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"disqusTitle": "Rhubarb Brings Spring To The Table",
"title": "Rhubarb Brings Spring To The Table",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62787\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb1-1024x575.jpg\" alt=\"Strawberry-Rhubarb Hand Pies on parchment. Photo: Nicole Spiridakis for NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-62787\">\u003cfigcaption class=\"wp-caption-text\">Strawberry-Rhubarb Hand Pies on parchment. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Get recipes for \u003ca href=\"#salad\">Rhubarb-Quinoa Salad\u003c/a>, \u003ca href=\"#pies\">Strawberry-Rhubarb Hand Pies\u003c/a>, \u003ca href=\"#scones\">Rhubarb Scones\u003c/a>, \u003ca href=\"#compote\">Rhubarb Compote\u003c/a> and \u003ca href=\"#cocktail\">A Boozy (Or Not) Rhubarb Cocktail\u003c/a>.\u003c/p>\n\u003cp>Post by Nicole Spiridakis, \u003ca href=\"http://www.npr.org/2013/05/28/186920983/rhubarb-brings-spring-to-the-table\">Kitchen Window, NPR Food\u003c/a> (5/29/13)\u003c/p>\n\u003cp>Rhubarb — like spring itself — is fleeting and lovely. A vegetable that often masquerades as a fruit in sweet dishes, it is a true harbinger of the season, appearing in April and, if we're lucky, lasting until July. But it is best to seize rhubarb's moment and take full advantage as soon as its delicate pink and green ribs start appearing in markets and gardens.\u003c/p>\n\u003cp>Last year I became enamored — nay, obsessed — with the classic combination of strawberries and rhubarb, turning out at least two-dozen jars of jam over the course of a few weeks. I stockpiled rhubarb from the farmers market and my mother-in-law's garden, either tucking it immediately into cakes or pies or chopping up the ribs and freezing them for later use. (Rhubarb both freezes and thaws beautifully, making it handy to store for when it's out of season and you need a fix.)\u003c/p>\n\u003cfigure id=\"attachment_62788\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb2-290x217.jpg\" alt=\"Rhubarb stalks. Photo: Nicole Spiridakis for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62788\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb stalks. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>I will on occasion take a taste of rhubarb in its raw form — reminiscent in appearance, though not in taste, to celery — while preparing it for use. I actually recommend this at least once in a lifetime: To really taste rhubarb's mouth-puckering sourness before stewing it down with sugar is not an unpleasant experience. And allowing a hint of that bracing flavor to sing through is a wonderful foil to pork or poultry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>(You could also try dipping pieces of rhubarb into little dishes of honey or sugar and consuming them raw, though I will admit this is an acquired taste.)\u003c/p>\n\u003cp>Still, I especially love to temper rhubarb's tartness into something a bit mellower with the addition of honey, particularly in jams or compotes, which is the perfect complement to the earthy, delicate flavor of this vegetable-slash-fruit.\u003c/p>\n\u003cp>Rhubarb is readily available during spring and early summer; the Pacific Northwest has a second harvest between June and July so it may linger longer there. I have seen rhubarb growing into late August in Northern California, though that typically depends on how much rainfall the state has seen during the previous winter. Hothouse rhubarb is grown year-round, but I like to seize its moment in the sun and appreciate it more for its short tenure.\u003c/p>\n\u003cp>If you grow your own rhubarb, make sure to discard the leaves before cooking because they are toxic (if you buy rhubarb stalks in a market you won't have to worry about this). Wash the stalks well before using, and trim any woody ends. Rhubarb is a source of calcium, manganese, vitamin C, vitamin K, fiber and antioxidants, making that flaky piece of rhubarb-mint pie even more appealing.\u003c/p>\n\u003cp>I came to fully appreciate rhubarb's charm a year ago when I spent the weekend at my parents' place in Sebastopol, Calif. My mom mentioned that her Scottish grandmother had made rhubarb compote after she immigrated to the States, serving her grandchildren bright red bowls of the stuff in season. I decided to try my own hand at it, buying rhubarb for the first time in my life at the local farmers market. I liked the idea of channeling that unknown relative decades later in a California kitchen.\u003c/p>\n\u003cp>As it turned out, my mom's taste for rhubarb had waned over the years (perhaps I didn't use enough sugar for her taste), but I was hooked. From simply stewing rhubarb and spooning it generously over slices of pound cake to creating more elaborate desserts such as strawberry-rhubarb hand pies and even incorporating sliced and sauteed rhubarb into a quinoa salad, I couldn't get enough. But really the possibilities are limitless: Substitute rhubarb sprinkled with sugar in your favorite muffin or scone recipe, stir heaping tablespoons of jam into your morning oatmeal, make a gloriously messy and juicy crumble, or cook it down to make a bright pink simple syrup that's lovely in alcoholic or nonalcoholic cocktails.\u003c/p>\n\u003cp>Though I don't have my great-grandmother's recipe for compote and though we never met, it's clear we share an affinity for the pink-green stalks. If only there was a notebook hidden away somewhere, stained with drips of cooked rhubarb and full of secrets. Lacking that, there is my imagination, my kitchen and a few more months of rhubarb season.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salad\">\u003c/a>Recipe: Rhubarb-Quinoa Salad\u003c/h3>\n\u003cp>\u003cem>A salad with rhubarb might seem strange — rhubarb is most often used in sweet dishes — but it works surprisingly well here when sauteed with a little honey and olive oil. Salty feta punctuates bowls of fluffy quinoa that contain just a hint of sweetness from the rhubarb. Toasted almonds lend a bit of crunch to keep things interesting. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62789\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb3.jpg\" alt=\"Rhubarb-Quinoa Salad. Photo: Nicole Spiridakis for NPR\" width=\"624\" height=\"550\" class=\"size-full wp-image-62789\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb-Quinoa Salad. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Quinoa\u003c/strong>\u003c/p>\n\u003cp>1 1/4 cups white quinoa, rinsed\u003c/p>\n\u003cp>6 cups water\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1 tablespoon honey\u003c/p>\n\u003cp>1 bunch scallions, thinly sliced, white parts only\u003c/p>\n\u003cp>5 ribs rhubarb, washed and sliced into 1/4-inch pieces\u003c/p>\n\u003cp>3 to 4 cups baby arugula\u003c/p>\n\u003cp>1 cup feta cheese\u003c/p>\n\u003cp>1/2 cup chopped fresh mint\u003c/p>\n\u003cp>1/2 cup sliced almonds, toasted\u003c/p>\n\u003cp>\u003cstrong>Dressing\u003c/strong>\u003c/p>\n\u003cp>1/3 cup olive oil\u003c/p>\n\u003cp>1/4 cup apple cider vinegar\u003c/p>\n\u003cp>3 teaspoons tahini\u003c/p>\n\u003cp>Salt and pepper\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nRinse the quinoa in three changes of cold water to remove any bitter coating. Put the water in a large pot, salt it and bring to a boil. Add the quinoa and cook for 7 to 8 minutes, until just slightly tender.\u003c/p>\n\u003cp>Drain the quinoa through a sieve and then set the sieve over an inch of simmering water in the same pot. (Make sure the water doesn't touch the bottom of the sieve.) Cover the quinoa with a folded kitchen towel and cover the whole thing with a lid. Steam until the quinoa is tender, fluffy and dry, about 5 minutes. Remove from the heat and let stand, still covered, for another 3 to 5 minutes. Place in a medium bowl and fluff with a fork.\u003c/p>\n\u003cp>In a frying pan, heat the olive oil over medium heat. Add the honey and stir to combine. Add the scallions and rhubarb and saute for 5 to 7 minutes, until rhubarb is tender. Remove from heat and let cool to room temperature.\u003c/p>\n\u003cp>In a large bowl, whisk together the olive oil, vinegar, tahini and a pinch of salt and pepper. Add the cooled quinoa, the scallions and rhubarb, and the rest of the ingredients; toss and stir gently to coat with the dressing. Serve cold or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pies\">\u003c/a>\u003cstrong>Recipe: Strawberry-Rhubarb Hand Pies\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>If I don't consume these little beauties immediately, I like to pop one or two in the toaster oven to crisp up the crust the next day. Sweet but not too, and with a thick, jammy filling, these hand-held delights have become my go-to summer treat.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62790\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb4.jpg\" alt=\"Strawberry-Rhubarb Hand Pies. Photo: Nicole Spiridakis for NPR\" width=\"624\" height=\"475\" class=\"size-full wp-image-62790\">\u003cfigcaption class=\"wp-caption-text\">Strawberry-Rhubarb Hand Pies. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 12 pies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups all-purpose flour\u003c/p>\n\u003cp>1 cup whole wheat pastry flour\u003c/p>\n\u003cp>1 tablespoon granulated sugar\u003c/p>\n\u003cp>1 teaspoon baking powder\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1/2 cup olive oil\u003c/p>\n\u003cp>1 large egg, lightly beaten\u003c/p>\n\u003cp>3 to 5 tablespoons ice water\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003c/p>\n\u003cp>2 cups fresh strawberries, hulled and quartered\u003c/p>\n\u003cp>3 ribs rhubarb, washed, trimmed and cut into 1/4-inch pieces\u003c/p>\n\u003cp>2 tablespoons granulated sugar\u003c/p>\n\u003cp>2 tablespoons honey\u003c/p>\n\u003cp>1 tablespoon cornstarch\u003c/p>\n\u003cp>\u003cstrong>For Finishing\u003c/strong>\u003c/p>\n\u003cp>1 large egg\u003c/p>\n\u003cp>3 tablespoons coarse sugar\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nFor the dough, in a large bowl, whisk together flours, sugar, baking powder and salt.\u003c/p>\n\u003cp>Cut in the olive oil and whisk and blend with a fork until mixture resembles coarse crumbs. Add the beaten egg and whisk into the flour mixture with the fork.\u003c/p>\n\u003cp>Add ice water, 1 tablespoon at a time, tossing with a fork after each addition. Add enough water so the dough sticks together without being crumbly. The dough will be a bit wetter than regular pie dough.\u003c/p>\n\u003cp>Divide dough into two pieces, flatten into disks about 1-inch thick, wrap well with plastic wrap and refrigerate for about an hour.\u003c/p>\n\u003cp>In a large, heavy saucepan, combine the strawberries, rhubarb, sugar, honey and cornstarch and stir to mix well.\u003c/p>\n\u003cp>Place over medium heat and cook until thickened and bubbly, stirring frequently, about 5 to 10 minutes.\u003c/p>\n\u003cp>Remove from heat, cover and chill along with dough until ready to use.\u003c/p>\n\u003cp>When ready to assemble the pies, preheat oven to 375 degrees. Line a baking sheet (or two if necessary) with parchment paper.\u003c/p>\n\u003cp>Remove dough from refrigerator one disk at a time. Knead dough on a lightly floured surface a few times.\u003c/p>\n\u003cp>Roll out, using a little flour to prevent sticking, to about a 1/4-inch thickness. Cut into 3 1/2-inch rounds with a large biscuit cutter. (You will get about 6 rounds out of each disk of dough.)\u003c/p>\n\u003cp>Roll each round out to about 6 inches in diameter and about 1/8 inch thick (or to a width that you prefer).\u003c/p>\n\u003cp>In a small bowl, beat the egg. Using a pastry brush or your finger, run a line of egg wash along the edge of each piece of dough, going halfway around the circle.\u003c/p>\n\u003cp>Mound a generous tablespoonful of filling in the center of each piece of dough. Fold dough in half over the filling and press with your fingers to seal. Crimp edges with the tines of a fork.\u003c/p>\n\u003cp>Transfer pies to the prepared baking sheets. Brush the top of each pie with the beaten egg and sprinkle with the coarse sugar. Poke a few holes in the top of each pie with a fork or the tip of a sharp knife.\u003c/p>\n\u003cp>Bake for 18 to 22 minutes, or until crust is golden brown and filling is slightly bubbly and oozing out of the holes. Remove from oven and let cool slightly before serving. Serve warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"scones\">\u003c/a>Recipe: Rhubarb Scones\u003c/h3>\n\u003cp>\u003cem>These scones make your entire kitchen smell of summer and slow, lazy mornings with sun streaming through your windows and the whole day laid bare ahead for dreaming. That feeling lingers long after the last crumb has been devoured. I used whole wheat pastry flour here exclusively, but if that's not to your taste, either use 3 cups all-purpose flour or substitute 1 1/2 cups all-purpose for 1 1/2 cups of the whole wheat flour. Eat scones warm with good butter and a thick smear of jam.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62792\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb6.jpg\" alt=\"Rhubarb Scones. Photo: Nicole Spiridakis for NPR\" width=\"624\" height=\"433\" class=\"size-full wp-image-62792\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Scones. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 to 16 scones\u003c/em>\u003cem>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 stalks rhubarb, washed and sliced into 1/4-inch ribs, then cut the ribs in half\u003c/p>\n\u003cp>2 tablespoons honey\u003c/p>\n\u003cp>3 cups whole wheat pastry flour\u003c/p>\n\u003cp>1/4 cup granulated sugar plus more for sprinkling on top\u003c/p>\n\u003cp>2 1/2 teaspoons baking powder\u003c/p>\n\u003cp>1/2 teaspoon baking soda\u003c/p>\n\u003cp>1/2 teaspoon ground cinnamon\u003c/p>\n\u003cp>3/4 teaspoon salt\u003c/p>\n\u003cp>3/4 cup cold unsalted butter, cut into pieces\u003c/p>\n\u003cp>1 large egg, lightly beaten\u003c/p>\n\u003cp>3/4 cup cold buttermilk plus 3 tablespoons butter for brushing on top of scones before baking\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.\u003c/p>\n\u003cp>Place the rhubarb in a medium bowl and drizzle with the honey. Let stand for at least 10 minutes.\u003c/p>\n\u003cp>In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Cut in butter with a fork and, using the fork and your fingers, whisk and cut in the butter until mixture resembles a coarse meal.\u003c/p>\n\u003cp>In a small bowl, whisk together the egg and buttermilk. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the fruit.\u003c/p>\n\u003cp>Turn out onto a floured board and knead about 15 times. Roll or pat out to a 1-inch thickness.\u003c/p>\n\u003cp>Cut into 2-inch rounds using a round cutter or cut into 2-by-2-inch squares. (I used a small jam jar, which resulted in 16 scones.) Reshape and roll dough to create more scones with excess scraps. Place on the baking sheet. Brush lightly with the 3 tablespoons of buttermilk and sprinkle with granulated sugar.\u003c/p>\n\u003cp>Place in oven and bake for 15 to 18 minutes, or until golden brown on top. Serve warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"compote\">\u003c/a>Recipe: Rhubarb Compote\u003c/h3>\n\u003cp>\u003cem>This is a fairly loose recipe, mostly because I firmly believe that we all have different \"sweet tastes,\" and while rhubarb certainly is quite sour when eaten on its own — which is why no one does – I don't think it needs to be overly sugared. It's good to start conservatively, taste and add more as necessary. I used a mix of honey and brown sugar here, and I love the mellow sweetness the honey imparts. Of course, add more or less sugar to appeal to your own taste. Serve compote with slices of cake, on top of ice cream or stirred into yogurt.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62791\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb5.jpg\" alt=\"Rhubarb Compote. Photo: Nicole Spiridakis for NPR\" width=\"624\" height=\"495\" class=\"size-full wp-image-62791\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Compote. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 1/2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 rhubarb stalks, leaves removed, with the ribs washed and coarsely chopped\u003c/p>\n\u003cp>1/4 cup honey\u003c/p>\n\u003cp>Scant 1/4 cup brown sugar\u003c/p>\n\u003cp>2 tablespoons lemon juice\u003c/p>\n\u003cp>1/2 teaspoon vanilla\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a heavy saucepan, toss the rhubarb with the honey, brown sugar, lemon juice and vanilla. Bring to a slow boil over medium heat and stir, making sure the honey and sugar dissolve, for about 5 minutes. Lower the heat and simmer for about 7 minutes until mixture is thick and smooth. Taste occasionally and add a bit more sugar if you wish.\u003c/p>\n\u003cp>Remove from heat and let cool.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cocktail\">\u003c/a>Recipe: A Boozy (Or Not) Rhubarb Cocktail\u003c/h3>\n\u003cp>\u003cem>I came up with this cocktail last spring in my quest to incorporate rhubarb into as many dishes as I could. My husband loves a gin and tonic, so I created my own version using a rhubarb simple syrup that contrasts wonderfully with the sharp bite of the alcohol. I've also given directions for a nonalcoholic drink that I find wonderfully refreshing on hot (and cool) days.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62786\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb7.jpg\" alt=\"Boozy (Or Not) Rhubarb Cocktail. Photo: Nicole Spiridakis for NPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-62786\">\u003cfigcaption class=\"wp-caption-text\">Boozy (Or Not) Rhubarb Cocktail. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rhubarb Simple Syrup\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 stalks rhubarb, chopped\u003c/p>\n\u003cp>1 cup honey or sugar\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a heavy saucepan over moderately high heat, bring rhubarb, honey or sugar, and water to a boil. Lower heat and simmer for 15 minutes until rhubarb is softened. Strain mixture, mashing rhubarb to extract as much liquid from it as possible (discard solids). Allow to cool, and transfer to a jar. Store in the refrigerator for up to 3 weeks.\u003c/p>\n\u003cp>\u003cstrong>The R + G (The Rhubarb + Gin)\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes 1 serving\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ounces gin\u003c/p>\n\u003cp>6 ounces sparkling water\u003c/p>\n\u003cp>2 ounces rhubarb simple syrup\u003c/p>\n\u003cp>Juice of 1/2 lime\u003c/p>\n\u003cp>Lime slice\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMix all ingredients in a tall glass, add ice and garnish with a slice of lime.\u003c/p>\n\u003cp>\u003cstrong>The R (The Rhubarb)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Makes 1 serving\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nSparkling water\u003c/p>\n\u003cp>Rhubarb simple syrup\u003c/p>\n\u003cp>Lime slice\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPour the water into a tall glass and stir in as much syrup as you like. Garnish with the lime slice.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nNicole Spiridakis lives in San Francisco and writes about food, travel and her native state on her blog, \u003ca href=\"http://www.cucinanicolina.com/\">cucinanicolina.com\u003c/a>. Her work has appeared in The New York Times, the San Francisco Chronicle, \u003ca href=\"http://www.chow.com/\">chow.com\u003c/a> and other publications. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A vegetable that often masquerades as a fruit in sweet dishes, rhubarb is a true harbinger of the season, appearing in April and, if we're lucky, lasting until July. You can save some for an off-season fix, too, because it freezes and thaws beautifully.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62787\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb1-1024x575.jpg\" alt=\"Strawberry-Rhubarb Hand Pies on parchment. Photo: Nicole Spiridakis for NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-62787\">\u003cfigcaption class=\"wp-caption-text\">Strawberry-Rhubarb Hand Pies on parchment. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Get recipes for \u003ca href=\"#salad\">Rhubarb-Quinoa Salad\u003c/a>, \u003ca href=\"#pies\">Strawberry-Rhubarb Hand Pies\u003c/a>, \u003ca href=\"#scones\">Rhubarb Scones\u003c/a>, \u003ca href=\"#compote\">Rhubarb Compote\u003c/a> and \u003ca href=\"#cocktail\">A Boozy (Or Not) Rhubarb Cocktail\u003c/a>.\u003c/p>\n\u003cp>Post by Nicole Spiridakis, \u003ca href=\"http://www.npr.org/2013/05/28/186920983/rhubarb-brings-spring-to-the-table\">Kitchen Window, NPR Food\u003c/a> (5/29/13)\u003c/p>\n\u003cp>Rhubarb — like spring itself — is fleeting and lovely. A vegetable that often masquerades as a fruit in sweet dishes, it is a true harbinger of the season, appearing in April and, if we're lucky, lasting until July. But it is best to seize rhubarb's moment and take full advantage as soon as its delicate pink and green ribs start appearing in markets and gardens.\u003c/p>\n\u003cp>Last year I became enamored — nay, obsessed — with the classic combination of strawberries and rhubarb, turning out at least two-dozen jars of jam over the course of a few weeks. I stockpiled rhubarb from the farmers market and my mother-in-law's garden, either tucking it immediately into cakes or pies or chopping up the ribs and freezing them for later use. (Rhubarb both freezes and thaws beautifully, making it handy to store for when it's out of season and you need a fix.)\u003c/p>\n\u003cfigure id=\"attachment_62788\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb2-290x217.jpg\" alt=\"Rhubarb stalks. Photo: Nicole Spiridakis for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62788\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb stalks. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>I will on occasion take a taste of rhubarb in its raw form — reminiscent in appearance, though not in taste, to celery — while preparing it for use. I actually recommend this at least once in a lifetime: To really taste rhubarb's mouth-puckering sourness before stewing it down with sugar is not an unpleasant experience. And allowing a hint of that bracing flavor to sing through is a wonderful foil to pork or poultry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(You could also try dipping pieces of rhubarb into little dishes of honey or sugar and consuming them raw, though I will admit this is an acquired taste.)\u003c/p>\n\u003cp>Still, I especially love to temper rhubarb's tartness into something a bit mellower with the addition of honey, particularly in jams or compotes, which is the perfect complement to the earthy, delicate flavor of this vegetable-slash-fruit.\u003c/p>\n\u003cp>Rhubarb is readily available during spring and early summer; the Pacific Northwest has a second harvest between June and July so it may linger longer there. I have seen rhubarb growing into late August in Northern California, though that typically depends on how much rainfall the state has seen during the previous winter. Hothouse rhubarb is grown year-round, but I like to seize its moment in the sun and appreciate it more for its short tenure.\u003c/p>\n\u003cp>If you grow your own rhubarb, make sure to discard the leaves before cooking because they are toxic (if you buy rhubarb stalks in a market you won't have to worry about this). Wash the stalks well before using, and trim any woody ends. Rhubarb is a source of calcium, manganese, vitamin C, vitamin K, fiber and antioxidants, making that flaky piece of rhubarb-mint pie even more appealing.\u003c/p>\n\u003cp>I came to fully appreciate rhubarb's charm a year ago when I spent the weekend at my parents' place in Sebastopol, Calif. My mom mentioned that her Scottish grandmother had made rhubarb compote after she immigrated to the States, serving her grandchildren bright red bowls of the stuff in season. I decided to try my own hand at it, buying rhubarb for the first time in my life at the local farmers market. I liked the idea of channeling that unknown relative decades later in a California kitchen.\u003c/p>\n\u003cp>As it turned out, my mom's taste for rhubarb had waned over the years (perhaps I didn't use enough sugar for her taste), but I was hooked. From simply stewing rhubarb and spooning it generously over slices of pound cake to creating more elaborate desserts such as strawberry-rhubarb hand pies and even incorporating sliced and sauteed rhubarb into a quinoa salad, I couldn't get enough. But really the possibilities are limitless: Substitute rhubarb sprinkled with sugar in your favorite muffin or scone recipe, stir heaping tablespoons of jam into your morning oatmeal, make a gloriously messy and juicy crumble, or cook it down to make a bright pink simple syrup that's lovely in alcoholic or nonalcoholic cocktails.\u003c/p>\n\u003cp>Though I don't have my great-grandmother's recipe for compote and though we never met, it's clear we share an affinity for the pink-green stalks. If only there was a notebook hidden away somewhere, stained with drips of cooked rhubarb and full of secrets. Lacking that, there is my imagination, my kitchen and a few more months of rhubarb season.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salad\">\u003c/a>Recipe: Rhubarb-Quinoa Salad\u003c/h3>\n\u003cp>\u003cem>A salad with rhubarb might seem strange — rhubarb is most often used in sweet dishes — but it works surprisingly well here when sauteed with a little honey and olive oil. Salty feta punctuates bowls of fluffy quinoa that contain just a hint of sweetness from the rhubarb. Toasted almonds lend a bit of crunch to keep things interesting. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62789\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb3.jpg\" alt=\"Rhubarb-Quinoa Salad. Photo: Nicole Spiridakis for NPR\" width=\"624\" height=\"550\" class=\"size-full wp-image-62789\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb-Quinoa Salad. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Quinoa\u003c/strong>\u003c/p>\n\u003cp>1 1/4 cups white quinoa, rinsed\u003c/p>\n\u003cp>6 cups water\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1 tablespoon honey\u003c/p>\n\u003cp>1 bunch scallions, thinly sliced, white parts only\u003c/p>\n\u003cp>5 ribs rhubarb, washed and sliced into 1/4-inch pieces\u003c/p>\n\u003cp>3 to 4 cups baby arugula\u003c/p>\n\u003cp>1 cup feta cheese\u003c/p>\n\u003cp>1/2 cup chopped fresh mint\u003c/p>\n\u003cp>1/2 cup sliced almonds, toasted\u003c/p>\n\u003cp>\u003cstrong>Dressing\u003c/strong>\u003c/p>\n\u003cp>1/3 cup olive oil\u003c/p>\n\u003cp>1/4 cup apple cider vinegar\u003c/p>\n\u003cp>3 teaspoons tahini\u003c/p>\n\u003cp>Salt and pepper\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nRinse the quinoa in three changes of cold water to remove any bitter coating. Put the water in a large pot, salt it and bring to a boil. Add the quinoa and cook for 7 to 8 minutes, until just slightly tender.\u003c/p>\n\u003cp>Drain the quinoa through a sieve and then set the sieve over an inch of simmering water in the same pot. (Make sure the water doesn't touch the bottom of the sieve.) Cover the quinoa with a folded kitchen towel and cover the whole thing with a lid. Steam until the quinoa is tender, fluffy and dry, about 5 minutes. Remove from the heat and let stand, still covered, for another 3 to 5 minutes. Place in a medium bowl and fluff with a fork.\u003c/p>\n\u003cp>In a frying pan, heat the olive oil over medium heat. Add the honey and stir to combine. Add the scallions and rhubarb and saute for 5 to 7 minutes, until rhubarb is tender. Remove from heat and let cool to room temperature.\u003c/p>\n\u003cp>In a large bowl, whisk together the olive oil, vinegar, tahini and a pinch of salt and pepper. Add the cooled quinoa, the scallions and rhubarb, and the rest of the ingredients; toss and stir gently to coat with the dressing. Serve cold or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pies\">\u003c/a>\u003cstrong>Recipe: Strawberry-Rhubarb Hand Pies\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>If I don't consume these little beauties immediately, I like to pop one or two in the toaster oven to crisp up the crust the next day. Sweet but not too, and with a thick, jammy filling, these hand-held delights have become my go-to summer treat.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62790\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb4.jpg\" alt=\"Strawberry-Rhubarb Hand Pies. Photo: Nicole Spiridakis for NPR\" width=\"624\" height=\"475\" class=\"size-full wp-image-62790\">\u003cfigcaption class=\"wp-caption-text\">Strawberry-Rhubarb Hand Pies. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 12 pies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups all-purpose flour\u003c/p>\n\u003cp>1 cup whole wheat pastry flour\u003c/p>\n\u003cp>1 tablespoon granulated sugar\u003c/p>\n\u003cp>1 teaspoon baking powder\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1/2 cup olive oil\u003c/p>\n\u003cp>1 large egg, lightly beaten\u003c/p>\n\u003cp>3 to 5 tablespoons ice water\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003c/p>\n\u003cp>2 cups fresh strawberries, hulled and quartered\u003c/p>\n\u003cp>3 ribs rhubarb, washed, trimmed and cut into 1/4-inch pieces\u003c/p>\n\u003cp>2 tablespoons granulated sugar\u003c/p>\n\u003cp>2 tablespoons honey\u003c/p>\n\u003cp>1 tablespoon cornstarch\u003c/p>\n\u003cp>\u003cstrong>For Finishing\u003c/strong>\u003c/p>\n\u003cp>1 large egg\u003c/p>\n\u003cp>3 tablespoons coarse sugar\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nFor the dough, in a large bowl, whisk together flours, sugar, baking powder and salt.\u003c/p>\n\u003cp>Cut in the olive oil and whisk and blend with a fork until mixture resembles coarse crumbs. Add the beaten egg and whisk into the flour mixture with the fork.\u003c/p>\n\u003cp>Add ice water, 1 tablespoon at a time, tossing with a fork after each addition. Add enough water so the dough sticks together without being crumbly. The dough will be a bit wetter than regular pie dough.\u003c/p>\n\u003cp>Divide dough into two pieces, flatten into disks about 1-inch thick, wrap well with plastic wrap and refrigerate for about an hour.\u003c/p>\n\u003cp>In a large, heavy saucepan, combine the strawberries, rhubarb, sugar, honey and cornstarch and stir to mix well.\u003c/p>\n\u003cp>Place over medium heat and cook until thickened and bubbly, stirring frequently, about 5 to 10 minutes.\u003c/p>\n\u003cp>Remove from heat, cover and chill along with dough until ready to use.\u003c/p>\n\u003cp>When ready to assemble the pies, preheat oven to 375 degrees. Line a baking sheet (or two if necessary) with parchment paper.\u003c/p>\n\u003cp>Remove dough from refrigerator one disk at a time. Knead dough on a lightly floured surface a few times.\u003c/p>\n\u003cp>Roll out, using a little flour to prevent sticking, to about a 1/4-inch thickness. Cut into 3 1/2-inch rounds with a large biscuit cutter. (You will get about 6 rounds out of each disk of dough.)\u003c/p>\n\u003cp>Roll each round out to about 6 inches in diameter and about 1/8 inch thick (or to a width that you prefer).\u003c/p>\n\u003cp>In a small bowl, beat the egg. Using a pastry brush or your finger, run a line of egg wash along the edge of each piece of dough, going halfway around the circle.\u003c/p>\n\u003cp>Mound a generous tablespoonful of filling in the center of each piece of dough. Fold dough in half over the filling and press with your fingers to seal. Crimp edges with the tines of a fork.\u003c/p>\n\u003cp>Transfer pies to the prepared baking sheets. Brush the top of each pie with the beaten egg and sprinkle with the coarse sugar. Poke a few holes in the top of each pie with a fork or the tip of a sharp knife.\u003c/p>\n\u003cp>Bake for 18 to 22 minutes, or until crust is golden brown and filling is slightly bubbly and oozing out of the holes. Remove from oven and let cool slightly before serving. Serve warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"scones\">\u003c/a>Recipe: Rhubarb Scones\u003c/h3>\n\u003cp>\u003cem>These scones make your entire kitchen smell of summer and slow, lazy mornings with sun streaming through your windows and the whole day laid bare ahead for dreaming. That feeling lingers long after the last crumb has been devoured. I used whole wheat pastry flour here exclusively, but if that's not to your taste, either use 3 cups all-purpose flour or substitute 1 1/2 cups all-purpose for 1 1/2 cups of the whole wheat flour. Eat scones warm with good butter and a thick smear of jam.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62792\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb6.jpg\" alt=\"Rhubarb Scones. Photo: Nicole Spiridakis for NPR\" width=\"624\" height=\"433\" class=\"size-full wp-image-62792\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Scones. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 to 16 scones\u003c/em>\u003cem>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 stalks rhubarb, washed and sliced into 1/4-inch ribs, then cut the ribs in half\u003c/p>\n\u003cp>2 tablespoons honey\u003c/p>\n\u003cp>3 cups whole wheat pastry flour\u003c/p>\n\u003cp>1/4 cup granulated sugar plus more for sprinkling on top\u003c/p>\n\u003cp>2 1/2 teaspoons baking powder\u003c/p>\n\u003cp>1/2 teaspoon baking soda\u003c/p>\n\u003cp>1/2 teaspoon ground cinnamon\u003c/p>\n\u003cp>3/4 teaspoon salt\u003c/p>\n\u003cp>3/4 cup cold unsalted butter, cut into pieces\u003c/p>\n\u003cp>1 large egg, lightly beaten\u003c/p>\n\u003cp>3/4 cup cold buttermilk plus 3 tablespoons butter for brushing on top of scones before baking\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.\u003c/p>\n\u003cp>Place the rhubarb in a medium bowl and drizzle with the honey. Let stand for at least 10 minutes.\u003c/p>\n\u003cp>In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Cut in butter with a fork and, using the fork and your fingers, whisk and cut in the butter until mixture resembles a coarse meal.\u003c/p>\n\u003cp>In a small bowl, whisk together the egg and buttermilk. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the fruit.\u003c/p>\n\u003cp>Turn out onto a floured board and knead about 15 times. Roll or pat out to a 1-inch thickness.\u003c/p>\n\u003cp>Cut into 2-inch rounds using a round cutter or cut into 2-by-2-inch squares. (I used a small jam jar, which resulted in 16 scones.) Reshape and roll dough to create more scones with excess scraps. Place on the baking sheet. Brush lightly with the 3 tablespoons of buttermilk and sprinkle with granulated sugar.\u003c/p>\n\u003cp>Place in oven and bake for 15 to 18 minutes, or until golden brown on top. Serve warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"compote\">\u003c/a>Recipe: Rhubarb Compote\u003c/h3>\n\u003cp>\u003cem>This is a fairly loose recipe, mostly because I firmly believe that we all have different \"sweet tastes,\" and while rhubarb certainly is quite sour when eaten on its own — which is why no one does – I don't think it needs to be overly sugared. It's good to start conservatively, taste and add more as necessary. I used a mix of honey and brown sugar here, and I love the mellow sweetness the honey imparts. Of course, add more or less sugar to appeal to your own taste. Serve compote with slices of cake, on top of ice cream or stirred into yogurt.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62791\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb5.jpg\" alt=\"Rhubarb Compote. Photo: Nicole Spiridakis for NPR\" width=\"624\" height=\"495\" class=\"size-full wp-image-62791\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Compote. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 1/2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 rhubarb stalks, leaves removed, with the ribs washed and coarsely chopped\u003c/p>\n\u003cp>1/4 cup honey\u003c/p>\n\u003cp>Scant 1/4 cup brown sugar\u003c/p>\n\u003cp>2 tablespoons lemon juice\u003c/p>\n\u003cp>1/2 teaspoon vanilla\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a heavy saucepan, toss the rhubarb with the honey, brown sugar, lemon juice and vanilla. Bring to a slow boil over medium heat and stir, making sure the honey and sugar dissolve, for about 5 minutes. Lower the heat and simmer for about 7 minutes until mixture is thick and smooth. Taste occasionally and add a bit more sugar if you wish.\u003c/p>\n\u003cp>Remove from heat and let cool.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cocktail\">\u003c/a>Recipe: A Boozy (Or Not) Rhubarb Cocktail\u003c/h3>\n\u003cp>\u003cem>I came up with this cocktail last spring in my quest to incorporate rhubarb into as many dishes as I could. My husband loves a gin and tonic, so I created my own version using a rhubarb simple syrup that contrasts wonderfully with the sharp bite of the alcohol. I've also given directions for a nonalcoholic drink that I find wonderfully refreshing on hot (and cool) days.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_62786\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rhubarb7.jpg\" alt=\"Boozy (Or Not) Rhubarb Cocktail. Photo: Nicole Spiridakis for NPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-62786\">\u003cfigcaption class=\"wp-caption-text\">Boozy (Or Not) Rhubarb Cocktail. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rhubarb Simple Syrup\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 stalks rhubarb, chopped\u003c/p>\n\u003cp>1 cup honey or sugar\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a heavy saucepan over moderately high heat, bring rhubarb, honey or sugar, and water to a boil. Lower heat and simmer for 15 minutes until rhubarb is softened. Strain mixture, mashing rhubarb to extract as much liquid from it as possible (discard solids). Allow to cool, and transfer to a jar. Store in the refrigerator for up to 3 weeks.\u003c/p>\n\u003cp>\u003cstrong>The R + G (The Rhubarb + Gin)\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes 1 serving\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ounces gin\u003c/p>\n\u003cp>6 ounces sparkling water\u003c/p>\n\u003cp>2 ounces rhubarb simple syrup\u003c/p>\n\u003cp>Juice of 1/2 lime\u003c/p>\n\u003cp>Lime slice\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMix all ingredients in a tall glass, add ice and garnish with a slice of lime.\u003c/p>\n\u003cp>\u003cstrong>The R (The Rhubarb)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Makes 1 serving\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nSparkling water\u003c/p>\n\u003cp>Rhubarb simple syrup\u003c/p>\n\u003cp>Lime slice\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPour the water into a tall glass and stir in as much syrup as you like. Garnish with the lime slice.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nNicole Spiridakis lives in San Francisco and writes about food, travel and her native state on her blog, \u003ca href=\"http://www.cucinanicolina.com/\">cucinanicolina.com\u003c/a>. Her work has appeared in The New York Times, the San Francisco Chronicle, \u003ca href=\"http://www.chow.com/\">chow.com\u003c/a> and other publications. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Michigan Tracks Cattle From Birth To Plate",
"title": "Michigan Tracks Cattle From Birth To Plate",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62766\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/img_5596_wide-30d8092442ac7e8b611e85dacfe6920a02f59504-s40.jpg\" alt=\"Whenever a steer or cow leaves a farm in Michigan or goes to a slaughterhouse, it passes by a tag reader, and its ID number goes to a central computer that keeps track of every animal's location. Photo: Dan Charles/NPR\" width=\"640\" height=\"359\" class=\"size-full wp-image-62766\">\u003cfigcaption class=\"wp-caption-text\">Whenever a steer or cow leaves a farm in Michigan or goes to a slaughterhouse, it passes by a tag reader, and its ID number goes to a central computer that keeps track of every animal's location. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/31/187327856/michigan-tracks-cattle-from-birth-to-plate\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130531_me_17.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/31/187327856/michigan-tracks-cattle-from-birth-to-plate\">The Salt at NPR Food\u003c/a> (05/31/13)\u003c/p>\n\u003cp>When you pick up a cut of beef at the store, would you like to know that animal's life history? The technology to do this does exist — at least in Michigan, where the state requires all cattle to carry electronic ear tags. It's the only state that requires such tags.\u003c/p>\n\u003cp>Michigan's cattle-tracking system was forced on farmers because of a crisis. Fifteen years ago, cattle in part of the state started catching tuberculosis from wild deer.\u003c/p>\n\u003cp>Whenever a steer was discovered with the disease, health officials swooped in to find out what other farms the animal had passed through, what other cattle it had met along the way, because those animals might also be carrying the disease. It was a mad scramble through farmers' records.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Steve Halstead, Michigan's state veterinarian, says those papers sometimes were a mess.\u003c/p>\n\u003cp>\"Farmers are busy,\" Halstead says. \"They move animals every day. They know what they're doing, but they don't always write it down.\"\u003c/p>\n\u003cp>The confusion cost Michigan farmers real money. Until they could prove that their cattle hadn't been exposed to TB, they were banned from out-of-state markets.\u003c/p>\n\u003cp>So three years ago, the state of Michigan ordered cattle farmers to put special electronic tags on their animals.\u003c/p>\n\u003cp>Today, whenever a steer or cow leaves a farm in Michigan, or goes to a slaughterhouse, it passes by a tag reader, and its ID number goes to a central computer that keeps track of every animal's location.\u003c/p>\n\u003cp>If an animal is discovered to be sick, \"we can track that animal all the way back, through every herd that it's been in, through any sale yard it's been through, back to the farm of origin,\" Halstead says.\u003c/p>\n\u003cp>Michigan adopted this system despite some opposition from farmers in 2007.\u003c/p>\n\u003cp>Around the same time, the U.S. Department of Agriculture proposed a national system just like this. The USDA said it would help control not just tuberculosis but also more frightening diseases, like foot-and-mouth or mad cow disease.\u003c/p>\n\u003cp>But ranchers like Debbie Davis in south-central Texas fought it off, calling it expensive and unnecessary.\u003c/p>\n\u003cp>\"We felt like it was an invasion of privacy,\" she says. \"It was a way for the government to monitor the number of animals we owned, watch our business practices, monitor our movements, and being independent Texans, we weren't interested in that.\"\u003c/p>\n\u003cp>The USDA dropped the requirement for electronic ID tags nationwide.\u003c/p>\n\u003cp>Now, though, some farmers are thinking those ID tags might have a good side. Maybe an animal that has been tracked its whole life will be worth more when it's sold.\u003c/p>\n\u003cfigure id=\"attachment_62767\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/img_5611-53bb86ec29c6b401c4ccce9734ce2be6db8ee035-s3.jpg\" alt=\"Daniel Buskirk, a professor of animal science at Michigan State University, is experimenting with the university's own cattle. Photo: Dan Charles/NPR\" width=\"250\" class=\"size-full wp-image-62767\">\u003cfigcaption class=\"wp-caption-text\">Daniel Buskirk, a professor of animal science at Michigan State University, is experimenting with the university's own cattle. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"There's a large number of people that would like to know where their food comes from, just understand that better,\" says Daniel Buskirk, an expert on the beef industry at Michigan State University.\u003c/p>\n\u003cp>He's using the university's own herd of cattle to experiment with ways to track those animals and then make information about them available to shoppers in the store.\u003c/p>\n\u003cp>\"This is one way that we can hopefully kind of connect the story of how this food is being produced with the consumers who are consuming it,\" Buskirk says.\u003c/p>\n\u003cp>Last year, when 72 of the university's steers went to the slaughterhouse, Buskirk set up a system that transferred the identity of each animal from its electronic ID tag to a new set of tags — little square bar codes.\u003c/p>\n\u003cp>Those bar codes were pinned to the carcass. And as butchers went to work on it, cutting it into smaller pieces, they used a little handheld device to scan that first bar code and print new ones for each new cut of meat. In this case, the meat just went to the university's food service, not a grocery store.\u003c/p>\n\u003cp>But the same system eventually could produce a label that would go on a package of meat in the store. \"Then if you have a smartphone,\" Buskirk says, \"I can scan that two-dimensional bar code, and it will give information about the origin of that beef.\"\u003c/p>\n\u003cp>In the case of the meat that went to Michigan's food service, it showed an aerial picture of the farm. But in theory, the label could link to any information at all. It could tell consumers \"what goes on at the farm, how the animals might be cared for, how they might be fed,\" Buskirk says.\u003c/p>\n\u003cp>It depends on what consumers actually want to know about the meat they buy, and what the meat producers are willing to reveal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"excerpt": "Would you like to know the life history of that steak before you eat it? Technology exists to give you that information, at least in Michigan, where the state government requires all cattle to carry an electronic tag for tracking purposes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62766\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/img_5596_wide-30d8092442ac7e8b611e85dacfe6920a02f59504-s40.jpg\" alt=\"Whenever a steer or cow leaves a farm in Michigan or goes to a slaughterhouse, it passes by a tag reader, and its ID number goes to a central computer that keeps track of every animal's location. Photo: Dan Charles/NPR\" width=\"640\" height=\"359\" class=\"size-full wp-image-62766\">\u003cfigcaption class=\"wp-caption-text\">Whenever a steer or cow leaves a farm in Michigan or goes to a slaughterhouse, it passes by a tag reader, and its ID number goes to a central computer that keeps track of every animal's location. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/31/187327856/michigan-tracks-cattle-from-birth-to-plate\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/31/187327856/michigan-tracks-cattle-from-birth-to-plate\">The Salt at NPR Food\u003c/a> (05/31/13)\u003c/p>\n\u003cp>When you pick up a cut of beef at the store, would you like to know that animal's life history? The technology to do this does exist — at least in Michigan, where the state requires all cattle to carry electronic ear tags. It's the only state that requires such tags.\u003c/p>\n\u003cp>Michigan's cattle-tracking system was forced on farmers because of a crisis. Fifteen years ago, cattle in part of the state started catching tuberculosis from wild deer.\u003c/p>\n\u003cp>Whenever a steer was discovered with the disease, health officials swooped in to find out what other farms the animal had passed through, what other cattle it had met along the way, because those animals might also be carrying the disease. It was a mad scramble through farmers' records.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Steve Halstead, Michigan's state veterinarian, says those papers sometimes were a mess.\u003c/p>\n\u003cp>\"Farmers are busy,\" Halstead says. \"They move animals every day. They know what they're doing, but they don't always write it down.\"\u003c/p>\n\u003cp>The confusion cost Michigan farmers real money. Until they could prove that their cattle hadn't been exposed to TB, they were banned from out-of-state markets.\u003c/p>\n\u003cp>So three years ago, the state of Michigan ordered cattle farmers to put special electronic tags on their animals.\u003c/p>\n\u003cp>Today, whenever a steer or cow leaves a farm in Michigan, or goes to a slaughterhouse, it passes by a tag reader, and its ID number goes to a central computer that keeps track of every animal's location.\u003c/p>\n\u003cp>If an animal is discovered to be sick, \"we can track that animal all the way back, through every herd that it's been in, through any sale yard it's been through, back to the farm of origin,\" Halstead says.\u003c/p>\n\u003cp>Michigan adopted this system despite some opposition from farmers in 2007.\u003c/p>\n\u003cp>Around the same time, the U.S. Department of Agriculture proposed a national system just like this. The USDA said it would help control not just tuberculosis but also more frightening diseases, like foot-and-mouth or mad cow disease.\u003c/p>\n\u003cp>But ranchers like Debbie Davis in south-central Texas fought it off, calling it expensive and unnecessary.\u003c/p>\n\u003cp>\"We felt like it was an invasion of privacy,\" she says. \"It was a way for the government to monitor the number of animals we owned, watch our business practices, monitor our movements, and being independent Texans, we weren't interested in that.\"\u003c/p>\n\u003cp>The USDA dropped the requirement for electronic ID tags nationwide.\u003c/p>\n\u003cp>Now, though, some farmers are thinking those ID tags might have a good side. Maybe an animal that has been tracked its whole life will be worth more when it's sold.\u003c/p>\n\u003cfigure id=\"attachment_62767\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/img_5611-53bb86ec29c6b401c4ccce9734ce2be6db8ee035-s3.jpg\" alt=\"Daniel Buskirk, a professor of animal science at Michigan State University, is experimenting with the university's own cattle. Photo: Dan Charles/NPR\" width=\"250\" class=\"size-full wp-image-62767\">\u003cfigcaption class=\"wp-caption-text\">Daniel Buskirk, a professor of animal science at Michigan State University, is experimenting with the university's own cattle. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"There's a large number of people that would like to know where their food comes from, just understand that better,\" says Daniel Buskirk, an expert on the beef industry at Michigan State University.\u003c/p>\n\u003cp>He's using the university's own herd of cattle to experiment with ways to track those animals and then make information about them available to shoppers in the store.\u003c/p>\n\u003cp>\"This is one way that we can hopefully kind of connect the story of how this food is being produced with the consumers who are consuming it,\" Buskirk says.\u003c/p>\n\u003cp>Last year, when 72 of the university's steers went to the slaughterhouse, Buskirk set up a system that transferred the identity of each animal from its electronic ID tag to a new set of tags — little square bar codes.\u003c/p>\n\u003cp>Those bar codes were pinned to the carcass. And as butchers went to work on it, cutting it into smaller pieces, they used a little handheld device to scan that first bar code and print new ones for each new cut of meat. In this case, the meat just went to the university's food service, not a grocery store.\u003c/p>\n\u003cp>But the same system eventually could produce a label that would go on a package of meat in the store. \"Then if you have a smartphone,\" Buskirk says, \"I can scan that two-dimensional bar code, and it will give information about the origin of that beef.\"\u003c/p>\n\u003cp>In the case of the meat that went to Michigan's food service, it showed an aerial picture of the farm. But in theory, the label could link to any information at all. It could tell consumers \"what goes on at the farm, how the animals might be cared for, how they might be fed,\" Buskirk says.\u003c/p>\n\u003cp>It depends on what consumers actually want to know about the meat they buy, and what the meat producers are willing to reveal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nordic Diet Could Be Local Alternative To Mediterranean Diet",
"title": "Nordic Diet Could Be Local Alternative To Mediterranean Diet",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62758\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/istock_000014282124large-3036c61c6725bc4df77bc7013bbdc627221d9e58-s40.jpg\" alt=\"A typical Swedish meal of fried herring and lingonberries includes some of the local ingredients of the healthy Nordic diet prescribed in a new study. Photo: StockPhoto.com\" width=\"640\" height=\"479\" class=\"size-full wp-image-62758\">\u003cfigcaption class=\"wp-caption-text\">A typical Swedish meal of fried herring and lingonberries includes some of the local ingredients of the healthy Nordic diet prescribed in a new study. Photo: StockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/31/187503903/nordic-diet-could-be-local-alternative-to-mediterranean-diet\">The Salt at NPR Food\u003c/a> (05/31/13)\u003c/p>\n\u003cp>The Mediterranean diet has long been a darling of nutrition experts as a proven way to prevent some chronic diseases. Heavy on olive oil, vegetables, fruit, nuts and fish, the diet most recently \u003ca href=\"http://www.npr.org/blogs/health/2013/02/25/172872408/spanish-test-mediterranean-diet-shines-in-clinical-study\">has been shown\u003c/a> to reduce the risk of heart attacks, strokes and dying compared with a typical low-fat diet.\u003c/p>\n\u003cp>But in many regions, including Nordic countries like Denmark and Sweden, it's not easy to go Med. Olive oil, for one, is hard to find. And while obesity rates in the Nordic countries \u003ca href=\"http://www.oecd.org/health/49716427.pdf\">are much lower\u003c/a> than in the U.S., there are still plenty of people at risk of diabetes and other chronic diseases who could use some dietary inspiration.\u003c/p>\n\u003cp>That's why a group of nutrition researchers in Iceland, Sweden, Denmark, Finland and Norway set out to design a \"healthy\" Nordic diet around locally produced food items, like herring, \u003ca href=\"http://www.agmrc.org/commodities__products/grains__oilseeds/rapeseed/\">rapeseed oil\u003c/a> (also known as canola) and bilberries (a relative of the blueberry). To test whether it was actually healthy, they prescribed the diet to people with metabolic syndrome — a precursor to diabetes — and compared them to others on an \"average\" Nordic diet higher in red meat and white bread.\u003c/p>\n\u003cp>The study was randomized and lasted 18 to 24 weeks in 2009 and 2010, with 96 people in the healthy diet group and 70 in the control group. The healthy Nordic diet group ate mostly berries (currants, bilberries and strawberries), canola oil, whole grains, root vegetables and three fish meals (preferably fatty fish like salmon and mackerel) per week, and avoided sugar. The rest of the time, they could eat vegetarian, poultry or game, but no red meat. The researchers provided them with some of the key ingredients for their meals.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The control group, on the other hand, ate \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/03/141014592/denmark-taxes-butter-and-fat-but-will-it-work\">butter\u003c/a> instead of canola, fewer berries and vegetables, and had no restrictions on red meat, white bread or sugar intake.\u003c/p>\n\u003cp>While the researchers didn't see changes in blood pressure or insulin sensitivity in the people on the healthy Nordic diet, their bad cholesterol/good cholesterol ratio improved significantly, as did one marker for inflammation, according to Lieselotte Cloetens, a biomedical nutrition researcher at Lund University in Sweden who co-authored the study. In the long run, Cloetens says, the change in the inflammation marker could result in a 20 to 40 percent reduction in the risk of type 2 diabetes for people on the healthy diet.\u003c/p>\n\u003cp>The \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/joim.12044/pdf\">results\u003c/a> appear this week in a European journal, the \u003cem>Journal of Internal Medicine\u003c/em>.\u003c/p>\n\u003cp>The research coincides with a similar, but distinct movement in the region — \"New Nordic\" cuisine. \u003ca href=\"http://www.clausmeyer.dk/en/\">Claus Meyer\u003c/a>, the owner of the acclaimed \u003ca href=\"http://www.npr.org/blogs/pictureshow/2010/10/12/130517065/noma\">Noma\u003c/a> restaurant in Copenhagen, boldly defined New Nordic with a \u003ca href=\"http://www.clausmeyer.dk/en/the_new_nordic_cuisine_/manifesto_.html\">manifesto\u003c/a>. His aim? To inspire chefs and highlight the culinary wealth of the Nordic region — foods like fungi, beech leaves, birch juice, reindeer, and chick weed. New Nordic has become \"a mentality of sort of scientific and creative exploration,\" Ben Reade, head of culinary research and development at the Nordic Food Lab, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/17/160747191/nordic-cuisine-moving-beyond-the-meatballs-and-pickled-fish\">told\u003c/a> NPR freelancer Sidsel Overgaard last year.\u003c/p>\n\u003cp>While Meyer \u003ca href=\"http://www.clausmeyer.dk/en/the_new_nordic_cuisine_/the_new_nordic_diet.html\">has collaborated\u003c/a> with researchers at the University of Copenhagen to explore whether a New Nordic diet could help overweight people drop pounds, his diet places a special emphasis on seasonal, local foods, and on foraging. \"It is more defined, from a culinary point of view,\" than the healthy Nordic diet in the recent study, says Cloetens.\u003c/p>\n\u003cp>So will the Nordic diet be competing with the Mediterranean diet in far-flung countries seeking to emulate svelte Europeans? Cloetens is confident in its healthfulness, but warns, \"since it contains many local produced food items, it might not be easy to consume by people outside the Nordic countries.\"\u003c/p>\n\u003cp>And, she says, next she and her colleagues need to investigate whether the healthy Nordic diet can also help people lose weight and keep it off. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"excerpt": "The Mediterranean diet is one of the healthiest styles of eating in the world. But in many regions, including Denmark and Sweden, it's not easy to follow when olive oil is hard to find. Now Nordic researchers are exploring the health benefits of a Nordic diet, based on local foods like herring and bilberries.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62758\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/istock_000014282124large-3036c61c6725bc4df77bc7013bbdc627221d9e58-s40.jpg\" alt=\"A typical Swedish meal of fried herring and lingonberries includes some of the local ingredients of the healthy Nordic diet prescribed in a new study. Photo: StockPhoto.com\" width=\"640\" height=\"479\" class=\"size-full wp-image-62758\">\u003cfigcaption class=\"wp-caption-text\">A typical Swedish meal of fried herring and lingonberries includes some of the local ingredients of the healthy Nordic diet prescribed in a new study. Photo: StockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/31/187503903/nordic-diet-could-be-local-alternative-to-mediterranean-diet\">The Salt at NPR Food\u003c/a> (05/31/13)\u003c/p>\n\u003cp>The Mediterranean diet has long been a darling of nutrition experts as a proven way to prevent some chronic diseases. Heavy on olive oil, vegetables, fruit, nuts and fish, the diet most recently \u003ca href=\"http://www.npr.org/blogs/health/2013/02/25/172872408/spanish-test-mediterranean-diet-shines-in-clinical-study\">has been shown\u003c/a> to reduce the risk of heart attacks, strokes and dying compared with a typical low-fat diet.\u003c/p>\n\u003cp>But in many regions, including Nordic countries like Denmark and Sweden, it's not easy to go Med. Olive oil, for one, is hard to find. And while obesity rates in the Nordic countries \u003ca href=\"http://www.oecd.org/health/49716427.pdf\">are much lower\u003c/a> than in the U.S., there are still plenty of people at risk of diabetes and other chronic diseases who could use some dietary inspiration.\u003c/p>\n\u003cp>That's why a group of nutrition researchers in Iceland, Sweden, Denmark, Finland and Norway set out to design a \"healthy\" Nordic diet around locally produced food items, like herring, \u003ca href=\"http://www.agmrc.org/commodities__products/grains__oilseeds/rapeseed/\">rapeseed oil\u003c/a> (also known as canola) and bilberries (a relative of the blueberry). To test whether it was actually healthy, they prescribed the diet to people with metabolic syndrome — a precursor to diabetes — and compared them to others on an \"average\" Nordic diet higher in red meat and white bread.\u003c/p>\n\u003cp>The study was randomized and lasted 18 to 24 weeks in 2009 and 2010, with 96 people in the healthy diet group and 70 in the control group. The healthy Nordic diet group ate mostly berries (currants, bilberries and strawberries), canola oil, whole grains, root vegetables and three fish meals (preferably fatty fish like salmon and mackerel) per week, and avoided sugar. The rest of the time, they could eat vegetarian, poultry or game, but no red meat. The researchers provided them with some of the key ingredients for their meals.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The control group, on the other hand, ate \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/03/141014592/denmark-taxes-butter-and-fat-but-will-it-work\">butter\u003c/a> instead of canola, fewer berries and vegetables, and had no restrictions on red meat, white bread or sugar intake.\u003c/p>\n\u003cp>While the researchers didn't see changes in blood pressure or insulin sensitivity in the people on the healthy Nordic diet, their bad cholesterol/good cholesterol ratio improved significantly, as did one marker for inflammation, according to Lieselotte Cloetens, a biomedical nutrition researcher at Lund University in Sweden who co-authored the study. In the long run, Cloetens says, the change in the inflammation marker could result in a 20 to 40 percent reduction in the risk of type 2 diabetes for people on the healthy diet.\u003c/p>\n\u003cp>The \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/joim.12044/pdf\">results\u003c/a> appear this week in a European journal, the \u003cem>Journal of Internal Medicine\u003c/em>.\u003c/p>\n\u003cp>The research coincides with a similar, but distinct movement in the region — \"New Nordic\" cuisine. \u003ca href=\"http://www.clausmeyer.dk/en/\">Claus Meyer\u003c/a>, the owner of the acclaimed \u003ca href=\"http://www.npr.org/blogs/pictureshow/2010/10/12/130517065/noma\">Noma\u003c/a> restaurant in Copenhagen, boldly defined New Nordic with a \u003ca href=\"http://www.clausmeyer.dk/en/the_new_nordic_cuisine_/manifesto_.html\">manifesto\u003c/a>. His aim? To inspire chefs and highlight the culinary wealth of the Nordic region — foods like fungi, beech leaves, birch juice, reindeer, and chick weed. New Nordic has become \"a mentality of sort of scientific and creative exploration,\" Ben Reade, head of culinary research and development at the Nordic Food Lab, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/17/160747191/nordic-cuisine-moving-beyond-the-meatballs-and-pickled-fish\">told\u003c/a> NPR freelancer Sidsel Overgaard last year.\u003c/p>\n\u003cp>While Meyer \u003ca href=\"http://www.clausmeyer.dk/en/the_new_nordic_cuisine_/the_new_nordic_diet.html\">has collaborated\u003c/a> with researchers at the University of Copenhagen to explore whether a New Nordic diet could help overweight people drop pounds, his diet places a special emphasis on seasonal, local foods, and on foraging. \"It is more defined, from a culinary point of view,\" than the healthy Nordic diet in the recent study, says Cloetens.\u003c/p>\n\u003cp>So will the Nordic diet be competing with the Mediterranean diet in far-flung countries seeking to emulate svelte Europeans? Cloetens is confident in its healthfulness, but warns, \"since it contains many local produced food items, it might not be easy to consume by people outside the Nordic countries.\"\u003c/p>\n\u003cp>And, she says, next she and her colleagues need to investigate whether the healthy Nordic diet can also help people lose weight and keep it off. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "GMO Wheat Found In Oregon Field. How Did It Get There?",
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"content": "\u003cfigure id=\"attachment_62749\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ap0806120725141_wide-ba95d8.jpg\" alt=\"Genetically modified wheat has been discovered growing in a field in Oregon. GMO wheat is not approved for sale in the U.S. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\" width=\"640\" height=\"359\" class=\"size-full wp-image-62749\">\u003cfigcaption class=\"wp-caption-text\">Genetically modified wheat has been discovered growing in a field in Oregon. GMO wheat is not approved for sale in the U.S. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/30/187103955/gmo-wheat-found-in-oregon-field-howd-it-get-there\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130530_me_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/30/187103955/gmo-wheat-found-in-oregon-field-howd-it-get-there\">The Salt at NPR Food\u003c/a> (05/30/13)\u003c/p>\n\u003cp>A farmer in Oregon has found some genetically engineered wheat growing on his land. It's an unwelcome surprise, because this type of wheat has never been approved for commercial planting.\u003c/p>\n\u003cp>The U.S. Department of Agriculture says it's \u003ca href=\"http://www.aphis.usda.gov/newsroom/2013/05/ge_wheat_detection.shtml\">investigating\u003c/a>, trying to find out how this wheat got there. The USDA says there's no risk to public health, but wheat \u003ca href=\"http://www.wheatworld.org/aphisinvestigation/\">exporters\u003c/a> are worried about how their customers in Asia and Europe will react.\u003c/p>\n\u003cp>In fact, worry about export markets is the main reason why genetically engineered wheat isn't on the market in the first place.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The biotech company Monsanto did create varieties of wheat that tolerate the weedkiller glyphosate, or Roundup — just as it created \"Roundup Ready\" corn, soybeans, cotton and canola. It also carried out field trials of this wheat in 16 different states.\u003c/p>\n\u003cp>But the country's wheat growers told the company that they did not want it.\u003c/p>\n\u003cp>\"We are not in favor of commercializing any biotech trait unless it's gone through regulatory approvals in the U.S. and in other countries,\" says Steve Mercer, vice president of communications for \u003ca href=\"http://www.uswheat.org/uswPublic2009.nsf/index?OpenPage\">U.S. Wheat Associates\u003c/a>. Many countries, including some that import wheat from the U.S., are quite hostile to genetically engineered crops.\u003c/p>\n\u003cp>Monsanto dropped the wheat project. It never asked for government approval, and it ended its field trials of wheat in 2005.\u003c/p>\n\u003cp>Fast forward eight years. About a month ago, a farmer in eastern Oregon noticed some wheat plants growing where he didn't expect them, and they didn't die when he sprayed them with Roundup.\u003c/p>\n\u003cp>The farmer sent samples of these curious plants to \u003ca href=\"http://cropandsoil.oregonstate.edu/content/faculty-profile-carol-mallory-smith\">Carol Mallory-Smith\u003c/a>, a scientist at Oregon State University who has investigated other cases in which genetically engineered crops spread beyond their approved boundaries.\u003c/p>\n\u003cp>She found that this wheat was, in fact, genetically engineered. She passed samples on to the U.S. Department of Agriculture, which confirmed her results.\u003c/p>\n\u003cp>Bernadette Juarez, an official with the USDA's Animal and Plant Health Inspection Service, said in a \u003ca href=\"http://www.youtube.com/watch?v=WSrcq912DOI\">statement\u003c/a> that her agency is collecting more samples from the farm, conducting more tests. \"We have a team of dedicated investigators working on the ground daily to figure out what's going on here,\" she says.\u003c/p>\n\u003cp>Nobody knows how this wheat got to this farm. \u003ca href=\"http://www.monsanto.com/newsviews/Pages/monsanto-statement-on-usda-gm-wheat.aspx\">Monsanto's last field trials\u003c/a> in Oregon were in 2001. After all such trials, the genetically engineered crops are supposed to be completely removed.\u003c/p>\n\u003cp>Also, nobody knows how widely this genetically engineered wheat has spread, and whether it's been in fields of wheat that were harvested for food.\u003c/p>\n\u003cp>According to the USDA, even if it has, there's no danger to public health. \u003cbr>Still, if further tests show that this unapproved wheat has spread into the food supply, it could play havoc with wheat sales.\u003c/p>\n\u003cp>In 2006, traces of genetically engineered rice — also unapproved — were discovered in large parts of the American rice harvest. That discovery shut down America's rice exports to some countries. Exporters lost millions of dollars. The wheat harvest is much bigger.\u003c/p>\n\u003cp>Steve Mercer, from U.S. Wheat Associates, says there's no indication that this will happen to wheat. Right now, it's just a few isolated plants growing in eastern Oregon.\u003c/p>\n\u003cp>\"We're in the process of getting in touch with all of our customers,\" he says. \"We are going to work to make sure that they have all the information that they need to make their decisions, and reassure them that this isolated trait hasn't entered commerce.\"\u003c/p>\n\u003cp>So far, he says, those customers aren't making any decisions. They're just asking for more information. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "An Oregon farmer discovered the genetically engineered wheat growing in his field about a month ago. Nobody knows how it got there, how widely it has spread, or whether it has been in fields harvested for food. GMO wheat is not approved for sale in the U.S.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62749\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ap0806120725141_wide-ba95d8.jpg\" alt=\"Genetically modified wheat has been discovered growing in a field in Oregon. GMO wheat is not approved for sale in the U.S. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\" width=\"640\" height=\"359\" class=\"size-full wp-image-62749\">\u003cfigcaption class=\"wp-caption-text\">Genetically modified wheat has been discovered growing in a field in Oregon. GMO wheat is not approved for sale in the U.S. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/30/187103955/gmo-wheat-found-in-oregon-field-howd-it-get-there\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/30/187103955/gmo-wheat-found-in-oregon-field-howd-it-get-there\">The Salt at NPR Food\u003c/a> (05/30/13)\u003c/p>\n\u003cp>A farmer in Oregon has found some genetically engineered wheat growing on his land. It's an unwelcome surprise, because this type of wheat has never been approved for commercial planting.\u003c/p>\n\u003cp>The U.S. Department of Agriculture says it's \u003ca href=\"http://www.aphis.usda.gov/newsroom/2013/05/ge_wheat_detection.shtml\">investigating\u003c/a>, trying to find out how this wheat got there. The USDA says there's no risk to public health, but wheat \u003ca href=\"http://www.wheatworld.org/aphisinvestigation/\">exporters\u003c/a> are worried about how their customers in Asia and Europe will react.\u003c/p>\n\u003cp>In fact, worry about export markets is the main reason why genetically engineered wheat isn't on the market in the first place.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The biotech company Monsanto did create varieties of wheat that tolerate the weedkiller glyphosate, or Roundup — just as it created \"Roundup Ready\" corn, soybeans, cotton and canola. It also carried out field trials of this wheat in 16 different states.\u003c/p>\n\u003cp>But the country's wheat growers told the company that they did not want it.\u003c/p>\n\u003cp>\"We are not in favor of commercializing any biotech trait unless it's gone through regulatory approvals in the U.S. and in other countries,\" says Steve Mercer, vice president of communications for \u003ca href=\"http://www.uswheat.org/uswPublic2009.nsf/index?OpenPage\">U.S. Wheat Associates\u003c/a>. Many countries, including some that import wheat from the U.S., are quite hostile to genetically engineered crops.\u003c/p>\n\u003cp>Monsanto dropped the wheat project. It never asked for government approval, and it ended its field trials of wheat in 2005.\u003c/p>\n\u003cp>Fast forward eight years. About a month ago, a farmer in eastern Oregon noticed some wheat plants growing where he didn't expect them, and they didn't die when he sprayed them with Roundup.\u003c/p>\n\u003cp>The farmer sent samples of these curious plants to \u003ca href=\"http://cropandsoil.oregonstate.edu/content/faculty-profile-carol-mallory-smith\">Carol Mallory-Smith\u003c/a>, a scientist at Oregon State University who has investigated other cases in which genetically engineered crops spread beyond their approved boundaries.\u003c/p>\n\u003cp>She found that this wheat was, in fact, genetically engineered. She passed samples on to the U.S. Department of Agriculture, which confirmed her results.\u003c/p>\n\u003cp>Bernadette Juarez, an official with the USDA's Animal and Plant Health Inspection Service, said in a \u003ca href=\"http://www.youtube.com/watch?v=WSrcq912DOI\">statement\u003c/a> that her agency is collecting more samples from the farm, conducting more tests. \"We have a team of dedicated investigators working on the ground daily to figure out what's going on here,\" she says.\u003c/p>\n\u003cp>Nobody knows how this wheat got to this farm. \u003ca href=\"http://www.monsanto.com/newsviews/Pages/monsanto-statement-on-usda-gm-wheat.aspx\">Monsanto's last field trials\u003c/a> in Oregon were in 2001. After all such trials, the genetically engineered crops are supposed to be completely removed.\u003c/p>\n\u003cp>Also, nobody knows how widely this genetically engineered wheat has spread, and whether it's been in fields of wheat that were harvested for food.\u003c/p>\n\u003cp>According to the USDA, even if it has, there's no danger to public health. \u003cbr>Still, if further tests show that this unapproved wheat has spread into the food supply, it could play havoc with wheat sales.\u003c/p>\n\u003cp>In 2006, traces of genetically engineered rice — also unapproved — were discovered in large parts of the American rice harvest. That discovery shut down America's rice exports to some countries. Exporters lost millions of dollars. The wheat harvest is much bigger.\u003c/p>\n\u003cp>Steve Mercer, from U.S. Wheat Associates, says there's no indication that this will happen to wheat. Right now, it's just a few isolated plants growing in eastern Oregon.\u003c/p>\n\u003cp>\"We're in the process of getting in touch with all of our customers,\" he says. \"We are going to work to make sure that they have all the information that they need to make their decisions, and reassure them that this isolated trait hasn't entered commerce.\"\u003c/p>\n\u003cp>So far, he says, those customers aren't making any decisions. They're just asking for more information. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_62739\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/98543774-be54aaad3910dc191d.jpg\" alt=\"Marijuana-infused cookies at a trade show in Aspen, Colo. Doctors say the products need better packaging so that kids can't consume them. Photo: Chris Hondros/Getty Images\" width=\"640\" height=\"480\" class=\"size-full wp-image-62739\">\u003cfigcaption class=\"wp-caption-text\">Marijuana-infused cookies at a trade show in Aspen, Colo. Doctors say the products need better packaging so that kids can't consume them. Photo: Chris Hondros/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/28/186899565/pot-brownies-should-be-childproofed-doctors-say\">The Salt at NPR Food\u003c/a> (05/29/13)\u003c/p>\n\u003cp>As some states become friendly to medical marijuana, many users are opting to eat their pot instead of smoking it. And that means marijuana dispensaries are doing heavy business in brownies, cookies, sodas, candy and other treats heavily dosed with THC.\u003c/p>\n\u003cp>But unlike drugs that come in bottles, these tasty marijuana foods haven't been childproofed. And in Colorado, doctors say that kids who apparently get into their parents and grandparents' stashes are getting sick.\u003c/p>\n\u003cp>Colorado legalized marijuana for medicinal purposes in 2000. When the Obama administration said in 2009 that state laws \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=113924395\">wouldn't be challenged\u003c/a> by federal law enforcement authorities, the state's medical pot industry exploded.\u003c/p>\n\u003cfigure id=\"attachment_62740\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ap111215134813-65a34fb5cfc093ff6fb46854015a57c1a365d628-s3.jpg\" alt=\"Marijuana gingerbread cookies, like this one sold at The Apothecarium in San Francisco, could easily appeal to kids. Photo: Jeff Chiu/AP\" width=\"250\" class=\"size-full wp-image-62740\">\u003cfigcaption class=\"wp-caption-text\">Marijuana gingerbread cookies, like this one sold at The Apothecarium in San Francisco, could easily appeal to kids. Photo: Jeff Chiu/AP\u003c/figcaption>\u003c/figure>\n\u003cp>In the past few years, \u003ca href=\"http://www.centura.org/body.cfm?id=996&action=detail&ref=3250\">George Sam Wang\u003c/a>, a doctor in the emergency department at Children's Hospital Colorado, began seeing kids in the ER with some pretty severe symptoms from consuming marijuana. And so he decided to look at whether there had been an increase in cases of accidental marijuana ingestion among children following the new drug laws.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wang found that after Colorado changed its marijuana laws in late 2009, 14 kids under the age of 12 came to his hospital to be treated for ingesting marijuana. Eight of the 14 cases involved medical marijuana, and seven of the kids had eaten pot-laced food. Their symptoms ranged from lethargy to respiratory problems. Two kids ended up in the intensive care unit. The \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1691416\">results\u003c/a> of Wang's study — one of the first to look at how changes in state laws that legalize marijuana affect kids — appear this week in the journal \u003cem>JAMA Pediatrics.\u003c/em>\u003c/p>\n\u003cp>\"It is ironic that we're seeing these unintended consequences of these [medical marijuana products] we decided to allow in public,\" Wang tells The Salt. \"But our goal was to educate the public so that we can try and keep things out of kids' hands and prevent these cases.\"\u003c/p>\n\u003cp>He's not the first doctor to sound the alarm in Colorado. In 2010, Denver psychiatrist Christian Thurstone \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=123570215\">argued\u003c/a> on \u003cem>Talk of the Nation\u003c/em> that the state's relaxed laws have made the drug too accessible to many adolescents.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ucdenver.edu/academics/colleges/PublicHealth/departments/EnvironmentalOccupationalHealth/about/Faculty/Pages/KosnettM.aspx\">Michael Kosnett\u003c/a>, a medical toxicologist and associate clinical professor at the University of Colorado School of Medicine, notes that marijuana has grown much more potent over the years. Some of the candy bars and cookies sold in Colorado dispensaries contain over 100 milligrams of THC, which he says is well above the level known to cause adverse effects. \"There's a more serious risk to a child because they're smaller in size,\" he says.\u003c/p>\n\u003cp>The solution, he says, is not to ban the products but to require child-resistant packaging for marijuana edibles.\u003c/p>\n\u003cp>\"What was concerning to us was that here were dispensaries selling products very clearly labeled as drugs, but yet these stores were not packaging them like other medications,\" says Kosnett. \"We know from experiencing that use of child-resistant packaging has been highly effective at preventing poisoning of children.\"\u003c/p>\n\u003cp>Kosnett and Wang have been talking with policymakers about this issue, and just this week, Colorado's governor signed into law a bill to require the child-resistant packaging for medical marijuana products. (That typically means a package that only 20 percent of 4- to 5-year-old kids can open in 10 minutes, Kosnett says.) The \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/05/09/182604241/colorado-lawmakers-set-taxes-and-rules-for-marijuana-sales\">rules\u003c/a> will be drawn up in the next week and finalized by June 1.\u003c/p>\n\u003cp>Children's health experts in Washington state, which recently decriminalized marijuana, are watching Colorado's experience closely.\u003c/p>\n\u003cp>\"The legalization of recreational marijuana, especially the solid and liquid-infused forms permitted in Washington, will provide children greater access to cookies, candies, brownies and beverages that contain marijuana,\" write Dr. William Hurley of the University of Washington and Washington Poison Center, and Suzan Mazor from Seattle Children's Hospital, in an \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1691419\">editorial\u003c/a> that accompanied Wang's study. The authors recommend training for physicians to recognize and manage toxic reactions to marijuana exposure in kids. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003ca>\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Unlike drugs that come in bottles, pot cookies and other marijuana edibles don't come in child-resistant packaging. But in Colorado, which legalized medical marijuana in 2000, doctors say they should, since kids are unintentionally ingesting adults' doped-up treats.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62739\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/98543774-be54aaad3910dc191d.jpg\" alt=\"Marijuana-infused cookies at a trade show in Aspen, Colo. Doctors say the products need better packaging so that kids can't consume them. Photo: Chris Hondros/Getty Images\" width=\"640\" height=\"480\" class=\"size-full wp-image-62739\">\u003cfigcaption class=\"wp-caption-text\">Marijuana-infused cookies at a trade show in Aspen, Colo. Doctors say the products need better packaging so that kids can't consume them. Photo: Chris Hondros/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/28/186899565/pot-brownies-should-be-childproofed-doctors-say\">The Salt at NPR Food\u003c/a> (05/29/13)\u003c/p>\n\u003cp>As some states become friendly to medical marijuana, many users are opting to eat their pot instead of smoking it. And that means marijuana dispensaries are doing heavy business in brownies, cookies, sodas, candy and other treats heavily dosed with THC.\u003c/p>\n\u003cp>But unlike drugs that come in bottles, these tasty marijuana foods haven't been childproofed. And in Colorado, doctors say that kids who apparently get into their parents and grandparents' stashes are getting sick.\u003c/p>\n\u003cp>Colorado legalized marijuana for medicinal purposes in 2000. When the Obama administration said in 2009 that state laws \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=113924395\">wouldn't be challenged\u003c/a> by federal law enforcement authorities, the state's medical pot industry exploded.\u003c/p>\n\u003cfigure id=\"attachment_62740\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ap111215134813-65a34fb5cfc093ff6fb46854015a57c1a365d628-s3.jpg\" alt=\"Marijuana gingerbread cookies, like this one sold at The Apothecarium in San Francisco, could easily appeal to kids. Photo: Jeff Chiu/AP\" width=\"250\" class=\"size-full wp-image-62740\">\u003cfigcaption class=\"wp-caption-text\">Marijuana gingerbread cookies, like this one sold at The Apothecarium in San Francisco, could easily appeal to kids. Photo: Jeff Chiu/AP\u003c/figcaption>\u003c/figure>\n\u003cp>In the past few years, \u003ca href=\"http://www.centura.org/body.cfm?id=996&action=detail&ref=3250\">George Sam Wang\u003c/a>, a doctor in the emergency department at Children's Hospital Colorado, began seeing kids in the ER with some pretty severe symptoms from consuming marijuana. And so he decided to look at whether there had been an increase in cases of accidental marijuana ingestion among children following the new drug laws.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wang found that after Colorado changed its marijuana laws in late 2009, 14 kids under the age of 12 came to his hospital to be treated for ingesting marijuana. Eight of the 14 cases involved medical marijuana, and seven of the kids had eaten pot-laced food. Their symptoms ranged from lethargy to respiratory problems. Two kids ended up in the intensive care unit. The \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1691416\">results\u003c/a> of Wang's study — one of the first to look at how changes in state laws that legalize marijuana affect kids — appear this week in the journal \u003cem>JAMA Pediatrics.\u003c/em>\u003c/p>\n\u003cp>\"It is ironic that we're seeing these unintended consequences of these [medical marijuana products] we decided to allow in public,\" Wang tells The Salt. \"But our goal was to educate the public so that we can try and keep things out of kids' hands and prevent these cases.\"\u003c/p>\n\u003cp>He's not the first doctor to sound the alarm in Colorado. In 2010, Denver psychiatrist Christian Thurstone \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=123570215\">argued\u003c/a> on \u003cem>Talk of the Nation\u003c/em> that the state's relaxed laws have made the drug too accessible to many adolescents.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ucdenver.edu/academics/colleges/PublicHealth/departments/EnvironmentalOccupationalHealth/about/Faculty/Pages/KosnettM.aspx\">Michael Kosnett\u003c/a>, a medical toxicologist and associate clinical professor at the University of Colorado School of Medicine, notes that marijuana has grown much more potent over the years. Some of the candy bars and cookies sold in Colorado dispensaries contain over 100 milligrams of THC, which he says is well above the level known to cause adverse effects. \"There's a more serious risk to a child because they're smaller in size,\" he says.\u003c/p>\n\u003cp>The solution, he says, is not to ban the products but to require child-resistant packaging for marijuana edibles.\u003c/p>\n\u003cp>\"What was concerning to us was that here were dispensaries selling products very clearly labeled as drugs, but yet these stores were not packaging them like other medications,\" says Kosnett. \"We know from experiencing that use of child-resistant packaging has been highly effective at preventing poisoning of children.\"\u003c/p>\n\u003cp>Kosnett and Wang have been talking with policymakers about this issue, and just this week, Colorado's governor signed into law a bill to require the child-resistant packaging for medical marijuana products. (That typically means a package that only 20 percent of 4- to 5-year-old kids can open in 10 minutes, Kosnett says.) The \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/05/09/182604241/colorado-lawmakers-set-taxes-and-rules-for-marijuana-sales\">rules\u003c/a> will be drawn up in the next week and finalized by June 1.\u003c/p>\n\u003cp>Children's health experts in Washington state, which recently decriminalized marijuana, are watching Colorado's experience closely.\u003c/p>\n\u003cp>\"The legalization of recreational marijuana, especially the solid and liquid-infused forms permitted in Washington, will provide children greater access to cookies, candies, brownies and beverages that contain marijuana,\" write Dr. William Hurley of the University of Washington and Washington Poison Center, and Suzan Mazor from Seattle Children's Hospital, in an \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1691419\">editorial\u003c/a> that accompanied Wang's study. The authors recommend training for physicians to recognize and manage toxic reactions to marijuana exposure in kids. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003ca>\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Great Charcoal Debate: Briquettes Vs. Lumps?",
"title": "The Great Charcoal Debate: Briquettes Vs. Lumps?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62594\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/charcoal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/charcoal.jpg\" alt=\"Lump charcoal can burn hotter and can be made with specific woods that impart desirable flavors on food.\" width=\"624\" height=\"468\" class=\"size-full wp-image-62594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lump charcoal can burn hotter and can be made with specific woods that impart desirable flavors on food.\u003cbr>Photo: \u003ca href=\"http://www.flickr.com/photos/ciordia/268541443/\">Andy Ciordia/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/24/186434261/the-great-charcoal-debate-briquettes-vs-lumps\">The Salt at NPR Food\u003c/a> (5/24/13)\u003c/p>\n\u003cp>A lot of things about grilling can ignite a fight, including the meaning of \"\u003ca href=\"http://www.amazingribs.com/BBQ_articles/barbecue_defined.html\">barbecue\u003c/a>.\" If you have a charcoal grill, the type of fuel you use is no exception, as many people are likely to discover this weekend.\u003c/p>\n\u003cp>To a newbie, the world of charcoal can be overwhelming, especially since the charcoal aisle of big box and hardware stores seems to be getting more crowded, with alluring chips and lumps of apple, cherry and even coconut wood. But the first hurdle is navigating the question: Do you use charcoal briquettes or lump charcoal, also known as \"natural\" hardwood charcoal?\u003c/p>\n\u003cp>Most polemicists on the matter can agree that there are advantages and disadvantages to each one: Briquettes burn more consistently, but they contain additives and generate more ash. Lump charcoal can burn hotter (handy if you're searing meat) and can be made with specific woods that leave a trace of their scent on food. But the lumps come in a jumble of different sizes, some of which may not be evenly charred. And its bags can contain excess dust that may block the flow of oxygen in a grill.\u003c/p>\n\u003cp>If sales figures settle a debate, then briquettes and instant light charcoal are still the favorites by far (they made up \u003ca href=\"http://www.hpba.org/statistics/barbecue-statistics/CharcoalShipments2010\">94 percent\u003c/a> of the charcoal shipped in 2012, according to the Hearth, Patio and Barbecue Association).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, lump charcoal is attracting fans, especially among backyard cooks easily sold on the word \"natural,\" which adorns nearly all of the dark brown bags filled with lump charcoal for sale. There are now more than 75 brands on the market. And there's even a small community for DIY lump charcoal.\u003c/p>\n\u003cp>According to Craig Goldwyn (aka Meathead), who runs the authoritative \u003ca href=\"http://amazingribs.com/\">Amazingribs.com: The Science of BBQ & Grilling\u003c/a>, \"I see lump charcoal as just an extension of the \u003ca href=\"http://www.npr.org/2012/09/05/160615429/what-we-know-and-dont-know-about-organic-food\">organic movement\u003c/a>. It's still a tiny sliver of the market, but it reflects on the public's desire to have less stuff in their food and their cooking.\"\u003c/p>\n\u003cp>All charcoal is essentially the same thing: wood burned with little oxygen so that all that's left is essentially carbon. But makers of lump charcoal claim it's superior because of its purity — it contains no additives like regular briquettes or lighter fluid like instant-light ones.\u003c/p>\n\u003cp>Indeed, while lump charcoal and briquettes both originate as scrap lumber, the uniform round shape of the briquette is a result of an industrial process that depends on other materials, too. (Kingsford, the biggest maker of charcoal in the U.S., is a little vague about what exactly is in its briquettes, but \u003ca href=\"http://www.kingsford.com/q-and-a/\">its website\u003c/a> mentions coal, limestone, borax and cornstarch.)\u003c/p>\n\u003cp>While breathing in too much smoke may cause \u003ca href=\"http://householdproducts.nlm.nih.gov/cgi-bin/household/brands?tbl=brands&id=3027113\">adverse health effects\u003c/a>, there isn't much evidence that the additives in the briquettes have any impact on food. What they do impact, says Meathead, is control over the cooking process.\u003c/p>\n\u003cp>\"I'm trying to teach people how to cook, and so I preach temperature. That means controlling heat is really vital, and briquettes are just a rock-solid heat source,\" he says.\u003c/p>\n\u003cp>And when it comes to flavor with smoke, Meathead \u003ca href=\"http://www.amazingribs.com/tips_and_technique/zen_of_wood.html\">writes\u003c/a>, adding small amounts of hardwood in the form of chips, chunks, pellets, logs or sawdust on top of the charcoal matters more than the charcoal itself. In other words, mesquite or hickory wood will add much more smoke flavor than mesquite or hickory charcoal.\u003c/p>\n\u003cp>Some serious grillers actually prefer cooking with logs instead of charcoal, but it's a far more challenging undertaking. That's because raw, burning wood still gives off a lot of volatile gases (that are gone once it has been reduced to charcoal).\u003c/p>\n\u003cp>\"You have a lot of die-hards who prefer the hardwood, and the thing about hardwood is that it can have a regional, cultural aspect,\" Jeff Allen, executive director of the \u003ca href=\"http://www.nbbqa.org/\">National Barbecue Association\u003c/a>, tells The Salt.\u003c/p>\n\u003cp>Allen notes that people from Georgia or Alabama are likely to prefer pecan wood because that's one of the best hardwoods they've got. Over in Kansas City, another motherland of barbecue, the forests are rich with hickory, as well as oak and apple.\u003c/p>\n\u003cp>\"When you look at the famous iconic restaurants, they're all using wood,\" says Allen. For example, \u003ca href=\"http://www.blacksbbq.com/\">Black's Barbecue\u003c/a> in Lockhart, Texas, slow-cooks its meat over 60-year-old-pits, using \u003ca href=\"http://www.blacksbbq.com/store/barbecue/whole_beef_brisket.aspx\">local oak wood\u003c/a>.\u003c/p>\n\u003cp>Grillers with access to good local wood may also be intrigued by the nascent DIY charcoal movement. Virginia Tech and the Virginia Cooperative Extension Office \u003ca href=\"http://web1.cnre.vt.edu/forestry/charcoal/documents/ValueAddedOpportunity.pdf\">have been promoting\u003c/a> homemade charcoal made with small kilns as a way to add value to wood scraps or firewood. The \"local fuel for local food\" idea has caught on at a few farmers markets in the state. (Check out this \u003ca href=\"http://www.youtube.com/watch?v=XiFHXg9o2wo\">YouTube video series\u003c/a> to see how it's done.)\u003c/p>\n\u003cp>According to Adam Downing, a Virginia extension officer, it's important to choose the right wood for the kind of cooking you want to do.\u003c/p>\n\u003cp>\"If you use pine, that would burn fast and hot — good for searing a steak,\" he says. \"But if you want a slower cook, you'll want charcoal made from a higher density wood like oak or hickory.\"\u003c/p>\n\u003cp>Downing makes his charcoal out of \u003cem>Ailanthus altissima\u003c/em>, a non-native weed tree that has invaded his property in Madison, Va. \"It's the bane of people who have it on their property, but it makes great charcoal,\" he says.\u003c/p>\n\u003cp>For the lump charcoal-obsessed who prefer to buy it, there's \u003ca href=\"http://www.nakedwhiz.com/lump.htm\">The Naked Whiz's Lump Charcoal Database\u003c/a>, which features detailed reviews of dozens of lump charcoal products. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Does the kind of charcoal you use really make a difference when it comes to grilling up a tasty steak or other food on the grill? Yes — but deciding which one to use depends on what you're after. Both briquettes and lump charcoal — aka \"natural\" hardwood charcoal — have their advantages and disadvantages.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62594\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/charcoal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/charcoal.jpg\" alt=\"Lump charcoal can burn hotter and can be made with specific woods that impart desirable flavors on food.\" width=\"624\" height=\"468\" class=\"size-full wp-image-62594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lump charcoal can burn hotter and can be made with specific woods that impart desirable flavors on food.\u003cbr>Photo: \u003ca href=\"http://www.flickr.com/photos/ciordia/268541443/\">Andy Ciordia/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/24/186434261/the-great-charcoal-debate-briquettes-vs-lumps\">The Salt at NPR Food\u003c/a> (5/24/13)\u003c/p>\n\u003cp>A lot of things about grilling can ignite a fight, including the meaning of \"\u003ca href=\"http://www.amazingribs.com/BBQ_articles/barbecue_defined.html\">barbecue\u003c/a>.\" If you have a charcoal grill, the type of fuel you use is no exception, as many people are likely to discover this weekend.\u003c/p>\n\u003cp>To a newbie, the world of charcoal can be overwhelming, especially since the charcoal aisle of big box and hardware stores seems to be getting more crowded, with alluring chips and lumps of apple, cherry and even coconut wood. But the first hurdle is navigating the question: Do you use charcoal briquettes or lump charcoal, also known as \"natural\" hardwood charcoal?\u003c/p>\n\u003cp>Most polemicists on the matter can agree that there are advantages and disadvantages to each one: Briquettes burn more consistently, but they contain additives and generate more ash. Lump charcoal can burn hotter (handy if you're searing meat) and can be made with specific woods that leave a trace of their scent on food. But the lumps come in a jumble of different sizes, some of which may not be evenly charred. And its bags can contain excess dust that may block the flow of oxygen in a grill.\u003c/p>\n\u003cp>If sales figures settle a debate, then briquettes and instant light charcoal are still the favorites by far (they made up \u003ca href=\"http://www.hpba.org/statistics/barbecue-statistics/CharcoalShipments2010\">94 percent\u003c/a> of the charcoal shipped in 2012, according to the Hearth, Patio and Barbecue Association).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, lump charcoal is attracting fans, especially among backyard cooks easily sold on the word \"natural,\" which adorns nearly all of the dark brown bags filled with lump charcoal for sale. There are now more than 75 brands on the market. And there's even a small community for DIY lump charcoal.\u003c/p>\n\u003cp>According to Craig Goldwyn (aka Meathead), who runs the authoritative \u003ca href=\"http://amazingribs.com/\">Amazingribs.com: The Science of BBQ & Grilling\u003c/a>, \"I see lump charcoal as just an extension of the \u003ca href=\"http://www.npr.org/2012/09/05/160615429/what-we-know-and-dont-know-about-organic-food\">organic movement\u003c/a>. It's still a tiny sliver of the market, but it reflects on the public's desire to have less stuff in their food and their cooking.\"\u003c/p>\n\u003cp>All charcoal is essentially the same thing: wood burned with little oxygen so that all that's left is essentially carbon. But makers of lump charcoal claim it's superior because of its purity — it contains no additives like regular briquettes or lighter fluid like instant-light ones.\u003c/p>\n\u003cp>Indeed, while lump charcoal and briquettes both originate as scrap lumber, the uniform round shape of the briquette is a result of an industrial process that depends on other materials, too. (Kingsford, the biggest maker of charcoal in the U.S., is a little vague about what exactly is in its briquettes, but \u003ca href=\"http://www.kingsford.com/q-and-a/\">its website\u003c/a> mentions coal, limestone, borax and cornstarch.)\u003c/p>\n\u003cp>While breathing in too much smoke may cause \u003ca href=\"http://householdproducts.nlm.nih.gov/cgi-bin/household/brands?tbl=brands&id=3027113\">adverse health effects\u003c/a>, there isn't much evidence that the additives in the briquettes have any impact on food. What they do impact, says Meathead, is control over the cooking process.\u003c/p>\n\u003cp>\"I'm trying to teach people how to cook, and so I preach temperature. That means controlling heat is really vital, and briquettes are just a rock-solid heat source,\" he says.\u003c/p>\n\u003cp>And when it comes to flavor with smoke, Meathead \u003ca href=\"http://www.amazingribs.com/tips_and_technique/zen_of_wood.html\">writes\u003c/a>, adding small amounts of hardwood in the form of chips, chunks, pellets, logs or sawdust on top of the charcoal matters more than the charcoal itself. In other words, mesquite or hickory wood will add much more smoke flavor than mesquite or hickory charcoal.\u003c/p>\n\u003cp>Some serious grillers actually prefer cooking with logs instead of charcoal, but it's a far more challenging undertaking. That's because raw, burning wood still gives off a lot of volatile gases (that are gone once it has been reduced to charcoal).\u003c/p>\n\u003cp>\"You have a lot of die-hards who prefer the hardwood, and the thing about hardwood is that it can have a regional, cultural aspect,\" Jeff Allen, executive director of the \u003ca href=\"http://www.nbbqa.org/\">National Barbecue Association\u003c/a>, tells The Salt.\u003c/p>\n\u003cp>Allen notes that people from Georgia or Alabama are likely to prefer pecan wood because that's one of the best hardwoods they've got. Over in Kansas City, another motherland of barbecue, the forests are rich with hickory, as well as oak and apple.\u003c/p>\n\u003cp>\"When you look at the famous iconic restaurants, they're all using wood,\" says Allen. For example, \u003ca href=\"http://www.blacksbbq.com/\">Black's Barbecue\u003c/a> in Lockhart, Texas, slow-cooks its meat over 60-year-old-pits, using \u003ca href=\"http://www.blacksbbq.com/store/barbecue/whole_beef_brisket.aspx\">local oak wood\u003c/a>.\u003c/p>\n\u003cp>Grillers with access to good local wood may also be intrigued by the nascent DIY charcoal movement. Virginia Tech and the Virginia Cooperative Extension Office \u003ca href=\"http://web1.cnre.vt.edu/forestry/charcoal/documents/ValueAddedOpportunity.pdf\">have been promoting\u003c/a> homemade charcoal made with small kilns as a way to add value to wood scraps or firewood. The \"local fuel for local food\" idea has caught on at a few farmers markets in the state. (Check out this \u003ca href=\"http://www.youtube.com/watch?v=XiFHXg9o2wo\">YouTube video series\u003c/a> to see how it's done.)\u003c/p>\n\u003cp>According to Adam Downing, a Virginia extension officer, it's important to choose the right wood for the kind of cooking you want to do.\u003c/p>\n\u003cp>\"If you use pine, that would burn fast and hot — good for searing a steak,\" he says. \"But if you want a slower cook, you'll want charcoal made from a higher density wood like oak or hickory.\"\u003c/p>\n\u003cp>Downing makes his charcoal out of \u003cem>Ailanthus altissima\u003c/em>, a non-native weed tree that has invaded his property in Madison, Va. \"It's the bane of people who have it on their property, but it makes great charcoal,\" he says.\u003c/p>\n\u003cp>For the lump charcoal-obsessed who prefer to buy it, there's \u003ca href=\"http://www.nakedwhiz.com/lump.htm\">The Naked Whiz's Lump Charcoal Database\u003c/a>, which features detailed reviews of dozens of lump charcoal products. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vertical 'Pinkhouses:' The Future Of Urban Farming?",
"title": "Vertical 'Pinkhouses:' The Future Of Urban Farming?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62422\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pinkhouse.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pinkhouse.jpg\" alt='This \"pinkhouse\" at Caliber Biotherapeutics in Bryan, Texas, grows 2.2 million plants under the glow of blue and red LEDs. Photo: Courtesy of Caliber Therapeutics' width=\"666\" height=\"500\" class=\"size-full wp-image-62422\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This \"pinkhouse\" at Caliber Biotherapeutics in Bryan, Texas, grows 2.2 million plants under the glow of blue and red LEDs. Photo: Courtesy of Caliber Therapeutics\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/21/185758529/vertical-pinkhouses-the-future-of-urban-farming\">The Salt at NPR Food\u003c/a> (5/21/13)\u003c/p>\n\u003cp>The idea of vertical farming is all the rage right now. Architects and engineers have come up with spectacular concepts for lofty buildings that could function as urban food centers of the future.\u003c/p>\n\u003cfigure id=\"attachment_62424\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/verticalfarm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/verticalfarm-290x217.jpg\" alt=\"An artist's rendering of what a planned vertical farm in Linkoping, Sweden, will look like. Photo: Courtesy of Plantagon\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62424\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An artist's rendering of what a planned vertical farm in Linkoping, Sweden, will look like.\u003cbr>Photo: Courtesy of Plantagon\u003c/figcaption>\u003c/figure>\n\u003cp>In Sweden, for example, they're planning a \u003ca href=\"http://www.mynewsdesk.com/uk/pressroom/plantagon-international/image/view/plantagon-greenhouse-building-b1-view-1-102239\">177-foot skyscraper\u003c/a> to farm leafy greens at the edge of each floor. But so far, most \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/06/164428031/sky-high-vegetables-vertical-farming-sprouts-in-singapore\">vertical gardens\u003c/a> that are up and running actually look more like large greenhouses than city towers. And many horticulturists don't think sky-high farms in cities are practical.\u003c/p>\n\u003cp>\"The idea of taking a skyscraper and turning it into a vertical farming complex is absolutely ridiculous from an energy perspective,\" says horticulturist \u003ca href=\"https://ag.purdue.edu/hla/Pages/Profile.aspx?strAlias=cmitchel&intDirDeptID=16\">Cary Mitchell\u003c/a> of Purdue University, who's been working on ways to grow plants in space for more than 20 years.\u003c/p>\n\u003cp>The future of vertical farming, Mitchell thinks, lies not in city skyscrapers, but rather in large warehouses located in the suburbs, where real estate and electricity are cheaper.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And oh, yeah, instead of being traditional greenhouses lit by fluorescent lamps, he says these plant factories will probably be \"pinkhouses,\" glowing magenta from the mix of blue and red LEDs.\u003c/p>\n\u003cp>Light is a major problem with vertical farming. When you stack plants on top of each other, the ones at the top shade the ones at the bottom. The only way to get around it is to add artificial light — which is expensive both financially and environmentally.\u003c/p>\n\u003cp>Vertical farmers can lower the energy bill, Mitchell says, by giving plants only the wavelengths of light they need the most: the blue and red.\u003c/p>\n\u003cp>\"Twenty years ago, research showed that you could grow lettuce in just red light,\" Mitchell says. \"If you add a little bit of blue, it grows better.\"\u003c/p>\n\u003cp>Plant's photosynthesis machinery is tuned to absorb red and blue light most efficiently. They have a handful of other pigments in their leaves that catch other wavelengths, but the red and blue wavelengths are the big ones, supplying the majority of the light needed to grow.\u003c/p>\n\u003cfigure id=\"attachment_62421\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/leds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/leds-290x217.jpg\" alt=\"Cary Mitchell and Celina Gomez, of Purdue University, harvest tomatoes grown next to a tower of blue and red LEDs. Photo: Courtesy of Purdue Agricultural Communication photo/Tom Campbell\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cary Mitchell and Celina Gomez, of Purdue University, harvest tomatoes grown next to a tower of blue and red LEDs. Photo: Courtesy of Purdue Agricultural Communication photo/Tom Campbell\u003c/figcaption>\u003c/figure>\n\u003cp>So why LEDs? They're super energy efficient in general, but unlike traditional greenhouse lamps, they can be tuned to specific wavelengths. Why use all of ROYGBIV when just RB will do?\u003c/p>\n\u003cp>And there's another advantage to using LEDs in greenhouses and vertical farming, Mitchell says: Because these lights are cooler, you can place them close to the plants — even stacked plants — and lose even less energy.\u003c/p>\n\u003cp>Recently, Mitchell and his graduate student designed a 9-foot-tall tower of lights and grew tomato plants right up against it. \"As the plants get taller, we turn on the [light] panels higher up,\" he explains. \"It takes about two months before all the panels are on.\"\u003c/p>\n\u003cp>The towers cut energy consumption by about 75 percent, Mitchell and his team reported earlier this year.\u003c/p>\n\u003cp>Right now, experiments are using these specialized LEDs to supplement natural light, not replace it.\u003c/p>\n\u003cp>But as LEDs get more and more efficient, could growers forgo the natural light altogether and grow crops completely in enclosed rooms, where they're protected from temperature changes or damaging pests?\u003c/p>\n\u003cp>That's exactly what Barry Holtz, at \u003ca href=\"http://www.caliberbio.com/\">Caliber Biotherapeutics\u003c/a>, is already doing.\u003c/p>\n\u003cp>His farms have never seen the light of day.\u003c/p>\n\u003cfigure id=\"attachment_62423\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pinkleds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pinkleds-290x217.jpg\" alt=\"Plants at Caliber Biotherapeutics grow under blue and red LEDs, with wavelengths of light that match those that get absorbed by the photosynthetic machinery. Photo: Courtesy of Caliber Biotherapeutics \" width=\"290\" height=\"217\" class=\"size-medium wp-image-62423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plants at Caliber Biotherapeutics grow under blue and red LEDs, with wavelengths of light that match those that get absorbed by the photosynthetic machinery. Photo: Courtesy of Caliber Biotherapeutics\u003c/figcaption>\u003c/figure>\n\u003cp>He and his company have built a 150,000-square-foot \"plant factory\" in Texas that is completely closed off from the outside world. They grow 2.2 million plants, stacked up 50 feet high, all underneath the magenta glow of blue and red LEDS.\u003c/p>\n\u003cp>\"A photon is a terrible thing to waste,\" Holtz tells The Salt. \"So we developed these lights to correctly match the photosynthesis needs of our plants. We get almost 20 percent faster growth rate and save a lot energy.\"\u003c/p>\n\u003cp>Holtz is growing a tobacco-like plant to make new drugs and vaccines. The indoor pinkhouse gives him tight control over the expensive crops, so his team can stop diseases and contamination.\u003c/p>\n\u003cp>Holtz says this type of indoor gardening isn't going to replace traditional farms anytime soon. It's still relatively expensive for growing food. \"We couldn't compete with iceberg lettuce farmers,\" he says, \"but for certain specialty crops, the economics wouldn't be so bad.\"\u003c/p>\n\u003cp>And, he says, the pinkhouse is actually quite efficient when it comes to water and electricity. \"We've done some calculations, and we lose less water in one day than a KFC restaurant uses, because we recycle all of it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Architects have come up with spectacular concepts for vertical farms that would grow crops in city skyscrapers. But many horticulturists think the future of vertical farming isn't in skyscrapers, but rather in large, indoor warehouses lit up magenta by superefficient LEDs.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62422\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pinkhouse.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pinkhouse.jpg\" alt='This \"pinkhouse\" at Caliber Biotherapeutics in Bryan, Texas, grows 2.2 million plants under the glow of blue and red LEDs. Photo: Courtesy of Caliber Therapeutics' width=\"666\" height=\"500\" class=\"size-full wp-image-62422\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This \"pinkhouse\" at Caliber Biotherapeutics in Bryan, Texas, grows 2.2 million plants under the glow of blue and red LEDs. Photo: Courtesy of Caliber Therapeutics\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/21/185758529/vertical-pinkhouses-the-future-of-urban-farming\">The Salt at NPR Food\u003c/a> (5/21/13)\u003c/p>\n\u003cp>The idea of vertical farming is all the rage right now. Architects and engineers have come up with spectacular concepts for lofty buildings that could function as urban food centers of the future.\u003c/p>\n\u003cfigure id=\"attachment_62424\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/verticalfarm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/verticalfarm-290x217.jpg\" alt=\"An artist's rendering of what a planned vertical farm in Linkoping, Sweden, will look like. Photo: Courtesy of Plantagon\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62424\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An artist's rendering of what a planned vertical farm in Linkoping, Sweden, will look like.\u003cbr>Photo: Courtesy of Plantagon\u003c/figcaption>\u003c/figure>\n\u003cp>In Sweden, for example, they're planning a \u003ca href=\"http://www.mynewsdesk.com/uk/pressroom/plantagon-international/image/view/plantagon-greenhouse-building-b1-view-1-102239\">177-foot skyscraper\u003c/a> to farm leafy greens at the edge of each floor. But so far, most \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/06/164428031/sky-high-vegetables-vertical-farming-sprouts-in-singapore\">vertical gardens\u003c/a> that are up and running actually look more like large greenhouses than city towers. And many horticulturists don't think sky-high farms in cities are practical.\u003c/p>\n\u003cp>\"The idea of taking a skyscraper and turning it into a vertical farming complex is absolutely ridiculous from an energy perspective,\" says horticulturist \u003ca href=\"https://ag.purdue.edu/hla/Pages/Profile.aspx?strAlias=cmitchel&intDirDeptID=16\">Cary Mitchell\u003c/a> of Purdue University, who's been working on ways to grow plants in space for more than 20 years.\u003c/p>\n\u003cp>The future of vertical farming, Mitchell thinks, lies not in city skyscrapers, but rather in large warehouses located in the suburbs, where real estate and electricity are cheaper.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And oh, yeah, instead of being traditional greenhouses lit by fluorescent lamps, he says these plant factories will probably be \"pinkhouses,\" glowing magenta from the mix of blue and red LEDs.\u003c/p>\n\u003cp>Light is a major problem with vertical farming. When you stack plants on top of each other, the ones at the top shade the ones at the bottom. The only way to get around it is to add artificial light — which is expensive both financially and environmentally.\u003c/p>\n\u003cp>Vertical farmers can lower the energy bill, Mitchell says, by giving plants only the wavelengths of light they need the most: the blue and red.\u003c/p>\n\u003cp>\"Twenty years ago, research showed that you could grow lettuce in just red light,\" Mitchell says. \"If you add a little bit of blue, it grows better.\"\u003c/p>\n\u003cp>Plant's photosynthesis machinery is tuned to absorb red and blue light most efficiently. They have a handful of other pigments in their leaves that catch other wavelengths, but the red and blue wavelengths are the big ones, supplying the majority of the light needed to grow.\u003c/p>\n\u003cfigure id=\"attachment_62421\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/leds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/leds-290x217.jpg\" alt=\"Cary Mitchell and Celina Gomez, of Purdue University, harvest tomatoes grown next to a tower of blue and red LEDs. Photo: Courtesy of Purdue Agricultural Communication photo/Tom Campbell\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cary Mitchell and Celina Gomez, of Purdue University, harvest tomatoes grown next to a tower of blue and red LEDs. Photo: Courtesy of Purdue Agricultural Communication photo/Tom Campbell\u003c/figcaption>\u003c/figure>\n\u003cp>So why LEDs? They're super energy efficient in general, but unlike traditional greenhouse lamps, they can be tuned to specific wavelengths. Why use all of ROYGBIV when just RB will do?\u003c/p>\n\u003cp>And there's another advantage to using LEDs in greenhouses and vertical farming, Mitchell says: Because these lights are cooler, you can place them close to the plants — even stacked plants — and lose even less energy.\u003c/p>\n\u003cp>Recently, Mitchell and his graduate student designed a 9-foot-tall tower of lights and grew tomato plants right up against it. \"As the plants get taller, we turn on the [light] panels higher up,\" he explains. \"It takes about two months before all the panels are on.\"\u003c/p>\n\u003cp>The towers cut energy consumption by about 75 percent, Mitchell and his team reported earlier this year.\u003c/p>\n\u003cp>Right now, experiments are using these specialized LEDs to supplement natural light, not replace it.\u003c/p>\n\u003cp>But as LEDs get more and more efficient, could growers forgo the natural light altogether and grow crops completely in enclosed rooms, where they're protected from temperature changes or damaging pests?\u003c/p>\n\u003cp>That's exactly what Barry Holtz, at \u003ca href=\"http://www.caliberbio.com/\">Caliber Biotherapeutics\u003c/a>, is already doing.\u003c/p>\n\u003cp>His farms have never seen the light of day.\u003c/p>\n\u003cfigure id=\"attachment_62423\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pinkleds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pinkleds-290x217.jpg\" alt=\"Plants at Caliber Biotherapeutics grow under blue and red LEDs, with wavelengths of light that match those that get absorbed by the photosynthetic machinery. Photo: Courtesy of Caliber Biotherapeutics \" width=\"290\" height=\"217\" class=\"size-medium wp-image-62423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plants at Caliber Biotherapeutics grow under blue and red LEDs, with wavelengths of light that match those that get absorbed by the photosynthetic machinery. Photo: Courtesy of Caliber Biotherapeutics\u003c/figcaption>\u003c/figure>\n\u003cp>He and his company have built a 150,000-square-foot \"plant factory\" in Texas that is completely closed off from the outside world. They grow 2.2 million plants, stacked up 50 feet high, all underneath the magenta glow of blue and red LEDS.\u003c/p>\n\u003cp>\"A photon is a terrible thing to waste,\" Holtz tells The Salt. \"So we developed these lights to correctly match the photosynthesis needs of our plants. We get almost 20 percent faster growth rate and save a lot energy.\"\u003c/p>\n\u003cp>Holtz is growing a tobacco-like plant to make new drugs and vaccines. The indoor pinkhouse gives him tight control over the expensive crops, so his team can stop diseases and contamination.\u003c/p>\n\u003cp>Holtz says this type of indoor gardening isn't going to replace traditional farms anytime soon. It's still relatively expensive for growing food. \"We couldn't compete with iceberg lettuce farmers,\" he says, \"but for certain specialty crops, the economics wouldn't be so bad.\"\u003c/p>\n\u003cp>And, he says, the pinkhouse is actually quite efficient when it comes to water and electricity. \"We've done some calculations, and we lose less water in one day than a KFC restaurant uses, because we recycle all of it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Can A Piece Of Hair Reveal How Much Coke Or Pepsi You Drink?",
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"content": "\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/17/184797227/can-a-piece-of-hair-reveal-how-much-coke-or-pepsi-you-drink\">The Salt at NPR Food\u003c/a> (5/20/13)\u003c/p>\n\u003cfigure id=\"attachment_62280\" class=\"wp-caption alignleft\" style=\"max-width: 224px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sodadrinker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sodadrinker-224x290.jpg\" alt=\"Carbon isotope analysis: a scientific way to know just how much soda kids are drinking behind parents' backs? Photo: iStockphoto.com\" width=\"224\" height=\"290\" class=\"size-medium wp-image-62280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carbon isotope analysis: a scientific way to know just how much soda kids are drinking behind parents' backs?\u003cbr>Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>One way to know how much soda people drink is to ask them.\u003c/p>\n\u003cp>The problem? We tend to underestimate, lie or forget what we've consumed.\u003c/p>\n\u003cp>And this is a challenge for researchers who study the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/22/163260960/swapping-out-sugary-soda-for-diet-drinks-may-help-tip-the-scale-in-your-favor\">links between sugar-sweetened beverages and obesity\u003c/a>.\u003c/p>\n\u003cp>A new \u003ca href=\"http://asn-cdn-remembers.s3.amazonaws.com/e4c90e952b8f2646b5b58555619ecd1a.pdf\">study\u003c/a> published in the \u003cem>Journal of Nutrition\u003c/em> explains a technique that could help researchers get a good measurement of sugary beverage consumption — by analyzing a piece of hair or a blood sample.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Researcher Diane O'Brien of the University of Alaska and her colleagues have used carbon \u003ca href=\"http://en.wikipedia.org/wiki/Isotope_analysis\">isotope analysis\u003c/a> to develop their measuring tool. \"We're isolating the [carbon] isotope ratio in a specific molecule,\" explains O'Brien. The molecule is an amino acid called alanine, which captures carbon from sugars.\u003c/p>\n\u003cp>It turns out that when you consume sweetened soda, slightly more of a particular kind of carbon called C-13 gets trapped in alanine and incorporated into proteins. And proteins hang around in the body much longer than sugar does. So the scientists say they can sample proteins to look for extra amounts of C-13 in alanine. People with a lot of C-13 are likely to be people who have consumed a lot of corn syrup and cane sugar.\u003c/p>\n\u003cp>Using this technique, O'Brien says, you can capture a longer-term picture of sugar consumption compared with urine samples — which only reveal how much sugar a person has consumed in the past day or so.\u003c/p>\n\u003cp>Carbon isotope analysis has helped scientists piece together ancient dietary patterns, explains \u003ca href=\"http://www.nutrisci.wisc.edu/FACULTYPAGES/f_schoeller.html\">Dale Schoeller\u003c/a> of the University of Wisconsin, Madison, in a commentary about the study: \"The use of stable isotope signatures has even provided information about the diet of Otzi [aka The Iceman],the 5,000-year-old natural mummy found in the Alps in 1991.\"\u003c/p>\n\u003cp>And he writes that he thinks the technique will be helpful for researchers studying the obesity epidemic.\u003c/p>\n\u003cp>\"This should be a major step toward resolving the controversy over the role of\u003cbr>caloric sweetener intake in the development of obesity,\" writes Schoeller.\u003c/p>\n\u003cp>Not everyone is convinced.\u003c/p>\n\u003cp>\"This is an interesting, but preliminary, finding,\" says \u003ca href=\"http://childrenshospital.org/cfapps/research/data_admin/Site114/mainpageS114P0.html\">Dr. David Ludwig\u003c/a> of Boston Children's Hospital and director of the New Balance Foundation Obesity Prevention Center, in an email to The Salt.\u003c/p>\n\u003cp>\u003ca href=\"http://www2.sph.unc.edu/index.php?option=com_profiles&profileAction=ProfDetail&pid=704278929\">Barry Popkin\u003c/a> of UNC-Chapel Hill, another obesity researcher, sounds the same note: \"This might be useful,\" Popkin writes in an email. But the big drawback, he says, is that such testing is expensive to carry out.\u003c/p>\n\u003cp>Still, as the mom of a teenage son who has been spotted more than once sneaking off on his bike to the corner store for a big old soft drink in the afternoon, it would be nifty to perform the \u003cem>r-u-drinking-soda\u003c/em>? test.\u003c/p>\n\u003cp>So can O'Brien help?\u003c/p>\n\u003cp>\"Sure, in theory we could run your son's hair and find out if he's quaffing on the sly,\" O'Brien says.\u003c/p>\n\u003cp>Or maybe I should just check the bottles in the recycle bin. ('Fess up, Luke, I'm on to you!)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/17/184797227/can-a-piece-of-hair-reveal-how-much-coke-or-pepsi-you-drink\">The Salt at NPR Food\u003c/a> (5/20/13)\u003c/p>\n\u003cfigure id=\"attachment_62280\" class=\"wp-caption alignleft\" style=\"max-width: 224px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sodadrinker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sodadrinker-224x290.jpg\" alt=\"Carbon isotope analysis: a scientific way to know just how much soda kids are drinking behind parents' backs? Photo: iStockphoto.com\" width=\"224\" height=\"290\" class=\"size-medium wp-image-62280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carbon isotope analysis: a scientific way to know just how much soda kids are drinking behind parents' backs?\u003cbr>Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>One way to know how much soda people drink is to ask them.\u003c/p>\n\u003cp>The problem? We tend to underestimate, lie or forget what we've consumed.\u003c/p>\n\u003cp>And this is a challenge for researchers who study the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/22/163260960/swapping-out-sugary-soda-for-diet-drinks-may-help-tip-the-scale-in-your-favor\">links between sugar-sweetened beverages and obesity\u003c/a>.\u003c/p>\n\u003cp>A new \u003ca href=\"http://asn-cdn-remembers.s3.amazonaws.com/e4c90e952b8f2646b5b58555619ecd1a.pdf\">study\u003c/a> published in the \u003cem>Journal of Nutrition\u003c/em> explains a technique that could help researchers get a good measurement of sugary beverage consumption — by analyzing a piece of hair or a blood sample.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Researcher Diane O'Brien of the University of Alaska and her colleagues have used carbon \u003ca href=\"http://en.wikipedia.org/wiki/Isotope_analysis\">isotope analysis\u003c/a> to develop their measuring tool. \"We're isolating the [carbon] isotope ratio in a specific molecule,\" explains O'Brien. The molecule is an amino acid called alanine, which captures carbon from sugars.\u003c/p>\n\u003cp>It turns out that when you consume sweetened soda, slightly more of a particular kind of carbon called C-13 gets trapped in alanine and incorporated into proteins. And proteins hang around in the body much longer than sugar does. So the scientists say they can sample proteins to look for extra amounts of C-13 in alanine. People with a lot of C-13 are likely to be people who have consumed a lot of corn syrup and cane sugar.\u003c/p>\n\u003cp>Using this technique, O'Brien says, you can capture a longer-term picture of sugar consumption compared with urine samples — which only reveal how much sugar a person has consumed in the past day or so.\u003c/p>\n\u003cp>Carbon isotope analysis has helped scientists piece together ancient dietary patterns, explains \u003ca href=\"http://www.nutrisci.wisc.edu/FACULTYPAGES/f_schoeller.html\">Dale Schoeller\u003c/a> of the University of Wisconsin, Madison, in a commentary about the study: \"The use of stable isotope signatures has even provided information about the diet of Otzi [aka The Iceman],the 5,000-year-old natural mummy found in the Alps in 1991.\"\u003c/p>\n\u003cp>And he writes that he thinks the technique will be helpful for researchers studying the obesity epidemic.\u003c/p>\n\u003cp>\"This should be a major step toward resolving the controversy over the role of\u003cbr>caloric sweetener intake in the development of obesity,\" writes Schoeller.\u003c/p>\n\u003cp>Not everyone is convinced.\u003c/p>\n\u003cp>\"This is an interesting, but preliminary, finding,\" says \u003ca href=\"http://childrenshospital.org/cfapps/research/data_admin/Site114/mainpageS114P0.html\">Dr. David Ludwig\u003c/a> of Boston Children's Hospital and director of the New Balance Foundation Obesity Prevention Center, in an email to The Salt.\u003c/p>\n\u003cp>\u003ca href=\"http://www2.sph.unc.edu/index.php?option=com_profiles&profileAction=ProfDetail&pid=704278929\">Barry Popkin\u003c/a> of UNC-Chapel Hill, another obesity researcher, sounds the same note: \"This might be useful,\" Popkin writes in an email. But the big drawback, he says, is that such testing is expensive to carry out.\u003c/p>\n\u003cp>Still, as the mom of a teenage son who has been spotted more than once sneaking off on his bike to the corner store for a big old soft drink in the afternoon, it would be nifty to perform the \u003cem>r-u-drinking-soda\u003c/em>? test.\u003c/p>\n\u003cp>So can O'Brien help?\u003c/p>\n\u003cp>\"Sure, in theory we could run your son's hair and find out if he's quaffing on the sly,\" O'Brien says.\u003c/p>\n\u003cp>Or maybe I should just check the bottles in the recycle bin. ('Fess up, Luke, I'm on to you!)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_62268\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/weedpig.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/weedpig.jpg\" alt=\"William von Schneidau, who owns the BB Ranch butcher shop at Pike Place Market in Seattle, has made prosciutto from pigs fed marijuana. Photo: Courtesy of BB Ranch\" width=\"667\" height=\"500\" class=\"size-full wp-image-62268\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">William von Schneidau, who owns the BB Ranch butcher shop at Pike Place Market in Seattle, has made prosciutto from pigs fed marijuana. Photo: Courtesy of \u003ca href=\"https://www.facebook.com/photo.php?fbid=563441913676827&set=pb.244462055574816.-2207520000.1369075855.&type=3&theater\">BB Ranch\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/17/184848204/washington-state-butcher-adds-weed-in-the-pig-feed\">The Salt at NPR Food\u003c/a> (5/20/13)\u003c/p>\n\u003cp>William von Schneidau, an intrepid butcher in Seattle, is giving a whole new meaning to \"potbelly pig.\" Lately, he's been feeding marijuana refuse to the pigs he turns into prosciutto for \u003ca href=\"http://bb-ranch.com/\">BB Ranch\u003c/a>, his butcher shop in the city's famous Pike Place Market.\u003c/p>\n\u003cp>Pot-scented bacon? Well, not quite.\u003c/p>\n\u003cp>The stems, leaves and root bulbs von Schneidau recoups from \u003ca href=\"http://topshelforganic.com/\" target=\"_blank\">Top Shelf Organic\u003c/a>, a medical marijuana dispensary, don't season the meat, he says. But the meat from the first few \"pot pigs\" he's butchered has been \"redder and more savory\" than what he usually works with, he says.\u003c/p>\n\u003cp>It's not clear whether the pigs feel anything from the weed in their feed, or how much, if any, THC — the psychoactive substance that gets humans high — ends up in the meat. Rather than an attempt to develop a new meaty treat for stoners, the \"pot pig\" experiment seems mostly to be an (effective) publicity stunt. Von Schneidau's first \u003ca href=\"http://bb-ranch.com/2013/03/pot-pig-gig/\">Pot Pig Gig\u003c/a> event — where he promoted the product, as well as other local foods — sold out quickly. And he says all the media attention he has gotten is generating lots of interest in the next event he's planning.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, von Schneidau's creative reuse of a local waste product is part of a larger trend of small farmers looking for new, free sources of livestock feed, especially since prices for corn and soy have been on the rise. In addition to the pot refuse, von Schneidau has linked up ranchers and farmers in the region with a vodka distillery and with vegetable vendors at Pike Place Market who have waste that would otherwise end up as compost or in the landfill.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/06/160684126/why-we-rarely-feed-animals-food-scraps-even-in-a-drought\">reported\u003c/a>, high feed prices have led some farmers elsewhere to seek out food scraps and even bakery byproduct — bread, dough, pastries and cereal — for their pigs and cattle.\u003c/p>\n\u003cp>Pigs have stomachs pretty similar to humans and can eat just about anything we eat. But we couldn't find any research on what happens when you feed them marijuana.\u003c/p>\n\u003cp>Scientists at the European Union Food Safety Authority \u003ca href=\"http://www.efsa.europa.eu/en/efsajournal/doc/2011.pdf\">looked into\u003c/a> the safety of using hemp, a plant that's a close relative of marijuana, in feed for dairy cows. When the cows were fed hemp plants, enough THC made its way into their milk that the scientists recommended prohibiting its use. (However, feeding the cows hemp seeds was just fine, they found.)\u003c/p>\n\u003cp>Von Schneidau says he's all for finding out what his dietary supplement is doing for his pigs.\u003c/p>\n\u003cp>\"If we had a vet that stepped up to the plate and wanted to check out their joints and mood, and what drugs make pigs happy, that would be great,\" he says. \"But me, I just get out there, and cut them up, and put them on a BBQ, and eat them.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Despite its name, the \"pot pig\" experiment isn't an attempt to develop a new meaty treat for stoners. Instead, a Seattle butcher is feeding marijuana seeds, stems and root bulbs to swine as a cheeky money-saving measure.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62268\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/weedpig.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/weedpig.jpg\" alt=\"William von Schneidau, who owns the BB Ranch butcher shop at Pike Place Market in Seattle, has made prosciutto from pigs fed marijuana. Photo: Courtesy of BB Ranch\" width=\"667\" height=\"500\" class=\"size-full wp-image-62268\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">William von Schneidau, who owns the BB Ranch butcher shop at Pike Place Market in Seattle, has made prosciutto from pigs fed marijuana. Photo: Courtesy of \u003ca href=\"https://www.facebook.com/photo.php?fbid=563441913676827&set=pb.244462055574816.-2207520000.1369075855.&type=3&theater\">BB Ranch\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/17/184848204/washington-state-butcher-adds-weed-in-the-pig-feed\">The Salt at NPR Food\u003c/a> (5/20/13)\u003c/p>\n\u003cp>William von Schneidau, an intrepid butcher in Seattle, is giving a whole new meaning to \"potbelly pig.\" Lately, he's been feeding marijuana refuse to the pigs he turns into prosciutto for \u003ca href=\"http://bb-ranch.com/\">BB Ranch\u003c/a>, his butcher shop in the city's famous Pike Place Market.\u003c/p>\n\u003cp>Pot-scented bacon? Well, not quite.\u003c/p>\n\u003cp>The stems, leaves and root bulbs von Schneidau recoups from \u003ca href=\"http://topshelforganic.com/\" target=\"_blank\">Top Shelf Organic\u003c/a>, a medical marijuana dispensary, don't season the meat, he says. But the meat from the first few \"pot pigs\" he's butchered has been \"redder and more savory\" than what he usually works with, he says.\u003c/p>\n\u003cp>It's not clear whether the pigs feel anything from the weed in their feed, or how much, if any, THC — the psychoactive substance that gets humans high — ends up in the meat. Rather than an attempt to develop a new meaty treat for stoners, the \"pot pig\" experiment seems mostly to be an (effective) publicity stunt. Von Schneidau's first \u003ca href=\"http://bb-ranch.com/2013/03/pot-pig-gig/\">Pot Pig Gig\u003c/a> event — where he promoted the product, as well as other local foods — sold out quickly. And he says all the media attention he has gotten is generating lots of interest in the next event he's planning.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, von Schneidau's creative reuse of a local waste product is part of a larger trend of small farmers looking for new, free sources of livestock feed, especially since prices for corn and soy have been on the rise. In addition to the pot refuse, von Schneidau has linked up ranchers and farmers in the region with a vodka distillery and with vegetable vendors at Pike Place Market who have waste that would otherwise end up as compost or in the landfill.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/06/160684126/why-we-rarely-feed-animals-food-scraps-even-in-a-drought\">reported\u003c/a>, high feed prices have led some farmers elsewhere to seek out food scraps and even bakery byproduct — bread, dough, pastries and cereal — for their pigs and cattle.\u003c/p>\n\u003cp>Pigs have stomachs pretty similar to humans and can eat just about anything we eat. But we couldn't find any research on what happens when you feed them marijuana.\u003c/p>\n\u003cp>Scientists at the European Union Food Safety Authority \u003ca href=\"http://www.efsa.europa.eu/en/efsajournal/doc/2011.pdf\">looked into\u003c/a> the safety of using hemp, a plant that's a close relative of marijuana, in feed for dairy cows. When the cows were fed hemp plants, enough THC made its way into their milk that the scientists recommended prohibiting its use. (However, feeding the cows hemp seeds was just fine, they found.)\u003c/p>\n\u003cp>Von Schneidau says he's all for finding out what his dietary supplement is doing for his pigs.\u003c/p>\n\u003cp>\"If we had a vet that stepped up to the plate and wanted to check out their joints and mood, and what drugs make pigs happy, that would be great,\" he says. \"But me, I just get out there, and cut them up, and put them on a BBQ, and eat them.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "ADHD In Childhood May Feed Obesity In Adults",
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"content": "\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/health/2013/05/20/185521490/adhd-in-childhood-may-feed-obesity-in-adults\">Shots at NPR Health News\u003c/a> (5/20/13)\u003c/p>\n\u003cfigure id=\"attachment_62250\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/adhd-eating.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/adhd-eating-290x217.jpg\" alt=\"Does ADHD affect eating and weight? Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Does ADHD affect eating and weight?\u003cbr>Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Men who were diagnosed with ADHD as children are more likely to be obese in adulthood, according to a new study.\u003c/p>\n\u003cp>The men who had ADHD weighed 19 pounds more at age 41 than otherwise similar men who hadn't had ADHD as boys, the researchers found.\u003c/p>\n\u003cp>\"It makes sense, because they're self-medicating with carbohydrates,\" says Dr. Edward Hallowell, a psychiatrist in Sudbury, Mass., who has ADHD and treats adults with ADHD. \"Carbs do the same thing that stimulant medications do — promote dopamine,\" says Hallowell, who wasn't involved in the latest study. \"So you get the gallon of ice cream at midnight.\"\u003c/p>\n\u003cp>Attention deficit-hyperactivity disorder \u003ca href=\"http://www.npr.org/2013/04/05/176339684/tracking-a-rise-in-adhd-diagnosis\">may affect\u003c/a> up to 11 percent of American children, the majority of them boys.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Earlier studies had suggested that adults with \u003ca href=\"http://www.nlm.nih.gov/medlineplus/attentiondeficithyperactivitydisorder.html\">ADHD\u003c/a> may be more likely to gain weight.\u003c/p>\n\u003cp>That research doesn't prove that the ADHD is causing the weight gain. And this new study doesn't prove that, either. But it does provide better evidence for a potential link because it followed the same group of people over time. It looked at a group of 111 boys with ADHD at age 8. Then their weight was assessed at age 41. The men with ADHD were then compared to similar men who didn't have ADHD as children.\u003c/p>\n\u003cp>The men who had had ADHD weighed an average of 213 pounds, and 41 percent of them were obese. By contrast, the men who hadn't had ADHD weighed 194 pounds on average, and 22 percent were obese.\u003c/p>\n\u003cp>The study leaders realized that weight was becoming an an issue for their participants when some who came in for MRI scans were too fat to fit in the machine.\u003c/p>\n\u003cp>\"In most studies you eliminate those people,\" says \u003ca href=\"http://www.med.nyu.edu/biosketch/castef01\">F. Xavier Castellanos\u003c/a>, a psychiatrist at the Child Study Center at NYU Langone Medical Center in New York and a co-author of the study, which was published in the journal \u003cem>Pediatrics\u003c/em>. Instead, the researchers started collecting information on the participants' weight and body mass, or BMI.\u003c/p>\n\u003cp>This study doesn't figure out why boyhood ADHD might be causing weight problems in adulthood. The weight gain could be caused by psychological factors or neurobiology, Castellanos speculates. Differences in the pathways for dopamine, a neurotransmitter in the brain, have been found in both people who are obese and people with ADHD, he says.\u003c/p>\n\u003cp>Or it could be that the impulsiveness typical of ADHD makes it harder for people to say no to food. Children who take stimulant medications like Ritalin typically don't have problems with weight gain because the medications suppress appetite. But eating issues may emerge later.\u003c/p>\n\u003cp>Hallowell says he often sees adult patients with ADHD who struggle with overeating. \"Nutrition should be part of the treatment plan,\" he says.\u003c/p>\n\u003cp>Parents of children with ADHD should take particular care to make sure their children develop lifelong good eating habits, Castellanos says. \"The reality is that ADHD people can be at risk for being swayed by temptation.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "People diagnosed with ADHD as children may be more apt to be obese in adulthood, scientists say. Differences in brain biology or the impulsiveness typical of ADHD may contribute to lasting, bad eating habits.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/health/2013/05/20/185521490/adhd-in-childhood-may-feed-obesity-in-adults\">Shots at NPR Health News\u003c/a> (5/20/13)\u003c/p>\n\u003cfigure id=\"attachment_62250\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/adhd-eating.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/adhd-eating-290x217.jpg\" alt=\"Does ADHD affect eating and weight? Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Does ADHD affect eating and weight?\u003cbr>Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Men who were diagnosed with ADHD as children are more likely to be obese in adulthood, according to a new study.\u003c/p>\n\u003cp>The men who had ADHD weighed 19 pounds more at age 41 than otherwise similar men who hadn't had ADHD as boys, the researchers found.\u003c/p>\n\u003cp>\"It makes sense, because they're self-medicating with carbohydrates,\" says Dr. Edward Hallowell, a psychiatrist in Sudbury, Mass., who has ADHD and treats adults with ADHD. \"Carbs do the same thing that stimulant medications do — promote dopamine,\" says Hallowell, who wasn't involved in the latest study. \"So you get the gallon of ice cream at midnight.\"\u003c/p>\n\u003cp>Attention deficit-hyperactivity disorder \u003ca href=\"http://www.npr.org/2013/04/05/176339684/tracking-a-rise-in-adhd-diagnosis\">may affect\u003c/a> up to 11 percent of American children, the majority of them boys.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Earlier studies had suggested that adults with \u003ca href=\"http://www.nlm.nih.gov/medlineplus/attentiondeficithyperactivitydisorder.html\">ADHD\u003c/a> may be more likely to gain weight.\u003c/p>\n\u003cp>That research doesn't prove that the ADHD is causing the weight gain. And this new study doesn't prove that, either. But it does provide better evidence for a potential link because it followed the same group of people over time. It looked at a group of 111 boys with ADHD at age 8. Then their weight was assessed at age 41. The men with ADHD were then compared to similar men who didn't have ADHD as children.\u003c/p>\n\u003cp>The men who had had ADHD weighed an average of 213 pounds, and 41 percent of them were obese. By contrast, the men who hadn't had ADHD weighed 194 pounds on average, and 22 percent were obese.\u003c/p>\n\u003cp>The study leaders realized that weight was becoming an an issue for their participants when some who came in for MRI scans were too fat to fit in the machine.\u003c/p>\n\u003cp>\"In most studies you eliminate those people,\" says \u003ca href=\"http://www.med.nyu.edu/biosketch/castef01\">F. Xavier Castellanos\u003c/a>, a psychiatrist at the Child Study Center at NYU Langone Medical Center in New York and a co-author of the study, which was published in the journal \u003cem>Pediatrics\u003c/em>. Instead, the researchers started collecting information on the participants' weight and body mass, or BMI.\u003c/p>\n\u003cp>This study doesn't figure out why boyhood ADHD might be causing weight problems in adulthood. The weight gain could be caused by psychological factors or neurobiology, Castellanos speculates. Differences in the pathways for dopamine, a neurotransmitter in the brain, have been found in both people who are obese and people with ADHD, he says.\u003c/p>\n\u003cp>Or it could be that the impulsiveness typical of ADHD makes it harder for people to say no to food. Children who take stimulant medications like Ritalin typically don't have problems with weight gain because the medications suppress appetite. But eating issues may emerge later.\u003c/p>\n\u003cp>Hallowell says he often sees adult patients with ADHD who struggle with overeating. \"Nutrition should be part of the treatment plan,\" he says.\u003c/p>\n\u003cp>Parents of children with ADHD should take particular care to make sure their children develop lifelong good eating habits, Castellanos says. \"The reality is that ADHD people can be at risk for being swayed by temptation.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Giant Renaissance Food People Descend Upon New York",
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"content": "\u003cfigure id=\"attachment_62199\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/foodart1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/foodart1.jpg\" alt=\"<em>Vertumnus</em>, Arcimboldo's portrait of Emperor Rudolph II. Photo: Wikimedia Commons \" width=\"667\" height=\"500\" class=\"size-full wp-image-62199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Vertumnus\u003c/em>, Arcimboldo's portrait of Emperor Rudolph II. Photo: \u003ca href=\"http://en.wikipedia.org/wiki/File:Arcimboldovertemnus.jpeg\">Wikimedia Commons\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/19/184844448/giant-renaissance-food-people-descend-upon-new-york\">The Salt at NPR Food\u003c/a> (5/19/13)\u003c/p>\n\u003cp>It takes a lot of chutzpah to reduce one of the most powerful men on Earth to a pile of fruits and vegetables.\u003c/p>\n\u003cp>Luckily for art lovers, Giuseppe Arcimboldo had nerve to spare.\u003c/p>\n\u003cp>Arcimboldo created this unorthodox produce portrait of Holy Roman Emperor Rudolph II back in 1590. By that time, the Italian artist had been painting for the emperor and his powerful Habsburg family for more than 25 years, so presumably, they'd grown used to his visual jokes. (The emperor has \"peachy\" cheeks and \"ears\" of corn, get it?)\u003c/p>\n\u003cp>Though he also dabbled in the angels and saints that were the standard stuff of art in his day, Arcimboldo is best known for his \"scherzi\" or \"capricci\" — \"meaning jokes or games,\" as David Brown, a curator at the National Gallery of Art, explains in \u003ca href=\"http://www.smithsonianmag.com/multimedia/videos/Arcimboldo-More-Than-Meets-the-Eye.html\">this video\u003c/a>.\u003c/p>\n\u003cdiv class=\"single-video\">\u003cscript src=\"http://player.ooyala.com/player.js?video_pcode=VmM2U6ccX_RqI0rIzEgAxHoRsgRL&width=512&deepLinkEmbedCode=03eDd3MTq7IDOMlsJPcgxoQ25YS10ChJ&height=288&embedCode=03eDd3MTq7IDOMlsJPcgxoQ25YS10ChJ\">\u003c/script>\u003c/div>\n\u003cp>\"It's very clear that's how they were meant to be seen,\" Brown says. \"They were a source of amusement or entertainment, because there was this element of surprise.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That they also often feature an element of fruits, berries or other foods is partly a reflection of the Renaissance blossoming of natural sciences, like botany.\u003c/p>\n\u003cp>\"At a distance, they just look like heads in profile or three-quarter view,\" Brown says. \"Up close, they look like an incredible variety of nature's wonders.\"\u003c/p>\n\u003cp>That talent for upending the viewer's expectations helps explain why Arcimboldo — whose work, Brown says, fell into \"virtual oblivion\" after his death — found new champions among 20th-century modernists. (Picasso and Salvador Dali were among his fans).\u003c/p>\n\u003cp>The latest to pay homage to this Renaissance man is American Philip Haas, an Oscar-nominated filmmaker (for\u003cem> Angels and Insects\u003c/em>) and contemporary artist. This weekend, the \u003ca href=\"http://www.nybg.org/\">New York Botanical Garden\u003c/a> opened a new exhibit featuring Haas' giant, 15-foot-high fiberglass sculptures based on Arcimboldo's \"Four Seasons\" — winter, spring, summer and fall personified as people, crafted of foods, trees and other natural elements.\u003c/p>\n\u003cfigure id=\"attachment_62200\" class=\"wp-caption aligncenter\" style=\"max-width: 632px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/foodart2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/foodart2.jpg\" alt=\"Winter, on display in downtown Milan, Italy, in 2011. Photo: Luca Bruno/AP\" width=\"632\" height=\"500\" class=\"size-full wp-image-62200\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winter, on display in downtown Milan, Italy, in 2011. Photo: Luca Bruno/AP\u003c/figcaption>\u003c/figure>\n\u003cp>As in the originals, Haas' sculptures contain clues to the foods of the 16th century, when Arcimboldo painted. Winter is a craggy-faced old man, and his \"cravat\" is made of oranges and lemons — imported from the warmer south, they were one of the few fruits that could be seen in Renaissance Italy during the colder months.\u003c/p>\n\u003cfigure id=\"attachment_62201\" class=\"wp-caption aligncenter\" style=\"max-width: 716px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/foodart3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/foodart3-716x1024.jpg\" alt=\"Summer. Photo: Courtesy New York Botanical Garden\" width=\"716\" height=\"1024\" class=\"size-large wp-image-62201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer. Photo: Courtesy New York Botanical Garden\u003c/figcaption>\u003c/figure>\n\u003cp>Summer's bounty — in the shape of a young man, naturally — includes eggplant in his skull and corn ears, two crops introduced to Europe from Asia and the New World.\u003c/p>\n\u003cfigure id=\"attachment_62203\" class=\"wp-caption aligncenter\" style=\"max-width: 677px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/foodart5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/foodart5-677x1024.jpg\" alt=\"Autumn. Photo: AP/Courtesy New York Botanical Garden\" width=\"677\" height=\"1024\" class=\"size-large wp-image-62203\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Autumn. Photo: AP/Courtesy New York Botanical Garden\u003c/figcaption>\u003c/figure>\n\u003cp>A fall-ripening gourd caps Autumn's head. Figs dangle from his ears. The grapes that tumble from his head like hair and fill his wooden barrel chest both nod to Italy's fall wine-making season.\u003c/p>\n\u003cp>Like Arcimboldo, Haas says he was attracted by the idea of playing with context and viewer's expectations. \"Arcimboldo was making a painting from the natural world, and then he turned it into a painting and [others] stuck it in a museum,\" Haas tells The Salt. \"I took it out of the museum and put it back into the natural world.\"\u003c/p>\n\u003cp>The sculptures have been on a tour of Europe and the U.S., where they were most recently on display at the \u003ca href=\"http://www.dbg.org/events-exhibitions/philip-haas-the-four-seasons\">Desert Botanical Garden\u003c/a> in Phoenix.\u003c/p>\n\u003cp>By transforming Arcimboldo's seasons into colossal 3-D sculptures, Haas says he aims to change how the viewer experiences not just the art but the natural world that surrounds them, too.\u003c/p>\n\u003cp>\"Summer's head has a cucumber for a nose,\" he notes. \"When that head was in Phoenix, suddenly it looks like a cactus. The works are quite elastic — they respond to the environment.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Giuseppe Arcimboldo was a 16th-century artist who liked to play with his food, transforming it into the building blocks of many of his fantastical portraits. Artist Philip Haas has taken those portraits out of museums, reinterpreting them as colossal statues that interact with the natural environment.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62199\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/foodart1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/foodart1.jpg\" alt=\"<em>Vertumnus</em>, Arcimboldo's portrait of Emperor Rudolph II. Photo: Wikimedia Commons \" width=\"667\" height=\"500\" class=\"size-full wp-image-62199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Vertumnus\u003c/em>, Arcimboldo's portrait of Emperor Rudolph II. Photo: \u003ca href=\"http://en.wikipedia.org/wiki/File:Arcimboldovertemnus.jpeg\">Wikimedia Commons\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/19/184844448/giant-renaissance-food-people-descend-upon-new-york\">The Salt at NPR Food\u003c/a> (5/19/13)\u003c/p>\n\u003cp>It takes a lot of chutzpah to reduce one of the most powerful men on Earth to a pile of fruits and vegetables.\u003c/p>\n\u003cp>Luckily for art lovers, Giuseppe Arcimboldo had nerve to spare.\u003c/p>\n\u003cp>Arcimboldo created this unorthodox produce portrait of Holy Roman Emperor Rudolph II back in 1590. By that time, the Italian artist had been painting for the emperor and his powerful Habsburg family for more than 25 years, so presumably, they'd grown used to his visual jokes. (The emperor has \"peachy\" cheeks and \"ears\" of corn, get it?)\u003c/p>\n\u003cp>Though he also dabbled in the angels and saints that were the standard stuff of art in his day, Arcimboldo is best known for his \"scherzi\" or \"capricci\" — \"meaning jokes or games,\" as David Brown, a curator at the National Gallery of Art, explains in \u003ca href=\"http://www.smithsonianmag.com/multimedia/videos/Arcimboldo-More-Than-Meets-the-Eye.html\">this video\u003c/a>.\u003c/p>\n\u003cdiv class=\"single-video\">\u003cscript src=\"http://player.ooyala.com/player.js?video_pcode=VmM2U6ccX_RqI0rIzEgAxHoRsgRL&width=512&deepLinkEmbedCode=03eDd3MTq7IDOMlsJPcgxoQ25YS10ChJ&height=288&embedCode=03eDd3MTq7IDOMlsJPcgxoQ25YS10ChJ\">\u003c/script>\u003c/div>\n\u003cp>\"It's very clear that's how they were meant to be seen,\" Brown says. \"They were a source of amusement or entertainment, because there was this element of surprise.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That they also often feature an element of fruits, berries or other foods is partly a reflection of the Renaissance blossoming of natural sciences, like botany.\u003c/p>\n\u003cp>\"At a distance, they just look like heads in profile or three-quarter view,\" Brown says. \"Up close, they look like an incredible variety of nature's wonders.\"\u003c/p>\n\u003cp>That talent for upending the viewer's expectations helps explain why Arcimboldo — whose work, Brown says, fell into \"virtual oblivion\" after his death — found new champions among 20th-century modernists. (Picasso and Salvador Dali were among his fans).\u003c/p>\n\u003cp>The latest to pay homage to this Renaissance man is American Philip Haas, an Oscar-nominated filmmaker (for\u003cem> Angels and Insects\u003c/em>) and contemporary artist. This weekend, the \u003ca href=\"http://www.nybg.org/\">New York Botanical Garden\u003c/a> opened a new exhibit featuring Haas' giant, 15-foot-high fiberglass sculptures based on Arcimboldo's \"Four Seasons\" — winter, spring, summer and fall personified as people, crafted of foods, trees and other natural elements.\u003c/p>\n\u003cfigure id=\"attachment_62200\" class=\"wp-caption aligncenter\" style=\"max-width: 632px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/foodart2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/foodart2.jpg\" alt=\"Winter, on display in downtown Milan, Italy, in 2011. Photo: Luca Bruno/AP\" width=\"632\" height=\"500\" class=\"size-full wp-image-62200\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winter, on display in downtown Milan, Italy, in 2011. Photo: Luca Bruno/AP\u003c/figcaption>\u003c/figure>\n\u003cp>As in the originals, Haas' sculptures contain clues to the foods of the 16th century, when Arcimboldo painted. Winter is a craggy-faced old man, and his \"cravat\" is made of oranges and lemons — imported from the warmer south, they were one of the few fruits that could be seen in Renaissance Italy during the colder months.\u003c/p>\n\u003cfigure id=\"attachment_62201\" class=\"wp-caption aligncenter\" style=\"max-width: 716px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/foodart3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/foodart3-716x1024.jpg\" alt=\"Summer. Photo: Courtesy New York Botanical Garden\" width=\"716\" height=\"1024\" class=\"size-large wp-image-62201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer. Photo: Courtesy New York Botanical Garden\u003c/figcaption>\u003c/figure>\n\u003cp>Summer's bounty — in the shape of a young man, naturally — includes eggplant in his skull and corn ears, two crops introduced to Europe from Asia and the New World.\u003c/p>\n\u003cfigure id=\"attachment_62203\" class=\"wp-caption aligncenter\" style=\"max-width: 677px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/foodart5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/foodart5-677x1024.jpg\" alt=\"Autumn. Photo: AP/Courtesy New York Botanical Garden\" width=\"677\" height=\"1024\" class=\"size-large wp-image-62203\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Autumn. Photo: AP/Courtesy New York Botanical Garden\u003c/figcaption>\u003c/figure>\n\u003cp>A fall-ripening gourd caps Autumn's head. Figs dangle from his ears. The grapes that tumble from his head like hair and fill his wooden barrel chest both nod to Italy's fall wine-making season.\u003c/p>\n\u003cp>Like Arcimboldo, Haas says he was attracted by the idea of playing with context and viewer's expectations. \"Arcimboldo was making a painting from the natural world, and then he turned it into a painting and [others] stuck it in a museum,\" Haas tells The Salt. \"I took it out of the museum and put it back into the natural world.\"\u003c/p>\n\u003cp>The sculptures have been on a tour of Europe and the U.S., where they were most recently on display at the \u003ca href=\"http://www.dbg.org/events-exhibitions/philip-haas-the-four-seasons\">Desert Botanical Garden\u003c/a> in Phoenix.\u003c/p>\n\u003cp>By transforming Arcimboldo's seasons into colossal 3-D sculptures, Haas says he aims to change how the viewer experiences not just the art but the natural world that surrounds them, too.\u003c/p>\n\u003cp>\"Summer's head has a cucumber for a nose,\" he notes. \"When that head was in Phoenix, suddenly it looks like a cactus. The works are quite elastic — they respond to the environment.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Flax Seed: The Next Superfood For Cows And Beef?",
"title": "Flax Seed: The Next Superfood For Cows And Beef?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62128\" class=\"wp-caption aligncenter\" style=\"max-width: 889px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cows.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cows.jpg\" alt=\"Heifers at Timber Ridge Cattle Co., an operation in Osceola, Iowa, that feeds some of its cattle flax seed. Photo: Courtesy of Timber Ridge Cattle Co.\" width=\"889\" height=\"500\" class=\"size-full wp-image-62128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heifers at Timber Ridge Cattle Co., an operation in Osceola, Iowa, that feeds some of its cattle flax seed.\u003cbr>Photo: Courtesy of Timber Ridge Cattle Co.\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/19/172421803/flax-seed-the-next-superfood-for-cows-and-beef\">The Salt at NPR Food\u003c/a> (5/17/13)\u003c/p>\n\u003cp>Flax is the oily seed usually spotted in the nutritional supplement or cereal aisle. It's marketed as a superfood because of its high levels of omega-3 fatty acids and fiber.\u003c/p>\n\u003cp>Omega-3s may do all kinds of good things for humans – like protect against \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/28/144387007/is-there-really-such-a-thing-as-brain-food\">Alzheimer's\u003c/a>, heart disease and even \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/omega-3/\">cancer\u003c/a> — so it seems reasonable to think they could also protect the health of animals.\u003c/p>\n\u003cp>That's what got \u003ca href=\"http://www.asi.ksu.edu/p.aspx?tabid=13&ItemID=85&mid=74&staff_category=Faculty\">Jim Drouillard\u003c/a>, a professor of animal sciences and industry at Kansas State University, wondering whether flax might be good for beef cattle. In a series of experiments over the last 10 years, he found that feeding flax seed to cattle in the five months before slaughter reduced inflammation and the need for antibiotics, and offset some of the negative effects of a corn-based diet. It also had an unexpected benefit for consumers.\u003c/p>\n\u003cp>\"We were interested in improving the health of the animals, but we also saw that we could get large increase in omega-3s in the [meat],\" Drouillard tells The Salt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Drouillard had stumbled upon omega-3 enriched beef, and some people who sell beef took notice. Their hunch was that consumers might prefer to get their omega-3s from beef rather than salmon, tuna or walnuts. The U.S. Department of Agriculture got on board, too.\u003c/p>\n\u003cp>\"Assuming a lot of people are not going to eat flax or be able to afford salmon, one of our arguments [for flax-fed beef] is that there are a lot of people who like to eat beef,\" says \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=21281\">Scott Kronberg\u003c/a>, a research animal scientist with USDA's Agricultural Research Service who has done his own research on the benefits of \u003ca href=\"http://www.ars.usda.gov/SP2UserFiles/person/21281/FlaxFedBeef.pdf\">flax-fed beef\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_62127\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/groundbeef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/groundbeef-290x217.jpg\" alt=\"NBO3 launched its enriched ground beef at the Tops grocery chain in New York in March. Photo: Courtesy of NBO3\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">NBO3 launched its enriched ground beef at the Tops grocery chain in New York in March. Photo: Courtesy of NBO3\u003c/figcaption>\u003c/figure>\n\u003cp>Earlier this year, a Kansas start-up, \u003ca href=\"http://www.nbo3.com/\">NBO3 Technologies\u003c/a>, launched its GreatO ground beef product at a grocery chain in Buffalo, N.Y. The company says a 4-ounce serving contains 200 to 350 milligrams of omega-3s (that's less than a fifth of the amount of omega-3s found in a similar portion of salmon).\u003c/p>\n\u003cp>And in Osceola, Iowa, \u003ca href=\"http://www.timberridgecattle.com/default.asp\">Peter Woltz\u003c/a> is giving his cattle flax for the omega-3 enriched beef sticks, summer sausage and jerky products he sells online and at farmers markets under the brand name Timber Ridge.\u003c/p>\n\u003cp>Before he got into the flax-fed beef business, Woltz used to raise cattle on a conventional feedlot. But he says he decided to sell it because it required too much crisis management.\u003c/p>\n\u003cp>\"There's always the risk of disease,\" he says, \"so you have a very active antibiotic program, and sometimes you give it to them whether they need it or not. That turned me off.\"\u003c/p>\n\u003cp>When Woltz heard that there were opportunities to produce \"all natural\" beef without hormones, additives or antibiotics, he was intrigued. \"It sounded like a more sane, responsible way of producing beef,\" he says. Drouillard's flax feed also appealed to him as a way to make a niche product.\u003c/p>\n\u003cp>About one-fifth of Woltz's cattle now eat flax in the last 100 days before slaughter, when it makes up about 8 of their feed. And he says those cows are healthier than the ones that don't get flax.\u003c/p>\n\u003cp>\"It was a real surprise to us how big the health benefits to the [flax-fed] herd were,\" he says. \"Pinkeye outbreaks are very common in raising cattle, but in six years of doing this, I have never seen a flax-fed cow with pinkeye.\"\u003c/p>\n\u003cp>Woltz says he believes his herd of flax-fed cattle will continue to grow. \"It's just a question of how fast do we want to expand the herd.\"\u003c/p>\n\u003cp>But Kronberg of the USDA cautions that the economics of flax-fed beef aren't yet well understood. \"Flax is pretty expensive nowadays, and the profitability of beef production is not always so good,\" he says. \"So it will be interesting to see how these companies do.\"\u003c/p>\n\u003cp>Across the pond in Europe, animal science researchers are enthusiastic about flax, too. They're \u003ca href=\"http://www.telegraph.co.uk/earth/earthnews/8411681/Cows-fed-linseed-to-stop-them-belching.html\">feeding it\u003c/a> to dairy cattle to improve their digestive health and reduce methane emissions from their belching.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "After years of research, an animal scientist looking for ways to keep inflammation down in cattle came up with a novel approach: feed them flax. The flax in their food helps keep animals healthy and has an added benefit for those who later eat their meat: omega-3 enriched beef.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62128\" class=\"wp-caption aligncenter\" style=\"max-width: 889px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cows.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cows.jpg\" alt=\"Heifers at Timber Ridge Cattle Co., an operation in Osceola, Iowa, that feeds some of its cattle flax seed. Photo: Courtesy of Timber Ridge Cattle Co.\" width=\"889\" height=\"500\" class=\"size-full wp-image-62128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heifers at Timber Ridge Cattle Co., an operation in Osceola, Iowa, that feeds some of its cattle flax seed.\u003cbr>Photo: Courtesy of Timber Ridge Cattle Co.\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/19/172421803/flax-seed-the-next-superfood-for-cows-and-beef\">The Salt at NPR Food\u003c/a> (5/17/13)\u003c/p>\n\u003cp>Flax is the oily seed usually spotted in the nutritional supplement or cereal aisle. It's marketed as a superfood because of its high levels of omega-3 fatty acids and fiber.\u003c/p>\n\u003cp>Omega-3s may do all kinds of good things for humans – like protect against \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/28/144387007/is-there-really-such-a-thing-as-brain-food\">Alzheimer's\u003c/a>, heart disease and even \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/omega-3/\">cancer\u003c/a> — so it seems reasonable to think they could also protect the health of animals.\u003c/p>\n\u003cp>That's what got \u003ca href=\"http://www.asi.ksu.edu/p.aspx?tabid=13&ItemID=85&mid=74&staff_category=Faculty\">Jim Drouillard\u003c/a>, a professor of animal sciences and industry at Kansas State University, wondering whether flax might be good for beef cattle. In a series of experiments over the last 10 years, he found that feeding flax seed to cattle in the five months before slaughter reduced inflammation and the need for antibiotics, and offset some of the negative effects of a corn-based diet. It also had an unexpected benefit for consumers.\u003c/p>\n\u003cp>\"We were interested in improving the health of the animals, but we also saw that we could get large increase in omega-3s in the [meat],\" Drouillard tells The Salt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Drouillard had stumbled upon omega-3 enriched beef, and some people who sell beef took notice. Their hunch was that consumers might prefer to get their omega-3s from beef rather than salmon, tuna or walnuts. The U.S. Department of Agriculture got on board, too.\u003c/p>\n\u003cp>\"Assuming a lot of people are not going to eat flax or be able to afford salmon, one of our arguments [for flax-fed beef] is that there are a lot of people who like to eat beef,\" says \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=21281\">Scott Kronberg\u003c/a>, a research animal scientist with USDA's Agricultural Research Service who has done his own research on the benefits of \u003ca href=\"http://www.ars.usda.gov/SP2UserFiles/person/21281/FlaxFedBeef.pdf\">flax-fed beef\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_62127\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/groundbeef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/groundbeef-290x217.jpg\" alt=\"NBO3 launched its enriched ground beef at the Tops grocery chain in New York in March. Photo: Courtesy of NBO3\" width=\"290\" height=\"217\" class=\"size-medium wp-image-62127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">NBO3 launched its enriched ground beef at the Tops grocery chain in New York in March. Photo: Courtesy of NBO3\u003c/figcaption>\u003c/figure>\n\u003cp>Earlier this year, a Kansas start-up, \u003ca href=\"http://www.nbo3.com/\">NBO3 Technologies\u003c/a>, launched its GreatO ground beef product at a grocery chain in Buffalo, N.Y. The company says a 4-ounce serving contains 200 to 350 milligrams of omega-3s (that's less than a fifth of the amount of omega-3s found in a similar portion of salmon).\u003c/p>\n\u003cp>And in Osceola, Iowa, \u003ca href=\"http://www.timberridgecattle.com/default.asp\">Peter Woltz\u003c/a> is giving his cattle flax for the omega-3 enriched beef sticks, summer sausage and jerky products he sells online and at farmers markets under the brand name Timber Ridge.\u003c/p>\n\u003cp>Before he got into the flax-fed beef business, Woltz used to raise cattle on a conventional feedlot. But he says he decided to sell it because it required too much crisis management.\u003c/p>\n\u003cp>\"There's always the risk of disease,\" he says, \"so you have a very active antibiotic program, and sometimes you give it to them whether they need it or not. That turned me off.\"\u003c/p>\n\u003cp>When Woltz heard that there were opportunities to produce \"all natural\" beef without hormones, additives or antibiotics, he was intrigued. \"It sounded like a more sane, responsible way of producing beef,\" he says. Drouillard's flax feed also appealed to him as a way to make a niche product.\u003c/p>\n\u003cp>About one-fifth of Woltz's cattle now eat flax in the last 100 days before slaughter, when it makes up about 8 of their feed. And he says those cows are healthier than the ones that don't get flax.\u003c/p>\n\u003cp>\"It was a real surprise to us how big the health benefits to the [flax-fed] herd were,\" he says. \"Pinkeye outbreaks are very common in raising cattle, but in six years of doing this, I have never seen a flax-fed cow with pinkeye.\"\u003c/p>\n\u003cp>Woltz says he believes his herd of flax-fed cattle will continue to grow. \"It's just a question of how fast do we want to expand the herd.\"\u003c/p>\n\u003cp>But Kronberg of the USDA cautions that the economics of flax-fed beef aren't yet well understood. \"Flax is pretty expensive nowadays, and the profitability of beef production is not always so good,\" he says. \"So it will be interesting to see how these companies do.\"\u003c/p>\n\u003cp>Across the pond in Europe, animal science researchers are enthusiastic about flax, too. They're \u003ca href=\"http://www.telegraph.co.uk/earth/earthnews/8411681/Cows-fed-linseed-to-stop-them-belching.html\">feeding it\u003c/a> to dairy cattle to improve their digestive health and reduce methane emissions from their belching.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"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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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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