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"content": "\u003cfigure id=\"attachment_59063\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies1-216x290.jpg\" alt=\"While many people enjoy sweet treats -- like these chocolate bunnies -- the price of a key ingredient has some people bitter. A government subsidy program is criticized for keeping sugar prices too high. But as prices fall, the government may buy 400,000 tons of sugar to help struggling processors. Photo: Toby Talbot/AP\" width=\"216\" height=\"290\" class=\"size-medium wp-image-59063\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While many people enjoy sweet treats -- like these chocolate bunnies -- the price of a key ingredient has some people bitter. A government subsidy program is criticized for keeping sugar prices too high. But as prices fall, the government may buy 400,000 tons of sugar to help struggling processors.\u003cbr>Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/03/28/175569499/farm-bills-sugar-subsidy-more-taxing-than-sweet-critics-say\">All Things Considered\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/03/20130328_atc_07.mp3\"] \u003c/p>\n\u003cp>Post by by \u003ca href=\"http://michigan.drupal.publicbroadcasting.net/people/dan-bobkoff\">Dan Bobkoff\u003c/a>, \u003ca href=\"http://www.npr.org/2013/03/28/175569499/farm-bills-sugar-subsidy-more-taxing-than-sweet-critics-say\">The Salt at NPR Food\u003c/a> (3/28/13)\u003c/p>\n\u003cp>While you indulge in some Easter Peeps and chocolates this weekend, you might want to think about all that sugar. No, this isn't a calorie warning. In the U.S., raw sugar can cost twice the world average.\u003c/p>\n\u003cp>Critics say U.S. sugar policy artificially inflates sugar prices to benefit an exclusive group of processors — even though it leads to higher food prices. But this year, prices fell anyway. Now, the government could be poised to use taxpayer dollars to buy up the excess sugar.\u003c/p>\n\u003cp>American sugar starts where you'd expect: in a field, like Gary Gravois' sugarcane crop in Napoleonville, La.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's just something in the culture of South Louisiana,\" Gravois says. \"If you're a farmer, that's pretty much what you do.\"\u003c/p>\n\u003cp>And in the end, that sugar might end up in a jelly bean. Bob Simpson, president of Jelly Belly in California, says it's 40 percent of the product and the \"most expensive ingredient.\"\u003c/p>\n\u003cp>\u003cstrong>A Sweet Deal?\u003c/strong>\u003c/p>\n\u003cp>Sugar costs are a complicated combination of import restrictions, production quotas and a kind of guaranteed price.\u003c/p>\n\u003cp>\"The U.S. sugar system is essentially a Soviet-style control on production,\" says Chris Edwards, an economist at the Cato Institute.\u003c/p>\n\u003cp>The effect of these policies, he says, is that U.S. sugar prices normally remain artificially high — sometimes twice the world price. (Last year, the price of sugar around the world averaged 26.5 cents per pound, compared with 43.4 cents in the U.S.) That hurts food companies and leads to higher prices at the grocery store.\u003c/p>\n\u003cp>\"The core goal of policymakers has been to push up U.S. sugar prices to the benefit of U.S. sugar growers,\" Edwards says.\u003c/p>\n\u003cp>A big part of this policy is a sweet loan program for the processors that refine sugar. To pay growers like Gravois right away, processors can take out government loans. The sugar itself is the collateral.\u003c/p>\n\u003cp>This leads to an interesting choice: If sugar prices go up, processors sell it on the open market and make a profit. If prices fall, they can just hand over their sugar to the government and keep the loan money.\u003c/p>\n\u003cp>\u003cstrong>Sugar's Price Tag\u003c/strong>\u003c/p>\n\u003cp>The program is supposed to run at no cost to taxpayers.\u003c/p>\n\u003cp>\"The loans are typically repaid in most years,\" says Joe Glauber, chief economist at the U.S. Department of Agriculture.\u003c/p>\n\u003cp>But that could change this year. Even with all those import restrictions and price supports, sugar prices fell. Farmers like Gravois produced a lot more than expected.\u003c/p>\n\u003cp>\"Last year was the best crop we ever made,\" Gravois says.\u003c/p>\n\u003cp>That's why processors might now be tempted to forfeit their sugar to the government instead of selling it. This is where your tax dollars come in.\u003c/p>\n\u003cp>The government is considering buying that surplus sugar directly from processors and then selling it at a loss to companies that make ethanol. That would take some of the surplus off the market, boosting processors' profits, but taxpayers could be on the hook for millions of dollars.\u003c/p>\n\u003cp>\u003cstrong>'It Is What It Is'\u003c/strong>\u003c/p>\n\u003cp>The USDA says it's not to blame. The agency just administers what Congress sets in the farm bill.\u003c/p>\n\u003cp>\"It is what it is. It's been a program that supports a lot of sugar producers and has had a lot of support in Congress over the years,\" Glauber says.\u003c/p>\n\u003cp>In fact, import tariffs on sugar date back to 1789. Other provisions originated during the Great Depression.\u003c/p>\n\u003cp>Sugar policy has been so contentious for so long that the two sides have derisive nicknames for each other — it's \"Big Sugar\" versus \"Big Candy.\"\u003c/p>\n\u003cp>Representing Big Candy is Bob Simpson from Jelly Belly, who also chairs the National Confectioners Association. \"We'd just like them to compete on a fair, open market without the intrusion of the federal government,\" he says.\u003c/p>\n\u003cp>He says Jelly Belly opened a plant in Thailand, partly to get cheaper sugar for markets overseas.\u003c/p>\n\u003cp>Defending Big Sugar is Jack Roney of the American Sugar Alliance.\u003c/p>\n\u003cp>\"There's really no reason for contention about U.S. sugar policy. It's the most successful of any U.S. commodity policy,\" says Roney, who adds that in most years this program costs taxpayers nothing — unlike other farm supports.\u003c/p>\n\u003cp>He blames falling prices on Mexican imports which, under the North American Free Trade Agreement, are not controlled by tariffs.\u003c/p>\n\u003cp>\u003cstrong>What To Do With Excess\u003c/strong>\u003c/p>\n\u003cp>Roney says the argument over higher food prices is really about food companies lobbying to get sugar prices down. \"Is that out of some altruistic desire to help consumers? Well, no. It's so they can increase profits,\" he says.\u003c/p>\n\u003cp>He says ditching the sugar supports would put thousands of jobs at risk.\u003c/p>\n\u003cp>But opposition to the sugar policy has brought together an unusual alliance of libertarian conservatives, environmentalists, food companies and lawmakers from both parties.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the meantime, the government has about six months to decide whether to buy excess sugar using our dollars.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A government sugar subsidy program is often criticized for keeping sugar prices too high. But now prices are falling and the government may buy 400,000 tons of sugar to help struggling sugar processors. Critics say the government's involvement in the sugar business should end.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59063\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies1-216x290.jpg\" alt=\"While many people enjoy sweet treats -- like these chocolate bunnies -- the price of a key ingredient has some people bitter. A government subsidy program is criticized for keeping sugar prices too high. But as prices fall, the government may buy 400,000 tons of sugar to help struggling processors. Photo: Toby Talbot/AP\" width=\"216\" height=\"290\" class=\"size-medium wp-image-59063\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While many people enjoy sweet treats -- like these chocolate bunnies -- the price of a key ingredient has some people bitter. A government subsidy program is criticized for keeping sugar prices too high. But as prices fall, the government may buy 400,000 tons of sugar to help struggling processors.\u003cbr>Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/03/28/175569499/farm-bills-sugar-subsidy-more-taxing-than-sweet-critics-say\">All Things Considered\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by by \u003ca href=\"http://michigan.drupal.publicbroadcasting.net/people/dan-bobkoff\">Dan Bobkoff\u003c/a>, \u003ca href=\"http://www.npr.org/2013/03/28/175569499/farm-bills-sugar-subsidy-more-taxing-than-sweet-critics-say\">The Salt at NPR Food\u003c/a> (3/28/13)\u003c/p>\n\u003cp>While you indulge in some Easter Peeps and chocolates this weekend, you might want to think about all that sugar. No, this isn't a calorie warning. In the U.S., raw sugar can cost twice the world average.\u003c/p>\n\u003cp>Critics say U.S. sugar policy artificially inflates sugar prices to benefit an exclusive group of processors — even though it leads to higher food prices. But this year, prices fell anyway. Now, the government could be poised to use taxpayer dollars to buy up the excess sugar.\u003c/p>\n\u003cp>American sugar starts where you'd expect: in a field, like Gary Gravois' sugarcane crop in Napoleonville, La.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's just something in the culture of South Louisiana,\" Gravois says. \"If you're a farmer, that's pretty much what you do.\"\u003c/p>\n\u003cp>And in the end, that sugar might end up in a jelly bean. Bob Simpson, president of Jelly Belly in California, says it's 40 percent of the product and the \"most expensive ingredient.\"\u003c/p>\n\u003cp>\u003cstrong>A Sweet Deal?\u003c/strong>\u003c/p>\n\u003cp>Sugar costs are a complicated combination of import restrictions, production quotas and a kind of guaranteed price.\u003c/p>\n\u003cp>\"The U.S. sugar system is essentially a Soviet-style control on production,\" says Chris Edwards, an economist at the Cato Institute.\u003c/p>\n\u003cp>The effect of these policies, he says, is that U.S. sugar prices normally remain artificially high — sometimes twice the world price. (Last year, the price of sugar around the world averaged 26.5 cents per pound, compared with 43.4 cents in the U.S.) That hurts food companies and leads to higher prices at the grocery store.\u003c/p>\n\u003cp>\"The core goal of policymakers has been to push up U.S. sugar prices to the benefit of U.S. sugar growers,\" Edwards says.\u003c/p>\n\u003cp>A big part of this policy is a sweet loan program for the processors that refine sugar. To pay growers like Gravois right away, processors can take out government loans. The sugar itself is the collateral.\u003c/p>\n\u003cp>This leads to an interesting choice: If sugar prices go up, processors sell it on the open market and make a profit. If prices fall, they can just hand over their sugar to the government and keep the loan money.\u003c/p>\n\u003cp>\u003cstrong>Sugar's Price Tag\u003c/strong>\u003c/p>\n\u003cp>The program is supposed to run at no cost to taxpayers.\u003c/p>\n\u003cp>\"The loans are typically repaid in most years,\" says Joe Glauber, chief economist at the U.S. Department of Agriculture.\u003c/p>\n\u003cp>But that could change this year. Even with all those import restrictions and price supports, sugar prices fell. Farmers like Gravois produced a lot more than expected.\u003c/p>\n\u003cp>\"Last year was the best crop we ever made,\" Gravois says.\u003c/p>\n\u003cp>That's why processors might now be tempted to forfeit their sugar to the government instead of selling it. This is where your tax dollars come in.\u003c/p>\n\u003cp>The government is considering buying that surplus sugar directly from processors and then selling it at a loss to companies that make ethanol. That would take some of the surplus off the market, boosting processors' profits, but taxpayers could be on the hook for millions of dollars.\u003c/p>\n\u003cp>\u003cstrong>'It Is What It Is'\u003c/strong>\u003c/p>\n\u003cp>The USDA says it's not to blame. The agency just administers what Congress sets in the farm bill.\u003c/p>\n\u003cp>\"It is what it is. It's been a program that supports a lot of sugar producers and has had a lot of support in Congress over the years,\" Glauber says.\u003c/p>\n\u003cp>In fact, import tariffs on sugar date back to 1789. Other provisions originated during the Great Depression.\u003c/p>\n\u003cp>Sugar policy has been so contentious for so long that the two sides have derisive nicknames for each other — it's \"Big Sugar\" versus \"Big Candy.\"\u003c/p>\n\u003cp>Representing Big Candy is Bob Simpson from Jelly Belly, who also chairs the National Confectioners Association. \"We'd just like them to compete on a fair, open market without the intrusion of the federal government,\" he says.\u003c/p>\n\u003cp>He says Jelly Belly opened a plant in Thailand, partly to get cheaper sugar for markets overseas.\u003c/p>\n\u003cp>Defending Big Sugar is Jack Roney of the American Sugar Alliance.\u003c/p>\n\u003cp>\"There's really no reason for contention about U.S. sugar policy. It's the most successful of any U.S. commodity policy,\" says Roney, who adds that in most years this program costs taxpayers nothing — unlike other farm supports.\u003c/p>\n\u003cp>He blames falling prices on Mexican imports which, under the North American Free Trade Agreement, are not controlled by tariffs.\u003c/p>\n\u003cp>\u003cstrong>What To Do With Excess\u003c/strong>\u003c/p>\n\u003cp>Roney says the argument over higher food prices is really about food companies lobbying to get sugar prices down. \"Is that out of some altruistic desire to help consumers? Well, no. 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"disqusTitle": "Chocolatiers Lindt Loses Final Appeal To Trademark Golden Easter Bunnies",
"title": "Chocolatiers Lindt Loses Final Appeal To Trademark Golden Easter Bunnies",
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"content": "\u003cfigure id=\"attachment_59048\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies-1024x695.jpg\" alt=\"Chocolate Easter bunnies by Swiss company Lindt, left, and Austrain company Hauswirth, which agreed to stop making chocolate Easter bunnies that look like those made by Lindt Photo: Heinz-Peter Bader /Reuters /Landov\" width=\"1024\" height=\"695\" class=\"size-large wp-image-59048\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Easter bunnies by Swiss company Lindt, left, and Austrain company Hauswirth, which agreed to stop making chocolate Easter bunnies that look like those made by Lindt Photo: Heinz-Peter Bader /Reuters /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eyder Peralta, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/03/28/175595080/chocolatiers-lindt-loses-final-appeal-to-trademark-golden-easter-bunnies\">The Two-Way at NPR\u003c/a> (3/28/13)\u003c/p>\n\u003cp>After 12 years, a federal court in Germany has settled an epic Easter battle: It ruled Lindt & Spruengli, the Swiss chocolatier, could not trademark its gold-foil wrapped easter bunny chocolates.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dw.de/chocolate-firm-lindt-loses-case-over-easter-bunny-trademark/a-16706486\">Germany's international broadcaster Deutsche Welle reports\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The case in Germany's highest administrative court was the fourth and final one Lindt lost in its attempt to win copyright protection of its Easter bunny model. The court had to answer whether it was legally possible to register a product, which was in general use for decades, as a trademark, said Daniel Terheggen, Riegelein's lawyer from Lindner & Blaumeier Attorneys.\"\u003c/p>\n\u003cp>\"The ruling has set a legal precedent in copyright law with which we are very satisfied,\" he added.\u003c/p>\n\u003cp>\"Confiserie Riegelein was the only defendant left to face up to Lindt in the courts, after a number of smaller chocolate-making firms succumbed to the pressure exerted by the Swiss giant.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Of course Riegelein was very happy.\u003c/p>\n\u003cp>\"The sitting gold-wrapped bunny has been a firm part of our offering for at least a half century,\" Peter Riegelein said, \u003ca href=\"http://www.guardian.co.uk/business/2013/mar/28/lindt-loses-easter-bunny-battle\">according to \u003cem>The Guardian\u003c/em>\u003c/a>. \"Now it is finally clear that it can stay as it is.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lindt hinted the fight was not over.\u003c/p>\n\u003cp>\"We will continue to defend our Lindt gold bunny in the future whenever necessary,\" the company said in a statement. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59048\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies-1024x695.jpg\" alt=\"Chocolate Easter bunnies by Swiss company Lindt, left, and Austrain company Hauswirth, which agreed to stop making chocolate Easter bunnies that look like those made by Lindt Photo: Heinz-Peter Bader /Reuters /Landov\" width=\"1024\" height=\"695\" class=\"size-large wp-image-59048\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Easter bunnies by Swiss company Lindt, left, and Austrain company Hauswirth, which agreed to stop making chocolate Easter bunnies that look like those made by Lindt Photo: Heinz-Peter Bader /Reuters /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eyder Peralta, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/03/28/175595080/chocolatiers-lindt-loses-final-appeal-to-trademark-golden-easter-bunnies\">The Two-Way at NPR\u003c/a> (3/28/13)\u003c/p>\n\u003cp>After 12 years, a federal court in Germany has settled an epic Easter battle: It ruled Lindt & Spruengli, the Swiss chocolatier, could not trademark its gold-foil wrapped easter bunny chocolates.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dw.de/chocolate-firm-lindt-loses-case-over-easter-bunny-trademark/a-16706486\">Germany's international broadcaster Deutsche Welle reports\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The case in Germany's highest administrative court was the fourth and final one Lindt lost in its attempt to win copyright protection of its Easter bunny model. The court had to answer whether it was legally possible to register a product, which was in general use for decades, as a trademark, said Daniel Terheggen, Riegelein's lawyer from Lindner & Blaumeier Attorneys.\"\u003c/p>\n\u003cp>\"The ruling has set a legal precedent in copyright law with which we are very satisfied,\" he added.\u003c/p>\n\u003cp>\"Confiserie Riegelein was the only defendant left to face up to Lindt in the courts, after a number of smaller chocolate-making firms succumbed to the pressure exerted by the Swiss giant.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Of course Riegelein was very happy.\u003c/p>\n\u003cp>\"The sitting gold-wrapped bunny has been a firm part of our offering for at least a half century,\" Peter Riegelein said, \u003ca href=\"http://www.guardian.co.uk/business/2013/mar/28/lindt-loses-easter-bunny-battle\">according to \u003cem>The Guardian\u003c/em>\u003c/a>. \"Now it is finally clear that it can stay as it is.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lindt hinted the fight was not over.\u003c/p>\n\u003cp>\"We will continue to defend our Lindt gold bunny in the future whenever necessary,\" the company said in a statement. \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": "Mapping The Microbes That Flourish On Fruits And Veggies",
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"content": "\u003cfigure id=\"attachment_59015\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salad.jpg\" alt=\"You call it salad. The bacteria call it home. Photo: iStockphoto.com\" width=\"666\" height=\"500\" class=\"size-full wp-image-59015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You call it salad. The bacteria call it home. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/28/175478950/mapping-the-microbes-that-flourish-on-fruits-and-veggies\">The Salt at NPR Food\u003c/a> (3/28/13)\u003c/p>\n\u003cp>Deadly microbes like \u003cem>Salmonella\u003c/em> and \u003cem>E. coli\u003c/em> can lurk on the surface of spinach, lettuce and other fresh foods. But many more benign microbes also flourish there, living lives of quiet obscurity, much like the tiny Whos in Dr. Seuss's Whoville. Until now.\u003c/p>\n\u003cp>Scientists at the University of Colorado have taken what may be the first broad inventory of the microbes that live on strawberries, lettuce, tomatoes and eight other popular fresh foods.\u003c/p>\n\u003cp>It turns out the invisible communities living on our food vary greatly, depending on the type, and whether it's conventional or organic.\u003c/p>\n\u003cp>Mung bean sprouts, for one, harbor very different bacteria than alfalfa sprouts. Grapes, apples and peaches house a greater variety of bacteria than veggies. And mushrooms are living in a microbial room of their own, sharing very few bacteria with the other foods tested.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's quite different than strawberries, tomatoes and spinach. They had similar surface bacteria, with most coming from one family, the \u003cem>Enterobacteriaiceae\u003c/em>. That family includes \u003cem>E. coli\u003c/em>, but many, many other harmless and perhaps beneficial bacteria, too. \u003cem>Enterobacteriaiceae\u003c/em> was also the most common family, accounting for about one-third of all the microbes overall.\u003c/p>\n\u003cp>The good news: Most of the bacterial horde is benign.\u003c/p>\n\u003cp>Still, the sprouts \"had a pretty high number of different types of bacteria associated with them, especially alfalfa sprouts,\" according to \u003ca href=\"http://www.colorado.edu/eeb/EEBprojects/FiererLab/Photopage.htm\">Jonathan Leff,\u003c/a> an associate scientist at the Cooperative Institute for Research in the Environmental Sciences at the University of Colorado, who led the study.\u003c/p>\n\u003cp>Dangerous bacteria on sprouts have caused numerous \u003ca href=\"http://www.npr.org/blogs/health/2011/06/10/137100829/german-officials-conclude-sprouts-are-the-e-coli-culprit\">outbreaks\u003c/a>, including one in Germany that killed at least 31 people.\u003c/p>\n\u003cp>The organic-labeled produce had different microbial communities than the conventionally grown food, with the organic microbes generally more diverse, and the conventionally grown having more \u003cem>Enterobacteriaiceae\u003c/em>.\u003c/p>\n\u003cp>Is that good? We don't know. And we also don't know why they're different. \"We can't say that this is attributable to the farming practice itself,\" Leff told The Salt. \"It could be transport and storage.\"\u003c/p>\n\u003cp>Also on the don't-know list is how the differences in fruit and vegetable microbiomes affect human health. \"We can't say how we should act in terms of our daily purchases or how we eat,\" Leff says.\u003c/p>\n\u003cp>But understanding the \u003ca href=\"http://commonfund.nih.gov/hmp/\">microbiomes\u003c/a> of fruits and vegetables, he says, may ultimately make it possible to figure out ways to delay spoilage in fresh produce, or to learn how the food bacteria interact with each other, and with the millions of \u003ca href=\"http://www.npr.org/blogs/health/2012/06/13/154913334/finally-a-map-of-all-the-microbes-on-your-body\">bacteria in the human gut\u003c/a>.\u003c/p>\n\u003cp>The researchers \u003ca href=\"http://dx.plos.org/10.1371/journal.pone.0059310\">published\u003c/a> their results in the online journal \u003cem>PLoS One\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59015\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salad.jpg\" alt=\"You call it salad. The bacteria call it home. Photo: iStockphoto.com\" width=\"666\" height=\"500\" class=\"size-full wp-image-59015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You call it salad. The bacteria call it home. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/28/175478950/mapping-the-microbes-that-flourish-on-fruits-and-veggies\">The Salt at NPR Food\u003c/a> (3/28/13)\u003c/p>\n\u003cp>Deadly microbes like \u003cem>Salmonella\u003c/em> and \u003cem>E. coli\u003c/em> can lurk on the surface of spinach, lettuce and other fresh foods. But many more benign microbes also flourish there, living lives of quiet obscurity, much like the tiny Whos in Dr. Seuss's Whoville. Until now.\u003c/p>\n\u003cp>Scientists at the University of Colorado have taken what may be the first broad inventory of the microbes that live on strawberries, lettuce, tomatoes and eight other popular fresh foods.\u003c/p>\n\u003cp>It turns out the invisible communities living on our food vary greatly, depending on the type, and whether it's conventional or organic.\u003c/p>\n\u003cp>Mung bean sprouts, for one, harbor very different bacteria than alfalfa sprouts. Grapes, apples and peaches house a greater variety of bacteria than veggies. And mushrooms are living in a microbial room of their own, sharing very few bacteria with the other foods tested.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's quite different than strawberries, tomatoes and spinach. They had similar surface bacteria, with most coming from one family, the \u003cem>Enterobacteriaiceae\u003c/em>. That family includes \u003cem>E. coli\u003c/em>, but many, many other harmless and perhaps beneficial bacteria, too. \u003cem>Enterobacteriaiceae\u003c/em> was also the most common family, accounting for about one-third of all the microbes overall.\u003c/p>\n\u003cp>The good news: Most of the bacterial horde is benign.\u003c/p>\n\u003cp>Still, the sprouts \"had a pretty high number of different types of bacteria associated with them, especially alfalfa sprouts,\" according to \u003ca href=\"http://www.colorado.edu/eeb/EEBprojects/FiererLab/Photopage.htm\">Jonathan Leff,\u003c/a> an associate scientist at the Cooperative Institute for Research in the Environmental Sciences at the University of Colorado, who led the study.\u003c/p>\n\u003cp>Dangerous bacteria on sprouts have caused numerous \u003ca href=\"http://www.npr.org/blogs/health/2011/06/10/137100829/german-officials-conclude-sprouts-are-the-e-coli-culprit\">outbreaks\u003c/a>, including one in Germany that killed at least 31 people.\u003c/p>\n\u003cp>The organic-labeled produce had different microbial communities than the conventionally grown food, with the organic microbes generally more diverse, and the conventionally grown having more \u003cem>Enterobacteriaiceae\u003c/em>.\u003c/p>\n\u003cp>Is that good? We don't know. And we also don't know why they're different. \"We can't say that this is attributable to the farming practice itself,\" Leff told The Salt. \"It could be transport and storage.\"\u003c/p>\n\u003cp>Also on the don't-know list is how the differences in fruit and vegetable microbiomes affect human health. \"We can't say how we should act in terms of our daily purchases or how we eat,\" Leff says.\u003c/p>\n\u003cp>But understanding the \u003ca href=\"http://commonfund.nih.gov/hmp/\">microbiomes\u003c/a> of fruits and vegetables, he says, may ultimately make it possible to figure out ways to delay spoilage in fresh produce, or to learn how the food bacteria interact with each other, and with the millions of \u003ca href=\"http://www.npr.org/blogs/health/2012/06/13/154913334/finally-a-map-of-all-the-microbes-on-your-body\">bacteria in the human gut\u003c/a>.\u003c/p>\n\u003cp>The researchers \u003ca href=\"http://dx.plos.org/10.1371/journal.pone.0059310\">published\u003c/a> their results in the online journal \u003cem>PLoS One\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Wonderful World Of Whisky Art",
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"content": "\u003cfigure id=\"attachment_58954\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whiskeyworld.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whiskeyworld.jpg\" alt=\"Macallan - Whisky Art. Courtesy of Ernie Button\" width=\"400\" class=\"size-full wp-image-58954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macallan - Whisky Art. Courtesy of Ernie Button\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Audrey Carlsen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/18/174637393/the-wonderful-world-of-whisky-art\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Ernie Button was putting a Scotch glass left out overnight into the dishwasher when he noticed something — a white, chalky film on the bottom of the glass. He held it up to the light and, upon closer inspection, could see a series of fine, lacy lines running along the inside of the glass.\u003c/p>\n\u003cp>As a hobbyist photographer whose \u003ca href=\"http://erniebutton.com/\">work\u003c/a> often focuses on showcasing the beauty of everyday objects, Button was intrigued by this discovery. \"Wow, there's something to that,\" he recalls thinking.\u003c/p>\n\u003cp>And thus was born \u003cem>Vanishing Spirits: The Dried Remains of Single Malt Scotch\u003c/em>, an ongoing \u003ca href=\"http://erniebutton.com/?portfolio=vanishing-spirits-the-dried-remains-of-singlemalt-scotch\">photographic project\u003c/a> Button has created to highlight the beautiful but often overlooked science of how liquids dry.\u003c/p>\n\u003cp>After first noticing the patterns left behind in his glass, Button began experimenting with other Scotch residues, shining different colored lights on them and photographing them up close. The results were strangely beautiful. \"A little celestial, or extraterrestrial, almost,\" says Button.\u003c/p>\n\u003cfigure id=\"attachment_58953\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whisky2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whisky2.jpg\" alt=\"Aberlour - Whisky Art. Courtesy of Ernie Button\" width=\"400\" class=\"size-full wp-image-58953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aberlour - Whisky Art. Courtesy of Ernie Button\u003c/figcaption>\u003c/figure>\n\u003cp>That was six years ago. Since then, Button, who lives in Phoenix, Ariz., has captured upward of 75 photographs of whisky residues that he considers good enough to share with the public.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some of his images will even be making their way over to Scotland in May for an exhibition at the \u003ca href=\"http://www.theislayfestival.co.uk/index.php\">Islay Festival of Music and Malt\u003c/a>.\u003c/p>\n\u003cp>And Button doesn't plan on stopping anytime soon. \"I'm trying to let the work just kind of grow organically and see where it takes me,\" he says.\u003c/p>\n\u003cp>He recently started experimenting with manipulating the whisky as it dries — moving the liquid around to create different deposit patterns.\u003c/p>\n\u003cp>He has also begun to wonder about the science behind his images. \"I find them fascinating in a weird kind of way,\" he says. \"I think it's a perfect blend between science and creativity.\"\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.princeton.edu/mae/people/faculty/stone/\">Howard Stone\u003c/a>, head researcher at Princeton University's Complex Fluids Group, the rings and waves seen in Button's images are probably the result of particles that are left behind once the alcohol has evaporated.\u003c/p>\n\u003cp>These particles, which give the liquor its flavor and color, are present in \"very, very small quantities,\" says Stone, and can create an \"imprint of what the [whisky] was doing when it was trying to evaporate.\"\u003c/p>\n\u003cp>Research has \u003ca href=\"Surface%20Morphology%20of%20Drying%20Latex%20Films:%20Multiple%20Ring%20Formation\">shown\u003c/a> that aqueous films tend to form ringlike patterns as they dry. This is because evaporation occurs more quickly at the edges of a liquid, thus drawing particles in the liquid outward.\u003c/p>\n\u003cp>Inspired by Button's artwork, Stone is now conducting research with two of his postdocs, Ian Jacobi and Eujin Um, to further investigate the properties of dried whisky residues. In particular, they are looking into why different types of whisky produce subtly different patterns.\u003c/p>\n\u003cp>Button has noticed this as well — that using different types of whisky makes a difference. \"It seems like the Scotches that are more inland, like a Glenlivet ... tend to produce finer lines,\" he says.\u003c/p>\n\u003cp>But even as he tries to better understand how these patterns are formed, Button never loses sight of why he felt compelled to photograph them in the first place.\u003c/p>\n\u003cp>\"I'm a big admirer of finding the beauty in the normal or the sometimes overlooked,\" he says. \"Take time and observe. ... There's a lot of beauty out there, if you just look.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/glenfiddich_125_3x2-b2885a865417485c332802251ef9fb9b5a94d918.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/glenfiddich_125_3x2-b2885a865417485c332802251ef9fb9b5a94d918-190x133.jpg\" alt=\"Glenfiddich\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58947\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/clynelish_101_3x2-a7640589c10f87c99768408dce25af4a25f2a2d5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/clynelish_101_3x2-a7640589c10f87c99768408dce25af4a25f2a2d5-190x133.jpg\" alt=\"Clynelish\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58946\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/balvenie_double_101_3x2-6827574f20ae646b13a4926dfc1cec5e9d85609c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/balvenie_double_101_3x2-6827574f20ae646b13a4926dfc1cec5e9d85609c-190x133.jpg\" alt=\"Balvenie Double\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58945\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_abunadh_122_3x2-72ad304ed30ee115cedf3920b00eac4d021785a9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_abunadh_122_3x2-72ad304ed30ee115cedf3920b00eac4d021785a9-190x133.jpg\" alt=\"Aberlour Abunadh\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58944\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_107_3x2-271f697bd0e612c45d67b215a60842bc1b38c116.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_107_3x2-271f697bd0e612c45d67b215a60842bc1b38c116-190x133.jpg\" alt=\"Aberlour\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58943\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/dalwhinnie_125_3x2-33374bdd202589cac17f62a5325108a964d98989.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/dalwhinnie_125_3x2-33374bdd202589cac17f62a5325108a964d98989-190x133.jpg\" alt=\"Dalwhinnie\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58942\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Images Courtesy of Ernie Button\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Photographer Ernie Button has been taking pictures of the dried residues left in empty whisky glasses for six years. The resulting images are compellingly abstract, and maybe just a little bit otherworldly.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58954\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whiskeyworld.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whiskeyworld.jpg\" alt=\"Macallan - Whisky Art. Courtesy of Ernie Button\" width=\"400\" class=\"size-full wp-image-58954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macallan - Whisky Art. Courtesy of Ernie Button\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Audrey Carlsen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/18/174637393/the-wonderful-world-of-whisky-art\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Ernie Button was putting a Scotch glass left out overnight into the dishwasher when he noticed something — a white, chalky film on the bottom of the glass. He held it up to the light and, upon closer inspection, could see a series of fine, lacy lines running along the inside of the glass.\u003c/p>\n\u003cp>As a hobbyist photographer whose \u003ca href=\"http://erniebutton.com/\">work\u003c/a> often focuses on showcasing the beauty of everyday objects, Button was intrigued by this discovery. \"Wow, there's something to that,\" he recalls thinking.\u003c/p>\n\u003cp>And thus was born \u003cem>Vanishing Spirits: The Dried Remains of Single Malt Scotch\u003c/em>, an ongoing \u003ca href=\"http://erniebutton.com/?portfolio=vanishing-spirits-the-dried-remains-of-singlemalt-scotch\">photographic project\u003c/a> Button has created to highlight the beautiful but often overlooked science of how liquids dry.\u003c/p>\n\u003cp>After first noticing the patterns left behind in his glass, Button began experimenting with other Scotch residues, shining different colored lights on them and photographing them up close. The results were strangely beautiful. \"A little celestial, or extraterrestrial, almost,\" says Button.\u003c/p>\n\u003cfigure id=\"attachment_58953\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whisky2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whisky2.jpg\" alt=\"Aberlour - Whisky Art. Courtesy of Ernie Button\" width=\"400\" class=\"size-full wp-image-58953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aberlour - Whisky Art. Courtesy of Ernie Button\u003c/figcaption>\u003c/figure>\n\u003cp>That was six years ago. Since then, Button, who lives in Phoenix, Ariz., has captured upward of 75 photographs of whisky residues that he considers good enough to share with the public.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some of his images will even be making their way over to Scotland in May for an exhibition at the \u003ca href=\"http://www.theislayfestival.co.uk/index.php\">Islay Festival of Music and Malt\u003c/a>.\u003c/p>\n\u003cp>And Button doesn't plan on stopping anytime soon. \"I'm trying to let the work just kind of grow organically and see where it takes me,\" he says.\u003c/p>\n\u003cp>He recently started experimenting with manipulating the whisky as it dries — moving the liquid around to create different deposit patterns.\u003c/p>\n\u003cp>He has also begun to wonder about the science behind his images. \"I find them fascinating in a weird kind of way,\" he says. \"I think it's a perfect blend between science and creativity.\"\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.princeton.edu/mae/people/faculty/stone/\">Howard Stone\u003c/a>, head researcher at Princeton University's Complex Fluids Group, the rings and waves seen in Button's images are probably the result of particles that are left behind once the alcohol has evaporated.\u003c/p>\n\u003cp>These particles, which give the liquor its flavor and color, are present in \"very, very small quantities,\" says Stone, and can create an \"imprint of what the [whisky] was doing when it was trying to evaporate.\"\u003c/p>\n\u003cp>Research has \u003ca href=\"Surface%20Morphology%20of%20Drying%20Latex%20Films:%20Multiple%20Ring%20Formation\">shown\u003c/a> that aqueous films tend to form ringlike patterns as they dry. This is because evaporation occurs more quickly at the edges of a liquid, thus drawing particles in the liquid outward.\u003c/p>\n\u003cp>Inspired by Button's artwork, Stone is now conducting research with two of his postdocs, Ian Jacobi and Eujin Um, to further investigate the properties of dried whisky residues. In particular, they are looking into why different types of whisky produce subtly different patterns.\u003c/p>\n\u003cp>Button has noticed this as well — that using different types of whisky makes a difference. \"It seems like the Scotches that are more inland, like a Glenlivet ... tend to produce finer lines,\" he says.\u003c/p>\n\u003cp>But even as he tries to better understand how these patterns are formed, Button never loses sight of why he felt compelled to photograph them in the first place.\u003c/p>\n\u003cp>\"I'm a big admirer of finding the beauty in the normal or the sometimes overlooked,\" he says. \"Take time and observe. ... There's a lot of beauty out there, if you just look.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/glenfiddich_125_3x2-b2885a865417485c332802251ef9fb9b5a94d918.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/glenfiddich_125_3x2-b2885a865417485c332802251ef9fb9b5a94d918-190x133.jpg\" alt=\"Glenfiddich\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58947\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/clynelish_101_3x2-a7640589c10f87c99768408dce25af4a25f2a2d5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/clynelish_101_3x2-a7640589c10f87c99768408dce25af4a25f2a2d5-190x133.jpg\" alt=\"Clynelish\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58946\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/balvenie_double_101_3x2-6827574f20ae646b13a4926dfc1cec5e9d85609c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/balvenie_double_101_3x2-6827574f20ae646b13a4926dfc1cec5e9d85609c-190x133.jpg\" alt=\"Balvenie Double\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58945\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_abunadh_122_3x2-72ad304ed30ee115cedf3920b00eac4d021785a9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_abunadh_122_3x2-72ad304ed30ee115cedf3920b00eac4d021785a9-190x133.jpg\" alt=\"Aberlour Abunadh\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58944\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_107_3x2-271f697bd0e612c45d67b215a60842bc1b38c116.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_107_3x2-271f697bd0e612c45d67b215a60842bc1b38c116-190x133.jpg\" alt=\"Aberlour\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58943\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/dalwhinnie_125_3x2-33374bdd202589cac17f62a5325108a964d98989.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/dalwhinnie_125_3x2-33374bdd202589cac17f62a5325108a964d98989-190x133.jpg\" alt=\"Dalwhinnie\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58942\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Images Courtesy of Ernie Button\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lamb For Four Sundays, Four Ways",
"title": "Lamb For Four Sundays, Four Ways",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_58928\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lamb1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lamb1.jpg\" alt=\"A lamb chop crusted with pistachio, mint and spices, served with assorted vegetables. Photo: Whitney Pipkin for NPR\" width=\"890\" height=\"500\" class=\"size-full wp-image-58928\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lamb chop crusted with pistachio, mint and spices, served with assorted vegetables. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Whitney Pipkin, \u003ca href=\"http://www.npr.org/2013/03/27/175362767/lamb-for-four-sundays-four-ways\">Kitchen Window at NPR Food\u003c/a> (3/27/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#chops\">Pistachio, Mint And Spice Crusted Lamb Chops\u003c/a>, \u003ca href=\"#biryani\">Pakistani Lamb Biryani\u003c/a>, \u003ca href=\"#pastitsio\">Pastitsio\u003c/a> and \u003ca href=\"#roast\">Roasted Leg Of Lamb\u003c/a>. \u003c/p>\n\u003cp>It's 9 a.m. on a Sunday, and my bathrobe and hair already reek of \u003ca href=\"http://www.npr.org/2011/04/27/135761263/garam-masala-a-taste-worth-acquiring\">garam masala\u003c/a> — burnt garam masala, to be exact. Who'd have known that the key to this Indian-Pakistani recipe for lamb biryani would be the French cooking mantra of mise-en-place? Or that the minute it takes for the pile of spices to get \"aromatic\" in hot oil is not nearly long enough to both measure and photograph them before they turn to ashes?\u003c/p>\n\u003cp>More important, why am I taking my first stab at this recipe on a Sunday morning, with my coffee growing cold while I scurry around my spice-infused kitchen?\u003c/p>\n\u003cp>Blame it on the lamb.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of the members of our weekly \"home group,\" about a dozen people from our church gathering for a meal and Bible study, announced that his Pennsylvania parents raise lamb. Our food-minded group couldn't resist. His parents have the lamb butchered once a year and freeze the meat for sale year-round, nearly giving it away at about $5 a pound.\u003c/p>\n\u003cp>We put in an order and, a couple of weeks later, my freezer was teeming with the goods. Chops, legs, ribs and the ground variety — it was more than enough inspiration for a month's worth of Sunday meals.\u003c/p>\n\u003cp>Our group divvies up the cooking labor and is full of adventurous gastronomes. (When one of our members snagged a deer with his new crossbow — we are in Virginia — we gladly worked venison chili onto the menu.)\u003c/p>\n\u003cp>I hoped the lamb would incorporate each family's culinary background, especially the Kumars'. But despite her husband's Indian descent and her experience with Indian cuisine, Marsha Kumar wanted to make the pastitsio (a Greek noodle casserole layered with bechamel sauce and ground lamb). This left me with the biryani, a complex rice- and spice-based dish that reminded me yet again not to cut hot peppers before I put in my contact lenses.\u003c/p>\n\u003cp>Christi, who grinds grain to make her own bread each week, raised her hand for the first meal: spice-crusted lamb chops with a tangy yogurt sauce, accompanied by the roast vegetables the rest of us would bring. And I planned to make a simple roast leg of lamb and ribs as the \u003cem>piece de resistance\u003c/em> and final meal.\u003c/p>\n\u003cp>After discovering my love of lamb via Greek and Indian restaurants, I was surprised to find out later that some people don't have a taste for it, although everyone in our group does.\u003c/p>\n\u003cp>The protein that is ubiquitous in Middle Eastern dishes is less common in American cuisine. That is, until Easter, when lamb and ham battle it out for which will be the centerpiece of the holiday meal. There is a seasonal price dip about this time of year, so it's a good time to experiment.\u003c/p>\n\u003cp>Some people confuse lamb with its less-tender relative, mutton (older sheep), which is even more of an acquired taste. Others don't like the somewhat gamey aroma lamb gives off under fire.\u003c/p>\n\u003cp>But layer in the right mix of flavors — and a bechamel sauce never hurts — and lamb has a way of absorbing, altering and making a meal out of the spices that go into a dish.\u003c/p>\n\u003cp>To me, it's the epitome of comfort food as the weather begins to thaw into spring.\u003c/p>\n\u003cp>Perhaps the best part about our group's lamb-centric meals, besides having a connection to the people who raised the meat, was the way they fostered community as only a true sit-down sort of feast can (even if it's followed by a communal food coma). We collaborated on recipes, complimented one another's handiwork and ate — a lot.\u003c/p>\n\u003cp>It was a splendid precursor to the spring season, when lamb will get the recognition it deserves on more than a few Easter Sunday tables.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"chops\">\u003c/a>Recipe: Pistachio, Mint And Spice Crusted Lamb Chops\u003c/h3>\n\u003cp>\u003cem>We adapted this recipe from The Sophisticated Gourmet blog and replaced some traditional Middle Eastern spices, like sumac, with easy-to-find ingredients. We used the small lamb chops we were provided and suggest adjusting cooking times to the size of your chops. Assemble and measure all the ingredients, and the rest is simple.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58930\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambchops.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambchops.jpg\" alt=\"Pistachio, Mint And Spice Crusted Lamb Chops. Photo: Whitney Pipkin for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-58930\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pistachio, Mint And Spice Crusted Lamb Chops. Photo: Whitney Pipkin 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>6 lamb chops (about 3/4-inch thick)\u003cbr>\nFine grain sea salt and freshly ground black pepper\u003cbr>\nOlive oil\u003c/p>\n\u003cp>\u003cstrong>Spice Rub\u003c/strong>\u003c/p>\n\u003cp>2 teaspoons lemon zest\u003cbr>\nSeeds from 3 green cardamom pods, pulverized into a fine powder\u003cbr>\n1 1/2 teaspoons freshly ground cumin\u003cbr>\n1/2 teaspoon chili powder\u003cbr>\n1/2 teaspoon freshly ground cinnamon\u003cbr>\n1/4 teaspoon freshly ground nutmeg\u003cbr>\nJuice of 1/2 lime (1 tablespoon)\u003cbr>\n1 tablespoon olive oil\u003c/p>\n\u003cp>\u003cstrong>Pistachio And Mint Topping\u003c/strong>\u003c/p>\n\u003cp>2/3 cup unshelled pistachios\u003cbr>\n2/3 cup mint\u003cbr>\n1/3 cup cilantro\u003cbr>\n1/4 cup olive oil\u003cbr>\n1 tablespoon finely chopped red onion\u003cbr>\n1 teaspoon lemon zest\u003c/p>\n\u003cp>\u003cstrong>Yogurt-Mint Sauce\u003c/strong>\u003c/p>\n\u003cp>Juice of 1 lemon\u003cbr>\n1 cup Greek yogurt\u003cbr>\n1/3 cup mint, finely chopped\u003cbr>\n3 tablespoons mayonnaise\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Generously season each lamb chop (both sides) with salt and pepper.\u003c/p>\n\u003cp>In a bowl, mix all of the ingredients for the spice rub. Set aside.\u003c/p>\n\u003cp>In a food processor, chop all of the ingredients for the pistachio and mint topping. Process the mixture until it is coarsely ground, not pureed. Set the mixture aside.\u003c/p>\n\u003cp>Put all of the yogurt-mint sauce ingredients into a bowl and stir. Keep refrigerated.\u003c/p>\n\u003cp>Place the chops in a glass baking dish or on a baking sheet (with a lip), and gently massage the lamb chops with the spice rub.\u003c/p>\n\u003cp>Generously douse with olive oil. Allow the lamb chops to sit at room temperature for 10 to 15 minutes, while you preheat the oven to 425 degrees.\u003c/p>\n\u003cp>Heat a large cast-iron skillet or large saute pan on medium-high heat.\u003c/p>\n\u003cp>Once the pan has heated, carefully plop the lamb chops into the hot pan and cook for about 2 minutes on each side to brown. Once the chops are the color of roasted chestnuts, remove the pan from the heat and put back on the baking sheet. Layer each lamb chop with the pistachio and mint topping.\u003c/p>\n\u003cp>Put the pan of lamb chops in the oven for about 5 minutes, until medium-rare or your preferred doneness. If the lamb is medium-rare, it will give when you press the meat with your finger. If it doesn't give, it's well-done.\u003cem> \u003c/em>Or you can use an instant-read meat thermometer to check for doneness. If the lamb is medium-rare, it will register 140-150 degrees. If the lamb is medium, it will register 160 degrees. And if it is well-done, the lamb should register 165 degrees and up.\u003c/p>\n\u003cp>When cooked to your likeness, place the lamb chops in aluminum foil, and allow the meat to rest for 5 to 6 minutes before serving. Serve with yogurt-mint sauce.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"biryani\">\u003c/a>Recipe: Pakistani Lamb Biryani\u003c/h3>\n\u003cp>\u003cem>This recipe is adapted from one in a 2010 \u003c/em>Saveur\u003cem> magazine. I chose it because I was eager to use my newly acquired green cardamom pods. The key is having the ingredients measured and ready beforehand. If you can get lamb meat already cut off the bone, that also saves time. We served this with a healthful version of Indian halwa, the dessertlike mixture of coconut milk-boiled carrots, raisins, spices and honey.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58929\" class=\"wp-caption aligncenter\" style=\"max-width: 591px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambbiryani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambbiryani.jpg\" alt=\"Pakistani Lamb Biryani. Photo: Whitney Pipkin for NPR\" width=\"591\" height=\"500\" class=\"size-full wp-image-58929\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pakistani Lamb Biryani. Photo: Whitney Pipkin 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>1 cup canola oil\u003cbr>\n3 large yellow onions, thinly sliced\u003cbr>\n2 tablespoons garam masala\u003cbr>\n1 teaspoon crushed red chili flakes\u003cbr>\n1/2 teaspoon turmeric\u003cbr>\n18 black peppercorns\u003cbr>\n9 pods green cardamom\u003cbr>\n3 pods black cardamom\u003cbr>\n2 2-inch cinnamon sticks\u003cbr>\n6 cloves garlic, minced\u003cbr>\n6 tomatoes, cored and minced\u003cbr>\n5 serrano chilies, stemmed and minced\u003cbr>\n1 piece of ginger, 1 1/2 inches long, peeled and minced\u003cbr>\n2 pounds trimmed lamb shoulder, cut into 2- to 3-inch pieces\u003cbr>\nKosher salt, to taste\u003cbr>\n1/2 cup plain yogurt\u003cbr>\n3/4 cup roughly chopped mint leaves\u003cbr>\n1/4 cup roughly chopped cilantro\u003cbr>\n40 threads saffron, crushed (heaping 1/2 teaspoon)\u003cbr>\n2 1/2 cups white basmati rice, soaked in cold water for 30 minutes, drained\u003cbr>\n1/2 teaspoon cumin seeds\u003cbr>\n4 whole cloves\u003cbr>\n2 dried bay leaves\u003cbr>\nRose water or kewra essence (optional)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Heat 1/4 cup oil in a 5-quart skillet or pot over high heat. Add onions and cook, stirring occasionally, until dark brown, 20 to 25 minutes. Transfer to a bowl and set aside.\u003c/p>\n\u003cp>Heat remaining oil in a 5-quart pot over high heat. Add garam masala, chili flakes, turmeric, 10 peppercorns, 5 green cardamom pods, 2 black cardamom pods and 1 cinnamon stick. Cook, stirring, until fragrant, about 1 minute. Add garlic, tomatoes, chilies and ginger, and cook, stirring, 2 to 3 minutes. Add lamb, season with salt, and cook until lightly browned, about 5 minutes. Cover, reduce heat to medium and cook until lamb is tender, about 1 hour.\u003c/p>\n\u003cp>Add fried onions, yogurt, 1/2 cup mint and 2 tablespoons cilantro. Cook, uncovered, for 15 minutes more. Set aside.\u003c/p>\n\u003cp>Put saffron into a bowl, cover with 1/2 cup hot water and set aside.\u003c/p>\n\u003cp>Bring 4 cups of water to a boil in a 5-quart saucepan. Add remaining peppercorns, green and black cardamom and cinnamon stick, along with the rice, cumin, cloves and bay leaves. Season with salt. Cook rice until al dente, 5 to 10 minutes. Drain rice and set aside.\u003c/p>\n\u003cp>Transfer half the lamb curry to a 5-quart pot. Top lamb with half the rice. Pour half the saffron mixture onto rice along with a few drops of rose water, and mix into rice with your fingers. Top with remaining lamb curry and remaining rice, drizzle with remaining saffron and mix. Cook, covered, on low heat until rice is tender, about 10 minutes. Garnish with remaining mint and cilantro.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pastitsio\">\u003c/a>Recipe: Pastitsio\u003c/h3>\n\u003cp>\u003cem>The recipe for this Greek noodle casserole is adapted from a 2009 episode of Ina Garten's Barefoot Contessa cooking show. We substituted a good ground turkey for the ground beef, since the lamb lends more than enough fatty flavor to the dish.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58927\" class=\"wp-caption aligncenter\" style=\"max-width: 928px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambpatstitsio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambpatstitsio.jpg\" alt=\"Pastitsio. Photo: Whitney Pipkin for NPR\" width=\"928\" height=\"500\" class=\"size-full wp-image-58927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pastitsio. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Tomato Sauce\u003c/strong>\u003c/p>\n\u003cp>3 tablespoons good olive oil\u003cbr>\n1 1/2 cups chopped yellow onion (1 large)\u003cbr>\n1 pound lean ground beef\u003cbr>\n1 pound lean ground lamb\u003cbr>\n1/2 cup dry red wine\u003cbr>\n1 tablespoon minced garlic (3 large cloves)\u003cbr>\n1 tablespoon ground cinnamon\u003cbr>\n1 teaspoon dried oregano\u003cbr>\n1 teaspoon fresh thyme leaves\u003cbr>\nPinch of cayenne pepper\u003cbr>\n1 can (28 ounces) crushed tomatoes in puree\u003cbr>\n2 teaspoons kosher salt\u003cbr>\n1 teaspoon ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Bechamel\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups whole milk (or lower fat)\u003cbr>\n1 cup heavy cream\u003cbr>\n4 tablespoons (1/2 stick) unsalted butter\u003cbr>\n1/4 cup all-purpose flour\u003cbr>\n1/4 teaspoon freshly grated nutmeg\u003cbr>\n1 teaspoon salt\u003cbr>\n1 teaspoon freshly grated black pepper\u003cbr>\n1 1/2 cups freshly grated Parmesan or Kasseri cheese\u003cbr>\n2 extra-large eggs, beaten\u003cbr>\n2/3 cup Greek-style yogurt\u003cbr>\n3/4 pound small pasta shells\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb and saute over medium heat for 8 to 10 minutes, until no longer pink, crumbling the meat with the back of a wooden spoon.\u003c/p>\n\u003cp>Drain off any excess liquid, add the wine and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, salt and pepper, and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.\u003c/p>\n\u003cp>Preheat the oven to 350 degrees.\u003c/p>\n\u003cp>For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering.\u003c/p>\n\u003cp>In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, salt and pepper. Stir in 3/4 cup of cheese and 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.\u003c/p>\n\u003cp>Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't overcook because the pasta will later be baked. Drain and set aside.\u003c/p>\n\u003cp>Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"roast\">\u003c/a>Recipe: Roasted Leg Of Lamb\u003c/h3>\n\u003cp>\u003cem>We adapted our recipe for our piece de resistance from Max and Eli Sussman's This Is a Cookbook: Recipes for Real Life (Olive Press, 2012). Eli Sussman cooks at NYC's Mile End Deli, and his brother Max is chef de cuisine at Roberta's. This recipe was simple and easily executed, though probably not ideal to be cooked at one home and transported to another. Our freezer had only a 2-pound leg of lamb, so I also marinated the lamb ribs (both overnight) with the same mixture and roasted them for a snack.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58931\" class=\"wp-caption aligncenter\" style=\"max-width: 752px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambleg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambleg.jpg\" alt=\"Roast Leg Of Lamb. Photo: Whitney Pipkin for NPR\" width=\"752\" height=\"500\" class=\"size-full wp-image-58931\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Leg Of Lamb. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 bone-in leg of lamb, about 5 pounds\u003c/p>\n\u003cp>\u003cstrong>Marinade\u003c/strong>\u003c/p>\n\u003cp>4 large garlic cloves, crushed but left whole\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n1 tablespoon ground cumin\u003cbr>\n2 teaspoons ground coriander\u003cbr>\nZest of 2 lemons\u003cbr>\nZest of 1 orange\u003cbr>\nRed pepper flakes\u003cbr>\n1/4 cup extra virgin olive oil\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the lamb in a large roasting pan. Combine all of the marinade ingredients in a bowl and stir to mix well. Rub the marinade evenly all over the lamb. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour and up to 24 hours.\u003c/p>\n\u003cp>Preheat the oven to 450 degrees.\u003c/p>\n\u003cp>Remove the lamb from the refrigerator and let come to room temperature while the oven is heating. Discard the garlic.\u003c/p>\n\u003cp>Roast until the surface of the meat is beginning to caramelize, about 15 minutes. Reduce the oven temperature to 325 degrees and continue roasting until an instant-read thermometer inserted into the thickest part of the lamb, but away from the bone, registers 135 degrees for medium-rare (30 to 45 minutes longer).\u003c/p>\n\u003cp>Transfer the lamb to a cutting board, cover with foil and let rest for 10 to 15 minutes. Set aside the pan with the drippings (I suggest dipping bread in the drippings).\u003c/p>\n\u003cp>Carve the lamb, first slicing it from the bone in large pieces, as few as possible. Cut the meat on the diagonal against the grain into slices about 1/2-inch thick. Place a few slices on each plate, drizzle the pan juices over the top. Serve immediately.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nWhitney Pipkin is a freelance writer and editor covering food, farms and the environment from Alexandria, Va. Her work has appeared in publications including The Washington Post, Grist.org and Foodshed Magazine. She blogs about recipes, food and farms at \u003ca href=\"http://thinkabouteat.com/\">thinkabouteat.com\u003c/a>. See her recent work at \u003ca href=\"http://whitneypipkin.wordpress.com/\">whitneypipkin.com\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58928\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lamb1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lamb1.jpg\" alt=\"A lamb chop crusted with pistachio, mint and spices, served with assorted vegetables. Photo: Whitney Pipkin for NPR\" width=\"890\" height=\"500\" class=\"size-full wp-image-58928\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lamb chop crusted with pistachio, mint and spices, served with assorted vegetables. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Whitney Pipkin, \u003ca href=\"http://www.npr.org/2013/03/27/175362767/lamb-for-four-sundays-four-ways\">Kitchen Window at NPR Food\u003c/a> (3/27/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#chops\">Pistachio, Mint And Spice Crusted Lamb Chops\u003c/a>, \u003ca href=\"#biryani\">Pakistani Lamb Biryani\u003c/a>, \u003ca href=\"#pastitsio\">Pastitsio\u003c/a> and \u003ca href=\"#roast\">Roasted Leg Of Lamb\u003c/a>. \u003c/p>\n\u003cp>It's 9 a.m. on a Sunday, and my bathrobe and hair already reek of \u003ca href=\"http://www.npr.org/2011/04/27/135761263/garam-masala-a-taste-worth-acquiring\">garam masala\u003c/a> — burnt garam masala, to be exact. Who'd have known that the key to this Indian-Pakistani recipe for lamb biryani would be the French cooking mantra of mise-en-place? Or that the minute it takes for the pile of spices to get \"aromatic\" in hot oil is not nearly long enough to both measure and photograph them before they turn to ashes?\u003c/p>\n\u003cp>More important, why am I taking my first stab at this recipe on a Sunday morning, with my coffee growing cold while I scurry around my spice-infused kitchen?\u003c/p>\n\u003cp>Blame it on the lamb.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of the members of our weekly \"home group,\" about a dozen people from our church gathering for a meal and Bible study, announced that his Pennsylvania parents raise lamb. Our food-minded group couldn't resist. His parents have the lamb butchered once a year and freeze the meat for sale year-round, nearly giving it away at about $5 a pound.\u003c/p>\n\u003cp>We put in an order and, a couple of weeks later, my freezer was teeming with the goods. Chops, legs, ribs and the ground variety — it was more than enough inspiration for a month's worth of Sunday meals.\u003c/p>\n\u003cp>Our group divvies up the cooking labor and is full of adventurous gastronomes. (When one of our members snagged a deer with his new crossbow — we are in Virginia — we gladly worked venison chili onto the menu.)\u003c/p>\n\u003cp>I hoped the lamb would incorporate each family's culinary background, especially the Kumars'. But despite her husband's Indian descent and her experience with Indian cuisine, Marsha Kumar wanted to make the pastitsio (a Greek noodle casserole layered with bechamel sauce and ground lamb). This left me with the biryani, a complex rice- and spice-based dish that reminded me yet again not to cut hot peppers before I put in my contact lenses.\u003c/p>\n\u003cp>Christi, who grinds grain to make her own bread each week, raised her hand for the first meal: spice-crusted lamb chops with a tangy yogurt sauce, accompanied by the roast vegetables the rest of us would bring. And I planned to make a simple roast leg of lamb and ribs as the \u003cem>piece de resistance\u003c/em> and final meal.\u003c/p>\n\u003cp>After discovering my love of lamb via Greek and Indian restaurants, I was surprised to find out later that some people don't have a taste for it, although everyone in our group does.\u003c/p>\n\u003cp>The protein that is ubiquitous in Middle Eastern dishes is less common in American cuisine. That is, until Easter, when lamb and ham battle it out for which will be the centerpiece of the holiday meal. There is a seasonal price dip about this time of year, so it's a good time to experiment.\u003c/p>\n\u003cp>Some people confuse lamb with its less-tender relative, mutton (older sheep), which is even more of an acquired taste. Others don't like the somewhat gamey aroma lamb gives off under fire.\u003c/p>\n\u003cp>But layer in the right mix of flavors — and a bechamel sauce never hurts — and lamb has a way of absorbing, altering and making a meal out of the spices that go into a dish.\u003c/p>\n\u003cp>To me, it's the epitome of comfort food as the weather begins to thaw into spring.\u003c/p>\n\u003cp>Perhaps the best part about our group's lamb-centric meals, besides having a connection to the people who raised the meat, was the way they fostered community as only a true sit-down sort of feast can (even if it's followed by a communal food coma). We collaborated on recipes, complimented one another's handiwork and ate — a lot.\u003c/p>\n\u003cp>It was a splendid precursor to the spring season, when lamb will get the recognition it deserves on more than a few Easter Sunday tables.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"chops\">\u003c/a>Recipe: Pistachio, Mint And Spice Crusted Lamb Chops\u003c/h3>\n\u003cp>\u003cem>We adapted this recipe from The Sophisticated Gourmet blog and replaced some traditional Middle Eastern spices, like sumac, with easy-to-find ingredients. We used the small lamb chops we were provided and suggest adjusting cooking times to the size of your chops. Assemble and measure all the ingredients, and the rest is simple.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58930\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambchops.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambchops.jpg\" alt=\"Pistachio, Mint And Spice Crusted Lamb Chops. Photo: Whitney Pipkin for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-58930\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pistachio, Mint And Spice Crusted Lamb Chops. Photo: Whitney Pipkin 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>6 lamb chops (about 3/4-inch thick)\u003cbr>\nFine grain sea salt and freshly ground black pepper\u003cbr>\nOlive oil\u003c/p>\n\u003cp>\u003cstrong>Spice Rub\u003c/strong>\u003c/p>\n\u003cp>2 teaspoons lemon zest\u003cbr>\nSeeds from 3 green cardamom pods, pulverized into a fine powder\u003cbr>\n1 1/2 teaspoons freshly ground cumin\u003cbr>\n1/2 teaspoon chili powder\u003cbr>\n1/2 teaspoon freshly ground cinnamon\u003cbr>\n1/4 teaspoon freshly ground nutmeg\u003cbr>\nJuice of 1/2 lime (1 tablespoon)\u003cbr>\n1 tablespoon olive oil\u003c/p>\n\u003cp>\u003cstrong>Pistachio And Mint Topping\u003c/strong>\u003c/p>\n\u003cp>2/3 cup unshelled pistachios\u003cbr>\n2/3 cup mint\u003cbr>\n1/3 cup cilantro\u003cbr>\n1/4 cup olive oil\u003cbr>\n1 tablespoon finely chopped red onion\u003cbr>\n1 teaspoon lemon zest\u003c/p>\n\u003cp>\u003cstrong>Yogurt-Mint Sauce\u003c/strong>\u003c/p>\n\u003cp>Juice of 1 lemon\u003cbr>\n1 cup Greek yogurt\u003cbr>\n1/3 cup mint, finely chopped\u003cbr>\n3 tablespoons mayonnaise\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Generously season each lamb chop (both sides) with salt and pepper.\u003c/p>\n\u003cp>In a bowl, mix all of the ingredients for the spice rub. Set aside.\u003c/p>\n\u003cp>In a food processor, chop all of the ingredients for the pistachio and mint topping. Process the mixture until it is coarsely ground, not pureed. Set the mixture aside.\u003c/p>\n\u003cp>Put all of the yogurt-mint sauce ingredients into a bowl and stir. Keep refrigerated.\u003c/p>\n\u003cp>Place the chops in a glass baking dish or on a baking sheet (with a lip), and gently massage the lamb chops with the spice rub.\u003c/p>\n\u003cp>Generously douse with olive oil. Allow the lamb chops to sit at room temperature for 10 to 15 minutes, while you preheat the oven to 425 degrees.\u003c/p>\n\u003cp>Heat a large cast-iron skillet or large saute pan on medium-high heat.\u003c/p>\n\u003cp>Once the pan has heated, carefully plop the lamb chops into the hot pan and cook for about 2 minutes on each side to brown. Once the chops are the color of roasted chestnuts, remove the pan from the heat and put back on the baking sheet. Layer each lamb chop with the pistachio and mint topping.\u003c/p>\n\u003cp>Put the pan of lamb chops in the oven for about 5 minutes, until medium-rare or your preferred doneness. If the lamb is medium-rare, it will give when you press the meat with your finger. If it doesn't give, it's well-done.\u003cem> \u003c/em>Or you can use an instant-read meat thermometer to check for doneness. If the lamb is medium-rare, it will register 140-150 degrees. If the lamb is medium, it will register 160 degrees. And if it is well-done, the lamb should register 165 degrees and up.\u003c/p>\n\u003cp>When cooked to your likeness, place the lamb chops in aluminum foil, and allow the meat to rest for 5 to 6 minutes before serving. Serve with yogurt-mint sauce.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"biryani\">\u003c/a>Recipe: Pakistani Lamb Biryani\u003c/h3>\n\u003cp>\u003cem>This recipe is adapted from one in a 2010 \u003c/em>Saveur\u003cem> magazine. I chose it because I was eager to use my newly acquired green cardamom pods. The key is having the ingredients measured and ready beforehand. If you can get lamb meat already cut off the bone, that also saves time. We served this with a healthful version of Indian halwa, the dessertlike mixture of coconut milk-boiled carrots, raisins, spices and honey.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58929\" class=\"wp-caption aligncenter\" style=\"max-width: 591px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambbiryani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambbiryani.jpg\" alt=\"Pakistani Lamb Biryani. Photo: Whitney Pipkin for NPR\" width=\"591\" height=\"500\" class=\"size-full wp-image-58929\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pakistani Lamb Biryani. Photo: Whitney Pipkin 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>1 cup canola oil\u003cbr>\n3 large yellow onions, thinly sliced\u003cbr>\n2 tablespoons garam masala\u003cbr>\n1 teaspoon crushed red chili flakes\u003cbr>\n1/2 teaspoon turmeric\u003cbr>\n18 black peppercorns\u003cbr>\n9 pods green cardamom\u003cbr>\n3 pods black cardamom\u003cbr>\n2 2-inch cinnamon sticks\u003cbr>\n6 cloves garlic, minced\u003cbr>\n6 tomatoes, cored and minced\u003cbr>\n5 serrano chilies, stemmed and minced\u003cbr>\n1 piece of ginger, 1 1/2 inches long, peeled and minced\u003cbr>\n2 pounds trimmed lamb shoulder, cut into 2- to 3-inch pieces\u003cbr>\nKosher salt, to taste\u003cbr>\n1/2 cup plain yogurt\u003cbr>\n3/4 cup roughly chopped mint leaves\u003cbr>\n1/4 cup roughly chopped cilantro\u003cbr>\n40 threads saffron, crushed (heaping 1/2 teaspoon)\u003cbr>\n2 1/2 cups white basmati rice, soaked in cold water for 30 minutes, drained\u003cbr>\n1/2 teaspoon cumin seeds\u003cbr>\n4 whole cloves\u003cbr>\n2 dried bay leaves\u003cbr>\nRose water or kewra essence (optional)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Heat 1/4 cup oil in a 5-quart skillet or pot over high heat. Add onions and cook, stirring occasionally, until dark brown, 20 to 25 minutes. Transfer to a bowl and set aside.\u003c/p>\n\u003cp>Heat remaining oil in a 5-quart pot over high heat. Add garam masala, chili flakes, turmeric, 10 peppercorns, 5 green cardamom pods, 2 black cardamom pods and 1 cinnamon stick. Cook, stirring, until fragrant, about 1 minute. Add garlic, tomatoes, chilies and ginger, and cook, stirring, 2 to 3 minutes. Add lamb, season with salt, and cook until lightly browned, about 5 minutes. Cover, reduce heat to medium and cook until lamb is tender, about 1 hour.\u003c/p>\n\u003cp>Add fried onions, yogurt, 1/2 cup mint and 2 tablespoons cilantro. Cook, uncovered, for 15 minutes more. Set aside.\u003c/p>\n\u003cp>Put saffron into a bowl, cover with 1/2 cup hot water and set aside.\u003c/p>\n\u003cp>Bring 4 cups of water to a boil in a 5-quart saucepan. Add remaining peppercorns, green and black cardamom and cinnamon stick, along with the rice, cumin, cloves and bay leaves. Season with salt. Cook rice until al dente, 5 to 10 minutes. Drain rice and set aside.\u003c/p>\n\u003cp>Transfer half the lamb curry to a 5-quart pot. Top lamb with half the rice. Pour half the saffron mixture onto rice along with a few drops of rose water, and mix into rice with your fingers. Top with remaining lamb curry and remaining rice, drizzle with remaining saffron and mix. Cook, covered, on low heat until rice is tender, about 10 minutes. Garnish with remaining mint and cilantro.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pastitsio\">\u003c/a>Recipe: Pastitsio\u003c/h3>\n\u003cp>\u003cem>The recipe for this Greek noodle casserole is adapted from a 2009 episode of Ina Garten's Barefoot Contessa cooking show. We substituted a good ground turkey for the ground beef, since the lamb lends more than enough fatty flavor to the dish.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58927\" class=\"wp-caption aligncenter\" style=\"max-width: 928px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambpatstitsio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambpatstitsio.jpg\" alt=\"Pastitsio. Photo: Whitney Pipkin for NPR\" width=\"928\" height=\"500\" class=\"size-full wp-image-58927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pastitsio. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Tomato Sauce\u003c/strong>\u003c/p>\n\u003cp>3 tablespoons good olive oil\u003cbr>\n1 1/2 cups chopped yellow onion (1 large)\u003cbr>\n1 pound lean ground beef\u003cbr>\n1 pound lean ground lamb\u003cbr>\n1/2 cup dry red wine\u003cbr>\n1 tablespoon minced garlic (3 large cloves)\u003cbr>\n1 tablespoon ground cinnamon\u003cbr>\n1 teaspoon dried oregano\u003cbr>\n1 teaspoon fresh thyme leaves\u003cbr>\nPinch of cayenne pepper\u003cbr>\n1 can (28 ounces) crushed tomatoes in puree\u003cbr>\n2 teaspoons kosher salt\u003cbr>\n1 teaspoon ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Bechamel\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups whole milk (or lower fat)\u003cbr>\n1 cup heavy cream\u003cbr>\n4 tablespoons (1/2 stick) unsalted butter\u003cbr>\n1/4 cup all-purpose flour\u003cbr>\n1/4 teaspoon freshly grated nutmeg\u003cbr>\n1 teaspoon salt\u003cbr>\n1 teaspoon freshly grated black pepper\u003cbr>\n1 1/2 cups freshly grated Parmesan or Kasseri cheese\u003cbr>\n2 extra-large eggs, beaten\u003cbr>\n2/3 cup Greek-style yogurt\u003cbr>\n3/4 pound small pasta shells\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb and saute over medium heat for 8 to 10 minutes, until no longer pink, crumbling the meat with the back of a wooden spoon.\u003c/p>\n\u003cp>Drain off any excess liquid, add the wine and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, salt and pepper, and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.\u003c/p>\n\u003cp>Preheat the oven to 350 degrees.\u003c/p>\n\u003cp>For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering.\u003c/p>\n\u003cp>In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, salt and pepper. Stir in 3/4 cup of cheese and 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.\u003c/p>\n\u003cp>Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't overcook because the pasta will later be baked. Drain and set aside.\u003c/p>\n\u003cp>Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"roast\">\u003c/a>Recipe: Roasted Leg Of Lamb\u003c/h3>\n\u003cp>\u003cem>We adapted our recipe for our piece de resistance from Max and Eli Sussman's This Is a Cookbook: Recipes for Real Life (Olive Press, 2012). Eli Sussman cooks at NYC's Mile End Deli, and his brother Max is chef de cuisine at Roberta's. This recipe was simple and easily executed, though probably not ideal to be cooked at one home and transported to another. Our freezer had only a 2-pound leg of lamb, so I also marinated the lamb ribs (both overnight) with the same mixture and roasted them for a snack.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58931\" class=\"wp-caption aligncenter\" style=\"max-width: 752px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambleg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambleg.jpg\" alt=\"Roast Leg Of Lamb. Photo: Whitney Pipkin for NPR\" width=\"752\" height=\"500\" class=\"size-full wp-image-58931\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Leg Of Lamb. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 bone-in leg of lamb, about 5 pounds\u003c/p>\n\u003cp>\u003cstrong>Marinade\u003c/strong>\u003c/p>\n\u003cp>4 large garlic cloves, crushed but left whole\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n1 tablespoon ground cumin\u003cbr>\n2 teaspoons ground coriander\u003cbr>\nZest of 2 lemons\u003cbr>\nZest of 1 orange\u003cbr>\nRed pepper flakes\u003cbr>\n1/4 cup extra virgin olive oil\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the lamb in a large roasting pan. Combine all of the marinade ingredients in a bowl and stir to mix well. Rub the marinade evenly all over the lamb. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour and up to 24 hours.\u003c/p>\n\u003cp>Preheat the oven to 450 degrees.\u003c/p>\n\u003cp>Remove the lamb from the refrigerator and let come to room temperature while the oven is heating. Discard the garlic.\u003c/p>\n\u003cp>Roast until the surface of the meat is beginning to caramelize, about 15 minutes. Reduce the oven temperature to 325 degrees and continue roasting until an instant-read thermometer inserted into the thickest part of the lamb, but away from the bone, registers 135 degrees for medium-rare (30 to 45 minutes longer).\u003c/p>\n\u003cp>Transfer the lamb to a cutting board, cover with foil and let rest for 10 to 15 minutes. Set aside the pan with the drippings (I suggest dipping bread in the drippings).\u003c/p>\n\u003cp>Carve the lamb, first slicing it from the bone in large pieces, as few as possible. Cut the meat on the diagonal against the grain into slices about 1/2-inch thick. Place a few slices on each plate, drizzle the pan juices over the top. Serve immediately.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nWhitney Pipkin is a freelance writer and editor covering food, farms and the environment from Alexandria, Va. Her work has appeared in publications including The Washington Post, Grist.org and Foodshed Magazine. She blogs about recipes, food and farms at \u003ca href=\"http://thinkabouteat.com/\">thinkabouteat.com\u003c/a>. See her recent work at \u003ca href=\"http://whitneypipkin.wordpress.com/\">whitneypipkin.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_58858\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/spices.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/spices-1024x767.jpg\" alt=\"Spices are common targets for food fraudsters. Photo: iStockphoto.com\" width=\"1024\" height=\"767\" class=\"size-large wp-image-58858\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spices are common targets for food fraudsters. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/26/175377244/food-fraud-database-lets-us-all-play-detective\">The Salt at NPR Food\u003c/a> (3/26/13)\u003c/p>\n\u003cp>By now we know that not every food is what it seems.\u003c/p>\n\u003cp>Beef might be \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/15/172124931/romanian-horsement-in-british-lasagna-reveals-complex-global-food-trade\">horse meat\u003c/a>, and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\">tuna \u003c/a>might be much cheaper escolar. Extra virgin \u003ca href=\"http://www.npr.org/2011/12/12/143154180/losing-virginity-olive-oils-scandalous-industry\">olive oil\u003c/a> is often nothing of the kind.\u003c/p>\n\u003cp>But if you really want to get paranoid, peek into the \u003ca href=\"http://www.usp.org/food-ingredients/food-fraud-database\">USP Food Fraud Database\u003c/a>. It's a searchable trove of humankind's ceaseless efforts to swindle, hoodwink, and defraud with food, worldwide.\u003c/p>\n\u003cp>That's where I learned that hucksters sometimes use \u003ca href=\"http://www.sigmaaldrich.com/technical-documents/articles/analytix/sudan-red-dye-standards.html\">Sudan red dye\u003c/a> to amp up paprika, which in its natural state is often a demure reddish brown. Sudan red is a potent carcinogen, banned for use in food worldwide. Eeek!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Spices, milk and vegetable oils are the most common fraudulent foodstuffs, according to Markus Lipp, senior director of food standards for US Pharmacopeia.\u003c/p>\n\u003cp>\"If I go to India, I may find there is completely fake milk on the market,\" Lipp told The Salt. \"Milk that never saw a cow.\"\u003c/p>\n\u003cp>The nonprofit organization makes its living by establishing industry standards for pharmaceuticals and foods. The food fraud database first launched in 2010, but a big upgrade in January added reports from scholarly journals and the media in 2011 and 2012. The list now includes about 2,000 foods. The goal is to be useful to regulators and purchasers, but since the database is free, we civilians can snoop around in it, too.\u003c/p>\n\u003cp>Price is clearly a driver of deception. \u003ca href=\"http://www.npr.org/2010/12/07/131728204/saffron-you-can-have-too-much-of-a-good-thing\">Saffron\u003c/a> is the world's most expensive spice, and efforts to fake it date back to the ancient Greeks. The USP database lists 109 phony saffron substitutes, including marigold flowers, corn silk, gypsum, chalk, and strands of cotton or plastic thread.\u003c/p>\n\u003cp>To a lay person, the cost savings involved in some of these food scams seem hardly worth the effort. Or maybe it's just that the margins in the food industry can be so razor-thin that even a tiny profit margin is enough to encourage fakery.\u003c/p>\n\u003cp>Take clouding agents, for example. They're used to give juices, jams and sports drinks an appealing cloudy appearance. Palm oil, which is cheap and food safe, is frequently used. But the database details problems with palm oil being replaced by \u003ca href=\"http://www.foodsafety.gov.mo/e/faq/detail.aspx?id=c0aef066-3caa-462f-9b03-dc988aa45099\">phthalates \u003c/a>in Taiwan. Those are chemicals used in plastic manufacturing — they're not meant for human consumption — and there's concern that they could interfere with human hormones.\u003c/p>\n\u003cp>That kind of substitution may not be a concern in the United States. But we do have to deal with \"maple\" syrup that has no relationship to a tree, and watered-down lemon juice. Juices including apple and pomegranate are particularly vulnerable to fraud, Lipp says, and can be faked entirely with water, sugar and citric acid.\u003c/p>\n\u003cp>Food fraud sleuths can report incidents to the \u003ca href=\"http://www.usp.org/food-ingredients/food-fraud-database\">database\u003c/a>.\u003c/p>\n\u003cp>\"Everyone in the supply chain needs to work together and share information and maintain vigilance,\" Lipp says. \"We cannot relinquish the safety of our food to adulterers.\" \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": "Spices colored with carcinogens? Milk that \"never saw a cow?\" A free global database opens the door on the many ways that people adulterate or fake food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58858\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/spices.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/spices-1024x767.jpg\" alt=\"Spices are common targets for food fraudsters. Photo: iStockphoto.com\" width=\"1024\" height=\"767\" class=\"size-large wp-image-58858\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spices are common targets for food fraudsters. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/26/175377244/food-fraud-database-lets-us-all-play-detective\">The Salt at NPR Food\u003c/a> (3/26/13)\u003c/p>\n\u003cp>By now we know that not every food is what it seems.\u003c/p>\n\u003cp>Beef might be \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/15/172124931/romanian-horsement-in-british-lasagna-reveals-complex-global-food-trade\">horse meat\u003c/a>, and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\">tuna \u003c/a>might be much cheaper escolar. Extra virgin \u003ca href=\"http://www.npr.org/2011/12/12/143154180/losing-virginity-olive-oils-scandalous-industry\">olive oil\u003c/a> is often nothing of the kind.\u003c/p>\n\u003cp>But if you really want to get paranoid, peek into the \u003ca href=\"http://www.usp.org/food-ingredients/food-fraud-database\">USP Food Fraud Database\u003c/a>. It's a searchable trove of humankind's ceaseless efforts to swindle, hoodwink, and defraud with food, worldwide.\u003c/p>\n\u003cp>That's where I learned that hucksters sometimes use \u003ca href=\"http://www.sigmaaldrich.com/technical-documents/articles/analytix/sudan-red-dye-standards.html\">Sudan red dye\u003c/a> to amp up paprika, which in its natural state is often a demure reddish brown. Sudan red is a potent carcinogen, banned for use in food worldwide. Eeek!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spices, milk and vegetable oils are the most common fraudulent foodstuffs, according to Markus Lipp, senior director of food standards for US Pharmacopeia.\u003c/p>\n\u003cp>\"If I go to India, I may find there is completely fake milk on the market,\" Lipp told The Salt. \"Milk that never saw a cow.\"\u003c/p>\n\u003cp>The nonprofit organization makes its living by establishing industry standards for pharmaceuticals and foods. The food fraud database first launched in 2010, but a big upgrade in January added reports from scholarly journals and the media in 2011 and 2012. The list now includes about 2,000 foods. The goal is to be useful to regulators and purchasers, but since the database is free, we civilians can snoop around in it, too.\u003c/p>\n\u003cp>Price is clearly a driver of deception. \u003ca href=\"http://www.npr.org/2010/12/07/131728204/saffron-you-can-have-too-much-of-a-good-thing\">Saffron\u003c/a> is the world's most expensive spice, and efforts to fake it date back to the ancient Greeks. The USP database lists 109 phony saffron substitutes, including marigold flowers, corn silk, gypsum, chalk, and strands of cotton or plastic thread.\u003c/p>\n\u003cp>To a lay person, the cost savings involved in some of these food scams seem hardly worth the effort. Or maybe it's just that the margins in the food industry can be so razor-thin that even a tiny profit margin is enough to encourage fakery.\u003c/p>\n\u003cp>Take clouding agents, for example. They're used to give juices, jams and sports drinks an appealing cloudy appearance. Palm oil, which is cheap and food safe, is frequently used. But the database details problems with palm oil being replaced by \u003ca href=\"http://www.foodsafety.gov.mo/e/faq/detail.aspx?id=c0aef066-3caa-462f-9b03-dc988aa45099\">phthalates \u003c/a>in Taiwan. Those are chemicals used in plastic manufacturing — they're not meant for human consumption — and there's concern that they could interfere with human hormones.\u003c/p>\n\u003cp>That kind of substitution may not be a concern in the United States. But we do have to deal with \"maple\" syrup that has no relationship to a tree, and watered-down lemon juice. Juices including apple and pomegranate are particularly vulnerable to fraud, Lipp says, and can be faked entirely with water, sugar and citric acid.\u003c/p>\n\u003cp>Food fraud sleuths can report incidents to the \u003ca href=\"http://www.usp.org/food-ingredients/food-fraud-database\">database\u003c/a>.\u003c/p>\n\u003cp>\"Everyone in the supply chain needs to work together and share information and maintain vigilance,\" Lipp says. \"We cannot relinquish the safety of our food to adulterers.\" \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": "Are Agriculture's Most Popular Insecticides Killing Our Bees?",
"title": "Are Agriculture's Most Popular Insecticides Killing Our Bees?",
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"content": "\u003cfigure id=\"attachment_58793\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bees1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bees1-1024x767.jpg\" alt=\"Workers clear honey from dead beehives at a bee farm east of Merced, Calif. Photo: Marcio Jose Sanchez/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-58793\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers clear honey from dead beehives at a bee farm east of Merced, Calif. Photo: Marcio Jose Sanchez/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/25/175278607/are-agricultures-most-popular-insecticides-killing-our-bees\">All Things Considered\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/03/20130325_atc_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/2013/03/25/175278607/are-agricultures-most-popular-insecticides-killing-our-bees\">The Salt at NPR Food\u003c/a> (3/25/13)\u003c/p>\n\u003cp>Environmentalists and beekeepers are \u003ca href=\"http://www.panna.org/blog/bees-need-help-now-time-ante\">calling\u003c/a> on the government to ban some of the country's most widely used insect-killing chemicals.\u003c/p>\n\u003cp>The pesticides, called neonicotinoids, became popular among farmers during the 1990s. They're \u003ca href=\"http://www.epa.gov/opp00001/about/intheworks/clothianidin-registration-status.html\">used\u003c/a> to coat the seeds of many agricultural crops, including the biggest crop of all: corn. Neonics, as they're called, protect those crops from insect pests.\u003c/p>\n\u003cp>But they may also be killing bees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www3.ag.purdue.edu/entm/pages/ckrupke.aspx\">Christian Krupke\u003c/a>, a professor of entomology at Purdue University in Indiana, is among the scientists whose research has alarmed beekeepers. Last month, I caught up with Krupke at a DoubleTree Hotel in Bloomington, Ill., where he was giving a talk to several hundred farmers and the agricultural consultants who advise them about seeds, fertilizer and pesticides. The meeting was organized by \u003ca href=\"http://www.growmark.com/Pages/home.aspx\">GrowMark\u003c/a>, a farm supply company.\u003c/p>\n\u003cp>This was a skeptical audience, filled with people who make their livings using or selling pesticides. They listened quietly as Krupke laid out the reasons why neonicotinoids have fallen under suspicion.\u003c/p>\n\u003cp>These pesticides are typically applied to seeds — mainly of corn, but also other crops — as a sticky coating before planting. When a seed sprouts and grows, the chemicals spread through the whole plant. So insects, such as aphids, that try to eat the plant also get a dose of poison.\u003c/p>\n\u003cp>But could they be killing more than aphids? Krupke put up a picture of a beehive surrounded by a carpet of dead honeybees. In several places across the Midwest, there have been reports of bees dying in large numbers like this. And tests detected the presence of neonics on them.\u003c/p>\n\u003cp>It seemed like a mystery. How could bees come into contact with chemicals that are buried in soil with crop seeds?\u003c/p>\n\u003cp>Krupke put up another slide: a picture of a huge machine that's used for planting corn. This equipment is apparently part of the answer.\u003c/p>\n\u003cp>These machines use air pressure to move seeds from storage bin to soil. A slippery powder — talc or graphite — keeps everything flowing smoothly. The air, along with some of the powder, then blows out through a vent.\u003c/p>\n\u003cp>Krupke explained how he \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0029268\">tested\u003c/a> that planter exhaust and found amazing levels of neonic pesticides: 700,000 times more than what it takes to kill a honeybee.\u003c/p>\n\u003cp>That toxic dust lands on nearby flowers, such as dandelions. If bees feed on pollen from those flowers, that dust easily can kill them. A tell-tale clue: These bee die-offs all happened during corn-planting season.\u003c/p>\n\u003cp>The farmers clapped politely when Krupke's talk was over. There weren't many questions.\u003c/p>\n\u003cp>Krupke has given this talk to several farm groups. Most farmers just listen, he says, but some are moved to action.\u003c/p>\n\u003cp>Each time, \"it's probably at least two or three people who will say, 'I care enough about this problem that I will seek to not use these materials,' \" he says.\u003c/p>\n\u003cp>Some environmentalists believe that this shouldn't be left up to farmers to decide. They say the Environmental Protection Agency needs to step in.\u003c/p>\n\u003cp>Last week, a coalition of environmental groups and beekeepers \u003ca href=\"http://www.beyondpesticides.org/pollinators/documents/2013-03-21NeonicsBeesComplaint.pdf\">sued\u003c/a> the EPA, demanding that the courts force the agency to revoke its earlier approval of two of the most prominent neonicotinoids — clothianidin and thiamethoxam.\u003c/p>\n\u003cp>\"The EPA should immediately take these two neonicotinoid pesticides off the market,\" says \u003ca href=\"http://civileats.com/2012/04/18/faces-visions-of-the-food-movement-paul-towers/\">Paul Towers\u003c/a>, from the \u003ca href=\"http://www.panna.org/\">Pesticide Action Network\u003c/a>.\u003c/p>\n\u003cp>Towers says that the problem with these pesticides goes well beyond those cases where lots of bees died all at once — maybe because of toxic dust from corn planters.\u003c/p>\n\u003cp>Neonics also show up in the pollen of corn, canola and sunflowers that grow from treated seed. Bees feed on that pollen. The amount of pesticide they get is so small that it won't kill the bees outright. But Towers says it may have \u003ca href=\"http://www.sciencemag.org/content/335/6076/1555.summary\">other effects\u003c/a>: \"Disorientation; reduced ability to gather food; impaired memory and learning; and lack of ability to communicate with other bees.\"\u003c/p>\n\u003cp>Towers says this low-level exposure to neonics, from millions of acres of seed-treated crops, may be weakening honeybee hives, killing them slowly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bayercropscience.us/who-we-are/\">Bayer CropScience\u003c/a>, the biggest seller of these pesticides, insists that most studies show that neonics are quite safe.\u003c/p>\n\u003cp>David Fischer, the company's director of ecotoxicology, says that in the real world, one cannot observe these chemicals causing any widespread harm to bees. For instance, he says, \"in Canada, virtually all the canola is grown from neonicotinoid-treated seed. And the health of bees in that area of Canada, the prairie provinces, is as good as anywhere else in Canada.\"\u003c/p>\n\u003cp>Yet Bayer CropScience is \u003ca href=\"https://connect.bayercropscience.us/2013/02/27/bayer-bee-care-tour-launches-in-corn-belt-states/\">reacting\u003c/a> to reports of bee kills. The company is working on a new system for planting corn that replaces the powder in planting machinery with a waxy substitute. The company says just making that change can cut the amount of neonics released from corn planters by 50 percent.\u003c/p>\n\u003cp>For critics of these pesticides, though, cutting releases in half isn't good enough. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58793\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bees1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bees1-1024x767.jpg\" alt=\"Workers clear honey from dead beehives at a bee farm east of Merced, Calif. Photo: Marcio Jose Sanchez/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-58793\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers clear honey from dead beehives at a bee farm east of Merced, Calif. Photo: Marcio Jose Sanchez/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/25/175278607/are-agricultures-most-popular-insecticides-killing-our-bees\">All Things Considered\u003c/a>\u003cbr>\n \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/2013/03/25/175278607/are-agricultures-most-popular-insecticides-killing-our-bees\">The Salt at NPR Food\u003c/a> (3/25/13)\u003c/p>\n\u003cp>Environmentalists and beekeepers are \u003ca href=\"http://www.panna.org/blog/bees-need-help-now-time-ante\">calling\u003c/a> on the government to ban some of the country's most widely used insect-killing chemicals.\u003c/p>\n\u003cp>The pesticides, called neonicotinoids, became popular among farmers during the 1990s. They're \u003ca href=\"http://www.epa.gov/opp00001/about/intheworks/clothianidin-registration-status.html\">used\u003c/a> to coat the seeds of many agricultural crops, including the biggest crop of all: corn. Neonics, as they're called, protect those crops from insect pests.\u003c/p>\n\u003cp>But they may also be killing bees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www3.ag.purdue.edu/entm/pages/ckrupke.aspx\">Christian Krupke\u003c/a>, a professor of entomology at Purdue University in Indiana, is among the scientists whose research has alarmed beekeepers. Last month, I caught up with Krupke at a DoubleTree Hotel in Bloomington, Ill., where he was giving a talk to several hundred farmers and the agricultural consultants who advise them about seeds, fertilizer and pesticides. The meeting was organized by \u003ca href=\"http://www.growmark.com/Pages/home.aspx\">GrowMark\u003c/a>, a farm supply company.\u003c/p>\n\u003cp>This was a skeptical audience, filled with people who make their livings using or selling pesticides. They listened quietly as Krupke laid out the reasons why neonicotinoids have fallen under suspicion.\u003c/p>\n\u003cp>These pesticides are typically applied to seeds — mainly of corn, but also other crops — as a sticky coating before planting. When a seed sprouts and grows, the chemicals spread through the whole plant. So insects, such as aphids, that try to eat the plant also get a dose of poison.\u003c/p>\n\u003cp>But could they be killing more than aphids? Krupke put up a picture of a beehive surrounded by a carpet of dead honeybees. In several places across the Midwest, there have been reports of bees dying in large numbers like this. And tests detected the presence of neonics on them.\u003c/p>\n\u003cp>It seemed like a mystery. How could bees come into contact with chemicals that are buried in soil with crop seeds?\u003c/p>\n\u003cp>Krupke put up another slide: a picture of a huge machine that's used for planting corn. This equipment is apparently part of the answer.\u003c/p>\n\u003cp>These machines use air pressure to move seeds from storage bin to soil. A slippery powder — talc or graphite — keeps everything flowing smoothly. The air, along with some of the powder, then blows out through a vent.\u003c/p>\n\u003cp>Krupke explained how he \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0029268\">tested\u003c/a> that planter exhaust and found amazing levels of neonic pesticides: 700,000 times more than what it takes to kill a honeybee.\u003c/p>\n\u003cp>That toxic dust lands on nearby flowers, such as dandelions. If bees feed on pollen from those flowers, that dust easily can kill them. A tell-tale clue: These bee die-offs all happened during corn-planting season.\u003c/p>\n\u003cp>The farmers clapped politely when Krupke's talk was over. There weren't many questions.\u003c/p>\n\u003cp>Krupke has given this talk to several farm groups. Most farmers just listen, he says, but some are moved to action.\u003c/p>\n\u003cp>Each time, \"it's probably at least two or three people who will say, 'I care enough about this problem that I will seek to not use these materials,' \" he says.\u003c/p>\n\u003cp>Some environmentalists believe that this shouldn't be left up to farmers to decide. They say the Environmental Protection Agency needs to step in.\u003c/p>\n\u003cp>Last week, a coalition of environmental groups and beekeepers \u003ca href=\"http://www.beyondpesticides.org/pollinators/documents/2013-03-21NeonicsBeesComplaint.pdf\">sued\u003c/a> the EPA, demanding that the courts force the agency to revoke its earlier approval of two of the most prominent neonicotinoids — clothianidin and thiamethoxam.\u003c/p>\n\u003cp>\"The EPA should immediately take these two neonicotinoid pesticides off the market,\" says \u003ca href=\"http://civileats.com/2012/04/18/faces-visions-of-the-food-movement-paul-towers/\">Paul Towers\u003c/a>, from the \u003ca href=\"http://www.panna.org/\">Pesticide Action Network\u003c/a>.\u003c/p>\n\u003cp>Towers says that the problem with these pesticides goes well beyond those cases where lots of bees died all at once — maybe because of toxic dust from corn planters.\u003c/p>\n\u003cp>Neonics also show up in the pollen of corn, canola and sunflowers that grow from treated seed. Bees feed on that pollen. The amount of pesticide they get is so small that it won't kill the bees outright. But Towers says it may have \u003ca href=\"http://www.sciencemag.org/content/335/6076/1555.summary\">other effects\u003c/a>: \"Disorientation; reduced ability to gather food; impaired memory and learning; and lack of ability to communicate with other bees.\"\u003c/p>\n\u003cp>Towers says this low-level exposure to neonics, from millions of acres of seed-treated crops, may be weakening honeybee hives, killing them slowly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bayercropscience.us/who-we-are/\">Bayer CropScience\u003c/a>, the biggest seller of these pesticides, insists that most studies show that neonics are quite safe.\u003c/p>\n\u003cp>David Fischer, the company's director of ecotoxicology, says that in the real world, one cannot observe these chemicals causing any widespread harm to bees. For instance, he says, \"in Canada, virtually all the canola is grown from neonicotinoid-treated seed. And the health of bees in that area of Canada, the prairie provinces, is as good as anywhere else in Canada.\"\u003c/p>\n\u003cp>Yet Bayer CropScience is \u003ca href=\"https://connect.bayercropscience.us/2013/02/27/bayer-bee-care-tour-launches-in-corn-belt-states/\">reacting\u003c/a> to reports of bee kills. The company is working on a new system for planting corn that replaces the powder in planting machinery with a waxy substitute. The company says just making that change can cut the amount of neonics released from corn planters by 50 percent.\u003c/p>\n\u003cp>For critics of these pesticides, though, cutting releases in half isn't good enough. \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_58735\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chix.jpg\" alt=\"Backyard chickens can be a great hobby. They can also spread disease. Photo: iStockphoto.com\" width=\"666\" height=\"500\" class=\"size-full wp-image-58735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Backyard chickens can be a great hobby. They can also spread disease. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/24/175057536/backyard-chickens-cute-trendy-spreaders-of-salmonella\">The Salt at NPR Food\u003c/a> (3/24/13)\u003c/p>\n\u003cp>Backyard chickens have become a coveted suburban accessory, one that packages cuteness, convenience and local food production in one fluffy feathered package.\u003c/p>\n\u003cp>But animal husbandry can be a nasty business, a fact that's often glossed over by poultry partisans like \u003ca href=\"http://www.marthastewart.com/264904/backyard-chickens-for-beginners\">Martha Stewart\u003c/a> and \u003cem>New Yorker\u003c/em> writer \u003ca href=\"http://www.newyorker.com/reporting/2009/09/28/090928fa_fact_orlean\">Susan Orlean\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Morbidity and Mortality Weekly Report\u003c/em> doesn't do gloss. In its latest \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6211a5.htm?s_cid=mm6211a5_w\">edition\u003c/a>, this chronicle of all things contagious reports on a 2012 salmonella outbreak among 195 people in 27 states.\u003c/p>\n\u003cp>Most had had contact with live chickens, and many had purchased the birds from an Ohio mail-order hatchery for backyard flocks.\u003c/p>\n\u003cblockquote>\u003cp>\"This outbreak investigation identified the largest number of human illnesses ever linked to contact with live poultry during a single outbreak,\" the \u003cem>MMWR\u003c/em> report concludes, \"and it underscores the ongoing risk for human salmonellosis linked to backyard flocks.\"\u003c/p>\u003c/blockquote>\n\u003cp>The hatchery that was the source of the birds participated in a program to eliminate the spread of salmonella strains that cause illness in birds, but doesn't certify the poultry as free of strains that could infect people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But it's no surprise to anybody in the zoonotic disease world that chickens can spread human disease. Remember those warnings not to buy baby chicks for Easter presents? One big reason is that they can \u003ca href=\"http://www.cdc.gov/healthypets/diseases/salmonellosis.htm\">spread salmonella\u003c/a>.\u003c/p>\n\u003cp>Humans can get salmonella from chickens by touching them or their manure, \u003ca href=\"http://www.cdc.gov/features/salmonellapoultry/\">according to the CDC\u003c/a>. The birds can spread the bacteria even when they look healthy. The agency says the best way to reduce risk is to wash hands after handling birds — and make sure that children wash their hands, too.\u003c/p>\n\u003cp>Public health officials are also worried about backyard flocks and bird flu. The USDA provides \u003ca href=\"http://www.aphis.usda.gov/animal_health/birdbiosecurity/\">tips\u003c/a> on how to keep domestic fowl from playing a role in a future global pandemic, with no less than backyard poultry expert \u003ca href=\"http://www.chickenwhisperer.net/\">Andy Schneider\u003c/a>, aka The Chicken Whisperer, as their spokesperson.\u003c/p>\n\u003cp>Buying eggs from the supermarket is a relatively recent invention, as Orlean has pointed out. So maybe the return of backyard chickens is a return to normal. And that's normal, germs included. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58735\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chix.jpg\" alt=\"Backyard chickens can be a great hobby. They can also spread disease. Photo: iStockphoto.com\" width=\"666\" height=\"500\" class=\"size-full wp-image-58735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Backyard chickens can be a great hobby. They can also spread disease. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/24/175057536/backyard-chickens-cute-trendy-spreaders-of-salmonella\">The Salt at NPR Food\u003c/a> (3/24/13)\u003c/p>\n\u003cp>Backyard chickens have become a coveted suburban accessory, one that packages cuteness, convenience and local food production in one fluffy feathered package.\u003c/p>\n\u003cp>But animal husbandry can be a nasty business, a fact that's often glossed over by poultry partisans like \u003ca href=\"http://www.marthastewart.com/264904/backyard-chickens-for-beginners\">Martha Stewart\u003c/a> and \u003cem>New Yorker\u003c/em> writer \u003ca href=\"http://www.newyorker.com/reporting/2009/09/28/090928fa_fact_orlean\">Susan Orlean\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Morbidity and Mortality Weekly Report\u003c/em> doesn't do gloss. In its latest \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6211a5.htm?s_cid=mm6211a5_w\">edition\u003c/a>, this chronicle of all things contagious reports on a 2012 salmonella outbreak among 195 people in 27 states.\u003c/p>\n\u003cp>Most had had contact with live chickens, and many had purchased the birds from an Ohio mail-order hatchery for backyard flocks.\u003c/p>\n\u003cblockquote>\u003cp>\"This outbreak investigation identified the largest number of human illnesses ever linked to contact with live poultry during a single outbreak,\" the \u003cem>MMWR\u003c/em> report concludes, \"and it underscores the ongoing risk for human salmonellosis linked to backyard flocks.\"\u003c/p>\u003c/blockquote>\n\u003cp>The hatchery that was the source of the birds participated in a program to eliminate the spread of salmonella strains that cause illness in birds, but doesn't certify the poultry as free of strains that could infect people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But it's no surprise to anybody in the zoonotic disease world that chickens can spread human disease. Remember those warnings not to buy baby chicks for Easter presents? One big reason is that they can \u003ca href=\"http://www.cdc.gov/healthypets/diseases/salmonellosis.htm\">spread salmonella\u003c/a>.\u003c/p>\n\u003cp>Humans can get salmonella from chickens by touching them or their manure, \u003ca href=\"http://www.cdc.gov/features/salmonellapoultry/\">according to the CDC\u003c/a>. The birds can spread the bacteria even when they look healthy. The agency says the best way to reduce risk is to wash hands after handling birds — and make sure that children wash their hands, too.\u003c/p>\n\u003cp>Public health officials are also worried about backyard flocks and bird flu. The USDA provides \u003ca href=\"http://www.aphis.usda.gov/animal_health/birdbiosecurity/\">tips\u003c/a> on how to keep domestic fowl from playing a role in a future global pandemic, with no less than backyard poultry expert \u003ca href=\"http://www.chickenwhisperer.net/\">Andy Schneider\u003c/a>, aka The Chicken Whisperer, as their spokesperson.\u003c/p>\n\u003cp>Buying eggs from the supermarket is a relatively recent invention, as Orlean has pointed out. So maybe the return of backyard chickens is a return to normal. And that's normal, germs included. \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": "Did Congress Just Give GMOs A Free Pass In The Courts?",
"title": "Did Congress Just Give GMOs A Free Pass In The Courts?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_58672\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/farmers-sugarbeets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/farmers-sugarbeets.jpg\" alt=\"Farmers harvest a sugar beet crop in Gilcrest, Colo. Photo: Matthew Staver/Landov\" width=\"890\" height=\"500\" class=\"size-full wp-image-58672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmers harvest a sugar beet crop in Gilcrest, Colo. Photo: Matthew Staver/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/21/174973235/did-congress-just-give-gmos-a-free-pass-in-the-courts\">The Salt at NPR Food\u003c/a> (3/21/13)\u003c/p>\n\u003cp>Tucked inside a short-term funding measure that Congress approved Thursday is a provision that critics are denouncing as a \"\u003ca href=\"http://action.fooddemocracynow.org/sign/stop_the_monsanto_protection_act/\">Monsanto Protection Act\u003c/a>.\"\u003c/p>\n\u003cp>The so-called \"biotech rider\" was included in legislation that won \u003ca href=\"http://www.washingtonpost.com/politics/house-approves-resolution-to-keep-the-goverment-running-bill-heads-to-white-house/2013/03/21/b06e0e92-922e-11e2-9cfd-36d6c9b5d7ad_story.html\">final approval\u003c/a> from the House, avoiding a shutdown of the federal government on March 27, when the current funding was set to expire. The provision was slipped into the legislation anonymously. It explicitly grants the U.S. Department of Agriculture the authority to override a judicial ruling stopping the planting of a genetically modified crop.\u003c/p>\n\u003cp>On the face of it, that sounds pretty bad. And when environmental and organic farming groups got wind of it earlier this month, they mounted a campaign urging voters to call and email their senators and voice their outrage over the provision, which they denounced as a \"\u003ca href=\"http://www.foodandwaterwatch.org/pressreleases/senate-passes-stopgap-spending-measure-full-of-special-interest-favors/\">giveaway\u003c/a> to genetically engineered seed companies\" and even an act of \"\u003ca href=\"http://www.cornucopia.org/\">fascism.\u003c/a>\" Also dismayed was Montana Democrat Jon Tester, the Senate's lone active farmer, who had offered an amendment to strike the provision from the funding resolution.\u003c/p>\n\u003cp>The provision \"tells USDA to ignore any judicial ruling regarding the planting of genetically modified crops,\" Tester \u003ca href=\"http://www.tester.senate.gov/?p=press_release&id=2821\">said\u003c/a> in remarks prepared for delivery on the Senate floor last week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But a closer look at the language of the provision suggests it may not be granting the USDA any powers it doesn't already have.\u003c/p>\n\u003cp>\"It's not clear that this provision radically changes the powers USDA has under the law,\" Greg Jaffe, director of the Biotechnology Project at the \u003ca href=\"http://www.cspinet.org/index.html\">Center for Science in the Public Interest\u003c/a>, tells The Salt.\u003c/p>\n\u003cp>If you read the provision closely (it's on page 78, Sec. 735, of \u003ca href=\"http://www.npr.org/documents/2013/mar/house_CR.pdf\">this PDF\u003c/a>), you'll see that it authorizes the USDA to grant \"temporary\" permission for GMO crops to be planted, even if a judge has ruled that such crops were not properly approved, only while the necessary environmental reviews are completed. That's an authority that the USDA has, in fact, already exercised in the past.\u003c/p>\n\u003cp>Back in 2010, a federal judge in San Francisco ruled that the USDA had approved genetically modified sugar beets for commercial planting without adequately assessing their potential environmental impact. The ruling effectively banned future plantings of GMO sugar beets — which made up most of the country's crop — and raised the specter of a \u003ca href=\"http://www.fastcompany.com/1707301/monsanto-sugar-beet-battle-may-lead-sugar-shortage\">sugar shortage\u003c/a>.\u003c/p>\n\u003cp>So two giant biotech seed producers — Monsanto and Germany's KWS — petitioned the USDA to issue a \"partial deregulation\": Essentially, farmers \u003ca href=\"http://www.nytimes.com/2011/02/05/business/05beet.html\">got the go-ahead\u003c/a> to keep planting the beets until the USDA's environmental assessment of the crop was complete.\u003c/p>\n\u003cp>At the time, the USDA's decision infuriated environmental groups and the organic industry. So it's easy to see why these same groups now take umbrage at an act of Congress that seems to encourage the USDA to approve first, assess later when it comes to GMO crops involved in a legal dispute.\u003c/p>\n\u003cp>Says Jaffe: \"It clearly \u003cem>is\u003c/em> a strong statement from Congress that USDA should exercise those powers, maybe in more situations than they might otherwise do it.\"\u003c/p>\n\u003cp>But unlike \u003ca href=\"http://www.sourcewatch.org/index.php?title=Biotech_Riders_in_the_2012_Farm_Bill\">controversial biotech language\u003c/a> inserted into the farm bill last year that never made it into law, Jaffe notes, the newly enacted provision does not seek to limit the government's ability to conduct environmental reviews of biotech crops.\u003c/p>\n\u003cp>And for opponents of the new biotech rider, there's this silver lining: Like the rest of the stopgap funding legislation, it expires in six months.\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": "Congress on Thursday approved stopgap funding legislation that includes language explicitly granting the USDA authority to override a judge's ruling against genetically modified crops. Critics denounce the measure as the \"Monsanto Protection Act.\" But it seems to be codifying powers the USDA already has exercised in the past.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58672\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/farmers-sugarbeets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/farmers-sugarbeets.jpg\" alt=\"Farmers harvest a sugar beet crop in Gilcrest, Colo. Photo: Matthew Staver/Landov\" width=\"890\" height=\"500\" class=\"size-full wp-image-58672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmers harvest a sugar beet crop in Gilcrest, Colo. Photo: Matthew Staver/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/21/174973235/did-congress-just-give-gmos-a-free-pass-in-the-courts\">The Salt at NPR Food\u003c/a> (3/21/13)\u003c/p>\n\u003cp>Tucked inside a short-term funding measure that Congress approved Thursday is a provision that critics are denouncing as a \"\u003ca href=\"http://action.fooddemocracynow.org/sign/stop_the_monsanto_protection_act/\">Monsanto Protection Act\u003c/a>.\"\u003c/p>\n\u003cp>The so-called \"biotech rider\" was included in legislation that won \u003ca href=\"http://www.washingtonpost.com/politics/house-approves-resolution-to-keep-the-goverment-running-bill-heads-to-white-house/2013/03/21/b06e0e92-922e-11e2-9cfd-36d6c9b5d7ad_story.html\">final approval\u003c/a> from the House, avoiding a shutdown of the federal government on March 27, when the current funding was set to expire. The provision was slipped into the legislation anonymously. It explicitly grants the U.S. Department of Agriculture the authority to override a judicial ruling stopping the planting of a genetically modified crop.\u003c/p>\n\u003cp>On the face of it, that sounds pretty bad. And when environmental and organic farming groups got wind of it earlier this month, they mounted a campaign urging voters to call and email their senators and voice their outrage over the provision, which they denounced as a \"\u003ca href=\"http://www.foodandwaterwatch.org/pressreleases/senate-passes-stopgap-spending-measure-full-of-special-interest-favors/\">giveaway\u003c/a> to genetically engineered seed companies\" and even an act of \"\u003ca href=\"http://www.cornucopia.org/\">fascism.\u003c/a>\" Also dismayed was Montana Democrat Jon Tester, the Senate's lone active farmer, who had offered an amendment to strike the provision from the funding resolution.\u003c/p>\n\u003cp>The provision \"tells USDA to ignore any judicial ruling regarding the planting of genetically modified crops,\" Tester \u003ca href=\"http://www.tester.senate.gov/?p=press_release&id=2821\">said\u003c/a> in remarks prepared for delivery on the Senate floor last week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But a closer look at the language of the provision suggests it may not be granting the USDA any powers it doesn't already have.\u003c/p>\n\u003cp>\"It's not clear that this provision radically changes the powers USDA has under the law,\" Greg Jaffe, director of the Biotechnology Project at the \u003ca href=\"http://www.cspinet.org/index.html\">Center for Science in the Public Interest\u003c/a>, tells The Salt.\u003c/p>\n\u003cp>If you read the provision closely (it's on page 78, Sec. 735, of \u003ca href=\"http://www.npr.org/documents/2013/mar/house_CR.pdf\">this PDF\u003c/a>), you'll see that it authorizes the USDA to grant \"temporary\" permission for GMO crops to be planted, even if a judge has ruled that such crops were not properly approved, only while the necessary environmental reviews are completed. That's an authority that the USDA has, in fact, already exercised in the past.\u003c/p>\n\u003cp>Back in 2010, a federal judge in San Francisco ruled that the USDA had approved genetically modified sugar beets for commercial planting without adequately assessing their potential environmental impact. The ruling effectively banned future plantings of GMO sugar beets — which made up most of the country's crop — and raised the specter of a \u003ca href=\"http://www.fastcompany.com/1707301/monsanto-sugar-beet-battle-may-lead-sugar-shortage\">sugar shortage\u003c/a>.\u003c/p>\n\u003cp>So two giant biotech seed producers — Monsanto and Germany's KWS — petitioned the USDA to issue a \"partial deregulation\": Essentially, farmers \u003ca href=\"http://www.nytimes.com/2011/02/05/business/05beet.html\">got the go-ahead\u003c/a> to keep planting the beets until the USDA's environmental assessment of the crop was complete.\u003c/p>\n\u003cp>At the time, the USDA's decision infuriated environmental groups and the organic industry. So it's easy to see why these same groups now take umbrage at an act of Congress that seems to encourage the USDA to approve first, assess later when it comes to GMO crops involved in a legal dispute.\u003c/p>\n\u003cp>Says Jaffe: \"It clearly \u003cem>is\u003c/em> a strong statement from Congress that USDA should exercise those powers, maybe in more situations than they might otherwise do it.\"\u003c/p>\n\u003cp>But unlike \u003ca href=\"http://www.sourcewatch.org/index.php?title=Biotech_Riders_in_the_2012_Farm_Bill\">controversial biotech language\u003c/a> inserted into the farm bill last year that never made it into law, Jaffe notes, the newly enacted provision does not seek to limit the government's ability to conduct environmental reviews of biotech crops.\u003c/p>\n\u003cp>And for opponents of the new biotech rider, there's this silver lining: Like the rest of the stopgap funding legislation, it expires in six months.\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": "Whole Milk Or Skim? Study Links Fattier Milk To Slimmer Kids",
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"content": "\u003cfigure id=\"attachment_58615\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/child-drinking-milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/child-drinking-milk.jpg\" alt=\"Parents are currently advised to switch toddlers to reduced-fat milk at age 2. Photo: David M. Goehring/Via Flickr\" width=\"1120\" height=\"840\" class=\"size-full wp-image-58615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Parents are currently advised to switch toddlers to reduced-fat milk at age 2. Photo: David M. Goehring/Via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/19/174739752/whole-milk-or-skim-study-links-fattier-milk-to-slimmer-kids\">The Salt at NPR Food\u003c/a> (3/20/13)\u003c/p>\n\u003cp>The job of parenting toddlers ain't easy. Consider the 2-year-old to-do list: Get tantrums under control. Potty train. Transition from whole milk to low-fat milk.\u003c/p>\n\u003cp>Speaking from experience, only \u003cem>one\u003c/em> of these things was easy.\u003c/p>\n\u003cp>As my daughter turned 2 in January, we made the simple switch to reduced-fat milk. Done. Don't need to overthink this one, right?\u003c/p>\n\u003cp>After all, I'm following the evidence-based advice of the American Academy of Pediatrics.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"http://www.pediatrics.org/cgi/doi/10.1542/peds.2008-1349\">guidance\u003c/a> is based on studies that found children who consumed low-fat milk as part of a reduced-saturated-fat diet had lower concentrations of LDL cholesterol. Given the body of evidence in adults linking high cholesterol to increased risk of heart disease, it makes sense to keep an eye on cholesterol, beginning in childhood.\u003c/p>\n\u003cp>And if you take fat out of milk, you've also reduced calories, which should help protect kids against becoming overweight. At least, that's been the assumption.\u003c/p>\n\u003cp>So here's where things gets confusing. A \u003ca href=\"http://adc.bmj.com/content/early/2013/02/13/archdischild-2012-302941.short?g=w_adc_ahead_tab\">new study\u003c/a> of preschool-aged children published in the \u003cem>Archives of Disease in Childhood\u003c/em>, a sister publication of the \u003cem>British Medical Journal\u003c/em>, finds that low-fat milk was associated with higher weight.\u003c/p>\n\u003cp>That's right, kids drinking low-fat milk tended to be heavier.\u003c/p>\n\u003cp>\"We were quite surprised\" by the findings, Dr. \u003ca href=\"http://uvahealth.com/doctors/physicians/371\">Mark DeBoer\u003c/a> told me in an email. He and his co-author, Dr. \u003ca href=\"http://uvahealth.com/doctors/physicians/rebeca-scharf\">Rebecca Scharf\u003c/a>, both of the University of Virginia, had hypothesized just the opposite.\u003c/p>\n\u003cp>But they found the relationship between skim-milk drinkers and higher body weights held up across all racial/ethnic and socioeconomic groups. DeBoer says their data also show that low-fat milk did not restrain weight gain in preschoolers over time.\u003c/p>\n\u003cp>The study included about 10,700 children in the United States. Parents were interviewed about their child's beverage consumption on two occasions: once when the children were 2 years old and again at 4 years. Direct measurements of height and weight (to calculate body mass index) were taken by researchers.\u003c/p>\n\u003cp>Interestingly, this is not the first study to point in this direction.\u003c/p>\n\u003cp>In a 2005\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Berkey+Milk%2C+dietary+calcium+and+weight+gain\"> study\u003c/a>, researchers at Brigham and Women's Hospital reported that skim and 1 percent milk were associated with weight gain among 9-to-14-year-olds.\u003c/p>\n\u003cp>And a 2010 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Huh+milk+adiposity\">study\u003c/a> by researchers at Children's Hospital in Boston, which also looked at preschool-aged children, found that higher intake of whole milk at age 2 was associated with a slightly lower BMI (body mass index). The researchers concluded that switching from whole milk to reduced-fat milk at 2 years did not appear to prevent weight problems in early childhood.\u003c/p>\n\u003cp>When you look at these studies together, DeBoer's findings become more intriguing, though it's unclear how higher fat could lead to lower weight.\u003c/p>\n\u003cp>One theory: It's possible that whole milk gives us a greater sense of satiety.\u003c/p>\n\u003cp>\"This is speculative,\" says DeBoer, but if you feel fuller after drinking whole-fat milk, \"it may be protective if the other food options are high in calories.\" In other words, if whole-fat milk saves a kid from eating an extra cookie or a second serving of mashed potatoes, he or she may end up eating fewer calories overall.\u003c/p>\n\u003cp>As the authors acknowledge, one of the shortcomings of the new study is that the researchers did not know how many calories the children were consuming overall or what types of foods they were eating.\u003c/p>\n\u003cp>So is it time to think anew about switching toddlers to low-fat milk?\u003c/p>\n\u003cp>\"I don't think there is harm in rethinking a recommendation, particularly if there weren't rigorous data behind it,\" says DeBoer. He says he hopes his results lead to further, more definitive studies.\u003c/p>\n\u003cp>But not everyone is convinced. \"I do think that the \u003ca href=\"http://www.ucdenver.edu/academics/colleges/medicalschool/departments/pediatrics/people/bios/Pages/danielsbio.aspx\">\u003c/a>recommendation to give low-fat milk at age 2 is sound advice,\" says Dr. \u003ca href=\"http://www.ucdenver.edu/academics/colleges/medicalschool/departments/pediatrics/people/bios/Pages/danielsbio.aspx\">Stephen Daniels\u003c/a>, a pediatrician at the University of Colorado and member of the AAP's Committee on Nutrition.\u003c/p>\n\u003cp>\"I don't think the \u003cem>link\u003c/em> between low-fat milk and higher weight makes much sense from a biological perspective,\" he says.\u003c/p>\n\u003cp>Some of the earliest studies evaluating diets low in saturated fat and cholesterol did find a link to less obesity among girls. And Daniels points out that in the new study, the toddlers who were on low-fat milk were already heavier.\u003c/p>\n\u003cp>\"This leaves open the real chance that parents may have been choosing low-fat milk as a weight-management strategy for those who were already overweight,\" Daniels says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Parents, if this leaves you confused, one thing to keep in mind is that — whether it's whole, 2 percent or skim — milk is probably not a major driver when it comes to childhood weight problems. Many studies have shown that sugar-sweetened beverages play a much \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\">bigger role\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58615\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/child-drinking-milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/child-drinking-milk.jpg\" alt=\"Parents are currently advised to switch toddlers to reduced-fat milk at age 2. Photo: David M. Goehring/Via Flickr\" width=\"1120\" height=\"840\" class=\"size-full wp-image-58615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Parents are currently advised to switch toddlers to reduced-fat milk at age 2. Photo: David M. Goehring/Via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/19/174739752/whole-milk-or-skim-study-links-fattier-milk-to-slimmer-kids\">The Salt at NPR Food\u003c/a> (3/20/13)\u003c/p>\n\u003cp>The job of parenting toddlers ain't easy. Consider the 2-year-old to-do list: Get tantrums under control. Potty train. Transition from whole milk to low-fat milk.\u003c/p>\n\u003cp>Speaking from experience, only \u003cem>one\u003c/em> of these things was easy.\u003c/p>\n\u003cp>As my daughter turned 2 in January, we made the simple switch to reduced-fat milk. Done. Don't need to overthink this one, right?\u003c/p>\n\u003cp>After all, I'm following the evidence-based advice of the American Academy of Pediatrics.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.pediatrics.org/cgi/doi/10.1542/peds.2008-1349\">guidance\u003c/a> is based on studies that found children who consumed low-fat milk as part of a reduced-saturated-fat diet had lower concentrations of LDL cholesterol. Given the body of evidence in adults linking high cholesterol to increased risk of heart disease, it makes sense to keep an eye on cholesterol, beginning in childhood.\u003c/p>\n\u003cp>And if you take fat out of milk, you've also reduced calories, which should help protect kids against becoming overweight. At least, that's been the assumption.\u003c/p>\n\u003cp>So here's where things gets confusing. A \u003ca href=\"http://adc.bmj.com/content/early/2013/02/13/archdischild-2012-302941.short?g=w_adc_ahead_tab\">new study\u003c/a> of preschool-aged children published in the \u003cem>Archives of Disease in Childhood\u003c/em>, a sister publication of the \u003cem>British Medical Journal\u003c/em>, finds that low-fat milk was associated with higher weight.\u003c/p>\n\u003cp>That's right, kids drinking low-fat milk tended to be heavier.\u003c/p>\n\u003cp>\"We were quite surprised\" by the findings, Dr. \u003ca href=\"http://uvahealth.com/doctors/physicians/371\">Mark DeBoer\u003c/a> told me in an email. He and his co-author, Dr. \u003ca href=\"http://uvahealth.com/doctors/physicians/rebeca-scharf\">Rebecca Scharf\u003c/a>, both of the University of Virginia, had hypothesized just the opposite.\u003c/p>\n\u003cp>But they found the relationship between skim-milk drinkers and higher body weights held up across all racial/ethnic and socioeconomic groups. DeBoer says their data also show that low-fat milk did not restrain weight gain in preschoolers over time.\u003c/p>\n\u003cp>The study included about 10,700 children in the United States. Parents were interviewed about their child's beverage consumption on two occasions: once when the children were 2 years old and again at 4 years. Direct measurements of height and weight (to calculate body mass index) were taken by researchers.\u003c/p>\n\u003cp>Interestingly, this is not the first study to point in this direction.\u003c/p>\n\u003cp>In a 2005\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Berkey+Milk%2C+dietary+calcium+and+weight+gain\"> study\u003c/a>, researchers at Brigham and Women's Hospital reported that skim and 1 percent milk were associated with weight gain among 9-to-14-year-olds.\u003c/p>\n\u003cp>And a 2010 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Huh+milk+adiposity\">study\u003c/a> by researchers at Children's Hospital in Boston, which also looked at preschool-aged children, found that higher intake of whole milk at age 2 was associated with a slightly lower BMI (body mass index). The researchers concluded that switching from whole milk to reduced-fat milk at 2 years did not appear to prevent weight problems in early childhood.\u003c/p>\n\u003cp>When you look at these studies together, DeBoer's findings become more intriguing, though it's unclear how higher fat could lead to lower weight.\u003c/p>\n\u003cp>One theory: It's possible that whole milk gives us a greater sense of satiety.\u003c/p>\n\u003cp>\"This is speculative,\" says DeBoer, but if you feel fuller after drinking whole-fat milk, \"it may be protective if the other food options are high in calories.\" In other words, if whole-fat milk saves a kid from eating an extra cookie or a second serving of mashed potatoes, he or she may end up eating fewer calories overall.\u003c/p>\n\u003cp>As the authors acknowledge, one of the shortcomings of the new study is that the researchers did not know how many calories the children were consuming overall or what types of foods they were eating.\u003c/p>\n\u003cp>So is it time to think anew about switching toddlers to low-fat milk?\u003c/p>\n\u003cp>\"I don't think there is harm in rethinking a recommendation, particularly if there weren't rigorous data behind it,\" says DeBoer. He says he hopes his results lead to further, more definitive studies.\u003c/p>\n\u003cp>But not everyone is convinced. \"I do think that the \u003ca href=\"http://www.ucdenver.edu/academics/colleges/medicalschool/departments/pediatrics/people/bios/Pages/danielsbio.aspx\">\u003c/a>recommendation to give low-fat milk at age 2 is sound advice,\" says Dr. \u003ca href=\"http://www.ucdenver.edu/academics/colleges/medicalschool/departments/pediatrics/people/bios/Pages/danielsbio.aspx\">Stephen Daniels\u003c/a>, a pediatrician at the University of Colorado and member of the AAP's Committee on Nutrition.\u003c/p>\n\u003cp>\"I don't think the \u003cem>link\u003c/em> between low-fat milk and higher weight makes much sense from a biological perspective,\" he says.\u003c/p>\n\u003cp>Some of the earliest studies evaluating diets low in saturated fat and cholesterol did find a link to less obesity among girls. And Daniels points out that in the new study, the toddlers who were on low-fat milk were already heavier.\u003c/p>\n\u003cp>\"This leaves open the real chance that parents may have been choosing low-fat milk as a weight-management strategy for those who were already overweight,\" Daniels says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Parents, if this leaves you confused, one thing to keep in mind is that — whether it's whole, 2 percent or skim — milk is probably not a major driver when it comes to childhood weight problems. Many studies have shown that sugar-sweetened beverages play a much \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\">bigger role\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Drunken Botanist' Takes A Garden Tour Of The Liquor Cabinet",
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"content": "\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/19/174642359/drunken-botanist-takes-a-garden-tour-of-the-liquor-cabinet\">Morning Edition\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/03/20130319_me_18.mp3\"] \u003c/p>\n\u003cp>Post by Camila Domonoske, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/19/174642359/drunken-botanist-takes-a-garden-tour-of-the-liquor-cabinet\">The Salt at NPR Food\u003c/a> (3/19/13)\u003c/p>\n\u003cfigure id=\"attachment_58586\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/botanist-cherry_wide1-1024x573.jpg\" alt=\"Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"1024\" height=\"573\" class=\"size-large wp-image-58586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cherry, prunus cerasus — specifically, the variety marasca — is the only plant that appears in the Manhattan cocktail in an easily recognizable form. But as author Amy Stewart explains, the maraschino garnish is far from the only horticultural element of the cocktail. See below for the rest of the ingredients in a Manhattan. Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/174632411/the-drunken-botanist-the-plants-that-created-the-worlds-great-drinks\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/botanist-drunken-209x290.jpg\" alt=\"The Drunken Botanist: The Plants That Created the World's Great Drinks by Amy Stewart\" width=\"209\" height=\"290\" class=\"alignleft size-medium wp-image-58587\">\u003c/a>The next time you're sipping on a glass of something boozy, consider the plants behind your beverage. Some of them might spring immediately to mind: grapes in your wineglass, rye in your whiskey bottle, juniper in your gin and tonic. But what about sorghum and coriander? Cinchona and bitter orange?\u003c/p>\n\u003cp>An incredible diversity of grains, herbs and fruits goes into the world's alcoholic drinks, which means that for the botanically minded, a trip to the liquor store is a little different than it is for the rest of us. Amy Stewart explains what it's like in her new book, \u003cem>The Drunken Botanist.\u003c/em> She once stopped by a liquor store with some fellow gardeners and got a little distracted, she writes:\u003c/p>\n\u003cblockquote>\u003cp>\n\"There wasn't a bottle in the store that we couldn't assign a genus and species to. Bourbon? \u003cem>Zea mays,\u003c/em> an overgrown grass. Absinthe?\u003cem> \u003c/em>\u003cem>Artemisia absinthium,\u003c/em> a much-misunderstood Mediterranean herb. Polish vodka? \u003cem>Solanum tuberosum \u003c/em>... Suddenly we weren't in a liquor store anymore. We were in a fantastical greenhouse, the world's most exotic botanical garden, the sort of strange and overgrown conservatory we only encounter in our dreams.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>As Stewart explains to NPR's Renee Montagne, that trip led straight to the writing of \u003cem>The Drunken Botanist.\u003c/em> \"I was talking about [how] we, as gardeners, should be more interested in this stuff. I mean, look at a bottle of gin. There's nothing in that bottle that isn't a plant. And the evening wears on, and I finally said, 'Somebody ought to write a book about this!' And all my friends said, 'Yeah, why don't you do it? You're the one who can't shut up about it!'\"\u003c/p>\n\u003cfigure id=\"attachment_58589\" class=\"wp-caption aligncenter\" style=\"max-width: 349px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist1.jpg\" alt=\"Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"349\" height=\"500\" class=\"size-full wp-image-58589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two parts whiskey ... American whiskeys are often aged in white oak barrels (Quercus alba). Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>So she did, writing a book that makes familiar drinks seem new again. Stewart describes beer by way of the challenges of wheat fermentation, and her discussion of gin starts with how to pick juniper berries. Through this horticultural lens, a mixed drink becomes a cornucopia of plants: A Manhattan may contain just three ingredients and a garnish, but Stewart says that a single glass holds over 20 plants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You can start with the whiskey, which would contain barley, rye and wheat or corn. And of course it's been soaked in an oak barrel, so let's not forget that that's another plant, the oak tree, that has a huge role in cocktails,\" she explains. \"And then you add sweet vermouth, which is a wine base — so there's your grapes — and then vermouth has a lot of spices and herbs. And then you splash on some Angostura bitters, and Angostura bitters have, oddly enough, not Angostura bark, but has a lot of other roots and seeds. And the final ingredient in a Manhattan is, of course, a cherry, and so there's one more plant.\"\u003c/p>\n\u003cfigure id=\"attachment_58590\" class=\"wp-caption aligncenter\" style=\"max-width: 359px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist3.jpg\" alt=\"Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"359\" height=\"500\" class=\"size-full wp-image-58590\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One part sweet vermouth ... As a fortified wine, vermouth started out as Vitis Vinifera. After fermentation, the wine met a host of other botanicals as well. Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>The Drunken Botanist\u003c/em> is organized by ingredient, with entries for plants both common (barley is found in beer, vodka and whiskey) and unusual (violet liqueurs aren't exactly a liquor cabinet staple). But Stewart argues that some odd-sounding plants are actually surprisingly common — like sorghum, for example. It's not a familiar grain for most Americans, but elsewhere in the world it's an alcohol staple.\u003c/p>\n\u003cp>\"It's grown across Africa and used to make this homemade beer, this cloudy, opaque beer,\" Stewart says. \"It's also grown across Asia, and particularly in China, where it's used to make \u003cem>mao-tai\u003c/em>. ... I think that sorghum might actually be the plan that turns up in more alcohol around the world than any other, believe it or not.\"\u003c/p>\n\u003cfigure id=\"attachment_58591\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist4gentia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist4gentia.jpg\" alt=\"Koehler's Medicinal Plants/ Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"350\" height=\"500\" class=\"size-full wp-image-58591\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One or two dashes of Angostura bitters ... Angostura bitters do not, in fact, use Angostura bark; rather, the tincture draws its flavor from a flowering plant, Gentiana lutea. Koehler's Medicinal Plants/ Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to featuring cocktail recipes, Stewart includes growing information for many of the ingredients she describes. Some plants, like barley, are not for the faint of heart, but others are beginner-friendly: Stewart recommends that home mixologist-gardeners check out the Mexican sour gherkin cucumber.\u003c/p>\n\u003cp>\"It's not technically a cucumber, but it's very closely related,\" she explains. \"The fruits are the size of a grape and they're green with little white markings, so they actually look like miniature watermelons. And they taste great: They're sort of a little more tart than a regular cucumber, but they just look extraordinary.\"\u003c/p>\n\u003cp>And the best part, for those of us who lack Stewart's green thumb? \"The vines happen to be very prolific, so you do not have to be a very good gardener.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As someone who has managed to underwater a cactus, I'll drink to that.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/19/174642359/drunken-botanist-takes-a-garden-tour-of-the-liquor-cabinet\">Morning Edition\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Camila Domonoske, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/19/174642359/drunken-botanist-takes-a-garden-tour-of-the-liquor-cabinet\">The Salt at NPR Food\u003c/a> (3/19/13)\u003c/p>\n\u003cfigure id=\"attachment_58586\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/botanist-cherry_wide1-1024x573.jpg\" alt=\"Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"1024\" height=\"573\" class=\"size-large wp-image-58586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cherry, prunus cerasus — specifically, the variety marasca — is the only plant that appears in the Manhattan cocktail in an easily recognizable form. But as author Amy Stewart explains, the maraschino garnish is far from the only horticultural element of the cocktail. See below for the rest of the ingredients in a Manhattan. Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/174632411/the-drunken-botanist-the-plants-that-created-the-worlds-great-drinks\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/botanist-drunken-209x290.jpg\" alt=\"The Drunken Botanist: The Plants That Created the World's Great Drinks by Amy Stewart\" width=\"209\" height=\"290\" class=\"alignleft size-medium wp-image-58587\">\u003c/a>The next time you're sipping on a glass of something boozy, consider the plants behind your beverage. Some of them might spring immediately to mind: grapes in your wineglass, rye in your whiskey bottle, juniper in your gin and tonic. But what about sorghum and coriander? Cinchona and bitter orange?\u003c/p>\n\u003cp>An incredible diversity of grains, herbs and fruits goes into the world's alcoholic drinks, which means that for the botanically minded, a trip to the liquor store is a little different than it is for the rest of us. Amy Stewart explains what it's like in her new book, \u003cem>The Drunken Botanist.\u003c/em> She once stopped by a liquor store with some fellow gardeners and got a little distracted, she writes:\u003c/p>\n\u003cblockquote>\u003cp>\n\"There wasn't a bottle in the store that we couldn't assign a genus and species to. Bourbon? \u003cem>Zea mays,\u003c/em> an overgrown grass. Absinthe?\u003cem> \u003c/em>\u003cem>Artemisia absinthium,\u003c/em> a much-misunderstood Mediterranean herb. Polish vodka? \u003cem>Solanum tuberosum \u003c/em>... Suddenly we weren't in a liquor store anymore. We were in a fantastical greenhouse, the world's most exotic botanical garden, the sort of strange and overgrown conservatory we only encounter in our dreams.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>As Stewart explains to NPR's Renee Montagne, that trip led straight to the writing of \u003cem>The Drunken Botanist.\u003c/em> \"I was talking about [how] we, as gardeners, should be more interested in this stuff. I mean, look at a bottle of gin. There's nothing in that bottle that isn't a plant. And the evening wears on, and I finally said, 'Somebody ought to write a book about this!' And all my friends said, 'Yeah, why don't you do it? You're the one who can't shut up about it!'\"\u003c/p>\n\u003cfigure id=\"attachment_58589\" class=\"wp-caption aligncenter\" style=\"max-width: 349px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist1.jpg\" alt=\"Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"349\" height=\"500\" class=\"size-full wp-image-58589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two parts whiskey ... American whiskeys are often aged in white oak barrels (Quercus alba). Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>So she did, writing a book that makes familiar drinks seem new again. Stewart describes beer by way of the challenges of wheat fermentation, and her discussion of gin starts with how to pick juniper berries. Through this horticultural lens, a mixed drink becomes a cornucopia of plants: A Manhattan may contain just three ingredients and a garnish, but Stewart says that a single glass holds over 20 plants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You can start with the whiskey, which would contain barley, rye and wheat or corn. And of course it's been soaked in an oak barrel, so let's not forget that that's another plant, the oak tree, that has a huge role in cocktails,\" she explains. \"And then you add sweet vermouth, which is a wine base — so there's your grapes — and then vermouth has a lot of spices and herbs. And then you splash on some Angostura bitters, and Angostura bitters have, oddly enough, not Angostura bark, but has a lot of other roots and seeds. And the final ingredient in a Manhattan is, of course, a cherry, and so there's one more plant.\"\u003c/p>\n\u003cfigure id=\"attachment_58590\" class=\"wp-caption aligncenter\" style=\"max-width: 359px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist3.jpg\" alt=\"Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"359\" height=\"500\" class=\"size-full wp-image-58590\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One part sweet vermouth ... As a fortified wine, vermouth started out as Vitis Vinifera. After fermentation, the wine met a host of other botanicals as well. Koehler's Medicinal Plants/Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>The Drunken Botanist\u003c/em> is organized by ingredient, with entries for plants both common (barley is found in beer, vodka and whiskey) and unusual (violet liqueurs aren't exactly a liquor cabinet staple). But Stewart argues that some odd-sounding plants are actually surprisingly common — like sorghum, for example. It's not a familiar grain for most Americans, but elsewhere in the world it's an alcohol staple.\u003c/p>\n\u003cp>\"It's grown across Africa and used to make this homemade beer, this cloudy, opaque beer,\" Stewart says. \"It's also grown across Asia, and particularly in China, where it's used to make \u003cem>mao-tai\u003c/em>. ... I think that sorghum might actually be the plan that turns up in more alcohol around the world than any other, believe it or not.\"\u003c/p>\n\u003cfigure id=\"attachment_58591\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist4gentia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/drunken-botanist4gentia.jpg\" alt=\"Koehler's Medicinal Plants/ Image courtesy Missouri Botanical Garden. http://www.botanicus.org\" width=\"350\" height=\"500\" class=\"size-full wp-image-58591\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One or two dashes of Angostura bitters ... Angostura bitters do not, in fact, use Angostura bark; rather, the tincture draws its flavor from a flowering plant, Gentiana lutea. Koehler's Medicinal Plants/ Image courtesy Missouri Botanical Garden. http://www.botanicus.org\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to featuring cocktail recipes, Stewart includes growing information for many of the ingredients she describes. Some plants, like barley, are not for the faint of heart, but others are beginner-friendly: Stewart recommends that home mixologist-gardeners check out the Mexican sour gherkin cucumber.\u003c/p>\n\u003cp>\"It's not technically a cucumber, but it's very closely related,\" she explains. \"The fruits are the size of a grape and they're green with little white markings, so they actually look like miniature watermelons. And they taste great: They're sort of a little more tart than a regular cucumber, but they just look extraordinary.\"\u003c/p>\n\u003cp>And the best part, for those of us who lack Stewart's green thumb? \"The vines happen to be very prolific, so you do not have to be a very good gardener.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As someone who has managed to underwater a cactus, I'll drink to that.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cash Back On Broccoli: Health Insurers Nudge Shoppers To Be Well ",
"title": "Cash Back On Broccoli: Health Insurers Nudge Shoppers To Be Well ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_58580\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pick-n-pay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pick-n-pay-1024x768.jpg\" alt=\"A shopper at a branch of South African retailer Pick n Pay in Johannesburg. Health insurer Discovery offers rebates on health food at the chain to its members who enroll in a health promotion program. Photo: SIPHIWE SIBEKO/Reuters/Landov\" width=\"1024\" height=\"768\" class=\"size-large wp-image-58580\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A shopper at a branch of South African retailer Pick n Pay in Johannesburg. Health insurer Discovery offers rebates on health food at the chain to its members who enroll in a health promotion program.\u003cbr>Photo: SIPHIWE SIBEKO/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/18/174667020/cash-back-on-broccoli-health-insurers-nudge-shoppers-to-be-well\">The Salt at NPR Food\u003c/a> (3/19/13)\u003c/p>\n\u003cp>At $2.50 a pound, broccoli may seem too expensive. But cut the price by 25 percent, and our thinking about whether we should buy it may change.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.ajpmonline.org/webfiles/images/journals/amepre/AMEPRE_3774%5B3%5D-stamped-031913.pdf\">study\u003c/a> published in the \u003cem>American Journal of Preventive Medicine\u003c/em> concludes that rebates on healthy food purchases lead to significant changes in what people put in their grocery carts.\u003c/p>\n\u003cp>It was actually South Africa's largest insurer, Discovery, in partnership with Vitality Group, that decided to offer 10 percent and 25 percent cash-back rebates to members of its health promotion program on fruits, vegetables, non-fat dairy and other \u003ca href=\"http://www.discovery.co.za\">healthful foods\u003c/a> at one supermarket chain. (To get the 25 percent rebate, members had to fill out a questionnaire.)\u003c/p>\n\u003cp>Researchers at the RAND Corporation then looked at their spending on these foods and found that they increased 9.3 percent (calculated as a ratio of spending on healthy food to total food spending) with the 25 percent rebate. A 10 percent rebate nudged people to buy healthier stuff, too, just a little less — a 6 percent increase.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"People did react fairly strong,\" says \u003ca href=\"http://www.rand.org/about/people/s/sturm_roland.html\">Roland Sturm\u003c/a> of RAND Corporation in Santa Monica, Calif., the study's lead author. Even the smaller rebate was \"enough to change behavior.\"\u003c/p>\n\u003cp>The analysis looked at the purchases of more than 170,000 households, 60 percent of which were eligible for the rebate.\u003c/p>\n\u003cp>In the U.S., Wal-Mart and a company called HumanaVitality are now testing a similar healthful food incentives \u003ca href=\"http://www.prnewswire.com/news-releases/walmart-and-humanavitality-partner-for-first-of-its-kind-healthier-food-program-designed-to-incentivize-wellness-in-america-170286676.html\">pilot program\u003c/a>. Members of HumanaVitality, a partnership between the Vitality Group (owned by Discovery) and health insurer Humana, save 5 percent when they buy foods with the \u003ca href=\"http://corporate.walmart.com/global-responsibility/hunger-nutrition/great-for-you\">Great For You\u003c/a> label at Wal-Mart.\u003c/p>\n\u003cp>But is a 5 percent rebate, or discount, enough to motivate people to change their shopping patterns? It's not clear. HumanaVitality will find out when they analyze the results in September.\u003c/p>\n\u003cp>Derek Yach of the Vitality Group acknowledges that a 10 percent rebate would be better than 5 percent. As my colleague Dan Charles \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/28/169733003/how-one-man-tried-to-slim-down-big-soda-from-the-inside\">has reported\u003c/a>, Yach, a former PepsiCo vice president, and Vitality Group, are at the forefront of this movement to try to incentivize wellness.\u003c/p>\n\u003cp>But Yach says the findings of the RAND study suggest that diets can be shifted. And this, he believes, has huge implications for public policy.\u003c/p>\n\u003cp>Some two-thirds of healthcare spending is linked to lifestyle diseases such as obesity, Type-2 diabetes that can be prevented or controlled by healthier diets and lifestyle. So the insurers sponsoring these incentive programs are hoping they'll help curb future healthcare costs.\u003c/p>\n\u003cp>While the study is among the first to evaluate a large rebate program, it's important to look at what shoppers did with the cash they got back. Did they use the 25 percent savings on broccoli to buy doughnuts? Nope — they increased their spending on healthy foods.\u003c/p>\n\u003cp>But incentive programs have also been known to fall flat. As we've \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=124610428\">reported,\u003c/a> researchers at the University of Buffalo found that subsidizing healthy food led to the unintended consequence of people spending more on high-calorie, low-nutrient foods. This was a small study that took place in a simulated market setting, not a real grocery store.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But this new study shows that over the long-term, it may be possible to nudge people towards wellness by consistently making healthy food cheaper.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Rebates on healthy foods purchases can influence what put in their grocery carts, a study found. People spent 9 percent more on fruits, vegetables, non-fat dairy and other healthful foods when they got a 25 percent rebate on them.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"People did react fairly strong,\" says \u003ca href=\"http://www.rand.org/about/people/s/sturm_roland.html\">Roland Sturm\u003c/a> of RAND Corporation in Santa Monica, Calif., the study's lead author. Even the smaller rebate was \"enough to change behavior.\"\u003c/p>\n\u003cp>The analysis looked at the purchases of more than 170,000 households, 60 percent of which were eligible for the rebate.\u003c/p>\n\u003cp>In the U.S., Wal-Mart and a company called HumanaVitality are now testing a similar healthful food incentives \u003ca href=\"http://www.prnewswire.com/news-releases/walmart-and-humanavitality-partner-for-first-of-its-kind-healthier-food-program-designed-to-incentivize-wellness-in-america-170286676.html\">pilot program\u003c/a>. Members of HumanaVitality, a partnership between the Vitality Group (owned by Discovery) and health insurer Humana, save 5 percent when they buy foods with the \u003ca href=\"http://corporate.walmart.com/global-responsibility/hunger-nutrition/great-for-you\">Great For You\u003c/a> label at Wal-Mart.\u003c/p>\n\u003cp>But is a 5 percent rebate, or discount, enough to motivate people to change their shopping patterns? It's not clear. HumanaVitality will find out when they analyze the results in September.\u003c/p>\n\u003cp>Derek Yach of the Vitality Group acknowledges that a 10 percent rebate would be better than 5 percent. As my colleague Dan Charles \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/28/169733003/how-one-man-tried-to-slim-down-big-soda-from-the-inside\">has reported\u003c/a>, Yach, a former PepsiCo vice president, and Vitality Group, are at the forefront of this movement to try to incentivize wellness.\u003c/p>\n\u003cp>But Yach says the findings of the RAND study suggest that diets can be shifted. And this, he believes, has huge implications for public policy.\u003c/p>\n\u003cp>Some two-thirds of healthcare spending is linked to lifestyle diseases such as obesity, Type-2 diabetes that can be prevented or controlled by healthier diets and lifestyle. So the insurers sponsoring these incentive programs are hoping they'll help curb future healthcare costs.\u003c/p>\n\u003cp>While the study is among the first to evaluate a large rebate program, it's important to look at what shoppers did with the cash they got back. Did they use the 25 percent savings on broccoli to buy doughnuts? Nope — they increased their spending on healthy foods.\u003c/p>\n\u003cp>But incentive programs have also been known to fall flat. As we've \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=124610428\">reported,\u003c/a> researchers at the University of Buffalo found that subsidizing healthy food led to the unintended consequence of people spending more on high-calorie, low-nutrient foods. This was a small study that took place in a simulated market setting, not a real grocery store.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But this new study shows that over the long-term, it may be possible to nudge people towards wellness by consistently making healthy food cheaper.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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