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"disqusTitle": "Haul Out the Haggis, It's Time to Celebrate Burns Night",
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"content": "\u003cfigure id=\"attachment_55298\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisaddresstoned.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisaddresstoned.jpg\" alt=\"Before serving the haggis at a Burns Supper, it's tradition to address it by reciting Robert Burns' "Address to a Haggis" which begins "Fair fa' your honest, sonsie face, Great chieftain o' the pudding-race!" Photo: sneeu via Flickr\" width=\"889\" height=\"500\" class=\"size-full wp-image-55298\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Before serving the haggis at a Burns Supper, it's tradition to address it by reciting Robert Burns' \"Address to a Haggis\" which begins \"Fair fa' your honest, sonsie face, Great chieftain o' the pudding-race!\" Photo: sneeu via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/25/170258929/haul-out-the-haggis-its-time-to-celebrate-burns-night\">The Salt at NPR Food\u003c/a> (1/25/13)\u003c/p>\n\u003cp>Don't fear the haggis. Just think of it as a big, round sausage. That's what it is anyway.\u003c/p>\n\u003cp>Haggis is Scotland's national dish and every year on (or near) Jan. 25, it plays the starring role in \u003ca href=\"http://www.bbc.co.uk/arts/robertburns/burns_night_running_order.shtml\">Burns Suppers\u003c/a> held around the world in celebration of the Scottish poet Robert Burns on his birthday.\u003c/p>\n\u003cp>Technically, it's the heart, liver and lungs of a sheep mixed with suet, oatmeal and seasoning and \u003ca href=\"http://eatscotland.visitscotland.com/food-drink/scottish-food/cooking-a-haggis/\">boiled in a bag\u003c/a>. Yes, said bag was traditionally the sheep's stomach, but modern haggises are frequently prepared in sausage casing. It's much tastier than you might think. As one Scottish friend puts it, haggis is \"a dish that makes the worst-sounding combination of meat taste fantastic.\"\u003c/p>\n\u003cp>It's central to the Burns Supper, paraded into the room on a silver platter and accompanied by bagpipes. Before cutting and serving haggis, a designated guest first \u003ca href=\"http://www.bbc.co.uk/arts/robertburns/works/address_to_a_haggis/\">addresses it\u003c/a>, reciting Burns' poem of appreciation for the \"Great chieftain o' the pudding-race.\" In a mock heroic style, the verse describes the haggis as worthy of grace and a glorious sight, tasting better than a French ragout or fricassee, and that \"if ye wish her gratfu' prayer, Gie her a Haggis!\"\u003c/p>\n\u003cfigure id=\"attachment_55299\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisserved.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisserved-300x224.jpg\" alt=\"Haggis is traditionally served with mashed neeps and tatties, or turnips and potatoes. Photo: Bernt Rostad via Flickr\" width=\"300\" height=\"224\" class=\"size-medium wp-image-55299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haggis is traditionally served with mashed neeps and tatties, or turnips and potatoes. Photo: Bernt Rostad via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>With his \"Address to a Haggis,\" Burns elevated the worth of a peasant food. \"Haggis was really a meal of the working man – the people who didn't have much – because when a sheep was killed, they would cut it up and use everything,\" says \u003ca href=\"http://www.rbana.com/\">Tony Grogan\u003c/a>, president of the Robert Burns Association of North America and a Scottish ex-pat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For the first recorded Burns Supper, which occurred on July 21, 1801, the fifth anniversary of the poet's death, nine of his friends gathered to eat and toast the poet. The meal featured haggis as well as sheep's head, now out of style. Celebrations were held twice a year on both his birth and death date from then until 1809, when admirers eventually settled on his January birthday.\u003c/p>\n\u003cp>Modern-day Burns Supper menus stick to tradition, and regularly consist of other funny-sounding Scottish favorites like \u003ca href=\"http://www.bbc.co.uk/food/recipes/cockaleekie_9506\">cock-a-leekie soup\u003c/a>, made of chicken and leeks, for a starter, and \u003ca href=\"http://www.bbc.co.uk/food/recipes/clootiepudding_9528\">clootie dumpling\u003c/a> — a pastry with dried fruits. And you can't have the haggis without the neeps and tatties (turnips and potatoes) alongside. Then if you're lucky, there's \u003ca href=\"http://www.bbc.co.uk/food/recipes/cranachan_66101\">cranachan\u003c/a> made with oats, cream, Scotch whisky and raspberries for dessert.\u003c/p>\n\u003cp>Speeches, recitations and music follow or are interspersed between the meal's course, remaining fairly true to the script of the first supper. One speaker describes and expounds on a particular aspect of Burns' life, concluding with a toast \"to the Immortal Memory of Robert Burns.\" Familiar poems such as \"My Luve is like a Red Red Rose,\" \"A Man's A Man for A' That\" and \"To a Mouse\" are commonly recited.\u003c/p>\n\u003cp>At the original suppers, the Toast to the Lassies was a thank you to the woman who cooked the supper and an acknowledgement of Burns' love of the ladies. Later, it evolved into a rather snarky reflection on the differences between men and women, personalized, of course, to present company, much like a wedding toast.\u003c/p>\n\u003cp>But don't worry, ladies – in the modern era we get a Reply to the Toast to the Lassies. (Here's a particularly \u003ca href=\"http://www.robertburns.org/toast.html\">sassy one\u003c/a>, and YouTube has \u003ca href=\"https://www.google.com/search?q=best+Reply+to+the+Toast+to+the+Lassies&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a#q=best+Reply+to+the+Toast+to+the+Lassies&hl=en&client=firefox-a&hs=Yb9&tbo=d&rls=org.mozilla:en-US:official&source=lnms&tbm=vid&sa=X&ei=M8gCUdKvLsa10AHf14DADA&ved=0CA0Q_AUoAA&bav=on.2,or.r_gc.r_pw.r_qf.&bvm=bv.41524429,d.dmQ&fp=714e24354fd1f1a8&biw=1124&bih=473\">dozens\u003c/a> of examples of the variety of ways in which they can be delivered.)\u003c/p>\n\u003cp>And at the end of it all, guest join hands and sing \"Auld Lang Syne,\" which Burns collected, edited and published.\u003c/p>\n\u003cp>So how did this humble country poet come to symbolize Scottish national pride?\u003c/p>\n\u003cp>\"Burns died at a time of profound economic, social and political change, when writers perceived that Scottish identity was being lost,\" writes \u003ca href=\"http://www.st-andrews.ac.uk/history/staff/rabhouston.html\">Rab Houston\u003c/a>, professor of modern history at St Andrews University in Scotland. \"Romantic and anti-modernist, they found in him a symbol of an allegedly uncorrupted Scotland.\"\u003c/p>\n\u003cp>By celebrating the symbols most associated with Burns, his suppers have helped to shape Scottish identity over the last 200 years.\u003c/p>\n\u003cp>They've also been embraced by other cultures. They're particularly \u003ca href=\"http://www.scotland.org/features/bards-day-brings-scottish-and-russian-artists-into-collaboration\">popular with Russians\u003c/a> and have been cross-bred with the Chinese New Year in Vancouver to create \u003ca href=\"http://www.insidevancouver.ca/tag/gung-haggis-fat-choy-robbie-burns/\">Gung Haggis Fat Choy\u003c/a>.\u003c/p>\n\u003cp>An estimated 12,000 to 15,000 Burns Suppers are held worldwide each year. There is no compiled list of them, since anyone can organize one. Scottish heritage societies and Burns clubs usually hold formal Suppers, but your local Scottish or Irish pub probably holds them, too.\u003c/p>\n\u003cp>Why so much adoration for one guy? Grogan simply says, \"He spoke to the common man. He just hit the right note.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55298\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisaddresstoned.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisaddresstoned.jpg\" alt=\"Before serving the haggis at a Burns Supper, it's tradition to address it by reciting Robert Burns' "Address to a Haggis" which begins "Fair fa' your honest, sonsie face, Great chieftain o' the pudding-race!" Photo: sneeu via Flickr\" width=\"889\" height=\"500\" class=\"size-full wp-image-55298\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Before serving the haggis at a Burns Supper, it's tradition to address it by reciting Robert Burns' \"Address to a Haggis\" which begins \"Fair fa' your honest, sonsie face, Great chieftain o' the pudding-race!\" Photo: sneeu via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/25/170258929/haul-out-the-haggis-its-time-to-celebrate-burns-night\">The Salt at NPR Food\u003c/a> (1/25/13)\u003c/p>\n\u003cp>Don't fear the haggis. Just think of it as a big, round sausage. That's what it is anyway.\u003c/p>\n\u003cp>Haggis is Scotland's national dish and every year on (or near) Jan. 25, it plays the starring role in \u003ca href=\"http://www.bbc.co.uk/arts/robertburns/burns_night_running_order.shtml\">Burns Suppers\u003c/a> held around the world in celebration of the Scottish poet Robert Burns on his birthday.\u003c/p>\n\u003cp>Technically, it's the heart, liver and lungs of a sheep mixed with suet, oatmeal and seasoning and \u003ca href=\"http://eatscotland.visitscotland.com/food-drink/scottish-food/cooking-a-haggis/\">boiled in a bag\u003c/a>. Yes, said bag was traditionally the sheep's stomach, but modern haggises are frequently prepared in sausage casing. It's much tastier than you might think. As one Scottish friend puts it, haggis is \"a dish that makes the worst-sounding combination of meat taste fantastic.\"\u003c/p>\n\u003cp>It's central to the Burns Supper, paraded into the room on a silver platter and accompanied by bagpipes. Before cutting and serving haggis, a designated guest first \u003ca href=\"http://www.bbc.co.uk/arts/robertburns/works/address_to_a_haggis/\">addresses it\u003c/a>, reciting Burns' poem of appreciation for the \"Great chieftain o' the pudding-race.\" In a mock heroic style, the verse describes the haggis as worthy of grace and a glorious sight, tasting better than a French ragout or fricassee, and that \"if ye wish her gratfu' prayer, Gie her a Haggis!\"\u003c/p>\n\u003cfigure id=\"attachment_55299\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisserved.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisserved-300x224.jpg\" alt=\"Haggis is traditionally served with mashed neeps and tatties, or turnips and potatoes. Photo: Bernt Rostad via Flickr\" width=\"300\" height=\"224\" class=\"size-medium wp-image-55299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haggis is traditionally served with mashed neeps and tatties, or turnips and potatoes. Photo: Bernt Rostad via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>With his \"Address to a Haggis,\" Burns elevated the worth of a peasant food. \"Haggis was really a meal of the working man – the people who didn't have much – because when a sheep was killed, they would cut it up and use everything,\" says \u003ca href=\"http://www.rbana.com/\">Tony Grogan\u003c/a>, president of the Robert Burns Association of North America and a Scottish ex-pat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For the first recorded Burns Supper, which occurred on July 21, 1801, the fifth anniversary of the poet's death, nine of his friends gathered to eat and toast the poet. The meal featured haggis as well as sheep's head, now out of style. Celebrations were held twice a year on both his birth and death date from then until 1809, when admirers eventually settled on his January birthday.\u003c/p>\n\u003cp>Modern-day Burns Supper menus stick to tradition, and regularly consist of other funny-sounding Scottish favorites like \u003ca href=\"http://www.bbc.co.uk/food/recipes/cockaleekie_9506\">cock-a-leekie soup\u003c/a>, made of chicken and leeks, for a starter, and \u003ca href=\"http://www.bbc.co.uk/food/recipes/clootiepudding_9528\">clootie dumpling\u003c/a> — a pastry with dried fruits. And you can't have the haggis without the neeps and tatties (turnips and potatoes) alongside. Then if you're lucky, there's \u003ca href=\"http://www.bbc.co.uk/food/recipes/cranachan_66101\">cranachan\u003c/a> made with oats, cream, Scotch whisky and raspberries for dessert.\u003c/p>\n\u003cp>Speeches, recitations and music follow or are interspersed between the meal's course, remaining fairly true to the script of the first supper. One speaker describes and expounds on a particular aspect of Burns' life, concluding with a toast \"to the Immortal Memory of Robert Burns.\" Familiar poems such as \"My Luve is like a Red Red Rose,\" \"A Man's A Man for A' That\" and \"To a Mouse\" are commonly recited.\u003c/p>\n\u003cp>At the original suppers, the Toast to the Lassies was a thank you to the woman who cooked the supper and an acknowledgement of Burns' love of the ladies. Later, it evolved into a rather snarky reflection on the differences between men and women, personalized, of course, to present company, much like a wedding toast.\u003c/p>\n\u003cp>But don't worry, ladies – in the modern era we get a Reply to the Toast to the Lassies. (Here's a particularly \u003ca href=\"http://www.robertburns.org/toast.html\">sassy one\u003c/a>, and YouTube has \u003ca href=\"https://www.google.com/search?q=best+Reply+to+the+Toast+to+the+Lassies&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a#q=best+Reply+to+the+Toast+to+the+Lassies&hl=en&client=firefox-a&hs=Yb9&tbo=d&rls=org.mozilla:en-US:official&source=lnms&tbm=vid&sa=X&ei=M8gCUdKvLsa10AHf14DADA&ved=0CA0Q_AUoAA&bav=on.2,or.r_gc.r_pw.r_qf.&bvm=bv.41524429,d.dmQ&fp=714e24354fd1f1a8&biw=1124&bih=473\">dozens\u003c/a> of examples of the variety of ways in which they can be delivered.)\u003c/p>\n\u003cp>And at the end of it all, guest join hands and sing \"Auld Lang Syne,\" which Burns collected, edited and published.\u003c/p>\n\u003cp>So how did this humble country poet come to symbolize Scottish national pride?\u003c/p>\n\u003cp>\"Burns died at a time of profound economic, social and political change, when writers perceived that Scottish identity was being lost,\" writes \u003ca href=\"http://www.st-andrews.ac.uk/history/staff/rabhouston.html\">Rab Houston\u003c/a>, professor of modern history at St Andrews University in Scotland. \"Romantic and anti-modernist, they found in him a symbol of an allegedly uncorrupted Scotland.\"\u003c/p>\n\u003cp>By celebrating the symbols most associated with Burns, his suppers have helped to shape Scottish identity over the last 200 years.\u003c/p>\n\u003cp>They've also been embraced by other cultures. They're particularly \u003ca href=\"http://www.scotland.org/features/bards-day-brings-scottish-and-russian-artists-into-collaboration\">popular with Russians\u003c/a> and have been cross-bred with the Chinese New Year in Vancouver to create \u003ca href=\"http://www.insidevancouver.ca/tag/gung-haggis-fat-choy-robbie-burns/\">Gung Haggis Fat Choy\u003c/a>.\u003c/p>\n\u003cp>An estimated 12,000 to 15,000 Burns Suppers are held worldwide each year. There is no compiled list of them, since anyone can organize one. Scottish heritage societies and Burns clubs usually hold formal Suppers, but your local Scottish or Irish pub probably holds them, too.\u003c/p>\n\u003cp>Why so much adoration for one guy? Grogan simply says, \"He spoke to the common man. He just hit the right note.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Slight Twist On The Sunday Roast",
"title": "A Slight Twist On The Sunday Roast",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post and Recipes by Deena Prichep, \u003ca href=\"http://www.npr.org/2013/01/22/169999343/a-slight-twist-on-the-sunday-roast\">Kitchen Window\u003c/a>, NPR Food (1/23/13)\u003c/p>\n\u003cfigure id=\"attachment_55109\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastmainwholefish-e1358993340263.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastmainwholefish-e1358993340263.jpg\" alt='This version of the \"Sunday roast\" features salmon with salsa verde. Photo: Deena Prichep for NPR' width=\"560\" height=\"315\" class=\"size-full wp-image-55109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This version of the \"Sunday roast\" features salmon with salsa verde. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Get recipes for \u003ca href=\"#salsa\">Salsa Verde\u003c/a>, \u003ca href=\"#salmon\">Roasted Whole Salmon\u003c/a>, \u003ca href=\"#vegetables\">Roasted Root Vegetables\u003c/a> and \u003ca href=\"#pudding\">Vanilla Pudding With Roasted Fruit\u003c/a>.\u003c/p>\n\u003cp>There are certain foods that are almost as fun to say as they are to eat. This is especially true when it comes to British cuisine. There are the easy jokes about bangers and mash (sausages and mashed potatoes), bubble and squeak (fried patties of cabbage, potatoes and any other random leftovers) and stargazy pie (savory pastry with whole sardines horrifyingly poking their heads out the top crust). While it doesn't have quite the same Anglotastic drama, my favorite entry in the genre is the simple Sunday roast.\u003c/p>\n\u003cp>This end-of-the-weekend meal was once common throughout the British world. After church, families would gather for a late-afternoon spread of simple abundance. The exact format varies week to week, but the basic template is the same: a meal centered around a slow-cooked cut of meat, usually beef or lamb. Potatoes are roasted in the oven as well, boiled first to ensure that they're crisp on the outside and deliciously fluffy on the inside. Sometimes a Yorkshire pudding (a sort of savory popover), and then everything served with lashings of brown gravy (or, if you're fancy, a bit of brown mustard). \u003c/p>\n\u003cblockquote>\u003cp>But there's something about the grandeur of the term \"Sunday roast\" that just lets you know it's more than a meal — it's an occasion.\u003c/p>\u003c/blockquote>\n\u003cp>As with most rituals, the meal itself is sort of by-the-by. Sunday roast is about more than just a roast. It's about time. The time to make a feast-worthy, table-groaning, slow-cooked meal. The time to sit with your family on your day off, to spend hours talking and eating and playing a game of cards, enjoying the last of your down time before the workweek ahead. No wonder it's a tradition that so many Brits remember with fondness.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I am all for adopting the Sunday roast, but with a few tweaks. While the practice is clearly about more than just food, you still want that food to be good. I don't begrudge those who want to sit down with their meat and potatoes. But for my contemporary West Coast sensibilities (and desire to avoid gravy for several months after Thanksgiving), I give it a bit of a twist.\u003c/p>\n\u003cp>First off, I swap out the roast beef for a roast salmon. Even when fillets are expensive, the whole fish can be surprisingly cheap. And it roasts up nicely in the oven, staying moist and separating easily from the bones. Stuffed with herbs and topped with lemon slices, the presentation is beautifully dramatic. And, also befitting a Sunday roast, it's ample enough to yield leftovers for Monday's dinner (it'll be fish tacos rather than mutton sandwiches, but the idea is the same).\u003c/p>\n\u003cp>I love roast potatoes, but why stop there? For the sake of variety (and health), I'll pull together an assortment of root vegetables — potatoes, parsnips, carrots, turnips — depending upon what looks good at the market. Instead of brown gravy, I make up an Italian-style salsa verde, a pestolike sauce of fresh herbs that brightens up the slow-roasted meal.\u003c/p>\n\u003cp>And a British meal isn't proper without a pudding. True, they use the term for any dessert, but why not go with an actual pudding? Start with a simple vanilla version in advance, then take advantage of the hot oven to cook up some fruit for a warm, sweet topping.\u003c/p>\n\u003cp>This updated, West Coast Sunday roast might not be recognizable to anyone from the British Empire. But it's a great way to turn a lazy weekend into an occasion, to gather family or friends for good food and good times. It may just become your new favorite phrase.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salsa\">\u003c/a>Recipe: Salsa Verde\u003c/h3>\n\u003cp>\u003cem>This punchy salsa is delicious on many things — roasted salmon, roasted vegetables, creamy soups, rice pilafs, etc. There are many variations, but my favorite is a simple one, with several types of fresh herbs (you can vary them depending on what's available) and lemon juice instead of vinegar to further brighten things up. You want to process it (or, if you're going old school, pound it with a mortar and pestle) until it's just a rough puree — a bit of texture is nice, so you can get little jolts of the different elements.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55111\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalsa-e1358993661589.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalsa-e1358993661589.jpg\" alt=\"Salsa Verde. Photo: Deena Prichep for NPR\" width=\"560\" height=\"372\" class=\"size-full wp-image-55111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salsa Verde. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 cup\u003c/em>\u003c/p>\n\u003cp>1 large or 2 small cloves garlic, pressed\u003c/p>\n\u003cp>1 anchovy (optional)\u003c/p>\n\u003cp>1 handful capers or pitted green olives (if the latter, coarsely chop them)\u003c/p>\n\u003cp>1 large bunch parsley, washed and coarsely chopped\u003c/p>\n\u003cp>1 handful fresh mint, washed and coarsely chopped\u003c/p>\n\u003cp>1 handful celery leaves, washed and coarsely chopped (optional)\u003c/p>\n\u003cp>Juice of 1/2 to 1 lemon\u003c/p>\n\u003cp>1/3 to 1/2 cup olive oil\u003c/p>\n\u003cp>Salt and cracked pepper to taste\u003c/p>\n\u003cp>Place the garlic, anchovy (if using), capers or olives and fresh herbs in a blender. Add half the lemon juice and smaller amount of olive oil, and pulse a few times, scraping down as needed. It may take a few bursts to get everything going. Add more oil and lemon juice as needed to create a well-balanced, pourable but still herb-heavy sauce (while leaving some texture), and season to taste with salt and pepper. Serve with salmon and vegetables. Can be made a day or two in advance.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salmon\">\u003c/a>Recipe: Roasted Whole Salmon\u003c/h3>\n\u003cp>\u003cem>As with cooking any fish, the secret here lies in not overcooking. The fish will continue to cook after you remove it from the oven, so pull it before you think it's quite done. The roast salmon is delicious from the oven, but it's also quite lovely at room temperature, allowing you to fuss a bit with the rest of your Sunday roast without worry.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55110\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalmon-e1358993811391.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalmon-e1358993811391.jpg\" alt=\"The Roasted Whole Salmon is prepped for the oven with lemon. Photo: Deena Prichep for NPR\" width=\"560\" height=\"380\" class=\"size-full wp-image-55110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Roasted Whole Salmon is prepped for the oven with lemon. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 to 10 servings, depending on the size of the fish and appetites (and leftovers are always nice)\u003c/em>\u003c/p>\n\u003cp>1 whole salmon, 3 to 4 pounds\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>2 large handfuls of herbs — parsley, dill, green onions, etc.\u003c/p>\n\u003cp>1 lemon, cut into thin slices\u003c/p>\n\u003cp>Olive oil\u003c/p>\n\u003cp>Preheat the oven to 350 degrees (if you've already got the oven heated for the rest of your Sunday roast, just wait until the veggies are about half an hour from being done). Lay the salmon down on a rimmed baking sheet. Season the cavity with salt, and stuff the herbs and half the lemon slices inside. Drizzle a bit of olive oil over the top, sprinkle with salt, and lay the remaining lemon slices on top.\u003c/p>\n\u003cp>Place in the oven, and bake about half an hour, until just barely set — the fish will have some firmness when you press it with your finger, and then flesh should just be thinking about flaking (begin checking after 25 minutes to ensure you don't overcook). Remove from the oven, let cool slightly (it will continue to cook) and serve. The salmon also is delicious at room temperature, in case folks aren't coming to the table as quickly as you'd like.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"vegetables\">\u003c/a>Recipe: Roasted Root Vegetables\u003c/h3>\n\u003cp>\u003cem>The secret to British roast potatoes (and all roasted vegetables, really) is to boil them before they hit the oven, so that they'll roast up into sweetness without drying out. Knocking the vegetables about a bit after the simmer roughs up the edges, and that, paired with a sprinkling of flour, ensures that they'll have delicious, crisp-roasted outsides to offset their creamy insides.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55112\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastvegetables-e1358994013969.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastvegetables-e1358994013969.jpg\" alt=\"Roasted Root Vegetables. Photo: Deena Prichep for NPR\" width=\"560\" height=\"374\" class=\"size-full wp-image-55112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Root Vegetables. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>2 pounds waxy red or yellow potatoes (you can go with floury russets if you prefer — they'll crisp up more dramatically — but I favor the creaminess of the waxy red or yellow varieties)\u003c/p>\n\u003cp>2 pounds vegetables (scrubbed carrots, peeled parsnips, chunked-up fennel, cauliflower, turnips or rutabagas — whatever you desire)\u003c/p>\n\u003cp>1/4 cup olive oil\u003c/p>\n\u003cp>2 to 3 tablespoons flour\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>8 cloves garlic, peeled (slice in half if particularly large)\u003c/p>\n\u003cp>A few branches thyme and/or rosemary\u003c/p>\n\u003cp>Preheat oven to 400 degrees.\u003c/p>\n\u003cp>Bring large pot of salted water to a boil. Add the potatoes and simmer until they are cooked but not falling apart, about 10 minutes. Remove with tongs or a spider, and set aside in a large bowl. When cool enough, cut in halves or quarters, depending on size. Add the other vegetables in rounds, cooking until each one is just barely tender (3 to 5 minutes for carrots, parsnips and turnips; just a couple minutes for fennel, cauliflower and less-dense vegetables). Remove when done and let drain, setting aside with the potatoes.\u003c/p>\n\u003cp>Take two rimmed baking sheets, and pour a few tablespoons of oil on each. Place in oven to heat up until quite hot but not smoking, about 5 minutes. Preheating the trays of oil jump-starts the cooking and ensures that everything ends up even crisper and doesn't stick. But if you don't fancy the danger of negotiating a pan of hot oil (understandable), you can omit this step.\u003c/p>\n\u003cp>Sprinkle a spoonful or 2 of flour over the vegetables, and toss or stir vigorously to distribute, adding another sprinkle if needed. Don't worry if you bang up the vegetables a bit — mushed edges mean more crunchy surface area.\u003c/p>\n\u003cp>If preheating pans, carefully remove from oven (if not preheating pans, just add oil to 2 pans). Carefully place vegetables in a single layer on trays, stirring so they're coated with oil, and sprinkle generously with salt. Place in oven and roast 30 to 40 minutes, or until butter-soft inside and crisp and browned on the outside. Remove from oven, add garlic cloves and herbs, turn the vegetables and sprinkle with a bit more salt. Return to the oven for another 30 to 40 minutes, until browned and lovely (if you're roasting the salmon at the same time, you can turn down the oven to 350 after another 10 minutes, then add the salmon to finish roasting in the same oven).\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pudding\">\u003c/a>Recipe: Vanilla Pudding With Roasted Fruit\u003c/h3>\n\u003cp>\u003cem>These light, creamy puddings are a perfect end to a big Sunday meal. They are made in advance (you can even do them the night before), then a fresh fruit topping is roasted while you enjoy the meal, and ladled on top while warm. The topping is just a loose template, so you can vary with the seasons.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55113\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastpudding-e1358994126569.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastpudding-e1358994126569.jpg\" alt=\"Vanilla Pudding With Roasted Fruit Photo: Deena Prichep for NPR\" width=\"560\" height=\"420\" class=\"size-full wp-image-55113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanilla Pudding With Roasted Fruit Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pudding\u003cbr> \u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups whole milk\u003c/p>\n\u003cp>4 large egg yolks\u003c/p>\n\u003cp>1/2 cup granulated sugar\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>1/4 cup cornstarch\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>2 teaspoons pure vanilla extract, or scrapings from half a vanilla bean (I like to add a little of each, if I can)\u003c/p>\n\u003cp>\u003cstrong>Roasted Fruit\u003cbr> \u003c/strong>\u003c/p>\n\u003cp>2 cups fresh or frozen fruit — blueberries, peaches, plums, pears, etc.; leave berries whole, cut larger fruit into thin slices or small dice\u003c/p>\n\u003cp>1/4 cup sugar, or to taste (depending on sweetness of the fruit)\u003c/p>\n\u003cp>Juice of 1/2 lemon, or to taste (depending upon flavor of fruit)\u003c/p>\n\u003cp>To make the puddings, place milk in a medium-sized saucepan. If using vanilla bean seeds, add them as well (I like to rub them with a spoonful of the sugar so they disperse evenly). Heat the mixture over medium heat until steaming.\u003c/p>\n\u003cp>While the milk mixture is heating, whisk together the egg yolks, sugar and salt in a bowl until well combined (you don't have to beat a lot of air in, but you want it to become a nice, ribbony mixture — it'll take a minute or 2), then whisk in the cornstarch (this will thicken). When the milk is steaming, pour a small amount of it into the yolk mixture and whisk thoroughly to loosen it. Continue to slowly pour in the rest of the milk, mixing, until everything is combined.\u003c/p>\n\u003cp>Pour mixture back into the pan, return to stove and cook over medium-high heat, whisking constantly, until it begins to bubble and sputter. Turn it down to medium-low and whisk for another minute or 2, then remove from heat. Add butter and vanilla extract (if using). Whisk to combine. Pour the mixture through a strainer (or, my favorite, transfer to a blender and blitz for a moment, then pour) into 6 small ramekins or any small bowls. Chill in the refrigerator for at least an hour, but you can make a day or so in advance if that's easier.\u003c/p>\n\u003cp>To roast the fruit, heat oven to 400 degrees (if you're doing a full Sunday roast, turn up the oven and roast the fruit once you've removed the salmon and vegetables and you're sitting down for the meal).\u003c/p>\n\u003cp>Place fruit, sugar and lemon juice in a small baking dish and toss to combine. Cook, stirring once, until the fruit has slumped down to softness and the juices have run out and started to bubble. The time this takes will vary depending on the size, type and juiciness of the fruit — figure about 20 minutes. Remove, let cool slightly, then pour/scrape atop the puddings and serve.\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nDeena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories have appeared on \u003cem>Morning Edition\u003c/em>, \u003cem>All Things Considered, Marketplace\u003c/em>, \u003cem>The Splendid Table\u003c/em>, Voice of America, \u003cem>The World\u003c/em> and Northwest News Network, and in The Oregonian, \u003cem>Vegetarian Times\u003c/em> and \u003cem>Portland Monthly\u003c/em>. She chronicles her cooking experiments at \u003ca href=\"http://mostlyfoodstuffs.blogspot.com/\">Mostly Foodstuffs\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post and Recipes by Deena Prichep, \u003ca href=\"http://www.npr.org/2013/01/22/169999343/a-slight-twist-on-the-sunday-roast\">Kitchen Window\u003c/a>, NPR Food (1/23/13)\u003c/p>\n\u003cfigure id=\"attachment_55109\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastmainwholefish-e1358993340263.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastmainwholefish-e1358993340263.jpg\" alt='This version of the \"Sunday roast\" features salmon with salsa verde. Photo: Deena Prichep for NPR' width=\"560\" height=\"315\" class=\"size-full wp-image-55109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This version of the \"Sunday roast\" features salmon with salsa verde. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Get recipes for \u003ca href=\"#salsa\">Salsa Verde\u003c/a>, \u003ca href=\"#salmon\">Roasted Whole Salmon\u003c/a>, \u003ca href=\"#vegetables\">Roasted Root Vegetables\u003c/a> and \u003ca href=\"#pudding\">Vanilla Pudding With Roasted Fruit\u003c/a>.\u003c/p>\n\u003cp>There are certain foods that are almost as fun to say as they are to eat. This is especially true when it comes to British cuisine. There are the easy jokes about bangers and mash (sausages and mashed potatoes), bubble and squeak (fried patties of cabbage, potatoes and any other random leftovers) and stargazy pie (savory pastry with whole sardines horrifyingly poking their heads out the top crust). While it doesn't have quite the same Anglotastic drama, my favorite entry in the genre is the simple Sunday roast.\u003c/p>\n\u003cp>This end-of-the-weekend meal was once common throughout the British world. After church, families would gather for a late-afternoon spread of simple abundance. The exact format varies week to week, but the basic template is the same: a meal centered around a slow-cooked cut of meat, usually beef or lamb. Potatoes are roasted in the oven as well, boiled first to ensure that they're crisp on the outside and deliciously fluffy on the inside. Sometimes a Yorkshire pudding (a sort of savory popover), and then everything served with lashings of brown gravy (or, if you're fancy, a bit of brown mustard). \u003c/p>\n\u003cblockquote>\u003cp>But there's something about the grandeur of the term \"Sunday roast\" that just lets you know it's more than a meal — it's an occasion.\u003c/p>\u003c/blockquote>\n\u003cp>As with most rituals, the meal itself is sort of by-the-by. Sunday roast is about more than just a roast. It's about time. The time to make a feast-worthy, table-groaning, slow-cooked meal. The time to sit with your family on your day off, to spend hours talking and eating and playing a game of cards, enjoying the last of your down time before the workweek ahead. No wonder it's a tradition that so many Brits remember with fondness.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I am all for adopting the Sunday roast, but with a few tweaks. While the practice is clearly about more than just food, you still want that food to be good. I don't begrudge those who want to sit down with their meat and potatoes. But for my contemporary West Coast sensibilities (and desire to avoid gravy for several months after Thanksgiving), I give it a bit of a twist.\u003c/p>\n\u003cp>First off, I swap out the roast beef for a roast salmon. Even when fillets are expensive, the whole fish can be surprisingly cheap. And it roasts up nicely in the oven, staying moist and separating easily from the bones. Stuffed with herbs and topped with lemon slices, the presentation is beautifully dramatic. And, also befitting a Sunday roast, it's ample enough to yield leftovers for Monday's dinner (it'll be fish tacos rather than mutton sandwiches, but the idea is the same).\u003c/p>\n\u003cp>I love roast potatoes, but why stop there? For the sake of variety (and health), I'll pull together an assortment of root vegetables — potatoes, parsnips, carrots, turnips — depending upon what looks good at the market. Instead of brown gravy, I make up an Italian-style salsa verde, a pestolike sauce of fresh herbs that brightens up the slow-roasted meal.\u003c/p>\n\u003cp>And a British meal isn't proper without a pudding. True, they use the term for any dessert, but why not go with an actual pudding? Start with a simple vanilla version in advance, then take advantage of the hot oven to cook up some fruit for a warm, sweet topping.\u003c/p>\n\u003cp>This updated, West Coast Sunday roast might not be recognizable to anyone from the British Empire. But it's a great way to turn a lazy weekend into an occasion, to gather family or friends for good food and good times. It may just become your new favorite phrase.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salsa\">\u003c/a>Recipe: Salsa Verde\u003c/h3>\n\u003cp>\u003cem>This punchy salsa is delicious on many things — roasted salmon, roasted vegetables, creamy soups, rice pilafs, etc. There are many variations, but my favorite is a simple one, with several types of fresh herbs (you can vary them depending on what's available) and lemon juice instead of vinegar to further brighten things up. You want to process it (or, if you're going old school, pound it with a mortar and pestle) until it's just a rough puree — a bit of texture is nice, so you can get little jolts of the different elements.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55111\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalsa-e1358993661589.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalsa-e1358993661589.jpg\" alt=\"Salsa Verde. Photo: Deena Prichep for NPR\" width=\"560\" height=\"372\" class=\"size-full wp-image-55111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salsa Verde. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 cup\u003c/em>\u003c/p>\n\u003cp>1 large or 2 small cloves garlic, pressed\u003c/p>\n\u003cp>1 anchovy (optional)\u003c/p>\n\u003cp>1 handful capers or pitted green olives (if the latter, coarsely chop them)\u003c/p>\n\u003cp>1 large bunch parsley, washed and coarsely chopped\u003c/p>\n\u003cp>1 handful fresh mint, washed and coarsely chopped\u003c/p>\n\u003cp>1 handful celery leaves, washed and coarsely chopped (optional)\u003c/p>\n\u003cp>Juice of 1/2 to 1 lemon\u003c/p>\n\u003cp>1/3 to 1/2 cup olive oil\u003c/p>\n\u003cp>Salt and cracked pepper to taste\u003c/p>\n\u003cp>Place the garlic, anchovy (if using), capers or olives and fresh herbs in a blender. Add half the lemon juice and smaller amount of olive oil, and pulse a few times, scraping down as needed. It may take a few bursts to get everything going. Add more oil and lemon juice as needed to create a well-balanced, pourable but still herb-heavy sauce (while leaving some texture), and season to taste with salt and pepper. Serve with salmon and vegetables. Can be made a day or two in advance.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salmon\">\u003c/a>Recipe: Roasted Whole Salmon\u003c/h3>\n\u003cp>\u003cem>As with cooking any fish, the secret here lies in not overcooking. The fish will continue to cook after you remove it from the oven, so pull it before you think it's quite done. The roast salmon is delicious from the oven, but it's also quite lovely at room temperature, allowing you to fuss a bit with the rest of your Sunday roast without worry.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55110\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalmon-e1358993811391.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalmon-e1358993811391.jpg\" alt=\"The Roasted Whole Salmon is prepped for the oven with lemon. Photo: Deena Prichep for NPR\" width=\"560\" height=\"380\" class=\"size-full wp-image-55110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Roasted Whole Salmon is prepped for the oven with lemon. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 to 10 servings, depending on the size of the fish and appetites (and leftovers are always nice)\u003c/em>\u003c/p>\n\u003cp>1 whole salmon, 3 to 4 pounds\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>2 large handfuls of herbs — parsley, dill, green onions, etc.\u003c/p>\n\u003cp>1 lemon, cut into thin slices\u003c/p>\n\u003cp>Olive oil\u003c/p>\n\u003cp>Preheat the oven to 350 degrees (if you've already got the oven heated for the rest of your Sunday roast, just wait until the veggies are about half an hour from being done). Lay the salmon down on a rimmed baking sheet. Season the cavity with salt, and stuff the herbs and half the lemon slices inside. Drizzle a bit of olive oil over the top, sprinkle with salt, and lay the remaining lemon slices on top.\u003c/p>\n\u003cp>Place in the oven, and bake about half an hour, until just barely set — the fish will have some firmness when you press it with your finger, and then flesh should just be thinking about flaking (begin checking after 25 minutes to ensure you don't overcook). Remove from the oven, let cool slightly (it will continue to cook) and serve. The salmon also is delicious at room temperature, in case folks aren't coming to the table as quickly as you'd like.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"vegetables\">\u003c/a>Recipe: Roasted Root Vegetables\u003c/h3>\n\u003cp>\u003cem>The secret to British roast potatoes (and all roasted vegetables, really) is to boil them before they hit the oven, so that they'll roast up into sweetness without drying out. Knocking the vegetables about a bit after the simmer roughs up the edges, and that, paired with a sprinkling of flour, ensures that they'll have delicious, crisp-roasted outsides to offset their creamy insides.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55112\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastvegetables-e1358994013969.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastvegetables-e1358994013969.jpg\" alt=\"Roasted Root Vegetables. Photo: Deena Prichep for NPR\" width=\"560\" height=\"374\" class=\"size-full wp-image-55112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Root Vegetables. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>2 pounds waxy red or yellow potatoes (you can go with floury russets if you prefer — they'll crisp up more dramatically — but I favor the creaminess of the waxy red or yellow varieties)\u003c/p>\n\u003cp>2 pounds vegetables (scrubbed carrots, peeled parsnips, chunked-up fennel, cauliflower, turnips or rutabagas — whatever you desire)\u003c/p>\n\u003cp>1/4 cup olive oil\u003c/p>\n\u003cp>2 to 3 tablespoons flour\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>8 cloves garlic, peeled (slice in half if particularly large)\u003c/p>\n\u003cp>A few branches thyme and/or rosemary\u003c/p>\n\u003cp>Preheat oven to 400 degrees.\u003c/p>\n\u003cp>Bring large pot of salted water to a boil. Add the potatoes and simmer until they are cooked but not falling apart, about 10 minutes. Remove with tongs or a spider, and set aside in a large bowl. When cool enough, cut in halves or quarters, depending on size. Add the other vegetables in rounds, cooking until each one is just barely tender (3 to 5 minutes for carrots, parsnips and turnips; just a couple minutes for fennel, cauliflower and less-dense vegetables). Remove when done and let drain, setting aside with the potatoes.\u003c/p>\n\u003cp>Take two rimmed baking sheets, and pour a few tablespoons of oil on each. Place in oven to heat up until quite hot but not smoking, about 5 minutes. Preheating the trays of oil jump-starts the cooking and ensures that everything ends up even crisper and doesn't stick. But if you don't fancy the danger of negotiating a pan of hot oil (understandable), you can omit this step.\u003c/p>\n\u003cp>Sprinkle a spoonful or 2 of flour over the vegetables, and toss or stir vigorously to distribute, adding another sprinkle if needed. Don't worry if you bang up the vegetables a bit — mushed edges mean more crunchy surface area.\u003c/p>\n\u003cp>If preheating pans, carefully remove from oven (if not preheating pans, just add oil to 2 pans). Carefully place vegetables in a single layer on trays, stirring so they're coated with oil, and sprinkle generously with salt. Place in oven and roast 30 to 40 minutes, or until butter-soft inside and crisp and browned on the outside. Remove from oven, add garlic cloves and herbs, turn the vegetables and sprinkle with a bit more salt. Return to the oven for another 30 to 40 minutes, until browned and lovely (if you're roasting the salmon at the same time, you can turn down the oven to 350 after another 10 minutes, then add the salmon to finish roasting in the same oven).\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pudding\">\u003c/a>Recipe: Vanilla Pudding With Roasted Fruit\u003c/h3>\n\u003cp>\u003cem>These light, creamy puddings are a perfect end to a big Sunday meal. They are made in advance (you can even do them the night before), then a fresh fruit topping is roasted while you enjoy the meal, and ladled on top while warm. The topping is just a loose template, so you can vary with the seasons.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55113\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastpudding-e1358994126569.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastpudding-e1358994126569.jpg\" alt=\"Vanilla Pudding With Roasted Fruit Photo: Deena Prichep for NPR\" width=\"560\" height=\"420\" class=\"size-full wp-image-55113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanilla Pudding With Roasted Fruit Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pudding\u003cbr> \u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups whole milk\u003c/p>\n\u003cp>4 large egg yolks\u003c/p>\n\u003cp>1/2 cup granulated sugar\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>1/4 cup cornstarch\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>2 teaspoons pure vanilla extract, or scrapings from half a vanilla bean (I like to add a little of each, if I can)\u003c/p>\n\u003cp>\u003cstrong>Roasted Fruit\u003cbr> \u003c/strong>\u003c/p>\n\u003cp>2 cups fresh or frozen fruit — blueberries, peaches, plums, pears, etc.; leave berries whole, cut larger fruit into thin slices or small dice\u003c/p>\n\u003cp>1/4 cup sugar, or to taste (depending on sweetness of the fruit)\u003c/p>\n\u003cp>Juice of 1/2 lemon, or to taste (depending upon flavor of fruit)\u003c/p>\n\u003cp>To make the puddings, place milk in a medium-sized saucepan. If using vanilla bean seeds, add them as well (I like to rub them with a spoonful of the sugar so they disperse evenly). Heat the mixture over medium heat until steaming.\u003c/p>\n\u003cp>While the milk mixture is heating, whisk together the egg yolks, sugar and salt in a bowl until well combined (you don't have to beat a lot of air in, but you want it to become a nice, ribbony mixture — it'll take a minute or 2), then whisk in the cornstarch (this will thicken). When the milk is steaming, pour a small amount of it into the yolk mixture and whisk thoroughly to loosen it. Continue to slowly pour in the rest of the milk, mixing, until everything is combined.\u003c/p>\n\u003cp>Pour mixture back into the pan, return to stove and cook over medium-high heat, whisking constantly, until it begins to bubble and sputter. Turn it down to medium-low and whisk for another minute or 2, then remove from heat. Add butter and vanilla extract (if using). Whisk to combine. Pour the mixture through a strainer (or, my favorite, transfer to a blender and blitz for a moment, then pour) into 6 small ramekins or any small bowls. Chill in the refrigerator for at least an hour, but you can make a day or so in advance if that's easier.\u003c/p>\n\u003cp>To roast the fruit, heat oven to 400 degrees (if you're doing a full Sunday roast, turn up the oven and roast the fruit once you've removed the salmon and vegetables and you're sitting down for the meal).\u003c/p>\n\u003cp>Place fruit, sugar and lemon juice in a small baking dish and toss to combine. Cook, stirring once, until the fruit has slumped down to softness and the juices have run out and started to bubble. The time this takes will vary depending on the size, type and juiciness of the fruit — figure about 20 minutes. Remove, let cool slightly, then pour/scrape atop the puddings and serve.\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nDeena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories have appeared on \u003cem>Morning Edition\u003c/em>, \u003cem>All Things Considered, Marketplace\u003c/em>, \u003cem>The Splendid Table\u003c/em>, Voice of America, \u003cem>The World\u003c/em> and Northwest News Network, and in The Oregonian, \u003cem>Vegetarian Times\u003c/em> and \u003cem>Portland Monthly\u003c/em>. She chronicles her cooking experiments at \u003ca href=\"http://mostlyfoodstuffs.blogspot.com/\">Mostly Foodstuffs\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Fla. Tomato Growers Say Mexico Trade Deal Is Rotten",
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"content": "\u003cp>Listen to Morning Edition on NPR: \u003ca href=\"http://www.npr.org/2013/01/23/170038401/fla-tomato-growers-push-to-end-price-agreement\">Fla. Tomato Growers Say Mexico Trade Deal Is Rotten\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/01/20130123_me_06.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4628641/ted-robbins\">Ted Robbins\u003c/a>, NPR Business News (1/23/13)\u003c/p>\n\u003cp>Half of all tomatoes eaten in the U.S. come from Mexico, and tomato growers in Florida aren't happy about that. In fact, they're willing to risk a trade war to reverse the trend.\u003c/p>\n\u003cp>At JC Distributing In Nogales, Ariz., one misstep and you're likely to get knocked over by a pallet full of produce. Forklifts crisscross each other carrying peppers, squash and especially tomatoes from trucks backed into the warehouse loading dock.\u003c/p>\n\u003cfigure id=\"attachment_55067\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tomatoes-300x224.jpg\" alt=\"Boxes of tomatoes are for sale in an open air market in Immokalee, Fla. Photo: J. Pat \" width=\"300\" height=\"224\" class=\"size-medium wp-image-55067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boxes of tomatoes are for sale in an open air market in Immokalee, Fla. Photo: J. Pat Carter/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\"This is a Mexican truck being unloaded,\" says JC President Jaime Chamberlain. \"He's just waiting for his paperwork to get back.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>JC is one of a number of produce distributors just north of the Mexican border. Chamberlain says his company alone handles more than 87 million pounds of tomatoes each year — tomatoes sold in stores across the country.\u003c/p>\n\u003cp>\"This is a box of grape tomatoes, and this is from a grower of ours in Jalisco,\" Chamberlain says.\u003c/p>\n\u003cp>For 16 years, the Mexican growers have agreed not to sell tomatoes below what's called a reference price. That was supposed to protect Florida tomato growers from cheap Mexican tomatoes.\u003c/p>\n\u003cp>But Florida sales have dropped in half anyway, to as little as $250 million a year, while Mexican sales have tripled to more than $1.8 billion.\u003c/p>\n\u003cp>Reggie Brown, who heads the Florida Tomato Exchange, says Mexican growers have been dumping tomatoes — selling them for less than it costs to produce them.\u003c/p>\n\u003cp>\"The Mexican industry has for significant periods dumped product into the U.S. market during the 16 years of the agreement,\" Brown says.\u003c/p>\n\u003cp>So Florida growers are pushing the Obama administration to end the price agreement.\u003c/p>\n\u003cp>\"What would happen if the suspension agreement went away is free trade would truly exist between Mexico and the U.S. in the tomato industry,\" Brown says.\u003c/p>\n\u003cp>Lance Jungmeyer, who heads the Fresh Produce Association of the Americas, which represents the Mexican tomato industry, says Mexico is not dumping tomatoes.\u003c/p>\n\u003cp>\"It would be impossible to sustain hundreds perhaps thousands of Mexican tomato companies for years on end selling below their cost. They wouldn't be able to do that,\" Jungmeyer says.\u003c/p>\n\u003cp>If the tomato agreement goes away, though, Florida would be free to file an anti-dumping case against Mexico. If that happens, the Commerce Department can impose punitive tariffs on Mexican tomatoes — making them much more expensive and giving Florida an edge.\u003c/p>\n\u003cp>Mexico could then put heavy tariffs on billions of dollars in products the U.S. sells there: pork, beef and corn. It would be a trade war.\u003c/p>\n\u003cp>Jungmeyer says what's really going on is that consumers just plain prefer Mexican tomatoes — tomatoes ripened on the vine instead of with ethylene gas, which he says Florida growers use.\u003c/p>\n\u003cp>\"If your choice is a tomato that doesn't really taste like a tomato or a tomato that tastes like a tomato, you want the tomato that tastes like a tomato,\" Jungmeyer says.\u003c/p>\n\u003cp>Gary Hufbauer, a senior fellow with the Peterson Institute for International Economics, a Washington, D.C., think tank that supports international free trade, agrees. He says the Mexican tomato industry has innovated, and Florida growers are hanging on.\u003c/p>\n\u003cp>But Florida voters are important, and no administration wants to be seen as responsible for losing jobs there. Even if, as Hufbauer says, Florida's future isn't in tomatoes, it's a symbolic industry.\u003c/p>\n\u003cp>\"The mental image of the little house on the prairie has most of us captivated in Florida; the little house on the prairie is a tomato grower, a sugar grower or an orange grower — a small part of the economy, but a big part of the popular imagination,\" Hufbauer says.\u003c/p>\n\u003cp>Ending the tomato agreement would cost jobs in Mexico and the U.S., says distributor Jaime Chamberlain.\u003c/p>\n\u003cp>\"Your packaging, your marketing, your advertising, your transportation is tremendous. I don't know what would happen to all these trucks on the American roads if you were to eliminate a specific commodity out of the Mexican agricultural deal,\" Chamberlain says.\u003c/p>\n\u003cp>Negotiations are continuing, but last fall, the Commerce Department indicated it was siding with Florida. A number of big produce buyers, including Wal-Mart, are siding with Mexico. The trade agreement is set to expire at the end of this month.\u003c/p>\n\u003cp>What's at stake are higher prices and fewer tomato choices. Of course, you could grow your own.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "For 16 years, Mexican growers have agreed not to sell tomatoes below what's called a reference price, meant to protect Florida growers from cheap Mexican tomatoes. But half of all tomatoes eaten in the U.S. come from Mexico, and Mexican growers say it's because their tomatoes taste better.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4628641/ted-robbins\">Ted Robbins\u003c/a>, NPR Business News (1/23/13)\u003c/p>\n\u003cp>Half of all tomatoes eaten in the U.S. come from Mexico, and tomato growers in Florida aren't happy about that. In fact, they're willing to risk a trade war to reverse the trend.\u003c/p>\n\u003cp>At JC Distributing In Nogales, Ariz., one misstep and you're likely to get knocked over by a pallet full of produce. Forklifts crisscross each other carrying peppers, squash and especially tomatoes from trucks backed into the warehouse loading dock.\u003c/p>\n\u003cfigure id=\"attachment_55067\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tomatoes-300x224.jpg\" alt=\"Boxes of tomatoes are for sale in an open air market in Immokalee, Fla. Photo: J. Pat \" width=\"300\" height=\"224\" class=\"size-medium wp-image-55067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boxes of tomatoes are for sale in an open air market in Immokalee, Fla. Photo: J. Pat Carter/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\"This is a Mexican truck being unloaded,\" says JC President Jaime Chamberlain. \"He's just waiting for his paperwork to get back.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>JC is one of a number of produce distributors just north of the Mexican border. Chamberlain says his company alone handles more than 87 million pounds of tomatoes each year — tomatoes sold in stores across the country.\u003c/p>\n\u003cp>\"This is a box of grape tomatoes, and this is from a grower of ours in Jalisco,\" Chamberlain says.\u003c/p>\n\u003cp>For 16 years, the Mexican growers have agreed not to sell tomatoes below what's called a reference price. That was supposed to protect Florida tomato growers from cheap Mexican tomatoes.\u003c/p>\n\u003cp>But Florida sales have dropped in half anyway, to as little as $250 million a year, while Mexican sales have tripled to more than $1.8 billion.\u003c/p>\n\u003cp>Reggie Brown, who heads the Florida Tomato Exchange, says Mexican growers have been dumping tomatoes — selling them for less than it costs to produce them.\u003c/p>\n\u003cp>\"The Mexican industry has for significant periods dumped product into the U.S. market during the 16 years of the agreement,\" Brown says.\u003c/p>\n\u003cp>So Florida growers are pushing the Obama administration to end the price agreement.\u003c/p>\n\u003cp>\"What would happen if the suspension agreement went away is free trade would truly exist between Mexico and the U.S. in the tomato industry,\" Brown says.\u003c/p>\n\u003cp>Lance Jungmeyer, who heads the Fresh Produce Association of the Americas, which represents the Mexican tomato industry, says Mexico is not dumping tomatoes.\u003c/p>\n\u003cp>\"It would be impossible to sustain hundreds perhaps thousands of Mexican tomato companies for years on end selling below their cost. They wouldn't be able to do that,\" Jungmeyer says.\u003c/p>\n\u003cp>If the tomato agreement goes away, though, Florida would be free to file an anti-dumping case against Mexico. If that happens, the Commerce Department can impose punitive tariffs on Mexican tomatoes — making them much more expensive and giving Florida an edge.\u003c/p>\n\u003cp>Mexico could then put heavy tariffs on billions of dollars in products the U.S. sells there: pork, beef and corn. It would be a trade war.\u003c/p>\n\u003cp>Jungmeyer says what's really going on is that consumers just plain prefer Mexican tomatoes — tomatoes ripened on the vine instead of with ethylene gas, which he says Florida growers use.\u003c/p>\n\u003cp>\"If your choice is a tomato that doesn't really taste like a tomato or a tomato that tastes like a tomato, you want the tomato that tastes like a tomato,\" Jungmeyer says.\u003c/p>\n\u003cp>Gary Hufbauer, a senior fellow with the Peterson Institute for International Economics, a Washington, D.C., think tank that supports international free trade, agrees. He says the Mexican tomato industry has innovated, and Florida growers are hanging on.\u003c/p>\n\u003cp>But Florida voters are important, and no administration wants to be seen as responsible for losing jobs there. Even if, as Hufbauer says, Florida's future isn't in tomatoes, it's a symbolic industry.\u003c/p>\n\u003cp>\"The mental image of the little house on the prairie has most of us captivated in Florida; the little house on the prairie is a tomato grower, a sugar grower or an orange grower — a small part of the economy, but a big part of the popular imagination,\" Hufbauer says.\u003c/p>\n\u003cp>Ending the tomato agreement would cost jobs in Mexico and the U.S., says distributor Jaime Chamberlain.\u003c/p>\n\u003cp>\"Your packaging, your marketing, your advertising, your transportation is tremendous. I don't know what would happen to all these trucks on the American roads if you were to eliminate a specific commodity out of the Mexican agricultural deal,\" Chamberlain says.\u003c/p>\n\u003cp>Negotiations are continuing, but last fall, the Commerce Department indicated it was siding with Florida. A number of big produce buyers, including Wal-Mart, are siding with Mexico. The trade agreement is set to expire at the end of this month.\u003c/p>\n\u003cp>What's at stake are higher prices and fewer tomato choices. Of course, you could grow your own.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farmers And Their Cooperative Settle Lawsuit On Fixing The Price Of Milk",
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"content": "\u003cp>Listen to Morning Edition on NPR: \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/23/170015186/farmers-and-their-cooperative-settle-lawsuit-on-fixing-the-price-of-milk\">Farmers And Their Cooperative Settle Lawsuit On Fixing The Price Of Milk\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/01/20130123_me_08.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.kcur.org/people/peggy-lowe\">Peggy Lowe\u003c/a>, The Salt at NPR (1/23/13)\u003c/p>\n\u003cfigure id=\"attachment_55029\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/milkphoto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/milkphoto-300x224.jpg\" alt=\"This 5-foot plexiglass piece of art resembling a freshly poured glass of milk sits near the door at Dairy Farmers of America headquarters in Kansas City, Mo. Photo: Peggy Lowe/Harvest Public Media\" width=\"300\" height=\"224\" class=\"size-medium wp-image-55029\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This 5-foot plexiglass piece of art resembling a freshly poured glass of milk sits near the door at Dairy Farmers of America headquarters in Kansas City, Mo. Photo: Peggy Lowe/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Farmers who had hoped to get some answers on why prices for their raw milk went into free fall a decade ago were disappointed Tuesday by the settlement of a case accusing Dairy Farmers of America Inc. of creating a milk monopoly in the Southeast.\u003c/p>\n\u003cp>Dairy farmers and industry observers had hoped for their day in court after years of delays in the large class-action suit. But the day before the trial was to start in federal court in Tennessee, DFA announced a $158.6 million deal, saying it didn't want to risk going to trial.\u003c/p>\n\u003cp>Although the payout will only go to farmers in the Southeast, the case was being watched as an indicator of the national industry, which has faced dramatic changes as it has become more industrialized and family farmers have been squeezed out.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But things were worse in the Southeast, where DFA, a food cooperative that was supposed to represent its 1,700 member farmers, instead made a deal with Dean Foods, a large food company based in Dallas, back in 2001. \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=112002639\">As NPR's John Burnett reported in 2009\u003c/a>, the deal made the milk industry icon Elsie the Cow look instead like Gordon Gekko.\u003c/p>\n\u003cp>The farmers filed suit in 2007, alleging that DFA and Dean conspired to eliminate competition in the Southeast and suppress the prices they would pay farmers for raw milk. In turn, executives made deals that made them rich. DFA's former CEO, Gary Hanman, who was named in the suit, was paid $31.6 million during his seven years as head of the cooperative. Dean's former CEO, Gregg Engles, was paid $156 million, according to \u003ca href=\"http://www.nytimes.com/2012/10/28/business/in-dairy-industry-consolidation-lush-paydays.html?pagewanted=all&_r=0\">published reports\u003c/a>.\u003c/p>\n\u003cp>Dean settled its case last summer for $145 million. The DFA settled Tuesday.\u003c/p>\n\u003cp>\"Where inherently there's risk when you go to trial, the member's interest would be better served by making a business decision to put it behind us,\" says DFA CEO Rick Smith, who announced his organization's \u003ca href=\"http://www.dfamilk.com/newsroom/press-releases/dfa-reaches-settlement-southeast-lawsuit\">settlement\u003c/a>, in which the cooperative admitted no wrongdoing.\u003c/p>\n\u003cp>Veterinarian Sam Galphin, who has worked in Raleigh, N.C., for 30 years, is unhappy with that settlement, saying farmers will see very little money and will get no relief from a bad market that makes it impossible to make any money. He calls the DFA-Dean deal a \"cartel\" and bristles at describing it as an industry consolidation.\u003c/p>\n\u003cp>\"When I started in North Carolina, there were 1,200 dairies. Today there are less than 300. In South Carolina, there were 800 dairies. Today there are less than 100,\" he says. \"That's not just consolidation.\"\u003c/p>\n\u003cp>Peter Carstensen, a University of Wisconsin Madison \u003ca href=\"http://www.law.wisc.edu/profiles/pccarste@wisc.edu\">law professor\u003c/a> who has watched the case for years, says he was not surprised by the settlement, but he was disappointed because most of the dairy farmers' problems won't be addressed.\u003c/p>\n\u003cp>\"While it is nice that the farmers get some modest compensation for the harm that they suffered in the past, they remain at risk, as does the entire milk industry, by the failure to use this case to develop better, more open and nondiscriminatory access to markets for milk,\" he says.\u003c/p>\n\u003cp>The U.S. Department of Justice investigated the industry on antitrust issues during the George W. Bush administration but didn't file any charges. That's why Carstensen had hoped the DFA case would go to trial, so that the judge could perhaps establish restrictions on DFA, and more family farmers could be competitive.\u003c/p>\n\u003cp>The farmers had sought $1.2 billion in damages from DFA. Combined with the Dean settlement, the dairy farmers should share more than $300 million.\u003cem> \u003cbr>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.kcur.org/people/peggy-lowe\">Peggy Lowe\u003c/a>, The Salt at NPR (1/23/13)\u003c/p>\n\u003cfigure id=\"attachment_55029\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/milkphoto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/milkphoto-300x224.jpg\" alt=\"This 5-foot plexiglass piece of art resembling a freshly poured glass of milk sits near the door at Dairy Farmers of America headquarters in Kansas City, Mo. Photo: Peggy Lowe/Harvest Public Media\" width=\"300\" height=\"224\" class=\"size-medium wp-image-55029\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This 5-foot plexiglass piece of art resembling a freshly poured glass of milk sits near the door at Dairy Farmers of America headquarters in Kansas City, Mo. Photo: Peggy Lowe/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Farmers who had hoped to get some answers on why prices for their raw milk went into free fall a decade ago were disappointed Tuesday by the settlement of a case accusing Dairy Farmers of America Inc. of creating a milk monopoly in the Southeast.\u003c/p>\n\u003cp>Dairy farmers and industry observers had hoped for their day in court after years of delays in the large class-action suit. But the day before the trial was to start in federal court in Tennessee, DFA announced a $158.6 million deal, saying it didn't want to risk going to trial.\u003c/p>\n\u003cp>Although the payout will only go to farmers in the Southeast, the case was being watched as an indicator of the national industry, which has faced dramatic changes as it has become more industrialized and family farmers have been squeezed out.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But things were worse in the Southeast, where DFA, a food cooperative that was supposed to represent its 1,700 member farmers, instead made a deal with Dean Foods, a large food company based in Dallas, back in 2001. \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=112002639\">As NPR's John Burnett reported in 2009\u003c/a>, the deal made the milk industry icon Elsie the Cow look instead like Gordon Gekko.\u003c/p>\n\u003cp>The farmers filed suit in 2007, alleging that DFA and Dean conspired to eliminate competition in the Southeast and suppress the prices they would pay farmers for raw milk. In turn, executives made deals that made them rich. DFA's former CEO, Gary Hanman, who was named in the suit, was paid $31.6 million during his seven years as head of the cooperative. Dean's former CEO, Gregg Engles, was paid $156 million, according to \u003ca href=\"http://www.nytimes.com/2012/10/28/business/in-dairy-industry-consolidation-lush-paydays.html?pagewanted=all&_r=0\">published reports\u003c/a>.\u003c/p>\n\u003cp>Dean settled its case last summer for $145 million. The DFA settled Tuesday.\u003c/p>\n\u003cp>\"Where inherently there's risk when you go to trial, the member's interest would be better served by making a business decision to put it behind us,\" says DFA CEO Rick Smith, who announced his organization's \u003ca href=\"http://www.dfamilk.com/newsroom/press-releases/dfa-reaches-settlement-southeast-lawsuit\">settlement\u003c/a>, in which the cooperative admitted no wrongdoing.\u003c/p>\n\u003cp>Veterinarian Sam Galphin, who has worked in Raleigh, N.C., for 30 years, is unhappy with that settlement, saying farmers will see very little money and will get no relief from a bad market that makes it impossible to make any money. He calls the DFA-Dean deal a \"cartel\" and bristles at describing it as an industry consolidation.\u003c/p>\n\u003cp>\"When I started in North Carolina, there were 1,200 dairies. Today there are less than 300. In South Carolina, there were 800 dairies. Today there are less than 100,\" he says. \"That's not just consolidation.\"\u003c/p>\n\u003cp>Peter Carstensen, a University of Wisconsin Madison \u003ca href=\"http://www.law.wisc.edu/profiles/pccarste@wisc.edu\">law professor\u003c/a> who has watched the case for years, says he was not surprised by the settlement, but he was disappointed because most of the dairy farmers' problems won't be addressed.\u003c/p>\n\u003cp>\"While it is nice that the farmers get some modest compensation for the harm that they suffered in the past, they remain at risk, as does the entire milk industry, by the failure to use this case to develop better, more open and nondiscriminatory access to markets for milk,\" he says.\u003c/p>\n\u003cp>The U.S. Department of Justice investigated the industry on antitrust issues during the George W. Bush administration but didn't file any charges. That's why Carstensen had hoped the DFA case would go to trial, so that the judge could perhaps establish restrictions on DFA, and more family farmers could be competitive.\u003c/p>\n\u003cp>The farmers had sought $1.2 billion in damages from DFA. Combined with the Dean settlement, the dairy farmers should share more than $300 million.\u003cem> \u003cbr>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Energy Drinks Blamed For Boost In Emergency Room Visits",
"title": "Energy Drinks Blamed For Boost In Emergency Room Visits",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55000\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/monsterdrinks-e1358892323687.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/monsterdrinks-e1358892323687.jpg\" alt=\"The bar at a surprise birthday party for MTV Teen Wolf's Stephen Lunsford, presented by Monster Energy Drinks in November in Los Angeles. Photo: Todd Williamson/Invision/AP\" width=\"560\" height=\"314\" class=\"size-full wp-image-55000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at a surprise birthday party for MTV Teen Wolf's Stephen Lunsford, presented by Monster Energy Drinks in November in Los Angeles. Photo: Todd Williamson/Invision/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/22/170002123/energy-drinks-blamed-for-boom-in-emergency-room-visits\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Should emergency rooms track the number of people who get hurt or sick after drinking coffee? That's what the maker of Monster energy drinks suggests in response to a recent report that emergency-room visits involving caffeine-laced energy drinks doubled from 2007 to 2011.\u003c/p>\n\u003cp>The energy drink maker took issue with the \u003ca href=\"http://www.samhsa.gov/data/2k13/DAWN126/sr126-energy-drinks-use.pdf\">report\u003c/a>, pointing out that there was no evidence in the federal government's survey that energy drinks caused the people's health problem – and that energy drinks aren't the only way to slug caffeine.\u003c/p>\n\u003cp>\"The report did not even look at ER visits associated with coffee consumption and could not say whether people who had consumed significant quantities of caffeine from coffee or other sources so not likewise visit the ER,\" Monster Beverage Corp. said in a \u003ca href=\"http://investors.monsterbevcorp.com/releasedetail.cfm?ReleaseID=734511\">statement\u003c/a>. As we've reported recently, young people are drinking \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/14/169161207/young-adults-swapping-soda-for-the-super-buzz-of-coffee\">more coffee\u003c/a> for the extra jolt these days.\u003c/p>\n\u003cp>True, most people don't confess to having downed a latte when they show up sick at the ER. But public health officials and lawmakers say energy drinks pose unique hazards because they're often sold in large sizes that deliver a potent dose of caffeine. They're flavored and colored to look like soft drinks, making them more \u003ca href=\"http://www.npr.org/blogs/health/2011/05/31/136722667/pediatricians-warn-against-energy-and-sports-drinks-for-kids\">appealing to children\u003c/a> and teenagers than a cup of coffee. That gives the impression that there's no downside to drinking a lot, even though consuming large amounts of caffeine can cause problems like rapid heartbeat, muscle tremors, and seizures.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Last fall, the Food and Drug Administration confirmed that it has received five reports of people \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/23/163470219/monster-beverage-under-fire-as-reports-link-deaths-to-its-energy-drinks\">dying after drinking\u003c/a> caffeinated energy drinks, including a 14 year-old Maryland girl. The agency says there's no proof that the drinks caused the deaths, but it's now investigating energy-drink safety. And the Federal Trade Commission is looking into the manufacturers' marketing, which, among other things, claims the drinks improve energy and concentration.\u003c/p>\n\u003cp>The new numbers on emergency-department visits come from the Substance Abuse and Mental Health Services Administration, which tracks drug-related ER visits. They found that energy-drink related visits rose from 10,068 in 2007 to 20,782 in 2011. That's out of more than 1 million drug-related ER visits, the \u003ca href=\"http://www.samhsa.gov/data/2k12/DAWN096/SR096EDHighlights2010.htm\">agency says\u003c/a>. Before 2007, energy drink incidents were too few to report, the paper says.\u003c/p>\n\u003cp>About 60 percent of the people were seeking help with adverse reactions to the energy drink alone, while 27 percent had also taken prescription drugs. Another 13 percent had downed energy drinks and alcohol, while 10 percent had combined energy drinks and illegal drugs. Teenagers and young adults were most likely to end up in the ER.\u003c/p>\n\u003cp>The facepalm stat: Nine percent of the unfortunates had combined energy drinks with prescription stimulants like Ritalin, giving them a double dose of chemical buzz.\u003c/p>\n\u003cp>The SAMHSA study doesn't prove that the drinks caused the health problems, but tracks with other studies that have found health problems with energy drinks. People who combine energy drinks with alcohol are more likely to get drunk, and drive drunk, according to a 2010 \u003ca href=\"http://www.npr.org/blogs/health/2010/02/red_bull_alcohol_drunk_driving.html\">study\u003c/a>.\u003c/p>\n\u003cp>The SAMHSA report prompted three congressmen to renew their call for companies to fully disclose energy-drink ingredients, and provide evidence to support marketing claims.\u003c/p>\n\u003cp>\"There is very clearly a lack of understanding about the health effects of energy drinks and their ingredients especially on children and adolescents,\" Sen. Richard Blumenthal, D-Conn., said in a \u003ca href=\"http://markey.house.gov/press-release/markey-durbin-blumenthal-quiz-energy-drink-makers-products\">statement\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And last Thursday, Chicago Alderman Edward Burke proposed a citywide \u003ca href=\"http://www.suntimes.com/17639879-761/burke-wants-full-ban-on-full-throttle-and-other-high-caffeine-energy-drinks.html\">ban on sales\u003c/a> of energy drinks. \"Chicago ought to be on the forefront of public awareness and education about the potential dangers of these products,\" he told a local TV station. No word on whether the rest of the city council backs the notion of a buzz-free Windy City.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Caffeine-overdose cases appearing in the ER have doubled in recent years, causing federal investigators take a closer look at energy drinks. And many people are combining the drinks with alcohol and other drugs, intensifying the effects.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55000\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/monsterdrinks-e1358892323687.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/monsterdrinks-e1358892323687.jpg\" alt=\"The bar at a surprise birthday party for MTV Teen Wolf's Stephen Lunsford, presented by Monster Energy Drinks in November in Los Angeles. Photo: Todd Williamson/Invision/AP\" width=\"560\" height=\"314\" class=\"size-full wp-image-55000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at a surprise birthday party for MTV Teen Wolf's Stephen Lunsford, presented by Monster Energy Drinks in November in Los Angeles. Photo: Todd Williamson/Invision/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/22/170002123/energy-drinks-blamed-for-boom-in-emergency-room-visits\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Should emergency rooms track the number of people who get hurt or sick after drinking coffee? That's what the maker of Monster energy drinks suggests in response to a recent report that emergency-room visits involving caffeine-laced energy drinks doubled from 2007 to 2011.\u003c/p>\n\u003cp>The energy drink maker took issue with the \u003ca href=\"http://www.samhsa.gov/data/2k13/DAWN126/sr126-energy-drinks-use.pdf\">report\u003c/a>, pointing out that there was no evidence in the federal government's survey that energy drinks caused the people's health problem – and that energy drinks aren't the only way to slug caffeine.\u003c/p>\n\u003cp>\"The report did not even look at ER visits associated with coffee consumption and could not say whether people who had consumed significant quantities of caffeine from coffee or other sources so not likewise visit the ER,\" Monster Beverage Corp. said in a \u003ca href=\"http://investors.monsterbevcorp.com/releasedetail.cfm?ReleaseID=734511\">statement\u003c/a>. As we've reported recently, young people are drinking \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/14/169161207/young-adults-swapping-soda-for-the-super-buzz-of-coffee\">more coffee\u003c/a> for the extra jolt these days.\u003c/p>\n\u003cp>True, most people don't confess to having downed a latte when they show up sick at the ER. But public health officials and lawmakers say energy drinks pose unique hazards because they're often sold in large sizes that deliver a potent dose of caffeine. They're flavored and colored to look like soft drinks, making them more \u003ca href=\"http://www.npr.org/blogs/health/2011/05/31/136722667/pediatricians-warn-against-energy-and-sports-drinks-for-kids\">appealing to children\u003c/a> and teenagers than a cup of coffee. That gives the impression that there's no downside to drinking a lot, even though consuming large amounts of caffeine can cause problems like rapid heartbeat, muscle tremors, and seizures.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last fall, the Food and Drug Administration confirmed that it has received five reports of people \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/23/163470219/monster-beverage-under-fire-as-reports-link-deaths-to-its-energy-drinks\">dying after drinking\u003c/a> caffeinated energy drinks, including a 14 year-old Maryland girl. The agency says there's no proof that the drinks caused the deaths, but it's now investigating energy-drink safety. And the Federal Trade Commission is looking into the manufacturers' marketing, which, among other things, claims the drinks improve energy and concentration.\u003c/p>\n\u003cp>The new numbers on emergency-department visits come from the Substance Abuse and Mental Health Services Administration, which tracks drug-related ER visits. They found that energy-drink related visits rose from 10,068 in 2007 to 20,782 in 2011. That's out of more than 1 million drug-related ER visits, the \u003ca href=\"http://www.samhsa.gov/data/2k12/DAWN096/SR096EDHighlights2010.htm\">agency says\u003c/a>. Before 2007, energy drink incidents were too few to report, the paper says.\u003c/p>\n\u003cp>About 60 percent of the people were seeking help with adverse reactions to the energy drink alone, while 27 percent had also taken prescription drugs. Another 13 percent had downed energy drinks and alcohol, while 10 percent had combined energy drinks and illegal drugs. Teenagers and young adults were most likely to end up in the ER.\u003c/p>\n\u003cp>The facepalm stat: Nine percent of the unfortunates had combined energy drinks with prescription stimulants like Ritalin, giving them a double dose of chemical buzz.\u003c/p>\n\u003cp>The SAMHSA study doesn't prove that the drinks caused the health problems, but tracks with other studies that have found health problems with energy drinks. People who combine energy drinks with alcohol are more likely to get drunk, and drive drunk, according to a 2010 \u003ca href=\"http://www.npr.org/blogs/health/2010/02/red_bull_alcohol_drunk_driving.html\">study\u003c/a>.\u003c/p>\n\u003cp>The SAMHSA report prompted three congressmen to renew their call for companies to fully disclose energy-drink ingredients, and provide evidence to support marketing claims.\u003c/p>\n\u003cp>\"There is very clearly a lack of understanding about the health effects of energy drinks and their ingredients especially on children and adolescents,\" Sen. Richard Blumenthal, D-Conn., said in a \u003ca href=\"http://markey.house.gov/press-release/markey-durbin-blumenthal-quiz-energy-drink-makers-products\">statement\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And last Thursday, Chicago Alderman Edward Burke proposed a citywide \u003ca href=\"http://www.suntimes.com/17639879-761/burke-wants-full-ban-on-full-throttle-and-other-high-caffeine-energy-drinks.html\">ban on sales\u003c/a> of energy drinks. \"Chicago ought to be on the forefront of public awareness and education about the potential dangers of these products,\" he told a local TV station. No word on whether the rest of the city council backs the notion of a buzz-free Windy City.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Inaugural Balls Where Food Isn't An Afterthought",
"title": "Inaugural Balls Where Food Isn't An Afterthought",
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"content": "\u003cfigure id=\"attachment_54825\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/texasball-nprfood-e1358625007266.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/texasball-nprfood-e1358625007266.jpg\" alt=\"Guests arrive for the Black Tie and Boots Inaugural Ball in Washington back in 2005 to celebrate President Bush's second term. Photo: J. David Ake/AP\" title=\"Guests arrive for the Black Tie and Boots Inaugural Ball in Washington back in 2005 to celebrate President Bush's second term. Photo: J. David Ake/AP\" width=\"560\" height=\"314\" class=\"size-full wp-image-54825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests arrive for the Black Tie and Boots Inaugural Ball in Washington back in 2005 to celebrate President Bush's second term. Photo: J. David Ake/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by April Fulton\u003c/strong>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/19/169715735/inaugural-balls-where-food-isnt-an-afterthought\">The Salt, NPR Food\u003c/a> (1/19/13)\u003c/p>\n\u003cp>Like everyone else in Washington, D.C., right now, we're gearing up for the long inaugural weekend, bracing ourselves for various events and balls around town that can be thrilling, patriotic, touristy and traffic-jamming, all at the same time.\u003c/p>\n\u003cp>And while we take issue with the gross \u003ca href=\"http://www.nytimes.com/2013/01/17/fashion/a-list-guide-to-the-inauguration-parties.html\">mischaracterization\u003c/a> of these parties as \"the Oscars for the style-challenged,\" we must admit, the predictable buffets that have characterized the official balls in the past don't really help D.C.'s rep with the glitterati.\u003c/p>\n\u003cp>Naturally, the president will eat well — maybe 3,000 calories \u003ca href=\"http://www.dietsinreview.com/diet_column/01/barack-obamas-3000-calorie-inaugural-lunch-menu/\">too well\u003c/a>, and that's just lunch. (Call it a presidential tradition: Apparently, Abraham Lincoln enjoyed \u003ca href=\"http://www.smithsonianmag.com/history-archaeology/Document-Deep-Dive-The-Menu-From-President-Lincolns-Second-Inaugural-Ball-186938191.html\">five courses of meat\u003c/a> after his second inaugural.) But for most of us little people, it's often been long lines for cold food, just for a chance to see POTUS and FLOTUS take an awkward spin onstage for a few minutes.\u003c/p>\n\u003cp>But if you go the unofficial ball route, there's bound to be interesting food aplenty. Here are a few exceptions we bet will beat the rubber chicken brigade:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.birchandbarley.com/\">ChurchKey's Inaugural Brewer's Ball\u003c/a>: As you might imagine, this \"ball\" at a hot restaurant in Logan Circle will focus on beer of all kinds, but it will also feature pastries, because executive chef Kyle Bailey and pastry chef Tiffany MacIsaac are hosting. \"Oysters with green apple mignonette, pulled pork on corn grits, house-made charcuterie and cheese\" will be served, says Megan Bailey, director of public relations for the Neighborhood Restaurant Group, which runs ChurchKey. Tickets are $150 for the Monday night event.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.ambassadorsinauguralball.com/\">2013 Ambassadors Inaugural Ball\u003c/a> will be held at the Washington Historical Society Monday night, right across from the commander in chief's official ball. \"We wanted to give our guests the feeling of being as close to the action as possible,\" says spokeswoman Trea Day. It's sponsored by the various embassies around town and will nod to the exotic flavors of their various countries through desserts incorporating cayenne, curry and saffron. Plus Biz Markie entertains!\u003c/p>\n\u003cp>Then there are the various state society balls, the most famous being Texas' \u003ca href=\"https://netforum.avectra.com/eweb/StartPage.aspx?Site=tss&WebCode=HomePage\">Black Tie & Boots Inaugural Ball\u003c/a>, especially when the Bushes were in town. This year, it's being held on Saturday night in Maryland, at the Gaylord National Resort at National Harbor. Cowboy hats optional, barbecue mandatory. Tickets are $250 for members, $275 for nonmembers.\u003c/p>\n\u003cp>And what about the \u003ca href=\"http://bwr-bmoa.com/save_the_date/2013gala.html\">Black McDonald's Operators Association Inaugural Ball\u003c/a> at the City Club Monday night? Will they serve the fries that \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/13/156725811/an-olympic-sized-outrage-grows-over-french-fry-sales-at-the-games\">almost launched\u003c/a> a boycott by the Brits at the Olympics last summer? We're waiting for a callback about the menu.\u003c/p>\n\u003cp>Got more goods? \u003ca href=\"https://twitter.com/nprfood\">Tweet us\u003c/a> your favorite food moments of the weekend and stay tuned for our slide show on Tuesday. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54825\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/texasball-nprfood-e1358625007266.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/texasball-nprfood-e1358625007266.jpg\" alt=\"Guests arrive for the Black Tie and Boots Inaugural Ball in Washington back in 2005 to celebrate President Bush's second term. Photo: J. David Ake/AP\" title=\"Guests arrive for the Black Tie and Boots Inaugural Ball in Washington back in 2005 to celebrate President Bush's second term. Photo: J. David Ake/AP\" width=\"560\" height=\"314\" class=\"size-full wp-image-54825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests arrive for the Black Tie and Boots Inaugural Ball in Washington back in 2005 to celebrate President Bush's second term. Photo: J. David Ake/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by April Fulton\u003c/strong>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/19/169715735/inaugural-balls-where-food-isnt-an-afterthought\">The Salt, NPR Food\u003c/a> (1/19/13)\u003c/p>\n\u003cp>Like everyone else in Washington, D.C., right now, we're gearing up for the long inaugural weekend, bracing ourselves for various events and balls around town that can be thrilling, patriotic, touristy and traffic-jamming, all at the same time.\u003c/p>\n\u003cp>And while we take issue with the gross \u003ca href=\"http://www.nytimes.com/2013/01/17/fashion/a-list-guide-to-the-inauguration-parties.html\">mischaracterization\u003c/a> of these parties as \"the Oscars for the style-challenged,\" we must admit, the predictable buffets that have characterized the official balls in the past don't really help D.C.'s rep with the glitterati.\u003c/p>\n\u003cp>Naturally, the president will eat well — maybe 3,000 calories \u003ca href=\"http://www.dietsinreview.com/diet_column/01/barack-obamas-3000-calorie-inaugural-lunch-menu/\">too well\u003c/a>, and that's just lunch. (Call it a presidential tradition: Apparently, Abraham Lincoln enjoyed \u003ca href=\"http://www.smithsonianmag.com/history-archaeology/Document-Deep-Dive-The-Menu-From-President-Lincolns-Second-Inaugural-Ball-186938191.html\">five courses of meat\u003c/a> after his second inaugural.) But for most of us little people, it's often been long lines for cold food, just for a chance to see POTUS and FLOTUS take an awkward spin onstage for a few minutes.\u003c/p>\n\u003cp>But if you go the unofficial ball route, there's bound to be interesting food aplenty. Here are a few exceptions we bet will beat the rubber chicken brigade:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.birchandbarley.com/\">ChurchKey's Inaugural Brewer's Ball\u003c/a>: As you might imagine, this \"ball\" at a hot restaurant in Logan Circle will focus on beer of all kinds, but it will also feature pastries, because executive chef Kyle Bailey and pastry chef Tiffany MacIsaac are hosting. \"Oysters with green apple mignonette, pulled pork on corn grits, house-made charcuterie and cheese\" will be served, says Megan Bailey, director of public relations for the Neighborhood Restaurant Group, which runs ChurchKey. Tickets are $150 for the Monday night event.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.ambassadorsinauguralball.com/\">2013 Ambassadors Inaugural Ball\u003c/a> will be held at the Washington Historical Society Monday night, right across from the commander in chief's official ball. \"We wanted to give our guests the feeling of being as close to the action as possible,\" says spokeswoman Trea Day. It's sponsored by the various embassies around town and will nod to the exotic flavors of their various countries through desserts incorporating cayenne, curry and saffron. Plus Biz Markie entertains!\u003c/p>\n\u003cp>Then there are the various state society balls, the most famous being Texas' \u003ca href=\"https://netforum.avectra.com/eweb/StartPage.aspx?Site=tss&WebCode=HomePage\">Black Tie & Boots Inaugural Ball\u003c/a>, especially when the Bushes were in town. This year, it's being held on Saturday night in Maryland, at the Gaylord National Resort at National Harbor. Cowboy hats optional, barbecue mandatory. Tickets are $250 for members, $275 for nonmembers.\u003c/p>\n\u003cp>And what about the \u003ca href=\"http://bwr-bmoa.com/save_the_date/2013gala.html\">Black McDonald's Operators Association Inaugural Ball\u003c/a> at the City Club Monday night? Will they serve the fries that \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/13/156725811/an-olympic-sized-outrage-grows-over-french-fry-sales-at-the-games\">almost launched\u003c/a> a boycott by the Brits at the Olympics last summer? We're waiting for a callback about the menu.\u003c/p>\n\u003cp>Got more goods? \u003ca href=\"https://twitter.com/nprfood\">Tweet us\u003c/a> your favorite food moments of the weekend and stay tuned for our slide show on Tuesday. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "4 Tips To Help A Foodie Get Through Chemo",
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"content": "\u003cfigure id=\"attachment_54801\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/yogurtcontainer-e1358572173420.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/yogurtcontainer-e1358572173420.jpg\" alt=\"Some of the author's favorite foods, like yogurt, just didn't taste good during chemo. Photo: iStockphoto.com\" title=\"Some of the author's favorite foods, like yogurt, just didn't taste good during chemo. Photo: iStockphoto.com\" width=\"560\" height=\"314\" class=\"size-full wp-image-54801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of the author's favorite foods, like yogurt, just didn't taste good during chemo. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/99818887/madhulika-sikka\">Madhulika Sikka\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/17/169333561/4-tips-to-help-a-foodie-get-through-chemo\">The Salt at NPR Food\u003c/a> (1/17/13)\u003c/p>\n\u003cp>When I was diagnosed with breast cancer two years ago, it was clear that I would be thinking about a lot of things — myriad doctor visits, multiple tests, surgeries and chemotherapy.\u003c/p>\n\u003cp>Here are some things I knew about chemotherapy going in: it is unpleasant; it poisons your body; it makes you nauseated.\u003c/p>\n\u003cp>But there was also something I wasn't quite as aware of: it\u003cem> \u003c/em>plays havoc with your taste buds and even impacts your reaction to food smells and food textures. In short, eating can become an unpleasant chore. As someone who both loves food and loves to cook, I prepared myself to enter a period of not eating or at least not enjoying eating.\u003c/p>\n\u003cp>But does it have to be that way? Not necessarily. Here are four tips I learned to help cope with treatment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. \u003cstrong>Avoid Risk.\u003c/strong> Pay attention to the list your doctors give you of what you can't eat. It took me some time to realize that this list resembles the list of things to avoid when pregnant: unwashed fruits and vegetables, raw and undercooked meat, raw milk products, salad bars, among others. Rather like in pregnancy, your body is undergoing a chemical change during chemo, and with a compromised immune system you have to be careful not to expose yourself to unwanted pathogens.\u003c/p>\n\u003cp>2. \u003cstrong>Manage Nausea.\u003c/strong> No duh! But this involves not just the amazing drugs you can now get as part of your treatment; it can also involve some homemade remedies, which offer a nice break from all the medications you will be on.\u003c/p>\n\u003cp>For me, that old standby, ginger, really did work. One of my favorite \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">cookbooks\u003c/a> to use was \u003cem>The Cancer Fighting Kitchen \u003c/em>by Rebecca Katz with Mat Edelson. I found the \u003ca href=\"http://www.scribd.com/doc/108863292/The-Cancer-Fighting-Kitchen-by-Rebecca-Katz-Recipes-and-Excerpt\">ginger syrup recipe\u003c/a> quite the tonic, along with her Magic Mineral Broth (recipe below). I would say these were staples. In fact, that broth (don't let the secret ingredient — seaweed — scare you) is still standard repertoire in my cooking, long after the end of treatment.\u003c/p>\n\u003cp>3. \u003cstrong>Beat Metal Mouth.\u003c/strong> Depending on which chemotherapy regimen you are on, you may find yourself with extreme dry mouth and also a metallic taste in your mouth. If you eat with metal flatware, the metallic taste will be worse. Time to get out the plastic forks. This doesn't last forever, but it really makes a difference.\u003c/p>\n\u003cp>4. \u003cstrong>Focus On Flavor.\u003c/strong> Does it taste good? If it does, eat it. If it doesn't, don't. Could this be more obvious? Well, you will be surprised at how much you will resist this seemingly simple bit of advice. \"Oh, but I must eat X because of its anti-cancer fighting properties,\" you'll say. When you are in the throes of treatment, you don't really have to worry about that because, well, you already have cancer, and you are fighting the cancer by going through treatment!\u003c/p>\n\u003cp>Eating should be a pleasure, and we tend to lose sight of that fact. In fact, eating should be as much about pleasure as it is about health. So don't destroy the pleasure by now forcing yourself to eat something that doesn't smell or taste good to you.\u003c/p>\n\u003cp>I continued to eat yogurt during my treatment because I thought it was good for me. The texture was unbearable, and my gag reflex would kick in, but I soldiered on. Now I can't eat yogurt without loading it with granola or fruit to distance myself from that unpleasant memory that I associate with its texture.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/169338864/the-cancer-fighting-kitchen-nourishing-big-flavor-recipes-for-cancer-treatment-a\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cancer-fighting-cookbook-240x300.jpg\" alt=\"The Cancer-Fighting Kitchen Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Mat Edelson and Rebecca Katz\" title=\"The Cancer-Fighting Kitchen Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Mat Edelson and Rebecca Katz\" width=\"240\" height=\"300\" class=\"alignleft size-medium wp-image-54800\">\u003c/a>And let's go back to the pregnancy analogy. When I was pregnant, I could not drink tea because it tasted bad to me, and that is exactly what happened during chemo, so I stopped. I'm glad I did, because now I have no bad associations at all when it comes to my \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/11/156378713/cool-down-with-a-hot-drink-its-not-as-crazy-as-you-think\">tea habit/addiction\u003c/a>.\u003c/p>\n\u003cp>My apologies if you were expecting something more profound from a veteran of chemotherapy. The good news is that as far as food and chemotherapy goes, it is not as complicated a problem as it could be. But while it is not complicated, it is hard to get right. Everyone reacts a little differently, so there is trial and error involved. I ate a lot of peanut butter and chicken and drank protein-fortified smoothies. That's what worked for me. What works for you will be different but attainable, and that is even better news, because you will have plenty of other stuff to deal with during your treatment.\u003c/p>\n\u003cp>So, will a cancer cookbook or even an \u003ca href=\"http://www.dana-farber.org/nutrition-app.aspx\">app\u003c/a> help you through this period? Well, usually the recipes are common sense, nutritious foods that you might have been cooking already and will certainly want to continue to cook. What a cookbook can do is help you organize.\u003c/p>\n\u003cp>A new \u003ca href=\"http://www.countrymanpress.com/titles/CookCancer.html\">book\u003c/a> that just crossed my desk, \u003cem>Cooking through Cancer, \u003c/em>has a table of contents ordered by ailment: Sore Mouth, Nausea & Vomiting, Constipation, etc. This seems particularly useful when you are juggling so much else in managing your treatment, and the recipes look good, too.\u003c/p>\n\u003cp>There are a range of books to choose from, but actually the best thing you can do with a cancer cookbook is give one to your caregiver or whoever else is preparing meals for you while you are focusing on healing! Don't be embarrassed to do so. People want to help you, and if this is the help you need from them, go ahead — it sure beats a \u003ca href=\"http://www.theatlantic.com/health/archive/2012/10/what-color-is-your-breast-cancer/263459/\">pink teddy bear\u003c/a>. \u003cem>Bon appetit!\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Magic Mineral Broth\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from \u003c/em>The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery\u003cem> by Rebecca Katz with Mat Edelson, copyright 2009. Published by Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group. Photo Credit: Leo Gong.\u003c/em>\u003c/p>\n\u003cp>6 unpeeled carrots, cut into thirds\u003c/p>\n\u003cp>2 unpeeled yellow onions, cut into chunks\u003c/p>\n\u003cp>1 leek, white and green parts, cut into thirds\u003c/p>\n\u003cp>1 bunch celery, including the heart, cut into thirds\u003c/p>\n\u003cp>4 unpeeled red potatoes, quartered\u003c/p>\n\u003cp>2 unpeeled Japanese or regular sweet potatoes, quartered\u003c/p>\n\u003cp>1 unpeeled garnet yam, quartered\u003c/p>\n\u003cp>5 unpeeled cloves garlic, halved\u003c/p>\n\u003cp>1/2 bunch fresh flat-leaf parsley\u003c/p>\n\u003cp>1 eight-inch strip of kombu (dried strips of seaweed)\u003c/p>\n\u003cp>12 black peppercorns\u003c/p>\n\u003cp>4 whole allspice or juniper berries\u003c/p>\n\u003cp>2 bay leaves\u003c/p>\n\u003cp>8 quarts cold, filtered water\u003c/p>\n\u003cp>1 teaspoon sea salt\u003c/p>\n\u003cp>Rinse all of the vegetables well, including the kombu. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries and bay leaves. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.\u003c/p>\n\u003cp>Remove the lid, decrease the heat to low, and simmer, uncovered, for at least two hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.\u003c/p>\n\u003cp>Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste. Let cool to room temperature before refrigerating or freezing.\u003c/p>\n\u003cp>\u003cem>Madhulika Sikka is executive editor of NPR News and author of the forthcoming book, A Breast Cancer Alphabet.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54801\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/yogurtcontainer-e1358572173420.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/yogurtcontainer-e1358572173420.jpg\" alt=\"Some of the author's favorite foods, like yogurt, just didn't taste good during chemo. Photo: iStockphoto.com\" title=\"Some of the author's favorite foods, like yogurt, just didn't taste good during chemo. Photo: iStockphoto.com\" width=\"560\" height=\"314\" class=\"size-full wp-image-54801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of the author's favorite foods, like yogurt, just didn't taste good during chemo. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/99818887/madhulika-sikka\">Madhulika Sikka\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/17/169333561/4-tips-to-help-a-foodie-get-through-chemo\">The Salt at NPR Food\u003c/a> (1/17/13)\u003c/p>\n\u003cp>When I was diagnosed with breast cancer two years ago, it was clear that I would be thinking about a lot of things — myriad doctor visits, multiple tests, surgeries and chemotherapy.\u003c/p>\n\u003cp>Here are some things I knew about chemotherapy going in: it is unpleasant; it poisons your body; it makes you nauseated.\u003c/p>\n\u003cp>But there was also something I wasn't quite as aware of: it\u003cem> \u003c/em>plays havoc with your taste buds and even impacts your reaction to food smells and food textures. In short, eating can become an unpleasant chore. As someone who both loves food and loves to cook, I prepared myself to enter a period of not eating or at least not enjoying eating.\u003c/p>\n\u003cp>But does it have to be that way? Not necessarily. Here are four tips I learned to help cope with treatment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. \u003cstrong>Avoid Risk.\u003c/strong> Pay attention to the list your doctors give you of what you can't eat. It took me some time to realize that this list resembles the list of things to avoid when pregnant: unwashed fruits and vegetables, raw and undercooked meat, raw milk products, salad bars, among others. Rather like in pregnancy, your body is undergoing a chemical change during chemo, and with a compromised immune system you have to be careful not to expose yourself to unwanted pathogens.\u003c/p>\n\u003cp>2. \u003cstrong>Manage Nausea.\u003c/strong> No duh! But this involves not just the amazing drugs you can now get as part of your treatment; it can also involve some homemade remedies, which offer a nice break from all the medications you will be on.\u003c/p>\n\u003cp>For me, that old standby, ginger, really did work. One of my favorite \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">cookbooks\u003c/a> to use was \u003cem>The Cancer Fighting Kitchen \u003c/em>by Rebecca Katz with Mat Edelson. I found the \u003ca href=\"http://www.scribd.com/doc/108863292/The-Cancer-Fighting-Kitchen-by-Rebecca-Katz-Recipes-and-Excerpt\">ginger syrup recipe\u003c/a> quite the tonic, along with her Magic Mineral Broth (recipe below). I would say these were staples. In fact, that broth (don't let the secret ingredient — seaweed — scare you) is still standard repertoire in my cooking, long after the end of treatment.\u003c/p>\n\u003cp>3. \u003cstrong>Beat Metal Mouth.\u003c/strong> Depending on which chemotherapy regimen you are on, you may find yourself with extreme dry mouth and also a metallic taste in your mouth. If you eat with metal flatware, the metallic taste will be worse. Time to get out the plastic forks. This doesn't last forever, but it really makes a difference.\u003c/p>\n\u003cp>4. \u003cstrong>Focus On Flavor.\u003c/strong> Does it taste good? If it does, eat it. If it doesn't, don't. Could this be more obvious? Well, you will be surprised at how much you will resist this seemingly simple bit of advice. \"Oh, but I must eat X because of its anti-cancer fighting properties,\" you'll say. When you are in the throes of treatment, you don't really have to worry about that because, well, you already have cancer, and you are fighting the cancer by going through treatment!\u003c/p>\n\u003cp>Eating should be a pleasure, and we tend to lose sight of that fact. In fact, eating should be as much about pleasure as it is about health. So don't destroy the pleasure by now forcing yourself to eat something that doesn't smell or taste good to you.\u003c/p>\n\u003cp>I continued to eat yogurt during my treatment because I thought it was good for me. The texture was unbearable, and my gag reflex would kick in, but I soldiered on. Now I can't eat yogurt without loading it with granola or fruit to distance myself from that unpleasant memory that I associate with its texture.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/169338864/the-cancer-fighting-kitchen-nourishing-big-flavor-recipes-for-cancer-treatment-a\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cancer-fighting-cookbook-240x300.jpg\" alt=\"The Cancer-Fighting Kitchen Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Mat Edelson and Rebecca Katz\" title=\"The Cancer-Fighting Kitchen Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Mat Edelson and Rebecca Katz\" width=\"240\" height=\"300\" class=\"alignleft size-medium wp-image-54800\">\u003c/a>And let's go back to the pregnancy analogy. When I was pregnant, I could not drink tea because it tasted bad to me, and that is exactly what happened during chemo, so I stopped. I'm glad I did, because now I have no bad associations at all when it comes to my \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/11/156378713/cool-down-with-a-hot-drink-its-not-as-crazy-as-you-think\">tea habit/addiction\u003c/a>.\u003c/p>\n\u003cp>My apologies if you were expecting something more profound from a veteran of chemotherapy. The good news is that as far as food and chemotherapy goes, it is not as complicated a problem as it could be. But while it is not complicated, it is hard to get right. Everyone reacts a little differently, so there is trial and error involved. I ate a lot of peanut butter and chicken and drank protein-fortified smoothies. That's what worked for me. What works for you will be different but attainable, and that is even better news, because you will have plenty of other stuff to deal with during your treatment.\u003c/p>\n\u003cp>So, will a cancer cookbook or even an \u003ca href=\"http://www.dana-farber.org/nutrition-app.aspx\">app\u003c/a> help you through this period? Well, usually the recipes are common sense, nutritious foods that you might have been cooking already and will certainly want to continue to cook. What a cookbook can do is help you organize.\u003c/p>\n\u003cp>A new \u003ca href=\"http://www.countrymanpress.com/titles/CookCancer.html\">book\u003c/a> that just crossed my desk, \u003cem>Cooking through Cancer, \u003c/em>has a table of contents ordered by ailment: Sore Mouth, Nausea & Vomiting, Constipation, etc. This seems particularly useful when you are juggling so much else in managing your treatment, and the recipes look good, too.\u003c/p>\n\u003cp>There are a range of books to choose from, but actually the best thing you can do with a cancer cookbook is give one to your caregiver or whoever else is preparing meals for you while you are focusing on healing! Don't be embarrassed to do so. People want to help you, and if this is the help you need from them, go ahead — it sure beats a \u003ca href=\"http://www.theatlantic.com/health/archive/2012/10/what-color-is-your-breast-cancer/263459/\">pink teddy bear\u003c/a>. \u003cem>Bon appetit!\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Magic Mineral Broth\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from \u003c/em>The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery\u003cem> by Rebecca Katz with Mat Edelson, copyright 2009. Published by Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group. Photo Credit: Leo Gong.\u003c/em>\u003c/p>\n\u003cp>6 unpeeled carrots, cut into thirds\u003c/p>\n\u003cp>2 unpeeled yellow onions, cut into chunks\u003c/p>\n\u003cp>1 leek, white and green parts, cut into thirds\u003c/p>\n\u003cp>1 bunch celery, including the heart, cut into thirds\u003c/p>\n\u003cp>4 unpeeled red potatoes, quartered\u003c/p>\n\u003cp>2 unpeeled Japanese or regular sweet potatoes, quartered\u003c/p>\n\u003cp>1 unpeeled garnet yam, quartered\u003c/p>\n\u003cp>5 unpeeled cloves garlic, halved\u003c/p>\n\u003cp>1/2 bunch fresh flat-leaf parsley\u003c/p>\n\u003cp>1 eight-inch strip of kombu (dried strips of seaweed)\u003c/p>\n\u003cp>12 black peppercorns\u003c/p>\n\u003cp>4 whole allspice or juniper berries\u003c/p>\n\u003cp>2 bay leaves\u003c/p>\n\u003cp>8 quarts cold, filtered water\u003c/p>\n\u003cp>1 teaspoon sea salt\u003c/p>\n\u003cp>Rinse all of the vegetables well, including the kombu. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries and bay leaves. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.\u003c/p>\n\u003cp>Remove the lid, decrease the heat to low, and simmer, uncovered, for at least two hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.\u003c/p>\n\u003cp>Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste. Let cool to room temperature before refrigerating or freezing.\u003c/p>\n\u003cp>\u003cem>Madhulika Sikka is executive editor of NPR News and author of the forthcoming book, A Breast Cancer Alphabet.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Yes, Virginia, Crabs Likely Feel Pain, But They're Still Delicious",
"title": "Yes, Virginia, Crabs Likely Feel Pain, But They're Still Delicious",
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"content": "\u003cfigure id=\"attachment_54737\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/crab-e1358466454580.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/crab-e1358466454580.jpg\" alt=\"Boiling is the easiest way to dispatch a crustacean, but there are some signs that the creatures can feel pain. Photo: iStockphoto.com\" title=\"Boiling is the easiest way to dispatch a crustacean, but there are some signs that the creatures can feel pain. Photo: iStockphoto.com\" width=\"560\" height=\"419\" class=\"size-full wp-image-54737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boiling is the easiest way to dispatch a crustacean, but there are some signs that the creatures can feel pain.\u003cbr>Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Sarah Zielinski, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/17/169443117/yes-virginia-crabs-likely-feel-pain-but-theyre-still-delicious\">The Salt at NPR Food\u003c/a> (1/17/13)\u003c/p>\n\u003cp>Whether crustaceans feel pain is generally something people try not to think about while munching on a crab cake or a lobster roll. Few of us would like to think that our dinner suffered during preparation, but still, we can't help but be a little curious. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Animal behavior professor \u003ca href=\"http://www.qub.ac.uk/schools/SchoolofBiologicalSciences/People/ProfessorRWElwood/\">Robert Elwood\u003c/a> of Queen's University in Belfast, U.K., starting thinking about this crustacean sensation after he met \u003ca href=\"http://www.rickstein.com/Biography.html\">Rick Stein\u003c/a>, a well-known English chef and restaurateur known for his fish-forward fare. Stein asked Elwood if crabs felt pain. \"I thought it was a very strange question,\" Elwood says. And he didn't have an answer.\u003c/p>\n\u003cp>That's because determining whether a creature feels pain can be difficult. \"One might assume with higher mammals that it's very similar to humans,\" says Elwood. But other, simpler animals, like crabs, are more of a puzzle.\u003c/p>\n\u003cp>That's because what looks like pain could just be a phenomenon called nociception, which is when a body reacts automatically to stimuli that has the potential to damage tissue. \"It's quite possible that animals have the ability to act simply by reflex,\" Elwood says, similar to the way you might pull your hand away from a hot plate without being aware that it's hot.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Actual pain, though, requires learning, Elwood says, because its purpose it to help a creature avoid future painful and damaging experiences.\u003c/p>\n\u003cp>And so scientists have come up with a list of criteria for what pain might look like in an invertebrate: whether the animal rubs itself, if it gives up essential resources to avoid the potentially painful experience, and if can learn to avoid them in the future. \"If it does that, it's clearly making decisions,\" Elwood says. The animal, probably, feels pain.\u003c/p>\n\u003cp>A few years back, Elwood \u003ca href=\"http://www.guardian.co.uk/science/2007/nov/08/animalrights.sciencenews\">found that prawns\u003c/a> would begin grooming and rubbing themselves when they had acetic acid dabbed onto their tentacles. And hermit crabs that are shocked out of their shells likewise show \u003ca href=\"http://dsc.discovery.com/news/2009/03/27/crab-lobster-pain.html\">stress-related behavior\u003c/a> after the incident, such as grooming their abdomens.\u003c/p>\n\u003cp>And in a \u003ca href=\"http://jeb.biologists.org/content/216/3/353\">study\u003c/a>\u003cstrong> \u003c/strong>published this week in the \u003cem>Journal of Experimental Biology\u003c/em>, Elwood reports that crustaceans exhibit the learning component of pain.\u003c/p>\n\u003cp>For the experiment, Elwood and student Barry Magee got a bunch of common British \u003ca href=\"http://www.arkive.org/common-shore-crab/carcinus-maenas/\">shore crabs\u003c/a>. They took a crab and placed it in a tank that had two dark shelters (crabs love the dark), one of which was wired to give its occupant a mild electric shock. The crab picked a shelter, got its shock or not, and then was removed from the tank.\u003c/p>\n\u003cp>A short while later, the researchers put the crab back into the tank and let it choose again. By the time that crab had been shocked twice, it had learned to avoid the wired hideaway and pick the safer one.\u003c/p>\n\u003cp>\"To our surprise, the data are consistent with pain,\" Elwood says.\u003c/p>\n\u003cp>If Elwood were to respond to Stein today, he'd say that crabs do feel pain. Probably. Elwood hasn't yet looked at stress hormones in crabs to see if they change in response to the electrical shock or other potentially painful experience — another key sign that actual pain is occurring. And if there's no difference in the hormones, \"it would speak against pain,\" he says.\u003c/p>\n\u003cp>As for what this might mean for those of us who occasionally dispatch a crustacean or two, the best way to minimize potential pain\u003cstrong>\u003c/strong> is likely electrocution or \u003ca href=\"http://www.trevorcorson.com/old_blog/2005/12/how-to-kill-lobster-dedicated-to-david.html\">driving a knife\u003c/a> through the creature's brain, Elwood says. But as most of us lack specialized machinery and knowledge of crustacean anatomy, the easiest\u003cstrong>\u003c/strong> way is still dropping the crab in a pot of boiling water. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright \u003ca href=\"http://www.npr.org\">2013 National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Prawns will rub themselves when dabbed with acid. And hermit crabs show stress-related behavior after getting shocked out of their shells. Now scientists find that British shore crabs can learn to avoid an electric shock — a key sign that crustaceans really do experience pain.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54737\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/crab-e1358466454580.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/crab-e1358466454580.jpg\" alt=\"Boiling is the easiest way to dispatch a crustacean, but there are some signs that the creatures can feel pain. Photo: iStockphoto.com\" title=\"Boiling is the easiest way to dispatch a crustacean, but there are some signs that the creatures can feel pain. Photo: iStockphoto.com\" width=\"560\" height=\"419\" class=\"size-full wp-image-54737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boiling is the easiest way to dispatch a crustacean, but there are some signs that the creatures can feel pain.\u003cbr>Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Sarah Zielinski, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/17/169443117/yes-virginia-crabs-likely-feel-pain-but-theyre-still-delicious\">The Salt at NPR Food\u003c/a> (1/17/13)\u003c/p>\n\u003cp>Whether crustaceans feel pain is generally something people try not to think about while munching on a crab cake or a lobster roll. Few of us would like to think that our dinner suffered during preparation, but still, we can't help but be a little curious. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Animal behavior professor \u003ca href=\"http://www.qub.ac.uk/schools/SchoolofBiologicalSciences/People/ProfessorRWElwood/\">Robert Elwood\u003c/a> of Queen's University in Belfast, U.K., starting thinking about this crustacean sensation after he met \u003ca href=\"http://www.rickstein.com/Biography.html\">Rick Stein\u003c/a>, a well-known English chef and restaurateur known for his fish-forward fare. Stein asked Elwood if crabs felt pain. \"I thought it was a very strange question,\" Elwood says. And he didn't have an answer.\u003c/p>\n\u003cp>That's because determining whether a creature feels pain can be difficult. \"One might assume with higher mammals that it's very similar to humans,\" says Elwood. But other, simpler animals, like crabs, are more of a puzzle.\u003c/p>\n\u003cp>That's because what looks like pain could just be a phenomenon called nociception, which is when a body reacts automatically to stimuli that has the potential to damage tissue. \"It's quite possible that animals have the ability to act simply by reflex,\" Elwood says, similar to the way you might pull your hand away from a hot plate without being aware that it's hot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Actual pain, though, requires learning, Elwood says, because its purpose it to help a creature avoid future painful and damaging experiences.\u003c/p>\n\u003cp>And so scientists have come up with a list of criteria for what pain might look like in an invertebrate: whether the animal rubs itself, if it gives up essential resources to avoid the potentially painful experience, and if can learn to avoid them in the future. \"If it does that, it's clearly making decisions,\" Elwood says. The animal, probably, feels pain.\u003c/p>\n\u003cp>A few years back, Elwood \u003ca href=\"http://www.guardian.co.uk/science/2007/nov/08/animalrights.sciencenews\">found that prawns\u003c/a> would begin grooming and rubbing themselves when they had acetic acid dabbed onto their tentacles. And hermit crabs that are shocked out of their shells likewise show \u003ca href=\"http://dsc.discovery.com/news/2009/03/27/crab-lobster-pain.html\">stress-related behavior\u003c/a> after the incident, such as grooming their abdomens.\u003c/p>\n\u003cp>And in a \u003ca href=\"http://jeb.biologists.org/content/216/3/353\">study\u003c/a>\u003cstrong> \u003c/strong>published this week in the \u003cem>Journal of Experimental Biology\u003c/em>, Elwood reports that crustaceans exhibit the learning component of pain.\u003c/p>\n\u003cp>For the experiment, Elwood and student Barry Magee got a bunch of common British \u003ca href=\"http://www.arkive.org/common-shore-crab/carcinus-maenas/\">shore crabs\u003c/a>. They took a crab and placed it in a tank that had two dark shelters (crabs love the dark), one of which was wired to give its occupant a mild electric shock. The crab picked a shelter, got its shock or not, and then was removed from the tank.\u003c/p>\n\u003cp>A short while later, the researchers put the crab back into the tank and let it choose again. By the time that crab had been shocked twice, it had learned to avoid the wired hideaway and pick the safer one.\u003c/p>\n\u003cp>\"To our surprise, the data are consistent with pain,\" Elwood says.\u003c/p>\n\u003cp>If Elwood were to respond to Stein today, he'd say that crabs do feel pain. Probably. Elwood hasn't yet looked at stress hormones in crabs to see if they change in response to the electrical shock or other potentially painful experience — another key sign that actual pain is occurring. And if there's no difference in the hormones, \"it would speak against pain,\" he says.\u003c/p>\n\u003cp>As for what this might mean for those of us who occasionally dispatch a crustacean or two, the best way to minimize potential pain\u003cstrong>\u003c/strong> is likely electrocution or \u003ca href=\"http://www.trevorcorson.com/old_blog/2005/12/how-to-kill-lobster-dedicated-to-david.html\">driving a knife\u003c/a> through the creature's brain, Elwood says. But as most of us lack specialized machinery and knowledge of crustacean anatomy, the easiest\u003cstrong>\u003c/strong> way is still dropping the crab in a pot of boiling water. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright \u003ca href=\"http://www.npr.org\">2013 National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Whole Foods Founder John Mackey On Fascism And 'Conscious Capitalism'",
"title": "Whole Foods Founder John Mackey On Fascism And 'Conscious Capitalism'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54635\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/wholefoods.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/wholefoods.jpg\" alt=\"Whole Foods has more than 300 stores and continues to expand. Photo: Harry Cabluck/AP\" title=\"Whole Foods has more than 300 stores and continues to expand. Photo: Harry Cabluck/AP\" width=\"560\" class=\"size-full wp-image-54635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Foods has more than 300 stores and continues to expand. Photo: Harry Cabluck/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/140874239/april-fulton\">April Fulton\u003c/a>. \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/16/169413848/whole-foods-founder-john-mackey-on-fascism-and-conscious-capitalism\">The Salt at NPR Food\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Listen to Part 1 of the story from NPR's Morning Edition (1/16/13):\u003c/strong>\u003cbr>\nWhole Foods Founder John Mackey On Fascism And 'Conscious Capitalism'\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/01/20130116_me_13.mp3\"] \u003c/p>\n\u003cp>\u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> has played a key role in propelling organic foods into the mainstream. The specialty supermarket chain has more than 300 stores and plans to continue expanding. But outspoken founder and co-CEO John Mackey is not the crunchy granola liberal one might conjure while perusing aisles of earnestly labeled blue corn chips and gently misted red peppers.\u003c/p>\n\u003cp>In fact, he's a self-styled libertarian: a vegan who sells sustainably raised meat, a man who compares the government's health care overhaul to \"fascism\" but wants to improve American diets.\u003c/p>\n\u003cp>And he thinks big businesses have an obligation to change customers' perception that big corporations are \"primarily selfish and greedy.\" (Not that he's opposed to profits. In fact, Whole Foods posted a \u003ca href=\"http://www.marketwatch.com/story/whole-foods-profit-up-49-raises-dividend-2012-11-07\">49 percent boost in quarterly earnings\u003c/a> in November.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mackey sat down with \u003cem>Morning Edition\u003c/em> host Steve Inskeep to discuss his philosophy and the \u003ca href=\"http://www.amazon.com/Conscious-Capitalism-Liberating-Heroic-Business/dp/1422144208\">new book\u003c/a> he co-authored, \u003cem>Conscious Capitalism\u003c/em>. Part 1 airs Wednesday, Part 2 on Thursday.\u003c/p>\n\u003cp>\u003cstrong>Listen to Part 2 of the story from NPR's Morning Edition (1/17/13):\u003c/strong>\u003cbr>\nWhole Foods CEO Expects Health Care Costs To Rise\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/01/20130117_me_14.mp3\"] \u003c/p>\n\u003cp>Mackey tells Inskeep that companies must have a higher purpose than just making money.\u003c/p>\n\u003cfigure id=\"attachment_54636\" class=\"wp-caption alignleft\" style=\"max-width: 224px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey-224x300.jpg\" alt=\"John Mackey is co-CEO and co-founder of Whole Foods Market and co-founder of the nonprofit Conscious Capitalism, Inc. Photo: Whole Foods Market/Courtesy Harvard Business Review Press\" title=\"John Mackey is co-CEO and co-founder of Whole Foods Market and co-founder of the nonprofit Conscious Capitalism, Inc. Photo: Whole Foods Market/Courtesy Harvard Business Review Press\" width=\"224\" height=\"300\" class=\"size-medium wp-image-54636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Mackey is co-CEO and co-founder of Whole Foods Market and co-founder of the nonprofit Conscious Capitalism, Inc. Photo: Whole Foods Market/Courtesy Harvard Business Review Press\u003c/figcaption>\u003c/figure>\n\u003cp>For example, when Whole Foods decided it wanted to stop selling overfished species of cod and octopus at its seafood counters, it didn't just abruptly cut off its suppliers. Instead, the company gave its suppliers three years to come up with a better way of fishing; during that time, the seafood stayed for sale — but with a label of \"unsustainable.\"\u003c/p>\n\u003cp>In the end, Whole Foods, working with the \u003ca href=\"http://www.msc.org/\">Marine Stewardship Council\u003c/a> (we'll have much more on them later), was able to find one supplier of sustainable cod.\u003c/p>\n\u003cp>\"You take a risk when you do that because some of your customers ... who don't care about sustainability, they're going to go shop at your competitor's store who has the fish, so you lose some business that way,\" Mackey says. \"But it was the right thing to do.\"\u003c/p>\n\u003cp>What he doesn't think is right is President Obama's health overhaul and the new costs that coverage requirements will place on businesses.\u003c/p>\n\u003cp>When Inskeep asks him if he still thinks the health law is a form of socialism, as he's \u003ca href=\"http://online.wsj.com/article/SB10001424052970204251404574342170072865070.html\">said before\u003c/a>, Mackey responds:\u003c/p>\n\u003cp>\"Technically speaking, it's more like fascism. Socialism is where the government owns the means of production. In fascism, the government doesn't own the means of production, but they do control it — and that's what's happening with our health care programs and these reforms.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/169411919/conscious-capitalism-liberating-the-heroic-spirit-of-business\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/conscious-capitalism-199x300.jpg\" alt=\"Conscious Capitalism by John Mackey and Raj Sisodia\" title=\"Conscious Capitalism by John Mackey and Raj Sisodia\" width=\"199\" height=\"300\" class=\"alignright size-medium wp-image-54637\">\u003c/a>Still, Mackey sees room to cooperate with the administration on another front: efforts to reform the American diet, a pet project of first lady Michelle Obama.\u003c/p>\n\u003cp>\"People in America are addicted to sugar, and to fat and to salt,\" he says, and as a nation, it's holding us back. \"Food is intensely pleasurable, and people are afraid that if they change the way they eat, they'll stop having pleasure.\"\u003c/p>\n\u003cp>Still, he acknowledges how hard it can be to stick to a health-conscious diet. Restaurant meals, he says, rarely meet his personal dietary rules — not just no meat, but also no oil or refined flour. Luckily, Mackey jokes, there's a Whole Foods to be found wherever he travels.\u003c/p>\n\u003cp>So our question to you, dear readers, is this: How big a role does a business leader's personal philosophy play in your decision to buy products from his or her company? Tell us in the comments section below. \u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>TRANSCRIPT FROM MORNING EDITION PROGRAM (Part 1):\u003c/strong>\u003c/p>\n\u003cp>STEVE INSKEEP, HOST: \u003c/p>\n\u003cp>When you start your own company, it becomes an extension of yourself, an expression of your habits, your beliefs, your quirks. When John Mackey started a health food grocery store decades ago, he hoped to make it an extension of his values. Now that John Mackey's Whole Foods market is a nationwide chain with countless customers, stockholders and suppliers to please, that is hard work. Yet Mackey still tries to do it.\u003c/p>\n\u003cp>And in a new book, he defends the virtues of capitalism, even if capitalism's vices have been exposed in recent years.\u003c/p>\n\u003cp>JOHN MACKEY: Even if its goal is to maximize profits, it's not as if business can just do whatever the hell it wants to do, because people exchange with it voluntarily, and that acts to discipline some of the selfishness and greed that a corporation might have.\u003c/p>\n\u003cp>INSKEEP: John Mackey is co-author of a new book called \"Conscious Capitalism.\" It's sort of a new-age capitalist credo about how companies can become enlightened, and along the way improve the public's image of big corporations.\u003c/p>\n\u003cp>How did large corporations fall into such public disfavor?\u003c/p>\n\u003cp>MACKEY: The biggest reason is people have a tendency to distrust what is large and powerful. But then I think mostly, it's the philosophy of why business exists in the first place. That philosophy of maximizing profits and shareholder value means that many people see corporations as primarily selfish and greedy, that they're out there just to make as much money as possible, and they don't apparently care about anybody else.\u003c/p>\n\u003cp>I think that's a caricature. I don't think it's completely accurate. But business has not done enough to disavow that. It has not been able to embrace a more comprehensive, positive philosophy, which is what our book tries to do.\u003c/p>\n\u003cp>INSKEEP: Aren't there a lot of corporations that do focus primarily on maximizing shareholder value and, in fact, they think that the whole legal framework of the United States requires them to be that way?\u003c/p>\n\u003cp>MACKEY: Many corporations do think that way. But because business is inherently connected through stakeholders and to interdependent systems, you can't maximize profits unless you are creating value for your customers. The art of good conscious business leadership is to look for the win-win-win-win strategies so that all the stakeholders can simultaneously be winning.\u003c/p>\n\u003cp>INSKEEP: You said another thing there: conscious business. What do you mean by a conscious business?\u003c/p>\n\u003cp>MACKEY: A conscious business is one who understands, one, that it has a higher purpose besides just making money, and number two, it understands how these stakeholders are connected together in a larger business system.\u003c/p>\n\u003cp>INSKEEP: Can you think of a moment in the last couple of decades where you felt that you faced a decision point, a choice - you know, I could make more money this way, but I would become the evil company I don't ever want to be?\u003c/p>\n\u003cp>MACKEY: I think you face those choices on a regular basis. Seldom in the decisions that you make in business is it clearly black-and-white, good-versus-evil. Mostly, it's kind of on the fringe, on the periphery. But our company made a decision to get rid of what we call unsustainable seafood, red-rated seafood species that Monterey Bay Aquarium and Blue Ocean Institute - two organizations we work with - had labeled these species as unsustainable.\u003c/p>\n\u003cp>INSKEEP: They're being overfished.\u003c/p>\n\u003cp>MACKEY: They're being overfished. Exactly. So we labeled it unsustainable, and we made a decision that we would phase them out. I think it was over a three-year period.\u003c/p>\n\u003cp>INSKEEP: What were some of the fish that I would have found at a Whole Foods seafood counter that were labeled this way?\u003c/p>\n\u003cp>MACKEY: Octopus, cod, Atlantic cod, which used to be the most abundant fish in the Western Hemisphere. In pre-Columbian times, it was the basis of the whole New England fishing industry, and 95 percent of the stocks are down from what they were a couple hundred years ago. So those are a couple of examples. And we actually are very proud of the fact that we discontinued selling those species.\u003c/p>\n\u003cp>Some people were very happy about that, but then again you take a risk when you do that, because some of your customers are going to go shop - who don't care about sustainability - they're going to go shop at your competitor's store who has the fish. So you lose some business that way.\u003c/p>\n\u003cp>INSKEEP: Every phase of that decision must have been complicated. You said that you decided to phase it out, which meant that for a while, you were labeling these products and selling them, anyway.\u003c/p>\n\u003cp>MACKEY: And being criticized for doing so.\u003c/p>\n\u003cp>INSKEEP: For being a gradualist, basically.\u003c/p>\n\u003cp>MACKEY: Well, the advantage of doing it that way is it's a compromise. You have your internal argument, your internal discussion, where the seafood people might be saying we can't afford to lose those sales, and the other people saying we can't afford to continue to sell fish that's not sustainable. So the compromise is, is OK, we're going to get rid of it, but we'll give you three years to find a sustainable alternative to it - a substitute, so to speak.\u003c/p>\n\u003cp>And, in fact, in the case of cod, for example, we found the Marine Stewardship Council, which is a sustainability certifying agency, international, that Whole Foods has worked with for years, actually was able to certify one fishery of cod as sustainable. So we were able to still sell cod from this sustainable fishery. That was a good example of by giving it a little bit of time, our buyers were able to find an alternative.\u003c/p>\n\u003cp>INSKEEP: Because, in the end, you're in a marketplace, and you need to make a profit, whatever your values might be.\u003c/p>\n\u003cp>MACKEY: No. You've, once again, gone back to the tradeoff thinking, that there must be conflict. There must be a tradeoff that has to happen here, whereas I've just given you the opposite. I've given you an example where we were able to do the win-win, where we were able to maintain sustainability at the same time that we were able to meet our customers' desire to have this seafood.\u003c/p>\n\u003cp>INSKEEP: Well, it was a compromise, as you said, to use your word.\u003c/p>\n\u003cp>MACKEY: It was a compromise internally while we sought the win-win. Sometimes there are tradeoffs, but that's just a failure of creativity, a failure of imagination. In this example, there was no failure. We were able to find the win-win.\u003c/p>\n\u003cp>INSKEEP: And I'm just thinking in terms of trying to do business while keeping a higher purpose in mind. Everybody knows about the effect that activist stockholders have had on corporations that do have to look over their shoulders and think about shareholder value and make difficult decisions with that in mind. Since you've been public for a couple of decades, I'm curious how, if at all, you've been able to dodge the occasional investor who says: Look, you're wasting a lot of money on these idealistic schemes. I want a better dividend.\u003c/p>\n\u003cp>MACKEY: We haven't necessarily dodged it. The investors, of course, do want us to make more money, and they do want higher dividends and they want the stock price to go up. But I will say on balance that the investor-stakeholder is the easiest stakeholder to get along with. The stakeholder that complains the most, of course, are our customers. We have a lot more customers than we have investors in our company, and they have lots of alternatives in the marketplace they can shop at. So they're not shy to tell us what they don't like when we're doing things.\u003c/p>\n\u003cp>INSKEEP: Why aren't you selling this product? Why are you charging that price?\u003c/p>\n\u003cp>MACKEY: Yes. Or why are you selling that product? Like, even in this conversation today, when I said, well, we're going phase out the red-rated species over a three-year period, customers want lower prices and higher quality. Employees want higher wages and better benefits and better working conditions. Suppliers want to give fewer discounts and want you to pick up more of their products. Communities want more donations. Governments want higher taxes. Investors want higher dividends and higher stock price. Every one of the stakeholders wants more. They always want more.\u003c/p>\n\u003cp>(SOUNDBITE OF MUSIC)\u003c/p>\n\u003cp>INSKEEP: John Mackey is co-CEO of Whole Foods Market. As we've heard, he speaks his mind, and a few years ago, Mackey famously warned against President Obama's healthcare plan, writing an article that included the word socialism. When we spoke with Mackey, he'd moved on to another word for the health law: fascism.\u003c/p>\n\u003cp>MACKEY: In fascism, the government doesn't own the means of production, but they do control it. And that's what's happening with these reforms.\u003c/p>\n\u003cp>INSKEEP: And we'll hear that argument from John Mackey tomorrow, as we continue our conversation right here on MORNING EDITION, from NPR News.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\n\u003cem>Transcript provided by NPR, Copyright National Public Radio.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54635\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/wholefoods.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/wholefoods.jpg\" alt=\"Whole Foods has more than 300 stores and continues to expand. Photo: Harry Cabluck/AP\" title=\"Whole Foods has more than 300 stores and continues to expand. Photo: Harry Cabluck/AP\" width=\"560\" class=\"size-full wp-image-54635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Foods has more than 300 stores and continues to expand. Photo: Harry Cabluck/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/140874239/april-fulton\">April Fulton\u003c/a>. \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/16/169413848/whole-foods-founder-john-mackey-on-fascism-and-conscious-capitalism\">The Salt at NPR Food\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Listen to Part 1 of the story from NPR's Morning Edition (1/16/13):\u003c/strong>\u003cbr>\nWhole Foods Founder John Mackey On Fascism And 'Conscious Capitalism'\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mackey sat down with \u003cem>Morning Edition\u003c/em> host Steve Inskeep to discuss his philosophy and the \u003ca href=\"http://www.amazon.com/Conscious-Capitalism-Liberating-Heroic-Business/dp/1422144208\">new book\u003c/a> he co-authored, \u003cem>Conscious Capitalism\u003c/em>. Part 1 airs Wednesday, Part 2 on Thursday.\u003c/p>\n\u003cp>\u003cstrong>Listen to Part 2 of the story from NPR's Morning Edition (1/17/13):\u003c/strong>\u003cbr>\nWhole Foods CEO Expects Health Care Costs To Rise\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Mackey tells Inskeep that companies must have a higher purpose than just making money.\u003c/p>\n\u003cfigure id=\"attachment_54636\" class=\"wp-caption alignleft\" style=\"max-width: 224px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey-224x300.jpg\" alt=\"John Mackey is co-CEO and co-founder of Whole Foods Market and co-founder of the nonprofit Conscious Capitalism, Inc. Photo: Whole Foods Market/Courtesy Harvard Business Review Press\" title=\"John Mackey is co-CEO and co-founder of Whole Foods Market and co-founder of the nonprofit Conscious Capitalism, Inc. Photo: Whole Foods Market/Courtesy Harvard Business Review Press\" width=\"224\" height=\"300\" class=\"size-medium wp-image-54636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Mackey is co-CEO and co-founder of Whole Foods Market and co-founder of the nonprofit Conscious Capitalism, Inc. Photo: Whole Foods Market/Courtesy Harvard Business Review Press\u003c/figcaption>\u003c/figure>\n\u003cp>For example, when Whole Foods decided it wanted to stop selling overfished species of cod and octopus at its seafood counters, it didn't just abruptly cut off its suppliers. Instead, the company gave its suppliers three years to come up with a better way of fishing; during that time, the seafood stayed for sale — but with a label of \"unsustainable.\"\u003c/p>\n\u003cp>In the end, Whole Foods, working with the \u003ca href=\"http://www.msc.org/\">Marine Stewardship Council\u003c/a> (we'll have much more on them later), was able to find one supplier of sustainable cod.\u003c/p>\n\u003cp>\"You take a risk when you do that because some of your customers ... who don't care about sustainability, they're going to go shop at your competitor's store who has the fish, so you lose some business that way,\" Mackey says. \"But it was the right thing to do.\"\u003c/p>\n\u003cp>What he doesn't think is right is President Obama's health overhaul and the new costs that coverage requirements will place on businesses.\u003c/p>\n\u003cp>When Inskeep asks him if he still thinks the health law is a form of socialism, as he's \u003ca href=\"http://online.wsj.com/article/SB10001424052970204251404574342170072865070.html\">said before\u003c/a>, Mackey responds:\u003c/p>\n\u003cp>\"Technically speaking, it's more like fascism. Socialism is where the government owns the means of production. In fascism, the government doesn't own the means of production, but they do control it — and that's what's happening with our health care programs and these reforms.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/169411919/conscious-capitalism-liberating-the-heroic-spirit-of-business\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/conscious-capitalism-199x300.jpg\" alt=\"Conscious Capitalism by John Mackey and Raj Sisodia\" title=\"Conscious Capitalism by John Mackey and Raj Sisodia\" width=\"199\" height=\"300\" class=\"alignright size-medium wp-image-54637\">\u003c/a>Still, Mackey sees room to cooperate with the administration on another front: efforts to reform the American diet, a pet project of first lady Michelle Obama.\u003c/p>\n\u003cp>\"People in America are addicted to sugar, and to fat and to salt,\" he says, and as a nation, it's holding us back. \"Food is intensely pleasurable, and people are afraid that if they change the way they eat, they'll stop having pleasure.\"\u003c/p>\n\u003cp>Still, he acknowledges how hard it can be to stick to a health-conscious diet. Restaurant meals, he says, rarely meet his personal dietary rules — not just no meat, but also no oil or refined flour. Luckily, Mackey jokes, there's a Whole Foods to be found wherever he travels.\u003c/p>\n\u003cp>So our question to you, dear readers, is this: How big a role does a business leader's personal philosophy play in your decision to buy products from his or her company? Tell us in the comments section below. \u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>TRANSCRIPT FROM MORNING EDITION PROGRAM (Part 1):\u003c/strong>\u003c/p>\n\u003cp>STEVE INSKEEP, HOST: \u003c/p>\n\u003cp>When you start your own company, it becomes an extension of yourself, an expression of your habits, your beliefs, your quirks. When John Mackey started a health food grocery store decades ago, he hoped to make it an extension of his values. Now that John Mackey's Whole Foods market is a nationwide chain with countless customers, stockholders and suppliers to please, that is hard work. Yet Mackey still tries to do it.\u003c/p>\n\u003cp>And in a new book, he defends the virtues of capitalism, even if capitalism's vices have been exposed in recent years.\u003c/p>\n\u003cp>JOHN MACKEY: Even if its goal is to maximize profits, it's not as if business can just do whatever the hell it wants to do, because people exchange with it voluntarily, and that acts to discipline some of the selfishness and greed that a corporation might have.\u003c/p>\n\u003cp>INSKEEP: John Mackey is co-author of a new book called \"Conscious Capitalism.\" It's sort of a new-age capitalist credo about how companies can become enlightened, and along the way improve the public's image of big corporations.\u003c/p>\n\u003cp>How did large corporations fall into such public disfavor?\u003c/p>\n\u003cp>MACKEY: The biggest reason is people have a tendency to distrust what is large and powerful. But then I think mostly, it's the philosophy of why business exists in the first place. That philosophy of maximizing profits and shareholder value means that many people see corporations as primarily selfish and greedy, that they're out there just to make as much money as possible, and they don't apparently care about anybody else.\u003c/p>\n\u003cp>I think that's a caricature. I don't think it's completely accurate. But business has not done enough to disavow that. It has not been able to embrace a more comprehensive, positive philosophy, which is what our book tries to do.\u003c/p>\n\u003cp>INSKEEP: Aren't there a lot of corporations that do focus primarily on maximizing shareholder value and, in fact, they think that the whole legal framework of the United States requires them to be that way?\u003c/p>\n\u003cp>MACKEY: Many corporations do think that way. But because business is inherently connected through stakeholders and to interdependent systems, you can't maximize profits unless you are creating value for your customers. The art of good conscious business leadership is to look for the win-win-win-win strategies so that all the stakeholders can simultaneously be winning.\u003c/p>\n\u003cp>INSKEEP: You said another thing there: conscious business. What do you mean by a conscious business?\u003c/p>\n\u003cp>MACKEY: A conscious business is one who understands, one, that it has a higher purpose besides just making money, and number two, it understands how these stakeholders are connected together in a larger business system.\u003c/p>\n\u003cp>INSKEEP: Can you think of a moment in the last couple of decades where you felt that you faced a decision point, a choice - you know, I could make more money this way, but I would become the evil company I don't ever want to be?\u003c/p>\n\u003cp>MACKEY: I think you face those choices on a regular basis. Seldom in the decisions that you make in business is it clearly black-and-white, good-versus-evil. Mostly, it's kind of on the fringe, on the periphery. But our company made a decision to get rid of what we call unsustainable seafood, red-rated seafood species that Monterey Bay Aquarium and Blue Ocean Institute - two organizations we work with - had labeled these species as unsustainable.\u003c/p>\n\u003cp>INSKEEP: They're being overfished.\u003c/p>\n\u003cp>MACKEY: They're being overfished. Exactly. So we labeled it unsustainable, and we made a decision that we would phase them out. I think it was over a three-year period.\u003c/p>\n\u003cp>INSKEEP: What were some of the fish that I would have found at a Whole Foods seafood counter that were labeled this way?\u003c/p>\n\u003cp>MACKEY: Octopus, cod, Atlantic cod, which used to be the most abundant fish in the Western Hemisphere. In pre-Columbian times, it was the basis of the whole New England fishing industry, and 95 percent of the stocks are down from what they were a couple hundred years ago. So those are a couple of examples. And we actually are very proud of the fact that we discontinued selling those species.\u003c/p>\n\u003cp>Some people were very happy about that, but then again you take a risk when you do that, because some of your customers are going to go shop - who don't care about sustainability - they're going to go shop at your competitor's store who has the fish. So you lose some business that way.\u003c/p>\n\u003cp>INSKEEP: Every phase of that decision must have been complicated. You said that you decided to phase it out, which meant that for a while, you were labeling these products and selling them, anyway.\u003c/p>\n\u003cp>MACKEY: And being criticized for doing so.\u003c/p>\n\u003cp>INSKEEP: For being a gradualist, basically.\u003c/p>\n\u003cp>MACKEY: Well, the advantage of doing it that way is it's a compromise. You have your internal argument, your internal discussion, where the seafood people might be saying we can't afford to lose those sales, and the other people saying we can't afford to continue to sell fish that's not sustainable. So the compromise is, is OK, we're going to get rid of it, but we'll give you three years to find a sustainable alternative to it - a substitute, so to speak.\u003c/p>\n\u003cp>And, in fact, in the case of cod, for example, we found the Marine Stewardship Council, which is a sustainability certifying agency, international, that Whole Foods has worked with for years, actually was able to certify one fishery of cod as sustainable. So we were able to still sell cod from this sustainable fishery. That was a good example of by giving it a little bit of time, our buyers were able to find an alternative.\u003c/p>\n\u003cp>INSKEEP: Because, in the end, you're in a marketplace, and you need to make a profit, whatever your values might be.\u003c/p>\n\u003cp>MACKEY: No. You've, once again, gone back to the tradeoff thinking, that there must be conflict. There must be a tradeoff that has to happen here, whereas I've just given you the opposite. I've given you an example where we were able to do the win-win, where we were able to maintain sustainability at the same time that we were able to meet our customers' desire to have this seafood.\u003c/p>\n\u003cp>INSKEEP: Well, it was a compromise, as you said, to use your word.\u003c/p>\n\u003cp>MACKEY: It was a compromise internally while we sought the win-win. Sometimes there are tradeoffs, but that's just a failure of creativity, a failure of imagination. In this example, there was no failure. We were able to find the win-win.\u003c/p>\n\u003cp>INSKEEP: And I'm just thinking in terms of trying to do business while keeping a higher purpose in mind. Everybody knows about the effect that activist stockholders have had on corporations that do have to look over their shoulders and think about shareholder value and make difficult decisions with that in mind. Since you've been public for a couple of decades, I'm curious how, if at all, you've been able to dodge the occasional investor who says: Look, you're wasting a lot of money on these idealistic schemes. I want a better dividend.\u003c/p>\n\u003cp>MACKEY: We haven't necessarily dodged it. The investors, of course, do want us to make more money, and they do want higher dividends and they want the stock price to go up. But I will say on balance that the investor-stakeholder is the easiest stakeholder to get along with. The stakeholder that complains the most, of course, are our customers. We have a lot more customers than we have investors in our company, and they have lots of alternatives in the marketplace they can shop at. So they're not shy to tell us what they don't like when we're doing things.\u003c/p>\n\u003cp>INSKEEP: Why aren't you selling this product? Why are you charging that price?\u003c/p>\n\u003cp>MACKEY: Yes. Or why are you selling that product? Like, even in this conversation today, when I said, well, we're going phase out the red-rated species over a three-year period, customers want lower prices and higher quality. Employees want higher wages and better benefits and better working conditions. Suppliers want to give fewer discounts and want you to pick up more of their products. Communities want more donations. Governments want higher taxes. Investors want higher dividends and higher stock price. Every one of the stakeholders wants more. They always want more.\u003c/p>\n\u003cp>(SOUNDBITE OF MUSIC)\u003c/p>\n\u003cp>INSKEEP: John Mackey is co-CEO of Whole Foods Market. As we've heard, he speaks his mind, and a few years ago, Mackey famously warned against President Obama's healthcare plan, writing an article that included the word socialism. When we spoke with Mackey, he'd moved on to another word for the health law: fascism.\u003c/p>\n\u003cp>MACKEY: In fascism, the government doesn't own the means of production, but they do control it. And that's what's happening with these reforms.\u003c/p>\n\u003cp>INSKEEP: And we'll hear that argument from John Mackey tomorrow, as we continue our conversation right here on MORNING EDITION, from NPR News.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Monsanto Lawyer Suggests New Standard For Suing Farmers",
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"content": "\u003cfigure id=\"attachment_54599\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-roundup_wide.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-roundup_wide.jpg\" alt=\"To spray or not to spray? That may be the question on which Monsanto's arguments against farmers hangs. Seth Perlman/AP\" title=\"To spray or not to spray? That may be the question on which Monsanto's arguments against farmers hangs. Seth Perlman/AP\" width=\"560\" class=\"size-full wp-image-54599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To spray or not to spray? That may be the question on which Monsanto's arguments against farmers hangs. Seth Perlman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/14/169318303/monsanto-lawyer-suggests-new-standard-for-suing-farmers\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>For years, the biotech giant Monsanto has provoked outrage among its critics for \u003ca href=\"http://www.centerforfoodsafety.org/wp-content/uploads/2012/03/Monsanto-v-US-Farmer-2010-Update-v.-2.pdf\">suing\u003c/a> farmers who save and replant seeds, such as soybeans and canola, from the company's patented Roundup Ready crops.\u003c/p>\n\u003cp>Some of that outrage is based on a decade-old case in Canada, in which a court \u003ca href=\"http://decisions.fct-cf.gc.ca/en/2001/2001fct256/2001fct256.html\">ruled\u003c/a> that a farmer, \u003ca href=\"http://www.percyschmeiser.com/\">Percy Schmeiser\u003c/a>, violated Monsanto's patents by planting canola that he \"knew or ought to have known\" contained Monsanto's Roundup Ready gene. Schmeiser argued that he didn't want the gene in his fields, and that it had become incorporated into his canola via wind-blown pollen.\u003c/p>\n\u003cp>Monsanto won that case, but the company might have been better off losing because the victory has been a public relations disaster. Around the world, many people now believe, mistakenly, that Monsanto is suing farmers for growing patented seeds that wandered into their fields without the farmers' knowledge and against their will.\u003c/p>\n\u003cp>So it caught our attention last week when a lawyer representing Monsanto in federal court seemed to admit that suing Schmeiser had been a mistake that the company would not repeat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The lawyer for Monsanto, \u003ca href=\"http://www.wilmerhale.com/seth_waxman/\">Seth Waxman\u003c/a>, was being questioned by \u003ca href=\"http://www.cafc.uscourts.gov/judges/william-c-bryson-circuit-judge.html\">Judge William Bryson\u003c/a>, from the U.S. Appeals Court for the Federal Circuit. In the case, a group of mostly organic farmers had hauled Monsanto into court, \u003ca href=\"http://www.pubpat.org/monsanto-seed-patents.htm\">claiming\u003c/a> that they are being damaged by the possibility that Monsanto might sue them. Bryson wanted to know what actions would convince Monsanto to sue a farmer, and Waxman came up with this:\u003c/p>\n\u003cblockquote>\n\u003cp>\"In the real world, Judge Bryson, the cases Monsanto brings are cases in which it has come to learn that the farmer is not purchasing any Roundup Ready seed, but is spraying his fields with Roundup, and the plants are surviving. If the farmer were not spraying, by definition he wouldn't be taking advantage of Monsanto's technology.\"\u003c/p>\n\u003c/blockquote>\n\u003cfigure id=\"attachment_54598\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-gmosoybeans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-gmosoybeans-300x224.jpg\" alt=\"A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Dan Gill/AP\" title=\"A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Dan Gill/AP\" width=\"300\" height=\"224\" class=\"size-medium wp-image-54598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Dan Gill/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Under Waxman's common-sense standard, Monsanto wouldn't have brought its case against Schmeiser. That's because in that case, the company did not produce any evidence that Schmeiser was taking advantage of Monsanto's technology by spraying his crop with Roundup.\u003c/p>\n\u003cp>We called several lawyers to see whether Waxman's statement in court had any legal standing and would prevent any Schmeiser-style lawsuits in the future. They tell us that Monsanto isn't bound by Waxman's words because he's just a hired lawyer thinking on his feet in a courtroom, not a company executive.\u003c/p>\n\u003cp>The judges in this case, however, might conceivably take up this point in their eventual decision. If they follow Waxman's lead and write, for instance, that farmers don't infringe Monsanto's patents unless they are \"taking advantage\" of those genes and getting some benefit from them, it would be more significant. But \u003ca href=\"http://www.cardozo.yu.edu/MemberContentDisplay.aspx?ccmd=ContentDisplay&ucmd=UserDisplay&userid=80\">Daniel Ravicher\u003c/a>, who argued the case against Monsanto for the group of organic farmers, says even such an opinion wouldn't completely change the legal landscape because other judges, in other courts, still could disagree.\u003c/p>\n\u003cp>Meanwhile, the battle continues. The U.S. Supreme Court is about to take up another high-profile Monsanto seed \u003ca href=\"http://www.scotusblog.com/case-files/cases/bowman-v-monsanto-co/\">case\u003c/a> involving patent infringement. Oral arguments are scheduled for Feb. 19. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Many farmers are worried that the biotech giant will sue them if a patented gene gets accidentally incorporated into their crops. But in a departure, one Monsanto lawyer says that only farmers that specifically take advantage of the company's technology would face a lawsuit.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54599\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-roundup_wide.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-roundup_wide.jpg\" alt=\"To spray or not to spray? That may be the question on which Monsanto's arguments against farmers hangs. Seth Perlman/AP\" title=\"To spray or not to spray? That may be the question on which Monsanto's arguments against farmers hangs. Seth Perlman/AP\" width=\"560\" class=\"size-full wp-image-54599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To spray or not to spray? That may be the question on which Monsanto's arguments against farmers hangs. Seth Perlman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/14/169318303/monsanto-lawyer-suggests-new-standard-for-suing-farmers\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>For years, the biotech giant Monsanto has provoked outrage among its critics for \u003ca href=\"http://www.centerforfoodsafety.org/wp-content/uploads/2012/03/Monsanto-v-US-Farmer-2010-Update-v.-2.pdf\">suing\u003c/a> farmers who save and replant seeds, such as soybeans and canola, from the company's patented Roundup Ready crops.\u003c/p>\n\u003cp>Some of that outrage is based on a decade-old case in Canada, in which a court \u003ca href=\"http://decisions.fct-cf.gc.ca/en/2001/2001fct256/2001fct256.html\">ruled\u003c/a> that a farmer, \u003ca href=\"http://www.percyschmeiser.com/\">Percy Schmeiser\u003c/a>, violated Monsanto's patents by planting canola that he \"knew or ought to have known\" contained Monsanto's Roundup Ready gene. Schmeiser argued that he didn't want the gene in his fields, and that it had become incorporated into his canola via wind-blown pollen.\u003c/p>\n\u003cp>Monsanto won that case, but the company might have been better off losing because the victory has been a public relations disaster. Around the world, many people now believe, mistakenly, that Monsanto is suing farmers for growing patented seeds that wandered into their fields without the farmers' knowledge and against their will.\u003c/p>\n\u003cp>So it caught our attention last week when a lawyer representing Monsanto in federal court seemed to admit that suing Schmeiser had been a mistake that the company would not repeat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The lawyer for Monsanto, \u003ca href=\"http://www.wilmerhale.com/seth_waxman/\">Seth Waxman\u003c/a>, was being questioned by \u003ca href=\"http://www.cafc.uscourts.gov/judges/william-c-bryson-circuit-judge.html\">Judge William Bryson\u003c/a>, from the U.S. Appeals Court for the Federal Circuit. In the case, a group of mostly organic farmers had hauled Monsanto into court, \u003ca href=\"http://www.pubpat.org/monsanto-seed-patents.htm\">claiming\u003c/a> that they are being damaged by the possibility that Monsanto might sue them. Bryson wanted to know what actions would convince Monsanto to sue a farmer, and Waxman came up with this:\u003c/p>\n\u003cblockquote>\n\u003cp>\"In the real world, Judge Bryson, the cases Monsanto brings are cases in which it has come to learn that the farmer is not purchasing any Roundup Ready seed, but is spraying his fields with Roundup, and the plants are surviving. If the farmer were not spraying, by definition he wouldn't be taking advantage of Monsanto's technology.\"\u003c/p>\n\u003c/blockquote>\n\u003cfigure id=\"attachment_54598\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-gmosoybeans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-gmosoybeans-300x224.jpg\" alt=\"A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Dan Gill/AP\" title=\"A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Dan Gill/AP\" width=\"300\" height=\"224\" class=\"size-medium wp-image-54598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Dan Gill/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Under Waxman's common-sense standard, Monsanto wouldn't have brought its case against Schmeiser. That's because in that case, the company did not produce any evidence that Schmeiser was taking advantage of Monsanto's technology by spraying his crop with Roundup.\u003c/p>\n\u003cp>We called several lawyers to see whether Waxman's statement in court had any legal standing and would prevent any Schmeiser-style lawsuits in the future. They tell us that Monsanto isn't bound by Waxman's words because he's just a hired lawyer thinking on his feet in a courtroom, not a company executive.\u003c/p>\n\u003cp>The judges in this case, however, might conceivably take up this point in their eventual decision. If they follow Waxman's lead and write, for instance, that farmers don't infringe Monsanto's patents unless they are \"taking advantage\" of those genes and getting some benefit from them, it would be more significant. But \u003ca href=\"http://www.cardozo.yu.edu/MemberContentDisplay.aspx?ccmd=ContentDisplay&ucmd=UserDisplay&userid=80\">Daniel Ravicher\u003c/a>, who argued the case against Monsanto for the group of organic farmers, says even such an opinion wouldn't completely change the legal landscape because other judges, in other courts, still could disagree.\u003c/p>\n\u003cp>Meanwhile, the battle continues. The U.S. Supreme Court is about to take up another high-profile Monsanto seed \u003ca href=\"http://www.scotusblog.com/case-files/cases/bowman-v-monsanto-co/\">case\u003c/a> involving patent infringement. Oral arguments are scheduled for Feb. 19. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Matching Diners To Chefs, Startups Hatch Underground Supper Clubs",
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"content": "\u003cfigure id=\"attachment_54582\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Japchae.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Japchae.jpg\" alt=\"Japchae, a cooking class and Korean supper club held in 2012 in Balston, Va., and organized through the site Feastly. Courtesy of Noah Karesh\" title=\"Japchae, a cooking class and Korean supper club held in 2012 in Balston, Va., and organized through the site Feastly. Courtesy of Noah Karesh\" width=\"560\" class=\"size-full wp-image-54582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Japchae, a cooking class and Korean supper club held in 2012 in Balston, Va., and organized through the site Feastly. Courtesy of Noah Karesh\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Eliza Barclay,\u003c/strong> \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/09/168979408/matching-diners-to-chefs-startups-hatch-underground-supper-clubs\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Remember all that hype about \"underground\" supper clubs a few years back? They lure adventurous diners into homes and makeshift spaces where fledgling chefs cook up feasts for pay. The hosts trade in secrecy and exclusivity, and play up food specificity with themes like \"Pig Every Which Way,\" \"Jewish Soul Food,\" and \"A Taste Of Tripoli\" (because there is no Libyan restaurant in town). And, on top of the food, attendees can revel in the novel experience of eating face-to-face, side-by-side with total strangers.\u003c/p>\n\u003cp>While these dinners may seem like old hat to some foodies, a handful of startups are betting that the concept is just taking off, and see it expanding to a growing number of cities. Here's the skinny on four companies dedicated to helping people find, organize, monetize, and manage supper clubs:\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatfeastly.com/intro/\">Feastly\u003c/a> says it's aiming to be the \u003ca href=\"http://www.npr.org/2011/09/06/140206905/airbnb-connects-homeowners-with-travelers-looking-to-save\">Airbnb\u003c/a> of the food world, creating alternatives to impersonal dining the way that the travel rental company has created an alternate market to generic hotels.\u003c/p>\n\u003cblockquote>\u003cp>\"We want to be in every city in the world so wherever you're traveling, you can find a home-cooked meal,\" Danny Harris, co-founder of Feastly, tells The Salt.\u003c/p>\u003c/blockquote>\n\u003cp>Here's how it works: The site connects chefs (many of them professional) who want to host paid meals or tastings of a new product in their homes with \"feasters\" looking for a unique dining experience. The chefs set the price of the meal, and Feastly takes a 20 percent cut. Harris says chefs can make to a few hundred dollars in profit at the end of the night if they play their cards right.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, depending on local regulations, these supper clubs may be illegal. To assuage diners worried about food safety, the Feastly site says hosts \"opt in\" to its guidelines. But that doesn't mean supper clubs are above health authorities — one in New Jersey \u003ca href=\"http://www.jerseycityindependent.com/2012/08/21/underground-supper-club-event-at-cemetery-shut-down-by-city-health-inspectors/\">was shut down\u003c/a> last year because it didn't have a license.\u003c/p>\n\u003cp>Harris and his partner, Noah Karesh, launched Feastly in early 2012 in Washington, D.C., and recently opened up to chefs in New York. Next month, it launches in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gusta.com/\">Gusta\u003c/a>, another site, operates under a similar premise, and has built a network of 287 chefs in dozens of cities from Berlin to Portland, Ore., to Charleston, S.C. Co-founder Carly Chamberlain, a former employee of Airbnb, \u003ca href=\"http://www.foodtechconnect.com/2011/08/10/former-airbnb-employees-launch-supper-club-discovery-reservation-platform-gusta/\">told\u003c/a> Food+Tech Connect in 2011 that it has a more international focus than other sites and can handle multiple currencies.\u003c/p>\n\u003cp>A newcomer to the supper club business is \u003ca href=\"https://kitchen.ly/\">Kitchen.ly\u003c/a>, which, like Feastly and Gusta, provides a space online for chefs to list events and diners to sign up for them. But don't expect to find much on there yet: It held its inaugural dinner in founder Mitch Monsen's kitchen in Ogden, Utah on Friday. Kitchen.ly could turn out to be slightly more affordable than the others — the site claims that the only charges to organize an event are processing fees of 2.9 percent plus 30 cents.\u003c/p>\n\u003cp>For chefs and diners who prefer to organize dinner events on their phones for free, there's an app for that, and it's called \u003ca href=\"https://itunes.apple.com/us/app/supperking/id578696296?mt=8\">Supper King\u003c/a>. A recent search turned up only two events – one in Oakland, Ca. and another in Hamburg, Germany. As with all of the services, the trick will be to find enough users to keep people coming back.\u003c/p>\n\u003cp>Harris of Feastly believes they will.\u003c/p>\n\u003cblockquote>\u003cp>\"There are all of these people out there who want to open a restaurant or food truck but don't have the money to do it, or they have a day job and make incredible vegan food and want to share it,\" says Harris. \"They just need a platform to monetize their passion, and we believe we'll succeed with that.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>Still, a comparison to Airbnb might be a stretch. Feastly says their events, on average, cost about the same as the average restaurant meal ($35), while Airbnb has managed to undercut the hotel industry by offering far cheaper rates per night.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54582\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Japchae.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Japchae.jpg\" alt=\"Japchae, a cooking class and Korean supper club held in 2012 in Balston, Va., and organized through the site Feastly. Courtesy of Noah Karesh\" title=\"Japchae, a cooking class and Korean supper club held in 2012 in Balston, Va., and organized through the site Feastly. Courtesy of Noah Karesh\" width=\"560\" class=\"size-full wp-image-54582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Japchae, a cooking class and Korean supper club held in 2012 in Balston, Va., and organized through the site Feastly. Courtesy of Noah Karesh\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Eliza Barclay,\u003c/strong> \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/09/168979408/matching-diners-to-chefs-startups-hatch-underground-supper-clubs\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Remember all that hype about \"underground\" supper clubs a few years back? They lure adventurous diners into homes and makeshift spaces where fledgling chefs cook up feasts for pay. The hosts trade in secrecy and exclusivity, and play up food specificity with themes like \"Pig Every Which Way,\" \"Jewish Soul Food,\" and \"A Taste Of Tripoli\" (because there is no Libyan restaurant in town). And, on top of the food, attendees can revel in the novel experience of eating face-to-face, side-by-side with total strangers.\u003c/p>\n\u003cp>While these dinners may seem like old hat to some foodies, a handful of startups are betting that the concept is just taking off, and see it expanding to a growing number of cities. Here's the skinny on four companies dedicated to helping people find, organize, monetize, and manage supper clubs:\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatfeastly.com/intro/\">Feastly\u003c/a> says it's aiming to be the \u003ca href=\"http://www.npr.org/2011/09/06/140206905/airbnb-connects-homeowners-with-travelers-looking-to-save\">Airbnb\u003c/a> of the food world, creating alternatives to impersonal dining the way that the travel rental company has created an alternate market to generic hotels.\u003c/p>\n\u003cblockquote>\u003cp>\"We want to be in every city in the world so wherever you're traveling, you can find a home-cooked meal,\" Danny Harris, co-founder of Feastly, tells The Salt.\u003c/p>\u003c/blockquote>\n\u003cp>Here's how it works: The site connects chefs (many of them professional) who want to host paid meals or tastings of a new product in their homes with \"feasters\" looking for a unique dining experience. The chefs set the price of the meal, and Feastly takes a 20 percent cut. Harris says chefs can make to a few hundred dollars in profit at the end of the night if they play their cards right.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, depending on local regulations, these supper clubs may be illegal. To assuage diners worried about food safety, the Feastly site says hosts \"opt in\" to its guidelines. But that doesn't mean supper clubs are above health authorities — one in New Jersey \u003ca href=\"http://www.jerseycityindependent.com/2012/08/21/underground-supper-club-event-at-cemetery-shut-down-by-city-health-inspectors/\">was shut down\u003c/a> last year because it didn't have a license.\u003c/p>\n\u003cp>Harris and his partner, Noah Karesh, launched Feastly in early 2012 in Washington, D.C., and recently opened up to chefs in New York. Next month, it launches in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gusta.com/\">Gusta\u003c/a>, another site, operates under a similar premise, and has built a network of 287 chefs in dozens of cities from Berlin to Portland, Ore., to Charleston, S.C. Co-founder Carly Chamberlain, a former employee of Airbnb, \u003ca href=\"http://www.foodtechconnect.com/2011/08/10/former-airbnb-employees-launch-supper-club-discovery-reservation-platform-gusta/\">told\u003c/a> Food+Tech Connect in 2011 that it has a more international focus than other sites and can handle multiple currencies.\u003c/p>\n\u003cp>A newcomer to the supper club business is \u003ca href=\"https://kitchen.ly/\">Kitchen.ly\u003c/a>, which, like Feastly and Gusta, provides a space online for chefs to list events and diners to sign up for them. But don't expect to find much on there yet: It held its inaugural dinner in founder Mitch Monsen's kitchen in Ogden, Utah on Friday. Kitchen.ly could turn out to be slightly more affordable than the others — the site claims that the only charges to organize an event are processing fees of 2.9 percent plus 30 cents.\u003c/p>\n\u003cp>For chefs and diners who prefer to organize dinner events on their phones for free, there's an app for that, and it's called \u003ca href=\"https://itunes.apple.com/us/app/supperking/id578696296?mt=8\">Supper King\u003c/a>. A recent search turned up only two events – one in Oakland, Ca. and another in Hamburg, Germany. As with all of the services, the trick will be to find enough users to keep people coming back.\u003c/p>\n\u003cp>Harris of Feastly believes they will.\u003c/p>\n\u003cblockquote>\u003cp>\"There are all of these people out there who want to open a restaurant or food truck but don't have the money to do it, or they have a day job and make incredible vegan food and want to share it,\" says Harris. \"They just need a platform to monetize their passion, and we believe we'll succeed with that.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>Still, a comparison to Airbnb might be a stretch. Feastly says their events, on average, cost about the same as the average restaurant meal ($35), while Airbnb has managed to undercut the hotel industry by offering far cheaper rates per night.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Google Earth Revealed Chicago's Hidden Farms",
"title": "How Google Earth Revealed Chicago's Hidden Farms",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Post by Sarah Zielinski, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/08/168895084/finding-chicago-s-hidden-farms\">The Salt, NPR Food\u003c/a> (1/9/13)\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_54241\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rooftopfarm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rooftopfarm.jpg\" alt=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\" title=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\" width=\"560\" class=\"size-full wp-image-54241\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\u003c/figcaption>\u003c/figure>\n\u003cp>Cities have plenty of reasons to care about how much food is being produced within their limits — especially now that community and guerrilla gardeners are taking over vacant urban lots across the country. But most cities can only guess at where exactly crops are growing.\u003c/p>\n\u003cp>And in Chicago, researchers have found that looks — from ground level, anyway — can be very deceiving when it comes to food production.\u003c/p>\n\u003cp>For years, various local groups in Chicago made lists of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/20/148999066/at-the-community-garden-its-community-thats-the-hard-part\">community gardens\u003c/a>, where they assumed most of the food grown within city limits was coming from. But when researchers from crop scientist \u003ca href=\"http://cropsci.illinois.edu/directory/stlovell\">Sarah Taylor Lovell\u003c/a>'s lab at the University of Illinois at Urbana-Champaign started looking closely at those lists, they found they were surprisingly inaccurate.\u003c/p>\n\u003cp>\"We kept visiting these gardens and found that they either didn't exist or were primarily ornamental gardens,\" says graduate student John Taylor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Taylor tried to verify a list of 1,200 community garden projects, compiled from various sources, and found that only 13 percent were sites that grew food. He then turned to Google Earth, spending 400 hours over a period of eight months poring over satellite imagery of the city from 2010. The results of his search were recently \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S016920461200237X\">published\u003c/a> in the journal \u003cem>Landscape and Urban Planning\u003c/em>.\u003c/p>\n\u003cp>Taylor found 4,648 sites with signs of food production — like rows of plants — covering more than 65 acres in total. Visits to a selection of those sites confirmed that 86 percent were actual places of food production.\u003c/p>\n\u003cp>The majority of the sites, though, were backyard gardens and vacant lots — the type of gardens that aren't usually on any list.\u003c/p>\n\u003cp>\"Urban agriculture is sometimes thought of as something new and trendy, but of course people have been growing food in backyards and on vacant land for generations,\" Taylor says. \"From a planning and policy perspective, we have to consider food production at multiple scales.\"\u003c/p>\n\u003cp>Taylor's data is helping another effort aimed at documenting all of the city's agricultural sites: the \u003ca href=\"http://auachicago.org/projects/urban-agriculture-mappinginventory-project/\">Chicago Urban Agriculture Mapping Project\u003c/a>.\u003c/p>\n\u003cp>When the project started a couple of years ago, \"we were mostly talking about community gardens and a handful of urban farms,\" says \u003ca href=\"http://www.steans.depaul.edu/aboutus/bios.asp\">Howard Rosing\u003c/a>, a cultural anthropologist at DePaul University who's involved with the project. But now \"the conversation has expanded beyond that,\" he says.\u003c/p>\n\u003cp>Currently in the pilot phase, the CUAMP plans to begin its survey of gardens and farms within the next couple of weeks, guided in part by Taylor's map.\u003c/p>\n\u003cp>Whether it's stalks of corn in the backyard, tomatoes in a container on the front porch, or cucumbers in the community garden, \"it's all part of one big thing ... increasing local food production,\" says Billy Burdett of \u003ca href=\"http://auachicago.org/\">Advocates for Urban Agriculture\u003c/a>. Urban agriculture \"in a lot of cases is the best and even only option for folks to have access to healthy, locally grown food.\"\u003c/p>\n\u003cp>But more than just an advocacy tool, the map is \"going to be a great resource for people to find out what is going on in their communities,\" Burdett says, connecting farms with restaurants that want to serve locally grown food, and gardeners looking for space.\u003c/p>\n\u003cp>The CUAMP map will likely be more detailed than Taylor's — which just denotes location and type — and it may contain some types of gardens that Taylor's missed, such as container gardens and small backyard gardens. But CUAMP can't reach everyone who's growing food in the city, and it won't be able to quantify how much they're growing.\u003c/p>\n\u003cp>That's what Rosing is trying to determine, at the community garden level at least. His lab is using Taylor's map to identify sites to measure community garden harvest.\u003c/p>\n\u003cp>They're probably going to be busy. Taylor recently repeated his search for Chicago community gardens with Google Earth imagery from 2012 and found a 50 percent increase.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "When scientists scoured lists of the city's community gardens, they discovered they didn't tell the whole story of where food was being grown. Satellite images instead show the city's food-producing gardens tucked away in backyards, on roofs and thriving in vacant lots.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Post by Sarah Zielinski, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/08/168895084/finding-chicago-s-hidden-farms\">The Salt, NPR Food\u003c/a> (1/9/13)\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_54241\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rooftopfarm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rooftopfarm.jpg\" alt=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\" title=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\" width=\"560\" class=\"size-full wp-image-54241\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\u003c/figcaption>\u003c/figure>\n\u003cp>Cities have plenty of reasons to care about how much food is being produced within their limits — especially now that community and guerrilla gardeners are taking over vacant urban lots across the country. But most cities can only guess at where exactly crops are growing.\u003c/p>\n\u003cp>And in Chicago, researchers have found that looks — from ground level, anyway — can be very deceiving when it comes to food production.\u003c/p>\n\u003cp>For years, various local groups in Chicago made lists of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/20/148999066/at-the-community-garden-its-community-thats-the-hard-part\">community gardens\u003c/a>, where they assumed most of the food grown within city limits was coming from. But when researchers from crop scientist \u003ca href=\"http://cropsci.illinois.edu/directory/stlovell\">Sarah Taylor Lovell\u003c/a>'s lab at the University of Illinois at Urbana-Champaign started looking closely at those lists, they found they were surprisingly inaccurate.\u003c/p>\n\u003cp>\"We kept visiting these gardens and found that they either didn't exist or were primarily ornamental gardens,\" says graduate student John Taylor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Taylor tried to verify a list of 1,200 community garden projects, compiled from various sources, and found that only 13 percent were sites that grew food. He then turned to Google Earth, spending 400 hours over a period of eight months poring over satellite imagery of the city from 2010. The results of his search were recently \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S016920461200237X\">published\u003c/a> in the journal \u003cem>Landscape and Urban Planning\u003c/em>.\u003c/p>\n\u003cp>Taylor found 4,648 sites with signs of food production — like rows of plants — covering more than 65 acres in total. Visits to a selection of those sites confirmed that 86 percent were actual places of food production.\u003c/p>\n\u003cp>The majority of the sites, though, were backyard gardens and vacant lots — the type of gardens that aren't usually on any list.\u003c/p>\n\u003cp>\"Urban agriculture is sometimes thought of as something new and trendy, but of course people have been growing food in backyards and on vacant land for generations,\" Taylor says. \"From a planning and policy perspective, we have to consider food production at multiple scales.\"\u003c/p>\n\u003cp>Taylor's data is helping another effort aimed at documenting all of the city's agricultural sites: the \u003ca href=\"http://auachicago.org/projects/urban-agriculture-mappinginventory-project/\">Chicago Urban Agriculture Mapping Project\u003c/a>.\u003c/p>\n\u003cp>When the project started a couple of years ago, \"we were mostly talking about community gardens and a handful of urban farms,\" says \u003ca href=\"http://www.steans.depaul.edu/aboutus/bios.asp\">Howard Rosing\u003c/a>, a cultural anthropologist at DePaul University who's involved with the project. But now \"the conversation has expanded beyond that,\" he says.\u003c/p>\n\u003cp>Currently in the pilot phase, the CUAMP plans to begin its survey of gardens and farms within the next couple of weeks, guided in part by Taylor's map.\u003c/p>\n\u003cp>Whether it's stalks of corn in the backyard, tomatoes in a container on the front porch, or cucumbers in the community garden, \"it's all part of one big thing ... increasing local food production,\" says Billy Burdett of \u003ca href=\"http://auachicago.org/\">Advocates for Urban Agriculture\u003c/a>. Urban agriculture \"in a lot of cases is the best and even only option for folks to have access to healthy, locally grown food.\"\u003c/p>\n\u003cp>But more than just an advocacy tool, the map is \"going to be a great resource for people to find out what is going on in their communities,\" Burdett says, connecting farms with restaurants that want to serve locally grown food, and gardeners looking for space.\u003c/p>\n\u003cp>The CUAMP map will likely be more detailed than Taylor's — which just denotes location and type — and it may contain some types of gardens that Taylor's missed, such as container gardens and small backyard gardens. But CUAMP can't reach everyone who's growing food in the city, and it won't be able to quantify how much they're growing.\u003c/p>\n\u003cp>That's what Rosing is trying to determine, at the community garden level at least. His lab is using Taylor's map to identify sites to measure community garden harvest.\u003c/p>\n\u003cp>They're probably going to be busy. Taylor recently repeated his search for Chicago community gardens with Google Earth imagery from 2012 and found a 50 percent increase.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"onourwatch": {
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
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