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"disqusTitle": "Climate Change Could Make Beer Prices Double, Study Says",
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"content": "\u003cp>The price of beer could rise sharply this century — and it has nothing to do with trends in craft brewing. Instead, a new study says beer prices could double, on average, because of the price of malted barley, a key ingredient in the world's favorite alcoholic drink.\u003c/p>\n\u003cp>By projecting heat and drought trends over the coming decades, a team of researchers in China, the U.K. and the U.S. found that barley production could be sharply affected by the shifting climate. And that means some parts of the world likely would be forced to pay much more for a beer.\u003c/p>\n\u003cp>In Ireland, a leading beer-consuming nation, prices could triple, the study says. Other countries would likely drink less beer, as their farmers are expected to export more barley to countries that would struggle to grow enough barley under hotter, drier conditions.\u003c/p>\n\u003cp>The researchers acknowledge that the price of beer is \"not the most concerning impact of future climate change.\" But in the study published Monday \u003ca href=\"https://www.nature.com/articles/s41477-018-0263-1.epdf?shared_access_token=i29g1W2gX8ueGpKoZUCA8tRgN0jAjWel9jnR3ZoTv0MFWGRMBT-Y7TXCsg2nTbgiN9Lm2O1C2byJgeAjv1Ko71bDvzKUEyDlzQGXq59fHf0Odw6CHogqpYcesiuHGC5LfdgGthsfsUT-5agpsL-MY-V6ba6MwAUKxdoJOCi0TBo%3D\">in the journal Nature Plants\u003c/a>, the scientists say they wanted to use beer as an example to show the deep and wide-ranging effects of increasingly extreme weather.\u003c/p>\n\u003cp>Describing the worst-case prediction, Steven J. Davis, one of the researchers who conducted the study, \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051898532817293312\">wrote on Twitter\u003c/a>:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Under higher-warming climate scenarios, we find 100-year drought and heat events occur every three years, decreasing barley yields by an average 17 percent in those years, and increasing the price of a 6-pack in the U.S. by $1-8. Another way climate change will suck.\"\u003c/p>\n\u003cp>The effects described in the report are complex, as the researchers used several forecast tools — one to predict a range of climate scenarios, one for agricultural yields and another to see the economic conditions that would likely result. And as we've seen with the Earth's shifting climate, the predicted effects vary widely from region to region.\u003c/p>\n\u003cp>Under four different weather scenarios created for the years from 2010 to 2099, the world's barley growers would see \"yield losses [that] range from 3 percent to 17 percent depending on the severity of the conditions,\" according to the study.\u003c/p>\n\u003cp>Beneath that overall impact, regional differences would be stark.\u003c/p>\n\u003cp>South America would fare poorly, as would many tropical areas. In China and the U.S., the barley yield is actually predicted to rise — but \"not enough to offset the global decrease,\" the study says.\u003c/p>\n\u003cp>Climate change could reshape the barley and beer market, the researchers say, depicting a situation in which China — which currently \u003ca href=\"https://research.rabobank.com/far/en/sectors/beverages/Ni-Hao-This-Buds-for-You.html\">drinks more Budweiser than the U.S.\u003c/a> — would scale back its beer consumption.\u003c/p>\n\u003cp>Whether the best- or worst-case scenario plays out, beer drinkers in Ireland, Canada, Poland and Italy will likely see prices increase the most, according to the report. Beer-loving countries Belgium and the U.K. are also in the top 10.\u003c/p>\n\u003cp>Even under the two middle-range climate models used in the study, beer consumption is forecast to fall by an average of around 2 billion liters in China alone. The U.S. wouldn't be far behind, with beer consumption projected to fall by an average of around 1.75 billion liters.\u003c/p>\n\u003cp>The researchers acknowledge that their study has some limitations. For one thing, there's the difficulty of predicting the behavior of beer drinkers, and their shifting tastes. Then there's the possibility that barley farmers might find ways to adapt.\u003c/p>\n\u003cp>\"Our results reflect impacts of extreme events as though they happened in the present day,\" the study says, adding, \"Global population and socioeconomic conditions are also held constant.\"\u003c/p>\n\u003cp>The Brewers Association, the U.S. trade group, responded to the study by calling it \"largely an academic exercise and not one that brewers or beer lovers should lose any sleep over.\"\u003c/p>\n\u003cp>Saying that the beer industry \"certainly understands and is already preparing for shifts in climate,\" BA economist Bart Watson and supply chain expert Chris Swersey write that barley production has always shifted geographically — while production efficiency \"continues to grow over time.\"\u003c/p>\n\u003cp>Another element to consider, \u003ca href=\"https://www.brewersassociation.org/insights/evolving-beers-supply-chain-in-an-era-of-climate-change/\">Watson and Swersey say\u003c/a>, is the research that's being done to help not only barley, but also hops — another crucial ingredient in beer — withstand high temperatures and drought.\u003c/p>\n\u003cp>The study's authors call their work a first step in analyzing the long-term impacts for beer drinkers, saying they wanted \"to isolate the effects of extreme climatic events holding all other conditions constant.\"\u003c/p>\n\u003cp>Of course, there are those among us who could stand to cut back on beer. After all, a recent study \u003ca href=\"https://www.npr.org/2018/08/24/641618937/no-amount-of-alcohol-is-good-for-your-health-global-study-claims\">in The Lancet medical journal\u003c/a> stated, \"Our results show that the safest level of drinking is none.\" But Dabo Guan, one of the study's lead authors who is a professor of climate change economics, noted that beer has been part of human history for thousands of years.\u003c/p>\n\u003cp>\"It may be argued that consuming less beer isn't itself disastrous, and may even have health benefits,\" Guan said \u003ca href=\"http://www.uea.ac.uk/about/-/study-reveals-how-climate-change-could-cause-global-beer-shortages\">in a statement\u003c/a> from the University of East Anglia, where he works. \"Nevertheless, there is little doubt that for millions of people around the world, the climate impacts on beer availability and price will add insult to injury.\"\u003c/p>\n\u003cp>The research paper has attracted wide attention, as it gives people a very concrete reference point from which to view the concept of climate change. Davis admitted to being unsure of how to view that phenomenon, after the report \"garnered considerably more attention than any of my previous work on energy transitions or even air pollution deaths.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp lang=\"en\" dir=\"ltr\">Not sure what to make of the fact that in one day our paper on climate and beer has garnered considerably more attention than any of my previous work on energy transitions or even air pollution deaths. \u003ca href=\"https://t.co/BktnKLEFWx\">https://t.co/BktnKLEFWx\u003c/a> \u003ca href=\"https://t.co/ZK5GhR0gwT\">https://t.co/ZK5GhR0gwT\u003c/a>\u003c/p>\n\u003cp>— Steven J. Davis (@SteveDavisUCI) \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051959015784083458?ref_src=twsrc%5Etfw\">October 15, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>But Davis also acknowledged that for him, as it is for many, the beer index is personal. This research, \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051896625524666368\">he said\u003c/a>, was \"born of love and fear.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Climate+Change+Could+Make+Beer+Prices+Double%2C+Study+Says&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The price of beer could rise sharply this century — and it has nothing to do with trends in craft brewing. Instead, a new study says beer prices could double, on average, because of the price of malted barley, a key ingredient in the world's favorite alcoholic drink.\u003c/p>\n\u003cp>By projecting heat and drought trends over the coming decades, a team of researchers in China, the U.K. and the U.S. found that barley production could be sharply affected by the shifting climate. And that means some parts of the world likely would be forced to pay much more for a beer.\u003c/p>\n\u003cp>In Ireland, a leading beer-consuming nation, prices could triple, the study says. Other countries would likely drink less beer, as their farmers are expected to export more barley to countries that would struggle to grow enough barley under hotter, drier conditions.\u003c/p>\n\u003cp>The researchers acknowledge that the price of beer is \"not the most concerning impact of future climate change.\" But in the study published Monday \u003ca href=\"https://www.nature.com/articles/s41477-018-0263-1.epdf?shared_access_token=i29g1W2gX8ueGpKoZUCA8tRgN0jAjWel9jnR3ZoTv0MFWGRMBT-Y7TXCsg2nTbgiN9Lm2O1C2byJgeAjv1Ko71bDvzKUEyDlzQGXq59fHf0Odw6CHogqpYcesiuHGC5LfdgGthsfsUT-5agpsL-MY-V6ba6MwAUKxdoJOCi0TBo%3D\">in the journal Nature Plants\u003c/a>, the scientists say they wanted to use beer as an example to show the deep and wide-ranging effects of increasingly extreme weather.\u003c/p>\n\u003cp>Describing the worst-case prediction, Steven J. Davis, one of the researchers who conducted the study, \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051898532817293312\">wrote on Twitter\u003c/a>:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Under higher-warming climate scenarios, we find 100-year drought and heat events occur every three years, decreasing barley yields by an average 17 percent in those years, and increasing the price of a 6-pack in the U.S. by $1-8. Another way climate change will suck.\"\u003c/p>\n\u003cp>The effects described in the report are complex, as the researchers used several forecast tools — one to predict a range of climate scenarios, one for agricultural yields and another to see the economic conditions that would likely result. And as we've seen with the Earth's shifting climate, the predicted effects vary widely from region to region.\u003c/p>\n\u003cp>Under four different weather scenarios created for the years from 2010 to 2099, the world's barley growers would see \"yield losses [that] range from 3 percent to 17 percent depending on the severity of the conditions,\" according to the study.\u003c/p>\n\u003cp>Beneath that overall impact, regional differences would be stark.\u003c/p>\n\u003cp>South America would fare poorly, as would many tropical areas. In China and the U.S., the barley yield is actually predicted to rise — but \"not enough to offset the global decrease,\" the study says.\u003c/p>\n\u003cp>Climate change could reshape the barley and beer market, the researchers say, depicting a situation in which China — which currently \u003ca href=\"https://research.rabobank.com/far/en/sectors/beverages/Ni-Hao-This-Buds-for-You.html\">drinks more Budweiser than the U.S.\u003c/a> — would scale back its beer consumption.\u003c/p>\n\u003cp>Whether the best- or worst-case scenario plays out, beer drinkers in Ireland, Canada, Poland and Italy will likely see prices increase the most, according to the report. Beer-loving countries Belgium and the U.K. are also in the top 10.\u003c/p>\n\u003cp>Even under the two middle-range climate models used in the study, beer consumption is forecast to fall by an average of around 2 billion liters in China alone. The U.S. wouldn't be far behind, with beer consumption projected to fall by an average of around 1.75 billion liters.\u003c/p>\n\u003cp>The researchers acknowledge that their study has some limitations. For one thing, there's the difficulty of predicting the behavior of beer drinkers, and their shifting tastes. Then there's the possibility that barley farmers might find ways to adapt.\u003c/p>\n\u003cp>\"Our results reflect impacts of extreme events as though they happened in the present day,\" the study says, adding, \"Global population and socioeconomic conditions are also held constant.\"\u003c/p>\n\u003cp>The Brewers Association, the U.S. trade group, responded to the study by calling it \"largely an academic exercise and not one that brewers or beer lovers should lose any sleep over.\"\u003c/p>\n\u003cp>Saying that the beer industry \"certainly understands and is already preparing for shifts in climate,\" BA economist Bart Watson and supply chain expert Chris Swersey write that barley production has always shifted geographically — while production efficiency \"continues to grow over time.\"\u003c/p>\n\u003cp>Another element to consider, \u003ca href=\"https://www.brewersassociation.org/insights/evolving-beers-supply-chain-in-an-era-of-climate-change/\">Watson and Swersey say\u003c/a>, is the research that's being done to help not only barley, but also hops — another crucial ingredient in beer — withstand high temperatures and drought.\u003c/p>\n\u003cp>The study's authors call their work a first step in analyzing the long-term impacts for beer drinkers, saying they wanted \"to isolate the effects of extreme climatic events holding all other conditions constant.\"\u003c/p>\n\u003cp>Of course, there are those among us who could stand to cut back on beer. After all, a recent study \u003ca href=\"https://www.npr.org/2018/08/24/641618937/no-amount-of-alcohol-is-good-for-your-health-global-study-claims\">in The Lancet medical journal\u003c/a> stated, \"Our results show that the safest level of drinking is none.\" But Dabo Guan, one of the study's lead authors who is a professor of climate change economics, noted that beer has been part of human history for thousands of years.\u003c/p>\n\u003cp>\"It may be argued that consuming less beer isn't itself disastrous, and may even have health benefits,\" Guan said \u003ca href=\"http://www.uea.ac.uk/about/-/study-reveals-how-climate-change-could-cause-global-beer-shortages\">in a statement\u003c/a> from the University of East Anglia, where he works. \"Nevertheless, there is little doubt that for millions of people around the world, the climate impacts on beer availability and price will add insult to injury.\"\u003c/p>\n\u003cp>The research paper has attracted wide attention, as it gives people a very concrete reference point from which to view the concept of climate change. Davis admitted to being unsure of how to view that phenomenon, after the report \"garnered considerably more attention than any of my previous work on energy transitions or even air pollution deaths.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp lang=\"en\" dir=\"ltr\">Not sure what to make of the fact that in one day our paper on climate and beer has garnered considerably more attention than any of my previous work on energy transitions or even air pollution deaths. \u003ca href=\"https://t.co/BktnKLEFWx\">https://t.co/BktnKLEFWx\u003c/a> \u003ca href=\"https://t.co/ZK5GhR0gwT\">https://t.co/ZK5GhR0gwT\u003c/a>\u003c/p>\n\u003cp>— Steven J. Davis (@SteveDavisUCI) \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051959015784083458?ref_src=twsrc%5Etfw\">October 15, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>But Davis also acknowledged that for him, as it is for many, the beer index is personal. This research, \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051896625524666368\">he said\u003c/a>, was \"born of love and fear.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Climate+Change+Could+Make+Beer+Prices+Double%2C+Study+Says&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How A 19th Century Chemist Took On The Food Industry With A Grisly Experiment",
"title": "How A 19th Century Chemist Took On The Food Industry With A Grisly Experiment",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Unlabeled stimulants in soft drinks. Formaldehyde in meat and milk. Borax — the stuff used to kill ants! — used as a common food preservative. The American food industry was once a wild and dangerous place for the consumer.\u003c/p>\n\u003cp>Deborah Blum's new book, \u003cem>The Poison Squad,\u003c/em> is a true story about how Dr. Harvey Washington Wiley, named chief chemist of the U.S. Department of Agriculture in 1883, conducted a rather grisly experiment on human volunteers to help make food safer for consumers — and his work still echoes on today.\u003c/p>\n\u003cp>Wiley was an indefatigable activist for food safety regulations during a time when the food industry was organizing and adding substances to food without any oversight, using its might to put profits before people. But Wiley and his small band of chemists began methodically testing suspected harmful additives and revealing the effects of these dangerous compounds to the government and public.\u003c/p>\n\u003cp>It was a long battle, but one that did make things better. Nevertheless, we still have debates today over what is safe for us to eat.\u003c/p>\n\u003cp>NPR's Ari Shapiro talks to Blum about her new book and Wiley, a formidable pioneer of food-safety regulations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>This interview has been edited for length and clarity, and contains some Web-only expanded answers.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You start the book by noting that we have this conception of the food our ancestors ate as being pure and authentic, straight from the farm. What was the reality?\u003c/strong>\u003c/p>\n\u003cp>It was about the opposite of that. To be fair, there were people who lived on the farm and ate wonderful produce from their gardens, but most people were in this period of migration to the cities. This is the rise of industrialized America in the late 19th century, so most people were eating manufactured, grocery store-bought food. I was actually shocked to discover it was horrifyingly fake, fraudulent and tainted by any and all chemicals [people] felt like putting in it.\u003c/p>\n\u003cp>\u003cstrong>So what might people in 1900 have found in their milk, or their coffee, or their spices?\u003c/strong>\u003c/p>\n\u003cp>I took a close look at milk, because it's a great example of just how bad things could get. Dairymen seeking to stretch their profits would thin it with water – and not always clean water. At one point, there was a case in Indiana in which it was pond water. The family found worms wiggling in it.\u003c/p>\n\u003cp>\u003cstrong>And pond water was actually some of the safer stuff that milk was contaminated with!\u003c/strong>\u003c/p>\n\u003cp>That's exactly right, because once you had thinned the milk, you had to reconstitute it in all kinds of weird ways. People put chalk or plaster dust in it. They sometimes put in toxic dyes to make it more golden instead of grayish or bluish. And because it was prone to rot — this was before pasteurization and refrigeration — they would dump preservatives in it. The most popular one was formaldehyde, an embalming compound, which is not good for humans to ingest. You can actually go out and see newspaper headlines around the country during this period with \"embalmed milk scandals.\"\u003c/p>\n\u003cp>\u003cstrong>You tell stories of kids dying from eating candy that was contaminated with lead. Given that this was causing real suffering in consumers, what kinds of arguments were people making for leaving this unregulated?\u003c/strong>\u003c/p>\n\u003cp>It's baffling, because you are in this period where food makers are knowingly using very bad things. I gave the example of arsenic, which was a green food dye also used to make the shellac that glosses up chocolate. But lead was used to color candies, and red lead was used in cheese. If people wanted to make a beautiful, orange cheddar cheese, they just dumped a little red lead in it. This is not people who didn't know it was bad, but there were things that made it permissible. There were no labels, and so there was no public pressure. It was just a pre-regulatory Wild West of food that permitted bad actors to do what they will, and so they did. It saved them a lot of money. You get this capitalistic feedback loop of people who were trying to make a living – and wanting to make more of a living. The consumer was both the guinea pig and the victim.\u003c/p>\n\u003cfigure id=\"attachment_130836\" class=\"wp-caption alignright\" style=\"max-width: 395px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85.jpg\" alt=\"The Poison Squad by Deborah Blum\" width=\"395\" height=\"600\" class=\"size-full wp-image-130836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85.jpg 395w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85-160x243.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85-240x365.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85-375x570.jpg 375w\" sizes=\"(max-width: 395px) 100vw, 395px\">\u003cfigcaption class=\"wp-caption-text\">The Poison Squad by Deborah Blum \u003ccite>(Penguin Group USA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>So along comes a protagonist of your story: Dr. Harvey Washington Wiley, chief chemist of the U.S. Department of Agriculture. Why did he care so much about this issue?\u003c/strong>\u003c/p>\n\u003cp>I've always thought of him as kind of a holy roller kind of chemist. He was the son of an itinerant preacher and farmer in Indiana who was also a conductor on the Underground Railroad. Wiley was raised to think that what he did needed to be a higher calling. He would describe chemistry that way: Chemistry is the service of good. So this tiny group of chemists that he commanded at the USDA was it on food safety. He took up that cause.\u003c/p>\n\u003cp>\u003cstrong>Your book is called \u003cem>The Poison Squad\u003c/em>, which comes from a project that he undertook that really shows his commitment. Describe what The Poison Squad was.\u003c/strong>\u003c/p>\n\u003cp>Wiley basically goes out and recruits other people at the USDA, especially young clerks, to volunteer to dine very dangerously. The idea of The Poison Squad was that these young men would get three free meals a day, seven days a week – all of them paid for by the U.S. government. They have to agree not to have snacks or eat outside of these free meals. These are super fancy meals cooked by a professional chef. All of the ingredients are amazing. The only catch is: You have to agree that half of you at any given period in this experiment are going to be given capsules that contain suspect food additives. And these did include formaldehyde, and the cleaning product Borax, and salicylic acid, which we know from aspirin. And the amazing thing is that there were people lining up to volunteer for this experiment. And you wonder, 'Is this crazy or what?' You are testing suspected toxic compounds on human volunteers. But he felt that was the only way he could deal with this. You had this rising tide of really dangerous food additives and there were no safety regulations. 'How do I make a case that perhaps this is not a good idea? I'll just test it on people.' And so he did.\u003c/p>\n\u003cp>\u003cstrong>To no one's surprise, if you feed people formaldehyde, or arsenic or lead, they will get sick. And when you demonstrate that, why does it still remain so difficult to outlaw these substances in food? \u003c/strong>\u003c/p>\n\u003cp>The food industry had been organizing itself to fight regulation. Wiley had been advocating and working with congressmen to get some kind of basic consumer protection. And these experiments caught national attention — they were front-page news, there were songs about them — and everyone was realizing that there is a lot of bad stuff in their food. There was an immediate pushback. Suddenly, congressmen are on the side of food business or getting offered more money. The food industry organizes to create a Food Manufacturers Association. They were phenomenally effective. They did a great job trying to damage Wiley's reputation publicly and deny what he was finding, and bullied and threatened congressmen to kill regulation every time it came up.\u003c/p>\n\u003cp>\u003cstrong>Despite these long-fought fights, today there isn't formaldehyde and lead and arsenic in food the way that there was 100 years ago. Progress really was made!\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Yes, and I would be completely irresponsible if I said that food today is as dangerous as it was in the 19th century. Once the first food-safety law was passed in 1906, two years after Wiley finished his Poison Squad experiments, you see government stepping up against some of these extremely dangerous compounds. But we are still having fights about what's safe. The list of dyes that we have in food today is the exact list that Wiley approved, minus a couple that fell out when they became known to be more toxic. So we've both improved things, and not moved forward as much as Wiley would have liked or I have come to believe we should. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=How+A+19th+Century+Chemist+Took+On+The+Food+Industry+With+A+Grisly+Experiment&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "Deborah Blum's book, \u003cem>The Poison Squad\u003c/em>, tells how Harvey Washington Wiley and his band of chemists crusaded to remove toxins, such as arsenic and borax, from food. How? By testing them on volunteers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Unlabeled stimulants in soft drinks. Formaldehyde in meat and milk. Borax — the stuff used to kill ants! — used as a common food preservative. The American food industry was once a wild and dangerous place for the consumer.\u003c/p>\n\u003cp>Deborah Blum's new book, \u003cem>The Poison Squad,\u003c/em> is a true story about how Dr. Harvey Washington Wiley, named chief chemist of the U.S. Department of Agriculture in 1883, conducted a rather grisly experiment on human volunteers to help make food safer for consumers — and his work still echoes on today.\u003c/p>\n\u003cp>Wiley was an indefatigable activist for food safety regulations during a time when the food industry was organizing and adding substances to food without any oversight, using its might to put profits before people. But Wiley and his small band of chemists began methodically testing suspected harmful additives and revealing the effects of these dangerous compounds to the government and public.\u003c/p>\n\u003cp>It was a long battle, but one that did make things better. Nevertheless, we still have debates today over what is safe for us to eat.\u003c/p>\n\u003cp>NPR's Ari Shapiro talks to Blum about her new book and Wiley, a formidable pioneer of food-safety regulations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This interview has been edited for length and clarity, and contains some Web-only expanded answers.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You start the book by noting that we have this conception of the food our ancestors ate as being pure and authentic, straight from the farm. What was the reality?\u003c/strong>\u003c/p>\n\u003cp>It was about the opposite of that. To be fair, there were people who lived on the farm and ate wonderful produce from their gardens, but most people were in this period of migration to the cities. This is the rise of industrialized America in the late 19th century, so most people were eating manufactured, grocery store-bought food. I was actually shocked to discover it was horrifyingly fake, fraudulent and tainted by any and all chemicals [people] felt like putting in it.\u003c/p>\n\u003cp>\u003cstrong>So what might people in 1900 have found in their milk, or their coffee, or their spices?\u003c/strong>\u003c/p>\n\u003cp>I took a close look at milk, because it's a great example of just how bad things could get. Dairymen seeking to stretch their profits would thin it with water – and not always clean water. At one point, there was a case in Indiana in which it was pond water. The family found worms wiggling in it.\u003c/p>\n\u003cp>\u003cstrong>And pond water was actually some of the safer stuff that milk was contaminated with!\u003c/strong>\u003c/p>\n\u003cp>That's exactly right, because once you had thinned the milk, you had to reconstitute it in all kinds of weird ways. People put chalk or plaster dust in it. They sometimes put in toxic dyes to make it more golden instead of grayish or bluish. And because it was prone to rot — this was before pasteurization and refrigeration — they would dump preservatives in it. The most popular one was formaldehyde, an embalming compound, which is not good for humans to ingest. You can actually go out and see newspaper headlines around the country during this period with \"embalmed milk scandals.\"\u003c/p>\n\u003cp>\u003cstrong>You tell stories of kids dying from eating candy that was contaminated with lead. Given that this was causing real suffering in consumers, what kinds of arguments were people making for leaving this unregulated?\u003c/strong>\u003c/p>\n\u003cp>It's baffling, because you are in this period where food makers are knowingly using very bad things. I gave the example of arsenic, which was a green food dye also used to make the shellac that glosses up chocolate. But lead was used to color candies, and red lead was used in cheese. If people wanted to make a beautiful, orange cheddar cheese, they just dumped a little red lead in it. This is not people who didn't know it was bad, but there were things that made it permissible. There were no labels, and so there was no public pressure. It was just a pre-regulatory Wild West of food that permitted bad actors to do what they will, and so they did. It saved them a lot of money. You get this capitalistic feedback loop of people who were trying to make a living – and wanting to make more of a living. The consumer was both the guinea pig and the victim.\u003c/p>\n\u003cfigure id=\"attachment_130836\" class=\"wp-caption alignright\" style=\"max-width: 395px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85.jpg\" alt=\"The Poison Squad by Deborah Blum\" width=\"395\" height=\"600\" class=\"size-full wp-image-130836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85.jpg 395w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85-160x243.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85-240x365.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85-375x570.jpg 375w\" sizes=\"(max-width: 395px) 100vw, 395px\">\u003cfigcaption class=\"wp-caption-text\">The Poison Squad by Deborah Blum \u003ccite>(Penguin Group USA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>So along comes a protagonist of your story: Dr. Harvey Washington Wiley, chief chemist of the U.S. Department of Agriculture. Why did he care so much about this issue?\u003c/strong>\u003c/p>\n\u003cp>I've always thought of him as kind of a holy roller kind of chemist. He was the son of an itinerant preacher and farmer in Indiana who was also a conductor on the Underground Railroad. Wiley was raised to think that what he did needed to be a higher calling. He would describe chemistry that way: Chemistry is the service of good. So this tiny group of chemists that he commanded at the USDA was it on food safety. He took up that cause.\u003c/p>\n\u003cp>\u003cstrong>Your book is called \u003cem>The Poison Squad\u003c/em>, which comes from a project that he undertook that really shows his commitment. Describe what The Poison Squad was.\u003c/strong>\u003c/p>\n\u003cp>Wiley basically goes out and recruits other people at the USDA, especially young clerks, to volunteer to dine very dangerously. The idea of The Poison Squad was that these young men would get three free meals a day, seven days a week – all of them paid for by the U.S. government. They have to agree not to have snacks or eat outside of these free meals. These are super fancy meals cooked by a professional chef. All of the ingredients are amazing. The only catch is: You have to agree that half of you at any given period in this experiment are going to be given capsules that contain suspect food additives. And these did include formaldehyde, and the cleaning product Borax, and salicylic acid, which we know from aspirin. And the amazing thing is that there were people lining up to volunteer for this experiment. And you wonder, 'Is this crazy or what?' You are testing suspected toxic compounds on human volunteers. But he felt that was the only way he could deal with this. You had this rising tide of really dangerous food additives and there were no safety regulations. 'How do I make a case that perhaps this is not a good idea? I'll just test it on people.' And so he did.\u003c/p>\n\u003cp>\u003cstrong>To no one's surprise, if you feed people formaldehyde, or arsenic or lead, they will get sick. And when you demonstrate that, why does it still remain so difficult to outlaw these substances in food? \u003c/strong>\u003c/p>\n\u003cp>The food industry had been organizing itself to fight regulation. Wiley had been advocating and working with congressmen to get some kind of basic consumer protection. And these experiments caught national attention — they were front-page news, there were songs about them — and everyone was realizing that there is a lot of bad stuff in their food. There was an immediate pushback. Suddenly, congressmen are on the side of food business or getting offered more money. The food industry organizes to create a Food Manufacturers Association. They were phenomenally effective. They did a great job trying to damage Wiley's reputation publicly and deny what he was finding, and bullied and threatened congressmen to kill regulation every time it came up.\u003c/p>\n\u003cp>\u003cstrong>Despite these long-fought fights, today there isn't formaldehyde and lead and arsenic in food the way that there was 100 years ago. Progress really was made!\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yes, and I would be completely irresponsible if I said that food today is as dangerous as it was in the 19th century. Once the first food-safety law was passed in 1906, two years after Wiley finished his Poison Squad experiments, you see government stepping up against some of these extremely dangerous compounds. But we are still having fights about what's safe. The list of dyes that we have in food today is the exact list that Wiley approved, minus a couple that fell out when they became known to be more toxic. So we've both improved things, and not moved forward as much as Wiley would have liked or I have come to believe we should. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=How+A+19th+Century+Chemist+Took+On+The+Food+Industry+With+A+Grisly+Experiment&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Ever heard of these food additives? Synthetically-derived benzophenone, ethyl acrylate, methyl eugenol, myrcene, pulegone, or pyridine?\u003c/p>\n\u003cp>These compounds can help mimic natural flavors and are used to infuse foods with mint, cinnamon and other flavors.\u003c/p>\n\u003cp>You've likely never seen them on food labels because food manufacturers are permitted to label them simply as \"artificial flavors.\"\u003c/p>\n\u003cp>Now, the Food and Drug Administration has announced these compounds will no longer be allowed to be used as food additives. The FDA is giving manufacturers time to remove them from the food supply.\u003c/p>\n\u003cp>The decision comes in response to a petition brought by environmental and consumer groups, including the Natural Resources Defense Council, the Center for Food Safety, and the Center for Science in the Public Interest.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We think this is a win for consumers,\" says \u003ca href=\"https://www.nrdc.org/experts/erik-d-olson\">Erik Olson\u003c/a> of the Natural Resources Defense Council.\u003c/p>\n\u003cp>\u003cstrong>\"\u003c/strong>Our petition laid out the science\" linking these flavoring chemicals to cancer in animals, Olson says. \"The law is very clear that any chemical that causes cancer is not supposed to be added to our food supply,\" Olson told us\u003cstrong>.\u003c/strong>\u003c/p>\n\u003cp>The FDA had concluded that these flavoring compounds do not pose a health risk to consumers. \"The synthetic flavoring substances that are the subject of this petition are typically used in foods available in the U.S. marketplace in very small amounts and their use results in very low levels of exposures and low risk,\" concludes an \u003ca href=\"https://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm622475.htm\">FDA statement\u003c/a> on the petition.\u003c/p>\n\u003cp>\"While the FDA's recent exposure assessment of these substances does not indicate that they pose a risk to public health under the conditions of their intended use, the petitioners provided evidence that these substances caused cancer in animals who were exposed to much higher doses,\" the FDA statement says.\u003c/p>\n\u003cp>The federal law spelled out in the decades-old \u003ca href=\"https://www.ncbi.nlm.nih.gov/books/NBK216642/\">Delaney Clause\u003c/a>, which is an amendment to the \u003ca href=\"https://en.wikipedia.org/wiki/Federal_Food,_Drug,_and_Cosmetic_Act\">Food, Drugs, and Cosmetic Act of 1938\u003c/a>, stipulates that if a substance is found to cause cancer in humans or animals, it cannot be used as a food additive.\u003c/p>\n\u003cp>The FDA says it will de-list six of the synthetic compounds from its food additives list, given the evidence that these\u003ca href=\"https://www.federalregister.gov/documents/2018/10/09/2018-21807/food-additive-regulations-synthetic-flavoring-agents-and-adjuvants\"> substances caused cancer \u003c/a>in animal laboratory studies. The FDA says the \u003ca href=\"https://www.federalregister.gov/documents/2018/10/09/2018-21807/food-additive-regulations-synthetic-flavoring-agents-and-adjuvants\">seventh synthetic flavor\u003c/a>, styrene, is being de-listed because it is no longer used by the industry.\u003c/p>\n\u003cp>The Natural Resources Defense Council says the compounds that are being de-listed have likely been used in a variety of food products — from ice cream and baked goods to beer and gum. NRDC's Olson says it's tough to know how widely they're used, or in which products, because manufacturers are not required to disclose this information.\u003c/p>\n\u003cp>The trade association that represents flavor manufacturers, The Flavor and Extract Manufacturers Association, \u003ca href=\"https://www.femaflavor.org/fda-announces-decision-ngo-petition-7-synthetic-substances\">released a statement\u003c/a> underscoring the FDA's exposure assessment that concluded the flavor compounds do not pose a risk to people under the conditions of their intended use. \"FEMA believes that the Delaney Clause demonstrates a limited interpretation of animal studies and cancer by failing to address risk or relevance in humans,\" the statement says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The FDA, in its c\u003ca href=\"https://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm622475.htm\">onstituent update on this action,\u003c/a> says it will give manufacturers 24 months to \"identify suitable replacement ingredients and reformulate their food products.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=FDA+Bans+Use+of+7+Synthetic+Food+Additives+After+Environmental+Groups+Sue&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "The Food and Drug Administration is banning the use of several synthetic flavoring compounds used to infuse flavors such as mint and cinnamon in foods. Environmental groups sued, citing cancer risks.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ever heard of these food additives? Synthetically-derived benzophenone, ethyl acrylate, methyl eugenol, myrcene, pulegone, or pyridine?\u003c/p>\n\u003cp>These compounds can help mimic natural flavors and are used to infuse foods with mint, cinnamon and other flavors.\u003c/p>\n\u003cp>You've likely never seen them on food labels because food manufacturers are permitted to label them simply as \"artificial flavors.\"\u003c/p>\n\u003cp>Now, the Food and Drug Administration has announced these compounds will no longer be allowed to be used as food additives. The FDA is giving manufacturers time to remove them from the food supply.\u003c/p>\n\u003cp>The decision comes in response to a petition brought by environmental and consumer groups, including the Natural Resources Defense Council, the Center for Food Safety, and the Center for Science in the Public Interest.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We think this is a win for consumers,\" says \u003ca href=\"https://www.nrdc.org/experts/erik-d-olson\">Erik Olson\u003c/a> of the Natural Resources Defense Council.\u003c/p>\n\u003cp>\u003cstrong>\"\u003c/strong>Our petition laid out the science\" linking these flavoring chemicals to cancer in animals, Olson says. \"The law is very clear that any chemical that causes cancer is not supposed to be added to our food supply,\" Olson told us\u003cstrong>.\u003c/strong>\u003c/p>\n\u003cp>The FDA had concluded that these flavoring compounds do not pose a health risk to consumers. \"The synthetic flavoring substances that are the subject of this petition are typically used in foods available in the U.S. marketplace in very small amounts and their use results in very low levels of exposures and low risk,\" concludes an \u003ca href=\"https://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm622475.htm\">FDA statement\u003c/a> on the petition.\u003c/p>\n\u003cp>\"While the FDA's recent exposure assessment of these substances does not indicate that they pose a risk to public health under the conditions of their intended use, the petitioners provided evidence that these substances caused cancer in animals who were exposed to much higher doses,\" the FDA statement says.\u003c/p>\n\u003cp>The federal law spelled out in the decades-old \u003ca href=\"https://www.ncbi.nlm.nih.gov/books/NBK216642/\">Delaney Clause\u003c/a>, which is an amendment to the \u003ca href=\"https://en.wikipedia.org/wiki/Federal_Food,_Drug,_and_Cosmetic_Act\">Food, Drugs, and Cosmetic Act of 1938\u003c/a>, stipulates that if a substance is found to cause cancer in humans or animals, it cannot be used as a food additive.\u003c/p>\n\u003cp>The FDA says it will de-list six of the synthetic compounds from its food additives list, given the evidence that these\u003ca href=\"https://www.federalregister.gov/documents/2018/10/09/2018-21807/food-additive-regulations-synthetic-flavoring-agents-and-adjuvants\"> substances caused cancer \u003c/a>in animal laboratory studies. The FDA says the \u003ca href=\"https://www.federalregister.gov/documents/2018/10/09/2018-21807/food-additive-regulations-synthetic-flavoring-agents-and-adjuvants\">seventh synthetic flavor\u003c/a>, styrene, is being de-listed because it is no longer used by the industry.\u003c/p>\n\u003cp>The Natural Resources Defense Council says the compounds that are being de-listed have likely been used in a variety of food products — from ice cream and baked goods to beer and gum. NRDC's Olson says it's tough to know how widely they're used, or in which products, because manufacturers are not required to disclose this information.\u003c/p>\n\u003cp>The trade association that represents flavor manufacturers, The Flavor and Extract Manufacturers Association, \u003ca href=\"https://www.femaflavor.org/fda-announces-decision-ngo-petition-7-synthetic-substances\">released a statement\u003c/a> underscoring the FDA's exposure assessment that concluded the flavor compounds do not pose a risk to people under the conditions of their intended use. \"FEMA believes that the Delaney Clause demonstrates a limited interpretation of animal studies and cancer by failing to address risk or relevance in humans,\" the statement says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The FDA, in its c\u003ca href=\"https://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm622475.htm\">onstituent update on this action,\u003c/a> says it will give manufacturers 24 months to \"identify suitable replacement ingredients and reformulate their food products.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=FDA+Bans+Use+of+7+Synthetic+Food+Additives+After+Environmental+Groups+Sue&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>In the last few years, consumer advocacy groups have pressed restaurant chains to offer healthier kids meals and more nutritious side options like milk and fruit, and the restaurants have responded.\u003c/p>\n\u003cp>In 2013, McDonald's \u003ca href=\"https://www.healthiergeneration.org/news__events/2013/09/26/820/mcdonalds_joins\">pledged\u003c/a> to remove all mentions and images of soda from Happy Meal menu boards, and shortly thereafter, other fast food restaurants began to devise policies to introduce nutritious drink and side options beyond fries and dessert. McDonald's, Burger King, Wendy's, and Subway — the four biggest fast food chains — \u003ca href=\"http://www.uconnruddcenter.org/files/Pdfs/272-9%2520_%2520Rudd_Healthier%2520Kids%2520Meals%2520Report_Final%2520Round_Web-150dpi_080117.pdf\">replaced\u003c/a> soda on kids' meal menus with low-fat milk, water, and 100 percent juice, and McDonald's and Subway \u003ca href=\"http://www.uconnruddcenter.org/files/Pdfs/272-9%2520_%2520Rudd_Healthier%2520Kids%2520Meals%2520Report_Final%2520Round_Web-150dpi_080117.pdf\">promised\u003c/a> to make fruit and vegetable sides available.\u003c/p>\n\u003cp>So have the voluntary pledges to make fast food healthier mean parents are purchasing more of the healthier food for their kids at the restaurants?\u003c/p>\n\u003cp>Not really, says a \u003ca href=\"http://uconnruddcenter.org/files/272-10%20%20Healthier%20Kids'%20Meals%20Parent%20Survey%20Report_Release_8_31_18.pdf\">study\u003c/a> released Thursday by the University of Connecticut's Rudd Center for Food Policy and Obesity. And that may not be a good sign for children's health.\u003c/p>\n\u003cp>The study documented about 800 parents' purchases for their children at McDonald's, Burger King, Wendy's and Subway through online surveys conducted in 2010, 2013 and 2016.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Between 2010 and 2016, the percentage of parents who purchased kids' meals and received healthier drinks remained about the same at 59-60 percent. And, from 2013 to 2016, the percentage of parents who purchased kids' meals with healthier sides actually declined from 67 percent in 2013 to 50 percent in 2016.\u003c/p>\n\u003cp>Also, parents report buying fast food for their children more often. In fact, 91 percent of parents surveyed in 2016 said they purchased a meal for their child at the four largest fast-food chains in the past week, compared to 79 percent in 2010.\u003c/p>\n\u003cp>\"It appears that restaurants' voluntary policies as currently implemented are unlikely to substantially reduce children's fast-food consumption overall, or increase their consumption of healthy items,\" the study says.\u003c/p>\n\u003cp>The report doesn't really surprise researchers. Past studies conducted by Rudd have shown that fast food restaurants are following their own voluntary pledges inconsistently.\u003c/p>\n\u003cp>For example, at one McDonald's location, the cashier may automatically include soda with a kids' meal, at another location you might need to ask, and the same goes for french fries, the study found. While all chains removed the items listed in their pledges from their online menus, many still listed soda on kids' meal menus in the brick-and-mortar restaurants.\u003c/p>\n\u003cp>Still, the \"health halo\" of the healthy offering policies seems to resonate with parents. Nearly all parents surveyed in the latest Rudd study said they would purchase food for their children at that restaurant more frequently because of the healthy offerings. But Harris says while they may have health in mind when entering the restaurant, this doesn't always lead to healthy choices.\u003c/p>\n\u003cp>\"The marketing of the healthy options available is getting people in the door, but it's unlikely they'll take the effort to ask if [the restaurant has] something healthier,\" says the study's lead author \u003ca href=\"http://www.uconnruddcenter.org/faculty-and-staff-jennifer-harris\">Dr. Jennifer L. Harris\u003c/a>, the director of marketing initiatives at the Rudd Center.\u003c/p>\n\u003cp>Instead, Harris says, the best option for public health would be to automatically include the healthy options with the kids' meals. \"If fast food restaurants start automatically giving patients healthy choices, that would be encouraging,\" she says.\u003c/p>\n\u003cp>\u003ca href=\"https://cspinet.org/biography/hillary-caron\">Hillary Caron\u003c/a>, a senior policy associate at the Center for Science in the Public Interest, says that the Rudd Center's study is particularly interesting because it demonstrates the power of defaults in consumer decision-making. That is, if the meal comes with fries unless you ask for apple slices instead, you're likely to get fries.\u003c/p>\n\u003cp>Some government officials have already taken this message to heart. Just last week, California became to first state to pass a healthy kids' meal policy when Governor Jerry Brown signed \u003ca href=\"https://losangeles.cbslocal.com/2018/09/20/kids-meals-drinks-law/\">legislation\u003c/a> that prohibits soda and other sugary drinks from being the designated beverages that come with kids' meals. Similar bills have passed in cities like \u003ca href=\"https://health.baltimorecity.gov/news/press-releases/2018-07-18-baltimore-city-healthy-kids-meals-bill-becomes-law\">Baltimore \u003c/a>and \u003ca href=\"https://louisvilleky.gov/news/louisville-metro-council-passes-first-nation-ordinance\">Louisville\u003c/a>, and have been proposed in \u003ca href=\"https://council.nyc.gov/press/2018/08/27/1636/\">New York City\u003c/a> and \u003ca href=\"https://cspinet.org/news/healthy-kids%25E2%2580%2599-meal-bill-introduced-district-columbia-20180918\">D.C.\u003c/a>\u003c/p>\n\u003cp>Harris says that the findings of the latest Rudd study indicate a need for such public policies. Voluntary and mandatory policies could work hand in hand, though, according to Caron.\u003c/p>\n\u003cp>\"Both approaches reinforce each other,\" Caron writes in an email to NPR. Voluntary commitments from restaurants, she says, help make the case for state and local policies because they show that the changes are achievable. But state and local policies ensure that the principles apply to all restaurants, not just chains that propose voluntary health policies.\u003c/p>\n\u003cp>Still, Harris wants people to remember that even if the fast food offered at restaurants is billed as healthy, most fast food meals still consist of chicken nuggets, burgers, and fries.\u003c/p>\n\u003cp>\"It's important to communicate that fast food meals are not healthy options,\" Harris says. \"Replacing soda with milk or water doesn't make the meal healthy,\" she adds. \"It's a small step, but in the right direction.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Rachel D. Cohen is an intern on NPR's Science Desk.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Apples+Or+Fries+With+That%3F+When+It+Comes+To+Kids+Meals%2C+Fries+Are+Hard+To+Beat&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the last few years, consumer advocacy groups have pressed restaurant chains to offer healthier kids meals and more nutritious side options like milk and fruit, and the restaurants have responded.\u003c/p>\n\u003cp>In 2013, McDonald's \u003ca href=\"https://www.healthiergeneration.org/news__events/2013/09/26/820/mcdonalds_joins\">pledged\u003c/a> to remove all mentions and images of soda from Happy Meal menu boards, and shortly thereafter, other fast food restaurants began to devise policies to introduce nutritious drink and side options beyond fries and dessert. McDonald's, Burger King, Wendy's, and Subway — the four biggest fast food chains — \u003ca href=\"http://www.uconnruddcenter.org/files/Pdfs/272-9%2520_%2520Rudd_Healthier%2520Kids%2520Meals%2520Report_Final%2520Round_Web-150dpi_080117.pdf\">replaced\u003c/a> soda on kids' meal menus with low-fat milk, water, and 100 percent juice, and McDonald's and Subway \u003ca href=\"http://www.uconnruddcenter.org/files/Pdfs/272-9%2520_%2520Rudd_Healthier%2520Kids%2520Meals%2520Report_Final%2520Round_Web-150dpi_080117.pdf\">promised\u003c/a> to make fruit and vegetable sides available.\u003c/p>\n\u003cp>So have the voluntary pledges to make fast food healthier mean parents are purchasing more of the healthier food for their kids at the restaurants?\u003c/p>\n\u003cp>Not really, says a \u003ca href=\"http://uconnruddcenter.org/files/272-10%20%20Healthier%20Kids'%20Meals%20Parent%20Survey%20Report_Release_8_31_18.pdf\">study\u003c/a> released Thursday by the University of Connecticut's Rudd Center for Food Policy and Obesity. And that may not be a good sign for children's health.\u003c/p>\n\u003cp>The study documented about 800 parents' purchases for their children at McDonald's, Burger King, Wendy's and Subway through online surveys conducted in 2010, 2013 and 2016.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Between 2010 and 2016, the percentage of parents who purchased kids' meals and received healthier drinks remained about the same at 59-60 percent. And, from 2013 to 2016, the percentage of parents who purchased kids' meals with healthier sides actually declined from 67 percent in 2013 to 50 percent in 2016.\u003c/p>\n\u003cp>Also, parents report buying fast food for their children more often. In fact, 91 percent of parents surveyed in 2016 said they purchased a meal for their child at the four largest fast-food chains in the past week, compared to 79 percent in 2010.\u003c/p>\n\u003cp>\"It appears that restaurants' voluntary policies as currently implemented are unlikely to substantially reduce children's fast-food consumption overall, or increase their consumption of healthy items,\" the study says.\u003c/p>\n\u003cp>The report doesn't really surprise researchers. Past studies conducted by Rudd have shown that fast food restaurants are following their own voluntary pledges inconsistently.\u003c/p>\n\u003cp>For example, at one McDonald's location, the cashier may automatically include soda with a kids' meal, at another location you might need to ask, and the same goes for french fries, the study found. While all chains removed the items listed in their pledges from their online menus, many still listed soda on kids' meal menus in the brick-and-mortar restaurants.\u003c/p>\n\u003cp>Still, the \"health halo\" of the healthy offering policies seems to resonate with parents. Nearly all parents surveyed in the latest Rudd study said they would purchase food for their children at that restaurant more frequently because of the healthy offerings. But Harris says while they may have health in mind when entering the restaurant, this doesn't always lead to healthy choices.\u003c/p>\n\u003cp>\"The marketing of the healthy options available is getting people in the door, but it's unlikely they'll take the effort to ask if [the restaurant has] something healthier,\" says the study's lead author \u003ca href=\"http://www.uconnruddcenter.org/faculty-and-staff-jennifer-harris\">Dr. Jennifer L. Harris\u003c/a>, the director of marketing initiatives at the Rudd Center.\u003c/p>\n\u003cp>Instead, Harris says, the best option for public health would be to automatically include the healthy options with the kids' meals. \"If fast food restaurants start automatically giving patients healthy choices, that would be encouraging,\" she says.\u003c/p>\n\u003cp>\u003ca href=\"https://cspinet.org/biography/hillary-caron\">Hillary Caron\u003c/a>, a senior policy associate at the Center for Science in the Public Interest, says that the Rudd Center's study is particularly interesting because it demonstrates the power of defaults in consumer decision-making. That is, if the meal comes with fries unless you ask for apple slices instead, you're likely to get fries.\u003c/p>\n\u003cp>Some government officials have already taken this message to heart. Just last week, California became to first state to pass a healthy kids' meal policy when Governor Jerry Brown signed \u003ca href=\"https://losangeles.cbslocal.com/2018/09/20/kids-meals-drinks-law/\">legislation\u003c/a> that prohibits soda and other sugary drinks from being the designated beverages that come with kids' meals. Similar bills have passed in cities like \u003ca href=\"https://health.baltimorecity.gov/news/press-releases/2018-07-18-baltimore-city-healthy-kids-meals-bill-becomes-law\">Baltimore \u003c/a>and \u003ca href=\"https://louisvilleky.gov/news/louisville-metro-council-passes-first-nation-ordinance\">Louisville\u003c/a>, and have been proposed in \u003ca href=\"https://council.nyc.gov/press/2018/08/27/1636/\">New York City\u003c/a> and \u003ca href=\"https://cspinet.org/news/healthy-kids%25E2%2580%2599-meal-bill-introduced-district-columbia-20180918\">D.C.\u003c/a>\u003c/p>\n\u003cp>Harris says that the findings of the latest Rudd study indicate a need for such public policies. Voluntary and mandatory policies could work hand in hand, though, according to Caron.\u003c/p>\n\u003cp>\"Both approaches reinforce each other,\" Caron writes in an email to NPR. Voluntary commitments from restaurants, she says, help make the case for state and local policies because they show that the changes are achievable. But state and local policies ensure that the principles apply to all restaurants, not just chains that propose voluntary health policies.\u003c/p>\n\u003cp>Still, Harris wants people to remember that even if the fast food offered at restaurants is billed as healthy, most fast food meals still consist of chicken nuggets, burgers, and fries.\u003c/p>\n\u003cp>\"It's important to communicate that fast food meals are not healthy options,\" Harris says. \"Replacing soda with milk or water doesn't make the meal healthy,\" she adds. \"It's a small step, but in the right direction.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Rachel D. Cohen is an intern on NPR's Science Desk.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Apples+Or+Fries+With+That%3F+When+It+Comes+To+Kids+Meals%2C+Fries+Are+Hard+To+Beat&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cornell Food Researcher's Downfall Raises Larger Questions For Science",
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"content": "\u003cp>The fall of a prominent food and marketing researcher may be a cautionary tale for scientists who are tempted to manipulate data and chase headlines.\u003c/p>\n\u003cp>Brian Wansink, the head of the Food and Brand Lab at Cornell University, announced last week that he would retire from the university at the end of the academic year. Less than 48 hours earlier, \u003cem>JAMA,\u003c/em> a journal published by the American Medical Association, had \u003ca href=\"https://jamanetwork.com/journals/jama/fullarticle/2703449\">retracted\u003c/a> six of Wansink's studies, after Cornell told the journal's editors that Wansink had not kept the original data and the university could not vouch for the validity of his studies.\u003c/p>\n\u003cp>In an internal review conducted at \u003cem>JAMA's\u003c/em> request, a Cornell faculty committee \u003ca href=\"http://news.cornell.edu/stories/2018/09/provost-issues-statement-wansink-academic-misconduct-investigation\">reported\u003c/a> a litany of faults with Wansink's work, including \"misreporting of research data, problematic statistical techniques, failure to properly document and preserve research results, and inappropriate authorship.\" Cornell apologized for Wansink's \"academic misconduct,\" removed him from his teaching and research posts, and obligated him to spend the remainder of his time there \"cooperating with the university in its ongoing review of his prior research.\"\u003c/p>\n\u003cp>It was a stunning fall from grace for Wansink, who'd become famous for producing pithy, palatable studies that connected people's eating habits with cues from their environment. Among his many well-known findings: People eat more when they're served in large bowls, and when they're watching an action movie, and when they sit close to the buffet at an all-you-can-eat restaurant. His work was cited in \u003ca href=\"https://www.today.com/series/one-small-thing/weigh-yourself-day-week-most-accurate-reading-t87046\">national\u003c/a> \u003ca href=\"https://www.washingtonpost.com/lifestyle/wellness/how-post-workout-food-rewards-can-sabotage-your-goals/2015/01/12/1a556c16-8af2-11e4-9e8d-0c687bc18da4_story.html?noredirect=on&utm_term=.68a4cb9b589e\">news\u003c/a> \u003ca href=\"https://www.nytimes.com/2007/05/02/business/02leonhardt.html\">outlets\u003c/a>, including \u003ca href=\"https://www.npr.org/search?query=brian%2520wansink&page=1\">NPR\u003c/a>, and he had a hand in developing the new U.S. dietary guidelines in 2010.\u003c/p>\n\u003cp>Wansink's perch at the top of his field began to wobble in early 2017. That's when \u003ca href=\"http://www.apple.com\">Tim van der Zee\u003c/a>, a doctoral student in\u003cstrong> \u003c/strong>educational psychology at Leiden University in the Netherlands, went public with the results of an investigation that began when he stumbled across a blog post Wansink had written on his \u003ca href=\"http://www.brianwansink.com/\">personal website\u003c/a> the year prior.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"https://web.archive.org/web/20170312041524/http:/www.brianwansink.com/phd-advice/the-grad-student-who-never-said-no\">post\u003c/a>, since removed from Wansink's site but accessible today as a cached version, was aimed at aspiring academics. The most promising post-doctoral students, Wansink wrote, \"unhesitatingly say 'Yes'\" to research projects, \"even if they are not exactly sure how they'll do it.\"\u003c/p>\n\u003cp>But van der Zee was more interested in Wansink's description of the work he was assigning to his post-docs. Those descriptions, van der Zee says, appeared to contain a \"strange admission\" of \"highly questionable research practices.\"\u003c/p>\n\u003cp>The gold standard of scientific studies is to make a single hypothesis, gather data to test it, and analyze the results to see if it holds up. By Wansink's own admission in the blog post, that's not what happened in his lab.\u003c/p>\n\u003cp>Instead, when his first hypothesis didn't bear out, Wansink wrote that he used the same data to test other hypotheses. \"He just kept analyzing those datasets over and over and over again, and he instructed others to do so as well, until he found something,\" van der Zee says.\u003c/p>\n\u003cp>That's not necessarily bad, says \u003ca href=\"https://www.dept-med.pitt.edu/card/faculty_info.aspx/Althouse6848\">Andrew Althouse\u003c/a>, a statistician at the University of Pittsburgh who has followed the controversy around Wansink's research methods. \"There's nothing wrong with having a lot of data and looking at it carefully,\" Althouse says. \"The problem is p-hacking.\"\u003c/p>\n\u003cp>To understand p-hacking, you need to understand p-values.\u003cstrong> \u003c/strong>\u003ca href=\"https://galton.uchicago.edu/~thisted/Distribute/pvalue.pdf\">P-values\u003c/a> are how researchers\u003cstrong> \u003c/strong>measure the likelihood that a result in an experiment did not happen due to random chance. They're the odds, for example, that your new diet is what caused you to lose weight, as opposed to natural background fluctuations in myriad bodily functions.\u003c/p>\n\u003cp>\u003ca href=\"https://blogs.plos.org/scicomm/2015/05/19/p-hacking-megan-head-on-why-its-not-good-for-science/\">P-hacking\u003c/a> is when researchers play with the data, often using complex statistical models, to arrive at results that look like they're not random.\u003c/p>\n\u003cp>Large datasets can be prone to p-hacking, Althouse says. \"Let's say you flip a coin a million times. At some point you're going to get 10 heads in a row.\" That does not mean the coin is weighted, even though looking at that sliver of data makes a random result look like it's not due to chance.\u003c/p>\n\u003cp>Indeed, Wansink's lab collected reams of information in its research, often from pencil-and-paper surveys, logging everything from participants' age and gender to where they sat in a restaurant, the size of their group, and whether they ordered alcohol.\u003c/p>\n\u003cp>Then they analyzed that data to find connections to what, and how much, people ate. As \u003cem>Buzzfeed News\u003c/em> reporter Stephanie Lee\u003ca href=\"https://www.buzzfeednews.com/article/stephaniemlee/brian-wansink-cornell-p-hacking\"> found\u003c/a> in a trove of emails released through various records requests, Wansink encouraged his students to dig through the numbers to find results that would \"go virally big time.\"\u003c/p>\n\u003cp>Wansink seemed to admit to this practice in his 2016 blog post. \"He, in a very honest manner, describes how he was actually doing the studies,\" van der Zee says. Wansink's blog post pulled back the curtain on dozens of failed analyses that never showed up in his published articles.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>Van der Zee and two other early-career researchers, Jordan Anaya and Nick Brown, piqued by what they saw as Wansink's acknowledgement of p-hacking, \u003ca href=\"http://www.timvanderzee.com/the-wansink-dossier-an-overview/\">dug deeper\u003c/a> into his work starting late in 2016.\u003c/p>\n\u003cp>The team found 150 problems with data collection and statistical analysis in the first four of Wansink's papers they scrutinized. The team's findings were validated earlier this month when Cornell reported the conclusions of its year-long internal probe to \u003cem>JAMA\u003c/em>, resulting in the journal's retractions of Wansink's work.\u003c/p>\n\u003cp>While Wansink is perhaps the most prominent researcher in recent history to be brought down by allegations of p-hacking, this type of academic malpractice is not specific to one lab at one university, say Van der Zee and Althouse. And it may be because there is a rush to publish. \"Science has become faster than is healthy,\" van der Zee says.\u003c/p>\n\u003cp>Cornell agrees. \"Van der Zee is right to note that as the pace and reach of news has become instant and global, there may be a temptation\" for universities and researchers to get caught up in a race for the next attention-grabbing conclusion, says Joel Malina, vice president for communications at Cornell.\u003c/p>\n\u003cp>And in this media climate, food and nutrition science in particular has \u003ca href=\"https://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">come under scrutiny\u003c/a> — some have called it a \"\u003ca href=\"https://www.theatlantic.com/health/archive/2018/09/what-is-food-science/571105/\">credibility crisis\u003c/a>.\"\u003c/p>\n\u003cp>Nonetheless, Malina says, \"We believe that the overwhelming majority of scientists are committed to rigorous and transparent work of the highest caliber.\"\u003c/p>\n\u003cp>Wansink says he stands by his studies and is confident that his lab's results will be validated by other groups. \"I thought we had all of this nailed,\" Wansink wrote to his colleagues after getting news of the retractions, in an email he shared with NPR, suggesting that he felt the information he shared would clear him of wrongdoing.\u003c/p>\n\u003cp>He acknowledged some of the errors in a \u003ca href=\"https://foodpsychology.cornell.edu/research-statement-april-2017\">2017 statement\u003c/a> and says he provided as much information as he could to help the Cornell faculty committee corroborate his work. \"We never kept the surveys once their data was entered into spreadsheets. None of us have ever heard that a person was expected to keep all of those old surveys,\" Wansink told NPR in an email last week.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>\u003cstrong> \u003c/strong>Despite the questions surrounding Wansink's work and the unraveling of his academic career, some of his findings — such as the suggestion to use smaller bowls — can be useful to people with healthy relationships with food, says \u003ca href=\"http://jeanfain.com/biography.html\">Jean Fain\u003c/a>, a psychotherapist affiliated with Harvard Medical School who has \u003ca href=\"https://www.npr.org/sections/thesalt/2018/03/28/597625364/mindful-eating-authors-secret-recipe-for-cooking-and-living-there-is-none\">contributed\u003c/a> to NPR on dieting topics in the past.\u003c/p>\n\u003cp>But, she adds, \"they can be dangerous to people with diagnosable eating disorders, who, in following Wansink's advice to a T, are more apt to ignore their internal experience of hunger and fullness, satisfaction and nourishment, and focus exclusively on externals, like plate and portion size.\"\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"We can't simply reduce our portion sizes and stop overeating,\" she says. \"In fact, restricting food in the short-term is one of the best ways to predict out-of-control eating in the future.\"\u003c/p>\n\u003cp>For all of Wansink's influence in the field of food and marketing, though, Althouse says he worries that the lessons of Wansink's mistakes will not be a wakeup call to the broader scientific community.\u003c/p>\n\u003cp>\"I would love to send out a survey right now, right this minute, to all the faculty at my institution, and ask how many people have heard of this, because I bet you it's not that many,\" Althouse says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But he's hoping that changes. \"This should be the cautionary tale that gets brought up in Research Methods 101 across a number of disciplines,\" he says. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 WXXI News. To see more, visit \u003ca href=\"http://www.wxxinews.org\">WXXI News\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Cornell+Food+Researcher%27s+Downfall+Raises+Larger+Questions+For+Science&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The fall of a prominent food and marketing researcher may be a cautionary tale for scientists who are tempted to manipulate data and chase headlines.\u003c/p>\n\u003cp>Brian Wansink, the head of the Food and Brand Lab at Cornell University, announced last week that he would retire from the university at the end of the academic year. Less than 48 hours earlier, \u003cem>JAMA,\u003c/em> a journal published by the American Medical Association, had \u003ca href=\"https://jamanetwork.com/journals/jama/fullarticle/2703449\">retracted\u003c/a> six of Wansink's studies, after Cornell told the journal's editors that Wansink had not kept the original data and the university could not vouch for the validity of his studies.\u003c/p>\n\u003cp>In an internal review conducted at \u003cem>JAMA's\u003c/em> request, a Cornell faculty committee \u003ca href=\"http://news.cornell.edu/stories/2018/09/provost-issues-statement-wansink-academic-misconduct-investigation\">reported\u003c/a> a litany of faults with Wansink's work, including \"misreporting of research data, problematic statistical techniques, failure to properly document and preserve research results, and inappropriate authorship.\" Cornell apologized for Wansink's \"academic misconduct,\" removed him from his teaching and research posts, and obligated him to spend the remainder of his time there \"cooperating with the university in its ongoing review of his prior research.\"\u003c/p>\n\u003cp>It was a stunning fall from grace for Wansink, who'd become famous for producing pithy, palatable studies that connected people's eating habits with cues from their environment. Among his many well-known findings: People eat more when they're served in large bowls, and when they're watching an action movie, and when they sit close to the buffet at an all-you-can-eat restaurant. His work was cited in \u003ca href=\"https://www.today.com/series/one-small-thing/weigh-yourself-day-week-most-accurate-reading-t87046\">national\u003c/a> \u003ca href=\"https://www.washingtonpost.com/lifestyle/wellness/how-post-workout-food-rewards-can-sabotage-your-goals/2015/01/12/1a556c16-8af2-11e4-9e8d-0c687bc18da4_story.html?noredirect=on&utm_term=.68a4cb9b589e\">news\u003c/a> \u003ca href=\"https://www.nytimes.com/2007/05/02/business/02leonhardt.html\">outlets\u003c/a>, including \u003ca href=\"https://www.npr.org/search?query=brian%2520wansink&page=1\">NPR\u003c/a>, and he had a hand in developing the new U.S. dietary guidelines in 2010.\u003c/p>\n\u003cp>Wansink's perch at the top of his field began to wobble in early 2017. That's when \u003ca href=\"http://www.apple.com\">Tim van der Zee\u003c/a>, a doctoral student in\u003cstrong> \u003c/strong>educational psychology at Leiden University in the Netherlands, went public with the results of an investigation that began when he stumbled across a blog post Wansink had written on his \u003ca href=\"http://www.brianwansink.com/\">personal website\u003c/a> the year prior.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"https://web.archive.org/web/20170312041524/http:/www.brianwansink.com/phd-advice/the-grad-student-who-never-said-no\">post\u003c/a>, since removed from Wansink's site but accessible today as a cached version, was aimed at aspiring academics. The most promising post-doctoral students, Wansink wrote, \"unhesitatingly say 'Yes'\" to research projects, \"even if they are not exactly sure how they'll do it.\"\u003c/p>\n\u003cp>But van der Zee was more interested in Wansink's description of the work he was assigning to his post-docs. Those descriptions, van der Zee says, appeared to contain a \"strange admission\" of \"highly questionable research practices.\"\u003c/p>\n\u003cp>The gold standard of scientific studies is to make a single hypothesis, gather data to test it, and analyze the results to see if it holds up. By Wansink's own admission in the blog post, that's not what happened in his lab.\u003c/p>\n\u003cp>Instead, when his first hypothesis didn't bear out, Wansink wrote that he used the same data to test other hypotheses. \"He just kept analyzing those datasets over and over and over again, and he instructed others to do so as well, until he found something,\" van der Zee says.\u003c/p>\n\u003cp>That's not necessarily bad, says \u003ca href=\"https://www.dept-med.pitt.edu/card/faculty_info.aspx/Althouse6848\">Andrew Althouse\u003c/a>, a statistician at the University of Pittsburgh who has followed the controversy around Wansink's research methods. \"There's nothing wrong with having a lot of data and looking at it carefully,\" Althouse says. \"The problem is p-hacking.\"\u003c/p>\n\u003cp>To understand p-hacking, you need to understand p-values.\u003cstrong> \u003c/strong>\u003ca href=\"https://galton.uchicago.edu/~thisted/Distribute/pvalue.pdf\">P-values\u003c/a> are how researchers\u003cstrong> \u003c/strong>measure the likelihood that a result in an experiment did not happen due to random chance. They're the odds, for example, that your new diet is what caused you to lose weight, as opposed to natural background fluctuations in myriad bodily functions.\u003c/p>\n\u003cp>\u003ca href=\"https://blogs.plos.org/scicomm/2015/05/19/p-hacking-megan-head-on-why-its-not-good-for-science/\">P-hacking\u003c/a> is when researchers play with the data, often using complex statistical models, to arrive at results that look like they're not random.\u003c/p>\n\u003cp>Large datasets can be prone to p-hacking, Althouse says. \"Let's say you flip a coin a million times. At some point you're going to get 10 heads in a row.\" That does not mean the coin is weighted, even though looking at that sliver of data makes a random result look like it's not due to chance.\u003c/p>\n\u003cp>Indeed, Wansink's lab collected reams of information in its research, often from pencil-and-paper surveys, logging everything from participants' age and gender to where they sat in a restaurant, the size of their group, and whether they ordered alcohol.\u003c/p>\n\u003cp>Then they analyzed that data to find connections to what, and how much, people ate. As \u003cem>Buzzfeed News\u003c/em> reporter Stephanie Lee\u003ca href=\"https://www.buzzfeednews.com/article/stephaniemlee/brian-wansink-cornell-p-hacking\"> found\u003c/a> in a trove of emails released through various records requests, Wansink encouraged his students to dig through the numbers to find results that would \"go virally big time.\"\u003c/p>\n\u003cp>Wansink seemed to admit to this practice in his 2016 blog post. \"He, in a very honest manner, describes how he was actually doing the studies,\" van der Zee says. Wansink's blog post pulled back the curtain on dozens of failed analyses that never showed up in his published articles.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>Van der Zee and two other early-career researchers, Jordan Anaya and Nick Brown, piqued by what they saw as Wansink's acknowledgement of p-hacking, \u003ca href=\"http://www.timvanderzee.com/the-wansink-dossier-an-overview/\">dug deeper\u003c/a> into his work starting late in 2016.\u003c/p>\n\u003cp>The team found 150 problems with data collection and statistical analysis in the first four of Wansink's papers they scrutinized. The team's findings were validated earlier this month when Cornell reported the conclusions of its year-long internal probe to \u003cem>JAMA\u003c/em>, resulting in the journal's retractions of Wansink's work.\u003c/p>\n\u003cp>While Wansink is perhaps the most prominent researcher in recent history to be brought down by allegations of p-hacking, this type of academic malpractice is not specific to one lab at one university, say Van der Zee and Althouse. And it may be because there is a rush to publish. \"Science has become faster than is healthy,\" van der Zee says.\u003c/p>\n\u003cp>Cornell agrees. \"Van der Zee is right to note that as the pace and reach of news has become instant and global, there may be a temptation\" for universities and researchers to get caught up in a race for the next attention-grabbing conclusion, says Joel Malina, vice president for communications at Cornell.\u003c/p>\n\u003cp>And in this media climate, food and nutrition science in particular has \u003ca href=\"https://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">come under scrutiny\u003c/a> — some have called it a \"\u003ca href=\"https://www.theatlantic.com/health/archive/2018/09/what-is-food-science/571105/\">credibility crisis\u003c/a>.\"\u003c/p>\n\u003cp>Nonetheless, Malina says, \"We believe that the overwhelming majority of scientists are committed to rigorous and transparent work of the highest caliber.\"\u003c/p>\n\u003cp>Wansink says he stands by his studies and is confident that his lab's results will be validated by other groups. \"I thought we had all of this nailed,\" Wansink wrote to his colleagues after getting news of the retractions, in an email he shared with NPR, suggesting that he felt the information he shared would clear him of wrongdoing.\u003c/p>\n\u003cp>He acknowledged some of the errors in a \u003ca href=\"https://foodpsychology.cornell.edu/research-statement-april-2017\">2017 statement\u003c/a> and says he provided as much information as he could to help the Cornell faculty committee corroborate his work. \"We never kept the surveys once their data was entered into spreadsheets. None of us have ever heard that a person was expected to keep all of those old surveys,\" Wansink told NPR in an email last week.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>\u003cstrong> \u003c/strong>Despite the questions surrounding Wansink's work and the unraveling of his academic career, some of his findings — such as the suggestion to use smaller bowls — can be useful to people with healthy relationships with food, says \u003ca href=\"http://jeanfain.com/biography.html\">Jean Fain\u003c/a>, a psychotherapist affiliated with Harvard Medical School who has \u003ca href=\"https://www.npr.org/sections/thesalt/2018/03/28/597625364/mindful-eating-authors-secret-recipe-for-cooking-and-living-there-is-none\">contributed\u003c/a> to NPR on dieting topics in the past.\u003c/p>\n\u003cp>But, she adds, \"they can be dangerous to people with diagnosable eating disorders, who, in following Wansink's advice to a T, are more apt to ignore their internal experience of hunger and fullness, satisfaction and nourishment, and focus exclusively on externals, like plate and portion size.\"\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"We can't simply reduce our portion sizes and stop overeating,\" she says. \"In fact, restricting food in the short-term is one of the best ways to predict out-of-control eating in the future.\"\u003c/p>\n\u003cp>For all of Wansink's influence in the field of food and marketing, though, Althouse says he worries that the lessons of Wansink's mistakes will not be a wakeup call to the broader scientific community.\u003c/p>\n\u003cp>\"I would love to send out a survey right now, right this minute, to all the faculty at my institution, and ask how many people have heard of this, because I bet you it's not that many,\" Althouse says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But he's hoping that changes. \"This should be the cautionary tale that gets brought up in Research Methods 101 across a number of disciplines,\" he says. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 WXXI News. To see more, visit \u003ca href=\"http://www.wxxinews.org\">WXXI News\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Cornell+Food+Researcher%27s+Downfall+Raises+Larger+Questions+For+Science&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"title": "Yogurt May Not Be So Healthy If It's Pumped Full Of Sugar",
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"content": "\u003cp>If you look at the sugar content of some yogurts in the supermarket, you might mistakenly think you're in the dessert aisle. Yogurt is marketed as a healthy food, but a \u003ca href=\"https://bmjopen.bmj.com/content/8/8/e021387\">study\u003c/a> published this week in the \u003cem>British Medical Journal\u003c/em> is the latest reminder that not all yogurt is created equal.\u003c/p>\n\u003cp>The researchers surveyed the sugar content of over 900 yogurts in U.K. supermarkets and found that the average amount of sugar across yogurt categories (children's, organic, flavored, etc.) was well above 10 grams per 100 gram serving. To receive a low-sugar label in the U.K., products cannot have more than 5 grams of sugar per 100 gram serving.\u003c/p>\n\u003cp>Sugar accounted for the majority of total calories in all but natural or Greek yogurts.\u003c/p>\n\u003cp>One finding of the study that might come as a surprise to consumers is that organic yogurts were some of the sweetest of all. The median sugar content for organic yogurts was 13.1 grams per 100 gram serving, and some brands had almost 17 grams of sugar per 100 gram serving.\u003c/p>\n\u003cp>A source of probiotic cultures, protein, calcium, iodine, and vitamin B12, yogurt is frequently recommended as a part of a healthy diet. In fact, \u003ca href=\"https://www.npr.org/sections/thesalt/2014/02/05/271153568/ladies-good-bacteria-in-yogurt-may-be-good-for-waistlines-too\">studies\u003c/a> have shown yogurt consumers have a lower risk of obesity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So in 2017 when the U.K. government \u003ca href=\"https://www.gov.uk/government/publications/sugar-reduction-achieving-the-20\">announced\u003c/a> the top nine food categories after sodas, juices, and smoothies that contribute to children's sugar intake, and yogurt made the list, it took \u003ca href=\"https://physicalsciences.leeds.ac.uk/staff/157/dr-j-bernadette-moore%23journal_article_div\">Dr. J. Bernadette Moore\u003c/a>, an associate professor at the University of Leeds' School of Food Science and Nutrition, aback.\u003c/p>\n\u003cp>As a mother she wondered, just how much sugar was she giving her daughter?\u003c/p>\n\u003cp>\"I discovered that for my young daughter's favorite yogurt, sugar accounted for 60 percent of the calories,\" Moore says.\u003c/p>\n\u003cp>Moore suspects the amount of sugar in yogurt in the U.S. is about the same as in the U.K.\u003c/p>\n\u003cfigure id=\"attachment_130583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/img_0517-2_vert-6c70a3feb56332c83bfac3cc2e6c10682b112d41-e1537815784945.jpg\" alt=\"Yogurts found in a U.S. supermarket have similar amounts of sugar to those found in U.K. stores. And experts say those sugars can add up quickly.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130583\">\u003cfigcaption class=\"wp-caption-text\">Yogurts found in a U.S. supermarket have similar amounts of sugar to those found in U.K. stores. And experts say those sugars can add up quickly. \u003ccite>(April Fulton/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A quick trip down the yogurt aisle of a big U.S. supermarket chain in Los Angeles seems to bear this out. One Yoplait yogurt, marketed with Disney's popular Frozen characters on it, contains 13 grams of sugar in a 113 gram serving. Chobani Kids had 9 grams of sugar in a 99 gram serving. YoCrunch low-fat yogurt sported 12 grams of sugar in a 113 gram serving, but that number spikes up to 19 grams of sugar if you add the accompanying \"mix-ins,\" like Oreo cookies or M&M candies.\u003c/p>\n\u003cp>Yet, the halo effect of yogurt is powerful, and for Moore, this is perhaps the most significant implication of the study.\u003c/p>\n\u003cp>\"What is worrisome is that yogurt, as a perceived 'healthy food', may be an unrecognized source of free/added sugars in the diet,\" the researchers write.\u003c/p>\n\u003cp>According to \u003ca href=\"https://cspinet.org/biography/lindsay-moyer-0\">Lindsay Moyer\u003c/a>, a Senior Nutritionist at the Center for Science in the Public Interest, consumers may get around 25 percent or more of the WHO's \u003ca href=\"http://www.who.int/mediacentre/news/releases/2015/sugar-guideline/en/\">recommended daily sugar limit\u003c/a> for adults (from 25 to 50 grams or less than 10 percent of total energy) from just one serving of yogurt. What is worrying, she says, is that people are often not aware just how much sugar they're consuming when they eat yogurt.\u003c/p>\n\u003cp>Most dairy products contain a naturally occurring sugar — lactose — that is included in the total sugar count. That's less worrisome than added sugar. So how can you tell what kind of sugar you're getting?\u003c/p>\n\u003cp>In Greek yogurts, there might be four to six grams of naturally occurring lactose and 8 to 10 grams in non-Greek yogurts. Anything above that is likely added sugar, Moyer says.\u003c/p>\n\u003cp>What may also help in the U.S. is that by January 2020, most companies will be required to use the Food and Drug Administration's \u003ca href=\"https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm385663.htm\">new nutrition labels\u003c/a>, which call out \u003ca href=\"https://www.npr.org/sections/thesalt/2016/05/20/478837157/the-added-sugar-label-is-coming-to-a-packaged-food-near-you\">added sugars\u003c/a>.The healthiest yogurts, Moyer and Moore agree, are plain, unsweetened yogurts and Greek yogurts.\u003c/p>\n\u003cp>Moore's research prompted her to wean her daughter off of sugary, dessert-like yogurts.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"We've switched to using natural yogurt and she sweetens it with jam,\" Moore says. She recognizes that jam, fruit, honey, and other popular yogurt toppings are sweet, but at least when you're adding them yourself, she says, you know roughly how much sugar you are consuming.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Yogurt+May+Not+Be+So+Healthy+If+It%27s+Pumped+Full+Of+Sugar&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you look at the sugar content of some yogurts in the supermarket, you might mistakenly think you're in the dessert aisle. Yogurt is marketed as a healthy food, but a \u003ca href=\"https://bmjopen.bmj.com/content/8/8/e021387\">study\u003c/a> published this week in the \u003cem>British Medical Journal\u003c/em> is the latest reminder that not all yogurt is created equal.\u003c/p>\n\u003cp>The researchers surveyed the sugar content of over 900 yogurts in U.K. supermarkets and found that the average amount of sugar across yogurt categories (children's, organic, flavored, etc.) was well above 10 grams per 100 gram serving. To receive a low-sugar label in the U.K., products cannot have more than 5 grams of sugar per 100 gram serving.\u003c/p>\n\u003cp>Sugar accounted for the majority of total calories in all but natural or Greek yogurts.\u003c/p>\n\u003cp>One finding of the study that might come as a surprise to consumers is that organic yogurts were some of the sweetest of all. The median sugar content for organic yogurts was 13.1 grams per 100 gram serving, and some brands had almost 17 grams of sugar per 100 gram serving.\u003c/p>\n\u003cp>A source of probiotic cultures, protein, calcium, iodine, and vitamin B12, yogurt is frequently recommended as a part of a healthy diet. In fact, \u003ca href=\"https://www.npr.org/sections/thesalt/2014/02/05/271153568/ladies-good-bacteria-in-yogurt-may-be-good-for-waistlines-too\">studies\u003c/a> have shown yogurt consumers have a lower risk of obesity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So in 2017 when the U.K. government \u003ca href=\"https://www.gov.uk/government/publications/sugar-reduction-achieving-the-20\">announced\u003c/a> the top nine food categories after sodas, juices, and smoothies that contribute to children's sugar intake, and yogurt made the list, it took \u003ca href=\"https://physicalsciences.leeds.ac.uk/staff/157/dr-j-bernadette-moore%23journal_article_div\">Dr. J. Bernadette Moore\u003c/a>, an associate professor at the University of Leeds' School of Food Science and Nutrition, aback.\u003c/p>\n\u003cp>As a mother she wondered, just how much sugar was she giving her daughter?\u003c/p>\n\u003cp>\"I discovered that for my young daughter's favorite yogurt, sugar accounted for 60 percent of the calories,\" Moore says.\u003c/p>\n\u003cp>Moore suspects the amount of sugar in yogurt in the U.S. is about the same as in the U.K.\u003c/p>\n\u003cfigure id=\"attachment_130583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/img_0517-2_vert-6c70a3feb56332c83bfac3cc2e6c10682b112d41-e1537815784945.jpg\" alt=\"Yogurts found in a U.S. supermarket have similar amounts of sugar to those found in U.K. stores. And experts say those sugars can add up quickly.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130583\">\u003cfigcaption class=\"wp-caption-text\">Yogurts found in a U.S. supermarket have similar amounts of sugar to those found in U.K. stores. And experts say those sugars can add up quickly. \u003ccite>(April Fulton/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A quick trip down the yogurt aisle of a big U.S. supermarket chain in Los Angeles seems to bear this out. One Yoplait yogurt, marketed with Disney's popular Frozen characters on it, contains 13 grams of sugar in a 113 gram serving. Chobani Kids had 9 grams of sugar in a 99 gram serving. YoCrunch low-fat yogurt sported 12 grams of sugar in a 113 gram serving, but that number spikes up to 19 grams of sugar if you add the accompanying \"mix-ins,\" like Oreo cookies or M&M candies.\u003c/p>\n\u003cp>Yet, the halo effect of yogurt is powerful, and for Moore, this is perhaps the most significant implication of the study.\u003c/p>\n\u003cp>\"What is worrisome is that yogurt, as a perceived 'healthy food', may be an unrecognized source of free/added sugars in the diet,\" the researchers write.\u003c/p>\n\u003cp>According to \u003ca href=\"https://cspinet.org/biography/lindsay-moyer-0\">Lindsay Moyer\u003c/a>, a Senior Nutritionist at the Center for Science in the Public Interest, consumers may get around 25 percent or more of the WHO's \u003ca href=\"http://www.who.int/mediacentre/news/releases/2015/sugar-guideline/en/\">recommended daily sugar limit\u003c/a> for adults (from 25 to 50 grams or less than 10 percent of total energy) from just one serving of yogurt. What is worrying, she says, is that people are often not aware just how much sugar they're consuming when they eat yogurt.\u003c/p>\n\u003cp>Most dairy products contain a naturally occurring sugar — lactose — that is included in the total sugar count. That's less worrisome than added sugar. So how can you tell what kind of sugar you're getting?\u003c/p>\n\u003cp>In Greek yogurts, there might be four to six grams of naturally occurring lactose and 8 to 10 grams in non-Greek yogurts. Anything above that is likely added sugar, Moyer says.\u003c/p>\n\u003cp>What may also help in the U.S. is that by January 2020, most companies will be required to use the Food and Drug Administration's \u003ca href=\"https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm385663.htm\">new nutrition labels\u003c/a>, which call out \u003ca href=\"https://www.npr.org/sections/thesalt/2016/05/20/478837157/the-added-sugar-label-is-coming-to-a-packaged-food-near-you\">added sugars\u003c/a>.The healthiest yogurts, Moyer and Moore agree, are plain, unsweetened yogurts and Greek yogurts.\u003c/p>\n\u003cp>Moore's research prompted her to wean her daughter off of sugary, dessert-like yogurts.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"We've switched to using natural yogurt and she sweetens it with jam,\" Moore says. She recognizes that jam, fruit, honey, and other popular yogurt toppings are sweet, but at least when you're adding them yourself, she says, you know roughly how much sugar you are consuming.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Yogurt+May+Not+Be+So+Healthy+If+It%27s+Pumped+Full+Of+Sugar&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"title": "Father-Son Duo Turns Ruined Grapes Into Tasty Aid For Napa Fire Victims",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Coverage of the fires raging through California this summer is hard for anyone to watch, but it's especially difficult for the Cates family.\u003c/p>\n\u003cp>\"My wife can't even watch the news — it singes us to the core,\" says Chris Cates, a retired cardiologist whose family-owned Segassia Vineyard in Napa Valley, Calif., known for its rich cabernet, was ravaged by fires about this time last year.\u003c/p>\n\u003cp>His son, Andrew Cates, who operates Segassia and lives on the property, lost his home in the blaze. Fortunately, he was away at the time. While not all of the vines were lost, it will be 10 to 15 years before the vineyard is back to producing what it was before, says Chris Cates. The area around the vineyard, located on Mount Veeder, will never be the same — 1,500 redwoods burned.\u003c/p>\n\u003cp>Memories of that time are still painful for the Cates family to discuss. The October 2017 Tubbs fire in Napa and Sonoma counties claimed nearly 37,000 acres, 5,636 structures and 22 lives, making it the \u003ca href=\"http://www.fire.ca.gov/communications/downloads/fact_sheets/Top20_Destruction.pdf\">most destructive wildfire in California history\u003c/a>. While many vineyard owners were in shock over the devastating losses, this father-son team set out to make the best of the tragedy.\u003c/p>\n\u003cp>\"We said, 'What can we do in this situation?' We could lick our wounds, or we could get active and try to do something good,\" says Chris Cates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First, they looked at what remained of Segassia. While the fires burned multiple structures on their property and melted all the irrigation equipment (\"microwaved it from the inside out,\" says Chris Cates), only about 40 percent of the vines were actually burnt. The grapes could not be used for winemaking because of \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/13/570188980/winemakers-worry-wildfires-will-leave-whiff-of-ashtray-in-their-wine\">smoke taint\u003c/a>, but they weren't entirely un-harvestable.\u003c/p>\n\u003cp>Smoke taint only becomes a problem after fermentation, Andrew Cates says, when it can give wine a campfire-like flavor. Instead, they decided to test the grapes to see how they would taste as raisins.\u003c/p>\n\u003cp>A few years ago, the Cateses developed a patented process for turning wine grapes into raisins in an effort to reduce food waste. (About 5 percent of grapes are left behind on the vine each year and go to waste, says Andrew Cates.) The result was a crunchy, antioxidant-packed snack they called \u003ca href=\"https://rayzyn.com/\">RayZyns\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130544\" class=\"wp-caption aligncenter\" style=\"max-width: 1507px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757.jpg\" alt=\"These grapes, tainted by smoke from the wildfires that burned through California's wine country last year, were picked quickly and turned into Rescue RayZins instead of being thrown away.\" width=\"1507\" height=\"2010\" class=\"size-full wp-image-130544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757.jpg 1507w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-520x694.jpg 520w\" sizes=\"(max-width: 1507px) 100vw, 1507px\">\u003cfigcaption class=\"wp-caption-text\">These grapes, tainted by smoke from the wildfires that burned through California's wine country last year, were picked quickly and turned into Rescue RayZins instead of being thrown away. \u003ccite>(Andrew Cates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They decided to try their method with the smoke-tainted grapes. When dehydrated into RayZyns, the smoke-tainted cabernet grapes tasted fine — quite good, in fact, with no smoky notes — and contained the antioxidants of a glass of wine, but in concentrated, edible form.\u003c/p>\n\u003cp>\"Even though the smoke taint was there, we knew [RayZyns] would be a perfect product to utilize instead of throwing all these grapes away, which was what most people were going to do,\" says Andrew Cates.\u003c/p>\n\u003cp>Once word got out, many more vineyards wanted to donate their fruit to the raisin-making project. But even with the overwhelming response, finding labor, getting permits to enter burn areas and navigating the chaos in Napa Valley (including no water on many properties) proved challenging. Finances also became an issue, as the Cateses paid out of pocket for everything because they had to process the grapes immediately.\u003c/p>\n\u003cp>\"When you're picking grapes, it's a full-court press. You have to do it as fast as possible, usually in the heat of the day, and keep them cool before they start fermenting,\" explains Andrew Cates.\u003c/p>\n\u003cp>They called Steve Klein of Buena Tierra Vineyard Management, who was able to mobilize crews and, starting with Segassia, went from vineyard to vineyard, harvesting around 100 tons of fruit in November 2017. For a visual, imagine a football field covered with 200 to 300 Jacuzzis filled with grapes, says \u003cstrong>Chris \u003c/strong>Cates. \u003c/p>\n\u003cp>Early in 2018, they launched \u003ca href=\"https://rayzyn.com/products/4-5oz-rescue-rayzyn-two-pack-dark-chocolate-covered-cabnernayzyn\">Rescue RayZyns\u003c/a>, offering both regular and dark chocolate-coated varieties of the nonalcoholic seeded wine raisin. One dollar from every online purchase is split between the \u003ca href=\"https://www.napavalleycf.org/napa-valley-community-disaster-relief-fund/\">Napa Valley Community Disaster Relief Fund\u003c/a> and the \u003ca href=\"https://www.foodrecoverynetwork.org/\">Food Recovery Network\u003c/a>, an organization devoted to fighting food waste.\u003c/p>\n\u003cp>As for this year's crops that may have been damaged by smoke taint, \"we are poised to react,\" says Andrew Cates. \"It's more work for us, but it's important.\" \u003c/p>\n\u003cp>The amount of smoke taint on grapes around Mendocino County, where fires are currently the worst, is yet to be determined. If people in that area want to donate their grapes to the Rescue RayZyn project, they'll be able to do so, Andrew Cates says.\u003c/p>\n\u003cfigure id=\"attachment_130545\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9.jpg\" alt=\"The Cates family created RayZyns in a bid to reduce food waste on their vineyard by using leftover grapes to make raisins.\" width=\"200\" height=\"352\" class=\"size-full wp-image-130545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9.jpg 200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9-160x282.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">The Cates family created RayZyns in a bid to reduce food waste on their vineyard by using leftover grapes to make raisins. \u003ccite>(pialhovik/Getty Images/iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Andrew and Chris Cates are aware that critics might be skeptical of a company going into an area of devastation to make the best of a bad situation — but also turn a profit. Yet it doesn't deter them.\u003c/p>\n\u003cp>\"Almost anybody who does good in time of a disaster will always face that question of motive,\" says Chris Cates. \"We've been through it ourselves; we lost everything. It's not like we were outsiders and said, 'There's a way to come in here and snipe something out of this.' \"\u003c/p>\n\u003cp>The next step for the Cateses is to take their efforts to a grander level by working with government agencies to aid in other disasters. RayZyns have a long shelf life (two to four years) and don't require refrigeration, so they have a lot of potential as a disaster food, says Andrew Cates. They reached out to the Federal Emergency Management Agency last year during recovery efforts after Hurricane Maria hit Puerto Rico, but were unable to help due to time constraints.\u003c/p>\n\u003cp>For now, the Cateses sell Rescue RayZyns online and in wine shops around the country; their regular RayZyns are sold at Costco and handed out to passengers on several airlines. But father and son say they measure success not in profit, but in the impact they've been able to make on their community and in advancing the way people think about food waste.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"If you think about things in the midst of hardship, you can do a lot of good,\" says Chris Cates, \"but you have to think about them in a different way.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Father-Son+Duo+Turns+Ruined+Grapes+Into+Tasty+Aid+For+Napa+Fire+Victims&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "The Cates family has been turning excess wine grapes into raisins as a way to reduce food waste. Since last year's devastating fires in California's wine-growing region, they've expanded.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Coverage of the fires raging through California this summer is hard for anyone to watch, but it's especially difficult for the Cates family.\u003c/p>\n\u003cp>\"My wife can't even watch the news — it singes us to the core,\" says Chris Cates, a retired cardiologist whose family-owned Segassia Vineyard in Napa Valley, Calif., known for its rich cabernet, was ravaged by fires about this time last year.\u003c/p>\n\u003cp>His son, Andrew Cates, who operates Segassia and lives on the property, lost his home in the blaze. Fortunately, he was away at the time. While not all of the vines were lost, it will be 10 to 15 years before the vineyard is back to producing what it was before, says Chris Cates. The area around the vineyard, located on Mount Veeder, will never be the same — 1,500 redwoods burned.\u003c/p>\n\u003cp>Memories of that time are still painful for the Cates family to discuss. The October 2017 Tubbs fire in Napa and Sonoma counties claimed nearly 37,000 acres, 5,636 structures and 22 lives, making it the \u003ca href=\"http://www.fire.ca.gov/communications/downloads/fact_sheets/Top20_Destruction.pdf\">most destructive wildfire in California history\u003c/a>. While many vineyard owners were in shock over the devastating losses, this father-son team set out to make the best of the tragedy.\u003c/p>\n\u003cp>\"We said, 'What can we do in this situation?' We could lick our wounds, or we could get active and try to do something good,\" says Chris Cates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First, they looked at what remained of Segassia. While the fires burned multiple structures on their property and melted all the irrigation equipment (\"microwaved it from the inside out,\" says Chris Cates), only about 40 percent of the vines were actually burnt. The grapes could not be used for winemaking because of \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/13/570188980/winemakers-worry-wildfires-will-leave-whiff-of-ashtray-in-their-wine\">smoke taint\u003c/a>, but they weren't entirely un-harvestable.\u003c/p>\n\u003cp>Smoke taint only becomes a problem after fermentation, Andrew Cates says, when it can give wine a campfire-like flavor. Instead, they decided to test the grapes to see how they would taste as raisins.\u003c/p>\n\u003cp>A few years ago, the Cateses developed a patented process for turning wine grapes into raisins in an effort to reduce food waste. (About 5 percent of grapes are left behind on the vine each year and go to waste, says Andrew Cates.) The result was a crunchy, antioxidant-packed snack they called \u003ca href=\"https://rayzyn.com/\">RayZyns\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130544\" class=\"wp-caption aligncenter\" style=\"max-width: 1507px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757.jpg\" alt=\"These grapes, tainted by smoke from the wildfires that burned through California's wine country last year, were picked quickly and turned into Rescue RayZins instead of being thrown away.\" width=\"1507\" height=\"2010\" class=\"size-full wp-image-130544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757.jpg 1507w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-520x694.jpg 520w\" sizes=\"(max-width: 1507px) 100vw, 1507px\">\u003cfigcaption class=\"wp-caption-text\">These grapes, tainted by smoke from the wildfires that burned through California's wine country last year, were picked quickly and turned into Rescue RayZins instead of being thrown away. \u003ccite>(Andrew Cates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They decided to try their method with the smoke-tainted grapes. When dehydrated into RayZyns, the smoke-tainted cabernet grapes tasted fine — quite good, in fact, with no smoky notes — and contained the antioxidants of a glass of wine, but in concentrated, edible form.\u003c/p>\n\u003cp>\"Even though the smoke taint was there, we knew [RayZyns] would be a perfect product to utilize instead of throwing all these grapes away, which was what most people were going to do,\" says Andrew Cates.\u003c/p>\n\u003cp>Once word got out, many more vineyards wanted to donate their fruit to the raisin-making project. But even with the overwhelming response, finding labor, getting permits to enter burn areas and navigating the chaos in Napa Valley (including no water on many properties) proved challenging. Finances also became an issue, as the Cateses paid out of pocket for everything because they had to process the grapes immediately.\u003c/p>\n\u003cp>\"When you're picking grapes, it's a full-court press. You have to do it as fast as possible, usually in the heat of the day, and keep them cool before they start fermenting,\" explains Andrew Cates.\u003c/p>\n\u003cp>They called Steve Klein of Buena Tierra Vineyard Management, who was able to mobilize crews and, starting with Segassia, went from vineyard to vineyard, harvesting around 100 tons of fruit in November 2017. For a visual, imagine a football field covered with 200 to 300 Jacuzzis filled with grapes, says \u003cstrong>Chris \u003c/strong>Cates. \u003c/p>\n\u003cp>Early in 2018, they launched \u003ca href=\"https://rayzyn.com/products/4-5oz-rescue-rayzyn-two-pack-dark-chocolate-covered-cabnernayzyn\">Rescue RayZyns\u003c/a>, offering both regular and dark chocolate-coated varieties of the nonalcoholic seeded wine raisin. One dollar from every online purchase is split between the \u003ca href=\"https://www.napavalleycf.org/napa-valley-community-disaster-relief-fund/\">Napa Valley Community Disaster Relief Fund\u003c/a> and the \u003ca href=\"https://www.foodrecoverynetwork.org/\">Food Recovery Network\u003c/a>, an organization devoted to fighting food waste.\u003c/p>\n\u003cp>As for this year's crops that may have been damaged by smoke taint, \"we are poised to react,\" says Andrew Cates. \"It's more work for us, but it's important.\" \u003c/p>\n\u003cp>The amount of smoke taint on grapes around Mendocino County, where fires are currently the worst, is yet to be determined. If people in that area want to donate their grapes to the Rescue RayZyn project, they'll be able to do so, Andrew Cates says.\u003c/p>\n\u003cfigure id=\"attachment_130545\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9.jpg\" alt=\"The Cates family created RayZyns in a bid to reduce food waste on their vineyard by using leftover grapes to make raisins.\" width=\"200\" height=\"352\" class=\"size-full wp-image-130545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9.jpg 200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9-160x282.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">The Cates family created RayZyns in a bid to reduce food waste on their vineyard by using leftover grapes to make raisins. \u003ccite>(pialhovik/Getty Images/iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Andrew and Chris Cates are aware that critics might be skeptical of a company going into an area of devastation to make the best of a bad situation — but also turn a profit. Yet it doesn't deter them.\u003c/p>\n\u003cp>\"Almost anybody who does good in time of a disaster will always face that question of motive,\" says Chris Cates. \"We've been through it ourselves; we lost everything. It's not like we were outsiders and said, 'There's a way to come in here and snipe something out of this.' \"\u003c/p>\n\u003cp>The next step for the Cateses is to take their efforts to a grander level by working with government agencies to aid in other disasters. RayZyns have a long shelf life (two to four years) and don't require refrigeration, so they have a lot of potential as a disaster food, says Andrew Cates. They reached out to the Federal Emergency Management Agency last year during recovery efforts after Hurricane Maria hit Puerto Rico, but were unable to help due to time constraints.\u003c/p>\n\u003cp>For now, the Cateses sell Rescue RayZyns online and in wine shops around the country; their regular RayZyns are sold at Costco and handed out to passengers on several airlines. But father and son say they measure success not in profit, but in the impact they've been able to make on their community and in advancing the way people think about food waste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>A visit to your primary care physician may focus on your headaches or that achy back. But if your body mass index is over 30, a panel of national experts says, it should also include a referral to an intensive weight-loss program.\u003c/p>\n\u003cp>That's the latest recommendation of the U.S. Preventive Services Task Force, an independent panel of national experts in disease and public health that advises primary care physicians on best practices. The group \u003ca href=\"https://jamanetwork.com/journals/jama/fullarticle/2702878\">published\u003c/a> an evidence review and the recommendation in the \u003cem>Journal of the American Medical Association\u003c/em> on Tuesday.\u003c/p>\n\u003cp>The recommendation is identical to one made in 2012, with a few key differences. The first is the evidence: Thanks to 83 new studies published since the last recommendation, the panel is even more convinced that intensive weight loss programs — ones that last between one and two years — work.\u003c/p>\n\u003cp>What's \"intensive\"? Most programs studied lasted between one and two years and focused on changing both dietary intake and physical activity. Though the programs used different strategies for behavior change, most encouraged patients to self-monitor their weight and provided tools to help maintain weight loss, like scales, pedometers, or exercise videos. Counseling was a part of most programs, and most involved 12 or more sessions in the first year.\u003c/p>\n\u003cp>Since 2012, the panel also assessed all five medications approved by the Food and Drug Administration for long-term management of obesity. When paired with behavior-based programs, the panel concluded, the drugs are more effective than participating in the program alone, at least for 12 to 18 months. But the panel also noted that some of the medications have adverse side effects and that there's limited research data on weight loss medications and how well they work over the long term.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The group's main recommendation, though, remains the same: If patients are obese, their physicians should refer them to behavior-based weight loss programs or offer their own.\u003c/p>\n\u003cp>Sounds simple, right? Not exactly, says, \u003ca href=\"https://www.med.upenn.edu/apps/faculty/index.php/g275/p8557190\">Chyke Doubeni\u003c/a>, a University of Pennsylvania primary care physician and professor of family medicine and community health who's on the USPSTF.\u003c/p>\n\u003cp>The Affordable Care Act requires insurance providers to cover all recommended preventive services.\u003c/p>\n\u003cp>But \"the evidence suggests that primary care doctors are not talking to their patients about obesity and not offering them the services that could be helpful in losing weight and maintaining physical fitness,\" Doubeni tells NPR's Allison Aubrey.\u003c/p>\n\u003cp>Ashley Mason, a behavioral psychologist at the University of California, San Francisco's \u003ca href=\"http://www.beelab.ucsf.edu/\">Biology and Experience of Eating Lab\u003c/a>, says the reason might be time. \"Those 14-minute visits with your [primary care physician] aren't enough time for everything,\" she says. And whenever a patient leaves their doctor's office without a plan for addressing obesity, they remain at risk for developing negative health outcomes like diabetes and hypertension.\u003c/p>\n\u003cp>For \u003ca href=\"https://brownschool.wustl.edu/Faculty-and-Research/Pages/Debra-Haire-Joshu.aspx\">Debra Haire-Joshu\u003c/a>, who directs the Center for Obesity Prevention and Policy Research at Washington University in St. Louis, the challenge is how to put the recommendations into practice. In an \u003ca href=\"http://jamanetwork.com/journals/jamainternalmedicine/fullarticle/10.1001/jamainternmed.2018.5259\">editorial\u003c/a> published concurrently in \u003cem>JAMA Internal Medicine\u003c/em>, she argues that the recommendations don't necessarily match up with how primary care physicians practice medicine.\u003c/p>\n\u003cp>Primary care doctors shouldn't feel like they have to go it alone when it comes to counseling obese patients, she says. Instead, they should refer these patients to others in the health community — like dietitians, lifestyle coaches and psychologists.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"We know what works,\" says Haire-Joshu. \"Now we've got to find a way to deliver something better than what we're doing right now.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Doctors+Should+Send+Obese+Patients+To+Diet+Counseling%2C+Panel+Says.+But+Many+Don%27t&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A visit to your primary care physician may focus on your headaches or that achy back. But if your body mass index is over 30, a panel of national experts says, it should also include a referral to an intensive weight-loss program.\u003c/p>\n\u003cp>That's the latest recommendation of the U.S. Preventive Services Task Force, an independent panel of national experts in disease and public health that advises primary care physicians on best practices. The group \u003ca href=\"https://jamanetwork.com/journals/jama/fullarticle/2702878\">published\u003c/a> an evidence review and the recommendation in the \u003cem>Journal of the American Medical Association\u003c/em> on Tuesday.\u003c/p>\n\u003cp>The recommendation is identical to one made in 2012, with a few key differences. The first is the evidence: Thanks to 83 new studies published since the last recommendation, the panel is even more convinced that intensive weight loss programs — ones that last between one and two years — work.\u003c/p>\n\u003cp>What's \"intensive\"? Most programs studied lasted between one and two years and focused on changing both dietary intake and physical activity. Though the programs used different strategies for behavior change, most encouraged patients to self-monitor their weight and provided tools to help maintain weight loss, like scales, pedometers, or exercise videos. Counseling was a part of most programs, and most involved 12 or more sessions in the first year.\u003c/p>\n\u003cp>Since 2012, the panel also assessed all five medications approved by the Food and Drug Administration for long-term management of obesity. When paired with behavior-based programs, the panel concluded, the drugs are more effective than participating in the program alone, at least for 12 to 18 months. But the panel also noted that some of the medications have adverse side effects and that there's limited research data on weight loss medications and how well they work over the long term.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The group's main recommendation, though, remains the same: If patients are obese, their physicians should refer them to behavior-based weight loss programs or offer their own.\u003c/p>\n\u003cp>Sounds simple, right? Not exactly, says, \u003ca href=\"https://www.med.upenn.edu/apps/faculty/index.php/g275/p8557190\">Chyke Doubeni\u003c/a>, a University of Pennsylvania primary care physician and professor of family medicine and community health who's on the USPSTF.\u003c/p>\n\u003cp>The Affordable Care Act requires insurance providers to cover all recommended preventive services.\u003c/p>\n\u003cp>But \"the evidence suggests that primary care doctors are not talking to their patients about obesity and not offering them the services that could be helpful in losing weight and maintaining physical fitness,\" Doubeni tells NPR's Allison Aubrey.\u003c/p>\n\u003cp>Ashley Mason, a behavioral psychologist at the University of California, San Francisco's \u003ca href=\"http://www.beelab.ucsf.edu/\">Biology and Experience of Eating Lab\u003c/a>, says the reason might be time. \"Those 14-minute visits with your [primary care physician] aren't enough time for everything,\" she says. And whenever a patient leaves their doctor's office without a plan for addressing obesity, they remain at risk for developing negative health outcomes like diabetes and hypertension.\u003c/p>\n\u003cp>For \u003ca href=\"https://brownschool.wustl.edu/Faculty-and-Research/Pages/Debra-Haire-Joshu.aspx\">Debra Haire-Joshu\u003c/a>, who directs the Center for Obesity Prevention and Policy Research at Washington University in St. Louis, the challenge is how to put the recommendations into practice. In an \u003ca href=\"http://jamanetwork.com/journals/jamainternalmedicine/fullarticle/10.1001/jamainternmed.2018.5259\">editorial\u003c/a> published concurrently in \u003cem>JAMA Internal Medicine\u003c/em>, she argues that the recommendations don't necessarily match up with how primary care physicians practice medicine.\u003c/p>\n\u003cp>Primary care doctors shouldn't feel like they have to go it alone when it comes to counseling obese patients, she says. Instead, they should refer these patients to others in the health community — like dietitians, lifestyle coaches and psychologists.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"We know what works,\" says Haire-Joshu. \"Now we've got to find a way to deliver something better than what we're doing right now.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Doctors+Should+Send+Obese+Patients+To+Diet+Counseling%2C+Panel+Says.+But+Many+Don%27t&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Thousands of thicker, heavier beer bottles are popping up on store shelves across Oregon as part of the first statewide refillable bottle system in the country, and supporters are hoping it might catch on in other states, too.\u003c/p>\n\u003cp>At Double Mountain Brewery in Hood River, bottling machines are filling a long line of shiny brown refillable beer bottles with a new pale ale.\u003c/p>\n\u003cp>It's a triumphant moment for brewery founder Matt Swihart. After six years of being the only brewery in Oregon running a refillable bottle system, Double Mountain finally has company.\u003c/p>\n\u003cp>\"I felt like Don Quixote a little bit, just kind of racing uphill at windmills,\" Swihart said. \"I was called literally crazy and insane for even attempting it, and fellow brewers were speculating that it wouldn't work.\"\u003c/p>\n\u003cp>The system he was using was kind of working. He bought refillable bottles from Canada and asked customers to return them. But he was only getting 15 to 20 percent of those bottles back to be cleaned and refilled.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Despite the low return rate, he stuck with it because he knew any bottles that came back would cut carbon emissions. They wouldn't need to be crushed in the recycling system and reheated into new bottles.\u003c/p>\n\u003cp>\"Anything we get back and clean saves us money down the road, and of course is a more responsible environmental package,\" Swihart said. \"Frankly it's just the right thing to do.\"\u003c/p>\n\u003cp>Swihart said what he really needed was a better system of returning the bottles to his brewery.\u003c/p>\n\u003cp>Now, he has one. It came along with a new bottle developed by the \u003ca href=\"https://www.obrc.com/\">Oregon Beverage Recycling Cooperative\u003c/a>, the group that runs the state's bottle deposit system with support from major beverage distributors.\u003c/p>\n\u003cp>The cooperative already has a statewide infrastructure for collecting bottles.\u003c/p>\n\u003cp>\"We're in a really unique position to make this work,\" said the cooperative's spokesperson, Joel Schoening. \"We're introducing a bottle we can sell to any brewery that's interested in using that bottle.\"\u003c/p>\n\u003cp>The new bottles — which can be refilled up to 40 times — are made mostly from recycled glass at the Owens-Illinois glass manufacturing plant in Northeast Portland. The bottles were designed to be easily separated from the rest of the glass in the existing bottle deposit system, Schoening said. That will ensure those bottles get refilled instead of recycled.\u003c/p>\n\u003cp>For consumers, he said, basically nothing has to change as long as they collect their bottle deposits.\u003c/p>\n\u003cp>\"I like to say all the consumer has to do is choose to buy it,\" he said. \"When they go through a machine, they'll have a unique barcode that will identify them as different from another glass bottle.\"\u003c/p>\n\u003cp>Lisa Morrison, co-owner of the Portland bottle shop Belmont Station and a well-known beer writer and connoisseur, said she remembers her parents returning bottles for reuse — not recycling — when she was a kid in Oklahoma.\u003c/p>\n\u003cp>\"If you look back, that was something that used to happen all the time,\" she said.\u003c/p>\n\u003cp>Belmont Station was one of the places Double Mountain customers could always return their refillable beer bottles. But now, Morrison said, she can leave that job to the Oregon Beverage Recycling Cooperative.\u003c/p>\n\u003cp>\"I think having OBRC in on this is huge,\" she said. \"That's what's really going to keep it going.\"\u003c/p>\n\u003cp>At the bottle shop last week, Double Mountain offered free samples of the pale ale and IPA it is now selling in refillable 12-ounce bottles.\u003c/p>\n\u003cp>Two six-packs from Double Mountain just joined a 500-milliliter bottle of IPA from Astoria-based Buoy Beer as the first of the new refillable bottle options on the shelves.\u003c/p>\n\u003cp>Morrison says having beer filling the first batch of refillable bottles is a smart way to sell the concept.\u003c/p>\n\u003cp>\"It's kind of like our state drink,\" she said. \"I would like to see Oregon be the trendsetter in this across the country — much like we were with our first bottle deposit.\"\u003c/p>\n\u003cp>As it stands, breweries are only allowed to distribute 20 percent of the beer they put in refillable bottles to out-of-state locations. Otherwise, too many bottles would go out and never come back.\u003c/p>\n\u003cp>Initially, the refillable bottles are being used by seven breweries — including Double Mountain, Widmer Brothers, Buoy Beer, Gigantic, Good Life, Rock Bottom and Wild Ride — for some of their beers. But Schoening said he expects the numbers to grow. He's already talking with interested cider makers and wineries about using refillable bottles that might come in different colors.\u003c/p>\n\u003cfigure id=\"attachment_130465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/bottles1_wide-b93d8087f81d937b1de61e10d98b11a4cfbf9e12-e1537214353490.jpg\" alt=\"Oregon's new refillable bottles can be used and reused by any brewery in the state.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-130465\">\u003cfigcaption class=\"wp-caption-text\">Oregon's new refillable bottles can be used and reused by any brewery in the state. \u003ccite>(Cassandra Profita/OPB/EarthFix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cooperative also plans on offering a loyalty program, giving customers a 20 percent return on their bottle deposits — 12 cents back instead of 10 cents — if they bring back a box of 12 refillable bottles.\u003c/p>\n\u003cp>Right now, the state sees about an 80 percent redemption rate for the containers in its bottle deposit system. If that rate carries over into refillable bottles, Schoening said, the new system will chalk up a lot of carbon savings.\u003c/p>\n\u003cp>OBRC is talking with the Oregon Department of Environmental Quality about quantifying exactly how much carbon the new program is saving, and they're working on bringing a bottle-washing facility to Portland. Until that facility is built — likely by 2020 — all the refillable bottles will be sent to a facility in Montana to be washed.\u003c/p>\n\u003cp>But even with that drive, Schoening said, the carbon savings of refillable bottles are big.\u003c/p>\n\u003cp>\"Every time that bottle gets reused, you're cutting the carbon footprint of that bottle in half,\" Schoening said. \"It's the most sustainable choice in the beer aisle.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This \u003c/em>\u003ca href=\"https://www.opb.org/news/article/oregon-craft-beer-refillable-bottle-system/\">\u003cem>story\u003c/em>\u003c/a>\u003cem> comes to us from \u003c/em>\u003ca href=\"http://earthfix.info/\">EarthFix\u003c/a>, \u003cem>an environmental journalism collaboration led by Oregon Public Broadcasting in partnership with five other public media stations in Oregon, Washington and Idaho. Listen to the audio \u003ca href=\"https://www.opb.org/news/article/oregon-craft-beer-refillable-bottle-system/\">here\u003c/a>.\u003cbr>\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Oregon Public Broadcasting. To see more, visit \u003ca href=\"https://www.opb.org\">Oregon Public Broadcasting\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Oregon+Launches+First+Statewide+Refillable+Bottle+System+In+U.S.&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thousands of thicker, heavier beer bottles are popping up on store shelves across Oregon as part of the first statewide refillable bottle system in the country, and supporters are hoping it might catch on in other states, too.\u003c/p>\n\u003cp>At Double Mountain Brewery in Hood River, bottling machines are filling a long line of shiny brown refillable beer bottles with a new pale ale.\u003c/p>\n\u003cp>It's a triumphant moment for brewery founder Matt Swihart. After six years of being the only brewery in Oregon running a refillable bottle system, Double Mountain finally has company.\u003c/p>\n\u003cp>\"I felt like Don Quixote a little bit, just kind of racing uphill at windmills,\" Swihart said. \"I was called literally crazy and insane for even attempting it, and fellow brewers were speculating that it wouldn't work.\"\u003c/p>\n\u003cp>The system he was using was kind of working. He bought refillable bottles from Canada and asked customers to return them. But he was only getting 15 to 20 percent of those bottles back to be cleaned and refilled.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Despite the low return rate, he stuck with it because he knew any bottles that came back would cut carbon emissions. They wouldn't need to be crushed in the recycling system and reheated into new bottles.\u003c/p>\n\u003cp>\"Anything we get back and clean saves us money down the road, and of course is a more responsible environmental package,\" Swihart said. \"Frankly it's just the right thing to do.\"\u003c/p>\n\u003cp>Swihart said what he really needed was a better system of returning the bottles to his brewery.\u003c/p>\n\u003cp>Now, he has one. It came along with a new bottle developed by the \u003ca href=\"https://www.obrc.com/\">Oregon Beverage Recycling Cooperative\u003c/a>, the group that runs the state's bottle deposit system with support from major beverage distributors.\u003c/p>\n\u003cp>The cooperative already has a statewide infrastructure for collecting bottles.\u003c/p>\n\u003cp>\"We're in a really unique position to make this work,\" said the cooperative's spokesperson, Joel Schoening. \"We're introducing a bottle we can sell to any brewery that's interested in using that bottle.\"\u003c/p>\n\u003cp>The new bottles — which can be refilled up to 40 times — are made mostly from recycled glass at the Owens-Illinois glass manufacturing plant in Northeast Portland. The bottles were designed to be easily separated from the rest of the glass in the existing bottle deposit system, Schoening said. That will ensure those bottles get refilled instead of recycled.\u003c/p>\n\u003cp>For consumers, he said, basically nothing has to change as long as they collect their bottle deposits.\u003c/p>\n\u003cp>\"I like to say all the consumer has to do is choose to buy it,\" he said. \"When they go through a machine, they'll have a unique barcode that will identify them as different from another glass bottle.\"\u003c/p>\n\u003cp>Lisa Morrison, co-owner of the Portland bottle shop Belmont Station and a well-known beer writer and connoisseur, said she remembers her parents returning bottles for reuse — not recycling — when she was a kid in Oklahoma.\u003c/p>\n\u003cp>\"If you look back, that was something that used to happen all the time,\" she said.\u003c/p>\n\u003cp>Belmont Station was one of the places Double Mountain customers could always return their refillable beer bottles. But now, Morrison said, she can leave that job to the Oregon Beverage Recycling Cooperative.\u003c/p>\n\u003cp>\"I think having OBRC in on this is huge,\" she said. \"That's what's really going to keep it going.\"\u003c/p>\n\u003cp>At the bottle shop last week, Double Mountain offered free samples of the pale ale and IPA it is now selling in refillable 12-ounce bottles.\u003c/p>\n\u003cp>Two six-packs from Double Mountain just joined a 500-milliliter bottle of IPA from Astoria-based Buoy Beer as the first of the new refillable bottle options on the shelves.\u003c/p>\n\u003cp>Morrison says having beer filling the first batch of refillable bottles is a smart way to sell the concept.\u003c/p>\n\u003cp>\"It's kind of like our state drink,\" she said. \"I would like to see Oregon be the trendsetter in this across the country — much like we were with our first bottle deposit.\"\u003c/p>\n\u003cp>As it stands, breweries are only allowed to distribute 20 percent of the beer they put in refillable bottles to out-of-state locations. Otherwise, too many bottles would go out and never come back.\u003c/p>\n\u003cp>Initially, the refillable bottles are being used by seven breweries — including Double Mountain, Widmer Brothers, Buoy Beer, Gigantic, Good Life, Rock Bottom and Wild Ride — for some of their beers. But Schoening said he expects the numbers to grow. He's already talking with interested cider makers and wineries about using refillable bottles that might come in different colors.\u003c/p>\n\u003cfigure id=\"attachment_130465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/bottles1_wide-b93d8087f81d937b1de61e10d98b11a4cfbf9e12-e1537214353490.jpg\" alt=\"Oregon's new refillable bottles can be used and reused by any brewery in the state.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-130465\">\u003cfigcaption class=\"wp-caption-text\">Oregon's new refillable bottles can be used and reused by any brewery in the state. \u003ccite>(Cassandra Profita/OPB/EarthFix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cooperative also plans on offering a loyalty program, giving customers a 20 percent return on their bottle deposits — 12 cents back instead of 10 cents — if they bring back a box of 12 refillable bottles.\u003c/p>\n\u003cp>Right now, the state sees about an 80 percent redemption rate for the containers in its bottle deposit system. If that rate carries over into refillable bottles, Schoening said, the new system will chalk up a lot of carbon savings.\u003c/p>\n\u003cp>OBRC is talking with the Oregon Department of Environmental Quality about quantifying exactly how much carbon the new program is saving, and they're working on bringing a bottle-washing facility to Portland. Until that facility is built — likely by 2020 — all the refillable bottles will be sent to a facility in Montana to be washed.\u003c/p>\n\u003cp>But even with that drive, Schoening said, the carbon savings of refillable bottles are big.\u003c/p>\n\u003cp>\"Every time that bottle gets reused, you're cutting the carbon footprint of that bottle in half,\" Schoening said. \"It's the most sustainable choice in the beer aisle.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This \u003c/em>\u003ca href=\"https://www.opb.org/news/article/oregon-craft-beer-refillable-bottle-system/\">\u003cem>story\u003c/em>\u003c/a>\u003cem> comes to us from \u003c/em>\u003ca href=\"http://earthfix.info/\">EarthFix\u003c/a>, \u003cem>an environmental journalism collaboration led by Oregon Public Broadcasting in partnership with five other public media stations in Oregon, Washington and Idaho. Listen to the audio \u003ca href=\"https://www.opb.org/news/article/oregon-craft-beer-refillable-bottle-system/\">here\u003c/a>.\u003cbr>\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Oregon Public Broadcasting. To see more, visit \u003ca href=\"https://www.opb.org\">Oregon Public Broadcasting\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Oregon+Launches+First+Statewide+Refillable+Bottle+System+In+U.S.&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Champagne Makers Bubble Over A Bumper Crop Caused By European Drought",
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"content": "\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/09/20180913_me_champagne_makers_bubble_over_a_bumper_crop_caused_by_european_drought.mp3\u003c/p>\n\u003cp>Bells toll at the abbey where Dom Perignon is buried in the French region of Champagne. The Benedictine monk is said to have discovered the method for turning wine into champagne here more than 300 years ago.\u003c/p>\n\u003cp>As far as the eye can see, neat rows of vines look as if they're stitched across the rolling hillsides.\u003c/p>\n\u003cp>This time of year, those vines are laden with clumps of dark purple grapes — pinot noir and pinot meunier — as well as light green chardonnay grapes. The three varieties are blended to make champagne. This year, the grapes are plentiful and plump, which is not always the case in France's northernmost wine making region.\u003c/p>\n\u003cp>\"Champagne's climate is harsh,\" says Vincent Chaperon, a cellar master at Dom Perignon Champagne. We have \"a lot of frost – winter frost — but spring frost as well. The average temperature is quite low, there's not so much sun. And 200 days of rain [a year]. But with the evolution of climate, things have been moving in the good way, so less rain, more sun, warmer temperatures, less frost. At this moment and for about the last 15 years, the impact has been positive.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Europe had one of its \u003ca href=\"https://www.npr.org/2018/08/24/641331544/drought-in-central-europe-reveals-cautionary-hunger-stones-in-czech-river\">hottest summers on record\u003c/a> this year and many crops were destroyed in the heat and drought. But the summer of 2018 has produced a bumper crop in Champagne.\u003c/p>\n\u003cp>At harvest time the vineyards are full of grape pickers. Every grape is picked by hand, as it's been done for centuries.\u003c/p>\n\u003cp>\"We still gather them by hand because the fruit must remain intact before they go to the press,\" says Vincent Malherbe, director of the vineyards at champagne maker Moet et Chandon. \"Because in Champagne we make white wine with grapes with dark skin. So we can't crush them and allow the skins to taint the clear juice.\"\u003c/p>\n\u003cp>Malherbe says the three-week harvest season, or \u003cem>vendanges\u003c/em>, typically begins in mid-September. But this year that's when it ended.\u003c/p>\n\u003cp>Claude Bucot has been harvesting grapes in Champagne for the last 27 years. He comes down from the north of France with a big group of friends and family. They laugh and joke as they pick along the rows of vines. It's hard work, he says, but also convivial and fun. Bucot shows how he pulls back the leaves and clips the dense clusters of grapes from the vine before dropping them into a basket.\u003c/p>\n\u003cp>\"The weather determines when the three-week harvest begins, and that's been anywhere from August to October,\" says Bucot.\u003c/p>\n\u003cp>But Bucot says it's been starting earlier and earlier. \"We come down a week or even two weeks before we did 20 years ago.\"\u003c/p>\n\u003cp>Chaperon, the cellar master at Dom Perignon, says since the 1990s, the vegetative cycle in Champagne is getting shorter. \"The budding and the peaking are advanced,\" he says. \"So the harvest is advancing as well.\" Chaperon says the harvest has begun in August only five times in the whole history of Champagne. And four of those times have been in this century. This year it began in some places on Aug. 20.\u003c/p>\n\u003cp>He says global warming has had some very negative effects on southern French wine making regions. \"The water deficit is getting so bad that in the future winemakers may have to irrigate,\" he says. Irrigating vineyards in France is currently not permitted.\u003c/p>\n\u003cp>On the plus side, winemakers in Champagne say the warmer temperatures are increasing the quantity and quality of their grapes. But they admit that the new climate may end up changing many old winemaking methods. They say it will be important to adapt.\u003c/p>\n\u003cp>\"What I'm hearing around me, even from people older than 80 years, is that this is the best harvest they've ever had,\" says Philippe Schaus, the CEO of Moet Hennessy.\u003c/p>\n\u003cp>Experts are predicting a \u003ca href=\"https://www.wineindustryadvisor.com/2018/09/07/champagne-exceptional-2018-harvest\">sharp rise in production\u003c/a> — perhaps up as much as 50 percent from last year. Schaus says some of the excess wine will be stored for use in leaner harvest years. But that still leaves a lot to be bottled.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Champagne region typically produces 300 million bottles a year. 2018 will yield at least 10 million more bottles than last year, and it is expected to be some of the best bubbly in history. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Champagne+Makers+Bubble+Over+A+Bumper+Crop+Caused+By+European+Drought&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "A record heat wave ruined crops across Europe this summer, but not all crops. Champagne growers are ecstatic over a bumper crop of grapes this year. Vintage 2018 is expected to be one of the best.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bells toll at the abbey where Dom Perignon is buried in the French region of Champagne. The Benedictine monk is said to have discovered the method for turning wine into champagne here more than 300 years ago.\u003c/p>\n\u003cp>As far as the eye can see, neat rows of vines look as if they're stitched across the rolling hillsides.\u003c/p>\n\u003cp>This time of year, those vines are laden with clumps of dark purple grapes — pinot noir and pinot meunier — as well as light green chardonnay grapes. The three varieties are blended to make champagne. This year, the grapes are plentiful and plump, which is not always the case in France's northernmost wine making region.\u003c/p>\n\u003cp>\"Champagne's climate is harsh,\" says Vincent Chaperon, a cellar master at Dom Perignon Champagne. We have \"a lot of frost – winter frost — but spring frost as well. The average temperature is quite low, there's not so much sun. And 200 days of rain [a year]. But with the evolution of climate, things have been moving in the good way, so less rain, more sun, warmer temperatures, less frost. At this moment and for about the last 15 years, the impact has been positive.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Europe had one of its \u003ca href=\"https://www.npr.org/2018/08/24/641331544/drought-in-central-europe-reveals-cautionary-hunger-stones-in-czech-river\">hottest summers on record\u003c/a> this year and many crops were destroyed in the heat and drought. But the summer of 2018 has produced a bumper crop in Champagne.\u003c/p>\n\u003cp>At harvest time the vineyards are full of grape pickers. Every grape is picked by hand, as it's been done for centuries.\u003c/p>\n\u003cp>\"We still gather them by hand because the fruit must remain intact before they go to the press,\" says Vincent Malherbe, director of the vineyards at champagne maker Moet et Chandon. \"Because in Champagne we make white wine with grapes with dark skin. So we can't crush them and allow the skins to taint the clear juice.\"\u003c/p>\n\u003cp>Malherbe says the three-week harvest season, or \u003cem>vendanges\u003c/em>, typically begins in mid-September. But this year that's when it ended.\u003c/p>\n\u003cp>Claude Bucot has been harvesting grapes in Champagne for the last 27 years. He comes down from the north of France with a big group of friends and family. They laugh and joke as they pick along the rows of vines. It's hard work, he says, but also convivial and fun. Bucot shows how he pulls back the leaves and clips the dense clusters of grapes from the vine before dropping them into a basket.\u003c/p>\n\u003cp>\"The weather determines when the three-week harvest begins, and that's been anywhere from August to October,\" says Bucot.\u003c/p>\n\u003cp>But Bucot says it's been starting earlier and earlier. \"We come down a week or even two weeks before we did 20 years ago.\"\u003c/p>\n\u003cp>Chaperon, the cellar master at Dom Perignon, says since the 1990s, the vegetative cycle in Champagne is getting shorter. \"The budding and the peaking are advanced,\" he says. \"So the harvest is advancing as well.\" Chaperon says the harvest has begun in August only five times in the whole history of Champagne. And four of those times have been in this century. This year it began in some places on Aug. 20.\u003c/p>\n\u003cp>He says global warming has had some very negative effects on southern French wine making regions. \"The water deficit is getting so bad that in the future winemakers may have to irrigate,\" he says. Irrigating vineyards in France is currently not permitted.\u003c/p>\n\u003cp>On the plus side, winemakers in Champagne say the warmer temperatures are increasing the quantity and quality of their grapes. But they admit that the new climate may end up changing many old winemaking methods. They say it will be important to adapt.\u003c/p>\n\u003cp>\"What I'm hearing around me, even from people older than 80 years, is that this is the best harvest they've ever had,\" says Philippe Schaus, the CEO of Moet Hennessy.\u003c/p>\n\u003cp>Experts are predicting a \u003ca href=\"https://www.wineindustryadvisor.com/2018/09/07/champagne-exceptional-2018-harvest\">sharp rise in production\u003c/a> — perhaps up as much as 50 percent from last year. Schaus says some of the excess wine will be stored for use in leaner harvest years. But that still leaves a lot to be bottled.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Champagne region typically produces 300 million bottles a year. 2018 will yield at least 10 million more bottles than last year, and it is expected to be some of the best bubbly in history. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Champagne+Makers+Bubble+Over+A+Bumper+Crop+Caused+By+European+Drought&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Safety Scares Are Up In 2018. Here's Why You Shouldn't Freak Out",
"title": "Food Safety Scares Are Up In 2018. Here's Why You Shouldn't Freak Out",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/09/20180910_me_food_safety_scares_are_up_in_2018_heres_why_you_shouldnt_freak_out.mp3\u003c/p>\n\u003cp>Matt Arteaga, 51, is one of about \u003ca href=\"https://www.cdc.gov/parasites/cyclosporiasis/outbreaks/2018/b-071318/index.html\">500 people who got sick this summer in an outbreak linked to McDonald's salads\u003c/a>. The cause was a parasite, cyclospora.\u003c/p>\n\u003cp>Arteaga fell ill on a Thursday afternoon in June. He was in his office in Danville, Ill., when he says the symptoms came on quickly. \"The chills, and body aches, severe cramping, sharp pain in my stomach,\" Arteaga recalls. \u003c/p>\n\u003cp> After a test revealed he was infected with cyclospora, his case was reported to the Illinois Department of Public Health. At about the same time, there was \"an uptick in reports of cyclospora that were being submitted to us,\" the director of the department, Dr. \u003ca href=\"http://www.dph.illinois.gov/about-ipdh\">Nirav Shah\u003c/a>, told us.\u003c/p>\n\u003cp>To figure out what the source of the cyclospora might be, health department investigators asked Arteaga — and others who'd gotten sick — to make a list of every food they'd eaten before they fell ill. Arteaga says he used bank records to jog his memory.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I pay with my debit card all the time. [I] just went through every restaurant [transaction] in the two weeks prior to getting sick,\" he recalls. \"I had a salad at McDonald's three times.\"\u003c/p>\n\u003cp>When many of the others sickened by cyclospora also reported they'd eaten salads at the chain, Shah says his department took action. They notified the Food and Drug Administration, the Centers for Disease Control and Prevention, and other public health agencies in nearby states.\u003c/p>\n\u003cp>\"We got on the phone with McDonald's and advised them of what we recommended, and made sure we notified the public immediately,\" Shah says.\u003c/p>\n\u003cp>McDonald's \u003ca href=\"http://news.mcdonalds.com/media-statements/our-food-details/statement-on-salads-illness\">halted sales of salads at about 3,000 locations\u003c/a> until it could switch to a different lettuce supplier. An FDA analysis \u003ca href=\"https://www.cdc.gov/parasites/cyclosporiasis/outbreaks/2018/b-071318/index.html\">confirmed the presence of cyclospora\u003c/a> in an unused package of lettuce that had been distributed to to the chain.\u003c/p>\n\u003cp>So, is this a success story? An example of quick coordination and detective work by public health agencies to identify and halt an outbreak before it grew bigger? Or, is it evidence of the risks that exist in the food supply?\u003c/p>\n\u003cp>It's both.\u003c/p>\n\u003cp>Twenty years ago, this outbreak may have been hidden. \"It's unlikely we would have detected this outbreak, because \u003ca href=\"https://www.biofiredx.com/wp-content/uploads/2016/03/PRESS_RELEASE-BioFire___s_FilmArray___Gastrointestinal_Panel_Receives_FDA_Clearance_05052014.pdf\">the test that doctors use to diagnose cyclospora\u003c/a> wasn't even approved by the FDA until May of 2014,\" Shah told us.\u003c/p>\n\u003cp>Back then, Arteaga and others may have chalked up their sicknesses to a stomach bug and moved on. Earlier tests for cyclospora were more complicated and less reliable. And testing for cyclospora wasn't automatic — a clinician had to suspect the parasite and specifically request testing for it. What's more, older testing methods required visual inspection of a stool sample, and sometimes multiple stool specimens, to find the parasite.\u003c/p>\n\u003cp>Today, the tests yield quick results — within an hour or two — and can detect many common pathogens at once.\u003c/p>\n\u003cp>\"Technology has been a game changer for foodborne outbreaks,\" Shah says.\u003c/p>\n\u003cp>So, perhaps not surprisingly, diagnoses of cyclospora are up. In Illinois, there were 47 cases in 2017, compared with just two cases in 2012.\u003c/p>\n\u003cp> \"We're now in a situation where people know, if I go to my doctor I can get tested, I can get a diagnosis,\" Shah says. And when these foodborne illnesses are reported to health authorities, \"we can actually link up what's going on.\"\u003c/p>\n\u003cp>In addition to better testing for pathogens, detection of outbreaks has improved, too. \"We've seen a great advance in the methodologies that we use for detecting foodborne outbreaks,\" says \u003ca href=\"https://foodscience.psu.edu/directory/egd100\">Edward Dudley\u003c/a>, an associate professor of food science at Penn State.\u003c/p>\n\u003cp>He points to the use of a technique known as whole genome sequencing to help detect a l\u003ca href=\"https://www.cdc.gov/listeria/outbreaks/ice-cream-03-15/index.html\">isteria outbreak linked to Blue Bell \u003c/a>brand ice cream.\u003c/p>\n\u003cp>\"There were only 10 individuals that were ever linked to the outbreak. The first one became ill in 2010 and the last one [became ill] in 2015,\" explains Dudley.\u003c/p>\n\u003cp>So, how did scientists figure out these 10 cases were all connected to Blue Bell's ice cream products? After all, there were hundreds of other cases of listeria sicknesses from other foods during that time period.\u003c/p>\n\u003cp>Whole genome sequencing allows scientists to produce high-resolution DNA fingerprints of the organisms under investigation.\u003c/p>\n\u003cp>\"The advantage of whole genome sequencing is that it gives us a lot more information when we're trying to tell whether an organism we isolate from a food is the same exact [organism] that we isolate from the individuals who became ill,\" says Dudley. In outbreaks, scientists are looking for a direct match.\u003c/p>\n\u003cp>Older technology gives only a few dozen data points, Dudley says. \"Whereas whole genome sequencing is giving us 4 to 5 million pieces of data\" to make the match.\u003c/p>\n\u003ch3>With Improved Detection Comes Perception of More Risk\u003c/h3>\n\u003cp>So, this takes us back to a key question. Since we tend to hear more about foodborne illness outbreaks, there's a perception that the risk has gone up. But, is our food supply any more or less safe than it used to be? All the experts I spoke with had similar answers.\u003c/p>\n\u003cp>\"There's really no evidence that our food supply is more unsafe than it has been in the past,\" Dudley told us.\u003c/p>\n\u003cp>This view is echoed by Nirav Shah. \"Our food system today is probably the safest it's ever been in history of the United States,\" he told us.\u003c/p>\n\u003cp> FDA Commissioner Scott Gottlieb has weighed in as well. In a statement last June he wrote, \"\u003ca href=\"https://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm612187.htm\">We believe food is safer than perhaps ever before\u003c/a>.\" He went on: \"What's happening is that our ability to identify outbreaks has dramatically improved due to new information technologies and laboratory techniques.\"\u003c/p>\n\u003cp>So, though it may seem like a paradox, even as the CDC investigates lots of multi-state outbreaks, by many accounts our food supply is no less safe.\u003c/p>\n\u003cp>Another thing that adds to the perception of risk: We hear about recalls — even when they're not linked to illness. Take for example, the recent Goldfish cracker recall. In this case there were no sicknesses linked to the cracker. However, the manufacturer of an ingredient used in some varieties of Goldfish found salmonella in its facility. So, Pepperidge Farm, out of an abundance of caution, \u003ca href=\"https://www.pepperidgefarm.com/goldfishupdate/\">voluntarily recalled four varieties of \u003cem>Goldfish \u003c/em>crackers\u003c/a>.\u003c/p>\n\u003cp>Another example: Kraft Heinz \u003ca href=\"https://www.fda.gov/Safety/Recalls/ucm614642.htm\">recalled\u003c/a> its Taco Bell brand of queso from stores because of a risk of botulism. No illnesses were linked to the product, but jars showed signs of separation, which could create the conditions for the bacteria that causes botulism to grow.\u003c/p>\n\u003cp>When you look at the overall number of people getting sick from foodborne illness in the U.S., it's relatively stable. From year to year, the numbers vary some, but \"the overall picture is that we're not seeing a large increase in the number of people getting sick,\" says \u003ca href=\"https://www.cdc.gov/ncezid/dfwed/orpb/index.html\">Matt Wise\u003c/a> of the CDC's outbreak response and prevention branch.\u003c/p>\n\u003cp>At the same time, there seems to be an increase in outbreaks this year.\u003c/p>\n\u003cp>\"You can't question that this year's been a, sort of, bumper year. We've had a lot of outbreaks that have been detected and investigated,\" says Wise. \"So, we'll have to wait and see whether this becomes a new normal, or whether this just happened to be a blip on the radar.\"\u003c/p>\n\u003cp>And, of course, there's still plenty of room for improvement when it comes to food safety. The CDC estimates that about \u003ca href=\"https://www.cdc.gov/foodborneburden/index.html\">1 in 6 people get a foodborne illnesses each year\u003c/a>. That equates to millions of sicknesses.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In the meantime, Matt Arteaga says the cyclospora infection took its toll. His GI distress lasted for weeks. He has hired a lawyer who is \u003ca href=\"https://www.spiroslaw.com/tag/mcdonalds-cyclospora/\">considering legal action\u003c/a>. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Food+Safety+Scares+Are+Up+In+2018.+Here%27s+Why+You+Shouldn%27t+Freak+Out&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "From Romaine lettuce to McDonald's salads, Goldfish crackers and Taco Bell queso, we hear more about food recalls and outbreaks. But many experts say our food supply is as safe as ever.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Matt Arteaga, 51, is one of about \u003ca href=\"https://www.cdc.gov/parasites/cyclosporiasis/outbreaks/2018/b-071318/index.html\">500 people who got sick this summer in an outbreak linked to McDonald's salads\u003c/a>. The cause was a parasite, cyclospora.\u003c/p>\n\u003cp>Arteaga fell ill on a Thursday afternoon in June. He was in his office in Danville, Ill., when he says the symptoms came on quickly. \"The chills, and body aches, severe cramping, sharp pain in my stomach,\" Arteaga recalls. \u003c/p>\n\u003cp> After a test revealed he was infected with cyclospora, his case was reported to the Illinois Department of Public Health. At about the same time, there was \"an uptick in reports of cyclospora that were being submitted to us,\" the director of the department, Dr. \u003ca href=\"http://www.dph.illinois.gov/about-ipdh\">Nirav Shah\u003c/a>, told us.\u003c/p>\n\u003cp>To figure out what the source of the cyclospora might be, health department investigators asked Arteaga — and others who'd gotten sick — to make a list of every food they'd eaten before they fell ill. Arteaga says he used bank records to jog his memory.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I pay with my debit card all the time. [I] just went through every restaurant [transaction] in the two weeks prior to getting sick,\" he recalls. \"I had a salad at McDonald's three times.\"\u003c/p>\n\u003cp>When many of the others sickened by cyclospora also reported they'd eaten salads at the chain, Shah says his department took action. They notified the Food and Drug Administration, the Centers for Disease Control and Prevention, and other public health agencies in nearby states.\u003c/p>\n\u003cp>\"We got on the phone with McDonald's and advised them of what we recommended, and made sure we notified the public immediately,\" Shah says.\u003c/p>\n\u003cp>McDonald's \u003ca href=\"http://news.mcdonalds.com/media-statements/our-food-details/statement-on-salads-illness\">halted sales of salads at about 3,000 locations\u003c/a> until it could switch to a different lettuce supplier. An FDA analysis \u003ca href=\"https://www.cdc.gov/parasites/cyclosporiasis/outbreaks/2018/b-071318/index.html\">confirmed the presence of cyclospora\u003c/a> in an unused package of lettuce that had been distributed to to the chain.\u003c/p>\n\u003cp>So, is this a success story? An example of quick coordination and detective work by public health agencies to identify and halt an outbreak before it grew bigger? Or, is it evidence of the risks that exist in the food supply?\u003c/p>\n\u003cp>It's both.\u003c/p>\n\u003cp>Twenty years ago, this outbreak may have been hidden. \"It's unlikely we would have detected this outbreak, because \u003ca href=\"https://www.biofiredx.com/wp-content/uploads/2016/03/PRESS_RELEASE-BioFire___s_FilmArray___Gastrointestinal_Panel_Receives_FDA_Clearance_05052014.pdf\">the test that doctors use to diagnose cyclospora\u003c/a> wasn't even approved by the FDA until May of 2014,\" Shah told us.\u003c/p>\n\u003cp>Back then, Arteaga and others may have chalked up their sicknesses to a stomach bug and moved on. Earlier tests for cyclospora were more complicated and less reliable. And testing for cyclospora wasn't automatic — a clinician had to suspect the parasite and specifically request testing for it. What's more, older testing methods required visual inspection of a stool sample, and sometimes multiple stool specimens, to find the parasite.\u003c/p>\n\u003cp>Today, the tests yield quick results — within an hour or two — and can detect many common pathogens at once.\u003c/p>\n\u003cp>\"Technology has been a game changer for foodborne outbreaks,\" Shah says.\u003c/p>\n\u003cp>So, perhaps not surprisingly, diagnoses of cyclospora are up. In Illinois, there were 47 cases in 2017, compared with just two cases in 2012.\u003c/p>\n\u003cp> \"We're now in a situation where people know, if I go to my doctor I can get tested, I can get a diagnosis,\" Shah says. And when these foodborne illnesses are reported to health authorities, \"we can actually link up what's going on.\"\u003c/p>\n\u003cp>In addition to better testing for pathogens, detection of outbreaks has improved, too. \"We've seen a great advance in the methodologies that we use for detecting foodborne outbreaks,\" says \u003ca href=\"https://foodscience.psu.edu/directory/egd100\">Edward Dudley\u003c/a>, an associate professor of food science at Penn State.\u003c/p>\n\u003cp>He points to the use of a technique known as whole genome sequencing to help detect a l\u003ca href=\"https://www.cdc.gov/listeria/outbreaks/ice-cream-03-15/index.html\">isteria outbreak linked to Blue Bell \u003c/a>brand ice cream.\u003c/p>\n\u003cp>\"There were only 10 individuals that were ever linked to the outbreak. The first one became ill in 2010 and the last one [became ill] in 2015,\" explains Dudley.\u003c/p>\n\u003cp>So, how did scientists figure out these 10 cases were all connected to Blue Bell's ice cream products? After all, there were hundreds of other cases of listeria sicknesses from other foods during that time period.\u003c/p>\n\u003cp>Whole genome sequencing allows scientists to produce high-resolution DNA fingerprints of the organisms under investigation.\u003c/p>\n\u003cp>\"The advantage of whole genome sequencing is that it gives us a lot more information when we're trying to tell whether an organism we isolate from a food is the same exact [organism] that we isolate from the individuals who became ill,\" says Dudley. In outbreaks, scientists are looking for a direct match.\u003c/p>\n\u003cp>Older technology gives only a few dozen data points, Dudley says. \"Whereas whole genome sequencing is giving us 4 to 5 million pieces of data\" to make the match.\u003c/p>\n\u003ch3>With Improved Detection Comes Perception of More Risk\u003c/h3>\n\u003cp>So, this takes us back to a key question. Since we tend to hear more about foodborne illness outbreaks, there's a perception that the risk has gone up. But, is our food supply any more or less safe than it used to be? All the experts I spoke with had similar answers.\u003c/p>\n\u003cp>\"There's really no evidence that our food supply is more unsafe than it has been in the past,\" Dudley told us.\u003c/p>\n\u003cp>This view is echoed by Nirav Shah. \"Our food system today is probably the safest it's ever been in history of the United States,\" he told us.\u003c/p>\n\u003cp> FDA Commissioner Scott Gottlieb has weighed in as well. In a statement last June he wrote, \"\u003ca href=\"https://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm612187.htm\">We believe food is safer than perhaps ever before\u003c/a>.\" He went on: \"What's happening is that our ability to identify outbreaks has dramatically improved due to new information technologies and laboratory techniques.\"\u003c/p>\n\u003cp>So, though it may seem like a paradox, even as the CDC investigates lots of multi-state outbreaks, by many accounts our food supply is no less safe.\u003c/p>\n\u003cp>Another thing that adds to the perception of risk: We hear about recalls — even when they're not linked to illness. Take for example, the recent Goldfish cracker recall. In this case there were no sicknesses linked to the cracker. However, the manufacturer of an ingredient used in some varieties of Goldfish found salmonella in its facility. So, Pepperidge Farm, out of an abundance of caution, \u003ca href=\"https://www.pepperidgefarm.com/goldfishupdate/\">voluntarily recalled four varieties of \u003cem>Goldfish \u003c/em>crackers\u003c/a>.\u003c/p>\n\u003cp>Another example: Kraft Heinz \u003ca href=\"https://www.fda.gov/Safety/Recalls/ucm614642.htm\">recalled\u003c/a> its Taco Bell brand of queso from stores because of a risk of botulism. No illnesses were linked to the product, but jars showed signs of separation, which could create the conditions for the bacteria that causes botulism to grow.\u003c/p>\n\u003cp>When you look at the overall number of people getting sick from foodborne illness in the U.S., it's relatively stable. From year to year, the numbers vary some, but \"the overall picture is that we're not seeing a large increase in the number of people getting sick,\" says \u003ca href=\"https://www.cdc.gov/ncezid/dfwed/orpb/index.html\">Matt Wise\u003c/a> of the CDC's outbreak response and prevention branch.\u003c/p>\n\u003cp>At the same time, there seems to be an increase in outbreaks this year.\u003c/p>\n\u003cp>\"You can't question that this year's been a, sort of, bumper year. We've had a lot of outbreaks that have been detected and investigated,\" says Wise. \"So, we'll have to wait and see whether this becomes a new normal, or whether this just happened to be a blip on the radar.\"\u003c/p>\n\u003cp>And, of course, there's still plenty of room for improvement when it comes to food safety. The CDC estimates that about \u003ca href=\"https://www.cdc.gov/foodborneburden/index.html\">1 in 6 people get a foodborne illnesses each year\u003c/a>. That equates to millions of sicknesses.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the meantime, Matt Arteaga says the cyclospora infection took its toll. His GI distress lasted for weeks. He has hired a lawyer who is \u003ca href=\"https://www.spiroslaw.com/tag/mcdonalds-cyclospora/\">considering legal action\u003c/a>. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Food+Safety+Scares+Are+Up+In+2018.+Here%27s+Why+You+Shouldn%27t+Freak+Out&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Leave It To Botanists To Turn Cooking Into A Science Lesson",
"title": "Leave It To Botanists To Turn Cooking Into A Science Lesson",
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"content": "\u003cp>Have you ever wondered why kiwi fruits are green instead of red? Why okra is slimy but cooking it with tomatoes cuts the goo factor? Or how artichokes became giant balls of thick, spiny leaves endlessly furled over a small, soft heart? If so, you're not alone.\u003c/p>\n\u003cp>In 2012 two botanists, \u003ca href=\"https://web.stanford.edu/~kap1/profile.htm\">Katherine Preston\u003c/a> of Stanford University and Jeanne Osnas of the \u003ca href=\"http://accs.uaa.alaska.edu/\">Alaska Center for Conservation Science\u003c/a>, started a blog called \u003ca href=\"https://botanistinthekitchen.blog/\">The Botanist in the Kitchen\u003c/a> to answer exactly those kinds of questions.\u003c/p>\n\u003cp>You might think that botanists spend most of their time exploring fields, forests, parks, farms or wilderness areas, working to identify, study and protect the rich bounty of the plant world. In contrast, the kitchen, that warm hub of domesticity, might not seem like an obvious place for a botany lesson. But it offers many opportunities for culinary and botanical exploration. Imagine a botanist exploring the intricacies of plant science while preparing peach mint jam, fried okra with mole sauce, or almond cake. That's exactly what this blog does.\u003c/p>\n\u003cp>How did they get started? Osnas took one of Preston's botany courses at Stanford, where she taught her students in part by having them study fruits. The two realized that one great way to teach people about the subject was through the plants they love to eat. Botanical information in books, they found, was often full of dense science and technical lingo that was too difficult for the lay reader.\u003c/p>\n\u003cp>\"We're a good writing pair,\" explains Preston, \"because I'm really interested in morphology and anatomy.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"And I,\" says Osnas, \"am deeply interested in evolutionary relationships, how evolution creates the same flavors and tastes again and again.\"\u003c/p>\n\u003cp>Why, for instance, does nature love lemon so much? In a \u003ca href=\"https://botanistinthekitchen.blog/2013/09/02/evolution-of-lemon-flavor/\">post on the evolution of lemon flavor\u003c/a>, Osnas notes that nature produces lemons (the fruit) along with lemon balm, lemon verbena, lemon basil, lemon thyme, lemon mint, lemon myrtle, lemongrass, and more. Lemon flavor derives from just a few essential oils: citral, linalool, limonene, geraniol, and citronellal. These oils have evolved multiple times on different branches of the evolutionary tree.\u003c/p>\n\u003cp>The essential oils of all these plants contain lemony \"terpenoids,\" compounds that protect them from pests. \"When you rub a verbena or mint-family leaf between your fingers,\" says Osnas, \"you rupture the hair-like growths, called glandular trichomes, and release some of the most fragrant substances this planet has to offer. They may be repellent to bugs, but hardly to us.\"\u003c/p>\n\u003cp>To make a sweet syrup out of these lemony plants, Osnas first massages the fresh leaves with sugar for a few minutes to release the essential oil. She then adds boiling water, strains the liquid, brings it to a boil again and lets the syrup cool. Adding vodka extends its shelf life. \"I add it to club soda, and drizzle it over ice cream or an almond cake,\" Osnas says.\u003c/p>\n\u003cp>What about artichokes? They're one of the strangest-looking vegetables around. You'll understand them far better, says Preston, once you realize they actually belong to the sunflower family, which itself contains more than 20,000 species. All those spiny \"leaves\" closing over the interior, like fronds hiding a secret? They are hiding a head that, if you let it keep growing, will sprout hundreds of florets. The spiny leaves (called bracts) open and a spray of purple tubular florets fan out. \"Each of those tubes is a tiny flower,\" explains Preston, \"and in principle could make one single seed, just like a seed you get from sunflowers.\" Why so many flowers instead of just one? Pollinators are more attracted to a cluster, which from a distance looks like a single huge flower.\u003c/p>\n\u003cp>As for recipes, Preston says, \"although artichokes are notoriously ill-suited to wine, many experts recommend pairing them with an acidic dry white. I like to sip on \u003ca href=\"http://www.navarrowine.com/\">Navarro gewürztraminer\u003c/a> because of its distinct citrus notes.\"\u003c/p>\n\u003cp>Another plant and culinary riddle: \u003ca href=\"https://botanistinthekitchen.blog/2018/06/12/kiwifruit-2-why-are-they-green/\">Why are kiwis green when ripe?\u003c/a> Fruits are like the leaves of a tree — green until they shut off their chlorophyll, at which point they turn brilliant hues of red, orange, purple, blue to entice predators to eat them and poop out their seeds.\u003c/p>\n\u003cfigure id=\"attachment_130288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/botany2_enl-6cac3f0a0b4c86a1559934136c3327e5568badce-e1536185609290.jpg\" alt=\"Another plant and culinary riddle: Why are kiwis green when ripe?\" width=\"1920\" height=\"1492\" class=\"size-full wp-image-130288\">\u003cfigcaption class=\"wp-caption-text\">Another plant and culinary riddle: Why are kiwis green when ripe? \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But kiwis, avocados and honeydew melons stay green. Wouldn't that keep predators away, since green usually signals a fruit is not yet ripe? Preston and Osnas have a possible answer, at least where kiwis are concerned: In Chinese the fruits are called \u003cem>mihoutao\u003c/em>, or \"monkey peach,\" for the monkeys that are their primary predators. Monkeys often eat fruit that is green, brown or yellowish-orange. Perhaps kiwis didn't have to turn red or purple, so they didn't bother. (That doesn't quite explain green grapes and honeydew melons, however.)\u003c/p>\n\u003cp>One of the most common questions the botanists get: Why is okra slimy? \"The slime is a mucilage\" – a gummy secretion \"that helps the plant store water in the hot places it likes to grow,\" explains Preston.\u003c/p>\n\u003cp>Okra slime changes when its pH changes. To make okra less slimy, says Preston, cook it with an acid, which changes the properties of the molecules in the mucilage, and renders it far less viscous. Southerners cook okra with tomatoes, which provide plenty of acid. Some people, however, prefer okra in its slimier form.\u003c/p>\n\u003cp>\"There are African recipes that add a base like baking soda, instead of an acid. The okra stew will be even more slimy,\" says Preston.\u003c/p>\n\u003cp>Preston's favorite recipe? \"Brown the okra a little, then put in tomatoes, cinnamon and cayenne to play up the muskiness of okra. Cook until the tomatoes are completely reduced and most of the slime is gone.\" Or, roll them in batter, which, like baking soda, is a base, and deep fry them fast and at high heat. \"That has a tendency to maintain the slime,\" she says, \"so you bite into this crispy outside and get this juicy, slimy inside. People like the contrast.\"\u003c/p>\n\u003cp>Preston and Osnas always come back to one simple and encompassing insight: All things sweet and savory, creamy and crunchy, florid and brilliant and juicy and sour, all the culinary delights of the plant world come from the relationship of plants to their predators, pollinators and caretakers. Without those relationships, they'd probably all just taste like chlorophyll.\u003c/p>\n\u003cp>\"Many of the flavors we love come from compounds meant to protect a plant from rotting or being devoured too soon,\" explains Preston. For instance, she notes, the heat of cayenne and mustards and radishes deters bugs. Antioxidants that help keep us healthy originated as plant defenses.\u003c/p>\n\u003cp>\"In the end,\" says Preston, \"the ways plants taste and behave in our kitchens are inextricable from the whole of evolutionary history.\"\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in \u003c/em>Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today\u003cem> \u003cem>and\u003c/em> \u003c/em>The New York Times. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Leave+It+To+Botanists+To+Turn+Cooking+Into+A+Science+Lesson&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "Why do artichokes look so strange? What makes okra so slimy – and how can science help you turn that attribute into a taste sensation? Two botanists take plant science into the kitchen.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you ever wondered why kiwi fruits are green instead of red? Why okra is slimy but cooking it with tomatoes cuts the goo factor? Or how artichokes became giant balls of thick, spiny leaves endlessly furled over a small, soft heart? If so, you're not alone.\u003c/p>\n\u003cp>In 2012 two botanists, \u003ca href=\"https://web.stanford.edu/~kap1/profile.htm\">Katherine Preston\u003c/a> of Stanford University and Jeanne Osnas of the \u003ca href=\"http://accs.uaa.alaska.edu/\">Alaska Center for Conservation Science\u003c/a>, started a blog called \u003ca href=\"https://botanistinthekitchen.blog/\">The Botanist in the Kitchen\u003c/a> to answer exactly those kinds of questions.\u003c/p>\n\u003cp>You might think that botanists spend most of their time exploring fields, forests, parks, farms or wilderness areas, working to identify, study and protect the rich bounty of the plant world. In contrast, the kitchen, that warm hub of domesticity, might not seem like an obvious place for a botany lesson. But it offers many opportunities for culinary and botanical exploration. Imagine a botanist exploring the intricacies of plant science while preparing peach mint jam, fried okra with mole sauce, or almond cake. That's exactly what this blog does.\u003c/p>\n\u003cp>How did they get started? Osnas took one of Preston's botany courses at Stanford, where she taught her students in part by having them study fruits. The two realized that one great way to teach people about the subject was through the plants they love to eat. Botanical information in books, they found, was often full of dense science and technical lingo that was too difficult for the lay reader.\u003c/p>\n\u003cp>\"We're a good writing pair,\" explains Preston, \"because I'm really interested in morphology and anatomy.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"And I,\" says Osnas, \"am deeply interested in evolutionary relationships, how evolution creates the same flavors and tastes again and again.\"\u003c/p>\n\u003cp>Why, for instance, does nature love lemon so much? In a \u003ca href=\"https://botanistinthekitchen.blog/2013/09/02/evolution-of-lemon-flavor/\">post on the evolution of lemon flavor\u003c/a>, Osnas notes that nature produces lemons (the fruit) along with lemon balm, lemon verbena, lemon basil, lemon thyme, lemon mint, lemon myrtle, lemongrass, and more. Lemon flavor derives from just a few essential oils: citral, linalool, limonene, geraniol, and citronellal. These oils have evolved multiple times on different branches of the evolutionary tree.\u003c/p>\n\u003cp>The essential oils of all these plants contain lemony \"terpenoids,\" compounds that protect them from pests. \"When you rub a verbena or mint-family leaf between your fingers,\" says Osnas, \"you rupture the hair-like growths, called glandular trichomes, and release some of the most fragrant substances this planet has to offer. They may be repellent to bugs, but hardly to us.\"\u003c/p>\n\u003cp>To make a sweet syrup out of these lemony plants, Osnas first massages the fresh leaves with sugar for a few minutes to release the essential oil. She then adds boiling water, strains the liquid, brings it to a boil again and lets the syrup cool. Adding vodka extends its shelf life. \"I add it to club soda, and drizzle it over ice cream or an almond cake,\" Osnas says.\u003c/p>\n\u003cp>What about artichokes? They're one of the strangest-looking vegetables around. You'll understand them far better, says Preston, once you realize they actually belong to the sunflower family, which itself contains more than 20,000 species. All those spiny \"leaves\" closing over the interior, like fronds hiding a secret? They are hiding a head that, if you let it keep growing, will sprout hundreds of florets. The spiny leaves (called bracts) open and a spray of purple tubular florets fan out. \"Each of those tubes is a tiny flower,\" explains Preston, \"and in principle could make one single seed, just like a seed you get from sunflowers.\" Why so many flowers instead of just one? Pollinators are more attracted to a cluster, which from a distance looks like a single huge flower.\u003c/p>\n\u003cp>As for recipes, Preston says, \"although artichokes are notoriously ill-suited to wine, many experts recommend pairing them with an acidic dry white. I like to sip on \u003ca href=\"http://www.navarrowine.com/\">Navarro gewürztraminer\u003c/a> because of its distinct citrus notes.\"\u003c/p>\n\u003cp>Another plant and culinary riddle: \u003ca href=\"https://botanistinthekitchen.blog/2018/06/12/kiwifruit-2-why-are-they-green/\">Why are kiwis green when ripe?\u003c/a> Fruits are like the leaves of a tree — green until they shut off their chlorophyll, at which point they turn brilliant hues of red, orange, purple, blue to entice predators to eat them and poop out their seeds.\u003c/p>\n\u003cfigure id=\"attachment_130288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/botany2_enl-6cac3f0a0b4c86a1559934136c3327e5568badce-e1536185609290.jpg\" alt=\"Another plant and culinary riddle: Why are kiwis green when ripe?\" width=\"1920\" height=\"1492\" class=\"size-full wp-image-130288\">\u003cfigcaption class=\"wp-caption-text\">Another plant and culinary riddle: Why are kiwis green when ripe? \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But kiwis, avocados and honeydew melons stay green. Wouldn't that keep predators away, since green usually signals a fruit is not yet ripe? Preston and Osnas have a possible answer, at least where kiwis are concerned: In Chinese the fruits are called \u003cem>mihoutao\u003c/em>, or \"monkey peach,\" for the monkeys that are their primary predators. Monkeys often eat fruit that is green, brown or yellowish-orange. Perhaps kiwis didn't have to turn red or purple, so they didn't bother. (That doesn't quite explain green grapes and honeydew melons, however.)\u003c/p>\n\u003cp>One of the most common questions the botanists get: Why is okra slimy? \"The slime is a mucilage\" – a gummy secretion \"that helps the plant store water in the hot places it likes to grow,\" explains Preston.\u003c/p>\n\u003cp>Okra slime changes when its pH changes. To make okra less slimy, says Preston, cook it with an acid, which changes the properties of the molecules in the mucilage, and renders it far less viscous. Southerners cook okra with tomatoes, which provide plenty of acid. Some people, however, prefer okra in its slimier form.\u003c/p>\n\u003cp>\"There are African recipes that add a base like baking soda, instead of an acid. The okra stew will be even more slimy,\" says Preston.\u003c/p>\n\u003cp>Preston's favorite recipe? \"Brown the okra a little, then put in tomatoes, cinnamon and cayenne to play up the muskiness of okra. Cook until the tomatoes are completely reduced and most of the slime is gone.\" Or, roll them in batter, which, like baking soda, is a base, and deep fry them fast and at high heat. \"That has a tendency to maintain the slime,\" she says, \"so you bite into this crispy outside and get this juicy, slimy inside. People like the contrast.\"\u003c/p>\n\u003cp>Preston and Osnas always come back to one simple and encompassing insight: All things sweet and savory, creamy and crunchy, florid and brilliant and juicy and sour, all the culinary delights of the plant world come from the relationship of plants to their predators, pollinators and caretakers. Without those relationships, they'd probably all just taste like chlorophyll.\u003c/p>\n\u003cp>\"Many of the flavors we love come from compounds meant to protect a plant from rotting or being devoured too soon,\" explains Preston. For instance, she notes, the heat of cayenne and mustards and radishes deters bugs. Antioxidants that help keep us healthy originated as plant defenses.\u003c/p>\n\u003cp>\"In the end,\" says Preston, \"the ways plants taste and behave in our kitchens are inextricable from the whole of evolutionary history.\"\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
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