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"disqusTitle": "Long Awaited Lab-Grown Burger Is Unveiled In London",
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"content": "\u003cfigure id=\"attachment_67638\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/culture-beef-large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/culture-beef-large.jpg\" alt=\"The burger developed by Professor Mark Post of Maastricht University in the Netherlands. Photo: David Parry / PA Wire\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The burger developed by Professor Mark Post of Maastricht University in the Netherlands. Photo: David Parry / PA Wire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209163204/long-awaited-lab-grown-burger-is-unveiled-in-london\">The Salt, NPR Food\u003c/a> (8/5/2013)\u003c/p>\n\u003cp>After three months, $330,000 and a high-profile media blitz, the world's first hamburger grown in a lab made its worldwide debut Monday.\u003c/p>\n\u003cp>The unveiling of \"\u003ca href=\"http://culturedbeef.net/\">cultured beef\u003c/a>,\" as the burger is branded, was a production worthy of the Food Network era, complete with chatty host, live-streamed video, hand-picked taste testers, a top London chef and an eager audience (made up mostly of journalists). Rarely has a single food gotten such star treatment.\u003c/p>\n\u003cp>But this was no ordinary food launch, of course. The burger, which began as just a few stem cells extracted from a cow's shoulder, represents a technology potentially so disruptive that it has attracted the support of Google co-founder Sergei Brin.\u003c/p>\n\u003cp>\"Sometimes a new technology comes along and it has the capability to transform how we view the world,\" Brin says in a promotional video released Monday, the same day he was unmasked as the anonymous donor who ponied up money to grow the burger.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It took three months to culture the 20,000 individual muscle fibers that make up one single patty. But the technology behind this burger builds upon a decade of research by Dutch scientists, who applied some of the same techniques used to develop \u003ca href=\"http://www.npr.org/blogs/health/2013/07/04/198110553/scientists-grow-simple-human-liver-in-a-petri-dish\">artificial livers\u003c/a> and \u003ca href=\"http://www.npr.org/2011/07/11/137770068/windpipe-grown-from-stem-cells-implanted-in-man\">windpipes\u003c/a>. In the last few years, \u003ca href=\"http://www.fys.unimaas.nl/post.html\">Mark Post\u003c/a>, a vascular physiologist at Maastricht University in the Netherlands, has taken the lead. And it was Post who presented the burger at the launch event.\u003c/p>\n\u003cfigure id=\"attachment_67639\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cultured-beed2-large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cultured-beed2-large.jpg\" alt=\"Scientists say commercial production of cultured beef could begin within 10 to 20 years. Photo: David Parry / PA Wire\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists say commercial production of cultured beef could begin within 10 to 20 years. Photo: David Parry / PA Wire\u003c/figcaption>\u003c/figure>\n\u003cp>The chosen tasters, who appeared to be supportive of the technology, were Austrian food scientist \u003ca href=\"http://www.futurefoodstudio.at/index_en.html\">Hanni Rützler\u003c/a> and \u003ca href=\"http://www.joshschonwald.com/\">Josh Schonwald\u003c/a>, a Chicago-based journalist and author of \u003cem>The Taste of Tomorrow: Dispatches From The Future of Food\u003c/em>. No one on stage seemed to see the technology as \"inherently creepy,\" as New Yorker writer Michael Specter \u003ca href=\"http://www.npr.org/2011/08/30/139786731/tube-burgers-the-world-of-in-vitro-meat\">called it\u003c/a> on \u003cem>Fresh Air\u003c/em> in 2011.\u003c/p>\n\u003cp>Chef Richard McGeown of London's \u003ca href=\"http://www.couchspolperro.com/\">Couch's\u003c/a> Great House Restaurant praised the burger's nice color as he browned it in sunflower oil and butter. It was up to Rützler and Schonwald to describe the taste of this burger, composed entirely of muscle and served without salt, pepper or condiments. The verdict?\u003c/p>\n\u003cp>\"It has the texture, the mouthfeel like meat,\" Schonwald put it. \"But the absence is fat. The bite feels like a conventional hamburger, but it's kind of an unnatural experience, because fat is a big part of what makes it juicy.\"\u003c/p>\n\u003cp>Rützler agreed the burger was edible, but not delectable. \"It has quite an intense texture, very close to meat,\" she said. \"I thought it would be softer.\"\u003c/p>\n\u003cp>But flavor, at this stage, is almost beside the point.\u003c/p>\n\u003cp>Monday's demonstration was really more of a proof of concept that meat can indeed be grown in a petri dish. The idea that humans might one day be able to produce large quantities of meat from very few animals is potentially game-changing, especially for those deeply worried about the environmental and animal welfare costs of industrial meat production.\u003c/p>\n\u003cp>\"Our current meat production is at a maximum and it's not going to be sustainable,\" Post said. \"We need to come up with an alternative.\"\u003c/p>\n\u003cp>To create his alternative, Post first removed tissue from a cow with a syringe. Then he separated out the stem cells that specifically make new muscle when the cow is injured. He put those stem cells in a growth medium with antibiotics (to prevent contamination from bacteria). Over time, the cells divide, and with the help of some scaffolding provided by the researchers, \"the cells will self-organize into muscle fibers,\" Post explains in the promo video.\u003c/p>\n\u003cp>This was no small feat. As synthetic biologist Christina Agapakis pointed out in a \u003ca href=\"http://blogs.discovermagazine.com/crux/2012/04/24/steak-of-the-art-the-fatal-flaws-of-in-vitro-meat/#.Uf_LnqwaHka\">blog post\u003c/a> for \u003cem>Discover\u003c/em> in 2012, \"Cell culture is one of the most expensive and resource-intensive techniques in modern biology. Keeping the cells warm, healthy, well-fed, and free of contamination takes incredible labor and energy, even when scaled to the 10,000-liter vats that biotech companies use.\" Hence this burger's hefty pricetag.\u003c/p>\n\u003cp>And while the technique for growing cow cells avoids animal slaughter, it still requires animal inputs that \u003ca href=\"http://igitur-archive.library.uu.nl/vet/2006-0816-200033/valk_04_thehumanecollection.pdf\">raise ethical concerns\u003c/a>. As Agapakis notes, the burger cells are grown in a medium \"supplemented with fetal bovine serum—literally the blood of unborn cows.\" Post says he is working on a non-animal based growth medium.\u003c/p>\n\u003cp>It will be a longtime yet before the average consumer gets to sample an in vitro burger. First, Post says he has to bring down the pricetag — currently about $154 a pound – as well as the time it takes to grow one burger.\u003c/p>\n\u003cp>\"We need to show that we can make it more efficient,\" he says, \"but we think we can have a more affordable price and have this in supermarkets in 10 to 20 years.\"\u003c/p>\n\u003cp>For that, Post and his colleagues will need more research funding – they're hoping to attract the interest of food companies. Agapakis is among those who question how scalable the technology can really be.\u003c/p>\n\u003cp>And there's another major hurdle: Researchers are still figuring out how to grow fat to mix in with the muscle to improve the flavor and texture.\u003c/p>\n\u003cp>So will an in vitro steak also be on the menu? Post says it's theoretically possible, but even more technically challenging than a burger and not a priority for the moment.\u003c/p>\n\u003cp>Also not on Post's to-do list: in vitro chicken, pork or fish – he's focusing on replacing conventional beef because \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">it requires more resources\u003c/a> than any other meat to produce.\u003c/p>\n\u003cp>Still, science alone can't address what is possibly the biggest hurdle facing in vitro meat: the perception that food grown in a petri dish is gross.\u003c/p>\n\u003cp>For now, Post and others are betting that as consumers becomes more aware of meat production practices, they'll be more open to trying an alternative with fewer ethical or environmental strings attached. In vitro meat advocates like to say, \"If you visited a slaughterhouse and visited a lab, the cultured meat would be the obvious choice.\"\u003c/p>\n\u003cp>And Brin of Google seems to think that some opposition to a new idea is natural, and even encouraging. \"If some people don't see this as science fiction, it's probably not transformative enough,\" he said.\u003c/p>\n\u003cp>\u003cem>What do you think? Would you try or buy a lab-grown hamburger if you could?\u003c/em> \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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67638\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/culture-beef-large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/culture-beef-large.jpg\" alt=\"The burger developed by Professor Mark Post of Maastricht University in the Netherlands. Photo: David Parry / PA Wire\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The burger developed by Professor Mark Post of Maastricht University in the Netherlands. Photo: David Parry / PA Wire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209163204/long-awaited-lab-grown-burger-is-unveiled-in-london\">The Salt, NPR Food\u003c/a> (8/5/2013)\u003c/p>\n\u003cp>After three months, $330,000 and a high-profile media blitz, the world's first hamburger grown in a lab made its worldwide debut Monday.\u003c/p>\n\u003cp>The unveiling of \"\u003ca href=\"http://culturedbeef.net/\">cultured beef\u003c/a>,\" as the burger is branded, was a production worthy of the Food Network era, complete with chatty host, live-streamed video, hand-picked taste testers, a top London chef and an eager audience (made up mostly of journalists). Rarely has a single food gotten such star treatment.\u003c/p>\n\u003cp>But this was no ordinary food launch, of course. The burger, which began as just a few stem cells extracted from a cow's shoulder, represents a technology potentially so disruptive that it has attracted the support of Google co-founder Sergei Brin.\u003c/p>\n\u003cp>\"Sometimes a new technology comes along and it has the capability to transform how we view the world,\" Brin says in a promotional video released Monday, the same day he was unmasked as the anonymous donor who ponied up money to grow the burger.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It took three months to culture the 20,000 individual muscle fibers that make up one single patty. But the technology behind this burger builds upon a decade of research by Dutch scientists, who applied some of the same techniques used to develop \u003ca href=\"http://www.npr.org/blogs/health/2013/07/04/198110553/scientists-grow-simple-human-liver-in-a-petri-dish\">artificial livers\u003c/a> and \u003ca href=\"http://www.npr.org/2011/07/11/137770068/windpipe-grown-from-stem-cells-implanted-in-man\">windpipes\u003c/a>. In the last few years, \u003ca href=\"http://www.fys.unimaas.nl/post.html\">Mark Post\u003c/a>, a vascular physiologist at Maastricht University in the Netherlands, has taken the lead. And it was Post who presented the burger at the launch event.\u003c/p>\n\u003cfigure id=\"attachment_67639\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cultured-beed2-large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cultured-beed2-large.jpg\" alt=\"Scientists say commercial production of cultured beef could begin within 10 to 20 years. Photo: David Parry / PA Wire\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists say commercial production of cultured beef could begin within 10 to 20 years. Photo: David Parry / PA Wire\u003c/figcaption>\u003c/figure>\n\u003cp>The chosen tasters, who appeared to be supportive of the technology, were Austrian food scientist \u003ca href=\"http://www.futurefoodstudio.at/index_en.html\">Hanni Rützler\u003c/a> and \u003ca href=\"http://www.joshschonwald.com/\">Josh Schonwald\u003c/a>, a Chicago-based journalist and author of \u003cem>The Taste of Tomorrow: Dispatches From The Future of Food\u003c/em>. No one on stage seemed to see the technology as \"inherently creepy,\" as New Yorker writer Michael Specter \u003ca href=\"http://www.npr.org/2011/08/30/139786731/tube-burgers-the-world-of-in-vitro-meat\">called it\u003c/a> on \u003cem>Fresh Air\u003c/em> in 2011.\u003c/p>\n\u003cp>Chef Richard McGeown of London's \u003ca href=\"http://www.couchspolperro.com/\">Couch's\u003c/a> Great House Restaurant praised the burger's nice color as he browned it in sunflower oil and butter. It was up to Rützler and Schonwald to describe the taste of this burger, composed entirely of muscle and served without salt, pepper or condiments. The verdict?\u003c/p>\n\u003cp>\"It has the texture, the mouthfeel like meat,\" Schonwald put it. \"But the absence is fat. The bite feels like a conventional hamburger, but it's kind of an unnatural experience, because fat is a big part of what makes it juicy.\"\u003c/p>\n\u003cp>Rützler agreed the burger was edible, but not delectable. \"It has quite an intense texture, very close to meat,\" she said. \"I thought it would be softer.\"\u003c/p>\n\u003cp>But flavor, at this stage, is almost beside the point.\u003c/p>\n\u003cp>Monday's demonstration was really more of a proof of concept that meat can indeed be grown in a petri dish. The idea that humans might one day be able to produce large quantities of meat from very few animals is potentially game-changing, especially for those deeply worried about the environmental and animal welfare costs of industrial meat production.\u003c/p>\n\u003cp>\"Our current meat production is at a maximum and it's not going to be sustainable,\" Post said. \"We need to come up with an alternative.\"\u003c/p>\n\u003cp>To create his alternative, Post first removed tissue from a cow with a syringe. Then he separated out the stem cells that specifically make new muscle when the cow is injured. He put those stem cells in a growth medium with antibiotics (to prevent contamination from bacteria). Over time, the cells divide, and with the help of some scaffolding provided by the researchers, \"the cells will self-organize into muscle fibers,\" Post explains in the promo video.\u003c/p>\n\u003cp>This was no small feat. As synthetic biologist Christina Agapakis pointed out in a \u003ca href=\"http://blogs.discovermagazine.com/crux/2012/04/24/steak-of-the-art-the-fatal-flaws-of-in-vitro-meat/#.Uf_LnqwaHka\">blog post\u003c/a> for \u003cem>Discover\u003c/em> in 2012, \"Cell culture is one of the most expensive and resource-intensive techniques in modern biology. Keeping the cells warm, healthy, well-fed, and free of contamination takes incredible labor and energy, even when scaled to the 10,000-liter vats that biotech companies use.\" Hence this burger's hefty pricetag.\u003c/p>\n\u003cp>And while the technique for growing cow cells avoids animal slaughter, it still requires animal inputs that \u003ca href=\"http://igitur-archive.library.uu.nl/vet/2006-0816-200033/valk_04_thehumanecollection.pdf\">raise ethical concerns\u003c/a>. As Agapakis notes, the burger cells are grown in a medium \"supplemented with fetal bovine serum—literally the blood of unborn cows.\" Post says he is working on a non-animal based growth medium.\u003c/p>\n\u003cp>It will be a longtime yet before the average consumer gets to sample an in vitro burger. First, Post says he has to bring down the pricetag — currently about $154 a pound – as well as the time it takes to grow one burger.\u003c/p>\n\u003cp>\"We need to show that we can make it more efficient,\" he says, \"but we think we can have a more affordable price and have this in supermarkets in 10 to 20 years.\"\u003c/p>\n\u003cp>For that, Post and his colleagues will need more research funding – they're hoping to attract the interest of food companies. Agapakis is among those who question how scalable the technology can really be.\u003c/p>\n\u003cp>And there's another major hurdle: Researchers are still figuring out how to grow fat to mix in with the muscle to improve the flavor and texture.\u003c/p>\n\u003cp>So will an in vitro steak also be on the menu? Post says it's theoretically possible, but even more technically challenging than a burger and not a priority for the moment.\u003c/p>\n\u003cp>Also not on Post's to-do list: in vitro chicken, pork or fish – he's focusing on replacing conventional beef because \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">it requires more resources\u003c/a> than any other meat to produce.\u003c/p>\n\u003cp>Still, science alone can't address what is possibly the biggest hurdle facing in vitro meat: the perception that food grown in a petri dish is gross.\u003c/p>\n\u003cp>For now, Post and others are betting that as consumers becomes more aware of meat production practices, they'll be more open to trying an alternative with fewer ethical or environmental strings attached. In vitro meat advocates like to say, \"If you visited a slaughterhouse and visited a lab, the cultured meat would be the obvious choice.\"\u003c/p>\n\u003cp>And Brin of Google seems to think that some opposition to a new idea is natural, and even encouraging. \"If some people don't see this as science fiction, it's probably not transformative enough,\" he said.\u003c/p>\n\u003cp>\u003cem>What do you think? Would you try or buy a lab-grown hamburger if you could?\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Ecologists Turn To Planned Grazing To Revive Grassland Soil",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67618\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing-feature.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing-feature.jpg\" alt=\"Fox Ranch, outside Yuma County, Colo., is a 14,000-acre nature preserve and working commercial cattle ranch. The ranch is used by the Nature Conservancy to put into practice its panned grazing technique. Photo: Luke Runyon/Harvest Public Media\" width=\"1120\" height=\"629\" class=\"size-full wp-image-67618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fox Ranch, outside Yuma County, Colo., is a 14,000-acre nature preserve and working commercial cattle ranch. The ranch is used by the Nature Conservancy to put into practice its panned grazing technique. Photo: Luke Runyon/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209018347/ecologists-turn-to-planned-grazing-to-revive-grassland-soil\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130805_me_04.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/luke-runyon\">Luke Runyon of KUNC\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209018347/ecologists-turn-to-planned-grazing-to-revive-grassland-soil\">The Salt at NPR Food\u003c/a> (8/5/2013)\u003c/p>\n\u003cp>The world's soil is in trouble. Ecologists say without dramatic changes to how we manage land, vast swathes of grassland are at risk of turning into hard-packed desert. To make sure that doesn't happen, researchers are testing out innovative ways to keep moisture in the soil.\u003c/p>\n\u003cp>In eastern Colorado, one way could be in the plodding hooves of cattle.\u003c/p>\n\u003cp>Conventional wisdom tells you that if ranchland ground has less grass, the problem is too many cows. But that's not always the case. It depends on how you manage them, if you make sure they keep moving.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Plants actually respond to grazing. It actually stimulates growth in some ways,\" said William Burnidge, an ecologist with the \u003ca href=\"http://www.nature.org/\">Nature Conservancy\u003c/a>. Burnidge runs the Conservancy's Colorado grassland program, which includes a 14,000-acre nature preserve and working commercial cattle ranch, \u003ca href=\"http://www.nature.org/ourinitiatives/regions/northamerica/unitedstates/colorado/placesweprotect/fox-ranch.xml\">the Fox Ranch\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_67616\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing2.jpg\" alt=\"Ecologist William Burnidge checks a map of Fox Ranch that details the different areas rancher Nathan Andrews can graze his cattle. Photo: Luke Runyon/Harvest Public Media\" width=\"1120\" height=\"838\" class=\"size-full wp-image-67616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ecologist William Burnidge checks a map of Fox Ranch that details the different areas rancher Nathan Andrews can graze his cattle. Photo: Luke Runyon/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>A few miles west of the Kansas border in Yuma County, Colo., the land stretches north and south along a band of the Arikaree River, a tributary of the Republican River. The ranch, owned by the Nature Conservancy and leased to local rancher Nathan Andrews, is part of a grand experiment. Researchers are putting in practice something called holistic management, or planned grazing.\u003c/p>\n\u003cp>\"When I learned about it, that style of grazing, the basis was everybody was producing more grass,\" said Andrews, a fifth-generation cattle rancher in eastern Colorado. \"It's hard, as a producer, to argue with more grass. Because we never have enough grass.\"\u003c/p>\n\u003cp>Farmers and ranchers know in a few decades they'll have to feed a lot more people, while at the same time, keep the soil healthy and make money doing it. That's the philosophy behind holistic management. Proponents say the focus is not just on the soil's health and the prevalence of grasslands, but also tout its ability to help a rancher's bottom line. And it's way more involved than your run-of-the-mill rotational grazing, which has been used by pastoralists for centuries and is still used by ranchers today.\u003c/p>\n\u003cp>Here's how planned grazing works: A detailed chart drives every decision made on the ranch. At the beginning of each season, you plot out your moves on the map, like a Monopoly board. If the grass is better on the eastern part of your ranch, the cattle should stay there longer, but not too long. The cattle have to keep moving. The animals' hooves push on the soil, helping it to retain more rainfall.\u003c/p>\n\u003cp>The most common word tied to the planned grazing movement is \"mimicry,\" as in mimicking the wild herds of large mammals that used to move across the Great Plains in tightly herded packs.\u003c/p>\n\u003cp>\"You're only ever approximating what wild animals did when there weren't any people or fences to tell them what to do,\" Burnidge said. \"But it's reasonable to think that they tried to stay on the forage that was best for them at the time.\"\u003c/p>\n\u003cp>What makes the Fox Ranch unique is its approach to documentation. The idea of planned grazing isn't new, but the Nature Conservancy wants evidence that it works before telling other ranchers to try it out.\u003c/p>\n\u003cp>The godfather of this grazing technique is Allan Savory, the creator of a few organizations that tout the ability of these methods to restore grasslands and pull ranchers across the world out of poverty. If his name sounds familiar you might have seen \u003ca href=\"http://www.youtube.com/watch?v=vpTHi7O66pI\">his TED talk\u003c/a> from earlier this year. The video went viral, currently at almost a half-million views, and introduced a whole new audience to the concept of holistic, or planned, grazing.\u003c/p>\n\u003cp>\"We really get the animals in the right place, at the right time, for the right reason, with the right behavior,\" Savory said. His style of grazing management focuses on the soil and how the cattle interact with it.\u003c/p>\n\u003cp>\"We're getting the rain that falls on the ground to soak in more, runoff less, but to remain in the soil and to leave the soil through the vegetation or to underground water sources,\" Savory said.\u003c/p>\n\u003cp>But if you think the entire range land community is singing kumbaya around holistic grazing, you're wrong. \u003ca href=\"http://www.slate.com/articles/life/food/2013/04/allan_savory_s_ted_talk_is_wrong_and_the_benefits_of_holistic_grazing_have.html\">Savory's methods are controversial.\u003c/a> Most of contemporary rangeland science says Savory's basic tenets, increased cattle numbers and rapid fire grazing, have no scientific basis. In fact, \u003ca href=\"https://journals.uair.arizona.edu/index.php/rangelands/article/view/11560/10833\">many rangeland ecologists say\u003c/a> the only way to improve grassland is to reduce, not increase, the number of animals on it.\u003c/p>\n\u003cp>Savory scoffed at claims that his work is faulty. He said mainstream science has been unable to turn his nuanced planning process into an academic, peer-reviewed study.\u003c/p>\n\u003cp>\"There is no study, and no range scientist has produced a study that says that planned grazing doesn't work,\" Savory said.\u003c/p>\n\u003cp>At the Fox Ranch, the experiment is just in its initial phases. Last year, even in the midst of drought, rancher Nathan Andrews was able to build up his herd, while many other ranchers were shedding their numbers. Granted, the Fox's cattle numbers were behind the local area average, but he still counts it as a success.\u003c/p>\n\u003cp>\"If we can benefit from it in two of the worst years on record, then I think moving forward with it will be even more beneficial than what we're seeing now,\" Andrews said.\u003c/p>\n\u003cp>Beneficial for his bottom line, and for the soil he depends on.\u003c/p>\n\u003cp>\u003cem>This is second part of a two-part report on innovative ways to revive the soil. \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/article/prairie-plants-help-restore-farmland-soil\">\u003cem>Click here\u003c/em>\u003c/a>\u003cem> to see part one on how Iowa farmers are using man-made prairies to keep soil healthy.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.kunc.org\">KUNC-FM\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The world's soil is in trouble. Ecologists say without dramatic changes to how we manage land, vast swathes of grassland are at risk of turning into hard-packed desert. To make sure that doesn't happen, researchers are testing out innovative ways to keep moisture in the soil.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67618\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing-feature.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing-feature.jpg\" alt=\"Fox Ranch, outside Yuma County, Colo., is a 14,000-acre nature preserve and working commercial cattle ranch. The ranch is used by the Nature Conservancy to put into practice its panned grazing technique. Photo: Luke Runyon/Harvest Public Media\" width=\"1120\" height=\"629\" class=\"size-full wp-image-67618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fox Ranch, outside Yuma County, Colo., is a 14,000-acre nature preserve and working commercial cattle ranch. The ranch is used by the Nature Conservancy to put into practice its panned grazing technique. Photo: Luke Runyon/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209018347/ecologists-turn-to-planned-grazing-to-revive-grassland-soil\">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://kunc.org/people/luke-runyon\">Luke Runyon of KUNC\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209018347/ecologists-turn-to-planned-grazing-to-revive-grassland-soil\">The Salt at NPR Food\u003c/a> (8/5/2013)\u003c/p>\n\u003cp>The world's soil is in trouble. Ecologists say without dramatic changes to how we manage land, vast swathes of grassland are at risk of turning into hard-packed desert. To make sure that doesn't happen, researchers are testing out innovative ways to keep moisture in the soil.\u003c/p>\n\u003cp>In eastern Colorado, one way could be in the plodding hooves of cattle.\u003c/p>\n\u003cp>Conventional wisdom tells you that if ranchland ground has less grass, the problem is too many cows. But that's not always the case. It depends on how you manage them, if you make sure they keep moving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Plants actually respond to grazing. It actually stimulates growth in some ways,\" said William Burnidge, an ecologist with the \u003ca href=\"http://www.nature.org/\">Nature Conservancy\u003c/a>. Burnidge runs the Conservancy's Colorado grassland program, which includes a 14,000-acre nature preserve and working commercial cattle ranch, \u003ca href=\"http://www.nature.org/ourinitiatives/regions/northamerica/unitedstates/colorado/placesweprotect/fox-ranch.xml\">the Fox Ranch\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_67616\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing2.jpg\" alt=\"Ecologist William Burnidge checks a map of Fox Ranch that details the different areas rancher Nathan Andrews can graze his cattle. Photo: Luke Runyon/Harvest Public Media\" width=\"1120\" height=\"838\" class=\"size-full wp-image-67616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ecologist William Burnidge checks a map of Fox Ranch that details the different areas rancher Nathan Andrews can graze his cattle. Photo: Luke Runyon/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>A few miles west of the Kansas border in Yuma County, Colo., the land stretches north and south along a band of the Arikaree River, a tributary of the Republican River. The ranch, owned by the Nature Conservancy and leased to local rancher Nathan Andrews, is part of a grand experiment. Researchers are putting in practice something called holistic management, or planned grazing.\u003c/p>\n\u003cp>\"When I learned about it, that style of grazing, the basis was everybody was producing more grass,\" said Andrews, a fifth-generation cattle rancher in eastern Colorado. \"It's hard, as a producer, to argue with more grass. Because we never have enough grass.\"\u003c/p>\n\u003cp>Farmers and ranchers know in a few decades they'll have to feed a lot more people, while at the same time, keep the soil healthy and make money doing it. That's the philosophy behind holistic management. Proponents say the focus is not just on the soil's health and the prevalence of grasslands, but also tout its ability to help a rancher's bottom line. And it's way more involved than your run-of-the-mill rotational grazing, which has been used by pastoralists for centuries and is still used by ranchers today.\u003c/p>\n\u003cp>Here's how planned grazing works: A detailed chart drives every decision made on the ranch. At the beginning of each season, you plot out your moves on the map, like a Monopoly board. If the grass is better on the eastern part of your ranch, the cattle should stay there longer, but not too long. The cattle have to keep moving. The animals' hooves push on the soil, helping it to retain more rainfall.\u003c/p>\n\u003cp>The most common word tied to the planned grazing movement is \"mimicry,\" as in mimicking the wild herds of large mammals that used to move across the Great Plains in tightly herded packs.\u003c/p>\n\u003cp>\"You're only ever approximating what wild animals did when there weren't any people or fences to tell them what to do,\" Burnidge said. \"But it's reasonable to think that they tried to stay on the forage that was best for them at the time.\"\u003c/p>\n\u003cp>What makes the Fox Ranch unique is its approach to documentation. The idea of planned grazing isn't new, but the Nature Conservancy wants evidence that it works before telling other ranchers to try it out.\u003c/p>\n\u003cp>The godfather of this grazing technique is Allan Savory, the creator of a few organizations that tout the ability of these methods to restore grasslands and pull ranchers across the world out of poverty. If his name sounds familiar you might have seen \u003ca href=\"http://www.youtube.com/watch?v=vpTHi7O66pI\">his TED talk\u003c/a> from earlier this year. The video went viral, currently at almost a half-million views, and introduced a whole new audience to the concept of holistic, or planned, grazing.\u003c/p>\n\u003cp>\"We really get the animals in the right place, at the right time, for the right reason, with the right behavior,\" Savory said. His style of grazing management focuses on the soil and how the cattle interact with it.\u003c/p>\n\u003cp>\"We're getting the rain that falls on the ground to soak in more, runoff less, but to remain in the soil and to leave the soil through the vegetation or to underground water sources,\" Savory said.\u003c/p>\n\u003cp>But if you think the entire range land community is singing kumbaya around holistic grazing, you're wrong. \u003ca href=\"http://www.slate.com/articles/life/food/2013/04/allan_savory_s_ted_talk_is_wrong_and_the_benefits_of_holistic_grazing_have.html\">Savory's methods are controversial.\u003c/a> Most of contemporary rangeland science says Savory's basic tenets, increased cattle numbers and rapid fire grazing, have no scientific basis. In fact, \u003ca href=\"https://journals.uair.arizona.edu/index.php/rangelands/article/view/11560/10833\">many rangeland ecologists say\u003c/a> the only way to improve grassland is to reduce, not increase, the number of animals on it.\u003c/p>\n\u003cp>Savory scoffed at claims that his work is faulty. He said mainstream science has been unable to turn his nuanced planning process into an academic, peer-reviewed study.\u003c/p>\n\u003cp>\"There is no study, and no range scientist has produced a study that says that planned grazing doesn't work,\" Savory said.\u003c/p>\n\u003cp>At the Fox Ranch, the experiment is just in its initial phases. Last year, even in the midst of drought, rancher Nathan Andrews was able to build up his herd, while many other ranchers were shedding their numbers. Granted, the Fox's cattle numbers were behind the local area average, but he still counts it as a success.\u003c/p>\n\u003cp>\"If we can benefit from it in two of the worst years on record, then I think moving forward with it will be even more beneficial than what we're seeing now,\" Andrews said.\u003c/p>\n\u003cp>Beneficial for his bottom line, and for the soil he depends on.\u003c/p>\n\u003cp>\u003cem>This is second part of a two-part report on innovative ways to revive the soil. \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/article/prairie-plants-help-restore-farmland-soil\">\u003cem>Click here\u003c/em>\u003c/a>\u003cem> to see part one on how Iowa farmers are using man-made prairies to keep soil healthy.\u003c/em> \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.kunc.org\">KUNC-FM\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Mangalitsa Pig: Bringing Home The Woolly Bacon From Hungary",
"title": "The Mangalitsa Pig: Bringing Home The Woolly Bacon From Hungary",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67594\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mangalitsa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mangalitsa.jpg\" alt=\"A Mangalitsa pig in 2008. Photo: Li'l Wolk/Flickr\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Mangalitsa pig in 2008. Photo: \u003ca href=\"http://www.flickr.com/photos/schneelocke/2521774995/in/photolist-4QQKRe-4QV14G-4QQJBg-4QV2rJ-4QQQ2V-4QQHmk-4QV55W-7ePBe8-9Co5zy-8nBQ3k-7ePB6n-7ePAqR-7eTuK7-dKTLvL-8miuhr-dwDatW-b1fvyc-dwxFD4-dnfyT5-9JwLnN-7pnD8A-bCNYEu-c8C6Lf-bhHAcK-bhHs9v-8eiQKd-8SmPBt-c\">Li'l Wolk/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Adee Braun, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/03/208348598/bringing-home-the-woolly-bacon-from-hungary\">The Salt at NPR Food\u003c/a> (8/3/13)\u003c/p>\n\u003cp>On a cold February evening in Budapest a few years ago, I was invited to go to a small festival on the edge of the city's main park. There, I was told, I would eat pig.\u003c/p>\n\u003cp>This was not unusual: In Hungary, the word for barbecue, \u003cem>szalonnasütés\u003c/em>, means bacon cooking whereby a piece of bacon is held over an open fire as the fat drips onto an awaiting slice of bread.\u003c/p>\n\u003cp>But this pork came from pigs unlike any others I knew. They were big, fat and curly haired. These were \u003cem>Mangalicas\u003c/em>, or Mangalitsas in English. They have paunchy bodies covered in tight curls, like the product of a hog and sheep romance. And, as I learned upon biting into my homemade sausage at the festival, they are delicious.\u003c/p>\n\u003cp>The Mangalitsa pig was born out of a 19th-century Austro-Hungarian experiment in cross breeding with a wild boar and a pig bred especially for lard. The result was one of the fattiest, tastiest and strangest-looking pigs around.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The meat is a luscious red, more akin to beef than pork. It's 50-percent fat content gives it a coveted marble and buttery flavor. They've been nicknamed woolly pigs and curly haired hogs for their blonde, red or black locks.\u003c/p>\n\u003cfigure id=\"attachment_67595\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mangalitsa-samhazen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mangalitsa-samhazen-290x192.jpg\" alt=\"Sam Hazen, executive chef at Veritas in New York, with a fatty Mangalitsa sirloin. Hazen says the pork is the best he has tasted. Photo: Adee Braun /for NPR\" width=\"290\" height=\"192\" class=\"size-medium wp-image-67595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Hazen, executive chef at Veritas in New York, with a fatty Mangalitsa sirloin. Hazen says the pork is the best he has tasted. Photo: Adee Braun /for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The breed nearly died out during the push for leaner and faster growing hogs. But in the early the 1990s it was revived by a Hungarian breeder. Today there are 60,000 purebred Mangalitsas worldwide, with about 50,000 in Hungary.\u003c/p>\n\u003cp>In the past few years the succulent pork has gained devotees in the U.S. as well.\u003c/p>\n\u003cp>Charles Krausche, owner of the \u003ca href=\"http://www.mangalitsaranch.com/Mangalitsaranch/Welcome_to_the_Mangalitsa_Ranch.html\">Mangalitsa Ranch\u003c/a> in upstate New York got the woolly pig fever after reading a \u003ca href=\"http://www.nytimes.com/2010/12/29/dining/29pigs.html?pagewanted=all\">2010 New York Times article\u003c/a> about the breed. \"I walked around with it my head for a while,\" says Krausche, a practicing lawyer who had been considering starting his own farm.\u003c/p>\n\u003cp>He tracked down some pork shoulder and made a Mangalitsa feast with his friends. \"That dinner sealed the deal,\" Krausche says. Today he raises his Mangalitsas at two farms in the Catskills and sells to a few restaurants and specialty stores in the region. He's one of a small band of Mangalitsa farmers sprinkled across the country.\u003c/p>\n\u003cp>Others may be hestitating because Mangalitsas are even more expensive to produce than other \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/23/142703528/heritage-turkeys-to-save-them-we-must-eat-them\">heritage breeds\u003c/a> such as Berkshire and Ibérico pigs. They take a long time to grow to a hefty 300 to 350 pounds — about one year, versus six months for most commercial breeds. As they grow, the pigs roam around munching on acorns and shrubs and then produce 5 to 8 piglets per litter.\u003c/p>\n\u003cp>Still, some are willing to pay the price. Mangalitsa pork has been featured on the menus of such exalted eateries as The French Laundry and Blue Hill. \"For me, it's the best pork in the world,\" says Sam Hazen, executive chef at \u003ca href=\"http://veritas-nyc.com/\">Veritas\u003c/a> in New York. \"It's got great flavor and sweetness,\" says Hazen, who uses only Mangalitsa for his pork dishes. \"It's got incredible texture and it's consistent; it's never dry. It's very, very special.\"\u003c/p>\n\u003cp>Chefs are also easily excited by the other 50 percent of the animal — pure unprocessed fat. As Nancy Shute \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/05/02/151868208/lard-is-back-in-the-larder-but-hold-the-health-claims\">reported\u003c/a> in 2012, lard is making a steady comeback in many larders.\u003c/p>\n\u003cp>Mangalitsa lard is no Crisco, as evangelists will tell you. \"Chefs have always known that fat equals flavor,\" says Michael Clampffer, a Culinary Institute of America graduate and vice president and resident chef of \u003ca href=\"http://www.mosefund.com/\">Mosefund Farm\u003c/a>.\u003c/p>\n\u003cp>The New Jersey farm has been selling their free range Mangalitsas to mostly local high-end restaurants since 2009, including Aquavit and Veritas. \"There is a push to use good quality lard and today chefs and customers are a little more open to using it,\" says Clampffer, who claims that the only way he can get his own kids to eat broccoli is by braising it in lard. \"If I use olive oil they won't eat it.\"\u003c/p>\n\u003cp>Mosefund is close to getting a Mangalitsa Breeders Association off the ground so that the heritage breed can get its official U.S. Department of Agriculture certification.\u003c/p>\n\u003cp>Back in Hungary, the little Mangalitsa festival has since outgrown its old location and moved to the city center.\u003c/p>\n\u003cp>The pork is still hard to come by in the U.S. outside of some specialty stores, farmers markets and top-end restaurants. But if the Mangalitsa evangelizers get their way, more Americans will get a taste of the fatty, woolly pig.\u003c/p>\n\u003cp>\u003cem>Adee Braun is a freelance writer in New York City.\u003c/em>\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67594\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mangalitsa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mangalitsa.jpg\" alt=\"A Mangalitsa pig in 2008. Photo: Li'l Wolk/Flickr\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Mangalitsa pig in 2008. Photo: \u003ca href=\"http://www.flickr.com/photos/schneelocke/2521774995/in/photolist-4QQKRe-4QV14G-4QQJBg-4QV2rJ-4QQQ2V-4QQHmk-4QV55W-7ePBe8-9Co5zy-8nBQ3k-7ePB6n-7ePAqR-7eTuK7-dKTLvL-8miuhr-dwDatW-b1fvyc-dwxFD4-dnfyT5-9JwLnN-7pnD8A-bCNYEu-c8C6Lf-bhHAcK-bhHs9v-8eiQKd-8SmPBt-c\">Li'l Wolk/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Adee Braun, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/03/208348598/bringing-home-the-woolly-bacon-from-hungary\">The Salt at NPR Food\u003c/a> (8/3/13)\u003c/p>\n\u003cp>On a cold February evening in Budapest a few years ago, I was invited to go to a small festival on the edge of the city's main park. There, I was told, I would eat pig.\u003c/p>\n\u003cp>This was not unusual: In Hungary, the word for barbecue, \u003cem>szalonnasütés\u003c/em>, means bacon cooking whereby a piece of bacon is held over an open fire as the fat drips onto an awaiting slice of bread.\u003c/p>\n\u003cp>But this pork came from pigs unlike any others I knew. They were big, fat and curly haired. These were \u003cem>Mangalicas\u003c/em>, or Mangalitsas in English. They have paunchy bodies covered in tight curls, like the product of a hog and sheep romance. And, as I learned upon biting into my homemade sausage at the festival, they are delicious.\u003c/p>\n\u003cp>The Mangalitsa pig was born out of a 19th-century Austro-Hungarian experiment in cross breeding with a wild boar and a pig bred especially for lard. The result was one of the fattiest, tastiest and strangest-looking pigs around.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The meat is a luscious red, more akin to beef than pork. It's 50-percent fat content gives it a coveted marble and buttery flavor. They've been nicknamed woolly pigs and curly haired hogs for their blonde, red or black locks.\u003c/p>\n\u003cfigure id=\"attachment_67595\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mangalitsa-samhazen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mangalitsa-samhazen-290x192.jpg\" alt=\"Sam Hazen, executive chef at Veritas in New York, with a fatty Mangalitsa sirloin. Hazen says the pork is the best he has tasted. Photo: Adee Braun /for NPR\" width=\"290\" height=\"192\" class=\"size-medium wp-image-67595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Hazen, executive chef at Veritas in New York, with a fatty Mangalitsa sirloin. Hazen says the pork is the best he has tasted. Photo: Adee Braun /for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The breed nearly died out during the push for leaner and faster growing hogs. But in the early the 1990s it was revived by a Hungarian breeder. Today there are 60,000 purebred Mangalitsas worldwide, with about 50,000 in Hungary.\u003c/p>\n\u003cp>In the past few years the succulent pork has gained devotees in the U.S. as well.\u003c/p>\n\u003cp>Charles Krausche, owner of the \u003ca href=\"http://www.mangalitsaranch.com/Mangalitsaranch/Welcome_to_the_Mangalitsa_Ranch.html\">Mangalitsa Ranch\u003c/a> in upstate New York got the woolly pig fever after reading a \u003ca href=\"http://www.nytimes.com/2010/12/29/dining/29pigs.html?pagewanted=all\">2010 New York Times article\u003c/a> about the breed. \"I walked around with it my head for a while,\" says Krausche, a practicing lawyer who had been considering starting his own farm.\u003c/p>\n\u003cp>He tracked down some pork shoulder and made a Mangalitsa feast with his friends. \"That dinner sealed the deal,\" Krausche says. Today he raises his Mangalitsas at two farms in the Catskills and sells to a few restaurants and specialty stores in the region. He's one of a small band of Mangalitsa farmers sprinkled across the country.\u003c/p>\n\u003cp>Others may be hestitating because Mangalitsas are even more expensive to produce than other \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/23/142703528/heritage-turkeys-to-save-them-we-must-eat-them\">heritage breeds\u003c/a> such as Berkshire and Ibérico pigs. They take a long time to grow to a hefty 300 to 350 pounds — about one year, versus six months for most commercial breeds. As they grow, the pigs roam around munching on acorns and shrubs and then produce 5 to 8 piglets per litter.\u003c/p>\n\u003cp>Still, some are willing to pay the price. Mangalitsa pork has been featured on the menus of such exalted eateries as The French Laundry and Blue Hill. \"For me, it's the best pork in the world,\" says Sam Hazen, executive chef at \u003ca href=\"http://veritas-nyc.com/\">Veritas\u003c/a> in New York. \"It's got great flavor and sweetness,\" says Hazen, who uses only Mangalitsa for his pork dishes. \"It's got incredible texture and it's consistent; it's never dry. It's very, very special.\"\u003c/p>\n\u003cp>Chefs are also easily excited by the other 50 percent of the animal — pure unprocessed fat. As Nancy Shute \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/05/02/151868208/lard-is-back-in-the-larder-but-hold-the-health-claims\">reported\u003c/a> in 2012, lard is making a steady comeback in many larders.\u003c/p>\n\u003cp>Mangalitsa lard is no Crisco, as evangelists will tell you. \"Chefs have always known that fat equals flavor,\" says Michael Clampffer, a Culinary Institute of America graduate and vice president and resident chef of \u003ca href=\"http://www.mosefund.com/\">Mosefund Farm\u003c/a>.\u003c/p>\n\u003cp>The New Jersey farm has been selling their free range Mangalitsas to mostly local high-end restaurants since 2009, including Aquavit and Veritas. \"There is a push to use good quality lard and today chefs and customers are a little more open to using it,\" says Clampffer, who claims that the only way he can get his own kids to eat broccoli is by braising it in lard. \"If I use olive oil they won't eat it.\"\u003c/p>\n\u003cp>Mosefund is close to getting a Mangalitsa Breeders Association off the ground so that the heritage breed can get its official U.S. Department of Agriculture certification.\u003c/p>\n\u003cp>Back in Hungary, the little Mangalitsa festival has since outgrown its old location and moved to the city center.\u003c/p>\n\u003cp>The pork is still hard to come by in the U.S. outside of some specialty stores, farmers markets and top-end restaurants. But if the Mangalitsa evangelizers get their way, more Americans will get a taste of the fatty, woolly pig.\u003c/p>\n\u003cp>\u003cem>Adee Braun is a freelance writer in New York City.\u003c/em>\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": "FDA Approves Gluten-Free Label",
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"content": "\u003cfigure id=\"attachment_67414\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free.jpg\" alt='The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP' width=\"1120\" height=\"839\" class=\"size-full wp-image-67414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Dan Charles and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/208024023/fda-approves-gluten-free-label\">The Salt at NPR Food\u003c/a> (8/2/13)\u003c/p>\n\u003cp>The Food and Drug Administration issued Friday the first legally binding rules for what food companies can legally label \"gluten-free.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm363069.htm\">rules\u003c/a> should help millions of Americans who can't tolerate gluten in their diet.\u003c/p>\n\u003cp>Gluten is a protein in wheat, barley and rye. Bakers appreciate its gluey texture for making bread. But when people with celiac disease eat it, it causes their immune systems to attack their small intestines.\u003c/p>\n\u003cp>About 3 million people in the U.S. have celiac disease. But they're not the only ones seeking gluten-free food, which has rapidly grown into \u003ca href=\"http://articles.latimes.com/2012/oct/24/business/la-fi-gluten-free-20121024\">$4.2 billion market\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A small number of children and adults have wheat allergy. And 18 million Americans who have neither celiac or wheat allergy experience symptoms from eating wheat — called \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">gluten sensitivity\u003c/a>. And still others may buy gluten-free food because they're \u003ca href=\"http://www.npr.org/blogs/health/2012/06/02/154166626/the-paleo-diet-moves-from-the-gym-to-the-doctors-office\">paleo\u003c/a>, or following another \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">diet\u003c/a>.\u003c/p>\n\u003cp>Many products, from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/25/170259193/a-quest-for-real-beer-without-the-gluten\">beer\u003c/a> to \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/17/141359188/look-whos-going-gluten-free\">flour\u003c/a>, already carry the gluten-free label. But until now there's been no official standard for exactly how free of gluten such foods have to be, though the FDA has been pondering how to set one since 2004.\u003c/p>\n\u003cp>The FDA's new rule says gluten free foods can't contain more than 20 parts per million of gluten. Below that level, gluten can't be detected reliably and only very rare individuals would react to it.\u003c/p>\n\u003cp>According to the FDA, most gluten-free food on the market already meets this standard. It goes into effect one year from now.\u003c/p>\n\u003cp>Andrea Levario, executive director of the American Celiac Disease Alliance, called the label a \"tool that has been desperately needed,\" in a statement.\u003c/p>\n\u003cp>Doctors who treat people with celiac and gluten sensitivity were also enthusiastic.\u003c/p>\n\u003cp>\"This is a really valuable step forward,\" says \u003ca href=\"http://www.uofmhealth.org/profile/731/william-d-chey-md\">William Chey\u003c/a>, a gastroenterologist at the University of Michigan. \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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67414\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free.jpg\" alt='The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP' width=\"1120\" height=\"839\" class=\"size-full wp-image-67414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Dan Charles and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/208024023/fda-approves-gluten-free-label\">The Salt at NPR Food\u003c/a> (8/2/13)\u003c/p>\n\u003cp>The Food and Drug Administration issued Friday the first legally binding rules for what food companies can legally label \"gluten-free.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm363069.htm\">rules\u003c/a> should help millions of Americans who can't tolerate gluten in their diet.\u003c/p>\n\u003cp>Gluten is a protein in wheat, barley and rye. Bakers appreciate its gluey texture for making bread. But when people with celiac disease eat it, it causes their immune systems to attack their small intestines.\u003c/p>\n\u003cp>About 3 million people in the U.S. have celiac disease. But they're not the only ones seeking gluten-free food, which has rapidly grown into \u003ca href=\"http://articles.latimes.com/2012/oct/24/business/la-fi-gluten-free-20121024\">$4.2 billion market\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A small number of children and adults have wheat allergy. And 18 million Americans who have neither celiac or wheat allergy experience symptoms from eating wheat — called \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">gluten sensitivity\u003c/a>. And still others may buy gluten-free food because they're \u003ca href=\"http://www.npr.org/blogs/health/2012/06/02/154166626/the-paleo-diet-moves-from-the-gym-to-the-doctors-office\">paleo\u003c/a>, or following another \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">diet\u003c/a>.\u003c/p>\n\u003cp>Many products, from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/25/170259193/a-quest-for-real-beer-without-the-gluten\">beer\u003c/a> to \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/17/141359188/look-whos-going-gluten-free\">flour\u003c/a>, already carry the gluten-free label. But until now there's been no official standard for exactly how free of gluten such foods have to be, though the FDA has been pondering how to set one since 2004.\u003c/p>\n\u003cp>The FDA's new rule says gluten free foods can't contain more than 20 parts per million of gluten. Below that level, gluten can't be detected reliably and only very rare individuals would react to it.\u003c/p>\n\u003cp>According to the FDA, most gluten-free food on the market already meets this standard. It goes into effect one year from now.\u003c/p>\n\u003cp>Andrea Levario, executive director of the American Celiac Disease Alliance, called the label a \"tool that has been desperately needed,\" in a statement.\u003c/p>\n\u003cp>Doctors who treat people with celiac and gluten sensitivity were also enthusiastic.\u003c/p>\n\u003cp>\"This is a really valuable step forward,\" says \u003ca href=\"http://www.uofmhealth.org/profile/731/william-d-chey-md\">William Chey\u003c/a>, a gastroenterologist at the University of Michigan. \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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"content": "\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/207953614/what-poisoned-pomegranates-tell-us-about-food-safety\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130801_atc_15.mp3\"] \u003c/p>\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/2013/08/01/207953614/what-poisoned-pomegranates-tell-us-about-food-safety\">The Salt at NPR Food\u003c/a> (8/1/13)\u003c/p>\n\u003cfigure id=\"attachment_67273\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm359141.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pom--290x217.jpg\" alt=\"The label for the berry blend recalled in June because of pomegranates linked to a hepatitis A outbreak. Photo: Food and Drug Administration\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67273\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The label for the berry blend recalled in June because of pomegranates linked to a hepatitis A outbreak. Photo: \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm359141.htm\">Food and Drug Administration\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Imported food is getting the kind of attention these days that no product wants. Health officials in Iowa and Nebraska are blaming salad greens for making \u003ca href=\"http://www.cdc.gov/parasites/cyclosporiasis/outbreaks/investigation-2013.html\">hundreds of people\u003c/a> sick with a parasite called cyclospora. That parasite usually comes from the tropics, so it's likely the salad did, too. Earlier this summer, pomegranate seeds from Turkey were \u003ca href=\"http://www.cdc.gov/hepatitis/outbreaks/2013/a1b-03-31/index.html\">linked\u003c/a> to an outbreak of hepatitis A.\u003c/p>\n\u003cp>Last week, the Food and Drug Administration \u003ca href=\"http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm362610.htm\">announced\u003c/a> a plan to prevent such problems. Michael Taylor, the FDA's deputy commissioner for foods, said that the hepatitis outbreak showed exactly why new rules are needed. \"That sort of incident is exactly the sort of problem that this new system is intended to address,\" he said.\u003c/p>\n\u003cp>But the case of the poisoned pomegranates actually teaches a more complicated lesson: That safety systems, however helpful, are not foolproof.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The outbreak began in the spring and mainly affected consumers in Western states. Michael Walters, who lives in Foxfield, Colo., first felt symptoms while visiting Yellowstone in late May.\u003c/p>\n\u003cp>Walters had been on a health kick. He was eating superfoods: smoothies made from spinach, kale and avocado. To add a bit of sweetness, he added some frozen berries — a product called Organic Antioxidant Blend — that he picked up at Costco. \"I was really loading up on what I thought were very healthy, natural kinds of foods,\" he says.\u003c/p>\n\u003cp>The disease hit with a feeling of overwhelming fatigue. Walters didn't know it yet, but more than 100 other people were getting it, too. And investigators found a link between them. They'd all bought that frozen berry mix.\u003c/p>\n\u003cp>Costco recalled the product. Walters' daughter saw the warning on the Internet and called her sick father. \"We went online to the Costco website. They had a picture of the product,\" recalls Walters. \"We went to our freezer. There was the bag!\"\u003c/p>\n\u003cp>Walters ended up in the hospital for four days. Today, two months later, he's still trying to get his strength back.\u003c/p>\n\u003cp>In that bag of frozen berries, only one thing came from a part of the world where you find this strain of hepatitis A: pomegranate seeds from Turkey.\u003c/p>\n\u003cp>So how will the FDA's new rules try to prevent this sort of thing? FDA officials describe their proposal as a fundamental shift in approach. Instead of just trying to catch contaminated food at the border, they'll require safety checks throughout the supply chain, all the way back to the fields and orchards overseas.\u003c/p>\n\u003cp>If the rules go into effect, U.S. companies that import food will be legally required to show proof that their foreign suppliers are operating just as safely as suppliers in the U.S. \"It really boils down to expecting our importers to know their supplier, to know the food and its potential hazards, and to verify that preventive steps had been taken to minimize those hazards,\" says the FDA's Taylor.\u003c/p>\n\u003cp>But here's the twist in the pomegranate story: The companies that imported the pomegranates apparently were doing exactly this already.\u003c/p>\n\u003cp>Costco requires that its suppliers are audited for safety by outside experts. So does Townsend Farms, the Oregon company that actually packed the berry mix. And the Turkish processing plant that handled these pomegranates was following the rules of an international code of safety called \u003ca href=\"http://www.saiglobal.com/Assurance/food-safety/GMA-SAFE.htm\">GMA-SAFE\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://cit.msu.edu/faculty/Bourquin.html\">Les Bourquin\u003c/a>, a professor of food science at Michigan State University, has encountered GMA-SAFE frequently while working with food companies in foreign countries, helping them to develop food safety systems. He says that this certification generally satisfies the FDA's demands. \"It may not hit all the points of the new requirements, but it would be close,\" he says.\u003c/p>\n\u003cp>Bourquin says we don't know yet exactly how this contamination happened — whether the safety rules weren't good enough or whether somebody broke the rules.\u003c/p>\n\u003cp>But it's a reminder that it's really hard to guarantee safety in a system that stretches from pomegranate orchards in Turkey to your local grocery store. \"Failures do occur, even in good companies that are doing a very good job,\" he says.\u003c/p>\n\u003cp>Still, Bourquin says, the FDA's proposed rules will have a big impact, especially on companies that have not been insisting on safety audits at their foreign suppliers. \"There are companies that don't do this,\" he says. The FDA rules \"will make some companies take it much more seriously.\" Even companies that are carrying out safety audits and testing, Bourquin says, like the plant in Turkey, can always find ways to do it even better.\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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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\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/2013/08/01/207953614/what-poisoned-pomegranates-tell-us-about-food-safety\">The Salt at NPR Food\u003c/a> (8/1/13)\u003c/p>\n\u003cfigure id=\"attachment_67273\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm359141.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pom--290x217.jpg\" alt=\"The label for the berry blend recalled in June because of pomegranates linked to a hepatitis A outbreak. Photo: Food and Drug Administration\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67273\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The label for the berry blend recalled in June because of pomegranates linked to a hepatitis A outbreak. Photo: \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm359141.htm\">Food and Drug Administration\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Imported food is getting the kind of attention these days that no product wants. Health officials in Iowa and Nebraska are blaming salad greens for making \u003ca href=\"http://www.cdc.gov/parasites/cyclosporiasis/outbreaks/investigation-2013.html\">hundreds of people\u003c/a> sick with a parasite called cyclospora. That parasite usually comes from the tropics, so it's likely the salad did, too. Earlier this summer, pomegranate seeds from Turkey were \u003ca href=\"http://www.cdc.gov/hepatitis/outbreaks/2013/a1b-03-31/index.html\">linked\u003c/a> to an outbreak of hepatitis A.\u003c/p>\n\u003cp>Last week, the Food and Drug Administration \u003ca href=\"http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm362610.htm\">announced\u003c/a> a plan to prevent such problems. Michael Taylor, the FDA's deputy commissioner for foods, said that the hepatitis outbreak showed exactly why new rules are needed. \"That sort of incident is exactly the sort of problem that this new system is intended to address,\" he said.\u003c/p>\n\u003cp>But the case of the poisoned pomegranates actually teaches a more complicated lesson: That safety systems, however helpful, are not foolproof.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The outbreak began in the spring and mainly affected consumers in Western states. Michael Walters, who lives in Foxfield, Colo., first felt symptoms while visiting Yellowstone in late May.\u003c/p>\n\u003cp>Walters had been on a health kick. He was eating superfoods: smoothies made from spinach, kale and avocado. To add a bit of sweetness, he added some frozen berries — a product called Organic Antioxidant Blend — that he picked up at Costco. \"I was really loading up on what I thought were very healthy, natural kinds of foods,\" he says.\u003c/p>\n\u003cp>The disease hit with a feeling of overwhelming fatigue. Walters didn't know it yet, but more than 100 other people were getting it, too. And investigators found a link between them. They'd all bought that frozen berry mix.\u003c/p>\n\u003cp>Costco recalled the product. Walters' daughter saw the warning on the Internet and called her sick father. \"We went online to the Costco website. They had a picture of the product,\" recalls Walters. \"We went to our freezer. There was the bag!\"\u003c/p>\n\u003cp>Walters ended up in the hospital for four days. Today, two months later, he's still trying to get his strength back.\u003c/p>\n\u003cp>In that bag of frozen berries, only one thing came from a part of the world where you find this strain of hepatitis A: pomegranate seeds from Turkey.\u003c/p>\n\u003cp>So how will the FDA's new rules try to prevent this sort of thing? FDA officials describe their proposal as a fundamental shift in approach. Instead of just trying to catch contaminated food at the border, they'll require safety checks throughout the supply chain, all the way back to the fields and orchards overseas.\u003c/p>\n\u003cp>If the rules go into effect, U.S. companies that import food will be legally required to show proof that their foreign suppliers are operating just as safely as suppliers in the U.S. \"It really boils down to expecting our importers to know their supplier, to know the food and its potential hazards, and to verify that preventive steps had been taken to minimize those hazards,\" says the FDA's Taylor.\u003c/p>\n\u003cp>But here's the twist in the pomegranate story: The companies that imported the pomegranates apparently were doing exactly this already.\u003c/p>\n\u003cp>Costco requires that its suppliers are audited for safety by outside experts. So does Townsend Farms, the Oregon company that actually packed the berry mix. And the Turkish processing plant that handled these pomegranates was following the rules of an international code of safety called \u003ca href=\"http://www.saiglobal.com/Assurance/food-safety/GMA-SAFE.htm\">GMA-SAFE\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://cit.msu.edu/faculty/Bourquin.html\">Les Bourquin\u003c/a>, a professor of food science at Michigan State University, has encountered GMA-SAFE frequently while working with food companies in foreign countries, helping them to develop food safety systems. He says that this certification generally satisfies the FDA's demands. \"It may not hit all the points of the new requirements, but it would be close,\" he says.\u003c/p>\n\u003cp>Bourquin says we don't know yet exactly how this contamination happened — whether the safety rules weren't good enough or whether somebody broke the rules.\u003c/p>\n\u003cp>But it's a reminder that it's really hard to guarantee safety in a system that stretches from pomegranate orchards in Turkey to your local grocery store. \"Failures do occur, even in good companies that are doing a very good job,\" he says.\u003c/p>\n\u003cp>Still, Bourquin says, the FDA's proposed rules will have a big impact, especially on companies that have not been insisting on safety audits at their foreign suppliers. \"There are companies that don't do this,\" he says. The FDA rules \"will make some companies take it much more seriously.\" Even companies that are carrying out safety audits and testing, Bourquin says, like the plant in Turkey, can always find ways to do it even better.\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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"content": "\u003cp>Post by Ginny Fahs, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/207859069/move-over-dippin-dots-five-futuristic-ice-creams\">The Salt at NPR Food\u003c/a> (8/1/13)\u003c/p>\n\u003cp>When Dippin' Dots emerged in 1987 with the slogan \"Ice Cream of the Future,\" its liquid nitrogen-blasted pellets seemed about as cutting edge as ice cream could get.\u003c/p>\n\u003cp>But ice cream has come a long way since then. Now, ice cream revolutionaries are updating our notions of ice cream texture and flavor with bioengineering and sheer chutzpah. Welcome to the new future of ice cream.\u003c/p>\n\u003cfigure id=\"attachment_67243\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-haagen-dazs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-haagen-dazs-290x160.jpg\" alt=\"Haagen Dazs' orange Harvest Ice Moon and white Full Ice Moon cakes were made in collaboration with London design firm Doshi Levien for a Christmas 2012 competition. Photo: Haagen Dazs\" width=\"290\" height=\"160\" class=\"size-medium wp-image-67243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haagen Dazs' orange Harvest Ice Moon and white Full Ice Moon cakes were made in collaboration with London design firm Doshi Levien for a Christmas 2012 competition. Photo: Haagen Dazs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lunar Ice Cream\u003c/strong>\u003c/p>\n\u003cp>Haagen-Dazs' Ice Moon spherical delights \u003ca href=\"http://www.blog.generalmills.com/2012/12/out-of-this-world-ice-cream-cake/\">were created\u003c/a> for the 2012 Christmas season by design team Doshi Levien. And if they're any indication, the moon fares much better in ice cream than in cheese. The Full Ice Moon cake consisted of macadamia nut brittle ice cream and raspberry sorbet, separated by meringue and positioned on a pistachio biscuit base. The Harvest Ice Moon treat, meanwhile, featured salted caramel and vanilla ice cream with salted caramel sauce and crispy chocolate as a base. What looks like a rough, cratered mini-moon may be a small step for ice cream, but it's one that could become a giant leap for ice cream cakes. For their limited release, the cakes cost $58, and were available only at Haagen-Dazs shops throughout France, Belgium, Amsterdam and London.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67247\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-wikipearl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-wikipearl-290x217.jpg\" alt=\"Wikipearl ice cream doesn't require plastic packaging because it is contained in edible skin. Photo: Agence VFC Relations Publics\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67247\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wikipearl ice cream doesn't require plastic packaging because it is contained in edible skin. Photo: Agence VFC Relations Publics\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wikipearls\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.wikipearl.com/\">Wikipearls\u003c/a> look like big doughnut holes, but they have ice cream on the inside. Inspired by grape skins, Harvard bioengineering professor \u003ca href=\"http://www.seas.harvard.edu/directory/dedwards\">David Edwards\u003c/a> set out to find ways to serve food in edible casings that would eliminate plastic packaging. When he applied his Wikicell technology to ice cream, the result was Wikipearls: Ice cream balls wrapped in a delectable skin. Wikipearls currently come in three flavors: mango with a coconut skin, chocolate with a hazelnut skin, and vanilla with a peanut skin. Right now, Wikipearls are only available for purchase at the small Wikibar shop in the heart of Paris. But they'll be making their first appearance in the U.S. later this year, Edwards says.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67242\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-flavorrelease.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-flavorrelease-290x217.png\" alt='Former University of Missouri graduate student Elizabeth Fenner poses with her \"flavor release\"€ ice cream that shifts from vanilla to cherry flavor in the mouth. Photo: University of Missouri News Bureau' width=\"290\" height=\"217\" class=\"size-medium wp-image-67242\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former University of Missouri graduate student Elizabeth Fenner poses with her \"flavor release\"€ ice cream that shifts from vanilla to cherry flavor in the mouth. Photo: University of Missouri News Bureau\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>One Bite, Two Flavors\u003c/strong>\u003c/p>\n\u003cp>Why should there be one flavor of ice cream per bite when there could be two? \"Flavor release\" ice cream was developed by \u003ca href=\"http://www.linkedin.com/pub/elizabeth-fenner/48/558/388\">Elizabeth Fenner\u003c/a> in 2011 when she was a graduate student at the University of Missouri. Fenner used micro-encapsulation technology — coating the flavor compounds with a tiny dissolvable polymer — to make an ice cream that starts as vanilla and then about four seconds later turns to cherry. This ice cream isn't commercially available yet, but Fenner has said she wants to try to refine the idea. Fenner is now a product development specialist at Yogurtland, so we can only hope there will be a frozen yogurt variation on the way.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67244\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-liquidnitrogenicecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-liquidnitrogenicecream-290x217.jpg\" alt=\"Pouring liquid nitrogen onto an ice cream custard base makes for a harder and richer ice cream. Photo: Sub Zero Ice Cream\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pouring liquid nitrogen onto an ice cream custard base makes for a harder and richer ice cream. Photo: Sub Zero Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Liquid Nitrogen To Order\u003c/strong>\u003c/p>\n\u003cp>It only takes a minute for a milky mixture to meld into ice cream beneath a cloud of frigid nitrogen \"smoke.\" Liquid nitrogen ice cream technology can quickly freeze an ice cream base with any add-ins, turning a liquid into a solid as if by magic. Parlors that specialize in this quick-freeze ice cream made to order have been sprouting up across the U.S. — from Smitten in San Francisco, which the Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177614580/science-in-a-scoop-making-liquid-nitrogen-ice-cream\">profiled\u003c/a> in April, to the \u003ca href=\"http://www.subzeroicecream.com/\">Sub Zero Ice Cream\u003c/a> chain, which has 27 store locations nationwide from Washington to Florida. The new texture of this ice cream — denser, harder, richer — and freshness make it an intriguing twist on traditional frozen treats.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67246\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-oliveoilicecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-oliveoilicecream-290x217.jpg\" alt=\"This Humphry Slocombe ice cream salad includes McEvoy olive oil, salt and pepper, and balsamic caramel ice cream. Photo: Humphry Slocombe\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Humphry Slocombe ice cream salad includes McEvoy olive oil, salt and pepper, and balsamic caramel ice cream. Photo: Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All The Food Groups In One Cone?\u003c/strong>\u003c/p>\n\u003cp>Ice cream need not be limited to sweet flavors, we're learning. The \"ice cream without limits\" approach is the philosophy of \u003ca href=\"http://www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a> in San Francisco. Owners Jake Godby and Sean Vahey pride themselves in — and are famous for — their outside-the-box ice cream flavors that utilize raw ingredients like meats, cheeses, nuts and vegetables. Get a load of some recent picks: sweet summer corn, strawberry black olive, even foie gras and boccalone prosciutto. Here's to hoping that in the future Humphry Slocombe will prove that we can eat only ice cream and still hit all the major food groups. \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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Ginny Fahs, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/207859069/move-over-dippin-dots-five-futuristic-ice-creams\">The Salt at NPR Food\u003c/a> (8/1/13)\u003c/p>\n\u003cp>When Dippin' Dots emerged in 1987 with the slogan \"Ice Cream of the Future,\" its liquid nitrogen-blasted pellets seemed about as cutting edge as ice cream could get.\u003c/p>\n\u003cp>But ice cream has come a long way since then. Now, ice cream revolutionaries are updating our notions of ice cream texture and flavor with bioengineering and sheer chutzpah. Welcome to the new future of ice cream.\u003c/p>\n\u003cfigure id=\"attachment_67243\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-haagen-dazs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-haagen-dazs-290x160.jpg\" alt=\"Haagen Dazs' orange Harvest Ice Moon and white Full Ice Moon cakes were made in collaboration with London design firm Doshi Levien for a Christmas 2012 competition. Photo: Haagen Dazs\" width=\"290\" height=\"160\" class=\"size-medium wp-image-67243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haagen Dazs' orange Harvest Ice Moon and white Full Ice Moon cakes were made in collaboration with London design firm Doshi Levien for a Christmas 2012 competition. Photo: Haagen Dazs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lunar Ice Cream\u003c/strong>\u003c/p>\n\u003cp>Haagen-Dazs' Ice Moon spherical delights \u003ca href=\"http://www.blog.generalmills.com/2012/12/out-of-this-world-ice-cream-cake/\">were created\u003c/a> for the 2012 Christmas season by design team Doshi Levien. And if they're any indication, the moon fares much better in ice cream than in cheese. The Full Ice Moon cake consisted of macadamia nut brittle ice cream and raspberry sorbet, separated by meringue and positioned on a pistachio biscuit base. The Harvest Ice Moon treat, meanwhile, featured salted caramel and vanilla ice cream with salted caramel sauce and crispy chocolate as a base. What looks like a rough, cratered mini-moon may be a small step for ice cream, but it's one that could become a giant leap for ice cream cakes. For their limited release, the cakes cost $58, and were available only at Haagen-Dazs shops throughout France, Belgium, Amsterdam and London.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67247\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-wikipearl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-wikipearl-290x217.jpg\" alt=\"Wikipearl ice cream doesn't require plastic packaging because it is contained in edible skin. Photo: Agence VFC Relations Publics\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67247\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wikipearl ice cream doesn't require plastic packaging because it is contained in edible skin. Photo: Agence VFC Relations Publics\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wikipearls\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wikipearl.com/\">Wikipearls\u003c/a> look like big doughnut holes, but they have ice cream on the inside. Inspired by grape skins, Harvard bioengineering professor \u003ca href=\"http://www.seas.harvard.edu/directory/dedwards\">David Edwards\u003c/a> set out to find ways to serve food in edible casings that would eliminate plastic packaging. When he applied his Wikicell technology to ice cream, the result was Wikipearls: Ice cream balls wrapped in a delectable skin. Wikipearls currently come in three flavors: mango with a coconut skin, chocolate with a hazelnut skin, and vanilla with a peanut skin. Right now, Wikipearls are only available for purchase at the small Wikibar shop in the heart of Paris. But they'll be making their first appearance in the U.S. later this year, Edwards says.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67242\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-flavorrelease.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-flavorrelease-290x217.png\" alt='Former University of Missouri graduate student Elizabeth Fenner poses with her \"flavor release\"€ ice cream that shifts from vanilla to cherry flavor in the mouth. Photo: University of Missouri News Bureau' width=\"290\" height=\"217\" class=\"size-medium wp-image-67242\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former University of Missouri graduate student Elizabeth Fenner poses with her \"flavor release\"€ ice cream that shifts from vanilla to cherry flavor in the mouth. Photo: University of Missouri News Bureau\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>One Bite, Two Flavors\u003c/strong>\u003c/p>\n\u003cp>Why should there be one flavor of ice cream per bite when there could be two? \"Flavor release\" ice cream was developed by \u003ca href=\"http://www.linkedin.com/pub/elizabeth-fenner/48/558/388\">Elizabeth Fenner\u003c/a> in 2011 when she was a graduate student at the University of Missouri. Fenner used micro-encapsulation technology — coating the flavor compounds with a tiny dissolvable polymer — to make an ice cream that starts as vanilla and then about four seconds later turns to cherry. This ice cream isn't commercially available yet, but Fenner has said she wants to try to refine the idea. Fenner is now a product development specialist at Yogurtland, so we can only hope there will be a frozen yogurt variation on the way.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67244\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-liquidnitrogenicecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-liquidnitrogenicecream-290x217.jpg\" alt=\"Pouring liquid nitrogen onto an ice cream custard base makes for a harder and richer ice cream. Photo: Sub Zero Ice Cream\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pouring liquid nitrogen onto an ice cream custard base makes for a harder and richer ice cream. Photo: Sub Zero Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Liquid Nitrogen To Order\u003c/strong>\u003c/p>\n\u003cp>It only takes a minute for a milky mixture to meld into ice cream beneath a cloud of frigid nitrogen \"smoke.\" Liquid nitrogen ice cream technology can quickly freeze an ice cream base with any add-ins, turning a liquid into a solid as if by magic. Parlors that specialize in this quick-freeze ice cream made to order have been sprouting up across the U.S. — from Smitten in San Francisco, which the Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177614580/science-in-a-scoop-making-liquid-nitrogen-ice-cream\">profiled\u003c/a> in April, to the \u003ca href=\"http://www.subzeroicecream.com/\">Sub Zero Ice Cream\u003c/a> chain, which has 27 store locations nationwide from Washington to Florida. The new texture of this ice cream — denser, harder, richer — and freshness make it an intriguing twist on traditional frozen treats.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67246\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-oliveoilicecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-oliveoilicecream-290x217.jpg\" alt=\"This Humphry Slocombe ice cream salad includes McEvoy olive oil, salt and pepper, and balsamic caramel ice cream. Photo: Humphry Slocombe\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Humphry Slocombe ice cream salad includes McEvoy olive oil, salt and pepper, and balsamic caramel ice cream. Photo: Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All The Food Groups In One Cone?\u003c/strong>\u003c/p>\n\u003cp>Ice cream need not be limited to sweet flavors, we're learning. The \"ice cream without limits\" approach is the philosophy of \u003ca href=\"http://www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a> in San Francisco. Owners Jake Godby and Sean Vahey pride themselves in — and are famous for — their outside-the-box ice cream flavors that utilize raw ingredients like meats, cheeses, nuts and vegetables. Get a load of some recent picks: sweet summer corn, strawberry black olive, even foie gras and boccalone prosciutto. Here's to hoping that in the future Humphry Slocombe will prove that we can eat only ice cream and still hit all the major food groups. \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": "'America's Test Kitchen' On Grilling Peaches, Tofu And Burgers",
"title": "'America's Test Kitchen' On Grilling Peaches, Tofu And Burgers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67209\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/americastestkitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/americastestkitchen.jpg\" alt=\"Jack Bishop of <em>America's Test Kitchen</em> says the trick to grilling peaches is using fruit that's ripe but firm. Photo: mccun934/via Flickr\" width=\"1120\" height=\"628\" class=\"size-full wp-image-67209\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack Bishop of \u003cem>America's Test Kitchen\u003c/em> says the trick to grilling peaches is using fruit that's ripe but firm. Photo: \u003ca href=\"http://www.flickr.com/photos/mccun934/\">mccun934/via Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/08/01/207858033/americas-test-kitchen-on-grilling-peaches-tofu-and-burgers\">Fresh Air WHYY\u003c/a> at NPR Food (8/1/13) [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/08/20130801_fa_01.mp3\"] \u003c/p>\n\u003cp>When Bridget Lancaster and Jack Bishop talk about preparing food on the public TV series \u003cem>America's Test Kitchen\u003c/em>, they're really good at explaining why the recipe works. Bishop is the editorial director of the show, and Lancaster is the lead instructor of its cooking school. They've both contributed to the new \u003cem>America's Test Kitchen DIY Cookbook\u003c/em>. They join \u003cem>Fresh Air\u003c/em>'s Terry Gross to talk about preparing summer foods, and to answer some cooking questions from the \u003cem>Fresh Air\u003c/em> staff.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/207299443/the-americas-test-kitchen-do-it-yourself-cookbook-100-foolproof-kitchen-projects\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diy.cookbook.jpg\" alt=\"The America's Test Kitchen D.I.Y. Cookbook 100+ Foolproof Kitchen Projects for the Adventurous Home Cook\" width=\"300\" height=\"367\" class=\"alignleft size-full wp-image-67210\">\u003c/a>\u003c/p>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On grilling the perfect burger\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"I think that if you're going to be grilling the hamburger, one of the reasons you want to be grilling it is to get that great crust on the outside, and in order to give the grill enough time to put a crust on it, it's going to have to be a fairly thick patty. If you're starting with a really thin patty, it's going to be overcooked by the time it gets well-browned on the outside, so make it fairly thick. ... I would say 3/4 [of an] inch to an inch is about right. ...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You're going to put a divot through the center ... because what happens is when the burger is on the grill, the muscle fibers shrink, and what is a flat patty turns into a tennis ball. You get this ... round burger that then is very difficult to put toppings on or put on a bun. So the way to prevent that is to anticipate the rounding and to put a divot in the top of it, so that means simply going around and pressing a half inch depression in the sort of center half of the top of the burger, and that will naturally puff up on the grill.\"\u003c/p>\n\u003cp>\u003cstrong>On massaging raw kale in order to soften it\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"You are basically putting the kale in the bowl, and with your hands just rubbing it. I guess what you're doing ... is you're breaking down the cellular structure very gently. You're not trying to mash it or mangle it, but you're making the leaves a little bit more tender. The outside of the leaves can be a little rough, and I think you're basically using your hands as emery boards. You're exfoliating with kale, so it seems a little bit more tender when you go to use it in a salad.\"\u003c/p>\n\u003cp>Lancaster: \"And it definitely preserves its fresh flavor, so you're not cooking the kale in order to soften it.\"\u003c/p>\n\u003cfigure id=\"attachment_67211\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diycookbookovendriedtomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diycookbookovendriedtomatoes-290x217.jpg\" alt=\"The latest book from America's Test Kitchen includes recipes for Oven-Dried Tomatoes (shown here), Chocolate Ice Cream Shells and Sour Dill Pickles. Photo: Anthony Tieuli/Courtesy of America's Test Kitchen\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The latest book from America's Test Kitchen includes \u003ca href=\"http://www.npr.org/books/titles/207299443/the-americas-test-kitchen-do-it-yourself-cookbook-100-foolproof-kitchen-projects?tab=excerpt#excerpt\">recipes\u003c/a> for Oven-Dried Tomatoes (shown here), Chocolate Ice Cream Shells and Sour Dill Pickles. Photo: Anthony Tieuli/Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How to grill and marinate tofu\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"It's a sponge. Tofu is a lot like eggplant, and that's a good thing in the sense that it's a blank canvas that will soak up whatever flavors you want to give it. Unlike meat, where marinating can take a fair amount of time, tofu — 20 minutes is going to be enough. So basically, marinate it as long as it takes you to get the grill going. The best way to do it — don't bother trying to cut it into cubes, skewer it. ... Take extra-firm tofu, don't try to do the soft tofu. Cut it cross-wise into eight slabs. ... You're basically cutting it into little rectangular cutlets. ... Put them in a baking dish, [using] any marinade you like. I think soy always makes sense with tofu — the salt makes most things taste better. Add something a little bit sweet, maybe a little hoisin or oyster sauce; add a little oil, a little vegetable so that it won't stick. You can add some spices — five-spice powder, chipotle chilies. You want to use the strong flavors with the tofu because the reverse of it being a blank canvas is that it can be very boring, and so if you don't use strong flavors in the marinade it will be a little bit boring. This is a good time to use [an] oiled paper towel to oil down that grill grate. ... Grill them just until they're lightly charred on each side, and it's a really great way to make a quick vegan summer grill entrée.\"\u003c/p>\n\u003cp>\u003cstrong>On grilling peaches\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"Halve and pit them, brush them lightly with oil, and I think grilled peaches and pork is a natural combination. The only trick is you want to get ripe but still firm peaches. If it's a peach that's so ripe that it's going to run down your chin and neck as you're eating it, you're going to have a little trouble with it, probably, on the grill. You don't want to use the rock-hard, awful-tasting peaches, but you want to catch it right before it's soft, but when it's ripe.\" \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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67209\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/americastestkitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/americastestkitchen.jpg\" alt=\"Jack Bishop of <em>America's Test Kitchen</em> says the trick to grilling peaches is using fruit that's ripe but firm. Photo: mccun934/via Flickr\" width=\"1120\" height=\"628\" class=\"size-full wp-image-67209\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack Bishop of \u003cem>America's Test Kitchen\u003c/em> says the trick to grilling peaches is using fruit that's ripe but firm. Photo: \u003ca href=\"http://www.flickr.com/photos/mccun934/\">mccun934/via Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/08/01/207858033/americas-test-kitchen-on-grilling-peaches-tofu-and-burgers\">Fresh Air WHYY\u003c/a> at NPR Food (8/1/13) \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>When Bridget Lancaster and Jack Bishop talk about preparing food on the public TV series \u003cem>America's Test Kitchen\u003c/em>, they're really good at explaining why the recipe works. Bishop is the editorial director of the show, and Lancaster is the lead instructor of its cooking school. They've both contributed to the new \u003cem>America's Test Kitchen DIY Cookbook\u003c/em>. They join \u003cem>Fresh Air\u003c/em>'s Terry Gross to talk about preparing summer foods, and to answer some cooking questions from the \u003cem>Fresh Air\u003c/em> staff.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/207299443/the-americas-test-kitchen-do-it-yourself-cookbook-100-foolproof-kitchen-projects\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diy.cookbook.jpg\" alt=\"The America's Test Kitchen D.I.Y. Cookbook 100+ Foolproof Kitchen Projects for the Adventurous Home Cook\" width=\"300\" height=\"367\" class=\"alignleft size-full wp-image-67210\">\u003c/a>\u003c/p>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On grilling the perfect burger\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"I think that if you're going to be grilling the hamburger, one of the reasons you want to be grilling it is to get that great crust on the outside, and in order to give the grill enough time to put a crust on it, it's going to have to be a fairly thick patty. If you're starting with a really thin patty, it's going to be overcooked by the time it gets well-browned on the outside, so make it fairly thick. ... I would say 3/4 [of an] inch to an inch is about right. ...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You're going to put a divot through the center ... because what happens is when the burger is on the grill, the muscle fibers shrink, and what is a flat patty turns into a tennis ball. You get this ... round burger that then is very difficult to put toppings on or put on a bun. So the way to prevent that is to anticipate the rounding and to put a divot in the top of it, so that means simply going around and pressing a half inch depression in the sort of center half of the top of the burger, and that will naturally puff up on the grill.\"\u003c/p>\n\u003cp>\u003cstrong>On massaging raw kale in order to soften it\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"You are basically putting the kale in the bowl, and with your hands just rubbing it. I guess what you're doing ... is you're breaking down the cellular structure very gently. You're not trying to mash it or mangle it, but you're making the leaves a little bit more tender. The outside of the leaves can be a little rough, and I think you're basically using your hands as emery boards. You're exfoliating with kale, so it seems a little bit more tender when you go to use it in a salad.\"\u003c/p>\n\u003cp>Lancaster: \"And it definitely preserves its fresh flavor, so you're not cooking the kale in order to soften it.\"\u003c/p>\n\u003cfigure id=\"attachment_67211\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diycookbookovendriedtomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diycookbookovendriedtomatoes-290x217.jpg\" alt=\"The latest book from America's Test Kitchen includes recipes for Oven-Dried Tomatoes (shown here), Chocolate Ice Cream Shells and Sour Dill Pickles. Photo: Anthony Tieuli/Courtesy of America's Test Kitchen\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The latest book from America's Test Kitchen includes \u003ca href=\"http://www.npr.org/books/titles/207299443/the-americas-test-kitchen-do-it-yourself-cookbook-100-foolproof-kitchen-projects?tab=excerpt#excerpt\">recipes\u003c/a> for Oven-Dried Tomatoes (shown here), Chocolate Ice Cream Shells and Sour Dill Pickles. Photo: Anthony Tieuli/Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How to grill and marinate tofu\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"It's a sponge. Tofu is a lot like eggplant, and that's a good thing in the sense that it's a blank canvas that will soak up whatever flavors you want to give it. Unlike meat, where marinating can take a fair amount of time, tofu — 20 minutes is going to be enough. So basically, marinate it as long as it takes you to get the grill going. The best way to do it — don't bother trying to cut it into cubes, skewer it. ... Take extra-firm tofu, don't try to do the soft tofu. Cut it cross-wise into eight slabs. ... You're basically cutting it into little rectangular cutlets. ... Put them in a baking dish, [using] any marinade you like. I think soy always makes sense with tofu — the salt makes most things taste better. Add something a little bit sweet, maybe a little hoisin or oyster sauce; add a little oil, a little vegetable so that it won't stick. You can add some spices — five-spice powder, chipotle chilies. You want to use the strong flavors with the tofu because the reverse of it being a blank canvas is that it can be very boring, and so if you don't use strong flavors in the marinade it will be a little bit boring. This is a good time to use [an] oiled paper towel to oil down that grill grate. ... Grill them just until they're lightly charred on each side, and it's a really great way to make a quick vegan summer grill entrée.\"\u003c/p>\n\u003cp>\u003cstrong>On grilling peaches\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"Halve and pit them, brush them lightly with oil, and I think grilled peaches and pork is a natural combination. The only trick is you want to get ripe but still firm peaches. If it's a peach that's so ripe that it's going to run down your chin and neck as you're eating it, you're going to have a little trouble with it, probably, on the grill. You don't want to use the rock-hard, awful-tasting peaches, but you want to catch it right before it's soft, but when it's ripe.\" \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": "Where In The World Are There No McDonald's?",
"title": "Where In The World Are There No McDonald's?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67186\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mcdonalds-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mcdonalds-1.jpg\" alt=\"Countries like Cambodia still have yet to gain their own McDonald's franchise, but other American fast food chains, like KFC, have done well here. Photo: bo.peter/via Flickr\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67186\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Countries like Cambodia still have yet to gain their own McDonald's franchise, but other American fast food chains, like KFC, have done well here. Photo: bo.peter/via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jessica Naudziunas, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205547517/where-in-the-world-are-there-no-mcdonalds\">The Salt at NPR Food\u003c/a> (8/1/13)\u003c/p>\n\u003cp>Recent news out of Vietnam intrigued us here at The Salt. Ho Chi Minh City is set to get its McDonald's sometime in the next year, according to the company.\u003c/p>\n\u003cp>It seems Vietnam is ready for the iconic American food, and McDonald's is confident that Vietnamese consumers now have enough disposable income to get hooked on shakes, burgers and fries.\u003c/p>\n\u003cp>That got us thinking about the global reach of one of the world's most iconic food companies.\u003c/p>\n\u003cp>McDonald's may seem to be everywhere, but there are still 105 countries without the fast food giant, from Ghana to Jamaica to Yemen to Tajikistan. And in six countries, McDonald's once had a presence, but due to economics, and sometimes politics, the franchises closed.\u003c/p>\n\u003cfigure id=\"attachment_67185\" class=\"wp-caption aligncenter\" style=\"max-width: 390px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mcdonalds-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mcdonalds-2.jpg\" alt=\"Princeton University's International Networks Archive created this map to show the global presence of McDonald's. Infographic: Jonathan Harris/Princeton University\" width=\"390\" height=\"500\" class=\"size-full wp-image-67185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Princeton University's International Networks Archive created this map to show the global presence of McDonald's. Infographic: Jonathan Harris/Princeton University\u003c/figcaption>\u003c/figure>\n\u003cp>Still, \u003ca href=\"https://www.edwardjones.com/en_US/media/strategists_analysts/strategists_analysts/russo/index.html\">Jack Russo\u003c/a>, a consumer goods policy analyst with the financial services firm Edward Jones, tells The Salt that McDonald's is \u003ca href=\"http://www.aboutmcdonalds.com/mcd/country/map.html\">well-represented\u003c/a> overseas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Two-thirds of their total revenue is outside of the U.S.,\" Russo says.\u003c/p>\n\u003cp>The company has 34,480 restaurants in 119 countries, including Cuba and France, where it's especially beloved, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/24/145698222/why-mcdonalds-in-france-doesnt-feel-like-fast-food\">even by foreigners\u003c/a>.\u003c/p>\n\u003cp>You \u003ca href=\"http://www.aboutmcdonalds.com/content/dam/AboutMcDonalds/Investors/Investor%202013/McDonalds%202012%20Financial%20Information%20Workbook.xlsx\">won't find\u003c/a> a Big Mac if you visit the Vatican City. And if you are one of the rare foreigners to make it inside North Korea, you won't find one there, either.\u003c/p>\n\u003cp>\u003ca href=\"http://www.princeton.edu/sociology/faculty/centeno/\">Miguel Centeno\u003c/a> is a sociologist at Princeton University. He was part of a team that \u003ca href=\"http://www.princeton.edu/~ina/infographics/\">created maps\u003c/a> to track globalization; one of them is called \"The Fries That Bind Us,\" a colorful look at McDonald's and its reach worldwide.\u003c/p>\n\u003cp>\"If you want a definition of what the rich world and the poor world are, well, if you can get a McDonald's, you are in the rich world,\" Centeno told The Salt. \"If you look at where these restaurants are located, it doesn't map on to culture; it maps on to money.\"\u003c/p>\n\u003cp>It also sometimes maps onto politics. One of the most recent closures this May was in \u003ca href=\"http://www.balkaninsight.com/en/article/mcdonald-s-closes-in-macedonia\">Macedonia\u003c/a> after disputes between a franchisee and the American headquarters. And in the case of \u003ca href=\"http://latino.foxnews.com/latino/lifestyle/2013/06/28/no-big-macs-in-bolivia-bolivians-prefer-their-burgers-to-fast-food-joints/\">Bolivia\u003c/a>, the government said they'd rather not have fries with that in 2002, when all McDonald's franchises there were closed.\u003c/p>\n\u003cp>Just listen to Bolivian President \u003ca href=\"http://www.theguardian.com/world/evo-morales\">Evo Morales\u003c/a> talk about his lack of love for fast food, and you might begin to understand. He recently \u003ca href=\"http://webtv.un.org/search/evo-morales-ayma-president-of-bolivia-on-the-global-launch-of-the-international-year-of-quinoa-2013-press-conference/2178737271001?term=morales&sort=date#full-text\">railed \u003c/a>against Western fast food chains during \u003ca href=\"http://media.npr.org/documents/2013/aug/un-general-assembly-quinoa.pdf\">a speech\u003c/a> in February:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The major multinational food companies seek to control the production of food and to dominate global markets by imposing their customs and foods. The only goal of such producers is to generate profits. So they standardize food and drinks, turning them into global foods produced on a massive scale with the same formula. They are not interested in the health of human beings, only in their earnings and corporate profits.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But as \u003ca href=\"http://www.foodfirst.org/en/Tanya+kerssen+bio\">Tanya Kerssen\u003c/a>, a food policy analyst with the Institute for Food and Development Policy tells The Salt, Bolivians eat fast food, too.\u003c/p>\n\u003cp>\"Many people have suggested that Bolivians rejected McDonald's out of a cultural preference for traditional, healthy, local and 'slow' foods,\" Kerssen says. \"But a beloved snack is the \u003ca href=\"http://www.bloggingfrombolivia.com/2010/01/bolivian-food-salchipapa.html\">salchipapa\u003c/a> — french fries topped with slices of hot dog, slathered in ketchup and mayonnaise. Most Bolivians, as far as I can tell, love burgers and fries.\"\u003c/p>\n\u003cp>In the isolated island nation of \u003ca href=\"https://maps.google.com/maps?q=Iceland&rlz=1C1RNVE_enUS540US540&um=1&ie=UTF-8&hl=en&sa=N&tab=wl\">Iceland\u003c/a>, their McDonald's departure had more to do with economics.\u003c/p>\n\u003cp>\u003ca href=\"http://www.time.com/time/quotes/0,,1932418,00.html\">Jon Gardar Ogmundsson\u003c/a> owned what was one of only three McDonald's restaurants in the country for about six years before he had to shut his doors after 18 months of financial struggle in 2009.\u003c/p>\n\u003cp>\"When we were importing goods, it was doubling and tripling in price,\" he says. \"We always thought in Iceland our currency would recover, but it hasn't, even until today.\"\u003c/p>\n\u003cp>People stopped buying burgers at his McDonald's franchise. But the financial crisis didn't keep him out of the burger game. Now, he owns a locally sourced \"green line\" \u003ca href=\"http://www.neurope.eu/article/mcdonald%E2%80%99s-successor-iceland-good-start\">fast food restaurant\u003c/a> called Metro.\u003c/p>\n\u003cp>And, Ogmundsson says, with his newfound ability to price his products as he chooses, and offer more health-conscious meals for discerning Icelanders, Metro \"is actually doing quite well.\" \u003c/p>\n\u003cblockquote>\n\u003ch3>No McDonald's In These Locales\u003c/h3>\n\u003cp>\u003cstrong>Here are a few countries out of the 105 in the world where you won't find McDonald's fries or burgers.\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Bermuda*\u003c/li>\n\u003cli>Barbados*\u003c/li>\n\u003cli>Cambodia\u003c/li>\n\u003cli>Jamaica*\u003c/li>\n\u003cli>Ghana\u003c/li>\n\u003cli> Montenegro\u003c/li>\n\u003cli>Yemen\u003c/li>\n\u003c/ul>\n\u003cp>* Denotes countries that have had at least one McDonald's restaurant, since closed.\u003c/p>\u003c/blockquote>\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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"excerpt": "McDonald's may seem to be everywhere, but there are still 105 countries without the fast food giant, from Ghana to Jamaica to Yemen to Tajikistan. In six countries, McDonald's once had a presence, but due to economics, and sometimes politics, the franchises closed.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67186\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mcdonalds-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mcdonalds-1.jpg\" alt=\"Countries like Cambodia still have yet to gain their own McDonald's franchise, but other American fast food chains, like KFC, have done well here. Photo: bo.peter/via Flickr\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67186\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Countries like Cambodia still have yet to gain their own McDonald's franchise, but other American fast food chains, like KFC, have done well here. Photo: bo.peter/via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jessica Naudziunas, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205547517/where-in-the-world-are-there-no-mcdonalds\">The Salt at NPR Food\u003c/a> (8/1/13)\u003c/p>\n\u003cp>Recent news out of Vietnam intrigued us here at The Salt. Ho Chi Minh City is set to get its McDonald's sometime in the next year, according to the company.\u003c/p>\n\u003cp>It seems Vietnam is ready for the iconic American food, and McDonald's is confident that Vietnamese consumers now have enough disposable income to get hooked on shakes, burgers and fries.\u003c/p>\n\u003cp>That got us thinking about the global reach of one of the world's most iconic food companies.\u003c/p>\n\u003cp>McDonald's may seem to be everywhere, but there are still 105 countries without the fast food giant, from Ghana to Jamaica to Yemen to Tajikistan. And in six countries, McDonald's once had a presence, but due to economics, and sometimes politics, the franchises closed.\u003c/p>\n\u003cfigure id=\"attachment_67185\" class=\"wp-caption aligncenter\" style=\"max-width: 390px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mcdonalds-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mcdonalds-2.jpg\" alt=\"Princeton University's International Networks Archive created this map to show the global presence of McDonald's. Infographic: Jonathan Harris/Princeton University\" width=\"390\" height=\"500\" class=\"size-full wp-image-67185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Princeton University's International Networks Archive created this map to show the global presence of McDonald's. Infographic: Jonathan Harris/Princeton University\u003c/figcaption>\u003c/figure>\n\u003cp>Still, \u003ca href=\"https://www.edwardjones.com/en_US/media/strategists_analysts/strategists_analysts/russo/index.html\">Jack Russo\u003c/a>, a consumer goods policy analyst with the financial services firm Edward Jones, tells The Salt that McDonald's is \u003ca href=\"http://www.aboutmcdonalds.com/mcd/country/map.html\">well-represented\u003c/a> overseas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Two-thirds of their total revenue is outside of the U.S.,\" Russo says.\u003c/p>\n\u003cp>The company has 34,480 restaurants in 119 countries, including Cuba and France, where it's especially beloved, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/24/145698222/why-mcdonalds-in-france-doesnt-feel-like-fast-food\">even by foreigners\u003c/a>.\u003c/p>\n\u003cp>You \u003ca href=\"http://www.aboutmcdonalds.com/content/dam/AboutMcDonalds/Investors/Investor%202013/McDonalds%202012%20Financial%20Information%20Workbook.xlsx\">won't find\u003c/a> a Big Mac if you visit the Vatican City. And if you are one of the rare foreigners to make it inside North Korea, you won't find one there, either.\u003c/p>\n\u003cp>\u003ca href=\"http://www.princeton.edu/sociology/faculty/centeno/\">Miguel Centeno\u003c/a> is a sociologist at Princeton University. He was part of a team that \u003ca href=\"http://www.princeton.edu/~ina/infographics/\">created maps\u003c/a> to track globalization; one of them is called \"The Fries That Bind Us,\" a colorful look at McDonald's and its reach worldwide.\u003c/p>\n\u003cp>\"If you want a definition of what the rich world and the poor world are, well, if you can get a McDonald's, you are in the rich world,\" Centeno told The Salt. \"If you look at where these restaurants are located, it doesn't map on to culture; it maps on to money.\"\u003c/p>\n\u003cp>It also sometimes maps onto politics. One of the most recent closures this May was in \u003ca href=\"http://www.balkaninsight.com/en/article/mcdonald-s-closes-in-macedonia\">Macedonia\u003c/a> after disputes between a franchisee and the American headquarters. And in the case of \u003ca href=\"http://latino.foxnews.com/latino/lifestyle/2013/06/28/no-big-macs-in-bolivia-bolivians-prefer-their-burgers-to-fast-food-joints/\">Bolivia\u003c/a>, the government said they'd rather not have fries with that in 2002, when all McDonald's franchises there were closed.\u003c/p>\n\u003cp>Just listen to Bolivian President \u003ca href=\"http://www.theguardian.com/world/evo-morales\">Evo Morales\u003c/a> talk about his lack of love for fast food, and you might begin to understand. He recently \u003ca href=\"http://webtv.un.org/search/evo-morales-ayma-president-of-bolivia-on-the-global-launch-of-the-international-year-of-quinoa-2013-press-conference/2178737271001?term=morales&sort=date#full-text\">railed \u003c/a>against Western fast food chains during \u003ca href=\"http://media.npr.org/documents/2013/aug/un-general-assembly-quinoa.pdf\">a speech\u003c/a> in February:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The major multinational food companies seek to control the production of food and to dominate global markets by imposing their customs and foods. The only goal of such producers is to generate profits. So they standardize food and drinks, turning them into global foods produced on a massive scale with the same formula. They are not interested in the health of human beings, only in their earnings and corporate profits.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But as \u003ca href=\"http://www.foodfirst.org/en/Tanya+kerssen+bio\">Tanya Kerssen\u003c/a>, a food policy analyst with the Institute for Food and Development Policy tells The Salt, Bolivians eat fast food, too.\u003c/p>\n\u003cp>\"Many people have suggested that Bolivians rejected McDonald's out of a cultural preference for traditional, healthy, local and 'slow' foods,\" Kerssen says. \"But a beloved snack is the \u003ca href=\"http://www.bloggingfrombolivia.com/2010/01/bolivian-food-salchipapa.html\">salchipapa\u003c/a> — french fries topped with slices of hot dog, slathered in ketchup and mayonnaise. Most Bolivians, as far as I can tell, love burgers and fries.\"\u003c/p>\n\u003cp>In the isolated island nation of \u003ca href=\"https://maps.google.com/maps?q=Iceland&rlz=1C1RNVE_enUS540US540&um=1&ie=UTF-8&hl=en&sa=N&tab=wl\">Iceland\u003c/a>, their McDonald's departure had more to do with economics.\u003c/p>\n\u003cp>\u003ca href=\"http://www.time.com/time/quotes/0,,1932418,00.html\">Jon Gardar Ogmundsson\u003c/a> owned what was one of only three McDonald's restaurants in the country for about six years before he had to shut his doors after 18 months of financial struggle in 2009.\u003c/p>\n\u003cp>\"When we were importing goods, it was doubling and tripling in price,\" he says. \"We always thought in Iceland our currency would recover, but it hasn't, even until today.\"\u003c/p>\n\u003cp>People stopped buying burgers at his McDonald's franchise. But the financial crisis didn't keep him out of the burger game. Now, he owns a locally sourced \"green line\" \u003ca href=\"http://www.neurope.eu/article/mcdonald%E2%80%99s-successor-iceland-good-start\">fast food restaurant\u003c/a> called Metro.\u003c/p>\n\u003cp>And, Ogmundsson says, with his newfound ability to price his products as he chooses, and offer more health-conscious meals for discerning Icelanders, Metro \"is actually doing quite well.\" \u003c/p>\n\u003cblockquote>\n\u003ch3>No McDonald's In These Locales\u003c/h3>\n\u003cp>\u003cstrong>Here are a few countries out of the 105 in the world where you won't find McDonald's fries or burgers.\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Bermuda*\u003c/li>\n\u003cli>Barbados*\u003c/li>\n\u003cli>Cambodia\u003c/li>\n\u003cli>Jamaica*\u003c/li>\n\u003cli>Ghana\u003c/li>\n\u003cli> Montenegro\u003c/li>\n\u003cli>Yemen\u003c/li>\n\u003c/ul>\n\u003cp>* Denotes countries that have had at least one McDonald's restaurant, since closed.\u003c/p>\u003c/blockquote>\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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"disqusTitle": "Buttermilk Makes Everything Taste A Little Better",
"title": "Buttermilk Makes Everything Taste A Little Better",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67132\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk1-fullsize.jpg\">\u003cimg class=\"size-full wp-image-67132\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk1-fullsize.jpg\" alt=\"Double Fluffy Buttermilk Biscuits. Photo: T. Susan Chang\" width=\"1120\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double Fluffy Buttermilk Biscuits. Photo: T. Susan Chang\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2013/07/31/207060436/buttermilk-makes-everything-taste-a-little-better\">Kitchen Window at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#biscuits\">Double Fluffy Buttermilk Biscuits\u003c/a>, \u003ca href=\"#icecream\">Buttermilk Ice Cream\u003c/a> and \u003ca href=\"#chicken\">Buttermilk Roast Chicken\u003c/a>\u003c/p>\n\u003cp>It started happening about 15 years ago. I'd be paging through a new cookbook or browsing through recipes online, and I'd suddenly stop. \"Mmm, buttermilk biscuits. Doesn't that sound good?\" I'd bookmark the site or dog-ear the page. The next week I'd see a recipe for waffles — buttermilk waffles, as it happened. What a splendid idea. Out came the yellow stickies.\u003c/p>\n\u003cp>Then it was fried chicken, first bathed in buttermilk brine. Buttermilk pork chops and buttermilk cornbread. Buttermilk ice cream and buttermilk panna cotta. Buttermilk \u003cem>okra\u003c/em>. It became apparent I was developing a \u003cem>thing\u003c/em> for buttermilk.\u003c/p>\n\u003cp>Yet I couldn't quite put my finger on the cause. It's not like having a \u003cem>thing\u003c/em> for chocolate, where the chocolate always plays more or less the same irresistible role, like a kind of confectionary Hugh Grant. No, buttermilk is subtle and chameleon-like — a supporting actor that makes ensembles shine and quietly steals every scene, until years later you realize it's been shamefully ignored and is overdue for its Lifetime Achievement Oscar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some of its miraculous properties are purely physical. Mildly acidic buttermilk activates meat's own enzymes, gently sundering protein links without leaving the surface flaccid, as stronger acids can. Like a dairy Delilah, buttermilk saps the Samson-like strength of gluten, too, making baked goods more tender even as it makes them more moist.\u003c/p>\n\u003cp>Personally, I just like the taste of buttermilk — the way it evokes cream without cream's over-the-top heft; the way its tanginess goes up to the threshold of yogurt and stops just shy. Buttermilk somehow seems perpetually cool and unruffled — in custardy icebox desserts, it seems to drop the temperature by 10 degrees just by being there. It's tart but not biting, rich yet understated. Never mind wanting to eat and drink buttermilk all day long — I want to \u003cem>be\u003c/em> buttermilk.\u003c/p>\n\u003cp>Buttermilk purists will tell you that you should really make your own buttermilk — simply mix one part of active, cultured buttermilk with three parts of regular milk, shake and leave it out on the counter for a day before refrigerating. Or you can culture it with cream and make your own butter, too, in the food processor. For that matter, you can go ahead and buy a dairy cow, milk it, hand-churn the cream into butter and siphon off the left-behind buttermilk. People will tell you that store buttermilk is a sleazy substitute for the real thing, and that true buttermilk makes the store kind look like a dime-store floozy.\u003c/p>\n\u003cp>I've tried making \"real\" buttermilk with the 3:1 method, and it's true that it's spectacular. But does it matter that much? You may not have a cow. You may not have a churn. You may not even have an extra 24 hours. But don't let that stop you — no matter where you get it and no matter how you cook it, a little bit of buttermilk has 1,000 ways of making life taste better.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"biscuits\">\u003c/a>Recipe: Double Fluffy Buttermilk Biscuits\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>This recipe appears in Nathalie Dupree's and Cynthia Graubart's \u003cstrong>Southern Biscuits\u003c/strong> (Gibbs Smith, 2011). It seems long, but it's not really — it's just that Dupree and Graubart offer particularly thoughtful and detailed directions. It's good to pay attention to the details — they'll pay you back tenfold. You'll get different levels of rise and texture with different types of fat, but all are good.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 14 (2 1/2-inch) biscuits\u003c/em>\u003c/p>\n\u003cp>2 1/4 cups self-rising flour, divided\u003c/p>\n\u003cp>1/4 cup chilled vegetable shortening, butter, lard or a mixture, roughly cut into 1/4-inch pieces, plus 1/4 cup chilled shortening, roughly cut into 1/2-inch pieces\u003c/p>\n\u003cp>1 1/4 cups buttermilk, divided\u003c/p>\n\u003cp>Softened butter, for brushing\u003c/p>\n\u003cp>Preheat oven to 400 degrees. Select the baking pan by determining if a soft or crisp exterior is desired. For a soft exterior, use an 8- or 9-inch cake pan, pizza pan or ovenproof skillet where the biscuits will nestle together snugly, creating the soft exterior while baking. For a crisp exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.\u003c/p>\n\u003cp>Whisk 2 cups of flour in a large bowl, preferably wider than it is deep, and set aside the remaining 1/4 cup of flour. Scatter the 1/4-inch-size pieces of chilled shortening over the flour and work in by rubbing fingers with the fat and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese. Scatter the 1/2-inch-size pieces of chilled fat over the flour mixture and continue snapping thumb and fingers together until no pieces remain larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. If this method took longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to rechill the fat.\u003c/p>\n\u003cp>Make a deep hollow in the center of the flour with the back of your hand. Pour 1 cup of the buttermilk into the hollow, reserving 1/4 cup buttermilk, and stir with a rubber spatula, using broad circular strokes to quickly pull the flour into the buttermilk. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1-4 tablespoons of reserved buttermilk, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping.\u003c/p>\n\u003cp>Lightly sprinkle a clean surface using some of the reserved flour. Turn the dough out onto it and sprinkle the top lightly with flour. With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch thick round. Flour again if necessary and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough out into a 1/2- to 3/4-inch thick round. Brush off any visible flour from the top.\u003c/p>\n\u003cp>For each biscuit, dip a 2 1/2-inch biscuit cutter into the reserved flour and cut out, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although they will be tougher.\u003c/p>\n\u003cp>Using a metal spatula if necessary, move the biscuits to the pan or baking sheet. Bake the biscuits on the top rack of the oven for 10 to 14 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 4 to 8 minutes until the biscuits are light golden brown. When the biscuits are done, remove from the oven and lightly brush the tops with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"icecream\">\u003c/a>Recipe: Buttermilk Ice Cream\u003c/h3>\n\u003cp>\u003cem>This subtly tart and swooningly creamy recipe — perfect for savoring with fresh blueberries — is adapted from Sweet Cream and Sugar Cones by Kris Hoogerhyde, Anne Walker and Dabney Gough, (10 Speed Press, 2012). But I use a technique from \u003cstrong>Jeni's Splendid Ice Creams at Home\u003c/strong> (Artisan, 2011) to cool down the custard base quickly: Fill a deep, 2-quart vessel with ice water. Carefully tip the warm ice cream custard base into a sturdy freezer-grade sealable bag and place the bag in the ice water (with the opening kept well clear above the water level). Stir occasionally and gently, over the course of 10 minutes until the base is cool. It's much, much faster than the bowl-within-a-bowl technique.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_67133\" class=\"wp-caption aligncenter\" style=\"max-width: 413px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk2.jpg\" alt=\"Buttermilk Ice Cream. Photo: T. Susan Chang\" width=\"413\" height=\"500\" class=\"size-full wp-image-67133\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk Ice Cream. Photo: T. Susan Chang\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 very scant quart\u003c/em>\u003c/p>\n\u003cp>5 large egg yolks\u003c/p>\n\u003cp>3/4 cup sugar\u003c/p>\n\u003cp>1 1/2 cups heavy cream\u003c/p>\n\u003cp>1/2 cup 1- or 2-percent milk\u003c/p>\n\u003cp>1 cup buttermilk\u003c/p>\n\u003cp>1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>For the base, in a medium heatproof bowl, whisk the yolks to just break them up, then whisk in half the sugar (6 tablespoons). Set aside.\u003c/p>\n\u003cp>In a heavy stainless steel pan, stir together the cream, milk and the remaining sugar (6 tablespoons) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.\u003c/p>\n\u003cp>Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatula to stir the cream as you slowly pour the egg and cream mixture back into the pan.\u003c/p>\n\u003cp>Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.\u003c/p>\n\u003cp>Strain the base through a fine-mesh strainer and into a clean container. Set the bowl into an ice bath, wash your spatula and use it to stir the base occasionally until it is cool. Cover with plastic wrap and refrigerate the base for at least 2 hours or overnight. (In this recipe, it's particularly important that the base is cold before proceeding to the next step or the buttermilk will cause the mixture to \"break\" and lose its emulsion.)\u003c/p>\n\u003cp>Add the buttermilk and vanilla to the cold base and whisk to blend.\u003c/p>\n\u003cp>Freeze in ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"chicken\">\u003c/a>Recipe: Buttermilk Roast Chicken\u003c/h3>\n\u003cp>\u003cem>This is very loosely adapted from a recipe originally found in \u003cstrong>Nigella Express\u003c/strong> (Hyperion, 2007). For speedier results, you could use chicken parts such as thighs or drumsticks, which would take a half-hour or so in the oven. The potatoes are my addition and they're not to be missed.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_67134\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk3.jpg\" alt=\"Buttermilk Roast Chicken. Photo: T. Susan Chang\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67134\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk Roast Chicken. Photo: T. Susan Chang\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes one chicken\u003c/em>\u003c/p>\n\u003cp>2 cups buttermilk\u003c/p>\n\u003cp>1/4 cup plus 2 tablespoons vegetable oil\u003c/p>\n\u003cp>2 cloves garlic, bruised and skins removed\u003c/p>\n\u003cp>1 tablespoon crushed peppercorns\u003c/p>\n\u003cp>1 tablespoon Maldon salt, sea salt or 1 1/2 teaspoons table salt\u003c/p>\n\u003cp>1 teaspoon ground cumin\u003c/p>\n\u003cp>1 tablespoon maple syrup\u003c/p>\n\u003cp>1 whole chicken, split in half or butterflied (backbone removed)\u003c/p>\n\u003cp>4 large Yukon gold potatoes, chopped into 3/4-inch cubes\u003c/p>\n\u003cp>For the marinade, in a large freezer bag, combine the buttermilk, 1/4 cup of oil, the bruised garlic, the crushed peppercorns and salt. Sprinkle in the ground cumin and add the maple syrup, then squish everything around to mix. Add the chicken halves, massaging the marinade into the meat through the layer of plastic bag. Leave the buttermilk marinated chicken in the refrigerator ideally overnight or unrefrigerated for at least 30 minutes and up to 2 hours.\u003c/p>\n\u003cp>Preheat the oven to 425 degrees. Film a cast iron skillet with 1/2 tablespoon of the remaining oil and scatter the potato dice over the base of the skillet. Place an oven-safe wire rack over the skillet. Take the chicken out of the bag, shaking off the excess marinade, and then arrange on the rack. Drizzle over the 1 1/2 remaining tablespoons of oil. Working carefully — the rack/skillet arrangement may be slippery — transfer the pan to the oven and roast for about 40-45 minutes, or until brown, even scorched in parts, and juicily cooked through. Serve hot or warm, scraping the potatoes out with a metal spatula and spooning over the juices.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\nT. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe,\u003c/em> \u003ca href=\"http://npr.org/\" target=\"_blank\">NPR.org\u003c/a> and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a> and has just released the \u003ca href=\"http://itunes.apple.com/us/app/cookshelf-cookbook-rating/id638554845?mt=8\">CookShelf cookbook-rating app\u003c/a>, which is available on iPhone, iPad and Android devices. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Buttermilk somehow seems perpetually cool and unruffled. It evokes cream without cream's over-the-top heft; its tanginess goes up to the threshold of yogurt and stops just shy. No matter how you cook it, a little bit of buttermilk has a thousand ways of making life taste better.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67132\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk1-fullsize.jpg\">\u003cimg class=\"size-full wp-image-67132\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk1-fullsize.jpg\" alt=\"Double Fluffy Buttermilk Biscuits. Photo: T. Susan Chang\" width=\"1120\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double Fluffy Buttermilk Biscuits. Photo: T. Susan Chang\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2013/07/31/207060436/buttermilk-makes-everything-taste-a-little-better\">Kitchen Window at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#biscuits\">Double Fluffy Buttermilk Biscuits\u003c/a>, \u003ca href=\"#icecream\">Buttermilk Ice Cream\u003c/a> and \u003ca href=\"#chicken\">Buttermilk Roast Chicken\u003c/a>\u003c/p>\n\u003cp>It started happening about 15 years ago. I'd be paging through a new cookbook or browsing through recipes online, and I'd suddenly stop. \"Mmm, buttermilk biscuits. Doesn't that sound good?\" I'd bookmark the site or dog-ear the page. The next week I'd see a recipe for waffles — buttermilk waffles, as it happened. What a splendid idea. Out came the yellow stickies.\u003c/p>\n\u003cp>Then it was fried chicken, first bathed in buttermilk brine. Buttermilk pork chops and buttermilk cornbread. Buttermilk ice cream and buttermilk panna cotta. Buttermilk \u003cem>okra\u003c/em>. It became apparent I was developing a \u003cem>thing\u003c/em> for buttermilk.\u003c/p>\n\u003cp>Yet I couldn't quite put my finger on the cause. It's not like having a \u003cem>thing\u003c/em> for chocolate, where the chocolate always plays more or less the same irresistible role, like a kind of confectionary Hugh Grant. No, buttermilk is subtle and chameleon-like — a supporting actor that makes ensembles shine and quietly steals every scene, until years later you realize it's been shamefully ignored and is overdue for its Lifetime Achievement Oscar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some of its miraculous properties are purely physical. Mildly acidic buttermilk activates meat's own enzymes, gently sundering protein links without leaving the surface flaccid, as stronger acids can. Like a dairy Delilah, buttermilk saps the Samson-like strength of gluten, too, making baked goods more tender even as it makes them more moist.\u003c/p>\n\u003cp>Personally, I just like the taste of buttermilk — the way it evokes cream without cream's over-the-top heft; the way its tanginess goes up to the threshold of yogurt and stops just shy. Buttermilk somehow seems perpetually cool and unruffled — in custardy icebox desserts, it seems to drop the temperature by 10 degrees just by being there. It's tart but not biting, rich yet understated. Never mind wanting to eat and drink buttermilk all day long — I want to \u003cem>be\u003c/em> buttermilk.\u003c/p>\n\u003cp>Buttermilk purists will tell you that you should really make your own buttermilk — simply mix one part of active, cultured buttermilk with three parts of regular milk, shake and leave it out on the counter for a day before refrigerating. Or you can culture it with cream and make your own butter, too, in the food processor. For that matter, you can go ahead and buy a dairy cow, milk it, hand-churn the cream into butter and siphon off the left-behind buttermilk. People will tell you that store buttermilk is a sleazy substitute for the real thing, and that true buttermilk makes the store kind look like a dime-store floozy.\u003c/p>\n\u003cp>I've tried making \"real\" buttermilk with the 3:1 method, and it's true that it's spectacular. But does it matter that much? You may not have a cow. You may not have a churn. You may not even have an extra 24 hours. But don't let that stop you — no matter where you get it and no matter how you cook it, a little bit of buttermilk has 1,000 ways of making life taste better.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"biscuits\">\u003c/a>Recipe: Double Fluffy Buttermilk Biscuits\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>This recipe appears in Nathalie Dupree's and Cynthia Graubart's \u003cstrong>Southern Biscuits\u003c/strong> (Gibbs Smith, 2011). It seems long, but it's not really — it's just that Dupree and Graubart offer particularly thoughtful and detailed directions. It's good to pay attention to the details — they'll pay you back tenfold. You'll get different levels of rise and texture with different types of fat, but all are good.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 14 (2 1/2-inch) biscuits\u003c/em>\u003c/p>\n\u003cp>2 1/4 cups self-rising flour, divided\u003c/p>\n\u003cp>1/4 cup chilled vegetable shortening, butter, lard or a mixture, roughly cut into 1/4-inch pieces, plus 1/4 cup chilled shortening, roughly cut into 1/2-inch pieces\u003c/p>\n\u003cp>1 1/4 cups buttermilk, divided\u003c/p>\n\u003cp>Softened butter, for brushing\u003c/p>\n\u003cp>Preheat oven to 400 degrees. Select the baking pan by determining if a soft or crisp exterior is desired. For a soft exterior, use an 8- or 9-inch cake pan, pizza pan or ovenproof skillet where the biscuits will nestle together snugly, creating the soft exterior while baking. For a crisp exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.\u003c/p>\n\u003cp>Whisk 2 cups of flour in a large bowl, preferably wider than it is deep, and set aside the remaining 1/4 cup of flour. Scatter the 1/4-inch-size pieces of chilled shortening over the flour and work in by rubbing fingers with the fat and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese. Scatter the 1/2-inch-size pieces of chilled fat over the flour mixture and continue snapping thumb and fingers together until no pieces remain larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. If this method took longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to rechill the fat.\u003c/p>\n\u003cp>Make a deep hollow in the center of the flour with the back of your hand. Pour 1 cup of the buttermilk into the hollow, reserving 1/4 cup buttermilk, and stir with a rubber spatula, using broad circular strokes to quickly pull the flour into the buttermilk. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1-4 tablespoons of reserved buttermilk, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping.\u003c/p>\n\u003cp>Lightly sprinkle a clean surface using some of the reserved flour. Turn the dough out onto it and sprinkle the top lightly with flour. With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch thick round. Flour again if necessary and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough out into a 1/2- to 3/4-inch thick round. Brush off any visible flour from the top.\u003c/p>\n\u003cp>For each biscuit, dip a 2 1/2-inch biscuit cutter into the reserved flour and cut out, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although they will be tougher.\u003c/p>\n\u003cp>Using a metal spatula if necessary, move the biscuits to the pan or baking sheet. Bake the biscuits on the top rack of the oven for 10 to 14 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 4 to 8 minutes until the biscuits are light golden brown. When the biscuits are done, remove from the oven and lightly brush the tops with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"icecream\">\u003c/a>Recipe: Buttermilk Ice Cream\u003c/h3>\n\u003cp>\u003cem>This subtly tart and swooningly creamy recipe — perfect for savoring with fresh blueberries — is adapted from Sweet Cream and Sugar Cones by Kris Hoogerhyde, Anne Walker and Dabney Gough, (10 Speed Press, 2012). But I use a technique from \u003cstrong>Jeni's Splendid Ice Creams at Home\u003c/strong> (Artisan, 2011) to cool down the custard base quickly: Fill a deep, 2-quart vessel with ice water. Carefully tip the warm ice cream custard base into a sturdy freezer-grade sealable bag and place the bag in the ice water (with the opening kept well clear above the water level). Stir occasionally and gently, over the course of 10 minutes until the base is cool. It's much, much faster than the bowl-within-a-bowl technique.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_67133\" class=\"wp-caption aligncenter\" style=\"max-width: 413px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk2.jpg\" alt=\"Buttermilk Ice Cream. Photo: T. Susan Chang\" width=\"413\" height=\"500\" class=\"size-full wp-image-67133\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk Ice Cream. Photo: T. Susan Chang\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 very scant quart\u003c/em>\u003c/p>\n\u003cp>5 large egg yolks\u003c/p>\n\u003cp>3/4 cup sugar\u003c/p>\n\u003cp>1 1/2 cups heavy cream\u003c/p>\n\u003cp>1/2 cup 1- or 2-percent milk\u003c/p>\n\u003cp>1 cup buttermilk\u003c/p>\n\u003cp>1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>For the base, in a medium heatproof bowl, whisk the yolks to just break them up, then whisk in half the sugar (6 tablespoons). Set aside.\u003c/p>\n\u003cp>In a heavy stainless steel pan, stir together the cream, milk and the remaining sugar (6 tablespoons) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.\u003c/p>\n\u003cp>Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatula to stir the cream as you slowly pour the egg and cream mixture back into the pan.\u003c/p>\n\u003cp>Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.\u003c/p>\n\u003cp>Strain the base through a fine-mesh strainer and into a clean container. Set the bowl into an ice bath, wash your spatula and use it to stir the base occasionally until it is cool. Cover with plastic wrap and refrigerate the base for at least 2 hours or overnight. (In this recipe, it's particularly important that the base is cold before proceeding to the next step or the buttermilk will cause the mixture to \"break\" and lose its emulsion.)\u003c/p>\n\u003cp>Add the buttermilk and vanilla to the cold base and whisk to blend.\u003c/p>\n\u003cp>Freeze in ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"chicken\">\u003c/a>Recipe: Buttermilk Roast Chicken\u003c/h3>\n\u003cp>\u003cem>This is very loosely adapted from a recipe originally found in \u003cstrong>Nigella Express\u003c/strong> (Hyperion, 2007). For speedier results, you could use chicken parts such as thighs or drumsticks, which would take a half-hour or so in the oven. The potatoes are my addition and they're not to be missed.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_67134\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk3.jpg\" alt=\"Buttermilk Roast Chicken. Photo: T. Susan Chang\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67134\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk Roast Chicken. Photo: T. Susan Chang\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes one chicken\u003c/em>\u003c/p>\n\u003cp>2 cups buttermilk\u003c/p>\n\u003cp>1/4 cup plus 2 tablespoons vegetable oil\u003c/p>\n\u003cp>2 cloves garlic, bruised and skins removed\u003c/p>\n\u003cp>1 tablespoon crushed peppercorns\u003c/p>\n\u003cp>1 tablespoon Maldon salt, sea salt or 1 1/2 teaspoons table salt\u003c/p>\n\u003cp>1 teaspoon ground cumin\u003c/p>\n\u003cp>1 tablespoon maple syrup\u003c/p>\n\u003cp>1 whole chicken, split in half or butterflied (backbone removed)\u003c/p>\n\u003cp>4 large Yukon gold potatoes, chopped into 3/4-inch cubes\u003c/p>\n\u003cp>For the marinade, in a large freezer bag, combine the buttermilk, 1/4 cup of oil, the bruised garlic, the crushed peppercorns and salt. Sprinkle in the ground cumin and add the maple syrup, then squish everything around to mix. Add the chicken halves, massaging the marinade into the meat through the layer of plastic bag. Leave the buttermilk marinated chicken in the refrigerator ideally overnight or unrefrigerated for at least 30 minutes and up to 2 hours.\u003c/p>\n\u003cp>Preheat the oven to 425 degrees. Film a cast iron skillet with 1/2 tablespoon of the remaining oil and scatter the potato dice over the base of the skillet. Place an oven-safe wire rack over the skillet. Take the chicken out of the bag, shaking off the excess marinade, and then arrange on the rack. Drizzle over the 1 1/2 remaining tablespoons of oil. Working carefully — the rack/skillet arrangement may be slippery — transfer the pan to the oven and roast for about 40-45 minutes, or until brown, even scorched in parts, and juicily cooked through. Serve hot or warm, scraping the potatoes out with a metal spatula and spooning over the juices.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\nT. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe,\u003c/em> \u003ca href=\"http://npr.org/\" target=\"_blank\">NPR.org\u003c/a> and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a> and has just released the \u003ca href=\"http://itunes.apple.com/us/app/cookshelf-cookbook-rating/id638554845?mt=8\">CookShelf cookbook-rating app\u003c/a>, which is available on iPhone, iPad and Android devices. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Can The Smell Of Oranges Help Dieters Resist Sweet Treats?",
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"content": "\u003cfigure id=\"attachment_67128\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smelllingorange.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smelllingorange.jpg\" alt=\"Women in a recent study who were trying to diet ate about 60 percent less chocolate after smelling oranges. Photo: GrenouilleFilms/iStockphoto.com\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women in a recent study who were trying to diet ate about 60 percent less chocolate after smelling oranges. Photo: GrenouilleFilms/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/207060110/can-the-smell-of-oranges-help-dieters-resist-sweet-treats\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cp>Whenever we give in to temptation, be it for a helping of something divine, like fine chocolate, or just a so-so piece of saltwater taffy abandoned next to the office coffeepot, there's something more than self-control at work.\u003c/p>\n\u003cp>Woven into the complexities of food choices and eating behaviors are all sorts of subtle factors that we're likely not even aware of.\u003c/p>\n\u003cp>Scientists who study these subtle influences are gathered in New Orleans this week at a conference of the \u003ca href=\"http://www.ssib.org/web/\">Society for the Study of Ingestive Behavior\u003c/a> to present fresh research from the field.\u003c/p>\n\u003cp>As I \u003ca href=\"http://hereandnow.wbur.org/2013/07/31/subtle-factors-eating\">discuss Wednesday on \u003cem>Here & Now\u003c/em>\u003c/a>, one fascinating study presented by a researcher from the University of Leeds in the U.K. highlights the potential of an overlooked sensory cue: smell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Researcher \u003ca href=\"http://leeds.academia.edu/NicolaBuckland\">Nicola Buckland\u003c/a> was curious to know whether smell could help fend off temptation, so she designed a nifty little experiment: She asked women to smell fresh oranges and chocolate.\u003c/p>\n\u003cp>Later, she told them to help themselves to the aromatic fruit and chocolate treats. It turns out that women in the study who were trying to diet ate about 60 percent less chocolate after smelling the oranges (compared with how much they ate after smelling the chocolate).\u003c/p>\n\u003cp>\"It might be that the smell of fresh oranges reminded dieters to limit intake of a tempting and diet-forbidden snack,\" Buckland told me by email. But that might just be in the short term. The \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1471015313000263\">study\u003c/a> was published in the journal \u003cem>Eating Behaviors\u003c/em>, and was funded by Coca-Cola.\u003c/p>\n\u003cp>Now, of course, when it comes to eating, smell is just one player in this complicated decision-making process. The influences on our preferences seem to begin as early as in the womb.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/2011/08/08/139033757/babys-palate-and-food-memories-shaped-before-birth\">reported\u003c/a>, amniotic fluid can transfer flavor aromas from mom to baby. So perhaps toddlers who like garlic are the kids of garlic-loving moms and were exposed in the first months of life.\u003c/p>\n\u003cp>Sound — or perhaps background noise or music — is another factor that seems to influence our eating.\u003c/p>\n\u003cp>As I \u003ca href=\"http://www.npr.org/2011/01/01/132443631/year-in-dieting-distraction-noise-cause-overeating\">reported\u003c/a> a few years back, in a study from the University of Manchester in the U.K. and Unilever, researcher Andy Woods experimented with varying levels of background noise in a dining room. He found that as it gets louder, people lose their ability to perceive saltiness and sweetness.\u003c/p>\n\u003cp>\"We also found an intriguing link between food liking and background noise preference, such that when the person quite liked the background noise, they reported the food was more liked,\" Woods told me back in 2011.\u003c/p>\n\u003cp>But there's only so much distraction that we can take as we're chowing down — especially if we're trying to be mindful about what we eat.\u003c/p>\n\u003cp>A study by \u003ca href=\"http://www.birmingham.ac.uk/schools/psychology/people/profile.aspx?ReferenceId=10174\">Suzanne Higgs\u003c/a> at the University of Birmingham found that people who ate lunch while watching TV or working on their computers were more likely to snack on cookies in the afternoon.\u003c/p>\n\u003cp>So perhaps this helps make the case that it's best to slow down and savor food to reinforce good habits.\u003c/p>\n\u003cp>And more evidence to this end? \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/10/144980187/how-to-eat-out-without-putting-on-the-pounds\">One study\u003c/a> found that a six-week mindful eating program helped women learn to eat less while dining out. \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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67128\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smelllingorange.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smelllingorange.jpg\" alt=\"Women in a recent study who were trying to diet ate about 60 percent less chocolate after smelling oranges. Photo: GrenouilleFilms/iStockphoto.com\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women in a recent study who were trying to diet ate about 60 percent less chocolate after smelling oranges. Photo: GrenouilleFilms/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/207060110/can-the-smell-of-oranges-help-dieters-resist-sweet-treats\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cp>Whenever we give in to temptation, be it for a helping of something divine, like fine chocolate, or just a so-so piece of saltwater taffy abandoned next to the office coffeepot, there's something more than self-control at work.\u003c/p>\n\u003cp>Woven into the complexities of food choices and eating behaviors are all sorts of subtle factors that we're likely not even aware of.\u003c/p>\n\u003cp>Scientists who study these subtle influences are gathered in New Orleans this week at a conference of the \u003ca href=\"http://www.ssib.org/web/\">Society for the Study of Ingestive Behavior\u003c/a> to present fresh research from the field.\u003c/p>\n\u003cp>As I \u003ca href=\"http://hereandnow.wbur.org/2013/07/31/subtle-factors-eating\">discuss Wednesday on \u003cem>Here & Now\u003c/em>\u003c/a>, one fascinating study presented by a researcher from the University of Leeds in the U.K. highlights the potential of an overlooked sensory cue: smell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Researcher \u003ca href=\"http://leeds.academia.edu/NicolaBuckland\">Nicola Buckland\u003c/a> was curious to know whether smell could help fend off temptation, so she designed a nifty little experiment: She asked women to smell fresh oranges and chocolate.\u003c/p>\n\u003cp>Later, she told them to help themselves to the aromatic fruit and chocolate treats. It turns out that women in the study who were trying to diet ate about 60 percent less chocolate after smelling the oranges (compared with how much they ate after smelling the chocolate).\u003c/p>\n\u003cp>\"It might be that the smell of fresh oranges reminded dieters to limit intake of a tempting and diet-forbidden snack,\" Buckland told me by email. But that might just be in the short term. The \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1471015313000263\">study\u003c/a> was published in the journal \u003cem>Eating Behaviors\u003c/em>, and was funded by Coca-Cola.\u003c/p>\n\u003cp>Now, of course, when it comes to eating, smell is just one player in this complicated decision-making process. The influences on our preferences seem to begin as early as in the womb.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/2011/08/08/139033757/babys-palate-and-food-memories-shaped-before-birth\">reported\u003c/a>, amniotic fluid can transfer flavor aromas from mom to baby. So perhaps toddlers who like garlic are the kids of garlic-loving moms and were exposed in the first months of life.\u003c/p>\n\u003cp>Sound — or perhaps background noise or music — is another factor that seems to influence our eating.\u003c/p>\n\u003cp>As I \u003ca href=\"http://www.npr.org/2011/01/01/132443631/year-in-dieting-distraction-noise-cause-overeating\">reported\u003c/a> a few years back, in a study from the University of Manchester in the U.K. and Unilever, researcher Andy Woods experimented with varying levels of background noise in a dining room. He found that as it gets louder, people lose their ability to perceive saltiness and sweetness.\u003c/p>\n\u003cp>\"We also found an intriguing link between food liking and background noise preference, such that when the person quite liked the background noise, they reported the food was more liked,\" Woods told me back in 2011.\u003c/p>\n\u003cp>But there's only so much distraction that we can take as we're chowing down — especially if we're trying to be mindful about what we eat.\u003c/p>\n\u003cp>A study by \u003ca href=\"http://www.birmingham.ac.uk/schools/psychology/people/profile.aspx?ReferenceId=10174\">Suzanne Higgs\u003c/a> at the University of Birmingham found that people who ate lunch while watching TV or working on their computers were more likely to snack on cookies in the afternoon.\u003c/p>\n\u003cp>So perhaps this helps make the case that it's best to slow down and savor food to reinforce good habits.\u003c/p>\n\u003cp>And more evidence to this end? \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/10/144980187/how-to-eat-out-without-putting-on-the-pounds\">One study\u003c/a> found that a six-week mindful eating program helped women learn to eat less while dining out. \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": "Farm Laborers Get A Foothold With Their Own Organic Farms",
"title": "Farm Laborers Get A Foothold With Their Own Organic Farms",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67026\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker.jpg\" alt=\"Agricultural work, which is physically demanding, is also a risky business venture. Photo: Kirk Siegler/NPR\" width=\"1120\" height=\"838\" class=\"size-full wp-image-67026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Agricultural work, which is physically demanding, is also a risky business venture. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/31/207028894/farm-laborers-get-a-foothold-with-their-own-organic-farms\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130731_me_17.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/kirk-siegler\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/31/207028894/farm-laborers-get-a-foothold-with-their-own-organic-farms\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cp>Northern California's Salinas Valley is often dubbed America's salad bowl. Large growers there have long relied on thousands of seasonal workers from rural Mexico to pick \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/20/151034145/rewash-that-pre-washed-bag-of-lettuce-dont-bother-probably\">lettuce\u003c/a>, spinach and celery from sunrise to sunset. Many of these workers seem destined for a life in the fields. But a program that helps field workers, like Raul Murillo, start their own farms and businesses is starting to yield a few success stories.\u003c/p>\n\u003cp>Murillo leases a 3-acre strawberry farm from a cooperative called \u003ca href=\"http://www.albafarmers.org/\" target=\"_blank\">ALBA Organics\u003c/a>. It trains longtime workers in organic farm management and helps with things like fertilizer and irrigation tools.\u003c/p>\n\u003cp>Murillo can sell his berries back to ALBA's cooperative, which does a brisk business with grocery stores in the nearby Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If God permits, he says, he'll continue turning a modest profit so he can hire more people who need the work. Under ALBA's rules, Murillo can lease this land at a subsidized rate only for a few years; after that he's on his own. But it's a risk he's willing to take even though he'd leave behind the steady paycheck he gets still working for big growers.\u003c/p>\n\u003cp>It's about being your own boss, instead of working for a foreman, he says. And at 45, he wants to try going out on his own before he gets too old.\u003c/p>\n\u003cp>Murillo's story is not unlike many of the 50 or so other farmers-in-training here at ALBA. Many have spent their entire lives in the fields, moving from one harvest to the next, from California down to Mexico, then back.\u003cbr>\nPost by \u003ca href=\"http://kunc.org/people/kirk-siegler\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/31/207028894/farm-laborers-get-a-foothold-with-their-own-organic-farms\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cfigure id=\"attachment_67027\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker-alba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker-alba-290x162.jpg\" alt=\"Farmers at ALBA learn about production, marketing, management and organic farming in order to start their own farming businesses. Photo: Kirk Siegler/NPR\" width=\"290\" height=\"162\" class=\"size-medium wp-image-67027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmers at ALBA learn about production, marketing, management and organic farming in order to start their own farming businesses. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"So it gives them a chance to take a bit of control of their lives,and not have to work for somebody else,\" says Nathan Harkleroad, who is in charge of ALBA's training programs, which are run out of an airy, converted farm house.\u003c/p>\n\u003cp>\"You know, is everyone going to make it? Probably not,\" Harkleroad says.\u003c/p>\n\u003cp>Probably not because there are a lot of barriers. Language and the high price of land, to name just two. Still, since 2002, 90 ALBA graduates have managed to break through and start their own farms. And they're doing well today. Harkleroad attributes some of that to growing demand for local produce. But it's also due to a lot of hard work.\u003c/p>\n\u003cp>\"You know our farmers are here six days a week, and on their seventh day they're probably worrying about their crops here. So, you have to be willing to accept that. You have to be willing to accept a certain level of risk, too,\" he says. \"Farming is inherently a risky business.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.linkedin.com/in/gailwadsworth\">Gail Wadsworth\u003c/a>, head of the California Institute for Rural Studies, which advocates for farm worker rights, adds that \"the reward economically isn't that great.\"\u003c/p>\n\u003cp>She adds: \"I don't think that there are that many farmers that you can look at and say, 'Wow, you know, they've really made it.' \"\u003c/p>\n\u003cp>Wadsworth says ALBA's mission of empowerment and teaching business skills to long-marginalized farm workers is good. But she's not sure encouraging them to launch into farming on their own is a good idea.\u003c/p>\n\u003cp>\"Agricultural work is physically very demanding,\" she says. \"It's one of the most dangerous jobs in the U.S. But you're not risking everything that you own basically. You don't have the risk of owning land or a business.\"\u003c/p>\n\u003cp>That's why 23-year-old aspiring farmer Octavio Garcia has a backup plan. He's almost finished with the ALBA program. He's been able to hire three employees and is now looking for land to lease elsewhere in the valley.\u003c/p>\n\u003cp>\"I want to be my own boss. And when I came from Mexico, I came with the idea of doing something better,\" Garcia says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But if Garcia can't find suitable land to lease soon, he'll head to school. He's just been accepted into a plant science program at Fresno State.\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": "Thousands of seasonal workers come to California's Salinas Valley each year to pick crops, and many of them seem destined for a life in the fields. Now, a training program run by ALBA Organics is giving these workers the skills they need to be their own bosses.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67026\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker.jpg\" alt=\"Agricultural work, which is physically demanding, is also a risky business venture. Photo: Kirk Siegler/NPR\" width=\"1120\" height=\"838\" class=\"size-full wp-image-67026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Agricultural work, which is physically demanding, is also a risky business venture. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/31/207028894/farm-laborers-get-a-foothold-with-their-own-organic-farms\">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://kunc.org/people/kirk-siegler\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/31/207028894/farm-laborers-get-a-foothold-with-their-own-organic-farms\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cp>Northern California's Salinas Valley is often dubbed America's salad bowl. Large growers there have long relied on thousands of seasonal workers from rural Mexico to pick \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/20/151034145/rewash-that-pre-washed-bag-of-lettuce-dont-bother-probably\">lettuce\u003c/a>, spinach and celery from sunrise to sunset. Many of these workers seem destined for a life in the fields. But a program that helps field workers, like Raul Murillo, start their own farms and businesses is starting to yield a few success stories.\u003c/p>\n\u003cp>Murillo leases a 3-acre strawberry farm from a cooperative called \u003ca href=\"http://www.albafarmers.org/\" target=\"_blank\">ALBA Organics\u003c/a>. It trains longtime workers in organic farm management and helps with things like fertilizer and irrigation tools.\u003c/p>\n\u003cp>Murillo can sell his berries back to ALBA's cooperative, which does a brisk business with grocery stores in the nearby Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If God permits, he says, he'll continue turning a modest profit so he can hire more people who need the work. Under ALBA's rules, Murillo can lease this land at a subsidized rate only for a few years; after that he's on his own. But it's a risk he's willing to take even though he'd leave behind the steady paycheck he gets still working for big growers.\u003c/p>\n\u003cp>It's about being your own boss, instead of working for a foreman, he says. And at 45, he wants to try going out on his own before he gets too old.\u003c/p>\n\u003cp>Murillo's story is not unlike many of the 50 or so other farmers-in-training here at ALBA. Many have spent their entire lives in the fields, moving from one harvest to the next, from California down to Mexico, then back.\u003cbr>\nPost by \u003ca href=\"http://kunc.org/people/kirk-siegler\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/31/207028894/farm-laborers-get-a-foothold-with-their-own-organic-farms\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cfigure id=\"attachment_67027\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker-alba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker-alba-290x162.jpg\" alt=\"Farmers at ALBA learn about production, marketing, management and organic farming in order to start their own farming businesses. Photo: Kirk Siegler/NPR\" width=\"290\" height=\"162\" class=\"size-medium wp-image-67027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmers at ALBA learn about production, marketing, management and organic farming in order to start their own farming businesses. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"So it gives them a chance to take a bit of control of their lives,and not have to work for somebody else,\" says Nathan Harkleroad, who is in charge of ALBA's training programs, which are run out of an airy, converted farm house.\u003c/p>\n\u003cp>\"You know, is everyone going to make it? Probably not,\" Harkleroad says.\u003c/p>\n\u003cp>Probably not because there are a lot of barriers. Language and the high price of land, to name just two. Still, since 2002, 90 ALBA graduates have managed to break through and start their own farms. And they're doing well today. Harkleroad attributes some of that to growing demand for local produce. But it's also due to a lot of hard work.\u003c/p>\n\u003cp>\"You know our farmers are here six days a week, and on their seventh day they're probably worrying about their crops here. So, you have to be willing to accept that. You have to be willing to accept a certain level of risk, too,\" he says. \"Farming is inherently a risky business.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.linkedin.com/in/gailwadsworth\">Gail Wadsworth\u003c/a>, head of the California Institute for Rural Studies, which advocates for farm worker rights, adds that \"the reward economically isn't that great.\"\u003c/p>\n\u003cp>She adds: \"I don't think that there are that many farmers that you can look at and say, 'Wow, you know, they've really made it.' \"\u003c/p>\n\u003cp>Wadsworth says ALBA's mission of empowerment and teaching business skills to long-marginalized farm workers is good. But she's not sure encouraging them to launch into farming on their own is a good idea.\u003c/p>\n\u003cp>\"Agricultural work is physically very demanding,\" she says. \"It's one of the most dangerous jobs in the U.S. But you're not risking everything that you own basically. You don't have the risk of owning land or a business.\"\u003c/p>\n\u003cp>That's why 23-year-old aspiring farmer Octavio Garcia has a backup plan. He's almost finished with the ALBA program. He's been able to hire three employees and is now looking for land to lease elsewhere in the valley.\u003c/p>\n\u003cp>\"I want to be my own boss. And when I came from Mexico, I came with the idea of doing something better,\" Garcia says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But if Garcia can't find suitable land to lease soon, he'll head to school. He's just been accepted into a plant science program at Fresno State.\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": "Despite Legal Blow, New York To Keep Up Sugary Drink Fight",
"title": "Despite Legal Blow, New York To Keep Up Sugary Drink Fight",
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"content": "\u003cfigure id=\"attachment_66894\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/subway-soda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/subway-soda.jpg\" alt=\"On Tuesday, a state appeals court called New York City's ban on supersized soda unconstitutional. Photo: Allison Joyce/Getty Images News\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On Tuesday, a state appeals court called New York City's ban on supersized soda unconstitutional. Photo: Allison Joyce/Getty Images News\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/207026680/despite-legal-blow-new-york-to-keep-up-sugary-drink-fight\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>A state appeals court on Tuesday rejected New York City Mayor Michael Bloomberg's attempt to limit the size of sugary beverages sold in his city. But in a statement, Bloomberg and the city's top lawyer, Michael Cardozo, called the decision a \"temporary setback\" and vowed to appeal.\u003c/p>\n\u003cp>\"The Board of Health overstepped the boundaries of its lawfully delegated authority when it promulgated the portion cap rule to curtail the consumption of soda drinks,\" Justice Dianne T. Renwick wrote in the \u003ca href=\"http://www.nycourts.gov/reporter/3dseries/2013/2013_05505.htm\">appeals court ruling\u003c/a>. \"It therefore violated the state principle of separation of powers.\"\u003c/p>\n\u003cp>The decision was a blow for the city's Board of Health, which had met significant opposition from the food and beverage industry for its move to change unhealthful food habits through portion-size regulation.\u003c/p>\n\u003cp>A lower court judge \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\">overturned\u003c/a> the ban in March on the grounds that Bloomberg's regulations of the sale of the drinks at restaurants, movie theaters and other food service establishments were \"arbitrary and capricious.\" City officials immediately appealed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In May 2012, Bloomberg introduced the limits, which would have required food service establishments to cap sugary beverages at 16 ounces. Though the industry called the regulations flawed, some researchers who study the effect of sugar and sugary beverages on health \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">say\u003c/a> the government must intervene if sugar consumption is to be cut in the U.S.\u003c/p>\n\u003cp>More than half of adults in New York City are obese or overweight, Dr. Thomas Farley, the city's health commissioner, has said. He blames sweetened drinks for rising obesity rates. Harvard's Walter Willett concurs. As he \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/16/169504113/cutting-sugar-consumption-helps-keep-extra-weight-off\">told\u003c/a> The Salt in January, \"It's impossible to eat 17 teaspoons of sugar, but it's very easy to drink at 20-ounce soda with 17 teaspoons of sugar.\"\u003c/p>\n\u003cp>While they wait for the next appeals process to be resolved, major soda drinkers might consider switching to diet soda. As Allison Aubrey \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/22/163260960/swapping-out-sugary-soda-for-diet-drinks-may-help-tip-the-scale-in-your-favor\">reported\u003c/a>, two recent studies show that swapping Coke for Diet Coke may make a difference for people trying to manage their weight. \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": "An appeals court ruled Tuesday that the ban on big, sugary drinks was unconstitutional. The decision is a blow for the city's Board of Health, which has argued that regulation is an effective means of changing unhealthful behaviors. Mayor Michael Bloomberg and his legal team say they will appeal.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66894\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/subway-soda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/subway-soda.jpg\" alt=\"On Tuesday, a state appeals court called New York City's ban on supersized soda unconstitutional. Photo: Allison Joyce/Getty Images News\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On Tuesday, a state appeals court called New York City's ban on supersized soda unconstitutional. Photo: Allison Joyce/Getty Images News\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/207026680/despite-legal-blow-new-york-to-keep-up-sugary-drink-fight\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>A state appeals court on Tuesday rejected New York City Mayor Michael Bloomberg's attempt to limit the size of sugary beverages sold in his city. But in a statement, Bloomberg and the city's top lawyer, Michael Cardozo, called the decision a \"temporary setback\" and vowed to appeal.\u003c/p>\n\u003cp>\"The Board of Health overstepped the boundaries of its lawfully delegated authority when it promulgated the portion cap rule to curtail the consumption of soda drinks,\" Justice Dianne T. Renwick wrote in the \u003ca href=\"http://www.nycourts.gov/reporter/3dseries/2013/2013_05505.htm\">appeals court ruling\u003c/a>. \"It therefore violated the state principle of separation of powers.\"\u003c/p>\n\u003cp>The decision was a blow for the city's Board of Health, which had met significant opposition from the food and beverage industry for its move to change unhealthful food habits through portion-size regulation.\u003c/p>\n\u003cp>A lower court judge \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\">overturned\u003c/a> the ban in March on the grounds that Bloomberg's regulations of the sale of the drinks at restaurants, movie theaters and other food service establishments were \"arbitrary and capricious.\" City officials immediately appealed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In May 2012, Bloomberg introduced the limits, which would have required food service establishments to cap sugary beverages at 16 ounces. Though the industry called the regulations flawed, some researchers who study the effect of sugar and sugary beverages on health \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">say\u003c/a> the government must intervene if sugar consumption is to be cut in the U.S.\u003c/p>\n\u003cp>More than half of adults in New York City are obese or overweight, Dr. Thomas Farley, the city's health commissioner, has said. He blames sweetened drinks for rising obesity rates. Harvard's Walter Willett concurs. As he \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/16/169504113/cutting-sugar-consumption-helps-keep-extra-weight-off\">told\u003c/a> The Salt in January, \"It's impossible to eat 17 teaspoons of sugar, but it's very easy to drink at 20-ounce soda with 17 teaspoons of sugar.\"\u003c/p>\n\u003cp>While they wait for the next appeals process to be resolved, major soda drinkers might consider switching to diet soda. As Allison Aubrey \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/22/163260960/swapping-out-sugary-soda-for-diet-drinks-may-help-tip-the-scale-in-your-favor\">reported\u003c/a>, two recent studies show that swapping Coke for Diet Coke may make a difference for people trying to manage their weight. \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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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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