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"content": "\u003cp>Samin Nosrat was 19 and a cooking novice when she ended up as an apprentice in the kitchen at Chez Panisse, \u003ca href=\"https://www.npr.org/2011/08/22/139707078/alice-waters-40-years-of-sustainable-food\">Alice Waters\u003c/a>' award-winning restaurant in Berkeley, Calif. There she watched the cooks whip up dishes without looking at cookbooks or relying on timers and she was struck by how little she understood about cooking.\u003c/p>\n\u003cp>\"The gap of knowledge between where I was and where they were seemed uncrossable,\" Nosrat says. \"I didn't even know the difference between cilantro and parsley.\"\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/fa/2018/12/20181206_fa_02.mp3\u003c/p>\n\u003cp>But over time, Nosrat noticed that the daily conversations the cooks had about different dishes seemed to center on the same elements: salt, fat, acid and heat.\u003c/p>\n\u003cp>\"We always talked about how we had to adjust the salt or that something [needed] a little squeeze of lime — a little bit of acid,\" she says. Other times, the cooks would adjust the fat in which something was cooked or the actual method of cooking.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nosrat began experimenting on her own with these elements. She moved to Italy, then returned to Berkeley, where she was chef de cuisine at an Italian restaurant. Along the way, she met Michael Pollan and collaborated with him on his Netflix series \u003cem>Cooked\u003c/em>.\u003cbr>\n[contextly_sidebar id=\"TA2TB6oVrvvgDxTy4LAnek5AklDt9lei\"]\u003cbr>\nEarlier this year, Nosrat won a James Beard award for\u003cem> Salt, Fat, Acid, Heat,\u003c/em> a cookbook inspired in part by her early observations at Chez Panisse. Now she's diving deeper, with a four-part Netflix show, also called \u003cem>Salt Fat Acid Heat\u003c/em>, in which she travels the world to learn more about each element.\u003c/p>\n\u003cp>Nosrat describes the show as a celebration of good food — and of the women who are often responsible for creating it. \"This was an opportunity for me to elevate and honor home cooks, most of whom are women and have been women for the great part of human history,\" she says.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview highlights \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On how salt affects food\u003c/strong>\u003c/p>\n\u003cp>I think the simplest way that probably most of us can picture or think of is the example of a tomato. If you eat a tomato that you haven't sprinkled salt on, it might taste a little bit bland or just a little bit watery. Once you sprinkle a few crystals of salt on a slice of tomato, some of the juices start to come out, you know? Osmosis starts. ...\u003c/p>\n\u003cp>Aromatic compounds in vegetables are inside those watery cells, and so they come to the top. They're more available for you to breathe in. You take a bite. It's juicier, and so you have this taste experience that you wouldn't — you couldn't — have had without that salt. The salt really balances the acid in the tomato and the sweetness in the tomato and just makes it more tomato-y.\u003c/p>\n\u003cp>And that's really true for certainly every vegetable, and I believe for meat, too. But to me, my mouth now at this point — salt is the first thing I sort of just instinctively taste for. And I can always tell if something needs a little bit more.\u003c/p>\n\u003cp>\u003cstrong>On how some salts are saltier than others \u003c/strong>\u003c/p>\n\u003cp>All salts are not created equal. So if I am using Diamond Crystal at home and I say one teaspoon, but you have just a box of iodized table salt, what you use will almost be equivalent to twice as much. So for some recipes, it's not such a big deal, because maybe you're just putting the salt in a pot of water, and it will spread out over a large amount of food or a volume of liquid or something. But if you're making chocolate-chip cookies and you use twice as much salt, it could be bad news. So I think it's really important, more than anything, to be familiar with your own salt and to really taste as you go, so you start to learn what one pinch or one spoonful will do to a pot of food.\u003c/p>\n\u003cp>\u003cstrong>On how fat transports flavor \u003c/strong>\u003c/p>\n\u003cp>While salt is all about enhancing flavor, fat is mostly about texture. But it's also this amazing sort of transporter of flavor. It's a carrier. A great way to sort of imagine that is if you think of a garlic clove. If you set up two pans next to each other, and you put water in one, and olive oil in another one, and you just simmered one garlic clove in some water, and you sizzled a garlic clove in a little bit of olive oil, if you remove the cloves and throw them away, and then you dip your finger in the water and taste it, it'll probably taste pretty much just like water.\u003c/p>\n\u003cp>But if you taste the oil, it'll taste like this amazing perfume. An aroma of garlic will have fully penetrated and distributed itself around throughout the oil. And so now you have garlic oil. And if you think about that, that's what fat does for so many of the aromatic compounds and flavors in our cooking — it distributes flavor.\u003c/p>\n\u003cp>So that's why [when] we start a soup or stew, you put oil in the pan. And you put your onions in there. And if you're going to add a bay leaf or some coriander seed or whatever, you throw that in at the beginning so it can sort of work its way into that oil and then penetrate your dish fully. So that's one way that fat impacts flavor.\u003c/p>\n\u003cp>\u003cstrong>On how each culture has its own fat \u003c/strong>\u003c/p>\n\u003cp>Most fats have their own flavor, and each culture and cuisine has sort of its go-to fats, and often those fats will determine the taste of the food. So when we think of France, we think of butter. When we think of Italy or Spain, we think of olive oil. When we think of India, we think of ghee.\u003c/p>\n\u003cp>If I was trying to make something that tasted Japanese at home, I wouldn't use olive oil, because if I start with olive oil, that will permeate the whole dish, and it will never taste properly Japanese. So to make the thing taste of the place, start with the fat of the place.\u003c/p>\n\u003cp>\u003cstrong>On the importance of acid \u003c/strong>\u003c/p>\n\u003cp>I think for most home cooks and certainly most people who I have taught, it seems to be the [element] that's kind of the biggest surprise, because even the word \"acid\" seems so clinical and scientific. I remember even as a young cook people would use that word in the kitchen. At first, I didn't know what they were talking about. Then over time, I realized, \"Oh, it's just lemon, lime, a little vinegar, maybe a splash of wine or even a little goat cheese or feta cheese.\"\u003c/p>\n\u003cp>Anything tart is acid, but acid is a thing, I think, [many] Americans haven't necessarily created a language for it or a palate for it. A lot of other cultures really heavily believe in it. Often it comes through on the table in condiment form. So in Mexico [it's] all of those salsas and\u003cem> cremas\u003c/em> and cheeses and guacamole, all those things — or even just a wedge of lime that comes with your fish taco. That's acid. My family is from Iran, so we have a very acidic palate. We squeeze a sour orange over almost everything or lime. There's yogurt that we put on every meal. ...\u003c/p>\n\u003cp>Balsamic vinegar, pickles and mustard and ketchup — which is why it's kind of this delight for me, to make a really simple meal, like a bowl of rice and vegetables and a fried egg, and then be like, \"OK, what am I going to put on it today? Is it going to be kimchi? Is it going to be nine kinds of hot sauce? Am I going to grate some cheese and put a dollop of sour cream?\" Because in a lot of ways, even the most simple foods can just be elevated with a couple of condiments.\u003c/p>\n\u003cp>\u003cstrong>On how cooking in an oven requires vigilance \u003c/strong>\u003c/p>\n\u003cp>We associate [cooking in an oven] as this very straightforward and simple thing: You set the dial, you put something in there and then you come back 18 minutes later and it's done. But in my experience, no two ovens are the same. Even my oven, on different days, acts differently. Depending on what the weather is outside, what the weather is inside, if your thermostat is old or new, if it's accurate or not, how many times you've opened the oven door — a million different things will affect that temperature. Very rarely is that actual temperature in there the very specific thing to which you've set the dial. In fact, a lot of those thermostats have a plus or minus of up to 20 degrees. It's crazy! You might set it to 350, and it might be anywhere between 330 and 370.\u003c/p>\n\u003cp>So we have this false sense of precision when we cook in the oven, but it's actually in some ways the least precise form of cooking. So I think it gives you this false sense of, \"I don't need to pay attention,\" so you turn down your senses and you're paying less attention, and that is often where things go wrong. I watch my oven things like a hawk. I do set timers but mostly to remind me to move things around, because the back will always will be hotter than the front, and in my oven the left side is hotter. ... So I rotate things, I move them up and down different racks. I'm always paying attention, so that I can know when the thing is done.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Heidi Saman and Seth Kelley produced and edited the audio of this interview. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nosrat began experimenting on her own with these elements. She moved to Italy, then returned to Berkeley, where she was chef de cuisine at an Italian restaurant. Along the way, she met Michael Pollan and collaborated with him on his Netflix series \u003cem>Cooked\u003c/em>.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nEarlier this year, Nosrat won a James Beard award for\u003cem> Salt, Fat, Acid, Heat,\u003c/em> a cookbook inspired in part by her early observations at Chez Panisse. Now she's diving deeper, with a four-part Netflix show, also called \u003cem>Salt Fat Acid Heat\u003c/em>, in which she travels the world to learn more about each element.\u003c/p>\n\u003cp>Nosrat describes the show as a celebration of good food — and of the women who are often responsible for creating it. \"This was an opportunity for me to elevate and honor home cooks, most of whom are women and have been women for the great part of human history,\" she says.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview highlights \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On how salt affects food\u003c/strong>\u003c/p>\n\u003cp>I think the simplest way that probably most of us can picture or think of is the example of a tomato. If you eat a tomato that you haven't sprinkled salt on, it might taste a little bit bland or just a little bit watery. Once you sprinkle a few crystals of salt on a slice of tomato, some of the juices start to come out, you know? Osmosis starts. ...\u003c/p>\n\u003cp>Aromatic compounds in vegetables are inside those watery cells, and so they come to the top. They're more available for you to breathe in. You take a bite. It's juicier, and so you have this taste experience that you wouldn't — you couldn't — have had without that salt. The salt really balances the acid in the tomato and the sweetness in the tomato and just makes it more tomato-y.\u003c/p>\n\u003cp>And that's really true for certainly every vegetable, and I believe for meat, too. But to me, my mouth now at this point — salt is the first thing I sort of just instinctively taste for. And I can always tell if something needs a little bit more.\u003c/p>\n\u003cp>\u003cstrong>On how some salts are saltier than others \u003c/strong>\u003c/p>\n\u003cp>All salts are not created equal. So if I am using Diamond Crystal at home and I say one teaspoon, but you have just a box of iodized table salt, what you use will almost be equivalent to twice as much. So for some recipes, it's not such a big deal, because maybe you're just putting the salt in a pot of water, and it will spread out over a large amount of food or a volume of liquid or something. But if you're making chocolate-chip cookies and you use twice as much salt, it could be bad news. So I think it's really important, more than anything, to be familiar with your own salt and to really taste as you go, so you start to learn what one pinch or one spoonful will do to a pot of food.\u003c/p>\n\u003cp>\u003cstrong>On how fat transports flavor \u003c/strong>\u003c/p>\n\u003cp>While salt is all about enhancing flavor, fat is mostly about texture. But it's also this amazing sort of transporter of flavor. It's a carrier. A great way to sort of imagine that is if you think of a garlic clove. If you set up two pans next to each other, and you put water in one, and olive oil in another one, and you just simmered one garlic clove in some water, and you sizzled a garlic clove in a little bit of olive oil, if you remove the cloves and throw them away, and then you dip your finger in the water and taste it, it'll probably taste pretty much just like water.\u003c/p>\n\u003cp>But if you taste the oil, it'll taste like this amazing perfume. An aroma of garlic will have fully penetrated and distributed itself around throughout the oil. And so now you have garlic oil. And if you think about that, that's what fat does for so many of the aromatic compounds and flavors in our cooking — it distributes flavor.\u003c/p>\n\u003cp>So that's why [when] we start a soup or stew, you put oil in the pan. And you put your onions in there. And if you're going to add a bay leaf or some coriander seed or whatever, you throw that in at the beginning so it can sort of work its way into that oil and then penetrate your dish fully. So that's one way that fat impacts flavor.\u003c/p>\n\u003cp>\u003cstrong>On how each culture has its own fat \u003c/strong>\u003c/p>\n\u003cp>Most fats have their own flavor, and each culture and cuisine has sort of its go-to fats, and often those fats will determine the taste of the food. So when we think of France, we think of butter. When we think of Italy or Spain, we think of olive oil. When we think of India, we think of ghee.\u003c/p>\n\u003cp>If I was trying to make something that tasted Japanese at home, I wouldn't use olive oil, because if I start with olive oil, that will permeate the whole dish, and it will never taste properly Japanese. So to make the thing taste of the place, start with the fat of the place.\u003c/p>\n\u003cp>\u003cstrong>On the importance of acid \u003c/strong>\u003c/p>\n\u003cp>I think for most home cooks and certainly most people who I have taught, it seems to be the [element] that's kind of the biggest surprise, because even the word \"acid\" seems so clinical and scientific. I remember even as a young cook people would use that word in the kitchen. At first, I didn't know what they were talking about. Then over time, I realized, \"Oh, it's just lemon, lime, a little vinegar, maybe a splash of wine or even a little goat cheese or feta cheese.\"\u003c/p>\n\u003cp>Anything tart is acid, but acid is a thing, I think, [many] Americans haven't necessarily created a language for it or a palate for it. A lot of other cultures really heavily believe in it. Often it comes through on the table in condiment form. So in Mexico [it's] all of those salsas and\u003cem> cremas\u003c/em> and cheeses and guacamole, all those things — or even just a wedge of lime that comes with your fish taco. That's acid. My family is from Iran, so we have a very acidic palate. We squeeze a sour orange over almost everything or lime. There's yogurt that we put on every meal. ...\u003c/p>\n\u003cp>Balsamic vinegar, pickles and mustard and ketchup — which is why it's kind of this delight for me, to make a really simple meal, like a bowl of rice and vegetables and a fried egg, and then be like, \"OK, what am I going to put on it today? Is it going to be kimchi? Is it going to be nine kinds of hot sauce? Am I going to grate some cheese and put a dollop of sour cream?\" Because in a lot of ways, even the most simple foods can just be elevated with a couple of condiments.\u003c/p>\n\u003cp>\u003cstrong>On how cooking in an oven requires vigilance \u003c/strong>\u003c/p>\n\u003cp>We associate [cooking in an oven] as this very straightforward and simple thing: You set the dial, you put something in there and then you come back 18 minutes later and it's done. But in my experience, no two ovens are the same. Even my oven, on different days, acts differently. Depending on what the weather is outside, what the weather is inside, if your thermostat is old or new, if it's accurate or not, how many times you've opened the oven door — a million different things will affect that temperature. Very rarely is that actual temperature in there the very specific thing to which you've set the dial. In fact, a lot of those thermostats have a plus or minus of up to 20 degrees. It's crazy! You might set it to 350, and it might be anywhere between 330 and 370.\u003c/p>\n\u003cp>So we have this false sense of precision when we cook in the oven, but it's actually in some ways the least precise form of cooking. So I think it gives you this false sense of, \"I don't need to pay attention,\" so you turn down your senses and you're paying less attention, and that is often where things go wrong. I watch my oven things like a hawk. I do set timers but mostly to remind me to move things around, because the back will always will be hotter than the front, and in my oven the left side is hotter. ... So I rotate things, I move them up and down different racks. I'm always paying attention, so that I can know when the thing is done.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Some Romaine Is OK To Eat, But Beware California, CDC Says",
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"content": "\u003cp>The Centers for Disease Control and Prevention has traced an ongoing E. coli outbreak to romaine lettuce grown in the Central Coastal region of California.\u003c/p>\n\u003cp>Lettuce from other parts of the U.S. and Mexico is safe to eat, \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html\">the CDC says\u003c/a>. However, if you're not sure where your romaine lettuce came from, err on the side of caution and throw it out, health experts say.\u003c/p>\n\u003cp>A total of 43 people in 12 states have been infected in this outbreak. No deaths have been reported.\u003c/p>\n\u003cp>The CDC first \u003ca href=\"https://www.npr.org/sections/thesalt/2018/11/20/669735389/beware-the-thanksgiving-salad-cdc-says-no-romaine-lettuce-is-safe\">announced the outbreak\u003c/a> a week ago, warning consumers to stay away from all romaine lettuce until more was known about the outbreak.\u003c/p>\n\u003cp>Now the agency is narrowing that warning.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Check bags or boxes of romaine lettuce for a label indicating where the lettuce was harvested,\" the CDC \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html\">writes\u003c/a>. \"Romaine lettuce labeled with a harvest region outside of the Central Coastal growing regions of northern and central California (such as the desert growing region near Yuma, the California desert growing region near Imperial County and Riverside County, the state of Florida, and Mexico) is not linked to this outbreak.\"\u003c/p>\n\u003cp>Lettuce from a greenhouse or grown hydroponically is also safe.\u003c/p>\n\u003cp>The warning still applies to all forms of romaine lettuce, including romaine heads, romaine hearts and salad mixes.\u003c/p>\n\u003cp>If you had lettuce from the Central Coast in your fridge, the CDC recommends a \u003ca href=\"https://www.cdc.gov/foodsafety/communication/clean-refrigerator-steps.html\">thorough cleaning.\u003c/a>\u003c/p>\n\u003cp>The current outbreak is not related to the \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/04/20/604445631/romaine-lettuce-dont-eat-it\">romaine lettuce E. Coli outbreak\u003c/a> from earlier this year, which was traced to a canal in Arizona.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This outbreak \u003cem>is\u003c/em> tied to a series of E. coli infections in 2017. That outbreak was tied to leafy greens, but the specific source was never identified.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Some+Romaine+Is+OK+To+Eat%2C+But+Beware+California%2C+CDC+Says&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "The Centers for Disease Control and Prevention traced an ongoing E. coli outbreak to the Central Coastal region of California. If you're sure your lettuce was grown elsewhere, you can eat it.",
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"description": "The Centers for Disease Control and Prevention traced an ongoing E. coli outbreak to the Central Coastal region of California. If you're sure your lettuce was grown elsewhere, you can eat it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Centers for Disease Control and Prevention has traced an ongoing E. coli outbreak to romaine lettuce grown in the Central Coastal region of California.\u003c/p>\n\u003cp>Lettuce from other parts of the U.S. and Mexico is safe to eat, \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html\">the CDC says\u003c/a>. However, if you're not sure where your romaine lettuce came from, err on the side of caution and throw it out, health experts say.\u003c/p>\n\u003cp>A total of 43 people in 12 states have been infected in this outbreak. No deaths have been reported.\u003c/p>\n\u003cp>The CDC first \u003ca href=\"https://www.npr.org/sections/thesalt/2018/11/20/669735389/beware-the-thanksgiving-salad-cdc-says-no-romaine-lettuce-is-safe\">announced the outbreak\u003c/a> a week ago, warning consumers to stay away from all romaine lettuce until more was known about the outbreak.\u003c/p>\n\u003cp>Now the agency is narrowing that warning.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Check bags or boxes of romaine lettuce for a label indicating where the lettuce was harvested,\" the CDC \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html\">writes\u003c/a>. \"Romaine lettuce labeled with a harvest region outside of the Central Coastal growing regions of northern and central California (such as the desert growing region near Yuma, the California desert growing region near Imperial County and Riverside County, the state of Florida, and Mexico) is not linked to this outbreak.\"\u003c/p>\n\u003cp>Lettuce from a greenhouse or grown hydroponically is also safe.\u003c/p>\n\u003cp>The warning still applies to all forms of romaine lettuce, including romaine heads, romaine hearts and salad mixes.\u003c/p>\n\u003cp>If you had lettuce from the Central Coast in your fridge, the CDC recommends a \u003ca href=\"https://www.cdc.gov/foodsafety/communication/clean-refrigerator-steps.html\">thorough cleaning.\u003c/a>\u003c/p>\n\u003cp>The current outbreak is not related to the \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/04/20/604445631/romaine-lettuce-dont-eat-it\">romaine lettuce E. Coli outbreak\u003c/a> from earlier this year, which was traced to a canal in Arizona.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This outbreak \u003cem>is\u003c/em> tied to a series of E. coli infections in 2017. That outbreak was tied to leafy greens, but the specific source was never identified.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Some+Romaine+Is+OK+To+Eat%2C+But+Beware+California%2C+CDC+Says&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Beyond Bodega Bites: This Man Wants More People To Eat 'Vegan In The Hood'",
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"content": "\u003cp>Erick Castro is standing outside a Whole Foods in Brooklyn, carefully and unabashedly photographing the vegan, fried-oyster-mushroom po'boy he just bought inside. People are staring, but Castro doesn't seem to notice.\u003c/p>\n\u003cp>Castro, 28, is a vegan restaurant owner and the creator of \u003ca href=\"https://www.instagram.com/howtobeveganinthehood/?hl=en\">How To Be Vegan in the Hood\u003c/a>, an Instagram account with over 16,000 followers that spreads the gospel of an affordable plant-based diet – especially to bodega-eating residents of New York City's boroughs. He posts gorgeous, appetizing photos of cheap and simple meals that followers can make at home — like jackfruit paired with pan-fried pesto potatoes — or grab from nearby vendors.\u003c/p>\n\u003cp>Since launching his account last September, he's become somewhat of a local vegan celebrity. \"Hey, you're Vegan in the Hood!\" a diner says to Castro as we walk out of By Chloe, a vegan chain restaurant in Brooklyn's Williamsburg neighborhood.\u003c/p>\n\u003cp>The trendy area has undergone rapid gentrification since 2000 and has experienced a \u003ca href=\"https://nypost.com/2017/11/06/hipsters-are-driving-low-income-hispanics-out-of-brooklyn/\">dramatic drop\u003c/a> in the number of residents who are Latinos, particularly those who, like Castro, are of Puerto Rican descent.\u003c/p>\n\u003cfigure id=\"attachment_131502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131502\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9205_enl-43f1bcd2605a138bbbb931af3b6b5c9180afeeb8-e1543255406501.jpg\" alt=\"Castro digs into a vegan raspberry cupcake on a discarded desk outside of By Chloe.\" width=\"1920\" height=\"1264\">\u003cfigcaption class=\"wp-caption-text\">Castro digs into a vegan raspberry cupcake on a discarded desk outside of By Chloe. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Williamsburg also has more vegan dining options. As we pass by one — the restaurant Farmer's Daughter — Castro notes that it's filled with white customers, and he shows hesitation to eat inside. We opt to eat our vegan raspberry cupcake from By Chloe on a discarded desk outside.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The observation Castro makes on the demographics inside Farmer's Daughter feeds into a common perception that veganism is a diet for a certain kind of person – an affluent, liberal leaning, white \u003cem>Portlandia \u003c/em>character. \"I was never really welcomed into the vegan community,\" Castro says. \"They show love, but at a distance.\"\u003c/p>\n\u003cp>The reality is that veganism is hardly new for people of color. Plant-based eating has deep roots among African-Americans, and it's gaining traction\u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/19/629629261/carne-asada-hold-the-meat-why-latinos-are-embracing-vegan-mexican-cuisine\"> among Latinos in the U.S.\u003c/a> The first\u003ca href=\"https://blackvegfest.org/\"> Black Veg Fest\u003c/a> was held in Brooklyn this year. Castro's own Instagram account is an effort to show veganism as an option for all.\u003c/p>\n\u003cp>\"Anyone can do it,\" he says. \"Anyone can eat plant-based.\"\u003c/p>\n\u003cp>Castro himself switched to veganism three years ago. Growing up in Queens, his diet consisted mostly of bodega food.\u003c/p>\n\u003cp>\"The gas station down the block [had] a pizzeria \u003cem>and \u003c/em>a burger spot in it. In the projects, everything you need is in the block radius,\" Castro says. He was raised by a single mother in Queens and the family moved around often. \"We were just grateful to eat food. Nutrition wasn't even a thought.\"\u003c/p>\n\u003cfigure id=\"attachment_131503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9418_enl-5d19b49457f917fc654b0eac3efb633476962889-e1543255444851.jpg\" alt=\"Erick Castro is pictured inside of Rip's, a vegan malt shop he recently opened with partners near the Brooklyn Navy Yard.\" width=\"1920\" height=\"1295\">\u003cfigcaption class=\"wp-caption-text\">Erick Castro is pictured inside of Rip's, a vegan malt shop he recently opened with partners near the Brooklyn Navy Yard. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A friend of Castro's was constantly encouraging him to go vegan for health purposes, but Castro balked. \"I'm Puerto Rican; we eat pork, we eat meat.\"\u003c/p>\n\u003cp>But Castro says paranoia about his consumption of unhealthy foods in his younger years began to make him worry about his future health, so he decided to go pescatarian. Two years after that, he made the full switch to veganism, citing animal rights. \"[I thought,] Why am I letting animals live on the land but eating all the animals in the sea?\"\u003c/p>\n\u003cp>That same night, he saw on TV that Waka Flocka Flame, an American rapper, was eating vegan, and decided if Waka Flocka could eat vegan, so could he. He woke his roommate up on the fourth day of eating plant-based with, \"Bro, my skin feels so good right now.\" Castro has been vegan since. (Waka Flocka, on the other hand, is \u003ca href=\"https://www.billboard.com/articles/columns/hip-hop/8095942/waka-flocka-flame-interview-paper-magazine-vegan-quit\">apparently not\u003c/a>.)\u003c/p>\n\u003cp>The switch earned Castro ribbing from his meat-eating friends because of the stereotypes around veganism being for white people and a lack of knowledge surrounding what a plant-based diet looks like. \"We'd go out to dinner and they'd say, 'Can you get this guy a bowl of dirt?' \" Castro recalls.\u003c/p>\n\u003cfigure id=\"attachment_131504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131504\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9356_enl-aedb2eadc40eb3a329c3925ff9430bf9856c246b-e1543255481290.jpg\" alt=\"Rip's employee Rachely Hernandez makes a vegan chocolate and marshmallow sundae for frequent customer Marianne Stephan, and her niece, Maddie. The ice cream is made from coconut cream and cashews.\" width=\"1920\" height=\"1329\">\u003cfigcaption class=\"wp-caption-text\">Rip's employee Rachely Hernandez makes a vegan chocolate and marshmallow sundae for frequent customer Marianne Stephan, and her niece, Maddie. The ice cream is made from coconut cream and cashews. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castro says that the teasing helped inspire How To Be Vegan in the Hood. He bought an iPhone 8 Plus with portrait mode to prove a point to his friends. \"You know what? I'm going to make an Instagram and show you I can eat everything you're eating without having to kill an animal.\"\u003c/p>\n\u003cp>So why the name 'How To Be Vegan in the Hood'? \"That's who's always asking me: people from the hood. [They'll say to me:] 'I don't have a Whole Foods by me, I don't have a Trader Joe's ... how are you vegan?' \" Castro says, \"The truth is you can always afford it, you just weren't taught how to.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/veganeatsnyc/?hl=en\">Crystal Pang\u003c/a>, Castro's fellow vegan-Instagrammer, grew up in Queens, too. \"Accessibility is a huge thing in the vegan community that people often kind of mock. They say, 'Oh, you can only be vegan if you're rich and white and if you're this certain ideal' . . . That's not true.\"\u003c/p>\n\u003cp>When Pang stumbled upon Castro's Instagram, she was interested in the accessibility and information he was offering his followers. \"He's trying to do exactly what I think veganism should move more towards,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_131505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9406_enl-7032c0e484d5c0391c99c01ba58b8aceb8a61c93-e1543255517531.jpg\" alt=\"Castro makes a vegan coffee ice cream sundae at Rip's.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">Castro makes a vegan coffee ice cream sundae at Rip's. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castro has been hopping around New York City most of his adult life. In his early 20s, he co-founded an art gallery in Brooklyn called \"City Don't Sleep.\" After that closed, he started a couple of clothing brands and used social media to sell T-shirts and vintage finds. For a while, he helped run food trucks in Manhattan – until he got the inspiration for How To Be Vegan in the Hood in September 2017.\u003c/p>\n\u003cp>He'd go to vegan restaurants around the city and photograph his food, share his recipes from home, and talk about what to buy at the bodega using Instagram. \"You're hungry and you have six bucks? I can get you full on six bucks,\" he says.\u003c/p>\n\u003cp>In May, David Schneider, owner of the Oaxaca Taqueria chain of restaurants in New York, reached out to Castro with the prospect of starting a vegan restaurant. That's how Rip's Malt Shop was born.\u003c/p>\n\u003cp>Castro is the only partner in Rip's who eats plant-based. Schneider thinks it's an asset to have owners on both sides of the diet. \"You really do want someone who's vegan and who understands. It's good to have a partner who sees it from their perspective, too,\" Schneider says.\u003c/p>\n\u003cp>Located near the Brooklyn Navy Yard, Rip's Malt Shop has a large, colorful arrow pointing to its narrow entrance. The shop is sandwiched in between an auto repair business and residential buildings. It's clearly a destination for customers, not a place one happens to drop in.\u003c/p>\n\u003cfigure id=\"attachment_131506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131506\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9482_enl-3aecf62bc83f918c5a3bed51cf7b97c05ffb7d16-e1543255562636.jpg\" alt=\"The vegan chopped cheese sandwich is a popular item at Rip's. Instead of ground beef, it's made with diced a Beyond Meat burger and dairy-free Daiya cheese.\" width=\"1920\" height=\"1272\">\u003cfigcaption class=\"wp-caption-text\">The vegan chopped cheese sandwich is a popular item at Rip's. Instead of ground beef, it's made with diced a Beyond Meat burger and dairy-free Daiya cheese. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the chef's at Rip's, Sebastian Matheus, makes me the eatery's popular chopped cheese sandwich – a vegan riff on a beloved bodega favorite sometimes described as New York's version of the Philly cheesesteak, but made with ground beef instead of sliced steak. It's a sandwich that Castro's family and friends begged him to make at gatherings.\u003c/p>\n\u003cp>The sandwich consists of a Beyond Meat veggie burger, diced up and grilled with sweet relish and diced onions mixed in. Once it's almost done cooking, Daiya dairy-free cheese, made of cassava and arrowroot, is added in. The onions caramelize with the cheese, and the concoction is served on a club roll with signature Rip's sauce, which resembles the Big Mac sauce from McDonald's. Lettuce and tomato top the sandwich. Finally, a tiny yellow flag is poked into the top of the roll, and a sliced dill pickle is placed inside the red-checked, paper food dish, Coney Island-style.\u003c/p>\n\u003cp>The result fools my taste buds: It tastes like meat, it tastes like cheese, it tastes somewhat like a Philly cheesesteak.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It's like a beautiful mess,\" Castro says of his creation.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Beyond+Bodega+Bites%3A+This+Man+Wants+More+People+To+Eat+%27Vegan+In+The+Hood%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "Erick Castro's Instagram account is spreading the gospel of an affordable plant-based diet, especially to lower-income residents of New York. Now, he's got a vegan restaurant, too.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Erick Castro is standing outside a Whole Foods in Brooklyn, carefully and unabashedly photographing the vegan, fried-oyster-mushroom po'boy he just bought inside. People are staring, but Castro doesn't seem to notice.\u003c/p>\n\u003cp>Castro, 28, is a vegan restaurant owner and the creator of \u003ca href=\"https://www.instagram.com/howtobeveganinthehood/?hl=en\">How To Be Vegan in the Hood\u003c/a>, an Instagram account with over 16,000 followers that spreads the gospel of an affordable plant-based diet – especially to bodega-eating residents of New York City's boroughs. He posts gorgeous, appetizing photos of cheap and simple meals that followers can make at home — like jackfruit paired with pan-fried pesto potatoes — or grab from nearby vendors.\u003c/p>\n\u003cp>Since launching his account last September, he's become somewhat of a local vegan celebrity. \"Hey, you're Vegan in the Hood!\" a diner says to Castro as we walk out of By Chloe, a vegan chain restaurant in Brooklyn's Williamsburg neighborhood.\u003c/p>\n\u003cp>The trendy area has undergone rapid gentrification since 2000 and has experienced a \u003ca href=\"https://nypost.com/2017/11/06/hipsters-are-driving-low-income-hispanics-out-of-brooklyn/\">dramatic drop\u003c/a> in the number of residents who are Latinos, particularly those who, like Castro, are of Puerto Rican descent.\u003c/p>\n\u003cfigure id=\"attachment_131502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131502\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9205_enl-43f1bcd2605a138bbbb931af3b6b5c9180afeeb8-e1543255406501.jpg\" alt=\"Castro digs into a vegan raspberry cupcake on a discarded desk outside of By Chloe.\" width=\"1920\" height=\"1264\">\u003cfigcaption class=\"wp-caption-text\">Castro digs into a vegan raspberry cupcake on a discarded desk outside of By Chloe. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Williamsburg also has more vegan dining options. As we pass by one — the restaurant Farmer's Daughter — Castro notes that it's filled with white customers, and he shows hesitation to eat inside. We opt to eat our vegan raspberry cupcake from By Chloe on a discarded desk outside.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The observation Castro makes on the demographics inside Farmer's Daughter feeds into a common perception that veganism is a diet for a certain kind of person – an affluent, liberal leaning, white \u003cem>Portlandia \u003c/em>character. \"I was never really welcomed into the vegan community,\" Castro says. \"They show love, but at a distance.\"\u003c/p>\n\u003cp>The reality is that veganism is hardly new for people of color. Plant-based eating has deep roots among African-Americans, and it's gaining traction\u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/19/629629261/carne-asada-hold-the-meat-why-latinos-are-embracing-vegan-mexican-cuisine\"> among Latinos in the U.S.\u003c/a> The first\u003ca href=\"https://blackvegfest.org/\"> Black Veg Fest\u003c/a> was held in Brooklyn this year. Castro's own Instagram account is an effort to show veganism as an option for all.\u003c/p>\n\u003cp>\"Anyone can do it,\" he says. \"Anyone can eat plant-based.\"\u003c/p>\n\u003cp>Castro himself switched to veganism three years ago. Growing up in Queens, his diet consisted mostly of bodega food.\u003c/p>\n\u003cp>\"The gas station down the block [had] a pizzeria \u003cem>and \u003c/em>a burger spot in it. In the projects, everything you need is in the block radius,\" Castro says. He was raised by a single mother in Queens and the family moved around often. \"We were just grateful to eat food. Nutrition wasn't even a thought.\"\u003c/p>\n\u003cfigure id=\"attachment_131503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9418_enl-5d19b49457f917fc654b0eac3efb633476962889-e1543255444851.jpg\" alt=\"Erick Castro is pictured inside of Rip's, a vegan malt shop he recently opened with partners near the Brooklyn Navy Yard.\" width=\"1920\" height=\"1295\">\u003cfigcaption class=\"wp-caption-text\">Erick Castro is pictured inside of Rip's, a vegan malt shop he recently opened with partners near the Brooklyn Navy Yard. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A friend of Castro's was constantly encouraging him to go vegan for health purposes, but Castro balked. \"I'm Puerto Rican; we eat pork, we eat meat.\"\u003c/p>\n\u003cp>But Castro says paranoia about his consumption of unhealthy foods in his younger years began to make him worry about his future health, so he decided to go pescatarian. Two years after that, he made the full switch to veganism, citing animal rights. \"[I thought,] Why am I letting animals live on the land but eating all the animals in the sea?\"\u003c/p>\n\u003cp>That same night, he saw on TV that Waka Flocka Flame, an American rapper, was eating vegan, and decided if Waka Flocka could eat vegan, so could he. He woke his roommate up on the fourth day of eating plant-based with, \"Bro, my skin feels so good right now.\" Castro has been vegan since. (Waka Flocka, on the other hand, is \u003ca href=\"https://www.billboard.com/articles/columns/hip-hop/8095942/waka-flocka-flame-interview-paper-magazine-vegan-quit\">apparently not\u003c/a>.)\u003c/p>\n\u003cp>The switch earned Castro ribbing from his meat-eating friends because of the stereotypes around veganism being for white people and a lack of knowledge surrounding what a plant-based diet looks like. \"We'd go out to dinner and they'd say, 'Can you get this guy a bowl of dirt?' \" Castro recalls.\u003c/p>\n\u003cfigure id=\"attachment_131504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131504\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9356_enl-aedb2eadc40eb3a329c3925ff9430bf9856c246b-e1543255481290.jpg\" alt=\"Rip's employee Rachely Hernandez makes a vegan chocolate and marshmallow sundae for frequent customer Marianne Stephan, and her niece, Maddie. The ice cream is made from coconut cream and cashews.\" width=\"1920\" height=\"1329\">\u003cfigcaption class=\"wp-caption-text\">Rip's employee Rachely Hernandez makes a vegan chocolate and marshmallow sundae for frequent customer Marianne Stephan, and her niece, Maddie. The ice cream is made from coconut cream and cashews. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castro says that the teasing helped inspire How To Be Vegan in the Hood. He bought an iPhone 8 Plus with portrait mode to prove a point to his friends. \"You know what? I'm going to make an Instagram and show you I can eat everything you're eating without having to kill an animal.\"\u003c/p>\n\u003cp>So why the name 'How To Be Vegan in the Hood'? \"That's who's always asking me: people from the hood. [They'll say to me:] 'I don't have a Whole Foods by me, I don't have a Trader Joe's ... how are you vegan?' \" Castro says, \"The truth is you can always afford it, you just weren't taught how to.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/veganeatsnyc/?hl=en\">Crystal Pang\u003c/a>, Castro's fellow vegan-Instagrammer, grew up in Queens, too. \"Accessibility is a huge thing in the vegan community that people often kind of mock. They say, 'Oh, you can only be vegan if you're rich and white and if you're this certain ideal' . . . That's not true.\"\u003c/p>\n\u003cp>When Pang stumbled upon Castro's Instagram, she was interested in the accessibility and information he was offering his followers. \"He's trying to do exactly what I think veganism should move more towards,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_131505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9406_enl-7032c0e484d5c0391c99c01ba58b8aceb8a61c93-e1543255517531.jpg\" alt=\"Castro makes a vegan coffee ice cream sundae at Rip's.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">Castro makes a vegan coffee ice cream sundae at Rip's. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castro has been hopping around New York City most of his adult life. In his early 20s, he co-founded an art gallery in Brooklyn called \"City Don't Sleep.\" After that closed, he started a couple of clothing brands and used social media to sell T-shirts and vintage finds. For a while, he helped run food trucks in Manhattan – until he got the inspiration for How To Be Vegan in the Hood in September 2017.\u003c/p>\n\u003cp>He'd go to vegan restaurants around the city and photograph his food, share his recipes from home, and talk about what to buy at the bodega using Instagram. \"You're hungry and you have six bucks? I can get you full on six bucks,\" he says.\u003c/p>\n\u003cp>In May, David Schneider, owner of the Oaxaca Taqueria chain of restaurants in New York, reached out to Castro with the prospect of starting a vegan restaurant. That's how Rip's Malt Shop was born.\u003c/p>\n\u003cp>Castro is the only partner in Rip's who eats plant-based. Schneider thinks it's an asset to have owners on both sides of the diet. \"You really do want someone who's vegan and who understands. It's good to have a partner who sees it from their perspective, too,\" Schneider says.\u003c/p>\n\u003cp>Located near the Brooklyn Navy Yard, Rip's Malt Shop has a large, colorful arrow pointing to its narrow entrance. The shop is sandwiched in between an auto repair business and residential buildings. It's clearly a destination for customers, not a place one happens to drop in.\u003c/p>\n\u003cfigure id=\"attachment_131506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131506\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9482_enl-3aecf62bc83f918c5a3bed51cf7b97c05ffb7d16-e1543255562636.jpg\" alt=\"The vegan chopped cheese sandwich is a popular item at Rip's. Instead of ground beef, it's made with diced a Beyond Meat burger and dairy-free Daiya cheese.\" width=\"1920\" height=\"1272\">\u003cfigcaption class=\"wp-caption-text\">The vegan chopped cheese sandwich is a popular item at Rip's. Instead of ground beef, it's made with diced a Beyond Meat burger and dairy-free Daiya cheese. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the chef's at Rip's, Sebastian Matheus, makes me the eatery's popular chopped cheese sandwich – a vegan riff on a beloved bodega favorite sometimes described as New York's version of the Philly cheesesteak, but made with ground beef instead of sliced steak. It's a sandwich that Castro's family and friends begged him to make at gatherings.\u003c/p>\n\u003cp>The sandwich consists of a Beyond Meat veggie burger, diced up and grilled with sweet relish and diced onions mixed in. Once it's almost done cooking, Daiya dairy-free cheese, made of cassava and arrowroot, is added in. The onions caramelize with the cheese, and the concoction is served on a club roll with signature Rip's sauce, which resembles the Big Mac sauce from McDonald's. Lettuce and tomato top the sandwich. Finally, a tiny yellow flag is poked into the top of the roll, and a sliced dill pickle is placed inside the red-checked, paper food dish, Coney Island-style.\u003c/p>\n\u003cp>The result fools my taste buds: It tastes like meat, it tastes like cheese, it tastes somewhat like a Philly cheesesteak.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's like a beautiful mess,\" Castro says of his creation.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Beyond+Bodega+Bites%3A+This+Man+Wants+More+People+To+Eat+%27Vegan+In+The+Hood%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"title": "Beware The Thanksgiving Salad: CDC Says No Romaine Lettuce Is Safe",
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"content": "\u003cp>Cut Caesar salad off the menu this week: The Centers for Disease Control and Prevention says a \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html\">multi-state E. coli outbreak is underway\u003c/a>, and romaine lettuce is to blame.\u003c/p>\n\u003cp>Thirty-two people are sick, including 13 who were hospitalized; no deaths have been reported. Another 18 people were sickened in Canada.\u003c/p>\n\u003cp>Evidence points toward romaine lettuce as the likely source, but the CDC can't get more specific than that.\u003c/p>\n\u003cp>So for now, any and all romaine lettuce should be thrown out, the agency says. That means heads of romaine, hearts of romaine, lettuce mixes, and a classic Caesar salad.\u003c/p>\n\u003cp>If you're not sure if your bagged lettuce includes romaine, chuck it out, the CDC says. And after you throw out the romaine lettuce, be sure to wash and sanitize the crisper drawer or fridge shelf the lettuce touched.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The good news: Sweet potatoes, green beans, pumpkins and potatoes show no sign of being affected.\u003c/p>\n\u003cp>The new outbreak, according to DNA fingerprints, includes the same strain of E. coli as a 2017 leafy green outbreak in the U.S. and romaine lettuce outbreak in Canada. The source of that outbreak was never precisely identified.\u003c/p>\n\u003cp>This is a different strain than the one responsible for another romaine lettuce scare in the U.S. earlier this year, when the vegetable caused E. coli infections in more than 200 people in 30 states, killing 5 people.\u003c/p>\n\u003cp>In that outbreak, the CDC initially \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/04/19/604036532/e-coli-outbreak-linked-to-romaine-lettuce-spreads-to-16-states\">traced the offending greens\u003c/a> back to Yuma, Ariz.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A\u003ca href=\"https://www.npr.org/2018/06/29/624647252/it-was-the-water-fda-says-of-romaine-e-coli-outbreak-that-killed-five\"> tainted canal\u003c/a> was ultimately identified as the culprit. That outbreak, first announced in April, was declared over in June.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Beware+The+Thanksgiving+Salad%3A+CDC+Says+No+Romaine+Lettuce+Is+Safe&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "A new outbreak of E. coli has hit dozens of people in 11 states. No deaths have been reported, but CDC says consumers should not eat any romaine lettuce until more is learned about the outbreak.",
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"description": "A new outbreak of E. coli has hit dozens of people in 11 states. No deaths have been reported, but CDC says consumers should not eat any romaine lettuce until more is learned about the outbreak.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cut Caesar salad off the menu this week: The Centers for Disease Control and Prevention says a \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html\">multi-state E. coli outbreak is underway\u003c/a>, and romaine lettuce is to blame.\u003c/p>\n\u003cp>Thirty-two people are sick, including 13 who were hospitalized; no deaths have been reported. Another 18 people were sickened in Canada.\u003c/p>\n\u003cp>Evidence points toward romaine lettuce as the likely source, but the CDC can't get more specific than that.\u003c/p>\n\u003cp>So for now, any and all romaine lettuce should be thrown out, the agency says. That means heads of romaine, hearts of romaine, lettuce mixes, and a classic Caesar salad.\u003c/p>\n\u003cp>If you're not sure if your bagged lettuce includes romaine, chuck it out, the CDC says. And after you throw out the romaine lettuce, be sure to wash and sanitize the crisper drawer or fridge shelf the lettuce touched.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The good news: Sweet potatoes, green beans, pumpkins and potatoes show no sign of being affected.\u003c/p>\n\u003cp>The new outbreak, according to DNA fingerprints, includes the same strain of E. coli as a 2017 leafy green outbreak in the U.S. and romaine lettuce outbreak in Canada. The source of that outbreak was never precisely identified.\u003c/p>\n\u003cp>This is a different strain than the one responsible for another romaine lettuce scare in the U.S. earlier this year, when the vegetable caused E. coli infections in more than 200 people in 30 states, killing 5 people.\u003c/p>\n\u003cp>In that outbreak, the CDC initially \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/04/19/604036532/e-coli-outbreak-linked-to-romaine-lettuce-spreads-to-16-states\">traced the offending greens\u003c/a> back to Yuma, Ariz.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A\u003ca href=\"https://www.npr.org/2018/06/29/624647252/it-was-the-water-fda-says-of-romaine-e-coli-outbreak-that-killed-five\"> tainted canal\u003c/a> was ultimately identified as the culprit. That outbreak, first announced in April, was declared over in June.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Beware+The+Thanksgiving+Salad%3A+CDC+Says+No+Romaine+Lettuce+Is+Safe&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Turkey And Tamales: People Of Color Share Their Multicultural Thanksgivings",
"title": "Turkey And Tamales: People Of Color Share Their Multicultural Thanksgivings",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I was scrolling through my Instagram feed last year when I saw them: \u003ca href=\"https://www.instagram.com/p/Bb5lqaFhTun/\">photo after photo\u003c/a> of my POC friends' Thanksgiving tables, decked out with not just turkey and stuffing, but the traditional dishes of their culture.\u003c/p>\n\u003cp>One Korean family served bright red radish kimchi; an Egyptian family prepared dozens of stuffed grape leaves; and one Taiwanese family included takeout mapo tofu — probably a potluck addition from a guest.\u003c/p>\n\u003cp>For many immigrant families, Thanksgiving is a time to take part in an American tradition, but it's also a great excuse to gather and eat the foods of their culture with friends and family. For some POCs, \u003ca href=\"https://twitter.com/MalakaGharib/status/930817316518014978\">that's the best part\u003c/a> of the holiday — a time when you can literally mash the cultures together on your plate, as one Filipino friend wrote on Twitter:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp dir=\"ltr\" lang=\"en\">POC Thanksgiving is lit bc who doesn't want to have mashed potatoes but also lumpia and sisig???\u003c/p>\n\u003cp>— Ayy Ron (@aahaahron) \u003ca href=\"https://twitter.com/aahaahron/status/1062794993545302017?ref_src=twsrc%5Etfw\">November 14, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>I asked five immigrants and second-generation Americans to share what Thanksgiving is like in their families, the dishes they most look forward to — and what the holiday means to them.\u003c/p>\n\u003cp>These interviews are edited for length and clarity. And I'd love to hear your stories and see pictures of your food, too! Share them on Twitter or Instagram with the hashtag \u003ca href=\"https://twitter.com/hashtag/mypocthanksgiving?src=hash\">#MyPOCThanksgiving\u003c/a> and we may feature them on NPR next week.\u003c/p>\n\u003ch3>'The first time I had cranberry sauce, I was 35'\u003c/h3>\n\u003cfigure id=\"attachment_131462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131462\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/onion-goat-cheese-tarts-0ba26e4cd3f9b92e8c4ae49ef69478d800329a7b-e1542734448564.jpg\" alt=\"Brenda Abdelall's goat cheese and onion tart is a yearly Thanksgiving staple, and draws on flavors from her Egyptian heritage. She calls it her version of "American pie."\" width=\"1920\" height=\"1438\">\u003cfigcaption class=\"wp-caption-text\">Brenda Abdelall's goat cheese and onion tart is a yearly Thanksgiving staple, and draws on flavors from her Egyptian heritage. She calls it her version of \"American pie.\" \u003ccite>(Brenda Abdelall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Brenda Abdelall, 37, is an Egyptian-American from Oakton, Va. She is the founder of United We Eat, a series of short films on immigrant food in the U.S., and runs a Middle Eastern cooking blog called \u003c/em>\u003c/strong>\u003ca href=\"http://mideats.com\">\u003cstrong>\u003cem>MidEats\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem>. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Growing up in Michigan, I had no aunts and uncles to visit during Thanksgiving like many of my friends [did]. So we spent it with our family friends, a collection of Egyptian-American immigrants who moved here in the 1970s, and had a potluck. There was always turkey. My mom tried to make it as traditional as possible, but somehow [the bird] always had some Arabic flavors, like cumin. People would bring tabbouleh [an herb salad], baklava, and someone would always bring \u003cem>kofta\u003c/em> [a ground beef kebab].\u003c/p>\n\u003cp>Today, my Thanksgiving looks very much like a traditional one, but I use ingredients from the Middle East: green beans with pomegranate molasses; onion tart with goat cheese. The first time I had cranberry sauce, I was 35 years old. We never had that on the table growing up. Now, I make a version using pomegranate seeds and star anise. I most look forward to the mashed potatoes.\u003c/p>\n\u003cp>As a daughter of immigrants, Thanksgiving has become a central tradition in my family. We honor the traditions of my parents, the flavors and foods that they taught us, and continue to teach that to our children.\u003c/p>\n\u003ch3>'Turkey? I was never really into it'\u003c/h3>\n\u003cp>\u003cstrong>\u003cem>Juan Diego Ramirez, 30, was born in Oaxaca, Mexico. He moved to South Los Angeles when he was 10, where he grew up. Today, he lives outside of Portland and is a producer for a food and culture podcast called \u003c/em>\u003c/strong>\u003ca href=\"http://www.racistsandwich.com/\">\u003cstrong>\u003cem>Racist Sandwich\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and works for the Migrant Education Program in Hillsboro, Ore.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I didn't celebrate Thanksgiving until I came to the U.S. It's not a holiday in Mexico. When my family first celebrated Thanksgiving, we didn't know what it was. We just saw it as time to be around our family. We didn't have turkey but roasted chicken. And there were tamales, salsa and a drink called \u003cem>atole. \u003c/em>\u003c/p>\n\u003cp>As the years went by, the food started changing. We incorporated turkey and mashed potatoes. We'd get the turkeys at the local church or the neighborhood community center, where they were giving them away. Turkey? I was never really into it. I never get any seconds. But if there are any extra tamales, I'll get seconds on that.\u003c/p>\n\u003ch3>'We just went to Boston Market'\u003c/h3>\n\u003cfigure id=\"attachment_131463\" class=\"wp-caption aligncenter\" style=\"max-width: 1358px\">\u003cimg class=\"size-full wp-image-131463\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a.jpg\" alt=\"Robin Ha and her mother, Cassie, at an airport in South Korea, on their way to the U.S., in 1995.\" width=\"1358\" height=\"1018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a.jpg 1358w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-520x390.jpg 520w\" sizes=\"(max-width: 1358px) 100vw, 1358px\">\u003cfigcaption class=\"wp-caption-text\">Robin Ha and her mother, Cassie, at an airport in South Korea, on their way to the U.S., in 1995. \u003ccite>(Robin Ha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Robin Ha, 37, is a Korean-American who lives in Washington, D.C. She was born in Korea and moved to the U.S. when she was 14. She is the artist and author of \u003c/em>\u003c/strong>\u003ca href=\"https://www.npr.org/sections/thesalt/2016/07/02/484040776/learn-to-make-korean-food-with-a-charming-graphic-cookbook\">\u003cstrong>Cook Korean! A Comic Book With Recipes\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, and is working on a graphic memoir called \u003c/em>\u003c/strong>\u003cstrong>Almost American Girl\u003c/strong>\u003cstrong>\u003cem>.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>When me and my mom first moved to America, it was just us. So it seemed funny to go through all the turkey-baking. So we just went to Boston Market and bought chicken and turkey there and had a little dinner for ourselves. Turkey doesn't excite me much. It's dry and bland. The cranberry sauce was new to me, too. It's weird that people in America cook sweet fruit and put it on top of meat!\u003c/p>\n\u003cp>Today, we celebrate Thanksgiving at my mom's boyfriend's house. He is white and his family has been living in Virginia since the 1800s. The first year, the food was very traditional: mashed potatoes, sweet potato casserole, green beans. But as the years went by, people started bringing non-traditional foods. My mom and I bring Korean fried chicken. Currently, I'm dating a half-Persian and American guy, and he comes to this Thanksgiving, too, and makes Persian jeweled rice.\u003c/p>\n\u003cp>I actually do like turkey now. I look forward to the leftovers to put in a sandwich — with the cranberry sauce!\u003c/p>\n\u003ch3>'We need to have stuffing!'\u003c/h3>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp dir=\"ltr\" lang=\"en\">\u003ca href=\"https://twitter.com/hashtag/MyPOCThanksgiving?src=hash&ref_src=twsrc%5Etfw\">#MyPOCThanksgiving\u003c/a> means that turkey is a side dish. 😂 The main table has the food we’re really excited to eat. Turkey is at the kids table. \u003ca href=\"https://t.co/RC7zEcqaTA\">pic.twitter.com/RC7zEcqaTA\u003c/a>\u003c/p>\n\u003cp>— Carine Umuhumuza (@CarineUmu) \u003ca href=\"https://twitter.com/CarineUmu/status/1064643360194002944?ref_src=twsrc%5Etfw\">November 19, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>Carine Umuhumuza, 30, is a Rwandan-American living in Washington, D.C. She and her family moved to New Hampshire from Rwanda when she was 7. She is the associate director of communications at \u003c/em>\u003c/strong>\u003ca href=\"https://www.devex.com/\">\u003cstrong>Devex\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, an international development news organization. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is a time when our family cooks traditional foods that take longer, like \u003cem>isombe\u003c/em> [a cassava dish with peanut sauce] which takes about eight hours to make. It's not something you eat on a weeknight. Rice is always part of Thanksgiving, and a meat sauce that's made with onions, tomatoes, beef and bay leaves. In Rwandan culture, you can't have a meal without sauce!\u003c/p>\n\u003cp>Our family has always had the turkey and the mashed potatoes — but over the years, we've warmed up to other dishes. One of my aunts married a white guy, and now we have cranberry sauce. And as me and my siblings got older, we started liking stuffing, which we learned about from those very artificial Thanksgiving-themed lunches we'd have at school. I'd tell my mom, \"We need to have stuffing!\" I wasn't talking about stuffing from scratch — I was talking about Stove Top stuffing.\u003c/p>\n\u003cp>For the diaspora that come into the U.S., Thanksgiving is one of those holidays that don't feel as foreign. Families of all generations and ages coming together? That's something that happens in Rwanda, anyway. It's the best entrypoint to American traditions.\u003c/p>\n\u003ch3>'A Filipino gathering ... with turkey'\u003c/h3>\n\u003cfigure id=\"attachment_131464\" class=\"wp-caption aligncenter\" style=\"max-width: 1823px\">\u003cimg class=\"size-full wp-image-131464\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265.jpg\" alt=\"PJ Policarpio's Thanksgiving spread, last year. The feast includes Filipino paella, a noodle dish called palabok and lumpia, fried egg rolls.\" width=\"1823\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265.jpg 1823w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1200x899.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-520x389.jpg 520w\" sizes=\"(max-width: 1823px) 100vw, 1823px\">\u003cfigcaption class=\"wp-caption-text\">PJ Policarpio's Thanksgiving spread, last year. The feast includes Filipino paella, a noodle dish called palabok and lumpia, fried egg rolls. \u003ccite>(PJ Policarpio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>PJ Policarpio, 33, is a Filipino-American from San Francisco. He moved to the U.S. from the Philippines when he was 13. He is one of the co-curators of the\u003c/em>\u003c/strong>\u003ca href=\"http://www.pjpolicarpio.net/pilipinx-american-library/\">\u003cstrong>\u003cem> Pilipinx American Library\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, a collection of literature, poetry and writers from the Philippine diaspora. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is basically a Filipino gathering ... with a turkey. Three or four families gather in one space — uncles getting drunk, Titas and aunties talking — to eat never-ending food. It's very Filipino. Lately it's become kind of like a preamble to the holidays. We draw names for Secret Santa.\u003c/p>\n\u003cp>Some of our Thanksgiving staples: my uncle's roast beef, which I'm looking forward to most. Sometimes my dad makes paella — it's a Spanish dish but we make it in the Filipino style. And there's lots of dessert. My aunt makes leche flan, and my cousin makes a cassava cake. There's also \u003cem>lumpia\u003c/em> [egg rolls] and \u003cem>pancit\u003c/em> [a noodle dish].\u003c/p>\n\u003cp>This is our family's only excuse to partake in a larger American tradition, which is why we insist on having a turkey, even though it's definitely not the most popular dish. We all know no one's going to touch it. But year after year, we have it.\u003c/p>\n\u003ch3>Your Turn\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What traditional dishes will be on your family's table? Which dish are you looking most forward to eating? Share your multicultural Thanksgiving with us on Twitter or Instagram with the hashtag \u003ca href=\"https://twitter.com/hashtag/mypocthanksgiving?src=hash\">#MyPOCThanksgiving\u003c/a> and we may feature it on NPR next week. \u003c/em>\u003c/strong>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Turkey+And+Tamales%3A+People+Of+Color+Share+Their+Multicultural+Thanksgivings&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I was scrolling through my Instagram feed last year when I saw them: \u003ca href=\"https://www.instagram.com/p/Bb5lqaFhTun/\">photo after photo\u003c/a> of my POC friends' Thanksgiving tables, decked out with not just turkey and stuffing, but the traditional dishes of their culture.\u003c/p>\n\u003cp>One Korean family served bright red radish kimchi; an Egyptian family prepared dozens of stuffed grape leaves; and one Taiwanese family included takeout mapo tofu — probably a potluck addition from a guest.\u003c/p>\n\u003cp>For many immigrant families, Thanksgiving is a time to take part in an American tradition, but it's also a great excuse to gather and eat the foods of their culture with friends and family. For some POCs, \u003ca href=\"https://twitter.com/MalakaGharib/status/930817316518014978\">that's the best part\u003c/a> of the holiday — a time when you can literally mash the cultures together on your plate, as one Filipino friend wrote on Twitter:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp dir=\"ltr\" lang=\"en\">POC Thanksgiving is lit bc who doesn't want to have mashed potatoes but also lumpia and sisig???\u003c/p>\n\u003cp>— Ayy Ron (@aahaahron) \u003ca href=\"https://twitter.com/aahaahron/status/1062794993545302017?ref_src=twsrc%5Etfw\">November 14, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>I asked five immigrants and second-generation Americans to share what Thanksgiving is like in their families, the dishes they most look forward to — and what the holiday means to them.\u003c/p>\n\u003cp>These interviews are edited for length and clarity. And I'd love to hear your stories and see pictures of your food, too! Share them on Twitter or Instagram with the hashtag \u003ca href=\"https://twitter.com/hashtag/mypocthanksgiving?src=hash\">#MyPOCThanksgiving\u003c/a> and we may feature them on NPR next week.\u003c/p>\n\u003ch3>'The first time I had cranberry sauce, I was 35'\u003c/h3>\n\u003cfigure id=\"attachment_131462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131462\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/onion-goat-cheese-tarts-0ba26e4cd3f9b92e8c4ae49ef69478d800329a7b-e1542734448564.jpg\" alt=\"Brenda Abdelall's goat cheese and onion tart is a yearly Thanksgiving staple, and draws on flavors from her Egyptian heritage. She calls it her version of "American pie."\" width=\"1920\" height=\"1438\">\u003cfigcaption class=\"wp-caption-text\">Brenda Abdelall's goat cheese and onion tart is a yearly Thanksgiving staple, and draws on flavors from her Egyptian heritage. She calls it her version of \"American pie.\" \u003ccite>(Brenda Abdelall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Brenda Abdelall, 37, is an Egyptian-American from Oakton, Va. She is the founder of United We Eat, a series of short films on immigrant food in the U.S., and runs a Middle Eastern cooking blog called \u003c/em>\u003c/strong>\u003ca href=\"http://mideats.com\">\u003cstrong>\u003cem>MidEats\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem>. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Growing up in Michigan, I had no aunts and uncles to visit during Thanksgiving like many of my friends [did]. So we spent it with our family friends, a collection of Egyptian-American immigrants who moved here in the 1970s, and had a potluck. There was always turkey. My mom tried to make it as traditional as possible, but somehow [the bird] always had some Arabic flavors, like cumin. People would bring tabbouleh [an herb salad], baklava, and someone would always bring \u003cem>kofta\u003c/em> [a ground beef kebab].\u003c/p>\n\u003cp>Today, my Thanksgiving looks very much like a traditional one, but I use ingredients from the Middle East: green beans with pomegranate molasses; onion tart with goat cheese. The first time I had cranberry sauce, I was 35 years old. We never had that on the table growing up. Now, I make a version using pomegranate seeds and star anise. I most look forward to the mashed potatoes.\u003c/p>\n\u003cp>As a daughter of immigrants, Thanksgiving has become a central tradition in my family. We honor the traditions of my parents, the flavors and foods that they taught us, and continue to teach that to our children.\u003c/p>\n\u003ch3>'Turkey? I was never really into it'\u003c/h3>\n\u003cp>\u003cstrong>\u003cem>Juan Diego Ramirez, 30, was born in Oaxaca, Mexico. He moved to South Los Angeles when he was 10, where he grew up. Today, he lives outside of Portland and is a producer for a food and culture podcast called \u003c/em>\u003c/strong>\u003ca href=\"http://www.racistsandwich.com/\">\u003cstrong>\u003cem>Racist Sandwich\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and works for the Migrant Education Program in Hillsboro, Ore.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I didn't celebrate Thanksgiving until I came to the U.S. It's not a holiday in Mexico. When my family first celebrated Thanksgiving, we didn't know what it was. We just saw it as time to be around our family. We didn't have turkey but roasted chicken. And there were tamales, salsa and a drink called \u003cem>atole. \u003c/em>\u003c/p>\n\u003cp>As the years went by, the food started changing. We incorporated turkey and mashed potatoes. We'd get the turkeys at the local church or the neighborhood community center, where they were giving them away. Turkey? I was never really into it. I never get any seconds. But if there are any extra tamales, I'll get seconds on that.\u003c/p>\n\u003ch3>'We just went to Boston Market'\u003c/h3>\n\u003cfigure id=\"attachment_131463\" class=\"wp-caption aligncenter\" style=\"max-width: 1358px\">\u003cimg class=\"size-full wp-image-131463\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a.jpg\" alt=\"Robin Ha and her mother, Cassie, at an airport in South Korea, on their way to the U.S., in 1995.\" width=\"1358\" height=\"1018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a.jpg 1358w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-520x390.jpg 520w\" sizes=\"(max-width: 1358px) 100vw, 1358px\">\u003cfigcaption class=\"wp-caption-text\">Robin Ha and her mother, Cassie, at an airport in South Korea, on their way to the U.S., in 1995. \u003ccite>(Robin Ha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Robin Ha, 37, is a Korean-American who lives in Washington, D.C. She was born in Korea and moved to the U.S. when she was 14. She is the artist and author of \u003c/em>\u003c/strong>\u003ca href=\"https://www.npr.org/sections/thesalt/2016/07/02/484040776/learn-to-make-korean-food-with-a-charming-graphic-cookbook\">\u003cstrong>Cook Korean! A Comic Book With Recipes\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, and is working on a graphic memoir called \u003c/em>\u003c/strong>\u003cstrong>Almost American Girl\u003c/strong>\u003cstrong>\u003cem>.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>When me and my mom first moved to America, it was just us. So it seemed funny to go through all the turkey-baking. So we just went to Boston Market and bought chicken and turkey there and had a little dinner for ourselves. Turkey doesn't excite me much. It's dry and bland. The cranberry sauce was new to me, too. It's weird that people in America cook sweet fruit and put it on top of meat!\u003c/p>\n\u003cp>Today, we celebrate Thanksgiving at my mom's boyfriend's house. He is white and his family has been living in Virginia since the 1800s. The first year, the food was very traditional: mashed potatoes, sweet potato casserole, green beans. But as the years went by, people started bringing non-traditional foods. My mom and I bring Korean fried chicken. Currently, I'm dating a half-Persian and American guy, and he comes to this Thanksgiving, too, and makes Persian jeweled rice.\u003c/p>\n\u003cp>I actually do like turkey now. I look forward to the leftovers to put in a sandwich — with the cranberry sauce!\u003c/p>\n\u003ch3>'We need to have stuffing!'\u003c/h3>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp dir=\"ltr\" lang=\"en\">\u003ca href=\"https://twitter.com/hashtag/MyPOCThanksgiving?src=hash&ref_src=twsrc%5Etfw\">#MyPOCThanksgiving\u003c/a> means that turkey is a side dish. 😂 The main table has the food we’re really excited to eat. Turkey is at the kids table. \u003ca href=\"https://t.co/RC7zEcqaTA\">pic.twitter.com/RC7zEcqaTA\u003c/a>\u003c/p>\n\u003cp>— Carine Umuhumuza (@CarineUmu) \u003ca href=\"https://twitter.com/CarineUmu/status/1064643360194002944?ref_src=twsrc%5Etfw\">November 19, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>Carine Umuhumuza, 30, is a Rwandan-American living in Washington, D.C. She and her family moved to New Hampshire from Rwanda when she was 7. She is the associate director of communications at \u003c/em>\u003c/strong>\u003ca href=\"https://www.devex.com/\">\u003cstrong>Devex\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, an international development news organization. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is a time when our family cooks traditional foods that take longer, like \u003cem>isombe\u003c/em> [a cassava dish with peanut sauce] which takes about eight hours to make. It's not something you eat on a weeknight. Rice is always part of Thanksgiving, and a meat sauce that's made with onions, tomatoes, beef and bay leaves. In Rwandan culture, you can't have a meal without sauce!\u003c/p>\n\u003cp>Our family has always had the turkey and the mashed potatoes — but over the years, we've warmed up to other dishes. One of my aunts married a white guy, and now we have cranberry sauce. And as me and my siblings got older, we started liking stuffing, which we learned about from those very artificial Thanksgiving-themed lunches we'd have at school. I'd tell my mom, \"We need to have stuffing!\" I wasn't talking about stuffing from scratch — I was talking about Stove Top stuffing.\u003c/p>\n\u003cp>For the diaspora that come into the U.S., Thanksgiving is one of those holidays that don't feel as foreign. Families of all generations and ages coming together? That's something that happens in Rwanda, anyway. It's the best entrypoint to American traditions.\u003c/p>\n\u003ch3>'A Filipino gathering ... with turkey'\u003c/h3>\n\u003cfigure id=\"attachment_131464\" class=\"wp-caption aligncenter\" style=\"max-width: 1823px\">\u003cimg class=\"size-full wp-image-131464\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265.jpg\" alt=\"PJ Policarpio's Thanksgiving spread, last year. The feast includes Filipino paella, a noodle dish called palabok and lumpia, fried egg rolls.\" width=\"1823\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265.jpg 1823w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1200x899.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-520x389.jpg 520w\" sizes=\"(max-width: 1823px) 100vw, 1823px\">\u003cfigcaption class=\"wp-caption-text\">PJ Policarpio's Thanksgiving spread, last year. The feast includes Filipino paella, a noodle dish called palabok and lumpia, fried egg rolls. \u003ccite>(PJ Policarpio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>PJ Policarpio, 33, is a Filipino-American from San Francisco. He moved to the U.S. from the Philippines when he was 13. He is one of the co-curators of the\u003c/em>\u003c/strong>\u003ca href=\"http://www.pjpolicarpio.net/pilipinx-american-library/\">\u003cstrong>\u003cem> Pilipinx American Library\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, a collection of literature, poetry and writers from the Philippine diaspora. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is basically a Filipino gathering ... with a turkey. Three or four families gather in one space — uncles getting drunk, Titas and aunties talking — to eat never-ending food. It's very Filipino. Lately it's become kind of like a preamble to the holidays. We draw names for Secret Santa.\u003c/p>\n\u003cp>Some of our Thanksgiving staples: my uncle's roast beef, which I'm looking forward to most. Sometimes my dad makes paella — it's a Spanish dish but we make it in the Filipino style. And there's lots of dessert. My aunt makes leche flan, and my cousin makes a cassava cake. There's also \u003cem>lumpia\u003c/em> [egg rolls] and \u003cem>pancit\u003c/em> [a noodle dish].\u003c/p>\n\u003cp>This is our family's only excuse to partake in a larger American tradition, which is why we insist on having a turkey, even though it's definitely not the most popular dish. We all know no one's going to touch it. But year after year, we have it.\u003c/p>\n\u003ch3>Your Turn\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What traditional dishes will be on your family's table? Which dish are you looking most forward to eating? Share your multicultural Thanksgiving with us on Twitter or Instagram with the hashtag \u003ca href=\"https://twitter.com/hashtag/mypocthanksgiving?src=hash\">#MyPOCThanksgiving\u003c/a> and we may feature it on NPR next week. \u003c/em>\u003c/strong>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Turkey+And+Tamales%3A+People+Of+Color+Share+Their+Multicultural+Thanksgivings&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Help, I'm Hosting': Ted Allen Dishes On Vegetarian Thanksgiving, Cooking Wild Turkey",
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"content": "\u003cp>Thanksgiving is four days away, and with it comes a holiday season of friends, family, fun and of course, food. Now about that food part: If you're hosting on top of all the fun, you get a big helping of responsibility, last-minute preparation and the unexpected. \u003c/p>\n\u003cp>NPR is here for all you hosts with a new holiday advice series called, \"Help, I'm Hosting!\" \u003c/p>\n\u003cp>Last week, we asked you to send in your questions about the big meal, and we have a special guest to walk you through your Thanksgiving hosting anxieties: Ted Allen. He is the original food and wine expert on \u003cem>Queer Eye\u003c/em> and the host of \u003cem>Chopped\u003c/em> on the Food Network. \u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/wesun/2018/11/20181118_wesun_help_im_hosting_thankgiving.mp3\u003c/p>\n\u003cp>Here are the concerns some of you have about the Thanksgiving meal:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Robert Flynn from Kansas City, Mo.: This is the first time that I've turkey hunted and gotten a wild turkey, and it's been cleaned, in our freezer, ready to go. And I was just wondering what kind of preparation and cooking differences there might be.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ted Allen\u003c/strong>: I have a friend who lives up in the Catskills; around him, people are hunting turkey all the time. My understanding is that on a wild turkey, the only part that's edible is the breasts, and so, I think you might not have enough to feed enough people if you're relying on that. I would say research that a little more, Robert, but I think you might want to have a backup.\u003c/p>\n\u003cp>\u003cstrong>Samantha Lin, who's living in Rome: I don't have an oven, I live in a very tiny apartment, and I have no idea how to cook my turkey. I feel a lot of pressure because this is the first Thanksgiving that many of my foreign friends will experience, and I'd like to give them something good. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ted Allen\u003c/strong>: Since she doesn't have an oven, my first question is, do you have access to a barbecue\u003cstrong> \u003c/strong>kettle? It's tricky, but you can do a really nice turkey with charcoal. I would have her come back with a counterproposal. ... another sort of general way to make your Thanksgiving easier. Do a potluck, and in her case do a potluck at the home of a friend who does have an oven. Otherwise, why don't you just get pizza?\u003c/p>\n\u003cp>\u003cstrong>Mary Beth Bosanski from Rapid City, Mich., writes: As a relatively new onset vegan I have had the pleasure of attending Thanksgiving dinners and bringing a dish to pass that was vegan friendly. This year offers a bit more challenge and stress with the possibility of hosting this iconic meal. Tofurkey just seems wrong, not to mention unhealthy. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ted Allen\u003c/strong>: I have many vegetarian friends, and I have a couple that have served me meals in their home, and it's almost like a complete paradigm shift. People who really know how to live a vegan lifestyle – I hate to, even to dismiss it that way – learn a lot of skills that we meat eaters don't typically acquire. I agree with the idea that a tofu turkey is kind of, just seems kind of wrong to someone who's trying to get away from meat. Why would you want to simulate even the texture? I would think about non-American ethnicities\u003cem> \u003c/em>that lean heavily on vegetables. There are so many cultures that are like that. Like maybe something from Morocco or something from a place that does a great deal of vegetable cookery that doesn't depend on roasting meat. Do something a little bit creative.\u003c/p>\n\u003cp>To me, I don't look at it as a burden. I look at it as something that focuses my plan for the dinner and gives me a challenge. You can still make a turkey but provide something substantive for the vegetarians in your life.\u003c/p>\n\u003cp>\u003cstrong>Lulu Garcia-Navarro to Ted Allen: What is your biggest Thanksgiving disaster? Because mine was the fridge actually died the day before Thanksgiving. I had nowhere to keep anything. It was a disaster.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ted Allen\u003c/strong>: That's pretty bad. That's really bad, and also probably a lot of the stores are closed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I used to work at \u003cem>Chicago \u003c/em>magazine, and our dining editor – who was responsible for the critics that reviewed all the Chicago restaurants and really was an important voice in the Chicago restaurant scene – I invited her over to my place, and I was going to start with some sweet rolls. And I had those in the oven without a pan underneath them. Oops. And you can see where this is going. So the second she rings the doorbell, I start to smell smoke, and sugary butter had kind of like gushed over the sides of the pan and was in flames on the bottom of my oven. The minute the dining editor of \u003cem>Chicago \u003c/em>magazine walks in the door, she's greeted by a cloud of smoke and she, was she nice about it? No! She'd never let me hear the end of it. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=%27Help%2C+I%27m+Hosting%27%3A+Ted+Allen+Dishes+On+Vegetarian+Thanksgiving%2C+Cooking+Wild+Turkey&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Robert Flynn from Kansas City, Mo.: This is the first time that I've turkey hunted and gotten a wild turkey, and it's been cleaned, in our freezer, ready to go. And I was just wondering what kind of preparation and cooking differences there might be.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ted Allen\u003c/strong>: I have a friend who lives up in the Catskills; around him, people are hunting turkey all the time. My understanding is that on a wild turkey, the only part that's edible is the breasts, and so, I think you might not have enough to feed enough people if you're relying on that. I would say research that a little more, Robert, but I think you might want to have a backup.\u003c/p>\n\u003cp>\u003cstrong>Samantha Lin, who's living in Rome: I don't have an oven, I live in a very tiny apartment, and I have no idea how to cook my turkey. I feel a lot of pressure because this is the first Thanksgiving that many of my foreign friends will experience, and I'd like to give them something good. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ted Allen\u003c/strong>: Since she doesn't have an oven, my first question is, do you have access to a barbecue\u003cstrong> \u003c/strong>kettle? It's tricky, but you can do a really nice turkey with charcoal. I would have her come back with a counterproposal. ... another sort of general way to make your Thanksgiving easier. Do a potluck, and in her case do a potluck at the home of a friend who does have an oven. Otherwise, why don't you just get pizza?\u003c/p>\n\u003cp>\u003cstrong>Mary Beth Bosanski from Rapid City, Mich., writes: As a relatively new onset vegan I have had the pleasure of attending Thanksgiving dinners and bringing a dish to pass that was vegan friendly. This year offers a bit more challenge and stress with the possibility of hosting this iconic meal. Tofurkey just seems wrong, not to mention unhealthy. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ted Allen\u003c/strong>: I have many vegetarian friends, and I have a couple that have served me meals in their home, and it's almost like a complete paradigm shift. People who really know how to live a vegan lifestyle – I hate to, even to dismiss it that way – learn a lot of skills that we meat eaters don't typically acquire. I agree with the idea that a tofu turkey is kind of, just seems kind of wrong to someone who's trying to get away from meat. Why would you want to simulate even the texture? I would think about non-American ethnicities\u003cem> \u003c/em>that lean heavily on vegetables. There are so many cultures that are like that. Like maybe something from Morocco or something from a place that does a great deal of vegetable cookery that doesn't depend on roasting meat. Do something a little bit creative.\u003c/p>\n\u003cp>To me, I don't look at it as a burden. I look at it as something that focuses my plan for the dinner and gives me a challenge. You can still make a turkey but provide something substantive for the vegetarians in your life.\u003c/p>\n\u003cp>\u003cstrong>Lulu Garcia-Navarro to Ted Allen: What is your biggest Thanksgiving disaster? Because mine was the fridge actually died the day before Thanksgiving. I had nowhere to keep anything. It was a disaster.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ted Allen\u003c/strong>: That's pretty bad. That's really bad, and also probably a lot of the stores are closed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I used to work at \u003cem>Chicago \u003c/em>magazine, and our dining editor – who was responsible for the critics that reviewed all the Chicago restaurants and really was an important voice in the Chicago restaurant scene – I invited her over to my place, and I was going to start with some sweet rolls. And I had those in the oven without a pan underneath them. Oops. And you can see where this is going. So the second she rings the doorbell, I start to smell smoke, and sugary butter had kind of like gushed over the sides of the pan and was in flames on the bottom of my oven. The minute the dining editor of \u003cem>Chicago \u003c/em>magazine walks in the door, she's greeted by a cloud of smoke and she, was she nice about it? No! She'd never let me hear the end of it. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=%27Help%2C+I%27m+Hosting%27%3A+Ted+Allen+Dishes+On+Vegetarian+Thanksgiving%2C+Cooking+Wild+Turkey&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Should You Keep Taking Those Fish Oil And Vitamin D Pills?",
"title": "Should You Keep Taking Those Fish Oil And Vitamin D Pills?",
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"content": "\u003cp>Nearly 19 million Americans \u003ca href=\"https://nccih.nih.gov/health/omega3/introduction.htm\">take fish oil\u003c/a> supplements and \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/20181782?dopt=Abstract\">some 37 percent\u003c/a> of us take vitamin D. Many may be motivated by research that has suggested these pills can protect heart health and prevent cancer. On Saturday, NPR \u003ca href=\"https://www.npr.org/sections/health-shots/2018/11/10/666545527/vitamin-d-and-fish-oil-supplements-disappoint-in-long-awaited-study-results\">published a story \u003c/a>on long-awaited research on both supplements that called those claims into question. \u003c/p>\n\u003cp>The findings of the trial, called VITAL, were complex. When researchers looked at cancer and overall cardiovascular events, they found no protective benefit from taking vitamin D or fish oil supplements. But when they looked only at heart attacks, they did find a benefit, especially for African-Americans and people who eat little fish. (Researchers say further study is needed to see whether those benefits hold up.)\u003c/p>\n\u003cp>The story prompted a wave of questions from our readers and listeners. Many of you wrote in asking, essentially, should I stop taking these supplements? \u003c/p>\n\u003cp>To get answers to some of your questions, we spoke with \u003ca href=\"https://www.hsph.harvard.edu/joann-manson/\">Dr. JoAnn Manson\u003c/a>, chief of the Division of Preventive Medicine, Department of Medicine, at Brigham and Women's Hospital, who headed the VITAL trial. We also turned to \u003ca href=\"https://hnrca.tufts.edu/research/labs/bone-metabolism/bess-dawson-hughes-m-d/\">Dr. Bess Dawson-Hughes\u003c/a>, senior scientist and director of the Bone Metabolism Laboratory at Tufts University School of Medicine.\u003c/p>\n\u003cp>\u003cstrong>The findings of the VITAL study cast doubt on benefits of fish oil for cancer and cardiovascular disease. Should people just throw out their pills? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>JoAnn Manson: \u003c/strong>No. For those already taking supplements, our findings do not offer a clear reason to stop. If you want to consider starting, our recommendation is to talk with your health care provider, but this does not need to be done on an urgent basis. We do caution against taking very high doses, but at the level fish oil [was taken] in our study there were no significant adverse effects. In addition, while fish oil did not reduce the risk of stroke or other cardiovascular problems, it did reduce the risk of heart attack by 28 percent and that is a significant finding. \u003c/p>\n\u003cp>Previous research suggests fish oil may have greater benefits for heart health than for reducing stroke, because there are some mechanisms — such as reducing irregular heart rhythm — which would be more important for heart attack than for stroke. \u003c/p>\n\u003cp>\u003cstrong>What about diet? Isn't that a better way to get omega-3 fatty acids?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Manson: \u003c/strong>We encourage people to eat fish and get these omega-3s in the diet. There may be other benefits as well. For example, fish may replace red meat, saturated fat, processed foods and generally lead to a healthier diet. However, some people don't like fish, won't eat fish and so there might be a role for taking the supplement.\u003c/p>\n\u003cp>In our study, those who had low fish consumption were more likely to benefit from fish oil supplements. Those who were already having two or more servings of fish per week did not appear to have clear benefit. But those eating less than 1 1/2 fish servings per week saw a 40 percent reduction in heart attack compared to placebo. \u003c/p>\n\u003cp>\u003cstrong>What about for vitamin D supplements — is there any reason to take them?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bess Dawson-Hughes:\u003c/strong> In the VITAL study, participants entered the trial with adequate levels of vitamin D as measured in their blood. So the question there was, if you have enough vitamin D, will adding more add value? And they have answered that question quite clearly that for cancer and cardiovascular disease, the answer is no. I would conclude that if you already have adequate levels of vitamin D, adding more won't protect you against cardiovascular disease and cancer.\u003c/p>\n\u003cp>But you can't decide yes or no on vitamin D supplements on the basis of these findings, because they didn't take into account the benefits of vitamin D together with calcium for bone health. \u003c/p>\n\u003cp>Vitamin D has historically and traditionally been considered important for bone health. We know inadequate levels of vitamin D are associated with problems like less calcium absorption, less bone formation and, in extreme cases, more fractures. \u003c/p>\n\u003cp>\u003cstrong>Should people who don't get a lot of sunlight or people who have darker skin be worried about their vitamin D levels? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Dawson-Hughes:\u003c/strong>\u003cem> \u003c/em>If you don't have adequate vitamin D levels, then you need to make sure you get what the \u003ca href=\"https://ods.od.nih.gov/factsheets/VitaminD-Consumer/\">Institute of Medicine recommends\u003c/a>, which is 600-800 international units per day [for adults, depending on age]. Most people cannot get that in their diet because vitamin D is in very few foods, such as fatty fish and egg yolks. And, of course, in the wintertime you make very little vitamin D because there's less sunlight.\u003c/p>\n\u003cp>For people at high risk of vitamin D deficiency, it's recommended they do have vitamin D levels measured and they take supplements to bring vitamin D levels up to what the guidelines recommend. \u003c/p>\n\u003cp>Those at high risk include individuals who have darker skin, which reduces the ability of the body to synthesize vitamin D from ultraviolet rays from the sun; individuals who wear sunscreen consistently and thoroughly; individuals who wear clothing that covers much of their body; highly overweight people and those who are rarely outside, such as nursing home residents. These people should have their vitamin D levels tested to determine whether they should take supplements. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Generally speaking, for someone with light skin in a temperate climate at midday, 10 minutes of direct exposure to the sun over 10 percent of your body — such as your arms and face — will give you what you need to make adequate levels of vitamin D. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Should+You+Keep+Taking+Those+Fish+Oil+And+Vitamin+D+Pills%3F&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "When NPR reported on research that sheds doubt on the value of fish oil and vitamin D supplements, people had a lot of questions. So we went back to the experts to get you some answers. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nearly 19 million Americans \u003ca href=\"https://nccih.nih.gov/health/omega3/introduction.htm\">take fish oil\u003c/a> supplements and \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/20181782?dopt=Abstract\">some 37 percent\u003c/a> of us take vitamin D. Many may be motivated by research that has suggested these pills can protect heart health and prevent cancer. On Saturday, NPR \u003ca href=\"https://www.npr.org/sections/health-shots/2018/11/10/666545527/vitamin-d-and-fish-oil-supplements-disappoint-in-long-awaited-study-results\">published a story \u003c/a>on long-awaited research on both supplements that called those claims into question. \u003c/p>\n\u003cp>The findings of the trial, called VITAL, were complex. When researchers looked at cancer and overall cardiovascular events, they found no protective benefit from taking vitamin D or fish oil supplements. But when they looked only at heart attacks, they did find a benefit, especially for African-Americans and people who eat little fish. (Researchers say further study is needed to see whether those benefits hold up.)\u003c/p>\n\u003cp>The story prompted a wave of questions from our readers and listeners. Many of you wrote in asking, essentially, should I stop taking these supplements? \u003c/p>\n\u003cp>To get answers to some of your questions, we spoke with \u003ca href=\"https://www.hsph.harvard.edu/joann-manson/\">Dr. JoAnn Manson\u003c/a>, chief of the Division of Preventive Medicine, Department of Medicine, at Brigham and Women's Hospital, who headed the VITAL trial. We also turned to \u003ca href=\"https://hnrca.tufts.edu/research/labs/bone-metabolism/bess-dawson-hughes-m-d/\">Dr. Bess Dawson-Hughes\u003c/a>, senior scientist and director of the Bone Metabolism Laboratory at Tufts University School of Medicine.\u003c/p>\n\u003cp>\u003cstrong>The findings of the VITAL study cast doubt on benefits of fish oil for cancer and cardiovascular disease. Should people just throw out their pills? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>JoAnn Manson: \u003c/strong>No. For those already taking supplements, our findings do not offer a clear reason to stop. If you want to consider starting, our recommendation is to talk with your health care provider, but this does not need to be done on an urgent basis. We do caution against taking very high doses, but at the level fish oil [was taken] in our study there were no significant adverse effects. In addition, while fish oil did not reduce the risk of stroke or other cardiovascular problems, it did reduce the risk of heart attack by 28 percent and that is a significant finding. \u003c/p>\n\u003cp>Previous research suggests fish oil may have greater benefits for heart health than for reducing stroke, because there are some mechanisms — such as reducing irregular heart rhythm — which would be more important for heart attack than for stroke. \u003c/p>\n\u003cp>\u003cstrong>What about diet? Isn't that a better way to get omega-3 fatty acids?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Manson: \u003c/strong>We encourage people to eat fish and get these omega-3s in the diet. There may be other benefits as well. For example, fish may replace red meat, saturated fat, processed foods and generally lead to a healthier diet. However, some people don't like fish, won't eat fish and so there might be a role for taking the supplement.\u003c/p>\n\u003cp>In our study, those who had low fish consumption were more likely to benefit from fish oil supplements. Those who were already having two or more servings of fish per week did not appear to have clear benefit. But those eating less than 1 1/2 fish servings per week saw a 40 percent reduction in heart attack compared to placebo. \u003c/p>\n\u003cp>\u003cstrong>What about for vitamin D supplements — is there any reason to take them?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bess Dawson-Hughes:\u003c/strong> In the VITAL study, participants entered the trial with adequate levels of vitamin D as measured in their blood. So the question there was, if you have enough vitamin D, will adding more add value? And they have answered that question quite clearly that for cancer and cardiovascular disease, the answer is no. I would conclude that if you already have adequate levels of vitamin D, adding more won't protect you against cardiovascular disease and cancer.\u003c/p>\n\u003cp>But you can't decide yes or no on vitamin D supplements on the basis of these findings, because they didn't take into account the benefits of vitamin D together with calcium for bone health. \u003c/p>\n\u003cp>Vitamin D has historically and traditionally been considered important for bone health. We know inadequate levels of vitamin D are associated with problems like less calcium absorption, less bone formation and, in extreme cases, more fractures. \u003c/p>\n\u003cp>\u003cstrong>Should people who don't get a lot of sunlight or people who have darker skin be worried about their vitamin D levels? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Dawson-Hughes:\u003c/strong>\u003cem> \u003c/em>If you don't have adequate vitamin D levels, then you need to make sure you get what the \u003ca href=\"https://ods.od.nih.gov/factsheets/VitaminD-Consumer/\">Institute of Medicine recommends\u003c/a>, which is 600-800 international units per day [for adults, depending on age]. Most people cannot get that in their diet because vitamin D is in very few foods, such as fatty fish and egg yolks. And, of course, in the wintertime you make very little vitamin D because there's less sunlight.\u003c/p>\n\u003cp>For people at high risk of vitamin D deficiency, it's recommended they do have vitamin D levels measured and they take supplements to bring vitamin D levels up to what the guidelines recommend. \u003c/p>\n\u003cp>Those at high risk include individuals who have darker skin, which reduces the ability of the body to synthesize vitamin D from ultraviolet rays from the sun; individuals who wear sunscreen consistently and thoroughly; individuals who wear clothing that covers much of their body; highly overweight people and those who are rarely outside, such as nursing home residents. These people should have their vitamin D levels tested to determine whether they should take supplements. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Generally speaking, for someone with light skin in a temperate climate at midday, 10 minutes of direct exposure to the sun over 10 percent of your body — such as your arms and face — will give you what you need to make adequate levels of vitamin D. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Should+You+Keep+Taking+Those+Fish+Oil+And+Vitamin+D+Pills%3F&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Big Soda And The Ballot: Soda Industry Takes Cues From Tobacco To Combat Taxes",
"title": "Big Soda And The Ballot: Soda Industry Takes Cues From Tobacco To Combat Taxes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Taxing soda is an increasingly popular approach to raising revenue while combating obesity, which affects \u003ca href=\"https://www.cdc.gov/obesity/data/adult.html\">40 percent\u003c/a> of American adults. But the sweetened-beverage industry is not about to go away quietly.\u003c/p>\n\u003cp>Ahead of the U.S. midterm elections, the soda industry poured millions of dollars into fighting taxes on sugary drinks. In recent years, it has been largely successful in shutting down new taxes, except in a handful of major cities.\u003c/p>\n\u003cp>The industry is now pushing statewide measures that strip cities and towns of their ability to tax soda. Two of these initiatives will be on the ballot Tuesday in \u003ca href=\"https://ballotpedia.org/Washington_Initiative_1634,_Prohibit_Local_Taxes_on_Groceries_Measure_(2018)\">Washington\u003c/a> and \u003ca href=\"https://ballotpedia.org/Oregon_Measure_103,_Ban_Tax_on_Groceries_Initiative_(2018)\">Oregon\u003c/a>. \u003ca href=\"https://www.azcentral.com/story/news/politics/legislature/2018/03/19/arizona-bans-extra-taxes-soda-sugary-drinks/433235002/\">Arizona\u003c/a> and \u003ca href=\"https://www.mlive.com/news/index.ssf/2017/10/no_soda_taxes_for_local_govern.html\">Michigan\u003c/a> already ban localities from enacting soda taxes.\u003c/p>\n\u003cp>In California, where four cities have soda taxes, the beverage industry pressured lawmakers this summer into accepting \u003ca href=\"https://californiahealthline.org/news/under-pressure-california-lawmakers-ban-soda-taxes-for-12-years/\">a 12-year moratorium\u003c/a> on local taxes on sugar-sweetened drinks. Some lawmakers say Californians are being \"held hostage\" over the measure by the soda industry, which spent \u003ca href=\"https://californiahealthline.org/news/under-pressure-california-lawmakers-ban-soda-taxes-for-12-years/\">$7 million\u003c/a> on a ballot initiative that would have made it much harder for cities to raise taxes of any kind. The beverage industry dropped the initiative after lawmakers agreed to the moratorium.\u003c/p>\n\u003cp>The sweetened-beverage industry is also \u003ca href=\"https://www.vitalstrategies.org/foolmetwice/FoolMeTwice_Report.pdf\">cultivating relationships\u003c/a> with doctors and scientists, which public health advocates say they've seen before. \"There are definitely parallels with the tobacco industry,\" says Betsy Janes of the \u003ca href=\"https://www.fightcancer.org\">American Cancer Society Cancer Action Network\u003c/a>. Soda makers \"are happy to take a page from their playbook.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's because for years, tobacco companies used their lobbying clout to persuade state lawmakers to block cities and counties from passing smoke-free ordinances. By 2006, 21 states had pre-empted local smoke-free laws, according to Americans for Nonsmokers' Rights. Even today, 13 states have some sort of ban on local smoke-free laws.\u003c/p>\n\u003cp>By comparison more than \u003ca href=\"http://webcache.googleusercontent.com/search?q=cache:SyGsO1b23WgJ:https://www.worldobesity.org/news/wof-press-release-sugar-taxes/&hl=en&gl=us&strip=1&vwsrc=0\">30 countries\u003c/a> and \u003ca href=\"https://cspinet.org/sites/default/files/attachment/soda-taxes-passed-to-date.pdf\">seven U.S. cities\u003c/a> — including Seattle, San Francisco and Boulder, Colo. — now tax sugary drinks.\u003c/p>\n\u003cp>Most public health advocates describe soda taxes as a \u003ca href=\"https://www.healthaffairs.org/do/10.1377/hblog20170222.058886/full/\">proven way\u003c/a> to reduce Americans' consumption of added sugars, which, along with other dietary factors, have been linked to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5852674/pdf/nihms946949.pdf\">40,000 deaths\u003c/a> from heart disease every year. A \u003ca href=\"https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0176336\">study\u003c/a> published last year in \u003cem>PLOS One\u003c/em> projects that Mexico's soda tax will prevent up to 134,000 cases of diabetes by 2030. And in Philadelphia, sales of sweetened beverages fell 57 percent after a city tax of 1.5 cents per ounce took effect, \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/philadelphia-soda-tax-sales/\">according to a 2017 study\u003c/a>.\u003c/p>\n\u003cp>Soda companies are using their war chests to fund the Washington and Oregon ballot measures. Coca-Cola has contributed nearly half the \u003ca href=\"https://www.pdc.wa.gov/browse/campaign-explorer/committee?filer_id=YESTA%252520%252520015&election_year=2018\">$20 million\u003c/a> raised in support of the Washington initiative, while the \u003ca href=\"https://secure.sos.state.or.us/orestar/cneSearch.do?cneSearchButtonName=search&cneSearchFilerCommitteeId=19419\">American Beverage Association\u003c/a> has contributed about half the \u003ca href=\"https://secure.sos.state.or.us/orestar/publicAccountSummary.do?filerId=19419\">$5.6 million\u003c/a> behind the Oregon measure, according to state records.\u003c/p>\n\u003cp>\u003cstrong>Tax impacts on business, health\u003c/strong>\u003c/p>\n\u003cp>PepsiCo, one of the largest soda companies, did not respond to calls or emails. Coca-Cola declined to comment on the issue, referring all questions to the American Beverage Association, which represents the soda industry. \u003ca href=\"https://www.ameribev.org/about-us/aba-team/\">William Dermody\u003c/a>, a spokesman for the beverage association, declined to comment on the comparison with Big Tobacco. But Dermody says the soda industry supports \"keeping food and beverages affordable\" and is \"standing up for small business and working families\" by supporting the ballot measures. Taxes on soda and other groceries \"are harmful; they raise prices and they cost jobs,\" he says.\u003c/p>\n\u003cp>Health advocates say the ballot measures aren't really about groceries.\u003c/p>\n\u003cp>In Washington state, basic groceries are exempt from sales taxes, notes state \u003ca href=\"http://sdc.wastateleg.org/carlyle/\">Sen. Reuven Carlyle\u003c/a>, a Seattle Democrat opposed to the initiative to limit cities' ability to tax soda. He recently \u003ca href=\"https://twitter.com/Reuvencarlyle/status/1059175331083341824\">tweeted\u003c/a>: \"Coke and Pepsi's undignified $22 million campaign to strip local gov't authority sent 11 campaign advertisements to my wife alone. Regardless of their short term wins, one day big soda will find their brand equity in the same league as the NRA, big tobacco, big oil.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.tobaccofreekids.org/about/our-team/matt-myers\">Matthew Myers\u003c/a> of the Campaign for Tobacco-Free Kids is a veteran of the tobacco wars. He notes that the tobacco industry fought smoke-free laws by warning that they would drive customers away from restaurants and bars. In fact, the \u003ca href=\"https://www.cdc.gov/tobacco/data_statistics/fact_sheets/secondhand_smoke/protection/hospitality/index.htm\">Centers for Disease Control and Prevention\u003c/a> has reported that smoking bans increase business at bars and restaurants because customers enjoy clean air.\u003c/p>\n\u003cp>Similarly, research shows that Philadelphia's sugary drink tax hasn't hurt other aspects of the grocery business, Myers says. Although sales of sugary drinks have fallen, overall business at chain stores hasn't suffered, \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/philadelphia-soda-tax-sales/\">according to a 2017 study\u003c/a>. A \u003ca href=\"https://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002283\">study of a soda tax in Berkeley, Calif.\u003c/a>, found similar results, with residents buying less soda but more bottled water.\u003c/p>\n\u003cp>Public health groups said they aren't giving up on soda taxes. In California, the \u003ca href=\"https://www.cda.org/Portals/0/press/pr_0718_soda_tax.pdf\">state dental and medical associations\u003c/a> have filed a ballot measure for 2020 to create a statewide tax on sugary drinks.\u003c/p>\n\u003cp>\u003cstrong>A show of financial force\u003c/strong>\u003c/p>\n\u003cp>Soda makers have plenty of money for a fight. The food and beverage industry spent \u003ca href=\"https://www.opensecrets.org/industries/lobbying.php?cycle=2018&ind=N01\">$22.3 million\u003c/a> in 2018 on lobbying, which includes $5.4 million by Coca-Cola and $2.8 million by PepsiCo. That's more than the tobacco industry, which spent \u003ca href=\"https://www.opensecrets.org/industries/lobbying.php?cycle=2018&ind=A02\">$16.7 million\u003c/a> on lobbying in 2018. In 1998, when the tobacco industry was under similar pressure, it spent $72 million on lobbying, according to \u003ca href=\"http://OpenSecrets.org\">OpenSecrets.org\u003c/a>.\u003c/p>\n\u003cp>The tobacco industry also spent decades funneling money into research that made cigarettes look less harmful than they really were, Myers says. Now beverage companies are trying to win over scientists and medical societies too, says \u003ca href=\"https://www.foodpolitics.com/\">Marion Nestle,\u003c/a> an emeritus professor of nutrition, food studies and public health at New York University and author of \"Unsavory Truth: How Food Companies Skew the Science of What We Eat.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.coca-colacompany.com/transparency/transparency-faq\">Coca-Cola\u003c/a> spent $146 million on \"well-being related scientific research, partnership and health professional activities\" from 2010 through 2017, according to the company's own records. A \u003ca href=\"https://www.ajpmonline.org/article/S0749-3797(16)30331-2/fulltext\">2016 study\u003c/a> found that Coca-Cola and PepsiCo funded 95 national medical organizations from 2011 to 2015, while lobbying against 29 public health bills that aimed to reduce soda consumption or improve diet. Coca-Cola funded the publication of 389 articles in 169 journals from 2008 to 2016, according to a \u003ca href=\"https://www.cambridge.org/core/journals/public-health-nutrition/article/cocacola-a-model-of-transparency-in-research-partnerships-a-network-analysis-of-cocacolas-research-funding-20082016/D73D7B77A29BFED193858AE79780B703\">study\u003c/a> published this year in the journal \u003cem>Public Health Nutrition\u003c/em>.\u003c/p>\n\u003cp>Nestle says no one should be surprised that \u003ca href=\"http://annals.org/aim/article-abstract/2578450/do-sugar-sweetened-beverages-cause-obesity-diabetes-industry-manufacture-scientific\">industry-funded research\u003c/a> tends to absolve soda from any role in causing obesity. Beverage industry research typically shifts the blame for obesity onto inactivity and \"energy balance,\" suggesting that exercise is far more important to weight loss than cutting back on sugar and calories, she says.\u003c/p>\n\u003cp>While independent researchers have found evidence linking sugary drinks to \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/benefits-of-limiting-sugary-beverages/\">obesity, heart disease and diabetes\u003c/a>, Dermody questions the link between sugary drinks and obesity. Obesity has increased steadily over the past three decades. Yet in 2015, sales of carbonated soft drinks fell to their \u003ca href=\"http://fortune.com/2016/03/29/soda-sales-drop-11th-year/\">lowest level in 30 years\u003c/a>, suggesting the obesity epidemic is being driven by something other than soda, Dermody says. He notes that half the soft drinks sold today have no calories. That shows that voluntary industry efforts to reduce sugar and calories in soft drinks are working, and that taxes aren't needed.\u003c/p>\n\u003cp>\u003cstrong>Medical groups and industry funds\u003c/strong>\u003c/p>\n\u003cp>A number of medical groups and universities stopped accepting soda industry funding in 2015 after extensive publicity of Coca-Cola's attempts to influence science. Most \u003ca href=\"https://newsroom.heart.org/news/health-and-justice-nonprofits-oppose-sweetheart-deal-american-beverage-association-seeks-from-california\">health groups\u003c/a> — including the American Heart Association, American Cancer Society and American Diabetes Association – now support soda taxes.\u003c/p>\n\u003cp>But two medical groups have defied this trend.\u003c/p>\n\u003cp>In July, just after California lawmakers approved the moratorium on soda taxes, the Obesity Society, which represents doctors who treat overweight patients, issued a \u003ca href=\"https://globenewswire.com/news-release/2018/07/12/1536602/0/en/The-Obesity-Society-Calls-for-More-Research-on-Sugar-Sweetened-Beverage-Tax.html\">statement\u003c/a> saying there's no proof that such measures will save lives.\u003c/p>\n\u003cp>The Academy of Nutrition and Dietetics, which includes dietitians, has taken a \"neutral\" stand on soda taxes, noting that \"scientific evidence is insufficiently clear.\" In a statement similar to positions taken by the beverage industry, the nutrition academy said, \"No single food or beverage leads to overweight or obesity when consumed in moderate amounts and within the context of the total diet.\"\u003c/p>\n\u003cp>Both the obesity and nutrition groups have had close relationships with the soda industry. Coca-Cola and PepsiCo were \"\u003ca href=\"https://www.eatrightpro.org/-/media/eatrightpro-files/about-us/annual-reports/annualreport-2016.pdf?la=en&hash=AF58BF192B7A8C78B901CB26ED59DF7B6FAB0225\">premier sponsors\u003c/a>\" of the nutrition academy in 2016, according to the group's annual report. PepsiCo and Ocean Spray paid for \u003ca href=\"https://s19.a2zinc.net/clients/Academy/FNCE2018/Public/EventMap.aspx?shavailable=1&ID=2430\">\"premium\" exhibit booths\u003c/a> at the nutrition academy's national conference in October. Booths that size cost \u003ca href=\"https://eatrightfnce.org/wp-content/uploads/2017/12/ExhibitorProspectusFNCE18.pdf\">$40,000 to $50,000\u003c/a> each.\u003c/p>\n\u003cp>In October, PepsiCo underwrote a special issue of the \u003ca href=\"https://onlinelibrary.wiley.com/toc/1930739x/2018/26/S3\">Obesity Society's journal\u003c/a>, which was devoted entirely to the science of artificial sweeteners, at a cost of $26,880. Although PepsiCo paid the journal's publisher for the special issue, part of the money also went to the Obesity Society, says Dr. \u003ca href=\"http://tosconnect.obesity.org/obesity/content/new-item5/steven-heymsfield\">Steven Heymsfield\u003c/a>, the group's president-elect. The Obesity Society has nurtured close ties with soda makers through a \u003ca href=\"https://higherlogicdownload.s3.amazonaws.com/OBESITY/004d4f70-37d5-434e-b24d-08a32dfdfcd9/UploadedImages/Web_Summary_Sept_2015_FIEC_Meeting.pdf\">food industry engagement council\u003c/a>. Past meetings were chaired by executives of PepsiCo and attended by employees of the Dr Pepper Snapple Group, now known as Keurig Dr Pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://tosconnect.obesity.org/obesity/about/executive-director\">Anthony Comuzzie\u003c/a>, the Obesity Society's executive director, says the society has disbanded the food industry council. In an email, Comuzzie denied that the society's ties to industry have influenced its position on soda taxes. \"To imply that the group or society collectively is biased by food companies has no basis in reality,\" he wrote.\u003c/p>\n\u003cp>But Nestle is not buying it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It is shameful that the academy is not strongly supporting public health measures to prevent obesity,\" Nestle says. \"The academy's position puts it squarely on the side of the food industry and against public health.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Kaiser Health News. To see more, visit \u003ca href=\"http://www.kaiserhealthnews.org/\">Kaiser Health News\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Big+Soda+And+The+Ballot%3A+Soda+Industry+Takes+Cues+From+Tobacco+To+Combat+Taxes&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "Voters in Oregon and Washington will decide Tuesday whether to strip cities of their ability to tax sugary drinks, thanks to ballot initiatives backed by Big Soda.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Taxing soda is an increasingly popular approach to raising revenue while combating obesity, which affects \u003ca href=\"https://www.cdc.gov/obesity/data/adult.html\">40 percent\u003c/a> of American adults. But the sweetened-beverage industry is not about to go away quietly.\u003c/p>\n\u003cp>Ahead of the U.S. midterm elections, the soda industry poured millions of dollars into fighting taxes on sugary drinks. In recent years, it has been largely successful in shutting down new taxes, except in a handful of major cities.\u003c/p>\n\u003cp>The industry is now pushing statewide measures that strip cities and towns of their ability to tax soda. Two of these initiatives will be on the ballot Tuesday in \u003ca href=\"https://ballotpedia.org/Washington_Initiative_1634,_Prohibit_Local_Taxes_on_Groceries_Measure_(2018)\">Washington\u003c/a> and \u003ca href=\"https://ballotpedia.org/Oregon_Measure_103,_Ban_Tax_on_Groceries_Initiative_(2018)\">Oregon\u003c/a>. \u003ca href=\"https://www.azcentral.com/story/news/politics/legislature/2018/03/19/arizona-bans-extra-taxes-soda-sugary-drinks/433235002/\">Arizona\u003c/a> and \u003ca href=\"https://www.mlive.com/news/index.ssf/2017/10/no_soda_taxes_for_local_govern.html\">Michigan\u003c/a> already ban localities from enacting soda taxes.\u003c/p>\n\u003cp>In California, where four cities have soda taxes, the beverage industry pressured lawmakers this summer into accepting \u003ca href=\"https://californiahealthline.org/news/under-pressure-california-lawmakers-ban-soda-taxes-for-12-years/\">a 12-year moratorium\u003c/a> on local taxes on sugar-sweetened drinks. Some lawmakers say Californians are being \"held hostage\" over the measure by the soda industry, which spent \u003ca href=\"https://californiahealthline.org/news/under-pressure-california-lawmakers-ban-soda-taxes-for-12-years/\">$7 million\u003c/a> on a ballot initiative that would have made it much harder for cities to raise taxes of any kind. The beverage industry dropped the initiative after lawmakers agreed to the moratorium.\u003c/p>\n\u003cp>The sweetened-beverage industry is also \u003ca href=\"https://www.vitalstrategies.org/foolmetwice/FoolMeTwice_Report.pdf\">cultivating relationships\u003c/a> with doctors and scientists, which public health advocates say they've seen before. \"There are definitely parallels with the tobacco industry,\" says Betsy Janes of the \u003ca href=\"https://www.fightcancer.org\">American Cancer Society Cancer Action Network\u003c/a>. Soda makers \"are happy to take a page from their playbook.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's because for years, tobacco companies used their lobbying clout to persuade state lawmakers to block cities and counties from passing smoke-free ordinances. By 2006, 21 states had pre-empted local smoke-free laws, according to Americans for Nonsmokers' Rights. Even today, 13 states have some sort of ban on local smoke-free laws.\u003c/p>\n\u003cp>By comparison more than \u003ca href=\"http://webcache.googleusercontent.com/search?q=cache:SyGsO1b23WgJ:https://www.worldobesity.org/news/wof-press-release-sugar-taxes/&hl=en&gl=us&strip=1&vwsrc=0\">30 countries\u003c/a> and \u003ca href=\"https://cspinet.org/sites/default/files/attachment/soda-taxes-passed-to-date.pdf\">seven U.S. cities\u003c/a> — including Seattle, San Francisco and Boulder, Colo. — now tax sugary drinks.\u003c/p>\n\u003cp>Most public health advocates describe soda taxes as a \u003ca href=\"https://www.healthaffairs.org/do/10.1377/hblog20170222.058886/full/\">proven way\u003c/a> to reduce Americans' consumption of added sugars, which, along with other dietary factors, have been linked to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5852674/pdf/nihms946949.pdf\">40,000 deaths\u003c/a> from heart disease every year. A \u003ca href=\"https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0176336\">study\u003c/a> published last year in \u003cem>PLOS One\u003c/em> projects that Mexico's soda tax will prevent up to 134,000 cases of diabetes by 2030. And in Philadelphia, sales of sweetened beverages fell 57 percent after a city tax of 1.5 cents per ounce took effect, \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/philadelphia-soda-tax-sales/\">according to a 2017 study\u003c/a>.\u003c/p>\n\u003cp>Soda companies are using their war chests to fund the Washington and Oregon ballot measures. Coca-Cola has contributed nearly half the \u003ca href=\"https://www.pdc.wa.gov/browse/campaign-explorer/committee?filer_id=YESTA%252520%252520015&election_year=2018\">$20 million\u003c/a> raised in support of the Washington initiative, while the \u003ca href=\"https://secure.sos.state.or.us/orestar/cneSearch.do?cneSearchButtonName=search&cneSearchFilerCommitteeId=19419\">American Beverage Association\u003c/a> has contributed about half the \u003ca href=\"https://secure.sos.state.or.us/orestar/publicAccountSummary.do?filerId=19419\">$5.6 million\u003c/a> behind the Oregon measure, according to state records.\u003c/p>\n\u003cp>\u003cstrong>Tax impacts on business, health\u003c/strong>\u003c/p>\n\u003cp>PepsiCo, one of the largest soda companies, did not respond to calls or emails. Coca-Cola declined to comment on the issue, referring all questions to the American Beverage Association, which represents the soda industry. \u003ca href=\"https://www.ameribev.org/about-us/aba-team/\">William Dermody\u003c/a>, a spokesman for the beverage association, declined to comment on the comparison with Big Tobacco. But Dermody says the soda industry supports \"keeping food and beverages affordable\" and is \"standing up for small business and working families\" by supporting the ballot measures. Taxes on soda and other groceries \"are harmful; they raise prices and they cost jobs,\" he says.\u003c/p>\n\u003cp>Health advocates say the ballot measures aren't really about groceries.\u003c/p>\n\u003cp>In Washington state, basic groceries are exempt from sales taxes, notes state \u003ca href=\"http://sdc.wastateleg.org/carlyle/\">Sen. Reuven Carlyle\u003c/a>, a Seattle Democrat opposed to the initiative to limit cities' ability to tax soda. He recently \u003ca href=\"https://twitter.com/Reuvencarlyle/status/1059175331083341824\">tweeted\u003c/a>: \"Coke and Pepsi's undignified $22 million campaign to strip local gov't authority sent 11 campaign advertisements to my wife alone. Regardless of their short term wins, one day big soda will find their brand equity in the same league as the NRA, big tobacco, big oil.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.tobaccofreekids.org/about/our-team/matt-myers\">Matthew Myers\u003c/a> of the Campaign for Tobacco-Free Kids is a veteran of the tobacco wars. He notes that the tobacco industry fought smoke-free laws by warning that they would drive customers away from restaurants and bars. In fact, the \u003ca href=\"https://www.cdc.gov/tobacco/data_statistics/fact_sheets/secondhand_smoke/protection/hospitality/index.htm\">Centers for Disease Control and Prevention\u003c/a> has reported that smoking bans increase business at bars and restaurants because customers enjoy clean air.\u003c/p>\n\u003cp>Similarly, research shows that Philadelphia's sugary drink tax hasn't hurt other aspects of the grocery business, Myers says. Although sales of sugary drinks have fallen, overall business at chain stores hasn't suffered, \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/philadelphia-soda-tax-sales/\">according to a 2017 study\u003c/a>. A \u003ca href=\"https://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002283\">study of a soda tax in Berkeley, Calif.\u003c/a>, found similar results, with residents buying less soda but more bottled water.\u003c/p>\n\u003cp>Public health groups said they aren't giving up on soda taxes. In California, the \u003ca href=\"https://www.cda.org/Portals/0/press/pr_0718_soda_tax.pdf\">state dental and medical associations\u003c/a> have filed a ballot measure for 2020 to create a statewide tax on sugary drinks.\u003c/p>\n\u003cp>\u003cstrong>A show of financial force\u003c/strong>\u003c/p>\n\u003cp>Soda makers have plenty of money for a fight. The food and beverage industry spent \u003ca href=\"https://www.opensecrets.org/industries/lobbying.php?cycle=2018&ind=N01\">$22.3 million\u003c/a> in 2018 on lobbying, which includes $5.4 million by Coca-Cola and $2.8 million by PepsiCo. That's more than the tobacco industry, which spent \u003ca href=\"https://www.opensecrets.org/industries/lobbying.php?cycle=2018&ind=A02\">$16.7 million\u003c/a> on lobbying in 2018. In 1998, when the tobacco industry was under similar pressure, it spent $72 million on lobbying, according to \u003ca href=\"http://OpenSecrets.org\">OpenSecrets.org\u003c/a>.\u003c/p>\n\u003cp>The tobacco industry also spent decades funneling money into research that made cigarettes look less harmful than they really were, Myers says. Now beverage companies are trying to win over scientists and medical societies too, says \u003ca href=\"https://www.foodpolitics.com/\">Marion Nestle,\u003c/a> an emeritus professor of nutrition, food studies and public health at New York University and author of \"Unsavory Truth: How Food Companies Skew the Science of What We Eat.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.coca-colacompany.com/transparency/transparency-faq\">Coca-Cola\u003c/a> spent $146 million on \"well-being related scientific research, partnership and health professional activities\" from 2010 through 2017, according to the company's own records. A \u003ca href=\"https://www.ajpmonline.org/article/S0749-3797(16)30331-2/fulltext\">2016 study\u003c/a> found that Coca-Cola and PepsiCo funded 95 national medical organizations from 2011 to 2015, while lobbying against 29 public health bills that aimed to reduce soda consumption or improve diet. Coca-Cola funded the publication of 389 articles in 169 journals from 2008 to 2016, according to a \u003ca href=\"https://www.cambridge.org/core/journals/public-health-nutrition/article/cocacola-a-model-of-transparency-in-research-partnerships-a-network-analysis-of-cocacolas-research-funding-20082016/D73D7B77A29BFED193858AE79780B703\">study\u003c/a> published this year in the journal \u003cem>Public Health Nutrition\u003c/em>.\u003c/p>\n\u003cp>Nestle says no one should be surprised that \u003ca href=\"http://annals.org/aim/article-abstract/2578450/do-sugar-sweetened-beverages-cause-obesity-diabetes-industry-manufacture-scientific\">industry-funded research\u003c/a> tends to absolve soda from any role in causing obesity. Beverage industry research typically shifts the blame for obesity onto inactivity and \"energy balance,\" suggesting that exercise is far more important to weight loss than cutting back on sugar and calories, she says.\u003c/p>\n\u003cp>While independent researchers have found evidence linking sugary drinks to \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/benefits-of-limiting-sugary-beverages/\">obesity, heart disease and diabetes\u003c/a>, Dermody questions the link between sugary drinks and obesity. Obesity has increased steadily over the past three decades. Yet in 2015, sales of carbonated soft drinks fell to their \u003ca href=\"http://fortune.com/2016/03/29/soda-sales-drop-11th-year/\">lowest level in 30 years\u003c/a>, suggesting the obesity epidemic is being driven by something other than soda, Dermody says. He notes that half the soft drinks sold today have no calories. That shows that voluntary industry efforts to reduce sugar and calories in soft drinks are working, and that taxes aren't needed.\u003c/p>\n\u003cp>\u003cstrong>Medical groups and industry funds\u003c/strong>\u003c/p>\n\u003cp>A number of medical groups and universities stopped accepting soda industry funding in 2015 after extensive publicity of Coca-Cola's attempts to influence science. Most \u003ca href=\"https://newsroom.heart.org/news/health-and-justice-nonprofits-oppose-sweetheart-deal-american-beverage-association-seeks-from-california\">health groups\u003c/a> — including the American Heart Association, American Cancer Society and American Diabetes Association – now support soda taxes.\u003c/p>\n\u003cp>But two medical groups have defied this trend.\u003c/p>\n\u003cp>In July, just after California lawmakers approved the moratorium on soda taxes, the Obesity Society, which represents doctors who treat overweight patients, issued a \u003ca href=\"https://globenewswire.com/news-release/2018/07/12/1536602/0/en/The-Obesity-Society-Calls-for-More-Research-on-Sugar-Sweetened-Beverage-Tax.html\">statement\u003c/a> saying there's no proof that such measures will save lives.\u003c/p>\n\u003cp>The Academy of Nutrition and Dietetics, which includes dietitians, has taken a \"neutral\" stand on soda taxes, noting that \"scientific evidence is insufficiently clear.\" In a statement similar to positions taken by the beverage industry, the nutrition academy said, \"No single food or beverage leads to overweight or obesity when consumed in moderate amounts and within the context of the total diet.\"\u003c/p>\n\u003cp>Both the obesity and nutrition groups have had close relationships with the soda industry. Coca-Cola and PepsiCo were \"\u003ca href=\"https://www.eatrightpro.org/-/media/eatrightpro-files/about-us/annual-reports/annualreport-2016.pdf?la=en&hash=AF58BF192B7A8C78B901CB26ED59DF7B6FAB0225\">premier sponsors\u003c/a>\" of the nutrition academy in 2016, according to the group's annual report. PepsiCo and Ocean Spray paid for \u003ca href=\"https://s19.a2zinc.net/clients/Academy/FNCE2018/Public/EventMap.aspx?shavailable=1&ID=2430\">\"premium\" exhibit booths\u003c/a> at the nutrition academy's national conference in October. Booths that size cost \u003ca href=\"https://eatrightfnce.org/wp-content/uploads/2017/12/ExhibitorProspectusFNCE18.pdf\">$40,000 to $50,000\u003c/a> each.\u003c/p>\n\u003cp>In October, PepsiCo underwrote a special issue of the \u003ca href=\"https://onlinelibrary.wiley.com/toc/1930739x/2018/26/S3\">Obesity Society's journal\u003c/a>, which was devoted entirely to the science of artificial sweeteners, at a cost of $26,880. Although PepsiCo paid the journal's publisher for the special issue, part of the money also went to the Obesity Society, says Dr. \u003ca href=\"http://tosconnect.obesity.org/obesity/content/new-item5/steven-heymsfield\">Steven Heymsfield\u003c/a>, the group's president-elect. The Obesity Society has nurtured close ties with soda makers through a \u003ca href=\"https://higherlogicdownload.s3.amazonaws.com/OBESITY/004d4f70-37d5-434e-b24d-08a32dfdfcd9/UploadedImages/Web_Summary_Sept_2015_FIEC_Meeting.pdf\">food industry engagement council\u003c/a>. Past meetings were chaired by executives of PepsiCo and attended by employees of the Dr Pepper Snapple Group, now known as Keurig Dr Pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://tosconnect.obesity.org/obesity/about/executive-director\">Anthony Comuzzie\u003c/a>, the Obesity Society's executive director, says the society has disbanded the food industry council. In an email, Comuzzie denied that the society's ties to industry have influenced its position on soda taxes. \"To imply that the group or society collectively is biased by food companies has no basis in reality,\" he wrote.\u003c/p>\n\u003cp>But Nestle is not buying it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It is shameful that the academy is not strongly supporting public health measures to prevent obesity,\" Nestle says. \"The academy's position puts it squarely on the side of the food industry and against public health.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Kaiser Health News. To see more, visit \u003ca href=\"http://www.kaiserhealthnews.org/\">Kaiser Health News\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Big+Soda+And+The+Ballot%3A+Soda+Industry+Takes+Cues+From+Tobacco+To+Combat+Taxes&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Stamps For Soda: Time To End Billion-Dollar Subsidy For Sugary Drinks?",
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"content": "\u003cp>If you peer into Americans' grocery carts, you're unlikely to see a mix of foods and beverages that make for an ideal diet. And this is true for many of the nearly 42 million people who receive food stamps, too.\u003c/p>\n\u003cp>According to a\u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/ops/SNAPFoodsTypicallyPurchased-Summary.pdf\"> 2016 report\u003c/a> from the U.S. Department of Agriculture, sweetened beverages, including soda, are among the most commonly purchased items by recipients of the \u003ca href=\"https://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\">Supplemental Nutrition Assistance Program\u003c/a> — or SNAP.\u003c/p>\n\u003cp>SNAP households spend about 10 percent of food dollars on sugary drinks, which is about three times more than the amount they spend on milk. In New York City alone, \u003ca href=\"https://www.npr.org/sections/health-shots/2010/10/07/130399285/new-york-city-wants-to-ban-food-stamps-for-sodas\">as we've reported\u003c/a>, this translates into more than $75 million in sugary drink purchases each year that are subsidized by U.S. taxpayers.\u003c/p>\n\u003cp>Given our \u003ca href=\"https://www.npr.org/sections/thesalt/2011/09/26/140753048/kids-sugar-cravings-might-be-biological\">biological attraction to sugar\u003c/a>, perhaps it's not a surprise. Our collective sweet tooth — which was \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/04/547315191/coca-cola-offers-a-sweet-quest-a-million-bucks-to-replace-sugar\">shaped by evolutionary forces\u003c/a> — extends far beyond SNAP households. In general, non-SNAP households spend almost as much on sweetened drinks — about 7 percent of food purchases, according to the USDA report.\u003c/p>\n\u003cp>\u003cstrong>The health stakes are high\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, since taxpayers foot the roughly $70 billion bill for SNAP each year, critics question whether it makes sense to support the purchase of sugary drinks, which have been shown to play a significant role in weight gain and the onset of Type 2 diabetes.\u003c/p>\n\u003cp>\"Low-income American adults now consume nearly two [sugar-sweetened beverage] servings a day, and for every one to two daily servings consumed, the lifetime risk of developing diabetes increases by 30 percent,\" \u003ca href=\"https://link.springer.com/epdf/10.1007/s12115-018-0260-z?author_access_token=RLXOJ4_BEtqckezmXpaZZPe4RwlQNchNByi7wbcMAY4jUl7voikCvoMYov3YkSXkwPAWFEb9x6FtkvB8h-7pZ_XAN9TzsRBnCctW7rCB6NJDWo-iMsP5ZnjGzn6xOj2f9RIhQ7csFhOCzYTjObmCeA%3D%3D\">according to a paper published\u003c/a> this year by Harvard adjunct public policy professor \u003ca href=\"https://www.hks.harvard.edu/faculty/robert-paarlberg\">Robert Paarlberg\u003c/a> and collaborators in the journal \u003cem>Society\u003c/em>.\u003c/p>\n\u003cp>The paper explains why the challenge of changing the SNAP program is so daunting.\u003c/p>\n\u003cp>When the food stamp program was initiated back in the 1960s, some Americans did not get enough calories. Now, \"partly thanks to SNAP, calorie and micro-nutrient deficiencies are a far less serious problem,\" Paarlberg and his co-authors write. \"But the obesity rate has soared, reaching 39.8 percent in 2015-16.\"\u003c/p>\n\u003cp>So how might lawmakers change the SNAP program to nudge people toward healthier choices? As Congress debates a new farm bill containing billions in SNAP funding\u003cstrong>,\u003c/strong> there's an increasing appetite to overhaul the program while at the same time preserving the benefits it provides in keeping low-income Americans fed.\u003c/p>\n\u003cp>One idea comes from researchers at the Friedman School of Nutrition Science and Policy at Tufts University and the Harvard T.H. Chan School of Public Health. In a paper \u003ca href=\"https://journals.plos.org/plosmedicine/article/comments?id=10.1371/journal.pmed.1002661\">published this month in PLOS Medicine\u003c/a>, they've modeled the potential health effects and cost-effectiveness of a few approaches.\u003c/p>\n\u003cp>One would incentivize the purchase of healthy foods, by offering a 30 percent subsidy for people to buy such things as fruits and vegetables, nuts, whole grains and fish. \"People could still buy less healthy foods, but they'd get 30 percent less for their dollars,\" explains\u003ca href=\"https://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\"> Dariush Mozaffarian\u003c/a>, dean of the Friedman School.\u003c/p>\n\u003cp>The researchers estimate that over the course of a few decades, this approach could lead to billions of dollars in health care savings and help prevent hundreds of thousands of cardiovascular events, such as heart attacks.\u003c/p>\n\u003cp>This approach may also help counter critics who argue that SNAP recipients should have the freedom to make their own dietary choices. \"We would preserve choice, but nudge people towards healthier eating,\" Mozaffarian says.\u003c/p>\n\u003cp>But not everyone is convinced. \"It really wouldn't work,\" says \u003ca href=\"https://www.heritage.org/staff/robert-rector\">Robert Rector\u003c/a>, a research fellow at the conservative Heritage Foundation. He points out that SNAP recipients use both SNAP benefits and their own money to purchase foods and beverages. \"People would just use their own money for those [unhealthy] foods,\" he says. Despite his skepticism, Rector says he would support a simpler approach: preventing the use of SNAP benefits to purchase sugary drinks and junk food items. \"This would be much easier to implement,\" Rector says.\u003c/p>\n\u003cp>Time is tight for Congress to act, and elections are looming. It's likely too late in the game to change the SNAP program during this go-round of farm bill negotiations. The bill is reauthorized every five years, and currently there is a bipartisan fight over other controversial provisions, such as work requirements for SNAP recipients. For now, the focus is not on improving diet quality. But Congress could support pilots or research into the effectiveness of change proposals.\u003c/p>\n\u003cp>\u003cstrong>Credit incentives can work\u003c/strong>\u003c/p>\n\u003cp>One pilot, carried out in Massachusetts several years ago, offers some evidence that financial incentives for healthy food purchases can shift habits. \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/ops/HIP-Final-Summary.pdf\">Here's how the pilot worked\u003c/a>: SNAP recipients received a 30 cent incentive for every SNAP dollar they spent on fruits and vegetables. This included canned and frozen products, which \u003ca href=\"https://www.npr.org/sections/thesalt/2018/05/17/611693137/frozen-food-fan-as-sales-rise-studies-show-frozen-produce-is-as-healthy-as-fresh\">can be just as healthy\u003c/a> as fresh. The incentive was credited back to their account, so they had more money to spend on other foods. About 7,500 households participated in the pilot.\u003c/p>\n\u003cp>What happened? Participants in the pilot consumed about 26 percent more fruits and vegetables. And they reported higher consumption of dark leafy greens, as well as nutrition-packed orange and red vegetables such as carrots and tomatoes. About two-thirds of the participants reported buying larger amounts and a greater variety of fruits and vegetables. Nearly three-fourths said they felt that vegetables and fruits had become more affordable, thanks to the incentives.\u003c/p>\n\u003cp>There are some other real-world examples of how \u003ca href=\"https://www.npr.org/sections/thesalt/2013/03/18/174667020/cash-back-on-broccoli-health-insurers-nudge-shoppers-to-be-well\">financial incentives can help shift grocery purchases\u003c/a> among the population at large — not just SNAP recipients. For instance, a \u003ca href=\"http://www.ajpmonline.org/webfiles/images/journals/amepre/AMEPRE_3774%5B3%5D-stamped-031913.pdf\">study\u003c/a> published in the\u003ca href=\"http://www.ajpmonline.org/webfiles/images/journals/amepre/AMEPRE_3774%5B3%5D-stamped-031913.pdf\"> \u003c/a>\u003cem>American Journal of Preventive Medicine\u003c/em> in 2013 found that rebates on healthy food purchases can prompt significant changes in consumer behavior. Researchers found that a 25 percent rebate led to about a 9 percent increase in spending on healthy food.\u003c/p>\n\u003cp>There's growing evidence that obesity and poor nutrition are the epidemics of our day. An estimated \u003ca href=\"https://www.npr.org/sections/thesalt/2017/03/11/519443324/eating-more-or-less-of-10-foods-may-cut-risk-of-death-from-heart-disease\">1 out of every 2 deaths from heart disease in the U.S\u003c/a>. is linked to how we eat.\u003c/p>\n\u003cp>In a recent \u003ca href=\"https://thehill.com/opinion/healthcare/401209-focusing-on-nutrition-is-paramount-to-getting-a-sound-bipartisan-farm-bill\">opinion piece\u003c/a>, former USDA secretaries who served in the Clinton, Bush and Obama administrations respectively call for more focus on nutrition in the SNAP program.\u003c/p>\n\u003cp>\"There has never been a more important time to refocus the farm bill on nutrition. Diet-related disease is the leading cause of death in the United States, surpassing tobacco, drug, and alcohol usage. More than 1,000 deaths every day are due to poor diets,\" Dan Glickman, Ann Veneman and Tom Vilsack wrote.\u003c/p>\n\u003cp>The Cabinet secretaries argue that Congress should authorize another pilot program. \"Once we have a more robust understanding of which interventions are most successful at encouraging Americans to make the healthiest choices, we can ensure that both SNAP and non-SNAP recipients have diets that lead to health and longevity,\" they wrote.\u003c/p>\n\u003cp>\u003cstrong>The politics challenging change\u003c/strong>\u003c/p>\n\u003cp>There are\u003ca href=\"https://link.springer.com/epdf/10.1007/s12115-018-0260-z?author_access_token=RLXOJ4_BEtqckezmXpaZZPe4RwlQNchNByi7wbcMAY4jUl7voikCvoMYov3YkSXkwPAWFEb9x6FtkvB8h-7pZ_XAN9TzsRBnCctW7rCB6NJDWo-iMsP5ZnjGzn6xOj2f9RIhQ7csFhOCzYTjObmCeA%3D%3D\"> roadblocks to change\u003c/a>, as spelled out by Paarlberg and his collaborators in the \u003cem>Society \u003c/em>paper earlier this year. \"Among many reasons, one surprising answer is the joining of pro-poor liberal conviction and corporate lobby power, supported by institutional inertia,\" they wrote.\u003c/p>\n\u003cp>In other words, some anti-hunger groups have joined with industry groups, including the beverage industry, to fight back proposals to limit or block the purchase of unhealthy foods with SNAP dollars.\u003c/p>\n\u003cp>This happened back in 2012, when a Florida state senator sponsored a bill to restrict the use of food stamps to buy soda and junk food in her state. \"Should we give hungry kids food? Absolutely,\" Ronda Storms, then a state senator, \u003ca href=\"https://www.npr.org/sections/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">told me back in 2012\u003c/a>. (She no longer serves in the state Senate.) \"But I don't think the goal is to provide Oreos and Mountain Dew,\" she said, calling such purchases a misuse of public-assistance dollars.\u003c/p>\n\u003cp>At the time, anti-hunger groups said the proposal would limit choice for low-income Americans, who sometimes face stigma by participating in SNAP. Anti-hunger proponents also argued that it would be hard for grocers to separate out what's covered by SNAP, if new rules were put forth. The bill never passed, but even if it had, the state of Florida would have needed a waiver from the USDA to make the changes. This may not have been granted readily.\u003c/p>\n\u003cp>In 2010, the USDA denied a request by New York City to place limits on purchases with food stamp dollars.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It seems these obstacles are still in play. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Food+Stamps+For+Soda%3A+Time+To+End+Billion-Dollar+Subsidy+For+Sugary+Drinks%3F&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "SNAP provides nutrition assistance for about 42 million Americans, but critics say now is the time to restructure the $70 billion annual program in a way that promotes healthier food choices.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you peer into Americans' grocery carts, you're unlikely to see a mix of foods and beverages that make for an ideal diet. And this is true for many of the nearly 42 million people who receive food stamps, too.\u003c/p>\n\u003cp>According to a\u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/ops/SNAPFoodsTypicallyPurchased-Summary.pdf\"> 2016 report\u003c/a> from the U.S. Department of Agriculture, sweetened beverages, including soda, are among the most commonly purchased items by recipients of the \u003ca href=\"https://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\">Supplemental Nutrition Assistance Program\u003c/a> — or SNAP.\u003c/p>\n\u003cp>SNAP households spend about 10 percent of food dollars on sugary drinks, which is about three times more than the amount they spend on milk. In New York City alone, \u003ca href=\"https://www.npr.org/sections/health-shots/2010/10/07/130399285/new-york-city-wants-to-ban-food-stamps-for-sodas\">as we've reported\u003c/a>, this translates into more than $75 million in sugary drink purchases each year that are subsidized by U.S. taxpayers.\u003c/p>\n\u003cp>Given our \u003ca href=\"https://www.npr.org/sections/thesalt/2011/09/26/140753048/kids-sugar-cravings-might-be-biological\">biological attraction to sugar\u003c/a>, perhaps it's not a surprise. Our collective sweet tooth — which was \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/04/547315191/coca-cola-offers-a-sweet-quest-a-million-bucks-to-replace-sugar\">shaped by evolutionary forces\u003c/a> — extends far beyond SNAP households. In general, non-SNAP households spend almost as much on sweetened drinks — about 7 percent of food purchases, according to the USDA report.\u003c/p>\n\u003cp>\u003cstrong>The health stakes are high\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, since taxpayers foot the roughly $70 billion bill for SNAP each year, critics question whether it makes sense to support the purchase of sugary drinks, which have been shown to play a significant role in weight gain and the onset of Type 2 diabetes.\u003c/p>\n\u003cp>\"Low-income American adults now consume nearly two [sugar-sweetened beverage] servings a day, and for every one to two daily servings consumed, the lifetime risk of developing diabetes increases by 30 percent,\" \u003ca href=\"https://link.springer.com/epdf/10.1007/s12115-018-0260-z?author_access_token=RLXOJ4_BEtqckezmXpaZZPe4RwlQNchNByi7wbcMAY4jUl7voikCvoMYov3YkSXkwPAWFEb9x6FtkvB8h-7pZ_XAN9TzsRBnCctW7rCB6NJDWo-iMsP5ZnjGzn6xOj2f9RIhQ7csFhOCzYTjObmCeA%3D%3D\">according to a paper published\u003c/a> this year by Harvard adjunct public policy professor \u003ca href=\"https://www.hks.harvard.edu/faculty/robert-paarlberg\">Robert Paarlberg\u003c/a> and collaborators in the journal \u003cem>Society\u003c/em>.\u003c/p>\n\u003cp>The paper explains why the challenge of changing the SNAP program is so daunting.\u003c/p>\n\u003cp>When the food stamp program was initiated back in the 1960s, some Americans did not get enough calories. Now, \"partly thanks to SNAP, calorie and micro-nutrient deficiencies are a far less serious problem,\" Paarlberg and his co-authors write. \"But the obesity rate has soared, reaching 39.8 percent in 2015-16.\"\u003c/p>\n\u003cp>So how might lawmakers change the SNAP program to nudge people toward healthier choices? As Congress debates a new farm bill containing billions in SNAP funding\u003cstrong>,\u003c/strong> there's an increasing appetite to overhaul the program while at the same time preserving the benefits it provides in keeping low-income Americans fed.\u003c/p>\n\u003cp>One idea comes from researchers at the Friedman School of Nutrition Science and Policy at Tufts University and the Harvard T.H. Chan School of Public Health. In a paper \u003ca href=\"https://journals.plos.org/plosmedicine/article/comments?id=10.1371/journal.pmed.1002661\">published this month in PLOS Medicine\u003c/a>, they've modeled the potential health effects and cost-effectiveness of a few approaches.\u003c/p>\n\u003cp>One would incentivize the purchase of healthy foods, by offering a 30 percent subsidy for people to buy such things as fruits and vegetables, nuts, whole grains and fish. \"People could still buy less healthy foods, but they'd get 30 percent less for their dollars,\" explains\u003ca href=\"https://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\"> Dariush Mozaffarian\u003c/a>, dean of the Friedman School.\u003c/p>\n\u003cp>The researchers estimate that over the course of a few decades, this approach could lead to billions of dollars in health care savings and help prevent hundreds of thousands of cardiovascular events, such as heart attacks.\u003c/p>\n\u003cp>This approach may also help counter critics who argue that SNAP recipients should have the freedom to make their own dietary choices. \"We would preserve choice, but nudge people towards healthier eating,\" Mozaffarian says.\u003c/p>\n\u003cp>But not everyone is convinced. \"It really wouldn't work,\" says \u003ca href=\"https://www.heritage.org/staff/robert-rector\">Robert Rector\u003c/a>, a research fellow at the conservative Heritage Foundation. He points out that SNAP recipients use both SNAP benefits and their own money to purchase foods and beverages. \"People would just use their own money for those [unhealthy] foods,\" he says. Despite his skepticism, Rector says he would support a simpler approach: preventing the use of SNAP benefits to purchase sugary drinks and junk food items. \"This would be much easier to implement,\" Rector says.\u003c/p>\n\u003cp>Time is tight for Congress to act, and elections are looming. It's likely too late in the game to change the SNAP program during this go-round of farm bill negotiations. The bill is reauthorized every five years, and currently there is a bipartisan fight over other controversial provisions, such as work requirements for SNAP recipients. For now, the focus is not on improving diet quality. But Congress could support pilots or research into the effectiveness of change proposals.\u003c/p>\n\u003cp>\u003cstrong>Credit incentives can work\u003c/strong>\u003c/p>\n\u003cp>One pilot, carried out in Massachusetts several years ago, offers some evidence that financial incentives for healthy food purchases can shift habits. \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/ops/HIP-Final-Summary.pdf\">Here's how the pilot worked\u003c/a>: SNAP recipients received a 30 cent incentive for every SNAP dollar they spent on fruits and vegetables. This included canned and frozen products, which \u003ca href=\"https://www.npr.org/sections/thesalt/2018/05/17/611693137/frozen-food-fan-as-sales-rise-studies-show-frozen-produce-is-as-healthy-as-fresh\">can be just as healthy\u003c/a> as fresh. The incentive was credited back to their account, so they had more money to spend on other foods. About 7,500 households participated in the pilot.\u003c/p>\n\u003cp>What happened? Participants in the pilot consumed about 26 percent more fruits and vegetables. And they reported higher consumption of dark leafy greens, as well as nutrition-packed orange and red vegetables such as carrots and tomatoes. About two-thirds of the participants reported buying larger amounts and a greater variety of fruits and vegetables. Nearly three-fourths said they felt that vegetables and fruits had become more affordable, thanks to the incentives.\u003c/p>\n\u003cp>There are some other real-world examples of how \u003ca href=\"https://www.npr.org/sections/thesalt/2013/03/18/174667020/cash-back-on-broccoli-health-insurers-nudge-shoppers-to-be-well\">financial incentives can help shift grocery purchases\u003c/a> among the population at large — not just SNAP recipients. For instance, a \u003ca href=\"http://www.ajpmonline.org/webfiles/images/journals/amepre/AMEPRE_3774%5B3%5D-stamped-031913.pdf\">study\u003c/a> published in the\u003ca href=\"http://www.ajpmonline.org/webfiles/images/journals/amepre/AMEPRE_3774%5B3%5D-stamped-031913.pdf\"> \u003c/a>\u003cem>American Journal of Preventive Medicine\u003c/em> in 2013 found that rebates on healthy food purchases can prompt significant changes in consumer behavior. Researchers found that a 25 percent rebate led to about a 9 percent increase in spending on healthy food.\u003c/p>\n\u003cp>There's growing evidence that obesity and poor nutrition are the epidemics of our day. An estimated \u003ca href=\"https://www.npr.org/sections/thesalt/2017/03/11/519443324/eating-more-or-less-of-10-foods-may-cut-risk-of-death-from-heart-disease\">1 out of every 2 deaths from heart disease in the U.S\u003c/a>. is linked to how we eat.\u003c/p>\n\u003cp>In a recent \u003ca href=\"https://thehill.com/opinion/healthcare/401209-focusing-on-nutrition-is-paramount-to-getting-a-sound-bipartisan-farm-bill\">opinion piece\u003c/a>, former USDA secretaries who served in the Clinton, Bush and Obama administrations respectively call for more focus on nutrition in the SNAP program.\u003c/p>\n\u003cp>\"There has never been a more important time to refocus the farm bill on nutrition. Diet-related disease is the leading cause of death in the United States, surpassing tobacco, drug, and alcohol usage. More than 1,000 deaths every day are due to poor diets,\" Dan Glickman, Ann Veneman and Tom Vilsack wrote.\u003c/p>\n\u003cp>The Cabinet secretaries argue that Congress should authorize another pilot program. \"Once we have a more robust understanding of which interventions are most successful at encouraging Americans to make the healthiest choices, we can ensure that both SNAP and non-SNAP recipients have diets that lead to health and longevity,\" they wrote.\u003c/p>\n\u003cp>\u003cstrong>The politics challenging change\u003c/strong>\u003c/p>\n\u003cp>There are\u003ca href=\"https://link.springer.com/epdf/10.1007/s12115-018-0260-z?author_access_token=RLXOJ4_BEtqckezmXpaZZPe4RwlQNchNByi7wbcMAY4jUl7voikCvoMYov3YkSXkwPAWFEb9x6FtkvB8h-7pZ_XAN9TzsRBnCctW7rCB6NJDWo-iMsP5ZnjGzn6xOj2f9RIhQ7csFhOCzYTjObmCeA%3D%3D\"> roadblocks to change\u003c/a>, as spelled out by Paarlberg and his collaborators in the \u003cem>Society \u003c/em>paper earlier this year. \"Among many reasons, one surprising answer is the joining of pro-poor liberal conviction and corporate lobby power, supported by institutional inertia,\" they wrote.\u003c/p>\n\u003cp>In other words, some anti-hunger groups have joined with industry groups, including the beverage industry, to fight back proposals to limit or block the purchase of unhealthy foods with SNAP dollars.\u003c/p>\n\u003cp>This happened back in 2012, when a Florida state senator sponsored a bill to restrict the use of food stamps to buy soda and junk food in her state. \"Should we give hungry kids food? Absolutely,\" Ronda Storms, then a state senator, \u003ca href=\"https://www.npr.org/sections/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">told me back in 2012\u003c/a>. (She no longer serves in the state Senate.) \"But I don't think the goal is to provide Oreos and Mountain Dew,\" she said, calling such purchases a misuse of public-assistance dollars.\u003c/p>\n\u003cp>At the time, anti-hunger groups said the proposal would limit choice for low-income Americans, who sometimes face stigma by participating in SNAP. Anti-hunger proponents also argued that it would be hard for grocers to separate out what's covered by SNAP, if new rules were put forth. The bill never passed, but even if it had, the state of Florida would have needed a waiver from the USDA to make the changes. This may not have been granted readily.\u003c/p>\n\u003cp>In 2010, the USDA denied a request by New York City to place limits on purchases with food stamp dollars.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It seems these obstacles are still in play. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Food+Stamps+For+Soda%3A+Time+To+End+Billion-Dollar+Subsidy+For+Sugary+Drinks%3F&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Uber's Online-Only Restaurants: The Future, Or The End Of Dining Out?",
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"content": "\u003cp>It's a chilly autumn afternoon but inside a little Brooklyn bakery, it's hot. School just let out, and the store is filled with kids eyeing baked goodies. Their banter mixes with Caribbean music playing in the background.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lagranviabakery.com/\">La Gran Via Bakery\u003c/a> is an institution in this neighborhood. It's been around since 1978 — three generations of pastry chefs making cakes, cupcakes and traditional Latin American pastries.\u003c/p>\n\u003cp>Which is why, when co-owner Betsy Leyva was recently pitched the idea of creating a hamburger restaurant on the side, she balked.\u003c/p>\n\u003cp>\"I was like, are you crazy? What do you mean? What are you talking about?\" she says. Uber, the ride-sharing company, was suggesting she create a \"virtual restaurant\" — one that only exists online, and delivers through Uber Eats.\u003c/p>\n\u003cp>There are now about 800 such virtual restaurants in the U.S., often created when enough customers look through the Uber Eats app for a certain type of food in their area that they can't find.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When we see people searching for something but not finding it, that signals to us that there's an opportunity and there's unmet demand,\" says Elyse Propis, who leads Uber Eats' virtual restaurant initiative across North America.\u003c/p>\n\u003cp>So the company approaches an eatery and suggests creating a virtual side restaurant, with those dishes people are craving but can't get.\u003c/p>\n\u003cp>Uber says doing this helps restaurants grow their business and cater better to customers. But there are mixed feelings in the industry about whether these virtual restaurants are a good thing. While they can boost business, Uber takes a cut of their profits. Plus, delivery fees raise the cost for customers.\u003c/p>\n\u003cp>Leyva, has nothing but praise for Uber Eats. In the end it was her brother, the bakery's co-owner, who convinced her to give it a try. And that's how, the online restaurant \u003ca href=\"https://www.ubereats.com/en-US/new-york/food-delivery/brooklyn-burger-house/Fo-jbwLBT-a6QRNaxe_eiw/\">Brooklyn Burger House\u003c/a> was born.\u003c/p>\n\u003cp>It has a mouthwatering online menu, but in real life there's not much to it: just a grill, inconspicuously tucked in a corner behind the pastry counter, where meat and cheesesteaks sizzle.\u003c/p>\n\u003cp>Leyva says that on Brooklyn Burger's opening week, she thought she'd go crazy. The demand was so high, she was constantly running out of ingredients. It hasn't died down — she had to hire additional staff.\u003c/p>\n\u003cp>The restaurant might be virtual, but the profits are very real: \"We've increased our sales by about 30 percent. So it's very exciting,\" Leyva says.\u003c/p>\n\u003cp>Daniela Galarza, a senior editor of \u003ca href=\"https://www.eater.com/\">Eater Magazine\u003c/a>, says that as millennials get older, they're turning to time-saving services like Uber Eats.\u003c/p>\n\u003cp>\"They're starting to have children. They need things that are convenient, that are easy for them. And dining out isn't always easy with young children,\" she says.\u003c/p>\n\u003cp>Enter an array of ordering platforms like Seamless and Grubhub. Galarza explains that in the restaurant business, delivery has always been a headache.\u003c/p>\n\u003cp>\"They have to pay somebody, they have to figure out if they need to insure them,\" she says. \"They have to figure out the delivery distance. Do they need to provide them with a vehicle, a car, a bike, whatever it may be? Whereas Uber, it's already built into that platform.\"\u003c/p>\n\u003cp>Not everyone sees Uber Eats and the virtual restaurant as a natural solution.\u003c/p>\n\u003cp>One Texas restaurant owner is particularly passionate about his disdain for the company's entry into the restaurant business.\u003c/p>\n\u003cp>\"You know, I haven't had the stones to say, 'All right, cut them off.' Although many, many people would love to just tell Uber to go, you know, jump off a bridge,\" says \u003ca href=\"https://www.dmagazine.com/publications/d-magazine/2011/february/why-jay-jerrier-makes-the-best-pizza-in-dallas/\">Jay Jerrier\u003c/a>, owner of the \u003ca href=\"http://www.canerosso.com/\">Cane Rosso\u003c/a> wood-fired pizzerias in Texas.\u003c/p>\n\u003cp>Jerrier says restaurant profits can be as skinny as the thin crusts he specializes in. And Uber Eats is taking a big slice of the earnings.\u003c/p>\n\u003cp>\"They charge us between 30 and 35 percent of whatever the bill is,\" Jerrier says. \"And then the customer pays anywhere from two bucks to six bucks for the delivery. Plus a service fee. Plus credit card fees. So, you know, it's nuts.\"\u003c/p>\n\u003cp>Uber Eats wouldn't discuss the specifics of how much it charges restaurants. Jerrier says that for all the promises of expanding a customer base, delivery is never as profitable as someone dining in and ordering a glass of wine and dessert.\u003c/p>\n\u003cp>But it's not just about the money. Jerrier, like so many in this business, loves being part of the dining experience.\u003c/p>\n\u003cp>\"You know when I was growing up, I loved Thursday, Friday, Saturday, because I knew there was a chance — just a chance — that we maybe go out to the neighborhood restaurant,\" he recalls wistfully.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And he wonders: Are we losing that? \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Uber%27s+Online-Only+Restaurants%3A+The+Future%2C+Or+The+End+Of+Dining+Out%3F&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's a chilly autumn afternoon but inside a little Brooklyn bakery, it's hot. School just let out, and the store is filled with kids eyeing baked goodies. Their banter mixes with Caribbean music playing in the background.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lagranviabakery.com/\">La Gran Via Bakery\u003c/a> is an institution in this neighborhood. It's been around since 1978 — three generations of pastry chefs making cakes, cupcakes and traditional Latin American pastries.\u003c/p>\n\u003cp>Which is why, when co-owner Betsy Leyva was recently pitched the idea of creating a hamburger restaurant on the side, she balked.\u003c/p>\n\u003cp>\"I was like, are you crazy? What do you mean? What are you talking about?\" she says. Uber, the ride-sharing company, was suggesting she create a \"virtual restaurant\" — one that only exists online, and delivers through Uber Eats.\u003c/p>\n\u003cp>There are now about 800 such virtual restaurants in the U.S., often created when enough customers look through the Uber Eats app for a certain type of food in their area that they can't find.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When we see people searching for something but not finding it, that signals to us that there's an opportunity and there's unmet demand,\" says Elyse Propis, who leads Uber Eats' virtual restaurant initiative across North America.\u003c/p>\n\u003cp>So the company approaches an eatery and suggests creating a virtual side restaurant, with those dishes people are craving but can't get.\u003c/p>\n\u003cp>Uber says doing this helps restaurants grow their business and cater better to customers. But there are mixed feelings in the industry about whether these virtual restaurants are a good thing. While they can boost business, Uber takes a cut of their profits. Plus, delivery fees raise the cost for customers.\u003c/p>\n\u003cp>Leyva, has nothing but praise for Uber Eats. In the end it was her brother, the bakery's co-owner, who convinced her to give it a try. And that's how, the online restaurant \u003ca href=\"https://www.ubereats.com/en-US/new-york/food-delivery/brooklyn-burger-house/Fo-jbwLBT-a6QRNaxe_eiw/\">Brooklyn Burger House\u003c/a> was born.\u003c/p>\n\u003cp>It has a mouthwatering online menu, but in real life there's not much to it: just a grill, inconspicuously tucked in a corner behind the pastry counter, where meat and cheesesteaks sizzle.\u003c/p>\n\u003cp>Leyva says that on Brooklyn Burger's opening week, she thought she'd go crazy. The demand was so high, she was constantly running out of ingredients. It hasn't died down — she had to hire additional staff.\u003c/p>\n\u003cp>The restaurant might be virtual, but the profits are very real: \"We've increased our sales by about 30 percent. So it's very exciting,\" Leyva says.\u003c/p>\n\u003cp>Daniela Galarza, a senior editor of \u003ca href=\"https://www.eater.com/\">Eater Magazine\u003c/a>, says that as millennials get older, they're turning to time-saving services like Uber Eats.\u003c/p>\n\u003cp>\"They're starting to have children. They need things that are convenient, that are easy for them. And dining out isn't always easy with young children,\" she says.\u003c/p>\n\u003cp>Enter an array of ordering platforms like Seamless and Grubhub. Galarza explains that in the restaurant business, delivery has always been a headache.\u003c/p>\n\u003cp>\"They have to pay somebody, they have to figure out if they need to insure them,\" she says. \"They have to figure out the delivery distance. Do they need to provide them with a vehicle, a car, a bike, whatever it may be? Whereas Uber, it's already built into that platform.\"\u003c/p>\n\u003cp>Not everyone sees Uber Eats and the virtual restaurant as a natural solution.\u003c/p>\n\u003cp>One Texas restaurant owner is particularly passionate about his disdain for the company's entry into the restaurant business.\u003c/p>\n\u003cp>\"You know, I haven't had the stones to say, 'All right, cut them off.' Although many, many people would love to just tell Uber to go, you know, jump off a bridge,\" says \u003ca href=\"https://www.dmagazine.com/publications/d-magazine/2011/february/why-jay-jerrier-makes-the-best-pizza-in-dallas/\">Jay Jerrier\u003c/a>, owner of the \u003ca href=\"http://www.canerosso.com/\">Cane Rosso\u003c/a> wood-fired pizzerias in Texas.\u003c/p>\n\u003cp>Jerrier says restaurant profits can be as skinny as the thin crusts he specializes in. And Uber Eats is taking a big slice of the earnings.\u003c/p>\n\u003cp>\"They charge us between 30 and 35 percent of whatever the bill is,\" Jerrier says. \"And then the customer pays anywhere from two bucks to six bucks for the delivery. Plus a service fee. Plus credit card fees. So, you know, it's nuts.\"\u003c/p>\n\u003cp>Uber Eats wouldn't discuss the specifics of how much it charges restaurants. Jerrier says that for all the promises of expanding a customer base, delivery is never as profitable as someone dining in and ordering a glass of wine and dessert.\u003c/p>\n\u003cp>But it's not just about the money. Jerrier, like so many in this business, loves being part of the dining experience.\u003c/p>\n\u003cp>\"You know when I was growing up, I loved Thursday, Friday, Saturday, because I knew there was a chance — just a chance — that we maybe go out to the neighborhood restaurant,\" he recalls wistfully.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And he wonders: Are we losing that? \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Uber%27s+Online-Only+Restaurants%3A+The+Future%2C+Or+The+End+Of+Dining+Out%3F&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What's Cookin', Kiddo? America's Test Kitchen Unveils Book For Young Chefs",
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"content": "\u003cp>Eight-year-old Lucy Gray is wide-eyed and quivering with anticipation when I arrive at her house in suburban Maryland. I am sorry to report that I am not the object of her excitement. She is thrilled because she will soon be cooking with my companion, Molly Birnbaum, editor in chief of \u003ca href=\"https://www.americastestkitchen.com/kids/home\">\u003cem>America's Test Kitchen Kids\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.americastestkitchen.com/\">\u003cem>America's Test Kitchen\u003c/em>\u003c/a> has long been a reliable source of advice for home cooks. The kitchen tests tools, techniques and recipes before making recommendations through its TV show, magazines and cookbooks. Now, all that know-how is becoming accessible to kids in \u003ca href=\"https://www.amazon.com/Complete-Cookbook-Young-Chefs/dp/1492670022\">\u003cem>The Complete Cookbook for Young Chefs\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>The book has more than 100 recipes for foods that kids love to eat: blueberry muffins, cheese quesadillas, creamy dreamy tomato soup, sesame noodles with snow peas and carrots, chocolate mug cake. Birnbaum is going to show Lucy how to bring one of these yummy recipes to life. Lucy has chosen \"One Pot Pasta with Quick Tomato Sauce.\" Although Lucy has helped with cooking in the past, this is the first time she will prepare a main dish by herself.\u003c/p>\n\u003cp>Before cooking, Birnbaum advises Lucy to assemble all of the ingredients. For this recipe, they need olive oil, crushed tomatoes, onions, penne, basil, parmesan and seasonings.\u003c/p>\n\u003cp>As Lucy reads the recipe aloud, she stumbles over some unfamiliar terms. Birnbaum explains that cooking comes with its own foreign language: \"There are so many words in these recipes that you just don't know until you've cooked a lot.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's why the cookbook has a section at the beginning called \"Decoding Kitchenspeak.\" It defines terms like \"whisking\" and \"zesting,\" and explains the difference between chopping and slicing, mincing and peeling, stirring and beating. The cookbook lays out the basics with photographs of tools and equipment, and explains common techniques like how to crack and separate an egg. The cookbook also emphasizes safety, saying that it is an important secret to success in the kitchen.\u003c/p>\n\u003cp>Birnbaum shows Lucy how to hold a knife while chopping an onion so that her fingers will be tucked safely away from the sharp edge. Under Birnbaum's watchful eye, Lucy takes over the prep work and begins to cook the onions. Lucy loves the way the onions glisten as she stirs. \"They're beautiful,\" she says.\u003c/p>\n\u003cp>Next, they add the canned tomatoes. Birnbaum says they did not use fresh tomatoes in this recipe because they want it to work year-round, even when tomatoes are out of season.\u003c/p>\n\u003cp>Lucy notices that they have not yet used the salt they'd placed in a small dish while assembling ingredients. \"Are you supposed to put the salt in now?\" she asks.\u003c/p>\n\u003cp>Checking the recipe, Birnbaum notes that yes, they should have added the salt while cooking the onions. \"Let's put it in right now,\" Birnbaum suggests. And then she reassures Lucy that it's OK to make mistakes when cooking.\u003c/p>\n\u003cp>\"For kids, mistakes are part of the process, and we really embrace them,\" Birnbaum says. \"I think doing a good technique and taking your own spin on it, even if it results in a mistake, is an awesome way to learn how to cook.\"\u003c/p>\n\u003cp>This recipe is interesting because the pasta is not cooked separately, but added with water into to the simmering tomato sauce. Lucy worries that there is too much water. But Birnbaum assures her that \"it's the perfect amount\" and will be soaked up by the pasta during the cooking process.\u003c/p>\n\u003cp>Birnbaum says these recipes, like a lot of others in the book, would also work for adults looking to cook something quick and delicious. \"I cook from this cookbook all the time,\" she confesses. \"And I don't have kids 8 to 13!\"\u003c/p>\n\u003cp>When the pasta is finished, Lucy adds the basil. As a final touch, she grates Parmesan cheese over each portion.\u003c/p>\n\u003cp>Her 12-year-old sister, Kate, digs in. \"What's in this?\" she wants to know. \"It tastes so good!\"\u003c/p>\n\u003cp>Their dad, Paul, agrees. \"I think this is going to be in our rotation,\" he says with a laugh, \"especially when the kids cook it.\"\u003c/p>\n\u003cp>That works for Lucy. She is already eager to take on her next culinary challenge.\u003c/p>\n\u003cp>\"And then we make dessert!\" she declares as she finishes up her pasta.\u003c/p>\n\u003cfigure id=\"attachment_131005\" class=\"wp-caption aligncenter\" style=\"max-width: 1035px\">\u003cimg class=\"size-full wp-image-131005\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659.jpg\" alt=\"America's Test Kitchen has released a new cookbook for young chefs containing easy-to-make, kid-friendly recipes, like this one-pot pasta.\" width=\"1035\" height=\"1380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659.jpg 1035w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-520x693.jpg 520w\" sizes=\"(max-width: 1035px) 100vw, 1035px\">\u003cfigcaption class=\"wp-caption-text\">America's Test Kitchen has released a new cookbook for young chefs containing easy-to-make, kid-friendly recipes, like this one-pot pasta. \u003ccite>(America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>One-Pot Pasta With Quick Tomato Sauce\u003c/h3>\n\u003cp>\u003cem>This dish, which is the one cooked by 8-year-old Lucy Gray in this story, is part of a collection of recipes in The Complete Cookbook for Young Chefs, courtesy of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003cp>Serves 4\u003c/p>\n\u003cp>Prep Time: 15 minutes\u003c/p>\n\u003cp>Cook Time: 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Prepare Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil, plus extra for drizzling\u003c/p>\n\u003cp>1 onion, peeled and chopped fine\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>4 garlic cloves, peeled and minced\u003c/p>\n\u003cp>1 (28-ounce) can crushed tomatoes, opened\u003c/p>\n\u003cp>¼ teaspoon sugar\u003c/p>\n\u003cp>3¾ cups penne pasta\u003c/p>\n\u003cp>3 cups water\u003c/p>\n\u003cp>¼ cup chopped fresh basil\u003c/p>\n\u003cp>Grated Parmesan cheese\u003c/p>\n\u003cp>\u003cstrong>Gather Cooking Equipment\u003c/strong>\u003c/p>\n\u003cp>Dutch oven\u003c/p>\n\u003cp>Wooden spoon\u003c/p>\n\u003cp>Ladle\u003c/p>\n\u003cp>Serving bowls\u003c/p>\n\u003cp>\u003cstrong>Start Cooking!\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In Dutch oven, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add onion and salt and cook, stirring often with wooden spoon, until onion is softened, about 5 minutes. Stir in garlic and cook for 30 seconds.\u003c/li>\n\u003cli>Stir in tomatoes and sugar. Reduce heat to medium-low and simmer gently, stirring occasionally, for 10 minutes.\u003c/li>\n\u003cli>Carefully stir in pasta and water. Increase heat to medium-high and cook, stirring often, until pasta is tender, 16 to 18 minutes.\u003c/li>\n\u003cli>Turn off heat. Drizzle pasta with extra oil and sprinkle basil over top. Use ladle to divide pasta and sauce among individual bowls. Serve with Parmesan cheese.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Cooking Pasta and Sauce Together\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Rather than boiling the pasta in a pot of water, draining it, and then combining the cooked pasta with the sauce, you can actually cook dried pasta right in the sauce (which means no extra pot or colander to wash!). To help the pasta cook evenly, it's important to add a measured amount of water to the pot with the sauce. By the time the pasta is cooked, the sauce will be the perfect consistency and the pasta will have absorbed some of the sauce, so it will taste better. Talk about win/win.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=What%27s+Cookin%27%2C+Kiddo%3F+America%27s+Test+Kitchen+Unveils+Book+For+Young+Chefs&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "NPR's Lynn Neary drops in on a cooking session with 'America's Test Kitchen Kids' editor in chief and an 8-year-old chef to try one of more than 100 recipes for foods that kids love to eat — and make.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Eight-year-old Lucy Gray is wide-eyed and quivering with anticipation when I arrive at her house in suburban Maryland. I am sorry to report that I am not the object of her excitement. She is thrilled because she will soon be cooking with my companion, Molly Birnbaum, editor in chief of \u003ca href=\"https://www.americastestkitchen.com/kids/home\">\u003cem>America's Test Kitchen Kids\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.americastestkitchen.com/\">\u003cem>America's Test Kitchen\u003c/em>\u003c/a> has long been a reliable source of advice for home cooks. The kitchen tests tools, techniques and recipes before making recommendations through its TV show, magazines and cookbooks. Now, all that know-how is becoming accessible to kids in \u003ca href=\"https://www.amazon.com/Complete-Cookbook-Young-Chefs/dp/1492670022\">\u003cem>The Complete Cookbook for Young Chefs\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>The book has more than 100 recipes for foods that kids love to eat: blueberry muffins, cheese quesadillas, creamy dreamy tomato soup, sesame noodles with snow peas and carrots, chocolate mug cake. Birnbaum is going to show Lucy how to bring one of these yummy recipes to life. Lucy has chosen \"One Pot Pasta with Quick Tomato Sauce.\" Although Lucy has helped with cooking in the past, this is the first time she will prepare a main dish by herself.\u003c/p>\n\u003cp>Before cooking, Birnbaum advises Lucy to assemble all of the ingredients. For this recipe, they need olive oil, crushed tomatoes, onions, penne, basil, parmesan and seasonings.\u003c/p>\n\u003cp>As Lucy reads the recipe aloud, she stumbles over some unfamiliar terms. Birnbaum explains that cooking comes with its own foreign language: \"There are so many words in these recipes that you just don't know until you've cooked a lot.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's why the cookbook has a section at the beginning called \"Decoding Kitchenspeak.\" It defines terms like \"whisking\" and \"zesting,\" and explains the difference between chopping and slicing, mincing and peeling, stirring and beating. The cookbook lays out the basics with photographs of tools and equipment, and explains common techniques like how to crack and separate an egg. The cookbook also emphasizes safety, saying that it is an important secret to success in the kitchen.\u003c/p>\n\u003cp>Birnbaum shows Lucy how to hold a knife while chopping an onion so that her fingers will be tucked safely away from the sharp edge. Under Birnbaum's watchful eye, Lucy takes over the prep work and begins to cook the onions. Lucy loves the way the onions glisten as she stirs. \"They're beautiful,\" she says.\u003c/p>\n\u003cp>Next, they add the canned tomatoes. Birnbaum says they did not use fresh tomatoes in this recipe because they want it to work year-round, even when tomatoes are out of season.\u003c/p>\n\u003cp>Lucy notices that they have not yet used the salt they'd placed in a small dish while assembling ingredients. \"Are you supposed to put the salt in now?\" she asks.\u003c/p>\n\u003cp>Checking the recipe, Birnbaum notes that yes, they should have added the salt while cooking the onions. \"Let's put it in right now,\" Birnbaum suggests. And then she reassures Lucy that it's OK to make mistakes when cooking.\u003c/p>\n\u003cp>\"For kids, mistakes are part of the process, and we really embrace them,\" Birnbaum says. \"I think doing a good technique and taking your own spin on it, even if it results in a mistake, is an awesome way to learn how to cook.\"\u003c/p>\n\u003cp>This recipe is interesting because the pasta is not cooked separately, but added with water into to the simmering tomato sauce. Lucy worries that there is too much water. But Birnbaum assures her that \"it's the perfect amount\" and will be soaked up by the pasta during the cooking process.\u003c/p>\n\u003cp>Birnbaum says these recipes, like a lot of others in the book, would also work for adults looking to cook something quick and delicious. \"I cook from this cookbook all the time,\" she confesses. \"And I don't have kids 8 to 13!\"\u003c/p>\n\u003cp>When the pasta is finished, Lucy adds the basil. As a final touch, she grates Parmesan cheese over each portion.\u003c/p>\n\u003cp>Her 12-year-old sister, Kate, digs in. \"What's in this?\" she wants to know. \"It tastes so good!\"\u003c/p>\n\u003cp>Their dad, Paul, agrees. \"I think this is going to be in our rotation,\" he says with a laugh, \"especially when the kids cook it.\"\u003c/p>\n\u003cp>That works for Lucy. She is already eager to take on her next culinary challenge.\u003c/p>\n\u003cp>\"And then we make dessert!\" she declares as she finishes up her pasta.\u003c/p>\n\u003cfigure id=\"attachment_131005\" class=\"wp-caption aligncenter\" style=\"max-width: 1035px\">\u003cimg class=\"size-full wp-image-131005\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659.jpg\" alt=\"America's Test Kitchen has released a new cookbook for young chefs containing easy-to-make, kid-friendly recipes, like this one-pot pasta.\" width=\"1035\" height=\"1380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659.jpg 1035w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-520x693.jpg 520w\" sizes=\"(max-width: 1035px) 100vw, 1035px\">\u003cfigcaption class=\"wp-caption-text\">America's Test Kitchen has released a new cookbook for young chefs containing easy-to-make, kid-friendly recipes, like this one-pot pasta. \u003ccite>(America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>One-Pot Pasta With Quick Tomato Sauce\u003c/h3>\n\u003cp>\u003cem>This dish, which is the one cooked by 8-year-old Lucy Gray in this story, is part of a collection of recipes in The Complete Cookbook for Young Chefs, courtesy of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003cp>Serves 4\u003c/p>\n\u003cp>Prep Time: 15 minutes\u003c/p>\n\u003cp>Cook Time: 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Prepare Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil, plus extra for drizzling\u003c/p>\n\u003cp>1 onion, peeled and chopped fine\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>4 garlic cloves, peeled and minced\u003c/p>\n\u003cp>1 (28-ounce) can crushed tomatoes, opened\u003c/p>\n\u003cp>¼ teaspoon sugar\u003c/p>\n\u003cp>3¾ cups penne pasta\u003c/p>\n\u003cp>3 cups water\u003c/p>\n\u003cp>¼ cup chopped fresh basil\u003c/p>\n\u003cp>Grated Parmesan cheese\u003c/p>\n\u003cp>\u003cstrong>Gather Cooking Equipment\u003c/strong>\u003c/p>\n\u003cp>Dutch oven\u003c/p>\n\u003cp>Wooden spoon\u003c/p>\n\u003cp>Ladle\u003c/p>\n\u003cp>Serving bowls\u003c/p>\n\u003cp>\u003cstrong>Start Cooking!\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In Dutch oven, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add onion and salt and cook, stirring often with wooden spoon, until onion is softened, about 5 minutes. Stir in garlic and cook for 30 seconds.\u003c/li>\n\u003cli>Stir in tomatoes and sugar. Reduce heat to medium-low and simmer gently, stirring occasionally, for 10 minutes.\u003c/li>\n\u003cli>Carefully stir in pasta and water. Increase heat to medium-high and cook, stirring often, until pasta is tender, 16 to 18 minutes.\u003c/li>\n\u003cli>Turn off heat. Drizzle pasta with extra oil and sprinkle basil over top. Use ladle to divide pasta and sauce among individual bowls. Serve with Parmesan cheese.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Cooking Pasta and Sauce Together\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rather than boiling the pasta in a pot of water, draining it, and then combining the cooked pasta with the sauce, you can actually cook dried pasta right in the sauce (which means no extra pot or colander to wash!). To help the pasta cook evenly, it's important to add a measured amount of water to the pot with the sauce. By the time the pasta is cooked, the sauce will be the perfect consistency and the pasta will have absorbed some of the sauce, so it will taste better. Talk about win/win.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=What%27s+Cookin%27%2C+Kiddo%3F+America%27s+Test+Kitchen+Unveils+Book+For+Young+Chefs&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>You probably don't think of cotton as food.\u003c/p>\n\u003cp>There's a good reason for that. Farmers grow it mostly for the fluffy white fibers that turn into T-shirts or sheets. Cotton plants do produce seeds, but those seeds are poisonous, at least to humans.\u003c/p>\n\u003cp>This week, though,the U.S. Department of Agriculture \u003ca href=\"https://www.aphis.usda.gov/aphis/ourfocus/biotechnology/brs-news-and-information/2018_brs_news/texas_am_low_gossypol_cotton\">approved\u003c/a> a new kind of cotton — one that's been genetically engineered so that the seeds are safe to eat.\u003c/p>\n\u003cp>The invention promises to open new markets for cottonseed, and it could give cotton farming a big boost. Because cotton plants are prodigious seed producers: Every pound of cotton fiber, or lint, comes with 1.6 pounds of seed.\u003c/p>\n\u003cp>\"You're getting more cottonseed than you are lint,\" says Greg Holt, who leads research on cotton production and processing at a USDA research station in Lubbock, Texas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Each seed is the size of a small peanut. In principle, it could be highly nutritious. It contains lots of oil and protein. \u003c/p>\n\u003cp>The problem is that the seeds, like the cotton plant's leaves, contain little dark glands full of something called gossypol. \u003c/p>\n\u003cp>\"Gossypol in and of itself is a toxin,\" explains Holt. It's helpful for the cotton plant, because it helps fend off insect pests. But it makes the seed unhealthy for people to eat. It's toxic to most animals, too.\u003c/p>\n\u003cp>So there are limited options for the 40 million tons of cottonseed that stream out of cotton gins around the world each year. \u003c/p>\n\u003cp>\"Seed can go in one of two directions,\" Holt says. \"You're either going to the dairy industry, or you're going to the oil mill.\" \u003c/p>\n\u003cp>Cows don't mind gossypol; their digestive systems can handle it. And the oil mills are set up to crush the seed and then purify the oil, removing the gossypol, so you can use it in human food.\u003c/p>\n\u003cp>But \u003ca href=\"https://ipgb.tamu.edu/people/rathore-keerti-s/\">Keerti Rathore\u003c/a> wanted to expand those options. So 23 years ago, when he arrived at Texas A&M University, he set out to make a cotton plant with seeds that people can eat. \"This was my first project, and hopefully it's coming to an end, and a good conclusion,\" he says.\u003c/p>\n\u003cp>Rathore inserted a new piece of DNA into the cotton plant. In the plant's seeds, it turned off a key gene, the one responsible for producing gossypol. The gene stayed active in the rest of the plant.\u003c/p>\n\u003cp>And it \u003ca href=\"https://today.tamu.edu/2018/10/16/edible-cottonseed-research-at-texas-am-receives-usda-approval/\">worked\u003c/a>. There's still gossypol in leaves of this genetically engineered plant, to protect against insects. But the seeds are almost completely gossypol-free. They're safe to eat. Cut them open, and they even look different. They don't have those little dark glands. Researchers at Texas A&M tested the plants in greenhouses and small field plots. They also roasted a few and ate them. Rathore says they taste like chickpeas.\u003c/p>\n\u003cp>This week, the U.S. Department of Agriculture gave this new cotton a green light. Anybody in the U.S. can grow them.\u003c/p>\n\u003cp>Before the seeds can be sold as food or feed, they'll need approval from the Food and Drug Administration. If that happens, all kind of doors will open. Cottonseed could be used to feed chickens, or fish. The meal could go into protein bars.\u003c/p>\n\u003cp>Rathore's real goal, though, is to see it growing in places like India, where he grew up; places where a lot of people aren't eating well. \"A lot of these countries that do suffer from malnutrition are also cotton producers,\" he says. \"So I think that those countries may benefit much more from this technology.\" China and India are the world's two top cotton-growing countries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Texas A&M is already talking to seed companies that could breed this new genetic trait into cotton varieties that they sell to farmers in the U.S. and abroad. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Not+Just+For+Cows+Anymore%3A+New+Cottonseed+Is+Safe+For+People+To+Eat&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "Cottonseed is full of protein but toxic to humans and most animals. The USDA has approved a genetically engineered cotton with edible seeds. They could eventually feed chickens, fish — or even people.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You probably don't think of cotton as food.\u003c/p>\n\u003cp>There's a good reason for that. Farmers grow it mostly for the fluffy white fibers that turn into T-shirts or sheets. Cotton plants do produce seeds, but those seeds are poisonous, at least to humans.\u003c/p>\n\u003cp>This week, though,the U.S. Department of Agriculture \u003ca href=\"https://www.aphis.usda.gov/aphis/ourfocus/biotechnology/brs-news-and-information/2018_brs_news/texas_am_low_gossypol_cotton\">approved\u003c/a> a new kind of cotton — one that's been genetically engineered so that the seeds are safe to eat.\u003c/p>\n\u003cp>The invention promises to open new markets for cottonseed, and it could give cotton farming a big boost. Because cotton plants are prodigious seed producers: Every pound of cotton fiber, or lint, comes with 1.6 pounds of seed.\u003c/p>\n\u003cp>\"You're getting more cottonseed than you are lint,\" says Greg Holt, who leads research on cotton production and processing at a USDA research station in Lubbock, Texas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Each seed is the size of a small peanut. In principle, it could be highly nutritious. It contains lots of oil and protein. \u003c/p>\n\u003cp>The problem is that the seeds, like the cotton plant's leaves, contain little dark glands full of something called gossypol. \u003c/p>\n\u003cp>\"Gossypol in and of itself is a toxin,\" explains Holt. It's helpful for the cotton plant, because it helps fend off insect pests. But it makes the seed unhealthy for people to eat. It's toxic to most animals, too.\u003c/p>\n\u003cp>So there are limited options for the 40 million tons of cottonseed that stream out of cotton gins around the world each year. \u003c/p>\n\u003cp>\"Seed can go in one of two directions,\" Holt says. \"You're either going to the dairy industry, or you're going to the oil mill.\" \u003c/p>\n\u003cp>Cows don't mind gossypol; their digestive systems can handle it. And the oil mills are set up to crush the seed and then purify the oil, removing the gossypol, so you can use it in human food.\u003c/p>\n\u003cp>But \u003ca href=\"https://ipgb.tamu.edu/people/rathore-keerti-s/\">Keerti Rathore\u003c/a> wanted to expand those options. So 23 years ago, when he arrived at Texas A&M University, he set out to make a cotton plant with seeds that people can eat. \"This was my first project, and hopefully it's coming to an end, and a good conclusion,\" he says.\u003c/p>\n\u003cp>Rathore inserted a new piece of DNA into the cotton plant. In the plant's seeds, it turned off a key gene, the one responsible for producing gossypol. The gene stayed active in the rest of the plant.\u003c/p>\n\u003cp>And it \u003ca href=\"https://today.tamu.edu/2018/10/16/edible-cottonseed-research-at-texas-am-receives-usda-approval/\">worked\u003c/a>. There's still gossypol in leaves of this genetically engineered plant, to protect against insects. But the seeds are almost completely gossypol-free. They're safe to eat. Cut them open, and they even look different. They don't have those little dark glands. Researchers at Texas A&M tested the plants in greenhouses and small field plots. They also roasted a few and ate them. Rathore says they taste like chickpeas.\u003c/p>\n\u003cp>This week, the U.S. Department of Agriculture gave this new cotton a green light. Anybody in the U.S. can grow them.\u003c/p>\n\u003cp>Before the seeds can be sold as food or feed, they'll need approval from the Food and Drug Administration. If that happens, all kind of doors will open. Cottonseed could be used to feed chickens, or fish. The meal could go into protein bars.\u003c/p>\n\u003cp>Rathore's real goal, though, is to see it growing in places like India, where he grew up; places where a lot of people aren't eating well. \"A lot of these countries that do suffer from malnutrition are also cotton producers,\" he says. \"So I think that those countries may benefit much more from this technology.\" China and India are the world's two top cotton-growing countries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Texas A&M is already talking to seed companies that could breed this new genetic trait into cotton varieties that they sell to farmers in the U.S. and abroad. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Not+Just+For+Cows+Anymore%3A+New+Cottonseed+Is+Safe+For+People+To+Eat&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
},
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"order": 11
},
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"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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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.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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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",
"subscribe": {
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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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},
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