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"content": "\u003cp>Listen to the Story on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/21/172605596/former-peanut-firm-executives-indicted-over-2009-salmonella-outbreak\">All Things Considered:\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/02/20130221_atc_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a> and Maria Godoy, The Salt at NPR Food (2/21/13)\u003c/p>\n\u003cfigure id=\"attachment_57276\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/steve-parnell-peanut-corp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/steve-parnell-peanut-corp-290x217.jpg\" alt=\"Stewart Parnell (center), former president of the now-defunct Peanut Corp. of America, is one of four executives indicted over a 2009 outbreak of salmonella. Photo: Mark Wilson/Getty Images\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57276\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stewart Parnell (center), former president of the now-defunct Peanut Corp. of America, is one of four executives indicted over a 2009 outbreak of salmonella. Photo: Mark Wilson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Four former executives from Peanut Corp. of America and a related company are facing federal criminal charges for covering up information that their peanut butter was contaminated with salmonella bacteria.\u003c/p>\n\u003cp>The charges are related to a nationwide outbreak of salmonella \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=99763921\">back in 2009\u003c/a>. More than 700 people became ill, and federal investigators traced the source of the bacteria to peanut butter manufactured in Blakely, Ga., by the Peanut Corp. of America. The company is no longer in business.\u003c/p>\n\u003cp>The 76-count indictment was unsealed Wednesday in federal court in Georgia. The charges include conspiracy, mail and wire fraud, obstruction of justice, and others related to distributing adulterated or misbranded food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Federal officials say executives at the company were aware that their products had tested positive for salmonella, but they failed to alert their customers, and also lied about those test results to inspectors from the Food and Drug Administration.\u003c/p>\n\u003cp>The executives also allegedly falsified documents that stated \"that shipments of peanut products were free of pathogens when, in fact, there had been no tests on the products at all or when the laboratory results showed that a sample tested positive for salmonella,\" according to a Justice Department \u003ca href=\"http://www.justice.gov/opa/pr/2013/February/13-civ-220.html\">statement\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_57275\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/peanut-corp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/peanut-corp-290x217.jpg\" alt=\"A sign outside the Peanut Corp. of America's processing plant in Blakely, Ga. Photo: Ric Feld/AP\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57275\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sign outside the Peanut Corp. of America's processing plant in Blakely, Ga. Photo: Ric Feld/AP\u003c/figcaption>\u003c/figure>\n\u003cp>The four people indicted include Stewart Parnell, the former company president; Samuel Lightsey, former Blakely plant operations manager; and Mary Wilkerson, a quality assurance manager. Also indicted was Michael Parnell, who worked as a food broker on behalf of the peanut company.\u003c/p>\n\u003cp>The former executives could face up to 20 years in prison if convicted. Another executive, Daniel Kilgore, who served as a plant manager from 2002 through 2008, has already pleaded guilty in the case.\u003c/p>\n\u003cp>Dan Charles will have more on this story on \u003cem>All Things Considered\u003c/em> later today, so stay tuned.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Update at 4:36 p.m. ET\u003c/strong>: Attorneys for Stewart Parnell, the former owner of Peanut Corp. of America, have released a \u003ca href=\"http://www.gentrylocke.com/1820\">statement\u003c/a> promising to defend Parnell against the charges. According to the statement, officials from the FDA had visited the Georgia factory regularly, were \"well aware\" of the company's testing procedures, and \"made no objection\" to them.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a> and Maria Godoy, The Salt at NPR Food (2/21/13)\u003c/p>\n\u003cfigure id=\"attachment_57276\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/steve-parnell-peanut-corp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/steve-parnell-peanut-corp-290x217.jpg\" alt=\"Stewart Parnell (center), former president of the now-defunct Peanut Corp. of America, is one of four executives indicted over a 2009 outbreak of salmonella. Photo: Mark Wilson/Getty Images\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57276\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stewart Parnell (center), former president of the now-defunct Peanut Corp. of America, is one of four executives indicted over a 2009 outbreak of salmonella. Photo: Mark Wilson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Four former executives from Peanut Corp. of America and a related company are facing federal criminal charges for covering up information that their peanut butter was contaminated with salmonella bacteria.\u003c/p>\n\u003cp>The charges are related to a nationwide outbreak of salmonella \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=99763921\">back in 2009\u003c/a>. More than 700 people became ill, and federal investigators traced the source of the bacteria to peanut butter manufactured in Blakely, Ga., by the Peanut Corp. of America. The company is no longer in business.\u003c/p>\n\u003cp>The 76-count indictment was unsealed Wednesday in federal court in Georgia. The charges include conspiracy, mail and wire fraud, obstruction of justice, and others related to distributing adulterated or misbranded food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Federal officials say executives at the company were aware that their products had tested positive for salmonella, but they failed to alert their customers, and also lied about those test results to inspectors from the Food and Drug Administration.\u003c/p>\n\u003cp>The executives also allegedly falsified documents that stated \"that shipments of peanut products were free of pathogens when, in fact, there had been no tests on the products at all or when the laboratory results showed that a sample tested positive for salmonella,\" according to a Justice Department \u003ca href=\"http://www.justice.gov/opa/pr/2013/February/13-civ-220.html\">statement\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_57275\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/peanut-corp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/peanut-corp-290x217.jpg\" alt=\"A sign outside the Peanut Corp. of America's processing plant in Blakely, Ga. Photo: Ric Feld/AP\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57275\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sign outside the Peanut Corp. of America's processing plant in Blakely, Ga. Photo: Ric Feld/AP\u003c/figcaption>\u003c/figure>\n\u003cp>The four people indicted include Stewart Parnell, the former company president; Samuel Lightsey, former Blakely plant operations manager; and Mary Wilkerson, a quality assurance manager. Also indicted was Michael Parnell, who worked as a food broker on behalf of the peanut company.\u003c/p>\n\u003cp>The former executives could face up to 20 years in prison if convicted. Another executive, Daniel Kilgore, who served as a plant manager from 2002 through 2008, has already pleaded guilty in the case.\u003c/p>\n\u003cp>Dan Charles will have more on this story on \u003cem>All Things Considered\u003c/em> later today, so stay tuned.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Update at 4:36 p.m. ET\u003c/strong>: Attorneys for Stewart Parnell, the former owner of Peanut Corp. of America, have released a \u003ca href=\"http://www.gentrylocke.com/1820\">statement\u003c/a> promising to defend Parnell against the charges. According to the statement, officials from the FDA had visited the Georgia factory regularly, were \"well aware\" of the company's testing procedures, and \"made no objection\" to them.\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": "This Music Is Bananas (Really)",
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"content": "\u003cp>Post by Audrey Carlsen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/19/172431202/this-music-is-bananas-really\">The Salt at NPR Food\u003c/a> (2/21/13)\u003c/p>\n\u003cp>Fresh produce has never been hipper.\u003c/p>\n\u003cp>Need proof? Check out this video of Brooklyn-based songwriter-producer-artist extraordinaire Jonathan Dagan, better known as \u003ca href=\"http://www.jviewz.com/shop/wiplogin.php\">J.Viewz\u003c/a>, playing a beautiful — and just plain awesome — cover of Massive Attack's 1998 hit \"\u003ca href=\"http://www.youtube.com/watch?v=u7K72X4eo_s\">Teardrop\u003c/a>\" on a variety of fruits and vegetables.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=xvmTav3SYsc]\u003c/p>\n\u003cp>J.Viewz is using a cool little circuit board called the \u003ca href=\"http://www.makeymakey.com/\">MaKey MaKey\u003c/a> (pronounced \u003cem>may-kee may-kee\u003c/em>) that allows you to hook almost anything up to a keyboard.\u003c/p>\n\u003cfigure id=\"attachment_57142\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeymakey_custom-174b28ff35852dadef80e0a64152c8ed6bfcc838.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeymakey_custom-174b28ff35852dadef80e0a64152c8ed6bfcc838.jpg\" alt=\"The MaKey MaKey uses basic principles of circuitry to turn any object -- even an apple -- into a keyboard key. Illustration: Jay Silver/Flickr\" width=\"200\" height=\"127\" class=\"size-full wp-image-57142\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The MaKey MaKey uses basic principles of circuitry to turn any object -- even an apple -- into a keyboard key. Illustration: Jay Silver/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The concept is simple. All you need to do is connect three things to the MaKey MaKey – a computer, a fun object, and yourself. By touching the object, you close the circuit, and a signal is sent to the MaKey MaKey. The circuit board then translates this electronic signal into a keyboard signal, which is sent to your computer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Your computer can't tell the difference between a signal coming from the MaKey MaKey and a signal coming from an actual keyboard. So this little chip basically allows you to transform any object that conducts even just a tiny bit of electricity into a keyboard key.\u003c/p>\n\u003cp>And if you've got a virtual piano keyboard program like \u003ca href=\"http://www.bgfl.org/custom/resources_ftp/client_ftp/ks2/music/piano/\">this one\u003c/a> pulled up on your computer, then you've just created your own unique musical instrument.\u003c/p>\n\u003cp>All J.Viewz did was to take it one step further by rewiring the circuit board to connect with an electronic piano keyboard instead of a computer keyboard.\u003c/p>\n\u003cfigure id=\"attachment_57146\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/banana-pianomaKey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/banana-pianomaKey-290x217.jpg\" alt=\"Making a banana piano is easy with the MaKey MaKey. Photo: Jay Silver/Flickr\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57146\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making a banana piano is easy with the MaKey MaKey. Photo: Jay Silver/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Cool stuff, right?\u003c/p>\n\u003cp>We certainly thought so, and plenty of other people seem to agree.\u003c/p>\n\u003cp>Since the MaKey MaKey was released last year, people have been posting videos of themselves playing sweet tunes on all sorts of edibles, including \u003ca href=\"https://www.youtube.com/watch?v=Q8BdHhSEmKI\">oranges\u003c/a>, \u003ca href=\"http://www.youtube.com/watch?v=jnoO2V_PTF4&list=FLigKQsaj4JSLRFsrskqlJWg\">doughnuts\u003c/a> and even \u003ca href=\"http://www.youtube.com/watch?v=IjULN7Ra1sI\">seafood\u003c/a>. But if you really want to impress your friends, we suggest you opt for a true classic: the \u003ca href=\"https://www.youtube.com/watch?v=K4Y_M4GpyOM\">banana piano\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Audrey Carlsen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/19/172431202/this-music-is-bananas-really\">The Salt at NPR Food\u003c/a> (2/21/13)\u003c/p>\n\u003cp>Fresh produce has never been hipper.\u003c/p>\n\u003cp>Need proof? Check out this video of Brooklyn-based songwriter-producer-artist extraordinaire Jonathan Dagan, better known as \u003ca href=\"http://www.jviewz.com/shop/wiplogin.php\">J.Viewz\u003c/a>, playing a beautiful — and just plain awesome — cover of Massive Attack's 1998 hit \"\u003ca href=\"http://www.youtube.com/watch?v=u7K72X4eo_s\">Teardrop\u003c/a>\" on a variety of fruits and vegetables.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/xvmTav3SYsc'\n title='//www.youtube.com/embed/xvmTav3SYsc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>J.Viewz is using a cool little circuit board called the \u003ca href=\"http://www.makeymakey.com/\">MaKey MaKey\u003c/a> (pronounced \u003cem>may-kee may-kee\u003c/em>) that allows you to hook almost anything up to a keyboard.\u003c/p>\n\u003cfigure id=\"attachment_57142\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeymakey_custom-174b28ff35852dadef80e0a64152c8ed6bfcc838.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeymakey_custom-174b28ff35852dadef80e0a64152c8ed6bfcc838.jpg\" alt=\"The MaKey MaKey uses basic principles of circuitry to turn any object -- even an apple -- into a keyboard key. Illustration: Jay Silver/Flickr\" width=\"200\" height=\"127\" class=\"size-full wp-image-57142\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The MaKey MaKey uses basic principles of circuitry to turn any object -- even an apple -- into a keyboard key. Illustration: Jay Silver/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The concept is simple. All you need to do is connect three things to the MaKey MaKey – a computer, a fun object, and yourself. By touching the object, you close the circuit, and a signal is sent to the MaKey MaKey. The circuit board then translates this electronic signal into a keyboard signal, which is sent to your computer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Your computer can't tell the difference between a signal coming from the MaKey MaKey and a signal coming from an actual keyboard. So this little chip basically allows you to transform any object that conducts even just a tiny bit of electricity into a keyboard key.\u003c/p>\n\u003cp>And if you've got a virtual piano keyboard program like \u003ca href=\"http://www.bgfl.org/custom/resources_ftp/client_ftp/ks2/music/piano/\">this one\u003c/a> pulled up on your computer, then you've just created your own unique musical instrument.\u003c/p>\n\u003cp>All J.Viewz did was to take it one step further by rewiring the circuit board to connect with an electronic piano keyboard instead of a computer keyboard.\u003c/p>\n\u003cfigure id=\"attachment_57146\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/banana-pianomaKey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/banana-pianomaKey-290x217.jpg\" alt=\"Making a banana piano is easy with the MaKey MaKey. Photo: Jay Silver/Flickr\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57146\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making a banana piano is easy with the MaKey MaKey. Photo: Jay Silver/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Cool stuff, right?\u003c/p>\n\u003cp>We certainly thought so, and plenty of other people seem to agree.\u003c/p>\n\u003cp>Since the MaKey MaKey was released last year, people have been posting videos of themselves playing sweet tunes on all sorts of edibles, including \u003ca href=\"https://www.youtube.com/watch?v=Q8BdHhSEmKI\">oranges\u003c/a>, \u003ca href=\"http://www.youtube.com/watch?v=jnoO2V_PTF4&list=FLigKQsaj4JSLRFsrskqlJWg\">doughnuts\u003c/a> and even \u003ca href=\"http://www.youtube.com/watch?v=IjULN7Ra1sI\">seafood\u003c/a>. But if you really want to impress your friends, we suggest you opt for a true classic: the \u003ca href=\"https://www.youtube.com/watch?v=K4Y_M4GpyOM\">banana piano\u003c/a>.\u003cbr clear=\"all\">\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": "More Antioxidants In Your Diet May Not Mean Better Health",
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"content": "\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/20/172511813/more-antioxidants-in-your-diet-may-not-mean-better-health\">The Salt at NPR Food\u003c/a> (2/21/13)\u003c/p>\n\u003cfigure id=\"attachment_57133\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee-istockphoto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee-istockphoto-290x217.jpg\" alt=\"The flavonoids in coffee may have health benefits, but preventing stroke may not be one of them. Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57133\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The flavonoids in coffee may have health benefits, but preventing stroke may not be one of them. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Antioxidants in foods are good for you, so more should be better, right?\u003c/p>\n\u003cp>Evidently not.\u003c/p>\n\u003cp>In a new study, people who ate more antioxidants overall didn't lower their risk of stroke and dementia in old age. That flies in the face of earlier research that found that the antioxidants in fruits and vegetables reduce stroke and dementia risk.\u003c/p>\n\u003cp>\"We're seeing strong and clear benefits with specific antioxidants but not overall,\" says \u003ca href=\"http://researchfaculty.brighamandwomens.org/BRIProfile.aspx?id=1898\">Elizabeth Devore\u003c/a>, an epidemiologist at Brigham and Women's Hospital who led the new study, which was \u003ca href=\"http://www.neurology.org/content/early/2013/02/20/WNL.0b013e3182840c84.abstract\">published\u003c/a> online in the journal \u003cem>Neurology\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Last year, Devore found that eating lots of berries \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/ana.23594/abstract\">delayed cognitive decline\u003c/a> among women in the big, ongoing \u003ca href=\"http://www.channing.harvard.edu/nhs/\">Nurses Health Study\u003c/a>. Berries have lots of chemicals called flavonoids, which researchers think probably have protective powers much like those of better-known antioxidants like beta-carotene, vitamin C and vitamin E.\u003c/p>\n\u003cp>Before that, Devore had looked at data from a long-term study of more than 5,000 people ages 55 and older in Rotterdam, Netherlands. The people were followed for about 14 years. She found that people who ate foods with more vitamin E were less likely to suffer dementia, and people who ate foods with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20625087\">more vitamin C\u003c/a> were less likely to have a stroke.\u003c/p>\n\u003cp>But now she's looking at the same people and finds that having lots of antioxidants in the diet overall doesn't help with stroke and dementia. What gives?\u003c/p>\n\u003cp>Devore tells The Salt that she reran the numbers from the earlier Rotterdam study, just to make sure she hadn't made a mistake, and it still showed that vitamins C and E were doing good things for the brain.\u003c/p>\n\u003cp>In the new study, the people with the highest levels of antioxidant intake were getting most of those antioxidants from coffee and tea. Evidently, the Dutch drink a lot of coffee!\u003c/p>\n\u003cp>Coffee and tea are \"actually chock-full of antioxidants,\" Devore says, in the form of flavonoids.\u003c/p>\n\u003cp>And other \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=128110552\">studies\u003c/a> on people in Europe have found that drinking a lot of coffee, say five cups a day, does help protect against Alzheimer's. But similar benefits didn't appear in the coffee-loving Dutch group in Devore's study, which leads her to suspect that the total level of antioxidant intake isn't the whole story. \"It's nuance,\" she says.\u003c/p>\n\u003cp>An Italian \u003ca href=\"http://jn.nutrition.org/content/141/1/118.short\">study\u003c/a> from 2011 also showed less stroke risk in people who had a high-antioxidant diet overall. But in that case, the people were getting their antioxidants from wine, fruits and vegetables, Devore says. That's very different from the diet of the Dutch study participants, who ate a lot of meat and dairy, and fewer vegetables and fruit.\u003c/p>\n\u003cp>Scientists have just started to really dig into the relationship between \u003ca href=\"http://www.npr.org/2010/11/12/131272331/bow-down-to-the-medicinal-power-of-cranberries\">flavonoids and health\u003c/a>, thanks to a big new USDA database on the still largely mysterious chemicals.\u003c/p>\n\u003cp>That should help resolve the confusion over the merits of antioxidants, Devore says. \"As we're able to move into these more nontraditional antioxidant foods, we'll be able to tease out more specific information for people.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/20/172511813/more-antioxidants-in-your-diet-may-not-mean-better-health\">The Salt at NPR Food\u003c/a> (2/21/13)\u003c/p>\n\u003cfigure id=\"attachment_57133\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee-istockphoto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee-istockphoto-290x217.jpg\" alt=\"The flavonoids in coffee may have health benefits, but preventing stroke may not be one of them. Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57133\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The flavonoids in coffee may have health benefits, but preventing stroke may not be one of them. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Antioxidants in foods are good for you, so more should be better, right?\u003c/p>\n\u003cp>Evidently not.\u003c/p>\n\u003cp>In a new study, people who ate more antioxidants overall didn't lower their risk of stroke and dementia in old age. That flies in the face of earlier research that found that the antioxidants in fruits and vegetables reduce stroke and dementia risk.\u003c/p>\n\u003cp>\"We're seeing strong and clear benefits with specific antioxidants but not overall,\" says \u003ca href=\"http://researchfaculty.brighamandwomens.org/BRIProfile.aspx?id=1898\">Elizabeth Devore\u003c/a>, an epidemiologist at Brigham and Women's Hospital who led the new study, which was \u003ca href=\"http://www.neurology.org/content/early/2013/02/20/WNL.0b013e3182840c84.abstract\">published\u003c/a> online in the journal \u003cem>Neurology\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last year, Devore found that eating lots of berries \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/ana.23594/abstract\">delayed cognitive decline\u003c/a> among women in the big, ongoing \u003ca href=\"http://www.channing.harvard.edu/nhs/\">Nurses Health Study\u003c/a>. Berries have lots of chemicals called flavonoids, which researchers think probably have protective powers much like those of better-known antioxidants like beta-carotene, vitamin C and vitamin E.\u003c/p>\n\u003cp>Before that, Devore had looked at data from a long-term study of more than 5,000 people ages 55 and older in Rotterdam, Netherlands. The people were followed for about 14 years. She found that people who ate foods with more vitamin E were less likely to suffer dementia, and people who ate foods with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20625087\">more vitamin C\u003c/a> were less likely to have a stroke.\u003c/p>\n\u003cp>But now she's looking at the same people and finds that having lots of antioxidants in the diet overall doesn't help with stroke and dementia. What gives?\u003c/p>\n\u003cp>Devore tells The Salt that she reran the numbers from the earlier Rotterdam study, just to make sure she hadn't made a mistake, and it still showed that vitamins C and E were doing good things for the brain.\u003c/p>\n\u003cp>In the new study, the people with the highest levels of antioxidant intake were getting most of those antioxidants from coffee and tea. Evidently, the Dutch drink a lot of coffee!\u003c/p>\n\u003cp>Coffee and tea are \"actually chock-full of antioxidants,\" Devore says, in the form of flavonoids.\u003c/p>\n\u003cp>And other \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=128110552\">studies\u003c/a> on people in Europe have found that drinking a lot of coffee, say five cups a day, does help protect against Alzheimer's. But similar benefits didn't appear in the coffee-loving Dutch group in Devore's study, which leads her to suspect that the total level of antioxidant intake isn't the whole story. \"It's nuance,\" she says.\u003c/p>\n\u003cp>An Italian \u003ca href=\"http://jn.nutrition.org/content/141/1/118.short\">study\u003c/a> from 2011 also showed less stroke risk in people who had a high-antioxidant diet overall. But in that case, the people were getting their antioxidants from wine, fruits and vegetables, Devore says. That's very different from the diet of the Dutch study participants, who ate a lot of meat and dairy, and fewer vegetables and fruit.\u003c/p>\n\u003cp>Scientists have just started to really dig into the relationship between \u003ca href=\"http://www.npr.org/2010/11/12/131272331/bow-down-to-the-medicinal-power-of-cranberries\">flavonoids and health\u003c/a>, thanks to a big new USDA database on the still largely mysterious chemicals.\u003c/p>\n\u003cp>That should help resolve the confusion over the merits of antioxidants, Devore says. \"As we're able to move into these more nontraditional antioxidant foods, we'll be able to tease out more specific information for people.\" \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": "Smaller But Better? Organic Tomatoes May Pack More Nutritional Punch",
"title": "Smaller But Better? Organic Tomatoes May Pack More Nutritional Punch",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57119\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/organictomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/organictomatoes-1024x767.jpg\" alt=\"Organic tomatoes come in all shapes and sizes. Photo: Chiot's Run/via Flickr\" width=\"1024\" height=\"767\" class=\"size-large wp-image-57119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Organic tomatoes come in all shapes and sizes. Photo: Chiot's Run/via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/19/172416458/smaller-but-better-organic-tomatoes-may-pack-more-nutritional-punch\">The Salt at NPR Food\u003c/a> (2/20/13)\u003c/p>\n\u003cp>A new \u003ca href=\"http://www.plos.org/media/press/2013/pone-08-02-oliveira.pdf\">study\u003c/a> published in the journal \u003cem>PLOS ONE \u003c/em>finds that tomatoes grown on organic farms were about 40 percent smaller than conventionally grown tomatoes. The upside? They pack more of a nutritional punch. The researchers found the organic tomatoes had significantly higher levels of vitamin C, sugar and lycopene.\u003c/p>\n\u003cp>Now, while the extra sugar may improve the taste, it's the lycopene that could amp up organic tomatoes' health profile. Lycopene — a compound that gives tomatoes their red coloring — has been linked to a \u003ca href=\"%20%20%20http:/www.health.harvard.edu/blog/lycopene-rich-tomatoes-linked-to-lower-stroke-risk-201210105400\">decreased risk of stroke\u003c/a> in people who consume a lot of it.\u003c/p>\n\u003cp>So what explains the increase in healthy compounds in the organic fruit?\u003c/p>\n\u003cp>Well, researchers say the organic system of agriculture tends to \"stress out\" the tomato plants. For instance, when tomato plants fend off pests without the use of heavy-duty pesticides, they produce more stress compounds — such as vitamin C and lycopene — to defend themselves. It's similar to the way we humans make antibodies to fight off a disease.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is not the first study to find that organic methods lead to higher levels of potentially beneficial compounds. As we've \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=90914182\">reported\u003c/a>, researchers at the University of California, Davis found that organic tomatoes had almost double the concentration of two flavonoids, quercetin and kaempferol, which have potent antioxidant activity.\u003c/p>\n\u003cp>But not everyone is convinced that studies like these prove that organic tomatoes are better.\u003c/p>\n\u003cp>\"I would be very shocked if the differences can actually be attributed\" to organic techniques alone, says \u003ca href=\"http://hos.ufl.edu/kleeweb/\">Harry Klee\u003c/a>, a tomato researcher at the University of Florida. The tomato variety being planted is also key, he says.\u003c/p>\n\u003cp>\"The modern varieties [of tomatoes] are designed to produce very large numbers of fruits,\" explains Klee. And as a result, the nutrients get diluted, because the plant \"can't keep up with the huge load of fruit.\"\u003c/p>\n\u003cp>Another factor is how the plants are fertilized. Conventional farming tends to use a lot of quick-release, nitrogen fertilizer — which provides a burst of growth. By comparison, organic methods focus on enriching the soil, but the nutrients are released more slowly. This means the fruit grows slower, and the plant has more time to make compounds like flavonoids.\u003c/p>\n\u003cp>But Klee says it's possible to limit fertilizer within a conventional system and get the same results.\u003c/p>\n\u003cp>\"If I take two plants on conventional farms and reduce the fertilizer levels on one, I'll get 40 percent smaller fruits with higher nutrient content,\" says Klee. \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": "Tomatoes grown on organic farms contained significantly higher levels of vitamin C, sugar and lycopene than their conventionally grown counterparts, a study finds. Turns out, organic farming techniques \"stress out\" the plants in ways that make them more nutrient dense.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57119\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/organictomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/organictomatoes-1024x767.jpg\" alt=\"Organic tomatoes come in all shapes and sizes. Photo: Chiot's Run/via Flickr\" width=\"1024\" height=\"767\" class=\"size-large wp-image-57119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Organic tomatoes come in all shapes and sizes. Photo: Chiot's Run/via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/19/172416458/smaller-but-better-organic-tomatoes-may-pack-more-nutritional-punch\">The Salt at NPR Food\u003c/a> (2/20/13)\u003c/p>\n\u003cp>A new \u003ca href=\"http://www.plos.org/media/press/2013/pone-08-02-oliveira.pdf\">study\u003c/a> published in the journal \u003cem>PLOS ONE \u003c/em>finds that tomatoes grown on organic farms were about 40 percent smaller than conventionally grown tomatoes. The upside? They pack more of a nutritional punch. The researchers found the organic tomatoes had significantly higher levels of vitamin C, sugar and lycopene.\u003c/p>\n\u003cp>Now, while the extra sugar may improve the taste, it's the lycopene that could amp up organic tomatoes' health profile. Lycopene — a compound that gives tomatoes their red coloring — has been linked to a \u003ca href=\"%20%20%20http:/www.health.harvard.edu/blog/lycopene-rich-tomatoes-linked-to-lower-stroke-risk-201210105400\">decreased risk of stroke\u003c/a> in people who consume a lot of it.\u003c/p>\n\u003cp>So what explains the increase in healthy compounds in the organic fruit?\u003c/p>\n\u003cp>Well, researchers say the organic system of agriculture tends to \"stress out\" the tomato plants. For instance, when tomato plants fend off pests without the use of heavy-duty pesticides, they produce more stress compounds — such as vitamin C and lycopene — to defend themselves. It's similar to the way we humans make antibodies to fight off a disease.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is not the first study to find that organic methods lead to higher levels of potentially beneficial compounds. As we've \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=90914182\">reported\u003c/a>, researchers at the University of California, Davis found that organic tomatoes had almost double the concentration of two flavonoids, quercetin and kaempferol, which have potent antioxidant activity.\u003c/p>\n\u003cp>But not everyone is convinced that studies like these prove that organic tomatoes are better.\u003c/p>\n\u003cp>\"I would be very shocked if the differences can actually be attributed\" to organic techniques alone, says \u003ca href=\"http://hos.ufl.edu/kleeweb/\">Harry Klee\u003c/a>, a tomato researcher at the University of Florida. The tomato variety being planted is also key, he says.\u003c/p>\n\u003cp>\"The modern varieties [of tomatoes] are designed to produce very large numbers of fruits,\" explains Klee. And as a result, the nutrients get diluted, because the plant \"can't keep up with the huge load of fruit.\"\u003c/p>\n\u003cp>Another factor is how the plants are fertilized. Conventional farming tends to use a lot of quick-release, nitrogen fertilizer — which provides a burst of growth. By comparison, organic methods focus on enriching the soil, but the nutrients are released more slowly. This means the fruit grows slower, and the plant has more time to make compounds like flavonoids.\u003c/p>\n\u003cp>But Klee says it's possible to limit fertilizer within a conventional system and get the same results.\u003c/p>\n\u003cp>\"If I take two plants on conventional farms and reduce the fertilizer levels on one, I'll get 40 percent smaller fruits with higher nutrient content,\" says Klee. \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_57111\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bagels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bagels-1024x575.jpg\" alt=\"For better skin, maybe you should stick to the whole grain bagels. Photo: istockphoto.com\" width=\"1024\" height=\"575\" class=\"size-large wp-image-57111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For better skin, maybe you should stick to the whole grain bagels. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/19/172429086/diet-and-acne-for-a-clearer-complexion-cut-the-empty-carbs\">The Salt at NPR Food\u003c/a> (2/20/13)\u003c/p>\n\u003cp>If you're prone to outbreaks of acne, you may want to try cutting back on empty carbs and sweets. Researchers are revisiting the connections between diet and pimples, and a growing body of evidence suggests that eating a diet rich in high glycemic index foods may be tied to flare-ups.\u003c/p>\n\u003cp>\"High glycemic index foods are typically processed foods, high in white flour,\" explains nutrition researcher \u003ca href=\"http://steinhardt.nyu.edu/nutrition/students/doctoralnutrition\">Jennifer Burris\u003c/a> of New York University. Examples include white bread, pasta, crackers and white rice. The glycemic index is basically a system of measuring how fast your blood sugar rises after eating a specific amount of carbohydrates, so sugary foods such as soda, juice and candy bars are all on the list, too.\u003c/p>\n\u003cp>In a paper published in the \u003ca href=\"http://www.andjrnl.org/\">Journal of the Academy of Nutrition and Dietetics\u003c/a>, Burris and her colleagues review 27 studies on nutrition and acne. Some of the more convincing evidence comes from a few recent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Smith+low-glycemic-load+diet+improves+symptoms\">studies\u003c/a> of teenagers and young men (aged 15-25 years) who had acne. After the participants followed a low-glycemic-load diet, researchers documented decreases in inflammatory acne lesions. The studies were small, but the findings were significant.\u003c/p>\n\u003cp>So what explains this connection? Researchers say foods that spike blood sugar can also increase hormones. The hormones can stimulate oil production, which in turn, can trigger acne. \"It's like a domino effect,\" says Burris.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Burris and her colleagues say more research is needed to nail down cause and effect between eating high-glycemic-load foods and developing acne. So far, the studies point to a correlation. (The research also hinted that dairy products might be a trigger.)\u003c/p>\n\u003cp>Still, it's interesting that after years of dermatologists dissing the notion that diet and acne are linked, there's new thinking on this question.\u003c/p>\n\u003cp>\"It's hard to dismiss what a patient is saying,\" says \u003ca href=\"http://mdcsnyc.com/physicians/william-rietkerk\">Dr. William Rietkerk\u003c/a>, a New York-based dermatologist who is a co-author on the new paper. He says his patients often come in saying things like, \"I ate a lot of junk food this week and now my face is breaking out.\" It's a connection that \u003ca href=\"https://chriskresser.com/naturally-get-rid-of-acne-by-fixing-your-gut\">paleo-diet gurus\u003c/a> have embraced, too.\u003c/p>\n\u003cp>Rietkerk says there are lots of factors involved in acne. In addition to diet, stress is also a likely part of the equation. But he says it's important to understand more about how the foods we eat influence the risk — or severity — of acne, especially since it's a condition affecting more than 17 million Americans.\u003c/p>\n\u003cp>Theories about diet and acne have a long history. Going back to the 1800s, dermatology textbooks frequently recommended dietary restrictions as a form of treatment. And as early as 1931, researchers had discovered links between acne and carbs and impaired glucose tolerance (as some of the newer studies have documented as well).\u003c/p>\n\u003cp>And what about the old advice to steer clear of chocolate? Back in 1969, a study published in the \u003cem>Journal of the American Medical Association\u003c/em> dispelled the association between chocolate and acne. But \"this study was flawed,\" Rietkerk and Burris write in their paper.\u003c/p>\n\u003cp>Why? Well, as part of the study, participants with mild to moderate acne consumed either a milk chocolate bar or a placebo (a bar without chocolate) every day for a specific period of time. At the end of the study, the researchers determined that chocolate did not affect acne development. So, cocoa? It may be off the hook.\u003c/p>\n\u003cp>But, since the placebo bar had just as much sugar as the chocolate bar, perhaps it was the sugar that was exacerbating the acne. Or maybe the way the researchers measured the outcomes was not very precise. Burris says it's just not clear what the true connection between chocolate and acne might be. She points to the flaws in the chocolate study as an example of why it's important to take a new look at the old assumptions about diet and acne.\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_57111\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bagels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bagels-1024x575.jpg\" alt=\"For better skin, maybe you should stick to the whole grain bagels. Photo: istockphoto.com\" width=\"1024\" height=\"575\" class=\"size-large wp-image-57111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For better skin, maybe you should stick to the whole grain bagels. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/19/172429086/diet-and-acne-for-a-clearer-complexion-cut-the-empty-carbs\">The Salt at NPR Food\u003c/a> (2/20/13)\u003c/p>\n\u003cp>If you're prone to outbreaks of acne, you may want to try cutting back on empty carbs and sweets. Researchers are revisiting the connections between diet and pimples, and a growing body of evidence suggests that eating a diet rich in high glycemic index foods may be tied to flare-ups.\u003c/p>\n\u003cp>\"High glycemic index foods are typically processed foods, high in white flour,\" explains nutrition researcher \u003ca href=\"http://steinhardt.nyu.edu/nutrition/students/doctoralnutrition\">Jennifer Burris\u003c/a> of New York University. Examples include white bread, pasta, crackers and white rice. The glycemic index is basically a system of measuring how fast your blood sugar rises after eating a specific amount of carbohydrates, so sugary foods such as soda, juice and candy bars are all on the list, too.\u003c/p>\n\u003cp>In a paper published in the \u003ca href=\"http://www.andjrnl.org/\">Journal of the Academy of Nutrition and Dietetics\u003c/a>, Burris and her colleagues review 27 studies on nutrition and acne. Some of the more convincing evidence comes from a few recent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Smith+low-glycemic-load+diet+improves+symptoms\">studies\u003c/a> of teenagers and young men (aged 15-25 years) who had acne. After the participants followed a low-glycemic-load diet, researchers documented decreases in inflammatory acne lesions. The studies were small, but the findings were significant.\u003c/p>\n\u003cp>So what explains this connection? Researchers say foods that spike blood sugar can also increase hormones. The hormones can stimulate oil production, which in turn, can trigger acne. \"It's like a domino effect,\" says Burris.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Burris and her colleagues say more research is needed to nail down cause and effect between eating high-glycemic-load foods and developing acne. So far, the studies point to a correlation. (The research also hinted that dairy products might be a trigger.)\u003c/p>\n\u003cp>Still, it's interesting that after years of dermatologists dissing the notion that diet and acne are linked, there's new thinking on this question.\u003c/p>\n\u003cp>\"It's hard to dismiss what a patient is saying,\" says \u003ca href=\"http://mdcsnyc.com/physicians/william-rietkerk\">Dr. William Rietkerk\u003c/a>, a New York-based dermatologist who is a co-author on the new paper. He says his patients often come in saying things like, \"I ate a lot of junk food this week and now my face is breaking out.\" It's a connection that \u003ca href=\"https://chriskresser.com/naturally-get-rid-of-acne-by-fixing-your-gut\">paleo-diet gurus\u003c/a> have embraced, too.\u003c/p>\n\u003cp>Rietkerk says there are lots of factors involved in acne. In addition to diet, stress is also a likely part of the equation. But he says it's important to understand more about how the foods we eat influence the risk — or severity — of acne, especially since it's a condition affecting more than 17 million Americans.\u003c/p>\n\u003cp>Theories about diet and acne have a long history. Going back to the 1800s, dermatology textbooks frequently recommended dietary restrictions as a form of treatment. And as early as 1931, researchers had discovered links between acne and carbs and impaired glucose tolerance (as some of the newer studies have documented as well).\u003c/p>\n\u003cp>And what about the old advice to steer clear of chocolate? Back in 1969, a study published in the \u003cem>Journal of the American Medical Association\u003c/em> dispelled the association between chocolate and acne. But \"this study was flawed,\" Rietkerk and Burris write in their paper.\u003c/p>\n\u003cp>Why? Well, as part of the study, participants with mild to moderate acne consumed either a milk chocolate bar or a placebo (a bar without chocolate) every day for a specific period of time. At the end of the study, the researchers determined that chocolate did not affect acne development. So, cocoa? It may be off the hook.\u003c/p>\n\u003cp>But, since the placebo bar had just as much sugar as the chocolate bar, perhaps it was the sugar that was exacerbating the acne. Or maybe the way the researchers measured the outcomes was not very precise. Burris says it's just not clear what the true connection between chocolate and acne might be. She points to the flaws in the chocolate study as an example of why it's important to take a new look at the old assumptions about diet and acne.\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": "Pictures Don't Lie: Corn And Soybeans Are Conquering U.S. Grasslands",
"title": "Pictures Don't Lie: Corn And Soybeans Are Conquering U.S. Grasslands",
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"content": "\u003cfigure id=\"attachment_57070\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cornfield.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cornfield-1024x575.jpg\" alt=\"A corn field is shrouded in mist at sunrise in rural Springfield, Neb. Photo: Nati Harnik/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-57070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corn field is shrouded in mist at sunrise in rural Springfield, Neb. Photo: Nati Harnik/AP\u003c/figcaption>\u003c/figure>\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/2013/02/14/172021095/pictures-dont-lie-corn-and-soybeans-are-conquering-u-s-grasslands\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>For years, I've been hearing stories about the changing agricultural landscape of the northern plains. Grasslands are disappearing, farmers told me. They're being replaced by fields of corn and soybeans.\u003c/p>\n\u003cp>This week, those stories got a big dose of scientific, peer-reviewed validation. A \u003ca href=\"http://www.pnas.org/content/early/2013/02/13/1215404110.abstract?sid=6beb2b07-ff9f-4090-a5dc-ec4811e46f7a\">study\u003c/a> published in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em> shows actual pictures — derived from satellite data — of that changing landscape. The images show that farmers in the Dakotas, Minnesota, Iowa and Nebraska converted 1.3 million acres of grassland into soybean and corn production between 2006 and 2011.\u003c/p>\n\u003cp>\"This is kind of the worst-kept secret in the Northern Plains. We just put some numbers on it,\" says \u003ca href=\"http://globalmonitoring.sdstate.edu/people.php?view=6&a=show&id=69\">Christopher Wright\u003c/a>, from South Dakota State University, who got funding from the National Science Foundation and the Department of Energy to take a close look at this phenomenon. Earlier studies from the \u003ca href=\"http://static.ewg.org/pdf/plowed_under.pdf\">Environmental Working Group\u003c/a> and the USDA's \u003ca href=\"http://www.ers.usda.gov/media/128019/err120.pdf\">Economic Research Service\u003c/a> have also looked at it, each using slightly different methods.\u003c/p>\n\u003cfigure id=\"attachment_57071\" class=\"wp-caption alignleft\" style=\"max-width: 279px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/map.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/map-279x290.jpg\" alt=\"Hot spots of grassland conversion: This map shows the percentage of existing grasslands that were converted into corn or soybean fields between 2006 and 2011. Photo: Christopher K. Wright/South Dakota State University\" width=\"279\" height=\"290\" class=\"size-medium wp-image-57071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hot spots of grassland conversion: This map shows the percentage of existing grasslands that were converted into corn or soybean fields between 2006 and 2011. Photo: Christopher K. Wright/South Dakota State University\u003c/figcaption>\u003c/figure>\n\u003cp>Still, Wright's images are striking, and these changes are having profound effects on the environment of this region. For instance, it's bad news for wildlife, because corn fields are much less inviting habitat for a wide range of wild creatures, from ground-nesting birds to insects, including \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/14/146872577/why-california-almonds-need-north-dakota-flowers-and-a-few-billion-bees\">bees\u003c/a>. Corn and soybean fields are increasingly encroaching into the Prairie Pothole region of the Dakotas and Minnesota, the most important breeding habitat for waterfowl in North America.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In southern Iowa, Wright says, much of the land conversion is taking place on hillsides. The soil of those fields, without permanent grass to hold it in place, is now much more likely to wash into streams and ponds. And on the western edge of this region, farmers are taking a chance on corn and soybeans in places that sometimes don't get enough rainfall for these thirsty crops.\u003c/p>\n\u003cp>Why? There's one very simple reason: Corn and soybean prices are high, so farmers can earn a lot of money growing those crops. Meanwhile, funding has been declining for one important alternative — the government's \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4736044\">Conservation Reserve Program\u003c/a>, which pays farmers to protect wildlife and water quality by keeping land in grass.\u003c/p>\n\u003cp>Another reason, however, is getting increasing attention: crop insurance. The government subsidizes private insurance policies that cover the risks of poor harvests, or even that prices will fall. Because farmers don't pay for the full cost of this insurance, critics of crop insurance say that it encourages risky behavior: planting crops in areas that don't drain well, where rainfall is unreliable, or on hillsides where soil erosion is a problem.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Critics say that the government should drastically reduce its subsidies for such insurance. Not only is it \u003ca href=\"http://www.card.iastate.edu/policy_briefs/display.aspx?id=1154\">fiscally irresponsible\u003c/a>, they say. It's encouraging farmers to \u003ca href=\"http://static.ewg.org/pdf/plowed_under.pdf\">destroy the grasslands\u003c/a> of the northern plains, a priceless and increasingly scarce natural treasure.\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": "Farmers in the Dakotas, Minnesota, Iowa and Nebraska converted 1.3 million acres of grassland into soybean and corn production between 2006 and 2011. Images derived from satellite data confirmed that changing landscape, which spells bad news wildlife and for soil integrity in some parts.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57070\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cornfield.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cornfield-1024x575.jpg\" alt=\"A corn field is shrouded in mist at sunrise in rural Springfield, Neb. Photo: Nati Harnik/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-57070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corn field is shrouded in mist at sunrise in rural Springfield, Neb. Photo: Nati Harnik/AP\u003c/figcaption>\u003c/figure>\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/2013/02/14/172021095/pictures-dont-lie-corn-and-soybeans-are-conquering-u-s-grasslands\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>For years, I've been hearing stories about the changing agricultural landscape of the northern plains. Grasslands are disappearing, farmers told me. They're being replaced by fields of corn and soybeans.\u003c/p>\n\u003cp>This week, those stories got a big dose of scientific, peer-reviewed validation. A \u003ca href=\"http://www.pnas.org/content/early/2013/02/13/1215404110.abstract?sid=6beb2b07-ff9f-4090-a5dc-ec4811e46f7a\">study\u003c/a> published in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em> shows actual pictures — derived from satellite data — of that changing landscape. The images show that farmers in the Dakotas, Minnesota, Iowa and Nebraska converted 1.3 million acres of grassland into soybean and corn production between 2006 and 2011.\u003c/p>\n\u003cp>\"This is kind of the worst-kept secret in the Northern Plains. We just put some numbers on it,\" says \u003ca href=\"http://globalmonitoring.sdstate.edu/people.php?view=6&a=show&id=69\">Christopher Wright\u003c/a>, from South Dakota State University, who got funding from the National Science Foundation and the Department of Energy to take a close look at this phenomenon. Earlier studies from the \u003ca href=\"http://static.ewg.org/pdf/plowed_under.pdf\">Environmental Working Group\u003c/a> and the USDA's \u003ca href=\"http://www.ers.usda.gov/media/128019/err120.pdf\">Economic Research Service\u003c/a> have also looked at it, each using slightly different methods.\u003c/p>\n\u003cfigure id=\"attachment_57071\" class=\"wp-caption alignleft\" style=\"max-width: 279px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/map.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/map-279x290.jpg\" alt=\"Hot spots of grassland conversion: This map shows the percentage of existing grasslands that were converted into corn or soybean fields between 2006 and 2011. Photo: Christopher K. Wright/South Dakota State University\" width=\"279\" height=\"290\" class=\"size-medium wp-image-57071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hot spots of grassland conversion: This map shows the percentage of existing grasslands that were converted into corn or soybean fields between 2006 and 2011. Photo: Christopher K. Wright/South Dakota State University\u003c/figcaption>\u003c/figure>\n\u003cp>Still, Wright's images are striking, and these changes are having profound effects on the environment of this region. For instance, it's bad news for wildlife, because corn fields are much less inviting habitat for a wide range of wild creatures, from ground-nesting birds to insects, including \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/14/146872577/why-california-almonds-need-north-dakota-flowers-and-a-few-billion-bees\">bees\u003c/a>. Corn and soybean fields are increasingly encroaching into the Prairie Pothole region of the Dakotas and Minnesota, the most important breeding habitat for waterfowl in North America.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In southern Iowa, Wright says, much of the land conversion is taking place on hillsides. The soil of those fields, without permanent grass to hold it in place, is now much more likely to wash into streams and ponds. And on the western edge of this region, farmers are taking a chance on corn and soybeans in places that sometimes don't get enough rainfall for these thirsty crops.\u003c/p>\n\u003cp>Why? There's one very simple reason: Corn and soybean prices are high, so farmers can earn a lot of money growing those crops. Meanwhile, funding has been declining for one important alternative — the government's \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4736044\">Conservation Reserve Program\u003c/a>, which pays farmers to protect wildlife and water quality by keeping land in grass.\u003c/p>\n\u003cp>Another reason, however, is getting increasing attention: crop insurance. The government subsidizes private insurance policies that cover the risks of poor harvests, or even that prices will fall. Because farmers don't pay for the full cost of this insurance, critics of crop insurance say that it encourages risky behavior: planting crops in areas that don't drain well, where rainfall is unreliable, or on hillsides where soil erosion is a problem.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Critics say that the government should drastically reduce its subsidies for such insurance. Not only is it \u003ca href=\"http://www.card.iastate.edu/policy_briefs/display.aspx?id=1154\">fiscally irresponsible\u003c/a>, they say. It's encouraging farmers to \u003ca href=\"http://static.ewg.org/pdf/plowed_under.pdf\">destroy the grasslands\u003c/a> of the northern plains, a priceless and increasingly scarce natural treasure.\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": "Farmer's Fight With Monsanto Reaches The Supreme Court",
"title": "Farmer's Fight With Monsanto Reaches The Supreme Court",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_56991\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-bowman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-bowman.jpg\" alt=\"Vernon Hugh Bowman lives outside the small town of Sandborn, Ind. Photo: Dan Charles/NPR\" width=\"624\" height=\"393\" class=\"size-full wp-image-56991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vernon Hugh Bowman lives outside the small town of Sandborn, Ind. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on\u003c/strong> \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/18/171896311/farmers-fight-with-monsanto-reaches-the-supreme-court\">Morning Edition:\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/02/20130218_me_10.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, The Salt at NPR Food (2/18/13)\u003c/p>\n\u003cp>This week, the Supreme Court will take up a classic David-and-Goliath \u003ca href=\"http://www.scotusblog.com/case-files/cases/bowman-v-monsanto-co/\">case\u003c/a>. On one side, there's a 75-year-old farmer in Indiana named Vernon Hugh Bowman; on the other, the agribusiness giant Monsanto.\u003c/p>\n\u003cp>The farmer is fighting the long reach of Monsanto's patents on seeds — but he's up against more than just Monsanto. The \u003ca href=\"http://www.americanbar.org/content/dam/aba/publications/supreme_court_preview/briefs-v2/11-796_resp_amcu_biotech.authcheckdam.pdf\">biotech\u003c/a> and computer \u003ca href=\"http://www.americanbar.org/content/dam/aba/publications/supreme_court_preview/briefs-v2/11-796_resp_amcu_bsa.authcheckdam.pdf\">software\u003c/a> industries are taking Monsanto's side.\u003c/p>\n\u003cp>Bowman also is battling a historic shift that's transformed the nation's seed business over the past 20 years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Despite all that, Bowman seems remarkably cheerful about his situation. \"Confrontation does not take a toll on me!\" he says. \"You and me can argue about the Bible; we can argue about religion. I'll pound my fist and we can argue all day, and I won't lose a bit of sleep at night!\"\u003c/p>\n\u003cp>Bowman is leaning back in an easy chair, where he says he also sleeps at night. He lives alone in a modest white frame house outside the small town of Sandborn, in southwestern Indiana.\u003c/p>\n\u003cp>Out back, there's an array of old farm equipment collected during decades of growing corn and soybeans.\u003c/p>\n\u003cp>Bowman is wearing a Monsanto hat. It's probably an ironic gesture, but in fact, he's been a pleased and loyal customer of the company's seeds. He thinks the genes that Monsanto inserted into soybeans are just great. They let soybeans survive the country's most popular weedkiller: \u003ca href=\"http://pmep.cce.cornell.edu/profiles/extoxnet/dienochlor-glyphosate/glyphosate-ext.html\">glyphosate\u003c/a>, also known as Roundup. He can spray that one chemical to get rid of the weeds without harming his crop.\u003c/p>\n\u003cp>\"It made things so much simpler and better. No question about that,\" he says.\u003c/p>\n\u003cp>Bowman uses these \"\u003ca href=\"http://www.monsanto.com/weedmanagement/Pages/roundup-ready-system.aspx\">Roundup Ready\u003c/a>\" soybeans for his main crop, which he plants in the spring, and he signs a standard agreement not to save any of his harvest and replant it the next year. Monsanto demands exclusive rights to supply that seed.\u003c/p>\n\u003cfigure id=\"attachment_56992\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-bowman-grainelevator.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-bowman-grainelevator-290x216.jpg\" alt=\"Bowman bought ordinary soybeans from this small grain elevator and used them for seed. Photo: Dan Charles/NPR\" width=\"290\" height=\"216\" class=\"size-medium wp-image-56992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowman bought ordinary soybeans from this small grain elevator and used them for seed. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But here's where Bowman got into trouble: He also likes to plant a second crop of soybeans, later in the year, in fields where he just harvested wheat.\u003c/p>\n\u003cp>Those late-season soybeans are risky. The yield is smaller. Bowman decided that for this crop, he didn't want to pay top dollar for Monsanto's seed. \"What I wanted was a cheap source of seed,\" he says.\u003c/p>\n\u003cp>Starting in 1999, he bought some ordinary soybeans from a small grain elevator where local farmers drop off their harvest. \"They made sure they didn't sell it as seed. Their ticket said, 'Outbound grain,\" says Bowman.\u003c/p>\n\u003cp>He knew that these beans probably had Monsanto's Roundup Ready gene in them, because that's mainly what farmers plant these days. But Bowman didn't think Monsanto controlled these soybeans anymore, and in any case, he was getting a motley collection of different varieties, hardly a threat to Monsanto's seed business. \"I couldn't imagine that they'd give a rat's behind,\" he snorts.\u003c/p>\n\u003cp>Bowman told his neighbors what he was doing. It turned out that Monsanto did, in fact, care.\u003c/p>\n\u003cp>\"He wanted to use our technology without paying for it,\" says David Snively, Monsanto's general counsel.\u003c/p>\n\u003cp>Monsanto took Bowman to court, and Bowman was ordered to pay Monsanto $84,000 for infringing the company's patent.\u003c/p>\n\u003cp>Bowman appealed. To the surprise of many, the highest court in the land agreed to hear his case. \"I'm not a-gonna give in! Because I think I've done nothing wrong!\" says Bowman.\u003c/p>\n\u003cp>His lawyers, who are representing him for free, have come up with a legal argument for why he did nothing wrong. If they succeed in persuading the court, it could pull the rug out from under Monsanto, and some other industries, too.\u003c/p>\n\u003cp>Bowman's lawyer, \u003ca href=\"http://www.flhlaw.com/professionals/xprAttorneyDetails2.aspx?xpST=AttorneyDetail&attorney=227\">Mark Walters\u003c/a> from the firm of Frommer Lawrence and Haug, says there's a very old principle in patent law: If you buy something that's covered by a patent — let's say it's a cell phone — you own it, outright. \"You're allowed to put it on Craigslist and sell it, you're allowed to use it for your 'ordinary pursuits of life' is the quote from some of the old cases that we're relying on.\"\u003c/p>\n\u003cp>It's a valuable principle, Walters says. \"Imagine how commerce would work if patents owners could come out of nowhere and surprise purchasers and tell them, 'Oh, you need to pay me a royalty, because I own a patent on this thing that you just bought.'\"\u003c/p>\n\u003cp>So according to this principle of \"patent exhaustion,\" Bowman bought that seed and can do with it what he wants. Patent holders have no right to stop him.\u003c/p>\n\u003cp>Monsanto's \u003ca href=\"http://www.monsanto.com/whoweare/Pages/david-snively-bio.aspx\">David Snively\u003c/a>, for his part, says this argument completely misses the point. Yes, we can buy an iPhone and do whatever we want with it, \"but we're not going to go out and make copies of the iPhone and put Apple out of business,\" he says.\u003c/p>\n\u003cp>That's what Bowman did, says Snively. When he planted this patented seed, he made copies of it.\u003c/p>\n\u003cp>In fact, he says, if farmers were allowed to do this with patented seeds, the patents would be worthless.\u003c/p>\n\u003cp>A number of industry organizations have come to Monsanto's defense, including the \u003ca href=\"http://www.bio.org/\">Biotechnology Industry Organization\u003c/a>.\u003c/p>\n\u003cp>Hans Sauer, deputy general counsel at BIO, says many biotech products are a lot like seeds. \"They are easily replicated. They are difficult to make, but once created they are relatively easy to reproduce.\" The same is true of computer software.\u003c/p>\n\u003cfigure id=\"attachment_56990\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-nels-kasey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-nels-kasey-290x216.jpg\" alt=\"Bowman bought ordinary soybeans from this small grain elevator and used them for seed. Photo: Dan Charles/NPR \" width=\"290\" height=\"216\" class=\"size-medium wp-image-56990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowman bought ordinary soybeans from this small grain elevator and used them for seed. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But these are new technologies. Farmers' seeds are old; they're the original self-replicating technology, and for centuries, nobody tried to claim them as intellectual property.\u003c/p>\n\u003cp>That's one reason why Monsanto's patents and lawsuits against farmers have stirred up so much \u003ca href=\"http://www.centerforfoodsafety.org/pubs/CFSMOnsantovsFarmerReport1.13.05.pdf\">anger\u003c/a> and received so much attention.\u003c/p>\n\u003cp>What's less well known, however, is that the practice of patenting seeds has moved far beyond Monsanto and other biotech companies.\u003c/p>\n\u003cp>It's standard practice now even among small companies like \u003ca href=\"http://www.greatheartseed.com/\">Great Heart Seed\u003c/a>, in Paris, Ill.\u003c/p>\n\u003cp>Great Heart Seed's warehouse is filled to the rafters with white bags of soybean seed. The company sells 45 different varieties in all. Some grow better in the south, others in the north. Most have Monsanto's Roundup resistance genes, while others do not.\u003c/p>\n\u003cp>Yet all of these varieties are patented. \"Nearly everything out there has a patent on it now,\" says Nels Kasey, one of the Great Heart's owners.\u003c/p>\n\u003cp>Twenty years ago, that wasn't the case. Many seed dealers sold \"public\" varieties that came from breeders at universities like Iowa State or Purdue.\u003c/p>\n\u003cp>Today, most new varieties come from private companies, and even universities acquire patents on most of the varieties that they do release.\u003c/p>\n\u003cp>Farmers aren't supposed to save and replant those seeds, either.\u003c/p>\n\u003cp>Kasey says, the new system gives soybean breeders and seed companies more profits, and a stronger incentive to create and sell even better plant varieties. \"I'm really proud of the varieties that we have today. When I started in this company, you had a handful of varieties. Today, there's more money in it, more profit in it, so I can support 45 lines,\" he says.\u003c/p>\n\u003cp>Those seeds, though, are also more expensive. Soybean seeds have tripled in price over the past 20 years. And a farmer like Bowman who just wants some cheap, generic seeds can't easily find them.\u003c/p>\n\u003cp>Bowman can see towering bins filled with soybeans all around southwestern Indiana, but according to the seed companies, he can't plant any of them.\u003c/p>\n\u003cp>In fact, after Monsanto took Bowman to court, his search for unrestricted seeds took him all the way to Ohio, one of the very few places in the country where the state still \u003ca href=\"http://www.ohseed.org/downloads/NonGmoSoybeans2.pdf\">distributes\u003c/a> non-patented soybean varieties.\u003c/p>\n\u003cp>Bowman acquired some of that seed — a variety called Dennison — and grew it last year. He saved part of his harvest. Those soybeans are now sitting in an old combine in a shed behind his house.\u003c/p>\n\u003cp>If the Supreme Court rules against him, Bowman can still use those beans for seed this year. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "On its surface, the case is about whether farmers can use seeds derived from patented crops. But the bigger question is, how much control does a company have over its patented products once they're in the hands of consumers?",
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"description": "On its surface, the case is about whether farmers can use seeds derived from patented crops. But the bigger question is, how much control does a company have over its patented products once they're in the hands of consumers?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56991\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-bowman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-bowman.jpg\" alt=\"Vernon Hugh Bowman lives outside the small town of Sandborn, Ind. Photo: Dan Charles/NPR\" width=\"624\" height=\"393\" class=\"size-full wp-image-56991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vernon Hugh Bowman lives outside the small town of Sandborn, Ind. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on\u003c/strong> \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/18/171896311/farmers-fight-with-monsanto-reaches-the-supreme-court\">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 \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, The Salt at NPR Food (2/18/13)\u003c/p>\n\u003cp>This week, the Supreme Court will take up a classic David-and-Goliath \u003ca href=\"http://www.scotusblog.com/case-files/cases/bowman-v-monsanto-co/\">case\u003c/a>. On one side, there's a 75-year-old farmer in Indiana named Vernon Hugh Bowman; on the other, the agribusiness giant Monsanto.\u003c/p>\n\u003cp>The farmer is fighting the long reach of Monsanto's patents on seeds — but he's up against more than just Monsanto. The \u003ca href=\"http://www.americanbar.org/content/dam/aba/publications/supreme_court_preview/briefs-v2/11-796_resp_amcu_biotech.authcheckdam.pdf\">biotech\u003c/a> and computer \u003ca href=\"http://www.americanbar.org/content/dam/aba/publications/supreme_court_preview/briefs-v2/11-796_resp_amcu_bsa.authcheckdam.pdf\">software\u003c/a> industries are taking Monsanto's side.\u003c/p>\n\u003cp>Bowman also is battling a historic shift that's transformed the nation's seed business over the past 20 years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Despite all that, Bowman seems remarkably cheerful about his situation. \"Confrontation does not take a toll on me!\" he says. \"You and me can argue about the Bible; we can argue about religion. I'll pound my fist and we can argue all day, and I won't lose a bit of sleep at night!\"\u003c/p>\n\u003cp>Bowman is leaning back in an easy chair, where he says he also sleeps at night. He lives alone in a modest white frame house outside the small town of Sandborn, in southwestern Indiana.\u003c/p>\n\u003cp>Out back, there's an array of old farm equipment collected during decades of growing corn and soybeans.\u003c/p>\n\u003cp>Bowman is wearing a Monsanto hat. It's probably an ironic gesture, but in fact, he's been a pleased and loyal customer of the company's seeds. He thinks the genes that Monsanto inserted into soybeans are just great. They let soybeans survive the country's most popular weedkiller: \u003ca href=\"http://pmep.cce.cornell.edu/profiles/extoxnet/dienochlor-glyphosate/glyphosate-ext.html\">glyphosate\u003c/a>, also known as Roundup. He can spray that one chemical to get rid of the weeds without harming his crop.\u003c/p>\n\u003cp>\"It made things so much simpler and better. No question about that,\" he says.\u003c/p>\n\u003cp>Bowman uses these \"\u003ca href=\"http://www.monsanto.com/weedmanagement/Pages/roundup-ready-system.aspx\">Roundup Ready\u003c/a>\" soybeans for his main crop, which he plants in the spring, and he signs a standard agreement not to save any of his harvest and replant it the next year. Monsanto demands exclusive rights to supply that seed.\u003c/p>\n\u003cfigure id=\"attachment_56992\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-bowman-grainelevator.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-bowman-grainelevator-290x216.jpg\" alt=\"Bowman bought ordinary soybeans from this small grain elevator and used them for seed. Photo: Dan Charles/NPR\" width=\"290\" height=\"216\" class=\"size-medium wp-image-56992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowman bought ordinary soybeans from this small grain elevator and used them for seed. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But here's where Bowman got into trouble: He also likes to plant a second crop of soybeans, later in the year, in fields where he just harvested wheat.\u003c/p>\n\u003cp>Those late-season soybeans are risky. The yield is smaller. Bowman decided that for this crop, he didn't want to pay top dollar for Monsanto's seed. \"What I wanted was a cheap source of seed,\" he says.\u003c/p>\n\u003cp>Starting in 1999, he bought some ordinary soybeans from a small grain elevator where local farmers drop off their harvest. \"They made sure they didn't sell it as seed. Their ticket said, 'Outbound grain,\" says Bowman.\u003c/p>\n\u003cp>He knew that these beans probably had Monsanto's Roundup Ready gene in them, because that's mainly what farmers plant these days. But Bowman didn't think Monsanto controlled these soybeans anymore, and in any case, he was getting a motley collection of different varieties, hardly a threat to Monsanto's seed business. \"I couldn't imagine that they'd give a rat's behind,\" he snorts.\u003c/p>\n\u003cp>Bowman told his neighbors what he was doing. It turned out that Monsanto did, in fact, care.\u003c/p>\n\u003cp>\"He wanted to use our technology without paying for it,\" says David Snively, Monsanto's general counsel.\u003c/p>\n\u003cp>Monsanto took Bowman to court, and Bowman was ordered to pay Monsanto $84,000 for infringing the company's patent.\u003c/p>\n\u003cp>Bowman appealed. To the surprise of many, the highest court in the land agreed to hear his case. \"I'm not a-gonna give in! Because I think I've done nothing wrong!\" says Bowman.\u003c/p>\n\u003cp>His lawyers, who are representing him for free, have come up with a legal argument for why he did nothing wrong. If they succeed in persuading the court, it could pull the rug out from under Monsanto, and some other industries, too.\u003c/p>\n\u003cp>Bowman's lawyer, \u003ca href=\"http://www.flhlaw.com/professionals/xprAttorneyDetails2.aspx?xpST=AttorneyDetail&attorney=227\">Mark Walters\u003c/a> from the firm of Frommer Lawrence and Haug, says there's a very old principle in patent law: If you buy something that's covered by a patent — let's say it's a cell phone — you own it, outright. \"You're allowed to put it on Craigslist and sell it, you're allowed to use it for your 'ordinary pursuits of life' is the quote from some of the old cases that we're relying on.\"\u003c/p>\n\u003cp>It's a valuable principle, Walters says. \"Imagine how commerce would work if patents owners could come out of nowhere and surprise purchasers and tell them, 'Oh, you need to pay me a royalty, because I own a patent on this thing that you just bought.'\"\u003c/p>\n\u003cp>So according to this principle of \"patent exhaustion,\" Bowman bought that seed and can do with it what he wants. Patent holders have no right to stop him.\u003c/p>\n\u003cp>Monsanto's \u003ca href=\"http://www.monsanto.com/whoweare/Pages/david-snively-bio.aspx\">David Snively\u003c/a>, for his part, says this argument completely misses the point. Yes, we can buy an iPhone and do whatever we want with it, \"but we're not going to go out and make copies of the iPhone and put Apple out of business,\" he says.\u003c/p>\n\u003cp>That's what Bowman did, says Snively. When he planted this patented seed, he made copies of it.\u003c/p>\n\u003cp>In fact, he says, if farmers were allowed to do this with patented seeds, the patents would be worthless.\u003c/p>\n\u003cp>A number of industry organizations have come to Monsanto's defense, including the \u003ca href=\"http://www.bio.org/\">Biotechnology Industry Organization\u003c/a>.\u003c/p>\n\u003cp>Hans Sauer, deputy general counsel at BIO, says many biotech products are a lot like seeds. \"They are easily replicated. They are difficult to make, but once created they are relatively easy to reproduce.\" The same is true of computer software.\u003c/p>\n\u003cfigure id=\"attachment_56990\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-nels-kasey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monsanto-nels-kasey-290x216.jpg\" alt=\"Bowman bought ordinary soybeans from this small grain elevator and used them for seed. Photo: Dan Charles/NPR \" width=\"290\" height=\"216\" class=\"size-medium wp-image-56990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowman bought ordinary soybeans from this small grain elevator and used them for seed. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But these are new technologies. Farmers' seeds are old; they're the original self-replicating technology, and for centuries, nobody tried to claim them as intellectual property.\u003c/p>\n\u003cp>That's one reason why Monsanto's patents and lawsuits against farmers have stirred up so much \u003ca href=\"http://www.centerforfoodsafety.org/pubs/CFSMOnsantovsFarmerReport1.13.05.pdf\">anger\u003c/a> and received so much attention.\u003c/p>\n\u003cp>What's less well known, however, is that the practice of patenting seeds has moved far beyond Monsanto and other biotech companies.\u003c/p>\n\u003cp>It's standard practice now even among small companies like \u003ca href=\"http://www.greatheartseed.com/\">Great Heart Seed\u003c/a>, in Paris, Ill.\u003c/p>\n\u003cp>Great Heart Seed's warehouse is filled to the rafters with white bags of soybean seed. The company sells 45 different varieties in all. Some grow better in the south, others in the north. Most have Monsanto's Roundup resistance genes, while others do not.\u003c/p>\n\u003cp>Yet all of these varieties are patented. \"Nearly everything out there has a patent on it now,\" says Nels Kasey, one of the Great Heart's owners.\u003c/p>\n\u003cp>Twenty years ago, that wasn't the case. Many seed dealers sold \"public\" varieties that came from breeders at universities like Iowa State or Purdue.\u003c/p>\n\u003cp>Today, most new varieties come from private companies, and even universities acquire patents on most of the varieties that they do release.\u003c/p>\n\u003cp>Farmers aren't supposed to save and replant those seeds, either.\u003c/p>\n\u003cp>Kasey says, the new system gives soybean breeders and seed companies more profits, and a stronger incentive to create and sell even better plant varieties. \"I'm really proud of the varieties that we have today. When I started in this company, you had a handful of varieties. Today, there's more money in it, more profit in it, so I can support 45 lines,\" he says.\u003c/p>\n\u003cp>Those seeds, though, are also more expensive. Soybean seeds have tripled in price over the past 20 years. And a farmer like Bowman who just wants some cheap, generic seeds can't easily find them.\u003c/p>\n\u003cp>Bowman can see towering bins filled with soybeans all around southwestern Indiana, but according to the seed companies, he can't plant any of them.\u003c/p>\n\u003cp>In fact, after Monsanto took Bowman to court, his search for unrestricted seeds took him all the way to Ohio, one of the very few places in the country where the state still \u003ca href=\"http://www.ohseed.org/downloads/NonGmoSoybeans2.pdf\">distributes\u003c/a> non-patented soybean varieties.\u003c/p>\n\u003cp>Bowman acquired some of that seed — a variety called Dennison — and grew it last year. He saved part of his harvest. Those soybeans are now sitting in an old combine in a shed behind his house.\u003c/p>\n\u003cp>If the Supreme Court rules against him, Bowman can still use those beans for seed this year. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Porridge: A Just-Right Meal To Fight Winter's Chill",
"title": "Porridge: A Just-Right Meal To Fight Winter's Chill",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_56761\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridge-1024x575.jpg\" alt=\"Grains well-suited for porridge include (clockwise from top) polenta, quinoa, millet, amaranth, oat bran and buckwheat. Photo: Deena Prichep for NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-56761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grains well-suited for porridge include (clockwise from top) polenta, quinoa, millet, amaranth, oat bran and buckwheat. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/2013/02/12/171793589/porridge-a-just-right-meal-to-fight-winters-chill\">Kitchen Window, NPR Food\u003c/a>\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#amaranth\">Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger\u003c/a>, \u003ca href=\"#millet\">Saffron-Scented Millet Porridge\u003c/a>, \u003ca href=\"#polenta\">Savory Polenta Porridge With Poached Egg\u003c/a> and \u003ca href=\"#oatbran\">Sunflower Apple Oat Bran Porridge\u003c/a>.\u003c/p>\n\u003cp>Porridge doesn't get a lot of love and respect. It's the fairy tale stuff of Goldilocks, or the pauper gruel of Oliver Twist. But really, porridge can be a beautiful thing, especially during the cold slog of winter. It's a comforting way to start the morning, a nice warm hug of a breakfast. And, dare I say, it actually can be kind of exciting.\u003c/p>\n\u003cp>Some background: Most of us are familiar with a hot bowl of oatmeal, whether the usual flakes of rolled oats, or their delightfully nubby steel-cut cousins. A pat of butter, a pour of cream and maybe a sprinkling of brown sugar. Every now and then we'll try a seven-grain option. Cream of wheat and cream of rice, sadly, are usually abandoned once we've graduated from primary school. There is, however, much, much more.\u003c/p>\n\u003cp>By definition, porridge is any sort of cereal grain, cooked until nice and soupy. And when we say any sort of grain, we mean \u003cem>all\u003c/em> of them. Sure, there are oats, and rice cereals. But anything can become porridge: buckwheat, amaranth, millet, spelt, teff, barley, quinoa. Grains can be cracked if they're large and hard, or just simmered up whole. It's a great way to introduce yourself to new ingredients, playing around with whatever you may find in the bulk bins of your local grocery store. As a bonus, you don't need to worry about overcooking an unfamiliar purchase — simmering unto mush is sort of the \u003cem>point\u003c/em> of porridge. To cut down on your cooking time, you even can toss ingredients in the pot to soak and swell overnight, letting you enjoy the healthy heft of whole grains without spending too much time in front of the stove.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If the wide world of alternative porridge is not as exciting to everyone as it is to me, start with incremental changes. Simmer grains with a bit of cream instead of water, or, if you're feeling particularly luxurious, some coconut milk. Grate in a carrot or two, add a sprinkling of healthy flax seeds, or swirl in a few spoonfuls of leftover pumpkin puree or almond butter. A handful of raisins, currants or other dried fruit, coarsely chopped, will rehydrate along with the porridge, adding a subtle sweetness. A pinch of cinnamon or cardamom adds a nice bit of flavor, or try curry powder or white pepper for a savory breakfast.\u003c/p>\n\u003cp>The options for personalizing your porridge continue, even after it's out of the pot and into your breakfast bowl. Loosen things up with a bit of milk or cream, or a pat of butter. Boost the fiber with a sprinkling of wheat germ, and sweeten things up with a drizzle of maple syrup or sprinkling of brown sugar. Pretty much any fruit makes an easy match — fresh or frozen blueberries or some diced crisp apple. If you want more crunch, grab a handful of whichever nuts or seeds you have in the pantry — sesame, sunflower, cashews, almonds.\u003c/p>\n\u003cp>Maybe porridge doesn't quite have the flash of a fresh stack of pancakes or the punch of huevos rancheros. But it's not just a delicious and healthful way to start the day. It's a blank canvas for your imagination. Make it a tropical-scented, mango-topped indulgence, or a creamy polenta bed for your poached egg. There are limitless options with which to start any winter day.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"amaranth\">\u003c/a>Recipe: Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger\u003c/h3>\n\u003cp>\u003cem>The tiny grains of amaranth — not much bigger than poppy seeds — cook up to a delicious porridge full of essential amino acids. Coconut milk gives it a luscious creaminess, topped with juicy fresh mango.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56766\" class=\"wp-caption aligncenter\" style=\"max-width: 758px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeamaranth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeamaranth.jpg\" alt=\"Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger. Photo: Deena Prichep for NPR\" width=\"758\" height=\"500\" class=\"size-full wp-image-56766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>1 cup coconut milk, plus more for drizzling on top\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>3/4 cup amaranth\u003c/p>\n\u003cp>2 1-inch pieces crystallized ginger, minced\u003c/p>\n\u003cp>1 mango, peeled cut into cubes\u003c/p>\n\u003cp>Zest from 1/2 lime\u003c/p>\n\u003cp>1 to 2 tablespoons brown sugar or sweetened condensed milk\u003c/p>\n\u003cp>In a saucepan, bring coconut milk, water and salt to a boil, then stir in amaranth and ginger. Reduce heat until it just maintains a simmer and cook, stirring occasionally, until the liquid has been absorbed and the amaranth has swelled and softened, about 20 minutes. (Add more water if the mixture thickens before the amaranth has fully cooked.)\u003c/p>\n\u003cp>When the porridge is ready, divide it into 2 bowls. Top with a drizzle of coconut milk, the mango, lime zest and brown sugar or condensed milk to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"millet\">\u003c/a>Recipe: Saffron-Scented Millet Porridge\u003c/h3>\n\u003cp>\u003cem>Millet is generally thought of pretty much as bird food. But cooked until fluffy, it can make a nice side dish. And cooked until soupy, it's porridge. Carrots and cashews are cooked with the porridge, along with a pinch of saffron and cardamom that scent it like an Indian pudding.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56767\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgemillet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgemillet.jpg\" alt=\"Saffron-Scented Millet Porridge. Photo: Deena Prichep for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-56767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saffron-Scented Millet Porridge. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 cups milk\u003c/p>\n\u003cp>1/4 cup cashews\u003c/p>\n\u003cp>Pinch saffron\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>1/2 teaspoon ground cardamom\u003c/p>\n\u003cp>1/2 cup millet\u003c/p>\n\u003cp>1 carrot, peeled and shredded on the coarse holes of a grater\u003c/p>\n\u003cp>1 to 2 tablespoons brown sugar\u003c/p>\n\u003cp>Handful additional cashews or pistachios\u003c/p>\n\u003cp>Bring milk, cashews, saffron, salt and cardamom to a boil in a saucepan, then stir in the millet and grated carrot. Reduce heat until it just maintains a simmer and cook, stirring occasionally, until the liquid has absorbed and the millet has swelled and softened, about 40 minutes. (Add more water if the mixture thickens before the millet has fully cooked).\u003c/p>\n\u003cp>When the porridge is ready, divide it into 2 bowls. Top with the additional nuts, if desired, and brown sugar to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"polenta\">\u003c/a>Recipe: Savory Polenta Porridge With Poached Egg\u003c/h3>\n\u003cp>\u003cem>Italian polenta usually shows up at the dinner table, but it's a perfect backdrop for breakfast. You can top with blueberries and cream for a sweet option, or a poached egg for savory.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56769\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgepolenta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgepolenta.jpg\" alt=\"Savory Polenta Porridge With Poached Egg. Photo: Deena Prichep for NPR\" width=\"667\" height=\"500\" class=\"size-full wp-image-56769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Polenta Porridge With Poached Egg. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 to 3 cups water\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/3 cup polenta\u003c/p>\n\u003cp>1 to 2 pats butter\u003c/p>\n\u003cp>2 large eggs\u003c/p>\n\u003cp>1/2 avocado, peeled and sliced\u003c/p>\n\u003cp>Hot sauce, to taste\u003c/p>\n\u003cp>Bring 2 cups water and salt to a boil. Add the polenta, whisking or stirring to prevent lumps, and reduce heat until it's just high enough to maintain a simmer. Cook, stirring occasionally, until the liquid has been absorbed and the polenta has become smooth and creamy, about 35 minutes, adding more water as needed.\u003c/p>\n\u003cp>When the polenta is almost done, heat a pot of water and poach the eggs (or pan-fry if you prefer). Stir the butter into the polenta, divide between 2 bowls and top with a poached egg, half the avocado and a few shakes of hot sauce. Season with salt and pepper.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"oatbran\">\u003c/a>Recipe: Sunflower Apple Oat Bran Porridge\u003c/h3>\n\u003cp>\u003cem>Simmering a pot of steel-cut oats can take a good long while. But fiber-rich oat bran cooks up into a surprisingly tasty porridge in just minutes. Oat bran porridge is smooth and creamy, perfect for accenting with a crisp apple and crunchy seeds.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56768\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeoatbran.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeoatbran.jpg\" alt=\"Sunflower Apple Oat Bran Porridge. Photo: Deena Prichep for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-56768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunflower Apple Oat Bran Porridge. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 cups water\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>3/4 cup oat bran\u003c/p>\n\u003cp>1 crisp apple, chopped\u003c/p>\n\u003cp>A few pinches cinnamon\u003c/p>\n\u003cp>2 handfuls sunflower seeds (or other seeds/nuts of your choice)\u003c/p>\n\u003cp>2 to 4 teaspoons honey\u003c/p>\n\u003cp>In a saucepan, bring the water and salt to a boil, then stir in the oat bran. Reduce heat until it's just high enough to maintain a simmer, and cook until the liquid is absorbed and the oat bran is soft, about 3 to 5 minutes. Divide into 2 bowls, and top with apples, cinnamon, sunflower seeds and honey to taste.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nDeena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories have appeared on \u003cem>Morning Edition\u003c/em>, \u003cem>All Things Considered\u003c/em>, \u003cem>Marketplace\u003c/em>, \u003cem>The Splendid Table\u003c/em>, Voice of America and \u003cem>The World\u003c/em>, and in \u003cem>Bon Appetit\u003c/em>, \u003cem>The Oregonian\u003c/em>, \u003cem>Vegetarian Times\u003c/em> and \u003cem>Portland Monthly\u003c/em>. She chronicles her cooking experiments at \u003ca href=\"http://mostlyfoodstuffs.blogspot.com/\">Mostly Foodstuffs\u003c/a>.\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": "It isn't just the fairy tale stuff of Goldilocks, or the pauper gruel of Oliver Twist. Really, porridge can be a beautiful (sweet or savory) thing, especially during the cold slog of winter.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56761\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridge-1024x575.jpg\" alt=\"Grains well-suited for porridge include (clockwise from top) polenta, quinoa, millet, amaranth, oat bran and buckwheat. Photo: Deena Prichep for NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-56761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grains well-suited for porridge include (clockwise from top) polenta, quinoa, millet, amaranth, oat bran and buckwheat. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/2013/02/12/171793589/porridge-a-just-right-meal-to-fight-winters-chill\">Kitchen Window, NPR Food\u003c/a>\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#amaranth\">Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger\u003c/a>, \u003ca href=\"#millet\">Saffron-Scented Millet Porridge\u003c/a>, \u003ca href=\"#polenta\">Savory Polenta Porridge With Poached Egg\u003c/a> and \u003ca href=\"#oatbran\">Sunflower Apple Oat Bran Porridge\u003c/a>.\u003c/p>\n\u003cp>Porridge doesn't get a lot of love and respect. It's the fairy tale stuff of Goldilocks, or the pauper gruel of Oliver Twist. But really, porridge can be a beautiful thing, especially during the cold slog of winter. It's a comforting way to start the morning, a nice warm hug of a breakfast. And, dare I say, it actually can be kind of exciting.\u003c/p>\n\u003cp>Some background: Most of us are familiar with a hot bowl of oatmeal, whether the usual flakes of rolled oats, or their delightfully nubby steel-cut cousins. A pat of butter, a pour of cream and maybe a sprinkling of brown sugar. Every now and then we'll try a seven-grain option. Cream of wheat and cream of rice, sadly, are usually abandoned once we've graduated from primary school. There is, however, much, much more.\u003c/p>\n\u003cp>By definition, porridge is any sort of cereal grain, cooked until nice and soupy. And when we say any sort of grain, we mean \u003cem>all\u003c/em> of them. Sure, there are oats, and rice cereals. But anything can become porridge: buckwheat, amaranth, millet, spelt, teff, barley, quinoa. Grains can be cracked if they're large and hard, or just simmered up whole. It's a great way to introduce yourself to new ingredients, playing around with whatever you may find in the bulk bins of your local grocery store. As a bonus, you don't need to worry about overcooking an unfamiliar purchase — simmering unto mush is sort of the \u003cem>point\u003c/em> of porridge. To cut down on your cooking time, you even can toss ingredients in the pot to soak and swell overnight, letting you enjoy the healthy heft of whole grains without spending too much time in front of the stove.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If the wide world of alternative porridge is not as exciting to everyone as it is to me, start with incremental changes. Simmer grains with a bit of cream instead of water, or, if you're feeling particularly luxurious, some coconut milk. Grate in a carrot or two, add a sprinkling of healthy flax seeds, or swirl in a few spoonfuls of leftover pumpkin puree or almond butter. A handful of raisins, currants or other dried fruit, coarsely chopped, will rehydrate along with the porridge, adding a subtle sweetness. A pinch of cinnamon or cardamom adds a nice bit of flavor, or try curry powder or white pepper for a savory breakfast.\u003c/p>\n\u003cp>The options for personalizing your porridge continue, even after it's out of the pot and into your breakfast bowl. Loosen things up with a bit of milk or cream, or a pat of butter. Boost the fiber with a sprinkling of wheat germ, and sweeten things up with a drizzle of maple syrup or sprinkling of brown sugar. Pretty much any fruit makes an easy match — fresh or frozen blueberries or some diced crisp apple. If you want more crunch, grab a handful of whichever nuts or seeds you have in the pantry — sesame, sunflower, cashews, almonds.\u003c/p>\n\u003cp>Maybe porridge doesn't quite have the flash of a fresh stack of pancakes or the punch of huevos rancheros. But it's not just a delicious and healthful way to start the day. It's a blank canvas for your imagination. Make it a tropical-scented, mango-topped indulgence, or a creamy polenta bed for your poached egg. There are limitless options with which to start any winter day.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"amaranth\">\u003c/a>Recipe: Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger\u003c/h3>\n\u003cp>\u003cem>The tiny grains of amaranth — not much bigger than poppy seeds — cook up to a delicious porridge full of essential amino acids. Coconut milk gives it a luscious creaminess, topped with juicy fresh mango.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56766\" class=\"wp-caption aligncenter\" style=\"max-width: 758px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeamaranth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeamaranth.jpg\" alt=\"Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger. Photo: Deena Prichep for NPR\" width=\"758\" height=\"500\" class=\"size-full wp-image-56766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>1 cup coconut milk, plus more for drizzling on top\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>3/4 cup amaranth\u003c/p>\n\u003cp>2 1-inch pieces crystallized ginger, minced\u003c/p>\n\u003cp>1 mango, peeled cut into cubes\u003c/p>\n\u003cp>Zest from 1/2 lime\u003c/p>\n\u003cp>1 to 2 tablespoons brown sugar or sweetened condensed milk\u003c/p>\n\u003cp>In a saucepan, bring coconut milk, water and salt to a boil, then stir in amaranth and ginger. Reduce heat until it just maintains a simmer and cook, stirring occasionally, until the liquid has been absorbed and the amaranth has swelled and softened, about 20 minutes. (Add more water if the mixture thickens before the amaranth has fully cooked.)\u003c/p>\n\u003cp>When the porridge is ready, divide it into 2 bowls. Top with a drizzle of coconut milk, the mango, lime zest and brown sugar or condensed milk to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"millet\">\u003c/a>Recipe: Saffron-Scented Millet Porridge\u003c/h3>\n\u003cp>\u003cem>Millet is generally thought of pretty much as bird food. But cooked until fluffy, it can make a nice side dish. And cooked until soupy, it's porridge. Carrots and cashews are cooked with the porridge, along with a pinch of saffron and cardamom that scent it like an Indian pudding.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56767\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgemillet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgemillet.jpg\" alt=\"Saffron-Scented Millet Porridge. Photo: Deena Prichep for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-56767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saffron-Scented Millet Porridge. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 cups milk\u003c/p>\n\u003cp>1/4 cup cashews\u003c/p>\n\u003cp>Pinch saffron\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>1/2 teaspoon ground cardamom\u003c/p>\n\u003cp>1/2 cup millet\u003c/p>\n\u003cp>1 carrot, peeled and shredded on the coarse holes of a grater\u003c/p>\n\u003cp>1 to 2 tablespoons brown sugar\u003c/p>\n\u003cp>Handful additional cashews or pistachios\u003c/p>\n\u003cp>Bring milk, cashews, saffron, salt and cardamom to a boil in a saucepan, then stir in the millet and grated carrot. Reduce heat until it just maintains a simmer and cook, stirring occasionally, until the liquid has absorbed and the millet has swelled and softened, about 40 minutes. (Add more water if the mixture thickens before the millet has fully cooked).\u003c/p>\n\u003cp>When the porridge is ready, divide it into 2 bowls. Top with the additional nuts, if desired, and brown sugar to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"polenta\">\u003c/a>Recipe: Savory Polenta Porridge With Poached Egg\u003c/h3>\n\u003cp>\u003cem>Italian polenta usually shows up at the dinner table, but it's a perfect backdrop for breakfast. You can top with blueberries and cream for a sweet option, or a poached egg for savory.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56769\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgepolenta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgepolenta.jpg\" alt=\"Savory Polenta Porridge With Poached Egg. Photo: Deena Prichep for NPR\" width=\"667\" height=\"500\" class=\"size-full wp-image-56769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Polenta Porridge With Poached Egg. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 to 3 cups water\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/3 cup polenta\u003c/p>\n\u003cp>1 to 2 pats butter\u003c/p>\n\u003cp>2 large eggs\u003c/p>\n\u003cp>1/2 avocado, peeled and sliced\u003c/p>\n\u003cp>Hot sauce, to taste\u003c/p>\n\u003cp>Bring 2 cups water and salt to a boil. Add the polenta, whisking or stirring to prevent lumps, and reduce heat until it's just high enough to maintain a simmer. Cook, stirring occasionally, until the liquid has been absorbed and the polenta has become smooth and creamy, about 35 minutes, adding more water as needed.\u003c/p>\n\u003cp>When the polenta is almost done, heat a pot of water and poach the eggs (or pan-fry if you prefer). Stir the butter into the polenta, divide between 2 bowls and top with a poached egg, half the avocado and a few shakes of hot sauce. Season with salt and pepper.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"oatbran\">\u003c/a>Recipe: Sunflower Apple Oat Bran Porridge\u003c/h3>\n\u003cp>\u003cem>Simmering a pot of steel-cut oats can take a good long while. But fiber-rich oat bran cooks up into a surprisingly tasty porridge in just minutes. Oat bran porridge is smooth and creamy, perfect for accenting with a crisp apple and crunchy seeds.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56768\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeoatbran.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeoatbran.jpg\" alt=\"Sunflower Apple Oat Bran Porridge. Photo: Deena Prichep for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-56768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunflower Apple Oat Bran Porridge. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 cups water\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>3/4 cup oat bran\u003c/p>\n\u003cp>1 crisp apple, chopped\u003c/p>\n\u003cp>A few pinches cinnamon\u003c/p>\n\u003cp>2 handfuls sunflower seeds (or other seeds/nuts of your choice)\u003c/p>\n\u003cp>2 to 4 teaspoons honey\u003c/p>\n\u003cp>In a saucepan, bring the water and salt to a boil, then stir in the oat bran. Reduce heat until it's just high enough to maintain a simmer, and cook until the liquid is absorbed and the oat bran is soft, about 3 to 5 minutes. Divide into 2 bowls, and top with apples, cinnamon, sunflower seeds and honey to taste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nDeena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories have appeared on \u003cem>Morning Edition\u003c/em>, \u003cem>All Things Considered\u003c/em>, \u003cem>Marketplace\u003c/em>, \u003cem>The Splendid Table\u003c/em>, Voice of America and \u003cem>The World\u003c/em>, and in \u003cem>Bon Appetit\u003c/em>, \u003cem>The Oregonian\u003c/em>, \u003cem>Vegetarian Times\u003c/em> and \u003cem>Portland Monthly\u003c/em>. She chronicles her cooking experiments at \u003ca href=\"http://mostlyfoodstuffs.blogspot.com/\">Mostly Foodstuffs\u003c/a>.\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": "Fear Of Cantaloupes and Crumpets? A 'Phobia' Rises From The Web",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/peppermed-ad45fee1a84b43f28320fbcf0ab21a09199aa960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/peppermed-ad45fee1a84b43f28320fbcf0ab21a09199aa960-190x133.jpg\" alt='One person on Reddit posted a picture of a sliced bell pepper with the comment, \"I love bell peppers, but man this gets me every time.\" Photo: Daniel M.N. Turner/NPR' width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-56738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melons-736dac0e67847368bbd58dd4b611e5f826cd6048.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melons-736dac0e67847368bbd58dd4b611e5f826cd6048-190x133.jpg\" alt=\"Seeds of fear? To most of us, this cantaloupe and horn melon look like a healthy breakfast or snack. Photo: Daniel M.N. Turner/NPR\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-56737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/crumpets_slide-bd3b3f039e1b11b502045aa59bf44454afdc5c18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/crumpets_slide-bd3b3f039e1b11b502045aa59bf44454afdc5c18-190x133.jpg\" alt=\"Bubbles rising up as dough cooks can also gross out trypophobes. But seriously, don't these homemade crumpets look yummy?. Photo: Chris_Samuel/Flickr\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-56739\">\u003c/a>\u003c/p>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/13/171383429/fear-of-cantalopes-and-crumpets-a-phobia-rises-from-the-web?utm_source=npr&utm_medium=facebook&utm_campaign=20130213\">The Salt at NPR Food\u003c/a> (2/13/13)\u003c/p>\n\u003cp>Four years ago, my husband revealed one of his more peculiar qualities: He's freaked out by the sight of sliced cantaloupe.\u003c/p>\n\u003cp>The melon seeds, all clustered together, make his skin itch and his stomach churn. Then he gets obsessed and can't stop talking about it.\u003c/p>\n\u003cp>A bit concerned by his behavior, I started researching it on the Web. Boy, was I in for a treat. My husband was not alone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Trypophobia, as the Urban Dictionary \u003ca href=\"http://www.urbandictionary.com/define.php?term=Trypophobia\">defines\u003c/a> it, is an irrational fear of holes, pods or cracks — specifically, clusters of them.\u003c/p>\n\u003cp>It's not recognized by the \u003ca href=\"http://www.psychiatry.org/practice/dsm\">Diagnostic and Statistical Manual of Mental Disorders\u003c/a>, or any clinical psychologist we could find, but a whole trypophobia community is rising up on the Web.\u003c/p>\n\u003cp>On Instagram and \u003ca href=\"http://www.reddit.com/r/trypophobia/\">Reddit\u003c/a>, people share photographs of clusters that make them anxious, obsessed and even nauseated. Many images show holey foods or clusters of seeds, like aerated chocolates, the innards of a red bell pepper, and bubbles rising up in pancakes while they cook.\u003c/p>\n\u003cp>\"I don't like the holes in crumpets or sponges or Swiss cheese,\" @CourtneySGray said on Twitter. \"They all make me shudder and panic.\"\u003c/p>\n\u003cp>The trypophobia \u003ca href=\"https://www.facebook.com/groups/3318322299\">Facebook\u003c/a> page touts nearly 7,000 followers, who commiserate on their \"condition\" and triggers. \"When macaroni noodles stand up straight when I'm boiling them, I wanna cry,\" \u003ca href=\"http://www.facebook.com/kelcey.piper\">Kelcey Piper\u003c/a> remarked on Facebook. \"Anyone else experienced this?\"\u003c/p>\n\u003cp>The standard litmus test for trypophobia seems to be a photograph of lotus seeds. And I have to admit, these pictures can give me the heebie-jeebies if I think about them long enough.\u003c/p>\n\u003cp>But in Southeast Asia, people eat these like peanuts. They just peel the pods and pop the seeds in their mouth. And down in New Orleans, people \u003ca href=\"http://www.nola.com/food/index.ssf/2009/09/lotus_seeds_are_known_as_cajun.html\">harvest\u003c/a> lotus from the bayous and then fry up the seeds.\u003c/p>\n\u003cp>So I'm not convinced about this trypophobia. From the comments on Facebook, it's clear that many people didn't even realize these photographs bothered them until they stumbled upon them on Google.\u003c/p>\n\u003cfigure id=\"attachment_56750\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lotusflower.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lotusflower.jpg\" alt=\"Beautiful or creepy? A recent survey found that an image of a lotus seed head makes about 15 percent of people uncomfortable or even repulsed. Photo: tanakawho/Flickr.com\" width=\"624\" height=\"468\" class=\"size-full wp-image-56750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beautiful or creepy? A recent survey found that an image of a lotus seed head makes about 15 percent of people uncomfortable or even repulsed. Photo: tanakawho/Flickr.com\u003c/figcaption>\u003c/figure>\n\u003cp>Is there really a common phobia to lotus and melon lurking in our society, or could this just be some modern-day phenomenon fueled by social media and the power of suggestion?\u003c/p>\n\u003cp>Psychiatrist \u003ca href=\"http://psych.ucsf.edu/faculty.aspx?id=300\">Carol Mathews\u003c/a> of the University of California, San Francisco, who specializes in anxiety disorders, thinks it's mostly the latter.\u003c/p>\n\u003cp>She's never heard of trypophobia, and from looking at the comments on the Web, she doesn't think most people have a real phobia — or an intense fear — to these objects. Instead, they simply find the images disgusting or yucky.\u003c/p>\n\u003cp>Mathews thinks this response is probably due to a psychological concept known as \u003ca href=\"http://www.psychologytoday.com/basics/priming\">priming\u003c/a>: You're asked if the lotus photo makes you feel itchy, so it's more likely to stir up an itch or two.\u003c/p>\n\u003cp>\"We all have random skin sensations, but we normally filter them out,\" she tells The Salt. It's \"like background noise — our brains have taught us not to listen to it. But if we're asked to pay attention to our skin, then we start to feel all these little itches.\"\u003c/p>\n\u003cp>Research psychologist \u003ca href=\"http://www.essex.ac.uk/psychology/department/people/wilkins.html\">Arnold Wilkins\u003c/a> at the U.K.'s University of Essex has been investigating the phenomenon, and he thinks he might know what's going on. In images that set off this repulsion, the pattern of contrast is similar to that found in photographs of extremely poisonous animals — like box jellyfish, king cobras and Brazilian wandering spiders. Wilkins speculates that we humans are especially good at picking out these patterns because they help us spot dangerous animals that might otherwise blend with the background.\u003c/p>\n\u003cp>It's a tidy, evolution-based theory, but Mathews isn't buying it.\u003c/p>\n\u003cp>Intermixing truly yucky pictures of parasites and skin conditions with innocuous images of cantaloupes and crumpets, she says, could also make you feel grossed out by your breakfast. This is a type of \u003ca href=\"http://psychology.about.com/od/behavioralpsychology/a/classcond.htm\">conditioning\u003c/a>, in which one emotion — disgust, uncomfortableness — gets associated with something that normally doesn't evoke that emotion.\u003c/p>\n\u003cp>\"There might really be people out there with phobias to holes, because people can really have a phobia to anything,\" she says. \"But just reading what's on the Internet, that doesn't seem to be\u003cstrong> \u003c/strong>what people actually have.\"\u003c/p>\n\u003cp>\"Now that I think about cantaloupes, I feel a little disgusted, too,\" Mathews says. \"And I really like cantaloupes.\" \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": "Images of holey foods, like Swiss cheese, aerated chocolate and lotus pods, are freaking out people on the Internet. Urban Dictionary has even coined a term for it: trypophobia. These photographs may make your skin crawl and stomach churn, but here's why you shouldn't panic.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/peppermed-ad45fee1a84b43f28320fbcf0ab21a09199aa960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/peppermed-ad45fee1a84b43f28320fbcf0ab21a09199aa960-190x133.jpg\" alt='One person on Reddit posted a picture of a sliced bell pepper with the comment, \"I love bell peppers, but man this gets me every time.\" Photo: Daniel M.N. Turner/NPR' width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-56738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melons-736dac0e67847368bbd58dd4b611e5f826cd6048.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melons-736dac0e67847368bbd58dd4b611e5f826cd6048-190x133.jpg\" alt=\"Seeds of fear? To most of us, this cantaloupe and horn melon look like a healthy breakfast or snack. Photo: Daniel M.N. Turner/NPR\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-56737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/crumpets_slide-bd3b3f039e1b11b502045aa59bf44454afdc5c18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/crumpets_slide-bd3b3f039e1b11b502045aa59bf44454afdc5c18-190x133.jpg\" alt=\"Bubbles rising up as dough cooks can also gross out trypophobes. But seriously, don't these homemade crumpets look yummy?. Photo: Chris_Samuel/Flickr\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-56739\">\u003c/a>\u003c/p>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/13/171383429/fear-of-cantalopes-and-crumpets-a-phobia-rises-from-the-web?utm_source=npr&utm_medium=facebook&utm_campaign=20130213\">The Salt at NPR Food\u003c/a> (2/13/13)\u003c/p>\n\u003cp>Four years ago, my husband revealed one of his more peculiar qualities: He's freaked out by the sight of sliced cantaloupe.\u003c/p>\n\u003cp>The melon seeds, all clustered together, make his skin itch and his stomach churn. Then he gets obsessed and can't stop talking about it.\u003c/p>\n\u003cp>A bit concerned by his behavior, I started researching it on the Web. Boy, was I in for a treat. My husband was not alone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Trypophobia, as the Urban Dictionary \u003ca href=\"http://www.urbandictionary.com/define.php?term=Trypophobia\">defines\u003c/a> it, is an irrational fear of holes, pods or cracks — specifically, clusters of them.\u003c/p>\n\u003cp>It's not recognized by the \u003ca href=\"http://www.psychiatry.org/practice/dsm\">Diagnostic and Statistical Manual of Mental Disorders\u003c/a>, or any clinical psychologist we could find, but a whole trypophobia community is rising up on the Web.\u003c/p>\n\u003cp>On Instagram and \u003ca href=\"http://www.reddit.com/r/trypophobia/\">Reddit\u003c/a>, people share photographs of clusters that make them anxious, obsessed and even nauseated. Many images show holey foods or clusters of seeds, like aerated chocolates, the innards of a red bell pepper, and bubbles rising up in pancakes while they cook.\u003c/p>\n\u003cp>\"I don't like the holes in crumpets or sponges or Swiss cheese,\" @CourtneySGray said on Twitter. \"They all make me shudder and panic.\"\u003c/p>\n\u003cp>The trypophobia \u003ca href=\"https://www.facebook.com/groups/3318322299\">Facebook\u003c/a> page touts nearly 7,000 followers, who commiserate on their \"condition\" and triggers. \"When macaroni noodles stand up straight when I'm boiling them, I wanna cry,\" \u003ca href=\"http://www.facebook.com/kelcey.piper\">Kelcey Piper\u003c/a> remarked on Facebook. \"Anyone else experienced this?\"\u003c/p>\n\u003cp>The standard litmus test for trypophobia seems to be a photograph of lotus seeds. And I have to admit, these pictures can give me the heebie-jeebies if I think about them long enough.\u003c/p>\n\u003cp>But in Southeast Asia, people eat these like peanuts. They just peel the pods and pop the seeds in their mouth. And down in New Orleans, people \u003ca href=\"http://www.nola.com/food/index.ssf/2009/09/lotus_seeds_are_known_as_cajun.html\">harvest\u003c/a> lotus from the bayous and then fry up the seeds.\u003c/p>\n\u003cp>So I'm not convinced about this trypophobia. From the comments on Facebook, it's clear that many people didn't even realize these photographs bothered them until they stumbled upon them on Google.\u003c/p>\n\u003cfigure id=\"attachment_56750\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lotusflower.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lotusflower.jpg\" alt=\"Beautiful or creepy? A recent survey found that an image of a lotus seed head makes about 15 percent of people uncomfortable or even repulsed. Photo: tanakawho/Flickr.com\" width=\"624\" height=\"468\" class=\"size-full wp-image-56750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beautiful or creepy? A recent survey found that an image of a lotus seed head makes about 15 percent of people uncomfortable or even repulsed. Photo: tanakawho/Flickr.com\u003c/figcaption>\u003c/figure>\n\u003cp>Is there really a common phobia to lotus and melon lurking in our society, or could this just be some modern-day phenomenon fueled by social media and the power of suggestion?\u003c/p>\n\u003cp>Psychiatrist \u003ca href=\"http://psych.ucsf.edu/faculty.aspx?id=300\">Carol Mathews\u003c/a> of the University of California, San Francisco, who specializes in anxiety disorders, thinks it's mostly the latter.\u003c/p>\n\u003cp>She's never heard of trypophobia, and from looking at the comments on the Web, she doesn't think most people have a real phobia — or an intense fear — to these objects. Instead, they simply find the images disgusting or yucky.\u003c/p>\n\u003cp>Mathews thinks this response is probably due to a psychological concept known as \u003ca href=\"http://www.psychologytoday.com/basics/priming\">priming\u003c/a>: You're asked if the lotus photo makes you feel itchy, so it's more likely to stir up an itch or two.\u003c/p>\n\u003cp>\"We all have random skin sensations, but we normally filter them out,\" she tells The Salt. It's \"like background noise — our brains have taught us not to listen to it. But if we're asked to pay attention to our skin, then we start to feel all these little itches.\"\u003c/p>\n\u003cp>Research psychologist \u003ca href=\"http://www.essex.ac.uk/psychology/department/people/wilkins.html\">Arnold Wilkins\u003c/a> at the U.K.'s University of Essex has been investigating the phenomenon, and he thinks he might know what's going on. In images that set off this repulsion, the pattern of contrast is similar to that found in photographs of extremely poisonous animals — like box jellyfish, king cobras and Brazilian wandering spiders. Wilkins speculates that we humans are especially good at picking out these patterns because they help us spot dangerous animals that might otherwise blend with the background.\u003c/p>\n\u003cp>It's a tidy, evolution-based theory, but Mathews isn't buying it.\u003c/p>\n\u003cp>Intermixing truly yucky pictures of parasites and skin conditions with innocuous images of cantaloupes and crumpets, she says, could also make you feel grossed out by your breakfast. This is a type of \u003ca href=\"http://psychology.about.com/od/behavioralpsychology/a/classcond.htm\">conditioning\u003c/a>, in which one emotion — disgust, uncomfortableness — gets associated with something that normally doesn't evoke that emotion.\u003c/p>\n\u003cp>\"There might really be people out there with phobias to holes, because people can really have a phobia to anything,\" she says. \"But just reading what's on the Internet, that doesn't seem to be\u003cstrong> \u003c/strong>what people actually have.\"\u003c/p>\n\u003cp>\"Now that I think about cantaloupes, I feel a little disgusted, too,\" Mathews says. \"And I really like cantaloupes.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Is Sustainable-Labeled Seafood Really Sustainable? ",
"title": "Is Sustainable-Labeled Seafood Really Sustainable? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_56694\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blue-shark.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blue-shark.jpg\" alt=\"Capt. Art Gaeten holds a blue shark that was caught during a research trip in Nova Scotia. Scientists are studying the impact of swordfish fishing methods on the shark population. Photo: Dean Casavechia for NPR\" width=\"624\" height=\"416\" class=\"size-full wp-image-56694\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Capt. Art Gaeten holds a blue shark that was caught during a research trip in Nova Scotia. Scientists are studying the impact of swordfish fishing methods on the shark population. Photo: Dean Casavechia for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on \u003ca href=\"http://www.npr.org/2013/02/11/171376509/is-sustainable-labeled-seafood-really-sustainable\">All Things Considered:\u003c/a>\u003cbr>\n[audio:http://pd.npr.org/anon.npr-mp3/npr/atc/2013/02/20130211_atc_06.mp3?orgId=1&topicId=1150&aggIds=171717418&ft=3&f=171376509 |titles=Is Sustainable-Labeled Seafood Really Sustainable?]\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/people/4173096/daniel-zwerdling\">Daniel Zwerdling\u003c/a> and \u003ca href=\"http://www.npr.org/people/139449124/margot-williams\">Margot Williams\u003c/a>, \u003ca href=\"http://www.npr.org/2013/02/11/171376509/is-sustainable-labeled-seafood-really-sustainable\">NPR Special Series\u003c/a> (2/11/13)\u003c/p>\n\u003cp>\u003cem>Part one of a \u003ca href=\"http://www.npr.org/series/171717418/the-meaning-of-sustainable-labeled-seafood\">three-part series\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>Rebecca Weel pushes a baby stroller with her 18-month-old up to the seafood case at Whole Foods, near ground zero in New York. As she peers at shiny fillets of salmon, halibut and Chilean sea bass labeled \"certified sustainable,\" Weel believes that if she purchases this seafood, she will help protect the world's oceans from overfishing.\u003c/p>\n\u003cp>But some leading environmentalists have a different take: Consumers like Weel are being misled by a global program that amounts to \"greenwashing\" — a strategy that makes consumers think they are protecting the planet, when actually they are not.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Whole Foods, the seafood counter displays blue labels from the \u003ca href=\"http://www.msc.org/\">Marine Stewardship Council\u003c/a> (MSC), an international, nonprofit organization. The MSC is a prime example of an economic trend: Private groups, not the government, are telling consumers what is good or bad for the environment. The MSC says its label guarantees that the wild seafood was caught using methods that do not deplete the natural supply. It also guarantees that fishing companies do not cause serious harm to other life in the sea, from coral to dolphins.\u003c/p>\n\u003cp>The idea is spreading fast throughout the food industry. Megachains like Target, Costco and Kroger are selling seafood with the MSC label. McDonald's says you are munching on \"certified sustainable\" \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=058E2W21Wl0\" target=\"_blank\">wild Alaskan pollock\u003c/a> every time you eat a Filet-O-Fish sandwich. The fast-food company has used MSC-certified fish since 2007 in the U.S., and as of February, they are putting the MSC logo on their fish sandwich boxes.\u003c/p>\n\u003cfigure id=\"attachment_56697\" class=\"wp-caption alignleft\" style=\"max-width: 256px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fish-poll.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fish-poll.jpg\" alt=\"Poll results from a recent survey of 3,000 Americans, conducted on behalf of NPR, by Truven Health Analytics. Questions were asked — in general — about sustainable seafood and labeling. Source: Truven Health Analytics-NPR Health Poll; margin of error +/- 1.8 percentage points Credit: Matt Stiles\" width=\"256\" height=\"643\" class=\"size-full wp-image-56697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poll results from a recent survey of 3,000 Americans, conducted on behalf of NPR, by Truven Health Analytics. Questions were asked — in general — about sustainable seafood and labeling.\u003cbr>Source: Truven Health Analytics-NPR Health Poll; margin of error +/- 1.8 percentage points\u003cbr>Credit: Matt Stiles\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Consumers like Weel say the labels help them feel better about the products they buy. \"I want to feel that I'm doing the right thing,\" says Weel, a pediatrician, as her 4 1/2-year-old daughter bolts into the vegetable aisle in neon-colored boots. When Weel shops for seafood, she says, she wants to make choices \"that will help preserve the wild fish populations in the oceans.\"\u003c/p>\n\u003cp>Executives at Whole Foods say they are helping consumers do exactly that, by pledging in recent years to sell as many MSC-certified products as possible. Seafood is the last major food that people catch in the wild, and \"we can't just go out and find more fish to catch,\" says Carrie Brownstein, global seafood quality standards coordinator for Whole Foods.\u003c/p>\n\u003cp>Brownstein cites a \u003ca href=\"http://www.fao.org/docrep/016/i2727e/i2727e00.htm\" target=\"_blank\">2012 United Nations report\u003c/a> that warned that almost 30 percent of the world's wild fisheries are \"overexploited,\" and more than 57 percent of wild fisheries are \"at or very close\" to the limit.\u003c/p>\n\u003cp>Other groups have devised ranking systems for seafood. The Monterey Bay Aquarium labels products like a traffic light — green, yellow or red — to urge shoppers to buy or avoid a particular fish. The Blue Ocean Institute has a similar system. The MSC reports it has labeled roughly 8 percent of the global seafood catch, worth more than $3 billion. That makes it the most widespread and best-known rating scheme around the world.\u003c/p>\n\u003cp>A recent survey of 3,000 Americans, conducted on behalf of NPR, suggests that a majority of consumers want to feel good about the seafood they buy. The poll by Truven Health Analytics found that almost 80 percent of the people who eat seafood regularly said it is \"important\" or \"very important\" that their seafood is sustainably caught.\u003c/p>\n\u003cp>If they buy MSC-labeled seafood, they may be paying a premium. Brownstein says Whole Foods charges more for some of its seafood labeled \"certified sustainable,\" although she wouldn't give numbers. Some fishing industry executives told NPR that they are getting roughly 10 percent more for their MSC-labeled products than for seafood that's not certified sustainable.\u003c/p>\n\u003cp>That's one reason why many environmentalists who supported the MSC in the past say you might be troubled to know what the MSC and supermarkets like Whole Foods are not telling you:\u003c/p>\n\u003cp>\"We would prefer they didn't use the word \u003cem>sustainable\u003c/em>,\" says Gerry Leape, an oceans specialist at the Pew Environment Group, one of the major foundations working on oceans policies. Leape has supported the MSC for more than a decade as a member of its advisory Stakeholder Council.\u003c/p>\n\u003cp>But he and other critics say that the MSC system has been certifying some fisheries despite evidence that the target fish are in trouble, or that the fishing industry is harming the environment. And critics say the MSC system has certified other fisheries as sustainable even though there is not enough evidence to know how they are affecting the environment.\u003c/p>\n\u003cp>When a customer sees the MSC's sustainable label at the supermarket, \"the consumer looks at the fish and says, 'Oh, it has the label on it, it must be sustainable,' \" Leape says. \"And in some fisheries that the MSC has certified, that's not necessarily the case.\"\u003c/p>\n\u003cp>Biologist Susanna Fuller, co-director of marine programs at Canada's Ecology Action Centre, agrees. \"We know ... that blue stamp doesn't mean that you're sustainable,\" she says. When asked if consumers should choose MSC-labeled seafood, Fuller pauses. \"It's a gamble,\" she says.\u003c/p>\n\u003cp>Still, even the MSC's sharpest critics say they support the broad ideas behind the organization and its stated goals.\u003c/p>\n\u003cp>\"Originally I thought it was a good idea,\" says Jim Barnes, director of the Antarctic and Southern Ocean Coalition, a network of dozens of environmental groups around the world. \"The world needed something like this to help steer consumer decisions, and so I wasn't against it at all at the beginning. And I'm not totally against it now.\" But Barnes worries that the MSC is straying from its mission and needs a dramatic overhaul. \"It can be a force for good. If it continues on the path that it's on, however, and doesn't solve a lot of these issues that have been raised,\" he says, \"I don't think it will be.\"\u003c/p>\n\u003cp>\u003cstrong>Protecting The Oceans And The Bottom Line\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The MSC was born because of a crisis.\u003c/p>\n\u003cp>Michael Sutton, one of its founders, says that he and his colleagues dreamed up the idea after the cod industry collapsed off the Nova Scotia coast in 1992. Cod fishing had been the foundation of the region's economy and culture, worth an estimated $700 million each year. But when the cod population plunged to a fraction of previous levels, the Canadian government banned cod fishing — putting thousands of people out of work.\u003c/p>\n\u003cfigure id=\"attachment_56699\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ruperthowes-MSC.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ruperthowes-MSC-290x217.jpg\" alt='Rupert Howes is CEO of the Marine Stewardship Council. \"We want to see the global oceans transformed onto a sustainable basis,\" he tells NPR. Photo: Tim Lofthouse/Courtesy of the Marine Stewardship Council' width=\"290\" height=\"217\" class=\"size-medium wp-image-56699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rupert Howes is CEO of the Marine Stewardship Council. \"We want to see the global oceans transformed onto a sustainable basis,\" he tells NPR. Photo: Tim Lofthouse/Courtesy of the Marine Stewardship Council\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was so bad in some of these coastal communities, the government had to send in suicide-prevention teams,\" recalls Sutton, who was then vice president of the World Wildlife Fund. \"We were not only trashing our marine environment, but we were ruining the character of coastal communities that had existed on fisheries for centuries,\" Sutton says.\u003c/p>\n\u003cp>Sutton and other environmental advocates, and many scientists, warned that the cod collapse taught the world a sobering lesson: Government agencies that were supposed to monitor and regulate fishing were often doing a lousy job. Cod weren't the only fish in trouble. Studies showed that populations of major species like swordfish, marlin and tuna were plunging too. \"So we needed to do something drastic,\" Sutton says.\u003c/p>\n\u003cp>He and colleagues decided to convince industry executives that protecting the oceans would also protect their bottom line. Sutton made a pilgrimage to the Unilever conglomerate, then one of the largest producers of frozen seafood — including fish sticks.\u003c/p>\n\u003cp>\"My pitch to Unilever was, 'The future of their frozen fish business is at stake,' \" Sutton remembers. \"Overfishing is not only bad for the environment, but it's really bad for business, because it means that they're not going to have fish in the future the way they have them today.\"\u003c/p>\n\u003cp>Unilever and the World Wildlife Fund joined hands in 1997, and set up the MSC. Unilever eventually sold its seafood subsidiary and left the program, but the founding partner left its mark: From the day the MSC opened its doors in London, it has been a balancing act between industry and the environment.\u003c/p>\n\u003cp>Today, the MSC has more than 100 employees worldwide, including about 60 at its headquarters in a renovated building down the street from St. Paul's Cathedral.\u003c/p>\n\u003cp>\"MSC has a global vision,\" says Rupert Howes, the organization's chief executive officer. \"We want to see the global oceans transformed onto a sustainable basis.\"\u003c/p>\n\u003cp>\u003cstrong>MSC's System Of Certification\u003cbr>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_56701\" class=\"wp-caption alignleft\" style=\"max-width: 218px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/swordfish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/swordfish-218x290.jpg\" alt=\"Swordfish from Canada are marked with a label from the Marine Stewardship Council at a Whole Foods in Washington, D.C. The MSC says its label means the fish were caught by a sustainable fishery, but critics says it's not always so clear. Photo: Margot Williams/NPR\" width=\"218\" height=\"290\" class=\"size-medium wp-image-56701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Swordfish from Canada are marked with a label from the Marine Stewardship Council at a Whole Foods in Washington, D.C. The MSC says its label means the fish were caught by a sustainable fishery, but critics says it's not always so clear. Photo: Margot Williams/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Here's the MSC's basic idea: Executives of a growing number of food companies want to be \"green.\" Some genuinely want to protect the environment; others may be mainly seeking a marketing edge. But when it comes to seafood, those executives don't have the time or knowledge to figure out which fishing companies are plundering the ocean and which ones are doing a good job. So the MSC does the work for them.\u003c/p>\n\u003cp>The MSC does not certify fisheries itself. Instead, a fishery that wants the label hires one of roughly a dozen commercial auditing companies to decide whether its practices comply with the MSC's definition of \"sustainable.\" The MSC's standard for sustainability includes dozens of items, but they're designed to assess whether the population of a fishery's target species is healthy; if the fishing practices don't cause serious harm to other life in the sea — including by accidentally catching other animals, which is called bycatch; and if the fishery has good management. If the commercial auditors give the fishery a passing score, then the fishery gets the right to use the blue \"Certified Sustainable Seafood\" label. It can be a long and expensive process. Some certifications have taken years, and the fisheries have paid the auditing firms up to $150,000 or more.\u003c/p>\n\u003cp>Howes says that when a store sells MSC-certified seafood, the label announces to consumers, \"We care where our fish comes from.\" He adds that as a growing number of food companies sell MSC-labeled seafood, executives of fisheries that don't have it are motivated to join the program. That catalyzes \"real and lasting change in the way the oceans are fished,\" Howe says.\u003cstrong> \u003cbr>\u003c/strong>\u003c/p>\n\u003cp>During the MSC's first decade, there wasn't much demand for sustainable seafood by the U.S. food industry, and the MSC \"almost went bankrupt,\" Sutton says. And that put the spotlight on the MSC's financial model.\u003c/p>\n\u003cp>The way that executives structured it, MSC's budget comes partly from foundation grants. But some revenue comes from the licensing fees that MSC charges businesses for the right to sell seafood with the MSC label. So as long as many supermarket chains were not promoting it, the MSC wasn't getting much money.\u003c/p>\n\u003cp>Then, in 2006, everything changed. The MSC and its supporters had sent a series of delegations to Bentonville, Ark., world headquarters of Wal-Mart. The delegations helped convince Wal-Mart executives to promise that all the seafood they sell in the U.S. would be MSC-certified by 2012.\u003c/p>\n\u003cp>\"We had to get Wal-Mart,\" Sutton says. \"The significance of their commitment, of course, is that once Wal-Mart made a commitment to the Marine Stewardship Council, every other major retailer had to follow suit, because none of them wanted to be less progressive than Wal-Mart.\" Sure enough, other discount chains promised to go sustainable, too. \"Overnight, the demand far outstripped the supply,\" says Sutton, \"and so the suppliers had to catch up.\"\u003c/p>\n\u003cp>Since Wal-Mart made its pledge in 2006, the MSC system has certified seven times as many fisheries as it did during the same period before, according to NPR's analysis. Still, the MSC system has not been able to certify enough seafood for Wal-Mart to meet its 2012 deadline, according to Bob Fields, a senior buyer for Wal-Mart and Sam's Club.\u003c/p>\n\u003cp>The explosion in sales of MSC-labeled products at leading chain stores has transformed the organization's finances. The year that Wal-Mart pledged to promote MSC-labeled seafood, the MSC received most of its income from foundation grants — 75 percent, according to the MSC annual report. Meanwhile, it received only 7 percent of its income from label licensing fees.\u003c/p>\n\u003cp>Today, those licensing fees generate more than half of the MSC's revenue.\u003c/p>\n\u003cp>And since Wal-Mart executives embraced sustainable seafood, the MSC has also received millions of dollars in grant money from the Walton Family Foundation, which was created by Wal-Mart's founder and is governed by his descendants. The Walton Family Foundation has become one of the MSC's largest donors, according to financial reports. The director of the foundation's environment programs, Scott Burns, served on the MSC's board of directors before he went to Walton.\u003c/p>\n\u003cfigure id=\"attachment_56698\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fisheries-certifications.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fisheries-certifications.jpg\" alt=\" Source: Marine Stewardship Council documents, NPR research Credit: Matt Stiles, Margot Williams\" width=\"800\" height=\"352\" class=\"size-full wp-image-56698\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Source: Marine Stewardship Council documents, NPR research\u003cbr>Credit: Matt Stiles, Margot Williams\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Critics say that the day Wal-Mart embraced sustainable seafood, it was a blessing for the MSC system — and a curse. The critics charge that the MSC system has compromised its standards to keep up with the booming demand from Wal-Mart and other chains that followed suit. Fuller, of the Ecology Action Centre, says she has watched the MSC system \"struggling with meeting the demands of the system that they helped create ... They have ended up having to lower the bar.\"\u003c/p>\n\u003cp>When ocean specialist Daniel Pauly, a fisheries professor at the University of British Columbia, talks about the MSC today, he sounds dispirited. Pauly took part in early meetings in London that helped create the MSC and now says he has lost faith in the system. \"The MSC is doing the business of the business community,\" Pauly says, not the environment.\u003c/p>\n\u003cfigure id=\"attachment_56695\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blueshark-bottom.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blueshark-bottom.jpg\" alt=\"Capt. Art Gaeten holds a blue shark caught off the coast of Nova Scotia during a research outing. Studies show that 35 percent of sharks caught by swordfish boats die either on the hook or within days of release. Photo: Dean Casavechia for NPR\" width=\"624\" height=\"416\" class=\"size-full wp-image-56695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Capt. Art Gaeten holds a blue shark caught off the coast of Nova Scotia during a research outing. Studies show that 35 percent of sharks caught by swordfish boats die either on the hook or within days of release. Photo: Dean Casavechia for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Balancing 'Sustainable' Swordfish With At-Risk Sharks\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Some environmentalists and scientists say if you want to understand why they're losing faith in the MSC, look at the battle over certifying Canadian swordfish. Next time you buy swordfish at a store like Whole Foods, it might come from a controversial fishery off the coast of Nova Scotia.\u003c/p>\n\u003cp>Fishermen have known for ages that when they go swordfishing in some parts of the Atlantic, they will accidentally catch sharks — lots of sharks, says Steve Campana, who runs the Canadian government's Shark Research Laboratory, near Halifax, Nova Scotia.\u003c/p>\n\u003cfigure id=\"attachment_56700\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/stevecampana-CSRL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/stevecampana-CSRL-290x193.jpg\" alt=\"Steve Campana runs the Canadian Shark Research Laboratory. He works to tag sharks with satellite transmitters to find out how long they survive after being caught and released. Photo: Dean Casavechia for NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-56700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steve Campana runs the Canadian Shark Research Laboratory. He works to tag sharks with satellite transmitters to find out how long they survive after being caught and released. Photo: Dean Casavechia for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>When NPR caught up with Campana one morning, he and his research crew were heading into the Atlantic on a 34-foot trawler, the Dig It. They were planning to attach sophisticated satellite transmitters to blue sharks.\u003c/p>\n\u003cp>\"On average, from what we've seen over the years, the swordfishermen catch about five blue sharks for every one swordfish,\" Campana said, holding onto a metal strut as the Dig It bounced through the waves. Add it up, \u003ca href=\"http://www.marinebiodiversity.ca/shark/english/document/campana%20et%20al%202011%20shark%20discard%20Res%20Doc.pdf\" target=\"_blank\">studies suggest\u003c/a>, and Canada's long-line swordfish boats — so named because they typically let out 30 or 40 miles of fishing line, dangling more than 1,000 hooks — accidentally catch tens of thousands of sharks every year.\u003c/p>\n\u003cp>This touches on one of MSC's three fundamental rules, even though studies show swordfish are plentiful. The second rule says that a fishery is not sustainable if it does not maintain \"the integrity of ecosystems\" — which means, in part, that it's not sustainable if there is too much bycatch.\u003c/p>\n\u003cp>The Committee on the Status of Endangered Wildlife in Canada, which is funded and appointed by the Canadian government, has warned that the main kinds of sharks that swordfishermen accidentally catch are \"threatened\" or \"endangered\" or \"of special concern.\"\u003c/p>\n\u003cp>Swordfishermen generally release the sharks. But there had been few studies on what happens to those sharks after fishermen let them off the hooks — until Campana and his colleagues came along. About six years ago, they started tagging sharks with satellite transmitters before fishermen set them free.\u003c/p>\n\u003cfigure id=\"attachment_56696\" class=\"wp-caption aligncenter\" style=\"max-width: 749px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blueshark-satellite.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blueshark-satellite.jpg\" alt=\"Shark charter operator Art Gaeten (right) and recreational shark fisherman Shawn Knowles struggle to hold a blue shark in position while shark biologist Anna Dorey attaches a satellite tag to its back. Researchers say about five blue sharks are caught for every one swordfish. Scientists are trying to determine what happens to the sharks after they are released. Photo: Dean Casavechia for NPR\" width=\"749\" height=\"500\" class=\"size-full wp-image-56696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shark charter operator Art Gaeten (right) and recreational shark fisherman Shawn Knowles struggle to hold a blue shark in position while shark biologist Anna Dorey attaches a satellite tag to its back. Researchers say about five blue sharks are caught for every one swordfish. Scientists are trying to determine what happens to the sharks after they are released.\u003cbr> Photo: Dean Casavechia for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>During one outing, the crew showed how they do it: They snagged a 5-foot blue shark on a hook baited with mackerel, reeled it in, and then pinned the thrashing shark against the boat's broad, flat railing. They jabbed a satellite transmitter, which looks like a turkey baster with a barb on one end, into the shark's leathery skin.\u003c/p>\n\u003cp>And then they let the shark go, the transmitter protruding like an unsightly growth. The device is equipped with a computer chip that records data every 10 seconds, including where the shark goes, how deep it goes, and how long it stays there. After about 10 months, the tube pops off the shark and floats to the surface, beaming all the information via satellite to Campana. When the transmitter shows that a shark went to the deepest part of the sea and just stayed there, Campana knows when and where the shark died.\u003c/p>\n\u003cp>Campana and his colleagues published some of their first findings based on these studies in July 2009, in the journal \u003cem>Marine Ecology Progress Series.\u003c/em> Their studies showed that up to 35 percent of the sharks caught by swordfish boats die, either right on the hook or within days after the fishermen set them free. The \u003ca href=\"http://dev.atlanticsharks.biology.dal.ca/papers/campana%20et%20al%202009.pdf\" target=\"_blank\">findings\u003c/a> suggested that Canadian swordfish boats accidentally kill almost two sharks for every swordfish they catch.\u003c/p>\n\u003cp>Campana says that when you put these findings in context, it is troubling. Other studies suggest that the populations of major kinds of sharks in the North Atlantic have plunged as much as 40 to 60 percent in just the past few decades. \"Any time you see consistent declines like that, and the fact that all of these large sharks seem to have declined all over the world,\" Campana says, \"it's just a worrisome pattern.\"\u003c/p>\n\u003cp>The president of Canada's swordfish industry, the Nova Scotia Swordsfishermen's Association, dismisses Campana's conclusions. Campana's report on shark deaths could not have come at a worse time for Canada's swordfish industry. Only months before the report was published, the association, which catches most of Canada's commercial swordfish, had applied to the MSC for certification. The industry sells much of its swordfish to Whole Foods and other stores in the U.S.\u003c/p>\n\u003cp>Those conclusions \"were not close to what the industry felt was reality,\" Troy Atkinson, president of the association, says while sitting in his store, crammed with giant spools of plastic fishing line and boxes of heavy metal hooks. He runs the main business that supplies equipment to Canada's swordfishing fleet.\u003c/p>\n\u003cp>\"We're sometimes portrayed as a bunch of cowboys out to harvest the last buffalo,\" he says. \"We're portrayed as some of the worst in the world. And it's just not correct.\"\u003c/p>\n\u003cp>Atkinson cites reports by other researchers that conclude that the population of blue sharks off the coast of Canada is healthy – especially \u003ca href=\"http://www.iccat.es/Documents/Meetings/Docs/SCRC2011-Report-ENG.pdf\" target=\"_blank\">reports\u003c/a> by the International Commission for the Conservation of Atlantic Tunas (ICCAT), which represents dozens of governments whose nations fish the Atlantic. So, Atkinson says, Canada's swordfishermen could catch and kill even more sharks without hurting the environment.\u003c/p>\n\u003cp>Other studies suggest the evidence is contradictory, and that scientists don't know for sure what is happening to sharks across the Atlantic. For example, the optimistic ICCAT researchers whom Atkinson cites acknowledge that their conclusions are \"highly uncertain\" because they're based on unproven assumptions and incomplete data. However, studies showing that blue sharks have sharply declined focus on a limited region.\u003c/p>\n\u003cp>So scientists and environmentalists were dumbfounded in early 2012 when the MSC system decided that Canada's swordfish industry can use the label \"Certified Sustainable Seafood.\"\u003c/p>\n\u003cp>\"That is absolutely the kind of fishery that should not be certified,\" says Leape of Pew Environment Group. \"That fishery is outrageous.\"\u003c/p>\n\u003cp>Certifying Canadian swordfish \"is the worst thing they can do, says Fuller, of the Ecology Action Centre. \"That is not at all the way it should go.\"\u003c/p>\n\u003cp>\u003cstrong>A Program Based On 'Science And Evidence'\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The Ecology Action Centre and dozens of other environmental groups denounced the MSC. The groups said in a letter to the MSC system that roughly 10 percent of Canada's swordfish are caught with harpoons — a method environmentalists support because there is hardly any bycatch. But the long-line boats that supply most of the swordfish catch a \"staggering\" number of sharks, as the environmentalists put it. \"Certifying [Canada's long-line swordfish boats] compromises the credibility of the MSC,\" the groups warned, \"and the sustainable seafood movement as a whole.\"\u003c/p>\n\u003cp>Howes, from the MSC, disagrees. He says the controversy over Canadian swordfish \"illustrates a key feature of the MSC program, which is the fact that the program is premised on science and evidence. That fishery has met the MSC standard.\"\u003c/p>\n\u003cp>The analysts who evaluated the fishery for the MSC system agreed that the swordfish boats do kill large numbers of sharks. They acknowledged that the optimistic studies on sharks that the swordfish industry cites are uncertain, but they concluded that the weight of evidence suggests it is \"highly likely\" there are plenty of blue sharks left in the sea. The analysts also stressed that, by all accounts, other countries kill far more sharks than Canada's swordfishermen do. So, they said, Canada causes only a small part of the bycatch problem.\u003c/p>\n\u003cp>\"We are not saying that shark bycatch doesn't matter,\" says Howes. \"What we're saying implicit within the labeling of that fishery is, the shark bycatch of that unique individual certified fishery is safe. It's within ecological limits.\"\u003c/p>\n\u003cp>Barnes, of the Antarctic and Southern Ocean Coalition, says the controversy over Canadian swordfish illustrates why the booming demand for sustainable seafood actually threatens to hurt the movement more than help it. \"The bottom line is that there are not enough truly sustainable fisheries on the earth to sustain the demand,\" Barnes says. \"The retailers and wholesalers all want access to this kind of label because they're trying to ... make money with their consumers. There's nothing wrong with that; that's how the world works.\"\u003c/p>\n\u003cp>But Barnes charges that the MSC is labeling some fisheries as sustainable — even when they are not — partly to fill the seafood counters at Wal-Mart and other large chains. \"I'm not down on Wal-Mart at all, don't get me wrong,\" he says. \"But to get on line with big chains as your goal leads you down a path that I don't think the originators of the MSC intended.\"\u003c/p>\n\u003cp>Howes could hardly disagree more. \"If you really want to contribute to the transformation of our economic systems more generally, you've got to engage with the big guys. And therefore, I absolutely welcome Wal-Mart's commitment,\" he says. \"That will drive change.\"\u003c/p>\n\u003cp>Howes continues: \"Will that overload the MSC system? No.\"\u003c/p>\n\u003cp>He argues that there's no way the MSC could label problem fisheries sustainable just to satisfy demand, because, he says, the certifiers evaluate each fishery based only on scientific evidence. But he adds, \"We want to see oceans fished sustainably forever. We're not going to achieve that by becoming a small niche organization that engages with a handful of perfect fisheries.\"\u003c/p>\n\u003cp>\u003cem>Researcher Barbara Van Woerkom contributed to this story.\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Web Resources\u003c/strong>\n\u003cp>\u003cstrong>Additional studies and information on sustainable fishing and labeling.\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://www.msc.org/\">The Marine Stewardship Council\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://oceanrep.geomar.de/14215/\">Evaluation And Legal Assessment Of Certified Seafood\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0043765\">Reliable Information on Fish Stock Health to Seafood Consumers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://scientiamarina.revistas.csic.es/index.php/scientiamarina/article/viewArticle/1055\">Beyond Duplicity And Ignorance In Global Fisheries\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.fni.no/publ/marine.html#msc\">The Emergence and Effectiveness of the Marine Stewardship Council\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Industry demand for the \"sustainable seafood\" label, issued by the Marine Stewardship Council, is increasing. But some environmentalists fear fisheries are being certified despite evidence showing that the fish population is in trouble — or when there's not enough information to know the impact on the oceans.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56694\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blue-shark.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blue-shark.jpg\" alt=\"Capt. Art Gaeten holds a blue shark that was caught during a research trip in Nova Scotia. Scientists are studying the impact of swordfish fishing methods on the shark population. Photo: Dean Casavechia for NPR\" width=\"624\" height=\"416\" class=\"size-full wp-image-56694\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Capt. Art Gaeten holds a blue shark that was caught during a research trip in Nova Scotia. Scientists are studying the impact of swordfish fishing methods on the shark population. Photo: Dean Casavechia for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on \u003ca href=\"http://www.npr.org/2013/02/11/171376509/is-sustainable-labeled-seafood-really-sustainable\">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>\u003ca href=\"http://www.npr.org/people/4173096/daniel-zwerdling\">Daniel Zwerdling\u003c/a> and \u003ca href=\"http://www.npr.org/people/139449124/margot-williams\">Margot Williams\u003c/a>, \u003ca href=\"http://www.npr.org/2013/02/11/171376509/is-sustainable-labeled-seafood-really-sustainable\">NPR Special Series\u003c/a> (2/11/13)\u003c/p>\n\u003cp>\u003cem>Part one of a \u003ca href=\"http://www.npr.org/series/171717418/the-meaning-of-sustainable-labeled-seafood\">three-part series\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>Rebecca Weel pushes a baby stroller with her 18-month-old up to the seafood case at Whole Foods, near ground zero in New York. As she peers at shiny fillets of salmon, halibut and Chilean sea bass labeled \"certified sustainable,\" Weel believes that if she purchases this seafood, she will help protect the world's oceans from overfishing.\u003c/p>\n\u003cp>But some leading environmentalists have a different take: Consumers like Weel are being misled by a global program that amounts to \"greenwashing\" — a strategy that makes consumers think they are protecting the planet, when actually they are not.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Whole Foods, the seafood counter displays blue labels from the \u003ca href=\"http://www.msc.org/\">Marine Stewardship Council\u003c/a> (MSC), an international, nonprofit organization. The MSC is a prime example of an economic trend: Private groups, not the government, are telling consumers what is good or bad for the environment. The MSC says its label guarantees that the wild seafood was caught using methods that do not deplete the natural supply. It also guarantees that fishing companies do not cause serious harm to other life in the sea, from coral to dolphins.\u003c/p>\n\u003cp>The idea is spreading fast throughout the food industry. Megachains like Target, Costco and Kroger are selling seafood with the MSC label. McDonald's says you are munching on \"certified sustainable\" \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=058E2W21Wl0\" target=\"_blank\">wild Alaskan pollock\u003c/a> every time you eat a Filet-O-Fish sandwich. The fast-food company has used MSC-certified fish since 2007 in the U.S., and as of February, they are putting the MSC logo on their fish sandwich boxes.\u003c/p>\n\u003cfigure id=\"attachment_56697\" class=\"wp-caption alignleft\" style=\"max-width: 256px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fish-poll.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fish-poll.jpg\" alt=\"Poll results from a recent survey of 3,000 Americans, conducted on behalf of NPR, by Truven Health Analytics. Questions were asked — in general — about sustainable seafood and labeling. Source: Truven Health Analytics-NPR Health Poll; margin of error +/- 1.8 percentage points Credit: Matt Stiles\" width=\"256\" height=\"643\" class=\"size-full wp-image-56697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poll results from a recent survey of 3,000 Americans, conducted on behalf of NPR, by Truven Health Analytics. Questions were asked — in general — about sustainable seafood and labeling.\u003cbr>Source: Truven Health Analytics-NPR Health Poll; margin of error +/- 1.8 percentage points\u003cbr>Credit: Matt Stiles\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Consumers like Weel say the labels help them feel better about the products they buy. \"I want to feel that I'm doing the right thing,\" says Weel, a pediatrician, as her 4 1/2-year-old daughter bolts into the vegetable aisle in neon-colored boots. When Weel shops for seafood, she says, she wants to make choices \"that will help preserve the wild fish populations in the oceans.\"\u003c/p>\n\u003cp>Executives at Whole Foods say they are helping consumers do exactly that, by pledging in recent years to sell as many MSC-certified products as possible. Seafood is the last major food that people catch in the wild, and \"we can't just go out and find more fish to catch,\" says Carrie Brownstein, global seafood quality standards coordinator for Whole Foods.\u003c/p>\n\u003cp>Brownstein cites a \u003ca href=\"http://www.fao.org/docrep/016/i2727e/i2727e00.htm\" target=\"_blank\">2012 United Nations report\u003c/a> that warned that almost 30 percent of the world's wild fisheries are \"overexploited,\" and more than 57 percent of wild fisheries are \"at or very close\" to the limit.\u003c/p>\n\u003cp>Other groups have devised ranking systems for seafood. The Monterey Bay Aquarium labels products like a traffic light — green, yellow or red — to urge shoppers to buy or avoid a particular fish. The Blue Ocean Institute has a similar system. The MSC reports it has labeled roughly 8 percent of the global seafood catch, worth more than $3 billion. That makes it the most widespread and best-known rating scheme around the world.\u003c/p>\n\u003cp>A recent survey of 3,000 Americans, conducted on behalf of NPR, suggests that a majority of consumers want to feel good about the seafood they buy. The poll by Truven Health Analytics found that almost 80 percent of the people who eat seafood regularly said it is \"important\" or \"very important\" that their seafood is sustainably caught.\u003c/p>\n\u003cp>If they buy MSC-labeled seafood, they may be paying a premium. Brownstein says Whole Foods charges more for some of its seafood labeled \"certified sustainable,\" although she wouldn't give numbers. Some fishing industry executives told NPR that they are getting roughly 10 percent more for their MSC-labeled products than for seafood that's not certified sustainable.\u003c/p>\n\u003cp>That's one reason why many environmentalists who supported the MSC in the past say you might be troubled to know what the MSC and supermarkets like Whole Foods are not telling you:\u003c/p>\n\u003cp>\"We would prefer they didn't use the word \u003cem>sustainable\u003c/em>,\" says Gerry Leape, an oceans specialist at the Pew Environment Group, one of the major foundations working on oceans policies. Leape has supported the MSC for more than a decade as a member of its advisory Stakeholder Council.\u003c/p>\n\u003cp>But he and other critics say that the MSC system has been certifying some fisheries despite evidence that the target fish are in trouble, or that the fishing industry is harming the environment. And critics say the MSC system has certified other fisheries as sustainable even though there is not enough evidence to know how they are affecting the environment.\u003c/p>\n\u003cp>When a customer sees the MSC's sustainable label at the supermarket, \"the consumer looks at the fish and says, 'Oh, it has the label on it, it must be sustainable,' \" Leape says. \"And in some fisheries that the MSC has certified, that's not necessarily the case.\"\u003c/p>\n\u003cp>Biologist Susanna Fuller, co-director of marine programs at Canada's Ecology Action Centre, agrees. \"We know ... that blue stamp doesn't mean that you're sustainable,\" she says. When asked if consumers should choose MSC-labeled seafood, Fuller pauses. \"It's a gamble,\" she says.\u003c/p>\n\u003cp>Still, even the MSC's sharpest critics say they support the broad ideas behind the organization and its stated goals.\u003c/p>\n\u003cp>\"Originally I thought it was a good idea,\" says Jim Barnes, director of the Antarctic and Southern Ocean Coalition, a network of dozens of environmental groups around the world. \"The world needed something like this to help steer consumer decisions, and so I wasn't against it at all at the beginning. And I'm not totally against it now.\" But Barnes worries that the MSC is straying from its mission and needs a dramatic overhaul. \"It can be a force for good. If it continues on the path that it's on, however, and doesn't solve a lot of these issues that have been raised,\" he says, \"I don't think it will be.\"\u003c/p>\n\u003cp>\u003cstrong>Protecting The Oceans And The Bottom Line\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The MSC was born because of a crisis.\u003c/p>\n\u003cp>Michael Sutton, one of its founders, says that he and his colleagues dreamed up the idea after the cod industry collapsed off the Nova Scotia coast in 1992. Cod fishing had been the foundation of the region's economy and culture, worth an estimated $700 million each year. But when the cod population plunged to a fraction of previous levels, the Canadian government banned cod fishing — putting thousands of people out of work.\u003c/p>\n\u003cfigure id=\"attachment_56699\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ruperthowes-MSC.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ruperthowes-MSC-290x217.jpg\" alt='Rupert Howes is CEO of the Marine Stewardship Council. \"We want to see the global oceans transformed onto a sustainable basis,\" he tells NPR. Photo: Tim Lofthouse/Courtesy of the Marine Stewardship Council' width=\"290\" height=\"217\" class=\"size-medium wp-image-56699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rupert Howes is CEO of the Marine Stewardship Council. \"We want to see the global oceans transformed onto a sustainable basis,\" he tells NPR. Photo: Tim Lofthouse/Courtesy of the Marine Stewardship Council\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was so bad in some of these coastal communities, the government had to send in suicide-prevention teams,\" recalls Sutton, who was then vice president of the World Wildlife Fund. \"We were not only trashing our marine environment, but we were ruining the character of coastal communities that had existed on fisheries for centuries,\" Sutton says.\u003c/p>\n\u003cp>Sutton and other environmental advocates, and many scientists, warned that the cod collapse taught the world a sobering lesson: Government agencies that were supposed to monitor and regulate fishing were often doing a lousy job. Cod weren't the only fish in trouble. Studies showed that populations of major species like swordfish, marlin and tuna were plunging too. \"So we needed to do something drastic,\" Sutton says.\u003c/p>\n\u003cp>He and colleagues decided to convince industry executives that protecting the oceans would also protect their bottom line. Sutton made a pilgrimage to the Unilever conglomerate, then one of the largest producers of frozen seafood — including fish sticks.\u003c/p>\n\u003cp>\"My pitch to Unilever was, 'The future of their frozen fish business is at stake,' \" Sutton remembers. \"Overfishing is not only bad for the environment, but it's really bad for business, because it means that they're not going to have fish in the future the way they have them today.\"\u003c/p>\n\u003cp>Unilever and the World Wildlife Fund joined hands in 1997, and set up the MSC. Unilever eventually sold its seafood subsidiary and left the program, but the founding partner left its mark: From the day the MSC opened its doors in London, it has been a balancing act between industry and the environment.\u003c/p>\n\u003cp>Today, the MSC has more than 100 employees worldwide, including about 60 at its headquarters in a renovated building down the street from St. Paul's Cathedral.\u003c/p>\n\u003cp>\"MSC has a global vision,\" says Rupert Howes, the organization's chief executive officer. \"We want to see the global oceans transformed onto a sustainable basis.\"\u003c/p>\n\u003cp>\u003cstrong>MSC's System Of Certification\u003cbr>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_56701\" class=\"wp-caption alignleft\" style=\"max-width: 218px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/swordfish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/swordfish-218x290.jpg\" alt=\"Swordfish from Canada are marked with a label from the Marine Stewardship Council at a Whole Foods in Washington, D.C. The MSC says its label means the fish were caught by a sustainable fishery, but critics says it's not always so clear. Photo: Margot Williams/NPR\" width=\"218\" height=\"290\" class=\"size-medium wp-image-56701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Swordfish from Canada are marked with a label from the Marine Stewardship Council at a Whole Foods in Washington, D.C. The MSC says its label means the fish were caught by a sustainable fishery, but critics says it's not always so clear. Photo: Margot Williams/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Here's the MSC's basic idea: Executives of a growing number of food companies want to be \"green.\" Some genuinely want to protect the environment; others may be mainly seeking a marketing edge. But when it comes to seafood, those executives don't have the time or knowledge to figure out which fishing companies are plundering the ocean and which ones are doing a good job. So the MSC does the work for them.\u003c/p>\n\u003cp>The MSC does not certify fisheries itself. Instead, a fishery that wants the label hires one of roughly a dozen commercial auditing companies to decide whether its practices comply with the MSC's definition of \"sustainable.\" The MSC's standard for sustainability includes dozens of items, but they're designed to assess whether the population of a fishery's target species is healthy; if the fishing practices don't cause serious harm to other life in the sea — including by accidentally catching other animals, which is called bycatch; and if the fishery has good management. If the commercial auditors give the fishery a passing score, then the fishery gets the right to use the blue \"Certified Sustainable Seafood\" label. It can be a long and expensive process. Some certifications have taken years, and the fisheries have paid the auditing firms up to $150,000 or more.\u003c/p>\n\u003cp>Howes says that when a store sells MSC-certified seafood, the label announces to consumers, \"We care where our fish comes from.\" He adds that as a growing number of food companies sell MSC-labeled seafood, executives of fisheries that don't have it are motivated to join the program. That catalyzes \"real and lasting change in the way the oceans are fished,\" Howe says.\u003cstrong> \u003cbr>\u003c/strong>\u003c/p>\n\u003cp>During the MSC's first decade, there wasn't much demand for sustainable seafood by the U.S. food industry, and the MSC \"almost went bankrupt,\" Sutton says. And that put the spotlight on the MSC's financial model.\u003c/p>\n\u003cp>The way that executives structured it, MSC's budget comes partly from foundation grants. But some revenue comes from the licensing fees that MSC charges businesses for the right to sell seafood with the MSC label. So as long as many supermarket chains were not promoting it, the MSC wasn't getting much money.\u003c/p>\n\u003cp>Then, in 2006, everything changed. The MSC and its supporters had sent a series of delegations to Bentonville, Ark., world headquarters of Wal-Mart. The delegations helped convince Wal-Mart executives to promise that all the seafood they sell in the U.S. would be MSC-certified by 2012.\u003c/p>\n\u003cp>\"We had to get Wal-Mart,\" Sutton says. \"The significance of their commitment, of course, is that once Wal-Mart made a commitment to the Marine Stewardship Council, every other major retailer had to follow suit, because none of them wanted to be less progressive than Wal-Mart.\" Sure enough, other discount chains promised to go sustainable, too. \"Overnight, the demand far outstripped the supply,\" says Sutton, \"and so the suppliers had to catch up.\"\u003c/p>\n\u003cp>Since Wal-Mart made its pledge in 2006, the MSC system has certified seven times as many fisheries as it did during the same period before, according to NPR's analysis. Still, the MSC system has not been able to certify enough seafood for Wal-Mart to meet its 2012 deadline, according to Bob Fields, a senior buyer for Wal-Mart and Sam's Club.\u003c/p>\n\u003cp>The explosion in sales of MSC-labeled products at leading chain stores has transformed the organization's finances. The year that Wal-Mart pledged to promote MSC-labeled seafood, the MSC received most of its income from foundation grants — 75 percent, according to the MSC annual report. Meanwhile, it received only 7 percent of its income from label licensing fees.\u003c/p>\n\u003cp>Today, those licensing fees generate more than half of the MSC's revenue.\u003c/p>\n\u003cp>And since Wal-Mart executives embraced sustainable seafood, the MSC has also received millions of dollars in grant money from the Walton Family Foundation, which was created by Wal-Mart's founder and is governed by his descendants. The Walton Family Foundation has become one of the MSC's largest donors, according to financial reports. The director of the foundation's environment programs, Scott Burns, served on the MSC's board of directors before he went to Walton.\u003c/p>\n\u003cfigure id=\"attachment_56698\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fisheries-certifications.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fisheries-certifications.jpg\" alt=\" Source: Marine Stewardship Council documents, NPR research Credit: Matt Stiles, Margot Williams\" width=\"800\" height=\"352\" class=\"size-full wp-image-56698\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Source: Marine Stewardship Council documents, NPR research\u003cbr>Credit: Matt Stiles, Margot Williams\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Critics say that the day Wal-Mart embraced sustainable seafood, it was a blessing for the MSC system — and a curse. The critics charge that the MSC system has compromised its standards to keep up with the booming demand from Wal-Mart and other chains that followed suit. Fuller, of the Ecology Action Centre, says she has watched the MSC system \"struggling with meeting the demands of the system that they helped create ... They have ended up having to lower the bar.\"\u003c/p>\n\u003cp>When ocean specialist Daniel Pauly, a fisheries professor at the University of British Columbia, talks about the MSC today, he sounds dispirited. Pauly took part in early meetings in London that helped create the MSC and now says he has lost faith in the system. \"The MSC is doing the business of the business community,\" Pauly says, not the environment.\u003c/p>\n\u003cfigure id=\"attachment_56695\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blueshark-bottom.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blueshark-bottom.jpg\" alt=\"Capt. Art Gaeten holds a blue shark caught off the coast of Nova Scotia during a research outing. Studies show that 35 percent of sharks caught by swordfish boats die either on the hook or within days of release. Photo: Dean Casavechia for NPR\" width=\"624\" height=\"416\" class=\"size-full wp-image-56695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Capt. Art Gaeten holds a blue shark caught off the coast of Nova Scotia during a research outing. Studies show that 35 percent of sharks caught by swordfish boats die either on the hook or within days of release. Photo: Dean Casavechia for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Balancing 'Sustainable' Swordfish With At-Risk Sharks\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Some environmentalists and scientists say if you want to understand why they're losing faith in the MSC, look at the battle over certifying Canadian swordfish. Next time you buy swordfish at a store like Whole Foods, it might come from a controversial fishery off the coast of Nova Scotia.\u003c/p>\n\u003cp>Fishermen have known for ages that when they go swordfishing in some parts of the Atlantic, they will accidentally catch sharks — lots of sharks, says Steve Campana, who runs the Canadian government's Shark Research Laboratory, near Halifax, Nova Scotia.\u003c/p>\n\u003cfigure id=\"attachment_56700\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/stevecampana-CSRL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/stevecampana-CSRL-290x193.jpg\" alt=\"Steve Campana runs the Canadian Shark Research Laboratory. He works to tag sharks with satellite transmitters to find out how long they survive after being caught and released. Photo: Dean Casavechia for NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-56700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steve Campana runs the Canadian Shark Research Laboratory. He works to tag sharks with satellite transmitters to find out how long they survive after being caught and released. Photo: Dean Casavechia for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>When NPR caught up with Campana one morning, he and his research crew were heading into the Atlantic on a 34-foot trawler, the Dig It. They were planning to attach sophisticated satellite transmitters to blue sharks.\u003c/p>\n\u003cp>\"On average, from what we've seen over the years, the swordfishermen catch about five blue sharks for every one swordfish,\" Campana said, holding onto a metal strut as the Dig It bounced through the waves. Add it up, \u003ca href=\"http://www.marinebiodiversity.ca/shark/english/document/campana%20et%20al%202011%20shark%20discard%20Res%20Doc.pdf\" target=\"_blank\">studies suggest\u003c/a>, and Canada's long-line swordfish boats — so named because they typically let out 30 or 40 miles of fishing line, dangling more than 1,000 hooks — accidentally catch tens of thousands of sharks every year.\u003c/p>\n\u003cp>This touches on one of MSC's three fundamental rules, even though studies show swordfish are plentiful. The second rule says that a fishery is not sustainable if it does not maintain \"the integrity of ecosystems\" — which means, in part, that it's not sustainable if there is too much bycatch.\u003c/p>\n\u003cp>The Committee on the Status of Endangered Wildlife in Canada, which is funded and appointed by the Canadian government, has warned that the main kinds of sharks that swordfishermen accidentally catch are \"threatened\" or \"endangered\" or \"of special concern.\"\u003c/p>\n\u003cp>Swordfishermen generally release the sharks. But there had been few studies on what happens to those sharks after fishermen let them off the hooks — until Campana and his colleagues came along. About six years ago, they started tagging sharks with satellite transmitters before fishermen set them free.\u003c/p>\n\u003cfigure id=\"attachment_56696\" class=\"wp-caption aligncenter\" style=\"max-width: 749px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blueshark-satellite.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blueshark-satellite.jpg\" alt=\"Shark charter operator Art Gaeten (right) and recreational shark fisherman Shawn Knowles struggle to hold a blue shark in position while shark biologist Anna Dorey attaches a satellite tag to its back. Researchers say about five blue sharks are caught for every one swordfish. Scientists are trying to determine what happens to the sharks after they are released. Photo: Dean Casavechia for NPR\" width=\"749\" height=\"500\" class=\"size-full wp-image-56696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shark charter operator Art Gaeten (right) and recreational shark fisherman Shawn Knowles struggle to hold a blue shark in position while shark biologist Anna Dorey attaches a satellite tag to its back. Researchers say about five blue sharks are caught for every one swordfish. Scientists are trying to determine what happens to the sharks after they are released.\u003cbr> Photo: Dean Casavechia for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>During one outing, the crew showed how they do it: They snagged a 5-foot blue shark on a hook baited with mackerel, reeled it in, and then pinned the thrashing shark against the boat's broad, flat railing. They jabbed a satellite transmitter, which looks like a turkey baster with a barb on one end, into the shark's leathery skin.\u003c/p>\n\u003cp>And then they let the shark go, the transmitter protruding like an unsightly growth. The device is equipped with a computer chip that records data every 10 seconds, including where the shark goes, how deep it goes, and how long it stays there. After about 10 months, the tube pops off the shark and floats to the surface, beaming all the information via satellite to Campana. When the transmitter shows that a shark went to the deepest part of the sea and just stayed there, Campana knows when and where the shark died.\u003c/p>\n\u003cp>Campana and his colleagues published some of their first findings based on these studies in July 2009, in the journal \u003cem>Marine Ecology Progress Series.\u003c/em> Their studies showed that up to 35 percent of the sharks caught by swordfish boats die, either right on the hook or within days after the fishermen set them free. The \u003ca href=\"http://dev.atlanticsharks.biology.dal.ca/papers/campana%20et%20al%202009.pdf\" target=\"_blank\">findings\u003c/a> suggested that Canadian swordfish boats accidentally kill almost two sharks for every swordfish they catch.\u003c/p>\n\u003cp>Campana says that when you put these findings in context, it is troubling. Other studies suggest that the populations of major kinds of sharks in the North Atlantic have plunged as much as 40 to 60 percent in just the past few decades. \"Any time you see consistent declines like that, and the fact that all of these large sharks seem to have declined all over the world,\" Campana says, \"it's just a worrisome pattern.\"\u003c/p>\n\u003cp>The president of Canada's swordfish industry, the Nova Scotia Swordsfishermen's Association, dismisses Campana's conclusions. Campana's report on shark deaths could not have come at a worse time for Canada's swordfish industry. Only months before the report was published, the association, which catches most of Canada's commercial swordfish, had applied to the MSC for certification. The industry sells much of its swordfish to Whole Foods and other stores in the U.S.\u003c/p>\n\u003cp>Those conclusions \"were not close to what the industry felt was reality,\" Troy Atkinson, president of the association, says while sitting in his store, crammed with giant spools of plastic fishing line and boxes of heavy metal hooks. He runs the main business that supplies equipment to Canada's swordfishing fleet.\u003c/p>\n\u003cp>\"We're sometimes portrayed as a bunch of cowboys out to harvest the last buffalo,\" he says. \"We're portrayed as some of the worst in the world. And it's just not correct.\"\u003c/p>\n\u003cp>Atkinson cites reports by other researchers that conclude that the population of blue sharks off the coast of Canada is healthy – especially \u003ca href=\"http://www.iccat.es/Documents/Meetings/Docs/SCRC2011-Report-ENG.pdf\" target=\"_blank\">reports\u003c/a> by the International Commission for the Conservation of Atlantic Tunas (ICCAT), which represents dozens of governments whose nations fish the Atlantic. So, Atkinson says, Canada's swordfishermen could catch and kill even more sharks without hurting the environment.\u003c/p>\n\u003cp>Other studies suggest the evidence is contradictory, and that scientists don't know for sure what is happening to sharks across the Atlantic. For example, the optimistic ICCAT researchers whom Atkinson cites acknowledge that their conclusions are \"highly uncertain\" because they're based on unproven assumptions and incomplete data. However, studies showing that blue sharks have sharply declined focus on a limited region.\u003c/p>\n\u003cp>So scientists and environmentalists were dumbfounded in early 2012 when the MSC system decided that Canada's swordfish industry can use the label \"Certified Sustainable Seafood.\"\u003c/p>\n\u003cp>\"That is absolutely the kind of fishery that should not be certified,\" says Leape of Pew Environment Group. \"That fishery is outrageous.\"\u003c/p>\n\u003cp>Certifying Canadian swordfish \"is the worst thing they can do, says Fuller, of the Ecology Action Centre. \"That is not at all the way it should go.\"\u003c/p>\n\u003cp>\u003cstrong>A Program Based On 'Science And Evidence'\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The Ecology Action Centre and dozens of other environmental groups denounced the MSC. The groups said in a letter to the MSC system that roughly 10 percent of Canada's swordfish are caught with harpoons — a method environmentalists support because there is hardly any bycatch. But the long-line boats that supply most of the swordfish catch a \"staggering\" number of sharks, as the environmentalists put it. \"Certifying [Canada's long-line swordfish boats] compromises the credibility of the MSC,\" the groups warned, \"and the sustainable seafood movement as a whole.\"\u003c/p>\n\u003cp>Howes, from the MSC, disagrees. He says the controversy over Canadian swordfish \"illustrates a key feature of the MSC program, which is the fact that the program is premised on science and evidence. That fishery has met the MSC standard.\"\u003c/p>\n\u003cp>The analysts who evaluated the fishery for the MSC system agreed that the swordfish boats do kill large numbers of sharks. They acknowledged that the optimistic studies on sharks that the swordfish industry cites are uncertain, but they concluded that the weight of evidence suggests it is \"highly likely\" there are plenty of blue sharks left in the sea. The analysts also stressed that, by all accounts, other countries kill far more sharks than Canada's swordfishermen do. So, they said, Canada causes only a small part of the bycatch problem.\u003c/p>\n\u003cp>\"We are not saying that shark bycatch doesn't matter,\" says Howes. \"What we're saying implicit within the labeling of that fishery is, the shark bycatch of that unique individual certified fishery is safe. It's within ecological limits.\"\u003c/p>\n\u003cp>Barnes, of the Antarctic and Southern Ocean Coalition, says the controversy over Canadian swordfish illustrates why the booming demand for sustainable seafood actually threatens to hurt the movement more than help it. \"The bottom line is that there are not enough truly sustainable fisheries on the earth to sustain the demand,\" Barnes says. \"The retailers and wholesalers all want access to this kind of label because they're trying to ... make money with their consumers. There's nothing wrong with that; that's how the world works.\"\u003c/p>\n\u003cp>But Barnes charges that the MSC is labeling some fisheries as sustainable — even when they are not — partly to fill the seafood counters at Wal-Mart and other large chains. \"I'm not down on Wal-Mart at all, don't get me wrong,\" he says. \"But to get on line with big chains as your goal leads you down a path that I don't think the originators of the MSC intended.\"\u003c/p>\n\u003cp>Howes could hardly disagree more. \"If you really want to contribute to the transformation of our economic systems more generally, you've got to engage with the big guys. And therefore, I absolutely welcome Wal-Mart's commitment,\" he says. \"That will drive change.\"\u003c/p>\n\u003cp>Howes continues: \"Will that overload the MSC system? No.\"\u003c/p>\n\u003cp>He argues that there's no way the MSC could label problem fisheries sustainable just to satisfy demand, because, he says, the certifiers evaluate each fishery based only on scientific evidence. But he adds, \"We want to see oceans fished sustainably forever. We're not going to achieve that by becoming a small niche organization that engages with a handful of perfect fisheries.\"\u003c/p>\n\u003cp>\u003cem>Researcher Barbara Van Woerkom contributed to this story.\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Web Resources\u003c/strong>\n\u003cp>\u003cstrong>Additional studies and information on sustainable fishing and labeling.\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://www.msc.org/\">The Marine Stewardship Council\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://oceanrep.geomar.de/14215/\">Evaluation And Legal Assessment Of Certified Seafood\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0043765\">Reliable Information on Fish Stock Health to Seafood Consumers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://scientiamarina.revistas.csic.es/index.php/scientiamarina/article/viewArticle/1055\">Beyond Duplicity And Ignorance In Global Fisheries\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.fni.no/publ/marine.html#msc\">The Emergence and Effectiveness of the Marine Stewardship Council\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": " Why Russia Is Saying 'Nyet' To U.S. Meat Imports",
"title": " Why Russia Is Saying 'Nyet' To U.S. Meat Imports",
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"content": "\u003cfigure id=\"attachment_56677\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/russia-moscow-meat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/russia-moscow-meat.jpg\" alt=\"A man buys meat at a butcher's stand in Moscow's Dorogomilovsky market in 2011. On Monday, Russia began blocking U.S. meat imports until those imports are ractopamine-free.\" width=\"624\" height=\"467\" class=\"size-full wp-image-56677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man buys meat at a butcher's stand in Moscow's Dorogomilovsky market in 2011. On Monday, Russia began blocking U.S. meat imports until those imports are ractopamine-free. Photo: Natalia Kolesnikova/AFP/Getty Images\u003c/figcaption>\u003c/figure>\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/2013/02/11/171727161/why-russia-is-saying-nyet-to-u-s-meat-imports\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Chances are, you've never heard of ractopamine. But as of Monday, U.S. meat exports to Russia — worth $500 million dollars a year — have been \u003ca href=\"http://www.foodsafetynews.com/2013/02/escalating-trade-dispute-russia-bans-turkey-over-ractopamine-residues/#.URlUSB2-jnI\">suspended\u003c/a>, all because of this obscure chemical.\u003c/p>\n\u003cp>Russian officials say American meat products won't be allowed into their country unless the meat is certified free of ractopamine.\u003c/p>\n\u003cp>Some U.S. meat producers add ractopamine to the feed that they give to their pigs, cattle or turkeys. Animals who are fed ractopamine convert more of their feed into valuable lean protein, rather than fat.\u003c/p>\n\u003cp>Traces of the additive can be detected in meat, but the U.S. Food and Drug Administration says those small amounts pose no risk to human health. The FDA first approved the additive in 1999.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There have been many reports, however, of health problems in animals that were eating ractopamine. Safety officials in the European Union, China and Russia have refused to approve it. (The Food and Environment Reporting Network \u003ca href=\"http://thefern.org/2012/01/dispute-over-drug-in-feed-limiting-u-s-meat-exports/\">published\u003c/a> a thorough report on the controversies last year.)\u003c/p>\n\u003cp>U.S. companies that export meat to the European Union in fact, routinely make sure that their meat is free of ractopamine. But exporters to Russia have not been willing to do this. Even though meat exports to Russia have \u003ca href=\"http://www.usmef.org/downloads/Pork-2002-to-2011.pdf\">grown rapidly\u003c/a> in recent years, U.S. exporters haven't been willing to spend the extra money required to supply it with ractopamine-free products.\u003c/p>\n\u003cp>American officials, for their part, are demanding that Russia end the blockade. Secretary of Agriculture Tom Vilsack and Trade Representative Ron Kirk issued a joint \u003ca href=\"http://usda.gov/wps/portal/usda/usdahome?contentid=2013/02/0023.xml&navid=NEWS_RELEASE&navtype=RT&parentnav=LATEST_RELEASES&edeployment_action=retrievecontent\">statement\u003c/a> calling on Russia to \"restore market access for U.S. meat and meat products immediately.\"\u003c/p>\n\u003cp>American meat, they asserted, \"is produced to the highest safety standards in the world.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Some U.S. meat producers add an obscure chemical called ractopamine to the feed that they give to their pigs, cattle or turkeys. But Russian safety officials haven't approved it, and they've stopped U.S. meat imports – worth a half-billion-dollars a year – until those imports are ractopamine-free.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56677\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/russia-moscow-meat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/russia-moscow-meat.jpg\" alt=\"A man buys meat at a butcher's stand in Moscow's Dorogomilovsky market in 2011. On Monday, Russia began blocking U.S. meat imports until those imports are ractopamine-free.\" width=\"624\" height=\"467\" class=\"size-full wp-image-56677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man buys meat at a butcher's stand in Moscow's Dorogomilovsky market in 2011. On Monday, Russia began blocking U.S. meat imports until those imports are ractopamine-free. Photo: Natalia Kolesnikova/AFP/Getty Images\u003c/figcaption>\u003c/figure>\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/2013/02/11/171727161/why-russia-is-saying-nyet-to-u-s-meat-imports\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Chances are, you've never heard of ractopamine. But as of Monday, U.S. meat exports to Russia — worth $500 million dollars a year — have been \u003ca href=\"http://www.foodsafetynews.com/2013/02/escalating-trade-dispute-russia-bans-turkey-over-ractopamine-residues/#.URlUSB2-jnI\">suspended\u003c/a>, all because of this obscure chemical.\u003c/p>\n\u003cp>Russian officials say American meat products won't be allowed into their country unless the meat is certified free of ractopamine.\u003c/p>\n\u003cp>Some U.S. meat producers add ractopamine to the feed that they give to their pigs, cattle or turkeys. Animals who are fed ractopamine convert more of their feed into valuable lean protein, rather than fat.\u003c/p>\n\u003cp>Traces of the additive can be detected in meat, but the U.S. Food and Drug Administration says those small amounts pose no risk to human health. The FDA first approved the additive in 1999.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There have been many reports, however, of health problems in animals that were eating ractopamine. Safety officials in the European Union, China and Russia have refused to approve it. (The Food and Environment Reporting Network \u003ca href=\"http://thefern.org/2012/01/dispute-over-drug-in-feed-limiting-u-s-meat-exports/\">published\u003c/a> a thorough report on the controversies last year.)\u003c/p>\n\u003cp>U.S. companies that export meat to the European Union in fact, routinely make sure that their meat is free of ractopamine. But exporters to Russia have not been willing to do this. Even though meat exports to Russia have \u003ca href=\"http://www.usmef.org/downloads/Pork-2002-to-2011.pdf\">grown rapidly\u003c/a> in recent years, U.S. exporters haven't been willing to spend the extra money required to supply it with ractopamine-free products.\u003c/p>\n\u003cp>American officials, for their part, are demanding that Russia end the blockade. Secretary of Agriculture Tom Vilsack and Trade Representative Ron Kirk issued a joint \u003ca href=\"http://usda.gov/wps/portal/usda/usdahome?contentid=2013/02/0023.xml&navid=NEWS_RELEASE&navtype=RT&parentnav=LATEST_RELEASES&edeployment_action=retrievecontent\">statement\u003c/a> calling on Russia to \"restore market access for U.S. meat and meat products immediately.\"\u003c/p>\n\u003cp>American meat, they asserted, \"is produced to the highest safety standards in the world.\" \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": "Chinese New Year: Dumplings, Rice Cakes And Long Life",
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"content": "\u003cfigure id=\"attachment_56348\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yearcakes-cny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yearcakes-cny.jpg\" alt=\"Year cakes made of sticky rice are among the traditional Chinese New Year foods.\" width=\"624\" height=\"468\" class=\"size-full wp-image-56348\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Year cakes made of sticky rice are among the traditional Chinese New Year foods. Photo: Ju-x/Flickr.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/08/171455463/chinese-new-year-dumplings-rice-cakes-and-beyond\">The Salt at NPR Food\u003c/a> (2/8/13)\u003c/p>\n\u003cp>About 3,000 years ago, give or take a couple of decades, the Chinese people began celebrating the beginning of their calendar year with a joyful festival they called Lunar New Year. They cleaned their homes, welcomed relatives, bought or made new clothes and set off firecrackers. And there was feasting and special offerings made to the \u003ca href=\"http://books.google.com/books?id=un9RWmKQW1wC&printsec=frontcover&vq=%22Chinese+New+Year%22&source=gbs_citations_module_r&cad=3\">Kitchen God\u003c/a> for about two weeks.\u003c/p>\n\u003cp>While you'd be hard-pressed to find a two-week-long celebration anywhere these days, most families in China and in Chinese communities throughout the world take a few days off when the holiday begins, one month after the Winter Solstice. This year — the \u003ca href=\"http://www.hanban.com/chinese-culture/chinese-zodiac/the-2013-year-snake.html\">Year of the Snake\u003c/a> — it starts with a big feast on New Year's Eve, Feb. 9. Then in many homes, after the feast is cleared, the whole family gathers to make dumplings late into the night.\u003c/p>\n\u003cp>There are many special foods of the New Year, says \u003ca href=\"http://facultydirectory.ucr.edu/cgi-bin/pub/public_individual.pl?faculty=3788\">E.N. Anderson\u003c/a>, anthropology professor emeritus at the University of California, Riverside, and author of \u003cem>The Food of China\u003c/em>, a \u003ca href=\"http://books.google.com/books/about/The_Food_of_China.html?id=BAcknxN_S8QC\">book\u003c/a> about historic Chinese government food policies.\u003c/p>\n\u003cp>Long noodles are traditional, and they symbolize long life. Year cakes — glutinous rice formed into shapes — are also a tradition. Peaches and peach blossoms signal fertility, he says, but one of the most important things to include is food, clothing and decorations that are red. Red paper decorations line the streets, and \u003ca href=\"http://www.vancouversun.com/Year+celebrants+paint+town+with+gifts/7937399/story.html\">red packets\u003c/a> of money are given to children on New Year's.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Red is the color of blood and therefore life, health and strength — the color of all good things in China,\" says Anderson. So citrus fruits like tangerines — the redder the better — are popular, as well as dried fruits and seeds.\u003c/p>\n\u003cp>Traditionally, the new year was the one time of year when the Chinese would eat sweets, although in recent decades, they've adopted a more Western diet the rest of the year, he says, including, unfortunately, our penchant for sugar.\u003c/p>\n\u003cp>And then there are the dumplings — traditionally these were made in homes in northern China, but now they've spread around the world. They are shaped like crescents or spheres, pan-fried (\u003cem>kuo tieh\u003c/em>) or boiled (\u003cem>jiaozi\u003c/em>). They resemble ancient Chinese money, are stuffed with humble ingredients like pork and cabbage, and are said to bring fortune to the household.\u003c/p>\n\u003cp>The whole family gathers to chat and make the dumplings, which are eaten between midnight and 2 a.m., says Grace Young, author of \u003cem>Stir-Frying to the Sky's Edge\u003c/em>, a \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_ss_i_0_11?url=search-alias%3Dstripbooks&field-keywords=stir+frying+to+the+sky%27s+edge&sprefix=Stir+Frying%2Cstripbooks%2C195\">book\u003c/a> of Chinese recipes and stories, and the Chinese \u003ca href=\"http://www.amazon.com/Breath-Wok-Unlocking-Chinese-Cooking/dp/0743238273http://www.amazon.com/Breath-Wok-Unlocking-Chinese-Cooking/dp/0743238273\">food lore book\u003c/a> \u003cem>The Breath of a Wok\u003c/em>.\u003c/p>\n\u003cp>\"There's also a custom to place a candied chestnut in a dumpling served to newlyweds,\" she says. \"If the newlyweds get the dumpling, it means they will be blessed with a male child.\"\u003c/p>\n\u003cp>In\u003cem> The Breath of a Wok\u003c/em>, Lijun Wang, Chinese-American author Amy Tan's sister, shares her dumpling-making memories:\u003c/p>\n\u003cblockquote>\n\u003cp>\" 'As the \u003cem>jiao-zi\u003c/em> boiled it was important not to remove the lid too soon,' says Lijun. 'If you did, it could mean that you'd lose your fortune in the coming year. Sometimes we would put a coin inside one dumpling for luck. On New Year's morning, it was customary not to cook but we were always happy to eat leftover warmed \u003cem>jiao-zi\u003c/em>,' recalls Lijun fondly.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And historically, says Anderson, it just made sense to make dumplings when you wanted a little celebration but didn't have a lot of money or food. \"In northern China, food was pretty scarce, especially this late in the winter. You're down to what little meat and flour you've got left. You stretch the meat as far as possible,\" Anderson says.\u003c/p>\n\u003cp>So why the Chinese new year obsession with wealth, long life and fertility?\u003c/p>\n\u003cp>\"Remember, you're dealing with a place where until very, very recently, starvation was the main cause of death. Getting wealth, fertility and long life was what they wanted,\" Anderson says.\u003c/p>\n\u003cp>But really, don't we all want that?\u003c/p>\n\u003cp>\u003cem>Want to give dumplings a go? Try NPR contributor T. Susan Chang's \u003ca href=\"http://www.npr.org/2011/02/02/5169592/new-years-promises-wrapped-in-gold\">recipes\u003c/a>.\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": "Eating foods that symbolize wealth, longevity and fertility is key to the Chinese New Year, which begins this year with a New Year's Eve feast on Feb. 9. And, lucky for us, the northern Chinese tradition of making dumplings late at night has spread throughout the world.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56348\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yearcakes-cny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yearcakes-cny.jpg\" alt=\"Year cakes made of sticky rice are among the traditional Chinese New Year foods.\" width=\"624\" height=\"468\" class=\"size-full wp-image-56348\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Year cakes made of sticky rice are among the traditional Chinese New Year foods. Photo: Ju-x/Flickr.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/08/171455463/chinese-new-year-dumplings-rice-cakes-and-beyond\">The Salt at NPR Food\u003c/a> (2/8/13)\u003c/p>\n\u003cp>About 3,000 years ago, give or take a couple of decades, the Chinese people began celebrating the beginning of their calendar year with a joyful festival they called Lunar New Year. They cleaned their homes, welcomed relatives, bought or made new clothes and set off firecrackers. And there was feasting and special offerings made to the \u003ca href=\"http://books.google.com/books?id=un9RWmKQW1wC&printsec=frontcover&vq=%22Chinese+New+Year%22&source=gbs_citations_module_r&cad=3\">Kitchen God\u003c/a> for about two weeks.\u003c/p>\n\u003cp>While you'd be hard-pressed to find a two-week-long celebration anywhere these days, most families in China and in Chinese communities throughout the world take a few days off when the holiday begins, one month after the Winter Solstice. This year — the \u003ca href=\"http://www.hanban.com/chinese-culture/chinese-zodiac/the-2013-year-snake.html\">Year of the Snake\u003c/a> — it starts with a big feast on New Year's Eve, Feb. 9. Then in many homes, after the feast is cleared, the whole family gathers to make dumplings late into the night.\u003c/p>\n\u003cp>There are many special foods of the New Year, says \u003ca href=\"http://facultydirectory.ucr.edu/cgi-bin/pub/public_individual.pl?faculty=3788\">E.N. Anderson\u003c/a>, anthropology professor emeritus at the University of California, Riverside, and author of \u003cem>The Food of China\u003c/em>, a \u003ca href=\"http://books.google.com/books/about/The_Food_of_China.html?id=BAcknxN_S8QC\">book\u003c/a> about historic Chinese government food policies.\u003c/p>\n\u003cp>Long noodles are traditional, and they symbolize long life. Year cakes — glutinous rice formed into shapes — are also a tradition. Peaches and peach blossoms signal fertility, he says, but one of the most important things to include is food, clothing and decorations that are red. Red paper decorations line the streets, and \u003ca href=\"http://www.vancouversun.com/Year+celebrants+paint+town+with+gifts/7937399/story.html\">red packets\u003c/a> of money are given to children on New Year's.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Red is the color of blood and therefore life, health and strength — the color of all good things in China,\" says Anderson. So citrus fruits like tangerines — the redder the better — are popular, as well as dried fruits and seeds.\u003c/p>\n\u003cp>Traditionally, the new year was the one time of year when the Chinese would eat sweets, although in recent decades, they've adopted a more Western diet the rest of the year, he says, including, unfortunately, our penchant for sugar.\u003c/p>\n\u003cp>And then there are the dumplings — traditionally these were made in homes in northern China, but now they've spread around the world. They are shaped like crescents or spheres, pan-fried (\u003cem>kuo tieh\u003c/em>) or boiled (\u003cem>jiaozi\u003c/em>). They resemble ancient Chinese money, are stuffed with humble ingredients like pork and cabbage, and are said to bring fortune to the household.\u003c/p>\n\u003cp>The whole family gathers to chat and make the dumplings, which are eaten between midnight and 2 a.m., says Grace Young, author of \u003cem>Stir-Frying to the Sky's Edge\u003c/em>, a \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_ss_i_0_11?url=search-alias%3Dstripbooks&field-keywords=stir+frying+to+the+sky%27s+edge&sprefix=Stir+Frying%2Cstripbooks%2C195\">book\u003c/a> of Chinese recipes and stories, and the Chinese \u003ca href=\"http://www.amazon.com/Breath-Wok-Unlocking-Chinese-Cooking/dp/0743238273http://www.amazon.com/Breath-Wok-Unlocking-Chinese-Cooking/dp/0743238273\">food lore book\u003c/a> \u003cem>The Breath of a Wok\u003c/em>.\u003c/p>\n\u003cp>\"There's also a custom to place a candied chestnut in a dumpling served to newlyweds,\" she says. \"If the newlyweds get the dumpling, it means they will be blessed with a male child.\"\u003c/p>\n\u003cp>In\u003cem> The Breath of a Wok\u003c/em>, Lijun Wang, Chinese-American author Amy Tan's sister, shares her dumpling-making memories:\u003c/p>\n\u003cblockquote>\n\u003cp>\" 'As the \u003cem>jiao-zi\u003c/em> boiled it was important not to remove the lid too soon,' says Lijun. 'If you did, it could mean that you'd lose your fortune in the coming year. Sometimes we would put a coin inside one dumpling for luck. On New Year's morning, it was customary not to cook but we were always happy to eat leftover warmed \u003cem>jiao-zi\u003c/em>,' recalls Lijun fondly.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And historically, says Anderson, it just made sense to make dumplings when you wanted a little celebration but didn't have a lot of money or food. \"In northern China, food was pretty scarce, especially this late in the winter. You're down to what little meat and flour you've got left. You stretch the meat as far as possible,\" Anderson says.\u003c/p>\n\u003cp>So why the Chinese new year obsession with wealth, long life and fertility?\u003c/p>\n\u003cp>\"Remember, you're dealing with a place where until very, very recently, starvation was the main cause of death. Getting wealth, fertility and long life was what they wanted,\" Anderson says.\u003c/p>\n\u003cp>But really, don't we all want that?\u003c/p>\n\u003cp>\u003cem>Want to give dumplings a go? Try NPR contributor T. Susan Chang's \u003ca href=\"http://www.npr.org/2011/02/02/5169592/new-years-promises-wrapped-in-gold\">recipes\u003c/a>.\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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"soldout": {
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