/p>\n\u003cp>\"It seemed strange to me,\" says Kasarda. As far as he knew, gluten levels had remained about the same. And when he dug deeper, combing through the scientific literature, he found no significant differences in gluten levels in wheat from the early part of the 20th century, compared with gluten levels from the latter half of the century.\u003c/p>\n\u003cp>So, when it comes to an increase of gluten in modern wheat? \"As I suspected, I didn't find any evidence that this is true,\" says Kasarda.\u003c/p>\n\u003cp>Kasarda presented his research at the \u003ca href=\"http://www.icds2013.org/\">International Celiac Disease Symposium\u003c/a> this week. And he published \u003ca href=\"http://pubs.acs.org/doi/full/10.1021/jf305122s\">his findings\u003c/a> in the peer-reviewed \u003cem>Journal of Agricultural and Food Chemistry\u003c/em>.\u003c/p>\n\u003cp>Now, \u003cem>Wheat Belly\u003c/em> author Davis believes there are more subtle changes in the wheat plant that are leading to the problems. But there's no scientific agreement on this. And in the medical world, there's a lot of pushback against the idea that modern wheat is toxic to all of us.\u003c/p>\n\u003cp>\"I certainly think that's an overstatement,\" celiac expert \u003ca href=\"http://www.bidmc.org/Profiles/Daniel-A-Leffler-MD-MS.aspx\">Daniel Leffler\u003c/a> told us. Leffler directs research at Beth Israel Deaconess Medical Center and is on the faculty at Harvard Medical School.\u003c/p>\n\u003cp>\"I don't think there's one evil food causing the problem in our society,\" Leffler says. In fact, he says most people eat wheat with no problem. \"There's good evidence that the vast majority of people actually do just fine with wheat.\" \u003c/p>\n\u003cp> Leffler says it's true that the prevalence of celiac disease is up. Most experts agree that about 1 percent of the population has this condition, which makes it very vulnerable to even small amounts of gluten, and they say it isn't just due to better diagnosis and awareness.\u003c/p>\n\u003cp>There's also a growing consensus that another portion of the population does have a \u003ca href=\"http://www.celiaccentral.org/non-celiac-gluten-sensitivity/%E2%80%8E\">nonceliac gluten sensitivity\u003c/a>. That means they test negative for celiac disease but have some similar symptoms — like diarrhea, abdominal pain and headaches — after eating foods with gluten.\u003c/p>\n\u003cp>Leffler says there's likely no single cause leading to the increased prevalence of celiac. And he doesn't agree with the notion that changes to modern wheat could explain what's happening.\u003c/p>\n\u003cp>\"We sort of chafe at these oversimplistic theories that purport to explain an entire rise in a disease,\" he says.\u003c/p>\n\u003cp>Leffler says the increase in celiac disease comes at a time when lots of other autoimmune diseases and allergies are on the rise, too. And one theory that might help explain this phenomenon is the so-called \u003ca href=\"http://www.npr.org/blogs/health/2012/03/23/149232765/why-getting-grimy-as-a-child-can-make-for-a-healthier-life\">hygiene hypothesis\u003c/a>.\u003c/p>\n\u003cp>This is the idea that our environment has become so clean and sterile that our immune systems no longer have to fend off so many bugs and infections, especially when we're young. As a result, our immune systems start to overreact to things that should be harmless, such as wheat or peanuts.\u003c/p>\n\u003cp>\"You can see very quickly how this gets really complicated,\" Leffler says.\u003c/p>\n\u003cp>There are many other theories that could help explain gluten intolerances. Some scientists are looking at the changes in gut bacteria. There's also growing evidence that antibiotic use early in life and the timing of introducing babies to wheat and other grains could favor the onset of celiac disease \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130160161/adults-can-develop-celiac-disease-later-in-life-study-finds\">later in life\u003c/a>, says \u003ca href=\"http://www.cureceliacdisease.org/who-we-are/staff-bios#guandalini\">Stefano Guandalini\u003c/a>, a professor of pediatrics at the University of Chicago and medical director of the university's Celiac Disease Center.\u003c/p>\n\u003cp>As for why so many people say they feel better on a gluten-free diet, Guandalini says that might have nothing to do with the gluten.\u003c/p>\n\u003cp>\"It could be another protein in wheat,\" he says. \"It could also be that once you remove gluten, you're also removing a number of other carbohydrates that are hard to digest. So you eliminate them and that makes you feel better.\"\u003c/p>\n\u003cp>But, he admits, doctors are really just beginning to understand what gluten sensitivity truly is. \"It's a moving target,\" Guandalini says. \"The more we learn the less we really know.\"\u003c/p>\n\u003cp>Leffler of Beth Israel Deaconess Medical Center agrees that we should stay tuned on this one. But in the meantime, don't think you have to avoid wheat if you enjoy bread and pasta and tolerate them well.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A doctor who authored the book \u003cem>Wheat Belly\u003c/em> claims that changes to modern varieties of wheat have have caused the rise in celiac disease and gluten sensitivity. But other doctors have other theories to explain why wheat makes some people sick.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71101\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\" alt=\"About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\" width=\"1120\" height=\"838\" class=\"size-full wp-image-71101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">The Salt at NPR Food\u003c/a> (9/26/13)\u003c/p>\n\u003cp>Wheat has been getting a bad rap lately.\u003c/p>\n\u003cp>Many folks are experimenting with the gluten-free diet, and a best-selling book called \u003ca href=\"http://www.wheatbellyblog.com/\">Wheat Belly\u003c/a> has helped drive a lot of the interest.\u003c/p>\n\u003cp>\"Wheat is the most destructive thing you could put on your plate, no question,\" says \u003ca href=\"http://www.wheatbellyblog.com/about-the-author/\">William Davis\u003c/a>, a cardiologist in Milwaukee, Wis., who authored the book.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Davis' drastic views on the ills of wheat were shaped by his own personal experience. Twenty-five years ago, he had Type 2 diabetes, as well as a host of other common ailments including \"mind fog, mood swings, joint pains and acid reflux,\" he says.\u003c/p>\n\u003cp>But after he stopped eating wheat, he says, his health improved. And he's seen the same kinds of results when his patients go on wheat-free diets.\u003c/p>\n\u003cp>\"You take wheat out of the diet and you literally see lives transformed,\" Davis says.\u003c/p>\n\u003cp>Davis' beliefs are way outside the mainstream. Most doctors don't think wheat causes problems for most people. Nonetheless, with a growing number of people claiming they feel better without wheat, Davis says there's something going on here.\u003c/p>\n\u003cp>His theory is that modern varieties of wheat are to blame. He says the wheat of yesteryear didn't make people sick.\u003c/p>\n\u003cp>\"We know that celiac disease has doubled in the last 20 years,\" Davis says. And he says we known that humans have probably not changed, \"so the more likely culprit is the wheat itself.\"\u003c/p>\n\u003cp>It's true that about 40 years ago, breeders introduced new varieties of wheat that helped farmers increase their grain yields. Those varieties, which came out of the Green Revolution, now make up 90 percent of all the wheat that farmers grow around the world.\u003c/p>\n\u003cp>But the claim that the more productive wheat is somehow making people sick didn't sound right to scientists who work with the crop.\u003c/p>\n\u003cp>\"I never thought that wheat was toxic,\" says \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130734134\">Donald Kasarda\u003c/a>, who has studied gluten proteins for more than 40 years as a research chemist for the U.S. Department of Agriculture.\u003c/p>\n\u003cp>Kasarda says when he saw there was speculation that the rise in celiac disease and gluten sensitivities was linked to breeders increasing the amount of gluten in wheat, he was very skeptical.\u003c/p>\n\u003cp>\"It seemed strange to me,\" says Kasarda. As far as he knew, gluten levels had remained about the same. And when he dug deeper, combing through the scientific literature, he found no significant differences in gluten levels in wheat from the early part of the 20th century, compared with gluten levels from the latter half of the century.\u003c/p>\n\u003cp>So, when it comes to an increase of gluten in modern wheat? \"As I suspected, I didn't find any evidence that this is true,\" says Kasarda.\u003c/p>\n\u003cp>Kasarda presented his research at the \u003ca href=\"http://www.icds2013.org/\">International Celiac Disease Symposium\u003c/a> this week. And he published \u003ca href=\"http://pubs.acs.org/doi/full/10.1021/jf305122s\">his findings\u003c/a> in the peer-reviewed \u003cem>Journal of Agricultural and Food Chemistry\u003c/em>.\u003c/p>\n\u003cp>Now, \u003cem>Wheat Belly\u003c/em> author Davis believes there are more subtle changes in the wheat plant that are leading to the problems. But there's no scientific agreement on this. And in the medical world, there's a lot of pushback against the idea that modern wheat is toxic to all of us.\u003c/p>\n\u003cp>\"I certainly think that's an overstatement,\" celiac expert \u003ca href=\"http://www.bidmc.org/Profiles/Daniel-A-Leffler-MD-MS.aspx\">Daniel Leffler\u003c/a> told us. Leffler directs research at Beth Israel Deaconess Medical Center and is on the faculty at Harvard Medical School.\u003c/p>\n\u003cp>\"I don't think there's one evil food causing the problem in our society,\" Leffler says. In fact, he says most people eat wheat with no problem. \"There's good evidence that the vast majority of people actually do just fine with wheat.\" \u003c/p>\n\u003cp> Leffler says it's true that the prevalence of celiac disease is up. Most experts agree that about 1 percent of the population has this condition, which makes it very vulnerable to even small amounts of gluten, and they say it isn't just due to better diagnosis and awareness.\u003c/p>\n\u003cp>There's also a growing consensus that another portion of the population does have a \u003ca href=\"http://www.celiaccentral.org/non-celiac-gluten-sensitivity/%E2%80%8E\">nonceliac gluten sensitivity\u003c/a>. That means they test negative for celiac disease but have some similar symptoms — like diarrhea, abdominal pain and headaches — after eating foods with gluten.\u003c/p>\n\u003cp>Leffler says there's likely no single cause leading to the increased prevalence of celiac. And he doesn't agree with the notion that changes to modern wheat could explain what's happening.\u003c/p>\n\u003cp>\"We sort of chafe at these oversimplistic theories that purport to explain an entire rise in a disease,\" he says.\u003c/p>\n\u003cp>Leffler says the increase in celiac disease comes at a time when lots of other autoimmune diseases and allergies are on the rise, too. And one theory that might help explain this phenomenon is the so-called \u003ca href=\"http://www.npr.org/blogs/health/2012/03/23/149232765/why-getting-grimy-as-a-child-can-make-for-a-healthier-life\">hygiene hypothesis\u003c/a>.\u003c/p>\n\u003cp>This is the idea that our environment has become so clean and sterile that our immune systems no longer have to fend off so many bugs and infections, especially when we're young. As a result, our immune systems start to overreact to things that should be harmless, such as wheat or peanuts.\u003c/p>\n\u003cp>\"You can see very quickly how this gets really complicated,\" Leffler says.\u003c/p>\n\u003cp>There are many other theories that could help explain gluten intolerances. Some scientists are looking at the changes in gut bacteria. There's also growing evidence that antibiotic use early in life and the timing of introducing babies to wheat and other grains could favor the onset of celiac disease \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130160161/adults-can-develop-celiac-disease-later-in-life-study-finds\">later in life\u003c/a>, says \u003ca href=\"http://www.cureceliacdisease.org/who-we-are/staff-bios#guandalini\">Stefano Guandalini\u003c/a>, a professor of pediatrics at the University of Chicago and medical director of the university's Celiac Disease Center.\u003c/p>\n\u003cp>As for why so many people say they feel better on a gluten-free diet, Guandalini says that might have nothing to do with the gluten.\u003c/p>\n\u003cp>\"It could be another protein in wheat,\" he says. \"It could also be that once you remove gluten, you're also removing a number of other carbohydrates that are hard to digest. So you eliminate them and that makes you feel better.\"\u003c/p>\n\u003cp>But, he admits, doctors are really just beginning to understand what gluten sensitivity truly is. \"It's a moving target,\" Guandalini says. \"The more we learn the less we really know.\"\u003c/p>\n\u003cp>Leffler of Beth Israel Deaconess Medical Center agrees that we should stay tuned on this one. But in the meantime, don't think you have to avoid wheat if you enjoy bread and pasta and tolerate them well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Rooftop Farming Is Getting Off The Ground ",
"title": "Rooftop Farming Is Getting Off The Ground ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71032\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden.jpg\" alt=\"Stacey Kimmons and Audra Lewicki harvest lettuce at the Chicago Botanic Garden's 20,000-square-foot vegetable garden atop McCormick Place West in Chicago. Photo: Courtesy of the Chicago Botanic Garden\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71032\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stacey Kimmons and Audra Lewicki harvest lettuce at the Chicago Botanic Garden's 20,000-square-foot vegetable garden atop McCormick Place West in Chicago. Photo: Courtesy of the Chicago Botanic Garden\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/225745012/why-aren-t-there-more-rooftop-farms\">The Salt at NPR Food\u003c/a> (9/25/13)\u003c/p>\n\u003cp>From vacant lots to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/vertical-pinkhouses-the-future-of-urban-farming/\">vertical \"pinkhouses\u003c/a>,\" urban farmers are scouring cities for spaces to grow food. But their options vary widely from place to place.\u003c/p>\n\u003cp>While farmers in post-industrial cities like Detroit and Cleveland are claiming unused land for cultivation, in New York and Chicago, land comes at a high premium. That's why farmers there are increasingly eyeing spaces that they might not have to wrestle from developers: rooftops that are already green.\u003c/p>\n\u003cp>The green-roof movement has slowly been gaining momentum in recent years, and some cities have made them central to their sustainability plans. The city of Chicago, for instance, \u003ca href=\"http://www.cityofchicago.org/city/en/depts/dcd/supp_info/chicago_green_roofs.html\">boasts\u003c/a> that 359 roofs are now partially or fully covered with vegetation, which provides all kinds of environmental benefits — from reducing the buildings' energy costs to cleaning the air to mitigating the \u003ca href=\"http://www.npr.org/2012/09/04/160393303/as-temps-rise-cities-combat-heat-island-effect\">urban heat island effect.\u003c/a>\u003c/p>\n\u003cp>Late this summer, Chicago turned a green roof into its first major rooftop farm. At 20,000 square feet, it's the largest soil-based rooftop farm in the Midwest, according to the Chicago Botanic Garden, which maintains the farm through its \u003ca href=\"http://www.chicagobotanic.org/windycityharvest/\">Windy City Harvest\u003c/a> program.\u003c/p>\n\u003cfigure id=\"attachment_71031\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden-1-290x216.jpg\" alt=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Photo: Zoran Orlic of Zero Studio Photography/Uncommon Ground\" width=\"290\" height=\"216\" class=\"size-medium wp-image-71031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Uncommon Ground, a \u003ca href=\"http://www.uncommonground.com/pages/organic_roof_top_farm_home/200.php\">certified green\u003c/a> restaurant in Chicago, hosts an organic farm on its rooftop. Photo: Zoran Orlic of Zero Studio Photography/Uncommon Ground\u003c/figcaption>\u003c/figure>\n\u003cp>\"We took a space that was already a productive green roof, and we said, 'Why not take that one step further and grow vegetables on it?'\" says Angie Mason, director of the Chicago Botanic Garden's urban agriculture programs. That required adding lots of soil amendment, or nutrients, to the rocky medium already up there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The farm sits atop \u003ca href=\"http://www.mccormickplace.com/\">McCormick Place\u003c/a>, the largest convention center in North America, and the goal is for it to supply the center's food service company, \u003ca href=\"http://www.savorchicagomcpl.com/\">SAVOR... Chicago\u003c/a>, with\u003cstrong> \u003c/strong>between 8,000 to 12,000 pounds of food a year — more than 10,000 servings. It sounds like a lot, but SAVOR serves about 3 million people a year at McCormick Place.\u003c/p>\n\u003cp>In the first season, Mason says the Windy City Harvest farmers, which include underemployed ex-offenders, will be growing kale, collards, carrots, radishes, peppers, beans, beets, cherry tomatoes and various herbs at the McCormick Place farm. The project's coordinators chose these crops because they're well-suited to a rooftop setting and they're fast-growing.\u003c/p>\n\u003cp>Over the next few years, Mason says, the plan is to expand the farm to other sections of the McCormick Center roof for a total of 3 acres of cultivation. That would make it the biggest rooftop farm in the U.S., bigger than \u003ca href=\"http://www.brooklyngrangefarm.com/aboutthegrange/\">Brooklyn Grange\u003c/a>, which operates a farm of 2.5 acres, or 108,000 square feet, on two roofs in New York City.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ryerson.ca/foodsecurity/who/people/nasr/\">Joe Nasr\u003c/a>, with the \u003ca href=\"http://www.ryerson.ca/content/ryerson/foodsecurity/index.html\">Centre for Studies in Food Security\u003c/a> at Ryerson University in Toronto, says projects like these are part of a larger trend toward expanding food production in cities.\u003c/p>\n\u003cp>\"Rooftops will be part of the mix of urban spaces that will be increasingly used to 'scale up' urban agriculture,\" Nasr told The Salt in an email.\u003c/p>\n\u003cp>And roof farms in particular can offer a wide array of perks to the building owners.\u003c/p>\n\u003cp>\"When it is feasible to do so, you would be adding benefits to whatever the green roof [already] provides: food, space for community gathering and teaching in many cases, increased biodiversity (depending on the roof) and care for the roof — many green roofs fail because they are out of sight, out of mind, thus neglected,\" Nasr says.\u003c/p>\n\u003cp>So why don't we see more of these rooftop urban farms?\u003c/p>\n\u003cp>According to Mason, urban farmers are just beginning to figure out how to make them work. And they're learning that not every green roof is well-suited for farming.\u003c/p>\n\u003cp>\"You're looking at liability and insurance risk of having people on a rooftop, and then you've got to make sure it's structurally sound enough to withstand the extra soil weight for production,\" says Mason. \"And you've got to make sure that you're training people so that they aren't compromising the rooftop membrane\" and damaging it.\u003c/p>\n\u003cp>Nasr agrees that there are many obstacles to transforming more green roofs into farms: from permitting, to delivering soil and water to the roof, to dealing with growing conditions that are typical of roofs (sun, wind, snow).\u003c/p>\n\u003cp>But for urban farmers who can find a roof and building owners who will get on board, the potential benefits are worth pursuing, he says. And Mason says she sees plenty of opportunity in Chicago to convert more green roofs into farms — and plenty of building owners interested in burnishing their green credentials.\u003c/p>\n\u003cp>Of course, you don't have to go as big as a farm to take advantage of the space and sunlight on a roof to grow food. People have been container-gardening on roofs for a long time, and as we reported, this form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/09/why-micro-gardening-could-go-big/\">micro-gardening is taking off.\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Urban farmers are eyeing rooftops that are already green as potential sites to grow food. But there are big obstacles to rooftop farming — from permitting to transporting water and soil to the top of a building.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71032\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden.jpg\" alt=\"Stacey Kimmons and Audra Lewicki harvest lettuce at the Chicago Botanic Garden's 20,000-square-foot vegetable garden atop McCormick Place West in Chicago. Photo: Courtesy of the Chicago Botanic Garden\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71032\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stacey Kimmons and Audra Lewicki harvest lettuce at the Chicago Botanic Garden's 20,000-square-foot vegetable garden atop McCormick Place West in Chicago. Photo: Courtesy of the Chicago Botanic Garden\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/225745012/why-aren-t-there-more-rooftop-farms\">The Salt at NPR Food\u003c/a> (9/25/13)\u003c/p>\n\u003cp>From vacant lots to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/vertical-pinkhouses-the-future-of-urban-farming/\">vertical \"pinkhouses\u003c/a>,\" urban farmers are scouring cities for spaces to grow food. But their options vary widely from place to place.\u003c/p>\n\u003cp>While farmers in post-industrial cities like Detroit and Cleveland are claiming unused land for cultivation, in New York and Chicago, land comes at a high premium. That's why farmers there are increasingly eyeing spaces that they might not have to wrestle from developers: rooftops that are already green.\u003c/p>\n\u003cp>The green-roof movement has slowly been gaining momentum in recent years, and some cities have made them central to their sustainability plans. The city of Chicago, for instance, \u003ca href=\"http://www.cityofchicago.org/city/en/depts/dcd/supp_info/chicago_green_roofs.html\">boasts\u003c/a> that 359 roofs are now partially or fully covered with vegetation, which provides all kinds of environmental benefits — from reducing the buildings' energy costs to cleaning the air to mitigating the \u003ca href=\"http://www.npr.org/2012/09/04/160393303/as-temps-rise-cities-combat-heat-island-effect\">urban heat island effect.\u003c/a>\u003c/p>\n\u003cp>Late this summer, Chicago turned a green roof into its first major rooftop farm. At 20,000 square feet, it's the largest soil-based rooftop farm in the Midwest, according to the Chicago Botanic Garden, which maintains the farm through its \u003ca href=\"http://www.chicagobotanic.org/windycityharvest/\">Windy City Harvest\u003c/a> program.\u003c/p>\n\u003cfigure id=\"attachment_71031\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden-1-290x216.jpg\" alt=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Photo: Zoran Orlic of Zero Studio Photography/Uncommon Ground\" width=\"290\" height=\"216\" class=\"size-medium wp-image-71031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Uncommon Ground, a \u003ca href=\"http://www.uncommonground.com/pages/organic_roof_top_farm_home/200.php\">certified green\u003c/a> restaurant in Chicago, hosts an organic farm on its rooftop. Photo: Zoran Orlic of Zero Studio Photography/Uncommon Ground\u003c/figcaption>\u003c/figure>\n\u003cp>\"We took a space that was already a productive green roof, and we said, 'Why not take that one step further and grow vegetables on it?'\" says Angie Mason, director of the Chicago Botanic Garden's urban agriculture programs. That required adding lots of soil amendment, or nutrients, to the rocky medium already up there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The farm sits atop \u003ca href=\"http://www.mccormickplace.com/\">McCormick Place\u003c/a>, the largest convention center in North America, and the goal is for it to supply the center's food service company, \u003ca href=\"http://www.savorchicagomcpl.com/\">SAVOR... Chicago\u003c/a>, with\u003cstrong> \u003c/strong>between 8,000 to 12,000 pounds of food a year — more than 10,000 servings. It sounds like a lot, but SAVOR serves about 3 million people a year at McCormick Place.\u003c/p>\n\u003cp>In the first season, Mason says the Windy City Harvest farmers, which include underemployed ex-offenders, will be growing kale, collards, carrots, radishes, peppers, beans, beets, cherry tomatoes and various herbs at the McCormick Place farm. The project's coordinators chose these crops because they're well-suited to a rooftop setting and they're fast-growing.\u003c/p>\n\u003cp>Over the next few years, Mason says, the plan is to expand the farm to other sections of the McCormick Center roof for a total of 3 acres of cultivation. That would make it the biggest rooftop farm in the U.S., bigger than \u003ca href=\"http://www.brooklyngrangefarm.com/aboutthegrange/\">Brooklyn Grange\u003c/a>, which operates a farm of 2.5 acres, or 108,000 square feet, on two roofs in New York City.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ryerson.ca/foodsecurity/who/people/nasr/\">Joe Nasr\u003c/a>, with the \u003ca href=\"http://www.ryerson.ca/content/ryerson/foodsecurity/index.html\">Centre for Studies in Food Security\u003c/a> at Ryerson University in Toronto, says projects like these are part of a larger trend toward expanding food production in cities.\u003c/p>\n\u003cp>\"Rooftops will be part of the mix of urban spaces that will be increasingly used to 'scale up' urban agriculture,\" Nasr told The Salt in an email.\u003c/p>\n\u003cp>And roof farms in particular can offer a wide array of perks to the building owners.\u003c/p>\n\u003cp>\"When it is feasible to do so, you would be adding benefits to whatever the green roof [already] provides: food, space for community gathering and teaching in many cases, increased biodiversity (depending on the roof) and care for the roof — many green roofs fail because they are out of sight, out of mind, thus neglected,\" Nasr says.\u003c/p>\n\u003cp>So why don't we see more of these rooftop urban farms?\u003c/p>\n\u003cp>According to Mason, urban farmers are just beginning to figure out how to make them work. And they're learning that not every green roof is well-suited for farming.\u003c/p>\n\u003cp>\"You're looking at liability and insurance risk of having people on a rooftop, and then you've got to make sure it's structurally sound enough to withstand the extra soil weight for production,\" says Mason. \"And you've got to make sure that you're training people so that they aren't compromising the rooftop membrane\" and damaging it.\u003c/p>\n\u003cp>Nasr agrees that there are many obstacles to transforming more green roofs into farms: from permitting, to delivering soil and water to the roof, to dealing with growing conditions that are typical of roofs (sun, wind, snow).\u003c/p>\n\u003cp>But for urban farmers who can find a roof and building owners who will get on board, the potential benefits are worth pursuing, he says. And Mason says she sees plenty of opportunity in Chicago to convert more green roofs into farms — and plenty of building owners interested in burnishing their green credentials.\u003c/p>\n\u003cp>Of course, you don't have to go as big as a farm to take advantage of the space and sunlight on a roof to grow food. People have been container-gardening on roofs for a long time, and as we reported, this form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/09/why-micro-gardening-could-go-big/\">micro-gardening is taking off.\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "This Elegant, Whimsical Pop-Up Dinner Party Had 4,000 Guests",
"title": "This Elegant, Whimsical Pop-Up Dinner Party Had 4,000 Guests",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70966\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner1.jpg\" alt='At Diner en Blanc (\"Dinner in White\"), people arrive dressed all in white. They bring their own food and, fittingly,” white wine. Photo: John Moore/Getty Images' width=\"1120\" height=\"630\" class=\"size-full wp-image-70966\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Diner en Blanc (\"Dinner in White\"), people arrive dressed all in white. They bring their own food and, fittingly,” white wine. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/224410455/this-elegant-whimsical-pop-up-dinner-party-had-4-000-guests\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130924_me_14.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100166/margot-adler\">Margot Adler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/224410455/this-elegant-whimsical-pop-up-dinner-party-had-4-000-guests\">The Salt at NPR Food\u003c/a> (9/24/13)\u003c/p>\n\u003cp>On a gorgeous night, some 4,000 people, dressed all in white, have come to dine in a public, yet secret place in New York's Bryant Park.\u003c/p>\n\u003cp>They have come for \u003ca href=\"http://dinerenblanc.info/\">Diner en Blanc\u003c/a>, an unusual pop-up event that takes place in 20 countries. The guests eat in splendor at a location they only learn about minutes before they arrive. The thousands wave white napkins to signal the beginning of the event.\u003c/p>\n\u003cfigure id=\"attachment_70960\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner2.jpg\" alt=\"Some 4,000 guests, all dressed in white, showed up for the secret dinner party in New York City's Bryant Park. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some 4,000 guests, all dressed in white, showed up for the secret dinner party in New York City's Bryant Park. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>They arrived at 6:30 in the evening last Wednesday, carting white tables and chairs, china, food, wine glasses and cutlery. This is the third year that Diner En Blanc has come to New York.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Laura Tyring, who has traveled down from White Plains, stands in a line with her friend, Monica Condor, rolling her cart as the queue moves slowly, carrying a big straw basket filled with supplies. She wears a white shirt, white pants and and a big, white, lacy, floppy hat. How long ago did she learn the secret location of this event?\u003c/p>\n\u003cp>\"A minute,\" she says. \"They gave us several locations where to meet.\"\u003c/p>\n\u003cp>Attendees are told to wear comfortable shoes and have a subway card. They meet a team leader who says,\"follow me,\" and they don't learn the location until they are almost there.\u003c/p>\n\u003cfigure id=\"attachment_70961\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner3.jpg\" alt=\"Guests arrive at Bryant Park last Wednesday, toting their dinner and dinnerware with them to the secret pop-up picnic. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"630\" class=\"size-full wp-image-70961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests arrive at Bryant Park last Wednesday, toting their dinner and dinnerware with them to the secret pop-up picnic. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Fitting more than 1,800 tables into Bryant Park means pushing every table very close together. The chaos of setting up flows into organization and beauty: fine white china; white napkins, sometimes folded into intricate designs, flowers — white lilies and roses; little electric candles that would not blow out in a wind.\u003c/p>\n\u003cp>And, of course, the clothes: wedding dresses, styles from the '20s, people wearing white angel wings. Sandy Jarrett came here with her daughter, Michele.\u003c/p>\n\u003cp>\"It's all about the adventure,\" she says. \"It's about lugging all the accoutrements to some unknown destination, and then getting there and seeing all these adventurers in white. It's magical.\"\u003c/p>\n\u003cfigure id=\"attachment_70962\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner4.jpg\" alt=\"Many guests see Diner en Blanc as an occasion to unleash their fashion whimsy. The event is always held outdoors, always at a landmark location revealed at the last-minute. Here, a guest at the Bryant Park event last week. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"798\" class=\"size-full wp-image-70962\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many guests see Diner en Blanc as an occasion to unleash their fashion whimsy. The event is always held outdoors, always at a landmark location revealed at the last-minute. Here, a guest at the Bryant Park event last week. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The co-hosts of this New York event are \u003ca href=\"https://twitter.com/SandySafi\">Sandy Safi\u003c/a> and Aymeric Pasquier, who also run the international organization. \"It baffles me every time to see how much people invest into this,\" Safi says.\u003c/p>\n\u003cp>But she says it works because it's spontaneous and different, and it gets back to basic values we forget in the bustle of city life, \"sharing a meal with friends, getting dressed up.\"\u003c/p>\n\u003cp>Diner en Blanc started 25 years ago, when Francois Pasquier, Aymeric's father, decided to hold a dinner party in the Bois de Bologne, a large public square in Paris. Since some guests were bringing along friends, he asked everyone to wear white so they would be able to spot each other easily.\u003c/p>\n\u003cp>These days, Safi says, Diner en Blanc takes place in 40 cities around the world. But interest exploded after New York hosted its first event three years ago, Safi says: Since then, some 400 cities that have requested Diner en Blanc to come to them.\u003c/p>\n\u003cfigure id=\"attachment_70963\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner5.jpg\" alt=\"Diner en Blanc began in Paris 25 years ago. This year, Paris hosted the event in the Trocadero gardens, in front of the Eiffel Tower. Photo: Thibault Camus/AP\" width=\"1120\" height=\"745\" class=\"size-full wp-image-70963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Diner en Blanc began in Paris 25 years ago. This year, Paris hosted the event in the Trocadero gardens, in front of the Eiffel Tower. Photo: Thibault Camus/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Pasquier says part of the appeal is the effort that's required to participate.\u003c/p>\n\u003cp>\"Most of the events now, you just pay a price and you're passive,\" he says. \"In Diner en Blanc, it's [just] the opposite. You work a lot, you have to bring your own table, you have to bring your own chairs, so you commit, and you have to bring back your garbage. All this work is like an achievement, and you will see the joy of people tonight.\"\u003c/p>\n\u003cp>A few minutes later, I'm walking through the lines of white tables when an acquaintance, Leslie Brown, calls out to me. She is at a table for six, filled with glorious-looking food and several bottles of wine.\u003c/p>\n\u003cfigure id=\"attachment_70964\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner6.jpg\" alt=\"Even four-legged guests observed the chic, strictly white dress code at Wednesday's event. Photo: John Moore/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-70964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even four-legged guests observed the chic, strictly white dress code at Wednesday's event. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\"What's on the menu,\" I ask? She tells me: salmon, an assortment of cheeses, roasted cauliflower and peas, a rice salad with portobello mushrooms, skewers of shrimp and, of course, lots of wine and desserts.\u003c/p>\n\u003cp>Then, just as I am about to leave, Brown says, \"Are you going to sit down and eat with us? We have an extra plate. We have enough, and I have an extra knife and fork.\"\u003c/p>\n\u003cp>So I sit down on a very low box — there are no extra chairs — and take a skewer of lovely grilled shrimp and some of that portobello salad and a little of that dish of cauliflower and peas. And I join the conversation.\u003c/p>\n\u003cp>Next year, perhaps, I will have to find a really nice white dress. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
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"excerpt": "In a secret location, revealed minutes before the event, thousands came all dressed in white. They brought white tables and chairs, elegant china, wine and food, and they set up in a park in New York City. These elegant pop-up \"white garb\" dinners, called Diner en Blanc, are happening all over the world.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70966\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner1.jpg\" alt='At Diner en Blanc (\"Dinner in White\"), people arrive dressed all in white. They bring their own food and, fittingly,” white wine. Photo: John Moore/Getty Images' width=\"1120\" height=\"630\" class=\"size-full wp-image-70966\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Diner en Blanc (\"Dinner in White\"), people arrive dressed all in white. They bring their own food and, fittingly,” white wine. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/224410455/this-elegant-whimsical-pop-up-dinner-party-had-4-000-guests\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100166/margot-adler\">Margot Adler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/224410455/this-elegant-whimsical-pop-up-dinner-party-had-4-000-guests\">The Salt at NPR Food\u003c/a> (9/24/13)\u003c/p>\n\u003cp>On a gorgeous night, some 4,000 people, dressed all in white, have come to dine in a public, yet secret place in New York's Bryant Park.\u003c/p>\n\u003cp>They have come for \u003ca href=\"http://dinerenblanc.info/\">Diner en Blanc\u003c/a>, an unusual pop-up event that takes place in 20 countries. The guests eat in splendor at a location they only learn about minutes before they arrive. The thousands wave white napkins to signal the beginning of the event.\u003c/p>\n\u003cfigure id=\"attachment_70960\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner2.jpg\" alt=\"Some 4,000 guests, all dressed in white, showed up for the secret dinner party in New York City's Bryant Park. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some 4,000 guests, all dressed in white, showed up for the secret dinner party in New York City's Bryant Park. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>They arrived at 6:30 in the evening last Wednesday, carting white tables and chairs, china, food, wine glasses and cutlery. This is the third year that Diner En Blanc has come to New York.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Laura Tyring, who has traveled down from White Plains, stands in a line with her friend, Monica Condor, rolling her cart as the queue moves slowly, carrying a big straw basket filled with supplies. She wears a white shirt, white pants and and a big, white, lacy, floppy hat. How long ago did she learn the secret location of this event?\u003c/p>\n\u003cp>\"A minute,\" she says. \"They gave us several locations where to meet.\"\u003c/p>\n\u003cp>Attendees are told to wear comfortable shoes and have a subway card. They meet a team leader who says,\"follow me,\" and they don't learn the location until they are almost there.\u003c/p>\n\u003cfigure id=\"attachment_70961\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner3.jpg\" alt=\"Guests arrive at Bryant Park last Wednesday, toting their dinner and dinnerware with them to the secret pop-up picnic. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"630\" class=\"size-full wp-image-70961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests arrive at Bryant Park last Wednesday, toting their dinner and dinnerware with them to the secret pop-up picnic. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Fitting more than 1,800 tables into Bryant Park means pushing every table very close together. The chaos of setting up flows into organization and beauty: fine white china; white napkins, sometimes folded into intricate designs, flowers — white lilies and roses; little electric candles that would not blow out in a wind.\u003c/p>\n\u003cp>And, of course, the clothes: wedding dresses, styles from the '20s, people wearing white angel wings. Sandy Jarrett came here with her daughter, Michele.\u003c/p>\n\u003cp>\"It's all about the adventure,\" she says. \"It's about lugging all the accoutrements to some unknown destination, and then getting there and seeing all these adventurers in white. It's magical.\"\u003c/p>\n\u003cfigure id=\"attachment_70962\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner4.jpg\" alt=\"Many guests see Diner en Blanc as an occasion to unleash their fashion whimsy. The event is always held outdoors, always at a landmark location revealed at the last-minute. Here, a guest at the Bryant Park event last week. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"798\" class=\"size-full wp-image-70962\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many guests see Diner en Blanc as an occasion to unleash their fashion whimsy. The event is always held outdoors, always at a landmark location revealed at the last-minute. Here, a guest at the Bryant Park event last week. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The co-hosts of this New York event are \u003ca href=\"https://twitter.com/SandySafi\">Sandy Safi\u003c/a> and Aymeric Pasquier, who also run the international organization. \"It baffles me every time to see how much people invest into this,\" Safi says.\u003c/p>\n\u003cp>But she says it works because it's spontaneous and different, and it gets back to basic values we forget in the bustle of city life, \"sharing a meal with friends, getting dressed up.\"\u003c/p>\n\u003cp>Diner en Blanc started 25 years ago, when Francois Pasquier, Aymeric's father, decided to hold a dinner party in the Bois de Bologne, a large public square in Paris. Since some guests were bringing along friends, he asked everyone to wear white so they would be able to spot each other easily.\u003c/p>\n\u003cp>These days, Safi says, Diner en Blanc takes place in 40 cities around the world. But interest exploded after New York hosted its first event three years ago, Safi says: Since then, some 400 cities that have requested Diner en Blanc to come to them.\u003c/p>\n\u003cfigure id=\"attachment_70963\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner5.jpg\" alt=\"Diner en Blanc began in Paris 25 years ago. This year, Paris hosted the event in the Trocadero gardens, in front of the Eiffel Tower. Photo: Thibault Camus/AP\" width=\"1120\" height=\"745\" class=\"size-full wp-image-70963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Diner en Blanc began in Paris 25 years ago. This year, Paris hosted the event in the Trocadero gardens, in front of the Eiffel Tower. Photo: Thibault Camus/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Pasquier says part of the appeal is the effort that's required to participate.\u003c/p>\n\u003cp>\"Most of the events now, you just pay a price and you're passive,\" he says. \"In Diner en Blanc, it's [just] the opposite. You work a lot, you have to bring your own table, you have to bring your own chairs, so you commit, and you have to bring back your garbage. All this work is like an achievement, and you will see the joy of people tonight.\"\u003c/p>\n\u003cp>A few minutes later, I'm walking through the lines of white tables when an acquaintance, Leslie Brown, calls out to me. She is at a table for six, filled with glorious-looking food and several bottles of wine.\u003c/p>\n\u003cfigure id=\"attachment_70964\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner6.jpg\" alt=\"Even four-legged guests observed the chic, strictly white dress code at Wednesday's event. Photo: John Moore/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-70964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even four-legged guests observed the chic, strictly white dress code at Wednesday's event. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\"What's on the menu,\" I ask? She tells me: salmon, an assortment of cheeses, roasted cauliflower and peas, a rice salad with portobello mushrooms, skewers of shrimp and, of course, lots of wine and desserts.\u003c/p>\n\u003cp>Then, just as I am about to leave, Brown says, \"Are you going to sit down and eat with us? We have an extra plate. We have enough, and I have an extra knife and fork.\"\u003c/p>\n\u003cp>So I sit down on a very low box — there are no extra chairs — and take a skewer of lovely grilled shrimp and some of that portobello salad and a little of that dish of cauliflower and peas. And I join the conversation.\u003c/p>\n\u003cp>Next year, perhaps, I will have to find a really nice white dress. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Raising Tastier Sea Urchins For Foodies And The Environment",
"title": "Raising Tastier Sea Urchins For Foodies And The Environment",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70874\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/seaurchin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/seaurchin.jpg\" alt=\"Sea urchins are considered a culinary delicacy, but demand can't keep up with supply. Photo: Aizat Faiz/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sea urchins are considered a culinary delicacy, but demand can't keep up with supply. Photo: Aizat Faiz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://apr.org/people/maggie-martin\">Maggie Martin\u003c/a>, \u003ca href=\"http://apr.org/\">Alabama Public Radio\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/23/225456245/raising-tastier-sea-urchins-for-foodies-and-the-environment\">The Salt at NPR Food\u003c/a> (9/23/13)\u003c/p>\n\u003cp>Sea urchins are considered a culinary delicacy in many parts of the world, including Japan and the United States. The market for this \"foie gras of the sea\" is growing rapidly — so fast that supply can't keep up with demand.\u003c/p>\n\u003cp>But a scientist in Birmingham, Ala., says he's found a solution: He's built a sea urchin farm in his lab and has even developed a food for them to make them taste better. Now, he wants to take his tasty urchins out of his farm and into restaurants across the country.\u003c/p>\n\u003cp>Deep in a basement at the \u003ca href=\"http://www.uab.edu/home/\">University of Alabama at Birmingham\u003c/a>, biology professor \u003ca href=\"http://www.uab.edu/cas/biology/watts\">Stephen Watts\u003c/a> opens a door into a large, wet room that smells — well, fishy. Inside, hundreds of spiny sea urchins sit in large blue tanks. Each urchin lives in a small cage that's about 3 inches high with different colored tags attached. The tags detail the different diets that Watts and his team feed these sea creatures. As I look into one of the cages, I see an urchin using its feet, which look like tiny tubes, to eat something that resembles spaghetti.\u003c/p>\n\u003cp>\"They're slow eaters,\" Watts says. \"And they'll start at one end and eat it much like a rabbit might eat a carrot, from one end all the way to the other.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Watts started his sea urchin farm nearly two decades ago as a sustainable solution to a big problem: Sea urchins have been so overharvested that, in some areas, their numbers will never recover. For instance, during the heyday, in the mid-1990s, Maine fishermen harvested about 50 million tons of sea urchins each year. These days, 90 percent of the original urchin population off the coast of Maine has permanently disappeared, Watts says.\u003c/p>\n\u003cfigure id=\"attachment_70876\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/stephen-watts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/stephen-watts-290x217.jpg\" alt=\"Stephen Watts, a biology professor at the University of Alabama at Birmingham, has been growing sea urchins in a lab for nearly two decades as a way to address overharvesting. Photo: Maggie Martin\" width=\"290\" height=\"217\" class=\"size-medium wp-image-70876\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stephen Watts, a biology professor at the University of Alabama at Birmingham, has been growing sea urchins in a lab for nearly two decades as a way to address overharvesting. Photo: Maggie Martin\u003c/figcaption>\u003c/figure>\n\u003cp>A few floors above his sea urchin farm, Watts pulls out metal trays with plastic bags filled with those spaghetti-like strands the urchin was eating earlier.\u003c/p>\n\u003cp>Watts says urchins, like many animals, are what they eat. And that's exactly what he's counting on. He's created a special feed to make his sea urchins taste better. Watt's feed contains essential nutrients that sea urchins would normally get from sea kelp.\u003c/p>\n\u003cp>So why not just feed the urchins kelp? Scientists used to do that, Watts says, but then they realized it could lead to overharvesting of kelp. When Watts started experimenting with feed a few years ago, he noticed that it seemed to change the taste of the urchins. So he decided to bring in someone with a more refined palate to confirm whether he was really onto something.\u003c/p>\n\u003cp>That's where the \u003ca href=\"http://www.hotandhotfishclub.com/\">Hot and Hot Fish Club\u003c/a> in downtown Birmingham comes in. Owner \u003ca href=\"http://andrewzimmern.com/2013/01/16/5-questions-chris-hastings/\">Chris Hastings\u003c/a>, a James Beard award-winning chef, has been Watts' unofficial taste tester for about two years. (Every so often, diners at the restaurant will also get to savor a sample.)\u003c/p>\n\u003cp>So far, Hastings says, he's been impressed: \"It was not only sweet, not only delicious, but it had that great umami — those flavor characteristics. I was pleasantly surprised.\"\u003c/p>\n\u003cp>With a stamp of approval from Hastings, Watts feels confident enough that his sea urchins will be successful in an open market.\u003c/p>\n\u003cp>But \u003ca href=\"http://old.cba.ua.edu/personnel/grichey\">Glenn Richey\u003c/a>, a member of the state's \u003ca href=\"http://eatalabamaseafood.com/about/meet-the-commission/\">seafood marketing commission\u003c/a> who also teaches at the University of Alabama in Tuscaloosa, warns that the feed Watts created for his urchins could potentially hurt him with consumers who have become increasingly wary of foods that have been altered or changed. The fact that the sea urchins are lab grown, not wild caught, Richey notes, might also prove to be an issue.\u003c/p>\n\u003cp>Meanwhile, Watts is facing another obstacle: money. Although his research is federally funded, that same money cannot be used to commercialize his product. So Watts still needs to find investors willing to help take his sea creatures out of the lab and onto a restaurant menu. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.apr.org\">Alabama Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A scientist in Birmingham, Ala., is trying to help overharvested sea urchins, considered a delicacy in many parts of the world, find their way back to a restaurant near you. He's developed an urchin farm to help grow them more sustainably and a special feed that gives them a sweet umami taste.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70874\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/seaurchin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/seaurchin.jpg\" alt=\"Sea urchins are considered a culinary delicacy, but demand can't keep up with supply. Photo: Aizat Faiz/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sea urchins are considered a culinary delicacy, but demand can't keep up with supply. Photo: Aizat Faiz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://apr.org/people/maggie-martin\">Maggie Martin\u003c/a>, \u003ca href=\"http://apr.org/\">Alabama Public Radio\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/23/225456245/raising-tastier-sea-urchins-for-foodies-and-the-environment\">The Salt at NPR Food\u003c/a> (9/23/13)\u003c/p>\n\u003cp>Sea urchins are considered a culinary delicacy in many parts of the world, including Japan and the United States. The market for this \"foie gras of the sea\" is growing rapidly — so fast that supply can't keep up with demand.\u003c/p>\n\u003cp>But a scientist in Birmingham, Ala., says he's found a solution: He's built a sea urchin farm in his lab and has even developed a food for them to make them taste better. Now, he wants to take his tasty urchins out of his farm and into restaurants across the country.\u003c/p>\n\u003cp>Deep in a basement at the \u003ca href=\"http://www.uab.edu/home/\">University of Alabama at Birmingham\u003c/a>, biology professor \u003ca href=\"http://www.uab.edu/cas/biology/watts\">Stephen Watts\u003c/a> opens a door into a large, wet room that smells — well, fishy. Inside, hundreds of spiny sea urchins sit in large blue tanks. Each urchin lives in a small cage that's about 3 inches high with different colored tags attached. The tags detail the different diets that Watts and his team feed these sea creatures. As I look into one of the cages, I see an urchin using its feet, which look like tiny tubes, to eat something that resembles spaghetti.\u003c/p>\n\u003cp>\"They're slow eaters,\" Watts says. \"And they'll start at one end and eat it much like a rabbit might eat a carrot, from one end all the way to the other.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Watts started his sea urchin farm nearly two decades ago as a sustainable solution to a big problem: Sea urchins have been so overharvested that, in some areas, their numbers will never recover. For instance, during the heyday, in the mid-1990s, Maine fishermen harvested about 50 million tons of sea urchins each year. These days, 90 percent of the original urchin population off the coast of Maine has permanently disappeared, Watts says.\u003c/p>\n\u003cfigure id=\"attachment_70876\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/stephen-watts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/stephen-watts-290x217.jpg\" alt=\"Stephen Watts, a biology professor at the University of Alabama at Birmingham, has been growing sea urchins in a lab for nearly two decades as a way to address overharvesting. Photo: Maggie Martin\" width=\"290\" height=\"217\" class=\"size-medium wp-image-70876\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stephen Watts, a biology professor at the University of Alabama at Birmingham, has been growing sea urchins in a lab for nearly two decades as a way to address overharvesting. Photo: Maggie Martin\u003c/figcaption>\u003c/figure>\n\u003cp>A few floors above his sea urchin farm, Watts pulls out metal trays with plastic bags filled with those spaghetti-like strands the urchin was eating earlier.\u003c/p>\n\u003cp>Watts says urchins, like many animals, are what they eat. And that's exactly what he's counting on. He's created a special feed to make his sea urchins taste better. Watt's feed contains essential nutrients that sea urchins would normally get from sea kelp.\u003c/p>\n\u003cp>So why not just feed the urchins kelp? Scientists used to do that, Watts says, but then they realized it could lead to overharvesting of kelp. When Watts started experimenting with feed a few years ago, he noticed that it seemed to change the taste of the urchins. So he decided to bring in someone with a more refined palate to confirm whether he was really onto something.\u003c/p>\n\u003cp>That's where the \u003ca href=\"http://www.hotandhotfishclub.com/\">Hot and Hot Fish Club\u003c/a> in downtown Birmingham comes in. Owner \u003ca href=\"http://andrewzimmern.com/2013/01/16/5-questions-chris-hastings/\">Chris Hastings\u003c/a>, a James Beard award-winning chef, has been Watts' unofficial taste tester for about two years. (Every so often, diners at the restaurant will also get to savor a sample.)\u003c/p>\n\u003cp>So far, Hastings says, he's been impressed: \"It was not only sweet, not only delicious, but it had that great umami — those flavor characteristics. I was pleasantly surprised.\"\u003c/p>\n\u003cp>With a stamp of approval from Hastings, Watts feels confident enough that his sea urchins will be successful in an open market.\u003c/p>\n\u003cp>But \u003ca href=\"http://old.cba.ua.edu/personnel/grichey\">Glenn Richey\u003c/a>, a member of the state's \u003ca href=\"http://eatalabamaseafood.com/about/meet-the-commission/\">seafood marketing commission\u003c/a> who also teaches at the University of Alabama in Tuscaloosa, warns that the feed Watts created for his urchins could potentially hurt him with consumers who have become increasingly wary of foods that have been altered or changed. The fact that the sea urchins are lab grown, not wild caught, Richey notes, might also prove to be an issue.\u003c/p>\n\u003cp>Meanwhile, Watts is facing another obstacle: money. Although his research is federally funded, that same money cannot be used to commercialize his product. So Watts still needs to find investors willing to help take his sea creatures out of the lab and onto a restaurant menu. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.apr.org\">Alabama Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "No Schmear Job: A Brief History Of Bagels And Lox",
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"content": "\u003cfigure id=\"attachment_70830\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/bagel-lox.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/bagel-lox.jpg\" alt=\"A marriage made in New York, though both partners came with plenty of baggage. Photo: Jerry Deutsch/iStockphoto.com\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70830\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A marriage made in New York, though both partners came with plenty of baggage. Photo: Jerry Deutsch/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/224531885/no-schmear-job-at-last-a-history-of-bagels-and-lox\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/09/20130921_wesat_07.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/224531885/no-schmear-job-at-last-a-history-of-bagels-and-lox\">The Salt at NPR Food\u003c/a> (9/21/13)\u003c/p>\n\u003cp>There's a certain kind of joy in breaking the overnight fast by biting into a bagel: crackling crust, chewy center, smooth and silky cream cheese, sharp smoked salmon. For some, capers and onions join the ritual.\u003c/p>\n\u003cp>But just who invented this breakfast staple, which has become as American as apple pie?\u003c/p>\n\u003cp>Journalist Heather Smith explored that question in a \u003ca href=\"http://meatpaper.com/wordpress/2012/07/a-fish-and-bread-journey-the-natural-and-social-history-of-bagels-and-lox/\">piece\u003c/a> for the magazine \u003cem>Meatpaper\u003c/em> that \u003cem>The New Yorker\u003c/em> described as \"historical food writing of a sort that we taste too rarely — packed with knowledge, humor, and even wisdom — and required reading for New Yorkers.\" \u003cem>Meatpaper\u003c/em> — the flesh-centric Bay Area publication — is now defunct: Its 20th and final issue is currently for sale. But its closing prompted us to revisit Smith's treatise.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The origin of the bagel, Smith tells NPR's Scott Simon, \"is somewhat mysterious.\" What's certain is that bagel met and married \u003ca href=\"http://www.foodrepublic.com/2013/01/21/whats-difference-between-smoked-salmon-and-lox\">lox\u003c/a> in New York, she says. Smith was also one of the editors of \u003cem>Meatpaper\u003c/em> — and a former NPR intern. Bagels are a true American melting-pot meal, she says.\u003c/p>\n\u003cp>\"These mash-ups are what American does best,\" she says. \"The \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200046737/sandwich-monday-the-knockoff-cronut\">cronut\u003c/a> and ramen burger — those were also invented in New York. But in those cases, you can trace it back to a specific person. In this case, it seems to have just sprung like Venus from the clamshell. The bagel [and lox] may just be our greatest triumph. That, or the burger.\"\u003c/p>\n\u003cp>But, as in so many modern unions, both partners came to the marriage with plenty of baggage.\u003c/p>\n\u003cp>Lox, we learn, come to us via the Scandinavians, who mastered the art of preserving salmon in saltwater brine, but also via Native Americans, who smoked and dried the fish's carcasses for food and currency. The capers come from Italy, while cream cheese has roots in Britain.\u003c/p>\n\u003cp>As for the bagel? Smith writes that this ring-shaped treat is \"suspiciously similar\" to a bread that Uigher merchants sold along the old silk route in China. And in Italy, she notes, a bagel-shaped bread called a \u003cem>taralli\u003c/em> was sold as early as the late 14th century — \"though it was reported to be both sweeter and harder.\"\u003c/p>\n\u003cp>\"The circular nature of ring breads inspired philosophizing: they symbolized life, death, yearning, good fortune, inclusiveness, solitude, union, the hole at the center of all existence,\" Smith writes:\u003c/p>\n\u003cblockquote>\n\u003cp>\"But they were road food, eaten by pilgrims and traveling merchants, carried while stale and then dunked in a hot liquid when they needed to become soft enough to eat. The staleness was a form of preservation and aided in transportation — the hard rings could be strung together and carried, like beads on a necklace, the same way that bagel sellers would carry them through the Lower East Side centuries later.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>So how did the bagel leap from being a New York street food to standard brunch fare across the country? Thank the \u003ca href=\"http://www.lendersbagels.com/about.html\">Lenders brothers\u003c/a>, says Smith: They capitalized on refrigeration technology early on to sell bagels packaged in a tube to the rest of America.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"They knew in New York, everybody ate bagels,\" she says. The family \"seemed to spread outside their own ethnic origins in the way certain foods do, like pizza.\" The Lender family had the foresight, she says, to grasp that the rest of America would also embrace this baked treat.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/224531885/no-schmear-job-at-last-a-history-of-bagels-and-lox\">The Salt at NPR Food\u003c/a> (9/21/13)\u003c/p>\n\u003cp>There's a certain kind of joy in breaking the overnight fast by biting into a bagel: crackling crust, chewy center, smooth and silky cream cheese, sharp smoked salmon. For some, capers and onions join the ritual.\u003c/p>\n\u003cp>But just who invented this breakfast staple, which has become as American as apple pie?\u003c/p>\n\u003cp>Journalist Heather Smith explored that question in a \u003ca href=\"http://meatpaper.com/wordpress/2012/07/a-fish-and-bread-journey-the-natural-and-social-history-of-bagels-and-lox/\">piece\u003c/a> for the magazine \u003cem>Meatpaper\u003c/em> that \u003cem>The New Yorker\u003c/em> described as \"historical food writing of a sort that we taste too rarely — packed with knowledge, humor, and even wisdom — and required reading for New Yorkers.\" \u003cem>Meatpaper\u003c/em> — the flesh-centric Bay Area publication — is now defunct: Its 20th and final issue is currently for sale. But its closing prompted us to revisit Smith's treatise.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The origin of the bagel, Smith tells NPR's Scott Simon, \"is somewhat mysterious.\" What's certain is that bagel met and married \u003ca href=\"http://www.foodrepublic.com/2013/01/21/whats-difference-between-smoked-salmon-and-lox\">lox\u003c/a> in New York, she says. Smith was also one of the editors of \u003cem>Meatpaper\u003c/em> — and a former NPR intern. Bagels are a true American melting-pot meal, she says.\u003c/p>\n\u003cp>\"These mash-ups are what American does best,\" she says. \"The \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200046737/sandwich-monday-the-knockoff-cronut\">cronut\u003c/a> and ramen burger — those were also invented in New York. But in those cases, you can trace it back to a specific person. In this case, it seems to have just sprung like Venus from the clamshell. The bagel [and lox] may just be our greatest triumph. That, or the burger.\"\u003c/p>\n\u003cp>But, as in so many modern unions, both partners came to the marriage with plenty of baggage.\u003c/p>\n\u003cp>Lox, we learn, come to us via the Scandinavians, who mastered the art of preserving salmon in saltwater brine, but also via Native Americans, who smoked and dried the fish's carcasses for food and currency. The capers come from Italy, while cream cheese has roots in Britain.\u003c/p>\n\u003cp>As for the bagel? Smith writes that this ring-shaped treat is \"suspiciously similar\" to a bread that Uigher merchants sold along the old silk route in China. And in Italy, she notes, a bagel-shaped bread called a \u003cem>taralli\u003c/em> was sold as early as the late 14th century — \"though it was reported to be both sweeter and harder.\"\u003c/p>\n\u003cp>\"The circular nature of ring breads inspired philosophizing: they symbolized life, death, yearning, good fortune, inclusiveness, solitude, union, the hole at the center of all existence,\" Smith writes:\u003c/p>\n\u003cblockquote>\n\u003cp>\"But they were road food, eaten by pilgrims and traveling merchants, carried while stale and then dunked in a hot liquid when they needed to become soft enough to eat. The staleness was a form of preservation and aided in transportation — the hard rings could be strung together and carried, like beads on a necklace, the same way that bagel sellers would carry them through the Lower East Side centuries later.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>So how did the bagel leap from being a New York street food to standard brunch fare across the country? Thank the \u003ca href=\"http://www.lendersbagels.com/about.html\">Lenders brothers\u003c/a>, says Smith: They capitalized on refrigeration technology early on to sell bagels packaged in a tube to the rest of America.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"They knew in New York, everybody ate bagels,\" she says. The family \"seemed to spread outside their own ethnic origins in the way certain foods do, like pizza.\" The Lender family had the foresight, she says, to grasp that the rest of America would also embrace this baked treat.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_70817\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/supermarket-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/supermarket-lg.jpg\" alt=\" Doug Rouch wants to take wholesome food that grocers have to throw away and cook and sell it as low-cost, prepared meals. Photo: Bunnyhero/Flickr \" width=\"1120\" height=\"840\" class=\"size-full wp-image-70817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Doug Rouch wants to take wholesome food that grocers have to throw away and cook and sell it as low-cost, prepared meals.\u003cbr>Photo: Bunnyhero/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/09/20130921_wesat_04.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">The Salt at NPR Food\u003c/a> (9/21/13)\u003c/p>\n\u003cp>Here's some food for thought: One-third of the world's food goes to waste every year. In the U.S., about 40 percent of our food gets thrown out. It's happening on the farm, at the grocery store and in our own homes.\u003c/p>\n\u003cp>Lately, there's been a lot of talk about what to do about it — from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/23/159601015/willing-to-play-the-dating-game-with-your-food-try-a-grocery-auction\">auctioning off food\u003c/a> that's past its prime to getting restaurants to \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/28/165908394/no-simple-recipe-for-weighing-food-waste-at-mario-batalis-lupa\">track their waste\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.aptacapital.com/team/Partners-DougRauch.html\">Doug Rauch\u003c/a>, the former president of Trader Joe's, is determined to repurpose the perfectly edible produce slightly past its sell-by date that ends up in the trash. (That happens in part because people misinterpret the labels, according to a \u003ca href=\"http://blogs.law.harvard.edu/foodpolicyinitiative/files/2013/09/dating-game-report.pdf\">report \u003c/a> out this week from Harvard and the National Resources Defense Council.) To tackle the problem, Rauch is opening a new market early next year in Dorchester, Mass., that will prepare and repackage the food at deeply discounted prices.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The project is called the Daily Table. Here's what he shared with NPR's Scott Simon, edited for brevity.\u003c/p>\n\u003cp>\u003cstrong>Simon: What gave you the idea?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Rauch: It's the idea about how to bring affordable nutrition to the underserved in our cities. It basically tries to utilize this 40 percent of this food that is wasted. This is, to a large degree, either excess, overstocked, wholesome food that's thrown out by grocers, etc. ... at the end of the day because of the sell-by dates. Or [it's from] growers that have product that's nutritionally sound, perfectly good, but cosmetically blemished or not quite up for prime time. [So we] bring this food down into a retail environment where it can become affordable nutrition.\u003c/p>\n\u003cp>\u003cstrong>A retail environment is a store ... or a food truck or something like that?\u003c/strong>\u003c/p>\n\u003cp>Yeah, it's kind of a hybrid between a grocery store and a restaurant, if you would, because primarily it's going to take this food in, prep it, cook it [for] what I call speed-scratch cooking. But the idea is to offer this at prices that compete with fast food.\u003c/p>\n\u003cp>\u003cstrong>Since the food is past its sell date, is it safe to eat?\u003c/strong>\u003c/p>\n\u003cp>Absolutely. As a matter of fact, if you have a product that says \"sell by Sept. 1\" or \"Oct. 1\" and, you know, it's Oct. 2, most customers don't realize you can eat that.\u003c/p>\n\u003cp>\u003cstrong>Still, is it a public relations problem to get people to buy stuff that is past due?\u003c/strong>\u003c/p>\n\u003cp>Well, we'll see, won't we? I think that the issue here is really how you talk about it and how you educate.\u003c/p>\n\u003cp>For instance, food banks for years \u003ca href=\"http://www.npr.org/2011/06/25/137375088/food-bank-shortages-lead-to-innovation\">have done this\u003c/a>. I might say, without naming the names, one of the leading, best regarded brands in the large, national, food industry — they basically recover the food within their stores, cook it up and put it out on their hot trays the next day. That's the stuff that we're going to be talking about. We're talking about taking and recovering food. Most of what we offer will be fruits and vegetables that have a use-by date on it that'll be several days out.\u003c/p>\n\u003cp>\u003cstrong>Well, customers nevertheless have to consume the food pretty quickly.\u003c/strong>\u003c/p>\n\u003cp>As you know, when it comes to bread ... we all know if you put it in the refrigerator it could last for weeks [even if it's expired]. Milk lasts for days. It all depends on the temperature of your refrigerator, frankly.\u003c/p>\n\u003cp>Most people don't know that, but you lose several days of shelf, whether it's in code or out of code. Or do you leave the milk out on the counter while your kids are having breakfast? There's all kinds of ways in which, if you handled it properly, you extend the life.\u003c/p>\n\u003cp>\u003cstrong>Is there any concern among, let's say the people who might own a Trader Joe's or some other food store today that, somehow, your places are going to be potentially underpricing them?\u003c/strong>\u003c/p>\n\u003cp>You'd have to ask them. But most of what we'll be selling will be fruits and vegetables, freshly prepared product, stuff that's really not brand-driven. And [we'll be doing it] in areas that, frankly, are underserved. There aren't Trader Joe's in the inner-cities in America, at least to my knowledge.\u003c/p>\n\u003cp>This is about trying to tackle a very large social challenge we have that is going to create a health care tsunami in cost if we don't do something about it. I don't regard Daily Table as the only solution — there are wonderful innovative ideas out there — but I certainly think it is part of and is an innovative approach to trying to find our way to a solution.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70817\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/supermarket-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/supermarket-lg.jpg\" alt=\" Doug Rouch wants to take wholesome food that grocers have to throw away and cook and sell it as low-cost, prepared meals. Photo: Bunnyhero/Flickr \" width=\"1120\" height=\"840\" class=\"size-full wp-image-70817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Doug Rouch wants to take wholesome food that grocers have to throw away and cook and sell it as low-cost, prepared meals.\u003cbr>Photo: Bunnyhero/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">Weekend Edition Saturday\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">The Salt at NPR Food\u003c/a> (9/21/13)\u003c/p>\n\u003cp>Here's some food for thought: One-third of the world's food goes to waste every year. In the U.S., about 40 percent of our food gets thrown out. It's happening on the farm, at the grocery store and in our own homes.\u003c/p>\n\u003cp>Lately, there's been a lot of talk about what to do about it — from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/23/159601015/willing-to-play-the-dating-game-with-your-food-try-a-grocery-auction\">auctioning off food\u003c/a> that's past its prime to getting restaurants to \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/28/165908394/no-simple-recipe-for-weighing-food-waste-at-mario-batalis-lupa\">track their waste\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.aptacapital.com/team/Partners-DougRauch.html\">Doug Rauch\u003c/a>, the former president of Trader Joe's, is determined to repurpose the perfectly edible produce slightly past its sell-by date that ends up in the trash. (That happens in part because people misinterpret the labels, according to a \u003ca href=\"http://blogs.law.harvard.edu/foodpolicyinitiative/files/2013/09/dating-game-report.pdf\">report \u003c/a> out this week from Harvard and the National Resources Defense Council.) To tackle the problem, Rauch is opening a new market early next year in Dorchester, Mass., that will prepare and repackage the food at deeply discounted prices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The project is called the Daily Table. Here's what he shared with NPR's Scott Simon, edited for brevity.\u003c/p>\n\u003cp>\u003cstrong>Simon: What gave you the idea?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Rauch: It's the idea about how to bring affordable nutrition to the underserved in our cities. It basically tries to utilize this 40 percent of this food that is wasted. This is, to a large degree, either excess, overstocked, wholesome food that's thrown out by grocers, etc. ... at the end of the day because of the sell-by dates. Or [it's from] growers that have product that's nutritionally sound, perfectly good, but cosmetically blemished or not quite up for prime time. [So we] bring this food down into a retail environment where it can become affordable nutrition.\u003c/p>\n\u003cp>\u003cstrong>A retail environment is a store ... or a food truck or something like that?\u003c/strong>\u003c/p>\n\u003cp>Yeah, it's kind of a hybrid between a grocery store and a restaurant, if you would, because primarily it's going to take this food in, prep it, cook it [for] what I call speed-scratch cooking. But the idea is to offer this at prices that compete with fast food.\u003c/p>\n\u003cp>\u003cstrong>Since the food is past its sell date, is it safe to eat?\u003c/strong>\u003c/p>\n\u003cp>Absolutely. As a matter of fact, if you have a product that says \"sell by Sept. 1\" or \"Oct. 1\" and, you know, it's Oct. 2, most customers don't realize you can eat that.\u003c/p>\n\u003cp>\u003cstrong>Still, is it a public relations problem to get people to buy stuff that is past due?\u003c/strong>\u003c/p>\n\u003cp>Well, we'll see, won't we? I think that the issue here is really how you talk about it and how you educate.\u003c/p>\n\u003cp>For instance, food banks for years \u003ca href=\"http://www.npr.org/2011/06/25/137375088/food-bank-shortages-lead-to-innovation\">have done this\u003c/a>. I might say, without naming the names, one of the leading, best regarded brands in the large, national, food industry — they basically recover the food within their stores, cook it up and put it out on their hot trays the next day. That's the stuff that we're going to be talking about. We're talking about taking and recovering food. Most of what we offer will be fruits and vegetables that have a use-by date on it that'll be several days out.\u003c/p>\n\u003cp>\u003cstrong>Well, customers nevertheless have to consume the food pretty quickly.\u003c/strong>\u003c/p>\n\u003cp>As you know, when it comes to bread ... we all know if you put it in the refrigerator it could last for weeks [even if it's expired]. Milk lasts for days. It all depends on the temperature of your refrigerator, frankly.\u003c/p>\n\u003cp>Most people don't know that, but you lose several days of shelf, whether it's in code or out of code. Or do you leave the milk out on the counter while your kids are having breakfast? There's all kinds of ways in which, if you handled it properly, you extend the life.\u003c/p>\n\u003cp>\u003cstrong>Is there any concern among, let's say the people who might own a Trader Joe's or some other food store today that, somehow, your places are going to be potentially underpricing them?\u003c/strong>\u003c/p>\n\u003cp>You'd have to ask them. But most of what we'll be selling will be fruits and vegetables, freshly prepared product, stuff that's really not brand-driven. And [we'll be doing it] in areas that, frankly, are underserved. There aren't Trader Joe's in the inner-cities in America, at least to my knowledge.\u003c/p>\n\u003cp>This is about trying to tackle a very large social challenge we have that is going to create a health care tsunami in cost if we don't do something about it. I don't regard Daily Table as the only solution — there are wonderful innovative ideas out there — but I certainly think it is part of and is an innovative approach to trying to find our way to a solution.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "House Votes To Slash $40 Billion From Food Stamp Program",
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"content": "\u003cfigure id=\"attachment_70634\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/foodstamps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/foodstamps.jpg\" alt=\"A woman and her daughter shops for groceries New York City's Union Square using Electronic Benefits Transfer (EBT), more commonly known as Food Stamps, on Wednesday. Photo: Andrew Burton/Getty Images\" width=\"624\" height=\"467\" class=\"size-full wp-image-70634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman and her daughter shops for groceries New York City's Union Square using Electronic Benefits Transfer (EBT), more commonly known as Food Stamps, on Wednesday. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/131724812/scott-neuman\">Scott Neuman\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/09/19/224201716/house-gop-lawmakers-vote-to-cut-food-stamps\">The Two-Way at NPR News\u003c/a> (9/19/13)\u003c/p>\n\u003cp>The Republican-controlled House of Representatives voted Thursday to slash $40 billion from the federal food stamp program.\u003c/p>\n\u003cp>GOP lawmakers cited what they said was widespread abuse of the program, formally known as the Supplemental Nutrition Assistance Program, or SNAP, which is intended to help poor individuals and families buy groceries.\u003c/p>\n\u003cp>The vote to cut food stamps came on a party line vote of 217-200.\u003c/p>\n\u003cp>\"It's wrong for working, middle-class people to pay\" for abuse of the program, House Majority Leader Eric Cantor said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Democrats cited Congressional Budget Office estimates that it would deprive 4 million needy people of SNAP benefits in 2014. The $40 billion cut — $4 billion a year over the next decade — amounts to about 5 percent of the total program cost.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.nytimes.com/2013/09/19/us/politics/anti-hunger-advocates-put-pressure-on-lawmakers-over-food-stamp-bill.html\">The New York Times\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The bill would also cut off food aid after three months to recipients between the ages of 18 and 50 if they cannot find work or enroll in a job placement program. Exceptions would be granted for those with children who are still minors.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>SNAP has traditionally been part of a larger, omnibus farm bill, but in July, House Republicans split food stamps from the rest of the agricultural measure.\u003c/p>\n\u003cp>One in 7 Americans uses food stamps, according to The Associated Press. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">As NPR's Tamara Keith reported\u003c/a> on Wednesday, it's not clear how rampant abuse in the system is, but \"the vast majority of SNAP recipients either work or are children, disabled or elderly.\"\u003c/p>\n\u003cp>The White House, in a statement, chided lawmakers for cutting \"one of our nation's strongest defenses against hunger and poverty.\"\u003c/p>\n\u003cp>\"These cuts would affect a broad array of Americans who are struggling to make ends meet, including working families with children, senior citizens, veterans, and adults who are still looking for work,\" the statement said.\u003c/p>\n\u003cp>Senator Debbie Stabenow, Democrat of Michigan and the chairwoman of the Senate Agriculture Committee, said Wednesday that the House bill \"will never see the light of day in the Senate.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The bill would cut funding for the program over the next 10 years and affect an estimated 4 million Americans. The measure, passed narrowly along party lines, is not expected to pass the Senate.",
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"description": "The bill would cut funding for the program over the next 10 years and affect an estimated 4 million Americans. The measure, passed narrowly along party lines, is not expected to pass the Senate.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70634\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/foodstamps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/foodstamps.jpg\" alt=\"A woman and her daughter shops for groceries New York City's Union Square using Electronic Benefits Transfer (EBT), more commonly known as Food Stamps, on Wednesday. Photo: Andrew Burton/Getty Images\" width=\"624\" height=\"467\" class=\"size-full wp-image-70634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman and her daughter shops for groceries New York City's Union Square using Electronic Benefits Transfer (EBT), more commonly known as Food Stamps, on Wednesday. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/131724812/scott-neuman\">Scott Neuman\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/09/19/224201716/house-gop-lawmakers-vote-to-cut-food-stamps\">The Two-Way at NPR News\u003c/a> (9/19/13)\u003c/p>\n\u003cp>The Republican-controlled House of Representatives voted Thursday to slash $40 billion from the federal food stamp program.\u003c/p>\n\u003cp>GOP lawmakers cited what they said was widespread abuse of the program, formally known as the Supplemental Nutrition Assistance Program, or SNAP, which is intended to help poor individuals and families buy groceries.\u003c/p>\n\u003cp>The vote to cut food stamps came on a party line vote of 217-200.\u003c/p>\n\u003cp>\"It's wrong for working, middle-class people to pay\" for abuse of the program, House Majority Leader Eric Cantor said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Democrats cited Congressional Budget Office estimates that it would deprive 4 million needy people of SNAP benefits in 2014. The $40 billion cut — $4 billion a year over the next decade — amounts to about 5 percent of the total program cost.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.nytimes.com/2013/09/19/us/politics/anti-hunger-advocates-put-pressure-on-lawmakers-over-food-stamp-bill.html\">The New York Times\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The bill would also cut off food aid after three months to recipients between the ages of 18 and 50 if they cannot find work or enroll in a job placement program. Exceptions would be granted for those with children who are still minors.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>SNAP has traditionally been part of a larger, omnibus farm bill, but in July, House Republicans split food stamps from the rest of the agricultural measure.\u003c/p>\n\u003cp>One in 7 Americans uses food stamps, according to The Associated Press. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">As NPR's Tamara Keith reported\u003c/a> on Wednesday, it's not clear how rampant abuse in the system is, but \"the vast majority of SNAP recipients either work or are children, disabled or elderly.\"\u003c/p>\n\u003cp>The White House, in a statement, chided lawmakers for cutting \"one of our nation's strongest defenses against hunger and poverty.\"\u003c/p>\n\u003cp>\"These cuts would affect a broad array of Americans who are struggling to make ends meet, including working families with children, senior citizens, veterans, and adults who are still looking for work,\" the statement said.\u003c/p>\n\u003cp>Senator Debbie Stabenow, Democrat of Michigan and the chairwoman of the Senate Agriculture Committee, said Wednesday that the House bill \"will never see the light of day in the Senate.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Beyond Cuba: Foods Of Latino-Caribbean Cuisine",
"title": "Beyond Cuba: Foods Of Latino-Caribbean Cuisine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70587\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-skirtsteak.jpg\">\u003cimg class=\"size-full wp-image-70587\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-skirtsteak.jpg\" alt=\"Grilled, Marinated Skirt Steak With Chimichurri Sauce. Photo: Tom Gilbert for NPR\" width=\"1120\" height=\"839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled, Marinated Skirt Steak With Chimichurri Sauce. Photo: Tom Gilbert for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Tom Gilbert, \u003ca href=\"http://www.npr.org/2013/09/18/223403648/beyond-cuba-foods-of-latino-caribbean-cuisine\">Kitchen Window at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#Steak\">Grilled, Marinated Skirt Steak with Chimichurri Sauce\u003c/a>, \u003ca href=\"#Rice\">White Rice And Black Beans\u003c/a>, \u003ca href=\"#Maduros\">Maduros\u003c/a> (Fried Sweet Plantains), \u003ca href=\"#salad\">Avocado Salad With Salty, Spicy Lime Dressing\u003c/a> and \u003ca href=\"#Bul\">Bul\u003c/a> (Beer and Lime Juice Shandy).\u003c/p>\n\u003cp>Looking back on my history with Latino and Caribbean food, I can see that Cuban was a gateway cuisine. Powerless in my youth before \u003cem>moro\u003c/em> rice (black beans and rice cooked together) and \u003cem>ropa vieja\u003c/em> (shredded flank steak slow-cooked in a tomato-based sauce), in middle age I became hooked on the spicy and soulful cooking of the wider Caribbean, which led to eating adventures even farther south of Key West. All of these have left their mark on my backyard grilling style.\u003c/p>\n\u003cp>It started not with a trip to Cuba or Miami, but with a subway ride to the Upper West Side of Manhattan. This was a long time ago, and there used to be many restaurants there that advertised \u003cem>comida china y criolla\u003c/em>, or Cuban-Chinese food. At first glance, this might seem to be the world's unlikeliest food fusion idea, but if you think about it, the two cuisines have some degree of overlap — rice and seafood, chilies and garlic, limes and cilantro, the centrality of pork, black beans and black bean paste, empanadas and won tons.\u003c/p>\n\u003cp>The reality was that the Chinese food at these places was dreadful. The Cuban food was mediocre at best, but for me it was a revelation. I had my first \u003cem>batido\u003c/em>, a shake made of fresh tropical fruit, milk, sugar or cane syrup and ice, put through a blender. You could get \u003cem>batidos\u003c/em> made from papaya and mango, and exotic (to me) flavors such as \u003cem>mamey\u003c/em> and \u003cem>guanabana\u003c/em>. I developed a passion for earthy black beans and Cuban sandwiches and pork shoulder roasted until you could carve it with a butter knife and its perfect partner, \u003cem>maduros\u003c/em> (pan-fried ultra-sweet plantains). I can still taste the \u003cem>café con leche\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I followed my stomach across the Hudson River to Union City, N.J., where Bergenline Avenue ran through the center of the largest Cuban-American community outside of Florida. These were the good old days, when you could light up a cigar after dinner in a restaurant, at least in Union City. (One Cuban place had a sign reading: \"Thank You for Smoking\"). Today, the Cuban community is dwindling, and the state has all but driven the cigar shops out of existence, but you can still find great food — not all of it Cuban. Thanks to the American cycle of assimilation and immigration, Union City and surrounding areas have become more multicultural and more multiculinary. Puerto Rican \u003cem>pasteles\u003c/em>, Dominican \u003cem>mofongo\u003c/em> and Salvadoran \u003cem>pupusas\u003c/em> are crashing the party.\u003c/p>\n\u003cp>This reflects a trend that is evident even in Cuban-dominated Miami. When I traveled to Miami in the 1980s and 1990s, I came in search of the El Dorado of Cuban cuisine — and no doubt found it — but Miami surprised me by widening my eating horizons to include Argentinian grills and Jamaican jerk places and Haitian barbecue joints. These cuisines co-exist, but they also interact, as kitchens and menus cross-pollinate. This makes profound sense — a lot more sense than Cuban-Chinese food — because Caribbean and Latino cooking are already fusion cuisines, with roots in Spain, Africa, the New World, the Canary Islands and even the Middle East.\u003c/p>\n\u003cp>In Miami, I had chimichurri sauce — the classic Argentine accompaniment to grilled beef — for the first time (oddly enough, at a Nicaraguan place), which I remember the way most people remember their first kiss. Unlike young love, however, the joy of a good steak with chimichurri — maybe with some rice and beans and \u003cem>maduros\u003c/em> on the side — can be rediscovered and relived forever.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"Steak\">\u003c/a>Grilled, Marinated Skirt Steak\u003c/strong> W\u003cstrong>ith Chimichurri Sauce\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Marinating meat in citrus (here, bitter orange juice), onions or garlic, cilantro and various spices is a technique classically used in Cuban cooking with pork shoulder or whole suckling pig. It works just as well with steak, especially skirt and other wide-grained cuts that can use a bit of tenderizing.\u003c/em> \u003cem>Wood charcoal is the best choice for a very hot, dry fire.\u003c/em> \u003cem>Cultural note: Even though \u003c/em>chimichurri \u003cem>sauce comes from Argentina, my Argentinian relatives absolutely cannot wrap their minds around marinating skirt steak in these strong flavors — or anything else. I ignore them and so can you.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chimichurri Sauce\u003c/strong>\u003c/p>\n\u003cp>1 cup parsley and 1 cup cilantro, finely chopped\u003c/p>\n\u003cp>1/4 cup red onion, very finely chopped\u003c/p>\n\u003cp>1/3 cup flavorful extra virgin olive oil\u003c/p>\n\u003cp>1 or 2 garlic cloves, smashed, salted and worked into a paste\u003c/p>\n\u003cp>1 pinch of hot pepper flakes (optional)\u003c/p>\n\u003cp>1 teaspoon lime juice\u003c/p>\n\u003cp>1 teaspoon red wine vinegar\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Marinade\u003c/strong>\u003c/p>\n\u003cp>2 cloves of garlic, smashed\u003c/p>\n\u003cp>1 teaspoon dried oregano\u003c/p>\n\u003cp>1/4 cup olive oil, plus more for brushing\u003c/p>\n\u003cp>2 cups bitter orange (\u003cem>naranja agria\u003c/em>) juice (available bottled in Latino markets)*\u003c/p>\n\u003cp>1 medium Spanish onion, thinly sliced\u003c/p>\n\u003cp>1/2 bunch cilantro\u003c/p>\n\u003cp>2 1/2 pounds skirt steak\u003c/p>\n\u003cp>Combine chimichurri sauce ingredients and refrigerate or let stand (this can be done hours to days ahead of time).\u003c/p>\n\u003cp>Combine marinade ingredients and pour over skirt steaks in a covered container or zip-lock bag. Marinate for at least 2 to 3 hours and no more than a day or two.**\u003c/p>\n\u003cp>Start fire 1 1/2 hours to 1 hour and 45 minutes before cooking. Charcoal must be white and grates extremely hot before steaks are put on grill. Remove steaks from marinade and pat dry; brush lightly with olive oil. Discard marinade.\u003c/p>\n\u003cp>Grill steaks close to coals so that they develop a dark crust without burning, while leaving the center rare. This usually takes 10 to 20 minutes. After taking them off the grill, brush steaks with a little chimichurri, salt to taste and let them stand on a cutting board for at least 10 minutes.\u003c/p>\n\u003cp>Be sure to slice the meat across — not with — the (rather wide) grain. Serve the remaining chimichurri on the side.\u003c/p>\n\u003cp>* A good substitute for bitter orange juice is a 50-50 mix of sweet orange juice and lime juice.\u003c/p>\n\u003cp>** You can save time by freezing the skirt steaks and the marinade ahead of time in zip-lock bags, immersing them in cold water to defrost several hours before you grill.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"Rice\">\u003c/a>White Rice And Black Beans\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>The challenge of working with dried beans is not only to surround them with flavor, but to cook flavor \u003c/em>into\u003cem> them as well. I know of two ways to do this: long, slow cooking with onions and other vegetables in water or stock flavored with herbs and spices; and cooking them in a pressure cooker. The recipe below, using a pressure cooker, is unconventional, but it works very well and saves hours of cooking, as well as the overnight pre-soak that many dried beans require.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_70586\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-rice-and-beans.jpg\">\u003cimg class=\"size-full wp-image-70586\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-rice-and-beans.jpg\" alt=\"White Rice And Black Beans. Photo: Tom Gilbert for NPR\" width=\"462\" height=\"346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White Rice And Black Beans. Photo: Tom Gilbert for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1 medium Spanish onion, studded with 2 dozen cloves\u003c/p>\n\u003cp>1/2 pound dried black beans\u003c/p>\n\u003cp>1 chipotle or other dried chili pepper\u003c/p>\n\u003cp>1 cinnamon stick\u003c/p>\n\u003cp>1 smoked ham hock\u003c/p>\n\u003cp>Long-grain white rice (optional)\u003c/p>\n\u003cp>Place all ingredients in a pressure cooker; add 1 cup water.\u003c/p>\n\u003cp>Cook until beans are soft and edible. The time will vary quite a bit, depending on the cooking temperature and equipment; you may have to experiment. Chop meat from ham hock and add to beans. Discard onion and all other ingredients.\u003c/p>\n\u003cp>Salt and pepper to taste.\u003c/p>\n\u003cp>Serve with long-grain white rice.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"Maduros\">\u003c/a>Maduros (Fried Sweet Plantains)\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Plantains when fried ripe are called \u003c/em>maduros\u003cem>; when fried unripe they are known as \u003c/em>tostones\u003cem>. \u003c/em>Tostones\u003cem> can be delicious in the same way as good French fries, but the sweetness and slight crunch of fried \u003c/em>maduros\u003cem> are an amazing complement to roasted and grilled meat. Sweet plantains can be ripened on the kitchen counter in warm weather as long as the humidity is not too low. Otherwise, put them in a paper bag in a warm spot. As sold in the store, they will usually be bright yellow and almost mistakable for bananas. They will only achieve the proper sweetness, however, after a week or so, when the peel is alarmingly wrinkled and black, with white mold spots.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_70585\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-maduro.jpg\">\u003cimg class=\"size-full wp-image-70585\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-maduro.jpg\" alt=\"Maduros (Fried Sweet Plantains). Photo: Tom Gilbert for NPR\" width=\"1120\" height=\"745\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maduros (Fried Sweet Plantains). Photo: Tom Gilbert for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>4 ripe sweet plantains, peeled, cut in half lengthwise and quartered, also lengthwise.\u003c/p>\n\u003cp>1/4 cup vegetable oil\u003c/p>\n\u003cp>Heat corn or vegetable oil in a skillet large enough that the plantain pieces are not crowded, until a small piece of bread dropped into the hot oil sizzles a bit.\u003c/p>\n\u003cp>Add plantain sections, turning once after underside is browned.\u003c/p>\n\u003cp>When both sides are nicely caramelized, drain on a rack or newspaper for a few seconds and serve immediately.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"salad\">\u003c/a>Avocado Salad With Salty, Spicy Lime Dressing\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Many Caribbean and Latino cooks make salads and garnishes featuring the pairing of onion and avocado, which have rich and soft textures that play against the piquant crunch of red onion, the aroma of cilantro, the bite of salt and the tartness of lime juice. I like to add a little garlic, a dash of hot sauce and tomatoes as well.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_70589\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-avocado-salad.jpg\">\u003cimg class=\"size-full wp-image-70589\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-avocado-salad.jpg\" alt=\"Avocado Salad With Salty, Spicy Lime Dressing. Photo: Tom Gilbert for NPR\" width=\"1120\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado Salad With Salty, Spicy Lime Dressing. Photo: Tom Gilbert for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1/4 cup olive oil\u003c/p>\n\u003cp>Juice of 1 lime\u003c/p>\n\u003cp>1 dash hot pepper sauce\u003c/p>\n\u003cp>1 clove garlic\u003c/p>\n\u003cp>Salt and pepper, to taste\u003c/p>\n\u003cp>2 ripe avocados, thickly sliced\u003c/p>\n\u003cp>2 medium tomatoes, thickly sliced\u003c/p>\n\u003cp>Several sprigs cilantro, chopped\u003c/p>\n\u003cp>1 medium red onion, thinly sliced\u003c/p>\n\u003cp>Prepare dressing by mixing in a jar olive oil, lime juice, hot sauce, mashed garlic and salt and pepper to taste. Be liberal with the salt.\u003c/p>\n\u003cp>In a salad bowl, combine avocado, tomato, cilantro and onion. Add the dressing and toss.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"Bul\">\u003c/a>Bul (Beer And Lime Juice Shandy)\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>The first few times I drank \u003c/em>bul\u003cem>, I could have sworn it contained rum — and possibly also other kinds of alcohol. There is something about the way these ingredients work together that makes you think the final product is far stronger and more complex than it really is.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_70584\" class=\"wp-caption aligncenter\" style=\"max-width: 441px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-bul.jpg\">\u003cimg class=\"size-full wp-image-70584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-bul.jpg\" alt=\"Bul (Beer And Lime Juice Shandy). Photo: Tom Gilbert for NPR\" width=\"441\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bul (Beer And Lime Juice Shandy). Photo: Tom Gilbert for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>2 bottles lager beer\u003c/p>\n\u003cp>1/2 cup sugar\u003c/p>\n\u003cp>Juice of two limes\u003c/p>\n\u003cp>Ice cubes\u003c/p>\n\u003cp>1 lime slice and 1 sprig of mint\u003c/p>\n\u003cp>Combine all ingredients except lime slice and mint in blender; add ice cubes to nearly fill.\u003c/p>\n\u003cp>Blend until ice is finely chopped. Pour into pitcher and garnish with lime and mint.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nTom Gilbert writes about food, baseball, politics and the history of New York City. A longtime resident of Greenpoint, Brooklyn, where he is a notorious home cook, Tom knows the good food places in three NYC boroughs and several Italian regions; he can eat in eight languages and talk about eating in five.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "For one food writer, Cuban food was a gateway cuisine to the spicy and soulful cooking of the Caribbean and points farther south. From Argentinian grills and Jamaican jerk places to Haitian barbecue joints, these cuisines co-exist and interact, as kitchens and menus cross-pollinate.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70587\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-skirtsteak.jpg\">\u003cimg class=\"size-full wp-image-70587\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-skirtsteak.jpg\" alt=\"Grilled, Marinated Skirt Steak With Chimichurri Sauce. Photo: Tom Gilbert for NPR\" width=\"1120\" height=\"839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled, Marinated Skirt Steak With Chimichurri Sauce. Photo: Tom Gilbert for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Tom Gilbert, \u003ca href=\"http://www.npr.org/2013/09/18/223403648/beyond-cuba-foods-of-latino-caribbean-cuisine\">Kitchen Window at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#Steak\">Grilled, Marinated Skirt Steak with Chimichurri Sauce\u003c/a>, \u003ca href=\"#Rice\">White Rice And Black Beans\u003c/a>, \u003ca href=\"#Maduros\">Maduros\u003c/a> (Fried Sweet Plantains), \u003ca href=\"#salad\">Avocado Salad With Salty, Spicy Lime Dressing\u003c/a> and \u003ca href=\"#Bul\">Bul\u003c/a> (Beer and Lime Juice Shandy).\u003c/p>\n\u003cp>Looking back on my history with Latino and Caribbean food, I can see that Cuban was a gateway cuisine. Powerless in my youth before \u003cem>moro\u003c/em> rice (black beans and rice cooked together) and \u003cem>ropa vieja\u003c/em> (shredded flank steak slow-cooked in a tomato-based sauce), in middle age I became hooked on the spicy and soulful cooking of the wider Caribbean, which led to eating adventures even farther south of Key West. All of these have left their mark on my backyard grilling style.\u003c/p>\n\u003cp>It started not with a trip to Cuba or Miami, but with a subway ride to the Upper West Side of Manhattan. This was a long time ago, and there used to be many restaurants there that advertised \u003cem>comida china y criolla\u003c/em>, or Cuban-Chinese food. At first glance, this might seem to be the world's unlikeliest food fusion idea, but if you think about it, the two cuisines have some degree of overlap — rice and seafood, chilies and garlic, limes and cilantro, the centrality of pork, black beans and black bean paste, empanadas and won tons.\u003c/p>\n\u003cp>The reality was that the Chinese food at these places was dreadful. The Cuban food was mediocre at best, but for me it was a revelation. I had my first \u003cem>batido\u003c/em>, a shake made of fresh tropical fruit, milk, sugar or cane syrup and ice, put through a blender. You could get \u003cem>batidos\u003c/em> made from papaya and mango, and exotic (to me) flavors such as \u003cem>mamey\u003c/em> and \u003cem>guanabana\u003c/em>. I developed a passion for earthy black beans and Cuban sandwiches and pork shoulder roasted until you could carve it with a butter knife and its perfect partner, \u003cem>maduros\u003c/em> (pan-fried ultra-sweet plantains). I can still taste the \u003cem>café con leche\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I followed my stomach across the Hudson River to Union City, N.J., where Bergenline Avenue ran through the center of the largest Cuban-American community outside of Florida. These were the good old days, when you could light up a cigar after dinner in a restaurant, at least in Union City. (One Cuban place had a sign reading: \"Thank You for Smoking\"). Today, the Cuban community is dwindling, and the state has all but driven the cigar shops out of existence, but you can still find great food — not all of it Cuban. Thanks to the American cycle of assimilation and immigration, Union City and surrounding areas have become more multicultural and more multiculinary. Puerto Rican \u003cem>pasteles\u003c/em>, Dominican \u003cem>mofongo\u003c/em> and Salvadoran \u003cem>pupusas\u003c/em> are crashing the party.\u003c/p>\n\u003cp>This reflects a trend that is evident even in Cuban-dominated Miami. When I traveled to Miami in the 1980s and 1990s, I came in search of the El Dorado of Cuban cuisine — and no doubt found it — but Miami surprised me by widening my eating horizons to include Argentinian grills and Jamaican jerk places and Haitian barbecue joints. These cuisines co-exist, but they also interact, as kitchens and menus cross-pollinate. This makes profound sense — a lot more sense than Cuban-Chinese food — because Caribbean and Latino cooking are already fusion cuisines, with roots in Spain, Africa, the New World, the Canary Islands and even the Middle East.\u003c/p>\n\u003cp>In Miami, I had chimichurri sauce — the classic Argentine accompaniment to grilled beef — for the first time (oddly enough, at a Nicaraguan place), which I remember the way most people remember their first kiss. Unlike young love, however, the joy of a good steak with chimichurri — maybe with some rice and beans and \u003cem>maduros\u003c/em> on the side — can be rediscovered and relived forever.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"Steak\">\u003c/a>Grilled, Marinated Skirt Steak\u003c/strong> W\u003cstrong>ith Chimichurri Sauce\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Marinating meat in citrus (here, bitter orange juice), onions or garlic, cilantro and various spices is a technique classically used in Cuban cooking with pork shoulder or whole suckling pig. It works just as well with steak, especially skirt and other wide-grained cuts that can use a bit of tenderizing.\u003c/em> \u003cem>Wood charcoal is the best choice for a very hot, dry fire.\u003c/em> \u003cem>Cultural note: Even though \u003c/em>chimichurri \u003cem>sauce comes from Argentina, my Argentinian relatives absolutely cannot wrap their minds around marinating skirt steak in these strong flavors — or anything else. I ignore them and so can you.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chimichurri Sauce\u003c/strong>\u003c/p>\n\u003cp>1 cup parsley and 1 cup cilantro, finely chopped\u003c/p>\n\u003cp>1/4 cup red onion, very finely chopped\u003c/p>\n\u003cp>1/3 cup flavorful extra virgin olive oil\u003c/p>\n\u003cp>1 or 2 garlic cloves, smashed, salted and worked into a paste\u003c/p>\n\u003cp>1 pinch of hot pepper flakes (optional)\u003c/p>\n\u003cp>1 teaspoon lime juice\u003c/p>\n\u003cp>1 teaspoon red wine vinegar\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Marinade\u003c/strong>\u003c/p>\n\u003cp>2 cloves of garlic, smashed\u003c/p>\n\u003cp>1 teaspoon dried oregano\u003c/p>\n\u003cp>1/4 cup olive oil, plus more for brushing\u003c/p>\n\u003cp>2 cups bitter orange (\u003cem>naranja agria\u003c/em>) juice (available bottled in Latino markets)*\u003c/p>\n\u003cp>1 medium Spanish onion, thinly sliced\u003c/p>\n\u003cp>1/2 bunch cilantro\u003c/p>\n\u003cp>2 1/2 pounds skirt steak\u003c/p>\n\u003cp>Combine chimichurri sauce ingredients and refrigerate or let stand (this can be done hours to days ahead of time).\u003c/p>\n\u003cp>Combine marinade ingredients and pour over skirt steaks in a covered container or zip-lock bag. Marinate for at least 2 to 3 hours and no more than a day or two.**\u003c/p>\n\u003cp>Start fire 1 1/2 hours to 1 hour and 45 minutes before cooking. Charcoal must be white and grates extremely hot before steaks are put on grill. Remove steaks from marinade and pat dry; brush lightly with olive oil. Discard marinade.\u003c/p>\n\u003cp>Grill steaks close to coals so that they develop a dark crust without burning, while leaving the center rare. This usually takes 10 to 20 minutes. After taking them off the grill, brush steaks with a little chimichurri, salt to taste and let them stand on a cutting board for at least 10 minutes.\u003c/p>\n\u003cp>Be sure to slice the meat across — not with — the (rather wide) grain. Serve the remaining chimichurri on the side.\u003c/p>\n\u003cp>* A good substitute for bitter orange juice is a 50-50 mix of sweet orange juice and lime juice.\u003c/p>\n\u003cp>** You can save time by freezing the skirt steaks and the marinade ahead of time in zip-lock bags, immersing them in cold water to defrost several hours before you grill.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"Rice\">\u003c/a>White Rice And Black Beans\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>The challenge of working with dried beans is not only to surround them with flavor, but to cook flavor \u003c/em>into\u003cem> them as well. I know of two ways to do this: long, slow cooking with onions and other vegetables in water or stock flavored with herbs and spices; and cooking them in a pressure cooker. The recipe below, using a pressure cooker, is unconventional, but it works very well and saves hours of cooking, as well as the overnight pre-soak that many dried beans require.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_70586\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-rice-and-beans.jpg\">\u003cimg class=\"size-full wp-image-70586\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-rice-and-beans.jpg\" alt=\"White Rice And Black Beans. Photo: Tom Gilbert for NPR\" width=\"462\" height=\"346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White Rice And Black Beans. Photo: Tom Gilbert for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1 medium Spanish onion, studded with 2 dozen cloves\u003c/p>\n\u003cp>1/2 pound dried black beans\u003c/p>\n\u003cp>1 chipotle or other dried chili pepper\u003c/p>\n\u003cp>1 cinnamon stick\u003c/p>\n\u003cp>1 smoked ham hock\u003c/p>\n\u003cp>Long-grain white rice (optional)\u003c/p>\n\u003cp>Place all ingredients in a pressure cooker; add 1 cup water.\u003c/p>\n\u003cp>Cook until beans are soft and edible. The time will vary quite a bit, depending on the cooking temperature and equipment; you may have to experiment. Chop meat from ham hock and add to beans. Discard onion and all other ingredients.\u003c/p>\n\u003cp>Salt and pepper to taste.\u003c/p>\n\u003cp>Serve with long-grain white rice.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"Maduros\">\u003c/a>Maduros (Fried Sweet Plantains)\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Plantains when fried ripe are called \u003c/em>maduros\u003cem>; when fried unripe they are known as \u003c/em>tostones\u003cem>. \u003c/em>Tostones\u003cem> can be delicious in the same way as good French fries, but the sweetness and slight crunch of fried \u003c/em>maduros\u003cem> are an amazing complement to roasted and grilled meat. Sweet plantains can be ripened on the kitchen counter in warm weather as long as the humidity is not too low. Otherwise, put them in a paper bag in a warm spot. As sold in the store, they will usually be bright yellow and almost mistakable for bananas. They will only achieve the proper sweetness, however, after a week or so, when the peel is alarmingly wrinkled and black, with white mold spots.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_70585\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-maduro.jpg\">\u003cimg class=\"size-full wp-image-70585\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-maduro.jpg\" alt=\"Maduros (Fried Sweet Plantains). Photo: Tom Gilbert for NPR\" width=\"1120\" height=\"745\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maduros (Fried Sweet Plantains). Photo: Tom Gilbert for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>4 ripe sweet plantains, peeled, cut in half lengthwise and quartered, also lengthwise.\u003c/p>\n\u003cp>1/4 cup vegetable oil\u003c/p>\n\u003cp>Heat corn or vegetable oil in a skillet large enough that the plantain pieces are not crowded, until a small piece of bread dropped into the hot oil sizzles a bit.\u003c/p>\n\u003cp>Add plantain sections, turning once after underside is browned.\u003c/p>\n\u003cp>When both sides are nicely caramelized, drain on a rack or newspaper for a few seconds and serve immediately.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"salad\">\u003c/a>Avocado Salad With Salty, Spicy Lime Dressing\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Many Caribbean and Latino cooks make salads and garnishes featuring the pairing of onion and avocado, which have rich and soft textures that play against the piquant crunch of red onion, the aroma of cilantro, the bite of salt and the tartness of lime juice. I like to add a little garlic, a dash of hot sauce and tomatoes as well.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_70589\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-avocado-salad.jpg\">\u003cimg class=\"size-full wp-image-70589\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-avocado-salad.jpg\" alt=\"Avocado Salad With Salty, Spicy Lime Dressing. Photo: Tom Gilbert for NPR\" width=\"1120\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado Salad With Salty, Spicy Lime Dressing. Photo: Tom Gilbert for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1/4 cup olive oil\u003c/p>\n\u003cp>Juice of 1 lime\u003c/p>\n\u003cp>1 dash hot pepper sauce\u003c/p>\n\u003cp>1 clove garlic\u003c/p>\n\u003cp>Salt and pepper, to taste\u003c/p>\n\u003cp>2 ripe avocados, thickly sliced\u003c/p>\n\u003cp>2 medium tomatoes, thickly sliced\u003c/p>\n\u003cp>Several sprigs cilantro, chopped\u003c/p>\n\u003cp>1 medium red onion, thinly sliced\u003c/p>\n\u003cp>Prepare dressing by mixing in a jar olive oil, lime juice, hot sauce, mashed garlic and salt and pepper to taste. Be liberal with the salt.\u003c/p>\n\u003cp>In a salad bowl, combine avocado, tomato, cilantro and onion. Add the dressing and toss.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"Bul\">\u003c/a>Bul (Beer And Lime Juice Shandy)\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>The first few times I drank \u003c/em>bul\u003cem>, I could have sworn it contained rum — and possibly also other kinds of alcohol. There is something about the way these ingredients work together that makes you think the final product is far stronger and more complex than it really is.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_70584\" class=\"wp-caption aligncenter\" style=\"max-width: 441px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-bul.jpg\">\u003cimg class=\"size-full wp-image-70584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cuban-bul.jpg\" alt=\"Bul (Beer And Lime Juice Shandy). Photo: Tom Gilbert for NPR\" width=\"441\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bul (Beer And Lime Juice Shandy). Photo: Tom Gilbert for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>2 bottles lager beer\u003c/p>\n\u003cp>1/2 cup sugar\u003c/p>\n\u003cp>Juice of two limes\u003c/p>\n\u003cp>Ice cubes\u003c/p>\n\u003cp>1 lime slice and 1 sprig of mint\u003c/p>\n\u003cp>Combine all ingredients except lime slice and mint in blender; add ice cubes to nearly fill.\u003c/p>\n\u003cp>Blend until ice is finely chopped. Pour into pitcher and garnish with lime and mint.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nTom Gilbert writes about food, baseball, politics and the history of New York City. A longtime resident of Greenpoint, Brooklyn, where he is a notorious home cook, Tom knows the good food places in three NYC boroughs and several Italian regions; he can eat in eight languages and talk about eating in five.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "House Bill Would Cut 3.8 Million People From Food Stamp Rolls",
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"content": "\u003cfigure id=\"attachment_70560\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/groceryaisle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/groceryaisle.jpg\" alt=\"Advocates for the poor say the proposed cuts to the food stamp program — $40 billion over 10 years — don't make sense at a time when unemployment remains high. Photo: iStockphoto.com\" width=\"624\" height=\"351\" class=\"size-full wp-image-70560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Advocates for the poor say the proposed cuts to the food stamp program — $40 billion over 10 years — don't make sense at a time when unemployment remains high. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130918_me_06.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">The Salt at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>The House of Representatives is expected to take up a bill Thursday that would chart the course for federal nutrition programs for years to come.\u003c/p>\n\u003cp>The measure calls for $40 billion in cuts over a decade to the federal food stamp program, now known as SNAP. The measure's Republican backers say it attacks fraud, but advocates say it will hurt the poor.\u003c/p>\n\u003cp>Food stamps have traditionally been part of the farm bill, but in July, House leaders were forced to strip the program out of that bill because fiscal conservatives said its $20 billion in cuts over 10 years didn't go far enough.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We should reform the food stamp program so we can get the aid to those who need it most in their hour of need, without the kind of rampant waste and abuse that you see,\" said Rep. Tom Cotton, a Republican from Arkansas.\u003c/p>\n\u003cp>It's not clear that waste and abuse really is all that rampant, but when House Republicans talk about the problem, they are most likely thinking of Jason Greenslate.\u003c/p>\n\u003cp>Greenslate is an unemployed San Diego surfer dude seen in a \u003ca href=\"http://nation.foxnews.com/2013/08/12/watch-unabashed-surfer-receiving-food-stamps-buy-sushi-and-avoid-work\" target=\"_self\">Fox News report\u003c/a> using his Supplemental Nutrition Assistance Program, or SNAP card, to buy sushi and lobster. The story from correspondent John Roberts was reportedly circulated to GOP lawmakers.\u003c/p>\n\u003cp>The report shows Greenslate heading to the automated checkout counter and paying with his food stamp card. \"Two hundred dollars a month, and you just go like, boom,\" Greenslate says on camera. \"Just like that, all paid for by our wonderful tax dollars.\"\u003c/p>\n\u003cp>In reality, the vast majority of SNAP recipients either work or are children, disabled or elderly. Greenslate is the exception, rather than the rule. He's been described as the new \u003ca href=\"http://query.nytimes.com/gst/abstract.html?res=FA0614FB395910728DDDAC0994DA405B868BF1D3\" target=\"_self\">welfare queen\u003c/a> — a caricature used to push welfare reform in the '80s and '90s.\u003c/p>\n\u003cp>Indeed, House Majority Leader Eric Cantor describes the new House food stamp bill as an extension of welfare reform.\u003c/p>\n\u003cp>\"This legislation restores the intent of the bipartisan welfare reforms adopted in 1996 to the Supplemental Nutrition Assistance Program,\" Cantor has said. \"It also refocuses the program on those who need it most.\"\u003c/p>\n\u003cp>The welfare reform bill said that able-bodied adults without dependents could get only three months of food aid in a three-year period unless they had a job or were in a state job-training program. Since the recession, states have been given waivers so that unemployed adults can keep getting food stamps. The House bill would cut back on those waivers. The Congressional Budget Office estimates that 1.7 million people would lose SNAP benefits as a result. The lobster-buying surfer falls into that category — but so does 22-year-old Courtney Williams.\u003c/p>\n\u003cp>\"If they were to cut my SNAP off, I wouldn't have any food,\" Williams says. He lives in Little Rock, Ark., and says he gets $82 a month in SNAP benefits. By the middle of the month, he's at food banks.\u003c/p>\n\u003cp>At one such food bank, run by a church out of a strip mall in what used to be a Wal-Mart, Williams gratefully grabs a large container of frozen chicken Marsala from a volunteer. He adds it to a box with produce, milk and bread.\u003c/p>\n\u003cp>This is how he gets by. Williams has had two brain surgeries, and his symptoms are back, affecting his speech. He says he's been looking for work for five months.\u003c/p>\n\u003cp>\"Every day, I jump on the bus and put in a job application, I call. But, for the time being, SNAP has helped me out with some food until I do get a job,\" he says.\u003c/p>\n\u003cp>For advocates like Brett Kincaid, the outreach director at \u003ca href=\"http://www.aradvocates.org/\" target=\"_self\">Arkansas Advocates for Children and Families\u003c/a>, the cuts proposed by the House bill just don't make sense. Kincaid says unemployment remains high, and when jobs are hard to come by, SNAP is even more important.\u003c/p>\n\u003cp>\"The problem is people are hungry,\" he says. \"You can make the argument that they can go out and sustain themselves, and they should be able to find work. And in a perfect world, we would agree with that. But the world is imperfect, and if the jobs aren't there, the jobs aren't there.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In total, the Congressional Budget Office estimates that under the House bill, 3.8 million people would lose SNAP benefits in 2014. Others would see their benefits cut. And this is on top of a significant reduction already set to begin in November.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The measure would cut $40 billion from the federal SNAP program over 10 years. Republicans who back the cuts say they attack fraud. In reality, the vast majority of SNAP recipients either work or are children, disabled or elderly. The House is poised to take up the bill Thursday.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70560\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/groceryaisle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/groceryaisle.jpg\" alt=\"Advocates for the poor say the proposed cuts to the food stamp program — $40 billion over 10 years — don't make sense at a time when unemployment remains high. Photo: iStockphoto.com\" width=\"624\" height=\"351\" class=\"size-full wp-image-70560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Advocates for the poor say the proposed cuts to the food stamp program — $40 billion over 10 years — don't make sense at a time when unemployment remains high. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">The Salt at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>The House of Representatives is expected to take up a bill Thursday that would chart the course for federal nutrition programs for years to come.\u003c/p>\n\u003cp>The measure calls for $40 billion in cuts over a decade to the federal food stamp program, now known as SNAP. The measure's Republican backers say it attacks fraud, but advocates say it will hurt the poor.\u003c/p>\n\u003cp>Food stamps have traditionally been part of the farm bill, but in July, House leaders were forced to strip the program out of that bill because fiscal conservatives said its $20 billion in cuts over 10 years didn't go far enough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We should reform the food stamp program so we can get the aid to those who need it most in their hour of need, without the kind of rampant waste and abuse that you see,\" said Rep. Tom Cotton, a Republican from Arkansas.\u003c/p>\n\u003cp>It's not clear that waste and abuse really is all that rampant, but when House Republicans talk about the problem, they are most likely thinking of Jason Greenslate.\u003c/p>\n\u003cp>Greenslate is an unemployed San Diego surfer dude seen in a \u003ca href=\"http://nation.foxnews.com/2013/08/12/watch-unabashed-surfer-receiving-food-stamps-buy-sushi-and-avoid-work\" target=\"_self\">Fox News report\u003c/a> using his Supplemental Nutrition Assistance Program, or SNAP card, to buy sushi and lobster. The story from correspondent John Roberts was reportedly circulated to GOP lawmakers.\u003c/p>\n\u003cp>The report shows Greenslate heading to the automated checkout counter and paying with his food stamp card. \"Two hundred dollars a month, and you just go like, boom,\" Greenslate says on camera. \"Just like that, all paid for by our wonderful tax dollars.\"\u003c/p>\n\u003cp>In reality, the vast majority of SNAP recipients either work or are children, disabled or elderly. Greenslate is the exception, rather than the rule. He's been described as the new \u003ca href=\"http://query.nytimes.com/gst/abstract.html?res=FA0614FB395910728DDDAC0994DA405B868BF1D3\" target=\"_self\">welfare queen\u003c/a> — a caricature used to push welfare reform in the '80s and '90s.\u003c/p>\n\u003cp>Indeed, House Majority Leader Eric Cantor describes the new House food stamp bill as an extension of welfare reform.\u003c/p>\n\u003cp>\"This legislation restores the intent of the bipartisan welfare reforms adopted in 1996 to the Supplemental Nutrition Assistance Program,\" Cantor has said. \"It also refocuses the program on those who need it most.\"\u003c/p>\n\u003cp>The welfare reform bill said that able-bodied adults without dependents could get only three months of food aid in a three-year period unless they had a job or were in a state job-training program. Since the recession, states have been given waivers so that unemployed adults can keep getting food stamps. The House bill would cut back on those waivers. The Congressional Budget Office estimates that 1.7 million people would lose SNAP benefits as a result. The lobster-buying surfer falls into that category — but so does 22-year-old Courtney Williams.\u003c/p>\n\u003cp>\"If they were to cut my SNAP off, I wouldn't have any food,\" Williams says. He lives in Little Rock, Ark., and says he gets $82 a month in SNAP benefits. By the middle of the month, he's at food banks.\u003c/p>\n\u003cp>At one such food bank, run by a church out of a strip mall in what used to be a Wal-Mart, Williams gratefully grabs a large container of frozen chicken Marsala from a volunteer. He adds it to a box with produce, milk and bread.\u003c/p>\n\u003cp>This is how he gets by. Williams has had two brain surgeries, and his symptoms are back, affecting his speech. He says he's been looking for work for five months.\u003c/p>\n\u003cp>\"Every day, I jump on the bus and put in a job application, I call. But, for the time being, SNAP has helped me out with some food until I do get a job,\" he says.\u003c/p>\n\u003cp>For advocates like Brett Kincaid, the outreach director at \u003ca href=\"http://www.aradvocates.org/\" target=\"_self\">Arkansas Advocates for Children and Families\u003c/a>, the cuts proposed by the House bill just don't make sense. Kincaid says unemployment remains high, and when jobs are hard to come by, SNAP is even more important.\u003c/p>\n\u003cp>\"The problem is people are hungry,\" he says. \"You can make the argument that they can go out and sustain themselves, and they should be able to find work. And in a perfect world, we would agree with that. But the world is imperfect, and if the jobs aren't there, the jobs aren't there.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In total, the Congressional Budget Office estimates that under the House bill, 3.8 million people would lose SNAP benefits in 2014. Others would see their benefits cut. And this is on top of a significant reduction already set to begin in November.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Just What The Doctor Ordered: Med Students Team With Chefs",
"title": "Just What The Doctor Ordered: Med Students Team With Chefs",
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"content": "\u003cfigure id=\"attachment_70478\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/medstudentsgourlay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/medstudentsgourlay.jpg\" alt=\"Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales. Photo: Kristin Gourlay/ RIPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-70478\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales. Photo: Kristin Gourlay/ RIPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223405641/just-what-the-doctor-ordered-med-students-team-with-chefs\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130918_me_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://wrni.drupal.publicbroadcasting.net/people/kristin-gourlay\">Kristin Gourlay\u003c/a>, from \u003ca href=\"http://ripr.org/\">RIPR\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223405641/just-what-the-doctor-ordered-med-students-team-with-chefs\">The Salt at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>For the past few weeks, the culinary arts students at \u003ca href=\"http://www.jwu.edu/culinary/\">Johnson & Wales\u003c/a> University in Providence, R.I., have been working with some less-than-seasoned sous chefs.\u003c/p>\n\u003cp>One of them, Clinton Piper, may look like a pro in his chef's whites, but he's struggling to work a whisk through some batter. \"I know nothing about baking,\" he says.\u003c/p>\n\u003cp>Luckily, he's got other qualifications. Piper is a fourth-year medical student at \u003ca href=\"http://tulane.edu/som/\" target=\"_blank\">Tulane University School of Medicine\u003c/a>, and he's here for a short rotation through a new \u003ca href=\"http://tulane.edu/som/cahp/center-for-culinary-medicine.cfm\" target=\"_self\">program\u003c/a> designed to educate med students and chefs-in-training about nutrition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think it's forward thinking to start to see, to view food as medicine,\" he says. \"That's not something that's really on our radar in medical education. But with the burden of disease in the United States being so heavily weighted with lifestyle disease, I think it's a very, very logical next step.\"\u003c/p>\n\u003cp>So-called lifestyle diseases mainly spring from bad habits, particularly bad eating habits. Think obesity or diabetes. Piper says the goal of this partnership between New Orleans, Louisiana-based Tulane and Johnson & Wales is to change the way doctors think about food. As far as the program's creators know, it's the first time a culinary school and a medical school have partnered like this.\u003c/p>\n\u003cp>\"We basically learn how to take care of patients when things go wrong, which is sad,\" says Neha Solanki, a fourth-year medical student at Tulane. \"I think that we need to learn how to be able to make nutritious meals and to discuss diet in an educated manner.\"\u003c/p>\n\u003cp>One of their assignments is to feed the Johnson & Wales track team. The team will arrive breathless and sweaty after practice. According to assistant professor \u003ca href=\"https://www.jwu.edu/content.aspx?id=7524\">Todd Seyfarth\u003c/a>, an instructor in culinary nutrition, the assignment is to create a \"recovery meal.\"\u003c/p>\n\u003cp>\"We're going to try to take advantage of what's called an anabolic window, a specific period of time after the workout where we can give them the best gains,\" he says.\u003c/p>\n\u003cp>The first course will be a \"recovery\" bar with whole grains, spices and marshmallows to deliver some quick sugars. Then there's the frittata that Solanki is laboring away at, stuffed with baby zucchini, red bliss potatoes, red bell peppers, parmesan and feta cheese and spinach. It's a feast, says culinary student Briana Colacone, designed to refuel with lean protein and carbs. \"It's going to be really good,\" she says.\u003c/p>\n\u003cp>Using med students as sous chefs brings its own challenges — Colacone has to slow down to show med student Neha Solanki how to chop a pepper. But Seyfarth says the benefits far outweigh any inconveniences.\u003c/p>\n\u003cp>\"They have a better understanding than I ever will of how the body functions. And they can inform some of the decisions we make,\" he says. \"I love having them here.\"\u003c/p>\n\u003cp>This is the culinary medicine program's inaugural year. But organizers hope to train more Tulane medical students and Johnson & Wales culinary students together on each other's campuses. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Tulane medical students are trading in their scrubs for chefs whites. They've teamed up with culinary students at Johnson & Wales University as part of an innovative new program designed to teach both groups how good nutrition can help stave off lifestyle diseases.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70478\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/medstudentsgourlay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/medstudentsgourlay.jpg\" alt=\"Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales. Photo: Kristin Gourlay/ RIPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-70478\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales. Photo: Kristin Gourlay/ RIPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223405641/just-what-the-doctor-ordered-med-students-team-with-chefs\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://wrni.drupal.publicbroadcasting.net/people/kristin-gourlay\">Kristin Gourlay\u003c/a>, from \u003ca href=\"http://ripr.org/\">RIPR\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223405641/just-what-the-doctor-ordered-med-students-team-with-chefs\">The Salt at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>For the past few weeks, the culinary arts students at \u003ca href=\"http://www.jwu.edu/culinary/\">Johnson & Wales\u003c/a> University in Providence, R.I., have been working with some less-than-seasoned sous chefs.\u003c/p>\n\u003cp>One of them, Clinton Piper, may look like a pro in his chef's whites, but he's struggling to work a whisk through some batter. \"I know nothing about baking,\" he says.\u003c/p>\n\u003cp>Luckily, he's got other qualifications. Piper is a fourth-year medical student at \u003ca href=\"http://tulane.edu/som/\" target=\"_blank\">Tulane University School of Medicine\u003c/a>, and he's here for a short rotation through a new \u003ca href=\"http://tulane.edu/som/cahp/center-for-culinary-medicine.cfm\" target=\"_self\">program\u003c/a> designed to educate med students and chefs-in-training about nutrition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I think it's forward thinking to start to see, to view food as medicine,\" he says. \"That's not something that's really on our radar in medical education. But with the burden of disease in the United States being so heavily weighted with lifestyle disease, I think it's a very, very logical next step.\"\u003c/p>\n\u003cp>So-called lifestyle diseases mainly spring from bad habits, particularly bad eating habits. Think obesity or diabetes. Piper says the goal of this partnership between New Orleans, Louisiana-based Tulane and Johnson & Wales is to change the way doctors think about food. As far as the program's creators know, it's the first time a culinary school and a medical school have partnered like this.\u003c/p>\n\u003cp>\"We basically learn how to take care of patients when things go wrong, which is sad,\" says Neha Solanki, a fourth-year medical student at Tulane. \"I think that we need to learn how to be able to make nutritious meals and to discuss diet in an educated manner.\"\u003c/p>\n\u003cp>One of their assignments is to feed the Johnson & Wales track team. The team will arrive breathless and sweaty after practice. According to assistant professor \u003ca href=\"https://www.jwu.edu/content.aspx?id=7524\">Todd Seyfarth\u003c/a>, an instructor in culinary nutrition, the assignment is to create a \"recovery meal.\"\u003c/p>\n\u003cp>\"We're going to try to take advantage of what's called an anabolic window, a specific period of time after the workout where we can give them the best gains,\" he says.\u003c/p>\n\u003cp>The first course will be a \"recovery\" bar with whole grains, spices and marshmallows to deliver some quick sugars. Then there's the frittata that Solanki is laboring away at, stuffed with baby zucchini, red bliss potatoes, red bell peppers, parmesan and feta cheese and spinach. It's a feast, says culinary student Briana Colacone, designed to refuel with lean protein and carbs. \"It's going to be really good,\" she says.\u003c/p>\n\u003cp>Using med students as sous chefs brings its own challenges — Colacone has to slow down to show med student Neha Solanki how to chop a pepper. But Seyfarth says the benefits far outweigh any inconveniences.\u003c/p>\n\u003cp>\"They have a better understanding than I ever will of how the body functions. And they can inform some of the decisions we make,\" he says. \"I love having them here.\"\u003c/p>\n\u003cp>This is the culinary medicine program's inaugural year. But organizers hope to train more Tulane medical students and Johnson & Wales culinary students together on each other's campuses. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Auto-Brewery Syndrome: Apparently, You Can Make Beer In Your Gut",
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"content": "\u003cfigure id=\"attachment_70423\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/beer-gut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/beer-gut.jpg\" alt=\"Most of us prefer drinking fermented beverages,€” not producing them in our gut. Photo: Morgan Walker/NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-70423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Most of us prefer drinking fermented beverages,€” not producing them in our gut. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/17/223345977/auto-brewery-syndrome-apparently-you-can-make-beer-in-your-gut\">The Salt at NPR Food\u003c/a> (9/17/13)\u003c/p>\n\u003cp>This medical case may give a whole new meaning to the phrase \"beer gut.\"\u003c/p>\n\u003cp>A 61-year-old man — with a history of home-brewing — stumbled into a Texas emergency room complaining of dizziness. Nurses ran a Breathalyzer test. And sure enough, the man's blood alcohol concentration was a whopping 0.37 percent, or almost five times the legal limit for driving in Texas.\u003c/p>\n\u003cp>There was just one hitch: The man said that he hadn't touched a drop of alcohol that day.\u003c/p>\n\u003cp>\"He would get drunk out of the blue — on a Sunday morning after being at church, or really, just anytime,\" says \u003ca href=\"http://www.panola.edu/programs/health-sciences/associate-degree-nursing/adn-faculty-staff.html\">Barbara Cordell\u003c/a>, the dean of nursing at Panola College in Carthage, Texas. \"His wife was so dismayed about it that she even bought a Breathalyzer.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other medical professionals chalked up the man's problem to \"closet drinking.\" But Cordell and Dr. Justin McCarthy, a gastroenterologist in Lubbock, wanted to figure out what was really going on.\u003c/p>\n\u003cp>So the team searched the man's belongings for liquor and then isolated him in a hospital room for 24 hours. Throughout the day, he ate carbohydrate-rich foods, and the doctors periodically checked his blood for alcohol. At one point, it rose 0.12 percent.\u003c/p>\n\u003cp>Eventually, McCarthy and Cordell pinpointed the culprit: an overabundance of brewer's yeast in his gut.\u003c/p>\n\u003cp>That's right, folks. According to Cordell and McCarthy, the man's intestinal tract was acting like his own internal brewery.\u003c/p>\n\u003cp>The patient had an infection with \u003cem>\u003ca href=\"http://www.epa.gov/biotech_rule/pubs/fra/fra002.htm\">Saccharomyces cerevisiae\u003c/a>\u003c/em>, Cordell says. So when he ate or drank a bunch of starch — a bagel, pasta or even a soda — the yeast fermented the sugars into ethanol, and he would get drunk. Essentially, he was brewing beer in his own gut. Cordell and McCarthy \u003ca href=\"http://www.scirp.org/journal/PaperInformation.aspx?PaperID=33912\">reported\u003c/a> the case of \"auto-brewery syndrome\" a few months ago in the \u003cem>International Journal of Clinical Medicine\u003c/em>.\u003c/p>\n\u003cp>When we first read the case study, we were more than a little skeptical. It sounded crazy, a phenomenon akin to spontaneous combustion. I mean, come on: Could a person's gut really generate that much ethanol?\u003c/p>\n\u003cp>Brewer's yeast is in a whole host of foods, including breads, wine and, of course, beer (hence, the name). The critters usually don't do any harm. They just flow right through us. Some people even take \u003cem>Saccharomyces \u003c/em>as a probiotic supplement.\u003c/p>\n\u003cp>But it turns out that in rare cases, the yeasty beasts can indeed take up long-term residency in the gut and possibly cause problems, says \u003ca href=\"http://mgm.duke.edu/faculty/heitman/\">Dr. Joseph Heitman\u003c/a>, a microbiologist at Duke University.\u003c/p>\n\u003cp>\"Researchers have shown unequivocally that \u003cem>Saccharomyces\u003c/em> can grow in the intestinal tract,\" Heitman tells The Salt. \"But it's still unclear whether it's associated with any disease\" — or whether it could make someone drunk from the gut up.\u003c/p>\n\u003cp>We dug around the scant literature on auto-brewery syndrome and uncovered a handful of cases similar to the one in Texas. Some reports in Japan date back to the 1970s. In most instances, the infections occurred after a person took antibiotics — which can wipe out the bacteria in the gut, making room for fungi like yeast to flourish — or had another illness that suppresses their immune system.\u003c/p>\n\u003cp>Still, such case reports remain extremely rare. Heitman says he had never heard of auto-brewery syndrome until we called him up. \"It sounds interesting,\" he says. But he's also cautious.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"The problem with a case report,\" he notes, \"is that it's just one person. It's not a controlled clinical study.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70423\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/beer-gut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/beer-gut.jpg\" alt=\"Most of us prefer drinking fermented beverages,€” not producing them in our gut. Photo: Morgan Walker/NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-70423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Most of us prefer drinking fermented beverages,€” not producing them in our gut. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/17/223345977/auto-brewery-syndrome-apparently-you-can-make-beer-in-your-gut\">The Salt at NPR Food\u003c/a> (9/17/13)\u003c/p>\n\u003cp>This medical case may give a whole new meaning to the phrase \"beer gut.\"\u003c/p>\n\u003cp>A 61-year-old man — with a history of home-brewing — stumbled into a Texas emergency room complaining of dizziness. Nurses ran a Breathalyzer test. And sure enough, the man's blood alcohol concentration was a whopping 0.37 percent, or almost five times the legal limit for driving in Texas.\u003c/p>\n\u003cp>There was just one hitch: The man said that he hadn't touched a drop of alcohol that day.\u003c/p>\n\u003cp>\"He would get drunk out of the blue — on a Sunday morning after being at church, or really, just anytime,\" says \u003ca href=\"http://www.panola.edu/programs/health-sciences/associate-degree-nursing/adn-faculty-staff.html\">Barbara Cordell\u003c/a>, the dean of nursing at Panola College in Carthage, Texas. \"His wife was so dismayed about it that she even bought a Breathalyzer.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other medical professionals chalked up the man's problem to \"closet drinking.\" But Cordell and Dr. Justin McCarthy, a gastroenterologist in Lubbock, wanted to figure out what was really going on.\u003c/p>\n\u003cp>So the team searched the man's belongings for liquor and then isolated him in a hospital room for 24 hours. Throughout the day, he ate carbohydrate-rich foods, and the doctors periodically checked his blood for alcohol. At one point, it rose 0.12 percent.\u003c/p>\n\u003cp>Eventually, McCarthy and Cordell pinpointed the culprit: an overabundance of brewer's yeast in his gut.\u003c/p>\n\u003cp>That's right, folks. According to Cordell and McCarthy, the man's intestinal tract was acting like his own internal brewery.\u003c/p>\n\u003cp>The patient had an infection with \u003cem>\u003ca href=\"http://www.epa.gov/biotech_rule/pubs/fra/fra002.htm\">Saccharomyces cerevisiae\u003c/a>\u003c/em>, Cordell says. So when he ate or drank a bunch of starch — a bagel, pasta or even a soda — the yeast fermented the sugars into ethanol, and he would get drunk. Essentially, he was brewing beer in his own gut. Cordell and McCarthy \u003ca href=\"http://www.scirp.org/journal/PaperInformation.aspx?PaperID=33912\">reported\u003c/a> the case of \"auto-brewery syndrome\" a few months ago in the \u003cem>International Journal of Clinical Medicine\u003c/em>.\u003c/p>\n\u003cp>When we first read the case study, we were more than a little skeptical. It sounded crazy, a phenomenon akin to spontaneous combustion. I mean, come on: Could a person's gut really generate that much ethanol?\u003c/p>\n\u003cp>Brewer's yeast is in a whole host of foods, including breads, wine and, of course, beer (hence, the name). The critters usually don't do any harm. They just flow right through us. Some people even take \u003cem>Saccharomyces \u003c/em>as a probiotic supplement.\u003c/p>\n\u003cp>But it turns out that in rare cases, the yeasty beasts can indeed take up long-term residency in the gut and possibly cause problems, says \u003ca href=\"http://mgm.duke.edu/faculty/heitman/\">Dr. Joseph Heitman\u003c/a>, a microbiologist at Duke University.\u003c/p>\n\u003cp>\"Researchers have shown unequivocally that \u003cem>Saccharomyces\u003c/em> can grow in the intestinal tract,\" Heitman tells The Salt. \"But it's still unclear whether it's associated with any disease\" — or whether it could make someone drunk from the gut up.\u003c/p>\n\u003cp>We dug around the scant literature on auto-brewery syndrome and uncovered a handful of cases similar to the one in Texas. Some reports in Japan date back to the 1970s. In most instances, the infections occurred after a person took antibiotics — which can wipe out the bacteria in the gut, making room for fungi like yeast to flourish — or had another illness that suppresses their immune system.\u003c/p>\n\u003cp>Still, such case reports remain extremely rare. Heitman says he had never heard of auto-brewery syndrome until we called him up. \"It sounds interesting,\" he says. But he's also cautious.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"The problem with a case report,\" he notes, \"is that it's just one person. It's not a controlled clinical study.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_70387\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/goldricecompare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/goldricecompare.jpg\" alt=\"Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains. Photo: Isagani Serrano/International Rice Research Institute\" width=\"624\" height=\"468\" class=\"size-full wp-image-70387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains. Photo: Isagani Serrano/International Rice Research Institute\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/17/223382375/golden-rice-study-violated-ethical-rules-tufts-says\">The Salt at NPR Food\u003c/a> (9/17/13)\u003c/p>\n\u003cp>Tufts University announced Tuesday that one of its researchers broke ethical rules while carrying out a study of genetically modified \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/10/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods/\">golden rice\u003c/a>\" in China.\u003c/p>\n\u003cp>According to the Tufts report, the scientific conclusions of the study remain valid. The researchers had \u003ca href=\"http://ajcn.nutrition.org/content/96/3/658.abstract\">found\u003c/a> that a single bowl of this rice can supply more than half of a child's daily vitamin A requirement — the most convincing evidence so far that golden rice can, in fact, be a useful tool in fighting malnutrition. But when the study was published last year, anti-biotech campaigners at Greenpeace China immediately called it a scandal, \u003ca href=\"http://www.greenpeace.org/eastasia/news/blog/24-children-used-as-guinea-pigs-in-geneticall/blog/41956/\">accusing\u003c/a> the research team, led by Tufts' Guangwen Tang, of feeding children a \"potentially dangerous product\" without informing their parents of exactly what the children were eating.\u003c/p>\n\u003cp>Chinese media started investigating and found evidence that Tang and her collaborators in China had cut corners when it came to informing Chinese parents and Chinese regulatory authorities about details of the study. According to a \u003ca href=\"http://www.nature.com/news/china-sacks-officials-over-golden-rice-controversy-1.11998\">report\u003c/a> in\u003cem> Nature\u003c/em> magazine, Chinese reporters found an email from a Chinese official involved in the study in which he explained that he was dropping any mention of genetic modification in some documents presented to the children's parents because it was \"too sensitive.\"\u003c/p>\n\u003cp>In December of last year, the Chinese government \u003ca href=\"http://news.sciencemag.org/people-events/2012/12/chinese-researchers-punished-role-gm-rice-study\">announced\u003c/a> that it was punishing several China-based researchers who were involved in the study, removing them from their jobs. According to the government, the researchers didn't obtain proper approvals before carrying out the study.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some American researchers were skeptical of the Chinese findings. They suspected that the researchers involved in this study were simply the victims of an anti-biotech backlash in China.\u003c/p>\n\u003cp>But Tufts, after spending more than a year carrying out its own review, now says that the study was not \"conducted in full compliance with ... policy or federal regulations. According to the Tufts report, the researchers did not adequately explain the nature of golden rice and made some changes in the study without getting approval from the committee at Tufts that is supposed to review all research involving human subjects.\u003c/p>\n\u003cp>Guangwen Tang will be banned from conducting research on human subjects for two years. For two years after that, any research that she conducts will be under the direct supervision of another investigator.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Tufts University says that one of its researchers violated ethics rules while carrying out a study of genetically modified \"golden rice\" in China. The study showed that the rice can fight malnutrition, but researchers didn't provide enough information to the parents of the children who ate it, Tufts says.",
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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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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
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