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"title": "The Paradox And Mystery Of Our Taste For Salt",
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"content": "\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/2012/12/20/167619010/the-paradox-and-mystery-of-our-taste-for-salt\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from NPR's Morning Edition (12/20/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121220_me_03.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_53138\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/bali-sea-salt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/bali-sea-salt.jpg\" alt=\"Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\" title=\"Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\" width=\"560\" class=\"size-full wp-image-53138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Salt is one of those dangerously tasty substances. We add the magical crystals of sodium chloride to almost everything that we cook or bake, and according to many \u003ca href=\"http://www.cdc.gov/salt/\">public health experts\u003c/a>, we add too much.\u003c/p>\n\u003cp>They want us to cut back, to lower our risk of heart attacks or strokes.\u003c/p>\n\u003cp>Yet when you really start looking for ways to do this, you run into a paradox and a scientific puzzle.\u003c/p>\n\u003cp>First, the paradox. Too much salt may kill us, but our bodies need some of it to survive.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"If you don't keep up your sodium level in your body, you will die,\" explains \u003ca href=\"http://www.monell.org/faculty/people/breslin\">Paul Breslin\u003c/a>, a researcher at the \u003ca href=\"http://www.monell.org/\">Monell Center\u003c/a>, a research institute in downtown Philadelphia devoted to the senses of taste and smell. (Breslin also teaches at Rutgers University.)\u003c/p>\n\u003cp>At the same time, Breslin continues, \"there's no question that people who have high salt intakes are at risk for a heart attack and stroke and death, and that lowering their salt intake will save lives. In \u003ca href=\"http://www.salute.gov.it/imgs/C_17_newsAree_1092_listaFile_itemName_1_file.pdf\">Finland\u003c/a>, when they lowered the salt intake, stroke and heart attack rates went way down, and mortality went way down.\"\u003c/p>\n\u003cp>There are \u003ca href=\"http://www.nytimes.com/2009/02/06/opinion/06alderman.html\">skeptics\u003c/a> who discount the relevance of the Finnish example. The average person in Finland, at that time, was eating a lot more salt than Americans typically do. The anti-salt campaign brought that level down to around the global average. The skeptics say, for most of us, that average level of salt consumption may be just fine.\u003c/p>\n\u003cp>But both the \u003ca href=\"http://www.who.int/dietphysicalactivity/reducingsalt/en/index.html\">World Health Organization\u003c/a> and the U.S. Centers for Disease Control and Prevention are calling on people around the world to cut salt consumption even more. The average American, they say, should cut their intake of salt by a third.\u003c/p>\n\u003cp>This won't be easy, because people like salt. It makes many foods taste better.\u003c/p>\n\u003cp>This is where we get to salt's mystery. Scientists aren't exactly sure how much of our taste for salt is nature, and how much is nurture.\u003c/p>\n\u003cp>On the one hand, Breslin says, a massive international \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1834069/\">study\u003c/a> of salt consumption around the world, conducted in the 1980s, suggests maybe we're born with it. \"All across the planet, with a few exceptions, most people consume more or less the same amount of sodium,\" Breslin says.\u003c/p>\n\u003cp>The exception is people who can't easily get salt, such as isolated tribes in Amazonia. Everywhere else — from small villages in China to Chicago, people consume similar amounts — much more than our bodies need.\u003c/p>\n\u003cp>If humanity's taste for salt preference really is so universal, Breslin says, it's going to be really hard for any government to convince people to use less of it.\u003c/p>\n\u003cp>On the other hand, there's also some evidence that our preferences do shift, based on what's around us.\u003c/p>\n\u003cp>\u003ca href=\"http://www.monell.org/faculty/people/beauchamp\">Gary Beauchamp\u003c/a>, director of the Monell Center, says the first evidence for this came from stories told by doctors who ordered patients with high blood pressure to switch to a low-sodium diet. Their patients reported that \"it was awful at first, but after a while, it wasn't so bad,\" Beauchamp says. Their taste sensors seemed to adapt, a little bit the way our eyes adapt to a dark room.\u003c/p>\n\u003cp>In fact, Beauchamp says, after they did that for a while, \"when they went back to their normal food, it was too salty.\"\u003c/p>\n\u003cp>Beauchamp decided to carry out a more carefully monitored \u003ca href=\"http://ajcn.nutrition.org/content/36/6/1134.short\">experiment\u003c/a> to study this. He put people on a controlled, low-sodium diet, and they did adapt. \"In about four to eight weeks, the amount of salt that they found optimal in soup or crackers declined by 40 or 50 percent.\"\u003c/p>\n\u003cp>It seems to show that we can get used to foods with less salt in it. So we could be healthier, and still enjoy our food just as much.\u003c/p>\n\u003cp>The problem is, there's no easy way to make this happen. Consumers aren't captives who can be forced to adapt.\u003c/p>\n\u003cp>Most of the salt that we eat comes via food that somebody else makes for us, such as bread, sandwich meat and salad dressing, and the companies that make those products aren't going to cut salt from them if they think it will drive consumers away.\u003c/p>\n\u003cp>\"We'll always make sure these products taste good,\" says Todd Abraham, senior vice president for research and nutrition at \u003ca href=\"http://www.mondelezinternational.com/home/index.aspx\">Mondelez International\u003c/a>, which makes Ritz crackers, Wheat Thins and Oreos. \"If we produce products that are low-salt and consumers don't buy them, we haven't helped the American diet at all, because they'll go to a different product that has higher levels of salt.\"\u003c/p>\n\u003cp>A couple of years ago, a committee of scientists from the National Academy of Sciences' Institute of Medicine \u003ca href=\"http://www.iom.edu/~/media/Files/Report%20Files/2010/Strategies-to-Reduce-Sodium-Intake-in-the-United-States/Strategies%20to%20Reduce%20Sodium%20Intake%202010%20%20Report%20Brief.pdf\">called\u003c/a> on the government to help solve this problem with regulations.\u003c/p>\n\u003cp>Regulations, they pointed out, could force all the food companies to bring down salt levels in unison. There would be no high-salt alternatives, and consumers would eventually adapt to the new taste.\u003c/p>\n\u003cp>Food industry executives like Abraham don't like that idea. They say that such regulations are impractical. They also argue that regulations aren't necessary, because big food companies now are acting on their own. They are reducing salt levels, slowly and silently, in many processed foods. They're hoping that consumers won't even notice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \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>\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/2012/12/20/167619010/the-paradox-and-mystery-of-our-taste-for-salt\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from NPR's Morning Edition (12/20/12):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_53138\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/bali-sea-salt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/bali-sea-salt.jpg\" alt=\"Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\" title=\"Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\" width=\"560\" class=\"size-full wp-image-53138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Salt is one of those dangerously tasty substances. We add the magical crystals of sodium chloride to almost everything that we cook or bake, and according to many \u003ca href=\"http://www.cdc.gov/salt/\">public health experts\u003c/a>, we add too much.\u003c/p>\n\u003cp>They want us to cut back, to lower our risk of heart attacks or strokes.\u003c/p>\n\u003cp>Yet when you really start looking for ways to do this, you run into a paradox and a scientific puzzle.\u003c/p>\n\u003cp>First, the paradox. Too much salt may kill us, but our bodies need some of it to survive.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"If you don't keep up your sodium level in your body, you will die,\" explains \u003ca href=\"http://www.monell.org/faculty/people/breslin\">Paul Breslin\u003c/a>, a researcher at the \u003ca href=\"http://www.monell.org/\">Monell Center\u003c/a>, a research institute in downtown Philadelphia devoted to the senses of taste and smell. (Breslin also teaches at Rutgers University.)\u003c/p>\n\u003cp>At the same time, Breslin continues, \"there's no question that people who have high salt intakes are at risk for a heart attack and stroke and death, and that lowering their salt intake will save lives. In \u003ca href=\"http://www.salute.gov.it/imgs/C_17_newsAree_1092_listaFile_itemName_1_file.pdf\">Finland\u003c/a>, when they lowered the salt intake, stroke and heart attack rates went way down, and mortality went way down.\"\u003c/p>\n\u003cp>There are \u003ca href=\"http://www.nytimes.com/2009/02/06/opinion/06alderman.html\">skeptics\u003c/a> who discount the relevance of the Finnish example. The average person in Finland, at that time, was eating a lot more salt than Americans typically do. The anti-salt campaign brought that level down to around the global average. The skeptics say, for most of us, that average level of salt consumption may be just fine.\u003c/p>\n\u003cp>But both the \u003ca href=\"http://www.who.int/dietphysicalactivity/reducingsalt/en/index.html\">World Health Organization\u003c/a> and the U.S. Centers for Disease Control and Prevention are calling on people around the world to cut salt consumption even more. The average American, they say, should cut their intake of salt by a third.\u003c/p>\n\u003cp>This won't be easy, because people like salt. It makes many foods taste better.\u003c/p>\n\u003cp>This is where we get to salt's mystery. Scientists aren't exactly sure how much of our taste for salt is nature, and how much is nurture.\u003c/p>\n\u003cp>On the one hand, Breslin says, a massive international \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1834069/\">study\u003c/a> of salt consumption around the world, conducted in the 1980s, suggests maybe we're born with it. \"All across the planet, with a few exceptions, most people consume more or less the same amount of sodium,\" Breslin says.\u003c/p>\n\u003cp>The exception is people who can't easily get salt, such as isolated tribes in Amazonia. Everywhere else — from small villages in China to Chicago, people consume similar amounts — much more than our bodies need.\u003c/p>\n\u003cp>If humanity's taste for salt preference really is so universal, Breslin says, it's going to be really hard for any government to convince people to use less of it.\u003c/p>\n\u003cp>On the other hand, there's also some evidence that our preferences do shift, based on what's around us.\u003c/p>\n\u003cp>\u003ca href=\"http://www.monell.org/faculty/people/beauchamp\">Gary Beauchamp\u003c/a>, director of the Monell Center, says the first evidence for this came from stories told by doctors who ordered patients with high blood pressure to switch to a low-sodium diet. Their patients reported that \"it was awful at first, but after a while, it wasn't so bad,\" Beauchamp says. Their taste sensors seemed to adapt, a little bit the way our eyes adapt to a dark room.\u003c/p>\n\u003cp>In fact, Beauchamp says, after they did that for a while, \"when they went back to their normal food, it was too salty.\"\u003c/p>\n\u003cp>Beauchamp decided to carry out a more carefully monitored \u003ca href=\"http://ajcn.nutrition.org/content/36/6/1134.short\">experiment\u003c/a> to study this. He put people on a controlled, low-sodium diet, and they did adapt. \"In about four to eight weeks, the amount of salt that they found optimal in soup or crackers declined by 40 or 50 percent.\"\u003c/p>\n\u003cp>It seems to show that we can get used to foods with less salt in it. So we could be healthier, and still enjoy our food just as much.\u003c/p>\n\u003cp>The problem is, there's no easy way to make this happen. Consumers aren't captives who can be forced to adapt.\u003c/p>\n\u003cp>Most of the salt that we eat comes via food that somebody else makes for us, such as bread, sandwich meat and salad dressing, and the companies that make those products aren't going to cut salt from them if they think it will drive consumers away.\u003c/p>\n\u003cp>\"We'll always make sure these products taste good,\" says Todd Abraham, senior vice president for research and nutrition at \u003ca href=\"http://www.mondelezinternational.com/home/index.aspx\">Mondelez International\u003c/a>, which makes Ritz crackers, Wheat Thins and Oreos. \"If we produce products that are low-salt and consumers don't buy them, we haven't helped the American diet at all, because they'll go to a different product that has higher levels of salt.\"\u003c/p>\n\u003cp>A couple of years ago, a committee of scientists from the National Academy of Sciences' Institute of Medicine \u003ca href=\"http://www.iom.edu/~/media/Files/Report%20Files/2010/Strategies-to-Reduce-Sodium-Intake-in-the-United-States/Strategies%20to%20Reduce%20Sodium%20Intake%202010%20%20Report%20Brief.pdf\">called\u003c/a> on the government to help solve this problem with regulations.\u003c/p>\n\u003cp>Regulations, they pointed out, could force all the food companies to bring down salt levels in unison. There would be no high-salt alternatives, and consumers would eventually adapt to the new taste.\u003c/p>\n\u003cp>Food industry executives like Abraham don't like that idea. They say that such regulations are impractical. They also argue that regulations aren't necessary, because big food companies now are acting on their own. They are reducing salt levels, slowly and silently, in many processed foods. They're hoping that consumers won't even notice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \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": "A Gluten-Free Holiday Table",
"title": "A Gluten-Free Holiday Table",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holiday-table-nicole-spiridakis.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holiday-table-nicole-spiridakis.jpg\" alt=\"Dining table set for the holidays with linens, candlesticks, clementines and gourds. Photo: Nicole Spiridakis for NPR\" title=\"A dining table set for the holidays with linens, candlesticks, clementines and gourds. Photo: Nicole Spiridakis for NPR\" width=\"560\" class=\"alignnone size-full wp-image-53043\">\u003c/a>\u003c/p>\n\u003cp>Post and Photos by \u003ca href=\"http://www.cucinanicolina.com/\">Nicole Spiridakis\u003c/a>, NPR's \u003ca href=\"http://www.npr.org/2012/12/18/167544018/a-gluten-free-holiday-table\">Kitchen Window\u003c/a> (12/19/12)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#hummus\">Sweet Potato Hummus\u003c/a>, \u003ca href=\"#soup\">Pumpkin-Leek Soup With Coconut Milk\u003c/a>, \u003ca href=\"#muffins\">Corn Muffins With Sage And Corn\u003c/a>, \u003ca href=\"#squash\">Acorn Squash Stuffed With Wild Rice And Apples\u003c/a>, \u003ca href=\"#gratin\">Kale-Chard Gratin\u003c/a>, \u003ca href=\"#sprouts\">Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\u003c/a> and \u003ca href=\"#pie\">Chocolate Cream Pie\u003c/a>\u003c/p>\n\u003cp>My family's holiday traditions are simple but consistent: Wake up Christmas morning, drink lots of coffee, eat a good breakfast, and wish each other happy happy. If the weather is nice, we postpone the present opening and pile into the car to head directly to the beach for a walk — a sunny December day along the Northern California coast is something to celebrate. Later, we cook a delicious dinner and sit around the table with a fire glowing in the fireplace nearby.\u003c/p>\n\u003cp>Simple, yes, but in these waning days of 2012 there is infinite comfort in the familiar. There are the redwoods still standing tall in the backyard; there is my ritual cup of hot chocolate (the only time I drink it); there is my brother yawning and grinning; there are big bowls of citrus fruit; and there are the neighbor's cats creeping over the doorstep.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And there is, inevitably, the discussion about what to cook for the holiday meal.\u003c/p>\n\u003cp>A few caveats: I don't eat meat, my dad hews to a low-cholesterol diet, my sister-in-law avoids gluten. My brother is generally happy with most things, as long as the meal involves a lot of vegetables and perhaps lamb. My mom and my husband have very few food aversions. Fortunately, despite our specific needs, we are a fairly easygoing bunch as long as the white wine is cold and there's some sort of decadent dessert following dinner.\u003c/p>\n\u003cp>Still, it requires some forethought. To that end, the vegetarian entree is often marinated and sauteed portobello mushroom \"steaks,\" or a rich and creamy risotto. Potatoes may be roasted with olive oil instead of mashed with butter in a nod to a healthier lifestyle. And with just a little bit of extra effort, it's possible to eliminate gluten altogether.\u003c/p>\n\u003cp>As a vegetarian, I am very conscious of the reality that not everyone can eat everything. When I cook I try to be aware of dietary concerns and needs. I also keep an eye on the health factor. This typically means incorporating lots of seasonal vegetables in high quantities, using whole ingredients and relying on fresh flavors to keep my dishes interesting.\u003c/p>\n\u003cp>Making good use of vegetables and simple ingredients is key to the gluten-free holiday table. In the recipes below, I've attempted to give options for a complete, gluten-free holiday dinner from start to finish, and which I firmly believe will appeal to those who need to avoid gluten as well as those who can tolerate it. Where applicable I've included substitutions for those who also cannot eat dairy.\u003c/p>\n\u003cp>Pumpkin leek soup served with sage-laced corn muffins starts things off on a satisfyingly seasonal note. Roasted acorn squash stuffed with a wild rice mixture that also includes apples and dried cranberries is a hearty and satisfying — and, dare I argue, quite beautiful — naturally gluten-free and vegan main dish (of course, a more traditional roast also can be cooked without a speck of flour). And a smooth, silky chocolate cream pie with a toasted hazelnut-cocoa crust slips down all too quickly to flourlessly complete the repast.\u003c/p>\n\u003cblockquote>\u003cp>Dealing with varied dietary restrictions may initially seem daunting and can add yet another complication to this glorious yet hectic season. Don't fret. Keep it simple, keep it fresh, and keep it real.\u003c/p>\u003c/blockquote>\n\u003cp>While my family's holiday traditions may seem distinctly Californian — anchored by that beach trip and clementines that perfume the kitchen — I'd bet that regardless of geography, what we so eagerly anticipate is gathering together to eat and be merry (that and a few presents given and received). It is perhaps the most consistent and enduring holiday tradition.\u003c/p>\n\u003cp>This year I'm hoping for sun along the Pacific — really the only present I could ask for — and a long evening around the table with my nearest and dearest. Also, that chocolate cream pie. Gluten-free or no, it's the perfect way to toast the season.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"hummus\">\u003c/a>Recipe: Sweet Potato Hummus\u003c/h3>\n\u003cp>\u003cem>This is a riff on a hummus I came across years ago on food writer Kim O'Donnel's erstwhile food blog, A Mighty Appetite, for \u003c/em>The Washington Post\u003cem>. I dearly love to make it during the holidays. Sweet potatoes stand in for chickpeas in a thick dip that is delicious served with apple slices or gluten-free rice crackers. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidayhummus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidayhummus.jpg\" alt=\"Sweet Potato Hummus\" title=\"Sweet Potato Hummus\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53045\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cp>2 large sweet potatoes, peeled and cut into 1-inch pieces\u003c/p>\n\u003cp>1 medium yellow onion, peeled and quartered\u003c/p>\n\u003cp>4 cloves garlic, with skins on\u003c/p>\n\u003cp>1 tablespoon olive oil\u003c/p>\n\u003cp>1/2 cup tahini\u003c/p>\n\u003cp>3 tablespoons lemon juice\u003c/p>\n\u003cp>1/2 teaspoon salt (to taste)\u003c/p>\n\u003cp>1/4 teaspoon black pepper\u003c/p>\n\u003cp>Heat oven to 400 degrees. In a large piece of tin foil, spread out sweet potato pieces, onion and garlic, and drizzle with the olive oil. Fold up into a packet and place in a baking dish. Roast about 45 minutes, or until vegetables are tender. Remove from oven, remove skins from garlic cloves, and place it all in a food processor.\u003c/p>\n\u003cp>Process the vegetables until smooth. Add tahini, lemon juice, salt and pepper, and process until a smooth paste forms. Taste for salt and add more if needed. If hummus is too thick, add a bit more lemon juice or a splash of warm water.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"soup\">\u003c/a>Recipe: Pumpkin-Leek Soup With Coconut Milk\u003c/h3>\n\u003cp>\u003cem>If you prefer butternut squash, swap a large squash for the pumpkin. It will taste equally as lovely with the coconut milk.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysoup.jpg\" alt=\"Pumpkin-Leek Soup With Coconut Milk\" title=\"Pumpkin-Leek Soup With Coconut Milk\" width=\"300\" height=\"256\" class=\"alignnone size-full wp-image-53048\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>1 medium-sized sugar pumpkin, or two small sugar pumpkins\u003c/p>\n\u003cp>4 leeks, thinly sliced (white part only), with green stems discarded\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1 medium-sized yellow onion, chopped\u003c/p>\n\u003cp>1/4 cup dry white wine\u003c/p>\n\u003cp>1/2 teaspoon cumin\u003c/p>\n\u003cp>5 cups vegetable broth\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>Black pepper\u003c/p>\n\u003cp>1/2 teaspoon dried thyme\u003c/p>\n\u003cp>1/4 to 1/2 cup coconut milk\u003c/p>\n\u003cp>Heat oven to 400 degrees.\u003c/p>\n\u003cp>Cut pumpkin in half and scoop out seeds. Place cut side down on a baking sheet. Add three of the sliced leeks and drizzle with 1 tablespoon olive oil. Roast for 35 to 40 minutes, until pumpkin is tender. Remove from oven and let cool, then scoop out pumpkin flesh with a spoon.\u003c/p>\n\u003cp>Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil. Saute remaining leek and chopped yellow onion over medium heat about 5 minutes, until soft. Add cumin and white wine, and stir to combine.\u003c/p>\n\u003cp>Add roasted leeks, pumpkin, broth, salt, pepper and thyme. Bring to a boil, then reduce to simmer and cook about 10 minutes. With an immersion blender or in a food processor, puree the soup until it is very smooth. Just before serving, stir in the coconut milk to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"muffins\">\u003c/a>Recipe: Corn Muffins With Sage And Corn\u003c/h3>\n\u003cp>\u003cem>These muffins pair beautifully with the pumpkin-leek soup, but the recipe also can be baked in a loaf pan and crumbled up to use in a cornbread dressing if you are roasting a bird and need a gluten-free stuffing option. (Note: to make dairy-free, swap soy milk for buttermilk and vegetable oil for butter.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaymuffin_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaymuffin_.jpg\" alt=\"Corn Muffins With Sage And Corn\" title=\"Corn Muffins With Sage And Corn\" width=\"300\" height=\"313\" class=\"alignnone size-full wp-image-53046\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 1 dozen muffins\u003c/em>\u003c/p>\n\u003cp>2 cups cornmeal\u003c/p>\n\u003cp>2 teaspoons baking powder\u003c/p>\n\u003cp>1/2 teaspoon baking soda\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>4 tablespoons melted unsalted butter\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>1 cup buttermilk\u003c/p>\n\u003cp>1/4 cup honey\u003c/p>\n\u003cp>1 cup fresh or frozen corn\u003c/p>\n\u003cp>1/4 cup chopped fresh sage leaves\u003c/p>\n\u003cp>Heat oven to 350 degrees. Line a muffin tin with muffin liners.\u003c/p>\n\u003cp>Combine dry ingredients. In a separate bowl, whisk melted butter, egg, buttermilk and honey, and add to dry ingredients. Mix just until combined. Stir in corn and sage.\u003c/p>\n\u003cp>Pour into muffin tin and fill cups evenly. Bake 30 to 40 minutes, or until a tester comes out clean.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"squash\">\u003c/a>Recipe: Acorn Squash Stuffed With Wild Rice And Apples\u003c/h3>\n\u003cp>\u003cem>Chopped apples are a lovely seasonal surprise in this dish that is both gluten-free and vegan. Serve this as your vegetarian entree, or alongside a meaty main dish.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysquash-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysquash-.jpg\" alt=\"Acorn Squash Stuffed With Wild Rice And Apple\" title=\"Acorn Squash Stuffed With Wild Rice And Apple\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53050\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>2 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1/2 medium yellow onion, finely chopped\u003c/p>\n\u003cp>2 medium shallots, finely chopped\u003c/p>\n\u003cp>1 medium carrot, peeled and chopped\u003c/p>\n\u003cp>1 rib celery, diced\u003c/p>\n\u003cp>1 large apple, such as Fuji, peeled, cored and finely chopped\u003c/p>\n\u003cp>1 tablespoon dried thyme\u003c/p>\n\u003cp>1 teaspoon dried rosemary\u003c/p>\n\u003cp>1 1/2 cups cooked wild rice\u003c/p>\n\u003cp>1/4 cup dried cranberries, finely chopped\u003c/p>\n\u003cp>1 teaspoon salt, plus more as needed\u003c/p>\n\u003cp>1/2 teaspoon black pepper\u003c/p>\n\u003cp>Heat oven to 450 degrees.\u003c/p>\n\u003cp>Place squash cut side up on a baking sheet, brush 1 tablespoon of olive oil over the tops and insides of the squash halves, and season with salt and pepper. Roast until just fork tender, 25 to 30 minutes.\u003c/p>\n\u003cp>Meanwhile, place 1 tablespoon of olive oil in a large frying pan over medium heat and add onion, shallots, carrot, celery and apple. Season with salt and pepper and stir to coat.\u003c/p>\n\u003cp>Cook, stirring occasionally, until just softened, about 6 minutes. Stir in thyme and rosemary and cook until just fragrant, about 1 minute.\u003c/p>\n\u003cp>Remove from heat and stir in the rice, cranberries and measured salt and pepper.\u003c/p>\n\u003cp>Divide rice filling among the roasted squash halves (about 1/2 cup for each). Continue roasting until squash is completely fork tender, the edges have started to brown and the filling is heated through, 20 to 25 minutes.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"gratin\">\u003c/a>Recipe: Kale-Chard Gratin\u003c/h3>\n\u003cp>\u003cem>This gratin could hardly be easier to make: steam greens, add a sauteed onion and a little milk and herbs, and bake. The result is something I don't just save for the holidays — it's too good not to eat all winter long. (Note: To make dairy-free, omit cheese and swap soy or nut milk for whole milk.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaygratin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaygratin.jpg\" alt=\"Kale-Chard Gratin\" title=\"Kale-Chard Gratin\" width=\"300\" height=\"244\" class=\"alignnone size-full wp-image-53044\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>1 bunch chard, roughly chopped with bottom stems discarded\u003c/p>\n\u003cp>1 bunch kale, roughly chopped with bottom stems discarded\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1 medium red onion\u003c/p>\n\u003cp>1 teaspoon cornstarch\u003c/p>\n\u003cp>1/2 to 3/4 cup whole milk\u003c/p>\n\u003cp>1 teaspoon dried thyme\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>1/4 cup (or less) Parmesan cheese (optional)\u003c/p>\n\u003cp>Heat oven to 350 degrees.\u003c/p>\n\u003cp>Bring a large pot of salted water to a boil. Add chard and kale and cook 5 to 10 minutes, until tender. Drain.\u003c/p>\n\u003cp>Meanwhile, in a large frying pan, heat olive oil over medium heat and add the onion. Saute until soft and translucent, about 5 minutes. Add the greens and cook about 2 more minutes. Sprinkle the cornstarch onto the vegetables and stir to combine. Add 1/2 cup milk. You want the chard to be wet but not floating in liquid — add more milk if it's too dry. Stir and cook a few more minutes. Add thyme, salt and pepper, and stir to incorporate.\u003c/p>\n\u003cp>Butter a large baking pan and pour in the chard mixture. Evenly sprinkle the Parmesan cheese, if using, across the top. Bake 30 minutes, remove from oven and let rest 5 minutes before serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sprouts\">\u003c/a>Recipe: Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\u003c/h3>\n\u003cp>\u003cem>I was inspired to make this dish after having a wonderful plate of roasted Brussels sprouts at the Washington, D.C., restaurant Zaytinya last month. Roasting the sprouts brings out a bit of sweetness that is nicely balanced by the tart lemon and yogurt sauce. Sometimes I also roast a head of cauliflower and add it to the mix as well. (Note: To make dairy-free, try making the sauce with tahini instead of yogurt.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysprouts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysprouts.jpg\" alt=\"Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\" title=\"Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\" width=\"300\" height=\"207\" class=\"alignnone size-full wp-image-53049\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>3/4 pound to 1 pound Brussels sprouts, washed, trimmed and cut in half\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1/4 cup nonfat Greek yogurt\u003c/p>\n\u003cp>4 tablespoons chopped fresh dill\u003c/p>\n\u003cp>1 tablespoon lemon juice\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/2 medium-sized red onion, thinly sliced\u003c/p>\n\u003cp>Heat oven to 425 degrees.\u003c/p>\n\u003cp>Spread Brussels sprouts in a large baking dish and drizzle with olive oil. Cook until tender, about 25 minutes\u003c/p>\n\u003cp>Meanwhile, whisk together Greek yogurt, dill, lemon juice and salt. When sprouts are done, remove from oven and place in a bowl. Mix in the yogurt sauce and toss to coat the sprouts evenly. Add the onion, and stir gently to incorporate. Serve warm or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pie\">\u003c/a>Recipe: Chocolate Cream Pie\u003c/h3>\n\u003cp>\u003cem>I often make a chocolate cream pie for holiday gatherings because it seems just the right amount of decadence to properly celebrate the season. Here, I've come up with a slightly crumbly hazelnut-cocoa crust that is suitably gluten-free as well as utterly addictive.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaypie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaypie.jpg\" alt=\"Chocolate Cream Pie\" title=\"Chocolate Cream Pie\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53047\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups hazelnuts, toasted\u003c/p>\n\u003cp>1/4 cup sugar\u003c/p>\n\u003cp>1 tablespoon unsweetened cocoa powder\u003c/p>\n\u003cp>2 tablespoons butter, melted\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003c/p>\n\u003cp>2/3 cup sugar\u003c/p>\n\u003cp>1/4 cup cornstarch\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>4 large egg yolks\u003c/p>\n\u003cp>3 cups whole milk\u003c/p>\n\u003cp>7 ounces bittersweet chocolate, melted\u003c/p>\n\u003cp>2 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1 teaspoon vanilla\u003c/p>\n\u003cp>Heat oven to 350 degrees.\u003c/p>\n\u003cp>For crust, in a food processor, process hazelnuts, sugar and cocoa powder until fine. Place in a bowl and add melted butter. Press onto bottom and up side of a 9-inch pie plate. Bake until slightly crisp, about 25 minutes, and cool on a rack.\u003c/p>\n\u003cp>Meanwhile, make the filling. In a 3-quart heavy saucepan, whisk together sugar, cornstarch, salt and yolks until combined well. Add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).\u003c/p>\n\u003cp>Force filling through a fine-mesh sieve into a bowl, then whisk in chocolate, butter and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.\u003c/p>\n\u003cp>Spoon filling into crust and chill pie, loosely covered, at least 6 hours before serving.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Dealing with varied dietary restrictions may seem daunting and can add yet another complication to this glorious yet hectic season. Don't fret. Keep it simple, fresh and real with these gluten-free and vegetarian — and even some vegan — options.",
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"description": "Dealing with varied dietary restrictions may seem daunting and can add yet another complication to this glorious yet hectic season. Don't fret. Keep it simple, fresh and real with these gluten-free and vegetarian — and even some vegan — options.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holiday-table-nicole-spiridakis.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holiday-table-nicole-spiridakis.jpg\" alt=\"Dining table set for the holidays with linens, candlesticks, clementines and gourds. Photo: Nicole Spiridakis for NPR\" title=\"A dining table set for the holidays with linens, candlesticks, clementines and gourds. Photo: Nicole Spiridakis for NPR\" width=\"560\" class=\"alignnone size-full wp-image-53043\">\u003c/a>\u003c/p>\n\u003cp>Post and Photos by \u003ca href=\"http://www.cucinanicolina.com/\">Nicole Spiridakis\u003c/a>, NPR's \u003ca href=\"http://www.npr.org/2012/12/18/167544018/a-gluten-free-holiday-table\">Kitchen Window\u003c/a> (12/19/12)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#hummus\">Sweet Potato Hummus\u003c/a>, \u003ca href=\"#soup\">Pumpkin-Leek Soup With Coconut Milk\u003c/a>, \u003ca href=\"#muffins\">Corn Muffins With Sage And Corn\u003c/a>, \u003ca href=\"#squash\">Acorn Squash Stuffed With Wild Rice And Apples\u003c/a>, \u003ca href=\"#gratin\">Kale-Chard Gratin\u003c/a>, \u003ca href=\"#sprouts\">Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\u003c/a> and \u003ca href=\"#pie\">Chocolate Cream Pie\u003c/a>\u003c/p>\n\u003cp>My family's holiday traditions are simple but consistent: Wake up Christmas morning, drink lots of coffee, eat a good breakfast, and wish each other happy happy. If the weather is nice, we postpone the present opening and pile into the car to head directly to the beach for a walk — a sunny December day along the Northern California coast is something to celebrate. Later, we cook a delicious dinner and sit around the table with a fire glowing in the fireplace nearby.\u003c/p>\n\u003cp>Simple, yes, but in these waning days of 2012 there is infinite comfort in the familiar. There are the redwoods still standing tall in the backyard; there is my ritual cup of hot chocolate (the only time I drink it); there is my brother yawning and grinning; there are big bowls of citrus fruit; and there are the neighbor's cats creeping over the doorstep.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And there is, inevitably, the discussion about what to cook for the holiday meal.\u003c/p>\n\u003cp>A few caveats: I don't eat meat, my dad hews to a low-cholesterol diet, my sister-in-law avoids gluten. My brother is generally happy with most things, as long as the meal involves a lot of vegetables and perhaps lamb. My mom and my husband have very few food aversions. Fortunately, despite our specific needs, we are a fairly easygoing bunch as long as the white wine is cold and there's some sort of decadent dessert following dinner.\u003c/p>\n\u003cp>Still, it requires some forethought. To that end, the vegetarian entree is often marinated and sauteed portobello mushroom \"steaks,\" or a rich and creamy risotto. Potatoes may be roasted with olive oil instead of mashed with butter in a nod to a healthier lifestyle. And with just a little bit of extra effort, it's possible to eliminate gluten altogether.\u003c/p>\n\u003cp>As a vegetarian, I am very conscious of the reality that not everyone can eat everything. When I cook I try to be aware of dietary concerns and needs. I also keep an eye on the health factor. This typically means incorporating lots of seasonal vegetables in high quantities, using whole ingredients and relying on fresh flavors to keep my dishes interesting.\u003c/p>\n\u003cp>Making good use of vegetables and simple ingredients is key to the gluten-free holiday table. In the recipes below, I've attempted to give options for a complete, gluten-free holiday dinner from start to finish, and which I firmly believe will appeal to those who need to avoid gluten as well as those who can tolerate it. Where applicable I've included substitutions for those who also cannot eat dairy.\u003c/p>\n\u003cp>Pumpkin leek soup served with sage-laced corn muffins starts things off on a satisfyingly seasonal note. Roasted acorn squash stuffed with a wild rice mixture that also includes apples and dried cranberries is a hearty and satisfying — and, dare I argue, quite beautiful — naturally gluten-free and vegan main dish (of course, a more traditional roast also can be cooked without a speck of flour). And a smooth, silky chocolate cream pie with a toasted hazelnut-cocoa crust slips down all too quickly to flourlessly complete the repast.\u003c/p>\n\u003cblockquote>\u003cp>Dealing with varied dietary restrictions may initially seem daunting and can add yet another complication to this glorious yet hectic season. Don't fret. Keep it simple, keep it fresh, and keep it real.\u003c/p>\u003c/blockquote>\n\u003cp>While my family's holiday traditions may seem distinctly Californian — anchored by that beach trip and clementines that perfume the kitchen — I'd bet that regardless of geography, what we so eagerly anticipate is gathering together to eat and be merry (that and a few presents given and received). It is perhaps the most consistent and enduring holiday tradition.\u003c/p>\n\u003cp>This year I'm hoping for sun along the Pacific — really the only present I could ask for — and a long evening around the table with my nearest and dearest. Also, that chocolate cream pie. Gluten-free or no, it's the perfect way to toast the season.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"hummus\">\u003c/a>Recipe: Sweet Potato Hummus\u003c/h3>\n\u003cp>\u003cem>This is a riff on a hummus I came across years ago on food writer Kim O'Donnel's erstwhile food blog, A Mighty Appetite, for \u003c/em>The Washington Post\u003cem>. I dearly love to make it during the holidays. Sweet potatoes stand in for chickpeas in a thick dip that is delicious served with apple slices or gluten-free rice crackers. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidayhummus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidayhummus.jpg\" alt=\"Sweet Potato Hummus\" title=\"Sweet Potato Hummus\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53045\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cp>2 large sweet potatoes, peeled and cut into 1-inch pieces\u003c/p>\n\u003cp>1 medium yellow onion, peeled and quartered\u003c/p>\n\u003cp>4 cloves garlic, with skins on\u003c/p>\n\u003cp>1 tablespoon olive oil\u003c/p>\n\u003cp>1/2 cup tahini\u003c/p>\n\u003cp>3 tablespoons lemon juice\u003c/p>\n\u003cp>1/2 teaspoon salt (to taste)\u003c/p>\n\u003cp>1/4 teaspoon black pepper\u003c/p>\n\u003cp>Heat oven to 400 degrees. In a large piece of tin foil, spread out sweet potato pieces, onion and garlic, and drizzle with the olive oil. Fold up into a packet and place in a baking dish. Roast about 45 minutes, or until vegetables are tender. Remove from oven, remove skins from garlic cloves, and place it all in a food processor.\u003c/p>\n\u003cp>Process the vegetables until smooth. Add tahini, lemon juice, salt and pepper, and process until a smooth paste forms. Taste for salt and add more if needed. If hummus is too thick, add a bit more lemon juice or a splash of warm water.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"soup\">\u003c/a>Recipe: Pumpkin-Leek Soup With Coconut Milk\u003c/h3>\n\u003cp>\u003cem>If you prefer butternut squash, swap a large squash for the pumpkin. It will taste equally as lovely with the coconut milk.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysoup.jpg\" alt=\"Pumpkin-Leek Soup With Coconut Milk\" title=\"Pumpkin-Leek Soup With Coconut Milk\" width=\"300\" height=\"256\" class=\"alignnone size-full wp-image-53048\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>1 medium-sized sugar pumpkin, or two small sugar pumpkins\u003c/p>\n\u003cp>4 leeks, thinly sliced (white part only), with green stems discarded\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1 medium-sized yellow onion, chopped\u003c/p>\n\u003cp>1/4 cup dry white wine\u003c/p>\n\u003cp>1/2 teaspoon cumin\u003c/p>\n\u003cp>5 cups vegetable broth\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>Black pepper\u003c/p>\n\u003cp>1/2 teaspoon dried thyme\u003c/p>\n\u003cp>1/4 to 1/2 cup coconut milk\u003c/p>\n\u003cp>Heat oven to 400 degrees.\u003c/p>\n\u003cp>Cut pumpkin in half and scoop out seeds. Place cut side down on a baking sheet. Add three of the sliced leeks and drizzle with 1 tablespoon olive oil. Roast for 35 to 40 minutes, until pumpkin is tender. Remove from oven and let cool, then scoop out pumpkin flesh with a spoon.\u003c/p>\n\u003cp>Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil. Saute remaining leek and chopped yellow onion over medium heat about 5 minutes, until soft. Add cumin and white wine, and stir to combine.\u003c/p>\n\u003cp>Add roasted leeks, pumpkin, broth, salt, pepper and thyme. Bring to a boil, then reduce to simmer and cook about 10 minutes. With an immersion blender or in a food processor, puree the soup until it is very smooth. Just before serving, stir in the coconut milk to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"muffins\">\u003c/a>Recipe: Corn Muffins With Sage And Corn\u003c/h3>\n\u003cp>\u003cem>These muffins pair beautifully with the pumpkin-leek soup, but the recipe also can be baked in a loaf pan and crumbled up to use in a cornbread dressing if you are roasting a bird and need a gluten-free stuffing option. (Note: to make dairy-free, swap soy milk for buttermilk and vegetable oil for butter.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaymuffin_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaymuffin_.jpg\" alt=\"Corn Muffins With Sage And Corn\" title=\"Corn Muffins With Sage And Corn\" width=\"300\" height=\"313\" class=\"alignnone size-full wp-image-53046\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 1 dozen muffins\u003c/em>\u003c/p>\n\u003cp>2 cups cornmeal\u003c/p>\n\u003cp>2 teaspoons baking powder\u003c/p>\n\u003cp>1/2 teaspoon baking soda\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>4 tablespoons melted unsalted butter\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>1 cup buttermilk\u003c/p>\n\u003cp>1/4 cup honey\u003c/p>\n\u003cp>1 cup fresh or frozen corn\u003c/p>\n\u003cp>1/4 cup chopped fresh sage leaves\u003c/p>\n\u003cp>Heat oven to 350 degrees. Line a muffin tin with muffin liners.\u003c/p>\n\u003cp>Combine dry ingredients. In a separate bowl, whisk melted butter, egg, buttermilk and honey, and add to dry ingredients. Mix just until combined. Stir in corn and sage.\u003c/p>\n\u003cp>Pour into muffin tin and fill cups evenly. Bake 30 to 40 minutes, or until a tester comes out clean.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"squash\">\u003c/a>Recipe: Acorn Squash Stuffed With Wild Rice And Apples\u003c/h3>\n\u003cp>\u003cem>Chopped apples are a lovely seasonal surprise in this dish that is both gluten-free and vegan. Serve this as your vegetarian entree, or alongside a meaty main dish.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysquash-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysquash-.jpg\" alt=\"Acorn Squash Stuffed With Wild Rice And Apple\" title=\"Acorn Squash Stuffed With Wild Rice And Apple\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53050\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>2 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1/2 medium yellow onion, finely chopped\u003c/p>\n\u003cp>2 medium shallots, finely chopped\u003c/p>\n\u003cp>1 medium carrot, peeled and chopped\u003c/p>\n\u003cp>1 rib celery, diced\u003c/p>\n\u003cp>1 large apple, such as Fuji, peeled, cored and finely chopped\u003c/p>\n\u003cp>1 tablespoon dried thyme\u003c/p>\n\u003cp>1 teaspoon dried rosemary\u003c/p>\n\u003cp>1 1/2 cups cooked wild rice\u003c/p>\n\u003cp>1/4 cup dried cranberries, finely chopped\u003c/p>\n\u003cp>1 teaspoon salt, plus more as needed\u003c/p>\n\u003cp>1/2 teaspoon black pepper\u003c/p>\n\u003cp>Heat oven to 450 degrees.\u003c/p>\n\u003cp>Place squash cut side up on a baking sheet, brush 1 tablespoon of olive oil over the tops and insides of the squash halves, and season with salt and pepper. Roast until just fork tender, 25 to 30 minutes.\u003c/p>\n\u003cp>Meanwhile, place 1 tablespoon of olive oil in a large frying pan over medium heat and add onion, shallots, carrot, celery and apple. Season with salt and pepper and stir to coat.\u003c/p>\n\u003cp>Cook, stirring occasionally, until just softened, about 6 minutes. Stir in thyme and rosemary and cook until just fragrant, about 1 minute.\u003c/p>\n\u003cp>Remove from heat and stir in the rice, cranberries and measured salt and pepper.\u003c/p>\n\u003cp>Divide rice filling among the roasted squash halves (about 1/2 cup for each). Continue roasting until squash is completely fork tender, the edges have started to brown and the filling is heated through, 20 to 25 minutes.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"gratin\">\u003c/a>Recipe: Kale-Chard Gratin\u003c/h3>\n\u003cp>\u003cem>This gratin could hardly be easier to make: steam greens, add a sauteed onion and a little milk and herbs, and bake. The result is something I don't just save for the holidays — it's too good not to eat all winter long. (Note: To make dairy-free, omit cheese and swap soy or nut milk for whole milk.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaygratin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaygratin.jpg\" alt=\"Kale-Chard Gratin\" title=\"Kale-Chard Gratin\" width=\"300\" height=\"244\" class=\"alignnone size-full wp-image-53044\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>1 bunch chard, roughly chopped with bottom stems discarded\u003c/p>\n\u003cp>1 bunch kale, roughly chopped with bottom stems discarded\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1 medium red onion\u003c/p>\n\u003cp>1 teaspoon cornstarch\u003c/p>\n\u003cp>1/2 to 3/4 cup whole milk\u003c/p>\n\u003cp>1 teaspoon dried thyme\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>1/4 cup (or less) Parmesan cheese (optional)\u003c/p>\n\u003cp>Heat oven to 350 degrees.\u003c/p>\n\u003cp>Bring a large pot of salted water to a boil. Add chard and kale and cook 5 to 10 minutes, until tender. Drain.\u003c/p>\n\u003cp>Meanwhile, in a large frying pan, heat olive oil over medium heat and add the onion. Saute until soft and translucent, about 5 minutes. Add the greens and cook about 2 more minutes. Sprinkle the cornstarch onto the vegetables and stir to combine. Add 1/2 cup milk. You want the chard to be wet but not floating in liquid — add more milk if it's too dry. Stir and cook a few more minutes. Add thyme, salt and pepper, and stir to incorporate.\u003c/p>\n\u003cp>Butter a large baking pan and pour in the chard mixture. Evenly sprinkle the Parmesan cheese, if using, across the top. Bake 30 minutes, remove from oven and let rest 5 minutes before serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sprouts\">\u003c/a>Recipe: Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\u003c/h3>\n\u003cp>\u003cem>I was inspired to make this dish after having a wonderful plate of roasted Brussels sprouts at the Washington, D.C., restaurant Zaytinya last month. Roasting the sprouts brings out a bit of sweetness that is nicely balanced by the tart lemon and yogurt sauce. Sometimes I also roast a head of cauliflower and add it to the mix as well. (Note: To make dairy-free, try making the sauce with tahini instead of yogurt.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysprouts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysprouts.jpg\" alt=\"Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\" title=\"Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\" width=\"300\" height=\"207\" class=\"alignnone size-full wp-image-53049\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>3/4 pound to 1 pound Brussels sprouts, washed, trimmed and cut in half\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1/4 cup nonfat Greek yogurt\u003c/p>\n\u003cp>4 tablespoons chopped fresh dill\u003c/p>\n\u003cp>1 tablespoon lemon juice\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/2 medium-sized red onion, thinly sliced\u003c/p>\n\u003cp>Heat oven to 425 degrees.\u003c/p>\n\u003cp>Spread Brussels sprouts in a large baking dish and drizzle with olive oil. Cook until tender, about 25 minutes\u003c/p>\n\u003cp>Meanwhile, whisk together Greek yogurt, dill, lemon juice and salt. When sprouts are done, remove from oven and place in a bowl. Mix in the yogurt sauce and toss to coat the sprouts evenly. Add the onion, and stir gently to incorporate. Serve warm or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pie\">\u003c/a>Recipe: Chocolate Cream Pie\u003c/h3>\n\u003cp>\u003cem>I often make a chocolate cream pie for holiday gatherings because it seems just the right amount of decadence to properly celebrate the season. Here, I've come up with a slightly crumbly hazelnut-cocoa crust that is suitably gluten-free as well as utterly addictive.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaypie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaypie.jpg\" alt=\"Chocolate Cream Pie\" title=\"Chocolate Cream Pie\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53047\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups hazelnuts, toasted\u003c/p>\n\u003cp>1/4 cup sugar\u003c/p>\n\u003cp>1 tablespoon unsweetened cocoa powder\u003c/p>\n\u003cp>2 tablespoons butter, melted\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003c/p>\n\u003cp>2/3 cup sugar\u003c/p>\n\u003cp>1/4 cup cornstarch\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>4 large egg yolks\u003c/p>\n\u003cp>3 cups whole milk\u003c/p>\n\u003cp>7 ounces bittersweet chocolate, melted\u003c/p>\n\u003cp>2 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1 teaspoon vanilla\u003c/p>\n\u003cp>Heat oven to 350 degrees.\u003c/p>\n\u003cp>For crust, in a food processor, process hazelnuts, sugar and cocoa powder until fine. Place in a bowl and add melted butter. Press onto bottom and up side of a 9-inch pie plate. Bake until slightly crisp, about 25 minutes, and cool on a rack.\u003c/p>\n\u003cp>Meanwhile, make the filling. In a 3-quart heavy saucepan, whisk together sugar, cornstarch, salt and yolks until combined well. Add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).\u003c/p>\n\u003cp>Force filling through a fine-mesh sieve into a bowl, then whisk in chocolate, butter and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.\u003c/p>\n\u003cp>Spoon filling into crust and chill pie, loosely covered, at least 6 hours before serving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Not Just For Coffee Anymore: The Rise Of Caffeinated Foods",
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"content": "\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167329109/not-just-for-coffee-anymore-the-rise-of-caffeinated-foods\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from NPR's All Things Considered (12/17/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2012/12/20121217_atc_09.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_52999\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/caffeine-foods_web1_custom-f70a57d79e01fea14d928880e1df00bc3299d3bc-s4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/caffeine-foods_web1_custom-f70a57d79e01fea14d928880e1df00bc3299d3bc-s4.jpg\" alt=\"The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\" title=\"The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\" width=\"560\" class=\"size-full wp-image-52999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>That buzz from your morning cup of joe waning? How about a quick boost from caffeinated mints, gum, \u003ca href=\"http://www.perkyjerky.com/\">Perky Jerky\u003c/a> or, from the makers of Cracker Jack, coffee-flavored Cracker Jack'd snacks?\u003c/p>\n\u003cp>It's not just coffee and tea and soda anymore. \"There's a proliferation of foods; all kinds of things are now being caffeinated,\" says Michael Jacobson of the \u003ca href=\"http://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>In many cases, manufacturers are promoting their foods as pick-me-ups, but they're not labeling how much caffeine is included in the products. Currently, the Food and Drug Administration does not require it. And that's raising some questions about how much caffeine we're getting these days.\u003c/p>\n\u003cp>\"I think at a minimum the FDA should require the amount of caffeine to be disclosed on product labels,\" says Jacobson. And some caffeine researchers seem to agree.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Caffeine is a drug,\" explains \u003ca href=\"http://genes.uchicago.edu/contents/faculty/palmer-abraham.html\">Abraham Palmer\u003c/a> of the University of Chicago. And partly because of genetic differences, \"there's a lot of variation in the way people experience the effects of caffeine.\"\u003c/p>\n\u003cp>Palmer says he loved caffeine from the day he had his first cup of coffee at age 14. It gives him a lift and makes him feel more alert. But \"there are others, such as my wife, who really hate caffeine, because it makes them feel jittery and anxious.\"\u003c/p>\n\u003cp>Given that some people are sensitive to even small shifts in caffeine consumption, Palmer says is would be helpful to consumers if manufacturers had to label amounts. \"It's hard for me to see what the downside would be,\" says Palmer.\u003c/p>\n\u003cp>And \u003ca href=\"http://sphhp.buffalo.edu/ens/faculty/temple_jenn\">Jennifer Temple\u003c/a> of the University of Buffalo, who studies how adolescents respond to caffeine, says: \"The more information you can give consumers and parents about the caffeine content in beverages and foods, the better. It allows them to make more informed decisions.\"\u003c/p>\n\u003cp>If you listen to my story, you'll hear about one of Temple's research studies that suggest teenage boys seem to be motivated to seek out caffeine after they're exposed to it for a short period. And other studies have shown that caffeine has a reinforcing effect on consumption. Meaning if someone drinks coffee and experiences a pleasant buzz, it reinforces a coffee habit.\u003c/p>\n\u003cp>This doesn't make caffeine dangerous, but it raises questions about how it's regulated.\u003c/p>\n\u003cp>\"I think it's a real concern to add a mildly addictive stimulant drug to all kinds of things. And it's a special risk to kids,\" says Jacobson.\u003c/p>\n\u003cp>Jacobson raised a stink when Frito-Lay, maker of the iconic molasses-coated peanut and popcorn Cracker Jack candy with the prize inside, \u003ca href=\"http://www.cspinet.org/new/201211141.html\">announced\u003c/a> plans for its new line of snacks called Cracker Jack'd, some of which will contain coffee.\u003c/p>\n\u003cp>But Frito-Lay says it is not marketing these products to children. \"All marketing for the products will be exclusively aimed at adult consumers,\" Alexia Allina of Frito-Lay told us in an email. \"And the presence of coffee and the caffeine that comes with it is clearly called out on both the front and back of the package.\"\u003c/p>\n\u003cp>Owing to the varying caffeine content of coffee, Frito-Lay says the caffeine content in its snack may vary, too. But in general, it expects the snack to contain approximately 70 mg (equivalent to about two-thirds of a cup of coffee) of caffeine in each 2-ounce package.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>. \u003c/p>\n\n",
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"excerpt": "Are we getting \"Jack'd\"? A surge in new caffeine-containing foods leads to new questions about just how much caffeine we're getting in our daily lives. Some advocates are calling for labeling, and they raise concerns about children's and teens' consumption.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167329109/not-just-for-coffee-anymore-the-rise-of-caffeinated-foods\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from NPR's All Things Considered (12/17/12):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_52999\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/caffeine-foods_web1_custom-f70a57d79e01fea14d928880e1df00bc3299d3bc-s4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/caffeine-foods_web1_custom-f70a57d79e01fea14d928880e1df00bc3299d3bc-s4.jpg\" alt=\"The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\" title=\"The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\" width=\"560\" class=\"size-full wp-image-52999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>That buzz from your morning cup of joe waning? How about a quick boost from caffeinated mints, gum, \u003ca href=\"http://www.perkyjerky.com/\">Perky Jerky\u003c/a> or, from the makers of Cracker Jack, coffee-flavored Cracker Jack'd snacks?\u003c/p>\n\u003cp>It's not just coffee and tea and soda anymore. \"There's a proliferation of foods; all kinds of things are now being caffeinated,\" says Michael Jacobson of the \u003ca href=\"http://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>In many cases, manufacturers are promoting their foods as pick-me-ups, but they're not labeling how much caffeine is included in the products. Currently, the Food and Drug Administration does not require it. And that's raising some questions about how much caffeine we're getting these days.\u003c/p>\n\u003cp>\"I think at a minimum the FDA should require the amount of caffeine to be disclosed on product labels,\" says Jacobson. And some caffeine researchers seem to agree.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Caffeine is a drug,\" explains \u003ca href=\"http://genes.uchicago.edu/contents/faculty/palmer-abraham.html\">Abraham Palmer\u003c/a> of the University of Chicago. And partly because of genetic differences, \"there's a lot of variation in the way people experience the effects of caffeine.\"\u003c/p>\n\u003cp>Palmer says he loved caffeine from the day he had his first cup of coffee at age 14. It gives him a lift and makes him feel more alert. But \"there are others, such as my wife, who really hate caffeine, because it makes them feel jittery and anxious.\"\u003c/p>\n\u003cp>Given that some people are sensitive to even small shifts in caffeine consumption, Palmer says is would be helpful to consumers if manufacturers had to label amounts. \"It's hard for me to see what the downside would be,\" says Palmer.\u003c/p>\n\u003cp>And \u003ca href=\"http://sphhp.buffalo.edu/ens/faculty/temple_jenn\">Jennifer Temple\u003c/a> of the University of Buffalo, who studies how adolescents respond to caffeine, says: \"The more information you can give consumers and parents about the caffeine content in beverages and foods, the better. It allows them to make more informed decisions.\"\u003c/p>\n\u003cp>If you listen to my story, you'll hear about one of Temple's research studies that suggest teenage boys seem to be motivated to seek out caffeine after they're exposed to it for a short period. And other studies have shown that caffeine has a reinforcing effect on consumption. Meaning if someone drinks coffee and experiences a pleasant buzz, it reinforces a coffee habit.\u003c/p>\n\u003cp>This doesn't make caffeine dangerous, but it raises questions about how it's regulated.\u003c/p>\n\u003cp>\"I think it's a real concern to add a mildly addictive stimulant drug to all kinds of things. And it's a special risk to kids,\" says Jacobson.\u003c/p>\n\u003cp>Jacobson raised a stink when Frito-Lay, maker of the iconic molasses-coated peanut and popcorn Cracker Jack candy with the prize inside, \u003ca href=\"http://www.cspinet.org/new/201211141.html\">announced\u003c/a> plans for its new line of snacks called Cracker Jack'd, some of which will contain coffee.\u003c/p>\n\u003cp>But Frito-Lay says it is not marketing these products to children. \"All marketing for the products will be exclusively aimed at adult consumers,\" Alexia Allina of Frito-Lay told us in an email. \"And the presence of coffee and the caffeine that comes with it is clearly called out on both the front and back of the package.\"\u003c/p>\n\u003cp>Owing to the varying caffeine content of coffee, Frito-Lay says the caffeine content in its snack may vary, too. But in general, it expects the snack to contain approximately 70 mg (equivalent to about two-thirds of a cup of coffee) of caffeine in each 2-ounce package.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Post by Teri Schultz, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/12/166987378/a-sign-from-above-needing-new-roof-monks-sell-rare-beer-in-u-s\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from Morning Edition (12/12/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121212_me_18.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_52640\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/trappist_glasses_wide-395f3baae26e4e97829223c11e98660b1963afb81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/trappist_glasses_wide-395f3baae26e4e97829223c11e98660b1963afb81.jpg\" alt=\"Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\" title=\"Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\" width=\"560\" class=\"size-full wp-image-52640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\u003c/figcaption>\u003c/figure>\n\u003cp>The 12th day of the 12th month of 2012 is not a day of deliverance but of delivery for devout American fans of Westvleteren 12, brewed by the reclusive Belgian monks at \u003ca href=\"http://www.sintsixtus.be/eng/home.htm\">St. Sixtus Abbey\u003c/a>.\u003c/p>\n\u003cp>The celebrated beer — often called the best in the world — is usually only available for sale at the abbey, located in the Belgian countryside. But starting Wednesday, buyers in the U.S. and other countries can purchase the beer at \u003ca href=\"http://121212xii.wordpress.com/2012/12/03/hello-world/\" target=\"_self\">select retailers\u003c/a> for $84.99 for six bottles.\u003c/p>\n\u003cp>Why this sudden blessing for beer lovers? The abbey happened to need an expensive renovation recently. But its 21 monks live an austere life — which means, among other things, that they purposely lack cash reserves. So the monks reluctantly made the decision to export small amounts of the precious nectar overseas for the first time.\u003c/p>\n\u003cp>And, says Mark Bode, the longtime spokesman for the Westvleteren Brewery, \"I think it will be the last.\" Bode is one of very few people privy to the monks' views, as no visitors are allowed inside the abbey.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"They say, 'We are monks, we don't want to be too commercial. We needed some money to help us buy the new abbey and that's it,' \" Bode explains. \"Back to normal again.\"\u003c/p>\n\u003cp>At the abbey in western Belgium's countryside, \"normal\" entails a life entirely focused on prayer. The monks rise at 3 a.m. to start the first of seven prayer sessions per day. In between, they busy themselves in the kitchen and the garden, and with tasks like painting — and brewing.\u003c/p>\n\u003cfigure id=\"attachment_52628\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/npr-abbey_ext_vert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/abbey_ext_vert-70ee0665f57f57acdb918edddaa0884ca89b4c3f.jpg\" alt=\"The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\" title=\"The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\" width=\"200\" height=\"266\" class=\"size-full wp-image-52628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The monks have brewed the same amount of beer every year since 1945 — about 3,800 U.S. barrels, just the amount needed to sustain the abbey. Sales of the beer are tightly controlled.\u003c/p>\n\u003cp>The resulting scarcity created demand on a regional scale, even before beer websites started an international craze by giving Westvleteren's beers a stellar taste rating.\u003c/p>\n\u003cp>In the brewery's cafe, beer connoisseur Andrew Stroehlein, who has \u003ca href=\"http://40beersat40.blogspot.be/\">blogged his way\u003c/a> through an estimated 500 Belgian varieties, says he went through, well, hell and high water to get some Westvleteren.\u003c/p>\n\u003cp>\"You call the number over a series of days, weeks, months and nobody answers,\" he says, recounting how he tried to contact the abbey's beer shop. \"Then finally somebody does answer. They tell you when you can come; they tell you what beer you can buy; they tell you how much you're gonna pay. And if you don't like it, then God be with you.\"\u003c/p>\n\u003cp>Nevertheless, Stroehlein has eagerly made a second trip on this day to get a taste of the Trappist treat, more than two hours' drive from Brussels deep into Flemish pig-farm country, suitably hard to find at the end of a long, narrow street.\u003c/p>\n\u003cp>\"It's the holy grail of so many beer connoisseurs,\" he says. \"This is where they want to reach. This is it.\"\u003c/p>\n\u003cp>Sitting nearby in the brewery's cafe are two patrons who came by train from the Netherlands.\u003c/p>\n\u003cp>\"Because of the whole story, it's worth traveling for ... it's a legend,\" says John Stienen.\u003c/p>\n\u003cp>\"But even without the whole story, if you take your time and pay attention to it, then you notice the difference,\" says Theijs van Welij. \"And you really think, this is really one of the few quality beers that you should have tried in your life.\"\u003c/p>\n\u003cp>Back in Brussels, Stroehlein delivers a bottle of Westvleteren to Christine Frazer, who has been anticipating this first sip for a long time.\u003c/p>\n\u003cp>\"That's lovely,\" she says, after sampling the brew. She adds with a smile, \"It's like a sweetie, like a bonbon. Oh, yes!\"\u003c/p>\n\u003cp>When there is criticism of Westvleteren's taste, it tends to be that it's overly sweet.\u003c/p>\n\u003cp>Jean Hummler owns one of the most successful \u003ca href=\"http://www.moederlambic.com/bars/fr/home/\">lambic pubs in Brussels\u003c/a>. The acidic lambic beers require more complex brewing processes — and, Hummler suggests, more sophisticated palates — than Trappist ales such as Westvleteren.\u003c/p>\n\u003cp>\"It doesn't contain any special malt, with a lot of candy sugar. As professionals, we consider Westvleteren as a heavy, dark sweet beer,\" he says. \"It's easy to be famous and popular when you're working on the mild and sweet side.\"\u003c/p>\n\u003cp>That criticism wouldn't bother the modest monks at St. Sixtus. Bode says that while they're proud of their product, the hype makes it more difficult to live a life of silence and seclusion.\u003c/p>\n\u003cp>\"They don't want the publicity. They don't need it,\" he says.\u003c/p>\n\u003cp>But, he is reminded, that kind of notoriety can come in handy when you need a new roof. \"One time in a lifetime, yes,\" he says, with a laugh.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>. \u003c/p>\n\n",
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"excerpt": "Westvleteren 12, a Belgian beer often called the best in the world, officially hits U.S. store shelves for the first time Wednesday. But fans of the beer may want to act quickly: The Trappist monks who brew it are only selling enough overseas to raise money to pay for a new roof and other renovations.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Teri Schultz, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/12/166987378/a-sign-from-above-needing-new-roof-monks-sell-rare-beer-in-u-s\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from Morning Edition (12/12/12):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_52640\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/trappist_glasses_wide-395f3baae26e4e97829223c11e98660b1963afb81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/trappist_glasses_wide-395f3baae26e4e97829223c11e98660b1963afb81.jpg\" alt=\"Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\" title=\"Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\" width=\"560\" class=\"size-full wp-image-52640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\u003c/figcaption>\u003c/figure>\n\u003cp>The 12th day of the 12th month of 2012 is not a day of deliverance but of delivery for devout American fans of Westvleteren 12, brewed by the reclusive Belgian monks at \u003ca href=\"http://www.sintsixtus.be/eng/home.htm\">St. Sixtus Abbey\u003c/a>.\u003c/p>\n\u003cp>The celebrated beer — often called the best in the world — is usually only available for sale at the abbey, located in the Belgian countryside. But starting Wednesday, buyers in the U.S. and other countries can purchase the beer at \u003ca href=\"http://121212xii.wordpress.com/2012/12/03/hello-world/\" target=\"_self\">select retailers\u003c/a> for $84.99 for six bottles.\u003c/p>\n\u003cp>Why this sudden blessing for beer lovers? The abbey happened to need an expensive renovation recently. But its 21 monks live an austere life — which means, among other things, that they purposely lack cash reserves. So the monks reluctantly made the decision to export small amounts of the precious nectar overseas for the first time.\u003c/p>\n\u003cp>And, says Mark Bode, the longtime spokesman for the Westvleteren Brewery, \"I think it will be the last.\" Bode is one of very few people privy to the monks' views, as no visitors are allowed inside the abbey.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They say, 'We are monks, we don't want to be too commercial. We needed some money to help us buy the new abbey and that's it,' \" Bode explains. \"Back to normal again.\"\u003c/p>\n\u003cp>At the abbey in western Belgium's countryside, \"normal\" entails a life entirely focused on prayer. The monks rise at 3 a.m. to start the first of seven prayer sessions per day. In between, they busy themselves in the kitchen and the garden, and with tasks like painting — and brewing.\u003c/p>\n\u003cfigure id=\"attachment_52628\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/npr-abbey_ext_vert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/abbey_ext_vert-70ee0665f57f57acdb918edddaa0884ca89b4c3f.jpg\" alt=\"The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\" title=\"The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\" width=\"200\" height=\"266\" class=\"size-full wp-image-52628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The monks have brewed the same amount of beer every year since 1945 — about 3,800 U.S. barrels, just the amount needed to sustain the abbey. Sales of the beer are tightly controlled.\u003c/p>\n\u003cp>The resulting scarcity created demand on a regional scale, even before beer websites started an international craze by giving Westvleteren's beers a stellar taste rating.\u003c/p>\n\u003cp>In the brewery's cafe, beer connoisseur Andrew Stroehlein, who has \u003ca href=\"http://40beersat40.blogspot.be/\">blogged his way\u003c/a> through an estimated 500 Belgian varieties, says he went through, well, hell and high water to get some Westvleteren.\u003c/p>\n\u003cp>\"You call the number over a series of days, weeks, months and nobody answers,\" he says, recounting how he tried to contact the abbey's beer shop. \"Then finally somebody does answer. They tell you when you can come; they tell you what beer you can buy; they tell you how much you're gonna pay. And if you don't like it, then God be with you.\"\u003c/p>\n\u003cp>Nevertheless, Stroehlein has eagerly made a second trip on this day to get a taste of the Trappist treat, more than two hours' drive from Brussels deep into Flemish pig-farm country, suitably hard to find at the end of a long, narrow street.\u003c/p>\n\u003cp>\"It's the holy grail of so many beer connoisseurs,\" he says. \"This is where they want to reach. This is it.\"\u003c/p>\n\u003cp>Sitting nearby in the brewery's cafe are two patrons who came by train from the Netherlands.\u003c/p>\n\u003cp>\"Because of the whole story, it's worth traveling for ... it's a legend,\" says John Stienen.\u003c/p>\n\u003cp>\"But even without the whole story, if you take your time and pay attention to it, then you notice the difference,\" says Theijs van Welij. \"And you really think, this is really one of the few quality beers that you should have tried in your life.\"\u003c/p>\n\u003cp>Back in Brussels, Stroehlein delivers a bottle of Westvleteren to Christine Frazer, who has been anticipating this first sip for a long time.\u003c/p>\n\u003cp>\"That's lovely,\" she says, after sampling the brew. She adds with a smile, \"It's like a sweetie, like a bonbon. Oh, yes!\"\u003c/p>\n\u003cp>When there is criticism of Westvleteren's taste, it tends to be that it's overly sweet.\u003c/p>\n\u003cp>Jean Hummler owns one of the most successful \u003ca href=\"http://www.moederlambic.com/bars/fr/home/\">lambic pubs in Brussels\u003c/a>. The acidic lambic beers require more complex brewing processes — and, Hummler suggests, more sophisticated palates — than Trappist ales such as Westvleteren.\u003c/p>\n\u003cp>\"It doesn't contain any special malt, with a lot of candy sugar. As professionals, we consider Westvleteren as a heavy, dark sweet beer,\" he says. \"It's easy to be famous and popular when you're working on the mild and sweet side.\"\u003c/p>\n\u003cp>That criticism wouldn't bother the modest monks at St. Sixtus. Bode says that while they're proud of their product, the hype makes it more difficult to live a life of silence and seclusion.\u003c/p>\n\u003cp>\"They don't want the publicity. They don't need it,\" he says.\u003c/p>\n\u003cp>But, he is reminded, that kind of notoriety can come in handy when you need a new roof. \"One time in a lifetime, yes,\" he says, with a laugh.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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