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Photo: Laura Krantz/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/227855007/remembering-marcella-hazan-who-brought-a-taste-of-italy-to-america\">The Salt at NPR Food\u003c/a> (9/30/13)\u003c/p>\n\u003cp>\u003cem>Marcella Hazan, whose cookbooks helped revolutionize Americans' conceptions of what real Italian cooking tasted like, \u003ca href=\"http://www.nytimes.com/2013/09/30/dining/Marcella-Hazan-dies-changed-the-way-americans-cook-italian-food.html?pagewanted=all&_r=0\">died Sunday\u003c/a> at her home in Longboat Key, Fla. She was 89.\u003c/em>\u003c/p>\n\u003cp>\u003cem>As my colleague Linda Wertheimer noted in a \u003ca href=\"http://www.npr.org/2010/12/28/132227815/long-view-marcella-hazan-brings-italy-to-america\">2010 profile\u003c/a> of Hazan, \"When Marcella Hazan came to America, Parmesan cheese came in cans, we'd never met balsamic vinegar. Marcella Hazan showed us that Italian cooking is simple, healthy and splendid.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>Ironically, Hazan had little interest in food growing up — she was a trained biologist. But meeting her future husband changed all that, as Hazan told Wertheimer in 2010\u003c/em>\u003cem>. We reprint the NPR.org story that accompanied that interview in its entirety below. You can also listen to this \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4274897\">2005 story\u003c/a> from the NPR archives in which Scott Simon visited Hazan in the kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story from December 28, 2010\u003c/strong> on \u003ca href=\"http://www.npr.org/2010/12/28/132227815/long-view-marcella-hazan-brings-italy-to-america\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2010/12/20101228_me_03.mp3\"] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When Marcella Hazan came to the United States in 1955, one of her first priorities was figuring out how she would feed her husband, Victor. The American grocery stores, with all their canned goods and prepackaged foods, were a far cry from the markets of her Italian homeland, where fresh produce, meats and fish were easy to find.\u003c/p>\n\u003cfigure id=\"attachment_71312\" class=\"wp-caption alignleft\" style=\"max-width: 356px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/marcella-hazan-retro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/marcella-hazan-retro.jpg\" alt=\"Marcella Polini and Victor Hazan in 1952, in her hometown of Cesenatico, Italy, shortly after they met. Photo: Gotham Books\" width=\"356\" height=\"500\" class=\"size-full wp-image-71312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marcella Polini and Victor Hazan in 1952, in her hometown of Cesenatico, Italy, shortly after they met. Photo: Gotham Books\u003c/figcaption>\u003c/figure>\n\u003cp>\"I never saw a supermarket in Italy,\" she tells NPR's Linda Wertheimer. \"The chicken, they were arriving from the farmer and they were alive. And at the supermarket they were very dead; they were wrapped; it was like a coffin. Everything was not natural.\"\u003c/p>\n\u003cp>Despite limited ingredients — and her limited English — she did her best to re-create Italian food as she remembered it. And, in doing so, she tapped into a previously unknown talent: cooking.\u003c/p>\n\u003cp>Growing up, she didn't have much interest in food. She saw it mainly as fuel — getting her through the day and all the activities she enjoyed. But she did not know how to cook and wasn't interested in learning. Her interest lay in the sciences — at university she studied biology, and she took a teaching position after graduation.\u003c/p>\n\u003cp>But meeting her future husband changed all that. Victor Hazan was an American who had been born in Italy and lived there as a child. He had returned to Italy to write — and to eat. This was a man who loved food so much, he began planning his next meal before he'd finished the one he was eating.\u003c/p>\n\u003cp>\"He was always talking about food,\" Marcella remembers. \"For me, a young woman, you think that someone who courts you would talk about other things, not food. Especially when you're not interested in food.\"\u003c/p>\n\u003cp>Nevertheless, Victor successfully wooed Marcella. They married and remained in Italy for a short six months before his parents called him back to New York to help with the family business. They settled in the suburbs of Forest Hills, where Marcella learned to cook out of necessity.\u003c/p>\n\u003cp>She was encouraged by her success re-creating favorite foods from home, and Marcella found herself becoming more interested in cooking. She signed up for a Chinese cooking course — a cuisine that she found to be similar to Italian with its pasta dishes and layers of flavor.\u003c/p>\n\u003cp>A month into the course, the teacher suddenly had to return to China. Marcella's classmates, eager for another class to take, asked Marcella if she would consider teaching them to cook Italian food.\u003c/p>\n\u003cp>She recalls getting home that day and saying to Victor, \"American women are crazy. Look what they asked me.\"\u003c/p>\n\u003cp>He replied, \"Well, you complain that you don't know what to do, that you have free time — why don't you do it?\"\u003c/p>\n\u003cp>Her first cooking classes led to a profile by \u003cem>The New York Times\u003c/em> food critic Craig Claiborne. That, in turn, led to more classes and eventually brought a book publisher to Marcella's doorstep. He asked her if she had thought about writing a cookbook, and she replied that she had not. When the publisher asked why not, she replied, \"Because I don't write in English.\"\u003c/p>\n\u003cp>It was Victor who convinced Marcella that a cookbook was possible. He would act as her translator and editor, and would check the recipes that his wife made up from scratch. As he edited and rewrote, he picked up on details that she sometimes overlooked.\u003c/p>\n\u003cp>Marcella says Victor would often come into the kitchen as she was cooking and interrupt her. \"I don't know,\" he'd point out. \"All the string beans that I eat in this house — they don't have both ends.\"\u003c/p>\n\u003cp>\"Of course they don't have both ends,\" she'd reply. \"I took them out.\"\u003c/p>\n\u003cp>\"But you didn't write that,\" he'd say.\u003c/p>\n\u003cp>Back and forth they went, haggling over small points. But in the end, the attention to detail is what made Marcella's cookbooks — \u003cem>The Classic Italian Cookbook\u003c/em> and six others — so easy for people to use.\u003c/p>\n\u003cp>Those recipes even saved a few romances. A women's magazine ran Marcella's \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=132227815#132310637\">\"Roast Chicken with Lemons.\"\u003c/a> The article got an overwhelming number of responses, including a large number from women who said, \"I made this dish for my boyfriend and he proposed.\"\u003c/p>\n\u003cp>The magazine re-ran the recipe, calling it \"Engagement Chicken.\"\u003c/p>\n\u003cp>Those newly engaged couples had a model in Marcella and Victor. They've now been married for almost 55 years, working partners for most of that time. Their partnership has resulted in six cookbooks, cooking schools in both the U.S. and in Italy, and a revolution in the way Americans cook — and eat — Italian food. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Hazan, who died Sunday at age 89, helped revolutionize how Americans cooked and appreciated Italian food. Ironically, Hazan — a biologist by training — had little interest in cooking until she met her husband, who became an indispensable partner in crafting her cookbooks.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71311\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/marcella-hazan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/marcella-hazan.jpg\" alt=\"Marcella and Victor Hazan in the kitchen of their home in Longboat Key, Fla. Photo: Laura Krantz/NPR\" width=\"1120\" height=\"745\" class=\"size-full wp-image-71311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marcella and Victor Hazan in the kitchen of their home in Longboat Key, Fla. Photo: Laura Krantz/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/227855007/remembering-marcella-hazan-who-brought-a-taste-of-italy-to-america\">The Salt at NPR Food\u003c/a> (9/30/13)\u003c/p>\n\u003cp>\u003cem>Marcella Hazan, whose cookbooks helped revolutionize Americans' conceptions of what real Italian cooking tasted like, \u003ca href=\"http://www.nytimes.com/2013/09/30/dining/Marcella-Hazan-dies-changed-the-way-americans-cook-italian-food.html?pagewanted=all&_r=0\">died Sunday\u003c/a> at her home in Longboat Key, Fla. She was 89.\u003c/em>\u003c/p>\n\u003cp>\u003cem>As my colleague Linda Wertheimer noted in a \u003ca href=\"http://www.npr.org/2010/12/28/132227815/long-view-marcella-hazan-brings-italy-to-america\">2010 profile\u003c/a> of Hazan, \"When Marcella Hazan came to America, Parmesan cheese came in cans, we'd never met balsamic vinegar. Marcella Hazan showed us that Italian cooking is simple, healthy and splendid.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>Ironically, Hazan had little interest in food growing up — she was a trained biologist. But meeting her future husband changed all that, as Hazan told Wertheimer in 2010\u003c/em>\u003cem>. We reprint the NPR.org story that accompanied that interview in its entirety below. You can also listen to this \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4274897\">2005 story\u003c/a> from the NPR archives in which Scott Simon visited Hazan in the kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story from December 28, 2010\u003c/strong> on \u003ca href=\"http://www.npr.org/2010/12/28/132227815/long-view-marcella-hazan-brings-italy-to-america\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When Marcella Hazan came to the United States in 1955, one of her first priorities was figuring out how she would feed her husband, Victor. The American grocery stores, with all their canned goods and prepackaged foods, were a far cry from the markets of her Italian homeland, where fresh produce, meats and fish were easy to find.\u003c/p>\n\u003cfigure id=\"attachment_71312\" class=\"wp-caption alignleft\" style=\"max-width: 356px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/marcella-hazan-retro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/marcella-hazan-retro.jpg\" alt=\"Marcella Polini and Victor Hazan in 1952, in her hometown of Cesenatico, Italy, shortly after they met. Photo: Gotham Books\" width=\"356\" height=\"500\" class=\"size-full wp-image-71312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marcella Polini and Victor Hazan in 1952, in her hometown of Cesenatico, Italy, shortly after they met. Photo: Gotham Books\u003c/figcaption>\u003c/figure>\n\u003cp>\"I never saw a supermarket in Italy,\" she tells NPR's Linda Wertheimer. \"The chicken, they were arriving from the farmer and they were alive. And at the supermarket they were very dead; they were wrapped; it was like a coffin. Everything was not natural.\"\u003c/p>\n\u003cp>Despite limited ingredients — and her limited English — she did her best to re-create Italian food as she remembered it. And, in doing so, she tapped into a previously unknown talent: cooking.\u003c/p>\n\u003cp>Growing up, she didn't have much interest in food. She saw it mainly as fuel — getting her through the day and all the activities she enjoyed. But she did not know how to cook and wasn't interested in learning. Her interest lay in the sciences — at university she studied biology, and she took a teaching position after graduation.\u003c/p>\n\u003cp>But meeting her future husband changed all that. Victor Hazan was an American who had been born in Italy and lived there as a child. He had returned to Italy to write — and to eat. This was a man who loved food so much, he began planning his next meal before he'd finished the one he was eating.\u003c/p>\n\u003cp>\"He was always talking about food,\" Marcella remembers. \"For me, a young woman, you think that someone who courts you would talk about other things, not food. Especially when you're not interested in food.\"\u003c/p>\n\u003cp>Nevertheless, Victor successfully wooed Marcella. They married and remained in Italy for a short six months before his parents called him back to New York to help with the family business. They settled in the suburbs of Forest Hills, where Marcella learned to cook out of necessity.\u003c/p>\n\u003cp>She was encouraged by her success re-creating favorite foods from home, and Marcella found herself becoming more interested in cooking. She signed up for a Chinese cooking course — a cuisine that she found to be similar to Italian with its pasta dishes and layers of flavor.\u003c/p>\n\u003cp>A month into the course, the teacher suddenly had to return to China. Marcella's classmates, eager for another class to take, asked Marcella if she would consider teaching them to cook Italian food.\u003c/p>\n\u003cp>She recalls getting home that day and saying to Victor, \"American women are crazy. Look what they asked me.\"\u003c/p>\n\u003cp>He replied, \"Well, you complain that you don't know what to do, that you have free time — why don't you do it?\"\u003c/p>\n\u003cp>Her first cooking classes led to a profile by \u003cem>The New York Times\u003c/em> food critic Craig Claiborne. That, in turn, led to more classes and eventually brought a book publisher to Marcella's doorstep. He asked her if she had thought about writing a cookbook, and she replied that she had not. When the publisher asked why not, she replied, \"Because I don't write in English.\"\u003c/p>\n\u003cp>It was Victor who convinced Marcella that a cookbook was possible. He would act as her translator and editor, and would check the recipes that his wife made up from scratch. As he edited and rewrote, he picked up on details that she sometimes overlooked.\u003c/p>\n\u003cp>Marcella says Victor would often come into the kitchen as she was cooking and interrupt her. \"I don't know,\" he'd point out. \"All the string beans that I eat in this house — they don't have both ends.\"\u003c/p>\n\u003cp>\"Of course they don't have both ends,\" she'd reply. \"I took them out.\"\u003c/p>\n\u003cp>\"But you didn't write that,\" he'd say.\u003c/p>\n\u003cp>Back and forth they went, haggling over small points. But in the end, the attention to detail is what made Marcella's cookbooks — \u003cem>The Classic Italian Cookbook\u003c/em> and six others — so easy for people to use.\u003c/p>\n\u003cp>Those recipes even saved a few romances. A women's magazine ran Marcella's \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=132227815#132310637\">\"Roast Chicken with Lemons.\"\u003c/a> The article got an overwhelming number of responses, including a large number from women who said, \"I made this dish for my boyfriend and he proposed.\"\u003c/p>\n\u003cp>The magazine re-ran the recipe, calling it \"Engagement Chicken.\"\u003c/p>\n\u003cp>Those newly engaged couples had a model in Marcella and Victor. They've now been married for almost 55 years, working partners for most of that time. Their partnership has resulted in six cookbooks, cooking schools in both the U.S. and in Italy, and a revolution in the way Americans cook — and eat — Italian food. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kombucha: Magical Health Elixir Or Just Funky Tea?",
"title": "Kombucha: Magical Health Elixir Or Just Funky Tea?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71291\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha.jpg\" alt=\"Kombucha made by artisan tea brewer Bill Bond in Akron, Ohio, comes in an array of flavors, such as lemongrass, ginger, blueberry and watermelon. Photo: Peggy Turbett/The Plain Dealer /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kombucha made by artisan tea brewer Bill Bond in Akron, Ohio, comes in an array of flavors, such as lemongrass, ginger, blueberry and watermelon. Photo: Peggy Turbett/The Plain Dealer /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226531998/kombucha-magical-health-elixir-or-just-funky-tea\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130930_me_07.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226531998/kombucha-magical-health-elixir-or-just-funky-tea\">The Salt at NPR Food\u003c/a> (9/30/13)\u003c/p>\n\u003cp>Chances are, you've seen it in your local grocery store. Maybe you've even mustered the courage to taste it — or at least take a whiff.\u003c/p>\n\u003cp>Once mostly a product of health food stores and hippies' kitchens, \u003ca href=\"http://www.mayoclinic.com/health/kombucha-tea/AN01658\">kombucha tea\u003c/a> is now commercially available in many major grocery stores.\u003c/p>\n\u003cp>And people aren't necessarily scooping it up for its flavor. Its taste has been described as somewhere between vinegar soda and carbonated apple cider.\u003c/p>\n\u003cfigure id=\"attachment_71292\" class=\"wp-caption alignleft\" style=\"max-width: 374px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha-SCOBY.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha-SCOBY.jpg\" alt='The SCOBY: Bill Bond, of Bucha Bill Raw Kombucha, shows off the \"symbiotic colony of bacteria and yeast\" in his fermented tea. The microorganisms of the SCOBY convert the sweetened tea into the fizzy elixir. Photo: Peggy Turbett/The Plain Dealer /Landov' width=\"374\" height=\"500\" class=\"size-full wp-image-71292\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The SCOBY: Bill Bond, of Bucha Bill Raw Kombucha, shows off the \"symbiotic colony of bacteria and yeast\" in his fermented tea. The microorganisms of the SCOBY convert the sweetened tea into the fizzy elixir. Photo: Peggy Turbett/The Plain Dealer /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>So why shell out \u003ca href=\"http://www.foodservicedirect.com/product.cfm/p/167642/GTs-Enlightened-Organic-Raw-Kombucha.htm\">$4\u003c/a> bucks for a small bottle of the stinky tea?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many folks are banking on the potential health benefits of kombucha, including disease prevention, energy improvement and perhaps even turning back the clock and inhibiting aging.\u003c/p>\n\u003cp>\"I've seen claims that kombucha might help kill cancer, is a powerful detoxifier, even a fountain of youth,\" says \u003ca href=\"http://www.quickanddirtytips.com/nutrition-diva\">Monica Reinagel\u003c/a>, a nutritionist and creator of the podcast Nutrition Diva.\u003c/p>\n\u003cp>Sound fantastical? Well, it probably is.\u003c/p>\n\u003cp>The bottom line is that we know very little about kombucha and how it may affect health.\u003c/p>\n\u003cp>\"There is really very little evidence to support any kind of claims about kombucha tea,\" says \u003ca href=\"http://www.eatright.org/Media/Spokespeople.aspx?id=6963\">Andrea Giancoli\u003c/a>, spokesperson for the Academy of Nutrition and Dietetics. \"So we don't know if it does anything at all.\"\u003c/p>\n\u003cp>Nevertheless, most kombucha drinks contain live bacteria. And evidence is mounting that friendly bacteria or \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=156461382\">probiotics\u003c/a> aide digestion and possibly even strengthens the immune system.\u003c/p>\n\u003cp>These good bugs \"actually live inside of us and help digest our food, digesting particles we can't digest on our own,\" nutritionist Reinagel says. \"And they actually produce certain nutrients for us, which is a very nice trick.\"\u003c/p>\n\u003cp>Kombucha was popular back in the early '90s, when health-minded consumers produced the tea in their home kitchens. Many HIV-positive individuals consumed it in hopes of boosting their immune systems.\u003c/p>\n\u003cp>The process of making kombucha is fairly simple. Black or green tea is sweetened with sugar. A concoction of bacteria and yeast is added. The mixture is then fermented in a glass or ceramic container for at least a week.\u003c/p>\n\u003cp>During this time, microbe production speeds up as the bacteria feast on the added sugar, grow and multiply. The end result looks like a rubbery disc that forms on top of the tea, called the SCOBY, or \"symbiotic colony of bacteria and yeast.\"\u003c/p>\n\u003cp>It's a thriving colony of microorganisms — billions of them, \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0023643897903546\">converting\u003c/a> sugar into vinegar and other aromatic compounds. The sheer number of bacteria makes it very difficult to know for sure if the concoction includes only the friendly, good bacteria.\u003c/p>\n\u003cp>One of the most popular brands of kombucha tea, \u003ca href=\"http://www.synergydrinks.com/\">GT's Kombucha\u003c/a>, sells millions of bottles a year. Officials say they test their tea and know it contains at least two important strains of good bacteria.\u003c/p>\n\u003cp>But that may not be the case for all products now available in supermarkets.\u003c/p>\n\u003cp>And if you brew it at home, dietitian Giancoli has a warning: \"You've got to have really very sanitary conditions and know what you're doing.\" Otherwise, she says, your tea could get contaminated by not so friendly — or even \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/00039742.htm\">harmful\u003c/a> — bacteria.\u003c/p>\n\u003cp>In stores, the bottled versions are produced in carefully controlled environments and are likely safe. So if you like the idea of kombucha and if it makes you feel better or more energetic, then there's probably \"no harm\" in drinking it, nutritionist Reinagel says.\u003c/p>\n\u003cp>As for the extraordinary health claims — we'll just have to wait until researchers test them out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "It smells like vinegar and tastes like spoiled cider. But fans of the fermented tea say that kombucha helps fight off diseases and aging. Sounds fantastical? Well, it probably is. At this point, scientists still know little about kombucha's health effects.",
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"title": "Kombucha: Magical Health Elixir Or Just Funky Tea? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71291\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha.jpg\" alt=\"Kombucha made by artisan tea brewer Bill Bond in Akron, Ohio, comes in an array of flavors, such as lemongrass, ginger, blueberry and watermelon. Photo: Peggy Turbett/The Plain Dealer /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kombucha made by artisan tea brewer Bill Bond in Akron, Ohio, comes in an array of flavors, such as lemongrass, ginger, blueberry and watermelon. Photo: Peggy Turbett/The Plain Dealer /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226531998/kombucha-magical-health-elixir-or-just-funky-tea\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226531998/kombucha-magical-health-elixir-or-just-funky-tea\">The Salt at NPR Food\u003c/a> (9/30/13)\u003c/p>\n\u003cp>Chances are, you've seen it in your local grocery store. Maybe you've even mustered the courage to taste it — or at least take a whiff.\u003c/p>\n\u003cp>Once mostly a product of health food stores and hippies' kitchens, \u003ca href=\"http://www.mayoclinic.com/health/kombucha-tea/AN01658\">kombucha tea\u003c/a> is now commercially available in many major grocery stores.\u003c/p>\n\u003cp>And people aren't necessarily scooping it up for its flavor. Its taste has been described as somewhere between vinegar soda and carbonated apple cider.\u003c/p>\n\u003cfigure id=\"attachment_71292\" class=\"wp-caption alignleft\" style=\"max-width: 374px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha-SCOBY.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha-SCOBY.jpg\" alt='The SCOBY: Bill Bond, of Bucha Bill Raw Kombucha, shows off the \"symbiotic colony of bacteria and yeast\" in his fermented tea. The microorganisms of the SCOBY convert the sweetened tea into the fizzy elixir. Photo: Peggy Turbett/The Plain Dealer /Landov' width=\"374\" height=\"500\" class=\"size-full wp-image-71292\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The SCOBY: Bill Bond, of Bucha Bill Raw Kombucha, shows off the \"symbiotic colony of bacteria and yeast\" in his fermented tea. The microorganisms of the SCOBY convert the sweetened tea into the fizzy elixir. Photo: Peggy Turbett/The Plain Dealer /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>So why shell out \u003ca href=\"http://www.foodservicedirect.com/product.cfm/p/167642/GTs-Enlightened-Organic-Raw-Kombucha.htm\">$4\u003c/a> bucks for a small bottle of the stinky tea?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many folks are banking on the potential health benefits of kombucha, including disease prevention, energy improvement and perhaps even turning back the clock and inhibiting aging.\u003c/p>\n\u003cp>\"I've seen claims that kombucha might help kill cancer, is a powerful detoxifier, even a fountain of youth,\" says \u003ca href=\"http://www.quickanddirtytips.com/nutrition-diva\">Monica Reinagel\u003c/a>, a nutritionist and creator of the podcast Nutrition Diva.\u003c/p>\n\u003cp>Sound fantastical? Well, it probably is.\u003c/p>\n\u003cp>The bottom line is that we know very little about kombucha and how it may affect health.\u003c/p>\n\u003cp>\"There is really very little evidence to support any kind of claims about kombucha tea,\" says \u003ca href=\"http://www.eatright.org/Media/Spokespeople.aspx?id=6963\">Andrea Giancoli\u003c/a>, spokesperson for the Academy of Nutrition and Dietetics. \"So we don't know if it does anything at all.\"\u003c/p>\n\u003cp>Nevertheless, most kombucha drinks contain live bacteria. And evidence is mounting that friendly bacteria or \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=156461382\">probiotics\u003c/a> aide digestion and possibly even strengthens the immune system.\u003c/p>\n\u003cp>These good bugs \"actually live inside of us and help digest our food, digesting particles we can't digest on our own,\" nutritionist Reinagel says. \"And they actually produce certain nutrients for us, which is a very nice trick.\"\u003c/p>\n\u003cp>Kombucha was popular back in the early '90s, when health-minded consumers produced the tea in their home kitchens. Many HIV-positive individuals consumed it in hopes of boosting their immune systems.\u003c/p>\n\u003cp>The process of making kombucha is fairly simple. Black or green tea is sweetened with sugar. A concoction of bacteria and yeast is added. The mixture is then fermented in a glass or ceramic container for at least a week.\u003c/p>\n\u003cp>During this time, microbe production speeds up as the bacteria feast on the added sugar, grow and multiply. The end result looks like a rubbery disc that forms on top of the tea, called the SCOBY, or \"symbiotic colony of bacteria and yeast.\"\u003c/p>\n\u003cp>It's a thriving colony of microorganisms — billions of them, \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0023643897903546\">converting\u003c/a> sugar into vinegar and other aromatic compounds. The sheer number of bacteria makes it very difficult to know for sure if the concoction includes only the friendly, good bacteria.\u003c/p>\n\u003cp>One of the most popular brands of kombucha tea, \u003ca href=\"http://www.synergydrinks.com/\">GT's Kombucha\u003c/a>, sells millions of bottles a year. Officials say they test their tea and know it contains at least two important strains of good bacteria.\u003c/p>\n\u003cp>But that may not be the case for all products now available in supermarkets.\u003c/p>\n\u003cp>And if you brew it at home, dietitian Giancoli has a warning: \"You've got to have really very sanitary conditions and know what you're doing.\" Otherwise, she says, your tea could get contaminated by not so friendly — or even \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/00039742.htm\">harmful\u003c/a> — bacteria.\u003c/p>\n\u003cp>In stores, the bottled versions are produced in carefully controlled environments and are likely safe. So if you like the idea of kombucha and if it makes you feel better or more energetic, then there's probably \"no harm\" in drinking it, nutritionist Reinagel says.\u003c/p>\n\u003cp>As for the extraordinary health claims — we'll just have to wait until researchers test them out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "To Get The Benefits of Olive Oil, Fresh May Be Best",
"title": "To Get The Benefits of Olive Oil, Fresh May Be Best",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71264\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/oil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/oil.jpg\" alt=\"Experts say lots of factors determine how quickly an oil deteriorates — from the variety of the olives, to how the oil is produced and stored. Photo: Matthias Schrader/AP\" width=\"1120\" height=\"840\" class=\"size-full wp-image-71264\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Experts say lots of factors determine how quickly an oil deteriorates — from the variety of the olives, to how the oil is produced and stored. Photo: Matthias Schrader/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130930_me_06.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">The Salt at NPR Food\u003c/a> (9/30/13)\u003c/p>\n\u003cp>The Mediterranean diet is a pattern of eating that lately has become a darling of medical researchers. It includes vegetables and grains, not so much meat and, of course, generous portions of olive oil.\u003c/p>\n\u003cp>Mary Flynn, an associate professor of medicine at Brown University, says the evidence that olive oil is good for your heart has never been more clear. \"Olive oil is a very healthy food,\" she says. \"I consider it more medicine than food.\"\u003c/p>\n\u003cp>She points to a big \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303\">study\u003c/a> published earlier this year in the \u003cem>New England Journal of Medicine\u003c/em> where researchers in Spain had men and women in their 50s, 60s and 70s who were at risk of heart disease follow one of three diets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some ate a low-fat diet, another group ate a Mediterranean diet with nuts. And a third group ate a Mediterranean diet that included almost four tablespoons of extra-virgin olive oil per day.\u003c/p>\n\u003cp>\"So, they could compare the three diets: Was it nuts, was it olive oil or was the low-fat diet beneficial?\" says Flynn.\u003c/p>\n\u003cp>And \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/25/spanish-test-mediterranean-diet-shines-in-clinical-study/\">what researchers found\u003c/a> was that a Mediterranean diet rich in olive oil cut the risk of heart attacks and strokes by 30 percent. The nut group, which was consuming olive oil as well, did well, too.\u003c/p>\n\u003cp>\"The fact is, there are a huge range of benefits of real extra-virgin olive oil,\" notes \u003ca href=\"http://www.truthinoliveoil.com/\">Tom Mueller\u003c/a>, who has spent the last six years investigating and writing about olive oil. He says olive oil is good for two reasons: It's mostly unsaturated fat, and extra-virgin oil, which is the highest-grade and least-processed form of olive oil, contains a whole range of other beneficial plant compounds called polyphenols.\u003c/p>\n\u003cp>But here's the catch: Unfortunately, it turns out that more than half of the extra-virgin olive oil imported into the U.S. has been shown to be substandard.\u003c/p>\n\u003cp>\"The fact is, it's quite often just very low-grade oil that doesn't give you the taste of the health benefits that extra virgin should give you,\" Mueller says.\u003c/p>\n\u003cfigure id=\"attachment_71265\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/oil-harvestdate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/oil-harvestdate-217x290.jpg\" alt=\"A bottle of California Olive Ranch oil with the harvest date. Photo: Courtesy of Alexandra Molinaro\" width=\"217\" height=\"290\" class=\"size-medium wp-image-71265\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bottle of California Olive Ranch oil with the harvest date. Photo: Courtesy of Alexandra Molinaro\u003c/figcaption>\u003c/figure>\n\u003cp>In fact, a \u003ca href=\"http://olivecenter.ucdavis.edu/publications/olive%20oil%20final%20071410%20updated.pdf\">study\u003c/a> from the University of California, Davis, found that 69 percent of imports tested failed to meet a U.S. Department of Agriculture quality standard.\u003c/p>\n\u003cp>And Mueller says in some cases the oil is just too old. By the time imported olive oil reaches us, it has often been shipped from place to place and sometimes not stored well. Even if it's not noticeably rancid, many of the heart-healthy compounds have degraded and fizzled.\u003c/p>\n\u003cp>\"Extra-virgin olive oil is fresh-squeezed juice — it's a fruit juice — therefore freshness is a critical question,\" he says.\u003c/p>\n\u003cp>Mueller says the U.S. Food and Drug Administration used to police olive oil imports to ensure producers were meeting quality and freshness standards. But those efforts have fallen off.\u003c/p>\n\u003cp>So, where does that leave those of us who want to get our hands on the healthy stuff?\u003c/p>\n\u003cp>Well, for starters, Mueller says look for brands that carry a harvest date on the bottle. \u003ca href=\"http://www.californiaoliveranch.com\">California Olive Ranch oil\u003c/a>, which is sold in lots of chain supermarkets nationwide, has a date clearly stamped on the back of the bottle.\u003c/p>\n\u003cp>Gregg Kelley of California Olive Ranch says every single bottle produced by his company includes the date that olives were harvested to produce the oil in the bottle.\u003c/p>\n\u003cp>And he says the olives were pressed very quickly, so the oil is really fresh.\u003c/p>\n\u003cp>\"The most important thing for consumers to remember when they're purchasing extra-virgin olive oil is that it is not wine: It does not get better with age. It's never better than the day it was produced,\" Kelley says.\u003c/p>\n\u003cp>Now, as long as the olive oil is properly stored, the freshness will hold in the bottle at least for a while. Some bottles now carry an expiration date.\u003c/p>\n\u003cfigure id=\"attachment_71263\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/oil-texas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/oil-texas-290x192.jpg\" alt=\"Surprise: Some of the best-tasting extra-virgin olive oils are now being produced domestically. Think Texas, California, Florida. Photo: Karen Castillo Farfan/NPR\" width=\"290\" height=\"192\" class=\"size-medium wp-image-71263\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Surprise: Some of the best-tasting extra-virgin olive oils are now being produced domestically. Think Texas, California, Florida. Photo: Karen Castillo Farfan/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But as soon as you open the bottle and expose the oil to oxygen and light, it will slowly start to degrade. So, Mueller says, don't make the same mistake his family made.\u003c/p>\n\u003cp>\"I grew up with terrible oil; I had a huge tin in my grandparents' cabin and that was olive oil for me — it was moldy and fusty and there for years,\" he says.\u003c/p>\n\u003cp>Experts say \u003ca href=\"https://rirdc.infoservices.com.au/items/12-008\">a lot of factors\u003c/a> determine how quickly an oil deteriorates: everything from the variety of the olives, to how the oil is produced and stored\u003c/p>\n\u003cp>But generally speaking, \"we usually see that oil is no longer good after four to six months after opening,\" says \u003ca href=\"http://www.olivecenter.ucdavis.edu/who-we-are\">Selena Wang\u003c/a> of the UC-Davis Olive Center.\u003c/p>\n\u003cp>Oils with the highest levels of heart-healthy compounds tend to be pungent and peppery. Mueller says if the oil stings the back of your throat a little that tells you the beneficial polyphenols really are there.\u003c/p>\n\u003cp>\"Once you have that taste, you get used to the bitterness and pungency, you never go back,\" says Mueller. \"It's a completely different experience.\"\u003c/p>\n\u003cp>And a healthy one, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Increasingly, high quality oils have a harvest date stamped on the label. Why? Olive oil goes rancid and loses many of the beneficial compounds in just a few months. If the oil stings the back of your throat, the beneficial compounds are there, experts say.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71264\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/oil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/oil.jpg\" alt=\"Experts say lots of factors determine how quickly an oil deteriorates — from the variety of the olives, to how the oil is produced and stored. Photo: Matthias Schrader/AP\" width=\"1120\" height=\"840\" class=\"size-full wp-image-71264\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Experts say lots of factors determine how quickly an oil deteriorates — from the variety of the olives, to how the oil is produced and stored. Photo: Matthias Schrader/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">The Salt at NPR Food\u003c/a> (9/30/13)\u003c/p>\n\u003cp>The Mediterranean diet is a pattern of eating that lately has become a darling of medical researchers. It includes vegetables and grains, not so much meat and, of course, generous portions of olive oil.\u003c/p>\n\u003cp>Mary Flynn, an associate professor of medicine at Brown University, says the evidence that olive oil is good for your heart has never been more clear. \"Olive oil is a very healthy food,\" she says. \"I consider it more medicine than food.\"\u003c/p>\n\u003cp>She points to a big \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303\">study\u003c/a> published earlier this year in the \u003cem>New England Journal of Medicine\u003c/em> where researchers in Spain had men and women in their 50s, 60s and 70s who were at risk of heart disease follow one of three diets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some ate a low-fat diet, another group ate a Mediterranean diet with nuts. And a third group ate a Mediterranean diet that included almost four tablespoons of extra-virgin olive oil per day.\u003c/p>\n\u003cp>\"So, they could compare the three diets: Was it nuts, was it olive oil or was the low-fat diet beneficial?\" says Flynn.\u003c/p>\n\u003cp>And \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/25/spanish-test-mediterranean-diet-shines-in-clinical-study/\">what researchers found\u003c/a> was that a Mediterranean diet rich in olive oil cut the risk of heart attacks and strokes by 30 percent. The nut group, which was consuming olive oil as well, did well, too.\u003c/p>\n\u003cp>\"The fact is, there are a huge range of benefits of real extra-virgin olive oil,\" notes \u003ca href=\"http://www.truthinoliveoil.com/\">Tom Mueller\u003c/a>, who has spent the last six years investigating and writing about olive oil. He says olive oil is good for two reasons: It's mostly unsaturated fat, and extra-virgin oil, which is the highest-grade and least-processed form of olive oil, contains a whole range of other beneficial plant compounds called polyphenols.\u003c/p>\n\u003cp>But here's the catch: Unfortunately, it turns out that more than half of the extra-virgin olive oil imported into the U.S. has been shown to be substandard.\u003c/p>\n\u003cp>\"The fact is, it's quite often just very low-grade oil that doesn't give you the taste of the health benefits that extra virgin should give you,\" Mueller says.\u003c/p>\n\u003cfigure id=\"attachment_71265\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/oil-harvestdate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/oil-harvestdate-217x290.jpg\" alt=\"A bottle of California Olive Ranch oil with the harvest date. Photo: Courtesy of Alexandra Molinaro\" width=\"217\" height=\"290\" class=\"size-medium wp-image-71265\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bottle of California Olive Ranch oil with the harvest date. Photo: Courtesy of Alexandra Molinaro\u003c/figcaption>\u003c/figure>\n\u003cp>In fact, a \u003ca href=\"http://olivecenter.ucdavis.edu/publications/olive%20oil%20final%20071410%20updated.pdf\">study\u003c/a> from the University of California, Davis, found that 69 percent of imports tested failed to meet a U.S. Department of Agriculture quality standard.\u003c/p>\n\u003cp>And Mueller says in some cases the oil is just too old. By the time imported olive oil reaches us, it has often been shipped from place to place and sometimes not stored well. Even if it's not noticeably rancid, many of the heart-healthy compounds have degraded and fizzled.\u003c/p>\n\u003cp>\"Extra-virgin olive oil is fresh-squeezed juice — it's a fruit juice — therefore freshness is a critical question,\" he says.\u003c/p>\n\u003cp>Mueller says the U.S. Food and Drug Administration used to police olive oil imports to ensure producers were meeting quality and freshness standards. But those efforts have fallen off.\u003c/p>\n\u003cp>So, where does that leave those of us who want to get our hands on the healthy stuff?\u003c/p>\n\u003cp>Well, for starters, Mueller says look for brands that carry a harvest date on the bottle. \u003ca href=\"http://www.californiaoliveranch.com\">California Olive Ranch oil\u003c/a>, which is sold in lots of chain supermarkets nationwide, has a date clearly stamped on the back of the bottle.\u003c/p>\n\u003cp>Gregg Kelley of California Olive Ranch says every single bottle produced by his company includes the date that olives were harvested to produce the oil in the bottle.\u003c/p>\n\u003cp>And he says the olives were pressed very quickly, so the oil is really fresh.\u003c/p>\n\u003cp>\"The most important thing for consumers to remember when they're purchasing extra-virgin olive oil is that it is not wine: It does not get better with age. It's never better than the day it was produced,\" Kelley says.\u003c/p>\n\u003cp>Now, as long as the olive oil is properly stored, the freshness will hold in the bottle at least for a while. Some bottles now carry an expiration date.\u003c/p>\n\u003cfigure id=\"attachment_71263\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/oil-texas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/oil-texas-290x192.jpg\" alt=\"Surprise: Some of the best-tasting extra-virgin olive oils are now being produced domestically. Think Texas, California, Florida. Photo: Karen Castillo Farfan/NPR\" width=\"290\" height=\"192\" class=\"size-medium wp-image-71263\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Surprise: Some of the best-tasting extra-virgin olive oils are now being produced domestically. Think Texas, California, Florida. Photo: Karen Castillo Farfan/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But as soon as you open the bottle and expose the oil to oxygen and light, it will slowly start to degrade. So, Mueller says, don't make the same mistake his family made.\u003c/p>\n\u003cp>\"I grew up with terrible oil; I had a huge tin in my grandparents' cabin and that was olive oil for me — it was moldy and fusty and there for years,\" he says.\u003c/p>\n\u003cp>Experts say \u003ca href=\"https://rirdc.infoservices.com.au/items/12-008\">a lot of factors\u003c/a> determine how quickly an oil deteriorates: everything from the variety of the olives, to how the oil is produced and stored\u003c/p>\n\u003cp>But generally speaking, \"we usually see that oil is no longer good after four to six months after opening,\" says \u003ca href=\"http://www.olivecenter.ucdavis.edu/who-we-are\">Selena Wang\u003c/a> of the UC-Davis Olive Center.\u003c/p>\n\u003cp>Oils with the highest levels of heart-healthy compounds tend to be pungent and peppery. Mueller says if the oil stings the back of your throat a little that tells you the beneficial polyphenols really are there.\u003c/p>\n\u003cp>\"Once you have that taste, you get used to the bitterness and pungency, you never go back,\" says Mueller. \"It's a completely different experience.\"\u003c/p>\n\u003cp>And a healthy one, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Doctors Say Changes In Wheat Do Not Explain Rise Of Celiac Disease",
"title": "Doctors Say Changes In Wheat Do Not Explain Rise Of Celiac Disease",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71101\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\" alt=\"About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\" width=\"1120\" height=\"838\" class=\"size-full wp-image-71101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/09/20130926_atc_16.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">The Salt at NPR Food\u003c/a> (9/26/13)\u003c/p>\n\u003cp>Wheat has been getting a bad rap lately.\u003c/p>\n\u003cp>Many folks are experimenting with the gluten-free diet, and a best-selling book called \u003ca href=\"http://www.wheatbellyblog.com/\">Wheat Belly\u003c/a> has helped drive a lot of the interest.\u003c/p>\n\u003cp>\"Wheat is the most destructive thing you could put on your plate, no question,\" says \u003ca href=\"http://www.wheatbellyblog.com/about-the-author/\">William Davis\u003c/a>, a cardiologist in Milwaukee, Wis., who authored the book.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Davis' drastic views on the ills of wheat were shaped by his own personal experience. Twenty-five years ago, he had Type 2 diabetes, as well as a host of other common ailments including \"mind fog, mood swings, joint pains and acid reflux,\" he says.\u003c/p>\n\u003cp>But after he stopped eating wheat, he says, his health improved. And he's seen the same kinds of results when his patients go on wheat-free diets.\u003c/p>\n\u003cp>\"You take wheat out of the diet and you literally see lives transformed,\" Davis says.\u003c/p>\n\u003cp>Davis' beliefs are way outside the mainstream. Most doctors don't think wheat causes problems for most people. Nonetheless, with a growing number of people claiming they feel better without wheat, Davis says there's something going on here.\u003c/p>\n\u003cp>His theory is that modern varieties of wheat are to blame. He says the wheat of yesteryear didn't make people sick.\u003c/p>\n\u003cp>\"We know that celiac disease has doubled in the last 20 years,\" Davis says. And he says we known that humans have probably not changed, \"so the more likely culprit is the wheat itself.\"\u003c/p>\n\u003cp>It's true that about 40 years ago, breeders introduced new varieties of wheat that helped farmers increase their grain yields. Those varieties, which came out of the Green Revolution, now make up 90 percent of all the wheat that farmers grow around the world.\u003c/p>\n\u003cp>But the claim that the more productive wheat is somehow making people sick didn't sound right to scientists who work with the crop.\u003c/p>\n\u003cp>\"I never thought that wheat was toxic,\" says \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130734134\">Donald Kasarda\u003c/a>, who has studied gluten proteins for more than 40 years as a research chemist for the U.S. Department of Agriculture.\u003c/p>\n\u003cp>Kasarda says when he saw there was speculation that the rise in celiac disease and gluten sensitivities was linked to breeders increasing the amount of gluten in wheat, he was very skeptical.\u003c/p>\n\u003cp>\"It seemed strange to me,\" says Kasarda. As far as he knew, gluten levels had remained about the same. And when he dug deeper, combing through the scientific literature, he found no significant differences in gluten levels in wheat from the early part of the 20th century, compared with gluten levels from the latter half of the century.\u003c/p>\n\u003cp>So, when it comes to an increase of gluten in modern wheat? \"As I suspected, I didn't find any evidence that this is true,\" says Kasarda.\u003c/p>\n\u003cp>Kasarda presented his research at the \u003ca href=\"http://www.icds2013.org/\">International Celiac Disease Symposium\u003c/a> this week. And he published \u003ca href=\"http://pubs.acs.org/doi/full/10.1021/jf305122s\">his findings\u003c/a> in the peer-reviewed \u003cem>Journal of Agricultural and Food Chemistry\u003c/em>.\u003c/p>\n\u003cp>Now, \u003cem>Wheat Belly\u003c/em> author Davis believes there are more subtle changes in the wheat plant that are leading to the problems. But there's no scientific agreement on this. And in the medical world, there's a lot of pushback against the idea that modern wheat is toxic to all of us.\u003c/p>\n\u003cp>\"I certainly think that's an overstatement,\" celiac expert \u003ca href=\"http://www.bidmc.org/Profiles/Daniel-A-Leffler-MD-MS.aspx\">Daniel Leffler\u003c/a> told us. Leffler directs research at Beth Israel Deaconess Medical Center and is on the faculty at Harvard Medical School.\u003c/p>\n\u003cp>\"I don't think there's one evil food causing the problem in our society,\" Leffler says. In fact, he says most people eat wheat with no problem. \"There's good evidence that the vast majority of people actually do just fine with wheat.\" \u003c/p>\n\u003cp> Leffler says it's true that the prevalence of celiac disease is up. Most experts agree that about 1 percent of the population has this condition, which makes it very vulnerable to even small amounts of gluten, and they say it isn't just due to better diagnosis and awareness.\u003c/p>\n\u003cp>There's also a growing consensus that another portion of the population does have a \u003ca href=\"http://www.celiaccentral.org/non-celiac-gluten-sensitivity/%E2%80%8E\">nonceliac gluten sensitivity\u003c/a>. That means they test negative for celiac disease but have some similar symptoms — like diarrhea, abdominal pain and headaches — after eating foods with gluten.\u003c/p>\n\u003cp>Leffler says there's likely no single cause leading to the increased prevalence of celiac. And he doesn't agree with the notion that changes to modern wheat could explain what's happening.\u003c/p>\n\u003cp>\"We sort of chafe at these oversimplistic theories that purport to explain an entire rise in a disease,\" he says.\u003c/p>\n\u003cp>Leffler says the increase in celiac disease comes at a time when lots of other autoimmune diseases and allergies are on the rise, too. And one theory that might help explain this phenomenon is the so-called \u003ca href=\"http://www.npr.org/blogs/health/2012/03/23/149232765/why-getting-grimy-as-a-child-can-make-for-a-healthier-life\">hygiene hypothesis\u003c/a>.\u003c/p>\n\u003cp>This is the idea that our environment has become so clean and sterile that our immune systems no longer have to fend off so many bugs and infections, especially when we're young. As a result, our immune systems start to overreact to things that should be harmless, such as wheat or peanuts.\u003c/p>\n\u003cp>\"You can see very quickly how this gets really complicated,\" Leffler says.\u003c/p>\n\u003cp>There are many other theories that could help explain gluten intolerances. Some scientists are looking at the changes in gut bacteria. There's also growing evidence that antibiotic use early in life and the timing of introducing babies to wheat and other grains could favor the onset of celiac disease \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130160161/adults-can-develop-celiac-disease-later-in-life-study-finds\">later in life\u003c/a>, says \u003ca href=\"http://www.cureceliacdisease.org/who-we-are/staff-bios#guandalini\">Stefano Guandalini\u003c/a>, a professor of pediatrics at the University of Chicago and medical director of the university's Celiac Disease Center.\u003c/p>\n\u003cp>As for why so many people say they feel better on a gluten-free diet, Guandalini says that might have nothing to do with the gluten.\u003c/p>\n\u003cp>\"It could be another protein in wheat,\" he says. \"It could also be that once you remove gluten, you're also removing a number of other carbohydrates that are hard to digest. So you eliminate them and that makes you feel better.\"\u003c/p>\n\u003cp>But, he admits, doctors are really just beginning to understand what gluten sensitivity truly is. \"It's a moving target,\" Guandalini says. \"The more we learn the less we really know.\"\u003c/p>\n\u003cp>Leffler of Beth Israel Deaconess Medical Center agrees that we should stay tuned on this one. But in the meantime, don't think you have to avoid wheat if you enjoy bread and pasta and tolerate them well.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A doctor who authored the book \u003cem>Wheat Belly\u003c/em> claims that changes to modern varieties of wheat have have caused the rise in celiac disease and gluten sensitivity. But other doctors have other theories to explain why wheat makes some people sick.",
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"description": "A doctor who authored the book Wheat Belly claims that changes to modern varieties of wheat have have caused the rise in celiac disease and gluten sensitivity. But other doctors have other theories to explain why wheat makes some people sick.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71101\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\" alt=\"About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\" width=\"1120\" height=\"838\" class=\"size-full wp-image-71101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">The Salt at NPR Food\u003c/a> (9/26/13)\u003c/p>\n\u003cp>Wheat has been getting a bad rap lately.\u003c/p>\n\u003cp>Many folks are experimenting with the gluten-free diet, and a best-selling book called \u003ca href=\"http://www.wheatbellyblog.com/\">Wheat Belly\u003c/a> has helped drive a lot of the interest.\u003c/p>\n\u003cp>\"Wheat is the most destructive thing you could put on your plate, no question,\" says \u003ca href=\"http://www.wheatbellyblog.com/about-the-author/\">William Davis\u003c/a>, a cardiologist in Milwaukee, Wis., who authored the book.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Davis' drastic views on the ills of wheat were shaped by his own personal experience. Twenty-five years ago, he had Type 2 diabetes, as well as a host of other common ailments including \"mind fog, mood swings, joint pains and acid reflux,\" he says.\u003c/p>\n\u003cp>But after he stopped eating wheat, he says, his health improved. And he's seen the same kinds of results when his patients go on wheat-free diets.\u003c/p>\n\u003cp>\"You take wheat out of the diet and you literally see lives transformed,\" Davis says.\u003c/p>\n\u003cp>Davis' beliefs are way outside the mainstream. Most doctors don't think wheat causes problems for most people. Nonetheless, with a growing number of people claiming they feel better without wheat, Davis says there's something going on here.\u003c/p>\n\u003cp>His theory is that modern varieties of wheat are to blame. He says the wheat of yesteryear didn't make people sick.\u003c/p>\n\u003cp>\"We know that celiac disease has doubled in the last 20 years,\" Davis says. And he says we known that humans have probably not changed, \"so the more likely culprit is the wheat itself.\"\u003c/p>\n\u003cp>It's true that about 40 years ago, breeders introduced new varieties of wheat that helped farmers increase their grain yields. Those varieties, which came out of the Green Revolution, now make up 90 percent of all the wheat that farmers grow around the world.\u003c/p>\n\u003cp>But the claim that the more productive wheat is somehow making people sick didn't sound right to scientists who work with the crop.\u003c/p>\n\u003cp>\"I never thought that wheat was toxic,\" says \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130734134\">Donald Kasarda\u003c/a>, who has studied gluten proteins for more than 40 years as a research chemist for the U.S. Department of Agriculture.\u003c/p>\n\u003cp>Kasarda says when he saw there was speculation that the rise in celiac disease and gluten sensitivities was linked to breeders increasing the amount of gluten in wheat, he was very skeptical.\u003c/p>\n\u003cp>\"It seemed strange to me,\" says Kasarda. As far as he knew, gluten levels had remained about the same. And when he dug deeper, combing through the scientific literature, he found no significant differences in gluten levels in wheat from the early part of the 20th century, compared with gluten levels from the latter half of the century.\u003c/p>\n\u003cp>So, when it comes to an increase of gluten in modern wheat? \"As I suspected, I didn't find any evidence that this is true,\" says Kasarda.\u003c/p>\n\u003cp>Kasarda presented his research at the \u003ca href=\"http://www.icds2013.org/\">International Celiac Disease Symposium\u003c/a> this week. And he published \u003ca href=\"http://pubs.acs.org/doi/full/10.1021/jf305122s\">his findings\u003c/a> in the peer-reviewed \u003cem>Journal of Agricultural and Food Chemistry\u003c/em>.\u003c/p>\n\u003cp>Now, \u003cem>Wheat Belly\u003c/em> author Davis believes there are more subtle changes in the wheat plant that are leading to the problems. But there's no scientific agreement on this. And in the medical world, there's a lot of pushback against the idea that modern wheat is toxic to all of us.\u003c/p>\n\u003cp>\"I certainly think that's an overstatement,\" celiac expert \u003ca href=\"http://www.bidmc.org/Profiles/Daniel-A-Leffler-MD-MS.aspx\">Daniel Leffler\u003c/a> told us. Leffler directs research at Beth Israel Deaconess Medical Center and is on the faculty at Harvard Medical School.\u003c/p>\n\u003cp>\"I don't think there's one evil food causing the problem in our society,\" Leffler says. In fact, he says most people eat wheat with no problem. \"There's good evidence that the vast majority of people actually do just fine with wheat.\" \u003c/p>\n\u003cp> Leffler says it's true that the prevalence of celiac disease is up. Most experts agree that about 1 percent of the population has this condition, which makes it very vulnerable to even small amounts of gluten, and they say it isn't just due to better diagnosis and awareness.\u003c/p>\n\u003cp>There's also a growing consensus that another portion of the population does have a \u003ca href=\"http://www.celiaccentral.org/non-celiac-gluten-sensitivity/%E2%80%8E\">nonceliac gluten sensitivity\u003c/a>. That means they test negative for celiac disease but have some similar symptoms — like diarrhea, abdominal pain and headaches — after eating foods with gluten.\u003c/p>\n\u003cp>Leffler says there's likely no single cause leading to the increased prevalence of celiac. And he doesn't agree with the notion that changes to modern wheat could explain what's happening.\u003c/p>\n\u003cp>\"We sort of chafe at these oversimplistic theories that purport to explain an entire rise in a disease,\" he says.\u003c/p>\n\u003cp>Leffler says the increase in celiac disease comes at a time when lots of other autoimmune diseases and allergies are on the rise, too. And one theory that might help explain this phenomenon is the so-called \u003ca href=\"http://www.npr.org/blogs/health/2012/03/23/149232765/why-getting-grimy-as-a-child-can-make-for-a-healthier-life\">hygiene hypothesis\u003c/a>.\u003c/p>\n\u003cp>This is the idea that our environment has become so clean and sterile that our immune systems no longer have to fend off so many bugs and infections, especially when we're young. As a result, our immune systems start to overreact to things that should be harmless, such as wheat or peanuts.\u003c/p>\n\u003cp>\"You can see very quickly how this gets really complicated,\" Leffler says.\u003c/p>\n\u003cp>There are many other theories that could help explain gluten intolerances. Some scientists are looking at the changes in gut bacteria. There's also growing evidence that antibiotic use early in life and the timing of introducing babies to wheat and other grains could favor the onset of celiac disease \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130160161/adults-can-develop-celiac-disease-later-in-life-study-finds\">later in life\u003c/a>, says \u003ca href=\"http://www.cureceliacdisease.org/who-we-are/staff-bios#guandalini\">Stefano Guandalini\u003c/a>, a professor of pediatrics at the University of Chicago and medical director of the university's Celiac Disease Center.\u003c/p>\n\u003cp>As for why so many people say they feel better on a gluten-free diet, Guandalini says that might have nothing to do with the gluten.\u003c/p>\n\u003cp>\"It could be another protein in wheat,\" he says. \"It could also be that once you remove gluten, you're also removing a number of other carbohydrates that are hard to digest. So you eliminate them and that makes you feel better.\"\u003c/p>\n\u003cp>But, he admits, doctors are really just beginning to understand what gluten sensitivity truly is. \"It's a moving target,\" Guandalini says. \"The more we learn the less we really know.\"\u003c/p>\n\u003cp>Leffler of Beth Israel Deaconess Medical Center agrees that we should stay tuned on this one. But in the meantime, don't think you have to avoid wheat if you enjoy bread and pasta and tolerate them well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "This Elegant, Whimsical Pop-Up Dinner Party Had 4,000 Guests",
"title": "This Elegant, Whimsical Pop-Up Dinner Party Had 4,000 Guests",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70966\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner1.jpg\" alt='At Diner en Blanc (\"Dinner in White\"), people arrive dressed all in white. They bring their own food and, fittingly,” white wine. Photo: John Moore/Getty Images' width=\"1120\" height=\"630\" class=\"size-full wp-image-70966\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Diner en Blanc (\"Dinner in White\"), people arrive dressed all in white. They bring their own food and, fittingly,” white wine. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/224410455/this-elegant-whimsical-pop-up-dinner-party-had-4-000-guests\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130924_me_14.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100166/margot-adler\">Margot Adler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/224410455/this-elegant-whimsical-pop-up-dinner-party-had-4-000-guests\">The Salt at NPR Food\u003c/a> (9/24/13)\u003c/p>\n\u003cp>On a gorgeous night, some 4,000 people, dressed all in white, have come to dine in a public, yet secret place in New York's Bryant Park.\u003c/p>\n\u003cp>They have come for \u003ca href=\"http://dinerenblanc.info/\">Diner en Blanc\u003c/a>, an unusual pop-up event that takes place in 20 countries. The guests eat in splendor at a location they only learn about minutes before they arrive. The thousands wave white napkins to signal the beginning of the event.\u003c/p>\n\u003cfigure id=\"attachment_70960\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner2.jpg\" alt=\"Some 4,000 guests, all dressed in white, showed up for the secret dinner party in New York City's Bryant Park. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some 4,000 guests, all dressed in white, showed up for the secret dinner party in New York City's Bryant Park. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>They arrived at 6:30 in the evening last Wednesday, carting white tables and chairs, china, food, wine glasses and cutlery. This is the third year that Diner En Blanc has come to New York.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Laura Tyring, who has traveled down from White Plains, stands in a line with her friend, Monica Condor, rolling her cart as the queue moves slowly, carrying a big straw basket filled with supplies. She wears a white shirt, white pants and and a big, white, lacy, floppy hat. How long ago did she learn the secret location of this event?\u003c/p>\n\u003cp>\"A minute,\" she says. \"They gave us several locations where to meet.\"\u003c/p>\n\u003cp>Attendees are told to wear comfortable shoes and have a subway card. They meet a team leader who says,\"follow me,\" and they don't learn the location until they are almost there.\u003c/p>\n\u003cfigure id=\"attachment_70961\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner3.jpg\" alt=\"Guests arrive at Bryant Park last Wednesday, toting their dinner and dinnerware with them to the secret pop-up picnic. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"630\" class=\"size-full wp-image-70961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests arrive at Bryant Park last Wednesday, toting their dinner and dinnerware with them to the secret pop-up picnic. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Fitting more than 1,800 tables into Bryant Park means pushing every table very close together. The chaos of setting up flows into organization and beauty: fine white china; white napkins, sometimes folded into intricate designs, flowers — white lilies and roses; little electric candles that would not blow out in a wind.\u003c/p>\n\u003cp>And, of course, the clothes: wedding dresses, styles from the '20s, people wearing white angel wings. Sandy Jarrett came here with her daughter, Michele.\u003c/p>\n\u003cp>\"It's all about the adventure,\" she says. \"It's about lugging all the accoutrements to some unknown destination, and then getting there and seeing all these adventurers in white. It's magical.\"\u003c/p>\n\u003cfigure id=\"attachment_70962\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner4.jpg\" alt=\"Many guests see Diner en Blanc as an occasion to unleash their fashion whimsy. The event is always held outdoors, always at a landmark location revealed at the last-minute. Here, a guest at the Bryant Park event last week. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"798\" class=\"size-full wp-image-70962\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many guests see Diner en Blanc as an occasion to unleash their fashion whimsy. The event is always held outdoors, always at a landmark location revealed at the last-minute. Here, a guest at the Bryant Park event last week. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The co-hosts of this New York event are \u003ca href=\"https://twitter.com/SandySafi\">Sandy Safi\u003c/a> and Aymeric Pasquier, who also run the international organization. \"It baffles me every time to see how much people invest into this,\" Safi says.\u003c/p>\n\u003cp>But she says it works because it's spontaneous and different, and it gets back to basic values we forget in the bustle of city life, \"sharing a meal with friends, getting dressed up.\"\u003c/p>\n\u003cp>Diner en Blanc started 25 years ago, when Francois Pasquier, Aymeric's father, decided to hold a dinner party in the Bois de Bologne, a large public square in Paris. Since some guests were bringing along friends, he asked everyone to wear white so they would be able to spot each other easily.\u003c/p>\n\u003cp>These days, Safi says, Diner en Blanc takes place in 40 cities around the world. But interest exploded after New York hosted its first event three years ago, Safi says: Since then, some 400 cities that have requested Diner en Blanc to come to them.\u003c/p>\n\u003cfigure id=\"attachment_70963\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner5.jpg\" alt=\"Diner en Blanc began in Paris 25 years ago. This year, Paris hosted the event in the Trocadero gardens, in front of the Eiffel Tower. Photo: Thibault Camus/AP\" width=\"1120\" height=\"745\" class=\"size-full wp-image-70963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Diner en Blanc began in Paris 25 years ago. This year, Paris hosted the event in the Trocadero gardens, in front of the Eiffel Tower. Photo: Thibault Camus/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Pasquier says part of the appeal is the effort that's required to participate.\u003c/p>\n\u003cp>\"Most of the events now, you just pay a price and you're passive,\" he says. \"In Diner en Blanc, it's [just] the opposite. You work a lot, you have to bring your own table, you have to bring your own chairs, so you commit, and you have to bring back your garbage. All this work is like an achievement, and you will see the joy of people tonight.\"\u003c/p>\n\u003cp>A few minutes later, I'm walking through the lines of white tables when an acquaintance, Leslie Brown, calls out to me. She is at a table for six, filled with glorious-looking food and several bottles of wine.\u003c/p>\n\u003cfigure id=\"attachment_70964\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner6.jpg\" alt=\"Even four-legged guests observed the chic, strictly white dress code at Wednesday's event. Photo: John Moore/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-70964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even four-legged guests observed the chic, strictly white dress code at Wednesday's event. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\"What's on the menu,\" I ask? She tells me: salmon, an assortment of cheeses, roasted cauliflower and peas, a rice salad with portobello mushrooms, skewers of shrimp and, of course, lots of wine and desserts.\u003c/p>\n\u003cp>Then, just as I am about to leave, Brown says, \"Are you going to sit down and eat with us? We have an extra plate. We have enough, and I have an extra knife and fork.\"\u003c/p>\n\u003cp>So I sit down on a very low box — there are no extra chairs — and take a skewer of lovely grilled shrimp and some of that portobello salad and a little of that dish of cauliflower and peas. And I join the conversation.\u003c/p>\n\u003cp>Next year, perhaps, I will have to find a really nice white dress. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
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"excerpt": "In a secret location, revealed minutes before the event, thousands came all dressed in white. They brought white tables and chairs, elegant china, wine and food, and they set up in a park in New York City. These elegant pop-up \"white garb\" dinners, called Diner en Blanc, are happening all over the world.",
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"description": "In a secret location, revealed minutes before the event, thousands came all dressed in white. They brought white tables and chairs, elegant china, wine and food, and they set up in a park in New York City. These elegant pop-up "white garb" dinners, called Diner en Blanc, are happening all over the world.",
"title": "This Elegant, Whimsical Pop-Up Dinner Party Had 4,000 Guests | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70966\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner1.jpg\" alt='At Diner en Blanc (\"Dinner in White\"), people arrive dressed all in white. They bring their own food and, fittingly,” white wine. Photo: John Moore/Getty Images' width=\"1120\" height=\"630\" class=\"size-full wp-image-70966\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Diner en Blanc (\"Dinner in White\"), people arrive dressed all in white. They bring their own food and, fittingly,” white wine. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/224410455/this-elegant-whimsical-pop-up-dinner-party-had-4-000-guests\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100166/margot-adler\">Margot Adler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/224410455/this-elegant-whimsical-pop-up-dinner-party-had-4-000-guests\">The Salt at NPR Food\u003c/a> (9/24/13)\u003c/p>\n\u003cp>On a gorgeous night, some 4,000 people, dressed all in white, have come to dine in a public, yet secret place in New York's Bryant Park.\u003c/p>\n\u003cp>They have come for \u003ca href=\"http://dinerenblanc.info/\">Diner en Blanc\u003c/a>, an unusual pop-up event that takes place in 20 countries. The guests eat in splendor at a location they only learn about minutes before they arrive. The thousands wave white napkins to signal the beginning of the event.\u003c/p>\n\u003cfigure id=\"attachment_70960\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner2.jpg\" alt=\"Some 4,000 guests, all dressed in white, showed up for the secret dinner party in New York City's Bryant Park. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some 4,000 guests, all dressed in white, showed up for the secret dinner party in New York City's Bryant Park. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>They arrived at 6:30 in the evening last Wednesday, carting white tables and chairs, china, food, wine glasses and cutlery. This is the third year that Diner En Blanc has come to New York.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Laura Tyring, who has traveled down from White Plains, stands in a line with her friend, Monica Condor, rolling her cart as the queue moves slowly, carrying a big straw basket filled with supplies. She wears a white shirt, white pants and and a big, white, lacy, floppy hat. How long ago did she learn the secret location of this event?\u003c/p>\n\u003cp>\"A minute,\" she says. \"They gave us several locations where to meet.\"\u003c/p>\n\u003cp>Attendees are told to wear comfortable shoes and have a subway card. They meet a team leader who says,\"follow me,\" and they don't learn the location until they are almost there.\u003c/p>\n\u003cfigure id=\"attachment_70961\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner3.jpg\" alt=\"Guests arrive at Bryant Park last Wednesday, toting their dinner and dinnerware with them to the secret pop-up picnic. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"630\" class=\"size-full wp-image-70961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests arrive at Bryant Park last Wednesday, toting their dinner and dinnerware with them to the secret pop-up picnic. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Fitting more than 1,800 tables into Bryant Park means pushing every table very close together. The chaos of setting up flows into organization and beauty: fine white china; white napkins, sometimes folded into intricate designs, flowers — white lilies and roses; little electric candles that would not blow out in a wind.\u003c/p>\n\u003cp>And, of course, the clothes: wedding dresses, styles from the '20s, people wearing white angel wings. Sandy Jarrett came here with her daughter, Michele.\u003c/p>\n\u003cp>\"It's all about the adventure,\" she says. \"It's about lugging all the accoutrements to some unknown destination, and then getting there and seeing all these adventurers in white. It's magical.\"\u003c/p>\n\u003cfigure id=\"attachment_70962\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner4.jpg\" alt=\"Many guests see Diner en Blanc as an occasion to unleash their fashion whimsy. The event is always held outdoors, always at a landmark location revealed at the last-minute. Here, a guest at the Bryant Park event last week. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"798\" class=\"size-full wp-image-70962\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many guests see Diner en Blanc as an occasion to unleash their fashion whimsy. The event is always held outdoors, always at a landmark location revealed at the last-minute. Here, a guest at the Bryant Park event last week. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The co-hosts of this New York event are \u003ca href=\"https://twitter.com/SandySafi\">Sandy Safi\u003c/a> and Aymeric Pasquier, who also run the international organization. \"It baffles me every time to see how much people invest into this,\" Safi says.\u003c/p>\n\u003cp>But she says it works because it's spontaneous and different, and it gets back to basic values we forget in the bustle of city life, \"sharing a meal with friends, getting dressed up.\"\u003c/p>\n\u003cp>Diner en Blanc started 25 years ago, when Francois Pasquier, Aymeric's father, decided to hold a dinner party in the Bois de Bologne, a large public square in Paris. Since some guests were bringing along friends, he asked everyone to wear white so they would be able to spot each other easily.\u003c/p>\n\u003cp>These days, Safi says, Diner en Blanc takes place in 40 cities around the world. But interest exploded after New York hosted its first event three years ago, Safi says: Since then, some 400 cities that have requested Diner en Blanc to come to them.\u003c/p>\n\u003cfigure id=\"attachment_70963\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner5.jpg\" alt=\"Diner en Blanc began in Paris 25 years ago. This year, Paris hosted the event in the Trocadero gardens, in front of the Eiffel Tower. Photo: Thibault Camus/AP\" width=\"1120\" height=\"745\" class=\"size-full wp-image-70963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Diner en Blanc began in Paris 25 years ago. This year, Paris hosted the event in the Trocadero gardens, in front of the Eiffel Tower. Photo: Thibault Camus/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Pasquier says part of the appeal is the effort that's required to participate.\u003c/p>\n\u003cp>\"Most of the events now, you just pay a price and you're passive,\" he says. \"In Diner en Blanc, it's [just] the opposite. You work a lot, you have to bring your own table, you have to bring your own chairs, so you commit, and you have to bring back your garbage. All this work is like an achievement, and you will see the joy of people tonight.\"\u003c/p>\n\u003cp>A few minutes later, I'm walking through the lines of white tables when an acquaintance, Leslie Brown, calls out to me. She is at a table for six, filled with glorious-looking food and several bottles of wine.\u003c/p>\n\u003cfigure id=\"attachment_70964\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner6.jpg\" alt=\"Even four-legged guests observed the chic, strictly white dress code at Wednesday's event. Photo: John Moore/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-70964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even four-legged guests observed the chic, strictly white dress code at Wednesday's event. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\"What's on the menu,\" I ask? She tells me: salmon, an assortment of cheeses, roasted cauliflower and peas, a rice salad with portobello mushrooms, skewers of shrimp and, of course, lots of wine and desserts.\u003c/p>\n\u003cp>Then, just as I am about to leave, Brown says, \"Are you going to sit down and eat with us? We have an extra plate. We have enough, and I have an extra knife and fork.\"\u003c/p>\n\u003cp>So I sit down on a very low box — there are no extra chairs — and take a skewer of lovely grilled shrimp and some of that portobello salad and a little of that dish of cauliflower and peas. And I join the conversation.\u003c/p>\n\u003cp>Next year, perhaps, I will have to find a really nice white dress. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "No Schmear Job: A Brief History Of Bagels And Lox",
"title": "No Schmear Job: A Brief History Of Bagels And Lox",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70830\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/bagel-lox.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/bagel-lox.jpg\" alt=\"A marriage made in New York, though both partners came with plenty of baggage. Photo: Jerry Deutsch/iStockphoto.com\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70830\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A marriage made in New York, though both partners came with plenty of baggage. Photo: Jerry Deutsch/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/224531885/no-schmear-job-at-last-a-history-of-bagels-and-lox\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/09/20130921_wesat_07.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/224531885/no-schmear-job-at-last-a-history-of-bagels-and-lox\">The Salt at NPR Food\u003c/a> (9/21/13)\u003c/p>\n\u003cp>There's a certain kind of joy in breaking the overnight fast by biting into a bagel: crackling crust, chewy center, smooth and silky cream cheese, sharp smoked salmon. For some, capers and onions join the ritual.\u003c/p>\n\u003cp>But just who invented this breakfast staple, which has become as American as apple pie?\u003c/p>\n\u003cp>Journalist Heather Smith explored that question in a \u003ca href=\"http://meatpaper.com/wordpress/2012/07/a-fish-and-bread-journey-the-natural-and-social-history-of-bagels-and-lox/\">piece\u003c/a> for the magazine \u003cem>Meatpaper\u003c/em> that \u003cem>The New Yorker\u003c/em> described as \"historical food writing of a sort that we taste too rarely — packed with knowledge, humor, and even wisdom — and required reading for New Yorkers.\" \u003cem>Meatpaper\u003c/em> — the flesh-centric Bay Area publication — is now defunct: Its 20th and final issue is currently for sale. But its closing prompted us to revisit Smith's treatise.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The origin of the bagel, Smith tells NPR's Scott Simon, \"is somewhat mysterious.\" What's certain is that bagel met and married \u003ca href=\"http://www.foodrepublic.com/2013/01/21/whats-difference-between-smoked-salmon-and-lox\">lox\u003c/a> in New York, she says. Smith was also one of the editors of \u003cem>Meatpaper\u003c/em> — and a former NPR intern. Bagels are a true American melting-pot meal, she says.\u003c/p>\n\u003cp>\"These mash-ups are what American does best,\" she says. \"The \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200046737/sandwich-monday-the-knockoff-cronut\">cronut\u003c/a> and ramen burger — those were also invented in New York. But in those cases, you can trace it back to a specific person. In this case, it seems to have just sprung like Venus from the clamshell. The bagel [and lox] may just be our greatest triumph. That, or the burger.\"\u003c/p>\n\u003cp>But, as in so many modern unions, both partners came to the marriage with plenty of baggage.\u003c/p>\n\u003cp>Lox, we learn, come to us via the Scandinavians, who mastered the art of preserving salmon in saltwater brine, but also via Native Americans, who smoked and dried the fish's carcasses for food and currency. The capers come from Italy, while cream cheese has roots in Britain.\u003c/p>\n\u003cp>As for the bagel? Smith writes that this ring-shaped treat is \"suspiciously similar\" to a bread that Uigher merchants sold along the old silk route in China. And in Italy, she notes, a bagel-shaped bread called a \u003cem>taralli\u003c/em> was sold as early as the late 14th century — \"though it was reported to be both sweeter and harder.\"\u003c/p>\n\u003cp>\"The circular nature of ring breads inspired philosophizing: they symbolized life, death, yearning, good fortune, inclusiveness, solitude, union, the hole at the center of all existence,\" Smith writes:\u003c/p>\n\u003cblockquote>\n\u003cp>\"But they were road food, eaten by pilgrims and traveling merchants, carried while stale and then dunked in a hot liquid when they needed to become soft enough to eat. The staleness was a form of preservation and aided in transportation — the hard rings could be strung together and carried, like beads on a necklace, the same way that bagel sellers would carry them through the Lower East Side centuries later.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>So how did the bagel leap from being a New York street food to standard brunch fare across the country? Thank the \u003ca href=\"http://www.lendersbagels.com/about.html\">Lenders brothers\u003c/a>, says Smith: They capitalized on refrigeration technology early on to sell bagels packaged in a tube to the rest of America.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"They knew in New York, everybody ate bagels,\" she says. The family \"seemed to spread outside their own ethnic origins in the way certain foods do, like pizza.\" The Lender family had the foresight, she says, to grasp that the rest of America would also embrace this baked treat.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/224531885/no-schmear-job-at-last-a-history-of-bagels-and-lox\">The Salt at NPR Food\u003c/a> (9/21/13)\u003c/p>\n\u003cp>There's a certain kind of joy in breaking the overnight fast by biting into a bagel: crackling crust, chewy center, smooth and silky cream cheese, sharp smoked salmon. For some, capers and onions join the ritual.\u003c/p>\n\u003cp>But just who invented this breakfast staple, which has become as American as apple pie?\u003c/p>\n\u003cp>Journalist Heather Smith explored that question in a \u003ca href=\"http://meatpaper.com/wordpress/2012/07/a-fish-and-bread-journey-the-natural-and-social-history-of-bagels-and-lox/\">piece\u003c/a> for the magazine \u003cem>Meatpaper\u003c/em> that \u003cem>The New Yorker\u003c/em> described as \"historical food writing of a sort that we taste too rarely — packed with knowledge, humor, and even wisdom — and required reading for New Yorkers.\" \u003cem>Meatpaper\u003c/em> — the flesh-centric Bay Area publication — is now defunct: Its 20th and final issue is currently for sale. But its closing prompted us to revisit Smith's treatise.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The origin of the bagel, Smith tells NPR's Scott Simon, \"is somewhat mysterious.\" What's certain is that bagel met and married \u003ca href=\"http://www.foodrepublic.com/2013/01/21/whats-difference-between-smoked-salmon-and-lox\">lox\u003c/a> in New York, she says. Smith was also one of the editors of \u003cem>Meatpaper\u003c/em> — and a former NPR intern. Bagels are a true American melting-pot meal, she says.\u003c/p>\n\u003cp>\"These mash-ups are what American does best,\" she says. \"The \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200046737/sandwich-monday-the-knockoff-cronut\">cronut\u003c/a> and ramen burger — those were also invented in New York. But in those cases, you can trace it back to a specific person. In this case, it seems to have just sprung like Venus from the clamshell. The bagel [and lox] may just be our greatest triumph. That, or the burger.\"\u003c/p>\n\u003cp>But, as in so many modern unions, both partners came to the marriage with plenty of baggage.\u003c/p>\n\u003cp>Lox, we learn, come to us via the Scandinavians, who mastered the art of preserving salmon in saltwater brine, but also via Native Americans, who smoked and dried the fish's carcasses for food and currency. The capers come from Italy, while cream cheese has roots in Britain.\u003c/p>\n\u003cp>As for the bagel? Smith writes that this ring-shaped treat is \"suspiciously similar\" to a bread that Uigher merchants sold along the old silk route in China. And in Italy, she notes, a bagel-shaped bread called a \u003cem>taralli\u003c/em> was sold as early as the late 14th century — \"though it was reported to be both sweeter and harder.\"\u003c/p>\n\u003cp>\"The circular nature of ring breads inspired philosophizing: they symbolized life, death, yearning, good fortune, inclusiveness, solitude, union, the hole at the center of all existence,\" Smith writes:\u003c/p>\n\u003cblockquote>\n\u003cp>\"But they were road food, eaten by pilgrims and traveling merchants, carried while stale and then dunked in a hot liquid when they needed to become soft enough to eat. The staleness was a form of preservation and aided in transportation — the hard rings could be strung together and carried, like beads on a necklace, the same way that bagel sellers would carry them through the Lower East Side centuries later.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>So how did the bagel leap from being a New York street food to standard brunch fare across the country? Thank the \u003ca href=\"http://www.lendersbagels.com/about.html\">Lenders brothers\u003c/a>, says Smith: They capitalized on refrigeration technology early on to sell bagels packaged in a tube to the rest of America.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"They knew in New York, everybody ate bagels,\" she says. The family \"seemed to spread outside their own ethnic origins in the way certain foods do, like pizza.\" The Lender family had the foresight, she says, to grasp that the rest of America would also embrace this baked treat.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Trader Joe's Ex-President To Turn Expired Food Into Cheap Meals",
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"content": "\u003cfigure id=\"attachment_70817\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/supermarket-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/supermarket-lg.jpg\" alt=\" Doug Rouch wants to take wholesome food that grocers have to throw away and cook and sell it as low-cost, prepared meals. Photo: Bunnyhero/Flickr \" width=\"1120\" height=\"840\" class=\"size-full wp-image-70817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Doug Rouch wants to take wholesome food that grocers have to throw away and cook and sell it as low-cost, prepared meals.\u003cbr>Photo: Bunnyhero/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/09/20130921_wesat_04.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">The Salt at NPR Food\u003c/a> (9/21/13)\u003c/p>\n\u003cp>Here's some food for thought: One-third of the world's food goes to waste every year. In the U.S., about 40 percent of our food gets thrown out. It's happening on the farm, at the grocery store and in our own homes.\u003c/p>\n\u003cp>Lately, there's been a lot of talk about what to do about it — from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/23/159601015/willing-to-play-the-dating-game-with-your-food-try-a-grocery-auction\">auctioning off food\u003c/a> that's past its prime to getting restaurants to \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/28/165908394/no-simple-recipe-for-weighing-food-waste-at-mario-batalis-lupa\">track their waste\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.aptacapital.com/team/Partners-DougRauch.html\">Doug Rauch\u003c/a>, the former president of Trader Joe's, is determined to repurpose the perfectly edible produce slightly past its sell-by date that ends up in the trash. (That happens in part because people misinterpret the labels, according to a \u003ca href=\"http://blogs.law.harvard.edu/foodpolicyinitiative/files/2013/09/dating-game-report.pdf\">report \u003c/a> out this week from Harvard and the National Resources Defense Council.) To tackle the problem, Rauch is opening a new market early next year in Dorchester, Mass., that will prepare and repackage the food at deeply discounted prices.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The project is called the Daily Table. Here's what he shared with NPR's Scott Simon, edited for brevity.\u003c/p>\n\u003cp>\u003cstrong>Simon: What gave you the idea?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Rauch: It's the idea about how to bring affordable nutrition to the underserved in our cities. It basically tries to utilize this 40 percent of this food that is wasted. This is, to a large degree, either excess, overstocked, wholesome food that's thrown out by grocers, etc. ... at the end of the day because of the sell-by dates. Or [it's from] growers that have product that's nutritionally sound, perfectly good, but cosmetically blemished or not quite up for prime time. [So we] bring this food down into a retail environment where it can become affordable nutrition.\u003c/p>\n\u003cp>\u003cstrong>A retail environment is a store ... or a food truck or something like that?\u003c/strong>\u003c/p>\n\u003cp>Yeah, it's kind of a hybrid between a grocery store and a restaurant, if you would, because primarily it's going to take this food in, prep it, cook it [for] what I call speed-scratch cooking. But the idea is to offer this at prices that compete with fast food.\u003c/p>\n\u003cp>\u003cstrong>Since the food is past its sell date, is it safe to eat?\u003c/strong>\u003c/p>\n\u003cp>Absolutely. As a matter of fact, if you have a product that says \"sell by Sept. 1\" or \"Oct. 1\" and, you know, it's Oct. 2, most customers don't realize you can eat that.\u003c/p>\n\u003cp>\u003cstrong>Still, is it a public relations problem to get people to buy stuff that is past due?\u003c/strong>\u003c/p>\n\u003cp>Well, we'll see, won't we? I think that the issue here is really how you talk about it and how you educate.\u003c/p>\n\u003cp>For instance, food banks for years \u003ca href=\"http://www.npr.org/2011/06/25/137375088/food-bank-shortages-lead-to-innovation\">have done this\u003c/a>. I might say, without naming the names, one of the leading, best regarded brands in the large, national, food industry — they basically recover the food within their stores, cook it up and put it out on their hot trays the next day. That's the stuff that we're going to be talking about. We're talking about taking and recovering food. Most of what we offer will be fruits and vegetables that have a use-by date on it that'll be several days out.\u003c/p>\n\u003cp>\u003cstrong>Well, customers nevertheless have to consume the food pretty quickly.\u003c/strong>\u003c/p>\n\u003cp>As you know, when it comes to bread ... we all know if you put it in the refrigerator it could last for weeks [even if it's expired]. Milk lasts for days. It all depends on the temperature of your refrigerator, frankly.\u003c/p>\n\u003cp>Most people don't know that, but you lose several days of shelf, whether it's in code or out of code. Or do you leave the milk out on the counter while your kids are having breakfast? There's all kinds of ways in which, if you handled it properly, you extend the life.\u003c/p>\n\u003cp>\u003cstrong>Is there any concern among, let's say the people who might own a Trader Joe's or some other food store today that, somehow, your places are going to be potentially underpricing them?\u003c/strong>\u003c/p>\n\u003cp>You'd have to ask them. But most of what we'll be selling will be fruits and vegetables, freshly prepared product, stuff that's really not brand-driven. And [we'll be doing it] in areas that, frankly, are underserved. There aren't Trader Joe's in the inner-cities in America, at least to my knowledge.\u003c/p>\n\u003cp>This is about trying to tackle a very large social challenge we have that is going to create a health care tsunami in cost if we don't do something about it. I don't regard Daily Table as the only solution — there are wonderful innovative ideas out there — but I certainly think it is part of and is an innovative approach to trying to find our way to a solution.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70817\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/supermarket-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/supermarket-lg.jpg\" alt=\" Doug Rouch wants to take wholesome food that grocers have to throw away and cook and sell it as low-cost, prepared meals. Photo: Bunnyhero/Flickr \" width=\"1120\" height=\"840\" class=\"size-full wp-image-70817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Doug Rouch wants to take wholesome food that grocers have to throw away and cook and sell it as low-cost, prepared meals.\u003cbr>Photo: Bunnyhero/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">Weekend Edition Saturday\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">The Salt at NPR Food\u003c/a> (9/21/13)\u003c/p>\n\u003cp>Here's some food for thought: One-third of the world's food goes to waste every year. In the U.S., about 40 percent of our food gets thrown out. It's happening on the farm, at the grocery store and in our own homes.\u003c/p>\n\u003cp>Lately, there's been a lot of talk about what to do about it — from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/23/159601015/willing-to-play-the-dating-game-with-your-food-try-a-grocery-auction\">auctioning off food\u003c/a> that's past its prime to getting restaurants to \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/28/165908394/no-simple-recipe-for-weighing-food-waste-at-mario-batalis-lupa\">track their waste\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.aptacapital.com/team/Partners-DougRauch.html\">Doug Rauch\u003c/a>, the former president of Trader Joe's, is determined to repurpose the perfectly edible produce slightly past its sell-by date that ends up in the trash. (That happens in part because people misinterpret the labels, according to a \u003ca href=\"http://blogs.law.harvard.edu/foodpolicyinitiative/files/2013/09/dating-game-report.pdf\">report \u003c/a> out this week from Harvard and the National Resources Defense Council.) To tackle the problem, Rauch is opening a new market early next year in Dorchester, Mass., that will prepare and repackage the food at deeply discounted prices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The project is called the Daily Table. Here's what he shared with NPR's Scott Simon, edited for brevity.\u003c/p>\n\u003cp>\u003cstrong>Simon: What gave you the idea?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Rauch: It's the idea about how to bring affordable nutrition to the underserved in our cities. It basically tries to utilize this 40 percent of this food that is wasted. This is, to a large degree, either excess, overstocked, wholesome food that's thrown out by grocers, etc. ... at the end of the day because of the sell-by dates. Or [it's from] growers that have product that's nutritionally sound, perfectly good, but cosmetically blemished or not quite up for prime time. [So we] bring this food down into a retail environment where it can become affordable nutrition.\u003c/p>\n\u003cp>\u003cstrong>A retail environment is a store ... or a food truck or something like that?\u003c/strong>\u003c/p>\n\u003cp>Yeah, it's kind of a hybrid between a grocery store and a restaurant, if you would, because primarily it's going to take this food in, prep it, cook it [for] what I call speed-scratch cooking. But the idea is to offer this at prices that compete with fast food.\u003c/p>\n\u003cp>\u003cstrong>Since the food is past its sell date, is it safe to eat?\u003c/strong>\u003c/p>\n\u003cp>Absolutely. As a matter of fact, if you have a product that says \"sell by Sept. 1\" or \"Oct. 1\" and, you know, it's Oct. 2, most customers don't realize you can eat that.\u003c/p>\n\u003cp>\u003cstrong>Still, is it a public relations problem to get people to buy stuff that is past due?\u003c/strong>\u003c/p>\n\u003cp>Well, we'll see, won't we? I think that the issue here is really how you talk about it and how you educate.\u003c/p>\n\u003cp>For instance, food banks for years \u003ca href=\"http://www.npr.org/2011/06/25/137375088/food-bank-shortages-lead-to-innovation\">have done this\u003c/a>. I might say, without naming the names, one of the leading, best regarded brands in the large, national, food industry — they basically recover the food within their stores, cook it up and put it out on their hot trays the next day. That's the stuff that we're going to be talking about. We're talking about taking and recovering food. Most of what we offer will be fruits and vegetables that have a use-by date on it that'll be several days out.\u003c/p>\n\u003cp>\u003cstrong>Well, customers nevertheless have to consume the food pretty quickly.\u003c/strong>\u003c/p>\n\u003cp>As you know, when it comes to bread ... we all know if you put it in the refrigerator it could last for weeks [even if it's expired]. Milk lasts for days. It all depends on the temperature of your refrigerator, frankly.\u003c/p>\n\u003cp>Most people don't know that, but you lose several days of shelf, whether it's in code or out of code. Or do you leave the milk out on the counter while your kids are having breakfast? There's all kinds of ways in which, if you handled it properly, you extend the life.\u003c/p>\n\u003cp>\u003cstrong>Is there any concern among, let's say the people who might own a Trader Joe's or some other food store today that, somehow, your places are going to be potentially underpricing them?\u003c/strong>\u003c/p>\n\u003cp>You'd have to ask them. But most of what we'll be selling will be fruits and vegetables, freshly prepared product, stuff that's really not brand-driven. And [we'll be doing it] in areas that, frankly, are underserved. There aren't Trader Joe's in the inner-cities in America, at least to my knowledge.\u003c/p>\n\u003cp>This is about trying to tackle a very large social challenge we have that is going to create a health care tsunami in cost if we don't do something about it. I don't regard Daily Table as the only solution — there are wonderful innovative ideas out there — but I certainly think it is part of and is an innovative approach to trying to find our way to a solution.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_70560\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/groceryaisle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/groceryaisle.jpg\" alt=\"Advocates for the poor say the proposed cuts to the food stamp program — $40 billion over 10 years — don't make sense at a time when unemployment remains high. Photo: iStockphoto.com\" width=\"624\" height=\"351\" class=\"size-full wp-image-70560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Advocates for the poor say the proposed cuts to the food stamp program — $40 billion over 10 years — don't make sense at a time when unemployment remains high. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130918_me_06.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">The Salt at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>The House of Representatives is expected to take up a bill Thursday that would chart the course for federal nutrition programs for years to come.\u003c/p>\n\u003cp>The measure calls for $40 billion in cuts over a decade to the federal food stamp program, now known as SNAP. The measure's Republican backers say it attacks fraud, but advocates say it will hurt the poor.\u003c/p>\n\u003cp>Food stamps have traditionally been part of the farm bill, but in July, House leaders were forced to strip the program out of that bill because fiscal conservatives said its $20 billion in cuts over 10 years didn't go far enough.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We should reform the food stamp program so we can get the aid to those who need it most in their hour of need, without the kind of rampant waste and abuse that you see,\" said Rep. Tom Cotton, a Republican from Arkansas.\u003c/p>\n\u003cp>It's not clear that waste and abuse really is all that rampant, but when House Republicans talk about the problem, they are most likely thinking of Jason Greenslate.\u003c/p>\n\u003cp>Greenslate is an unemployed San Diego surfer dude seen in a \u003ca href=\"http://nation.foxnews.com/2013/08/12/watch-unabashed-surfer-receiving-food-stamps-buy-sushi-and-avoid-work\" target=\"_self\">Fox News report\u003c/a> using his Supplemental Nutrition Assistance Program, or SNAP card, to buy sushi and lobster. The story from correspondent John Roberts was reportedly circulated to GOP lawmakers.\u003c/p>\n\u003cp>The report shows Greenslate heading to the automated checkout counter and paying with his food stamp card. \"Two hundred dollars a month, and you just go like, boom,\" Greenslate says on camera. \"Just like that, all paid for by our wonderful tax dollars.\"\u003c/p>\n\u003cp>In reality, the vast majority of SNAP recipients either work or are children, disabled or elderly. Greenslate is the exception, rather than the rule. He's been described as the new \u003ca href=\"http://query.nytimes.com/gst/abstract.html?res=FA0614FB395910728DDDAC0994DA405B868BF1D3\" target=\"_self\">welfare queen\u003c/a> — a caricature used to push welfare reform in the '80s and '90s.\u003c/p>\n\u003cp>Indeed, House Majority Leader Eric Cantor describes the new House food stamp bill as an extension of welfare reform.\u003c/p>\n\u003cp>\"This legislation restores the intent of the bipartisan welfare reforms adopted in 1996 to the Supplemental Nutrition Assistance Program,\" Cantor has said. \"It also refocuses the program on those who need it most.\"\u003c/p>\n\u003cp>The welfare reform bill said that able-bodied adults without dependents could get only three months of food aid in a three-year period unless they had a job or were in a state job-training program. Since the recession, states have been given waivers so that unemployed adults can keep getting food stamps. The House bill would cut back on those waivers. The Congressional Budget Office estimates that 1.7 million people would lose SNAP benefits as a result. The lobster-buying surfer falls into that category — but so does 22-year-old Courtney Williams.\u003c/p>\n\u003cp>\"If they were to cut my SNAP off, I wouldn't have any food,\" Williams says. He lives in Little Rock, Ark., and says he gets $82 a month in SNAP benefits. By the middle of the month, he's at food banks.\u003c/p>\n\u003cp>At one such food bank, run by a church out of a strip mall in what used to be a Wal-Mart, Williams gratefully grabs a large container of frozen chicken Marsala from a volunteer. He adds it to a box with produce, milk and bread.\u003c/p>\n\u003cp>This is how he gets by. Williams has had two brain surgeries, and his symptoms are back, affecting his speech. He says he's been looking for work for five months.\u003c/p>\n\u003cp>\"Every day, I jump on the bus and put in a job application, I call. But, for the time being, SNAP has helped me out with some food until I do get a job,\" he says.\u003c/p>\n\u003cp>For advocates like Brett Kincaid, the outreach director at \u003ca href=\"http://www.aradvocates.org/\" target=\"_self\">Arkansas Advocates for Children and Families\u003c/a>, the cuts proposed by the House bill just don't make sense. Kincaid says unemployment remains high, and when jobs are hard to come by, SNAP is even more important.\u003c/p>\n\u003cp>\"The problem is people are hungry,\" he says. \"You can make the argument that they can go out and sustain themselves, and they should be able to find work. And in a perfect world, we would agree with that. But the world is imperfect, and if the jobs aren't there, the jobs aren't there.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In total, the Congressional Budget Office estimates that under the House bill, 3.8 million people would lose SNAP benefits in 2014. Others would see their benefits cut. And this is on top of a significant reduction already set to begin in November.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The measure would cut $40 billion from the federal SNAP program over 10 years. Republicans who back the cuts say they attack fraud. In reality, the vast majority of SNAP recipients either work or are children, disabled or elderly. The House is poised to take up the bill Thursday.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70560\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/groceryaisle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/groceryaisle.jpg\" alt=\"Advocates for the poor say the proposed cuts to the food stamp program — $40 billion over 10 years — don't make sense at a time when unemployment remains high. Photo: iStockphoto.com\" width=\"624\" height=\"351\" class=\"size-full wp-image-70560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Advocates for the poor say the proposed cuts to the food stamp program — $40 billion over 10 years — don't make sense at a time when unemployment remains high. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223627228/house-bill-would-cut-40-billion-from-food-stamp-program\">The Salt at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>The House of Representatives is expected to take up a bill Thursday that would chart the course for federal nutrition programs for years to come.\u003c/p>\n\u003cp>The measure calls for $40 billion in cuts over a decade to the federal food stamp program, now known as SNAP. The measure's Republican backers say it attacks fraud, but advocates say it will hurt the poor.\u003c/p>\n\u003cp>Food stamps have traditionally been part of the farm bill, but in July, House leaders were forced to strip the program out of that bill because fiscal conservatives said its $20 billion in cuts over 10 years didn't go far enough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We should reform the food stamp program so we can get the aid to those who need it most in their hour of need, without the kind of rampant waste and abuse that you see,\" said Rep. Tom Cotton, a Republican from Arkansas.\u003c/p>\n\u003cp>It's not clear that waste and abuse really is all that rampant, but when House Republicans talk about the problem, they are most likely thinking of Jason Greenslate.\u003c/p>\n\u003cp>Greenslate is an unemployed San Diego surfer dude seen in a \u003ca href=\"http://nation.foxnews.com/2013/08/12/watch-unabashed-surfer-receiving-food-stamps-buy-sushi-and-avoid-work\" target=\"_self\">Fox News report\u003c/a> using his Supplemental Nutrition Assistance Program, or SNAP card, to buy sushi and lobster. The story from correspondent John Roberts was reportedly circulated to GOP lawmakers.\u003c/p>\n\u003cp>The report shows Greenslate heading to the automated checkout counter and paying with his food stamp card. \"Two hundred dollars a month, and you just go like, boom,\" Greenslate says on camera. \"Just like that, all paid for by our wonderful tax dollars.\"\u003c/p>\n\u003cp>In reality, the vast majority of SNAP recipients either work or are children, disabled or elderly. Greenslate is the exception, rather than the rule. He's been described as the new \u003ca href=\"http://query.nytimes.com/gst/abstract.html?res=FA0614FB395910728DDDAC0994DA405B868BF1D3\" target=\"_self\">welfare queen\u003c/a> — a caricature used to push welfare reform in the '80s and '90s.\u003c/p>\n\u003cp>Indeed, House Majority Leader Eric Cantor describes the new House food stamp bill as an extension of welfare reform.\u003c/p>\n\u003cp>\"This legislation restores the intent of the bipartisan welfare reforms adopted in 1996 to the Supplemental Nutrition Assistance Program,\" Cantor has said. \"It also refocuses the program on those who need it most.\"\u003c/p>\n\u003cp>The welfare reform bill said that able-bodied adults without dependents could get only three months of food aid in a three-year period unless they had a job or were in a state job-training program. Since the recession, states have been given waivers so that unemployed adults can keep getting food stamps. The House bill would cut back on those waivers. The Congressional Budget Office estimates that 1.7 million people would lose SNAP benefits as a result. The lobster-buying surfer falls into that category — but so does 22-year-old Courtney Williams.\u003c/p>\n\u003cp>\"If they were to cut my SNAP off, I wouldn't have any food,\" Williams says. He lives in Little Rock, Ark., and says he gets $82 a month in SNAP benefits. By the middle of the month, he's at food banks.\u003c/p>\n\u003cp>At one such food bank, run by a church out of a strip mall in what used to be a Wal-Mart, Williams gratefully grabs a large container of frozen chicken Marsala from a volunteer. He adds it to a box with produce, milk and bread.\u003c/p>\n\u003cp>This is how he gets by. Williams has had two brain surgeries, and his symptoms are back, affecting his speech. He says he's been looking for work for five months.\u003c/p>\n\u003cp>\"Every day, I jump on the bus and put in a job application, I call. But, for the time being, SNAP has helped me out with some food until I do get a job,\" he says.\u003c/p>\n\u003cp>For advocates like Brett Kincaid, the outreach director at \u003ca href=\"http://www.aradvocates.org/\" target=\"_self\">Arkansas Advocates for Children and Families\u003c/a>, the cuts proposed by the House bill just don't make sense. Kincaid says unemployment remains high, and when jobs are hard to come by, SNAP is even more important.\u003c/p>\n\u003cp>\"The problem is people are hungry,\" he says. \"You can make the argument that they can go out and sustain themselves, and they should be able to find work. And in a perfect world, we would agree with that. But the world is imperfect, and if the jobs aren't there, the jobs aren't there.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In total, the Congressional Budget Office estimates that under the House bill, 3.8 million people would lose SNAP benefits in 2014. Others would see their benefits cut. And this is on top of a significant reduction already set to begin in November.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Just What The Doctor Ordered: Med Students Team With Chefs",
"title": "Just What The Doctor Ordered: Med Students Team With Chefs",
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"content": "\u003cfigure id=\"attachment_70478\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/medstudentsgourlay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/medstudentsgourlay.jpg\" alt=\"Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales. Photo: Kristin Gourlay/ RIPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-70478\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales. Photo: Kristin Gourlay/ RIPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223405641/just-what-the-doctor-ordered-med-students-team-with-chefs\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130918_me_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://wrni.drupal.publicbroadcasting.net/people/kristin-gourlay\">Kristin Gourlay\u003c/a>, from \u003ca href=\"http://ripr.org/\">RIPR\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223405641/just-what-the-doctor-ordered-med-students-team-with-chefs\">The Salt at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>For the past few weeks, the culinary arts students at \u003ca href=\"http://www.jwu.edu/culinary/\">Johnson & Wales\u003c/a> University in Providence, R.I., have been working with some less-than-seasoned sous chefs.\u003c/p>\n\u003cp>One of them, Clinton Piper, may look like a pro in his chef's whites, but he's struggling to work a whisk through some batter. \"I know nothing about baking,\" he says.\u003c/p>\n\u003cp>Luckily, he's got other qualifications. Piper is a fourth-year medical student at \u003ca href=\"http://tulane.edu/som/\" target=\"_blank\">Tulane University School of Medicine\u003c/a>, and he's here for a short rotation through a new \u003ca href=\"http://tulane.edu/som/cahp/center-for-culinary-medicine.cfm\" target=\"_self\">program\u003c/a> designed to educate med students and chefs-in-training about nutrition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think it's forward thinking to start to see, to view food as medicine,\" he says. \"That's not something that's really on our radar in medical education. But with the burden of disease in the United States being so heavily weighted with lifestyle disease, I think it's a very, very logical next step.\"\u003c/p>\n\u003cp>So-called lifestyle diseases mainly spring from bad habits, particularly bad eating habits. Think obesity or diabetes. Piper says the goal of this partnership between New Orleans, Louisiana-based Tulane and Johnson & Wales is to change the way doctors think about food. As far as the program's creators know, it's the first time a culinary school and a medical school have partnered like this.\u003c/p>\n\u003cp>\"We basically learn how to take care of patients when things go wrong, which is sad,\" says Neha Solanki, a fourth-year medical student at Tulane. \"I think that we need to learn how to be able to make nutritious meals and to discuss diet in an educated manner.\"\u003c/p>\n\u003cp>One of their assignments is to feed the Johnson & Wales track team. The team will arrive breathless and sweaty after practice. According to assistant professor \u003ca href=\"https://www.jwu.edu/content.aspx?id=7524\">Todd Seyfarth\u003c/a>, an instructor in culinary nutrition, the assignment is to create a \"recovery meal.\"\u003c/p>\n\u003cp>\"We're going to try to take advantage of what's called an anabolic window, a specific period of time after the workout where we can give them the best gains,\" he says.\u003c/p>\n\u003cp>The first course will be a \"recovery\" bar with whole grains, spices and marshmallows to deliver some quick sugars. Then there's the frittata that Solanki is laboring away at, stuffed with baby zucchini, red bliss potatoes, red bell peppers, parmesan and feta cheese and spinach. It's a feast, says culinary student Briana Colacone, designed to refuel with lean protein and carbs. \"It's going to be really good,\" she says.\u003c/p>\n\u003cp>Using med students as sous chefs brings its own challenges — Colacone has to slow down to show med student Neha Solanki how to chop a pepper. But Seyfarth says the benefits far outweigh any inconveniences.\u003c/p>\n\u003cp>\"They have a better understanding than I ever will of how the body functions. And they can inform some of the decisions we make,\" he says. \"I love having them here.\"\u003c/p>\n\u003cp>This is the culinary medicine program's inaugural year. But organizers hope to train more Tulane medical students and Johnson & Wales culinary students together on each other's campuses. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70478\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/medstudentsgourlay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/medstudentsgourlay.jpg\" alt=\"Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales. Photo: Kristin Gourlay/ RIPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-70478\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales. Photo: Kristin Gourlay/ RIPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223405641/just-what-the-doctor-ordered-med-students-team-with-chefs\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://wrni.drupal.publicbroadcasting.net/people/kristin-gourlay\">Kristin Gourlay\u003c/a>, from \u003ca href=\"http://ripr.org/\">RIPR\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223405641/just-what-the-doctor-ordered-med-students-team-with-chefs\">The Salt at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>For the past few weeks, the culinary arts students at \u003ca href=\"http://www.jwu.edu/culinary/\">Johnson & Wales\u003c/a> University in Providence, R.I., have been working with some less-than-seasoned sous chefs.\u003c/p>\n\u003cp>One of them, Clinton Piper, may look like a pro in his chef's whites, but he's struggling to work a whisk through some batter. \"I know nothing about baking,\" he says.\u003c/p>\n\u003cp>Luckily, he's got other qualifications. Piper is a fourth-year medical student at \u003ca href=\"http://tulane.edu/som/\" target=\"_blank\">Tulane University School of Medicine\u003c/a>, and he's here for a short rotation through a new \u003ca href=\"http://tulane.edu/som/cahp/center-for-culinary-medicine.cfm\" target=\"_self\">program\u003c/a> designed to educate med students and chefs-in-training about nutrition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I think it's forward thinking to start to see, to view food as medicine,\" he says. \"That's not something that's really on our radar in medical education. But with the burden of disease in the United States being so heavily weighted with lifestyle disease, I think it's a very, very logical next step.\"\u003c/p>\n\u003cp>So-called lifestyle diseases mainly spring from bad habits, particularly bad eating habits. Think obesity or diabetes. Piper says the goal of this partnership between New Orleans, Louisiana-based Tulane and Johnson & Wales is to change the way doctors think about food. As far as the program's creators know, it's the first time a culinary school and a medical school have partnered like this.\u003c/p>\n\u003cp>\"We basically learn how to take care of patients when things go wrong, which is sad,\" says Neha Solanki, a fourth-year medical student at Tulane. \"I think that we need to learn how to be able to make nutritious meals and to discuss diet in an educated manner.\"\u003c/p>\n\u003cp>One of their assignments is to feed the Johnson & Wales track team. The team will arrive breathless and sweaty after practice. According to assistant professor \u003ca href=\"https://www.jwu.edu/content.aspx?id=7524\">Todd Seyfarth\u003c/a>, an instructor in culinary nutrition, the assignment is to create a \"recovery meal.\"\u003c/p>\n\u003cp>\"We're going to try to take advantage of what's called an anabolic window, a specific period of time after the workout where we can give them the best gains,\" he says.\u003c/p>\n\u003cp>The first course will be a \"recovery\" bar with whole grains, spices and marshmallows to deliver some quick sugars. Then there's the frittata that Solanki is laboring away at, stuffed with baby zucchini, red bliss potatoes, red bell peppers, parmesan and feta cheese and spinach. It's a feast, says culinary student Briana Colacone, designed to refuel with lean protein and carbs. \"It's going to be really good,\" she says.\u003c/p>\n\u003cp>Using med students as sous chefs brings its own challenges — Colacone has to slow down to show med student Neha Solanki how to chop a pepper. But Seyfarth says the benefits far outweigh any inconveniences.\u003c/p>\n\u003cp>\"They have a better understanding than I ever will of how the body functions. And they can inform some of the decisions we make,\" he says. \"I love having them here.\"\u003c/p>\n\u003cp>This is the culinary medicine program's inaugural year. But organizers hope to train more Tulane medical students and Johnson & Wales culinary students together on each other's campuses. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "American Farmers Say They Feed The World, But Do They?",
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"content": "\u003cfigure id=\"attachment_70369\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cornfield.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cornfield.jpg\" alt=\"A corn field is shrouded in mist at sunrise in rural Springfield, Neb. Photo: Nati Harnik/AP\" width=\"624\" height=\"350\" class=\"size-full wp-image-70369\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corn field is shrouded in mist at sunrise in rural Springfield, Neb. Photo: Nati Harnik/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/17/221376803/american-farmers-say-they-feed-the-world-but-do-they\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130917_me_09.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/17/221376803/american-farmers-say-they-feed-the-world-but-do-they\">The Salt at NPR Food\u003c/a> (9/17/13)\u003c/p>\n\u003cp>When critics of industrial agriculture complain that today's food production is too big and too dependent on pesticides, that it damages the environment and delivers mediocre food, there's a line that farmers offer in response: We're feeding the world.\u003c/p>\n\u003cp>It's high-tech agriculture's claim to the moral high ground. Farmers say they farm the way they do to produce food as efficiently as possible to feed the world.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodintegrity.org/about-us/leadership\">Charlie Arnot\u003c/a>, a former public relations executive for food and farming companies, now CEO of the Center for Food Integrity, says it's more than just a debating point. \"U.S. farmers have a tremendous sense of pride in the fact that they've been able to help feed the world,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That phrase showed up, for instance, a few weeks ago, at a big farm convention in Decatur, Ill. The seed and chemical company DuPont set up a \u003ca href=\"https://www.facebook.com/media/set/?set=a.626853994021873.1073741836.138324096208201&type=1\">wall\u003c/a> with a question printed at the top in big capital letters: \"How are you making a difference to feed the world?\"\u003c/p>\n\u003cp>The company invited people to answer that question, and thousands of them did. They wrote things like \"\u003ca href=\"https://www.facebook.com/photo.php?fbid=626854237355182&set=a.626853994021873.1073741836.138324096208201&type=3&theater\">raising cattle\u003c/a>,\" \"\u003ca href=\"https://www.facebook.com/photo.php?fbid=626854367355169&set=a.626853994021873.1073741836.138324096208201&type=3&theater\">growing corn and beans\u003c/a>,\" \"\u003ca href=\"https://www.facebook.com/photo.php?fbid=626854367355169&set=a.626853994021873.1073741836.138324096208201&type=3&theater\">plant as much as possible\u003c/a>.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?v=IXcVYp88-1Q\">Kip Tom\u003c/a>, who \u003ca href=\"http://www.tomfarms.com/\">grows\u003c/a> corn and soybeans on thousands of acres of Indiana farmland, says he's very aware of the fact that the world has more and more people, demanding more food. Yet there are fewer and fewer farmers, \"and it's the duty of those of us who are left in the business, us family farmers, to help feed that world.\"\u003c/p>\n\u003cp>That means growing more food per acre, he says, which requires new and better technology: genetically engineered seed, for instance, or \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/09/as-biotech-seed-falters-insecticide-use-surges-in-corn-belt/\">pesticides\u003c/a>.\u003c/p>\n\u003cp>And this is why the words \"feed the world\" grate on the nerves of people who believe that large-scale, technology-driven agriculture is bad for the environment and often bad for people.\u003c/p>\n\u003cp>Margaret Mellon, a scientist with the environmental advocacy group Union of Concerned Scientists, recently wrote an \u003ca href=\"http://blog.ucsusa.org/lets-drop-feed-the-world-a-plea-to-move-beyond-an-unhelpful-phrase-229\">essay\u003c/a> in which she confessed to developing an allergy to that phrase. \"If there's a controversy, the show-stopper is supposed to be, 'We have to use pesticides, or we won't be able to feed the world!'\" she says.\u003c/p>\n\u003cp>Mellon says it's time to set that idea aside. It doesn't answer the concerns that people have about modern agriculture — and it's not even true.\u003c/p>\n\u003cp>American-style farming doesn't really grow food for hungry people, she says. Forty percent of the biggest crop — corn — goes into fuel for cars. Most of the second-biggest crop — soybeans — is fed to animals.\u003c/p>\n\u003cp>Growing more grain isn't the solution to hunger anyway, she says. If you're really trying to solve that problem, there's a long list of other steps that are much more important. \"We need to empower women; we need to raise incomes; we need infrastructure in the developing world; we need the ability to get food to market without spoiling.\"\u003c/p>\n\u003cp>It seemed that this dispute needed a referee. So I called \u003ca href=\"http://dyson.cornell.edu/faculty_sites/cbb2/\">Christopher Barrett\u003c/a>, an economist at Cornell University who studies international agriculture and poverty.\u003c/p>\n\u003cp>\"They're both right,\" he said, chuckling. \"Sometimes the opposite of a truth isn't a falsehood, but another truth, right?\"\u003c/p>\n\u003cp>It's true, he says, that bigger harvests in the U.S. tend to make food more affordable around the world, and \"lower food prices are a good thing for poor people.\"\u003c/p>\n\u003cp>For instance, Chinese pigs are growing fat on cheap soybean meal grown by farmers in the U.S. and Brazil, and that's one reason why hundreds of millions of people in China \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/30/144426549/in-china-finding-a-new-way-to-eat-in-times-of-plenty\">are eating much better\u003c/a> than a generation ago. They can afford to buy pork. So American farmers who grow soybeans are justified in saying that they help feed the world.\u003c/p>\n\u003cp>But Margaret Mellon is right, too, Barrett says. The big crops that American farmers send abroad don't provide the vitamins and minerals that billions of people need most. So if the U.S. exports lots of corn, driving down the cost of corn meal, \"it induces poor families to buy lots of corn meal, and to buy less in the way of leafy green vegetables, or milk,\" that have the key nutrients. In this case, you're feeding the world, but not solving the nutrition problems.\u003c/p>\n\u003cp>Arnot, from the Center for Food Integrity, recently did a survey, asking consumers whether they think the U.S. even has a responsibility to provide food to the rest of the world. Only 13 percent of these consumers strongly agreed.\u003c/p>\n\u003cp>In focus groups, many people said that if feeding the world means more industrial-scale farming, they're not comfortable with it.\u003c/p>\n\u003cp>This is not a message farmers like to hear. \"It is a real sense of frustration for farmers that 'feeding the world' is no longer a message that resonates with the American public,\" Arnot says.\u003c/p>\n\u003cp>He tells farm groups that they'll have to find another message. They'll need to show that the way they grow food is consistent with the values of American consumers.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/17/221376803/american-farmers-say-they-feed-the-world-but-do-they\">The Salt at NPR Food\u003c/a> (9/17/13)\u003c/p>\n\u003cp>When critics of industrial agriculture complain that today's food production is too big and too dependent on pesticides, that it damages the environment and delivers mediocre food, there's a line that farmers offer in response: We're feeding the world.\u003c/p>\n\u003cp>It's high-tech agriculture's claim to the moral high ground. Farmers say they farm the way they do to produce food as efficiently as possible to feed the world.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodintegrity.org/about-us/leadership\">Charlie Arnot\u003c/a>, a former public relations executive for food and farming companies, now CEO of the Center for Food Integrity, says it's more than just a debating point. \"U.S. farmers have a tremendous sense of pride in the fact that they've been able to help feed the world,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That phrase showed up, for instance, a few weeks ago, at a big farm convention in Decatur, Ill. The seed and chemical company DuPont set up a \u003ca href=\"https://www.facebook.com/media/set/?set=a.626853994021873.1073741836.138324096208201&type=1\">wall\u003c/a> with a question printed at the top in big capital letters: \"How are you making a difference to feed the world?\"\u003c/p>\n\u003cp>The company invited people to answer that question, and thousands of them did. They wrote things like \"\u003ca href=\"https://www.facebook.com/photo.php?fbid=626854237355182&set=a.626853994021873.1073741836.138324096208201&type=3&theater\">raising cattle\u003c/a>,\" \"\u003ca href=\"https://www.facebook.com/photo.php?fbid=626854367355169&set=a.626853994021873.1073741836.138324096208201&type=3&theater\">growing corn and beans\u003c/a>,\" \"\u003ca href=\"https://www.facebook.com/photo.php?fbid=626854367355169&set=a.626853994021873.1073741836.138324096208201&type=3&theater\">plant as much as possible\u003c/a>.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?v=IXcVYp88-1Q\">Kip Tom\u003c/a>, who \u003ca href=\"http://www.tomfarms.com/\">grows\u003c/a> corn and soybeans on thousands of acres of Indiana farmland, says he's very aware of the fact that the world has more and more people, demanding more food. Yet there are fewer and fewer farmers, \"and it's the duty of those of us who are left in the business, us family farmers, to help feed that world.\"\u003c/p>\n\u003cp>That means growing more food per acre, he says, which requires new and better technology: genetically engineered seed, for instance, or \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/09/as-biotech-seed-falters-insecticide-use-surges-in-corn-belt/\">pesticides\u003c/a>.\u003c/p>\n\u003cp>And this is why the words \"feed the world\" grate on the nerves of people who believe that large-scale, technology-driven agriculture is bad for the environment and often bad for people.\u003c/p>\n\u003cp>Margaret Mellon, a scientist with the environmental advocacy group Union of Concerned Scientists, recently wrote an \u003ca href=\"http://blog.ucsusa.org/lets-drop-feed-the-world-a-plea-to-move-beyond-an-unhelpful-phrase-229\">essay\u003c/a> in which she confessed to developing an allergy to that phrase. \"If there's a controversy, the show-stopper is supposed to be, 'We have to use pesticides, or we won't be able to feed the world!'\" she says.\u003c/p>\n\u003cp>Mellon says it's time to set that idea aside. It doesn't answer the concerns that people have about modern agriculture — and it's not even true.\u003c/p>\n\u003cp>American-style farming doesn't really grow food for hungry people, she says. Forty percent of the biggest crop — corn — goes into fuel for cars. Most of the second-biggest crop — soybeans — is fed to animals.\u003c/p>\n\u003cp>Growing more grain isn't the solution to hunger anyway, she says. If you're really trying to solve that problem, there's a long list of other steps that are much more important. \"We need to empower women; we need to raise incomes; we need infrastructure in the developing world; we need the ability to get food to market without spoiling.\"\u003c/p>\n\u003cp>It seemed that this dispute needed a referee. So I called \u003ca href=\"http://dyson.cornell.edu/faculty_sites/cbb2/\">Christopher Barrett\u003c/a>, an economist at Cornell University who studies international agriculture and poverty.\u003c/p>\n\u003cp>\"They're both right,\" he said, chuckling. \"Sometimes the opposite of a truth isn't a falsehood, but another truth, right?\"\u003c/p>\n\u003cp>It's true, he says, that bigger harvests in the U.S. tend to make food more affordable around the world, and \"lower food prices are a good thing for poor people.\"\u003c/p>\n\u003cp>For instance, Chinese pigs are growing fat on cheap soybean meal grown by farmers in the U.S. and Brazil, and that's one reason why hundreds of millions of people in China \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/30/144426549/in-china-finding-a-new-way-to-eat-in-times-of-plenty\">are eating much better\u003c/a> than a generation ago. They can afford to buy pork. So American farmers who grow soybeans are justified in saying that they help feed the world.\u003c/p>\n\u003cp>But Margaret Mellon is right, too, Barrett says. The big crops that American farmers send abroad don't provide the vitamins and minerals that billions of people need most. So if the U.S. exports lots of corn, driving down the cost of corn meal, \"it induces poor families to buy lots of corn meal, and to buy less in the way of leafy green vegetables, or milk,\" that have the key nutrients. In this case, you're feeding the world, but not solving the nutrition problems.\u003c/p>\n\u003cp>Arnot, from the Center for Food Integrity, recently did a survey, asking consumers whether they think the U.S. even has a responsibility to provide food to the rest of the world. Only 13 percent of these consumers strongly agreed.\u003c/p>\n\u003cp>In focus groups, many people said that if feeding the world means more industrial-scale farming, they're not comfortable with it.\u003c/p>\n\u003cp>This is not a message farmers like to hear. \"It is a real sense of frustration for farmers that 'feeding the world' is no longer a message that resonates with the American public,\" Arnot says.\u003c/p>\n\u003cp>He tells farm groups that they'll have to find another message. They'll need to show that the way they grow food is consistent with the values of American consumers.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Calling Obesity A Disease May Make It Easier To Get Help",
"title": "Calling Obesity A Disease May Make It Easier To Get Help",
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"content": "\u003cfigure id=\"attachment_70276\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/obesity.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/obesity.jpg\" alt=\"Differences in brain chemistry can affect an individual's likelihood of weight gain. Post: Katherine Streeter for NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-70276\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Differences in brain chemistry can affect an individual's likelihood of weight gain. Post: Katherine Streeter for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/health/2013/09/16/222064771/calling-obesity-a-disease-may-make-it-easier-to-get-help\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130916_me_06.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2013/09/16/222064771/calling-obesity-a-disease-may-make-it-easier-to-get-help\">Shots at NPR Health News\u003c/a> (9/16/13)\u003c/p>\n\u003cp>Under the Affordable Care Act, more insurance plans are expected to start covering the cost of obesity treatments, including counseling on diet and exercise as well as medications and surgery. These are treatments that most insurance companies don't cover now.\u003c/p>\n\u003cp>The move is a response to the increasing number of health advocates and medical groups that say obesity should be classified as a disease.\u003c/p>\n\u003cp>Not everyone thinks this is a good idea, but this summer, the American Medical Association determined that \u003ca href=\"http://www.ama-assn.org/ama/pub/news/news/2013/2013-06-18-new-ama-policies-annual-meeting.page\">obesity is a disease\u003c/a>. The organization followed in the footsteps of the \u003ca href=\"http://www.obesity.org/\">Obesity Society\u003c/a>, a health advocacy group that called obesity a disease back in 2008.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many overweight or obese individuals are victims of their own genetic history, according to \u003ca href=\"http://www.massgeneral.org/doctors/doctor.aspx?id=16686\">Dr. Lee Kaplan\u003c/a>, an obesity specialist and director of the Massachusetts General Hospital Weight Center. \"We're all wired in slightly different ways,\" he says, adding that those subtle differences are reflected in how the body deals with energy stores and fat.\u003c/p>\n\u003cp>There are thousands of genes in the body, and Kaplan says about 100 of them are involved in making some people more susceptible to weight gain.\u003c/p>\n\u003cp>Classifying obesity as a disease is long overdue, according to \u003ca href=\"http://www.joslin.org/diabetes-research/osama_hamdy.html\">Dr. Osama Hamdy\u003c/a>, who directs the Obesity Clinical Program at the Joslin Diabetes Center in Boston. \"The reality is, if you have that genetic susceptibility to gain weight, you will gain weight easily, no matter what.\"\u003c/p>\n\u003cp>Genetic susceptibility has to do with hormones and chemical systems in the body that direct appetite, metabolism and the absorption of nutrients and fat.\u003c/p>\n\u003cp>One of those hormones is \u003ca href=\"http://www.ncbi.nlm.nih.gov/books/NBK22251/\">leptin\u003c/a>. It's produced by fat cells and tells the body when it's eaten enough. Hamdy says the majority of people who are obese are resistant to leptin. \"The brain is shielded from the information on how much fat you have in your body,\" he says. \"The brain is under the assumption all the time that you need more fat.\"\u003c/p>\n\u003cp>Other hormones make some people get hungry more often than others.\u003c/p>\n\u003cp>Then there's another system of brain chemicals, the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16968947\">endocannabinoid system\u003c/a>. If it's not functioning properly, it fails to tell the body to stop eating what it really likes. For example, if you've always loved the sugary flavorful taste of ice cream, you may end up eating way too much of it simply because an enzyme in your brain fails to halt the chemical that signals your brain to eat as much of the beloved food as you can.\u003c/p>\n\u003cp>A 2009 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2677002/\">study\u003c/a> on the genetic susceptibility of weight gain found that when 12 pairs of identical twins were overfed 1,000 calories a day for about three months, each set of twins gained a different amount of weight. Some only gained about 8 pounds, while others gained nearly 30 pounds. But within the pair of twins themselves, the weight gain was exactly the same.\u003c/p>\n\u003cp>Defining obesity as a disease should encourage more doctors to offer treatments like surgery and medication, Hamdy says. Two new obesity drugs, \u003ca href=\"https://www.qsymia.com/\">Qsymia\u003c/a> and \u003ca href=\"http://www.belviq.com/\">Belviq\u003c/a>, were recently approved by the FDA.\u003c/p>\n\u003cp>But not everybody thinks calling obesity a disease will help make people healthier.\u003c/p>\n\u003cp>Classifying obesity as a disease \"sets people who are heavier up to believe there's something wrong with them and they're going to get sick unless they do something about it,\" according to \u003ca href=\"http://www.lindabacon.org/\">Linda Bacon\u003c/a>, a professor of nutrition at City College of San Francisco and the author of the book \u003cem>Health at Every Size: The Surprising Truth About Your Weight\u003c/em>.\u003c/p>\n\u003cp>That then is \"used as justification for surgery to ward off the potential of future disease,\" she says, \"but that future disease may never exist.\"\u003c/p>\n\u003cp>Indeed, research has shown that some people can be overweight or even obese and still fit, whereas their more slender counterparts may be at greater risk for heart disease.\u003c/p>\n\u003cp>Even so, Kaplan says obese individuals are still at greater risk of high blood pressure, high cholesterol, arthritis, sleep apnea, infertility, depression and diabetes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "If obesity were a disease, would you be more likely to seek medical help because insurance would pay for treatment? Or would you feel stigmatized and just give up? That's the debate surrounding increased efforts to classify obesity as a disease.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2013/09/16/222064771/calling-obesity-a-disease-may-make-it-easier-to-get-help\">Shots at NPR Health News\u003c/a> (9/16/13)\u003c/p>\n\u003cp>Under the Affordable Care Act, more insurance plans are expected to start covering the cost of obesity treatments, including counseling on diet and exercise as well as medications and surgery. These are treatments that most insurance companies don't cover now.\u003c/p>\n\u003cp>The move is a response to the increasing number of health advocates and medical groups that say obesity should be classified as a disease.\u003c/p>\n\u003cp>Not everyone thinks this is a good idea, but this summer, the American Medical Association determined that \u003ca href=\"http://www.ama-assn.org/ama/pub/news/news/2013/2013-06-18-new-ama-policies-annual-meeting.page\">obesity is a disease\u003c/a>. The organization followed in the footsteps of the \u003ca href=\"http://www.obesity.org/\">Obesity Society\u003c/a>, a health advocacy group that called obesity a disease back in 2008.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many overweight or obese individuals are victims of their own genetic history, according to \u003ca href=\"http://www.massgeneral.org/doctors/doctor.aspx?id=16686\">Dr. Lee Kaplan\u003c/a>, an obesity specialist and director of the Massachusetts General Hospital Weight Center. \"We're all wired in slightly different ways,\" he says, adding that those subtle differences are reflected in how the body deals with energy stores and fat.\u003c/p>\n\u003cp>There are thousands of genes in the body, and Kaplan says about 100 of them are involved in making some people more susceptible to weight gain.\u003c/p>\n\u003cp>Classifying obesity as a disease is long overdue, according to \u003ca href=\"http://www.joslin.org/diabetes-research/osama_hamdy.html\">Dr. Osama Hamdy\u003c/a>, who directs the Obesity Clinical Program at the Joslin Diabetes Center in Boston. \"The reality is, if you have that genetic susceptibility to gain weight, you will gain weight easily, no matter what.\"\u003c/p>\n\u003cp>Genetic susceptibility has to do with hormones and chemical systems in the body that direct appetite, metabolism and the absorption of nutrients and fat.\u003c/p>\n\u003cp>One of those hormones is \u003ca href=\"http://www.ncbi.nlm.nih.gov/books/NBK22251/\">leptin\u003c/a>. It's produced by fat cells and tells the body when it's eaten enough. Hamdy says the majority of people who are obese are resistant to leptin. \"The brain is shielded from the information on how much fat you have in your body,\" he says. \"The brain is under the assumption all the time that you need more fat.\"\u003c/p>\n\u003cp>Other hormones make some people get hungry more often than others.\u003c/p>\n\u003cp>Then there's another system of brain chemicals, the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16968947\">endocannabinoid system\u003c/a>. If it's not functioning properly, it fails to tell the body to stop eating what it really likes. For example, if you've always loved the sugary flavorful taste of ice cream, you may end up eating way too much of it simply because an enzyme in your brain fails to halt the chemical that signals your brain to eat as much of the beloved food as you can.\u003c/p>\n\u003cp>A 2009 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2677002/\">study\u003c/a> on the genetic susceptibility of weight gain found that when 12 pairs of identical twins were overfed 1,000 calories a day for about three months, each set of twins gained a different amount of weight. Some only gained about 8 pounds, while others gained nearly 30 pounds. But within the pair of twins themselves, the weight gain was exactly the same.\u003c/p>\n\u003cp>Defining obesity as a disease should encourage more doctors to offer treatments like surgery and medication, Hamdy says. Two new obesity drugs, \u003ca href=\"https://www.qsymia.com/\">Qsymia\u003c/a> and \u003ca href=\"http://www.belviq.com/\">Belviq\u003c/a>, were recently approved by the FDA.\u003c/p>\n\u003cp>But not everybody thinks calling obesity a disease will help make people healthier.\u003c/p>\n\u003cp>Classifying obesity as a disease \"sets people who are heavier up to believe there's something wrong with them and they're going to get sick unless they do something about it,\" according to \u003ca href=\"http://www.lindabacon.org/\">Linda Bacon\u003c/a>, a professor of nutrition at City College of San Francisco and the author of the book \u003cem>Health at Every Size: The Surprising Truth About Your Weight\u003c/em>.\u003c/p>\n\u003cp>That then is \"used as justification for surgery to ward off the potential of future disease,\" she says, \"but that future disease may never exist.\"\u003c/p>\n\u003cp>Indeed, research has shown that some people can be overweight or even obese and still fit, whereas their more slender counterparts may be at greater risk for heart disease.\u003c/p>\n\u003cp>Even so, Kaplan says obese individuals are still at greater risk of high blood pressure, high cholesterol, arthritis, sleep apnea, infertility, depression and diabetes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pets Or Livestock? A Moral Divide Over Horse Slaughter",
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"content": "\u003cfigure id=\"attachment_69983\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/horse.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/horse.jpg\" alt=\"Jamesport has the largest Amish community in Missouri, and horses pulling buggies often park alongside cars. Horse owners in the state are divided over whether to allow horses to be killed for meat in the U.S. Photo: Frank Morris for NPR\" width=\"1120\" height=\"759\" class=\"size-full wp-image-69983\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamesport has the largest Amish community in Missouri, and horses pulling buggies often park alongside cars. Horse owners in the state are divided over whether to allow horses to be killed for meat in the U.S. Photo: Frank Morris for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/11/221371617/pets-or-livestock-a-moral-divide-over-horse-slaughter\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/09/20130911_atc_07.mp3\"] \u003c/p>\n\u003cp>Post by Frank Morris, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/11/221371617/pets-or-livestock-a-moral-divide-over-horse-slaughter\">\u003c/a>\u003ca href=\"http://kcur.org/\">KCUR\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/11/221371617/pets-or-livestock-a-moral-divide-over-horse-slaughter\">The Salt at NPR Food\u003c/a> (9/11/13)\u003c/p>\n\u003cp>Few Americans eat horse meat, and many don't like the idea of horses being slaughtered. But a handful of investors are struggling to restart a horse-slaughter industry in the U.S.\u003c/p>\n\u003cp>Thousands of American horses \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/01/143017558/to-kill-or-not-to-kill-horses-that-others-may-eat\">are already slaughtered\u003c/a> for the European and Asian markets for horse meat each year in Mexico and Canada.\u003c/p>\n\u003cp>Proponents of reviving the U.S. slaughterhouses argue that they would be good for the horse business, and more humane than the current situation of shipping them across the borders. The issue cleaves horse owners into two camps: those that view horses as pets, and those who see them as livestock.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>'We Have Standards'\u003c/strong>\u003c/p>\n\u003cp>Cynthia MacPherson led efforts to kill two proposed horse slaughterhouses in southern Missouri. To her, it would be like slaughtering pets.\u003c/p>\n\u003cp>\"If you said, 'I'm going to open a puppy mill to breed dogs because people in China and people in France want to eat dog meat,' I think there'd be a big public outcry. And that's what we have here,\" she says.\u003c/p>\n\u003cp>Public opposition has hounded horse slaughter since Congress funded \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/17/150833468/plan-to-slaughter-horses-for-human-consumption-is-met-with-distaste\">inspections\u003c/a> for it a couple of years ago. U.S. Humane Society President Wayne Pacelle argues that horses suffer more than other animals at slaughter. He also contends that the meat is dangerous, since horses can be treated with drugs not allowed in animals raised specifically for food.\u003c/p>\n\u003cp>\"We have standards. We have values in society. You don't just opportunistically harvest whatever animal is around,\" Pacelle says.\u003c/p>\n\u003cp>\u003cstrong>Assets or Pets?\u003c/strong>\u003c/p>\n\u003cp>Sue Wallis, a Wyoming lawmaker with a dozen horses, says there are two \"very different styles\" of meat production going on. She says fattening up animals fast — and slaughtering them young — is the modern way to produce meat. Horse slaughter, she says, follows an older model.\u003c/p>\n\u003cp>\"Chickens for eggs, lambs for wool, cows for milk, horses for work, and when their useful, productive life has passed, then you turn them into meat,\" she says.\u003c/p>\n\u003cp>For Wallis, horses are livestock first and companions second — more assets than pets. And that's common in rural areas.\u003c/p>\n\u003cp>In Jamesport, Mo., horse-drawn buggies park next to cars. Elmer Beechy, a wiry man sporting a faded black hat and a beard, runs a shop that sells horse equipment.\u003c/p>\n\u003cp>\"I really love horses. But when they're no good to me, what are you going to do with them? We don't want to take 'em out back and shoot 'em,\" he says. \"They may just as well be slaughtered, and get some use out of them.\"\u003c/p>\n\u003cp>Meat for horse eaters, money for horse owners.\u003c/p>\n\u003cp>Until they were shut down, domestic slaughterhouses provided a ready market for old, hobbled or unruly steeds. It made horses more valuable. Beechy says shutting it down has spurred a glut of unwanted and neglected animals.\u003c/p>\n\u003cp>\"There's a lot of horses out there in the pasture, hurting. Some of them linger three or four years, suffer every day. And the slaughter's the best place for them,\" he says.\u003c/p>\n\u003cp>Domestic slaughter, he means. The long hauls to slaughter plants in Canada and Mexico can brutalize the animals, and burn up the seller's profit. So thousands of horses have just been abandoned on Indian reservations, cow pastures and public lands.\u003c/p>\n\u003cp>\"People will just stop and open the trailer and turn 'em out and drive off,\" says Jim Smith, who maintains a wild horse refuge in the Missouri Ozarks. As far as he's is concerned, the solution lies in opening what he calls \"killer plants.\"\u003c/p>\n\u003cp>\u003cstrong>In The Market\u003c/strong>\u003c/p>\n\u003cp>Dave Rains shows off his home-made \"knock box,\" a lightly padded steel cage built to confine a horse that's about to be shot in the head. Necessary business, he says, but not work he's looking forward to.\u003c/p>\n\u003cp>\"It's hard, but it's a better end than a slow, painful death, and that's what a lot of these horses are going through right now,\" he says.\u003c/p>\n\u003cp>Rain's finances are suffering, too. He built this plant on the corner of his farm near Jamesport to process naturally raised beef and pork. When big companies saturated that marketplace, he put in for a permit to butcher horses. He expected to be in business this time last year.\u003c/p>\n\u003cp>\"I knew there'd be some opposition, but I never dreamed it would be at the level that it has been,\" Rain says.\u003c/p>\n\u003cp>A lawsuit, backed by the Humane Society, now stands between Rains and a state permit. A plant in New Mexico is also embroiled in litigation.\u003c/p>\n\u003cp>Rains has picked up work driving a school bus to help make ends meet and keep his own saddle horses fed, while he waits to find out whether or not horses will once again be slaughtered in the U.S. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.kcur.org/\">KCUR-FM\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Horse slaughter is banned in the U.S., but thousands of American horses are shipped to Canada and Mexico for slaughter every year. Investors argue restarting the practice in the U.S. would be better for business and offer a more humane end for horses who are neglected under the current model.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69983\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/horse.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/horse.jpg\" alt=\"Jamesport has the largest Amish community in Missouri, and horses pulling buggies often park alongside cars. Horse owners in the state are divided over whether to allow horses to be killed for meat in the U.S. Photo: Frank Morris for NPR\" width=\"1120\" height=\"759\" class=\"size-full wp-image-69983\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamesport has the largest Amish community in Missouri, and horses pulling buggies often park alongside cars. Horse owners in the state are divided over whether to allow horses to be killed for meat in the U.S. Photo: Frank Morris for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/11/221371617/pets-or-livestock-a-moral-divide-over-horse-slaughter\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>'We Have Standards'\u003c/strong>\u003c/p>\n\u003cp>Cynthia MacPherson led efforts to kill two proposed horse slaughterhouses in southern Missouri. To her, it would be like slaughtering pets.\u003c/p>\n\u003cp>\"If you said, 'I'm going to open a puppy mill to breed dogs because people in China and people in France want to eat dog meat,' I think there'd be a big public outcry. And that's what we have here,\" she says.\u003c/p>\n\u003cp>Public opposition has hounded horse slaughter since Congress funded \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/17/150833468/plan-to-slaughter-horses-for-human-consumption-is-met-with-distaste\">inspections\u003c/a> for it a couple of years ago. U.S. Humane Society President Wayne Pacelle argues that horses suffer more than other animals at slaughter. He also contends that the meat is dangerous, since horses can be treated with drugs not allowed in animals raised specifically for food.\u003c/p>\n\u003cp>\"We have standards. We have values in society. You don't just opportunistically harvest whatever animal is around,\" Pacelle says.\u003c/p>\n\u003cp>\u003cstrong>Assets or Pets?\u003c/strong>\u003c/p>\n\u003cp>Sue Wallis, a Wyoming lawmaker with a dozen horses, says there are two \"very different styles\" of meat production going on. She says fattening up animals fast — and slaughtering them young — is the modern way to produce meat. Horse slaughter, she says, follows an older model.\u003c/p>\n\u003cp>\"Chickens for eggs, lambs for wool, cows for milk, horses for work, and when their useful, productive life has passed, then you turn them into meat,\" she says.\u003c/p>\n\u003cp>For Wallis, horses are livestock first and companions second — more assets than pets. And that's common in rural areas.\u003c/p>\n\u003cp>In Jamesport, Mo., horse-drawn buggies park next to cars. Elmer Beechy, a wiry man sporting a faded black hat and a beard, runs a shop that sells horse equipment.\u003c/p>\n\u003cp>\"I really love horses. But when they're no good to me, what are you going to do with them? We don't want to take 'em out back and shoot 'em,\" he says. \"They may just as well be slaughtered, and get some use out of them.\"\u003c/p>\n\u003cp>Meat for horse eaters, money for horse owners.\u003c/p>\n\u003cp>Until they were shut down, domestic slaughterhouses provided a ready market for old, hobbled or unruly steeds. It made horses more valuable. Beechy says shutting it down has spurred a glut of unwanted and neglected animals.\u003c/p>\n\u003cp>\"There's a lot of horses out there in the pasture, hurting. Some of them linger three or four years, suffer every day. And the slaughter's the best place for them,\" he says.\u003c/p>\n\u003cp>Domestic slaughter, he means. The long hauls to slaughter plants in Canada and Mexico can brutalize the animals, and burn up the seller's profit. So thousands of horses have just been abandoned on Indian reservations, cow pastures and public lands.\u003c/p>\n\u003cp>\"People will just stop and open the trailer and turn 'em out and drive off,\" says Jim Smith, who maintains a wild horse refuge in the Missouri Ozarks. As far as he's is concerned, the solution lies in opening what he calls \"killer plants.\"\u003c/p>\n\u003cp>\u003cstrong>In The Market\u003c/strong>\u003c/p>\n\u003cp>Dave Rains shows off his home-made \"knock box,\" a lightly padded steel cage built to confine a horse that's about to be shot in the head. Necessary business, he says, but not work he's looking forward to.\u003c/p>\n\u003cp>\"It's hard, but it's a better end than a slow, painful death, and that's what a lot of these horses are going through right now,\" he says.\u003c/p>\n\u003cp>Rain's finances are suffering, too. He built this plant on the corner of his farm near Jamesport to process naturally raised beef and pork. When big companies saturated that marketplace, he put in for a permit to butcher horses. He expected to be in business this time last year.\u003c/p>\n\u003cp>\"I knew there'd be some opposition, but I never dreamed it would be at the level that it has been,\" Rain says.\u003c/p>\n\u003cp>A lawsuit, backed by the Humane Society, now stands between Rains and a state permit. A plant in New Mexico is also embroiled in litigation.\u003c/p>\n\u003cp>Rains has picked up work driving a school bus to help make ends meet and keep his own saddle horses fed, while he waits to find out whether or not horses will once again be slaughtered in the U.S. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.kcur.org/\">KCUR-FM\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"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",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"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",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"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"
}
},
"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",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
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