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"content": "\u003cfigure id=\"attachment_63226\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/asparagus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/asparagus.jpg\" alt=\"In a recent study, rats that munched on asparagus saw their blood pressure drop. Photo: Muffet/Flickr\" width=\"624\" height=\"467\" class=\"size-full wp-image-63226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a recent study, rats that munched on asparagus saw their blood pressure drop. Photo: \u003ca href=\"http://www.flickr.com/photos/calliope/6251277/\">Muffet/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101004/joe-palca\">Joe Palca\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/08/189597443/asparagus-helps-lower-blood-pressure-at-least-in-rats\">The Salt at NPR Food\u003c/a> (6/8/13)\u003c/p>\n\u003cp>Here's another reason to eat asparagus, in case you were looking for one.\u003c/p>\n\u003cp>Researchers at the \u003ca href=\"http://www.eiyo.ac.jp/english/e_index.html\">Kagawa Nutrition University\u003c/a> in Japan fed a diet consisting of 5 percent asparagus to rats with high blood pressure. As they \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23647085\">report\u003c/a> in the \u003ca href=\"http://pubs.acs.org/journal/jafcau\">Journal of Agricultural and Food Chemistry\u003c/a>, published online on May 30, after 10 weeks, the rats on the asparagus diet had lower blood pressure than the ones fed a standard rat diet without asparagus.\u003c/p>\n\u003cp>The rats on the asparagus diet also had less protein in their urine, a sign of a healthier kidney. And they had less activity of ACE, or angiotensin-converting enzyme. \u003ca href=\"http://www.mayoclinic.com/health/ace-inhibitors/HI00060\">Drugs\u003c/a> that reduce the activity of ACE are used to treat hypertension in humans.\u003c/p>\n\u003cp>The Japanese researchers think a compound found in asparagus called 2\"-hydroxynicotianamine is responsible for inhibiting ACE activity in the rats. There's not a lot of literature on hydroxynicotianamine. It seems to be found in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21897039\">buckwheat sprouts\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19090759\">buckwheat leaves\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16458941\">buckwheat\u003c/a>, where it also seems to be an ACE inhibitor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, it's far too soon to known whether 2\"-hydroxynicotianamine has a similar effect on humans. But if it does, perhaps this could open new vistas in the treatment of hypertension. In fact, for the treatment of high blood pressure, this could be the dawning of the age of asparagus.\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_63226\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/asparagus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/asparagus.jpg\" alt=\"In a recent study, rats that munched on asparagus saw their blood pressure drop. Photo: Muffet/Flickr\" width=\"624\" height=\"467\" class=\"size-full wp-image-63226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a recent study, rats that munched on asparagus saw their blood pressure drop. Photo: \u003ca href=\"http://www.flickr.com/photos/calliope/6251277/\">Muffet/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101004/joe-palca\">Joe Palca\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/08/189597443/asparagus-helps-lower-blood-pressure-at-least-in-rats\">The Salt at NPR Food\u003c/a> (6/8/13)\u003c/p>\n\u003cp>Here's another reason to eat asparagus, in case you were looking for one.\u003c/p>\n\u003cp>Researchers at the \u003ca href=\"http://www.eiyo.ac.jp/english/e_index.html\">Kagawa Nutrition University\u003c/a> in Japan fed a diet consisting of 5 percent asparagus to rats with high blood pressure. As they \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23647085\">report\u003c/a> in the \u003ca href=\"http://pubs.acs.org/journal/jafcau\">Journal of Agricultural and Food Chemistry\u003c/a>, published online on May 30, after 10 weeks, the rats on the asparagus diet had lower blood pressure than the ones fed a standard rat diet without asparagus.\u003c/p>\n\u003cp>The rats on the asparagus diet also had less protein in their urine, a sign of a healthier kidney. And they had less activity of ACE, or angiotensin-converting enzyme. \u003ca href=\"http://www.mayoclinic.com/health/ace-inhibitors/HI00060\">Drugs\u003c/a> that reduce the activity of ACE are used to treat hypertension in humans.\u003c/p>\n\u003cp>The Japanese researchers think a compound found in asparagus called 2\"-hydroxynicotianamine is responsible for inhibiting ACE activity in the rats. There's not a lot of literature on hydroxynicotianamine. It seems to be found in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21897039\">buckwheat sprouts\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19090759\">buckwheat leaves\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16458941\">buckwheat\u003c/a>, where it also seems to be an ACE inhibitor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, it's far too soon to known whether 2\"-hydroxynicotianamine has a similar effect on humans. But if it does, perhaps this could open new vistas in the treatment of hypertension. In fact, for the treatment of high blood pressure, this could be the dawning of the age of asparagus.\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": "On National Doughnut Day, Free Food And Feel-Good History",
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"content": "\u003cfigure id=\"attachment_63106\" class=\"wp-caption aligncenter\" style=\"max-width: 363px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/doughnut_dollies_1918.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/doughnut_dollies_1918.jpg\" alt=\"The cover of the Salvation Army's <em>War Cry</em> magazine from 1918 commemorates the "Doughnut Girl." Photo: Wikimedia Commons\" width=\"363\" height=\"500\" class=\"size-full wp-image-63106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cover of the Salvation Army's \u003cem>War Cry\u003c/em> magazine from 1918 commemorates the \"Doughnut Girl.\" Photo: \u003ca href=\"http://en.wikipedia.org/wiki/File:Doughnut_Dollies_1918_France.jpg\">Wikimedia Commons\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/07/189514005/on-national-doughnut-day-free-food-and-feel-good-history\">The Salt at NPR Food\u003c/a> (6/7/13)\u003c/p>\n\u003cp>We here at The Salt tend to look at themed food holidays with a heavy dose of skepticism. Most of these days sound \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/30/157495061/fun-and-olympic-games-on-national-cheesecake-day\">more like marketing schemes\u003c/a> than true reasons for a national day of remembrance.\u003c/p>\n\u003cp>So we were pleasantly surprised to learn that there is a\u003cem> bona fide\u003c/em> historical reason to chow down on a deep-fried pastry today to mark National Doughnut Day.\u003c/p>\n\u003cp>Turns out, during World War I, women volunteers with the \u003ca href=\"http://www.salvationarmyusa.org/donut\">Salvation Army\u003c/a> would fry up and hand out doughnuts as a form of comfort food to American GIs serving overseas. To honor these women's service and raise funds during the Great Depression, in 1938 the the Salvation Army's Chicago branch declared the first Friday in June to be National Doughnut Day. These \"dough girls\" or \"dough lassies,\" as they were called, continued the tradition during World War II.\u003c/p>\n\u003cp>Doughnuts held a special place in American servicemen's hearts during the Vietnam War as well. Angie Williams, wife of former Vietnam POW Orson Swindle, \u003ca href=\"http://blog.usni.org/2009/11/10/today-is-national-donut-day-a-funny-pow-story\">told the U.S. Naval Institute's blog\u003c/a> that her husband invented his own version of National Doughnut Day during the six years he was held captive at \u003ca href=\"http://en.wikipedia.org/wiki/Son_Tay_prison_camp\">Son Tay\u003c/a> prison camp. Apparently, \u003ca href=\"http://projects.militarytimes.com/citations-medals-awards/recipient.php?recipientid=23938\">Swindle\u003c/a> — who had dropped more than 50 pounds during his captivity — convinced his jailers that Nov. 10 was National Doughnut Day, which he described as a big national holiday for Americans. As Williams recounts in the blog:\u003c/p>\n\u003cblockquote>\n\u003cp>\"A few weeks went by, and to everyone's great surprise, on November 10 the prisoners at Son Tay prison — known for being one of the worst —and also for the \u003ca href=\"http://www.airforcemag.com/MagazineArchive/Pages/1995/November%201995/1195raid.aspx\">failed rescue attempt\u003c/a> — were served sticky buns and — Orson was the hero of the day!\"\u003c/p>\n\u003c/blockquote>\n\u003cp>These days, doughnuts are a \u003ca href=\"http://www.ibisworld.com/industry/doughnut-stores.html\">$12 billion industry\u003c/a>. And corporate vendors will be more than happy to use Friday's occasion to push their sugary treats on consumers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many of them are offering doughnuts for free. (But good luck trying to score a cronut — free or otherwise. Lines for this \u003ca href=\"http://www.huffingtonpost.com/2013/06/05/whos-buying-cronuts_n_3389694.html\">croissant-doughnut\u003c/a> hybrid reportedly start forming at 6 a.m. outside a New York bakery.)\u003c/p>\n\u003cp>You'll have better luck at Krispy Kreme, where customers can get a free doughnut of any variety (\u003ca href=\"http://nationaldoughnutday2013.com/\">get the details\u003c/a>). At \u003ca href=\"https://www.facebook.com/events/116314318409365/\">Dunkin' Donuts\u003c/a>, the free doughnut comes with the purchase of a beverage.\u003c/p>\n\u003cp>While you're there, you can also check out the company's new \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/03/188341217/sandwich-monday-dunkin-donuts-glazed-donut-breakfast-sandwich\">Glazed Donut Breakfast Sandwich\u003c/a>, a bacon, egg, cheese and pastry concoction. Of course, after a meal like that, it will probably comfort you to know that this is also \u003ca href=\"http://american.redcross.org/site/PageServer?pagename=gen_cpraed\">National CPR/AED Awareness Week\u003c/a>, designed to make sure Americans know how to use an automated external defibrillator. Hope you brushed up on your resuscitation skills, folks.\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_63106\" class=\"wp-caption aligncenter\" style=\"max-width: 363px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/doughnut_dollies_1918.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/doughnut_dollies_1918.jpg\" alt=\"The cover of the Salvation Army's <em>War Cry</em> magazine from 1918 commemorates the "Doughnut Girl." Photo: Wikimedia Commons\" width=\"363\" height=\"500\" class=\"size-full wp-image-63106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cover of the Salvation Army's \u003cem>War Cry\u003c/em> magazine from 1918 commemorates the \"Doughnut Girl.\" Photo: \u003ca href=\"http://en.wikipedia.org/wiki/File:Doughnut_Dollies_1918_France.jpg\">Wikimedia Commons\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/07/189514005/on-national-doughnut-day-free-food-and-feel-good-history\">The Salt at NPR Food\u003c/a> (6/7/13)\u003c/p>\n\u003cp>We here at The Salt tend to look at themed food holidays with a heavy dose of skepticism. Most of these days sound \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/30/157495061/fun-and-olympic-games-on-national-cheesecake-day\">more like marketing schemes\u003c/a> than true reasons for a national day of remembrance.\u003c/p>\n\u003cp>So we were pleasantly surprised to learn that there is a\u003cem> bona fide\u003c/em> historical reason to chow down on a deep-fried pastry today to mark National Doughnut Day.\u003c/p>\n\u003cp>Turns out, during World War I, women volunteers with the \u003ca href=\"http://www.salvationarmyusa.org/donut\">Salvation Army\u003c/a> would fry up and hand out doughnuts as a form of comfort food to American GIs serving overseas. To honor these women's service and raise funds during the Great Depression, in 1938 the the Salvation Army's Chicago branch declared the first Friday in June to be National Doughnut Day. These \"dough girls\" or \"dough lassies,\" as they were called, continued the tradition during World War II.\u003c/p>\n\u003cp>Doughnuts held a special place in American servicemen's hearts during the Vietnam War as well. Angie Williams, wife of former Vietnam POW Orson Swindle, \u003ca href=\"http://blog.usni.org/2009/11/10/today-is-national-donut-day-a-funny-pow-story\">told the U.S. Naval Institute's blog\u003c/a> that her husband invented his own version of National Doughnut Day during the six years he was held captive at \u003ca href=\"http://en.wikipedia.org/wiki/Son_Tay_prison_camp\">Son Tay\u003c/a> prison camp. Apparently, \u003ca href=\"http://projects.militarytimes.com/citations-medals-awards/recipient.php?recipientid=23938\">Swindle\u003c/a> — who had dropped more than 50 pounds during his captivity — convinced his jailers that Nov. 10 was National Doughnut Day, which he described as a big national holiday for Americans. As Williams recounts in the blog:\u003c/p>\n\u003cblockquote>\n\u003cp>\"A few weeks went by, and to everyone's great surprise, on November 10 the prisoners at Son Tay prison — known for being one of the worst —and also for the \u003ca href=\"http://www.airforcemag.com/MagazineArchive/Pages/1995/November%201995/1195raid.aspx\">failed rescue attempt\u003c/a> — were served sticky buns and — Orson was the hero of the day!\"\u003c/p>\n\u003c/blockquote>\n\u003cp>These days, doughnuts are a \u003ca href=\"http://www.ibisworld.com/industry/doughnut-stores.html\">$12 billion industry\u003c/a>. And corporate vendors will be more than happy to use Friday's occasion to push their sugary treats on consumers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many of them are offering doughnuts for free. (But good luck trying to score a cronut — free or otherwise. Lines for this \u003ca href=\"http://www.huffingtonpost.com/2013/06/05/whos-buying-cronuts_n_3389694.html\">croissant-doughnut\u003c/a> hybrid reportedly start forming at 6 a.m. outside a New York bakery.)\u003c/p>\n\u003cp>You'll have better luck at Krispy Kreme, where customers can get a free doughnut of any variety (\u003ca href=\"http://nationaldoughnutday2013.com/\">get the details\u003c/a>). At \u003ca href=\"https://www.facebook.com/events/116314318409365/\">Dunkin' Donuts\u003c/a>, the free doughnut comes with the purchase of a beverage.\u003c/p>\n\u003cp>While you're there, you can also check out the company's new \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/03/188341217/sandwich-monday-dunkin-donuts-glazed-donut-breakfast-sandwich\">Glazed Donut Breakfast Sandwich\u003c/a>, a bacon, egg, cheese and pastry concoction. Of course, after a meal like that, it will probably comfort you to know that this is also \u003ca href=\"http://american.redcross.org/site/PageServer?pagename=gen_cpraed\">National CPR/AED Awareness Week\u003c/a>, designed to make sure Americans know how to use an automated external defibrillator. Hope you brushed up on your resuscitation skills, folks.\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": "Not Everyone Cheers Turkey's Move To Tighten Alcohol Rules",
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"content": "\u003cfigure id=\"attachment_63088\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/istanbul_drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/istanbul_drinking.jpg\" alt=\"Diners drinking raki, a traditional Turkish alcoholic drink flavored with anise, at a restaurant in Istanbul. Photo: Jodi Hilton for NPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-63088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Diners drinking raki, a traditional Turkish alcoholic drink flavored with anise, at a restaurant in Istanbul.\u003cbr>Photo: Jodi Hilton for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/07/187334924/not-everyone-cheers-turkeys-move-to-tighten-alcohol-rules\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130607_me_04.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100740/peter-kenyon\">Peter Kenyon\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/07/187334924/not-everyone-cheers-turkeys-move-to-tighten-alcohol-rules\">The Salt at NPR Food\u003c/a> (6/7/13)\u003c/p>\n\u003cp>The ongoing anti-government \u003ca href=\"http://www.npr.org/blogs/parallels/2013/06/05/188935332/in-turkey-protesters-proudly-call-themselves-looters\">protests\u003c/a> in Turkey are about a lot of things — including a recent law to restrict the advertising and sale of alcohol. The limits aren't any more onerous than those in some other Western countries, but secular Turks see them as another step in a push by the ruling party to impose conservative social values on the population\u003c/p>\n\u003cp>Turkey has long tolerated and, in some quarters, embraced the Bacchanalian fruit of grape and grain. The modern republic's revered founder, \u003ca href=\"http://www.bbc.co.uk/history/historic_figures/ataturk_kemal.shtml\">Mustafa Kemal Ataturk\u003c/a>, set a strong example — so strong that when he died in 1938 of cirrhosis of the liver, many Turks assumed it was from what one biographer discreetly termed \"his strenuous lifestyle.\"\u003c/p>\n\u003cp>It's a crime in Turkey to insult Ataturk, so eyebrows were raised when the country's new dominant leader, conservative Muslim Prime Minister Recep Tayyip Erdogan, appeared to intentionally slight both Ataturk and his successor Ismet Inonu, though he didn't name them while defending the new alcohol restrictions in a speech to ruling AK Party members.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"How come a law that was made by two drunks,\" thundered Erdogan, \"has been recognized while one that follows the values of faith is unacceptable and must be rejected?\"\u003c/p>\n\u003cp>Some people were shocked by Erdogan's language, but even Turkey's tipplers have to admit that he has a point. The restrictions in this law – no television advertising, no alcohol sales within about 100 yards of a school or place of worship – are the kind of limits already in place in some Western democracies. Furthermore, establishments with tourism licenses are exempt from the law's ban on sales after 10 p.m.\u003c/p>\n\u003cp>But that exemption doesn't apply to the numerous small convenience stores, called \"tekels,\" that dot Turkish streets. In Beyoglu, arguably Istanbul's most Westernized district, one tekel owner would give only his first name, Ramazan. He says the new rules are an economic nightmare for him, unless his customers radically adjust their schedules.\u003c/p>\n\u003cp>\"We sell most of our alcohol after 10,\" he says, adding \"What do they expect, people to start drinking at 5 so they can be done by 10? Most shops like this will wind up closing, I think.\"\u003c/p>\n\u003cp>Around the corner at the Urban Cafe, young Turks and visitors are enjoying their libation of choice in a setting that might be found in any Western city: premium spirits behind the bar, a lounge cover of Nirvana on the sound system, and cigarette smokers mingling out on the sidewalk, happy for the warm spring night.\u003c/p>\n\u003cp>Manager Cem Gul — with a shaved head, Dead Kennedys T-shirt and earring — says these seemingly modest restrictions are alarming secular Turks, because they're just the latest move by the AK Party to slowly reshape the country into a more conservative Muslim state. And the problem is, he's not sure anyone can do much to stop it.\u003c/p>\n\u003cp>\"Of course everyone's talking about this interference in their personal lives. But there's too much going on,\" Gul says. \"A bomb goes off here and then there's an alcohol law. People don't have time to respond. What I'm really worried about is if this party wins another election, there'd be no one who can stop them.\"\u003c/p>\n\u003cp>He pauses and then shrugs philosophically, \"Me for example, I'm an atheist. They can ban me from drinking, but they can't make me pray.\"\u003c/p>\n\u003cp>Gul's smile suggests that while he respects those who follow the straight and narrow, he's more of a follower of what the late W.C. Fields is reputed to have said: \"Everyone has to believe in something. I believe I'll have another 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": "Among the many reasons for ongoing riots in Turkey: A recent law restricting the advertising and sale of alcohol. Secular Turks see the new rules as the latest effort by the ruling AK Party to impose religious values on the population.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100740/peter-kenyon\">Peter Kenyon\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/07/187334924/not-everyone-cheers-turkeys-move-to-tighten-alcohol-rules\">The Salt at NPR Food\u003c/a> (6/7/13)\u003c/p>\n\u003cp>The ongoing anti-government \u003ca href=\"http://www.npr.org/blogs/parallels/2013/06/05/188935332/in-turkey-protesters-proudly-call-themselves-looters\">protests\u003c/a> in Turkey are about a lot of things — including a recent law to restrict the advertising and sale of alcohol. The limits aren't any more onerous than those in some other Western countries, but secular Turks see them as another step in a push by the ruling party to impose conservative social values on the population\u003c/p>\n\u003cp>Turkey has long tolerated and, in some quarters, embraced the Bacchanalian fruit of grape and grain. The modern republic's revered founder, \u003ca href=\"http://www.bbc.co.uk/history/historic_figures/ataturk_kemal.shtml\">Mustafa Kemal Ataturk\u003c/a>, set a strong example — so strong that when he died in 1938 of cirrhosis of the liver, many Turks assumed it was from what one biographer discreetly termed \"his strenuous lifestyle.\"\u003c/p>\n\u003cp>It's a crime in Turkey to insult Ataturk, so eyebrows were raised when the country's new dominant leader, conservative Muslim Prime Minister Recep Tayyip Erdogan, appeared to intentionally slight both Ataturk and his successor Ismet Inonu, though he didn't name them while defending the new alcohol restrictions in a speech to ruling AK Party members.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"How come a law that was made by two drunks,\" thundered Erdogan, \"has been recognized while one that follows the values of faith is unacceptable and must be rejected?\"\u003c/p>\n\u003cp>Some people were shocked by Erdogan's language, but even Turkey's tipplers have to admit that he has a point. The restrictions in this law – no television advertising, no alcohol sales within about 100 yards of a school or place of worship – are the kind of limits already in place in some Western democracies. Furthermore, establishments with tourism licenses are exempt from the law's ban on sales after 10 p.m.\u003c/p>\n\u003cp>But that exemption doesn't apply to the numerous small convenience stores, called \"tekels,\" that dot Turkish streets. In Beyoglu, arguably Istanbul's most Westernized district, one tekel owner would give only his first name, Ramazan. He says the new rules are an economic nightmare for him, unless his customers radically adjust their schedules.\u003c/p>\n\u003cp>\"We sell most of our alcohol after 10,\" he says, adding \"What do they expect, people to start drinking at 5 so they can be done by 10? Most shops like this will wind up closing, I think.\"\u003c/p>\n\u003cp>Around the corner at the Urban Cafe, young Turks and visitors are enjoying their libation of choice in a setting that might be found in any Western city: premium spirits behind the bar, a lounge cover of Nirvana on the sound system, and cigarette smokers mingling out on the sidewalk, happy for the warm spring night.\u003c/p>\n\u003cp>Manager Cem Gul — with a shaved head, Dead Kennedys T-shirt and earring — says these seemingly modest restrictions are alarming secular Turks, because they're just the latest move by the AK Party to slowly reshape the country into a more conservative Muslim state. And the problem is, he's not sure anyone can do much to stop it.\u003c/p>\n\u003cp>\"Of course everyone's talking about this interference in their personal lives. But there's too much going on,\" Gul says. \"A bomb goes off here and then there's an alcohol law. People don't have time to respond. What I'm really worried about is if this party wins another election, there'd be no one who can stop them.\"\u003c/p>\n\u003cp>He pauses and then shrugs philosophically, \"Me for example, I'm an atheist. They can ban me from drinking, but they can't make me pray.\"\u003c/p>\n\u003cp>Gul's smile suggests that while he respects those who follow the straight and narrow, he's more of a follower of what the late W.C. Fields is reputed to have said: \"Everyone has to believe in something. I believe I'll have another 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": "How To Clean Up Fish Farms And Raise More Seafood At The Same Time",
"title": "How To Clean Up Fish Farms And Raise More Seafood At The Same Time",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_63044\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm1.jpg\" alt=\"Thierry Chopin from the University of New Brunswick examines a raft that holds strings of seaweed. The seaweed grows around pens of farmed salmon and soaks up some of the nutrients that would otherwise pollute the Bay of Fundy. Photo: Richard Harris/NPR\" width=\"624\" height=\"406\" class=\"size-full wp-image-63044\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thierry Chopin from the University of New Brunswick examines a raft that holds strings of seaweed. The seaweed grows around pens of farmed salmon and soaks up some of the nutrients that would otherwise pollute the Bay of Fundy. Photo: Richard Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/06/188431577/how-to-clean-up-fish-farms-and-raise-more-seafood-at-the-same-time\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/06/20130606_atc_04.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100631/richard-harris\">Richard Harris\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/06/188431577/how-to-clean-up-fish-farms-and-raise-more-seafood-at-the-same-time\">The Salt at NPR Food\u003c/a> (6/6/13)\u003c/p>\n\u003cp>Last month, we told you about companies that are \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/02/180596020/can-salmon-farming-be-sustainable-maybe-if-you-head-inland\">growing salmon on dry land\u003c/a>. That's an effective — but expensive — way to reduce water pollution caused by fish farms. After all, marine aquaculture provides about half of the seafood we eat.\u003c/p>\n\u003cp>So a Canadian researcher named \u003ca href=\"http://www.unbsj.ca/sase/biology/chopinlab/\">Thierry Chopin\u003c/a> is pushing to develop a less expensive technology that could be used to clean up the many fish farms that are already operating in coastal waters. His approach involves creating a whole ecosystem around a fish farm, so the waste generated by the salmon gets taken up by other valuable seafood commodities, like shellfish and kelp.\u003c/p>\n\u003cfigure id=\"attachment_63045\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm2.jpg\" alt=\"Mussels thrive on particles that come from fish waste. The mussels help clear the water and reduce the environmental impact of fish farms. Canada’s federal food agency has certified them as safe for human consumption. Photo: Richard Harris/NPR\" width=\"250\" class=\"size-full wp-image-63045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mussels thrive on particles that come from fish waste. The mussels help clear the water and reduce the environmental impact of fish farms. Canada’s federal food agency has certified them as safe for human consumption. Photo: Richard Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>We caught up with Chopin, a marine biologist at the University of New Brunswick, in St. George, New Brunswick, a town on Canada's Bay of Fundy. The bay is famous for its huge tides — which are 30 feet here at St. George — and for its salmon farms. Chopin has been working with a company called \u003ca href=\"http://cookeaqua.com/%20\">Cooke Aquaculture\u003c/a> to reduce the fish waste that washes into the bay.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We take a skiff out to the fish farm. The salmon have already been harvested, but there are rafts made of black PVC piping, sticking out of the water like catwalks. They are home to cultivated seaweeds and mussels — species that thrive on fish waste.\u003c/p>\n\u003cp>\"What we are doing is nothing more than recycling the nutrients,\" Chopin explains. \"Instead of looking at them as waste, we look at them as nutrients for the next species.\"\u003c/p>\n\u003cp>The seaweed soaks up excess nitrogen and phosphorus from the fish waste, while the mussels thrive on the small organic particles. \"For the bigger particles that settle more to the bottom, you need also invertebrates. So we are developing now sea urchins, sea cucumbers, maybe sea worms,\" Chopin says.\u003c/p>\n\u003cp>The idea here is not only to reduce the impact of fish farming but to produce more foods and ingredients that the salmon company can sell.\u003c/p>\n\u003cp>Chopin hasn't done a formal study as yet, but he thinks this system will reduce water pollution from the fish farm by 10 to 50 percent.\u003c/p>\n\u003cp>He notes that this integrated approach to aquaculture is nothing new — it's been practiced in Asia for centuries. He's simply bringing it to modern, industrial aquaculture. He calls it Integrated Multi-Trophic Aquaculture.\u003c/p>\n\u003cfigure id=\"attachment_63046\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm3.jpg\" alt=\"Thierry Chopin examines two type of seaweed being grown around Cooke Aquaculture's salmon farm. The company sells the seaweed as a specialty food and to a cosmetic company, which extracts natural compounds from it. Chopin is also experimenting with seaweed as a protein supplement for fish meal. Photo: Richard Harris/NPR\" width=\"250\" class=\"size-full wp-image-63046\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thierry Chopin examines two type of seaweed being grown around Cooke Aquaculture's salmon farm. The company sells the seaweed as a specialty food and to a cosmetic company, which extracts natural compounds from it. Chopin is also experimenting with seaweed as a protein supplement for fish meal. Photo: Richard Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>To give me a closer look, Chopin and Lenny Totten from Cooke Aquaculture pull up a string of seaweed growing on a rope underwater so that we can taste the new product. One variety is called sugar kelp.\u003c/p>\n\u003cp>\"You see, it's crispy a little, but it's a sweet taste, and there's no aftertaste,\" Choping says. \"And it's sugary.\" Then we nibble on a frond from another species, golden kelp. It's chewier and bland. It's sold to a company in Monaco, which extracts natural compounds from it to be used in cosmetics.\u003c/p>\n\u003cp>The mussels they grow here are a much easier sell.\u003c/p>\n\u003cp>Totten says his company was at first a bit reluctant to try this venture, but the results have been good. \"You can see the difference just in the water around farms,\" he says. \"The water's a lot clearer.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.pewtrusts.org/experts_profile.aspx?id=56704\">Chris Mann\u003c/a>, who has spent years working on marine conservation issues at the Pew Charitable Trusts, says this integrated growing approach is worthwhile, but hardly a panacea. It addresses the mostly localized problem of water pollution, but it doesn't address other problems with aquaculture: the spread of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=17222536\">fish parasites\u003c/a>, the \u003ca href=\"http://green.blogs.nytimes.com/2012/01/25/runaway-salmon-stir-conservation-worries/\">escape of caged salmon\u003c/a> or — worst of all — the need to harvest wild fish to feed the salmon. That's a big problem for inland aquaculture as well.\u003c/p>\n\u003cp>\"The [fish] feeds have tended to use a large amount of wild-caught ingredients, wild fish,\" Mann says. \"That's putting pressure on already strained wild stocks of fish.\"\u003c/p>\n\u003cfigure id=\"attachment_63047\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm4.jpg\" alt=\"Lenny Totten of Cooke Aquaculture examines a circular raft that holds up hundreds of heavy strings of mussels, which are cultivated for human consumption. Photo: Richard Harris/NPR\" width=\"250\" class=\"size-full wp-image-63047\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lenny Totten of Cooke Aquaculture examines a circular raft that holds up hundreds of heavy strings of mussels, which are cultivated for human consumption. Photo: Richard Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The fish used to feed farmed salmon — species like anchovies and sardines — are also critical food sources for wild salmon, tuna, swordfish and so on. So you'd think that a marine conservationist would be dead set against fish farms. But if your goal is to conserve the world's resources and reduce the carbon footprint of protein, the answer isn't so simple.\u003c/p>\n\u003cp>\"In a lot of ways farmed seafood, across the spectrum, is a better, less harmful source of protein than most of our terrestrial livestock,\" Mann says.\u003c/p>\n\u003cp>Eating less animal protein is one way to get at this problem. But for a world that has a taste for it, Chopin's approach at least makes a dent in the environmental impact of farmed fish. And he's trying to address at least a small piece of the fish-meal problem by developing a protein supplement for fish, made from seaweed.\u003c/p>\n\u003cp>\"It's not the only solution, but it's one of them,\" Chopin says. Slowly but surely, he says, aquaculture practices are changing. \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": "Coastal fish farms are a major source of the seafood we eat, but all the fish waste they generate takes a toll on the environment. So a researcher in Canada is trying to clean up fish farms by creating an ecosystem where fish waste gets taken up by other valuable seafood commodities, like shellfish and kelp.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63044\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm1.jpg\" alt=\"Thierry Chopin from the University of New Brunswick examines a raft that holds strings of seaweed. The seaweed grows around pens of farmed salmon and soaks up some of the nutrients that would otherwise pollute the Bay of Fundy. Photo: Richard Harris/NPR\" width=\"624\" height=\"406\" class=\"size-full wp-image-63044\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thierry Chopin from the University of New Brunswick examines a raft that holds strings of seaweed. The seaweed grows around pens of farmed salmon and soaks up some of the nutrients that would otherwise pollute the Bay of Fundy. Photo: Richard Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/06/188431577/how-to-clean-up-fish-farms-and-raise-more-seafood-at-the-same-time\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100631/richard-harris\">Richard Harris\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/06/188431577/how-to-clean-up-fish-farms-and-raise-more-seafood-at-the-same-time\">The Salt at NPR Food\u003c/a> (6/6/13)\u003c/p>\n\u003cp>Last month, we told you about companies that are \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/02/180596020/can-salmon-farming-be-sustainable-maybe-if-you-head-inland\">growing salmon on dry land\u003c/a>. That's an effective — but expensive — way to reduce water pollution caused by fish farms. After all, marine aquaculture provides about half of the seafood we eat.\u003c/p>\n\u003cp>So a Canadian researcher named \u003ca href=\"http://www.unbsj.ca/sase/biology/chopinlab/\">Thierry Chopin\u003c/a> is pushing to develop a less expensive technology that could be used to clean up the many fish farms that are already operating in coastal waters. His approach involves creating a whole ecosystem around a fish farm, so the waste generated by the salmon gets taken up by other valuable seafood commodities, like shellfish and kelp.\u003c/p>\n\u003cfigure id=\"attachment_63045\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm2.jpg\" alt=\"Mussels thrive on particles that come from fish waste. The mussels help clear the water and reduce the environmental impact of fish farms. Canada’s federal food agency has certified them as safe for human consumption. Photo: Richard Harris/NPR\" width=\"250\" class=\"size-full wp-image-63045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mussels thrive on particles that come from fish waste. The mussels help clear the water and reduce the environmental impact of fish farms. Canada’s federal food agency has certified them as safe for human consumption. Photo: Richard Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>We caught up with Chopin, a marine biologist at the University of New Brunswick, in St. George, New Brunswick, a town on Canada's Bay of Fundy. The bay is famous for its huge tides — which are 30 feet here at St. George — and for its salmon farms. Chopin has been working with a company called \u003ca href=\"http://cookeaqua.com/%20\">Cooke Aquaculture\u003c/a> to reduce the fish waste that washes into the bay.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We take a skiff out to the fish farm. The salmon have already been harvested, but there are rafts made of black PVC piping, sticking out of the water like catwalks. They are home to cultivated seaweeds and mussels — species that thrive on fish waste.\u003c/p>\n\u003cp>\"What we are doing is nothing more than recycling the nutrients,\" Chopin explains. \"Instead of looking at them as waste, we look at them as nutrients for the next species.\"\u003c/p>\n\u003cp>The seaweed soaks up excess nitrogen and phosphorus from the fish waste, while the mussels thrive on the small organic particles. \"For the bigger particles that settle more to the bottom, you need also invertebrates. So we are developing now sea urchins, sea cucumbers, maybe sea worms,\" Chopin says.\u003c/p>\n\u003cp>The idea here is not only to reduce the impact of fish farming but to produce more foods and ingredients that the salmon company can sell.\u003c/p>\n\u003cp>Chopin hasn't done a formal study as yet, but he thinks this system will reduce water pollution from the fish farm by 10 to 50 percent.\u003c/p>\n\u003cp>He notes that this integrated approach to aquaculture is nothing new — it's been practiced in Asia for centuries. He's simply bringing it to modern, industrial aquaculture. He calls it Integrated Multi-Trophic Aquaculture.\u003c/p>\n\u003cfigure id=\"attachment_63046\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm3.jpg\" alt=\"Thierry Chopin examines two type of seaweed being grown around Cooke Aquaculture's salmon farm. The company sells the seaweed as a specialty food and to a cosmetic company, which extracts natural compounds from it. Chopin is also experimenting with seaweed as a protein supplement for fish meal. Photo: Richard Harris/NPR\" width=\"250\" class=\"size-full wp-image-63046\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thierry Chopin examines two type of seaweed being grown around Cooke Aquaculture's salmon farm. The company sells the seaweed as a specialty food and to a cosmetic company, which extracts natural compounds from it. Chopin is also experimenting with seaweed as a protein supplement for fish meal. Photo: Richard Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>To give me a closer look, Chopin and Lenny Totten from Cooke Aquaculture pull up a string of seaweed growing on a rope underwater so that we can taste the new product. One variety is called sugar kelp.\u003c/p>\n\u003cp>\"You see, it's crispy a little, but it's a sweet taste, and there's no aftertaste,\" Choping says. \"And it's sugary.\" Then we nibble on a frond from another species, golden kelp. It's chewier and bland. It's sold to a company in Monaco, which extracts natural compounds from it to be used in cosmetics.\u003c/p>\n\u003cp>The mussels they grow here are a much easier sell.\u003c/p>\n\u003cp>Totten says his company was at first a bit reluctant to try this venture, but the results have been good. \"You can see the difference just in the water around farms,\" he says. \"The water's a lot clearer.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.pewtrusts.org/experts_profile.aspx?id=56704\">Chris Mann\u003c/a>, who has spent years working on marine conservation issues at the Pew Charitable Trusts, says this integrated growing approach is worthwhile, but hardly a panacea. It addresses the mostly localized problem of water pollution, but it doesn't address other problems with aquaculture: the spread of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=17222536\">fish parasites\u003c/a>, the \u003ca href=\"http://green.blogs.nytimes.com/2012/01/25/runaway-salmon-stir-conservation-worries/\">escape of caged salmon\u003c/a> or — worst of all — the need to harvest wild fish to feed the salmon. That's a big problem for inland aquaculture as well.\u003c/p>\n\u003cp>\"The [fish] feeds have tended to use a large amount of wild-caught ingredients, wild fish,\" Mann says. \"That's putting pressure on already strained wild stocks of fish.\"\u003c/p>\n\u003cfigure id=\"attachment_63047\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishfarm4.jpg\" alt=\"Lenny Totten of Cooke Aquaculture examines a circular raft that holds up hundreds of heavy strings of mussels, which are cultivated for human consumption. Photo: Richard Harris/NPR\" width=\"250\" class=\"size-full wp-image-63047\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lenny Totten of Cooke Aquaculture examines a circular raft that holds up hundreds of heavy strings of mussels, which are cultivated for human consumption. Photo: Richard Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The fish used to feed farmed salmon — species like anchovies and sardines — are also critical food sources for wild salmon, tuna, swordfish and so on. So you'd think that a marine conservationist would be dead set against fish farms. But if your goal is to conserve the world's resources and reduce the carbon footprint of protein, the answer isn't so simple.\u003c/p>\n\u003cp>\"In a lot of ways farmed seafood, across the spectrum, is a better, less harmful source of protein than most of our terrestrial livestock,\" Mann says.\u003c/p>\n\u003cp>Eating less animal protein is one way to get at this problem. But for a world that has a taste for it, Chopin's approach at least makes a dent in the environmental impact of farmed fish. And he's trying to address at least a small piece of the fish-meal problem by developing a protein supplement for fish, made from seaweed.\u003c/p>\n\u003cp>\"It's not the only solution, but it's one of them,\" Chopin says. Slowly but surely, he says, aquaculture practices are changing. \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": "When You Waste Food, You're Wasting Tons Of Water, Too",
"title": "When You Waste Food, You're Wasting Tons Of Water, Too",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_63023\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-dump.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-dump-1024x767.jpg\" alt=\"A worker dumps a bucket of tomatoes into a trailer in Florida City, Fla. Much of the lost and wasted weight in fruits and vegetables is water, according to a report by the World Resources Institute. Photo: Joe Raedle/Getty Images\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker dumps a bucket of tomatoes into a trailer in Florida City, Fla. Much of the lost and wasted weight in fruits and vegetables is water, according to a report by the World Resources Institute. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/06/189192870/when-you-waste-food-youre-wasting-tons-of-water-too\">The Salt at NPR Food\u003c/a> (6/6/13)\u003c/p>\n\u003cp>Tossing out food is clearly a waste of money. And maybe even immoral, according to Pope Francis, who on Wednesday \u003ca href=\"http://www.washingtonpost.com/national/on-faith/pope-francis-wasting-food-is-like-stealing-from-the-poor/2013/06/05/d4dc167c-ce13-11e2-8573-3baeea6a2647_story.html\">likened\u003c/a> food waste to \"stealing from the table of those who are poor and hungry.\" And as \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/07/141123243/how-that-food-you-throw-out-is-linked-to-global-warming\">we've reported\u003c/a>, you also may be creating extra greenhouse gas emissions by sending food to a landfill.\u003c/p>\n\u003cp>Now comes yet another reason not to waste food: It also wastes a heck of a lot of water, a new report says.\u003c/p>\n\u003cp>According to the World Resources Institute, an environmental think tank, inside the 1.3 billion tons of food wasted every year worldwide is 45 trillion gallons of water. This represents a staggering \u003cem>24 percent of all water used for agriculture.\u003c/em>\u003c/p>\n\u003cp>And agriculture is already the world's biggest user of freshwater: The sector accounts for 70 percent of all use around the world, \u003ca href=\"http://www.unwater.org/statistics_use.html\">according to\u003c/a> the World Water Assessment Program. Those freshwater resources are diminishing fast, just as demand for them rises from millions of hungry and thirsty people joining the global population.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, when it comes to water, not all food products are created equal. As WRI notes in its new \u003ca href=\"http://www.wri.org/publication/reducing-food-loss-and-waste\">working paper\u003c/a> on food waste, a pound of wheat flour on average contains 12 percent water and 1,639 calories, whereas a pound of apples, on average, contains 81 percent water and 766 calories. Fruits and vegetables are the largest source of loss and waste on a weight basis — in part, because they contain more water than other foods.\u003c/p>\n\u003cp>Meat, of course, requires more water in its production than any other food, because animals devour \u003ca href=\"so%20much%20feed\">so much feed\u003c/a> that in turn has to be grown with water. Meat production requires between 8 and 10 times more water than grain production, according to the WWAP. Fortunately, we're better about eating the meat we produce. It represents only 4 percent of the total food wasted by weight, and 7 percent of the calories wasted, according to WRI.\u003c/p>\n\u003cp>If you'd like to know how your favorite foods stack up in terms of how much water they require, \u003ca href=\"http://www.waterfootprint.org/?page=files/Animal-products\">this chart\u003c/a> from the Water Footprint Network is pretty handy.\u003c/p>\n\u003cp>As for all the water in wasted food, we wondered where it goes.\u003c/p>\n\u003cp>\"It depends on where people dispose of the lost or wasted food,\" says \u003ca href=\"http://www.wri.org/profile/craig-hanson\">Craig Hansen\u003c/a>, director of WRI's People & Ecosystems program and a co-author of the report, in an email to The Salt.\u003c/p>\n\u003cp>\"For instance,\" he says, \"the moisture in food lost immediately post-harvest or during open storage will likely evaporate.\"\u003c/p>\n\u003cp>In other words, that water ends up back in the atmosphere. But that doesn't mean it'll return to the place from whence it came. Now that food is crisscrossing the globe, the water-stressed regions that produce fruits and vegetables aren't necessarily going to get their water back.\u003c/p>\n\u003cp>As for food that goes to a dump, the water could be locked in – so it's not available — if the dump is closed, Hansen says, or it could evaporate over time if the dump is open.\u003c/p>\n\u003cp>As Brian Lipinski, the lead author of the WRI report, notes, in arid North and West Africa and Central Asia, more than half of the fruits and vegetables in the food supply end up being lost or wasted. It works out to about 63 pounds of produce per capita in these regions, he writes.\u003c/p>\n\u003cp>In the developing world, farmers struggle with food loss long before it gets to the consumer. But greater access to simple equipment, like silos for airtight food storage and crates for delicate fruits and vegetables, would help a lot, WRI says.\u003c/p>\n\u003cp>In rich countries, by contrast, most food waste happens further along the food distribution chain — in homes and restaurants, for example. We need to do a better job of redistributing food we can't eat, and serving and ordering smaller portions, according to the report. \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": "Some 45 trillion gallons of water are lost each year with all of the food that's thrown out around the world, according to a report from the World Resources Institute. This represents a staggering 24 percent of all water used for agriculture.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63023\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-dump.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-dump-1024x767.jpg\" alt=\"A worker dumps a bucket of tomatoes into a trailer in Florida City, Fla. Much of the lost and wasted weight in fruits and vegetables is water, according to a report by the World Resources Institute. Photo: Joe Raedle/Getty Images\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker dumps a bucket of tomatoes into a trailer in Florida City, Fla. Much of the lost and wasted weight in fruits and vegetables is water, according to a report by the World Resources Institute. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/06/189192870/when-you-waste-food-youre-wasting-tons-of-water-too\">The Salt at NPR Food\u003c/a> (6/6/13)\u003c/p>\n\u003cp>Tossing out food is clearly a waste of money. And maybe even immoral, according to Pope Francis, who on Wednesday \u003ca href=\"http://www.washingtonpost.com/national/on-faith/pope-francis-wasting-food-is-like-stealing-from-the-poor/2013/06/05/d4dc167c-ce13-11e2-8573-3baeea6a2647_story.html\">likened\u003c/a> food waste to \"stealing from the table of those who are poor and hungry.\" And as \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/07/141123243/how-that-food-you-throw-out-is-linked-to-global-warming\">we've reported\u003c/a>, you also may be creating extra greenhouse gas emissions by sending food to a landfill.\u003c/p>\n\u003cp>Now comes yet another reason not to waste food: It also wastes a heck of a lot of water, a new report says.\u003c/p>\n\u003cp>According to the World Resources Institute, an environmental think tank, inside the 1.3 billion tons of food wasted every year worldwide is 45 trillion gallons of water. This represents a staggering \u003cem>24 percent of all water used for agriculture.\u003c/em>\u003c/p>\n\u003cp>And agriculture is already the world's biggest user of freshwater: The sector accounts for 70 percent of all use around the world, \u003ca href=\"http://www.unwater.org/statistics_use.html\">according to\u003c/a> the World Water Assessment Program. Those freshwater resources are diminishing fast, just as demand for them rises from millions of hungry and thirsty people joining the global population.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, when it comes to water, not all food products are created equal. As WRI notes in its new \u003ca href=\"http://www.wri.org/publication/reducing-food-loss-and-waste\">working paper\u003c/a> on food waste, a pound of wheat flour on average contains 12 percent water and 1,639 calories, whereas a pound of apples, on average, contains 81 percent water and 766 calories. Fruits and vegetables are the largest source of loss and waste on a weight basis — in part, because they contain more water than other foods.\u003c/p>\n\u003cp>Meat, of course, requires more water in its production than any other food, because animals devour \u003ca href=\"so%20much%20feed\">so much feed\u003c/a> that in turn has to be grown with water. Meat production requires between 8 and 10 times more water than grain production, according to the WWAP. Fortunately, we're better about eating the meat we produce. It represents only 4 percent of the total food wasted by weight, and 7 percent of the calories wasted, according to WRI.\u003c/p>\n\u003cp>If you'd like to know how your favorite foods stack up in terms of how much water they require, \u003ca href=\"http://www.waterfootprint.org/?page=files/Animal-products\">this chart\u003c/a> from the Water Footprint Network is pretty handy.\u003c/p>\n\u003cp>As for all the water in wasted food, we wondered where it goes.\u003c/p>\n\u003cp>\"It depends on where people dispose of the lost or wasted food,\" says \u003ca href=\"http://www.wri.org/profile/craig-hanson\">Craig Hansen\u003c/a>, director of WRI's People & Ecosystems program and a co-author of the report, in an email to The Salt.\u003c/p>\n\u003cp>\"For instance,\" he says, \"the moisture in food lost immediately post-harvest or during open storage will likely evaporate.\"\u003c/p>\n\u003cp>In other words, that water ends up back in the atmosphere. But that doesn't mean it'll return to the place from whence it came. Now that food is crisscrossing the globe, the water-stressed regions that produce fruits and vegetables aren't necessarily going to get their water back.\u003c/p>\n\u003cp>As for food that goes to a dump, the water could be locked in – so it's not available — if the dump is closed, Hansen says, or it could evaporate over time if the dump is open.\u003c/p>\n\u003cp>As Brian Lipinski, the lead author of the WRI report, notes, in arid North and West Africa and Central Asia, more than half of the fruits and vegetables in the food supply end up being lost or wasted. It works out to about 63 pounds of produce per capita in these regions, he writes.\u003c/p>\n\u003cp>In the developing world, farmers struggle with food loss long before it gets to the consumer. But greater access to simple equipment, like silos for airtight food storage and crates for delicate fruits and vegetables, would help a lot, WRI says.\u003c/p>\n\u003cp>In rich countries, by contrast, most food waste happens further along the food distribution chain — in homes and restaurants, for example. We need to do a better job of redistributing food we can't eat, and serving and ordering smaller portions, according to the report. \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": "Feeling A Little Blue May Mask Our Ability To Taste Fat",
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"content": "\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/04/188706043/feeling-a-little-blue-may-mask-our-ability-to-taste-fat\">The Salt at NPR Food\u003c/a> (6/6/13)\u003c/p>\n\u003cfigure id=\"attachment_63016\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/depressionicecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/depressionicecream.jpg\" alt=\"Feeling down? It could be messing with your ability to taste the fat in that carton of ice cream. Photo: Heather Rousseau/NPR\" width=\"250\" class=\"size-full wp-image-63016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feeling down? It could be messing with your ability to taste the fat in that carton of ice cream. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>So, here's the scenario: You're feeling a little blue, then you watch an emotional movie and dig into a bowl of ice cream.\u003c/p>\n\u003cp>Are you aware of how fattening your comfort food is? Likely not. Especially in the moment.\u003c/p>\n\u003cp>A new \u003ca href=\"http://dx.plos.org/10.1371/journal.pone.0065006\">study\u003c/a> finds that temporary, strong emotions, like the sadness we experience from a weepy movie, can significantly decrease our ability to taste — or perceive — the amount of fat we're eating.\u003c/p>\n\u003cp>\"Strong emotions can confuse our fragile sense of taste perception,\" \u003ca href=\"http://psych.ucsf.edu/faculty.aspx?id=616\">Elissa Epel\u003c/a>, a health psychologist at the University of California, San Francisco, told The Salt by email. She was not involved in this study, but her research looks at how stress influences us.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Stress signals danger and should make us detect [tastes like] bitter more strongly,\" Epel says. And this is exactly what happened in the study.\u003c/p>\n\u003cp>Participants in the study experienced a stronger sensitivity to bitter, sweet and sour tastes after watching emotional videos with storylines that were both happy and sad. In fact, their sensitivities to these tastes were heightened by about 15 percent.\u003c/p>\n\u003cp>But, at the same time, participants' ability to distinguish levels of fat \"got much worse,\" according to researcher \u003ca href=\"http://nutrition.rutgers.edu/faculty/breslin.html\">Paul Breslin\u003c/a> of the Department of Nutritional Sciences at Rutgers University, who co-authored the study.\u003c/p>\n\u003cp>\"It was a surprise,\" Breslin says, that perceptions of fat moved in the opposite direction.\u003c/p>\n\u003cp>It turns out, Breslin says, that his findings fit with a body of evidence that suggests that people who are mildly depressed and who have elevated body weight may have lower sensitivity to fat.\u003c/p>\n\u003cp>So, it's possible that if \"they don't know the fat is there, and eat it, they may be inadvertently eating more fat,\" says Breslin. \"That's sort of the concern here.\"\u003c/p>\n\u003cp>The research was carried out in Germany at the University of Wurzburg. Lead author \u003ca href=\"http://www.i1.psychologie.uni-wuerzburg.de/en/klin/staff/platte_petra/pd_dr_rer_nat_petra_platte/\">Petra Platte\u003c/a>, a psychologist by training, recruited participants to taste samples of a creamy drink that contained varying levels of fat.\u003c/p>\n\u003cp>At the start of the study, the participants were all feeling a little blue or anxious. Researchers were able to assess the emotional status of the participants by having them complete a 21-question survey, called the \u003ca href=\"http://en.wikipedia.org/wiki/Beck_Depression_Inventory\">Beck Depression Inventory\u003c/a>.\u003c/p>\n\u003cp>Then, the participants were asked to watch video clips. There was a feel-good, happy video of a man bringing flowers to a woman. There was also a sad clip in which a son watches his father die. Both of the videos were designed to elicit an emotional response.\u003c/p>\n\u003cp>In addition, there was a third video — a boring, unemotional workplace training clip. The participants who watched this unemotional clip did not lose the ability to gauge levels of fat.\u003c/p>\n\u003cp>So, it seems to be that it's an emotional reaction, when folks are \u003cem>already\u003c/em> a little blue, that causes people to lose the ability to tell high fat from low. The study is published in the journal \u003ca href=\"http://www.plosone.org/\">PLOS One\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/04/188706043/feeling-a-little-blue-may-mask-our-ability-to-taste-fat\">The Salt at NPR Food\u003c/a> (6/6/13)\u003c/p>\n\u003cfigure id=\"attachment_63016\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/depressionicecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/depressionicecream.jpg\" alt=\"Feeling down? It could be messing with your ability to taste the fat in that carton of ice cream. Photo: Heather Rousseau/NPR\" width=\"250\" class=\"size-full wp-image-63016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feeling down? It could be messing with your ability to taste the fat in that carton of ice cream. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>So, here's the scenario: You're feeling a little blue, then you watch an emotional movie and dig into a bowl of ice cream.\u003c/p>\n\u003cp>Are you aware of how fattening your comfort food is? Likely not. Especially in the moment.\u003c/p>\n\u003cp>A new \u003ca href=\"http://dx.plos.org/10.1371/journal.pone.0065006\">study\u003c/a> finds that temporary, strong emotions, like the sadness we experience from a weepy movie, can significantly decrease our ability to taste — or perceive — the amount of fat we're eating.\u003c/p>\n\u003cp>\"Strong emotions can confuse our fragile sense of taste perception,\" \u003ca href=\"http://psych.ucsf.edu/faculty.aspx?id=616\">Elissa Epel\u003c/a>, a health psychologist at the University of California, San Francisco, told The Salt by email. She was not involved in this study, but her research looks at how stress influences us.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Stress signals danger and should make us detect [tastes like] bitter more strongly,\" Epel says. And this is exactly what happened in the study.\u003c/p>\n\u003cp>Participants in the study experienced a stronger sensitivity to bitter, sweet and sour tastes after watching emotional videos with storylines that were both happy and sad. In fact, their sensitivities to these tastes were heightened by about 15 percent.\u003c/p>\n\u003cp>But, at the same time, participants' ability to distinguish levels of fat \"got much worse,\" according to researcher \u003ca href=\"http://nutrition.rutgers.edu/faculty/breslin.html\">Paul Breslin\u003c/a> of the Department of Nutritional Sciences at Rutgers University, who co-authored the study.\u003c/p>\n\u003cp>\"It was a surprise,\" Breslin says, that perceptions of fat moved in the opposite direction.\u003c/p>\n\u003cp>It turns out, Breslin says, that his findings fit with a body of evidence that suggests that people who are mildly depressed and who have elevated body weight may have lower sensitivity to fat.\u003c/p>\n\u003cp>So, it's possible that if \"they don't know the fat is there, and eat it, they may be inadvertently eating more fat,\" says Breslin. \"That's sort of the concern here.\"\u003c/p>\n\u003cp>The research was carried out in Germany at the University of Wurzburg. Lead author \u003ca href=\"http://www.i1.psychologie.uni-wuerzburg.de/en/klin/staff/platte_petra/pd_dr_rer_nat_petra_platte/\">Petra Platte\u003c/a>, a psychologist by training, recruited participants to taste samples of a creamy drink that contained varying levels of fat.\u003c/p>\n\u003cp>At the start of the study, the participants were all feeling a little blue or anxious. Researchers were able to assess the emotional status of the participants by having them complete a 21-question survey, called the \u003ca href=\"http://en.wikipedia.org/wiki/Beck_Depression_Inventory\">Beck Depression Inventory\u003c/a>.\u003c/p>\n\u003cp>Then, the participants were asked to watch video clips. There was a feel-good, happy video of a man bringing flowers to a woman. There was also a sad clip in which a son watches his father die. Both of the videos were designed to elicit an emotional response.\u003c/p>\n\u003cp>In addition, there was a third video — a boring, unemotional workplace training clip. The participants who watched this unemotional clip did not lose the ability to gauge levels of fat.\u003c/p>\n\u003cp>So, it seems to be that it's an emotional reaction, when folks are \u003cem>already\u003c/em> a little blue, that causes people to lose the ability to tell high fat from low. The study is published in the journal \u003ca href=\"http://www.plosone.org/\">PLOS One\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_62954\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/amazonfresh.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/amazonfresh-1024x767.jpg\" alt=\"Amazon has been testing its AmazonFresh delivery service in the Seattle area since 2007. Photo: Joe Nicholson/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-62954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amazon has been testing its AmazonFresh delivery service in the Seattle area since 2007. Photo: Joe Nicholson/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/05/188959969/amazon-s-grocery-delivery-a-trojan-horse-to-get-into-your-door\">The Salt at NPR Food\u003c/a> (6/5/13)\u003c/p>\n\u003cp>Amazon already delivers everything from toothpaste to televisions to your doorstep. Now, it wants to bring your berries and beer, too.\u003c/p>\n\u003cp>The online retailing behemoth is planning a major expansion of \u003ca href=\"http://fresh.amazon.com/\">AmazonFresh\u003c/a>, the home delivery service of meat, dairy and other fresh and frozen foods that it has been field-testing in Seattle since 2007. The service could launch in Los Angeles as early as this week, and delivery in San Francisco is on the horizon for later this year, according to \u003ca href=\"http://www.reuters.com/article/2013/06/04/amazon-grocery-idUSL1N0EG1JH20130604\">Reuters\u003c/a>. By 2014, the company could expand grocery delivery to as many as 40 major urban areas.\u003c/p>\n\u003cp>So why would a heavyweight like Amazon bother diving into the grocery business, with its notoriously razor-thin profit margins? After all, the online grocery business has been a tough nut to crack — becoming a sort of Bermuda Triangle for many companies, including \u003ca href=\"http://en.wikipedia.org/wiki/Webvan\">Webvan\u003c/a>, one of the most spectacular failures of the dot-com era at the turn of the 21st century.\u003c/p>\n\u003cp>But home grocery delivery could prove to be a Trojan horse for Amazon to get inside your home more frequently, says \u003ca href=\"http://www.retailnetgroup.com/analysts/profile.aspx?id=22\">Justin Bomberowitz\u003c/a>, a senior analyst with RetailNet Group, which released a research note on AmazonFresh in April. (The firm shared the note, which is behind a pay wall, with The Salt.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What this does is give Amazon the opportunity to connect with customers on a more frequent basis,\" he tells The Salt.\u003c/p>\n\u003cp>Right now, Bomberowitz says, most Amazon customers tend to make small purchases, one or two items at a time. But if Amazon can bundle your bananas with your books and batteries, it can make that stop at your door all the more profitable.\u003c/p>\n\u003cp>As for the grocery biz itself, it doesn't need to be a cash cow for Amazon right away. So can Amazon afford to lose money on grocery delivery?\u003c/p>\n\u003cp>\"Absolutely,\" Bomberowitz says.\u003c/p>\n\u003cp>For now, analysts say the goal is really to break even with grocery delivery while also using the service to grow Amazon's same-day-delivery service.\u003c/p>\n\u003cp>In the past, distribution logistics have been one of the major stumbling blocks for online grocers, says industry analyst Bill Bishop of the consulting group Brick Meets Click. \"Grocery products are heavy, large and bulky and expensive to distribute, but there isn't much money in the cost to cover that distribution,\" he says.\u003c/p>\n\u003cp>But Amazon, Bishop notes, has been busy building smaller distribution centers in more populated areas to stock items for same-day delivery. Amazon hopes that grocery delivery will get its trucks in these denser neighborhoods on a daily basis, RetailNet Group's report notes.\u003c/p>\n\u003cp>Same-day service, says RetailNet Group's Bomberowitz, \"has proven popular enough in Seattle that Amazon is expanding it.\"\u003c/p>\n\u003cp>Indeed, part of the reason Amazon spent so many years testing the AmazonFresh concept in Seattle is that it wanted to get the model right, analysts say.\u003c/p>\n\u003cp>The service, says Bomberowitz, is designed to deliver \"ultimate convenience\" and includes features like no minimum order, pre-dawn delivery (the most popular option) and the ability to choose the time when your food shows up. You can also opt to have your groceries dropped off in a chilled tote bag. (And as we've previously \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/01/180330444/grocery-home-delivery-may-be-greener-than-schlepping-to-the-store\">reported\u003c/a>, there's also the benefit that such services can be more environmentally friendly than schlepping to the store yourself.)\u003c/p>\n\u003cp>In Seattle, at least, the service also includes delivery of goods from a select group of \"favorite\" \u003ca href=\"http://fresh.amazon.com/Category?cat=seattle\">local vendors\u003c/a>, from artisan breads and doughnuts to craft beers from the famous Pike's Place Market, plus delivery of meal components from local restaurants. RetailNet Group analyst \u003ca href=\"http://www.retailnetgroup.com/analysts/profile.aspx?id=24\">Logan Gallogly\u003c/a> says she expects AmazonFresh to offer a similar local component as it expands into Los Angeles and San Francisco.\u003c/p>\n\u003cp>So who are the likely shoppers for this service? This is not for the people who find joy in squeezing avocados to find the best one in the bin. But it is for busy, moneyed professionals who will happily delegate that task to someone else, Bishop says.\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": "Yes, the Web is littered with the corpses of failed online grocers. But AmazonFresh doesn't have to be a cash cow for the retail giant, because Amazon can also drop off books with your bananas. And for consumers, it could mean convenience, no minimum fees, predawn drop-off and maybe even delivery of local, artisanal goods.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62954\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/amazonfresh.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/amazonfresh-1024x767.jpg\" alt=\"Amazon has been testing its AmazonFresh delivery service in the Seattle area since 2007. Photo: Joe Nicholson/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-62954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amazon has been testing its AmazonFresh delivery service in the Seattle area since 2007. Photo: Joe Nicholson/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/05/188959969/amazon-s-grocery-delivery-a-trojan-horse-to-get-into-your-door\">The Salt at NPR Food\u003c/a> (6/5/13)\u003c/p>\n\u003cp>Amazon already delivers everything from toothpaste to televisions to your doorstep. Now, it wants to bring your berries and beer, too.\u003c/p>\n\u003cp>The online retailing behemoth is planning a major expansion of \u003ca href=\"http://fresh.amazon.com/\">AmazonFresh\u003c/a>, the home delivery service of meat, dairy and other fresh and frozen foods that it has been field-testing in Seattle since 2007. The service could launch in Los Angeles as early as this week, and delivery in San Francisco is on the horizon for later this year, according to \u003ca href=\"http://www.reuters.com/article/2013/06/04/amazon-grocery-idUSL1N0EG1JH20130604\">Reuters\u003c/a>. By 2014, the company could expand grocery delivery to as many as 40 major urban areas.\u003c/p>\n\u003cp>So why would a heavyweight like Amazon bother diving into the grocery business, with its notoriously razor-thin profit margins? After all, the online grocery business has been a tough nut to crack — becoming a sort of Bermuda Triangle for many companies, including \u003ca href=\"http://en.wikipedia.org/wiki/Webvan\">Webvan\u003c/a>, one of the most spectacular failures of the dot-com era at the turn of the 21st century.\u003c/p>\n\u003cp>But home grocery delivery could prove to be a Trojan horse for Amazon to get inside your home more frequently, says \u003ca href=\"http://www.retailnetgroup.com/analysts/profile.aspx?id=22\">Justin Bomberowitz\u003c/a>, a senior analyst with RetailNet Group, which released a research note on AmazonFresh in April. (The firm shared the note, which is behind a pay wall, with The Salt.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"What this does is give Amazon the opportunity to connect with customers on a more frequent basis,\" he tells The Salt.\u003c/p>\n\u003cp>Right now, Bomberowitz says, most Amazon customers tend to make small purchases, one or two items at a time. But if Amazon can bundle your bananas with your books and batteries, it can make that stop at your door all the more profitable.\u003c/p>\n\u003cp>As for the grocery biz itself, it doesn't need to be a cash cow for Amazon right away. So can Amazon afford to lose money on grocery delivery?\u003c/p>\n\u003cp>\"Absolutely,\" Bomberowitz says.\u003c/p>\n\u003cp>For now, analysts say the goal is really to break even with grocery delivery while also using the service to grow Amazon's same-day-delivery service.\u003c/p>\n\u003cp>In the past, distribution logistics have been one of the major stumbling blocks for online grocers, says industry analyst Bill Bishop of the consulting group Brick Meets Click. \"Grocery products are heavy, large and bulky and expensive to distribute, but there isn't much money in the cost to cover that distribution,\" he says.\u003c/p>\n\u003cp>But Amazon, Bishop notes, has been busy building smaller distribution centers in more populated areas to stock items for same-day delivery. Amazon hopes that grocery delivery will get its trucks in these denser neighborhoods on a daily basis, RetailNet Group's report notes.\u003c/p>\n\u003cp>Same-day service, says RetailNet Group's Bomberowitz, \"has proven popular enough in Seattle that Amazon is expanding it.\"\u003c/p>\n\u003cp>Indeed, part of the reason Amazon spent so many years testing the AmazonFresh concept in Seattle is that it wanted to get the model right, analysts say.\u003c/p>\n\u003cp>The service, says Bomberowitz, is designed to deliver \"ultimate convenience\" and includes features like no minimum order, pre-dawn delivery (the most popular option) and the ability to choose the time when your food shows up. You can also opt to have your groceries dropped off in a chilled tote bag. (And as we've previously \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/01/180330444/grocery-home-delivery-may-be-greener-than-schlepping-to-the-store\">reported\u003c/a>, there's also the benefit that such services can be more environmentally friendly than schlepping to the store yourself.)\u003c/p>\n\u003cp>In Seattle, at least, the service also includes delivery of goods from a select group of \"favorite\" \u003ca href=\"http://fresh.amazon.com/Category?cat=seattle\">local vendors\u003c/a>, from artisan breads and doughnuts to craft beers from the famous Pike's Place Market, plus delivery of meal components from local restaurants. RetailNet Group analyst \u003ca href=\"http://www.retailnetgroup.com/analysts/profile.aspx?id=24\">Logan Gallogly\u003c/a> says she expects AmazonFresh to offer a similar local component as it expands into Los Angeles and San Francisco.\u003c/p>\n\u003cp>So who are the likely shoppers for this service? This is not for the people who find joy in squeezing avocados to find the best one in the bin. But it is for busy, moneyed professionals who will happily delegate that task to someone else, Bishop says.\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": "Keeping Hepatitis A Out Of Frozen Berries Starts At The Farm",
"title": "Keeping Hepatitis A Out Of Frozen Berries Starts At The Farm",
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"content": "\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/04/188706460/keeping-hepatitis-a-out-of-frozen-berries-starts-at-the-farm\">The Salt at NPR Food\u003c/a> (6/5/13)\u003c/p>\n\u003cfigure id=\"attachment_62942\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/frozen-berries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/frozen-berries-290x217.jpg\" alt=\"Frozen berries have been implicated in a hepatitis A outbreak. Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frozen berries have been implicated in a hepatitis A outbreak. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.cdc.gov/hepatitis/Outbreaks/2013/A1b-03-31/index.html\">news\u003c/a> from the Centers for Disease Control and Prevention that at least 49 people in seven states have gotten hepatitis A from eating organic frozen berries has given our smoothie-making some pause.\u003c/p>\n\u003cp>Frozen berries are full of health-promoting compounds; plus, they're convenient and delicious. So we wondered: Is there a way to keep all those positives, and hold the virus? We checked with food safety experts to find out.\u003c/p>\n\u003cp>It turns out that hepatitis A in frozen berries is not a new problem — though most recorded outbreaks have been small. Way back in the 1980s people got the same virus from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2235287/\">frozen raspberries\u003c/a> used to make mousse in Scotland. A 2003 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2870016/\">outbreak\u003c/a> in New Zealand was traced to a single blueberry farm. Finland banned serving uncooked berries in institutional settings after multiple outbreaks in the late 1990s.\u003c/p>\n\u003cp>Canada also has a hepatitis A outbreak caused by frozen berries. One last year in British Columbia came from a frozen berry blend with pomegranate seeds from Egypt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pomegranate seeds are also in the berry blend fingered in the new outbreak. According to the label, the berries were a cosmopolitan bunch — from the U.S., Argentina, Chile and Turkey. The manufacturer, Townsend Farms Inc. of Fairview, Ore., issued a \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm355166.htm\">recall notice\u003c/a> yesterday.The berries were sold through Costco and Harris Teeter stores.\u003c/p>\n\u003cp>Hepatitis A, which can cause \u003ca href=\"http://www.cdc.gov/hepatitis/ChooseA.htm\">jaundice and liver damage\u003c/a>, spreads through contact with infected person's feces. The berries almost certainly became tainted because someone picking or processing berries had hepatitis A and wasn't diligent about handwashing or wearing gloves after going to the bathroom.\u003c/p>\n\u003cp>Growers and processors should be \u003ca href=\"http://www.handwashingforlife.com/resources/integrated-solutions/operate/employee-screening-hep\">screening workers\u003c/a> for symptoms of hepatitis A, says \u003ca href=\"http://www.fsnhp.msstate.edu/faculty/detail.php?faculty=js\">Juan Silva\u003c/a>, a professor of food technology at Mississippi State University. He says they also should be requiring good hygiene either through hand-washing or wearing gloves.\u003c/p>\n\u003cp>\"You need constant training and awareness for supervisors and employees that they can cause this kind of problem,\" Silva says. \"Try to make them realize that they are responsible for the safety of people who eat the food.\"\u003c/p>\n\u003cp>Cooking or pasteurizing food is one of the only reliable ways to kill the hepatitis A virus, Silva says. So you'll probably be safe if you're planning to make pie or cobbler.\u003c/p>\n\u003cp>But antimicrobial rinses \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=14540742\">haven't proven\u003c/a> to kill enough germs on fresh fruit to be worth their while. Irradiation kills bacteria, but it's much harder to zap viruses, so that's not a sure bet, either. And \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176242166/freezing-food-doesnt-kill-e-coli-and-other-germs\">freezing food \u003c/a>doesn't kill the germs, alas. That's how scientists keep the bacteria they study frisky.\u003c/p>\n\u003cp>\"There's no post-harvest intervention as of now that's capable of eliminating the virus,\" Silva told The Salt. \"That's why prevention is key.\"\u003c/p>\n\u003cp>So what's a smoothie lover to do?\u003c/p>\n\u003cp>Outbreaks in fruit are rare enough that people aren't taking that big a risk, Silva says. \"For the most part this type of fruit and vegetable products are safe.\"\u003c/p>\n\u003cp>There's a vaccine for hepatitis A, which is also used to treat people within two weeks of exposure in an outbreak. Children are usually routinely vaccinated at age 1. No one's suggesting getting vaccinated just to make smoothies, but as more and more people gain protection from the vaccine, outbreaks like these will pose less of a risk. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/04/188706460/keeping-hepatitis-a-out-of-frozen-berries-starts-at-the-farm\">The Salt at NPR Food\u003c/a> (6/5/13)\u003c/p>\n\u003cfigure id=\"attachment_62942\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/frozen-berries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/frozen-berries-290x217.jpg\" alt=\"Frozen berries have been implicated in a hepatitis A outbreak. Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frozen berries have been implicated in a hepatitis A outbreak. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.cdc.gov/hepatitis/Outbreaks/2013/A1b-03-31/index.html\">news\u003c/a> from the Centers for Disease Control and Prevention that at least 49 people in seven states have gotten hepatitis A from eating organic frozen berries has given our smoothie-making some pause.\u003c/p>\n\u003cp>Frozen berries are full of health-promoting compounds; plus, they're convenient and delicious. So we wondered: Is there a way to keep all those positives, and hold the virus? We checked with food safety experts to find out.\u003c/p>\n\u003cp>It turns out that hepatitis A in frozen berries is not a new problem — though most recorded outbreaks have been small. Way back in the 1980s people got the same virus from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2235287/\">frozen raspberries\u003c/a> used to make mousse in Scotland. A 2003 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2870016/\">outbreak\u003c/a> in New Zealand was traced to a single blueberry farm. Finland banned serving uncooked berries in institutional settings after multiple outbreaks in the late 1990s.\u003c/p>\n\u003cp>Canada also has a hepatitis A outbreak caused by frozen berries. One last year in British Columbia came from a frozen berry blend with pomegranate seeds from Egypt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pomegranate seeds are also in the berry blend fingered in the new outbreak. According to the label, the berries were a cosmopolitan bunch — from the U.S., Argentina, Chile and Turkey. The manufacturer, Townsend Farms Inc. of Fairview, Ore., issued a \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm355166.htm\">recall notice\u003c/a> yesterday.The berries were sold through Costco and Harris Teeter stores.\u003c/p>\n\u003cp>Hepatitis A, which can cause \u003ca href=\"http://www.cdc.gov/hepatitis/ChooseA.htm\">jaundice and liver damage\u003c/a>, spreads through contact with infected person's feces. The berries almost certainly became tainted because someone picking or processing berries had hepatitis A and wasn't diligent about handwashing or wearing gloves after going to the bathroom.\u003c/p>\n\u003cp>Growers and processors should be \u003ca href=\"http://www.handwashingforlife.com/resources/integrated-solutions/operate/employee-screening-hep\">screening workers\u003c/a> for symptoms of hepatitis A, says \u003ca href=\"http://www.fsnhp.msstate.edu/faculty/detail.php?faculty=js\">Juan Silva\u003c/a>, a professor of food technology at Mississippi State University. He says they also should be requiring good hygiene either through hand-washing or wearing gloves.\u003c/p>\n\u003cp>\"You need constant training and awareness for supervisors and employees that they can cause this kind of problem,\" Silva says. \"Try to make them realize that they are responsible for the safety of people who eat the food.\"\u003c/p>\n\u003cp>Cooking or pasteurizing food is one of the only reliable ways to kill the hepatitis A virus, Silva says. So you'll probably be safe if you're planning to make pie or cobbler.\u003c/p>\n\u003cp>But antimicrobial rinses \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=14540742\">haven't proven\u003c/a> to kill enough germs on fresh fruit to be worth their while. Irradiation kills bacteria, but it's much harder to zap viruses, so that's not a sure bet, either. And \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176242166/freezing-food-doesnt-kill-e-coli-and-other-germs\">freezing food \u003c/a>doesn't kill the germs, alas. That's how scientists keep the bacteria they study frisky.\u003c/p>\n\u003cp>\"There's no post-harvest intervention as of now that's capable of eliminating the virus,\" Silva told The Salt. \"That's why prevention is key.\"\u003c/p>\n\u003cp>So what's a smoothie lover to do?\u003c/p>\n\u003cp>Outbreaks in fruit are rare enough that people aren't taking that big a risk, Silva says. \"For the most part this type of fruit and vegetable products are safe.\"\u003c/p>\n\u003cp>There's a vaccine for hepatitis A, which is also used to treat people within two weeks of exposure in an outbreak. Children are usually routinely vaccinated at age 1. No one's suggesting getting vaccinated just to make smoothies, but as more and more people gain protection from the vaccine, outbreaks like these will pose less of a risk. \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": "We All Scream For Ice Cream: 5 Recipes for Summer",
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"content": "\u003cfigure id=\"attachment_62917\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecream1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecream1.jpg\" alt=\"A bowl of Raspberry Frozen Yogurt. Photo: Michele Kayal for NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-62917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bowl of Raspberry Frozen Yogurt. Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michele Kayal, \u003ca href=\"http://www.npr.org/2013/06/04/188671310/we-all-scream-for-ice-cream\">Kitchen Window, NPR Food\u003c/a> (6/5/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#avocado\">Paletas De Aguacate (Avocado Ice Pops)\u003c/a>, \u003ca href=\"#blueberry\">Blueberry Cheesecake Ice Cream\u003c/a>, \u003ca href=\"#raspberry\">Raspberry Frozen Yogurt\u003c/a>, \u003ca href=\"#banana\">One-Ingredient Ice Cream\u003c/a> and \u003ca href=\"#kulfi\">Slow-Cooker Kulfi\u003c/a>\u003c/p>\n\u003cp>My husband's cousin, Milind, stops the car alongside Mumbai's famous Chowpatty Beach, and I think it's because we're going to take in the scene: the cavorting clowns, the camels, the balloon sellers, the people thronging the sand as though it's noon instead of midnight. I begin walking toward the beach, but Milind pulls me in the other direction. Toward the New Kulfi Center.\u003c/p>\n\u003cp>\"Milind, please,\" I moan. The ice cream stand is just the latest stop on an hours-long eating odyssey that took us from street food to a juice shop to grilled cheese.\u003c/p>\n\u003cp>\"Tsk,\" Milind clicks with the characteristic Indian head wobble that means stop being silly. \"It's just a little \u003cem>kulfi\u003c/em>.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Kulfi\u003c/em> is India's ice cream, a confection of condensed milk, sugar and flavorings that run from saffron to \u003cem>sitaful,\u003c/em> or custard apple. It is dense and creamy, and defined by the caramelized taste the milk gets when it is slowly cooked down. I can eat it by the gallon. Which, despite my protestations, I did that night with Milind.\u003c/p>\n\u003cp>In Russia, I sampled thick slabs of mouth-coating \u003cem>morozhenoe\u003c/em> hacked off a block from a pushcart. In pre-civil war Damascus, my uncle and I slurped quickly melting cones of fresh pistachio ice cream while families cruised the avenue in vintage American cars, rolling down their windows to receive their orders of rose-flavored, cashew or pomegranate ice cream. In Hawaii, shave ice anchored by sweet azuki beans put the exclamation point on every episode of body-boarding.\u003c/p>\n\u003cp>Every culture loves its ice cream, or the frozen treat that stands in for it. Koreans have \u003cem>bingsoo,\u003c/em> an elaborate shave ice often heaped with fruit, flavored jellies, condensed milk and sometimes even ice cream. The Filipino version, called \u003cem>halo-halo,\u003c/em> often pairs the ice with sweet palm fruit, mung beans or even purple yams and corn. Mexicans devour \u003cem>paletas,\u003c/em> pops made of coconut, berries, avocado. In Italy, \u003cem>gelato\u003c/em> showcases chocolate, espresso and fruit flavors by using mostly milk, not cream, which can flatten flavors with its fat. Even Eskimos have ice cream, a concoction of lard, fish, sugar and berries called \u003ca href=\"http://www.ankn.uaf.edu/npe/culturalatlases/virtualmuseum/writings/native%20food/098D22F2-9971-4588-9A87-680B4FE88955.html\">akutaq\u003c/a> (OK, it's not frozen, but it's still called \"ice cream\").\u003c/p>\n\u003cp>The origins of ice cream are, like most food history, unclear. Persians, Mexicans, Chinese and other cultures all claim to have sent people up the proverbial mountain thousands of years ago to get snow that was then flavored with sugar, berries, rice or other local ingredients. But no one could \u003cem>make\u003c/em> ice cream until Italy developed freezing technology in the 16th century, according to \u003cem>Of Sugar and Snow: A History of Ice Cream Making\u003c/em> by Jeri Quinzio (University of California Press, 2009). France quickly took over, Quinzio writes, setting the standards for ice cream in the 17th and 18th centuries and producing the first book completely dedicated to ice cream.\u003c/p>\n\u003cp>Ice cream also was popular in America, where the first ice cream parlor opened in New York City in the late 1700s. In 1843, the first hand-cranked ice cream machine was invented by a woman named Nancy Johnson (who is said to have been from Philadelphia, New Jersey or New England, depending on which source you consult). But cranking was labor intensive — and in need of a steady supply of ice — so ice cream remained a special-occasion treat until the advent of mass refrigeration and industrialized ice cream makers in the early 20th century.\u003c/p>\n\u003cp>But as the Pulitzer Prize-winning playwright and novelist Thornton Wilder said, \"My advice to you is not to inquire why or whither, but just enjoy your ice cream while it's on your plate.\"\u003c/p>\n\u003cp>It's good advice. And though Wilder may have been famous, I didn't learn it from him. I learned it that night in Mumbai, from Milind.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"avocado\">\u003c/a>Recipe: Paletas De Aguacate (Avocado Ice Pops)\u003c/h3>\n\u003cp>\u003cem>While Americans expect to find avocado in salads and spicy dips, it actually is a fruit and is treated as such throughout Latin America. Its creamy texture and fattiness make it a perfect base for smoothies and ice cream. And for those who are vegan or lactose-intolerant, these treats are most often dairy-free. These avocado pops might sound unusual, but give them a try. An entire continent can't be wrong. This recipe is adapted from \u003c/em>Paletas: Authentic recipes for Mexican Ice Pops, Shaved Ice and Aguas Frescas\u003cem> by Fany Gerson (Ten Speed Press, 2011). Note that you don't need ice-pop molds to make this recipe. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62918\" class=\"wp-caption aligncenter\" style=\"max-width: 375px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecreamavocado.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecreamavocado.jpg\" alt=\"Paletas De Aguacate (Avocado Ice Pops) Photo: Michele Kayal for NPR\" width=\"375\" height=\"500\" class=\"size-full wp-image-62918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paletas De Aguacate (Avocado Ice Pops) Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 to 10 pops\u003c/em>\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>1/2 cup sugar\u003c/p>\n\u003cp>2 small ripe avocados\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>2 tablespoons freshly squeezed lime juice\u003c/p>\n\u003cp>Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar is dissolved. Let cool to room temperature.\u003c/p>\n\u003cp>Cut the avocados in half lengthwise. Remove the pit and scoop the flesh into a blender or food processor, along with the cooled syrup and salt. Blend until smooth, scraping the sides as needed. Add the lime juice and blend just until combined.\u003c/p>\n\u003cp>If using ice-pop molds, divide the mixture among the molds and freeze until solid, about 5 hours. If using glasses or paper cups, freeze until the pops begin to set, 1 1/2 to 2 hours, then insert the sticks and freeze until solid, an additional 4 or 5 hours.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"blueberry\">\u003c/a>Recipe: Blueberry Cheesecake Ice Cream\u003c/h3>\n\u003cp>\u003cem>I love this recipe because it's quick and easy and lets you really highlight all the great berries and fruits of summer. Adapted from \u003c/em>The Perfect Scoop\u003cem> by David Lebovitz (Ten Speed Press, 2007), the sweet-tangy base of this ice cream provides a more interesting foundation than vanilla for blueberry, strawberry, raspberry and other flavors. Wherever it reads \"blueberry,\" go ahead and substitute whatever looks gorgeous at the farmers market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62920\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecreamblueberry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecreamblueberry.jpg\" alt=\"Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-62920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ice Cream\u003c/strong>\u003c/p>\n\u003cp>8 ounces cream cheese\u003c/p>\n\u003cp>Zest of 1 lemon\u003c/p>\n\u003cp>1 cup sour cream\u003c/p>\n\u003cp>1/2 cup half-and-half\u003c/p>\n\u003cp>2/3 cup sugar\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>\u003cstrong>Swirl\u003c/strong>\u003c/p>\n\u003cp>2 cups blueberries, fresh or frozen\u003c/p>\n\u003cp>1/4 cup sugar\u003c/p>\n\u003cp>1 1/2 teaspoons cornstarch\u003c/p>\n\u003cp>1 tablespoon cold water\u003c/p>\n\u003cp>1 tablespoon freshly squeezed lemon juice\u003c/p>\n\u003cp>2 teaspoons kirsch (optional)*\u003c/p>\n\u003cp>To make the ice cream base, cut the cream cheese into small pieces. Zest the lemon directly into a blender or food processor, then add the cream cheese, sour cream, half-and-half, sugar and salt. Puree until smooth.\u003c/p>\n\u003cp>Place the mixture in the refrigerator to chill.\u003c/p>\n\u003cp>While the ice cream mixture is chilling, make the swirl.\u003c/p>\n\u003cp>In a medium, nonreactive saucepan, heat the blueberries and sugar until the berries begin to release their juices. Mix the cornstarch with the cold water and lemon juice until lump-free. Stir the slurry into the blueberries.\u003c/p>\n\u003cp>Bring to a boil, then reduce the heat to a simmer and cook for 1 minute. Remove from the heat and stir in the kirsch, if using. Place in the refrigerator to chill.\u003c/p>\n\u003cp>When the ice cream base is thoroughly chilled, freeze it in your ice cream maker according to the manufacturer's instructions. When it is done, pour roughly 1/3 into a container. Top with half of the chilled blueberry mixture and add another 1/3 ice cream base. Top that layer with the remaining blueberry mixture, then cover with the remaining ice cream base. Put in the freezer to set, 2 to 4 hours.\u003c/p>\n\u003cp>*If you're using other berries, experiment with liqueurs — maybe Grand Marnier for raspberries, vodka or creme de cacao for strawberries.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"raspberry\">\u003c/a>Recipe: Raspberry Frozen Yogurt\u003c/h3>\n\u003cp>\u003cem>Raspberries are one of summer's great gifts, and if you can capture the flavor while ditching the seeds, so much the better. Tart-sweet, cold and refreshing, frozen yogurt is one of the best uses for them. This recipe is adapted from \u003c/em>The Perfect Scoop\u003cem> by David Lebovitz (Ten Speed Press, 2007).\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62922\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecreamraspberry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecreamraspberry.jpg\" alt=\"Raspberry Frozen Yogurt. Photo: Michele Kayal for NPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-62922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raspberry Frozen Yogurt. Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 1 quart\u003c/em>\u003c/p>\n\u003cp>2 cups plain whole-milk yogurt\u003c/p>\n\u003cp>3/4 cup sugar\u003c/p>\n\u003cp>2 cups raspberries, fresh or frozen\u003c/p>\n\u003cp>1 teaspoon freshly squeezed lemon juice\u003c/p>\n\u003cp>In a blender or food processor, puree the yogurt, sugar, berries and lemon juice. Press the mixture through a strainer to remove the seeds. Chill for 1 hour.\u003c/p>\n\u003cp>Freeze in your ice cream maker according to the manufacturer's instructions.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"banana\">\u003c/a>Recipe: One-Ingredient Ice Cream\u003c/h3>\n\u003cp>\u003cem>In my mind, this extremely cool discovery harkens back to those days when emperors combined snow and sugar, and discovered other items that were sweet, cold treats. Adapted from the popular cooking site \u003c/em>\u003ca href=\"http://www.thekitchn.com/\">The Kitchn\u003c/a>\u003cem>, this one-ingredient ice cream consists of a frozen banana blitzed into oblivion in a high-powered blender. The whipping yields a smooth, creamy, utterly delicious base that can be flavored with items such as peanut butter, chocolate, caramel and anything else you can think of. Finally, ice cream you can eat for breakfast.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62919\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecreambanana.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecreambanana.jpg\" alt=\"One-Ingredient Ice Cream. Photo: Michele Kayal for NPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-62919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One-Ingredient Ice Cream. Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 serving \u003c/em>\u003c/p>\n\u003cp>1 very ripe banana\u003c/p>\n\u003cp>Cut the banana into coins and freeze until hard, about 2 hours. Put the coins into a high-powered blender or food processor. Blend at highest speed, scraping down the sides often. When the mixture resembles cake batter, it's ready to eat as a soft-serve style. For a harder ice cream, put the mixture in an airtight container and freeze for an hour or two.\u003c/p>\n\u003cp>\u003cstrong>Variations \u003c/strong>\u003c/p>\n\u003cp>For each banana, add 1 1/2 tablespoons of peanut butter to the blender. Follow the same process.\u003c/p>\n\u003cp>Add 1/3 cup shaved good-quality chocolate per banana to the blender. Follow the same process.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"kulfi\">\u003c/a>Recipe: Slow Cooker Kulfi\u003c/h3>\n\u003cp>\u003cem>Traditional kulfi offers lovely flavor combinations — pistachios, saffron, sometimes dried fruit such as dates and figs (my favorite) — but the thing that really sets it apart is the caramelized flavor that the milk takes on from its long cooking. Getting the milk to that point, however, is fraught with pitfalls. It sometimes boils over (if, like me, you don't watch it every minute) or it goes too long and gets gooey. It seemed the slow cooker was the perfect solution. Credit on this one goes mainly to my husband, Satu, who is lactose intolerant and was therefore highly motivated to make his own kulfi using lactose-free milk. Regular milk works just as well. We usually pour it into ice-pop molds, which is common in India, but it can also be frozen in an airtight container. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62921\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecreamkulfi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecreamkulfi.jpg\" alt=\"Slow-Cooker Kulfi. Photo: Michele Kayal for NPR\" width=\"624\" height=\"468\" class=\"size-full wp-image-62921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Cooker Kulfi. Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Once you've mastered this basic recipe, try adding other flavors, such as pistachios (ground and whole) and dried fruit. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 10 to 12 pops or about 1 quart\u003c/em>\u003c/p>\n\u003cp>1/2 gallon whole milk\u003c/p>\n\u003cp>Large pinch saffron\u003c/p>\n\u003cp>1/4 cup cardamom pods\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>In a large, heavy-bottomed pot, combine all the ingredients. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer the milk for 15 minutes to release the flavor in the spices.\u003c/p>\n\u003cp>Transfer mixture to slow cooker. Set cooker to \"high\" and cook for 8 hours, uncovered. If the cover is left on, evaporation will not take place and the milk will not condense. Stir occasionally, incorporating the milk skin back into the liquid.\u003c/p>\n\u003cp>At the end of 8 hours, the milk should be reduced to about half. Strain the mixture into a bowl to remove the cardamom pods and any remaining milk skin.\u003c/p>\n\u003cp>Pour the strained mixture into molds or into an airtight container. Refrigerate until firm, at least 5 to 7 hours.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003c/p>\n\u003cp>Michele Kayal is the assistant managing editor of \u003ca href=\"http://www.americanfoodroots.com/\">American Food Roots\u003c/a>, a site celebrating the culture and diversity of American food. She is a also a regular contributor to The Associated Press. Her work has appeared in The New York Times, the late great Gourmet, Bon Appetit, Conde Nast Traveler and many other national outlets.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\n\u003cp>\u003c/p>\u003c/em>\u003c/p>\n\n",
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"excerpt": "Every culture loves its ice cream, or the frozen treat that stands in for it. From Mexican \u003cem>paletas\u003c/em> to Indian \u003cem>kulfi,\u003c/em> flavors like avocado, cardamom, berries and more infuse these cool treats.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62917\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecream1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecream1.jpg\" alt=\"A bowl of Raspberry Frozen Yogurt. Photo: Michele Kayal for NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-62917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bowl of Raspberry Frozen Yogurt. Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michele Kayal, \u003ca href=\"http://www.npr.org/2013/06/04/188671310/we-all-scream-for-ice-cream\">Kitchen Window, NPR Food\u003c/a> (6/5/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#avocado\">Paletas De Aguacate (Avocado Ice Pops)\u003c/a>, \u003ca href=\"#blueberry\">Blueberry Cheesecake Ice Cream\u003c/a>, \u003ca href=\"#raspberry\">Raspberry Frozen Yogurt\u003c/a>, \u003ca href=\"#banana\">One-Ingredient Ice Cream\u003c/a> and \u003ca href=\"#kulfi\">Slow-Cooker Kulfi\u003c/a>\u003c/p>\n\u003cp>My husband's cousin, Milind, stops the car alongside Mumbai's famous Chowpatty Beach, and I think it's because we're going to take in the scene: the cavorting clowns, the camels, the balloon sellers, the people thronging the sand as though it's noon instead of midnight. I begin walking toward the beach, but Milind pulls me in the other direction. Toward the New Kulfi Center.\u003c/p>\n\u003cp>\"Milind, please,\" I moan. The ice cream stand is just the latest stop on an hours-long eating odyssey that took us from street food to a juice shop to grilled cheese.\u003c/p>\n\u003cp>\"Tsk,\" Milind clicks with the characteristic Indian head wobble that means stop being silly. \"It's just a little \u003cem>kulfi\u003c/em>.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Kulfi\u003c/em> is India's ice cream, a confection of condensed milk, sugar and flavorings that run from saffron to \u003cem>sitaful,\u003c/em> or custard apple. It is dense and creamy, and defined by the caramelized taste the milk gets when it is slowly cooked down. I can eat it by the gallon. Which, despite my protestations, I did that night with Milind.\u003c/p>\n\u003cp>In Russia, I sampled thick slabs of mouth-coating \u003cem>morozhenoe\u003c/em> hacked off a block from a pushcart. In pre-civil war Damascus, my uncle and I slurped quickly melting cones of fresh pistachio ice cream while families cruised the avenue in vintage American cars, rolling down their windows to receive their orders of rose-flavored, cashew or pomegranate ice cream. In Hawaii, shave ice anchored by sweet azuki beans put the exclamation point on every episode of body-boarding.\u003c/p>\n\u003cp>Every culture loves its ice cream, or the frozen treat that stands in for it. Koreans have \u003cem>bingsoo,\u003c/em> an elaborate shave ice often heaped with fruit, flavored jellies, condensed milk and sometimes even ice cream. The Filipino version, called \u003cem>halo-halo,\u003c/em> often pairs the ice with sweet palm fruit, mung beans or even purple yams and corn. Mexicans devour \u003cem>paletas,\u003c/em> pops made of coconut, berries, avocado. In Italy, \u003cem>gelato\u003c/em> showcases chocolate, espresso and fruit flavors by using mostly milk, not cream, which can flatten flavors with its fat. Even Eskimos have ice cream, a concoction of lard, fish, sugar and berries called \u003ca href=\"http://www.ankn.uaf.edu/npe/culturalatlases/virtualmuseum/writings/native%20food/098D22F2-9971-4588-9A87-680B4FE88955.html\">akutaq\u003c/a> (OK, it's not frozen, but it's still called \"ice cream\").\u003c/p>\n\u003cp>The origins of ice cream are, like most food history, unclear. Persians, Mexicans, Chinese and other cultures all claim to have sent people up the proverbial mountain thousands of years ago to get snow that was then flavored with sugar, berries, rice or other local ingredients. But no one could \u003cem>make\u003c/em> ice cream until Italy developed freezing technology in the 16th century, according to \u003cem>Of Sugar and Snow: A History of Ice Cream Making\u003c/em> by Jeri Quinzio (University of California Press, 2009). France quickly took over, Quinzio writes, setting the standards for ice cream in the 17th and 18th centuries and producing the first book completely dedicated to ice cream.\u003c/p>\n\u003cp>Ice cream also was popular in America, where the first ice cream parlor opened in New York City in the late 1700s. In 1843, the first hand-cranked ice cream machine was invented by a woman named Nancy Johnson (who is said to have been from Philadelphia, New Jersey or New England, depending on which source you consult). But cranking was labor intensive — and in need of a steady supply of ice — so ice cream remained a special-occasion treat until the advent of mass refrigeration and industrialized ice cream makers in the early 20th century.\u003c/p>\n\u003cp>But as the Pulitzer Prize-winning playwright and novelist Thornton Wilder said, \"My advice to you is not to inquire why or whither, but just enjoy your ice cream while it's on your plate.\"\u003c/p>\n\u003cp>It's good advice. And though Wilder may have been famous, I didn't learn it from him. I learned it that night in Mumbai, from Milind.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"avocado\">\u003c/a>Recipe: Paletas De Aguacate (Avocado Ice Pops)\u003c/h3>\n\u003cp>\u003cem>While Americans expect to find avocado in salads and spicy dips, it actually is a fruit and is treated as such throughout Latin America. Its creamy texture and fattiness make it a perfect base for smoothies and ice cream. And for those who are vegan or lactose-intolerant, these treats are most often dairy-free. These avocado pops might sound unusual, but give them a try. An entire continent can't be wrong. This recipe is adapted from \u003c/em>Paletas: Authentic recipes for Mexican Ice Pops, Shaved Ice and Aguas Frescas\u003cem> by Fany Gerson (Ten Speed Press, 2011). Note that you don't need ice-pop molds to make this recipe. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62918\" class=\"wp-caption aligncenter\" style=\"max-width: 375px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecreamavocado.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecreamavocado.jpg\" alt=\"Paletas De Aguacate (Avocado Ice Pops) Photo: Michele Kayal for NPR\" width=\"375\" height=\"500\" class=\"size-full wp-image-62918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paletas De Aguacate (Avocado Ice Pops) Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 to 10 pops\u003c/em>\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>1/2 cup sugar\u003c/p>\n\u003cp>2 small ripe avocados\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>2 tablespoons freshly squeezed lime juice\u003c/p>\n\u003cp>Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar is dissolved. Let cool to room temperature.\u003c/p>\n\u003cp>Cut the avocados in half lengthwise. Remove the pit and scoop the flesh into a blender or food processor, along with the cooled syrup and salt. Blend until smooth, scraping the sides as needed. Add the lime juice and blend just until combined.\u003c/p>\n\u003cp>If using ice-pop molds, divide the mixture among the molds and freeze until solid, about 5 hours. If using glasses or paper cups, freeze until the pops begin to set, 1 1/2 to 2 hours, then insert the sticks and freeze until solid, an additional 4 or 5 hours.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"blueberry\">\u003c/a>Recipe: Blueberry Cheesecake Ice Cream\u003c/h3>\n\u003cp>\u003cem>I love this recipe because it's quick and easy and lets you really highlight all the great berries and fruits of summer. Adapted from \u003c/em>The Perfect Scoop\u003cem> by David Lebovitz (Ten Speed Press, 2007), the sweet-tangy base of this ice cream provides a more interesting foundation than vanilla for blueberry, strawberry, raspberry and other flavors. Wherever it reads \"blueberry,\" go ahead and substitute whatever looks gorgeous at the farmers market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62920\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecreamblueberry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecreamblueberry.jpg\" alt=\"Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-62920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ice Cream\u003c/strong>\u003c/p>\n\u003cp>8 ounces cream cheese\u003c/p>\n\u003cp>Zest of 1 lemon\u003c/p>\n\u003cp>1 cup sour cream\u003c/p>\n\u003cp>1/2 cup half-and-half\u003c/p>\n\u003cp>2/3 cup sugar\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>\u003cstrong>Swirl\u003c/strong>\u003c/p>\n\u003cp>2 cups blueberries, fresh or frozen\u003c/p>\n\u003cp>1/4 cup sugar\u003c/p>\n\u003cp>1 1/2 teaspoons cornstarch\u003c/p>\n\u003cp>1 tablespoon cold water\u003c/p>\n\u003cp>1 tablespoon freshly squeezed lemon juice\u003c/p>\n\u003cp>2 teaspoons kirsch (optional)*\u003c/p>\n\u003cp>To make the ice cream base, cut the cream cheese into small pieces. Zest the lemon directly into a blender or food processor, then add the cream cheese, sour cream, half-and-half, sugar and salt. Puree until smooth.\u003c/p>\n\u003cp>Place the mixture in the refrigerator to chill.\u003c/p>\n\u003cp>While the ice cream mixture is chilling, make the swirl.\u003c/p>\n\u003cp>In a medium, nonreactive saucepan, heat the blueberries and sugar until the berries begin to release their juices. Mix the cornstarch with the cold water and lemon juice until lump-free. Stir the slurry into the blueberries.\u003c/p>\n\u003cp>Bring to a boil, then reduce the heat to a simmer and cook for 1 minute. Remove from the heat and stir in the kirsch, if using. Place in the refrigerator to chill.\u003c/p>\n\u003cp>When the ice cream base is thoroughly chilled, freeze it in your ice cream maker according to the manufacturer's instructions. When it is done, pour roughly 1/3 into a container. Top with half of the chilled blueberry mixture and add another 1/3 ice cream base. Top that layer with the remaining blueberry mixture, then cover with the remaining ice cream base. Put in the freezer to set, 2 to 4 hours.\u003c/p>\n\u003cp>*If you're using other berries, experiment with liqueurs — maybe Grand Marnier for raspberries, vodka or creme de cacao for strawberries.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"raspberry\">\u003c/a>Recipe: Raspberry Frozen Yogurt\u003c/h3>\n\u003cp>\u003cem>Raspberries are one of summer's great gifts, and if you can capture the flavor while ditching the seeds, so much the better. Tart-sweet, cold and refreshing, frozen yogurt is one of the best uses for them. This recipe is adapted from \u003c/em>The Perfect Scoop\u003cem> by David Lebovitz (Ten Speed Press, 2007).\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62922\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecreamraspberry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecreamraspberry.jpg\" alt=\"Raspberry Frozen Yogurt. Photo: Michele Kayal for NPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-62922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raspberry Frozen Yogurt. Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 1 quart\u003c/em>\u003c/p>\n\u003cp>2 cups plain whole-milk yogurt\u003c/p>\n\u003cp>3/4 cup sugar\u003c/p>\n\u003cp>2 cups raspberries, fresh or frozen\u003c/p>\n\u003cp>1 teaspoon freshly squeezed lemon juice\u003c/p>\n\u003cp>In a blender or food processor, puree the yogurt, sugar, berries and lemon juice. Press the mixture through a strainer to remove the seeds. Chill for 1 hour.\u003c/p>\n\u003cp>Freeze in your ice cream maker according to the manufacturer's instructions.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"banana\">\u003c/a>Recipe: One-Ingredient Ice Cream\u003c/h3>\n\u003cp>\u003cem>In my mind, this extremely cool discovery harkens back to those days when emperors combined snow and sugar, and discovered other items that were sweet, cold treats. Adapted from the popular cooking site \u003c/em>\u003ca href=\"http://www.thekitchn.com/\">The Kitchn\u003c/a>\u003cem>, this one-ingredient ice cream consists of a frozen banana blitzed into oblivion in a high-powered blender. The whipping yields a smooth, creamy, utterly delicious base that can be flavored with items such as peanut butter, chocolate, caramel and anything else you can think of. Finally, ice cream you can eat for breakfast.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62919\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecreambanana.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecreambanana.jpg\" alt=\"One-Ingredient Ice Cream. Photo: Michele Kayal for NPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-62919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One-Ingredient Ice Cream. Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 serving \u003c/em>\u003c/p>\n\u003cp>1 very ripe banana\u003c/p>\n\u003cp>Cut the banana into coins and freeze until hard, about 2 hours. Put the coins into a high-powered blender or food processor. Blend at highest speed, scraping down the sides often. When the mixture resembles cake batter, it's ready to eat as a soft-serve style. For a harder ice cream, put the mixture in an airtight container and freeze for an hour or two.\u003c/p>\n\u003cp>\u003cstrong>Variations \u003c/strong>\u003c/p>\n\u003cp>For each banana, add 1 1/2 tablespoons of peanut butter to the blender. Follow the same process.\u003c/p>\n\u003cp>Add 1/3 cup shaved good-quality chocolate per banana to the blender. Follow the same process.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"kulfi\">\u003c/a>Recipe: Slow Cooker Kulfi\u003c/h3>\n\u003cp>\u003cem>Traditional kulfi offers lovely flavor combinations — pistachios, saffron, sometimes dried fruit such as dates and figs (my favorite) — but the thing that really sets it apart is the caramelized flavor that the milk takes on from its long cooking. Getting the milk to that point, however, is fraught with pitfalls. It sometimes boils over (if, like me, you don't watch it every minute) or it goes too long and gets gooey. It seemed the slow cooker was the perfect solution. Credit on this one goes mainly to my husband, Satu, who is lactose intolerant and was therefore highly motivated to make his own kulfi using lactose-free milk. Regular milk works just as well. We usually pour it into ice-pop molds, which is common in India, but it can also be frozen in an airtight container. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62921\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecreamkulfi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/icecreamkulfi.jpg\" alt=\"Slow-Cooker Kulfi. Photo: Michele Kayal for NPR\" width=\"624\" height=\"468\" class=\"size-full wp-image-62921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Cooker Kulfi. Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Once you've mastered this basic recipe, try adding other flavors, such as pistachios (ground and whole) and dried fruit. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 10 to 12 pops or about 1 quart\u003c/em>\u003c/p>\n\u003cp>1/2 gallon whole milk\u003c/p>\n\u003cp>Large pinch saffron\u003c/p>\n\u003cp>1/4 cup cardamom pods\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>In a large, heavy-bottomed pot, combine all the ingredients. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer the milk for 15 minutes to release the flavor in the spices.\u003c/p>\n\u003cp>Transfer mixture to slow cooker. Set cooker to \"high\" and cook for 8 hours, uncovered. If the cover is left on, evaporation will not take place and the milk will not condense. Stir occasionally, incorporating the milk skin back into the liquid.\u003c/p>\n\u003cp>At the end of 8 hours, the milk should be reduced to about half. Strain the mixture into a bowl to remove the cardamom pods and any remaining milk skin.\u003c/p>\n\u003cp>Pour the strained mixture into molds or into an airtight container. Refrigerate until firm, at least 5 to 7 hours.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003c/p>\n\u003cp>Michele Kayal is the assistant managing editor of \u003ca href=\"http://www.americanfoodroots.com/\">American Food Roots\u003c/a>, a site celebrating the culture and diversity of American food. She is a also a regular contributor to The Associated Press. Her work has appeared in The New York Times, the late great Gourmet, Bon Appetit, Conde Nast Traveler and many other national outlets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_62898\" class=\"wp-caption aligncenter\" style=\"max-width: 637px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/dominos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/dominos.jpg\" alt=\"Introducing the Domino's DomiCopter!\" width=\"637\" height=\"348\" class=\"size-full wp-image-62898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Introducing the Domino's DomiCopter!\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/06/05/188838679/the-last-word-in-business\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130605_me_10.mp3\"] \u003c/p>\n\u003cp>Domino's Pizza has developed a prototype for aerial pizza delivery. A promotional video follows a custom-built, remote-controlled helicopter as it soars above the countryside carrying two large pizzas. But aviation rules make it unlikely that drone delivery will arrive anytime soon. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=on4DRTUvst0]\n\u003c/p>\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Domino's Pizza has developed a prototype for aerial pizza delivery. A promotional video follows a custom-built, remote-controlled helicopter as it soars above the countryside carrying two large pizzas. But aviation rules make it unlikely that drone delivery will arrive anytime soon. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/on4DRTUvst0'\n title='//www.youtube.com/embed/on4DRTUvst0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/p>\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_62861\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/peta.jpg\" alt=\"PETA members hold placards on the street in Johannesburg, South Africa. Photo: Themba Hadebe/AP\" width=\"624\" height=\"467\" class=\"size-full wp-image-62861\">\u003cfigcaption class=\"wp-caption-text\">PETA members hold placards on the street in Johannesburg, South Africa. Photo: Themba Hadebe/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/04/188647377/can-going-vegetarian-help-you-live-longer-maybe\">The Salt at NPR Food\u003c/a> (6/4/13)\u003c/p>\n\u003cp>If you're looking for the definitive study that might convince meat lovers to become vegetarians, this may not be it.\u003c/p>\n\u003cp>New \u003ca href=\"http://archinte.jamanetwork.com/article.aspx?articleid=1691919\">research\u003c/a> published in \u003ca href=\"JAMA%20Internal%20Medicine\">JAMA Internal Medicine\u003c/a> finds that vegetarian diets are linked to a slightly lower risk of early death — about 12 percent lower over a period of about six years of follow-up. But the link to longevity was more significant in men compared to women.\u003c/p>\n\u003cp>The study is based on a one-time survey of more than 70,000 Seventh-day Adventists, a religion that emphasizes healthy diets and abstaining from alcohol, caffeine and tobacco as part of a godly lifestyle. Not all adherents are vegetarians, but the church considers a meatless diet to be the ideal.\u003c/p>\n\u003cp>The participants filled out a questionnaire so that researchers could determine whether they were meat-eaters, semi-vegetarian, fish-eating vegetarians, lacto-ovo vegetarian (consuming meat or fish rarely, and eating eggs/dairy sometimes), or vegans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers found that men who were eating vegetarian diets were less likely to die from heart disease and other heart conditions. In women, there were no significant reductions in death from cardiovascular disease.\u003c/p>\n\u003cp>Now, many of us are \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155837575/why-theres-less-red-meat-served-on-many-american-plates\">eating less meat\u003c/a> these days due to environmental, health and animal welfare concerns. And as a Portuguese toddler reminded us in a \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/06/01/187801178/the-case-for-vegetarianism-delivered-by-a-toddler\">video that recently went viral,\u003c/a> the sheer ick-factor of realizing that meat comes from a dead animal can play a role, too.\u003c/p>\n\u003cp>But if a person's motivation is only linked to health benefits, you might ask whether this study nails down a cause-and-effect relationship between skipping meat and living longer.\u003c/p>\n\u003cp>The answer: Absolutely not. As is typical of nutrition studies, this research points to an association.\u003c/p>\n\u003cp>And it's important to point out, as the authors note, that the participants following vegetarian diets also tended to be more highly educated, to drink less alcohol, to smoke less and exercise more compared to the participants who regularly consumed meat.\u003c/p>\n\u003cp>Another limitation is that people's dietary patterns tend to change over time. And since this study relied on a single measurement (asking participants just once about their dietary patterns), the study doesn't capture any changes over time.\u003c/p>\n\u003cp>An accompanying \u003ca href=\"http://archinte.jamanetwork.com/article.aspx?articleid=1691926\">commentary \u003c/a>published by the journal concludes that while the researchers used state-of-the-art approaches to try to tease apart the effects of diet from all the other lifestyle factors that may play a role in longevity, it's tough to do this.\u003c/p>\n\u003cp>Prior attempts to examine the relationship between mortality and vegetarian diets have led to mixed results. A large European \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19297458\">study\u003c/a> found no longevity benefit for British people following vegetarian diets. But a prior \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/2743251\">study\u003c/a> of Seventh-day Adventists in California did point to increased longevity.\u003c/p>\n\u003cp>As for the new study, it \"provides additional evidence that vegetarian diets are associated with improved health outcomes, including all-cause mortality,\" writes \u003ca href=\"http://dgim.ucsf.edu/about/baron.html\">Dr. Robert Baron\u003c/a>, who authored the commentary that appeared in the journal alongside the research.\u003c/p>\n\u003cp>But Baron — a self-described ovo-lacto vegetarian — also makes the case that meat (and other animal products) are just one component of a person's overall pattern of eating.\u003c/p>\n\u003cp>Other factors, he notes — such as how much sugar, salt and refined grains we consume — are also an important part of evaluating the healthfulness of our diets.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cancer.org/research/researchprogramsfunding/epidemiology-cancerpreventionstudies/ourstaff/marjorie-l-mccullough\">Marji McCullough\u003c/a> of the American Cancer Society told us in an email that these findings fit with previous research that points to the \"health benefits of a diet low in red and processed meats.\" However, she notes, \"it's possible that the people who don't eat meat have other health-conscious behaviors that contribute to the findings.\"\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_62861\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/peta.jpg\" alt=\"PETA members hold placards on the street in Johannesburg, South Africa. Photo: Themba Hadebe/AP\" width=\"624\" height=\"467\" class=\"size-full wp-image-62861\">\u003cfigcaption class=\"wp-caption-text\">PETA members hold placards on the street in Johannesburg, South Africa. Photo: Themba Hadebe/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/04/188647377/can-going-vegetarian-help-you-live-longer-maybe\">The Salt at NPR Food\u003c/a> (6/4/13)\u003c/p>\n\u003cp>If you're looking for the definitive study that might convince meat lovers to become vegetarians, this may not be it.\u003c/p>\n\u003cp>New \u003ca href=\"http://archinte.jamanetwork.com/article.aspx?articleid=1691919\">research\u003c/a> published in \u003ca href=\"JAMA%20Internal%20Medicine\">JAMA Internal Medicine\u003c/a> finds that vegetarian diets are linked to a slightly lower risk of early death — about 12 percent lower over a period of about six years of follow-up. But the link to longevity was more significant in men compared to women.\u003c/p>\n\u003cp>The study is based on a one-time survey of more than 70,000 Seventh-day Adventists, a religion that emphasizes healthy diets and abstaining from alcohol, caffeine and tobacco as part of a godly lifestyle. Not all adherents are vegetarians, but the church considers a meatless diet to be the ideal.\u003c/p>\n\u003cp>The participants filled out a questionnaire so that researchers could determine whether they were meat-eaters, semi-vegetarian, fish-eating vegetarians, lacto-ovo vegetarian (consuming meat or fish rarely, and eating eggs/dairy sometimes), or vegans.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The researchers found that men who were eating vegetarian diets were less likely to die from heart disease and other heart conditions. In women, there were no significant reductions in death from cardiovascular disease.\u003c/p>\n\u003cp>Now, many of us are \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155837575/why-theres-less-red-meat-served-on-many-american-plates\">eating less meat\u003c/a> these days due to environmental, health and animal welfare concerns. And as a Portuguese toddler reminded us in a \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/06/01/187801178/the-case-for-vegetarianism-delivered-by-a-toddler\">video that recently went viral,\u003c/a> the sheer ick-factor of realizing that meat comes from a dead animal can play a role, too.\u003c/p>\n\u003cp>But if a person's motivation is only linked to health benefits, you might ask whether this study nails down a cause-and-effect relationship between skipping meat and living longer.\u003c/p>\n\u003cp>The answer: Absolutely not. As is typical of nutrition studies, this research points to an association.\u003c/p>\n\u003cp>And it's important to point out, as the authors note, that the participants following vegetarian diets also tended to be more highly educated, to drink less alcohol, to smoke less and exercise more compared to the participants who regularly consumed meat.\u003c/p>\n\u003cp>Another limitation is that people's dietary patterns tend to change over time. And since this study relied on a single measurement (asking participants just once about their dietary patterns), the study doesn't capture any changes over time.\u003c/p>\n\u003cp>An accompanying \u003ca href=\"http://archinte.jamanetwork.com/article.aspx?articleid=1691926\">commentary \u003c/a>published by the journal concludes that while the researchers used state-of-the-art approaches to try to tease apart the effects of diet from all the other lifestyle factors that may play a role in longevity, it's tough to do this.\u003c/p>\n\u003cp>Prior attempts to examine the relationship between mortality and vegetarian diets have led to mixed results. A large European \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19297458\">study\u003c/a> found no longevity benefit for British people following vegetarian diets. But a prior \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/2743251\">study\u003c/a> of Seventh-day Adventists in California did point to increased longevity.\u003c/p>\n\u003cp>As for the new study, it \"provides additional evidence that vegetarian diets are associated with improved health outcomes, including all-cause mortality,\" writes \u003ca href=\"http://dgim.ucsf.edu/about/baron.html\">Dr. Robert Baron\u003c/a>, who authored the commentary that appeared in the journal alongside the research.\u003c/p>\n\u003cp>But Baron — a self-described ovo-lacto vegetarian — also makes the case that meat (and other animal products) are just one component of a person's overall pattern of eating.\u003c/p>\n\u003cp>Other factors, he notes — such as how much sugar, salt and refined grains we consume — are also an important part of evaluating the healthfulness of our diets.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cancer.org/research/researchprogramsfunding/epidemiology-cancerpreventionstudies/ourstaff/marjorie-l-mccullough\">Marji McCullough\u003c/a> of the American Cancer Society told us in an email that these findings fit with previous research that points to the \"health benefits of a diet low in red and processed meats.\" However, she notes, \"it's possible that the people who don't eat meat have other health-conscious behaviors that contribute to the findings.\"\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": "Wal-Mart Pledges Fresher Produce By Cutting Out The Middleman",
"title": "Wal-Mart Pledges Fresher Produce By Cutting Out The Middleman",
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"content": "\u003cfigure id=\"attachment_62839\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/walmart-1024x767.jpg\" alt=\"A shopper selects produce at a Wal-Mart in Deptford, N.J. Photo: Matt Rourke/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-62839\">\u003cfigcaption class=\"wp-caption-text\">A shopper selects produce at a Wal-Mart in Deptford, N.J. Photo: Matt Rourke/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/03/188332155/wal-mart-pledges-fresher-produce-by-cutting-out-the-middleman\">The Salt at NPR Food\u003c/a> (6/3/13)\u003c/p>\n\u003cp>The nation's largest retailer announced Monday that it will be delivering produce from farms to stores faster by buying fruits and vegetables directly from growers.\u003c/p>\n\u003cp>The plan is to source about 80 percent of fresh produce directly, explained Jack Sinclair, executive vice president of the food business for Wal-Mart U.S., during a conference call that we participated in Monday morning.\u003c/p>\n\u003cp>In many instances, Sinclair says it will be possible to \"cut out the middleman,\" but he added that local wholesalers will continue to \"play an important role for us in the areas we serve.\"\u003c/p>\n\u003cp>The announcement comes on the heels of \u003ca href=\"http://www.nytimes.com/2013/04/04/business/walmart-strains-to-keep-grocery-aisles-stocked.html?pagewanted=all&_r=0\">complaints\u003c/a> that Wal-Mart isn't staffing its stores with enough employees to stock shelves efficiently or manage produce, resulting in complaints about the freshness of fruits and vegetables on display. As \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/04/04/business/walmart-strains-to-keep-grocery-aisles-stocked.html\">reported in April\u003c/a>, internal Wal-Mart memos showed the company struggling with \"low customer confidence in its produce and poor quality.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To address such concerns, Sinclair says, Wal-Mart will launch \u003ca href=\"http://news.walmart.com/news-archive/2013/06/03/walmart-launches-fresh-produce-guarantee-in-us-stores\">Fresh Produce School\u003c/a> training for 70,000 associates. Managers and employees will be taught, for example, to identify fruits and vegetables that should no longer be on the shelves — and in general, they'll learn more about handling of produce.\u003c/p>\n\u003cp>And if Wal-Mart shoppers aren't happy with the quality of a peach or pear, the retailing giant is reinforcing its commitment to a \u003ca href=\"http://news.walmart.com/news-archive/2013/06/03/walmart-launches-fresh-produce-guarantee-in-us-stores\">100 percent money-back guarantee\u003c/a>.\u003c/p>\n\u003cp>Sinclair says there's no need to return the food item: Just bring in a receipt, and the store will refund shoppers for the full amount, \"no questions asked.\"\u003c/p>\n\u003cp>Sinclair said Wal-Mart is on target to meet its commitment to increase the amount of\u003ca href=\"http://instoresnow.walmart.com/food-center-locally-grown-farmers-market.aspx\"> local produce\u003c/a> found in retail stores by the year 2015 (a pledge made in 2010). There have been \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/04/171051906/can-small-farms-benefit-from-wal-mart-s-push-into-local-foods\">complaints\u003c/a>, however, that some small farmers aren't benefiting from the initiative.\u003c/p>\n\u003cp>And with the goal of making nutritious food more affordable, Sinclair says Wal-Mart is open to new opportunities. One \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/19/cash-back-on-broccoli-health-insurers-nudge-shoppers-to-be-well/\">incentive program\u003c/a> I wrote about in March, where health insurers nudge shoppers to buy broccoli instead of brownies by offering rebates, is an example of attempts to incentivize healthy choices. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The retailing giant says it will launch training for 70,000 associates to help them spot fruits and vegetables that should no longer be on shelves. The move follows complaints that understaffing was leading to low-quality produce of dubious freshness in stores.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To address such concerns, Sinclair says, Wal-Mart will launch \u003ca href=\"http://news.walmart.com/news-archive/2013/06/03/walmart-launches-fresh-produce-guarantee-in-us-stores\">Fresh Produce School\u003c/a> training for 70,000 associates. Managers and employees will be taught, for example, to identify fruits and vegetables that should no longer be on the shelves — and in general, they'll learn more about handling of produce.\u003c/p>\n\u003cp>And if Wal-Mart shoppers aren't happy with the quality of a peach or pear, the retailing giant is reinforcing its commitment to a \u003ca href=\"http://news.walmart.com/news-archive/2013/06/03/walmart-launches-fresh-produce-guarantee-in-us-stores\">100 percent money-back guarantee\u003c/a>.\u003c/p>\n\u003cp>Sinclair says there's no need to return the food item: Just bring in a receipt, and the store will refund shoppers for the full amount, \"no questions asked.\"\u003c/p>\n\u003cp>Sinclair said Wal-Mart is on target to meet its commitment to increase the amount of\u003ca href=\"http://instoresnow.walmart.com/food-center-locally-grown-farmers-market.aspx\"> local produce\u003c/a> found in retail stores by the year 2015 (a pledge made in 2010). There have been \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/04/171051906/can-small-farms-benefit-from-wal-mart-s-push-into-local-foods\">complaints\u003c/a>, however, that some small farmers aren't benefiting from the initiative.\u003c/p>\n\u003cp>And with the goal of making nutritious food more affordable, Sinclair says Wal-Mart is open to new opportunities. One \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/19/cash-back-on-broccoli-health-insurers-nudge-shoppers-to-be-well/\">incentive program\u003c/a> I wrote about in March, where health insurers nudge shoppers to buy broccoli instead of brownies by offering rebates, is an example of attempts to incentivize healthy choices. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
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