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Photo: Laura Mundee/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/07/29/206493794/a-new-app-will-let-you-share-your-leftovers-with-strangers\">All Tech Considered at NPR\u003c/a> (7/29/13)\u003c/p>\n\u003cp>Startups have made it so much easier for peer-to-peer buying and bartering these days. Need a place to stay? Swap houses. Want to fill out your wardrobe? Swap clothing. And coming soon is \u003ca href=\"http://leftoverswap.com/\">Leftover Swap\u003c/a>, a smartphone app to help you barter or give away \u003ca href=\"http://leftoverswap.com/\" target=\"_blank\">your leftovers.\u003c/a>\u003c/p>\n\u003cp>This is either ingenious or cringe-worthy, depending on your penchant for other people's unfinished meals.\u003c/p>\n\u003cp>\"It's obviously not for everybody,\" says Leftover Swap co-founder Dan Newman. \"But for as many people who seemingly have a problem with it, there's people who love the idea.\"\u003c/p>\n\u003cp>The basic gist is this: Let's say you have some leftover pizza. Snap a photo of it and post it to the app's database. Strangers in the same geographic market then have an option of trading you for the food — or just taking it off your hands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Newman says he and co-founder Bryan Summersett, a Seattle-based programmer, came up with this \"ridiculous\" notion while college roommates at the University of Michigan three years ago. \"It was an outrageous joke in 2010, but in 2013, it's very plausible and something that people would use today,\" Newman says.\u003c/p>\n\u003cp>The founders aren't sure how to actually make money from Leftover Swap. For now, they see it as an effort to do good.\u003c/p>\n\u003cp>\"We're not gonna make millions,\" Newman says. \"[The environmental concern] is a big part of it. There's a bunch of studies about how much more food we need to produce for the world population by 2050, and how fertilizers are less effective and our current rate of producing food isn't going to suffice. Meanwhile, in the US we produce so much more food than we consume and so much is going to waste.\"\u003c/p>\n\u003cp>Leftover Swap is expected to launch by the end of August and will be available to download for free. Newman said he and Summersett are considering marketing in a few test markets to allow experimentation of the community-building around the leftover share, but haven't decided which ones they'll be. Either way, San Francisco health officials are already sounding warnings that users there could be breaking the law since leftovers pose a health hazard. \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2013/07/leftover_swap_sf_health_department.php\">Per SF Weekly\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"In San Francisco, it's illegal to sell food to the public without a permit, said Richard Lee, director of the Health Department's environmental regulatory program, and it could result in expensive citations — potentially a couple thousand dollars, or three times the original permitting fee. It could also lead to a much stiffer crackdown than the ones on \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2013/05/cpuc_renews_rideshare_crackdow.php\">Uber and Lyft\u003c/a> for operating without state-issued livery licenses.\u003c/p>\n\u003cp>\"Leftover food is, in fact, a huge source of food-borne illnesses and other pestilence, Lee said. And in this case, there would be no way for officials to trace the source — they wouldn't know who originally produced the food and under what conditions. Even if it came from the cleanest, best-inspected restaurant in San Francisco, it could still have been handled by some grubby hipster with no hygiene standards.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Newman says that they won't be allowing users to formally sell their leftovers, rather, individuals can offer to donate for particularly tasty or premium grub. He's also studying up on liability concerns and regulations surrounding individual food sharing. The bottom line is, this thing is for real, and it's happening.\u003c/p>\n\u003cp>To the haters, Newman says this: \"People seem to have a huge lack of trust in their fellow man, thinking that leftovers would be diseased somehow. It goes back to the couch-surfing thing. You're staying at a random person's place and you have to trust they aren't going to do something weird. It's the same with leftovers.\" \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": "As part of a bid to reduce wasted food, two former college roommates have come up with Leftover Swap, an app in which you post photos of leftovers for other users to claim.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66859\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/leftovers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/leftovers.jpg\" alt=\"Leftover Swap will let you share your unfinished meals with strangers. Photo: Laura Mundee/Flickr\" width=\"1120\" height=\"630\" class=\"size-full wp-image-66859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leftover Swap will let you share your unfinished meals with strangers. Photo: Laura Mundee/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/07/29/206493794/a-new-app-will-let-you-share-your-leftovers-with-strangers\">All Tech Considered at NPR\u003c/a> (7/29/13)\u003c/p>\n\u003cp>Startups have made it so much easier for peer-to-peer buying and bartering these days. Need a place to stay? Swap houses. Want to fill out your wardrobe? Swap clothing. And coming soon is \u003ca href=\"http://leftoverswap.com/\">Leftover Swap\u003c/a>, a smartphone app to help you barter or give away \u003ca href=\"http://leftoverswap.com/\" target=\"_blank\">your leftovers.\u003c/a>\u003c/p>\n\u003cp>This is either ingenious or cringe-worthy, depending on your penchant for other people's unfinished meals.\u003c/p>\n\u003cp>\"It's obviously not for everybody,\" says Leftover Swap co-founder Dan Newman. \"But for as many people who seemingly have a problem with it, there's people who love the idea.\"\u003c/p>\n\u003cp>The basic gist is this: Let's say you have some leftover pizza. Snap a photo of it and post it to the app's database. Strangers in the same geographic market then have an option of trading you for the food — or just taking it off your hands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Newman says he and co-founder Bryan Summersett, a Seattle-based programmer, came up with this \"ridiculous\" notion while college roommates at the University of Michigan three years ago. \"It was an outrageous joke in 2010, but in 2013, it's very plausible and something that people would use today,\" Newman says.\u003c/p>\n\u003cp>The founders aren't sure how to actually make money from Leftover Swap. For now, they see it as an effort to do good.\u003c/p>\n\u003cp>\"We're not gonna make millions,\" Newman says. \"[The environmental concern] is a big part of it. There's a bunch of studies about how much more food we need to produce for the world population by 2050, and how fertilizers are less effective and our current rate of producing food isn't going to suffice. Meanwhile, in the US we produce so much more food than we consume and so much is going to waste.\"\u003c/p>\n\u003cp>Leftover Swap is expected to launch by the end of August and will be available to download for free. Newman said he and Summersett are considering marketing in a few test markets to allow experimentation of the community-building around the leftover share, but haven't decided which ones they'll be. Either way, San Francisco health officials are already sounding warnings that users there could be breaking the law since leftovers pose a health hazard. \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2013/07/leftover_swap_sf_health_department.php\">Per SF Weekly\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"In San Francisco, it's illegal to sell food to the public without a permit, said Richard Lee, director of the Health Department's environmental regulatory program, and it could result in expensive citations — potentially a couple thousand dollars, or three times the original permitting fee. It could also lead to a much stiffer crackdown than the ones on \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2013/05/cpuc_renews_rideshare_crackdow.php\">Uber and Lyft\u003c/a> for operating without state-issued livery licenses.\u003c/p>\n\u003cp>\"Leftover food is, in fact, a huge source of food-borne illnesses and other pestilence, Lee said. And in this case, there would be no way for officials to trace the source — they wouldn't know who originally produced the food and under what conditions. Even if it came from the cleanest, best-inspected restaurant in San Francisco, it could still have been handled by some grubby hipster with no hygiene standards.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Newman says that they won't be allowing users to formally sell their leftovers, rather, individuals can offer to donate for particularly tasty or premium grub. He's also studying up on liability concerns and regulations surrounding individual food sharing. The bottom line is, this thing is for real, and it's happening.\u003c/p>\n\u003cp>To the haters, Newman says this: \"People seem to have a huge lack of trust in their fellow man, thinking that leftovers would be diseased somehow. It goes back to the couch-surfing thing. You're staying at a random person's place and you have to trust they aren't going to do something weird. It's the same with leftovers.\" \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": "Is The Way To A Tech Worker's Loyalty Through Their Stomach?",
"title": "Is The Way To A Tech Worker's Loyalty Through Their Stomach?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_66841\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/techfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/techfood.jpg\" alt=\"Ari Dvorin was hired in May as the first corporate chef at SpareFood, a startup company in Austin, Tex. Here, Dvoring cuts suckling pig for a mockumentary SpareFoot made while recruiting a chef. Photo: Jenny Zhang/Courtesy of SpareFoot\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ari Dvorin was hired in May as the first corporate chef at SpareFood, a startup company in Austin, Tex. Here, Dvoring cuts suckling pig for a mockumentary SpareFoot made while recruiting a chef. Photo: Jenny Zhang/Courtesy of SpareFoot\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/26/205824630/is-the-way-to-a-tech-workers-loyalty-through-their-stomach\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>The dazzling array of food options at the Googleplex campus in Mountain View, Calif., — 25 cafes at last count — is the much-cited example of tech world food perks. And you can peruse the menus at \u003ca href=\"http://airbnbchef.tumblr.com/\">Airbnb\u003c/a> and \u003ca href=\"https://www.facebook.com/FacebookCulinaryTeam\">Facebook\u003c/a> to get a taste of an equally high bar for not just free food, but worldly food that will delight and fuel employees to work better and harder.\u003c/p>\n\u003cp>The delectable-sounding dishes Facebook's culinary team \u003ca href=\"https://www.facebook.com/FacebookCulinaryTeam\">recently served up\u003c/a> include hazelnut peach cheesecake and house-smoked buffalo quail with buttermilk blue cheese. Over at Zynga, employees are spoiled with pickles, yogurt, beef jerky, beer, kombucha and bread — all housemade. That's just the tip of the spread prepared by executive chef \u003ca href=\"http://www.linkedin.com/pub/matthew-dutrumble/50/575/742\">Matthew DuTrumble\u003c/a> and team.\u003c/p>\n\u003cp>\u003ca href=\"http://www.inc.com/30under30/nicole-carter/bandpage-j-sider-2013.html\">J Sider\u003c/a>, founder and CEO of BandPage, a music platform startup in San Francisco, says that when people come for an interview he shows them the BandPage food program, and introduces them to corporate chef Callie Waldman. \"They walk in the office, which is pretty open, and they can see and smell her foods being made,\" Sider tells The Salt. \"Sometimes she'll put out fresh cookies or granola bars.\"\u003c/p>\n\u003cp>The corporate chef trend may have started in California, but it's now spreading to other cities with startups that are competing with each other for engineers, product developers and sales mavens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Grub Street \u003ca href=\"http://www.grubstreet.com/2013/04/new-york-start-ups-food-perks.html\">recent complied a list\u003c/a> of the best food and drink perks at New York startups.\u003c/p>\n\u003cp>And take \u003ca href=\"http://www.sparefoot.com/\">SpareFoot\u003c/a>, a fast-growing company in Austin, Tex., that's an online marketplace for consumers to find and reserve self-storage units.\u003c/p>\n\u003cp>\"I had heard about Silicon Valley companies having chefs, yes, but more recently many Austin tech startups were doing it, too,\" Chuck Gordon, founder and CEO of SpareFoot, tells The Salt in an email. \"I got a chance to check some of those out and figured we could probably pull off something pretty great at SpareFoot.\"\u003c/p>\n\u003cp>In May, after several months of searching, SpareFoot hired Ari Dvorin, who had been the head chef at Facebook's Austin office and also ran his own catering company. Before Dvorin came on board, SpareFoot's 90 employees could count on the company to buy tacos on Mondays and keep a snack shelf fully stocked. But otherwise, it was basically \"fend for yourself,\" says Dvorin.\u003c/p>\n\u003cp>Rachel Greenfield, a marketing manager who's been with SpareFoot for 2 1/2 years, says she used to go out for lunch, but got burned out on the nearby options. Now that Dvorin cooks lunch every day for her and her colleagues, Greenfield says, \"lunch has become a fun social moment, a gathering space with a lot of intermingling. It reminds me of school lunch, except that we're all beyond the clique part. People don't linger too long — they want to get back to work, so it's very time-efficient for us.\"\u003c/p>\n\u003cp>When SpareFoot moved into its current space, it had no need for a chef or a kitchen. So Dvorin has to cook the lunch early in the morning at a kitchen he rents across town and transports it to the office, where he has a small space with an oven to finish cooking.\u003c/p>\n\u003cp>It's tough work to get the timing right, especially since the menu changes every day for two months, he says. But he far prefers it to working in a restaurant, where \"the menu was same and you are stuck working in a 4-by-4 foot area.\"\u003c/p>\n\u003cp>Like a lot of tech startup chefs, Dvorin is big on themes. On Monday, he serves comfort food, followed by Taco Tuesday, and International Wednesday. And every day there are fresh salads and vegetarian options.\"Everyone is so appreciative of the food and dining experience,\" he says.\u003c/p>\n\u003cp>That's exactly what the CEOs hope to get out of investing in a chef who cater directly to employees. According to Sider of BandPage, food programs drive a lot of value to tech companies.\u003c/p>\n\u003cp>\"What we've seen it's certainly worth the cost; the chef and the food program yield productivity, stronger culture, stronger community,\" he says. \"We can really see the benefits.\" Eating together every day, he says, is a team building exercise: \"instead of doing trust falls we have a chef.\"\u003c/p>\n\u003cp>Young chefs coming out of the top culinary schools also seem to be drawn to these new opportunities, according to Jan Smith, spokeswoman for the Culinary Institute of America. \"We have had a steady flow of externs at Google, and ... at least one grad who worked at Facebook,\" she says.\u003c/p>\n\u003cp>Callie Waldman, the chef at BandPage, says working for a competitive tech company creates unique challenges.\u003c/p>\n\u003cp>\"It's really important to me that I'm able to cook a variety of meals so that the employees don't feel as if they're eating at the same restaurant every day,\" she says. \"The challenge ... of constant innovation feeds my creative side and keeps things interesting for everyone, myself included.\" Recently, that meant playing around with variations on Taco Tuesday: Japanese sushi tacos and Indian-style tikka masala tacos.\u003c/p>\n\u003cp>And, Waldman adds, it's a lot more rewarding to cook for colleagues who you know and respect.\u003c/p>\n\u003cp>\"I couldn't imagine switching to the restaurant industry, cooking from the same menu every day where meals go through the double doors having no idea who's on the other side,\" says Waldman. \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_66841\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/techfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/techfood.jpg\" alt=\"Ari Dvorin was hired in May as the first corporate chef at SpareFood, a startup company in Austin, Tex. Here, Dvoring cuts suckling pig for a mockumentary SpareFoot made while recruiting a chef. Photo: Jenny Zhang/Courtesy of SpareFoot\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ari Dvorin was hired in May as the first corporate chef at SpareFood, a startup company in Austin, Tex. Here, Dvoring cuts suckling pig for a mockumentary SpareFoot made while recruiting a chef. Photo: Jenny Zhang/Courtesy of SpareFoot\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/26/205824630/is-the-way-to-a-tech-workers-loyalty-through-their-stomach\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>The dazzling array of food options at the Googleplex campus in Mountain View, Calif., — 25 cafes at last count — is the much-cited example of tech world food perks. And you can peruse the menus at \u003ca href=\"http://airbnbchef.tumblr.com/\">Airbnb\u003c/a> and \u003ca href=\"https://www.facebook.com/FacebookCulinaryTeam\">Facebook\u003c/a> to get a taste of an equally high bar for not just free food, but worldly food that will delight and fuel employees to work better and harder.\u003c/p>\n\u003cp>The delectable-sounding dishes Facebook's culinary team \u003ca href=\"https://www.facebook.com/FacebookCulinaryTeam\">recently served up\u003c/a> include hazelnut peach cheesecake and house-smoked buffalo quail with buttermilk blue cheese. Over at Zynga, employees are spoiled with pickles, yogurt, beef jerky, beer, kombucha and bread — all housemade. That's just the tip of the spread prepared by executive chef \u003ca href=\"http://www.linkedin.com/pub/matthew-dutrumble/50/575/742\">Matthew DuTrumble\u003c/a> and team.\u003c/p>\n\u003cp>\u003ca href=\"http://www.inc.com/30under30/nicole-carter/bandpage-j-sider-2013.html\">J Sider\u003c/a>, founder and CEO of BandPage, a music platform startup in San Francisco, says that when people come for an interview he shows them the BandPage food program, and introduces them to corporate chef Callie Waldman. \"They walk in the office, which is pretty open, and they can see and smell her foods being made,\" Sider tells The Salt. \"Sometimes she'll put out fresh cookies or granola bars.\"\u003c/p>\n\u003cp>The corporate chef trend may have started in California, but it's now spreading to other cities with startups that are competing with each other for engineers, product developers and sales mavens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Grub Street \u003ca href=\"http://www.grubstreet.com/2013/04/new-york-start-ups-food-perks.html\">recent complied a list\u003c/a> of the best food and drink perks at New York startups.\u003c/p>\n\u003cp>And take \u003ca href=\"http://www.sparefoot.com/\">SpareFoot\u003c/a>, a fast-growing company in Austin, Tex., that's an online marketplace for consumers to find and reserve self-storage units.\u003c/p>\n\u003cp>\"I had heard about Silicon Valley companies having chefs, yes, but more recently many Austin tech startups were doing it, too,\" Chuck Gordon, founder and CEO of SpareFoot, tells The Salt in an email. \"I got a chance to check some of those out and figured we could probably pull off something pretty great at SpareFoot.\"\u003c/p>\n\u003cp>In May, after several months of searching, SpareFoot hired Ari Dvorin, who had been the head chef at Facebook's Austin office and also ran his own catering company. Before Dvorin came on board, SpareFoot's 90 employees could count on the company to buy tacos on Mondays and keep a snack shelf fully stocked. But otherwise, it was basically \"fend for yourself,\" says Dvorin.\u003c/p>\n\u003cp>Rachel Greenfield, a marketing manager who's been with SpareFoot for 2 1/2 years, says she used to go out for lunch, but got burned out on the nearby options. Now that Dvorin cooks lunch every day for her and her colleagues, Greenfield says, \"lunch has become a fun social moment, a gathering space with a lot of intermingling. It reminds me of school lunch, except that we're all beyond the clique part. People don't linger too long — they want to get back to work, so it's very time-efficient for us.\"\u003c/p>\n\u003cp>When SpareFoot moved into its current space, it had no need for a chef or a kitchen. So Dvorin has to cook the lunch early in the morning at a kitchen he rents across town and transports it to the office, where he has a small space with an oven to finish cooking.\u003c/p>\n\u003cp>It's tough work to get the timing right, especially since the menu changes every day for two months, he says. But he far prefers it to working in a restaurant, where \"the menu was same and you are stuck working in a 4-by-4 foot area.\"\u003c/p>\n\u003cp>Like a lot of tech startup chefs, Dvorin is big on themes. On Monday, he serves comfort food, followed by Taco Tuesday, and International Wednesday. And every day there are fresh salads and vegetarian options.\"Everyone is so appreciative of the food and dining experience,\" he says.\u003c/p>\n\u003cp>That's exactly what the CEOs hope to get out of investing in a chef who cater directly to employees. According to Sider of BandPage, food programs drive a lot of value to tech companies.\u003c/p>\n\u003cp>\"What we've seen it's certainly worth the cost; the chef and the food program yield productivity, stronger culture, stronger community,\" he says. \"We can really see the benefits.\" Eating together every day, he says, is a team building exercise: \"instead of doing trust falls we have a chef.\"\u003c/p>\n\u003cp>Young chefs coming out of the top culinary schools also seem to be drawn to these new opportunities, according to Jan Smith, spokeswoman for the Culinary Institute of America. \"We have had a steady flow of externs at Google, and ... at least one grad who worked at Facebook,\" she says.\u003c/p>\n\u003cp>Callie Waldman, the chef at BandPage, says working for a competitive tech company creates unique challenges.\u003c/p>\n\u003cp>\"It's really important to me that I'm able to cook a variety of meals so that the employees don't feel as if they're eating at the same restaurant every day,\" she says. \"The challenge ... of constant innovation feeds my creative side and keeps things interesting for everyone, myself included.\" Recently, that meant playing around with variations on Taco Tuesday: Japanese sushi tacos and Indian-style tikka masala tacos.\u003c/p>\n\u003cp>And, Waldman adds, it's a lot more rewarding to cook for colleagues who you know and respect.\u003c/p>\n\u003cp>\"I couldn't imagine switching to the restaurant industry, cooking from the same menu every day where meals go through the double doors having no idea who's on the other side,\" says Waldman. \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": "Fast-Food Strikers Demand A 'Living Wage'",
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"content": "\u003cfigure id=\"attachment_66825\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fast-food-strike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fast-food-strike.jpg\" alt=\"People gathered outside a Wendy's restaurant in New York City on Monday as part of a one-day strike calling for higher wages for fast-food workers. Photo: Justin Lane/EPA/Landov\" width=\"1120\" height=\"628\" class=\"size-full wp-image-66825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People gathered outside a Wendy's restaurant in New York City on Monday as part of a one-day strike calling for higher wages for fast-food workers. Photo: Justin Lane/EPA/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/27/205240639/tucson-food-bank-helps-the-needy-grow-their-own-food\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130730_me_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/206714894/fast-food-strikers-demand-a-living-wage\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>At a Wendy's restaurant in Lower Manhattan on Monday, protesters urged the lunchtime crowd to skip the Value Menu for one day. They blocked the sidewalk and half of the street.\u003c/p>\n\u003cp>Shanell Young held a red strike sign over her head. Young earns the minimum wage, $7.25 an hour, at another Wendy's in New York. She says that's not enough to support her and her 5-year-old son.\u003c/p>\n\u003cp>\"It's horrible,\" says Young. \"Everything goes up. It's unfair. You can't find an apartment. You can't pay for children's school uniforms. Everything is unfair. We can't live off this.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fast-food workers are walking picket lines across the country this week. They're staging a series of one-day strikes in seven cities, including New York, Chicago and St. Louis. The campaign is aimed at pressuring McDonald's, Wendy's and other fast-food chains to pay a so-called living wage of $15 an hour.\u003c/p>\n\u003cp>The walkout at the Wendy's in Lower Manhattan did not force the restaurant to close, although it did seem to persuade a few potential diners to go somewhere else.\u003c/p>\n\u003cp>Wendy's would not give an interview for this story. Nor would any of the other fast-food chains targeted in the strike. But the National Restaurant Association did. Spokesman Scott DeFife says profit margins in the restaurant business are typically tight — and labor costs are among the industry's biggest expenses.\u003c/p>\n\u003cp>\"There would be a severe impact on the ability to create jobs if the minimum wage was doubling to $15,\" says DeFife.\u003c/p>\n\u003cp>The restaurant industry's allies also rallied to its defense. The \u003ca href=\"http://www.epionline.org\">Employment Policies Institute\u003c/a>, a pro-business group in Washington, D.C., bought a \u003ca href=\"http://www.minimumwage.com/wp-content/uploads/2013/07/EPI_IpadAd_USATodayColor.jpg\">full-page ad\u003c/a> in Monday's \u003cem>USA Today\u003c/em>.\u003c/p>\n\u003cp>Michael Saltsman, research director at the EPI, says a higher minimum wage could push fast-food companies to invest more heavily in automation instead of hourly workers.\u003c/p>\n\u003cp>\"There are a number of chains here in the U.S. who are experimenting with electronic menus where you can order on an iPad-type device; you can pay on that device,\" says Saltsman. \"These are changes that happen in direct response to higher labor costs.\"\u003c/p>\n\u003cp>Critics of raising the minimum wage say it might also affect the kind of people who can get hired. \u003ca href=\"http://www.manhattan-institute.org/html/furchtgott-roth.htm\">Diana Furchtgott-Roth\u003c/a>, a fellow at the Manhattan Institute and a former chief economist at the Department of Labor, says many of the people making the minimum wage are teenagers or other part-time, entry-level workers.\u003c/p>\n\u003cp>\"So the people who would be the losers would be the unskilled workers,\" she says. \"The people who, like my teenager, want a summer job. No one's going to pay my teenager $15 an hour. But my teenager can get $7.25 an hour.\"\u003c/p>\n\u003cp>But these arguments haven't convinced the protesters in New York. And they haven't persuaded \u003ca href=\"http://nadler.house.gov/\">Rep. Jerrold Nadler, D-N.Y.\u003c/a>, who stopped by to encourage the picketers outside the Wendy's in his district.\u003c/p>\n\u003cp>\"The history is every time that there's been a debate over raising the minimum wage, people have said this'll cost jobs,\" says Nadler. \"It has never happened. If they pay a higher wage, they'll make a slightly smaller profit margin. They're making huge profits now.\"\u003c/p>\n\u003cp>The fast-food protests continue this week with walkouts scheduled in Chicago, Milwaukee, Flint, Mich., and Detroit. \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_66825\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fast-food-strike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fast-food-strike.jpg\" alt=\"People gathered outside a Wendy's restaurant in New York City on Monday as part of a one-day strike calling for higher wages for fast-food workers. Photo: Justin Lane/EPA/Landov\" width=\"1120\" height=\"628\" class=\"size-full wp-image-66825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People gathered outside a Wendy's restaurant in New York City on Monday as part of a one-day strike calling for higher wages for fast-food workers. Photo: Justin Lane/EPA/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/27/205240639/tucson-food-bank-helps-the-needy-grow-their-own-food\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fast-food workers are walking picket lines across the country this week. They're staging a series of one-day strikes in seven cities, including New York, Chicago and St. Louis. The campaign is aimed at pressuring McDonald's, Wendy's and other fast-food chains to pay a so-called living wage of $15 an hour.\u003c/p>\n\u003cp>The walkout at the Wendy's in Lower Manhattan did not force the restaurant to close, although it did seem to persuade a few potential diners to go somewhere else.\u003c/p>\n\u003cp>Wendy's would not give an interview for this story. Nor would any of the other fast-food chains targeted in the strike. But the National Restaurant Association did. Spokesman Scott DeFife says profit margins in the restaurant business are typically tight — and labor costs are among the industry's biggest expenses.\u003c/p>\n\u003cp>\"There would be a severe impact on the ability to create jobs if the minimum wage was doubling to $15,\" says DeFife.\u003c/p>\n\u003cp>The restaurant industry's allies also rallied to its defense. The \u003ca href=\"http://www.epionline.org\">Employment Policies Institute\u003c/a>, a pro-business group in Washington, D.C., bought a \u003ca href=\"http://www.minimumwage.com/wp-content/uploads/2013/07/EPI_IpadAd_USATodayColor.jpg\">full-page ad\u003c/a> in Monday's \u003cem>USA Today\u003c/em>.\u003c/p>\n\u003cp>Michael Saltsman, research director at the EPI, says a higher minimum wage could push fast-food companies to invest more heavily in automation instead of hourly workers.\u003c/p>\n\u003cp>\"There are a number of chains here in the U.S. who are experimenting with electronic menus where you can order on an iPad-type device; you can pay on that device,\" says Saltsman. \"These are changes that happen in direct response to higher labor costs.\"\u003c/p>\n\u003cp>Critics of raising the minimum wage say it might also affect the kind of people who can get hired. \u003ca href=\"http://www.manhattan-institute.org/html/furchtgott-roth.htm\">Diana Furchtgott-Roth\u003c/a>, a fellow at the Manhattan Institute and a former chief economist at the Department of Labor, says many of the people making the minimum wage are teenagers or other part-time, entry-level workers.\u003c/p>\n\u003cp>\"So the people who would be the losers would be the unskilled workers,\" she says. \"The people who, like my teenager, want a summer job. No one's going to pay my teenager $15 an hour. But my teenager can get $7.25 an hour.\"\u003c/p>\n\u003cp>But these arguments haven't convinced the protesters in New York. And they haven't persuaded \u003ca href=\"http://nadler.house.gov/\">Rep. Jerrold Nadler, D-N.Y.\u003c/a>, who stopped by to encourage the picketers outside the Wendy's in his district.\u003c/p>\n\u003cp>\"The history is every time that there's been a debate over raising the minimum wage, people have said this'll cost jobs,\" says Nadler. \"It has never happened. If they pay a higher wage, they'll make a slightly smaller profit margin. They're making huge profits now.\"\u003c/p>\n\u003cp>The fast-food protests continue this week with walkouts scheduled in Chicago, Milwaukee, Flint, Mich., and Detroit. \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 To Fido: Dog Food Goes Local",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_66783\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/dogfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/dogfood.jpg\" alt=\"Producers of farm-to-dog-bowl food say the concept is more about locavorism and sustainability than about pampering pooches. Photo: Heather Rousseau/NPR\" width=\"1120\" height=\"756\" class=\"size-full wp-image-66783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Producers of farm-to-dog-bowl food say the concept is more about locavorism and sustainability than about pampering pooches. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff and Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/24/205167509/farm-to-fido-dog-food-goes-local\">The Salt at NPR Food\u003c/a> (7/29/13)\u003c/p>\n\u003cp>The email read: \"We signed a contract for farm-to-bowl dog food product development today, I kid you not :)\"\u003c/p>\n\u003cp>The note was from a friend, Wendy Stuart, who \u003ca href=\"http://www.foodworksgroup.com\">consults\u003c/a> on food access and sustainability issues. Even so, our first reaction was: Really?\u003c/p>\n\u003cp>It's easy to dismiss the concept as the culinary equivalent of a diamond dog collar or \u003ca href=\"http://www.incrediblethings.com/lists/14-ridiculously-expensive-pet-products/\">a Versace pet bowl\u003c/a>.\u003c/p>\n\u003cp>But many producers offering farm-to-fido dog food say it's a healthful option for pets that also helps farmers and ranchers while cutting down on food waste. It can also help the environment. For instance, the product Wendy is developing is made from wild blue catfish, an \u003ca href=\"http://widenetproject.org/\">invasive species\u003c/a> in the Chesapeake Bay.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Two years ago, Jake Dickson made headlines as one of several \u003ca href=\"http://www.nytimes.com/2011/07/26/nyregion/ny-butchers-see-market-in-high-end-fresh-dog-food.html\">New York City butchers\u003c/a> selling high-end, locally sourced dog food. Dickson's pet chow is a blend of farmers market veggies and leftover meats that don't make it into the premium artisanal cuts he sells at his \u003ca href=\"http://www.dicksonsfarmstand.com/\">Chelsea Market shop\u003c/a>.\u003c/p>\n\u003cp>Feeding Fido with locally sourced meats and vegetables can get pretty pricey. Dickson's fancy feast will cost you $10 per quart, about enough to feed a 100-pound dog for a day. That translates to $300 a month, for those of you keeping score. Even so, Dickson says about 100 customers each week pick up the gourmet grub.\u003c/p>\n\u003cp>It is \"quite expensive,\" he says, but his goal isn't to pamper pooches.\u003c/p>\n\u003cp>\"For us, it's all about 100 percent utilization of the animal,\" Dickson tells The Salt. \"If we're going to slaughter it, we want to use every part. And second, if we use every part, we're more profitable as a company.\"\u003c/p>\n\u003cp>As Dickson notes, picking up scrap meats for your dog at the local butcher is a tradition with a long history. And with the growth of the locavore movement, meat producers from coast to coast say they're also seeing a boom in demand for local pet food options. Some are even setting up subscription-based \"doggie CSAs,\" or \u003ca href=\"http:/www.npr.org/blogs/thesalt/2013/07/16/202624149/community-supported-agriculture-how-big-is-too-big\">community-supported agriculture.\u003c/a>\u003c/p>\n\u003cp>Dennis Adams and his wife raise free-range sheep, alpaca and chickens at \u003ca href=\"http://cotafarms.com/6.html\">Cota Farms\u003c/a>, about 45 miles outside of Columbus, Ohio. When they process their meat, he says, they always have leftovers — necks and backs of chickens, and sheep hearts. So several years ago, Adams started grinding up this meat and selling it as raw dog food at local farmers markets.\u003c/p>\n\u003cp>\"This is premium, organic meat,\" Adams tells The Salt. \"Dogs are lucky to get it.\"\u003c/p>\n\u003cp>Word quickly got out and demand grew. Now, he has 50 subscribers for his raw dog food CSA.\u003c/p>\n\u003cp>In fact, business grew so rapidly that Adams recruited other ranchers and farmers in the region to contribute their leftover meat — \"there's really nothing else you can do with a beef heart,\" he says (unless you're a high-end chef into \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/31/141810654/chefs-say-variety-meats-or-offal-arent-just-for-halloween\">offal\u003c/a>).\u003c/p>\n\u003cp>Over in San Diego, entrepreneur Tasha Ardalan has also recently gotten into the community-supported dog food business. She gathers the season's leftover fruits and vegetables from local farmers who would otherwise have to toss them out.\u003c/p>\n\u003cp>\"The farmers love it,\" she tells us. A few have even signed up for her dog food.\u003c/p>\n\u003cp>The produce gets mixed with meat from local ranchers and sold as a raw, organic dog food patty that costs subscribers of her CSA — named \u003ca href=\"http://www.foxytreats.com/pet-food-csa/\">Foxy Treats\u003c/a> — $4 a pound. \"Some customers are a bit skittish about the food being raw,\" she says. \"So I just tell them to bake it.\"\u003c/p>\n\u003cp>Ardalan says she consulted with local vets before coming up with her recipes. Getting the mixture right is paramount, says \u003ca href=\"http://nutrition.vetmed.ucdavis.edu/faculty_staff.cfm\">Jennifer Larsen,\u003c/a> an assistant professor of nutrition at the University of California, Davis School of Veterinary Medicine.\u003c/p>\n\u003cp>Larsen says if you're going to go DIY with your dog food in the name of locavorism, be sure to check in with a \u003ca href=\"http://www.acvn.org/\">board-certified veterinary nutritionist\u003c/a>. (This is a vet with a specialty in nutrition, not someone with an Internet diploma.)\u003c/p>\n\u003cp>It's easy to make a recipe that lacks essential nutrients for dogs, she warns. She recently published a \u003ca href=\"http://avmajournals.avma.org/doi/abs/10.2460/javma.242.11.1500?prevSearch=allfield%253A%2528jennifer%2Blarsen%2529&searchHistoryKey=\">study\u003c/a> of 200 homemade dog food recipes gathered from vet textbooks, dog care books and the Web. Ninety-five percent of these recipes lacked at least one essential nutrient, she found, and more than 80 percent lacked multiple nutrients. Over time, she says, such deficiencies can lead to serious health problems for your barking buddy.\u003c/p>\n\u003cp>Larsen says many of her clients do source their dog food locally — a perk of living in California's Central Valley. And some have the luxury of outsourcing the kitchen work involved in cooking for four-legged locavores.\u003c/p>\n\u003cp>\"There are owners that we [design] recipes for,\" she says, \"and they hire professional chefs to [make] our recipes because they don't have the time to do it themselves.\"\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": "Feeding your pooch with locally sourced meats and vegetables may seem like the culinary equivalent of a Versace pet bowl. But producers of this posh-sounding pet food say it can cut down on food waste and help farmers.",
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"description": "Feeding your pooch with locally sourced meats and vegetables may seem like the culinary equivalent of a Versace pet bowl. But producers of this posh-sounding pet food say it can cut down on food waste and help farmers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66783\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/dogfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/dogfood.jpg\" alt=\"Producers of farm-to-dog-bowl food say the concept is more about locavorism and sustainability than about pampering pooches. Photo: Heather Rousseau/NPR\" width=\"1120\" height=\"756\" class=\"size-full wp-image-66783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Producers of farm-to-dog-bowl food say the concept is more about locavorism and sustainability than about pampering pooches. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff and Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/24/205167509/farm-to-fido-dog-food-goes-local\">The Salt at NPR Food\u003c/a> (7/29/13)\u003c/p>\n\u003cp>The email read: \"We signed a contract for farm-to-bowl dog food product development today, I kid you not :)\"\u003c/p>\n\u003cp>The note was from a friend, Wendy Stuart, who \u003ca href=\"http://www.foodworksgroup.com\">consults\u003c/a> on food access and sustainability issues. Even so, our first reaction was: Really?\u003c/p>\n\u003cp>It's easy to dismiss the concept as the culinary equivalent of a diamond dog collar or \u003ca href=\"http://www.incrediblethings.com/lists/14-ridiculously-expensive-pet-products/\">a Versace pet bowl\u003c/a>.\u003c/p>\n\u003cp>But many producers offering farm-to-fido dog food say it's a healthful option for pets that also helps farmers and ranchers while cutting down on food waste. It can also help the environment. For instance, the product Wendy is developing is made from wild blue catfish, an \u003ca href=\"http://widenetproject.org/\">invasive species\u003c/a> in the Chesapeake Bay.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Two years ago, Jake Dickson made headlines as one of several \u003ca href=\"http://www.nytimes.com/2011/07/26/nyregion/ny-butchers-see-market-in-high-end-fresh-dog-food.html\">New York City butchers\u003c/a> selling high-end, locally sourced dog food. Dickson's pet chow is a blend of farmers market veggies and leftover meats that don't make it into the premium artisanal cuts he sells at his \u003ca href=\"http://www.dicksonsfarmstand.com/\">Chelsea Market shop\u003c/a>.\u003c/p>\n\u003cp>Feeding Fido with locally sourced meats and vegetables can get pretty pricey. Dickson's fancy feast will cost you $10 per quart, about enough to feed a 100-pound dog for a day. That translates to $300 a month, for those of you keeping score. Even so, Dickson says about 100 customers each week pick up the gourmet grub.\u003c/p>\n\u003cp>It is \"quite expensive,\" he says, but his goal isn't to pamper pooches.\u003c/p>\n\u003cp>\"For us, it's all about 100 percent utilization of the animal,\" Dickson tells The Salt. \"If we're going to slaughter it, we want to use every part. And second, if we use every part, we're more profitable as a company.\"\u003c/p>\n\u003cp>As Dickson notes, picking up scrap meats for your dog at the local butcher is a tradition with a long history. And with the growth of the locavore movement, meat producers from coast to coast say they're also seeing a boom in demand for local pet food options. Some are even setting up subscription-based \"doggie CSAs,\" or \u003ca href=\"http:/www.npr.org/blogs/thesalt/2013/07/16/202624149/community-supported-agriculture-how-big-is-too-big\">community-supported agriculture.\u003c/a>\u003c/p>\n\u003cp>Dennis Adams and his wife raise free-range sheep, alpaca and chickens at \u003ca href=\"http://cotafarms.com/6.html\">Cota Farms\u003c/a>, about 45 miles outside of Columbus, Ohio. When they process their meat, he says, they always have leftovers — necks and backs of chickens, and sheep hearts. So several years ago, Adams started grinding up this meat and selling it as raw dog food at local farmers markets.\u003c/p>\n\u003cp>\"This is premium, organic meat,\" Adams tells The Salt. \"Dogs are lucky to get it.\"\u003c/p>\n\u003cp>Word quickly got out and demand grew. Now, he has 50 subscribers for his raw dog food CSA.\u003c/p>\n\u003cp>In fact, business grew so rapidly that Adams recruited other ranchers and farmers in the region to contribute their leftover meat — \"there's really nothing else you can do with a beef heart,\" he says (unless you're a high-end chef into \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/31/141810654/chefs-say-variety-meats-or-offal-arent-just-for-halloween\">offal\u003c/a>).\u003c/p>\n\u003cp>Over in San Diego, entrepreneur Tasha Ardalan has also recently gotten into the community-supported dog food business. She gathers the season's leftover fruits and vegetables from local farmers who would otherwise have to toss them out.\u003c/p>\n\u003cp>\"The farmers love it,\" she tells us. A few have even signed up for her dog food.\u003c/p>\n\u003cp>The produce gets mixed with meat from local ranchers and sold as a raw, organic dog food patty that costs subscribers of her CSA — named \u003ca href=\"http://www.foxytreats.com/pet-food-csa/\">Foxy Treats\u003c/a> — $4 a pound. \"Some customers are a bit skittish about the food being raw,\" she says. \"So I just tell them to bake it.\"\u003c/p>\n\u003cp>Ardalan says she consulted with local vets before coming up with her recipes. Getting the mixture right is paramount, says \u003ca href=\"http://nutrition.vetmed.ucdavis.edu/faculty_staff.cfm\">Jennifer Larsen,\u003c/a> an assistant professor of nutrition at the University of California, Davis School of Veterinary Medicine.\u003c/p>\n\u003cp>Larsen says if you're going to go DIY with your dog food in the name of locavorism, be sure to check in with a \u003ca href=\"http://www.acvn.org/\">board-certified veterinary nutritionist\u003c/a>. (This is a vet with a specialty in nutrition, not someone with an Internet diploma.)\u003c/p>\n\u003cp>It's easy to make a recipe that lacks essential nutrients for dogs, she warns. She recently published a \u003ca href=\"http://avmajournals.avma.org/doi/abs/10.2460/javma.242.11.1500?prevSearch=allfield%253A%2528jennifer%2Blarsen%2529&searchHistoryKey=\">study\u003c/a> of 200 homemade dog food recipes gathered from vet textbooks, dog care books and the Web. Ninety-five percent of these recipes lacked at least one essential nutrient, she found, and more than 80 percent lacked multiple nutrients. Over time, she says, such deficiencies can lead to serious health problems for your barking buddy.\u003c/p>\n\u003cp>Larsen says many of her clients do source their dog food locally — a perk of living in California's Central Valley. And some have the luxury of outsourcing the kitchen work involved in cooking for four-legged locavores.\u003c/p>\n\u003cp>\"There are owners that we [design] recipes for,\" she says, \"and they hire professional chefs to [make] our recipes because they don't have the time to do it themselves.\"\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": "Tucson Food Bank Helps The Needy Grow Their Own Food",
"title": "Tucson Food Bank Helps The Needy Grow Their Own Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_66622\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona.jpg\" alt=\"Efren Martinez (right), 22, and his friend Marcos Perez try to get neighborhood kids interested in gardening at Las Milpitas de Cottonwood farm, which is run by the local food bank in Tucson, Ariz. Photo: Pam Fessler/NPR\" width=\"1120\" height=\"838\" class=\"size-full wp-image-66622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Efren Martinez (right), 22, and his friend Marcos Perez try to get neighborhood kids interested in gardening at Las Milpitas de Cottonwood farm, which is run by the local food bank in Tucson, Ariz. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/27/205240639/tucson-food-bank-helps-the-needy-grow-their-own-food\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/07/20130727_wesat_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/27/205240639/tucson-food-bank-helps-the-needy-grow-their-own-food\">The Salt at NPR Food\u003c/a> (7/27/13)\u003c/p>\n\u003cp>Food banks around the country face growing demand, despite improvements in the economy. Many families are still underemployed and struggling. So some food banks are looking for more permanent ways to address hunger, beyond handing out food.\u003c/p>\n\u003cp>One of them is the \u003ca href=\"http://www.communityfoodbank.com\">Community Food Bank of Southern Arizona\u003c/a>, based in Tucson. Among the many programs it runs is Las Milpitas de Cottonwood, a community farm located in one of the city's lower-income neighborhoods.\u003c/p>\n\u003cp>More than 50 families have garden plots there. Most, like Jamie Senik, who lives in a nearby trailer park, are regular clients at the food bank.\u003c/p>\n\u003cfigure id=\"attachment_66623\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona1-290x217.jpg\" alt=\"Food bank client Jamie Senik takes a break near her garden plot sponsored by the Community Food Bank of Southern Arizona. She grows food for herself and her diabetic mother. Photo: Pam Fessler/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-66623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food bank client Jamie Senik takes a break near her garden plot sponsored by the Community Food Bank of Southern Arizona. She grows food for herself and her diabetic mother. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Working under the hot morning sun, Senik says the ground at the farm might look hard and dry, but it's good for growing. Her plot is surprisingly green.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I have tomatoes and basil, cucumbers and peppers and some beans,\" she says, walking around her plot. Senik says the food bank provides the land, the seeds and the water: \"All I have to do is plant it and tend it.\"\u003c/p>\n\u003cp>But then she gets to reap the benefits. Senik says the fresh produce is a big help for her and her mother, who has diabetes.\u003c/p>\n\u003cp>Robert Ojeda, who oversees the program, calls it \"part of a growing movement within food banking.\" Ojeda says as the number of people seeking emergency aid continues to grow, food banks have started thinking about what more they can do to help their clients become more self-sufficient.\u003c/p>\n\u003cp>He says it involves \"thinking about long-term solutions to the problem of hunger and really getting at the core issues.\"\u003c/p>\n\u003cp>Besides operating this farm, the Community Food Bank of Southern Arizona has helped about 1,000 people set up home gardens. It encourages those who grow more than they need to earn extra cash by selling the surplus at farmers' markets, which are also run by the food bank.\u003c/p>\n\u003cp>The food bank also trains people to raise chickens and bees. And president and CEO Bill Carnegie says it has programs to help local schoolchildren learn about nutrition and food.\u003c/p>\n\u003cfigure id=\"attachment_66625\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona2-290x191.jpg\" alt=\"Community Food Bank of Southern Arizona President and CEO Bill Carnegie says the food bank uses this area to teach clients how to raise chickens. Photo: Pam Fessler/NPR\" width=\"290\" height=\"191\" class=\"size-medium wp-image-66625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Community Food Bank of Southern Arizona President and CEO Bill Carnegie says the food bank uses this area to teach clients how to raise chickens. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"I was at a little session, probably a year ago, with I think it was fourth-graders, and they were asked where carrots come from. Not one child knew that carrots grew in the ground,\" he recalls.\u003c/p>\n\u003cp>Many U.S. food banks are doing similar work, as they warily eye the future. They're especially worried about efforts in Congress to cut federal food aid, including food stamps, which many of their clients use.\u003c/p>\n\u003cp>Carnegie says you have to take a holistic approach if you want people to thrive. He says many of his clients need jobs, but they also have to be healthy enough to do them.\u003c/p>\n\u003cp>\"We're one of the few food banks in the country that we only accept healthy foods being donated to us. We turn down truckloads of chips or truckloads of things that aren't really considered healthy for people to eat,\" he says.\u003c/p>\n\u003cp>Back at the community farm, 22-year-old Efren Martinez pulls two huge green zucchinis out from under a plant.\u003c/p>\n\u003cp>\"These are really good to make zucchini bread with,\" he says.\u003c/p>\n\u003cp>Martinez has been gardening since high school and says there's nothing like eating something you've grown. He and a few friends have taken over several plots here, so they can work with neighborhood kids to get them interested in gardening and the benefits that go with it.\u003c/p>\n\u003cp>\"A space for where they feel they belong at,\" says Martinez. \"And also to do it in a drop-in, drop-out sort of way, so they can bring their friends and kind of come and go as they please.\"\u003c/p>\n\u003cp>They've got only four takers so far, but Martinez hopes the idea will catch on.\u003c/p>\n\u003cp>That's another goal of the food bank — getting people here more involved in the well-being of their community. It hopes that also will eventually yield something good. \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": "As the number of people seeking emergency food aid continues to grow, food banks have started thinking about what more they can do to help their clients become more self-sufficient. Some, like the Community Food Bank of Southern Arizona, are teaching people to grow food at community farms and helping them set up home gardens.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66622\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona.jpg\" alt=\"Efren Martinez (right), 22, and his friend Marcos Perez try to get neighborhood kids interested in gardening at Las Milpitas de Cottonwood farm, which is run by the local food bank in Tucson, Ariz. Photo: Pam Fessler/NPR\" width=\"1120\" height=\"838\" class=\"size-full wp-image-66622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Efren Martinez (right), 22, and his friend Marcos Perez try to get neighborhood kids interested in gardening at Las Milpitas de Cottonwood farm, which is run by the local food bank in Tucson, Ariz. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/27/205240639/tucson-food-bank-helps-the-needy-grow-their-own-food\">Weekend Edition Saturday\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/27/205240639/tucson-food-bank-helps-the-needy-grow-their-own-food\">The Salt at NPR Food\u003c/a> (7/27/13)\u003c/p>\n\u003cp>Food banks around the country face growing demand, despite improvements in the economy. Many families are still underemployed and struggling. So some food banks are looking for more permanent ways to address hunger, beyond handing out food.\u003c/p>\n\u003cp>One of them is the \u003ca href=\"http://www.communityfoodbank.com\">Community Food Bank of Southern Arizona\u003c/a>, based in Tucson. Among the many programs it runs is Las Milpitas de Cottonwood, a community farm located in one of the city's lower-income neighborhoods.\u003c/p>\n\u003cp>More than 50 families have garden plots there. Most, like Jamie Senik, who lives in a nearby trailer park, are regular clients at the food bank.\u003c/p>\n\u003cfigure id=\"attachment_66623\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona1-290x217.jpg\" alt=\"Food bank client Jamie Senik takes a break near her garden plot sponsored by the Community Food Bank of Southern Arizona. She grows food for herself and her diabetic mother. Photo: Pam Fessler/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-66623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food bank client Jamie Senik takes a break near her garden plot sponsored by the Community Food Bank of Southern Arizona. She grows food for herself and her diabetic mother. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Working under the hot morning sun, Senik says the ground at the farm might look hard and dry, but it's good for growing. Her plot is surprisingly green.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I have tomatoes and basil, cucumbers and peppers and some beans,\" she says, walking around her plot. Senik says the food bank provides the land, the seeds and the water: \"All I have to do is plant it and tend it.\"\u003c/p>\n\u003cp>But then she gets to reap the benefits. Senik says the fresh produce is a big help for her and her mother, who has diabetes.\u003c/p>\n\u003cp>Robert Ojeda, who oversees the program, calls it \"part of a growing movement within food banking.\" Ojeda says as the number of people seeking emergency aid continues to grow, food banks have started thinking about what more they can do to help their clients become more self-sufficient.\u003c/p>\n\u003cp>He says it involves \"thinking about long-term solutions to the problem of hunger and really getting at the core issues.\"\u003c/p>\n\u003cp>Besides operating this farm, the Community Food Bank of Southern Arizona has helped about 1,000 people set up home gardens. It encourages those who grow more than they need to earn extra cash by selling the surplus at farmers' markets, which are also run by the food bank.\u003c/p>\n\u003cp>The food bank also trains people to raise chickens and bees. And president and CEO Bill Carnegie says it has programs to help local schoolchildren learn about nutrition and food.\u003c/p>\n\u003cfigure id=\"attachment_66625\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona2-290x191.jpg\" alt=\"Community Food Bank of Southern Arizona President and CEO Bill Carnegie says the food bank uses this area to teach clients how to raise chickens. Photo: Pam Fessler/NPR\" width=\"290\" height=\"191\" class=\"size-medium wp-image-66625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Community Food Bank of Southern Arizona President and CEO Bill Carnegie says the food bank uses this area to teach clients how to raise chickens. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"I was at a little session, probably a year ago, with I think it was fourth-graders, and they were asked where carrots come from. Not one child knew that carrots grew in the ground,\" he recalls.\u003c/p>\n\u003cp>Many U.S. food banks are doing similar work, as they warily eye the future. They're especially worried about efforts in Congress to cut federal food aid, including food stamps, which many of their clients use.\u003c/p>\n\u003cp>Carnegie says you have to take a holistic approach if you want people to thrive. He says many of his clients need jobs, but they also have to be healthy enough to do them.\u003c/p>\n\u003cp>\"We're one of the few food banks in the country that we only accept healthy foods being donated to us. We turn down truckloads of chips or truckloads of things that aren't really considered healthy for people to eat,\" he says.\u003c/p>\n\u003cp>Back at the community farm, 22-year-old Efren Martinez pulls two huge green zucchinis out from under a plant.\u003c/p>\n\u003cp>\"These are really good to make zucchini bread with,\" he says.\u003c/p>\n\u003cp>Martinez has been gardening since high school and says there's nothing like eating something you've grown. He and a few friends have taken over several plots here, so they can work with neighborhood kids to get them interested in gardening and the benefits that go with it.\u003c/p>\n\u003cp>\"A space for where they feel they belong at,\" says Martinez. \"And also to do it in a drop-in, drop-out sort of way, so they can bring their friends and kind of come and go as they please.\"\u003c/p>\n\u003cp>They've got only four takers so far, but Martinez hopes the idea will catch on.\u003c/p>\n\u003cp>That's another goal of the food bank — getting people here more involved in the well-being of their community. It hopes that also will eventually yield something good. \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": "Palm Oil In The Food Supply: What You Should Know",
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"content": "\u003cfigure id=\"attachment_66404\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/palmoil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/palmoil.jpg\" alt=\"Much of the palm oil imported into the U.S. ends up in snack foods such as cookies, crackers and microwave popcorn. Photo: Heather Rousseau/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Much of the palm oil imported into the U.S. ends up in snack foods such as cookies, crackers and microwave popcorn. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205486197/palm-oil-in-the-food-supply-what-you-should-know\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130725_atc_07.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205486197/palm-oil-in-the-food-supply-what-you-should-know\">The Salt at NPR Food\u003c/a> (7/26/13)\u003c/p>\n\u003cp>Remember the battle over trans fats? Yeah, the fats that did our hearts no favors.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/09/146634026/trans-fats-are-leaving-the-food-supply-and-the-body-study-finds\">reported\u003c/a>, the push to get these cholesterol-raising fats out of the food supply has been pretty successful. And now most packaged snacks are labeled as having zero grams of trans fat.\u003c/p>\n\u003cp>So what are food manufacturers using instead? One alternative is palm oil. But it's not an ideal replacement.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=90714122\">environmental concerns\u003c/a> about how palm oil is produced. And what's more, from a health perspective, palm oil is high in saturated fat.\u003c/p>\n\u003cp>In one \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16825681\">study\u003c/a>, people who were put on a diet rich in palm oil for about five weeks saw their LDL cholesterol (that's considered the bad cholesterol) rise. This is very similar to what happens on a diet high in partially hydrogenated oils, which contain trans fats.\u003c/p>\n\u003cp>So what's the better alternative?\u003c/p>\n\u003cp>\"Optimally, the substitution [for partially hydrogenated oils] wouldn't be palm oil. \"It would be a vegetable oil\" such as canola or soybean oil, says \u003ca href=\"http://nutrition.tufts.edu/faculty/lichtenstein-alice\">Alice Lichtenstein\u003c/a>, professor of nutrition at Tufts University. These oils contain more unsaturated fat.\u003c/p>\n\u003cp>So how much palm oil is in our food supply? According to \u003ca href=\"http://www.ers.usda.gov/data-products/oil-crops-yearbook.aspx#.UfE3tay9tnE\">USDA data\u003c/a>, U.S. imports of palm oil more than doubled between 2005 and 2012. Last year we imported about 2.7 billion pounds.\u003c/p>\n\u003cp>As my colleague Richard Harris estimates, this is about 380 million gallons, which is is enough to fill more than 500 Olympic swimming pools and, he points out, is more oil than BP spilled in the Gulf during the Deepwater Horizon disaster.\u003c/p>\n\u003cp>Much of the palm oil ends up in snack foods such as cookies, crackers and microwave popcorn. And a number of manufacturers are using a mix of oils in many of their products. For instance, it's typical now for crackers to contain a little palm oil as well as soybean, canola or cottonseed oil.\u003c/p>\n\u003cp>It's impossible to know exactly how much palm oil is in a food just by reading the label. But here's one rule of thumb: The more palm oil a packaged food contains, the higher the saturated fat content. So if you see palm oil listed as an ingredient but the saturated fat is low, you can assume that it has been mixed with other, unsaturated fat oils.\u003c/p>\n\u003cp>It's important to note that palm oil shouldn't be vilified. It contains about as much saturated fat as butter.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And both of these fats, let's face it, are found in calorie-dense foods that we're told to eat sparingly.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=90714122\">environmental concerns\u003c/a> about how palm oil is produced. And what's more, from a health perspective, palm oil is high in saturated fat.\u003c/p>\n\u003cp>In one \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16825681\">study\u003c/a>, people who were put on a diet rich in palm oil for about five weeks saw their LDL cholesterol (that's considered the bad cholesterol) rise. This is very similar to what happens on a diet high in partially hydrogenated oils, which contain trans fats.\u003c/p>\n\u003cp>So what's the better alternative?\u003c/p>\n\u003cp>\"Optimally, the substitution [for partially hydrogenated oils] wouldn't be palm oil. \"It would be a vegetable oil\" such as canola or soybean oil, says \u003ca href=\"http://nutrition.tufts.edu/faculty/lichtenstein-alice\">Alice Lichtenstein\u003c/a>, professor of nutrition at Tufts University. These oils contain more unsaturated fat.\u003c/p>\n\u003cp>So how much palm oil is in our food supply? According to \u003ca href=\"http://www.ers.usda.gov/data-products/oil-crops-yearbook.aspx#.UfE3tay9tnE\">USDA data\u003c/a>, U.S. imports of palm oil more than doubled between 2005 and 2012. Last year we imported about 2.7 billion pounds.\u003c/p>\n\u003cp>As my colleague Richard Harris estimates, this is about 380 million gallons, which is is enough to fill more than 500 Olympic swimming pools and, he points out, is more oil than BP spilled in the Gulf during the Deepwater Horizon disaster.\u003c/p>\n\u003cp>Much of the palm oil ends up in snack foods such as cookies, crackers and microwave popcorn. And a number of manufacturers are using a mix of oils in many of their products. For instance, it's typical now for crackers to contain a little palm oil as well as soybean, canola or cottonseed oil.\u003c/p>\n\u003cp>It's impossible to know exactly how much palm oil is in a food just by reading the label. But here's one rule of thumb: The more palm oil a packaged food contains, the higher the saturated fat content. So if you see palm oil listed as an ingredient but the saturated fat is low, you can assume that it has been mixed with other, unsaturated fat oils.\u003c/p>\n\u003cp>It's important to note that palm oil shouldn't be vilified. It contains about as much saturated fat as butter.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And both of these fats, let's face it, are found in calorie-dense foods that we're told to eat sparingly.\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": "The FDA Doesn't Want Chickens To Explore The Great Outdoors",
"title": "The FDA Doesn't Want Chickens To Explore The Great Outdoors",
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"content": "\u003cfigure id=\"attachment_66278\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/chicken-istockphoto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/chicken-istockphoto1000.jpg\" alt=\"Barred rock chicken in free range yard. Photo: iStock\" width=\"1000\" height=\"826\" class=\"size-full wp-image-66278\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barred rock chicken in free range yard. Photo: iStock\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/24/205230655/the-fda-doesnt-want-chickens-to-explore-the-great-outdoors\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/25/13)\u003c/p>\n\u003cp>Organic egg farmers are divided in their reaction to a new FDA \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Eggs/ucm360028.htm#Other\">proposal\u003c/a> that's intended to reduce the risk of salmonella infection among free-roaming chickens. They even disagree about what the document, called \"Guidance for Industry,\" actually requires.\u003c/p>\n\u003cp>On the face of it, the document seems to demand that egg producers keep their chickens strictly separate from any wildlife. That's because \u003ca href=\"http://www.jstor.org/discover/10.2307/1593118?uid=3739584&uid=2&uid=4&uid=3739256&sid=21102491944361\">studies\u003c/a> show that wildlife and their droppings often carry salmonella bacteria. For that reason, the FDA issued rules back in 2009 ordering farms to keep all mice, rats and wild birds out of chicken houses. The rules now apply to all farms with more than 3,000 laying hens.\u003c/p>\n\u003cp>That puts organic producers in a bind because the rules for organic production require egg-laying chickens to have \"access to the outdoors\" whenever the weather allows it. Inevitably, those chickens will encounter wild birds or mice.\u003c/p>\n\u003cp>So what's an organic producer supposed to do? The FDA guidance proposes a number of answers: Fences to exclude cats and other animals, traps or bait to control mice and voles, and roofing or netting to keep out wild birds. Egg producers also could confine their chickens inside during times when migratory birds insist on entering grazing areas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>How onerous is this requirement? The Cornucopia Institute, which has been campaigning to keep organic farming true to its alternative roots, \u003ca href=\"http://www.cornucopia.org/2013/07/fdausda-collude-to-eliminate-true-organic-egg-production/\">called\u003c/a> the draft regulations a plot by the FDA and the USDA to \"eliminate true organic production,\" with chickens grazing on pastures.\u003c/p>\n\u003cp>Cameron Molberg, general manager of egg production at Coyote Creek Farm in Elgin, Texas, says the rules could even destroy his business. At Molberg's operation, called \u003ca href=\"http://coyotecreekfarm.org/eggs/\">World's Best Eggs\u003c/a>, 10,000 egg-laying chickens graze on 60 acres of pasture, where they scratch in the dirt for worms and bugs.\u003c/p>\n\u003cp>Building a canopy over the pasture, Molberg says, isn't financially feasible. Even protecting a small part of it \"would cost 10 times more than our entire profit last year.\" Also, any structure that cuts off sun or rain would quickly turn a grass-covered pasture into dry dirt. \"It kind of defeats the purpose of pastured eggs, to be honest,\" he says.\u003c/p>\n\u003cp>Molberg is convinced that the new rules aren't necessary. He tests his farm's eggs for salmonella and has found none. \"A hen in a natural environment is less stressed, and she's less likely to get sick,\" he says.\u003c/p>\n\u003cp>On the other hand, David Bruce, who's in charge of egg production at Organic Valley, doesn't think that the FDA guidance will create any problems at all.\u003c/p>\n\u003cp>According to Bruce, the FDA's \"guidance\" document is simply a recommendation, but it does not have the legal force of an actual regulation. \"It's not something that they're going to enforce,\" he says. \"What they're trying to do is make sure that you aren't being sloppy. That you have a plan\" to manage the risks that wildlife can pose.\u003c/p>\n\u003cp>Some large-scale organic producers have their chickens go \"outdoors\" by moving to \"porches\" or \"runs\" that are next to chicken houses. These areas often are much smaller than the houses, and frequently are covered and enclosed by screens.\u003c/p>\n\u003cp>Bruce says that such hen houses make up only a small portion — less than 10 percent — of Organic Valley's egg production. The rest of the hens, he says, do graze outside. Bruce says the company has no plans to enclose them.\u003c/p>\n\u003cp>There's little solid evidence that eggs from chickens on pasture are more likely to carry salmonella. A \u003ca href=\"http://veterinaryrecord.bmj.com/content/166/19/579.abstract\">study\u003c/a> in Great Britain, in fact, found less salmonella contamination in eggs from non-caged chickens. (Many \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">cage-free chickens\u003c/a>, however, are kept indoors.)\u003c/p>\n\u003cp>As it happens, the release of the FDA guidance coincides with a related dispute that has divided organic egg producers.\u003c/p>\n\u003cp>The Organic Standards Board recently considered a proposal, backed by the Cornucopia Institute, that would have required organic egg producers to provide at least 5 square feet of outdoor space per hen. The institute has put together a \u003ca href=\"http://www.cornucopia.org/photo-gallery/?album=2&gallery=20\">rogue's gallery\u003c/a> of organic henhouses that offer chickens only limited access to the outdoors.\u003c/p>\n\u003cp>Large-scale organic producers, however, succeeded in defeating the proposal, arguing that it would have driven some of them out of the organic side of the egg business. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n",
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"excerpt": "The FDA's new proposal aims to reduce the risk that chickens will pick up salmonella from wildlife and lay contaminated eggs. But some farmers worry that the guidance could make it much harder for them to let their birds range freely on pastures.",
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"description": "The FDA's new proposal aims to reduce the risk that chickens will pick up salmonella from wildlife and lay contaminated eggs. But some farmers worry that the guidance could make it much harder for them to let their birds range freely on pastures.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66278\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/chicken-istockphoto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/chicken-istockphoto1000.jpg\" alt=\"Barred rock chicken in free range yard. Photo: iStock\" width=\"1000\" height=\"826\" class=\"size-full wp-image-66278\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barred rock chicken in free range yard. Photo: iStock\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/24/205230655/the-fda-doesnt-want-chickens-to-explore-the-great-outdoors\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/25/13)\u003c/p>\n\u003cp>Organic egg farmers are divided in their reaction to a new FDA \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Eggs/ucm360028.htm#Other\">proposal\u003c/a> that's intended to reduce the risk of salmonella infection among free-roaming chickens. They even disagree about what the document, called \"Guidance for Industry,\" actually requires.\u003c/p>\n\u003cp>On the face of it, the document seems to demand that egg producers keep their chickens strictly separate from any wildlife. That's because \u003ca href=\"http://www.jstor.org/discover/10.2307/1593118?uid=3739584&uid=2&uid=4&uid=3739256&sid=21102491944361\">studies\u003c/a> show that wildlife and their droppings often carry salmonella bacteria. For that reason, the FDA issued rules back in 2009 ordering farms to keep all mice, rats and wild birds out of chicken houses. The rules now apply to all farms with more than 3,000 laying hens.\u003c/p>\n\u003cp>That puts organic producers in a bind because the rules for organic production require egg-laying chickens to have \"access to the outdoors\" whenever the weather allows it. Inevitably, those chickens will encounter wild birds or mice.\u003c/p>\n\u003cp>So what's an organic producer supposed to do? The FDA guidance proposes a number of answers: Fences to exclude cats and other animals, traps or bait to control mice and voles, and roofing or netting to keep out wild birds. Egg producers also could confine their chickens inside during times when migratory birds insist on entering grazing areas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>How onerous is this requirement? The Cornucopia Institute, which has been campaigning to keep organic farming true to its alternative roots, \u003ca href=\"http://www.cornucopia.org/2013/07/fdausda-collude-to-eliminate-true-organic-egg-production/\">called\u003c/a> the draft regulations a plot by the FDA and the USDA to \"eliminate true organic production,\" with chickens grazing on pastures.\u003c/p>\n\u003cp>Cameron Molberg, general manager of egg production at Coyote Creek Farm in Elgin, Texas, says the rules could even destroy his business. At Molberg's operation, called \u003ca href=\"http://coyotecreekfarm.org/eggs/\">World's Best Eggs\u003c/a>, 10,000 egg-laying chickens graze on 60 acres of pasture, where they scratch in the dirt for worms and bugs.\u003c/p>\n\u003cp>Building a canopy over the pasture, Molberg says, isn't financially feasible. Even protecting a small part of it \"would cost 10 times more than our entire profit last year.\" Also, any structure that cuts off sun or rain would quickly turn a grass-covered pasture into dry dirt. \"It kind of defeats the purpose of pastured eggs, to be honest,\" he says.\u003c/p>\n\u003cp>Molberg is convinced that the new rules aren't necessary. He tests his farm's eggs for salmonella and has found none. \"A hen in a natural environment is less stressed, and she's less likely to get sick,\" he says.\u003c/p>\n\u003cp>On the other hand, David Bruce, who's in charge of egg production at Organic Valley, doesn't think that the FDA guidance will create any problems at all.\u003c/p>\n\u003cp>According to Bruce, the FDA's \"guidance\" document is simply a recommendation, but it does not have the legal force of an actual regulation. \"It's not something that they're going to enforce,\" he says. \"What they're trying to do is make sure that you aren't being sloppy. That you have a plan\" to manage the risks that wildlife can pose.\u003c/p>\n\u003cp>Some large-scale organic producers have their chickens go \"outdoors\" by moving to \"porches\" or \"runs\" that are next to chicken houses. These areas often are much smaller than the houses, and frequently are covered and enclosed by screens.\u003c/p>\n\u003cp>Bruce says that such hen houses make up only a small portion — less than 10 percent — of Organic Valley's egg production. The rest of the hens, he says, do graze outside. Bruce says the company has no plans to enclose them.\u003c/p>\n\u003cp>There's little solid evidence that eggs from chickens on pasture are more likely to carry salmonella. A \u003ca href=\"http://veterinaryrecord.bmj.com/content/166/19/579.abstract\">study\u003c/a> in Great Britain, in fact, found less salmonella contamination in eggs from non-caged chickens. (Many \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">cage-free chickens\u003c/a>, however, are kept indoors.)\u003c/p>\n\u003cp>As it happens, the release of the FDA guidance coincides with a related dispute that has divided organic egg producers.\u003c/p>\n\u003cp>The Organic Standards Board recently considered a proposal, backed by the Cornucopia Institute, that would have required organic egg producers to provide at least 5 square feet of outdoor space per hen. The institute has put together a \u003ca href=\"http://www.cornucopia.org/photo-gallery/?album=2&gallery=20\">rogue's gallery\u003c/a> of organic henhouses that offer chickens only limited access to the outdoors.\u003c/p>\n\u003cp>Large-scale organic producers, however, succeeded in defeating the proposal, arguing that it would have driven some of them out of the organic side of the egg business. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "On Hot Summer Days, Cook Your Fish Without Fire",
"title": "On Hot Summer Days, Cook Your Fish Without Fire",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_66224\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish1.jpg\" alt=\"Italian-style Crudo with Basil Oil, Fennel and Lemon. Photo: Deena Prichep for NPR\" width=\"1120\" height=\"628\" class=\"size-full wp-image-66224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Italian-style Crudo with Basil Oil, Fennel and Lemon. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/2013/07/24/204925394/on-hot-summer-days-cook-your-fish-without-fire\">Kitchen Window at NPR Food\u003c/a> (7/24/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#crudo\">Italian-Style Crudo With Basil Oil, Fennel And Lemon\u003c/a>, \u003ca href=\"#ahi\">Avocado Ahi Poke\u003c/a> and \u003ca href=\"#salmon\">Cambodian Salmon Salad\u003c/a>. \u003c/p>\n\u003cp>There are the summer days where we bake cobbler and pie, and grill up slabs of eggplant and bushels of corn. And then there are the tropically hot summer days where the thought of turning on an oven — or even an outdoor barbecue — is enough to make you want to flop your sweaty self across the bed (or, better yet, into a pool of cold water). On those dog days, you don't want your food warm from the grill — you want it dripping with cold. But as much as I love a good corn-filled summer salad or river-cold slice of watermelon, there are those sweltering days where you need a cold meal with a little more heft, a little more protein. On those days, there's raw fish.\u003c/p>\n\u003cp>This can be somewhat daunting. As someone who observed a fairly strict meat-free diet for over a decade, I tend to treat raw fish as something of a biohazard. I'm not alone — even the most adventurous cooks tend to feel that raw fish is a dish best left to the experts (preferably experts who have been required to pass food-safety certification exams). Also, beyond sushi, what would you actually make?\u003c/p>\n\u003cp>Let's start with the food safety concerns. These fears are not without merit: Raw fish is quite capable of making you sick, both from bacterial spoilage of the fish itself as well as nasty parasites it may be harboring. The latter can be found in several varieties of fish, including almost all of those that spend their lives (or at least part of them) in fresh water. However, these parasites can be killed with blast-freezing to subzero temperatures, in those cases where you're not looking to slice up fish that's just been caught. As for spoilage, the same holds true as with any fish purchase — go with a fishmonger you trust, one with good selection, knowledgeable staff and high turnover. Unfortunately, the term \"sushi grade\" is not regulated, but states have generally interpreted that as meaning the fish is safe to eat raw, as laid out in health code guidelines.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for what you would make, there actually are a wealth of summer-friendly raw fish dishes from around the world, as well as some foolproof guidelines you can use to riff up your own creations. Some dishes, such as the South and Central American \u003cem>ceviche,\u003c/em> lightly \"cook\" the fish in an acid such as lime juice. Others serve the fish straight up, with just a light touch of oil, acid and salt to bring out its pure flavors.\u003c/p>\n\u003cp>There are Hawaiian poke recipes, which mix Pacific fish with a simple dressing of Asian flavors and pinch of seaweed. Peruvian \u003cem>tiradito\u003c/em> blends Latino and Japanese influences, and Tahitian \u003cem>poisson cru\u003c/em> bathes raw fish in coconut milk.\u003c/p>\n\u003cp>It's also quite easy to freestyle a summer raw fish dish out of whatever ingredients you have on hand. The flavor profile can vary, but as long as you have top-quality fish, a bit of salt to bring out the flavor and a splash of acid to provide a punch of counterpoint, you'll end up with something delicious. And — just as important — nice and cool.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"crudo\">\u003c/a>Recipe: Italian-Style Crudo With Basil Oil, Fennel And Lemon\u003c/h3>\n\u003cp>\u003cem>David Pasternack, at New York City's Esca, has been championing crudo, an Italian take on sashimi using just fish, olive oil (of course), salt, lemon and select accents. For my take on this tradition, I turned the olive oil into a basil oil (which requires some sitting time), laid the fish on a bed of thinly sliced fennel and used chopped lemon almost as a bright Italian salsa.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 4 appetizer servings\u003c/em>\u003c/p>\n\u003cp>1 small bunch basil\u003c/p>\n\u003cp>About 1/2 cup olive oil\u003c/p>\n\u003cp>1 bulb fennel, thinly sliced, along with a few fronds\u003c/p>\n\u003cp>6 ounces sushi-grade fish, thinly sliced\u003c/p>\n\u003cp>1 lemon, Meyer or eureka, supremed (peeled with membranes cut away) and roughly chopped\u003c/p>\n\u003cp>Coarse salt and pepper\u003c/p>\n\u003cp>Bring small pot of salted water to a boil, and have a strainer ready in the sink. Add the basil to the boiling water, letting cook for just half a minute or so, until the color darkens. Immediately pour into the strainer, then rinse with cold water to stop the cooking. Dry as best you can (using a salad spinner and/or dish towel), then transfer to a blender. Pour in enough olive oil to cover, then blitz until it looks like green oil. Let sit in a cool place for a few hours (overnight is fine too), then strain. Set aside (this can be done in advance).\u003c/p>\n\u003cp>To serve, lay the fennel down on a serving plate, tucking in a few fronds here and there. Lay the fish down on the fennel and top with a sprinkling of the lemon. Pour the basil oil around the edges of the fennel, and over the top a bit as well if desired. Season with coarse salt and pepper and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"ahi\">\u003c/a>Recipe: Avocado Ahi Poke\u003c/h3>\n\u003cp>\u003cem>Poke comes from Hawaii, where the soy-dressed raw tuna is often enjoyed as a surf snack. Here the fish is tossed with buttery cubes of avocado, for a lighter summer take.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_66221\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish2.jpg\" alt=\"Avocado Ahi Poke. Photo: Deena Prichep for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado Ahi Poke. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 3-4 appetizer servings\u003c/em>\u003c/p>\n\u003cp>1/2 teaspoon grated fresh ginger\u003c/p>\n\u003cp>2 tablespoons soy sauce\u003c/p>\n\u003cp>1 teaspoon sesame oil\u003c/p>\n\u003cp>Juice of 1/2 lime\u003c/p>\n\u003cp>2 scallions, finely sliced\u003c/p>\n\u003cp>White pepper to taste\u003c/p>\n\u003cp>1/2 pound fresh tuna, diced into 1/2-inch cubes\u003c/p>\n\u003cp>1-2 tablespoons \u003cem>tobiko\u003c/em> (flying fish roe, available at Asian markets) or sesame seeds\u003c/p>\n\u003cp>1 avocado, diced into 3/4-inch cubes\u003c/p>\n\u003cp>1 handful cilantro, chopped\u003c/p>\n\u003cp>Cucumber slices or crackers for serving\u003c/p>\n\u003cp>In a medium-size bowl, whisk together the ginger, soy sauce, sesame oil, scallions and white pepper. Taste and adjust seasoning if desired. Stir in the tuna and \u003cem>tobiko\u003c/em> or sesame seeds, then return to the refrigerator to marinate for half an hour. Gently stir in the avocado and cilantro and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salmon\">\u003c/a>Recipe: Cambodian Salmon Salad\u003c/h3>\n\u003cp>\u003cem>Dishes such as this are common in Southeast Asian cuisine, where a salty-sour marinade of lime juice and fish sauce is used to lightly (but not fully) cure the protein. This recipe is loosely adapted from Portland's Mekong Bistro, but the chef stressed that it can be freely adapted to suit your taste.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_66222\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish3.jpg\" alt=\"Cambodian Salmon Salad. Photo: Deena Prichep for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cambodian Salmon Salad. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Dressing/Marinade\u003c/strong>\u003c/p>\n\u003cp>Juice and zest of 1 1/2 limes\u003c/p>\n\u003cp>2 tablespoons fish sauce\u003c/p>\n\u003cp>1 tablespoon sugar\u003c/p>\n\u003cp>2-3 cloves garlic (if you have Asian pickled garlic, use a few cloves of that, but regular garlic is fine)\u003c/p>\n\u003cp>1-2 dried red chilies, soaked in hot water for a few minutes, then stemmed and seeded (depending on your taste for heat)\u003c/p>\n\u003cp>\u003cstrong>Salad\u003c/strong>\u003c/p>\n\u003cp>12 ounces sushi-grade salmon, sliced into thin strips\u003c/p>\n\u003cp>1/2 head iceberg lettuce, thinly sliced\u003c/p>\n\u003cp>1 Asian cucumber, peeled in strips and sliced on the diagonal\u003c/p>\n\u003cp>1/4 red onion, thinly sliced\u003c/p>\n\u003cp>1 stalk lemongrass, peeled to the tender inner layers and sliced into thin rounds\u003c/p>\n\u003cp>1 handful each fresh mint, cilantro and basil, washed and torn\u003c/p>\n\u003cp>1 green mango, peeled and julienned (optional)\u003c/p>\n\u003cp>Place the dressing ingredients in a blender, and puree until the garlic and chilies are broken down to bits and the sugar is dissolved. Taste, and adjust flavor balance to your palate. Place in a bowl and add the sliced salmon. Refrigerate for about 30 minutes, stirring once or twice to distribute marinade, until the fish has lightened in color but is still tender.\u003c/p>\n\u003cp>While the fish is marinating, arrange the lettuce, cucumber, onion, lemongrass and herbs on a large serving platter. When the salmon is done marinating, place on top of the salad, pouring the additional dressing over the vegetables. Top with the green mango and serve. \u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nDeena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories have appeared on \u003cem>Morning Edition\u003c/em>, \u003cem>All Things Considered\u003c/em>, \u003cem>Marketplace\u003c/em>, \u003cem>The Splendid Table\u003c/em>, Voice of America, \u003cem>The World\u003c/em> and Northwest News Network, and in \u003cem>The Oregonian\u003c/em>, \u003cem>Vegetarian Times\u003c/em> and \u003cem>Portland Monthly\u003c/em>. She chronicles her cooking experiments at \u003ca href=\"http://mostlyfoodstuffs.blogspot.com/\">Mostly Foodstuffs\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "As much as a river-cold slice of watermelon is refreshing in the summer, there are sweltering days when you need a cold meal with a little more heft, a little more protein. On those days, there's raw fish.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66224\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish1.jpg\" alt=\"Italian-style Crudo with Basil Oil, Fennel and Lemon. Photo: Deena Prichep for NPR\" width=\"1120\" height=\"628\" class=\"size-full wp-image-66224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Italian-style Crudo with Basil Oil, Fennel and Lemon. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/2013/07/24/204925394/on-hot-summer-days-cook-your-fish-without-fire\">Kitchen Window at NPR Food\u003c/a> (7/24/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#crudo\">Italian-Style Crudo With Basil Oil, Fennel And Lemon\u003c/a>, \u003ca href=\"#ahi\">Avocado Ahi Poke\u003c/a> and \u003ca href=\"#salmon\">Cambodian Salmon Salad\u003c/a>. \u003c/p>\n\u003cp>There are the summer days where we bake cobbler and pie, and grill up slabs of eggplant and bushels of corn. And then there are the tropically hot summer days where the thought of turning on an oven — or even an outdoor barbecue — is enough to make you want to flop your sweaty self across the bed (or, better yet, into a pool of cold water). On those dog days, you don't want your food warm from the grill — you want it dripping with cold. But as much as I love a good corn-filled summer salad or river-cold slice of watermelon, there are those sweltering days where you need a cold meal with a little more heft, a little more protein. On those days, there's raw fish.\u003c/p>\n\u003cp>This can be somewhat daunting. As someone who observed a fairly strict meat-free diet for over a decade, I tend to treat raw fish as something of a biohazard. I'm not alone — even the most adventurous cooks tend to feel that raw fish is a dish best left to the experts (preferably experts who have been required to pass food-safety certification exams). Also, beyond sushi, what would you actually make?\u003c/p>\n\u003cp>Let's start with the food safety concerns. These fears are not without merit: Raw fish is quite capable of making you sick, both from bacterial spoilage of the fish itself as well as nasty parasites it may be harboring. The latter can be found in several varieties of fish, including almost all of those that spend their lives (or at least part of them) in fresh water. However, these parasites can be killed with blast-freezing to subzero temperatures, in those cases where you're not looking to slice up fish that's just been caught. As for spoilage, the same holds true as with any fish purchase — go with a fishmonger you trust, one with good selection, knowledgeable staff and high turnover. Unfortunately, the term \"sushi grade\" is not regulated, but states have generally interpreted that as meaning the fish is safe to eat raw, as laid out in health code guidelines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for what you would make, there actually are a wealth of summer-friendly raw fish dishes from around the world, as well as some foolproof guidelines you can use to riff up your own creations. Some dishes, such as the South and Central American \u003cem>ceviche,\u003c/em> lightly \"cook\" the fish in an acid such as lime juice. Others serve the fish straight up, with just a light touch of oil, acid and salt to bring out its pure flavors.\u003c/p>\n\u003cp>There are Hawaiian poke recipes, which mix Pacific fish with a simple dressing of Asian flavors and pinch of seaweed. Peruvian \u003cem>tiradito\u003c/em> blends Latino and Japanese influences, and Tahitian \u003cem>poisson cru\u003c/em> bathes raw fish in coconut milk.\u003c/p>\n\u003cp>It's also quite easy to freestyle a summer raw fish dish out of whatever ingredients you have on hand. The flavor profile can vary, but as long as you have top-quality fish, a bit of salt to bring out the flavor and a splash of acid to provide a punch of counterpoint, you'll end up with something delicious. And — just as important — nice and cool.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"crudo\">\u003c/a>Recipe: Italian-Style Crudo With Basil Oil, Fennel And Lemon\u003c/h3>\n\u003cp>\u003cem>David Pasternack, at New York City's Esca, has been championing crudo, an Italian take on sashimi using just fish, olive oil (of course), salt, lemon and select accents. For my take on this tradition, I turned the olive oil into a basil oil (which requires some sitting time), laid the fish on a bed of thinly sliced fennel and used chopped lemon almost as a bright Italian salsa.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 4 appetizer servings\u003c/em>\u003c/p>\n\u003cp>1 small bunch basil\u003c/p>\n\u003cp>About 1/2 cup olive oil\u003c/p>\n\u003cp>1 bulb fennel, thinly sliced, along with a few fronds\u003c/p>\n\u003cp>6 ounces sushi-grade fish, thinly sliced\u003c/p>\n\u003cp>1 lemon, Meyer or eureka, supremed (peeled with membranes cut away) and roughly chopped\u003c/p>\n\u003cp>Coarse salt and pepper\u003c/p>\n\u003cp>Bring small pot of salted water to a boil, and have a strainer ready in the sink. Add the basil to the boiling water, letting cook for just half a minute or so, until the color darkens. Immediately pour into the strainer, then rinse with cold water to stop the cooking. Dry as best you can (using a salad spinner and/or dish towel), then transfer to a blender. Pour in enough olive oil to cover, then blitz until it looks like green oil. Let sit in a cool place for a few hours (overnight is fine too), then strain. Set aside (this can be done in advance).\u003c/p>\n\u003cp>To serve, lay the fennel down on a serving plate, tucking in a few fronds here and there. Lay the fish down on the fennel and top with a sprinkling of the lemon. Pour the basil oil around the edges of the fennel, and over the top a bit as well if desired. Season with coarse salt and pepper and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"ahi\">\u003c/a>Recipe: Avocado Ahi Poke\u003c/h3>\n\u003cp>\u003cem>Poke comes from Hawaii, where the soy-dressed raw tuna is often enjoyed as a surf snack. Here the fish is tossed with buttery cubes of avocado, for a lighter summer take.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_66221\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish2.jpg\" alt=\"Avocado Ahi Poke. Photo: Deena Prichep for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado Ahi Poke. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 3-4 appetizer servings\u003c/em>\u003c/p>\n\u003cp>1/2 teaspoon grated fresh ginger\u003c/p>\n\u003cp>2 tablespoons soy sauce\u003c/p>\n\u003cp>1 teaspoon sesame oil\u003c/p>\n\u003cp>Juice of 1/2 lime\u003c/p>\n\u003cp>2 scallions, finely sliced\u003c/p>\n\u003cp>White pepper to taste\u003c/p>\n\u003cp>1/2 pound fresh tuna, diced into 1/2-inch cubes\u003c/p>\n\u003cp>1-2 tablespoons \u003cem>tobiko\u003c/em> (flying fish roe, available at Asian markets) or sesame seeds\u003c/p>\n\u003cp>1 avocado, diced into 3/4-inch cubes\u003c/p>\n\u003cp>1 handful cilantro, chopped\u003c/p>\n\u003cp>Cucumber slices or crackers for serving\u003c/p>\n\u003cp>In a medium-size bowl, whisk together the ginger, soy sauce, sesame oil, scallions and white pepper. Taste and adjust seasoning if desired. Stir in the tuna and \u003cem>tobiko\u003c/em> or sesame seeds, then return to the refrigerator to marinate for half an hour. Gently stir in the avocado and cilantro and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salmon\">\u003c/a>Recipe: Cambodian Salmon Salad\u003c/h3>\n\u003cp>\u003cem>Dishes such as this are common in Southeast Asian cuisine, where a salty-sour marinade of lime juice and fish sauce is used to lightly (but not fully) cure the protein. This recipe is loosely adapted from Portland's Mekong Bistro, but the chef stressed that it can be freely adapted to suit your taste.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_66222\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish3.jpg\" alt=\"Cambodian Salmon Salad. Photo: Deena Prichep for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cambodian Salmon Salad. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Dressing/Marinade\u003c/strong>\u003c/p>\n\u003cp>Juice and zest of 1 1/2 limes\u003c/p>\n\u003cp>2 tablespoons fish sauce\u003c/p>\n\u003cp>1 tablespoon sugar\u003c/p>\n\u003cp>2-3 cloves garlic (if you have Asian pickled garlic, use a few cloves of that, but regular garlic is fine)\u003c/p>\n\u003cp>1-2 dried red chilies, soaked in hot water for a few minutes, then stemmed and seeded (depending on your taste for heat)\u003c/p>\n\u003cp>\u003cstrong>Salad\u003c/strong>\u003c/p>\n\u003cp>12 ounces sushi-grade salmon, sliced into thin strips\u003c/p>\n\u003cp>1/2 head iceberg lettuce, thinly sliced\u003c/p>\n\u003cp>1 Asian cucumber, peeled in strips and sliced on the diagonal\u003c/p>\n\u003cp>1/4 red onion, thinly sliced\u003c/p>\n\u003cp>1 stalk lemongrass, peeled to the tender inner layers and sliced into thin rounds\u003c/p>\n\u003cp>1 handful each fresh mint, cilantro and basil, washed and torn\u003c/p>\n\u003cp>1 green mango, peeled and julienned (optional)\u003c/p>\n\u003cp>Place the dressing ingredients in a blender, and puree until the garlic and chilies are broken down to bits and the sugar is dissolved. Taste, and adjust flavor balance to your palate. Place in a bowl and add the sliced salmon. Refrigerate for about 30 minutes, stirring once or twice to distribute marinade, until the fish has lightened in color but is still tender.\u003c/p>\n\u003cp>While the fish is marinating, arrange the lettuce, cucumber, onion, lemongrass and herbs on a large serving platter. When the salmon is done marinating, place on top of the salad, pouring the additional dressing over the vegetables. Top with the green mango and serve. \u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nDeena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories have appeared on \u003cem>Morning Edition\u003c/em>, \u003cem>All Things Considered\u003c/em>, \u003cem>Marketplace\u003c/em>, \u003cem>The Splendid Table\u003c/em>, Voice of America, \u003cem>The World\u003c/em> and Northwest News Network, and in \u003cem>The Oregonian\u003c/em>, \u003cem>Vegetarian Times\u003c/em> and \u003cem>Portland Monthly\u003c/em>. She chronicles her cooking experiments at \u003ca href=\"http://mostlyfoodstuffs.blogspot.com/\">Mostly Foodstuffs\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_66202\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tacobell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tacobell.jpg\" alt=\"Taco Bell. Photo: Getty\" width=\"640\" height=\"357\" class=\"size-full wp-image-66202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taco Bell. Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/23/204899615/taco-bell-says-adios-to-kids-meals-and-toys\">The Salt at NPR Food\u003c/a> (7/23/13)\u003c/p>\n\u003cp>That Crunchy Taco will no longer come with a side of toy.\u003c/p>\n\u003cp>Taco Bell announced Tuesday that it is ditching kids' meals and the trinkets that come with them at its U.S. locations. The items will begin to come off menus starting this month, the company says, and should be completely gone by January 2014.\u003c/p>\n\u003cp>\"As we continue our journey of being a better, more relevant Taco Bell, kids' meals and toys simply no longer make sense for us to put resources behind,\" Greg Creed, chief executive officer of Taco Bell, said in a \u003ca href=\"http://www.tacobell.com/Company/newsreleases/Kids_Meals_Discontinued\">statement\u003c/a> announcing the move.\u003c/p>\n\u003cp>The decision may be a financial one, but nutrition advocates have been calling on fast food chains to drop the use of toys in menu items aimed at kids for years. Critics have long argued that such toy accompaniments serve as a lure to hook young eaters on food that's often loaded with calories, fat and salt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few years ago, the city of San Francisco passed an ordinance banning freebie toys that come with meals that fail to meet nutritional standards set by the city. But as our colleagues at \u003ca href=\"http://ww2.kqed.org/news/2011/11/30/mcwork-around-fast-food-chain-thumbs-nose-at-sf-happy-meal-toy-ban/\">KQED reported\u003c/a>, McDonald's found a way around the ban by charging parents 10 cents for the trinkets.\u003c/p>\n\u003cp>With Tuesday's announcement, Taco Bell becomes the first nationwide chain to voluntarily stop selling kids' meals with toys, though regional chain Jack in the Box nixed the plastic playthings in its meals for children in 2011.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cspinet.org/about/margo-wootan.html\">Margo Wootan\u003c/a>, nutrition policy director for the Center for Science in the Public Interest, was among the advocates who praised Taco Bell's decision.\u003c/p>\n\u003cp>\"We urge McDonald's, Burger King, Wendy's, and others to follow Taco Bell's lead and stop using toys or other premiums to lure kids to meals of poor nutritional quality,\" Wootan said in a statement.\u003c/p>\n\u003cp>In 2009, fast food restaurants spent $714 million on marketing to kids, according to \u003ca href=\"http://www.ftc.gov/os/2012/12/121221foodmarketingreport.pdf\">a Federal Trade Commission report\u003c/a> released last year. A 2008 study from the FTC estimated that the fast food industry sells more than 1.2 billion kids' meals each year.\u003c/p>\n\u003cp>Saying adios to kids' meals is probably a lot less financially painful for Taco Bell than it would be for McDonald's, whose Happy Meals are rumored to account for about \u003ca href=\"http://www.npr.org/2011/07/27/138722037/mcdonalds-move-may-make-healthy-business-sense\">10 percent of sales\u003c/a>, as NPR has reported. By contrast, kids' meals account for just half of 1 percent of Taco Bell's overall sales, \u003ca href=\"http://www.usatoday.com/story/money/business/2013/07/22/taco-bell-kids-meals-toys-fast-food/2574959/\">according to\u003c/a> \u003cem>USA Today\u003c/em>.\u003c/p>\n\u003cp>And as Wootan notes, items that used to be on the Taco Bell kids' meal menu will still be available a la carte on the regular menu.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Dropping the kids' menu may lead parents to order higher calorie meals off the regular menu, and it's not as if its adult menu is full of health food,\" she says.\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": "Kids' meals have never been a huge moneymaker for Taco Bell, so the move is probably a lot less financially painful for the company than it would be for, say, McDonald's. Nutrition advocates have long criticized the plastic playthings included in fast food kids' meals.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66202\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tacobell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tacobell.jpg\" alt=\"Taco Bell. Photo: Getty\" width=\"640\" height=\"357\" class=\"size-full wp-image-66202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taco Bell. Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/23/204899615/taco-bell-says-adios-to-kids-meals-and-toys\">The Salt at NPR Food\u003c/a> (7/23/13)\u003c/p>\n\u003cp>That Crunchy Taco will no longer come with a side of toy.\u003c/p>\n\u003cp>Taco Bell announced Tuesday that it is ditching kids' meals and the trinkets that come with them at its U.S. locations. The items will begin to come off menus starting this month, the company says, and should be completely gone by January 2014.\u003c/p>\n\u003cp>\"As we continue our journey of being a better, more relevant Taco Bell, kids' meals and toys simply no longer make sense for us to put resources behind,\" Greg Creed, chief executive officer of Taco Bell, said in a \u003ca href=\"http://www.tacobell.com/Company/newsreleases/Kids_Meals_Discontinued\">statement\u003c/a> announcing the move.\u003c/p>\n\u003cp>The decision may be a financial one, but nutrition advocates have been calling on fast food chains to drop the use of toys in menu items aimed at kids for years. Critics have long argued that such toy accompaniments serve as a lure to hook young eaters on food that's often loaded with calories, fat and salt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few years ago, the city of San Francisco passed an ordinance banning freebie toys that come with meals that fail to meet nutritional standards set by the city. But as our colleagues at \u003ca href=\"http://ww2.kqed.org/news/2011/11/30/mcwork-around-fast-food-chain-thumbs-nose-at-sf-happy-meal-toy-ban/\">KQED reported\u003c/a>, McDonald's found a way around the ban by charging parents 10 cents for the trinkets.\u003c/p>\n\u003cp>With Tuesday's announcement, Taco Bell becomes the first nationwide chain to voluntarily stop selling kids' meals with toys, though regional chain Jack in the Box nixed the plastic playthings in its meals for children in 2011.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cspinet.org/about/margo-wootan.html\">Margo Wootan\u003c/a>, nutrition policy director for the Center for Science in the Public Interest, was among the advocates who praised Taco Bell's decision.\u003c/p>\n\u003cp>\"We urge McDonald's, Burger King, Wendy's, and others to follow Taco Bell's lead and stop using toys or other premiums to lure kids to meals of poor nutritional quality,\" Wootan said in a statement.\u003c/p>\n\u003cp>In 2009, fast food restaurants spent $714 million on marketing to kids, according to \u003ca href=\"http://www.ftc.gov/os/2012/12/121221foodmarketingreport.pdf\">a Federal Trade Commission report\u003c/a> released last year. A 2008 study from the FTC estimated that the fast food industry sells more than 1.2 billion kids' meals each year.\u003c/p>\n\u003cp>Saying adios to kids' meals is probably a lot less financially painful for Taco Bell than it would be for McDonald's, whose Happy Meals are rumored to account for about \u003ca href=\"http://www.npr.org/2011/07/27/138722037/mcdonalds-move-may-make-healthy-business-sense\">10 percent of sales\u003c/a>, as NPR has reported. By contrast, kids' meals account for just half of 1 percent of Taco Bell's overall sales, \u003ca href=\"http://www.usatoday.com/story/money/business/2013/07/22/taco-bell-kids-meals-toys-fast-food/2574959/\">according to\u003c/a> \u003cem>USA Today\u003c/em>.\u003c/p>\n\u003cp>And as Wootan notes, items that used to be on the Taco Bell kids' meal menu will still be available a la carte on the regular menu.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Dropping the kids' menu may lead parents to order higher calorie meals off the regular menu, and it's not as if its adult menu is full of health food,\" she says.\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": "Why Skipping Breakfast Might Raise Risk Of Heart Disease",
"title": "Why Skipping Breakfast Might Raise Risk Of Heart Disease",
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"content": "\u003cfigure id=\"attachment_66055\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/breakfast-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/breakfast-lg.jpg\" alt=\"Skipping breakfast is risky. Photo: iphoto\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skipping breakfast is risky. Photo: iphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/23/204567839/SKIPPING-BREAKFAST-IS-RISKY\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130723_me_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/23/204567839/SKIPPING-BREAKFAST-IS-RISKY\">The Salt at NPR Food\u003c/a> (7/23/13)\u003c/p>\n\u003cp>Breakfast has long gotten a good rap for everything from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Does+skipping+breakfast+lead+to+weight+gain\">aiding weight loss\u003c/a> to improving \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Does+skipping+breakfast+lead+to+weight+gain\">focus in the classroom\u003c/a>.\u003c/p>\n\u003cp>And ever since the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1477675/\">Alameda County study\u003c/a> in California back in the 1960s linked breakfast — along with a host of other habits — to a longer lifespan, there's been a societal push towards breaking the fast.\u003c/p>\n\u003cp>\"It's such a simple lifestyle change that people can make,\" says researcher \u003ca href=\"http://www.hsph.harvard.edu/eric-rimm/\">Eric Rimm\u003c/a> of the Harvard School of Public Health.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rimm is the co-author of fresh research that links yet another significant benefit to eating a morning meal: reducing the risk of heart attack.\u003c/p>\n\u003cp>The new study, published in the journal \u003cem>Circulation\u003c/em>, finds that men who routinely skipped breakfast had a 27 percent higher risk of having a heart attack or dying from coronary heart disease compared to men who ate breakfast.\u003c/p>\n\u003cp>The long-term, 16-year study included nearly 27,000 men.\u003c/p>\n\u003cp>\"Don't skip breakfast,\" concludes study author \u003ca href=\"http://www.hsph.harvard.edu/leah-cahill/\">Leah Cahill\u003c/a>, a research fellow at the Harvard School of Public Health.\u003c/p>\n\u003cp>Now a lot of folks may be wondering: Is there something truly beneficial about the timing of breakfast? Or is it just the case that people who eat a morning meal also tend to have a lot of other good habits, such as exercising more and smoking less, compared to those who skip?\u003c/p>\n\u003cp>Rimm and his colleagues took pains to account for the fact that the breakfast eaters in their study were different. Still, the findings held.\u003c/p>\n\u003cp>\"It was somewhat surprising to us that even after we statistically accounted for differences in diet, smoking patterns and exercise patterns ... you still see an elevated risk of heart attack [among the non-breakfast eaters],\" Rimm says.\u003c/p>\n\u003cp>The researchers aren't certain what accounts for the benefits, but they believe several biological mechanisms could be at play.\u003c/p>\n\u003cp>Cahill says when you prolong fasting by skipping breakfast you can put a strain on the body. \"And over many years ... it can lead to insulin sensitivity, which can lead to [type-2] diabetes, [and] it can lead to high blood pressure,\" she says, which over time can lead to heart disease.\u003c/p>\n\u003cp>In other words, she's making the case that the timing of meals really does seem to matter.\u003c/p>\n\u003cp>\"We really saw that breakfast itself was important,\" concludes Cahill. Whether it's skipping breakfast in the morning or eating very late at night, this pattern of eating may lead to adverse metabolic effects that set the stage for heart disease.\u003c/p>\n\u003cp>Researchers who study circadian rhythms say these findings make sense, given that the act of eating plays a critical role in resetting our internal clocks.\u003c/p>\n\u003cp>\"For a very long time we thought that light is the cue that resets the brain clock,\" says \u003ca href=\"http://www.salk.edu/faculty/panda.html\">Satchin Panda\u003c/a>, an associate professor in the Regulatory Biology Laboratory at the Salk Institute. \"But slowly we are learning that actually it's food that's the biggest cue to reset the clock.\"\u003c/p>\n\u003cp>He says the resetting of the clock is key since it helps our bodies perform optimally.\u003c/p>\n\u003cp>If you change the timing of food on different days, then the clock is not getting the same cue everyday Panda says, so \"the clock goes haywire and our body becomes less efficient in processing the food.\"\u003c/p>\n\u003cp>Now, there are plenty of healthy people out there who don't eat a meal right after waking up.\u003c/p>\n\u003cp> \"I don't tend to wake up real hungry,\" says \u003ca href=\"http://www.uvm.edu/nfs/?Page=johnson.php&SM=peoplesubmenu.html\">Rachel Johnson\u003c/a>, a professor of nutrition at the University of Vermont and a spokesperson for the American Heart Association.\u003c/p>\n\u003cp>Johnson says she usually eats a mid-morning breakfast, and this is OK. She says she is convinced by the body of evidence that breakfast has its benefits, but her advice: Don't force it.\u003c/p>\n\u003cp>\"If you're not a breakfast eater, don't just add the calories on top of what you're doing and expect you're going to be be miraculously healthier,\" says Johnson.\u003c/p>\n\u003cp>She says when it comes to eating in the morning, let hunger pangs be your guide.\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/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/23/204567839/SKIPPING-BREAKFAST-IS-RISKY\">The Salt at NPR Food\u003c/a> (7/23/13)\u003c/p>\n\u003cp>Breakfast has long gotten a good rap for everything from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Does+skipping+breakfast+lead+to+weight+gain\">aiding weight loss\u003c/a> to improving \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Does+skipping+breakfast+lead+to+weight+gain\">focus in the classroom\u003c/a>.\u003c/p>\n\u003cp>And ever since the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1477675/\">Alameda County study\u003c/a> in California back in the 1960s linked breakfast — along with a host of other habits — to a longer lifespan, there's been a societal push towards breaking the fast.\u003c/p>\n\u003cp>\"It's such a simple lifestyle change that people can make,\" says researcher \u003ca href=\"http://www.hsph.harvard.edu/eric-rimm/\">Eric Rimm\u003c/a> of the Harvard School of Public Health.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rimm is the co-author of fresh research that links yet another significant benefit to eating a morning meal: reducing the risk of heart attack.\u003c/p>\n\u003cp>The new study, published in the journal \u003cem>Circulation\u003c/em>, finds that men who routinely skipped breakfast had a 27 percent higher risk of having a heart attack or dying from coronary heart disease compared to men who ate breakfast.\u003c/p>\n\u003cp>The long-term, 16-year study included nearly 27,000 men.\u003c/p>\n\u003cp>\"Don't skip breakfast,\" concludes study author \u003ca href=\"http://www.hsph.harvard.edu/leah-cahill/\">Leah Cahill\u003c/a>, a research fellow at the Harvard School of Public Health.\u003c/p>\n\u003cp>Now a lot of folks may be wondering: Is there something truly beneficial about the timing of breakfast? Or is it just the case that people who eat a morning meal also tend to have a lot of other good habits, such as exercising more and smoking less, compared to those who skip?\u003c/p>\n\u003cp>Rimm and his colleagues took pains to account for the fact that the breakfast eaters in their study were different. Still, the findings held.\u003c/p>\n\u003cp>\"It was somewhat surprising to us that even after we statistically accounted for differences in diet, smoking patterns and exercise patterns ... you still see an elevated risk of heart attack [among the non-breakfast eaters],\" Rimm says.\u003c/p>\n\u003cp>The researchers aren't certain what accounts for the benefits, but they believe several biological mechanisms could be at play.\u003c/p>\n\u003cp>Cahill says when you prolong fasting by skipping breakfast you can put a strain on the body. \"And over many years ... it can lead to insulin sensitivity, which can lead to [type-2] diabetes, [and] it can lead to high blood pressure,\" she says, which over time can lead to heart disease.\u003c/p>\n\u003cp>In other words, she's making the case that the timing of meals really does seem to matter.\u003c/p>\n\u003cp>\"We really saw that breakfast itself was important,\" concludes Cahill. Whether it's skipping breakfast in the morning or eating very late at night, this pattern of eating may lead to adverse metabolic effects that set the stage for heart disease.\u003c/p>\n\u003cp>Researchers who study circadian rhythms say these findings make sense, given that the act of eating plays a critical role in resetting our internal clocks.\u003c/p>\n\u003cp>\"For a very long time we thought that light is the cue that resets the brain clock,\" says \u003ca href=\"http://www.salk.edu/faculty/panda.html\">Satchin Panda\u003c/a>, an associate professor in the Regulatory Biology Laboratory at the Salk Institute. \"But slowly we are learning that actually it's food that's the biggest cue to reset the clock.\"\u003c/p>\n\u003cp>He says the resetting of the clock is key since it helps our bodies perform optimally.\u003c/p>\n\u003cp>If you change the timing of food on different days, then the clock is not getting the same cue everyday Panda says, so \"the clock goes haywire and our body becomes less efficient in processing the food.\"\u003c/p>\n\u003cp>Now, there are plenty of healthy people out there who don't eat a meal right after waking up.\u003c/p>\n\u003cp> \"I don't tend to wake up real hungry,\" says \u003ca href=\"http://www.uvm.edu/nfs/?Page=johnson.php&SM=peoplesubmenu.html\">Rachel Johnson\u003c/a>, a professor of nutrition at the University of Vermont and a spokesperson for the American Heart Association.\u003c/p>\n\u003cp>Johnson says she usually eats a mid-morning breakfast, and this is OK. She says she is convinced by the body of evidence that breakfast has its benefits, but her advice: Don't force it.\u003c/p>\n\u003cp>\"If you're not a breakfast eater, don't just add the calories on top of what you're doing and expect you're going to be be miraculously healthier,\" says Johnson.\u003c/p>\n\u003cp>She says when it comes to eating in the morning, let hunger pangs be your guide.\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": "New York Toasts Long-Awaited Revival Of Its Distilleries",
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"content": "\u003cfigure id=\"attachment_66000\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery1.jpg\" alt=\"Ralph Erenzo, co-founder of Tuthilltown Spirits, transformed an old grain mill in Gardiner, N.Y., into one of the state's first boutique distilleries to open in New York since Prohibition. Photo: Joel Rose/NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ralph Erenzo, co-founder of Tuthilltown Spirits, transformed an old grain mill in Gardiner, N.Y., into one of the state's first boutique distilleries to open in New York since Prohibition. Photo: Joel Rose/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/22/203284519/NY-DISTILLERIES-COMEBACK\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130722_me_08.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/22/203284519/NY-DISTILLERIES-COMEBACK\">The Salt at NPR Food\u003c/a> (7/22/13)\u003c/p>\n\u003cp>A century ago, New York could claim that much of its liquor was local, thanks to distilleries large and small that supplied a lot of the whiskey, gin and rum that kept New York City (and the rest of North America) lubricated. Then Prohibition arrived and the industry largely dried up, before trickling back to life in the 21st century.\u003c/p>\n\u003cp>Now, distillers in New York state are toasting a revival 80 years in the making.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tuthilltown.com/\">Tuthilltown Spirits\u003c/a> is one of the first boutique distilleries to open in New York since Prohibition. It's been 12 years since co-founder Ralph Erenzo bought the property in Gardiner, N.Y., a rustic corner of the Hudson Valley about 75 miles north of Manhattan.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In his first career, Erenzo owned a climbing gym in New York City. He was looking for an agricultural product he could make in the Hudson Valley. Then Erenzo found out about a recent change in New York law that cut the licensing fee to open a small distillery dramatically — from $65,000 to just $1,000.\u003c/p>\n\u003cp>\"We knew less than nothing about this business,\" says Erenzo. But today his distillery turns out thousands of bottles a day, many under the brand name Hudson Whiskey.\u003c/p>\n\u003cp>The first spirit he created is a clear, colorless corn whiskey. \"It's clear like this because it doesn't go into an oak barrel,\" he says. \"This is right off the still. Legal moonshine, you might say.\"\u003c/p>\n\u003cp>That corn whiskey may be clear, but it's definitely not weak. The flavor is sweet, grainy and boozy. Hudson also sells something darker, the color of maple syrup. The flavor is more complex, with hints of caramel and vanilla. \"[It] is the first bourbon whiskey ever made in New York,\" says Erenzo. \"And it was the first aged whiskey legally made in New York since Prohibition.\"\u003c/p>\n\u003cfigure id=\"attachment_66001\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery2.jpg\" alt=\"Tuthilltown Spirits in New York makes a clear corn whiskey, and the first legal aged whiskey in the state since Prohibition, among other products. Photo: Joel Rose/NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tuthilltown Spirits in New York makes a clear corn whiskey, and the first legal aged whiskey in the state since Prohibition, among other products. Photo: Joel Rose/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Now there are dozens of distilleries operating in New York State, from the Adirondacks to Brooklyn.\u003c/p>\n\u003cp>At the Shanty Bar, attached to the five-year-old \u003ca href=\"nydistilling.com\">New York Distilling Company\u003c/a> in Williamsburg, Brooklyn, co-founder Allen Katz pours a cocktail with the company's Perry's Tot Gin. It's made with juniper and nine other botanicals and spices, including coriander, citrus, star anise and even green cardamom pods.\u003c/p>\n\u003cp>Katz says the landscape of emerging distilleries in New York harkens back to the heyday of the state's liquor industry. \"If you go back to the 1800s, people were making all different types of spirits,\" says Katz: gin, whiskey, rum and apple jack.\u003c/p>\n\u003cp>There was also a widespread appreciation for those spirits in New York's thriving bar culture; then, the 18th Amendment put a stop to legal alcohol production. The distilling industry in New York then either disappeared, or went underground.\u003c/p>\n\u003cp>\"It not only killed the bar culture, but it killed our taste buds,\" says Katz. \"The idea of having quality spirits behind a bar in a consistent nature really became forgotten.\"\u003c/p>\n\u003cp>Prohibition ended in 1933. But it was already too late for small distillers in New York who'd gone out business. Today if you look behind most bars in this country, you're likely to see the same few mega-brands of whiskey, gin and vodka. But that's starting to change as the growing interest in \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/07/171409157/who-grew-your-pint-how-craft-brews-boost-local-farmers\">local food, beer and wine\u003c/a> moves into the hard stuff.\u003c/p>\n\u003cp>The rebirth of New York's distilling industry is drawing in entrepreneurs from other lines of work. \"I used to have a desk job that I hated,\" says Brad Estabrooke. When Estabrooke lost that desk job as a bond trader in 2009, he opened \u003ca href=\"brkdistilling.com\">Breuckelen Distilling\u003c/a> in an old warehouse near the Brooklyn waterfront.\u003c/p>\n\u003cp>Estabrooke's operation is basically a higher-tech version of the same thing distillers have been doing for centuries. He starts with local grains and lets them ferment in big tanks. Then he boils the results in a copper still to release the highly alcoholic vapor.\u003c/p>\n\u003cp>\"The idea that we are bringing in ingredients and actually making something — that is the part that makes me feel like we're connecting to this ancient, old activity,\" says Estabrooke. When I ask if he's making as much money as he was in his original career, Estabrooke laughs. \"No, not even close,\" he says. Though Estabrooke adds that the company should turn a profit soon.\u003c/p>\n\u003cp>At Tuthilltown Spirits back in the Hudson Valley, Erenzo has already scaled up to employ 26 people. He says craft distilleries are starting to have a real economic impact in New York, and beyond.\u003c/p>\n\u003cp>\"People are getting hired. Old buildings are being reused,\" says Erenzo. \"A craft is being reestablished in this country that hasn't existed for 70 or 80 years cause of Prohibition. People are building cooperages and malt houses. This is a rebirth of a whole industry.\"\u003c/p>\n\u003cp>But this new spirits industry is not exactly like the old one. Many of the new distillers are less tied to tradition, and \"willing to try just about anything,\" Erenzo says. And that's making it a very interesting time to pour a drink. \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": "In the unregulated heyday before Prohibition, distilleries in New York produced whiskey, gin, rum and other spirits. Then the industry was all but wiped out for the next 80 years. But state laws regulating distilling have been loosened and now dozens of new distilleries have sprung up.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66000\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery1.jpg\" alt=\"Ralph Erenzo, co-founder of Tuthilltown Spirits, transformed an old grain mill in Gardiner, N.Y., into one of the state's first boutique distilleries to open in New York since Prohibition. Photo: Joel Rose/NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ralph Erenzo, co-founder of Tuthilltown Spirits, transformed an old grain mill in Gardiner, N.Y., into one of the state's first boutique distilleries to open in New York since Prohibition. Photo: Joel Rose/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/22/203284519/NY-DISTILLERIES-COMEBACK\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/22/203284519/NY-DISTILLERIES-COMEBACK\">The Salt at NPR Food\u003c/a> (7/22/13)\u003c/p>\n\u003cp>A century ago, New York could claim that much of its liquor was local, thanks to distilleries large and small that supplied a lot of the whiskey, gin and rum that kept New York City (and the rest of North America) lubricated. Then Prohibition arrived and the industry largely dried up, before trickling back to life in the 21st century.\u003c/p>\n\u003cp>Now, distillers in New York state are toasting a revival 80 years in the making.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tuthilltown.com/\">Tuthilltown Spirits\u003c/a> is one of the first boutique distilleries to open in New York since Prohibition. It's been 12 years since co-founder Ralph Erenzo bought the property in Gardiner, N.Y., a rustic corner of the Hudson Valley about 75 miles north of Manhattan.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In his first career, Erenzo owned a climbing gym in New York City. He was looking for an agricultural product he could make in the Hudson Valley. Then Erenzo found out about a recent change in New York law that cut the licensing fee to open a small distillery dramatically — from $65,000 to just $1,000.\u003c/p>\n\u003cp>\"We knew less than nothing about this business,\" says Erenzo. But today his distillery turns out thousands of bottles a day, many under the brand name Hudson Whiskey.\u003c/p>\n\u003cp>The first spirit he created is a clear, colorless corn whiskey. \"It's clear like this because it doesn't go into an oak barrel,\" he says. \"This is right off the still. Legal moonshine, you might say.\"\u003c/p>\n\u003cp>That corn whiskey may be clear, but it's definitely not weak. The flavor is sweet, grainy and boozy. Hudson also sells something darker, the color of maple syrup. The flavor is more complex, with hints of caramel and vanilla. \"[It] is the first bourbon whiskey ever made in New York,\" says Erenzo. \"And it was the first aged whiskey legally made in New York since Prohibition.\"\u003c/p>\n\u003cfigure id=\"attachment_66001\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery2.jpg\" alt=\"Tuthilltown Spirits in New York makes a clear corn whiskey, and the first legal aged whiskey in the state since Prohibition, among other products. Photo: Joel Rose/NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tuthilltown Spirits in New York makes a clear corn whiskey, and the first legal aged whiskey in the state since Prohibition, among other products. Photo: Joel Rose/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Now there are dozens of distilleries operating in New York State, from the Adirondacks to Brooklyn.\u003c/p>\n\u003cp>At the Shanty Bar, attached to the five-year-old \u003ca href=\"nydistilling.com\">New York Distilling Company\u003c/a> in Williamsburg, Brooklyn, co-founder Allen Katz pours a cocktail with the company's Perry's Tot Gin. It's made with juniper and nine other botanicals and spices, including coriander, citrus, star anise and even green cardamom pods.\u003c/p>\n\u003cp>Katz says the landscape of emerging distilleries in New York harkens back to the heyday of the state's liquor industry. \"If you go back to the 1800s, people were making all different types of spirits,\" says Katz: gin, whiskey, rum and apple jack.\u003c/p>\n\u003cp>There was also a widespread appreciation for those spirits in New York's thriving bar culture; then, the 18th Amendment put a stop to legal alcohol production. The distilling industry in New York then either disappeared, or went underground.\u003c/p>\n\u003cp>\"It not only killed the bar culture, but it killed our taste buds,\" says Katz. \"The idea of having quality spirits behind a bar in a consistent nature really became forgotten.\"\u003c/p>\n\u003cp>Prohibition ended in 1933. But it was already too late for small distillers in New York who'd gone out business. Today if you look behind most bars in this country, you're likely to see the same few mega-brands of whiskey, gin and vodka. But that's starting to change as the growing interest in \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/07/171409157/who-grew-your-pint-how-craft-brews-boost-local-farmers\">local food, beer and wine\u003c/a> moves into the hard stuff.\u003c/p>\n\u003cp>The rebirth of New York's distilling industry is drawing in entrepreneurs from other lines of work. \"I used to have a desk job that I hated,\" says Brad Estabrooke. When Estabrooke lost that desk job as a bond trader in 2009, he opened \u003ca href=\"brkdistilling.com\">Breuckelen Distilling\u003c/a> in an old warehouse near the Brooklyn waterfront.\u003c/p>\n\u003cp>Estabrooke's operation is basically a higher-tech version of the same thing distillers have been doing for centuries. He starts with local grains and lets them ferment in big tanks. Then he boils the results in a copper still to release the highly alcoholic vapor.\u003c/p>\n\u003cp>\"The idea that we are bringing in ingredients and actually making something — that is the part that makes me feel like we're connecting to this ancient, old activity,\" says Estabrooke. When I ask if he's making as much money as he was in his original career, Estabrooke laughs. \"No, not even close,\" he says. Though Estabrooke adds that the company should turn a profit soon.\u003c/p>\n\u003cp>At Tuthilltown Spirits back in the Hudson Valley, Erenzo has already scaled up to employ 26 people. He says craft distilleries are starting to have a real economic impact in New York, and beyond.\u003c/p>\n\u003cp>\"People are getting hired. Old buildings are being reused,\" says Erenzo. \"A craft is being reestablished in this country that hasn't existed for 70 or 80 years cause of Prohibition. People are building cooperages and malt houses. This is a rebirth of a whole industry.\"\u003c/p>\n\u003cp>But this new spirits industry is not exactly like the old one. Many of the new distillers are less tied to tradition, and \"willing to try just about anything,\" Erenzo says. And that's making it a very interesting time to pour a drink. \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": "From Ramen To Rotini: Following The Noodles Of The Silk Road ",
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"content": "\u003cfigure id=\"attachment_65974\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/wontons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/wontons.jpg\" alt=\"A member of the staff at the one-Michelin-starred restaurant Ho Hung Kee prepares wontons in Hong Kong. Photo: AFP/AFP/Getty Images\" width=\"1120\" height=\"839\" class=\"size-full wp-image-65974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A member of the staff at the one-Michelin-starred restaurant Ho Hung Kee prepares wontons in Hong Kong. Photo: AFP/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/20/203298888/from-ramen-to-rotini-following-the-noodles-of-the-silk-road\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/07/20130720_wesat_08.mp3\"] \u003c/p>\n\u003cp>Post by Anna Haensch, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/20/203298888/from-ramen-to-rotini-following-the-noodles-of-the-silk-road\">The Salt at NPR Food\u003c/a> (7/20/13)\u003c/p>\n\u003cp>Popular lore has it that the Italian merchant Marco Polo was responsible for introducing the noodle to China. This legend appeals to Italians, but if you ask the Chinese, they may beg to differ.\u003c/p>\n\u003cfigure id=\"attachment_65977\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/silk_route.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/silk_route-290x162.jpg\" alt=\"The Silk Road stretched from Eastern China to Europe and was the primary route for merchants in the ancient Chinese silk trade. Photo: Wikimedia Commons\" width=\"290\" height=\"162\" class=\"size-medium wp-image-65977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Silk Road stretched from Eastern China to Europe and was the primary route for merchants in the ancient Chinese silk trade. Photo: Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>In her latest book, \u003cem>\u003ca href=\"http://jenlinliu.com/blog/\">On the Noodle Road\u003c/a>, \u003c/em>author \u003ca href=\"http://jenlinliu.com\">Jen Lin-Liu\u003c/a> chronicles a six-month journey along the historic Silk Road from eastern China, through central Asia, Turkey, Iran and eventually arriving in Italy, in search of the true origin of the noodle.\u003c/p>\n\u003cp>As Lin-Liu tells NPR's Linda Wertheimer, the myth of pasta traveling from West to East was first popularized by \u003cem>Macaroni Journal\u003c/em>, the official trade journal of the pasta manufacturers of the U.S. In 1929, the journal had a story \"about how Marco Polo arrived at a destination that seemed more South Pacific than Chinese and came across natives drying strands of dough.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But this couldn't possibly be correct. \"As it turns out, the Chinese don't dry their pasta the way that Italians do,\" she says.\u003c/p>\n\u003cp>So what are the historical origins of noodles in China?\u003c/p>\n\u003cp>\"China has had a longer tradition of bread than noodles, and the ripping of dough — either boiled or cooked — into a wok of boiling water was how noodles first originated in China,\" says Lin-Liu.\u003c/p>\n\u003cp>In the Tibetan province of Qinghai, Lin-Liu finds women in a restaurant kitchen ripping long, flat strands of noodles by hand to make the square-shaped noodles that are typical to the region. Boiled in water, they are served up in a light mutton broth.\u003c/p>\n\u003cp>\"They're the right texture, chewy; just the right size, like a large postage stamp; and they're stir-fried in a spicy broth with bits of green peppers and onions and either lamb or beef. And they're delicious,\" Lin-Liu says.\u003c/p>\n\u003cfigure id=\"attachment_65976\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/manti.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/manti-290x217.jpg\" alt=\"In Turkey, bits of meat are wrapped in squares of pasta to make manti. Photo: thebittenworld/Flickr\" width=\"290\" height=\"217\" class=\"size-medium wp-image-65976\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Turkey, bits of meat are wrapped in squares of pasta to make manti. Photo: thebittenworld/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Heading further west, she comes across all manner of small dough parcels containing spiced meats, vegetables and cheeses. The wontons and dumplings of China give way to the \u003cem>manta\u003c/em> of Central Asia, the similarly named \u003cem>manti\u003c/em> of Turkey, and finally, the tortellini of Italy.\u003c/p>\n\u003cp>\"Some people theorized that Ghengis Khan was responsible for carrying these filled pasta dishes all the way from China through Eastern Europe, where of course you have pierogies and other similar dishes,\" says Lin-Liu.\u003c/p>\n\u003cp>But who does pasta best?\u003c/p>\n\u003cp>\"I think that there's a real toss-up between Italy and China,\" Lin-Liu says. \"At both ends of the Silk Road, you really get a refinement of pasta and noodles that you don't really see in the central part of the route.\"\u003c/p>\n\u003cp>But this diversity along the way is what Lin-Liu believes make noodles so pleasurable. Not only can they be prepared in such different ways, but they can be topped with almost anything.\u003cbr>\n\u003cem>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
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"excerpt": "Is it possible that pasta originated in China and traveled west to Italy? Author Jen Lin-Liu travels the historic Silk Road from Beijing to Rome, tracing the evolution of pasta and sampling the offerings along the way.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65974\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/wontons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/wontons.jpg\" alt=\"A member of the staff at the one-Michelin-starred restaurant Ho Hung Kee prepares wontons in Hong Kong. Photo: AFP/AFP/Getty Images\" width=\"1120\" height=\"839\" class=\"size-full wp-image-65974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A member of the staff at the one-Michelin-starred restaurant Ho Hung Kee prepares wontons in Hong Kong. Photo: AFP/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/20/203298888/from-ramen-to-rotini-following-the-noodles-of-the-silk-road\">Weekend Edition Saturday\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Anna Haensch, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/20/203298888/from-ramen-to-rotini-following-the-noodles-of-the-silk-road\">The Salt at NPR Food\u003c/a> (7/20/13)\u003c/p>\n\u003cp>Popular lore has it that the Italian merchant Marco Polo was responsible for introducing the noodle to China. This legend appeals to Italians, but if you ask the Chinese, they may beg to differ.\u003c/p>\n\u003cfigure id=\"attachment_65977\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/silk_route.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/silk_route-290x162.jpg\" alt=\"The Silk Road stretched from Eastern China to Europe and was the primary route for merchants in the ancient Chinese silk trade. Photo: Wikimedia Commons\" width=\"290\" height=\"162\" class=\"size-medium wp-image-65977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Silk Road stretched from Eastern China to Europe and was the primary route for merchants in the ancient Chinese silk trade. Photo: Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>In her latest book, \u003cem>\u003ca href=\"http://jenlinliu.com/blog/\">On the Noodle Road\u003c/a>, \u003c/em>author \u003ca href=\"http://jenlinliu.com\">Jen Lin-Liu\u003c/a> chronicles a six-month journey along the historic Silk Road from eastern China, through central Asia, Turkey, Iran and eventually arriving in Italy, in search of the true origin of the noodle.\u003c/p>\n\u003cp>As Lin-Liu tells NPR's Linda Wertheimer, the myth of pasta traveling from West to East was first popularized by \u003cem>Macaroni Journal\u003c/em>, the official trade journal of the pasta manufacturers of the U.S. In 1929, the journal had a story \"about how Marco Polo arrived at a destination that seemed more South Pacific than Chinese and came across natives drying strands of dough.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But this couldn't possibly be correct. \"As it turns out, the Chinese don't dry their pasta the way that Italians do,\" she says.\u003c/p>\n\u003cp>So what are the historical origins of noodles in China?\u003c/p>\n\u003cp>\"China has had a longer tradition of bread than noodles, and the ripping of dough — either boiled or cooked — into a wok of boiling water was how noodles first originated in China,\" says Lin-Liu.\u003c/p>\n\u003cp>In the Tibetan province of Qinghai, Lin-Liu finds women in a restaurant kitchen ripping long, flat strands of noodles by hand to make the square-shaped noodles that are typical to the region. Boiled in water, they are served up in a light mutton broth.\u003c/p>\n\u003cp>\"They're the right texture, chewy; just the right size, like a large postage stamp; and they're stir-fried in a spicy broth with bits of green peppers and onions and either lamb or beef. And they're delicious,\" Lin-Liu says.\u003c/p>\n\u003cfigure id=\"attachment_65976\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/manti.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/manti-290x217.jpg\" alt=\"In Turkey, bits of meat are wrapped in squares of pasta to make manti. Photo: thebittenworld/Flickr\" width=\"290\" height=\"217\" class=\"size-medium wp-image-65976\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Turkey, bits of meat are wrapped in squares of pasta to make manti. Photo: thebittenworld/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Heading further west, she comes across all manner of small dough parcels containing spiced meats, vegetables and cheeses. The wontons and dumplings of China give way to the \u003cem>manta\u003c/em> of Central Asia, the similarly named \u003cem>manti\u003c/em> of Turkey, and finally, the tortellini of Italy.\u003c/p>\n\u003cp>\"Some people theorized that Ghengis Khan was responsible for carrying these filled pasta dishes all the way from China through Eastern Europe, where of course you have pierogies and other similar dishes,\" says Lin-Liu.\u003c/p>\n\u003cp>But who does pasta best?\u003c/p>\n\u003cp>\"I think that there's a real toss-up between Italy and China,\" Lin-Liu says. \"At both ends of the Silk Road, you really get a refinement of pasta and noodles that you don't really see in the central part of the route.\"\u003c/p>\n\u003cp>But this diversity along the way is what Lin-Liu believes make noodles so pleasurable. Not only can they be prepared in such different ways, but they can be topped with almost anything.\u003cbr>\n\u003cem>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
"closealltabs": {
"id": "closealltabs",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"id": "freakonomics-radio",
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"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
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